Lean 6S in Food Production. HACCP as a Benchmark for the Sixth S "Safety"

Rut Azucena Domínguez; María del Mar Espinosa; Manuel Domínguez; Luis Romero

doi:10.20944/preprints202108.0290.v1

Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Version 1 : Received: 12 August 2021 / Approved: 13 August 2021 / Online: 13 August 2021 (08:45:36 CEST)

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.

lean 6S methodologies; HACCP; food production; safety

Engineering, Control and Systems Engineering

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Lean 6S in Food Production. HACCP as a Benchmark for the Sixth S "Safety"

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