Abstract
Once the initial investigative procedures have been completed on a process (specifications, capability analysis), control charts can be constructed and evaluated continuously to guide in the production of acceptable quality products. From the company’s viewpoint, this is the most visible and the most useful function of the quality control manager. When progressing from capability analysis to production quality control, use of single sample measurements of variables is generally superseded by subgroups so that control charts for averages and for ranges may be constructed. The procedures for establishing and maintaining these charts have been described elsewhere. Our concern here is the interpretation of the charts.
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© 2003 Springer Science+Business Media New York
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Hubbard, M.R. (2003). Process Control. In: Statistical Quality Control for the Food Industry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0149-7_9
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DOI: https://doi.org/10.1007/978-1-4615-0149-7_9
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-4944-0
Online ISBN: 978-1-4615-0149-7
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