operators at a commercial bakery monitor the process with a p-chart. every 4 hours, an operator takes a sample of 10 tortillas coming of a production line. the operator and a partner classify every tortilla as defective or non-defective using checklist (with criteria such as overcooked, undercooked, too heavy, too light, not round) if there were 3 defective tortillas in the most recent sample, what value should the operator plot on the chart?
