Reducing waste in frozen crab stick product inspection process by applying ECRS technique
Keywords:
Waste Reduction, Lean Technique, ECRSAbstract
The objective of this research is to reduce waste in the process of inspection of frozen crab stick products by applying ECRS (Eliminate, Combine, Rearrange and Simplify) technique to an analysis to find the ways to reduce time, defects and effects of waste in the process of inspection of frozen crab stick products. Research findings indicate that it takes a long time to complete the process to inspect frozen crab stick products. The severity, probability of occurrence, and ability to detect the defects are assessed. Then, the Risk Priority Number (RPN) is calculated to choose the primary cause of the problem to be solved. This research study has also employed ECRS, a lean technique, to help analyze the causes of problem, make required improvements, and control the quality of production process. After making improvements, the Risk Priority Number is analyzed and used to identify possible causes affecting the defects before making the improvements. The percentage of the amount of time spent before the improvements is 65.93% whereas that after the improvements is 14.56%. The percentage of the reduced amount of time is 77.92%.
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