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Book Description

A comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry

This book provides managers, engineers, and practitioners with an overview of necessary and relevant tools of Statistical Process Control, a roadmap for their implementation, the importance of engagement and teamwork, SPC leadership, success factors of the readiness and implementation, and some of the key lessons learned from a number of food companies. Illustrated with numerous examples from global real-world case studies, this book demonstrates the power of various SPC tools in a comprehensive manner. The final part of the book highlights the critical challenges encountered while implementing SPC in the food industry globally.

Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers explores the opportunities to deliver customized SPC training programs for local food companies. It offers insightful chapter covering everything from the philosophy and fundamentals of quality control in the food industry all the way up to case studies of SPC application in the food industry on both the quality and safety aspect, making it an excellent "cookbook" for the managers in the food industry to assess and initiating the SPC application in their respective companies.

  • Covers concise and clear guidelines for the application of SPC tools in any food companies' environment
  • Provides appropriate guidelines showing the organizational readiness level before the food companies adopt SPC
  • Explicitly comments on success factors, motivations, and challenges in the food industry
  • Addresses quality and safety issues in the food industry
  • Presents numerous, global, real-world case studies of SPC in the food industry

Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers can be used to train upper middle and senior managers in improving food quality and reducing food waste using SPC as one of the core techniques. It's also an excellent book for graduate students of food engineering, food quality management and/or food technology, and process management.

Table of Contents

  1. Cover
  2. Preface
  3. 1 Quality Management in the Food Industry
    1. 1.1 Introduction
    2. 1.2 Definition of Quality Control
    3. 1.3 Quality Control in the Food Industry
    4. 1.4 Quality Assurance
    5. 1.5 Quality Management System in the Food Industry
    6. 1.6 Statistical Thinking
    7. 1.7 Summary
  4. 2 Food Industry and its Contribution to the Global Economy
    1. 2.1 Introduction
    2. 2.2 What Is the Role of Food Industry in the Global Context?
    3. 2.3 Several Classifications of Food Industry from Several Sources
    4. 2.4 How is the Food Industry Different from Other Industries?
    5. 2.5 Customers and Consumers
    6. 2.6 Government Plan
    7. 2.7 Summary
  5. 3 Quality and Safety in the Food Industry
    1. 3.1 Introduction
    2. 3.2 Food Quality
    3. 3.3 Food Safety
    4. 3.4 Hazard Analysis and Critical Control Point (HACCP)
    5. 3.5 Good Manufacturing Practice
    6. 3.6 Food and Drug Administration (FDA)
    7. 3.7 Summary
  6. 4 An Introduction of SPC in the Food Industry: Past, Present and Future
    1. 4.1 Statistical Process Control: A Brief Overview
    2. 4.2 Quality Control in the Food Industry: Before SPC
    3. 4.3 The Evolution of SPC in the Food Industry
    4. 4.4 The Principle of Current Quality Control
    5. 4.5 Future of SPC: Organisational Learning Through Statistical Methods Application
    6. 4.6 Summary
  7. 5 Tools in SPC
    1. 5.1 Basic Quality Tools
    2. 5.2 SPC Tools
    3. 5.3 Cause‐and‐Effect Analysis
    4. 5.4 Pareto Diagram
    5. 5.5 Process Flowchart
    6. 5.6 Histogram
    7. 5.7 Scatter Diagram
    8. 5.8 Control Chart
    9. 5.9 Common Mistakes
    10. 5.10 Summary
  8. 6 Team Formation, Team Dynamics and Training
    1. 6.1 The Team
    2. 6.2 Team Dynamics
    3. 6.3 Training
    4. 6.4 Consultant
    5. 6.5 Follow‐Up in‐House Training
    6. 6.6 Measuring Training Effectiveness
    7. 6.7 Summary
  9. 7 SPC Readiness Self‐Assessment Tool
    1. 7.1 Ready….?
    2. 7.2 Concept of Readiness
    3. 7.3 History of the Readiness Concept
    4. 7.4 An Approach to Assessing SPC Readiness in the Organisations
    5. 7.5 Key Components of SPC Readiness
    6. 7.6 Top Management Support
    7. 7.7 Identifying the Readiness Level
    8. 7.8 Summary
  10. 8 Critical Aspects in SPC Implementation Process
    1. 8.1 Introduction
    2. 8.2 Key Findings from an Empirical Study in the UK Food Manufacturing Industry
    3. 8.3 CSF of SPC Implementation
    4. 8.4 Gap Between the Importance of SPC and the Frequency of Actual Practice
    5. 8.5 Common Barriers to SPC Implementation
    6. 8.6 Process Performance Measurement
    7. 8.7 Summary
  11. 9 Roadmap for the Deployment of SPC
    1. 9.1 A Cookbook Approach
    2. 9.2 Phase Awareness: Sell the Program
    3. 9.3 Phase Preparation
    4. 9.4 Phase Initiation
    5. 9.5 Phase Institution: Company‐Wide Implementation
    6. 9.6 Phase Sustainability
    7. 9.7 Summary
  12. 10 Case Studies
    1. 10.1 Application of the Control Charts in the Industries
    2. 10.2 Case Study 1 Monitoring Fish Product Packaging (Grigg, Daly, and Stewart, 1998)
    3. 10.3 Case Study 2 Monitoring the Sausage Production
    4. 10.4 Case Study 3 Controlling Microbiological Hazards on the Food Products
  13. References
  14. Index
  15. End User License Agreement
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