8/14/2019 What Do We Need to Do for Performance
1/3
BASIC LINE
LAYOUT
WHAT DO WE NEED TO DO TO
PERFORM?(Labour Reduc tion) : Evaluate thelabour numbers, do we
have the
correct number, no over manningeveryone has a role.
(Line B alancing) :-Look to balance the lineensuring everyone
isworking to capacity/equal
workload.
(Sk il led Labour ) : Do we havethe correct skills on the line,
can we
identify our best people, do we have
a skills matrix to assist us
(Per Hour P lot): How are weperforming against the standard, are
we
plotting the lines performance every hour
so we can react and ensure we maintainmax performance.
(Reduced Speed Loss es) : Is theline running at the correct
speed, check
the output regularly.
(Minor Stoppages R educt ion) :What is stopping the line, does
it runcontinuously, is the line experiencing
minor stoppages all day, are we
recording them so we can stop them
happening again
(Availabi lity I mpr ove ment s): Is theline available for
production, are our
people at the line when expected, do we
control breaks and shift change overs.
(Breakdown A nal ysi s):- Whenbreakdowns occur, do they get
repaired
or do they get a quick fix so they willeventually happen again.
Do we identify
the root cause of the equipment
breakdowns so we can eliminate them
(Equipment Rel iab il i ty ) : Do we lookafter our equipment, is
planned andautonomous maintenance in place, is it
the correct type of maintenance for the
equipment. Does the PM system cover
all the equipment and does it report any
defects
(Machi ne Class ifi catio n): Do weknow what our critical
equipment is,
have we classified it.
(Change Ove r Im provem ents) :During production do we
experience
poor change-overs, do they take a long
time and when we finally get them donethe machines take a long
time to start
producing at the optimum speed, if theyever get to it.. Do we
have operator who
seem to carryout better change oversthan others, can they show t
he rest
(Impl ementa tion of OEE): How dowe measure our line efficiency,
are we
using OEE, what is needed to start
tracking OEE.
(Over produc tion Cont rol) : Whenwe produce, do we hit the
production
plan orders or do we overproduce which
ends up being wasted
(Yield I mpr ove ment s) : When weprepare our fruit, are our
yields towards
the top end, are we careful to ensure thisis the case every time
or are we running
hand to mouth so we increase KPH at
the expense of yield. Why are werunning hand to mouth, what is
the root
cause.
(Mass Balance) : Do we really knowwhere all our fruit is going,
can we trackevery part of it through the system and
identify every waste stream.
(Standar d Oper atin gProcedur e/P ract ice) : Do the
teamsfollow standard operating procedures to
ensure we maintain the correct quality
standards. When preparing the fruit forthe production lines, are
we making sure
it is to the correct spec so as to eliminate
a rejection at the line or by the customerdue to out of spec
fruit.
(Eliminat e waste to fl oor): Whenour teams prepare or fill the
pots withfruit are they careful enough to ensure
they do not loose any onto the floor. Dothey stack fruit next t
o their workstationsonly to knock some to the floor.
(Contr o l o f ov er /under f il ls ) : Whenwe do put the fruit
into the pot, do wemake sure we put the right amount in
and dont over fill. Equally we need to
make sure we dont produce illegal pots
due to under filling.
D R McLaren
8/14/2019 What Do We Need to Do for Performance
2/3
(Labour Reduct ion): Evaluate the labour numbers, do we have the
correct number, no over manning everyone has a role. (Line
Balancing): Look to balance the line ensuring everyone is working
to capacity/equal workload. (Skil l ed L abo ur ): Do we have the
correct skills on the line, can we identify our best people, do we
have a skills matrix to assist us. (Per H our Plot) : How are we
performing against the standard, are we plotting the lines
performance every hour so we can react and ensure we maintain
max
performance. (Reduced Speed Losses): Is the line running at the
correct speed, check the output regularly. (Mino r Stoppages Reduct
ion): What is stopping the line, does it run continuously, is the
line experiencing minor stoppages all day, are we recording them so
we
can stop them happening again.
(Avai labil it y Improv ements): Is the line available for
production, are our people at the line when expected, do we control
breaks and shift change overs. (Break dow n A nalysis):- When
breakdowns occur, do they get repaired or do they get a quick fix
so they will eventually happen again. Do we identify the root
cause of the equipment breakdowns so we can eliminate them.
(Equi pment Reliabil i ty) : Do we look after our equipment, is
planned and autonomous maintenance in place, is it the correct type
of maintenance for the
equipment. Does the PM system cover all the equipment and does
it report any defects. (Machine Classif icat ion): Do we know what
our critical equipment is, have we classified it. (Change O ver
Improvements): During production do we experience poor
change-overs, do they take a long time and when we finally get them
done the
machines take a long time to start producing at the optimum
speed, if they ever get to it.. Do we have operator who seem to
carryout better change overs than others,
can they show the rest. ( Impl ementati on o f O EE): How do we
measure our line efficiency, are we using OEE, what is needed to
start tracking OEE. (Overprod uct ion C on tr ol) : When we
produce, do we hit the production plan orders or do we overproduce
which ends up being wasted. (Yie ld Im provement s): When we
prepare our fruit, are our yields towards the top end, are we
careful to ensure this is the case every time or are we running
hand
to mouth so we increase KPH at the expense of yield. Why are we
running hand to mouth, what is the root cause. (Mass Balance): Do
we really know where all our fruit is going, can we track every
part of it through the system and identify every waste stream.
(Standard O perat in g Procedure/Practi ce): Do the teams follow
standard operating procedures to ensure we maintain the correct
quality standards. (Eli minate waste to flo or ) : When our teams
prepare or fill the pots with fruit are they careful enough to
ensure they do not loose any onto the floor. Do they stack
fruit next to their workstations only to knock some to the
floor. Stan dard O perati ng P rocedu re/P ract ic e): When
preparing the fruit for the production lines, are we making sure it
is to the correct spec so as to eliminate a
rejection at the line or by the customer due to out of spec
fruit. (Control o f o ver/under f i l ls ) : When we do put the
fruit into the pot, do we make sure we put the right amount in and
dont over fill. Equally we need to make sure
we dont produce illegal pots due to under filling.
WHAT DO WE NEED TO DO TO
PERFORM?
BASIC LINE
LAYOUT
D R McLaren
