A QUALITY CONTROL ON PRODUCTION OF A.B.U BREAD USING X-BAR CHART
Abstract
This study titled “A Quality Control on Bread Production Using X-Bar Chart: A Case Study of A.B.U Bread, Zaria” was conducted to assess the conformance of quality characteristics of bread production to statistical quality control standards. Data on the weights of bread produced for 25 days were analyzed using descriptive statistics and statistical quality control tool (X-bar chart). Samples of size two were taken across two different machines from the production line. The target value of the family loaves was 900g. The Upper Control Limit (UCL) was 902.975g, Center Line (CL) was 900.071g, and Lower Control Limit (LCL) was 897.166g. The analysis showed that the bread production process in A.B.U Bakery, Zaria is statistically in control, producing loaves with consistent weight and meeting quality standards.
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