Mapeamento e padronização de processos em uma queijaria artesanal

• Autor(a) principal: Rosa, Ariane Ferreira Porto
• Data de Publicação: 2021
• Outros Autores: Breide, Philippe Rieffel, Royer, Rogério
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Brazilian Journal of Production Engineering
• Texto Completo: https://periodicos.ufes.br/bjpe/article/view/35833
• topic: Mapeamento de processo; padronização de processo; queijaria artesanal; Process mapping; process standardization; artisanal cheese production; Mapeo de procesos; estandarización de procesos; quesería artesanal

Considering the current general scenario, evaluating the financial, cultural and social scope, artisanal origin products, manufactured directly from the producer, has been getting more emphasis in the years. Aiming at the implementation of techniques and tools in manual productions, this paper aims to present the mapping of artisanal cheesemaking processes in the interior of the municipality of Capão do Leão / RS, as well as to suggest standardization on these. The work aims, from a bibliographical review and a case study, to apply management tools for mapping processes, thus being able to standardize them, aiming at organizing instruments, rationalizing production, culminating in cost minimization, with effective quality. The results obtained in the case study were the effective implementation of standardization of operations and a new physical arrangement more suited to the artisanal production process.