Optimizing Product Integrity: Implementing a Strategic Approach to Quality Control in Frozen Food Manufacturing

Abstract

This research investigates the optimization of a manual artisanal production line for turnovers, focusing on key quality parameters such as dough weight, filling weight, sealing efficiency, and braiding consistency. Sampling across four shifts revealed variability in product dimensions and sealing performance, with statistical analyses, including ANOVA, identifying significant differences among shifts. Shift-specific challenges, such as lower sealing efficiency and worker fatigue, were addressed through targeted interventions like training, task rotation, and quality monitoring. Residual plots, means plots, and boxplots visualized data trends, highlighting critical areas for improvement. Implementing these measures resulted in a 20% reduction in defects and enhanced compliance with local and international food safety regulations. The study demonstrates the effectiveness of systematic quality control in manual production, offering a scalable framework for artisanal frozen food processes. Future research will explore advanced technologies, sustainability practices, and scaling solutions to further enhance production efficiency and market competitiveness. Keywords - Artisanal Production, Quality Control, Quality Parameter, Sealing Efficiency.