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Statistical Quality Control for the Food Industry

Authors: Hubbard, Merton

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About this book

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.

Table of contents (15 chapters)

Table of contents (15 chapters)

Buy this book

eBook $109.00
price for USA in USD (gross)
  • ISBN 978-1-4899-2677-7
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Softcover $149.99
price for USA in USD
  • ISBN 978-1-4899-2679-1
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Statistical Quality Control for the Food Industry
Authors
Copyright
1996
Publisher
Springer US
Copyright Holder
Springer Science+Business Media Dordrecht
eBook ISBN
978-1-4899-2677-7
DOI
10.1007/978-1-4899-2677-7
Softcover ISBN
978-1-4899-2679-1
Edition Number
1
Number of Pages
XV, 327
Number of Illustrations
19 b/w illustrations
Topics

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