Executive Farm Management Program

INTRODUCTION TO LEAN MANUFACTURING IN FOOD PRODUCTION

Module 1: Lean Principles and Foundations

• Introduction to Lean Manufacturing
• History of Lean in Food Production
• Core Lean Principles
• Understanding Value and Waste in Food Production

Module 2: Recognizing Waste in Food Production

• The Seven Wastes (TIMWOOD) in the context of food production
• Overproduction, Inventory Excess, and Wasted Motion
• Case Studies: Identifying Waste in Food Production Facilities

Module 3: Lean Tools and Techniques – Part I

• Introduction to 5S Workplace Organization for Food Production
• Standard Work and its Importance
• Visual Management in the Food Industry

Activities for Day 1:

• Group Discussion: Challenges in Food Production
• Interactive Session: Identifying Wastes in Participants’ Organizations

MASTERY, MEASUREMENT, AND CONTINUOUS IMPROVEMENT

Module 7: Advanced Lean Concepts

• Total Productive Maintenance (TPM) in Food Manufacturing
• Just-In-Time (JIT) & Kanban in Food Production
• Lean Supply Chain Management

Module 8: Sustaining Lean Improvements

• Building Resilience and Flexibility in Lean Systems
• Lean Audits and Assessments
• Case Study Review: Lean Transformations in Food Production

Module 9: Measuring Success and Impact

• Key Performance Indicators (KPIs) for Lean Food Production
• Cost-Benefit Analysis of Lean Implementation
• Continuous Improvement and Future Trends

Activities:

• Role Play: Lean Leadership and Culture Change
• Group Project: Designing a Lean Transformation Plan for a Food Production Facility

Certification and Closing

• Review of Key Lean Manufacturing Concepts and their Application
• Examination: Written/Practical Assessment for Certification
• Feedback Session and Course Evaluation
• Certificate Distribution and Closing Remarks

MASTERY, MEASUREMENT, AND CONTINUOUS IMPROVEMENT

Module 7: Advanced Lean Concepts

• Total Productive Maintenance (TPM) in Food Manufacturing
• Just-In-Time (JIT) & Kanban in Food Production
• Lean Supply Chain Management

Module 8: Sustaining Lean Improvements

• Building Resilience and Flexibility in Lean Systems
• Lean Audits and Assessments
• Case Study Review: Lean Transformations in Food Production

Module 9: Measuring Success and Impact

• Key Performance Indicators (KPIs) for Lean Food Production
• Cost-Benefit Analysis of Lean Implementation
• Continuous Improvement and Future Trends

Activities:

• Role Play: Lean Leadership and Culture Change
• Group Project: Designing a Lean Transformation Plan for a Food Production Facility

Certification and Closing

• Review of Key Lean Manufacturing Concepts and their Application
• Examination: Written/Practical Assessment for Certification
• Feedback Session and Course Evaluation
• Certificate Distribution and Closing Remarks