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Topics to know Flashcards

1
Q

What are the 6 big losses?

A

breakdowns, minor stoppages, changeover losses, defects, speed losses, lost yield

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2
Q

What is speed loss?

A

occurs when equipment runs slower than standard or rated speed

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3
Q

How do you calculate speed losses?

A

difference between the standard and actual machine cycle time of the equipment

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4
Q

What are 3 reasons for speed loss?

A

we mistakenly believe the current cycle is normal, we must slow the machine to avoid problems, the equipment was poorly designed

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5
Q

How do we use equipment to build in quality?

A

Answer

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6
Q

What is quality maintenance?

A

it means figuring out the equipment condition in which defects won’t occur, setting them up as standards, monitoring and measuring actual equipment conditions over time and confirming that the actual conditions are within standard conditions

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7
Q

Why quality maintenance?

A

Foresee the possibility of defects, it lets us know when to take action before issues occur

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8
Q

What does look beyond the obvious mean?

A

think systematically and take measures against abnormality

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9
Q

How do you reduce chronic defects?

A
  1. look beyond the obvious, 2. Review all factors carefully, 3. Take abnormal conditions seriously, 4. Clarify the relationship between equipment and quality factors 5. Monitor changes in the factors that need to be managed (understand over time)
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10
Q

What is Focused equipment and process improvement?

A

Answer

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11
Q

Ted talks

A

Answer

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12
Q

What tools do you to spark innovations

A

Creativity, research, paradigm shift, imagining the impossible, watching videos, books, articles, HBR, Forbes, industry publications, professional organizations, collaboration in industry

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13
Q

Who Is Jenna Thielen

A

HR Generalist

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14
Q

Who is Allen Youngblade

A

VP Engineering

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15
Q

Who is Ray Bidwell

A

Manager, Project Fats & Oils

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16
Q

Who is Ed Rodriguez

A

VP Organizational & Leadership Development

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17
Q

Who Karen Carlson

A

Director Product & Process Development Dressings, Sips & Mayo

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18
Q

Who is Don Mayer?

A

Operations Manager

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19
Q

What is Ventura Foods Objective?

A

We provide innovative, quality food products and services that meet the needs of our customers and consumers while providing opportunities for our employees and competitive financial returns to our customers and owners. We’re not only committed to making, marketing and distributing foods, we are committed to making foods better. We believe in building value through creative product development, improved processing, innovative packaging, more effective distribution and inventive marketing.

Additionally, we support our products throughout the distribution chain, so that each and every item from Ventura Foods is the best product it can be.

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20
Q

Name their 5 brands?

A

Marie’s Dressings, Smart Balance, Dean’s Dip, Gold’n Soft Margarines, LouAna® Oils

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21
Q

Name their 11 Food Service Categories?

A

Shortenings and Oils, Margarines and Butter Blends, Premium Salad Oils, Salad Dressings, Sauces and Mayonnaise, Liquid Butter Alternatives, Pan and Grill Oils, Pan Coatings and Flavored Sprays, Bases for stocks, soups, gravies and rubs, Concession Products and Popping Oils

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22
Q

Name their 5 Food Ingredients

A

Oils and Shortenings, Margarines and Butter Blends, Pan Coatings, Mayonnaise, Dressings and Sauces, Bases for stocks, soups, gravies and rubs

23
Q

What are the 4 products they export?

A

Oils and Shortenings, Margarines, Salad Dressings, Mayonnaise

24
Q

What does Ventura Foods do?

A

Foodservice, retail, food ingredient

25
Q

Who is their president?

A

Chris Furman

26
Q

Explain DOE

A

Controllable input factors, or x factors, are those input parameters that can be modified in an experiment or process. Uncontrollable input factors are those parameters that cannot be changed. Responses, or output measures, are the elements of the process outcome that gage the desired effect

27
Q

What is process optimization?

A

Adjusting a process so as to optimize some specified set of parameters without violating some constraint with common goals such as simplification, minimizing cost, maximizing throughput, and/or efficiency, opportunities such as attainment, right first time, increased flexibility, reduce risk.

28
Q

What are some common stabilizers and emulsifiers?

A

Mono- and di-glycerides, egg yolk, whey, lecithin, polysorbate 60, gums and starches.

29
Q

Why not to use eggs?

A

eggs are one of the most common food allergens, so replacing eggs with starches allows sensitive individuals to use the products, potential to enhance overall product safety with starch since eggs also are associated with food pathogens such as salmonella

30
Q

What are emulsifiers?

A

Molecules that are attracted to both sides. They have one areas that is lipophilic, and one called hydrophilic, allow the molecules to mix, mixtures of oil and water.

31
Q

Why are emulsifiers used?

A

They are used to aid in the processing of foods and also to help maintain quality and freshness. In low fat spreads, emulsifiers can help to prevent the growth of molds which would happen if the oil and fat separated

32
Q

What are they two types of emulsifiers?

A

An oil-in-water emulsion contains small droplets of oil that are dispersed in water. Alternatively, a water-in-oil emulsion has small droplets of water that are dispersed in an oil.

33
Q

How do emulsifiers work?

A

Emulsifiers are molecules that have two distinct ends. One end likes to be in water (hydrophilic) and the other end likes to be in oil (lipophilic). This means that they will coat the surface of oil droplets in an oil-in-water emulsion and effectively ‘insulate’ the oil droplets from the water. It keeps them evenly dispersed throughout the emulsion and stops them from clumping together to form their own, separate layer.

34
Q

What is surface tension?

A

Oil and water, service tension. Surface tension theory – according to this theory, emulsification takes place by reduction of interfacial tension between two phases

35
Q

What are lipids?

A

Oily or fatty substances

36
Q

What are the four types of instability in emulsions

A

flocculation, creaming, coalescence and Ostwald ripening

37
Q

What is flocculation?

A

Flocculation occurs when there is an attractive force between the droplets, so they form flocs, like bunches of grapes

38
Q

What is coalescence?

A

Coalescence occurs when droplets bump into each other and combine to form a larger droplet, so the average droplet size increases over time.

39
Q

What is creaming?

A

Emulsions can also undergo creaming, where the droplets rise to the top of the emulsion under the influence of buoyancy, or under the influence of the centripetal force induced when a centrifuge is used.

40
Q

What is a surfactant?

A

An appropriate “surface active agent” (or “surfactant”) can increase the kinetic stability of an emulsion so that the size of the droplets does not change significantly with time. It is then said to be stable.

41
Q

How do you measure stability in emulsions?

A

The stability of emulsions can be characterized using techniques such as light scattering, centrifugation and rheology.

42
Q

What are some methods used to test for stability in an emulsion??

A

Thermal methods are the most commonly used - these consist of increasing the emulsion temperature to accelerate destabilization (if below critical temperatures for phase inversion or chemical degradation). Temperature affects not only the viscosity, but also the interfacial tension in the case of non-ionic surfactants, or on a broader scope, interactions of forces inside the system. Storing an emulsion at high temperatures enables the simulation of realistic conditions for a product (e.g. a tube of sunscreen emulsion in a car in the summer heat), but also to accelerate destabilization processes up to 200 times.

43
Q

What are some mechanical ways to destabilize a product?

A

Mechanical methods of acceleration, including vibration, centrifugation, and agitation, can also be used.

44
Q

What is the standard identity of Mayonnaise?

A

Mayonnaise is regulated by the U.S. Food and Drug Administration’s Standard of Identity. It must contain at least 65% oil by weight, vinegar, and egg or egg yolks. Spices and other natural seasonings may added with the exception of turmeric and saffron. These would give the mayonnaise a yellow hue and thus appear to contain added egg yolks.

45
Q

What is the standard identity of salad dressing?

A

The FDA’s Standard of Identity requirements for salad dressing are 30% vegetable oil, 4% egg yolk, vinegar or lemon juice, and spices.

46
Q

What is the most common oil used in mayo?

A

Soybean oil is the most common type of oil used in the production of mayonnaise. Vinegar is distilled from distilled alcohol. Lemon or lime juice is diluted with water.

47
Q

Explain how Mayo is made

A

The eggs are subjected to pasteurization by heating them without actually cooking them. Low-fat versions are made with egg whites. To replace the fat from the missing egg yolk, modified food starches are added so that the low-fat mayonnaise retains the creamy texture and thickness of real mayonnaise. These food starches can be made from corn, gums, or agar agar (a seaweed extraction).

The Manufacturing Process

Creating the emulsion
•
1 A continuous blending system is employed to sustain the correct degree of emulsification. An emulsion (known technically as a colloid) occurs when the blending of two liquids, in this case vinegar and oil, causes one of the liquids to form small droplets that are dispersed throughout the other liquid.

The blend of vinegar and oil moves continuously through a series of positive replacement pumps. These pumps feature a cavity or set of cavities fitted with rotary impellers. A regulated pumping action causes the cavities to fill and empty. The impellers move the blended fluid from one cavity to another

Adding ingredients
• 2 Pre-measured ingredients are piped in through openings in the sides of the pumps or from spigots overhead.

Bottling the mayonnaise
• 3 The mayonnaise is moved through the pumping system to the bottling station. Pre-sterilized jars move along conveyer belts as premeasured amounts of mayonnaise are poured into the jars. The jars are sealed with metal screwcaps. They are not vacuum-sealed.

Read more: http://www.madehow.com/Volume-6/Mayonnaise.html#ixzz2UWwBuC5Q

48
Q

Tell me about Ventura Foods

A

Ventura Foods is a leading national manufacturer and marketer of branded and custom made shortenings, oils, dressings, mayonnaises, sauces, margarines, culinary bases and pan coatings for the foodservice, retail and ingredient manufacturing industries. As the largest maker of vegetable oil-based products in the U.S., Ventura Foods exceeds $2.5 billion in revenue and produces over three billion pounds of finished goods each year. Ventura outperforms within the dynamic food marketplace by delivering high quality products at competitive prices. Throughout the company’s rich history, the core focus hasn’t changed: a dedication to helping Ventura Foods’ customers delight their customers and a commitment to remain the most agile food solutions company.

49
Q

What is viscosity?

A

a liquids resistance to flow

50
Q

How do you measure viscosity?

A

Stein cups, bostwick, understand the density (d=m/v) (water 8.34 lbs/gal) (velocity=distance/time; viscosity=[(∆p)ga]/9v, where ∆p=the density of liquid subtracted from the density of the sphere, g=the acceleration of gravity ( a fixed value of 9.8 m/s.s), a=the radius of the sphere, and v=velocity.)

51
Q

Who are the 4 groups this position works closely with?

A

Working closely with R&D , QA, Plant Operations, and Engineering Services.

52
Q

What are the steps to project management

A
  1. Define the scope, 2. Determine the available resources, 3. Check the timeline 4. Assemble project team or sub teams 5. Develop goal, List milestones, create action plan 6. Project schedule, 7. Issue lists 8.
53
Q

As a project manager, what questions should you be aware of?

A

What is a quality review, how often to have them, who should attend?
What does conformance to requirements mean to the customer?
What are the quality objectives?
What procedures and processes must be followed?

VF (3 decks)

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