OPTIMIZATION OF PRODUCTION PROCESSES IN THE MEAT PROCESSING INDUSTRY

The article deals with the problem of the irrational use of temporary resources in the production of meat products. Using the experience of rationalization and optimization of foreign (in particular Japanese) companies as a basis, the article proposes a way to improve the production system. Today, during a period of fierce competition in the market, enterprises that have the goal to adequately withstand changes in the situation and respond to market requirements in a timely manner need to re-examine their internal processes in order to optimize and accelerate. Based on research, various production optimization options are proposed. Optimization paths should be analyzed by a working group at a particular enterprise for rationality from a financial and technical point of view