工厂质量控制全过程解析与问题解决策略

学习英语不仅要掌握语法和词汇，更重要的是能在真实场景中自然运用。然而，课本上的句子往往过于正式，与实际生活中的表达相差甚远。想要说出一口地道、自然的英语，就需要接触真实语境中的对话。在这里，我们精选日常高频使用的英语表达，涵盖社交、工作、旅行等场景，帮你摆脱“教科书式英语”，学会老外真正在用的说法。下面是本期《新编剑桥商务英语(初级) Unit 13b》的内容，坚持积累，让你的英语更贴近生活！

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 in 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 our hygiene, we will cancel the supply contract. At the goods in stage, we make sure that order quantities are correct and the quality is OK. 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 check there isn't too much cooking oil on the snack. And that each snack has the minimum amount of flavouring. 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 that the packet weight is above the acceptable minimum and that the packet is sealed properly. We also check the taste. And how do you do that? Well, we eat them, how else? We also do chemical analysis to check things like fat levels and other information that we have to put 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, what I'd like to know is why don't we find the reject sooner? How can they get all the way to the finished goods chemical analysis before we find them, Keith? Well, Jack, the problem is the oil temperature and the cookers. See, he keeps falling or rising suddenly. And that's why the samples don't always pick up high fat levels. The problem is worse when demand is high and we're running at full capacity. Well, 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. You see, if we take samples more often, we'll pick up the reject sooner. Yeah, it's true, but if we do that, we'll need extra human resources in the QC department. I prefer the second idea. I'd rather just change the temperature sensors in the cookers. We've already tried that, but it didn't make any difference. The problem is the oil in the cookers. When it gets dirty, the temperature sensors don't work properly. So why do we change the oil more often? Well, it would help. But we have to stop production to change the oil. We're going to lose production capacity. We stop the line more often. And the extra oil will increase our costs, of course. That's a point. Yes, but if it reduces the reject levels, a bit of loss production won't be a problem. It might not be a problem if we can reduce reject levels to zero. But I don't think that's possible. Okay, let's try it anyway. Keith, I'd like you to change the oil more often and monitor the sensors. Pauline, I'd like you to increase the sampling rate by just 10%. That means you won't need extra staff. Let's do that for the next two weeks and see what happens. Okay?

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