<![CDATA[Product quality is an important factor in maintaining customer satisfaction and business competitiveness. This study aims to improve the quality control of milk sticky rice products by applying Statistical Quality Control (SQC) and the Plan-Do-Check-Act (PDCA) method. Production and defect data collected from December 2025 to May 2026 were analyzed using check sheets, control charts, Pareto diagrams, and cause-and-effect diagrams to identify dominant defects and their root causes. The PDCA cycle was then implemented to develop and evaluate improvement actions. The results indicate that the dominant defects were hard sticky rice, soft sticky rice, poor product presentation, and inconsistent taste. The main causes originated from human factors, work methods, raw materials, and production processes. The implementation of improvement actions through the PDCA approach enhanced process control and reduced the defect rate, resulting in more consistent product quality. This study provides practical recommendations for implementing continuous quality improvement in food production businesses.]]>
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