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Statistical process control eassy
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7. Statistical Process Control (SPC): Statistical Process Control (SPC) can monitor process through the use of control charts. By collecting the data from various samples and checking for any variations, if they exist the company then decides whether to act or not. Big Problem in food industries is that firms take big data from samples and analyze, but they don’t always know what to do with the data or analysis. Should they react to the data or the process that went out of specifications? Often times, they end up chasing their own tails when it comes to reacting to the process. So SPC supplies some guidelines, when they should react and when they shouldn’t. The goal of SPC is to reduce variation in the process, which in turns improves quality …show more content…
It is primarily used to prevent cost. The company works toward preventive measures through SPC as preventing cost proactively is much cheaper than detecting it. As they have to divert the product because it is out of specification or of control. 2. The SPC provides evidence on the performance of the product. To check the performance of their product they do ask for customer opinion in the market but having a process capability report that says that the Cpk is above 1.33 is evidence that the process in meeting the specifications. 3. It looks at the difference between special cause and common cause. 4. SPC allows them to use common language. For Quality control team that has the know-how of SPC, it enables them to communicate with ease in their day to day work and consequently, enables them to make a better product. 5. It helps them measure changes, whether they’re changing raw material or equipment. E.g. if they’re purchasing new equipment, it helps them look at the before and after picture. Consequently, enabling them to look at return on investment opportunity. 7.2 Process …show more content…
The goal is to establish the control of the process so that the process is close to those specifications and divert from even being near out of specification. They would never want to go out of specification, as it’ll indicate that they’re not delivering what they’ve promised to their customer. 7.3 Variations in the process: The dilemma with the Food companies like Hilal is that they use a lot of raw material that they get naturally or is prone to quickly perish, it can be unpredictable, and as they increase sourcing raw material globally, there is bound to be a lot of variation in the process. There are always changes. Common Cause Common cause variation occurs when they contribute to natural variation. Example: The raw material they acquired, they get differences in the measurement of raw material every time. This may cause the fluctuation in the data but this fluctuation is no cause to react as it will prove uneconomical. They don’t want to react to fluctuations that’ll make matters worse by reacting. It could prove to be a problem for operators when they’re unable to provide accurate instructions. The ultimate goal is to minimize the fluctuation as they can’t be eliminated. Special
Imperative for implementation of interim engineering controls, project job clarification, reduction of rework or callback time, products delivered correctly from the supplier on time and within budget. Reduced costs of overhead, process time
Criteria and process performance indicators that allow for a science and risk based decision about the ability of the process to consistently produce quality products. The criteria should include descriptions of the statistical methods to be used in analysing all collected data.
Basically, the focus of the recommendations is to reduce the disparities between the capacities of the processes involved. Ideally, their outputs must be equal if not, similar to the preceding and succeeding procedures in order to achieve an efficient manufacturing process.
It is a step of defining the goals of the projects and the results are aimed at reaching certain levels of productivity of customer satisfaction. The second stage is measure, and it is the stage of collecting data and facts and evaluating current operational performance. The third stage is analyze with the purpose of developing methods and theories that will best suit the solving of the problem; it is also a stage of detecting cause-and-effect ties of the processes. The fourth stage is improve, it is aimed at generating ideas for reaching the desired process improvement. Finally, there is the control stage that is about monitoring the operations to find out whether the process of improvement is smooth and the problems were solved (Meredith & Shafer,
Secondly, from years of quality control practice the firm established a well-know quality control procedure, "the Method". It has great value to the company in that it includes detail best practices for the production procedures which guarantees and improves the quality of the products. It serves as an efficient decision measure tool and a great training material.
For example, the statistical control report of the yarn manufactured should emphasize product quality and defect detection rather than defect prevention. Testing focus should be on three areas: end-product testing of characteristics such as linear density, twist, strength and elongation, short-term evenness, and count variation; inspection of defects such as thick and thin places, slubs and neps, and repeating faults like mechanical errors or drafting waves; and frequency checks for end breaks during spinning. Many companies now a days use electronic monitoring of processing weights, faults and running performance of the yarn. The problem with this is that adjustments are made on pre-determined target values rather than through statistical control limits. This usually leads to more variation when over control is added to the processes.
It enables an organisation to plan future activities by considering a number of questions such as: What are our Strengths? How can we build on them to ensure that we offer a better product than our competitors? What are our Weaknesses? How can we eliminate them? What are our Opportunities?
In the movie Food Inc., the Beef Products Inc. (BPI) cleanse with ammonia to kill E. coli in their hamburger meat filler. Eldon Roth, founder of BPI was asked if his meat is in most of the hamburgers in the country, he laughed and said “70%, but in five years, we think we’ll be in 100%, we will win against those competitors” (Food Inc., 2008). This example gets to show on how dangerously these corporation have power over our food, like meat. They become larger and multinational because their priority is bec...
It is responsive to the knowledge and models of experts and practitioners in the field. Ex, The 2012 Performance Improvement/HPT
The product quality and safety of the fast foods in Asia is a major concern threatening the establishment of more fast foods in this countries. The fast food companies are faced with a challenge in meeting the standards in this foreign countries which reduces their confidence across international borders. The Asian economies such as in China have registered slow growth overtime which have led to stagnant incomes from the people (Frost, 2009). This hinders the customer`s purchase powers which in turn prompts them to fall back to making meals at
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
To cater to customer needs. To keep in mind the complications that arises in different situations and handling it. Teamwork and proper service, internal strategy and proper communication.
Controlling is the fourth management function and its purpose is straightforward- to make sure that actual performance meets or surpasses objectives. It is well used for decision making and problem solving. Effective control depends on other management functions and it gives feedback to them. These functions are planning, organizing and leading. Planning sets directions and allocates resources. Organizing puts people and material resources together in working combinations. Leading motivates people to use these resources in the best way. Basically, the function of controlling is to make sure that the right things happen in a right time and in the right way.Control helps that overall directions of individuals and groups are consistent with short-range and long-range organizational plans. Also, it helps to ensure that objectives and accomplishments are coherent with one another throughout an organization. Moreover, it helps maintaining fulfillment with essential organizational rules and policies. Good example where we can see role of control is in helping to protect individual rights to become equivalent with employment opportunities at work. The control process practiced by managers includes four steps: 1) establish objectives and standards 2) measure actual performance 3) compare results with objectives and standards and 4) take actions if necessary1. The controlling process starts with establishing performance objectives and standards which means that the controlling process begins with planning. Performance objectives should be defined and associated with specific measurement standards for determining how well they are accomplished. Standards are the targets of performance. The next step of the control process would be measur...
...der to ensure that the quality of its products is upheld (Grover & Vriens 2006, p. 147).
It helps management to identify the specific area that needs to be highlighted by the organisation.