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Packaging Egg Noodles

Packaging Egg Noodles. Project Leader : Jimmy Ng Team Members : Johnson Ng Alex Chong. Zhongshan Food. Family run business Located in Trinidad Manufacture of Noodles, Wanton and Spring Roll skin Main Customers – Restaurants, Distributors

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Packaging Egg Noodles

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  1. Packaging Egg Noodles • Project Leader: Jimmy Ng • Team Members: Johnson Ng Alex Chong

  2. Zhongshan Food • Family run business • Located in Trinidad • Manufacture of Noodles, Wanton and Spring Roll skin • Main Customers – Restaurants, Distributors • Average sales of $1Million a year

  3. Objective • Strong Packing Material • Better shelf life of the noodles • Withstand harsh handling during transport • Lower production loss

  4. Benefits • Improved shelf life • Not all restaurants store goods in cold dry place • Prevent contamination • Higher profit margin • Cut cost of spoiled and damaged goods

  5. DMAIC Schedule • Measure: 02/08/2011 • Analyze:03/08/2011 • Improvement: 03/22/2011 • Control:04/05/2011

  6. Process Importance • The packaging of egg noodles in a series of processes involving different types of methods used to maintain the packaging quality and improve packaging time processes.

  7. Project Charter

  8. Damaged Bags

  9. Ripped Bag

  10. Sealed Bag

  11. Bag Sealer

  12. Project Tracking

  13. Process Mapping

  14. Process Measurables • Cost of Packaging • Labor • Time • Material • Time of Packaging • Cutting • Weighting • Sealing • Packing and loading

  15. Process Measurable • Weight of package • Net weight of the product • Weight of the bag (terms of mil) • Dimension of package • Length • Width • Average thickness • Time • Sealing time

  16. Start Process Flowchart A Collect dry noodles B Collect damage goods Bag damage? Cut noodles to length Out for delivery yes Throw away damage goods Customer collect goods no Place noodles in bag Return reimburse goods Package sealed bags in boxes Any damage goods returned? Seal bag yes Store in room no A B Stop

  17. FMEA Results

  18. Process Control Plan

  19. Graphical Analysis 2010

  20. 2010

  21. Calculated Loss • An average of 2300 bags damaged could lead to a loss as much as $2 per bag • Loss of $4560 on damaged bags of noodles in 2010 • An average of 350 bags spoiled at the cost of $4 per bag • Loss of $1400 on spoiled bags of noodles in 2010 • Total loss of $5960 in profit for 2010

  22. Process Improvements • Sealer • Time • Maintenance • Handling • Quality of bags • The thickness of the bag • Strength of the bag

  23. Conclusion? • No improvement data was collected • Data needs to be collected this year to obtain results • No pseudo data to compare • Currently testing.

  24. Questions, Comments, Complaints

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