1.2.

Healthy Products, Inc., uses a traditional product costing system to assign overhead costs uniformly to all products. To meet Food and Drug Administration requirements and to assure its customers of safe, sanitary, and nutritious food, Healthy engages in a high level of quality control. Healthy assigns its quality control overhead costs to all products at a rate of 17% of direct labor costs. Its direct labor cost for the month of June for its low-calorie dessert line is $64,800. In response to repeated requests from its financial vice president, Healthy's management agrees to adopt activity-based costing. Data relating to the low-calorie dessert line for the month of June are as follows Number of Cost Drive Used per Activit 6,230 pounds 11,000 servings 480 orders Activity Cost Pools Cost Drivers Inspections of material received In-process inspections FDA certification Number of pounds Number of servings Customer orders Rate $0.80 per pound $0.33 per serving 12.00 per order (a) Compute the quality-control overhead cost to be assigned to the low-calorie dessert product line for the month of June: (1) using the traditional product costing system (direct labor cost is the cost based costing with no attem empts available, ivity-based tiona in iVI Quality-control overhead cost to be assigned (b) By what amount does the traditional product costing system undercost or overcost the low-calorie dessert line? Undercost v (c) Classify each of the activities as value-added or non-value-added ivit Inspections of material received In-process inspections FDA certification Non-value-added Non-value-added Non-value-added