Statistical Process Control (SPC)

Making changes to a manufacturing or service process as a result of individual, one-off instances is inadvisable and leads to a culture of ‘fire-fighting’. A process should only be changed if there is statistical evidence that it is out of control. SPC techniques help to determine when a real problem exists and if process improvements, changes or interventions are required. Long term the correct application of SPC will result in the production of a more consistent product or service. Typical SPC projects:

  • In the food and drink industry, SPC can be used to control the fill level of bottles
  • In the filtration industry, SPC can be used to control filter trim length
  • In the health service, SPC can be used to monitor infection rates
  • In any industry, SPC can used to monitor the number of defects produced per hour

SPC can be used to answer questions such as:

  • When should I react to a change in the process?
  • Is my process in control?
  • Are improvement activities required?
  • How are we performing compared to the previous financial year?

The course content includes the X & mR, Xbar & R, c, u, np, p, CUSUM and EWMA charts and the capability indices Cp, Cpk, Pp and Ppk. Both our standard and bespoke courses are suitable for those with no prior knowledge of SPC or for those who require a refresher programme. For further details contact ISRU.

 

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