Textbook:Statistical process control for the food industry: a guide for practitioners and managers
Author(s): Antony
Department of Food Technology
Faculty of Food Science and Technology Universiti Putra Malaysia Malaysia



Description:
This coursebook is divided into 10 chapters.
Part1 covers the philosophy and fundamentals of quality control in the food industry. Chapter 1: Introduction to the food quality management, the role of SPC in quality management, the importance of SPC in the food industry. Chapter 2 briefs the readers on the food industry chain. Chapter 3 introduces the readers the nomenclature of quality and the interlink of quality and food safety. Chapter 4 introduces the applica-tionofSPCanditsroleinthefoodindustry.Chapter5coversthebasictoolsof SPC and how these tools work in the food manufacturing context. Part 2 covers the stages involve in implementing SPC in the food businesses. Chapter 6 illustrates the importance of team formation for implementingand sustaining an SPC initiative in the organisational setting, the roles and responsibilities of team members will be clearly addressed. Chapter 7 elucidates the readiness factors and a self-assessment tool for the implementation of SPC in the food industry.Chapter8presentsthecriticalelementinimplementingSPCsuchas criticalsuccessfactors,challenges,benefitsandprocessperformancemeasure-ment.Chapter9providesasystematicanddisciplinedsetofguidelinesshowing howtogetstartedwithanSPCinitiativeaswellashowtodeployitcompany-wide.Chapter10presentscasestudiesofSPCapplicationinthefoodindustry on both the quality and safety aspect. This book may serve as a cookbook for themanagersinthefoodindustrytoassesstheirreadinesstoadoptSPCinthe companyandinitiatingtheSPCapplicationintheirrespectivecompanies.