Application of the six sigma methodology for continuous improvement quality in a food industry

• Autor(a) principal: Silva, Marcos Meurer
• Data de Publicação: 2020
• Outros Autores: Camparotti, Carlos Eduardo Soares, Enami, Lorena Mazia, Guedes, Karoline, Reis, Beatriz Lavezo, Ordeno, Thiago de Souza Borges
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Produção Online
• Texto Completo: https://www.producaoonline.org.br/rpo/article/view/3622
• topic: Six Sigma. Continuous Improvement. Methodology DMAIC. Sigma Level. Quality.; Seis Sigma. Melhoria Contínua. Modelo DMAIC. Nível Sigma. Qualidade.

Competitiveness between companies requires that they look for alternatives not only in guaranteeing better products for customers, but also with regard to the production process without waste and high costs. This paper presents the implementation of the Six Sigma methodology as a means of obtaining better results in the quality of the production process and as an organizational change towards problem solving. The research was carried out through a case study, in which data and relevant information were collected for the proposition and implementation of improvements. The DMAIC model was used to coordinate the stages, as well as the use of quality tools within each stage. It is noteworthy that satisfactory results were obtained in relation to the elimination of the ham weight problem out of specification, the increase in the sigma level from 1.16 to 3.24, as well as the knowledge provided to all employees in the sector about the importance of making improvements, remain as a first step towards changing the sector.