Statistical Quality Control for the Food Industry

1 Introduction.- Variability.- 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.- Summary.- 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.- The Normal Distribution.- Distribution of Sample Means.- Normal Approximation to the Binomial Distribution.- t-Distribution.- Confidence Limits for the Population Mean.- Statistical Hypotheses—Testing Hypotheses.- Distribution of the Difference Between Means.- Paired Observations.- F-Distribution.- Analysis of Variance.- Two Criteria of Classification.- 5 Sampling.- Sampling Plans.- Why Sample?.- Samples from Different Distributions.- Sample Size.- How to Take Samples.- Types of Samples.- Sampling Plans.- Types of Inspection.- Classes of Defects.- Sampling Risks.- Selection of Population to be Sampled.- Selection of Sample Frequency and Location.- Hazard Analysis Critical Control Point.- Attribute Sampling Plans.- 6 Test Methods.- General Analysis.- Special Instrumentation.- Microbiology.- Sensory.- 7 Product Specifications.- 8 Product Capability.- Capability Index.- Benchmarking.- 9 Process Control.- Chart Patterns.- Using the Control Chart as a Quality Management Tool.- 10 Sensory Testing.- The Senses.- 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 ofExperiments.- Elimination of Extraneous Variables.- Handling many Factors Simultaneously.- Full Factorial Designs.- Fractional Factorial Designs.- Response Surface Designs.- Mixture Designs.- Experimental Design Analysis by Control Chart.- 13 Vendor Quality Assurance.- Vendor-Vendee Relations.- 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.- Management Commitment.- Getting Started.- An In-House Program.- Team Quality Systems.- Stepwise Procedures for Team Problem Solving.- Programs without Management Support.- Training Quality Control Technicians.- Summary.- 15 The Computer and Process Control.- Computer Integrated Management.- Artificial Intelligence and Expert Systems.- Computer-controlled Processing.- Summary.- 16 Six-Sigma.- Summary.- References.