The use of statistical process control in food packing

Abstract

Presents a synthesis of the early findings from an ongoing project researching the issues surrounding the use of SPC in a food packing environment. A cognitive mapping approach has been utilised to make sense of the complex and varied data resulting from the survey, case studies and interviews carried out to date. This methodological approach is described, and its application illustrated in relation to the research topic. Argues that SPC is one weapon in an arsenal of quality management techniques that food companies can use to consolidate or improve their position in an increasingly competitive marketplace. Once successfully adopted SPC can offer proven operational and financial benefits, but the ability of the organisation to successfully achieve implementation will depend upon a number of organisational factors. Finally, presents the agenda for further research which outlines how this ongoing project is intended to be taken forward from this point.

Critical observations on the statistical process control implementation in the UK food industry

“…The literature depicts the applicability and advantages of applying SPC in the food manufacturing industry, not only in processing but also in packaging. Grigg (1999) discussed about a food company that had established an SPC system based on weight and measurement controls in fish product manufacturing. In this case, the lower control limit avoided under-filling and the upper control limit prevents over-fills.…”

“…The results show that there are significant differences between SPC and non-SPC companies in relation to waste, product consistency, customer complaints, defect rates, productivity, rework percentages, and quality awareness. Based on cognitive mapping, introduced by Grigg (1999), these chains of benefits are rooted in reducing variations in key processes through a statistical process monitoring and quality improvement programme. Furthermore, the use of such a process control system allows the opportunity to improve awareness of quality aspects within processes, instead of focusing only on product quality.…”