Study of times and movements to improve the productivity of a fishing company

Abstract

This investigation determined the new method of work that reduced the delays that the staff had to cut and weigh a bread basket (8 kg of anchovy), increasing productivity. The research design was longitudinal preexperimental. Considering as a population the time data of the workers of all the processes, the times of the operators of the cutting area were selected as a sample. It was identified that the problem caused by low productivity was the "work method" where the percentage of delays was 20% (14.75% of the total time). The study of times and the use of the bimanual diagram determined the standard times and the necessary movements that each operator had to perform; The line balance indicators determined the number of scales needed to reduce the bottleneck. The results showed that the standard time of the cutting operation was reduced from 37.78 min / bread basket to 22.60 min / bread basket (40.18%); the time for delays was eliminated 100%; the production of the cutting area increased from 3540 to 4762bread boxes / day (34.52%) and the downtime was reduced from 0.197 min / bread basket to 0.126 min / bread basket (36.04%). These results were reflected in the increase in productivity of the cut area from 0.63 boxes / man-hours to 0.72 boxes / man-hours (12.5%); and the new cutting method increased the productivity of the raw material from 29.19 boxes / tons to 31.48boxes / tons (7.8%). It was concluded that the establishment of standard time and the analysis of the movements used in the execution of tasks increase productivity.