Statistical Quality Control for the Food Industry

1 Introduction.- Variability.- Quality Control Programs of the 1980s.- Problems with Tool Selection.- Quality Control Tools.- 2 Food Quality Systems.- Policy.- Quality Control Manual.- Product Research and Development.- Material Control.- Production Quality Control.- Departmental Relationships.- Product Performance.- Corrective Action.- Quality Personnel.- 3 Control Charts.- The Importance of Charting.- Procedure for Constructing X-Bar and R Charts.- Procedures for Constructing Attribute Charts.- 4 Fundamentals.- Analysis of Data.- Probability.- Binomial Distribution.- Poisson Distribution.- The Normal Distribution.- t-Distribution.- F-Distribution.- Analysis of Variance.- 5 Sampling.- Sampling Plans.- Why Sample?.- Samples from Different Distributions.- Sample Size.- How to Take Samples.- Types of Samples.- Types of Sampling Plans.- Types of Inspection.- Classes of Defects.- Sampling Risks.- Selection of Population to be Sampled.- Selection of Sample Frequency and Location.- Attribute Sampling Plans.- 6 Test Methods.- Basic Library.- Recommended References.- Test Methods.- Industry Test Methods.- 7 Product Specifications.- 8 Process Capability.- Capability Index.- 9 Process Control.- Chart Patterns.- 10 Sensory Testing.- The Senses.- Sensory Testing Methods.- Types of Panels.- Selection and Training of Panels.- 11 Net Content Control.- Evaluation of Net Content Performance.- 12 Design of Experiments.- Elimination of Extraneous Variables.- Handling Many Factors Simultaneously.- Experimental Design Analysis by Control Chart.- 13 Vendor Quality Assurance.- Vendor-Vendee Relations.- Specifications for Raw Materials, Ingredients, and Supplies.- Quality Assurance of Purchased Goods.- Selecting and Nurturing a Supplier.- 14 Implementing a Quality Control Program.- Management Commitment.- Getting Started.- An In-House Program.- Stepwise Procedures for Team Problem Solving.- Programs without Management Support.- Training Quality Control Technicians.- Summary.