Application of the improvement of working methods to increase the productivity of the anchovy fillet production process

Abstract

This research work had as general objective to apply the improvement of working methods to increase productivity in the production process of the anchovy filletof a fish canning company.The type of research was applied pre-experimental design. The population was made up of the productivity data of the company's anchovy fillet process and the sample consisted of the daily productivity values of six months of thecurrent year, the sampling was not probabilistic for convenience. Data on the type of problems in production were collected through the work sampling technique and productivity, directly from the production records.The improvement of working methods was applied trough the interrogation technique with the use of data analysis instruments such as Ishikawa process diagram, in addition to the XLSTAT statistical software. The anchovy filleting operation proved critical; labor productivity, raw material utilization and efficiency were 3.6 kg/hh, 75 % and 50.68 % respectively. The improved methods included the implementation of a conveyor belt and relocation of tables, reducing unnecessary transport and standard time by 29.97%. Finally, productivity after the implementation of the improvement increased to 3.91 kg/hh, labor productivity, 78.19 %, raw material efficiencyand 61.39 % efficiency.