Principles of Quality Assurance in Food Processing
FST 109

Spring 2008
S08
Homework 4 Each problem is valued at 20 points; one problem will be graded Due May 12
FST 109
Objectives: (1) construct control charts for variables with the Normal distribution, (2) construct control charts for attributes using the Binomial an
Principles of Quality Assurance in Food Processing
FST 109

Spring 2008
K.L. McCarthy / FST 109 May 14, 2007 Name_Key_ MIDTERM EXAMINATION (50 points) Materials allowed: two sheets of notes (crib sheet), calculator, straight edge See attachments for additional information.
1
1. A potato processing QA department is deve
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109/ K.L. McCarthy
May 14, 2008
1
Name_KEY_
SECOND MIDTERM EXAMINATION (50 points)
Materials allowed: one sheets of notes (crib sheet), calculator, straight edge
See attachments for additional information.
1. A food product is being tested for ferric
Principles of Quality Assurance in Food Processing
FST 109

Spring 2008
S08
Homework 3 Each problem is valued at 20 points; one problem will be graded Due May 2
FST 109
Objectives: (1) distinguish between the distributions used for variables and for attributes, )(2) demonstrate proficiency in using Excels built in sta
Principles of Quality Assurance in Food Processing
FST 109

Spring 2008
S08
Homework 3 Each problem is valued at 20 points; one problem will be graded Due May 2
FST 109
Objectives: (1) distinguish between the distributions used for variables and for attributes, )(2) demonstrate proficiency in using Excels built in sta
Principles of Quality Assurance in Food Processing
FST 109

Spring 2008
S08
Homework 4 Each problem is valued at 20 points; one problem will be graded Due May 12
FST 109
Objectives: (1) construct control charts for variables with the Normal distribution, )(2) construct control charts for attributes using the Binomial a
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109
Spr 2015
Homework 3
Each problem is valued at 4 points for total of 20 points
Due April 20 (beginning of class)
Objectives: (1) calculate process capability ratio, and (2) design sampling plans for attributes
and variables.
Rdg: Hubbard, Ch. 5 (Sa
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109
Spr 2015
Homework 3
Each problem is valued at 4 points for total of 20 points
Due April 20 (beginning of class)
Objectives: (1) calculate process capability ratio, and (2) design sampling plans for
attributes and variables.
Rdg: Hubbard, Ch. 5 (Sa
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109: Lecture 05
Control Charts: Attribute
Reading: Hubbard, Ch 3, 9
Discrete Distributions
Attributes are described
by discrete distributions
what are the ones that we
will use?
Comparison between Binomial and
Poisson Distributions
Probablity
0.8
0.6
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109: Lecture 02
Statistical Process Control (SPC)
and
Quality Innovators
Reading: Hubbard, Ch 1, 2, and 4 (pp 7194)
Important terms
Quality control
The everyday activities that sustain a quality of product or service
in order to satisfy given needs
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109: Principles of Quality
Assurance in Food Processing
Instructors: Professor K. McCarthy and Dr. Lu Zhang
TA: Sean LaFond
Location: 212 Veihmeyer
Time: MWF 8 8:50 am
What is quality assurance?
QA is a broad spectrum of activities within a company
P
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109: Lecture 07
Sampling: attributes
Reading: Hubbard, Ch 5
Sampling Procedures
Why
sample?
Sampling lots
What should the sample size be?
What are the sampling risks?
Why sample?
Reason #1: to inspect for defects
Classes
of defects
Critical defe
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109: Lecture 06
Discussion: Control Charts
and Process Capability
Reading: Hubbard, Ch 3, 8, 9
Spr 2015 the first 7 slides are from L04
Question: how do control limits compare to
specifications?
Process
Capability
how inherent variability in a proce
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109
Spr 2015
L09: Discussion Sampling programs
1.
Consider the statistics given for two processes:
Process A
Process B
Specifications are at 10010. Calculate PCR and PCRk and interpret these ratios. Which
process would you prefer to use?
2. A vendor s
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109
Spr 2015
L05: Attribute control charts  supplement
1.
p and np charts are both based on the binomial distribution for the number defective, where p is
fraction defective and np (or m) is number defective.
For number defective, m
For fraction defe
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109: Lecture 10
Net Content Control
Reading: Hubbard, Ch 11
(and Ch 4 for ttests)
From L09, with a variation
Sixteen oz. cans of walnuts are sampled to
ensure that they meet the AQL of 1.5% at
Pa=0.90 and RQL of 10% at Pa=0.10.
Lot size of 5000
Use
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109: Lecture 08
Sampling: Variables
Reading: Hubbard, Ch 5
Variable Sampling Plans:
Acceptance
sampling: Variable
Like Attribute sampling plan, the primary use is as an
auditing tool to ensure input and/or output of a process
conforms to requirement
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109
Spr 2015
L06: Discussion Control charts
1.
In L04, Example 3 was introduced.
100 glass 1 L bottles are tested for bursting strength, data are given in psi. The data is
shown below. Subgroups for the control chart, n=5.
a.
b.
c.
Is the process in s
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2015
FST 109/ K.L. McCarthy
May 19, 2008
1
Name_
SECOND MIDTERM EXAMINATION (50 points)
Materials allowed: one sheet of notes (crib sheet), calculator, straight edge
See attachments for additional information.
1.
A food product is being tested for ferric iron
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2016
FST 109: Lecture 02
Statistical Process Control (SPC)
and
Quality Innovators
Reading: Hubbard, Ch 1, 2, and 4 (pp 7194)
Important terms
Quality control
The everyday activities that sustain a quality of product or service
in order to satisfy given needs
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2016
FST 109
Lecture 14
Discussion
Food Safety: Laws and Regula=ons
cGMPs
FDA 21CFR110: Current good manufacturing prac=ce in
manufacturing, packing, or holding human food
21CFR110: cGMPs
Subpart A  General Prov
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2016
FST 109: Lecture 09
Discussion: Sampling
Reading: Hubbard, Ch 5
Problem 1: Sampling plan  attribute
I received a phone call from a food manufacturer that
buys coconutbased syrup in drum containers. The
QA manager said that 1/3 of the drums arrive
fermen
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2016
FST 109: Lecture 10
Net Content Control
Reading: Hubbard, Ch 11
(and Ch 4 for ttests)
Outline: Net Content Control
Goals
Production must fall within government limits for net
package content
overfill must be optimized (i.e., minimized)
Lecture
Evaluat
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Spring 2016
Homework #1 Key
Problem 1
This is a binomial distribution problem because we are counting the number
of defects in a sample
A.
P(x = k) = ! ! (1 )!
n = 12, p = 0.02, k = 0
!"!
!"
(0.02)! (1 0.02)!"! = ! !"! ! 0.02! 0.98!" = 0.98!" = 0.785
!
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Fall 2009
FST 109
Lecture 18
Chapters 2 and 4
Chapter 2: Food Safety Plan Overview
(all slides present and sequential)
Food Safety Plan Overview
Objectives
In this module/lecture you will learn:
The benefits of using a Food Safety
Plan
The principles applied to bui
PRINCIPLES OF QUALITY ASSURANCE IN FOOD PROCESSING
FST 109

Fall 2009
FST 109
Spring 2017
Homework 4 solution
Total points: 20 (8 pts for #1, 12 pts for #2)
Due May 8 (beginning of class)
Objectives: (1) know the government regulations for cGMP given in 21CFR117, and (2)
know the basic principles and practices of cleaning a