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Certified Lean Six Sigma Black Belt (LSSBB)

Exam Details

  • Exam Code
    :CLSSBB
  • Exam Name
    :Certified Lean Six Sigma Black Belt (LSSBB)
  • Certification
    :Six Sigma Certifications
  • Vendor
    :Six Sigma
  • Total Questions
    :639 Q&As
  • Last Updated
    :Apr 27, 2025

Six Sigma Six Sigma Certifications CLSSBB Questions & Answers

  • Question 571:

    Following have been exponents of Quality evolution except?

    A. Juran

    B. Philip Crossby

    C. Wockhardt

    D. Deming

  • Question 572:

    Mathematically, the LEAST informative of the four measurement scales is

    A. ratio

    B. nominal

    C. ordinal

    D. interval

  • Question 573:

    A six sigma team has gathered data for a project proposal and is using the following notations.

    I = Initial investment

    C = Periodic maintenance cost

    B = Benefits to be accrued

    On the basis of the information above, which of the following is the criteria used to select a project?

    A. 0>+CIB

    B. 1>+CIB

    C. 1+CIB

    D. 0+CIB

  • Question 574:

    A tree diagram can be used to do which of the following?

    A. Allow a team to identify root causes even when no credible data exist

    B. Show a causality relationship

    C. Present data from a check sheet

    D. Reveal the true level of a problem's complexity

  • Question 575:

    The essence of Lean is to concentrate effort on removing variation from a process output while lowering cost. (True/False)

    A. True

    B. False

  • Question 576:

    Poka-yoke is best defined as

    A. improving machine efficiency

    B. reducing field failures to virtually zero

    C. capturing the voice of the customer

    D. preventing controllable defects

  • Question 577:

    What is the standard deviation of a process that operates to an exponential distribution with a mean of 25 units?

    A. 0.4

    B. 5.0

    C. 12.5

    D. 25.0

  • Question 578:

    A black belt is developing a failure mode and effects analysis (FMEA) for the hamburger preparation station in a fast-food restaurant. The following ratings were developed for the low-heat temperature failure mode.

    Severity = 9

    Occurrence = 2

    Detection = 1

    What is the risk priority number (RPN) for this FMEA?

    A. 4

    B. 6

    C. 12

    D. 18

  • Question 579:

    For consumer products, an increase in the percentage of returned goods most likely equates to an increase in

    A. product not meeting specifications

    B. end-user dissatisfaction

    C. internal reject rates

    D. nonconforming material costs

  • Question 580:

    The critical path for a project is best described as the

    A. sequence of steps with the highest costs

    B. tasks in the project that have the highest risk of failure

    C. sum of the tasks with the shortest time requirements

    D. longest path from the start to the completion of the project

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