Domínguez, R.A.; Espinosa, M. del M.; Domínguez, M.; Romero, L. Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety.” Sustainability 2021, 13, 12577, doi:10.3390/su132212577.
Domínguez, R.A.; Espinosa, M. del M.; Domínguez, M.; Romero, L. Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety.” Sustainability 2021, 13, 12577, doi:10.3390/su132212577.
Domínguez, R.A.; Espinosa, M. del M.; Domínguez, M.; Romero, L. Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety.” Sustainability 2021, 13, 12577, doi:10.3390/su132212577.
Domínguez, R.A.; Espinosa, M. del M.; Domínguez, M.; Romero, L. Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety.” Sustainability 2021, 13, 12577, doi:10.3390/su132212577.
Abstract
This article presents the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the food production sector. Through the study, it is seen that non-food industrial production is not very different from that of food and, in many cases, it assimilates protocols and ideas that are already working in the food industry; Such is the case of risk analysis, critical control points or hygiene, which are part of the food production protocol and, increasingly, of the industry in general. After the integrative analysis, the article proposes a common lean 6S - HACCP model, which can be used both in food production and in non-food industrial production.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.