np - chart exercise

The Practical Sauce Company manufactures a variety of sauces and related products. The
company sees labelling as a critical quality characteristic; portraying a good corporate
image is an important part of their marketing efforts. To ensure accuracy and consistency a
case of 24 jars is checked every 30 minutes and the results recorded. The data collected
has been entered on the control chart overleaf. Use this data and the steps in the tool book
to construct an np-chart.

Step 1 Complete the header information and step 2 Record the data (page 115)
have been completed for you.

Step 3 Calculate the average number (page 116).

np =
∑ np =
k

Step 4 Calculate the control limits (page 117).

np
UCLnp = n p + 3 n p (1 − )=
n

np
LCLnp = n p − 3 n p (1 − )=
n

Step 5 Scale the control chart (page 118).

Largest
=
20

Complete steps 6 to 8 (pages 119–121) on the control chart overleaf.

© PQ Systems Pty Ltd 2002 Manufacturing

 ATTRIBUTES CONTROL CHART
Product / Service Chart p np Quality measure Measurement device
Sauce type c u Labelling errors Checklist
User name Location Chart no.
John Brown Practical sauce company AVG.= UCL = LCL = n=
DATE Mar 1
TIME 08:00 08:30 09:00 09:30 10:00 10:30 11:00 11:30 12:00 12:30 13:00 13:30 14:00 14:30 15:00 15:30 16:00 16:30 17:00 17:30 18:00 18:30 19:00 19:30 20:00
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25

Type of discrepancy
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Total number (np, c) 8 10 4 5 7 3 6 9 2 5 10 7 6 4 3 11 7 6 1 8 6 4 9 3 6

Proportion (p, u)
Subgroup size (n) 24

© PQ Systems Pty Ltd 2002 Manufacturing