Reliability and Risk Management Flashcards
6 cards from real CQE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Reliability and Risk Management flashcards as text
What is the purpose of a Design of Experiments (DOE) in quality and reliability improvement?
Answer: To systematically vary input factors and measure effects to understand cause-and-effect relationships
DOE efficiently identifies which input variables significantly affect process outputs by systematically varying multiple factors simultaneously, enabling optimization with fewer experiments than one-at-a-time testing.
In a full factorial DOE with 3 factors at 2 levels each, how many experimental runs are required?
Answer: 8 runs
A full 2³ factorial design requires 2³ = 8 runs, covering all possible combinations of the 3 factors at their high and low levels.
Which risk management strategy accepts a risk without taking action to reduce it?
Answer: Risk acceptance
Risk acceptance means acknowledging a risk and deciding to proceed without specific action, typically applied to low-probability, low-impact risks where mitigation costs exceed potential losses.
Poka-yoke (error proofing) in product design primarily aims to:
Answer: Prevent defects by making incorrect actions impossible or immediately obvious
Poka-yoke devices or methods make it physically impossible or immediately obvious when an error is about to occur, preventing defects at the source rather than detecting them downstream.
In reliability-centered maintenance (RCM), tasks are selected based on:
Answer: The consequences of failure and the effectiveness of proactive maintenance tasks
RCM selects maintenance tasks by analyzing the consequences of each failure mode and determining whether a proactive task can cost-effectively reduce those consequences.
When performing a Hazard Analysis and Critical Control Points (HACCP) study, a Critical Control Point (CCP) is defined as:
Answer: A step where control can be applied to prevent, eliminate, or reduce a food safety hazard to an acceptable level
A CCP is a specific process step where control measures can be applied and are essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.