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