Experiences of introducing SPC in a confectionery factory

As part of a drive towards improved quality and enhanced performance at a confectionary factory it was decided that SPC techniques would be introduced. The aim was to bring a degree of objectivity to assessing processes and activities that were considered to be difficult and unpredictable. Using the data generated, potential improvements would then be sought and implemented, and the outcome statistically assessed to judge whether the changes had been successful. The paper outlines the training provided, how a particular department was selected for practical application, and how SPC was applied to two key areas of product inconsistency-texture, and size control.<
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