There are the following 10 methods for product improvement:

1. Standardization of production operations. Product quality must start with standards. Without standards, quality cannot be discussed. Our production activities need standards, and our supervision and inspection also need standards. How can we make the products we produce meet our supervision and inspection standards? Then we will give production operators a standard and let them work according to this standard. For example: when we make bread, how many minutes does it take for the dough to rest? How long, how wide, and how thick should it be rolled? What is the temperature and humidity? What is the length, width, and height of fermentation before baking, etc. The more detailed this standard is, the higher our finished product qualification rate will be.

2. Whoever produces is responsible. The producer of the product is also the person responsible for the quality of the product, and the production personnel must make the product according to the production standards of the product. For unqualified products produced, production personnel must proactively deal with them, identify the reasons for the unqualified products, and make timely adjustments. Problems cannot be left to others.

3. Whoever produces will inspect. The producer of the product is also the inspector of product quality. Self-inspection of product quality is just a re-confirmation of whether the product produced is qualified. Through re-confirmation, we can prevent unqualified products from flowing into the next step, and at the same time, we can find possible problems in the production process and make timely improvements. Continuously improve your operating skills and improve product quality.

4. Full inspection. When making food, product safety must be ensured. The shape and color of the product will only affect the company's reputation, but product safety will not only affect the safety of customers but also the fate of the company. Therefore, our products must be fully inspected before leaving the factory to ensure the factory qualification rate of our products.

5. In-process inspection. The quality of the product is produced, and the production personnel in this process will be relatively more familiar with our products than others. Arranging production personnel in this process to conduct self-inspections can discover product quality problems more easily and faster. At the same time, it can also improve the sense of responsibility of production personnel for product quality in this process. It is conducive to self-improvement of product quality in this process.

6. Discontinuation of defective products. During the factory production process, we often encounter such problems. After the semi-finished products are produced, they are very close to our finished product standards. Such as: product dimensions, baking color, product weight, etc. However, for cost-saving or other reasons, our employees or managers did not deal with the substandard products and continued to process them. However, when it was eventually discovered that the products still did not meet the standard requirements, it would lead to greater waste. Therefore, during the production process, once any substandard product is found, the operator should stop processing.

7. Deal with it immediately. During the production process, any defective products should be dealt with immediately. This has two benefits: Benefit 1: The cause of product failure can be immediately discovered to avoid the same thing from happening again and improve the product qualification rate. Benefit 2: The unqualified products are sorted out to avoid entering the next process. At the same time, the sorted unqualified products can also be reused depending on the situation. Reduce waste.

8. Adverse exposure. The purpose of bad exposure is not to pursue the responsible person, but to let everyone understand what happened. Together, we analyze the causes of product failure and make adjustments to product standards or management processes. Let everyone jointly understand product quality issues. Only in this way can operators reflect on possible problems in their operations during the production process, avoid the occurrence of these problems, and how to deal with them when they occur again. Instead of simply reworking or scrapping unqualified products, otherwise, such problems will continue.

9. Supervision and inspection. Production personnel are responsible for product quality, but they cannot completely rely on the production personnel's sense of responsibility. Everyone will have emotions. Especially under the company's management requirements, there will be a sense of luck. At this time, it is necessary for other personnel besides the producer to conduct supervision and inspection, and strictly control key links to reduce the occurrence of quality problems.

10. Management support. In many companies, companies have strict liability systems for product failure caused by employee negligence. If substandard products occur, employees must bear corresponding losses and other responsibilities. The company must be reasonable when formulating these management requirements, give employees some opportunities to make mistakes, and implement responsibility appointments and removals within a certain range; when implementing them, they must take into account the original intention of the system and ensure fairness and justice. When batch quality problems occur, managers should be responsible for their own management errors.