Statistical Quality Control


Develop a quality control protocol to determine if a new snack product met the label requirements for a "low fat" claim. Create SQC (Xbar and Rbar) charts for plant use to track fat content variation. Evaluate the capability of the planned manufacturing system to maintain the required fat limits.


The acceptable confidence level for the low fat claim was reviewed with marketing and operations. Total variance limits were determined for each package size. Sampling plans were put in place to determine the variation of the planned system. Two key feeding devices were upgraded to help the system achieve the required variance limits.


After the feeder units were replaced the system was capable of maintaining control of the product fat level. The SQC charts were put into use by the QA department to measure day to day variance.

For additional information, contact Barry Weinstein 714-526-8165