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Statistical Process Control for the Food Industry - A Guide for Practitioners and Managers (Hardcover)
Loot Price: R1,945
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Statistical Process Control for the Food Industry - A Guide for Practitioners and Managers (Hardcover)
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A comprehensive treatment for implementing Statistical Process
Control (SPC) in the food industry This book provides managers,
engineers, and practitioners with an overview of necessary and
relevant tools of Statistical Process Control, a roadmap for their
implementation, the importance of engagement and teamwork, SPC
leadership, success factors of the readiness and implementation,
and some of the key lessons learned from a number of food
companies. Illustrated with numerous examples from global
real-world case studies, this book demonstrates the power of
various SPC tools in a comprehensive manner. The final part of the
book highlights the critical challenges encountered while
implementing SPC in the food industry globally. Statistical Process
Control for the Food Industry: A Guide for Practitioners and
Managers explores the opportunities to deliver customized SPC
training programs for local food companies. It offers insightful
chapter covering everything from the philosophy and fundamentals of
quality control in the food industry all the way up to case studies
of SPC application in the food industry on both the quality and
safety aspect, making it an excellent "cookbook" for the managers
in the food industry to assess and initiating the SPC application
in their respective companies. Covers concise and clear guidelines
for the application of SPC tools in any food companies' environment
Provides appropriate guidelines showing the organizational
readiness level before the food companies adopt SPC Explicitly
comments on success factors, motivations, and challenges in the
food industry Addresses quality and safety issues in the food
industry Presents numerous, global, real-world case studies of SPC
in the food industry Statistical Process Control for the Food
Industry: A Guide for Practitioners and Managers can be used to
train upper middle and senior managers in improving food quality
and reducing food waste using SPC as one of the core techniques.
It's also an excellent book for graduate students of food
engineering, food quality management and/or food technology, and
process management.
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