STATISTICAL QUALITY CONTROL AND ITS APPLICATION AND IMPROVING PROCESS QUALITY CONTROL

ABSTRACT This study investigates the statistical quality control of flour usage in the production process of ABD Bread, Talata Mafara. The objective was to assess the consistency and stability of flour weight over a 10-week period, using control charts to determine if the process remained within acceptable control limits. Data on the weight of bags of flour were collected weekly and analyzed through mean and range control charts. The findings revealed that the average weight of the flour bags was 551.40 kg, with upper and lower control limits of 946.37 kg and 156.44 kg, respectively. All data points fell within these limits, indicating that the flour weighing process was stable and under statistical control. The range control chart also demonstrated acceptable levels of variation, with no significant deviations detected. These results suggest that ABD Bread's flour usage process is consistent, well-controlled, and free of significant variations. The study concludes that the production process is effectively managed, ensuring consistent product quality. It recommends continuous monitoring, preventive maintenance, employee training, and periodic audits to sustain process stability. Further research is suggested to explore other factors influencing the production process, such as environmental conditions and input efficiency. This analysis provides a solid framework for ensuring high-quality standards in bread production and minimizing operational risks related to flour usage.