Titlebook: Statistical Quality Control for the Food Industry; Merton R. Hubbard Book 1990 Springer Science+Business Media New York 1990 control.food.

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e calls not made, if a plane departure is delayed due to a mechanical failure - these are rather ordinary annoyances which we have come to accept as normal occur­ rences. Contrast this with failure of a food product. If foreign matter is found in a food, if a product is discolored or crushed, if ill

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Control Charts,ons, and numerical computations. The control charts used in statistical quality control represent a picture of a process. When used and continuously updated on the production floor, these charts represent a moving picture of the process.

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Sensory Testing,utinely for quality control functions such as raw material control, evaluation of new sources for raw material, process control (at every step of the process), evaluation of process change, product grading, and multi-plant quality coordination.

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Sampling,ly conclusions. If a sample of cherries is selected from trees on the southern side of an orchard, a study of the degree of maturity of the sample may result in the erroneous conclusion that the orchard is ready for harvesting. The conclusion should have been that only the southern side of the orchard was mature.

Range-Of-Motion

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Food Quality Systems,As a company grows, the need for formal departmental operating procedures and reports generally produces a large volume of standard manuals. The quality department in a food manufacturing company may be the last department to assemble such a written system, and there are perhaps more excuses than reasons for this:.This chapter briefly describes:

Mindfulness

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Net Content Control,Controlling net content of food packages has two goals: first, production must fall within government limits for net package content; and second, overfill must be optimized (which really means .).

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