Planejamento e controle da produção: revisão com aplicações na indústria de alimentos

Abstract

Due to the increasing search for better results, and industry prominence, the industries have been seeking to apply an efficient production management, such as the use of tools and technologies that provide to execute the processes in an optimized way, reducing costs and production times. In this sense, logistics is seen as the area that plays a fundamental role for the competitive differential, acting to improve the performance of these activities, being responsible for the process of efficiently planning and controlling the flow of production from the point of origin to the final consumer. In this context, the production planning and control sector is inserted, which aims to interconnect all areas of industry, making them work in tune, in order to achieve the production objectives, being this: to meet the demand demanded by consumers, in an optimized way, with waste reduction and unnecessary losses. In the food industry, this sector may be considered indispensable, mainly because it has peculiar characteristics that require more criticality in planning the production and storage of raw materials and finished products. To do so, it is necessary to apply some tools that help to develop an adequate production schedule, effective, with the result of a final product of quality, reaching, therefore, the objectives of the organization. In this way, this work was carried out with the objective of presenting a review about the planning and control of the production in the food industry, analyzing and grouping information about the techniques used so that the planning can meet the sales demand, with a sequencing of the production efficient and inventory management capable of minimizing cost impacts due to system losses. For this, a literature search was conducted through books, articles, and scientific journals. During the study the importance of applying the production management tools in an industry can be verified, and as the absence of the well-defined logistic processes hinders the productive performance of the organizations of the food sector.