Virtual Event
Max Uptime V2
August 29, 2023 at 1:00pm ET

Topic:

Micro-stoppages in the food industry refer to very brief and often unnoticed interruptions or pauses in the production process that occur repeatedly and frequently. These interruptions are typically short in duration, often lasting just a few seconds to a minute, and may seem insignificant on their own. However, when these micro-stoppages accumulate over time, they can result in significant overall downtime, reduced productivity, and increased operational inefficiencies.

These interruptions can be especially detrimental in organizations that rely on continuous or high-speed production lines.

Identifying and addressing micro-stoppages is essential for:

• Optimizing production processes.
• Minimizing downtime.
• Reducing operational costs.
• Ensuring consistent product quality.
• Improving food and team member safety.

During this session we will share how to effectively implement a strategy to manage and eliminate micro-stoppages that includes:

• Data-Driven Approach
• Effective maintenance
• Team member training and empowerment
• Optimizing quality control
• Streamlined Changeovers
• Standard Operating Procedures
• Cultivating a Culture of Improvement

Speaker Bio:

Mariela Castano is an Industrial Engineer by trade. She has over 35 years of experience in operations, manufacturing, and continuous improvement.

​She has worked for Kraft (Coffee Division) as Manufacturing Engineer – Leader of Continuous Improvement and at Nestle Waters as Regional Continuous Improvement Manager.

Mariela is a Six Sigma Black Belt with a passion for “working with less” and a sharp eye for waste reduction. Mariela is able to identify what’s important to an organization, and at the end of the day that’s the bottom line.