ANALYSIS OF THE PROCESS OF IMPLEMENTING THE LEAN PRODUCTION PRINCIPLES IN A FOOD ENTERPRISE
In modern economic conditions, the problem of improving the quality and safety of food products is becoming more urgent. Due to the constant tightening of requirements for food producers, the management of enterprises is forced to look for the most effective options for the implementation of existing legislative and regulatory acts. One of the innovative systems capable of adapting the production process to current conditions, optimizing existing technologies and reducing all types of losses in the value stream for the end user is the concept of “Lean Manufacturing”. The most effective tool for its implementation is the 5S workspace organization system, on which our attention will be focused. The paper considers the basics of the concept of lean production, reveals the essence of the types of losses, shows the implementation of the concept using the 5S tool. The analysis of the principles and advantages of the introduction of the 5S system was the purpose of the study, in which the national standard of the Russian Federation for the organization of the workspace GOST R 56906-2016 was studied. To achieve the goals, the poultry enterprise JSC “Poultry Farm Zelenetskaya” was investigated, on the basis of which the algorithm for implementing the 5S concept was demonstrated. At the end of the work, appropriate conclusions were made about the degree of achievement of the tasks.