A Systems study on the fish sauce toll packing by B-MIRK enterprises

• Main Authors: Borja, Juan Carlo, San Pedro, Christian Joseph, Santiago, Benjamin
• Format: text
• Language: English
• Published: Animo Repository 2011
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/11856
• Institution: De La Salle University

B-MIRK is Contract Manufacturing Company specializing in food packing. Among of B-MIRKs capabilities is Blister packing, Toll packing, Labeling, Poly-bagging, Sachet Toll Packing, Stand-up Pouch (SUP) Packing, Glass/PET Bottle and Cans Toll Filling and Packing. The area of concern for the study is one of N-MIRKs owned plants, Taurus09 specializes on the production of bottled and stand-up pouched fish sauce, bottled spiced vinegar, processed spices and liver, breadcrumbs, and meal mixes. The scope meanwhile is the production of bottled and stand-up pouched (SUP) fish sauce. The fish sauce production systems capacity, efficiency, and productivity was then systematically obtained using Industrial Engineering tools. From the analysis, it was seen that Taurus09 is performing well in terms of its planned output and it is able to reach the allowable to level or rejects. Taurus09 however still has weaknesses. One weakness is that the average fish sauce yield rate is 0.5% below the desired level of yield rate which costs it profit loss and reprocessing costs. Another weakness is that it has an imbalanced line that consequently leads to a cramped leads to a cramped work floor area which eventually could be a cause of accidents. Another weakness is that Taurus09 is unproductive in spending their utilities. Using then the WOT-SURG analysis, it was determined that the problem with the biggest concern is the deviation of the fish sauce yield rate by 0.5% to its desired level of 96%. Using then the fish bone diagram, it was determined that the main causes to this problem is the use of fresh fish sauce in daily and weekly cleaning in place (CIP) of fish sauce holding, mixing, and charge tanks. Another major cause is the product push in the filter press where substantial liters of fish sauce are wasted when fish sauce are trapped in the filter press. Also, it was determined that reject also has a role in the fish sauce yield loss as SUPs or bottles with leaks that have been contaminated chorine are immediately disposed which in effect leads to permanent yield loss. Some of the solutions to solve these problems is the using of brine solution instead of fresh fish sauce during CIP, repositioning of the filter press from horizontal to vertical to increase the flow rate of the fish sauce, and adding of a quality inspection unit prior to the soaking of bottles and SUPs in chlorine to minimize the event of fish sauce being completely disposed.