Frito-lay production personnel obtain a sample every ______ minutes.

Frito-Lays Quality-Controlled Potato Chips Frito-Lays Quality-Controlled Potato Chips Frito-Lay, the multi-billion-dollar snack food giant, produces billions of pounds of product every year at its dozens of U.S. and Canadian plants. From the farming of potatoes-in Florida, North Carolina, and Michigan after washing and peeling, at the sizing station, at the fryer, after seasoning, when products, including Cheetos, Fritos, Ruffles, and Tostitos. to factory and to retail stores, the ingredients and final product of Lays chips, for example, are inspected at least 11 times: in the field, before unloading at the plant, r weight), at carton filling, in the warehouse, and as they are placed on the ore shelf by Frito- Lay personnel. Similar inspections take place for its other famous In addition to these employee inspections, the firm uses proprietary vision systems to look for defective potato chips. Chips are pulled off the high-speed line and checked twice if the vision system senses them to be too brown The compan follows the very strict standards of the American Institute of Baking AIB), standards that are much tougher than those of the U.S. Food and Drug Administration. Two unannounced AIB site visits per year keep Frito-Lays plants on their toes. Scores, consistently in the excellent range, are posted, and e employee knows exactly how the plant is doing. very There are two key metrics in Frito-Lays continuous improvement quality 1) total customer complaints (measured on alcomplaints per million bag basis) and (2 hourly or daily statistical process control scores (for oil, moisture, seasoning, and salt content, for chip thickness, for fryer temperature, and for weight) program In the Florida plant, Angela McCormack, who holds engineering and MBA degrees oversees a 15-member quality assurance staff. They watch all aspects of quality including training employees on the factory floor, monitoring automated processing equipment, and developing and updating statistical process control (SPC) charts. The upper and lower control limits for one checkpoint, salt content in Lays chips, are 2.22% and 1.98%, respectively. To see exactly how these limits are created using SPC, watch the video that accompanies this case Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upper and lower control limits at 3 standard deviations for the new system will meet the upper and lower control specifications noted earlier. The data (in percents) from the initial trial samples are 
Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upper and lower control limits at 3 standard deviations for the new systenm will meet the upper and lower control specifications noted earlier. The data (in percents) from the initial trial samples are: Sample 1: 1.98, 2.11, 2.15, 2.06 Sample 2: 1.99, 2.0, 2.08, 1.99 Sample 3: 2.20, 2.10. 2.20, 2.05 Sample 4: 2.18, 2.01, 2.23, 1.98 Sample 5: 2.01, 2.08, 2.14, 2.16 2. Given these data, what kconclusion do you, as a Frito Lays quality control inspector, draw? What report do you issue to your supervisor Angela? 3. What are the advantages and disadvantages of Frito-Lay drivers stocking their customers shelves? 4. Why is quality a critical function at Frito-Lay? Frito-Lays Quality-Controlled Potato Chips Frito-Lays Quality-Controlled Potato Chips Frito-Lay, the multi-billion-dollar snack food giant, produces billions of pounds of product every year at its dozens of U.S. and Canadian plants. From the farming of potatoes-in Florida, North Carolina, and Michigan after washing and peeling, at the sizing station, at the fryer, after seasoning, when products, including Cheetos, Fritos, Ruffles, and Tostitos. to factory and to retail stores, the ingredients and final product of Lays chips, for example, are inspected at least 11 times: in the field, before unloading at the plant, r weight), at carton filling, in the warehouse, and as they are placed on the ore shelf by Frito- Lay personnel. Similar inspections take place for its other famous In addition to these employee inspections, the firm uses proprietary vision systems to look for defective potato chips. Chips are pulled off the high-speed line and checked twice if the vision system senses them to be too brown The compan follows the very strict standards of the American Institute of Baking AIB), standards that are much tougher than those of the U.S. Food and Drug Administration. Two unannounced AIB site visits per year keep Frito-Lays plants on their toes. Scores, consistently in the excellent range, are posted, and e employee knows exactly how the plant is doing. very There are two key metrics in Frito-Lays continuous improvement quality 1) total customer complaints (measured on alcomplaints per million bag basis) and (2 hourly or daily statistical process control scores (for oil, moisture, seasoning, and salt content, for chip thickness, for fryer temperature, and for weight) program In the Florida plant, Angela McCormack, who holds engineering and MBA degrees oversees a 15-member quality assurance staff. They watch all aspects of quality including training employees on the factory floor, monitoring automated processing equipment, and developing and updating statistical process control (SPC) charts. The upper and lower control limits for one checkpoint, salt content in Lays chips, are 2.22% and 1.98%, respectively. To see exactly how these limits are created using SPC, watch the video that accompanies this case Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upper and lower control limits at 3 standard deviations for the new system will meet the upper and lower control specifications noted earlier. The data (in percents) from the initial trial samples are 
Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upper and lower control limits at 3 standard deviations for the new systenm will meet the upper and lower control specifications noted earlier. The data (in percents) from the initial trial samples are: Sample 1: 1.98, 2.11, 2.15, 2.06 Sample 2: 1.99, 2.0, 2.08, 1.99 Sample 3: 2.20, 2.10. 2.20, 2.05 Sample 4: 2.18, 2.01, 2.23, 1.98 Sample 5: 2.01, 2.08, 2.14, 2.16 2. Given these data, what kconclusion do you, as a Frito Lays quality control inspector, draw? What report do you issue to your supervisor Angela? 3. What are the advantages and disadvantages of Frito-Lay drivers stocking their customers shelves? 4. Why is quality a critical function at Frito-Lay? Frito-Lay’s Quality-Controlled casino chips Frito-Lay’s Quality-Controlled casino chips Frito-Lay, the multi-billion-dollar treats monster, creates vast amounts of weight of item on a yearly basis at its lots of U.S. and Canadian flowers. From agriculture of potatoes-in Florida, new york, and Michigan after cleansing and peeling, within sizing place, within fryer, after seasoning, whenever services and products, including Cheetos, Fritos, Ruffles, and Tostitos. to factory also to stores, the components and last item of Lay’s potato chips, including, tend to be examined at the least 11 times: on the go, before unloading within plant, r body weight), at carton stuffing, in warehouse, so when these are generally put on the ore rack by Frito- Lay workers. Comparable assessments occur because of its various other popular Besides these staff member assessments, the company makes use of proprietary sight methods to find faulty poker chips. Potato chips tend to be drawn from the high-speed range and examined two times in the event that sight system sensory faculties all of them to-be also brown The compan employs ab muscles rigid criteria for the United states Institute of Baking AIB), criteria which are a lot harder compared to those for the U.S. Food and Drug management. Two unannounced AIB website visits each year keep Frito-Lay’s flowers on the feet. Results, regularly in “excellent” range, tend to be published, and age staff member understands just how the plant is performing. really There’s two crucial metrics in Frito-Lay’s constant enhancement high quality 1) complete consumer grievances (calculated on alcomplaints per million case foundation) and (2 hourly or every day analytical process-control ratings (for oil, dampness, seasoning, and sodium content, for processor chip width, for fryer heat, as well as body weight) system in Florida plant, Angela McCormack, just who keeps manufacturing and MBA levels oversees a 15-member high quality guarantee staff. They view every aspect of high quality including instruction workers regarding factory flooring, keeping track of computerized processing gear, and establishing and upgrading analytical process-control (SPC) maps. Top of the and reduced control limitations for example checkpoint, sodium content in Lay’s potato chips, tend to be 2.22percent and 1.98percent, correspondingly. To see just how these limitations are manufactured making use of SPC, view the movie that accompanies this situation Discussion Questions* 1. Angela happens to be likely to assess a unique sodium procedure distribution system and would like to determine if the top of and reduced control limitations at 3 standard deviations for brand new system will meet up with the top and reduced control specs noted early in the day. The info (in percents) through the preliminary test examples tend to be Discussion Questions* 1. Angela happens to be likely to assess a unique sodium procedure distribution system and would like to determine if the top of and reduced control limitations at 3 standard deviations for brand new systenm will meet up with the top and reduced control specs noted early in the day. The info (in percents) through the preliminary test examples tend to be: test 1: 1.98, 2.11, 2.15, 2.06 test 2: 1.99, 2.0, 2.08, 1.99 test 3: 2.20, 2.10. 2.20, 2.05 test 4: 2.18, 2.01, 2.23, 1.98 test 5: 2.01, 2.08, 2.14, 2.16 2. offered these information, exactly what kconclusion do you really, as a Frito Lays quality-control inspector, draw? Exactly what report do you really issue towards manager Angela? 3. Exactly what are the pros and cons of Frito-Lay motorists stocking their clients racks? 4. exactly why is high quality a vital purpose at Frito-Lay?

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Frito-Lays Quality-Controlled Potato Chips Frito-Lays Quality-Controlled Potato Chips Frito-Lay, the multi-billion-dollar snack food giant, produces billions of pounds of product every year at its dozens of U.S. and Canadian plants. From the farming of potatoes-in Florida, North Carolina, and Michigan after washing and peeling, at the sizing station, at the fryer, after seasoning, when products, including Cheetos, Fritos, Ruffles, and Tostitos. to factory and to retail stores, the ingredients and final product of Lays chips, for example, are inspected at least 11 times: in the field, before unloading at the plant, r weight), at carton filling, in the warehouse, and as they are placed on the ore shelf by Frito- Lay personnel. Similar inspections take place for its other famous In addition to these employee inspections, the firm uses proprietary vision systems to look for defective potato chips. Chips are pulled off the high-speed line and checked twice if the vision system senses them to be too brown The compan follows the very strict standards of the American Institute of Baking AIB), standards that are much tougher than those of the U.S. Food and Drug Administration. Two unannounced AIB site visits per year keep Frito-Lays plants on their toes. Scores, consistently in the excellent range, are posted, and e employee knows exactly how the plant is doing. very There are two key metrics in Frito-Lays continuous improvement quality 1) total customer complaints (measured on alcomplaints per million bag basis) and (2 hourly or daily statistical process control scores (for oil, moisture, seasoning, and salt content, for chip thickness, for fryer temperature, and for weight) program In the Florida plant, Angela McCormack, who holds engineering and MBA degrees oversees a 15-member quality assurance staff. They watch all aspects of quality including training employees on the factory floor, monitoring automated processing equipment, and developing and updating statistical process control (SPC) charts. The upper and lower control limits for one checkpoint, salt content in Lays chips, are 2.22% and 1.98%, respectively. To see exactly how these limits are created using SPC, watch the video that accompanies this case Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upper and lower control limits at 3 standard deviations for the new system will meet the upper and lower control specifications noted earlier. The data (in percents) from the initial trial samples are 
Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upper and lower control limits at 3 standard deviations for the new systenm will meet the upper and lower control specifications noted earlier. The data (in percents) from the initial trial samples are: Sample 1: 1.98, 2.11, 2.15, 2.06 Sample 2: 1.99, 2.0, 2.08, 1.99 Sample 3: 2.20, 2.10. 2.20, 2.05 Sample 4: 2.18, 2.01, 2.23, 1.98 Sample 5: 2.01, 2.08, 2.14, 2.16 2. Given these data, what kconclusion do you, as a Frito Lays quality control inspector, draw? What report do you issue to your supervisor Angela? 3. What are the advantages and disadvantages of Frito-Lay drivers stocking their customers shelves? 4. Why is quality a critical function at Frito-Lay? Frito-Lays Quality-Controlled Potato Chips Frito-Lays Quality-Controlled Potato Chips Frito-Lay, the multi-billion-dollar snack food giant, produces billions of pounds of product every year at its dozens of U.S. and Canadian plants. From the farming of potatoes-in Florida, North Carolina, and Michigan after washing and peeling, at the sizing station, at the fryer, after seasoning, when products, including Cheetos, Fritos, Ruffles, and Tostitos. to factory and to retail stores, the ingredients and final product of Lays chips, for example, are inspected at least 11 times: in the field, before unloading at the plant, r weight), at carton filling, in the warehouse, and as they are placed on the ore shelf by Frito- Lay personnel. Similar inspections take place for its other famous In addition to these employee inspections, the firm uses proprietary vision systems to look for defective potato chips. Chips are pulled off the high-speed line and checked twice if the vision system senses them to be too brown The compan follows the very strict standards of the American Institute of Baking AIB), standards that are much tougher than those of the U.S. Food and Drug Administration. Two unannounced AIB site visits per year keep Frito-Lays plants on their toes. Scores, consistently in the excellent range, are posted, and e employee knows exactly how the plant is doing. very There are two key metrics in Frito-Lays continuous improvement quality 1) total customer complaints (measured on alcomplaints per million bag basis) and (2 hourly or daily statistical process control scores (for oil, moisture, seasoning, and salt content, for chip thickness, for fryer temperature, and for weight) program In the Florida plant, Angela McCormack, who holds engineering and MBA degrees oversees a 15-member quality assurance staff. They watch all aspects of quality including training employees on the factory floor, monitoring automated processing equipment, and developing and updating statistical process control (SPC) charts. The upper and lower control limits for one checkpoint, salt content in Lays chips, are 2.22% and 1.98%, respectively. To see exactly how these limits are created using SPC, watch the video that accompanies this case Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upper and lower control limits at 3 standard deviations for the new system will meet the upper and lower control specifications noted earlier. The data (in percents) from the initial trial samples are 
Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upper and lower control limits at 3 standard deviations for the new systenm will meet the upper and lower control specifications noted earlier. The data (in percents) from the initial trial samples are: Sample 1: 1.98, 2.11, 2.15, 2.06 Sample 2: 1.99, 2.0, 2.08, 1.99 Sample 3: 2.20, 2.10. 2.20, 2.05 Sample 4: 2.18, 2.01, 2.23, 1.98 Sample 5: 2.01, 2.08, 2.14, 2.16 2. Given these data, what kconclusion do you, as a Frito Lays quality control inspector, draw? What report do you issue to your supervisor Angela? 3. What are the advantages and disadvantages of Frito-Lay drivers stocking their customers shelves? 4. Why is quality a critical function at Frito-Lay? Frito-Lays Quality-Controlled Potato Chips Frito-Lays Quality-Controlled Potato Chips Frito-Lay, the multi-billion-dollar snack food giant, produces billions of pounds of product every year at its dozens of U.S. and Canadian plants. From the farming of potatoes-in Florida, North Carolina, and Michigan after washing and peeling, at the sizing station, at the fryer, after seasoning, when products, including Cheetos, Fritos, Ruffles, and Tostitos. to factory and to retail stores, the ingredients and final product of Lays chips, for example, are inspected at least 11 times: in the field, before unloading at the plant, r weight), at carton filling, in the warehouse, and as they are placed on the ore shelf by Frito- Lay personnel. Similar inspections take place for its other famous In addition to these employee inspections, the firm uses proprietary vision systems to look for defective potato chips. Chips are pulled off the high-speed line and checked twice if the vision system senses them to be too brown The compan follows the very strict standards of the American Institute of Baking AIB), standards that are much tougher than those of the U.S. Food and Drug Administration. Two unannounced AIB site visits per year keep Frito-Lays plants on their toes. Scores, consistently in the excellent range, are posted, and e employee knows exactly how the plant is doing. very There are two key metrics in Frito-Lays continuous improvement quality 1) total customer complaints (measured on alcomplaints per million bag basis) and (2 hourly or daily statistical process control scores (for oil, moisture, seasoning, and salt content, for chip thickness, for fryer temperature, and for weight) program In the Florida plant, Angela McCormack, who holds engineering and MBA degrees oversees a 15-member quality assurance staff. They watch all aspects of quality including training employees on the factory floor, monitoring automated processing equipment, and developing and updating statistical process control (SPC) charts. The upper and lower control limits for one checkpoint, salt content in Lays chips, are 2.22% and 1.98%, respectively. To see exactly how these limits are created using SPC, watch the video that accompanies this case Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upper and lower control limits at 3 standard deviations for the new system will meet the upper and lower control specifications noted earlier. The data (in percents) from the initial trial samples are 
Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upper and lower control limits at 3 standard deviations for the new systenm will meet the upper and lower control specifications noted earlier. The data (in percents) from the initial trial samples are: Sample 1: 1.98, 2.11, 2.15, 2.06 Sample 2: 1.99, 2.0, 2.08, 1.99 Sample 3: 2.20, 2.10. 2.20, 2.05 Sample 4: 2.18, 2.01, 2.23, 1.98 Sample 5: 2.01, 2.08, 2.14, 2.16 2. Given these data, what kconclusion do you, as a Frito Lays quality control inspector, draw? What report do you issue to your supervisor Angela? 3. What are the advantages and disadvantages of Frito-Lay drivers stocking their customers shelves? 4. Why is quality a critical function at Frito-Lay? Frito-Lays Quality-Controlled Potato Chips Frito-Lays Quality-Controlled Potato Chips Frito-Lay, the multi-billion-dollar snack food giant, produces billions of pounds of product every year at its dozens of U.S. and Canadian plants. From the farming of potatoes-in Florida, North Carolina, and Michigan after washing and peeling, at the sizing station, at the fryer, after seasoning, when products, including Cheetos, Fritos, Ruffles, and Tostitos. to factory and to retail stores, the ingredients and final product of Lays chips, for example, are inspected at least 11 times: in the field, before unloading at the plant, r weight), at carton filling, in the warehouse, and as they are placed on the ore shelf by Frito- Lay personnel. Similar inspections take place for its other famous In addition to these employee inspections, the firm uses proprietary vision systems to look for defective potato chips. Chips are pulled off the high-speed line and checked twice if the vision system senses them to be too brown The compan follows the very strict standards of the American Institute of Baking AIB), standards that are much tougher than those of the U.S. Food and Drug Administration. Two unannounced AIB site visits per year keep Frito-Lays plants on their toes. Scores, consistently in the excellent range, are posted, and e employee knows exactly how the plant is doing. very There are two key metrics in Frito-Lays continuous improvement quality 1) total customer complaints (measured on alcomplaints per million bag basis) and (2 hourly or daily statistical process control scores (for oil, moisture, seasoning, and salt content, for chip thickness, for fryer temperature, and for weight) program In the Florida plant, Angela McCormack, who holds engineering and MBA degrees oversees a 15-member quality assurance staff. They watch all aspects of quality including training employees on the factory floor, monitoring automated processing equipment, and developing and updating statistical process control (SPC) charts. The upper and lower control limits for one checkpoint, salt content in Lays chips, are 2.22% and 1.98%, respectively. To see exactly how these limits are created using SPC, watch the video that accompanies this case Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upper and lower control limits at 3 standard deviations for the new system will meet the upper and lower control specifications noted earlier. The data (in percents) from the initial trial samples are 
Discussion Questions* 1. Angela is now going to evaluate a new salt process delivery system and wants to know if the upper and lower control limits at 3 standard deviations for the new systenm will meet the upper and lower control specifications noted earlier. The data (in percents) from the initial trial samples are: Sample 1: 1.98, 2.11, 2.15, 2.06 Sample 2: 1.99, 2.0, 2.08, 1.99 Sample 3: 2.20, 2.10. 2.20, 2.05 Sample 4: 2.18, 2.01, 2.23, 1.98 Sample 5: 2.01, 2.08, 2.14, 2.16 2. Given these data, what kconclusion do you, as a Frito Lays quality control inspector, draw? What report do you issue to your supervisor Angela? 3. What are the advantages and disadvantages of Frito-Lay drivers stocking their customers shelves? 4. Why is quality a critical function at Frito-Lay?

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