The food and beverage sector in Peru faces significant challenges related to demand variability, rising costs, and the need to guarantee food safety. In this context, low productivity and high levels of waste and rejects in manufacturing processes represent an obstacle to competitiveness. The objective of this research is to design and implement an improvement model based on the 5S methodology and preventive maintenance, aimed at increasing productivity in an oil manufacturing company, with emphasis on the production line of 1-liter presentations. The proposed model was developed in three phases: diagnosis of the current situation, design of the improvement proposal, and evaluation of results. In the first phase, the main causes of inefficiency were identified through tools such as the Ishikawa diagram and indicator analysis. Subsequently, the 5S methodology was applied to organize and standardize the work environment, and a preventive maintenance plan was implemented to ensure equipment reliability and reduce unplanned stoppages. The results obtained show significant improvements in productivity indicators, reduction of waste, and decrease in rejected products, confirming the effectiveness of the model in increasing operational efficiency. In conclusion, the integration of 5S and preventive maintenance constitutes a viable strategy to optimize production processes in small and medium-sized companies in the food sector, strengthening their competitiveness in the market.