Quality Pizza: tools applied in Teresina-PI industry

Abstract

The management of consumption of inputs and raw materials is essential to ensure quality and reduce costs. Firstly, an observation and verification was made to identify the origin of the leftover sausage-like input, in order to eliminate or minimize them, observing a possible reuse of the leftovers. Then, the causes of the stock of leftover “calabresa” were identified and a new application was proposed in the process for this input, developing a flowchart for improving the application process and the final destination of the input. The tools used were: Ishikawa diagram, PDCA cycle, 5S Methodology and company spreadsheets. Goals were set for losses, such as reaching a maximum of 1% daily of “calabresa’ losses, establishing a model of control sheet for losses of inputs. In the collection and analysis of the data, it was followed respecting the RDC nº 216/2004, which provides for the Technical Regulation of Good Practices for Food Services. A new pizza flavor was introduced and approved for commercialization. In view of the results, it was possible to execute what was proposed, together with the company's quality control.