Statistical quality and process control in an organization of the food sector located in the Alto Paranaiba mesoregion

Abstract

The present study deals with a statistical analysis of the production process in an organization in the food sector, specifically, in the branch of roots. In addition, this study is characterized by the use of a hybrid analysis with the fusion of qualitative and quantitative aspects in order to improve the generation of knowledge as well as to facilitate the interpretation of the results obtained. As a work methodology, the control chart by variable was developed from data collected during visits to the organization. The study also carries out an approach on the capacity indexes from the perspective of the cassava packaging process as well as an analysis of the percentage of items outside the specifications. It is worth mentioning the use of the Ishikawa diagram to identify root causes of process variability, in addition to proposing corrective measures for such causes. Finally, according to the analyzes carried out, the organization in question presented an efficient and quality product packaging process, since all samples were within the control limits established statistically and the percentage of items outside the specifications was showed reduced, meaning only approximately 3%.

Keywords

• process; variability; quality; control charts; cassava