Week13C2 : controlling related operations Flashcards
What is the goal of the controlling-related operation
Ensure proper temperatures are reached and are maintained for the
proper amounts of time
Various process parameters (e.g., pH, weight, rate of flow) are monitored on _____
control charts
What is the control chart?
The control chart is an important quality assurance tool that is used to ascertain whether a process is “in statistical control”
What are the three zones of the control chart and where are they located? And the UCL and LCL?
- Zone C = ±1 SD from the mean
- Zone B = ±2 SD from the mean
3.Zone A = ±3 SD from the mean
UCL = mean + 3SD
LCL = mean – 3SD
What is the probability that a measured value will reach the UCL and LCL?
0.3%
What is the probability that a measured value will fall in the zone B or C
95%
What is the probability that a measured value will fall in the zone C
68%
What are the four conditions that make a process become statistically uncontrolled
- One point exceeds the UCL or the LCL
- Two out of three consecutive points are in zone A.
- Four out of five consecutive points are in zone B or zone A.
- Eight consecutive points are on one side of the central line.
What are the measures (steps) taken to control a process that has become statistically uncontrolled?
- Define
- Measure
- Analyse
- Improve
- Develop
Improvement of a process will result in a ____ (i.e., the process becomes more consistent), which will be manifested as a decrease in the values of the UCL and LCL, as illustrated below.
decrease in the magnitude of the random variations
The most important quality assurance system in the food industry is the _____
Hazard Analysis and Critical Control Points (HACCP)
Implementation of HACCP is mandatory in Canada for___ and ___ processors
meat and poultry
What is the name of the first principle?
Hazard analysis
What is the second principle?
identifying critical control points
What is the third principle of the HACCP?
Establishing critical limits
