FDFOP2015A Apply Principles of Statistical Process Control Contents Introduction and Unit Details ………….………………………………...... 4 Element 1: Collect Statistical Information …………………………..…... 7 Collecting Data………………………………………………………………..… 89 Statistical Methods……………………………………………………..…….... 10 A Measure of Central Tendency – Arithmetic Mean…………..……. 11 Using Microsoft Excel to Calculate the Mean…………..…….. 13 Calculating Mean from Grouped Data…………………….….. 15 A Measure of Dispersion – Range, Variance & Standard Deviation. 18 Range…………………………………………………………..…. 19 Using Microsoft Excel to Calculate the Range……………..…. 19 Variance………………………………………………………..…. 20 Population Standard Deviation……………………………….... 22 Using Microsoft Excel to Calculate the Population SD……... 22 Sample Standard Deviation…………………………………..… 24 Using Microsoft Excel to Calculate the Sample Std Deviation.. 25 The Normal Distribution: Distribution of a continuous random variable26 Element 2: Analyse and Interpret Data ………………………………….…. 28 Statistical Process Control ……….………………………….…………..…… 29 Histogram……………………………………………………………...….. 29 Check Sheet…………………………………………………………..…… 37 Pareto………………………………………………………………….…… 39 Cause & Effect (Fishbone) Diagram……………………………….…… 42 Defect Diagram……………………………….....……………………..…. 44 Scatter Diagram (x-y chart)…………………………………………..…. 45 Control Chart………………………………………………………….….. 51 Rules for detecting the presence of Special Causes…….…… Attribute & Variable Data…………………………………..…….. Sampling………………………………………………………..…. Constructing Control Charts …………………………………..… 53 56 60 61 Activity Answers……………………………………………….………………. 73 © Food-Wise Training Solutions Version 1.1 Page of 76 FDFOP2015A Apply Principles of Statistical Process Control Collecting Data Statisticians select their observations so that all relevant groups are represented in the data. To determine the potential market for a new product the analysts might study 100 consumers in a certain geographical area. The analysts must be certain that this group contains a variety of people representing variables such as income level, race, education and age. Data can come from actual observations (primary data) or from records (secondary data) that are kept for normal purposes. For example, for billing purposes and doctors’ reports, a hospital will record the number of patients using the x-ray facilities. But this information can also be organised to produce data that we can describe and interpret. Data can assist decision makers in educated guesses about the cause and therefore the probable effects of certain characteristics in given situations. Also, a knowledge of trends from past experience can enable those concerned to be aware of potential outcomes and to plan in advance. For example, if sales records showed that a product (for example party sausage rolls) is purchased more often in December than in June, the manufacturer’s personal division should determine if this was an anomaly or an indication of a trend (and perhaps it should adjust its hiring and vacation practices accordingly). When data is arranged in compact usable form, decision makers can take reliable information from the environment and use it to make intelligent decisions. Today using computers we can collect enormous volumes of observations and compress them instantly into tables, graphs and numbers. Before relying on any interpreted data, test the data by asking these questions 1. Where did the data come from? Is the source biased; that is, is it likely to have an interest in supplying data points that will lead to one conclusion rather than another? 2. Do the data support or contradict other evidence we have? 3. Is evidence missing that might cause us to come to a different conclusion? 4. How many observations do we have? Do they represent all the groups we wish to study? 5. Is the conclusion logical? Have we made conclusions that the data do not support? (Levin, 1978, p 9) Study your answers to these questions. Are the data worth using? Or should we wait and collect more information before acting? © Food-Wise Training Solutions Version 1.1 Page of 76 FDFOP2015A Apply Principles of Statistical Process Control Activity 1 A concentrated sanitiser needs to be mixed with water before use. Each batch of ‘santising solution’ is tested for strength (measured in ppm). What is the average strength of the sanitising solutions listed below? That is, determine the mean. 16.2 15.4 16.0 16.6 15.9 15.8 16.0 16.8 16.9 16.8 15.7 16.4 15.2 15.8 15.9 16.1 15.6 15.9 15.6 16.0 16.4 15.8 15.7 16.2 15.6 15.9 16.3 16.3 16.0 16.3 Using Microsoft Excel to Calculate the Mean If you completed activity 1 using a calculator, you would have found that entering 30 values/data points, is a little time consuming and open to the possiblity of error. By using a spreadsheeting program such as Microsoft Excel, the data would still need to be entered, but the mean can be easily calculated and as there is a record of the values entered you could easily check if/where any errors were made. METHOD 1 Step 1 Enter each of the values/ data points into a separate cell. This can be done so they are: all in a column, or that they are all in a row, or a table of any dimensions (e.g. 10 columns across by 3 rows high) Step 2 Select (click on) a cell where you want your answer to be. Step 3 Click fx on the toolbar . The ‘Paste Function’ pop-up box will appear. In the left ‘Function Category’ column click on ‘Statistical”. Then in the right ‘Function Name’ column click on ‘AVERAGE’. Click on ‘OK’ Step 4 A grey pop up box will appear which will offer co-ordinates of values/data points. Either click ‘OK’ or change the co-ordinates to what you want to include. © Food-Wise Training Solutions Version 1.1 Page of 76 FDFOP2015A Apply Principles of Statistical Process Control THE NORMAL DISTRIBUTION: Distribution of a continuous random variable. The normal distribution occupies a prominent place in statistics as it has some properties that make it applicable to a great many situations (in which it is necessary to make inferences by taking samples) and it comes close to fitting the actual observed frequency distributions of many phenomena including human characteristics (weights, heights and IQ’s), outputs form processes (dimensions and yields). The diagram below shows several important features of a normal probability distribution: 1. the curve has a single peak, and therefore is uni-modal. 2. it has a bell shape 3. the mean of the normally distributed population lies at the centre of the normal curve 4. Because of its symmetry the mean, median and mode of the distribution are also at the centre. Therefore for a normal curve the mean median and mode are the same value 5. the two tails of the normal distribution extend indefinitely and never touch the horizontal axis (though this is impossible to show) MEAN, MEDIAN, MODE Normal distribution is symmetrical around a vertical line erected at the mean Left-hand tail extends indefinitely but never reaches the horizontal axis Right-hand tail extend indefinitely but never reaches the horizontal axis Most real life populations do not extend forever in both directions but for such populations the normal distribution is a convenient approximation. There is no single normal curve, but rather a family of normal curves. To define a particular normal probability distribution, we need two parameters: the mean (µ ) and the standard deviation (δ ) © Food-Wise Training Solutions Version 1.1 Page of 76 FDFOP2015A Apply Principles of Statistical Process Control 2. Check Sheet A Check Sheet allows a team to systematically record and compile data from historical sources or observations as they happen, so that patterns and trends can be clearly detected and shown. Purpose Creates easy-to-understand data that come from a simple, efficient process that can be applied to any of the key performance areas Builds, with each observation, a clearer picture of ‘the facts’ as opposed to opinions of each team member Forces agreement on the definition of each condition or event (every person has to be looking for and recording the same thing) Makes patterns in the data become obvious quickly. How to create a Check Sheet 1. 2. Agree on the definition of the events or conditions being observed. If you are building a list of events or conditions as the observations are made, agree on the overall definition of the project: Example If you are looking for reasons for late payments, agree on the definition of ‘late’. If you are working from a standard list of events or conditions make sure that there is agreement of the meaning and application of each one. Example: If you are tracking sales calls from various regions, make sure everyone knows which states are in each region. Decide who will collect the data; over what period; & from what sources. a) Who collects the data obviously depends on the product and resources. The data collection period can range from hours to months. The data can come from either a sample or an entire population b) Make sure the data collector(s) have both the time and knowledge they need to collect accurate information c) Collect the data over a sufficient period to be sure the data represents ‘typical’ results during a ‘typical’ cycle for your business. d) Sometimes there may be important differences within a population that should be reflected by sampling each different subgroup individually. This is called stratification Example: collect complaint data from business travelers separately from other types of travelers. Collect scrap data from each machine separately. NOTE: It must be safe to record and report ‘bad news’, otherwise the data will be filtered. © Food-Wise Training Solutions Version 1.1 Page of 76 FDFOP2015A Apply Principles of Statistical Process Control 4. Cause and Effect Diagram (Fishbone Diagram) A Cause and Effect diagram allows a team to identify, explore and graphically display in increasing detail all of the possible causes related to a problem or condition to discover its root cause(s). Purpose Enable a team to focus on the content of the problem, not on the history of the problem or differing personal interests of team members Creates a snapshot of the collective knowledge and consensus of a team around a problem. This builds support for the resulting solutions Focuses the team on causes not symptoms How to Create a Cause and Effect Diagram 1. Select the most appropriate cause and effect format. There are two major formats: Dispersion Analysis Type is constructed by placing individual causes within each ‘major’ cause category and then asking of each individual cause ‘Why does this cause (dispersion) happen?’. This question is repeated for the next level of detail until the team runs out of causes. The graphic examples shown in Step 3 of this tool section are based on this format. Process Classification Type uses the major steps of the process in place of the major cause categories. The root cause questioning process is the same as the Dispersion Analysis Type. 2. Generate the causes needed to build a Cause & Effect Diagram. Choose one method: Brainstorming without previous preparation Check sheets based on data collected by team members before the meeting. 3. Construct the cause & effect diagram Place a problem statement in a box on the right-hand side of the writing surface. NOTE: Make sure everyone agrees on the problem statement. Include as much information as possible on the ‘what’, ‘where’, ‘when’ and ‘how much’ of the problem. Use data to specify the problem. Draw major cause categories or steps in the production or service process. Connect them to the ‘backbone’ of the chart Place the brainstormed or data-based caused in the appropriate category In brainstorming, possible causes can be placed in a major cause category as each is generated or only after the entire list has been created. Either works well but brainstorming the whole list first maintain the creative flow of ideas without being constrained by the major cause categories or where the ideas fit in each ‘bone’. © Food-Wise Training Solutions Version 1.1 Page of 76 FDFOP2015A Apply Principles of Statistical Process Control 1. Positive Correlation. An increase in y may depend on an increase in x. For example: course ratings are likely to increase as trainees receive more training. 5 Rating 4 3 2 1 0 0 5 10 15 20 25 30 35 Contact Hours 2. Possible Positive Correlation. An increase in y may depend on an increase in x. For example: course ratings are likely to increase as trainees receive more training. 5 Rating 4 3 2 1 0 0 5 10 15 20 25 30 35 Contact Hours © Food-Wise Training Solutions Version 1.1 Page of 76 FDFOP2015A Apply Principles of Statistical Process Control 7 Control Chart A control chart is used monitor, control and improve process performance over time by studying variation and its source. Purpose A graphical display of a quality characteristic that has been measured or computed from a sample versus the sample number or time. Focuses attention on detecting and monitoring process variation over time Monitoring and surveillance of a process Helps improve a process to perform consistently and predictably for higher quality, lower cost and higher effective capacity. Prevents unnecessary process adjustments distinguishing between background noise and abnormal variation Provides diagnostic information Provides information about process capability by proving information about process parameters and their stability over time. An example of a simple control chart (n=1) is pictured below. The chart contains a center line that represents the average value of the quality characteristic corresponding to the in-control state. The other two horizontal lines, called the upper control limit (UCL) and lower control limit (LCL) are also on the chart. These control limits are chosen so that if the process is in control, nearly all of the sample points will fall between them. As long as the points plot within the control limits, the process is assumed to be in control and no action is necessary. However if a point plots outside the control limits it is interpreted as evidence that the process is out of control and investigation and corrective action is required to find and eliminate the assignable cause or causes. Quality Characteristic A simple control chart 18 16 14 12 10 8 6 4 2 0 UCL Value Avg LCL 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Sample number or time NOTE: A run chart is a simpler version of a control chart as it will only track the trends and does not have statistically based control limits displayed. The danger of using a run chart is that there is a tendency to see every variation in the data as being important. A mistake commonly made is that specification limits will displayed, creating confusion with control limits. © Food-Wise Training Solutions Version 1.1 Page of 76 FDFOP2015A Apply Principles of Statistical Process Control The revised centre line and control limits are for activity 10 are shown on the control chart below. Revised Control Limits for Fraction Non-conforming chart Sample fraction nonconforming 0.6 New material 0.5 New operator Revised UCL 0.4 Fraction Nonconforming 0.3 Revised centre line 0.2 Revised LCL 0.1 0 1 3 5 7 9 11 13 15 17 19 21 23 25 27 29 Sample number Note that we have not dropped samples 15 and 23 from the chart but they have been excluded from the control limit calculations and we have noted this directly on the control chart. This notation on the control chart is used to indicate process adjustments, or the type of investigation made at a particular point in time. It forms a useful record for future process analysis and should become standard practice in control chart usage. Also note that the fraction nonconforming from sample 21 now exceeds the upper control limit. However, analysis of the data does not produce any reasonable or logical assignable cause for this and we decide to retain this point. We can now conclude that the new control limits can be used for future samples and therefore we have concluded the control limit estimation phase of control chart usage. Sometimes examination of control chart data reveals information that affects other points that are not necessarily outside the control limits. For example if we had found that the temporary operator working when sample 23 was obtained was actually working during the entire two-hour period in which samples 21 – 24 were obtained, then we should discard all four samples, even if only sample 21 exceeded the control limits. We should also examine the remaining 28 samples for runs and other nonrandom patterns. We conclude that the process is in control at the level p=0.2150 and that the revised control limits should be adopted for monitoring current production. However we note that although the process is in control the fraction nonconforming is much too high. That is the process is operating in a stable manner and no unusual operatorcontrollable problems are present. It is unlikely that the process quality can be improved by action at the work-force level. © Food-Wise Training Solutions Version 1.1 Page of 76