Research On The Process Improvement Of The Food Packaging Inspection: An Case Of XX Inspection Institute

Analyzing the inspection procedures to the package edible products in the inspection institution, which use the methods on the basis of elimating waste ,concising and integrating operations as well optimizing procedure.The process adapt the ASME form to detailed list the each steps and classify their activity features. Inspector clearly see from the procedures each activity whether has the added value or not.Though analyzing procedures being adapted , it reveal series of disadvantages ,such as intensive labor ,repeated inspection and the methods without duly renew etc. Approach :As per the ESIA procedure optimize method ,the inspectors could delete the non added valued activity ,while the rest of the activities need to further conciseness . integration and automation. According to the balance principle in the production line , the position can be adjusted during the procedure which could control the quality, shorten the inspection time, improve the efficiency in the inspect and then submit the report advanced . Result :Compared to the time between the optimize and each inspection group indicate that after optimizes the inspection procedure time have different levels shorten ,the scope reach to 34.83% ,thus the expected target arrived .The operation time of each inspection group has shorten ,up to 30.08% ,which realize the efficiency in the present the inspection report.