Using an example from daily life, it becomes clear: Production must behave like a chef during the preparation of a good meal. You take the right ingredients and check whether they are fresh and OK. Then you follow a proven recipe, you make sure that nothing burns, you taste the dish, then plate it at the end. Similarly, you check the quality of the ingredients, control the production, monitor the process, and deliver the finished product to the customer.
If you also pay attention to the sustainable and ecological origin of the ingredients, you not only fulfill environmental requirements, in addition you do justice to your Corporate Social Responsibility and the customer’s expectations. If the food tastes good in the end, then everything has worked perfectly.
In this example, the ability to change is absolutely necessary, for if a guest has special requests or cannot eat something, this must be taken into account individually during the preparation. If you transfer these thoughts to producing industry, you will see that all information from the various areas must be used.
Quality planning and quality assurance allow networked insights and thus reactions to events with purposeful supply of the systems and people with the right information for alarming and decision-making – even across corporate boundaries.