Model to Reduce Waste Levels by Applying the 6'S Methodology in a Food Distribution Company

Lavado-Caycho W.; Tirado-Godinez P.; Cespedes-Blanco C.; Raymundo-Ibanez C. · Congreso Internacional de Innovacion y Tendencias en Ingenieria, CONIITI (2024) · DOI: 10.1109/coniiti64189.2024.10854862

Resumen

Despite the implementation of methodologies such as Kaizen and Lean in various industries and companies of different sizes, the food industry worldwide continues to experience a concerning increase in food waste. The motivation for this study lies in the lack of specific solutions and the innovative focus on a small company. A model based on the 6'S methodology, centered on organization, order, cleanliness, safety, standardization, and discipline, is presented to reduce waste in the process of selecting and loading merchandise. The 15-day pilot test reduced damaged products due to rough handling and cross-contamination by 47.82% and 61.96%, respectively. Despite the process time increasing by 20.86%, these results meet the study's objective of reducing waste levels in the small food industry company in Peru.

Instituciones: Universidad Peruana de Ciencias Aplicadas