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If the upper and lower specification limits of the process are USL and LSL, the target process mean is T, the estimated mean of the process is ^ and the estimated variability of the process (expressed as a standard deviation) is ^, then commonly accepted process capability indices include:
The process capability is a measurable property of a process to the specification, expressed as a process capability index (e.g., C pk or C pm) or as a process performance index (e.g., P pk or P pm).
Consider a quality characteristic with a target of 100.00 μm and upper and lower specification limits of 106.00 μm and 94.00 μm, respectively. If, after carefully monitoring the process for a while, it appears that the process is out of control and producing output unpredictably (as depicted in the run chart below), one can't meaningfully estimate its mean and standard deviation.
[14]: 2 Supply chain management was then further defined as the integration of supply chain activities through improved supply chain relationships to achieve a competitive advantage. [12] In the late 1990s, "supply chain management" (SCM) rose to prominence, and operations managers began to use it in their titles with increasing regularity.
An agricultural value chain is the integrated range of goods and services (value chain) necessary for an agricultural product to move from the producer to the final consumer. The concept has been used since the beginning of the millennium, primarily by those working in agricultural development in developing countries , although there is no ...
A Vermont grand jury has indicted a woman accused of sparking a gunfight with Border Patrol agents last month, causing the death of an agent and the German woman she was traveling with.. The ...
In fact, Conagra is one of the biggest private-label food companies in the United States with a net worth of $16.72 billion. It owns many well-known brands, including Health Choice, Slim Jim ...
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.