การพัฒนามาตรฐานการทำงานในการผลิตอาหารสดแปรรูป

Abstract

This research aimed to develop working standards of fresh food production process of the case study company. This company is a producer of Vietnamese food processing product. Motion and time study was applied in this research starting from studying the production line, creating flow process charts, classifying activities, identifying root causes using cause and effect diagram, while applying ECRS principle to propose working standard to reduce the processing time of the production line. Its objective is to reduce the processing time and establish the working standard in food processing. The work instruction was later created to maintain the proposed standard working procedure and can be a guideline for other food processing products. There were two selected products in this study including minced pork called “Nem Nuong” and Nem Nuong’s dipping sauce. To produce minced pork, there were three activities, while to produce the dipping sauce, there were 7 activities, through the production processes. Considering the production line of minced pork, the unnecessary movements were reduced from 6 to 5 at the first activity as mincing pork. Consequently, the total time of this activity can be reduced 18:12 to 13:35 minutes. It reduced 4:37 minutes which took 24%. In addition, the second step as preparing minced pork for grilling, the unnecessary movements were reduced 12 steps into 8 steps, and the total time of this activity can be reduced 19:43 to 7:41 minutes. It reduced 12:02 minutes which took 61%. Furthermore, the work instruction was proposed to maintain the proposed working standard. The working standard manual can be further implemented in the real situation.