Mejora de la productividad, en la línea de producción de queso Cheddar, mediante el estudio de métodos en la empresa Milma

Abstract

The present work focuses on improving the productivity of Milma Company in the Cheddar cheese production line, through the study of methods to optimize cycle time and human resources. To achieve this objective, an economic analysis is carried out in which the dairy product is identified with higher production costs generated during the second quarter of 2017. The study of methods for Cheddar cheese begins with the recording of all activities through the use of flow diagrams, man - machine diagrams and analytical diagrams. Each of the registered activities are analyzed through the interrogation technique and an improvement plan is established, in this way it was possible to decrease from 45 initial activities to 38 activities. Starting from the study of methods, the study of times is performed, and then, the standard time of the activities is calculated. Finally, multifactor productivity is calculated through the production costs generated before and after the application of the study. Once the study of methods was implemented, productivity was 3.2% higher than the initial production, due to the decrease in the cost of labor.