SPC Project Instructions

Complete SPC Project $-$ See details below.

PLEASE NOTE: If the population standard deviation is provided, then use it for this project, otherwise if it is not provided, then refer to your textbook $($page $251$ in the Pearson ${13}^{th}$ edition$).$

There are two cases in this project. Below are the details on the two cases in the SPC Project $($Based on Chapter $65$ Statistical Process this module, there is an Excel spreadsheet labeled SPC Project $-$ BLANK New$\_2019$ that has the sample data and includes spaces to add $y$ Control Chart data $($for Case $1)$ and includes the data to build the SPC Charts in Case $2.$ That Excel file should be submitted during Week sure to substitute your name for the word BLANK when you save the Excel file.

Case $1$: Frito$-$Lay Salt Test

Read the first case $($Frito$-$Lay$)$ description below.

Watch the video in this module for the Frito$-$Lay case $($the video must be watched in its entirety to get full credit$).$

You must also submit a Word document containing a memo to Angela McCormack and answering the additional question below.

Case $1$ Description

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 pla the farming of potatoes$-$in Florida, North Carolina, and Michigan$-$to factory and to retail stores, the ingredients and final product of Lay's ch example, are inspected at least $11$ times: in the field, before unloading at the plant, after washing and peeling, at the sizing station, at the fr seasoning when bagged $($for weight$),$ at carton filling, in the warehouse, and as they are placed on the store shelf by Frito$-$Lay personnel. Sim inspections take place for its other famous products, including Cheetos, Fritos, Ruffles, and Tostitos.

In addition to these employee inspections, the firm uses proprietary vision systems to look for defective potato chips. Chips are pulled off th speed line and checked twice if the vision system senses them to be too brown.

The company follows the very strict standards of the American Institute of Baking $($AIB$),$ standards that are much tougher than those of the and Drug Administration. Two unannounced AIB site visits per year keep Frito$-$Lay's plant on their toes. Scores, consistently in the "excellent' are posted, and every employee knows exactly how the plant is doing.

There are two key metrics in Frito$-$Lay's continuous improvement quality program: $(1)$ total customer complaints $($measured on a complaints p million bag basis$)$ and $(2)$ hourly or daily statistical process control scores $($for oil, moisture, seasoning, and salt content, for chip thickness, for $f$ temperature, and for weight$).$