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Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety”

Author

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  • Rut Azucena Domínguez

    (Design Engineering Area, Industrial Engineering School, Universidad Nacional de Educación a Distancia (UNED), 28015 Madrid, Spain
    Dirección General de Salud Pública del Ministerio de Sanidad, 28071 Madrid, Spain)

  • María del Mar Espinosa

    (Design Engineering Area, Industrial Engineering School, Universidad Nacional de Educación a Distancia (UNED), 28015 Madrid, Spain)

  • Manuel Domínguez

    (Design Engineering Area, Industrial Engineering School, Universidad Nacional de Educación a Distancia (UNED), 28015 Madrid, Spain)

  • Luis Romero

    (Design Engineering Area, Industrial Engineering School, Universidad Nacional de Educación a Distancia (UNED), 28015 Madrid, Spain)

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 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. Food quality management systems, a fundamental element of HACCP which the project must necessarily include, is analyzed in-depth. The peculiarities prior to the integration of the mandatory HACCP and the voluntary lean are analyzed, as well. Throughout the manuscript, an important series of considerations regarding lean is collected, giving practical examples of its use in the food environment. The study makes special reference to concurrent engineering, which, as is known, constitutes the link between 5S and lean. This analysis aims to present a lean 6S HACCP implementation project.

Suggested Citation

  • Rut Azucena Domínguez & María del Mar Espinosa & Manuel Domínguez & Luis Romero, 2021. "Lean 6S in Food Production: HACCP as a Benchmark for the Sixth S “Safety”," Sustainability, MDPI, vol. 13(22), pages 1-20, November.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:22:p:12577-:d:679179
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    References listed on IDEAS

    as
    1. Mariano Jiménez & Luis Romero & Jon Fernández & María del Mar Espinosa & Manuel Domínguez, 2019. "Extension of the Lean 5S Methodology to 6S with An Additional Layer to Ensure Occupational Safety and Health Levels," Sustainability, MDPI, vol. 11(14), pages 1-18, July.
    2. Francesco Barreca & Giuseppe Davide Cardinali, 2019. "ITACAFood: A Model to Certificate the Sustainability of Food Processing Facilities," Sustainability, MDPI, vol. 11(17), pages 1-13, August.
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    Cited by:

    1. Nurul Najihah Azalanzazllay & Sarina Abdul Halim Lim & Ungku Fatimah Ungku Zainal Abidin & Cherrafi Anass, 2022. "Uncovering Readiness Factors Influencing the Lean Six Sigma Pre-Implementation Phase in the Food Industry," Sustainability, MDPI, vol. 14(14), pages 1-20, July.

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