SQC – A Tool for Ensuring Good Quality Biscuit Production
D. R. Kirubaharan *
Department of Mathematics, PRIST Deemed to be University, Vallam, Thanjavur, Tamil Nadu, India.
*Author to whom correspondence should be addressed.
Abstract
In a manufacturing setting, quality is essential for ensuring product reliability, boosting productivity, and enhancing customer satisfaction. Upholding high-quality standards necessitates the regular implementation of quality control practices. This research aims to evaluate the effectiveness of quality control measures in the biscuit manufacturing and packaging processes. The study includes daily inspections of randomly chosen finished products to assess quality levels. The main goal is to apply Statistical Quality Control (SQC) techniques within the production department, particularly through the utilisation of control charts that feature established Lower Control Limits (LCL) and Upper Control Limits (UCL) to identify and minimise production defects.
Keywords: Fish bone, lower control limits, statistical quality control, upper control limits