Statistical Quality Control on Bread Production using Process Control Chart.
Publication Date: 15/11/2024
Author(s): Raphael Michael ugochukwu , Odo Kenneth Ejiofor, Ngwu Kenechukwu Christian, Ezeano Richard Obinna.
Volume/Issue: Volume 7 , Issue 4 (2024)
Abstract:
In this study, the researchers analyze quality control of bread using attributes P-chart to meet in quality control statistics. The population of this study comprised of all types of bread created by My-Food bakery industry (chocolate bread, butter bread, and round bread), with a manufacturing capacity of 500 packs each day, resulting in a total population of 15000 packages for 30 days. The sampling strategy used in this study was a withdrawal of bread type samples based on judgment sampling and random sampling. Although My-Food bakery created five varieties of bread, the researchers only took three. We may deduce from the SPSS test normalcy that these three types of bread are still within a company's standard limit. Despite the fact that production is under control, the corporation must investigate the manufacturing machinery in order to avoid further faulty products.
