Quality Control in the Food Industry

FS 139 lec

Jan 16

UVLE: FS 139 WIJ - pw:FS139WIJ

FS 139 (sir benj) - pw: kalibre139

QUALITY CONTROL IN THE FOOD INDUSTRY

Quality

- something inherent and distinctive

- usually high level of merit or superiority

- degree of excellence

- fulfillment of function (e.g. spoon and fork)

- fitness for use

- conformance to requirement (e.g. patis in phils not acceptable in other countries due to protein requirements)

- should be aimed at the needs of the consumer, present, and future

- composite of characteristics/attributes which dffers from unit to unit

- totality of features/characteristics of a product that bear on its ability to satisfy a given need (also known as general acceptability)

- encompasses those characteristics which the product must possess if it is to be used in the intended manner

- is the totality of features and characteristics of a product or service that bear on its ability to satisfy stated or implied needs

Types of customers

- external - include not only the ultimate users (current and potential) but also the immediate processors, as well as merchants, government regulatory bodies, shareholders, suppliers, partners, investors, media, and the general public

- internal - include divisions of the company that are provided with components for an assembly as well as departments or persons that supply products to each other

Types of products

- goods - cars, food

- software - a computer program, an instruction, a report

- service - banking, insurance, transportation, sensory, packaging, quality assurance

Components of quality

- product features

        -manufacturing industries: performance, reliability, durability, serviceabiloty, aesthetics, availability and options and expandability, reputation

        - service industries: accuracy, timeliness, friendliness and courtesy, anticipating customer needs, knowledge of server, appearance of facilities and personnel, reputation

- freedom from deficiencies

        -manufacturing industries: product free of defects and errors at delivery, during use, and during servicing, all processes free of rework loops, redundancy, and other waste

        -service industries: service free of errors during original and future service transactions, all processes free of rework loops, redundancy, and other waste

Types of quality

-design/redesign

        -component attributes

        -how well the product is designed to achieve its purpose

        -depends on intrinsic parameters

-conformance

        -extent the product achieve the requirements or specifications

        -related to extrinsic properties

        -determined by how food is processed, packed, stored, and handled

-performance

        -result of...

Quality paradigms

-custom-craft

        -customize exactly what the customer wants

        -relatively expensive

        -need skilled craftsperson

-mass production and sorting

        -focus is in production rates

        -customers are gained through ass advertising and hard selling

        -product is defined with the customer in mind, but without direct customer involvement

        -requires interchangeable parts, factory power, unskilled labor pool, large customer poop, hard-selling

-statistical quality control

        -similar to the mass production and sorting paradigm except that more attention is given to production processes

        -statistical process control and lot-by-lot sampling inspection

        -results in far less scrap and rework

        -requires interchangeable parts, factory power, unskilled labor pool, large customer pool, hard-selling, statistical methods

        -e.g. ice cream: cold chain, quality-time, size of ice crystals, freeze-thaw

-total quality management

        -involves employees, custonmers and suppliers in addition to mass production and statistical methods

        -customer input in product definition and product evaluation are used to increase product performance

        -supplier involvement in the TQM helps to produce better products and reduce waste

        -focus on employee involvemnet for the purpose of continuous improvement

        -requires interchangeable parts, factory power, statistical methods, empowered employees, supplier partnerships, customer relationships

-techno-craft

        -sociotechnical counterpart of custom-craft paradigm

        -seeks to emulate the custom-craft paradigm in performance but reduce the cost and delivery time

        -customers get exactly...

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