Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques.
This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system.

There are over 24 quality control systems recommended for the control and improvement of quality and process; there are over 30 techniques and buzzwords suggested for implementing these systems and to assist in learning about these systems and techniques; there are well over 200 courses, seminars, programs, and conferences available. This book discusses the pros and cons of these many alternatives, suggests how an effective system can be assembled or reconstructed by selecting and combining some basic engineering methods, some non-statistical methods based on team efforts, and seven statistical tools, with computer application assistance. Different requirements of different companies mean there is no one best way to construct or modify a quality system plan. There is no plan that can "fit all sizes." This book presents-in clear and simple terms-the needs, goals, cautions, and suggested procedures you should consider when modifying or constructing an effective system for your company.

There are over 24 quality control systems recommended for the control and improvement of quality and process; there are over 30 techniques and buzzwords suggested for implementing these systems and to assist in learning about these systems and techniques; there are well over 200 courses, seminars, programs, and conferences available. This book discusses the pros and cons of these many alternatives, suggests how an effective system can be assembled or reconstructed by selecting and combining some basic engineering methods, some non-statistical methods based on team efforts, and seven statistical tools, with computer application assistance.
Different requirements of different companies mean there is no one best way to construct or modify a quality system plan. There is no plan that can fit all sizes. This book presents-in clear and simple terms-the needs, goals, cautions, and suggested procedures you should consider when modifying or constructing an effective system for your company.

Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques. This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system.