Statistical Process Control for the Food Industry : A Guide for Practitioners and Managers

Intro -- Table of Contents -- 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.