Souza, Marco Antonio Dantas de.Brito, Maria Luiza Albuquerque de2025-07-182025-07-182025BRITO, Maria Luiza Albuquerque de. Gestão de perdas no setor de hortifruti: um estudo de caso com aplicação da metodologia DMAIC e análise de riscos. 2025. 72 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Produção) – Departamento de Engenharia de Produção, Universidade Federal do Rio Grande do Norte, Natal, 2025.https://repositorio.ufrn.br/handle/123456789/64632Efficient loss management in the fresh produce sector is essential for sustainability and profitability in the retail environment, directly impacting the quality, competitiveness, and operational excellence of the business. This study aims to analyze losses in the fresh produce section of a supermarket through the application of the DMAIC methodology (Define, Measure, Analyze, Improve, and Control), in order to identify the main causes of waste and develop strategies to reduce the loss of fruits, vegetables, and greens. The research team conducted the study in a supermarket, selecting 20 items from each category (by weight and units) for detailed analysis. To ensure a more accurate diagnosis, the team used quality analysis and control tools such as FMEA (Failure Modes and Effects Analysis), which helped evaluate major risks and prioritize critical process points; Scatter Diagram, to correlate variables such as temperature, exposure time, and humidity; and Planned Inspection, to monitor storage, transportation, and handling conditions of the products within the supermarket. The team identified an average loss rate of 8% in the fresh produce section, with tomatoes, bananas, and lettuce standing out as the most affected items, mainly due to inadequate storage and handling. Internal records and measurements taken during inspections indicated a financial loss of up to R$ 3,500.00 per month. The analysis showed higher discard rates during morning and afternoon shifts, especially on days with ambient temperatures above 12°C, due to low efficiency in the refrigeration system. Lettuce, in particular, showed higher loss rates under temperatures above 8°C and humidity below 90%. Based on the findings, the researchers proposed an action plan focused on staff training, improvement in supplier screening, and revision of storage processes. The team expects that the implementation of these measures will reduce waste, optimize processes, and increase the supermarket’s profitability, thereby improving market competitiveness and customer satisfaction. The results provide relevant insights for supermarket managers and highlight the importance of structured methodologies in mapping and mitigating waste, contributing to business sustainability.pt-BRAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/Gestão de desperdíciosRiscosOtimização de processosFLVMinimização de custos.bachelorThesisENGENHARIAS