Description
for more detail mail on [email protected] or call on 9920942607
in this report there are given all the information about Parle-G Biscuits , how it can be produce, manufacture,quality, ingredients,all basic information are given....
this document is a training report for final year. student for these who doing training on industry.
A Training Report On
PROCESS STUDY & MANUFACTURING OF BISCUITS
BUNTY FOOD PRODUCT’S (I) PVT. LTD. AMBERNATH
Submitted by :-
Gaikwad Pratik Subhash B.Tech (FOOD Tech.) IVth Year Reg. No. BED09FT09B
ACKNOWLEDGMENT:-
I Thank The Almighty for Providing Me Strength to Finish My Job.
I feel deep senses of gratitude from the core my heart to Mr. Pathak Sir, H.R., Bunty Foods Pvt. Ltd. For guidance , extensive helps providing facilities , criticsadmiring My good job & motivation to get the job done.
I express my sincere appreciation to Mr. Pathak Sir & Managing Director Mr. Vinod Jasnani for giving me there valuable time. I am also grateful to other staff members & workers. My sincere thanks to friends & all these who helped me for their friendly Company.
Ambernath 2013 GAIKWAD PRATIK SUBHASH B.Tech (Food Tech) BED09FT09B
INTRODUCTION:Bunty food product is working from 1991 in Ambernth (E) & making Biscuits like Parle –G & Exporting it too. It has 2 plants one at the bottom & the Second one at the top. There are approximate 600 workers working in the company including staff. There are total 160 machine which consist of 130 packing machine & 30 others. Each Machine has 8 workers to operate it. Their main objective is to maintain the best hygiene level & Provide the best quality product to the customers. They have separate room for wastages.
There are total 8 Department thy are:1.Wages Department 2.Office 3. 5s 4. Laboratory 5. Maintenance 6. Store 7. Reception 8. House Keeping
There are 2 shifts i.e. from morning 7.30 am to evening 7.30pm which consist of women & men both & in the evening shift which starts from 7.30pm onwards consists only men……
THE CUSTOMER CONFIDENCE:The Parle name conjures up found memories across the length & breadth of the country. After all, since 1929, the people of India have been growing up on Parle Biscuit & Sweets. Today I the brads have found their way into the hearts & homes of people all-over India & abroad. Parle biscuits & confectionaries continue to spread happiness & joy Among people of all the ages. The consumer is the focus of all activities at Parle. Maximizing value to consumers and forging enduring customer relationship are the core endeavors at Parle. Our efforts are driven towards maximizing customer satisfaction & this is in synergy with our quality pledge. “Parle Product Limited will strive to provide consistently nutritious & quality food products to meet consumer’s satisfaction by using Quality materials & by adopting appropriate processes. To facilitate the above we will strive to continuously train our employees & to provide them an open & participative environment.”
PROCESS FLOW DIAGRAM:Start
Panning Table Raw Material
Mixing
Moulding
Dough Hopper
Oven
Sealing & Taping
Cooling Conveyor
Dribble Board
Packing
Stacking Table
Storage
Distribution
INGRADIENTS USED IN PARLE-G:Name Of Ingredients
Maida Sugar RBD Sugar Syrup Salt Skim Milk Powder Sodium Bi-Carbonate Sodium Meta Bisulphate (S.M.B.S.) Finamul Water
% By Mass
110.0 33.0 20.9 11.0 180gm 780gm 350gm 10-15gm 60ml Variable
Ammonium Bi- Carbonate (ABC)
500 to 1000gm
Amount Of Vanaspati Ghee may vey according to hardness of madia used.
Beside these 170 ml of Parle Flavor is added to recipe
ROLE OF INGREDIENTS :Flour (Maida):Wheat flour determines the finished quality of most bakery products. Among the reasons for strong influence of flour are:1. Unique protein in wheat given most bakery products a characteristics highly expanded structure. 2. wheat flour is present in larger proportion than any other ingredients. It’s the basic ingredient added in the largest share in the preparation of biscuit dough. It should make dough having more extensibility but less spring (resistance) than bread dough. Dough pieces should retain their size & shape after being stamped out. Maida is hydrated & kneaded these two proteins from gluten is a complex mixture of nitrogenous compounds that gives wheat flour dough its cohesive & elastic property gluten entraps carbon dioxide released by chemical leavening agents & air gets incorporated during mixing. This results in unique expansion of dough hence end product is light smooth textured & delightful.
Sugar:Sugar is responsible for sweetness of biscuits. It’s added in ground from. Sugar molecules breaks down to glucose & thus builds high glucose level in biscuits. Sugar also contribute to tenderness of biscuits.
FAT (SHORTENING):Shortening is a word used to describe fats, oils & various processed of fats & oils that are used as ingredients in dough & better they lubricate the internal structure of intermediate to allow grater expansion during proofing & baking & they make the texture of finished products tender, modify the visual & tactile texture of the crust in desirable ways. Shortening of the gluten strands is the major function of fat but also gives smoothness & tenderness to the biscuit. They supply calories & essential fats acid; acts as a vitamin carrier & increase the palatability of the product. It’s main source of fats in biscuits. Fats contribute to tenderness flavor, colure & texture of biscuits. These acts as shortening in preparation of cohesive gluten structure. It prevents hardening of biscuits during & after baking.
SUGAR SYRUP:A Fraction of sugar is added in liquid form. This helps in breaking down of sugar molecules to glucose. Sugar in syrup form readily undergoes blowing reaction at high temperatures, which is responsible for colure& flavor of biscuits.
SALT:Salt is added in very small amount. Its gives a little bit of salty taste to biscuits.
SKIM MILK POWDER:Skim Milk Powder is used in powder form in biscuits for ease of handling. Milk is the main source of protein in biscuits. It also adds fats, sugar, vitamins & some enzymes to biscuits.
SODIUM BI-CARBONATE:Sodium Bi-Carbonate is used as leavening agents. Leavening is the process of handling the area of dough by creating in them small bubbles of gas (CO?). Sodium Bi-Carbonate (NaHco?) + Ammonia (NH?) ----? NH?HCO? Heat NH?HCO? ---? NH? + CO? + H?O It also imparts colure & control ?h.
AMMONIUM BI-CARBONATE (ABC):Ammonium escapes at high temperature during baking.
S.M.B.S.:Sodium meta bisulfate is a chemical preservative use in biscuits.
FINAMUL:It’s an emulsifier used for binding of fat & water molecules. It’s added in very small quantity to mix along with ghee.
WATER:It works as a solvent in dough mixture. Water used in biscuits is well filtered by reverse osmosis process. Moisture content in final form of biscuit in just 2-3/0 which is not enough for microbial growth.
FLAVOR:Flavor is a concentrated synthetic chemical added in food to give it a desired taste & odor. It is added in very small amount. Flavor used in Parle glucose biscuit consist of mainly four chemicals, vanilla powder, ethylene vanillin & propylene glycol.
RAW MATERIAL DESCRIPTION:VANASPATI:The material shall be clear in appearance on melting & free from sediments, suspended & other foreign matters. It shall have characteristics odor & taste & shall be from foreign odor & taste. 1. F.F.A.(as oleic acid) 2. Iodine value 3. Peroxide value : : : o.10;0max 50-55 1.25menu/ kg. Max
4. Melting point & sometimes higher
5. Tanker filling Temp.
:
Range from 34-37?c
:
45?c (summer)
6. Odor
7. Texture 8. Purity 9. Obedience Taste
:
: : :
Completely odorless with pleasant Taste
Creamy without any grains or lumps Pure without any extraneous matters Should pass the Test.
WHEAT FLOUR:SOFT HARD
1. Moisture, % Max
2. Gluten, % Max 3. Acid Insoluble Ash % By Mass 4. Water Absorption Capacity, % min 5. Uric Acid M9/100 Gm. Max
13.0
7.5-8.5 0.05 55 10
13.0
9-11 0.05 55 10
6. Granularity Should be Pass Through 180 Micron Sieve
PRODUCATION PROCESS (PARLE-G):Raw material testing Mixing
Moulding
Baking Cooling Packing
EXPLANATION:Raw material testing :The first stage of the process is the inspection of raw material, as the company is the food-processing unit. Therefore it does not make any sort of compromise with the quality of the raw material. If the material are not up to the mark the company rejects the whole consignment.
MIXING:The solid raw material are sent to the mixer on the second floor from the ground floor through the suction unit. This unit has very high capacity of sucking the material. It can suck 50 kg of material at a time. This unit is totally computerized. Then the material are mixed with the oil in this mixer to form dough. It is very big & has capacity of mixing 500 kg of raw material at a time. The level is maintained through the computers.
MOULDING:In this stage the biscuit are given the shape. The Moulding roller can give shape to 360 biscuits at a time. In one minute 10,000 biscuits are given shape. Previously because of joint conveyer belt the shapes of 10-15 biscuits used to get spoilt which leads to damage of 500 biscuits a day costing a loss of Rs 132 a day amounting to Rs 3,960 a month & Rs 47,520 a year. But, now the company has imported stretchable conveyer belts from Japan for all four ovens. These belts transfer biscuits from one belt to another in a better way so that not even a single biscuit’s shape is spoiled.
BAKING:This is the actual formation of biscuit. This is the stage where biscuits are baked in an oven. The company has the biggest oven in Asia. It is 260 feet long & has 215 burners fitted in it. The temperature in the oven varies as the biscuits pass through the burner. The temperature is managed by computers for different kind of biscuits. It gives the small, colour, size & crispness taste. The conveyer belt is 400 ft. long. The oven has been made in India with Indian technology as per the requirement of the company.
COOLING:After the biscuit are baked they are passed through conveyer belts on the first floor. It takes 5 minutes to reach the packing machine in order to pack. During this time span of 5 minutes they are passed in natural air & are ultimately cooled. If hot biscuits are packed then they will lose their crispness.
PACKING:There are 6 packing machine around the belt & all the machine can be computerized adjusted to the requirement of the biscuits to be packed. There are 3 types of packing each of 50gms. & 250gms. Also are respectively 2 machines for each type of packing. Previously, due to conveyor belt, sometimes, there was an interruption in the process, by the wrapper, which used to stick or biscuit used to stuck in between, but now the process are well managed the belt. There are 25 workers sitting beside the belt to pick up the packets passing through the belt & pack them in the polythene bags in a range of24 packets each of 50gms, 12 packets each of 100gms, 4 packets each of 250gms. After packing it in bags they pass it through another conveyor belt moving on the other side. Which thereafter are sealed & packed in cartoons. These cartoons are then passed through the conveyor belt to the finished goods storage house. Checking & Inspection of final goods is done when keeping the packets in the boxes.
PARLE QUALITY SYSTEM:Hygiene is the precursor of every process at Parle. From husking the wheat & melting, the sugar to delivering the final products to the super market & store shelves nationwide care is taken at every to ensure the best product with long lasting freshness. Every batch of biscuits & confectionery are thoroughly checked by the expert staff, using the most modern equipment’s hence ensuring the same perfect quality across the nation & abroad All Parle products are manufactured under the most hygienic conditions. Great care is exercised in the selection & quality control of raw materials, packing material & rigid quality standards are ensured at every stages of the manufacturing process. All these factories are located at strategic locations, to ensure a constant output & easy distribution. Each factory has state -of –the- art machinery with automatic printing & packaging facilities.
HACCP:Hazard Analysis & Critical Control Point is systematic preventive approach to food safety & pharmaceutical safety that addresses Physical, Chemical & Biological Hazards as a mean of prevention rather than finished products inspection. HACCP is used in the food industry to identify potential food safety hazard. The seven HACCP Principal are included in the international system ISO 22000. this standards is a complete food safety management system incorporating the elements of prerequisite programmers for food safety, HACCP & quality management system which together form an organization’s Total Quality Management.
HR TECHNIQUES ADOPTED AT PARLE:? 5S
? KAIZENS ? SQS
? TQM
? POKA-YOKE
5S:1S:- SEIRI 2S:- SEITION 3S:- SEISO
4S:- SEIKETSU
5S:- SHITSUKE
KAIZENS:Kaizen, a Japanese term that basically translates to ‘ Continuous improvement’ or ‘ change to become good’. Kaizen is aimed at producing more & more value with less & less wastes (Higher efficiency), attaining better working environment, & developing stable processes by standardization.
TQM:Total Quality Management (TQM) is a business management strategy aimed at embedding awareness of quality in all organizational process. ? Total: Involving the entire organization, supply chain, & / or products life cycle. ? Quality: With its usual definitions, with all its complexities. ? Management: The system of managing with steps like Plan, Organize, Control, Lead Staff, provisioning & organizing.
POKA-YOKE
oke Yoke is a Japanese Technique which means mistake proof system. “Yokeru” means to avoid & “Poka” means inadvertent errors. Poka Yoke methods are simple concept for achieving this goal.
% Of Workers who Think Kaizens Has Reduced The Wastage:-
3%
0%
97%
According To Workers Which Among The Following Factors Are Main Cause Of Wastage:-
20% 3% 60%
17%
OPERATOR AWAY
MACHINE PROBLEM DELAY IN MATERIAL POWER CUT
Deptt Wise Result Of PQS Quiz:-
21%
26%
PERSONNEL ACCOUNTS IT BRACH CHIP PLANT
18% 18%
17%
ENG. DEPTT
Also a PQS test was taken of workers & their average score was 75.86%
doc_985520875.pptx
for more detail mail on [email protected] or call on 9920942607
in this report there are given all the information about Parle-G Biscuits , how it can be produce, manufacture,quality, ingredients,all basic information are given....
this document is a training report for final year. student for these who doing training on industry.
A Training Report On
PROCESS STUDY & MANUFACTURING OF BISCUITS
BUNTY FOOD PRODUCT’S (I) PVT. LTD. AMBERNATH
Submitted by :-
Gaikwad Pratik Subhash B.Tech (FOOD Tech.) IVth Year Reg. No. BED09FT09B
ACKNOWLEDGMENT:-
I Thank The Almighty for Providing Me Strength to Finish My Job.
I feel deep senses of gratitude from the core my heart to Mr. Pathak Sir, H.R., Bunty Foods Pvt. Ltd. For guidance , extensive helps providing facilities , criticsadmiring My good job & motivation to get the job done.
I express my sincere appreciation to Mr. Pathak Sir & Managing Director Mr. Vinod Jasnani for giving me there valuable time. I am also grateful to other staff members & workers. My sincere thanks to friends & all these who helped me for their friendly Company.
Ambernath 2013 GAIKWAD PRATIK SUBHASH B.Tech (Food Tech) BED09FT09B
INTRODUCTION:Bunty food product is working from 1991 in Ambernth (E) & making Biscuits like Parle –G & Exporting it too. It has 2 plants one at the bottom & the Second one at the top. There are approximate 600 workers working in the company including staff. There are total 160 machine which consist of 130 packing machine & 30 others. Each Machine has 8 workers to operate it. Their main objective is to maintain the best hygiene level & Provide the best quality product to the customers. They have separate room for wastages.
There are total 8 Department thy are:1.Wages Department 2.Office 3. 5s 4. Laboratory 5. Maintenance 6. Store 7. Reception 8. House Keeping
There are 2 shifts i.e. from morning 7.30 am to evening 7.30pm which consist of women & men both & in the evening shift which starts from 7.30pm onwards consists only men……
THE CUSTOMER CONFIDENCE:The Parle name conjures up found memories across the length & breadth of the country. After all, since 1929, the people of India have been growing up on Parle Biscuit & Sweets. Today I the brads have found their way into the hearts & homes of people all-over India & abroad. Parle biscuits & confectionaries continue to spread happiness & joy Among people of all the ages. The consumer is the focus of all activities at Parle. Maximizing value to consumers and forging enduring customer relationship are the core endeavors at Parle. Our efforts are driven towards maximizing customer satisfaction & this is in synergy with our quality pledge. “Parle Product Limited will strive to provide consistently nutritious & quality food products to meet consumer’s satisfaction by using Quality materials & by adopting appropriate processes. To facilitate the above we will strive to continuously train our employees & to provide them an open & participative environment.”
PROCESS FLOW DIAGRAM:Start
Panning Table Raw Material
Mixing
Moulding
Dough Hopper
Oven
Sealing & Taping
Cooling Conveyor
Dribble Board
Packing
Stacking Table
Storage
Distribution
INGRADIENTS USED IN PARLE-G:Name Of Ingredients
Maida Sugar RBD Sugar Syrup Salt Skim Milk Powder Sodium Bi-Carbonate Sodium Meta Bisulphate (S.M.B.S.) Finamul Water
% By Mass
110.0 33.0 20.9 11.0 180gm 780gm 350gm 10-15gm 60ml Variable
Ammonium Bi- Carbonate (ABC)
500 to 1000gm
Amount Of Vanaspati Ghee may vey according to hardness of madia used.
Beside these 170 ml of Parle Flavor is added to recipe
ROLE OF INGREDIENTS :Flour (Maida):Wheat flour determines the finished quality of most bakery products. Among the reasons for strong influence of flour are:1. Unique protein in wheat given most bakery products a characteristics highly expanded structure. 2. wheat flour is present in larger proportion than any other ingredients. It’s the basic ingredient added in the largest share in the preparation of biscuit dough. It should make dough having more extensibility but less spring (resistance) than bread dough. Dough pieces should retain their size & shape after being stamped out. Maida is hydrated & kneaded these two proteins from gluten is a complex mixture of nitrogenous compounds that gives wheat flour dough its cohesive & elastic property gluten entraps carbon dioxide released by chemical leavening agents & air gets incorporated during mixing. This results in unique expansion of dough hence end product is light smooth textured & delightful.
Sugar:Sugar is responsible for sweetness of biscuits. It’s added in ground from. Sugar molecules breaks down to glucose & thus builds high glucose level in biscuits. Sugar also contribute to tenderness of biscuits.
FAT (SHORTENING):Shortening is a word used to describe fats, oils & various processed of fats & oils that are used as ingredients in dough & better they lubricate the internal structure of intermediate to allow grater expansion during proofing & baking & they make the texture of finished products tender, modify the visual & tactile texture of the crust in desirable ways. Shortening of the gluten strands is the major function of fat but also gives smoothness & tenderness to the biscuit. They supply calories & essential fats acid; acts as a vitamin carrier & increase the palatability of the product. It’s main source of fats in biscuits. Fats contribute to tenderness flavor, colure & texture of biscuits. These acts as shortening in preparation of cohesive gluten structure. It prevents hardening of biscuits during & after baking.
SUGAR SYRUP:A Fraction of sugar is added in liquid form. This helps in breaking down of sugar molecules to glucose. Sugar in syrup form readily undergoes blowing reaction at high temperatures, which is responsible for colure& flavor of biscuits.
SALT:Salt is added in very small amount. Its gives a little bit of salty taste to biscuits.
SKIM MILK POWDER:Skim Milk Powder is used in powder form in biscuits for ease of handling. Milk is the main source of protein in biscuits. It also adds fats, sugar, vitamins & some enzymes to biscuits.
SODIUM BI-CARBONATE:Sodium Bi-Carbonate is used as leavening agents. Leavening is the process of handling the area of dough by creating in them small bubbles of gas (CO?). Sodium Bi-Carbonate (NaHco?) + Ammonia (NH?) ----? NH?HCO? Heat NH?HCO? ---? NH? + CO? + H?O It also imparts colure & control ?h.
AMMONIUM BI-CARBONATE (ABC):Ammonium escapes at high temperature during baking.
S.M.B.S.:Sodium meta bisulfate is a chemical preservative use in biscuits.
FINAMUL:It’s an emulsifier used for binding of fat & water molecules. It’s added in very small quantity to mix along with ghee.
WATER:It works as a solvent in dough mixture. Water used in biscuits is well filtered by reverse osmosis process. Moisture content in final form of biscuit in just 2-3/0 which is not enough for microbial growth.
FLAVOR:Flavor is a concentrated synthetic chemical added in food to give it a desired taste & odor. It is added in very small amount. Flavor used in Parle glucose biscuit consist of mainly four chemicals, vanilla powder, ethylene vanillin & propylene glycol.
RAW MATERIAL DESCRIPTION:VANASPATI:The material shall be clear in appearance on melting & free from sediments, suspended & other foreign matters. It shall have characteristics odor & taste & shall be from foreign odor & taste. 1. F.F.A.(as oleic acid) 2. Iodine value 3. Peroxide value : : : o.10;0max 50-55 1.25menu/ kg. Max
4. Melting point & sometimes higher
5. Tanker filling Temp.
:
Range from 34-37?c
:
45?c (summer)
6. Odor
7. Texture 8. Purity 9. Obedience Taste
:
: : :
Completely odorless with pleasant Taste
Creamy without any grains or lumps Pure without any extraneous matters Should pass the Test.
WHEAT FLOUR:SOFT HARD
1. Moisture, % Max
2. Gluten, % Max 3. Acid Insoluble Ash % By Mass 4. Water Absorption Capacity, % min 5. Uric Acid M9/100 Gm. Max
13.0
7.5-8.5 0.05 55 10
13.0
9-11 0.05 55 10
6. Granularity Should be Pass Through 180 Micron Sieve
PRODUCATION PROCESS (PARLE-G):Raw material testing Mixing
Moulding
Baking Cooling Packing
EXPLANATION:Raw material testing :The first stage of the process is the inspection of raw material, as the company is the food-processing unit. Therefore it does not make any sort of compromise with the quality of the raw material. If the material are not up to the mark the company rejects the whole consignment.
MIXING:The solid raw material are sent to the mixer on the second floor from the ground floor through the suction unit. This unit has very high capacity of sucking the material. It can suck 50 kg of material at a time. This unit is totally computerized. Then the material are mixed with the oil in this mixer to form dough. It is very big & has capacity of mixing 500 kg of raw material at a time. The level is maintained through the computers.
MOULDING:In this stage the biscuit are given the shape. The Moulding roller can give shape to 360 biscuits at a time. In one minute 10,000 biscuits are given shape. Previously because of joint conveyer belt the shapes of 10-15 biscuits used to get spoilt which leads to damage of 500 biscuits a day costing a loss of Rs 132 a day amounting to Rs 3,960 a month & Rs 47,520 a year. But, now the company has imported stretchable conveyer belts from Japan for all four ovens. These belts transfer biscuits from one belt to another in a better way so that not even a single biscuit’s shape is spoiled.
BAKING:This is the actual formation of biscuit. This is the stage where biscuits are baked in an oven. The company has the biggest oven in Asia. It is 260 feet long & has 215 burners fitted in it. The temperature in the oven varies as the biscuits pass through the burner. The temperature is managed by computers for different kind of biscuits. It gives the small, colour, size & crispness taste. The conveyer belt is 400 ft. long. The oven has been made in India with Indian technology as per the requirement of the company.
COOLING:After the biscuit are baked they are passed through conveyer belts on the first floor. It takes 5 minutes to reach the packing machine in order to pack. During this time span of 5 minutes they are passed in natural air & are ultimately cooled. If hot biscuits are packed then they will lose their crispness.
PACKING:There are 6 packing machine around the belt & all the machine can be computerized adjusted to the requirement of the biscuits to be packed. There are 3 types of packing each of 50gms. & 250gms. Also are respectively 2 machines for each type of packing. Previously, due to conveyor belt, sometimes, there was an interruption in the process, by the wrapper, which used to stick or biscuit used to stuck in between, but now the process are well managed the belt. There are 25 workers sitting beside the belt to pick up the packets passing through the belt & pack them in the polythene bags in a range of24 packets each of 50gms, 12 packets each of 100gms, 4 packets each of 250gms. After packing it in bags they pass it through another conveyor belt moving on the other side. Which thereafter are sealed & packed in cartoons. These cartoons are then passed through the conveyor belt to the finished goods storage house. Checking & Inspection of final goods is done when keeping the packets in the boxes.
PARLE QUALITY SYSTEM:Hygiene is the precursor of every process at Parle. From husking the wheat & melting, the sugar to delivering the final products to the super market & store shelves nationwide care is taken at every to ensure the best product with long lasting freshness. Every batch of biscuits & confectionery are thoroughly checked by the expert staff, using the most modern equipment’s hence ensuring the same perfect quality across the nation & abroad All Parle products are manufactured under the most hygienic conditions. Great care is exercised in the selection & quality control of raw materials, packing material & rigid quality standards are ensured at every stages of the manufacturing process. All these factories are located at strategic locations, to ensure a constant output & easy distribution. Each factory has state -of –the- art machinery with automatic printing & packaging facilities.
HACCP:Hazard Analysis & Critical Control Point is systematic preventive approach to food safety & pharmaceutical safety that addresses Physical, Chemical & Biological Hazards as a mean of prevention rather than finished products inspection. HACCP is used in the food industry to identify potential food safety hazard. The seven HACCP Principal are included in the international system ISO 22000. this standards is a complete food safety management system incorporating the elements of prerequisite programmers for food safety, HACCP & quality management system which together form an organization’s Total Quality Management.
HR TECHNIQUES ADOPTED AT PARLE:? 5S
? KAIZENS ? SQS
? TQM
? POKA-YOKE
5S:1S:- SEIRI 2S:- SEITION 3S:- SEISO
4S:- SEIKETSU
5S:- SHITSUKE
KAIZENS:Kaizen, a Japanese term that basically translates to ‘ Continuous improvement’ or ‘ change to become good’. Kaizen is aimed at producing more & more value with less & less wastes (Higher efficiency), attaining better working environment, & developing stable processes by standardization.
TQM:Total Quality Management (TQM) is a business management strategy aimed at embedding awareness of quality in all organizational process. ? Total: Involving the entire organization, supply chain, & / or products life cycle. ? Quality: With its usual definitions, with all its complexities. ? Management: The system of managing with steps like Plan, Organize, Control, Lead Staff, provisioning & organizing.
POKA-YOKE
oke Yoke is a Japanese Technique which means mistake proof system. “Yokeru” means to avoid & “Poka” means inadvertent errors. Poka Yoke methods are simple concept for achieving this goal.% Of Workers who Think Kaizens Has Reduced The Wastage:-
3%
0%
97%
According To Workers Which Among The Following Factors Are Main Cause Of Wastage:-
20% 3% 60%
17%
OPERATOR AWAY
MACHINE PROBLEM DELAY IN MATERIAL POWER CUT
Deptt Wise Result Of PQS Quiz:-
21%
26%
PERSONNEL ACCOUNTS IT BRACH CHIP PLANT
18% 18%
17%
ENG. DEPTT
Also a PQS test was taken of workers & their average score was 75.86%
doc_985520875.pptx