CONFIDENTIAL

UNIVERSITI KUALA LUMPUR

Malaysian Institute Of Chemical & Bioengineering Technology

FINAL EXAMINATION
JANUARY 2015 SESSION

SUBJECT CODE : CFB 30302

SUBJECT TITLE : QUALITY SYSTEM MANAGEMENT IN FOOD INDUSTRY

LEVEL : BACHELOR

TIME / DURATION : 2 HOURS

INSTRUCTIONS TO CANDIDATES

1. Please read CAREFULLY the instructions given in the question paper.

2. This question paper has information printed on both sides of the paper.

3. This question paper consists of two sections; Section A and Section B.

4. Answer ALL questions in Section A and Section B.

5. Please write your answers on the answer booklet provided.

6. Answer all questions in English language ONLY.

THERE ARE 3 PAGES OF QUESTIONS, EXCLUDING THIS PAGE.

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SECTION A (Total: 40 marks)

INSTRUCTION: Answer ALL questions.
Please use the answer booklet provided.

Question 1
(a) Implementation of Quality System will generate two types of benefits, the Internal and
External benefits. Briefly discuss both benefits of implementation.

(6 marks)

(b) Explain the cost of defect that evolve at different defect locations such as during
Product Design, Product Productions and at Customer Site with an appropriate
diagram to support your answer.

(4 marks)

Question 2
The Total Quality Management (TQM), the primary objective is "to achieve
customer satisfaction by involving customers". Briefly explains FIVE (5) of the
principles of TQM that supports above statement.
(10 marks)

Question 3
(a) Briefly explains the functions of Scatter Diagram and Pareto Chart as a tool for
Quality improvement.

(3 marks)
(b) Brainstorming and Cause and Effect diagram are another two tools for Quality
Improvements. Briefly discuss the benefits and method used to construct the Cause
and Effect diagrams.

(7 marks)

CFB 30302 QUALITY MANAGEMENT SYSTEM IN FOOD INDUSTRY 1

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Question 4

Quality Assurance and Quality Control are two important functions in quality of food
manufacturing operations. Both have different scopes of work during quality implementation.

(a) Differentiate the functions of Quality Assurance (QA) department and Quality Control
(QC) department.

(5 marks)

(b) Explain the differences in the old concept of quality and new concept of quality.
(5 marks)

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JANUARY 2015

SECTION B (Total: 60 marks)

INSTRUCTION: Answer ALL questions.
Please use the answer booklet provided.

Question 5
In order to understand the effect of production nozzle width on the weight of the chewing
gum tablet, five different nozzle widths were studied. Eight samples of the tablet weight were
recorded under each factor level. The tablets were taken from the production line in a
random order. The following table summarizes the data of chewing gum tablet at different
factor level in a single factor experiment. Answer the followings:
(a) Calculate the value of Sum of Squares (SS) for Total, Error and Level of the
experiment: SStotai, SSerror and SSIevel-
(15 marks)

(b) Develop the ANOVA table and conclude the result of experiment based on the
following experimental data.
(15 marks)

Table 1: Tablet weights under different nozzle size.

Nozzle Width (mm) Weight (g)
1.60 1.57 1.58 1.43 1.55 1.61 1.63 1.64
13.5
14.0 1.64 1.69 1.73 1.65 1.71 1.72 1.68 1.69
14.5 1.79 1.75 1.76 1.75 1.78 1.76 1.78 1.79
15.0 1.74 1.73 1.69 1.76 1.75 1.72 1.75 1.79
15.5 1.82 1.79 1.81 1.80 1.79 1.80 1.83 1.81

Fcfit value is 2.64146394 for the data size in Table 1.

Question 6
(a). Explain the benefits of the Supplier Quality Program (SQP) implementation.
(10 marks)

(b) The purpose of product manufacturing audit is to verify that all of the general
conditions for the manufacturing of food in a processing plant are met. Explain the
important planning components and practices that auditor uses during the audit
process.
(15 marks)

(c) Corrective Action and Preventive Action (CAPA) is an important part of Hazard
Analysis and Critical Control Point (HACCP); and in the audit program in the Quality
System. Explain the function of CAPA in both systems.
(5 marks)

END OF QUESTION
CFB 30302 QUALITY MANAGEMENT SYSTEM IN FOOD INDUSTRY 3