Comprehensive Analysis of Factory Quality Control and Problem-Solving Strategies

Learning English requires not only mastering grammar and vocabulary but also being able to use it naturally in real-life situations. However, textbook sentences are often too formal and differ significantly from everyday expressions. To speak authentic and natural English, you need exposure to real conversational contexts. Here, we have selected frequently used English expressions for daily life, covering social, work, and travel scenarios, helping you move beyond “textbook English” and learn what native speakers really say. Below is the content of the latest "New Cambridge Business English (Beginner) Unit 13b". Consistent practice will make your English more practical!

Could you tell me a bit about quality control at the factory? Well, there are four main quality control inspection points. We begin by visiting our suppliers to make sure we are happy with their quality control. Next, we inspect all goods on arrival at our factory, and the third inspection point is during production. And the final stage is chemical analysis of our finished goods. And what do you look for at each of the four inspection points? Well, each stage is different. With our suppliers, for instance, we inspect their QC processes and, even more importantly, their factory hygiene. If we are not happy with hygiene, we will cancel the supply contract. At the goods-in stage, we make sure order quantities are correct and quality is satisfactory. We also check the transport packaging. If the packaging is damaged, the warehouse shelf life can be reduced.

And what quality checks do you run during production? We take samples to ensure there isn't too much cooking oil on the snack, and that each snack has the minimum amount of flavoring. We also check the size of the snacks and their crispness. If the snacks are too oily, they go soft. So that leaves the finished goods. What do you check for at the final QC stage? We check individual bags to make sure the packet weight is above the acceptable minimum and that the packet is sealed properly. We also check the taste. How do you do that? Well, we eat them, how else? We also perform chemical analysis to check things like fat levels and other information required on the packets.

OK, so we all know there's a problem with reject levels. But before we look at ways of dealing with it, why don't we find the rejects sooner? How can they get all the way to the finished goods chemical analysis before we catch them, Keith? Well, Jack, the problem is the oil temperature and the cookers. See, it keeps falling or rising suddenly, and that's why the samples don't always detect high fat levels. The problem is worse when demand is high and we're running at full capacity. Like we are at the moment. So what can we do about it? Well, I think the first idea in your memo is the best one. We should increase the sampling rate. If we take samples more often, we'll detect the rejects sooner. True, but increasing sampling will require extra human resources in the QC department. I prefer the second idea: changing the temperature sensors in the cookers. We've already tried that, but it didn't help. The problem is the oil in the cookers. When it gets dirty, the temperature sensors don't work properly. So why don't we change the oil more often? It would help, but we have to stop production to change the oil, which reduces capacity. Also, extra oil increases costs. True, but if it reduces reject levels, a bit of lost production won't be a problem. It might not be a problem if we could reduce reject levels to zero, but that's unlikely. Okay, let's try it anyway. Keith, please change the oil more often and monitor the sensors. Pauline, increase the sampling rate by 10% only, so no extra staff is needed. Let's do this for the next two weeks and see the results.

The above content is compiled by Qicai.com for the "New Cambridge Business English (Beginner) Unit 13b". We hope it helps you!