Kaizen Approach for the Systematic Review of Occupational Safety and Health Procedures in Food Industries

  • Renan Zocca
  • Tânia M. Lima
  • Pedro D. Gaspar
  • Fernando Charrua-Santos
Conference paper
Part of the Advances in Intelligent Systems and Computing book series (AISC, volume 876)


Kaizen is one of the continuous improvement management tools encompassed by Lean Manufacturing. 5S methodology is a reorganization technique for the companies generally associated with Kaizen technique. It was specifically developed with the aim of transforming the environment of people’s organizations and attitudes, resulting in improvement of employees’ quality of life and the reduction of waste and costs, and aiming significant increases in productivity. Portuguese food industry is composed mainly by Small and Medium Enterprises that are now implementing new information and communication technologies and electronics. In order to promote their efficiency the SME should update their computational tools to support scenario creation that are used to ease the decision-making, so they are able to adapt rapidly to an increasingly computerized industry named as Industry 4.0. It is presented a computational tool to facilitate and implement a new culture of business management directed to agrifood SME, that aims to improve the organization and Occupational Safety and Health.


Computational tool Decision-making Agrifood industry Occupational Safety and Health 5S philosophy Kaizen Industry 4.0 



This study is part of the project activities “+Agro - Qualificação organizacional, energética e de segurança e saúde no trabalho da indústria agroalimentar”. Ref. ID: 16159. The study was funded by Portugal 2020, Compete 2020 - Programa Operacional da Competitividade e Internacionalização (POCI) - Sistema de Apoio a Ações Coletivas (SIAC): 04/SIAC/2015, Ref.: 16159).


  1. 1.
    Ayyagari, M., Beck, T., Demirguc-Kunt, A.: Small and medium enterprises across the globe. Small Bus. Econ. 29(4), 415–434 (2007)CrossRefGoogle Scholar
  2. 2.
    PORDATA: PORDATA. Base de Dados Portugal Contemporâneo (2017).édias+Empresas+(PME)-378
  3. 3.
    Martins, A.M.D.: Caracterização de Ferramentas de Apoio à Gestão de Energia na Indústria. In: Caracterização de Ferramentas de Apoio à Gestão de Energia na Indústria (2012)Google Scholar
  4. 4.
    Ng, T.C., Ghobakhloo, M.: What Determines Lean Manufacturing Implementation? A CB-SEM model. Economies 6, 9 (2018)CrossRefGoogle Scholar
  5. 5.
    Womack, J.P., Jones, D.T.: Lean Thinking: Banish Waste and Create Wealth in Your Corporation. Simon & Schuster, London (2003)Google Scholar
  6. 6.
    Dora, M., Kumar, M., Gellynck, X.: Determinants and barriers to lean implementation in food-processing SMEs—a multiple case analysis. Prod. Plan Control 27(1), 1–23 (2015)CrossRefGoogle Scholar
  7. 7.
    Jaca, C., Viles, E., Paipa-Galeano, L., Santos, J., Mateo, R.: Learning 5S principles from Japanese best practitioners: case studies of five manufacturing companies. Int. J. Prod. Res. 52(15), 4574–4586 (2014)CrossRefGoogle Scholar
  8. 8.
    Hirano, H.: 5 Pillars of the Visual Workplace. CRC Press, Boca Raton (1995)CrossRefGoogle Scholar
  9. 9.
    Gomes, D.D., Grifo, E.: Aplicando 5S na Gestão da Qualidade Total, p. 31. Thomson Pioneira, São Paulo (1998)Google Scholar
  10. 10.
    Herron, C., Braiden, P.M.: A methodology for developing sustainable quantifiable productivity improvement in manufacturing companies. Int. J. Prod. Econ. 104, 143–153 (2006)CrossRefGoogle Scholar
  11. 11.
    Gapp, R., Fisher, R., Kobayashi, K.: Implementing 5S within a Japanese context: an integrated management system. Manag. Decis. 46(4), 565–579 (2008)CrossRefGoogle Scholar
  12. 12.
    Hirano, H.: 5S for Operators. 5 Pillars of the Visual Workplace. Productivity Press, Tokyo (1996)CrossRefGoogle Scholar
  13. 13.
    Campos, R., Oliveira, L.C.Q., Silvestre, B.S., Ferreira, A.S.: A ferramenta 5S e suas implicações na gestão da qualidade total. In: XII Simpósio de Engenharia de Produção, pp. 1–12 (2005)Google Scholar
  14. 14.
    Habu, N., Koizumi, Y., Ohmori, Y.: Implementação do 5S na prática. Editora Icea, Campinas (1992)Google Scholar
  15. 15.
    EURISKO: Prevenção como Solução. Manual de Boas Práticas Indústria da Alimentação e das Bebidas. AEP – Assosiação Empresarial de Portugal (2011)Google Scholar

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Renan Zocca
    • 1
  • Tânia M. Lima
    • 1
    • 2
  • Pedro D. Gaspar
    • 1
    • 2
  • Fernando Charrua-Santos
    • 1
    • 2
  1. 1.University of Beira InteriorCovilhãPortugal
  2. 2.C-MAST - Centre for Mechanical and Aerospace Science and TechnologiesCovilhãPortugal

Personalised recommendations