Video: Frito-Lay's Quality Q3 The process parameters that Tom Rao views as critical include

The process parameters that Tom Rao views as critical include
A.
visual inspection, slicing thickness, personnel training, and product moisture.
Your answer is not correct.B.
pealing process, and adherence to centerline on the SPC chart.
C.
product moisture, seasoning percent, salt percent, and maintaining low personnel turnover.
D.
potato inspection, pealing process, visual inspection, and customer complaints.


Which one of the crucial check points of packing Frito-Lay's chips does not belong in the list below?
A.
bag appearance and air feel check
B.
seal integrity
C.
weight control
D.

slice thickness


According to the plant​ manager, Tom​ Rao, the four keys to maintaining potato chip quality at​ Frito-Lay are
A.
​ingredients, total customer​ complaints, weight, and bag integrity.
B.
​ingredients, recipe​ (consumer preference), process​ parameters, and​ "quality wall."
Your answer is correct.

C.
​ingredients, process​ parameters, "quality​ wall," and bag integrity.
D.
total customer​ complaints, bag​ integrity, center line performance on SPC​ chart, and process parameters.
E.

None of the above is correct.

​Frito-Lay production personnel obtain a sample every​ ______ minutes.
A.
40
B.
30
Your answer is correct.

C.
50
D.
60
E.
None of the above.