Análise da organização do trabalho na produção de queijo muçarela em um laticínio localizado na mesorregião do Alto Paranaíba

Abstract

This article contemplates the study of the organization of work in the production of mozzarella in a company in the dairy sector located in the Alto Paranaíba region. It raised questions such as the presence or absence of tools, methods or even habits thatorganize the way in which the tasks performed in the manufacture of cheese influence the operation of the company, analyzing the consequences it causes. The objective of the study was to describe the methods used by the company to organize work, and how this affects the production of mozzarella cheese, the productivity of the line and the performance and adequacy of the way in which tasks are performed by employees. With it, we were able to have a vision of this work organization within the company's production line and explain the benefits and gaps that are left when it exists or not.