Handbook of Lean Manufacturing in the Food Industry covers the principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and improving control – as applied to the food manufacturing industry. It discusses strategy which is directly linked to issues of sustainability, the environment, ethics and public accountability. .

This book offers a fresh and modern perspective on best practice, it points the way to fewer breakdowns, reduced quality faults, improved teamwork and increased profits. It is complemented by a wealth of practical examples drawn from industry.

Contents

1. The food industry
2. First steps to Lean Manufacturing
3. Teamwork and the development of solutions
4. Starting to measure and quantify performance
5. Applying workplace organisation in the food industry.
6. Improving flexibility and responsiveness
7. Improving what we do
8. Improving how we do things
9. Planning the operation
10. Start of shift meetings
11. The seven wastes in the food industry
12. How can we make machines work better?
13. How can we let people contribute more?
14. How good are we?

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ORDER NOW Handbook of Lean Manufacturing in the Food Industry by Michael Dudbridge 2011 • 231 pages • $73.95 + shipping Texas residents please add 6.75 % sales tax