MONITORING THE TOSCANA SAUSAGE PRODUCTION PROCESS: A CASE STUDY USING STATISTICAL PROCESS CONTROL

Abstract

Abstract: Currently, food industries, due to their high competitiveness, are seeking greater administrative and operational efficiency. Statistical Process Control (SPC) is a tool that acts preventively on the production process, using statistics to ensure the quality of industrial processes and products. In a production environment, quality improves reliability, increases productivity and customer satisfaction. In this context, this work aimed to analyze, through statistical process control techniques, the process of toscana sausage production in a food company. It was observed, through control charts, that the production process has no special causes. It has been found that the size and length of toscana sausage buds have a Cpk capacity index below 1,33, which classifies the production process, for the studied period, as very incapable.