Date

Operation Department
Machine
Worker
Analyst Start Time Finish Time

Work Elements, Machine Settings and Observations Cycle No. (Regular Elements)
Element Number and Description 1 2 3 4 5
Tobs
1 PR
Tn
Tobs
2 PR
Tn
Tobs
3 PR
Tn
Tobs
4 PR
Tn
Tobs
5 PR
Tn
Normal Time = Sum of Tn (regu

Prepared By: Fernandez, Sotelo and Antenor

Submitted To: Engr. Ernest Paul Y. Sison
 Page _ of _
Part No.
Tooling
Worker No.
Elapse Time

No. (Regular Elements)

Ave. Tn
6 7 8 9 10

Time = Sum of Tn (regular work elements)

Date: October 7, 2021
Operation: Curing Department: Meat Processing
Machine: B
Worker: Luis Faris
Analyst: Engr. Antenor Start Time: 8:30 am Finish Time: 10:30 am

Work Elements, Machine Settings and Observations Cycle No. (Regular Elements) (in
Element Number and Description 1 2 3 4
Tobs 3.56 3.46 3.58 3.45
1. Apply cure salt or cure mix PR 95% 95% 95% 95%
Tn 3.38 3.29 3.40 3.28
Tobs 2.45 2.75 2.55 2.52
2. Place the meat into plastic storage bag and tightly seal PR 90% 90% 90% 90%
Tn 2.21 2.48 2.30 2.27
Tobs 1.27 1.17 1.23 1.15
3. Put the meat in the refrigator to allow the curing
PR 105% 105% 105% 105%
process
Tn 1.33 1.23 1.29 1.21
Normal Time = Sum of T
 Page 1 of 3
Part No.: 3
Tooling:
Worker No.: #032
e: 10:30 am Elapse Time: 2 hours

No. (Regular Elements) (in minutes)

Ave. Tn
5 6 7 8 9 10
3.65 3.51 3.47 3.49 3.5 3.52
95% 95% 95% 95% 95% 95% 3.34
3.47 3.33 3.30 3.32 3.33 3.34
2.53 2.61 2.47 2.49 2.52 2.5
90% 90% 90% 90% 90% 90% 2.29
2.28 2.35 2.22 2.24 2.27 2.25
1.21 1.18 1.22 1.25 1.23 1.14
105% 105% 105% 105% 105% 105% 1.27
1.27 1.24 1.28 1.31 1.29 1.20
Normal Time = Sum of Tn (regular work elements) 6.89
Date: Octber 15, 2021
Operation: Cutting (Ham) Department: Meat Processing
Machine: A
Worker: Michael Deveraux
Analyst: Engr. Sotelo Start Time: 8:30 am Finish Time: 11:30 am

Work Elements, Machine Settings and Observations Cycle No. (Regular Elements) (in
Element Number and Description 1 2 3 4
Tobs 5.25 5.17 4.59 5.1
1. Remove the hind foot PR 85% 85% 85% 85%
Tn 4.46 4.39 3.90 4.34
Tobs 4.35 4.19 4.26 4.13
2. Make long-cut and short-cut hams PR 90% 90% 90% 90%
Tn 3.92 3.77 3.83 3.72
Tobs 4.55 4.49 4.56 4.53
3. Remove the skin and fat from the rump end of the ham PR 110% 110% 110% 110%
Tn 5.01 4.94 5.02 4.98
Tobs 5.75 5.67 5.69 5.71
4. Remove forefoot PR 95% 95% 95% 95%
Tn 5.46 5.39 5.41 5.42
Tobs 4.75 4.79 4.66 4.63
5. Remove fore end PR 105% 105% 105% 105%
Tn 4.99 5.03 4.89 4.86
Tobs 4.25 4.39 4.46 4.33
6. Remove jowl or cheek meat PR 95% 95% 95% 95%
Tn 4.04 4.17 4.24 4.11
Tobs 3.15 3.05 3.12 3.08
7. Divide shoulder into two cuts PR 85% 85% 85% 85%
Tn 2.68 2.59 2.65 2.62
Normal Time = Sum of T
 Page 2 of 3
Part No.: 2
Tooling
Worker No. #027
e: 11:30 am Elapse Time 3 hours

No. (Regular Elements) (in minutes)

Ave. Tn
5 6 7 8 9 10
5.08 5.15 5.18 5.02 4.59 5.07
85% 85% 85% 85% 85% 85% 4.27
4.32 4.38 4.40 4.27 3.90 4.31
4.02 4.12 3.59 4.02 4.14 4.05
90% 90% 90% 90% 90% 90% 3.68
3.62 3.71 3.23 3.62 3.73 3.65
4.42 4.62 4.79 4.72 4.64 4.75
110% 110% 110% 110% 110% 110% 5.07
4.86 5.08 5.27 5.19 5.10 5.23
5.88 5.55 5.68 5.52 5.59 5.57
95% 95% 95% 95% 95% 95% 5.38
5.59 5.27 5.40 5.24 5.31 5.29
4.72 4.62 4.79 4.65 4.64 4.75
105% 105% 105% 105% 105% 105% 4.94
4.96 4.85 5.03 4.88 4.87 4.99
4.24 4.32 4.29 4.42 4.34 4.35
95% 95% 95% 95% 95% 95% 4.12
4.03 4.10 4.08 4.20 4.12 4.13
3.1 3.13 3.07 3.14 3.19 3.18
85% 85% 85% 85% 85% 85% 2.65
2.64 2.66 2.61 2.67 2.71 2.70
Normal Time = Sum of Tn (regular work elements) 30.10
Date: October 15, 2021
Operation: Thermal Processing Department: Meat Processing
Machine: Autoclave
Worker: John Smith
Analyst: Engr. Fernandez Start Time: 1:30 am Finish Time: 4:30 am

Work Elements, Machine Settings and Observations Cycle No. (Regular Elements) (in
Element Number and Description 1 2 3 4
Tobs 2.25 2.17 2.59 2.11
1. Press the power button PR 90% 90% 90% 90%
Tn 2.03 1.95 2.33 1.90
Tobs 3.05 3.15 3.02 3.18
2. Heat up the container PR 85% 85% 85% 85%
Tn 2.59 2.68 2.57 2.70
Tobs 4.55 4.59 4.56 4.63
3. Open the lid of autoclave container PR 105% 105% 105% 105%
Tn 4.78 4.82 4.79 4.86
Tobs 5.25 5.37 5.39 5.21
4. Get the sealed ham PR 95% 95% 95% 95%
Tn 4.99 5.10 5.12 4.95
Tobs 4.35 4.39 4.46 4.43
5. Place the hermetically sealed ham in autoclave
PR 90% 90% 90% 90%
container
Tn 3.92 3.95 4.01 3.99
6. Submit the hermetically sealed ham to thermal Tobs 5.75 5.67 5.79 5.61
treatment with a define temperature and time PR 110% 110% 110% 110%
combination Tn 6.33 6.24 6.37 6.17
Tobs 0.35 0.39 0.36 0.43
7. Open the lid PR 90% 90% 90% 90%
Tn 0.32 0.35 0.32 0.39
Tobs 1.35 1.27 1.12 1.15
8. Get the sealed ham from the autoclave container PR 95% 95% 95% 95%
Tn 1.28 1.21 1.06 1.09
Tobs 3.35 3.27 3.12 3.15
9. Prepare the metal basket PR 85% 85% 85% 85%
Tn 2.85 2.78 2.65 2.68
Tobs 3.45 3.47 3.42 3.45
10. Place the thermal processed ham in a basket PR 90% 90% 90% 90%
Tn 3.11 3.12 3.08 3.11
Normal Time = Sum of T
 Page 3 of 3
Part No. 1
Tooling
Worker No. #025
e: 4:30 am Elapse Time 3 hours

No. (Regular Elements) (in minutes)

Ave. Tn
5 6 7 8 9 10
2.08 2.15 2.18 2.02 2.59 2.07
90% 90% 90% 90% 90% 90% 2.00
1.87 1.94 1.96 1.82 2.33 1.86
3.13 3.03 3.17 3.14 3.19 3.18
85% 85% 85% 85% 85% 85% 2.66
2.66 2.58 2.69 2.67 2.71 2.70
4.52 4.62 4.59 4.65 4.54 4.68
105% 105% 105% 105% 105% 105% 4.82
4.75 4.85 4.82 4.88 4.77 4.91
5.28 5.35 5.28 5.32 5.29 5.27
95% 95% 95% 95% 95% 95% 5.04
5.02 5.08 5.02 5.05 5.03 5.01
4.32 4.42 4.49 4.45 4.34 4.45
90% 90% 90% 90% 90% 90% 3.97
3.89 3.98 4.04 4.01 3.91 4.01
5.78 5.65 5.68 5.72 5.69 5.67
110% 110% 110% 110% 110% 110% 6.27
6.36 6.22 6.25 6.29 6.26 6.24
0.44 0.42 0.39 0.42 0.34 0.35
90% 90% 90% 90% 90% 90% 0.35
0.40 0.38 0.35 0.38 0.31 0.32
1.25 1.2 1.17 1.16 1.18 1.25
95% 95% 95% 95% 95% 95% 1.15
1.19 1.14 1.11 1.10 1.12 1.19
3.25 3.23 3.17 3.16 3.18 3.25
85% 85% 85% 85% 85% 85% 2.73
2.76 2.75 2.69 2.69 2.70 2.76
3.55 3.43 3.47 3.46 3.48 3.45
90% 90% 90% 90% 90% 90% 3.12
3.20 3.09 3.12 3.11 3.13 3.11
Normal Time = Sum of Tn (regular work elements) 32.10