Section #1: Quality Flashcards

1
Q

Define quality. [4]

A
  1. Economical production of
  2. Consistent products which
  3. Meet or exceed customer requirements/expectations and conform to
  4. Government regulations

> The features and characteristics of a product or service that determine its ability to meet stated or implied needs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Define: Quality Policy.

A
  • The overall quality intentions and direction of an organization with regard to quality, as formally expressed by top management.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Define: Quality Management.

A
  • The part of overall management function that determines and implements the quality policy.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Define: Quality Assurance

A
  • All those planned and systematic actions necessary to provide adequate confidence in a product’s quality.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Define: Quality Control

A
  • The operational techniques and activities that are used to fulfill requirements for quality.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Define: Quality System.

A
  • The organizational structure, responsibilities, and procedures used to implement quality management.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Define: Quality Plan.

A
  • A document setting out the practices, resources, and sequence of activities relevant to a particular product’s quality.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Define: Quality Audit.

A
  • A systematic and independent examination to determine whether quality activities comply with planned arrangements.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Define: Quality Surveillance.

A
  • The continuing monitoring and verification of the status of processes, conditions, etc., as well as the analyses of records to ensure that specified requirements for quality are being met.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Define: Quality System Review.

A
  • A regular formal, documented, systematic examination of a design to evaluate the design’s ability to meet its requirements. Further, this examination will help identify problems and propose solutions.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Discuss consumers expectation of quality.

A
  • Responsibility for quality begins when marketing determines the customer’s quality requirements and continues until the product is received by a satisfied customer.
  • ISO definition:
    • The totality of features and characteristics of a product or service that bear on its ability to satisfy stated or implied needs.
      • A product has good quality when it ‘complies with the requirements specified by the client’.
        • A specification is a quantifiable characteristic!
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

List the 8 dimensions of quality.

A
  1. Performance → a product’s primary operating characteristic (e.g., meat is tender when cooked; salad greens are crisp)
  2. Features → supplements to a product’s basic functioning characteristics
  3. Reliability → a probability of not malfunctioning during a specified period
  4. Conformance → the degree to which a product’s design and operating characteristics meet the established standards
  5. Durability → a measure of product life
  6. Serviceability → the speed and ease of repair
  7. Aesthetics → how a product looks, feels, tastes, and smells
  8. Reputation → perceived quality as seen by a customer
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Define Statistical Quality Control. [3]

A
  • Collection, Analysis and Interpretation of data for use in QC activities
  • 2 parts:
    • Statistical process control
    • Acceptance sampling
  • Why statistics?
    • Can answer many questions
      • How do we know if variability during production is normal?
      • When do we accept or reject lots?
      • How do we know when things are ‘out of control’?
      • How often should we sample?
      • How many samples are required?
    • Gives an objective measurement
  • Why do we collect data?
    • Action can be taken on a lot or process on the basis of data gained from the samples
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Recall responsibilities of QC. [3]

A
  • Operational techniques used to fulfill requirements of quality
  • Involves verification (detection/inspection)
  • QC inspects and reports.

> ISO definition → the operational techniques and activities that are used to fulfill requirements for quality.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Recall responsibilities of QA. [2]

A
  • Planned and systematic actions necessary to provide adequate confidence that processes, products and services satisfy requirements of quality.
  • QA develops plans to ensure quality for the overall organizational system.

> ISO definition → all those planned and systematic activities implemented to provide adequate confidence that an entity will fulfill requirements for quality.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Discuss the use of computers for statistical analysis. [3]

A
  1. Time consuming manual calculations are eliminated
  2. Timely and accurate analysis may be performed to diagnose one-time problems or to maintain process control
  3. Many practitioners with limited knowledge in advanced statistics can perform their own statistical analyses.
17
Q

List the 7 Quality Tools

A
  1. Flowcharts
  2. Cause and effect diagrams
  3. Control charts
  4. Scatter diagrams
  5. Check sheets
  6. Histograms
  7. Pareto diagrams
18
Q

Discuss the history of QA & QC in food manufacturing from the pre-industrial revolution to the 1970s.

A

Pre-Industrial Revolution → skilled craftsmen controlled their own quality through pride of workmanship; they were involved in the product from beginning to end

1880s → Frederick Taylor and ‘Scientific Management’; mass production, assembly lines, and division of labour; introduction of work standards and wage incentives

1920s → Shewhart introduces statistical process control; methods based on continual on-line monitoring of process variation; concept of ‘common cause’ and ‘assignable cause’ variability

1930 → Dodge and Romig introduce acceptance and sampling methods; probabilistic approach to predicting lot acceptability based on sampling results; centered on defect detection; concept of acceptable quality level (AQL)

1947 → International Organization for Standardization (ISO) is formed

1950 → Deming introduces statistical process control to Japan

1970s → Many US companies begin losing market share to global competitors

19
Q

How do we measure quality? [2]

A
  • Subjective
    • Based on opinions of investigators
    • Usually are sensory methods
  • Objective
    • Opinions of the investigators are not considered
    • Based on recognized scientific tests
20
Q

List the functions of QC. [6]

A
  1. Establish specifications
  2. Develop test procedures
  3. Develop sampling schedule
  4. Recording and reporting
  5. Troubleshooting
  6. Training personnel
21
Q

List the functions of QC. [4]

A
  1. Monitor operations to ensure that they meet production standards.
  2. Recommend adjustments to the assembly or production process.
  3. Inspect, test, or measure products being produced.
  4. Discuss inspection results with those responsible for products.
22
Q

Compare QC with QA. [8]

A
  • Quality Control → Quality Assurance
    • Product → Process
    • Reactive → Proactive
    • Line function → Staff function
    • Find defects → Prevent defects
    • Walkthrough → Quality Audit
    • Testing → Defining process
    • Inspection → Selection of tools
    • Checkpoint review → Training
23
Q

Discuss the use of computers for process control. [4]

A
  1. Constant product quality, due to reduction in process variation.
  2. More uniform startup and shutdown
  3. Increased productivity, few people required to monitor process
  4. Safer operation for personnel and equipment (fail safe)
24
Q

Discuss the use of computers for test and inspection. [6]

A
  1. Improved test quality
  2. Lower operating cost
  3. Better report preparation
  4. Automated calibration
  5. Improved accuracy
  6. Malfunction diagnostics

> Disadvantage → high cost

25
Q

Discuss the history of QA & QC in food manufacturing from 1980 to 2019.

A

1980 → Quality revolution begins in America; NBC airs a white paper called ‘If Japan Can, Why Can’t We?’; Deming hired by Ford as a consultant

1984 → US Government designates October as National Quality Month

1987 → Malcolm Baldridge National Quality Award is established

1990s → Proliferation of Quality programs: TQM, QFD, Six Sigma, Kaizen, Poke Yoke, Taguchi Methods, Benchmarking, CQI, FMEA, etc.

1993 → Codex Alimentarius publishes HACCP principles.

2000s → The ISO 9000 series of quality management standards was revised to increase emphasis on customer satisfaction; Global Food Safety Initiative (GFSI) forms

2001 → First international food safety conference held in Geneva Switzerland. GFSI launched.

2014 → GFSI survey to evaluate GFSI’s impact on food business operations

2017 → ISO celebrates 70th anniversary

2019 → Safe Food for Canadians Act

26
Q

Define TQM.

A
  • A management philosophy that seeks to integrate all organization functions such as marketing finance, engineering, customer service etc., and focus on meeting customer needs and organizational objectives.
    • In a TQM effort, all members of an organization participate in improving processes, products, services, and the culture in which they work.

T → TOTAL → the involvement and input of everyone

Q → QUALITY → fully meeting customer needs and requirements all the time

M → MANAGEMENT → the way we act, operate, and control the way we handle it

27
Q

Discuss history of TQM.

A

1930s → Walter Shewhart developed the methods for statistical analysis and control of quality

1950s → W. Edwards Deming taught methods for statistical analysis and control of quality to Japanese engineers and executives; this can be considered the ORIGIN of TQM

1950s → Joseph M. Juran taught the concepts of controlling quality and managerial breakthrough

1950s → Armand V. Feigenbaum’s book Total Quality Control, a forerunner for the present understanding of TQM, was published.

1950s → Philip B. Crosby’s promotion of zero defects paved the way for quality improvement in many companies

1968 → The Japanese named their approach to total quality companywide quality control; it is around the time that the term quality management system arises

1968 → Kaoru Ishikawa’s synthesis of the philosophy contributed to Japan’s ascendancy as a quality leader.

TODAY → Quality standards such as the ISO 9000 series and quality award programs such as the Deming Prize and the Malcolm Baldrige National Quality Award specify principles and processes that comprise TQM.

28
Q

Describe the 6 basic principles of TQM.

A
  1. Committed and involved management
  2. Customer focus (internal and external)
  3. Involve entire work force
  4. Continuous improvement
  5. Treat suppliers as partners
  6. Establish performance measures
29
Q

List Deming’s 14 points.

A
30
Q

Discuss Deming’s work.

A
  • He came up with the concepts of joy in work, innovation and cooperation
    • ‘Win-win’ as opposed to ‘I win - You Lose’
  • His ideas include:
    • Pleasing the customer
    • Partnering with suppliers
    • Empowering workers
    • Managing for quality
    • Eliminating layers of management and hierarchy
    • PDCA cycle
31
Q

Describe PCDA cycle.

A

Plan → recognize an opportunity and plan a change; identify and analyze the problem

Do → develop and implement a solution; test the change; carry out a small-scale study

Check → review the test, analyze the results an identify what you’ve learned

Act → take action based on what you learned in the study step; standardize the solution (and capitalize on new opportunities)

32
Q

Discuss the ‘committed and involved management’ component of TQM.

A
  • Indifference and lack of involvement by senior management are frequently cited as the principal reason for failure of quality improvement efforts.
  • Management must provide long-term top-to-bottom organizational support.
33
Q

What are the 12 qualities of a good leader?

A
  1. Give priority attention to customers; continually evaluate customers changing requirements
  2. Empower subordinates
  3. Emphasize improvement rather than maintenance
  4. Emphasize prevention
  5. Encourage collaboration
  6. Train and coach rather than direct and supervise
  7. Learn from problems
  8. Continually improve communications
  9. Continually demonstrate their commitment to quality
  10. Choose suppliers on quality not price
  11. Establish organizational systems to support the quality effort
  12. Encourage and recognize team effort.
34
Q

Describe the ‘customer focus (external and internal)’ component of TQM.

A
  • Internal customers are within the company; the colleagues working together for delivering a service or product for the external customer.
  • An external customer may be an individual or an enterprise that hires or purchases the product(s) or service(s) from another person or business in exchange of money.
35
Q

Describe the ‘involve entire work force’ component of TQM.

A
  • Management actions and deeds will do more to motivate people than short lived programs
36
Q

Describe the ‘continuous improvement’ component of TQM. Give 5 examples.

A
  • An ongoing effort to improve product, process or any activity that supports production of excellent products. Examples:
    • Standardization of production processes
    • Develop standard procedures for cleaning and sanitizing
    • Improvement in the set-ups of equipment
    • Reduce waste
    • Ruduce downtime of equipment
  • These efforts can seek ‘incremental’ improvement over time or ‘breakthrough’ improvement all at once
  • Goal is to achieve perfection by continuous improvement of the business and production processes.
37
Q

Describe the ‘treat suppliers as partners’ component of TQM.

A
  • Define product and program requirements
  • Evaluate potential suppliers and select the best
  • Conduct joint quality planning and execution
  • Require statistical evidence of quality
  • Certify suppliers (ISO)
  • Conduct joint quality improvement programs
  • Create and utilize supplier ratings.
38
Q

Discuss ‘establish performance measures’ component of TQM.

A
  • The cost of poor quality → those costs associated with the non achievement of product or service quality as defined by the requirements established by the organization and its contracts with customers and society.
39
Q

When would you use the PDCA cycle?

A
  • As a model for continuous improvement
  • When starting a new improvement project
  • When developing a new or improved design of a process, product or service
  • When defining a repetitive work process
  • When planning data collection and analysis in order to verify and prioritize problems or root causes
  • When implementing any change