Business process re-engineering to digitalise quality control checks for reducing physical waste and resource use in a food company

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dc.contributor.authorGarcia-Garcia, Guillermo
dc.contributor.authorCoulthard, Guy
dc.contributor.authorJagtap, Sandeep
dc.contributor.authorAfy-Shararah, Mohamed
dc.contributor.authorPatsavellas, John
dc.contributor.authorSalonitis, Konstantinos
dc.date.accessioned2021-11-09T18:17:57Z
dc.date.available2021-11-09T18:17:57Z
dc.date.issued2021-11-09
dc.description.abstractQuality control is an essential element of manufacturing operations that reduces product defects and provides excellent products of the right specifications to the end consumer. Industry 4.0 solutions, such as digitalisation, along with lean manufacturing tools, may support quality control operations. This paper presents a case study of a food company wherein quality control checks were optimised using business process re-engineering to reduce physical waste and resource usage. Following close analysis of the company’s pack-house operations, it was proposed to adopt elements of Industry 4.0 by digitalising the quality control process. Implementing such a solution led to a reduction in the time needed to complete recorded checks, an increase in the time the pack-house quality control team spends with packers on the production lines, and the facilitation of defects identification. It also ensured that the product met the customers’ specifications and reduced the likelihood of rejection at the customers’ depot. The new system also enabled monitoring of each line in real-time and gathering of additional information faster and more accurately. This article proves how employing lean principles in combination with Industry 4.0 technologies can lead to savings in resources and a reduction in waste, which leads to improvements in operational efficiency.en_UK
dc.identifier.citationGarcia-Garcia G, Coulthard G, Jagtap S, et al., (2021) Business process re-engineering to digitalise quality control checks for reducing physical waste and resource use in a food company. Sustainability, Volume 13, Issue 22, November 2021, Article number 12341en_UK
dc.identifier.issn2071-1050
dc.identifier.urihttps://doi.org/10.3390/su132212341
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/17255
dc.language.isoenen_UK
dc.publisherMDPIen_UK
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectwasteen_UK
dc.subjectdigitalisationen_UK
dc.subjectbusiness process re-engineeringen_UK
dc.subjectfood manufacturingen_UK
dc.subjectleanen_UK
dc.subjectpackingen_UK
dc.subjectreal-time monitoringen_UK
dc.subjectQuality 4.0en_UK
dc.subjectIndustry 4.0en_UK
dc.titleBusiness process re-engineering to digitalise quality control checks for reducing physical waste and resource use in a food companyen_UK
dc.typeArticleen_UK

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