Propuesta de mejora de la productividad aplicando técnicas lean para los procesos de almacenamiento y distribución en una empresa de alimentos procesados

Abstract

To optimize productivity in a processed food company, Lean methodology tools were implemented. The Pareto diagram was used to prioritize the most significant causes and problems within a process, focusing improvement efforts on areas of greatest impact. The spaghetti diagram was applied to map the physical flow of people, information and materials, identifying areas of waste due to unnecessary movements or inefficient paths. The Ishikawa diagram, a quality and continuous improvement tool, was used to visually represent all possible causes of a specific problem in the organization. A detailed analysis of the problems and their current effects on the operation was carried out using these tools, which allowed us to design a new layout based on the 5S methodology. This design was based on quantitative methodologies, focused on the collection and analysis of historical data, and qualitative methodologies, through the observation of processes and interviews with those responsible. The proposed layout will reduce operator fatigue and contribute significantly to the improvement of productivity and operational efficiency