Case Anyone for Sushi and Morton Salt

Data can be organized using this diagram:

Underfilled Missing Item Spilled/Mixed Unacceptable Improper

Taste Seal

L1 L2 L1 L2 L1 L2 L1 L2 L1 L2

AM 0 1 = 1 11 0 = 11 2 2 = 4 14 7 = 21 0 5 = 5

PM 3 1 = 4 0 7 = 7 4 6 = 10 0 1 = 1 1 5 = 6

3 2 = 5 11 7 = 18 6 8 = 14 14 8 = 22 1 10 = 11

This provides a breakdown by morning/afternoon as well as Line #1/Line #2.

Overall, 70 defects were found, 22 of which were classified as unacceptable taste, making this the most frequent problem. The next most frequent was missing item with 18 occurrences, and then spilled/mixed, with 14 occurrences.

Looking more closely at these three categories, we can see that 14 of the 22 unacceptable tastes were accounted to Line #1 in the morning, and the remainders were Line #2, also in the morning. Line #1 exhibited a similar morning problem regarding missing item: all 11 occurrences were in the morning. Line #2 had all 7 of its occurrences in the afternoon. 10 of 14 occurrences of spill/mixed defects occurred in the afternoon. In the improper seal category, 10 out of 11 occurrences were for Line #2.

In terms of recommendations, Ann should focus on investigating what might be causing taste problems in the morning on both lines, morning problems on Line #1 for missing items and afternoon problems for Line #2 for missing items. Spilled/mixed has afternoon problems on both lines, and there are seal problems on Line #2 throughout the day.

Operations Tour: Morton Salt

1. Steps in salt production for Morton starts by injecting water into salt caverns below the surface and let the salt deposits dissolve in the water. The next step is to pump the resulting brine to the surface then boil the brine and let the liquid evaporate leaving...