EVALUATION OF PRODUCTION CONTROL IN A SEASONING COMPANY

Abstract

The evaluation of production control in a seasoning company constituted the central theme of this work, which analyzed, from a theoretical perspective, the main foundations of Production Planning and Control, performance indicators, and quality control practices applicable to the food sector. The study’s general objective was to understand the importance of production control as a strategic tool for operational efficiency, competitiveness, and organizational quality. The research was characterized as bibliographic, qualitative in nature, and descriptive in purpose, grounded in the analysis of books, scientific articles, technical standards, and legislation related to production management and the food industry. Concepts concerning production management were examined, as well as the strategic, tactical, and operational levels of planning; production scheduling and control; performance indicators such as productivity, efficiency, and OEE; and quality control practices, including Good Manufacturing Practices, process standardization, inventory control, and traceability. The theoretical analysis showed that the proper structuring of Production Planning and Control contributed to the balance between supply and demand, reduction of waste, improvement of productivity, and greater reliability of processes. It was verified that the systematic use of performance indicators and the adoption of rigorous quality practices strengthened organizational competitiveness and promoted greater food safety. It was concluded that production control represented an indispensable strategic element for companies in the seasoning sector, and that alignment among planning, results monitoring, and quality management is essential to ensure efficiency, sustainability, and continuous improvement.