PROPOSITION OF A LEAN FLOW OF PROCESSES BASED ON THE CONCEPT OF PROCESS MAPPING FOR A BUBALINOCULTURA BASED DAIRY

Abstract

The exploration of bubalinocultura in small farms shows itself as an important instrument of social progress, resulting in benefits for small producers and their activities, bringing an opportunity for growth and development for them. The article aims to present the proposal of a flow of processes for a company characterized as an artisan dairy, producing buffalo cheeses, using as process analysis tool the process mapping, in order to present the benefits and improvements that this tool can provide. Thus, data were collected from the production process through information transmitted through company employees and participant observation. The process mapping, through a process diagram, allowed an amplified view of the production of buffalo cheese, where it is possible to analyze the step by step of the productive activities and the respective time of completion of each of them. As a result, it is possible to draw up an improvement plan through corrections of some activities, reducing cycle time and developing more efficient and effective processes.