Given our discussion on Statistical Process Control, what is the most appropriate quantitative model your group would utilize to measure quality, given the information provided, specifically to address the $$rubber in the dough$$ incident?

Upload the excel file that your group utilized.

What are the limits$?$

Is the process in control? If not, what data points are not in control?

What hypothesis can your group conclude about the bags that are exactly $20$ kilograms $($refer to exhibit $3$B$)$

How can a quality system and culture be established at Benevento Foods?

What is your group$$s permanent corrective action to prevent reoccurrence?