One of your process supervisors said to you, “Well, you have to break eggs to make an omelet” as a reason for considering the period’s spoilage as a normal cost of production.

Is spoilage a normal cost of production? If so, why eport it separately?

xplain how the concept of “normal spoilage” could impede quality improvements in processes. If you do not distinguish between normal and abnormal spoilage, how would you identify “unacceptable” spoilage?

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