Using the template provided in the Unlocking Lean Six Sigma text, draft an A$3$ Problem Statement of reducing errors$/$mistakes in the Bakery industry and Follow the template provided on pp$.188-190$ labeled Appendix E$.$

Introduction

$$ Briefly introduce the problem of production errors in a Bakery setting.

$$ Explain the significance of addressing this issue.

Background

$$ Detail the current error rate and its impact on customer safety and Bakery costs.

$$ Provide context on how errors are currently being tracked and managed.

Current State Analysis

$$ Describe the existing processes and where errors are most frequently occurring.

$$ Discuss the consequences of these errors for customers and the bakery system.

Goals and Target

$$ Clearly state the goal of reducing the error rate to less than $1\%.$

$$ Outline the expected benefits of achieving this target.

Root Cause Analysis

$$ Present findings from the analysis that identify why errors are happening.

$$ Explain the identified root causes, such as miscommunication or system errors.

Countermeasures

$$ List the proposed changes to reduce errors, including electronic prescribing and enhanced training.

$$ Justify each countermeasure with evidence or rationale.

Implementation Plan

$$ Provide a step$-$by$-$step plan for the proposed changes, including timelines and responsible parties.

$$ Discuss the resources required for implementation.

Monitoring and Follow$-$Up

$$ Explain how progress will be tracked and the frequency of evaluations.

$$ Describe the follow$-$up actions that will be taken based on monitoring results.

Conclusion

$$ Summarize the importance of the A$3$ Problem$-$Solving process in addressing bakery errors.

$$ Highlight the expected outcomes upon successful implementation of the plan.