Mejora en la línea de producción de quesos en la empresa productos lácteos San José basada en tiempos y movimientos

Abstract

The development of a study of times and movements in an industrial company, is an essential part for the improvement of a production line due to the possibility of standardizing processes, reducing the time in which certain activities are carried out and avoiding as much as possible the waste of time and money, this method increases the production capacity and therefore the competitiveness of the company. Therefore, the general objective of this research project is based on establishing a proposal to improve the cheese production line based on the results of the study of times and movements of the activities carried out in the elaboration of the star product, in addition through this technique standards are created, which guide an adequate planning and organization to represent an effective and efficient future. In the San José Dairy Products Company, an improvement proposal was established for the cheese production line in the elaboration of the mozzarella cheese El Cortijo 500 gr determined star product through the ABC method; through a study of times and movements, the normal and standard time was determined to carry out each of the processes, from which a plan was developed with which the company can execute the proposed improvement throughout the production line. In addition, a simulation tool was used, which represented the current situation and the proposal once the opportunities for improvement were analyzed and established.