Published Paper Details:

The Bakery industries are suffering from quality related problems. These problems include produce items of international standards, low quality raw material, low product confidence due to lack of quality assurance systems and increased pressure from high quality and competitive products in the local as well as global market. [1] The proposed solution is to implement certain Quality Assurance (QA) systems such as GMP (Good Manufacturing Practice), HACCP (Hazard Analysis Critical Control Points), ISO: 9000 and Quality Control (QC) activities in all their manufacturing processes. The main aim of this research work is to identify the major biscuit defects and their possible root causes to improve the quality of biscuits in order to be competitive in the local as well as global market. In this study, GMP (Goods Manufacturing Process) has been studied and two analyses have been done namely Pareto analysis and Ishikawa Cause and Effect diagram. Major biscuit quality defects have been identified by using Pareto Analysis and their possible root causes have been identified by using Ishikawa Cause and Effect Diagram. Based on the analysis of the collected data in the biscuit manufacturing Industry, 3 (three) major biscuit defects (burnt, pale and dark edge joint biscuits) and their possible root causes have been identified out of 8 (eight) defects. The identification of most significant and less significant causes among all the causes will be the research work for further study. This sort of work have left untouched due to lack of experimental setup, lack of resource and lack of some essential data.