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Iberia Business Unit, The Coca-Cola Company

The project focused on advancing the company's quality culture by improving food safety management in its fountain business. Applying FMEA, SIPOC, process mapping, and DMAIC as the main methodologies, supported by other valuable tools such as brainstorming and cost/benefit analysis, the team identified a list of improvement opportunities. The implemented action reduced customer complaints by 75%, improved the quality index from 91% to 92% and and increased the equipment renewal by 3%.

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