Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety”
This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of food, and in many cases, it assimilates protocols...
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2021
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oai:doaj.org-article:b95066fa57e84c4d848df23917265afd2021-11-25T19:02:15ZLean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety”10.3390/su1322125772071-1050https://doaj.org/article/b95066fa57e84c4d848df23917265afd2021-11-01T00:00:00Zhttps://www.mdpi.com/2071-1050/13/22/12577https://doaj.org/toc/2071-1050This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of food, and in many cases, it assimilates protocols and ideas that are already working in the food industry. Such is the case of risk analysis, critical control points or hygiene, which are part of the food production protocol and of the industry in general. After the integrative analysis, the article proposes a common lean 6S–HACCP model, which can be used both in food production and in non-food industrial production. Food quality management systems, a fundamental element of HACCP which the project must necessarily include, is analyzed in-depth. The peculiarities prior to the integration of the mandatory HACCP and the voluntary lean are analyzed, as well. Throughout the manuscript, an important series of considerations regarding lean is collected, giving practical examples of its use in the food environment. The study makes special reference to concurrent engineering, which, as is known, constitutes the link between 5S and lean. This analysis aims to present a lean 6S HACCP implementation project.Rut Azucena DomínguezMaría del Mar EspinosaManuel DomínguezLuis RomeroMDPI AGarticlelean 6S methodologiesfood quality management systemsconcurrent engineeringHACCPfood productionsafetyEnvironmental effects of industries and plantsTD194-195Renewable energy sourcesTJ807-830Environmental sciencesGE1-350ENSustainability, Vol 13, Iss 12577, p 12577 (2021) |
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DOAJ |
| collection |
DOAJ |
| language |
EN |
| topic |
lean 6S methodologies food quality management systems concurrent engineering HACCP food production safety Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350 |
| spellingShingle |
lean 6S methodologies food quality management systems concurrent engineering HACCP food production safety Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350 Rut Azucena Domínguez María del Mar Espinosa Manuel Domínguez Luis Romero Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety” |
| description |
This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of food, and in many cases, it assimilates protocols and ideas that are already working in the food industry. Such is the case of risk analysis, critical control points or hygiene, which are part of the food production protocol and of the industry in general. After the integrative analysis, the article proposes a common lean 6S–HACCP model, which can be used both in food production and in non-food industrial production. Food quality management systems, a fundamental element of HACCP which the project must necessarily include, is analyzed in-depth. The peculiarities prior to the integration of the mandatory HACCP and the voluntary lean are analyzed, as well. Throughout the manuscript, an important series of considerations regarding lean is collected, giving practical examples of its use in the food environment. The study makes special reference to concurrent engineering, which, as is known, constitutes the link between 5S and lean. This analysis aims to present a lean 6S HACCP implementation project. |
| format |
article |
| author |
Rut Azucena Domínguez María del Mar Espinosa Manuel Domínguez Luis Romero |
| author_facet |
Rut Azucena Domínguez María del Mar Espinosa Manuel Domínguez Luis Romero |
| author_sort |
Rut Azucena Domínguez |
| title |
Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety” |
| title_short |
Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety” |
| title_full |
Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety” |
| title_fullStr |
Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety” |
| title_full_unstemmed |
Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety” |
| title_sort |
lean 6s in food production: haccp as a benchmark for the sixth s “safety” |
| publisher |
MDPI AG |
| publishDate |
2021 |
| url |
https://doaj.org/article/b95066fa57e84c4d848df23917265afd |
| work_keys_str_mv |
AT rutazucenadominguez lean6sinfoodproductionhaccpasabenchmarkforthesixthssafety AT mariadelmarespinosa lean6sinfoodproductionhaccpasabenchmarkforthesixthssafety AT manueldominguez lean6sinfoodproductionhaccpasabenchmarkforthesixthssafety AT luisromero lean6sinfoodproductionhaccpasabenchmarkforthesixthssafety |
| _version_ |
1718410426648100864 |