FD SC 411 Final Flashcards
Pros: Very knowledgeable about product and consumer and may have specialized sensory training Cons: Limited availability, corrective action may be too slow/late, and they may be less inclined to downgrade the product
R&D/Corporate HQ
Pros: Highly sensitive/accurate and less likely to be biased Cons: Corrective action could be too slow/late and hiring/training is expensive
Trained Panel/Employee Panel
Critical Limit
A maximum/minimum value to which biological, chemical, or physical parameters must be controlled at a CCP to prevent, eliminate, or reduce a food safety hazard
Identify sources of variation
Cause and Effect Diagram
Variability between samples
Special Cause Variation
Types of Information from a Trained Panel
Ratings for many different attributes
Reversed
Visual check for normality
Histogram
HACCP Plan Summaries
Includes steps in the process that are CCPs, verification procedures, and corrective actions
R&D/Corporate HQ
Pros: Very knowledgeable about product and consumer and may have specialized sensory training Cons: Limited availability, corrective action may be too slow/late, and they may be less inclined to downgrade the product
The percent of observations that could be expected to fall in the range x-bar +/- 1.96(sd) is equal to…
95%
Reversed
Appraisal + Prevention + Failure
Cost of Quality
Control Chart
Establish process stability
Descriptive Analysis Tests
Answers the question: How do they differ? Quantitative Descriptive Analysis, Spectrum Uses trained panelists
A defect that reduces the product’s fitness for its intended use
Major Defect
Disposition Options of a Noncompliant Product
Discard it Hold it Rework it Sell to employees/donate to charity
Attributes Data
Data that is measured on a discrete scale (integers)
Answers the questions: What is the acceptability of a product?, Is one product preferred over another?, and Which aspect of the product is most important to the consumers? Central Location Test and Home Use Test
Affective/Hedonic Tests
Control Limits
The voice of the process
Rational Subgroup
A sample chosen for technical reasons within which variations may be considered to be due to common (chance) causes only; between which there may be variations due to special (assignable) causes whose presence it is possible and important to detect
Product Assessment Decision
Basic Elements of a Quality Control Program
A sample chosen for technical reasons within which variations may be considered to be due to common (chance) causes only; between which there may be variations due to special (assignable) causes whose presence it is possible and important to detect
Rational Subgroup
Pros and Cons of Different Sensory Quality Programs
In/Out Pros: Easy to conduct, quick testing, cheap Cons: Doesn’t give any information Difference from Control Provides information while being easy to conduct, quick, and cost efficient Quality Rating Pros: Quick to conduct and provides information Cons: Not simple to conduct and is expensive Trained Panel Pros: Provides the most detailed/in-depth information Cons: Not simple to conduct, takes a long time to conduct/gather information, and is expensive
Monitoring
To conduct a planned sequence of observations or measurements to assess whether a CCP is under control
An Ideal Environment for Sensory Testing
Well lit Free from odors, noise, and other distractions Individual evaluation in private
Special Cause Variation
Variability between samples
Reversed
Answers the question: Are the products perceptively different? Degree of Difference (DoD), Triangle, Tetrad, and Paired Comparison
Simple Discrimination/Difference Tests
Answers the question: Are the products perceptively different? Degree of Difference (DoD), Triangle, Tetrad, and Paired Comparison
Simple Discrimination/Difference Tests
Discard it Hold it Rework it Sell to employees/donate to charity
Disposition Options of a Noncompliant Product
To conduct a planned sequence of observations or measurements to assess whether a CCP is under control
Monitoring
The element of verification focused on the collection/evaluation of scientific and technical information to determine whether the HACCP plan, when properly implemented, will effectively control the hazard
Validation
Radar (spider) Graph
Visualize multidimensional data
Overall similarities/differences
Types of Information from an Untrained Panel
Answers the questions: What is the acceptability of a product?, Is one product preferred over another?, and Which aspect of the product is most important to the consumers? Central Location Test and Home Use Test
Affective/Hedonic Tests
Any step at which biological, chemical, or physical factors can be controlled
Control Point
QDA Conventional descriptive profile Spectrum
Sensory Tests (do not require a standard)
The portion of productive capacity used to make non-conforming product
Hidden Plant
A record of all corrective actions taken Determination of the cause for noncompliance Disposition of noncompliant product
Corrective Actions
Record Review Calibrate Observe
Daily Verification Steps
In/Out Pros: Easy to conduct, quick testing, cheap Cons: Doesn’t give any information Difference from Control Provides information while being easy to conduct, quick, and cost efficient Quality Rating Pros: Quick to conduct and provides information Cons: Not simple to conduct and is expensive Trained Panel Pros: Provides the most detailed/in-depth information Cons: Not simple to conduct, takes a long time to conduct/gather information, and is expensive
Pros and Cons of Different Sensory Quality Programs
Factors Affecting the Likelihood of Occurrence of a Hazard
Effectiveness of prerequisite programs Frequency of association of the potential hazard with the food/ingredient Method of preparation Conditions during transportation Expected storage conditions Likely preparation steps before consumption Plant history
Cost of Quality
Appraisal + Prevention + Failure
Visualize relationships
Scatter Diagram
Variable Data
Data that is measured on a continuous scale
The portion of productive capacity used to make non-conforming product
Hidden Plant
Visualize multidimensional data
Radar (spider) Graph
Discard it Hold it Rework it Sell to employees/donate to charity
Disposition Options of a Noncompliant Product
The key to defining and solving problems
Variation
Preliminary Steps to Assembling a HACCP Plan
Assemble HACCP team Describe product Identify intended use Construct a flow diagram On-site confirmation of flow diagram
To obtain a baseline measure of response bias from your assessors To have acceptable sample results that you can statistically compare the product sample’s results against
Reasons for Having a Blind Control for a Sensory Quality Program
A sample chosen for technical reasons within which variations may be considered to be due to common (chance) causes only; between which there may be variations due to special (assignable) causes whose presence it is possible and important to detect
Rational Subgroup
Answers the question: Are the products perceptively different? Degree of Difference (DoD), Triangle, Tetrad, and Paired Comparison
Simple Discrimination/Difference Tests
Validation
The element of verification focused on the collection/evaluation of scientific and technical information to determine whether the HACCP plan, when properly implemented, will effectively control the hazard
Consumer needs Reasonable expectations Non-negotiable requirements
Dimensions of Food Quality
HACCP Principles
Conduct a hazard analysis Identify critical control points Establish critical limits for each critical control point Establish corrective actions Establish record-keeping procedures Establish procedures for verifying the HACCP system is working
Pros: On site (quick evaluation/corrective action) and day to day interaction with product (high familiarity) Cons: Limited availability, may be less inclined to downgrade product
Pros/Cons of Using Plant Staff for a Sensory Quality Program
Hidden Plant
The portion of productive capacity used to make non-conforming product
Ratings for many different attributes
Types of Information from a Trained Panel
Includes steps in the process that are CCPs, verification procedures, and corrective actions
HACCP Plan Summaries
Identify sources of variation
Cause and Effect Diagram
Types of Sensory Quality Programs
In/Out (Pass/Fail) Difference from Control Quality Rating with Diagnostics Trained Panel
Establish process stability
Control Chart
Cause and Effect Diagram
Identify sources of variation
Variability between samples
Special Cause Variation
Reasons for Having a Blind Control for a Sensory Quality Program
To obtain a baseline measure of response bias from your assessors To have acceptable sample results that you can statistically compare the product sample’s results against
Any step at which biological, chemical, or physical factors can be controlled
Control Point
Tracks movement through processes
Flow Chart
Variation
The key to defining and solving problems
Pros: On site (quick evaluation/corrective action) and day to day interaction with product (high familiarity) Cons: Limited availability, may be less inclined to downgrade product
Pros/Cons of Using Plant Staff for a Sensory Quality Program
Appraisal + Prevention + Failure
Cost of Quality
Consumer needs Reasonable expectations Non-negotiable requirements
Dimensions of Food Quality
Effectiveness of prerequisite programs Frequency of association of the potential hazard with the food/ingredient Method of preparation Conditions during transportation Expected storage conditions Likely preparation steps before consumption Plant history
Factors Affecting the Likelihood of Occurrence of a Hazard
The voice of the customer
Specification Limits
Important Considerations for Designing a Sensory Quality Program
The consumers (needs/expectations/experiences) The company’s products, product usage Product’s brand image and its importance to the company Sales volume for the product
Scatter Diagram
Visualize relationships
Establish process stability
Control Chart
The consumers (needs/expectations/experiences) The company’s products, product usage Product’s brand image and its importance to the company Sales volume for the product
Important Considerations for Designing a Sensory Quality Program
Basic Elements of a Quality Control Program
Product Assessment Decision
The maximum percent defective that is satisfactory as a process average
Acceptable Quality Level (AQL)
Pareto Chart
Prioritize projects
Types of Information from an Untrained Panel
Overall similarities/differences
Daily Verification Steps
Record Review Calibrate Observe
Visual check for normality
Histogram
- Hazard Identification 2. Hazard Evaluation 2a. Evaluating severity 2b. Estimating the likelihood of occurrence
Hazard Analysis Steps
Major Defect
A defect that reduces the product’s fitness for its intended use
A record of all corrective actions taken Determination of the cause for noncompliance Disposition of noncompliant product
Corrective Actions
Visualize multidimensional data
Radar (spider) Graph
Record Review Calibrate Observe
Daily Verification Steps
Data that is measured on a discrete scale (integers)
Attributes Data
Consumer segments make statistical analysis difficult Consumers may change their mind about what constitutes a high quality product
Challenges Associated with Using Consumer Defined Parameters
Sensory Tests (do not require a standard)
QDA Conventional descriptive profile Spectrum
Pros: Very knowledgeable about product and consumer and may have specialized sensory training Cons: Limited availability, corrective action may be too slow/late, and they may be less inclined to downgrade the product
R&D/Corporate HQ
Trained Panel/Employee Panel
Pros: Highly sensitive/accurate and less likely to be biased Cons: Corrective action could be too slow/late and hiring/training is expensive
Flow Chart
Tracks movement through processes
In/Out (Pass/Fail) Difference from Control Quality Rating with Diagnostics Trained Panel
Types of Sensory Quality Programs
Specification Limits
The voice of the customer
95%
The percent of observations that could be expected to fall in the range x-bar +/- 1.96(sd) is equal to…
A maximum/minimum value to which biological, chemical, or physical parameters must be controlled at a CCP to prevent, eliminate, or reduce a food safety hazard
Critical Limit
Data that is measured on a discrete scale (integers)
Attributes Data
Acceptable Quality Level (AQL)
The maximum percent defective that is satisfactory as a process average
The voice of the process
Control Limits
The system of means to economically produce goods/services which satisfy customer requirements at the corporate level
Quality Assurance
Corrective Actions
A record of all corrective actions taken Determination of the cause for noncompliance Disposition of noncompliant product
Dimensions of Food Quality
Consumer needs Reasonable expectations Non-negotiable requirements
Data that is measured on a continuous scale
Variable Data
Pros/Cons of Using Plant Staff for a Sensory Quality Program
Pros: On site (quick evaluation/corrective action) and day to day interaction with product (high familiarity) Cons: Limited availability, may be less inclined to downgrade product
Conduct a hazard analysis Identify critical control points Establish critical limits for each critical control point Establish corrective actions Establish record-keeping procedures Establish procedures for verifying the HACCP system is working
HACCP Principles
Quality Assurance
The system of means to economically produce goods/services which satisfy customer requirements at the corporate level
Control Point
Any step at which biological, chemical, or physical factors can be controlled
Affective/Hedonic Tests
Answers the questions: What is the acceptability of a product?, Is one product preferred over another?, and Which aspect of the product is most important to the consumers? Central Location Test and Home Use Test
Simple Discrimination/Difference Tests
Answers the question: Are the products perceptively different? Degree of Difference (DoD), Triangle, Tetrad, and Paired Comparison
Challenges Associated with Using Consumer Defined Parameters
Consumer segments make statistical analysis difficult Consumers may change their mind about what constitutes a high quality product
Hazard Analysis Steps
- Hazard Identification 2. Hazard Evaluation 2a. Evaluating severity 2b. Estimating the likelihood of occurrence
Well lit Free from odors, noise, and other distractions Individual evaluation in private
An Ideal Environment for Sensory Testing
The voice of the customer
Specification Limits
Histogram
Visual check for normality
Answers the question: How do they differ? Quantitative Descriptive Analysis, Spectrum Uses trained panelists
Descriptive Analysis Tests
Prioritize projects
Pareto Chart
Well lit Free from odors, noise, and other distractions Individual evaluation in private
An Ideal Environment for Sensory Testing
Assemble HACCP team Describe product Identify intended use Construct a flow diagram On-site confirmation of flow diagram
Preliminary Steps to Assembling a HACCP Plan
