Case Study: Optimizing Layout Design for a Food Processing Facility Company Background: FreshFoods Inc. is a medium-sized food processing company that specializes in producing packaged organic food products. Their product range includes a variety of sauces, condiments, and ready-to-eat meals. With increasing demand for their products and plans for expansion, FreshFoods Inc. aims to improve efficiency in their production facilities to meet customer demands, reduce operational costs, and support organizational growth. Challenges Faced by FreshFoods Inc.: 1. Inefficient Production Flow: The existing layout of the production facility results in bottlenecks and congestion, leading to delays in production and longer lead times.

Inconsistent Quality: The current layout causes difficulties in maintaining a standardized production process, leading to variations in product quality.

3. Safety Concerns: Some work areas in the facility are not well-organized, posing safety hazards for employees and leading to potential accidents.

4. Space Utilization: The utilization of available space is not optimal, resulting in wastage and difficulties in accommodating new equipment for future expansion.

What are the steps needed to be taken by FreshFood in order to optimize its processes?