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What is Six Sigma in Food Manufacturing Quality about?

This document discusses how a food company in Taiwan used Six Sigma to reduce defects in their small custard bun production process. [1] The company followed the DMAIC approach of Six Sigma to decrease the defect rate from 0.45% to below 0.141% over six months. [2] Key phases of the DMAIC approach like defining problems, measuring processes, analyzing root causes, improving processes, and controlling quality were utilized. [3] Implementing Six Sigma in this way helped the company significantly reduce qualit

Author

Robert Martos

Language

EN