Controle estatístico do processo em uma indústria de alimentos congelados.

Abstract

Statistical Process Control is a powerful collection of tools that aims to answer all the requirements necessary to obtain high levels of quality using techniques and statistical analysis. Thus, this study was carried out in order to carry out the analysis of the weight variability of 130 grams semi-roasted chicken drumsticks in a frozen pasta industry, located in the interior of Pernambuco and to verify if the process meets the specifications expected by consumers. For this, it was necessary to apply the principles of the CEP and its tools, as well as the construction of control charts, measurement of the process capacity and analysis of the list of causes and effects for such research problem. A case study was carried out, of an applied nature, with exploratory-explanatory objectives, with a qualitative and quantitative approach, in which it is concluded that the process is out of statistical control and with a rate of 58.83% of items not attending within the company's specification limits. Based on this assessment, it was recommended through an action plan using the 5W1H method, as a set of measures that will collaborate towards a more stable and targeted process.