Aplicação integrada do controle estatístico de processo e engenharia de métodos em uma indústria alimentícia

This article aims to apply work study and statistical process control in the production line of a factory that produces loaf bread. To reach this objective a mapping of the productive process was necessary through the 5W1H action plan and the flow chart, as well as the timing of the activities and the calculations inherent to the time and motion study and for control charts elaboration. Operator models were selected and trained to eliminate unnecessary movements and to standardize the sequence of operations for purposes of comparison with the times obtained before training. The research evidenced a reduction of approximately 16% in the execution time of the activities, as well as in the reduction of the process variabilities. In this way, it was verified that joint application of tools presented great improvements for the management of the productive process of loaf bread.