Statistical Quality Control for the Food Industry
BeschreibungSpecifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques. This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system. Anyone involved in the production foods will find this book a valuable guide for assuring the safety and uniformity of food production through application of the latest techniques in process quality control. Specifically, this text can be used effectively by those skilled in the field for reference; by entry level technicians as a training aid; and by upper management to enhance their understanding of this highly specialized field. It can also be studied by operating and service departments to assist them in "total quality control" efforts.
Quality Control Programs.
Problems with Tool Selection.
Quality Control Tools.
2 Food Quality System.
The Formalized Quality System.
Quality System Guidelines.
Malcolm Baldridge National Quality Award.
Total Quality Management.
Team Quality Systems.
Computer Network Quality Systems.
3 Control Charts.
The Importance of Charting.
Procedure for Constructing X-Bar and R Charts.
Procedures for Constructing Attribute Charts.
Analysis of Data.
The Normal Distribution.
Distribution of Sample Means.
Normal Approximation to the Binomial Distribution.
Confidence Limits for the Population Mean.
Statistical Hypotheses-Testing Hypotheses.
Distribution of the Difference Between Means.
Analysis of Variance.
Two Criteria of Classification.
Samples from Different Distributions.
How to Take Samples.
Types of Samples.
Types of Inspection.
Classes of Defects.
Selection of Population to be Sampled.
Selection of Sample Frequency and Location.
Hazard Analysis Critical Control Point.
Attribute Sampling Plans.
6 Test Methods.
7 Product Specifications.
8 Product Capability.
9 Process Control.
Using the Control Chart as a Quality Management Tool.
10 Sensory Testing.
Sensory Testing Methods.
Types of Panels.
Selection and Training.
11 Net Content Control.
Evaluation of Net Content Performance.
Interpreting Net Content Control.
Procedures for Setting Fill Targets.
12 Design of Experiments.
Elimination of Extraneous Variables.
Handling many Factors Simultaneously.
Full Factorial Designs.
Fractional Factorial Designs.
Response Surface Designs.
Experimental Design Analysis by Control Chart.
13 Vendor Quality Assurance.
Specifications for Raw Materials, Ingredients, Supplies.
Quality Assurance of Purchased Goods.
Selecting and Nurturing a Supplier.
Packaging Supplier Quality Assurance.
Supplier Certification Programs.
14 Implementing a Quality Control Program.
An In-House Program.
Team Quality Systems.
Stepwise Procedures for Team Problem Solving.
Programs without Management Support.
Training Quality Control Technicians.
15 The Computer and Process Control.
Computer Integrated Management.
Artificial Intelligence and Expert Systems.
Untertitel: 2003. Auflage. Sprache: Englisch.
Verlag: SPRINGER VERLAG GMBH
Erscheinungsdatum: Juli 2003
Seitenanzahl: 343 Seiten