Applying six sigma to manufacturing processes in the food industry to reduce quality cost

Scientific Research and Essays

Hsiang-Chin Hung¹ 

关键词: Six sigma;    food industry;    process improvement;    DMAIC.;   

DOI  :  10.5897/SRE10.823

学科分类：社会科学、人文和艺术（综合）

来源: Academic Journals

【 摘 要 】

In recent years, an increasing number of companies have used different types of quality programs in order to increase internal and external customer satisfaction as well as to reduce quality cost. Among all of these programs, Six Sigma is perhaps the most widely-accepted initiative by all a broad range of organizations. The DMAIC (define-measure-analyze-improve-control) approach has been followed here to solve an underlying problem of reducing process variation and the associated high defect rate. This paper explores how a food company in Taiwan can use a systematic and disciplined approach to move towards the goal of Six Sigma quality level. The DMAIC phases are utilized todecrease the defect rate of small custard buns by 70%from the baseline to its entitlement. At the beginning of this project,the defect ratewas 0.45% (Baseline), and after theimprovementactions were implementedduring a six-month periodthis fell to below 0.141% (goal). The critical successful factors for Six Sigma projects, especially those in the food industry, are discussed at the conclusion of this paper.

【 授权许可】

CC BY