Statistical Quality Control for the Food Industry

Description

Specifically 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. Front Matter....Pages i-xv Introduction....Pages 1-13 Food Quality System....Pages 15-48 Control Charts....Pages 49-69 Fundamentals....Pages 71-113 Sampling....Pages 115-150 Test Methods....Pages 151-155 Product Specifications....Pages 157-161 Process Capability....Pages 163-175 Process Control....Pages 177-185 Sensory Testing....Pages 187-199 Net Content Control....Pages 201-218 Design of Experiments....Pages 219-252 Vendor Quality Assurance....Pages 253-274 Implementing a Quality Control Program....Pages 275-288 The Computer and Process Control....Pages 289-307 Six-Sigma....Pages 309-313 Back Matter....Pages 315-343