Statistical Process Control for the Food Industry

Today’s in an environment that is becoming increasingly global and challenging, the small and medium entrepreneurs (SMEs) in Malaysia face new challenges with competitive, especially for strengthening the capacity and capability to enhance the performance of processing and production of high-quality products. This goal is one of the contribution through the use of a such quality tools likes statistical process control (SPC). SPC is a management tool techniques to control and improve processes in the production industry, but studies on the use of the SPC by the food industry in Malaysia is limited. The use of SPC such as control charts and analysis of process capability (Cp) enable food manufacturers to make decisions and improve quality of products produced to product defect, improve processes, ensure the reliability of the products and thus increase customer satisfaction. A survey was developed based on preliminary study for application of the SPC in the food industry involving in SMEs companies. A total of 30 journal articles are selected for review the scenario implementation of SPC. The articles publishing on the implementation of the SPC in Malaysia focusing on non-food industry such as automotive, health services, textile, semiconductor, construction, chemical and others. A preliminary study show the implementation of the SPC in the food industry is relevant mainly for quality improvement of food safety and enhance opportunity for security for food industry in Malaysia in the future by open global market.

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Statistical process control readiness in the food industry: Development of a self-assessment tool

Trends in Food Science & Technology ◽

10.1016/j.tifs.2016.10.025 ◽

2016 ◽

Vol 58 ◽

pp. 133-139 ◽

Cited By ~ 13

Author(s):

Sarina Abdul Halim Lim ◽

Jiju Antony

Keyword(s):

Process Control ◽

Statistical Process Control ◽

Food Industry ◽

Assessment Tool ◽

Self Assessment ◽

Statistical Process ◽

Industry Development

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Statistical process control of the vertical form, fill and seal packaging machine in food industry

Journal of Food Process Engineering ◽

10.1111/jfpe.13614 ◽

2020 ◽

Author(s):

José Flávio Rique Junior ◽

Rogério Santana Peruchi ◽

Paulo Rotella Junior ◽

Robson Bruno Dutra Pereira

Keyword(s):

Process Control ◽

Statistical Process Control ◽

Food Industry ◽

Statistical Process ◽

Packaging Machine

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Critical observations on the statistical process control implementation in the UK food industry

International Journal of Quality & Reliability Management ◽

10.1108/ijqrm-03-2015-0035 ◽

2017 ◽

Vol 34 (5) ◽

pp. 684-700 ◽

Cited By ~ 8

Author(s):

Sarina Abdul Halim Lim ◽

Jiju Antony ◽

Zhen He ◽

Norin Arshed

Keyword(s):

Process Control ◽

Statistical Process Control ◽

Food Industry ◽

Statistical Tests ◽

Future Research ◽

Manufacturing Companies ◽

Statistical Process ◽

Food Manufacturing ◽

Content Type ◽

The Uk

Purpose Statistical process control (SPC) is widely applied for control and improve processes in manufacturing, but very few studies have reported on the successful application of SPC in the food industry, in particular. The purpose of this paper is to critically assess the status of SPC in the UK food manufacturing industry and to suggest future research avenues. Design/methodology/approach A research project was carried out in the UK food manufacturing sector through questionnaires. The results of the study were analysed using descriptive statistics and statistical tests to be applied in the hypothesis testing. Findings Findings revealed that 45 per cent of the respondents are SPC users and x ¯ -R and x ¯ -S charts are the most commonly applied SPC charts in this industry. It was determined that top management commitment is the most critical factor, while lack of SPC training is the most alarming challenge, and lack of awareness of SPC and its benefits are the main reasons for the food companies not implementing SPC. Research limitations/implications The study considered only the food manufacturing companies. Future research could be addressed toward the food service and food supply chain. Practical implications The paper provides information to food companies in the UK on most common practiced and important quality tools, SPC charts and critical success factors in the food industry. Moreover, the most challenging factors of SPC implementation in the food industry are presented. Originality/value This study depicted the current state of SPC practices in the food industry and the process performance in SPC and non-SPC companies is compared.

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