Producing Quality, Not Just Controlling It

Producing Quality, Not Just Controlling It

In my early years as a plastics technician, quality control was a hands-on process. The person at the machine, who also packed the products, was the quality assurance. These packers often had over 20 years of experience. With every product they handled, they instinctively knew whether it was up to standard or not.

They could easily spot:

  • Cup stacks that were too short or poorly formed.
  • Misaligned cup stacks with uneven shapes.
  • Sealing rims that were oval or slanted.

This packaging personnel didn’t just sort out defective products. In the best cases, they would immediately adjust the temperatures on the thermoforming machine, improving product quality within minutes. This system worked well because these experienced workers had an intuitive understanding of the process.

Today, the situation is different. Food packaging, from granules to the finished cup, should ideally have no human contact. This means the delicate touch and expert eye of packaging personnel are no longer part of the quality control process.

While interval quality checks are still useful, they can allow several hours of subpar production to slip through unnoticed.

The simplest solution is to produce quality, not just control it. To produce quality, you need to thoroughly understand and monitor the entire process, minimizing or even eliminating deviations.

Employee training is one key aspect. Another crucial factor is modifying existing machinery. Even older machines can be cost-effectively upgraded to eliminate process deviations. From experience, even brand-new machines aren’t exempt from these issues.

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