Lean 101: Principles of Lean for the Food Industry

Food Industry

Continuous Improvement for FI

Course Description

Lecture and hands-on simulations introduce standardized work, workplace organization, visual controls, setup reduction, batch size reduction,  point-of-use storage, quality at the source, workforce practices and pull systems. Participants assemble ready to cook, frozen, retail grocery pizzas in a simulated manufacturing setting. Results of the first simulation round provide the setting for continual improvement by applying lean enterprise principles to reduce the eight wastes.

The simulations reinforce the benefits of lean by applying tools introduced during the lecture. Each of the simulation’s four rounds will consist of participants making improvements and comparing metrics such as lead time, on-time delivery, quality, and bottom-line profit while considering factors specific to the food manufacturing industry such as Good Manufacturing Practices and comprehensive food safety and quality program requirements.