FOOD QUALITY MANAGEMENT

(FST 4824)
3 (3+0)
 Lecturer :
 Dr. Alfi Khatib (alfikhatib@hotmail.com), 03-8946
8540, 0173690412 Room 120 (Food1)
 Prof. Dr. Azizah Osman (
azosman@putra.upm.edu.my), 03-8946 8373,
Room 113 (Food 1)
 Kump 2: DKTM1; S14-16, K 16-17
 Sinopsis
 This course covers management of food quality
which encompasses concept of food quality
management, application of statistical process
control (SPC), variation and capability index,
quality attributes, sampling, process capability,
quality management systems (ISO 9000&22000,
Hala, Just-In-Time (JIT), and First In First Out
(FIFO), and food safety management system
(HACCP, GMP, and Risk Analysis).
 Teaching outcomes:
Students have a capability:
To apply food quality management in food
industry
To evaluate the effectiveness of food quality
management in food industry
 Schedule
Week Title Lecturer
1 Introduction, SPC Dr. Alfi Khatib
2 Control Chart Dr. Alfi Khatib
3 GMP Dr. Alfi Khatib
4 ISO 9001 Dr. Alfi Khatib
5 HACCP + 1SO 22000, Dr. Alfi Khatib
Test 1
6 Risk Analysis Dr. Alfi Khatib

7 Group presentation and Dr. Alfi Khatib/Farhang S.

discussion
Week Title Lecturer
8 Concept of Food Quality Prof. Azizah Osman
Management
9 Quality Control, Quality Prof. Azizah Osman
Assurance, and TQM
10 Variation and Capability Index, Prof. Azizah Osman
Test 2
11 Quality Attributes Prof. Azizah Osman

12 Sampling Prof. Azizah Osman

13 Sampling, Process Capability Prof. Azizah Osman
14 Group presentation and Prof. Azizah Osman
discussion
 Test 1 : 20 %
 Test 2 : 20 %
 Assignment 1: 10%
 Assignment 2: 10%
 Final Test: 40%
 References
 Evans, J.R. and Lindsay, W.M. (2004). The management and
Control of Quality. Ohio, USA: South-Western College Publ.
 Goetsch, D.L. and Davis, S. (2002). Quality management:
Introduction to Total Quality Management for Production,
Processing, and Services (4th edition). New Jersey: Prentice Hall.
 Manning, L. (2000). Quality Management Systems in the Food and
Drink Industry. Hatfields, London: Chadwick House Group ltd.
 Newslow, D.L. (2001). The ISO 9000 Quality System: Applications
in Food and Technology. New York: Wiley-IEEE.
 Vasconcellos, J.A. (2004). Quality Assurance for the Food Industry:
a practical approach. Boca Raton, Florida: CRC Press.
LECTURE WEEK 8:
OVERVIEW OF SPC
 A. What is Statistical
Process Control (SPC)?

 Mathematical methods used to

collect, analyze, interpret, and
present control data needed to
confirm that selected quality
characteristics meet specifications.
 B. SPC
1. Are the principles and methods developed
to assess the magnitude of "random
variation" and detect "assignable
variation".
a. Random variation: variation due to non-
controllable causes
b. Assignable variation: non random
variation due to faulty or unacceptable
products, ingredients, equipment,
contamination, and human error
 B. SPC (cont.)
2. "All systems exhibit variability.
Knowing how to tell if a variation is a
signal that something is wrong or is
part of the expected variation
distinguishes the good manager from
the inept"- Myron Tribus
C. SPC’s Component

 1. Sampling of a product
 2. Determining quality
variation
 3. Relating findings to entire
lot
 D. Control Charts
1. Use Control Charts as a tool to distinguish
between the random vs. non random
variability, or chance vs. assignable.

2. A control chart is a graphical representation

of a process in time used to determine
when problems occur. It depicts process
variation as a function of time.
 D. Control Charts (cont.)
16 UCL
10 UCL

10
X = 6.2 C LINE
R
7.5 CL
6
5

2 LCL 2
LCL
0
8 9 10 11 12 1 2

AM PM
 D. Control Charts (cont.)
3.General structure for a control chart:
Variation,σ Distribution
Probabilities
>+3
0.13
Upper Control Limit +3
2.1
+2 13.6
(UCL)
+1 34.0
Centre Line (CL) X
-1 34.0
-2 13.6
Lower Control Limit 2.1
-3
(LCL) 0.13
>-3
 D. Control Charts (cont.)
E. Control Limits - discriminate between
causes of variability that can be controlled
(assignable) and causes which cannot be
controlled (chance).

 If a sample "point" plots above or below the

control limits, then it is assignable, meaning
its causes can be detected and corrected.
 D. Control Charts (cont.)
Category Type of Charts Purpose
Monitor sample averages
Variable X
Monitor spread in samples
R

p Fraction of nonconforming product units

Attribute
np number of nonconforming product units

c Fraction of nonconforming product units

for several defects
 D. Control Charts (cont.)
Plot Market
Analyze In
Data Decision Product
Plot Control
or lot
Chart

Out of Control data points or signal

of abnormal distribution

Stop – Find & correct cause then

proceed with production
 Assignment 2
 Company 1:
- Group 1: GMP
- Group 2: ISO 9001
- Group 3 : HACCP-ISO 22000
 Company 2:
- Group 4: GMP
- Group 5: ISO 9001
- Group 6: HACCP-ISO 22000
 D. Control Charts (cont.)

H. Responsibility for interpreting Control

Chart data

Skilled operations people pinpoint problems

from hour to hour, line to line, or season to
season.
 Saves management money
 Assures product uniformity
 D. Control Charts (cont.)
I. Advantages of SPC

1. Increase personnel efficiency

2. Supervisors are alert to potential problems
3. Raw materials are economically used
4. Machine problems are reduced
5. Predictions can be made
6. Work flow becomes smoother
7. Study and analysis leads to many improvements