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Title: IMPLEMENTATION OF PROCEDURES, PRINCIPLES AND OBJECTIVES IN AN ENTERPRISE TO INCREASE PRODUCTION AND ELIMINATE FOOD WASTE
IMPLEMENTATION OF PROCEDURES, PRINCIPLES AND OBJECTIVES IN AN ENTERPRISE TO INCREASE PRODUCTION AND ELIMINATE FOOD WASTE

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Ovidiu Ti?a; Oana Maria Popa; Claudia Nicoleta Sas; Mihaela Adriana Ti?a; Tiberius-Ilie Oprita
10.5593/sgem2022/5.1/s20.030
10.5593/sgem2022/5.1
1314-2704
978-619-7603-46-0
English
22
5.1
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Ecology and Environmental Protection
Food waste is a growing global concern, with the attention of major global organizations focusing on monitoring and finding solutions to optimize it. According to the latest data published by the National Institute of Public Health on this topic (2019), in Romania, food waste is estimated at 6,000 tons per day 49% from households, 37% from the food industry, 7% from retail, 5 % of public catering and 2% of the agricultural sector.
In this context, it was proposed to implement a system based on reducing waste and waste as much as possible in an institution in the food industry. This system involves reducing losses to improve business performance and optimizing production with the motivation of the idea "produce more, consume less" and as a method the concept of solving problems from cause to root.
The current study involved the implementation and follow-up of several procedures leading to the desired results, these being: VSM - Value Flow Mapping, 5S - the method of obtaining in 5 steps, a clean, organized and standardized work environment that makes the problems visible and eliminates waste, TPM - Total Productive Maintenance (MA - Autonomous Maintenance, MP - Planned Maintenance), SMED - reduction of change times, standardized work and continuous improvement.
Reducing waste generates additional resources (time, space, money) that can be used to improve processes, so the main goals we focused on were reducing waste, increasing process flexibility, maintaining quality at the highest level, and training and staff development to achieve the desired results.
The 5S, TPM and SMED implementation pilot project aimed at a P2 production line in the first stage, resulting in it is possible to work on the standards of autonomous maintenance, planned maintenance, and the 5S procedure established a clean work area with clean equipment, a space well organized in such a way as to reduce the risk of contamination and work in batches to reduce their waste. For the TPM procedure, it was concluded that it helps to keep the machines in good condition, the problems are reported in time to be solved to avoid major failures, critical which can further endanger the safety of the product thus rejecting the batch in question.
The SMED principle aims to change the format, with a clear standard, reduces the risk of mistakes.
A standardized process guarantees quality by: operating procedures are known to all operators, if a problem occurs, the deviation from the standard can be easily measured, problem-solving methods are implemented, a troubleshooting standard is set for each problem and quality issues are minimized.
[1] European Comission, Food Waste, Official website of the European Union, 2016;
[2] The Romanian Parliament, Law no. 217 from 17 November 2016, Official Gazette no. 934 of November 21, 2016
conference
https://doi.org/10.5593/sgem2022/5.1/s20.030
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Proceedings of 22nd International Multidisciplinary Scientific GeoConference SGEM 2022
22nd International Multidisciplinary Scientific GeoConference SGEM 2022, 04 - 10 July, 2022
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Turkish Acad Sci.
235-240
04 - 10 July, 2022
website
8694
standardization, food waste, procedures, improvement