Abstract:

This work analyses the integration of lean 6S methodologies and hazard analysis and critical control points (HACCP) in the educational sector of food production. Through the study it have been seen that industrial production is not far from food production and, in many cases, it assimilates protocols and ideas that are already operational in the food industry. Such is the case of risk analysis, which in food is known as hazard analysis, critical control points, or the hygiene, which is part of the food production protocols from the beginning and which, in industrial sectors, does not it was incorporated in an organized way until well into the s. XX.

This work also includes the experience registered after several years of teaching the postgraduate course on "Lean Technologies in the Production of Quality Food", where this scheme is successfully addressed. The methodology of the course is distance education, that is, the students study at home and most of them are graduated and working in food companies. There are interesting educational implications because we have found that the previous studies of ours students lack of production lean methodology. In our course, not only lean 6S is innovative, but lean 5S is unknown for our students too.

After the integrative analysis, the work proposes a common lean 6S - HACCP model for its integration into the curriculum of food production studies, observing that this proposal may also be useful in industrial production environments.

The conclusions of the study are that it is necessary the postgraduate education in production environment in the food field; there is an intrinsically link between lean 6S methodologies and hazard analysis and critical control points thanks to the 6th S "safety"; and the distance education is the best way to board this kind of courses for students who have to learn, work and take care of their family.

Keywords:

Distance training, Lean-6S, HACCP, Educational food sector.