Realidade da gestão da qualidade em laticínios de Laranjeiras do Sul, PR

Abstract

It is known that Total Quality is desired by every company to survive in the market, as it is related to its survival, based on parameters such as employee morale and safety, customer service and compliance, and productivity. For this it is necessary to implement and maintain quality programs. Therefore, the objective of this study was to describe the quality management of dairy products in the city of Laranjeiras do Sul - PR, and to implement the 5S program in one of the establishments. The questionnaire was elaborated and applied in three dairy products of Laranjeiras do Sul, each with a type of Inspection Service, Municipal (SIM), Paraná State (SIP) and Federal (SIF). The method of application of this was a structured interview, answered by those responsible for the quality control (QC) sector of the establishments. With the answers of the questionnaire it was possible to observe that the three establishments have the quality programs required by the competent bodies according to their sphere of inspection. It has been identified that establishments characterized as microenterprise, small and medium-sized enterprises have in common the idea that the importance and benefits of implementing quality programs are related only to food safety. In addition, all the establishments reported the difficulty related to the quality programs of resistance of the employees and lack of time and responsibility for several different activities, which are a reflection of another difficulty reported, lack of incentive of the management. The 5S program was implemented in dairy with SIF, and the pilot area was the quality control laboratory. Initially, the program was presented to the collaborators of the laboratory and defined who would compose the team to carry out the activities, then integration was carried out with the team and the work carried out in the laboratory, thus punctuating some pertinent observations to the program. With this, action plans were elaborated for each sense, together with responsible for the QC of the establishment. At the end of each sense an internal audit was performed, and at the end of the schedule, with all the senses worked, an external audit was performed. It was possible to observe the satisfaction of the team for the results obtained, change in behavior and the sense of responsibility, team and ownership over the senses. Among the benefits reported by the team are the improvement in the work environment, cleaner and more organized; safer environment in order to avoid accidents; waste is avoided; ease in finding materials resulting in increased productivity.