Statistical Quality Control for the Food Industry

1. Front Matter

   Pages i-xv

   PDF

2. Introduction

   • Merton R. Hubbard

   Pages 1-12

3. Food Quality Systems

   • Merton R. Hubbard

   Pages 13-44

4. Control Charts

   • Merton R. Hubbard

   Pages 45-66

5. Fundamentals

   • Merton R. Hubbard

   Pages 67-113

6. Sampling

   • Merton R. Hubbard

   Pages 114-146

7. Test Methods

   • Merton R. Hubbard

   Pages 147-152

8. Product Specifications

   • Merton R. Hubbard

   Pages 153-157

9. Process Capability

   • Merton R. Hubbard

   Pages 158-170

10. Process Control

    • Merton R. Hubbard

    Pages 171-179

11. Sensory Testing

    • Merton R. Hubbard

    Pages 180-191

12. Net Content Control

    • Merton R. Hubbard

    Pages 192-209

13. Design of Experiments

    • Merton R. Hubbard

    Pages 210-244

14. Vendor Quality Assurance

    • Merton R. Hubbard

    Pages 245-266

15. Implementing a Quality Control Program

    • Merton R. Hubbard

    Pages 267-280

16. The Computer and Process Control

    • Merton R. Hubbard

    Pages 281-298

17. Back Matter

    Pages 299-327

    PDF

Considering the ability of food processing companies to consistently manu­ facture safe foods with uniform quality over the past 20 or 30 years without these new tools and new systems, one might expect that quality control improvements would be marginal. On the other hand, these changes have already provided sub­ stantial opportunities for process and product improvement. This second edition is intended to update the basic concepts and discuss some of the new ones. Preface to the First Edition If an automobile tire leaks or an electric light switch fails, if we are short-changed at a department store or erroneously billed for phone calls not made, if a plane de­ parture is delayed due to a mechanical failure-these are rather ordinary annoy­ ances which we have come to accept as normal occurrences. Contrast this with failure of a food product. If foreign matter is found in a food, if a product is discolored or crushed, if illness or discomfort occurs when a food product is eaten-the consumer reacts with anger, fear, and sometimes mass hys­ teria. The offending product is often returned to the seller, or a disgruntled letter is written to the manufacturer. In an extreme case, an expensive law suit may be filed against the company. The reaction is almost as severe if the failure is a dif­ ficult-to-open package or a leaking container. There is no tolerance for failure of food products.

• control
• food
• food industry
• food processing
• processing
• quality
• quality control
• quality control, reliability, safety and risk

• Hillsborough, USA

  Merton R. Hubbard

Policies and ethics