Optimization of Productivity in the Frozen Food Industry: A Work Study Approach (#1829)

Authors

Paz Campaña, Augusto Edward

Bravo Rojas, Leonidas Manuel

Romero Mendoza, Claudia Sofía

Rodríguez Alegre, Lino Rolando

Egúsquiza Rodríguez, Margarita Jesús

López Padilla, Rosario Del Pilar

Abstract

The research sought to increase productivity in the freezing cycle at a frozen food plant by implementing a work study. Work measurement and analysis techniques were applied, supported by process analysis diagrams and time studies with continuous timing. The study adopted a quantitative, applied approach. The population consisted of the production cycles of the freezing process at a frozen food plant, with 30 cycles evaluated before and after the intervention. The results showed significant improvements in operational performance, with a 9.2% increase in efficiency, a 33.6% increase in effectiveness, and a 45.9% improvement in productivity. Likewise, the freezing cycle time was reduced by 22.5%, confirming that methods engineering was an effective tool for optimizing production processes.