The first stage of development was called "era of inspection." Health Canada establishes policies and standards governing the safety and nutritional quality of all food sold in Canada, and carries out foodborne disease surveillance for early detection and warning.. As in the entire production process variability occurs, Chart Control or Control Chart, or Map Control, aims to monitor these changes in processes, as well as to evaluate the stability of this process and eliminate or control the causes of variations. A single sampling plan by attributes is defined by two parameters: sample size and acceptance number. The 6-Sigma program involves the application of statistical methods to business processes, guided by the goal of eliminating defects. Draw lines to represent full UCL, CL and LCL (Figure 7). Thus management systems for food safety have also been employed to address this need . In the U.S., this time started in the late 50's when the quality of the instruments have expanded far beyond the statistics, now covering the quantification of quality costs, total quality control, reliability engineering and zero defect. This applies the principles of a plan Hazard Analysis and Critical Control Points (HACCP) programs along with prerequisites, such as Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP). The food industry use control charts in different ways depending upon their level of maturity in statistical thinking . To date our community has made over 100 million downloads. A QMS ensures better control of the major business processes to maintain consistency. The basic objective of QC is to control variation to within a tolerable level by taking corrective actions. Thus, ensures the quality sector the product conformity with the specifications defined as ensures the production sector the information needed for effective control of manufacturing processes providing subsidies to decision making in purchasing processes, receiving raw materials and shipment of products and also in reducing cost and waste. Our mission as a company is to provide value in products and services that empower people to lead healthier lives, and we fulfill this mission by consistently producing premium quality natural products that complement any healthy lifestyle. Analyzing the Figure 4, it can be seen that all points present within normal behavior. Likewise, the product control only by laboratory analysis is a feature of this stage. Finally, it is worth noting that the Codex Alimentarius recommends the use of the ISO 2859 series relating to the procedures for sampling by attributes and the ISO 3951 series for the procedures for sampling by variables . The requirements of the series represented the consensus of different countries of the world. Factors influencing successful six sigma projects include management involvement and organizational commitment, project management and control skills, cultural change, and continuous training. Later, the year of 1931 was a milestone in the quality movement and the beginning of the second phase, the Statistical Quality Control. Draw the control limits. Most importantly, you can align the quality processes with the business objectives using the right quality management system. Standards Inspection: describe methods and criteria for assessing the degree of success achieved in carrying out an activity, compared to planned levels of quality for the product. Although not universally accepted, the definition for quality with greater consensus is that "suitability for the consumer usage." In practice, the parameters average μ and standard deviation σ are unknown and must be estimated from sample data. Analyze the behavior of the points on the average chart and whether the process is in statistical control. There's not in the standard, explicit references to the risks to consumer health, the safe products, the nutritional values, the critical control points, the good manufacturing practices. This is the clearest indication of lack of control of a process, which requires an immediate investigation of the cause of variation. Thus, in 1947 the International Organization for Standardization was founded, based in Geneva, Switzerland. In cooperation with the departments of production, research and development, engineering or operations, the department of quality control analyzes manufacturing processes to "Hazard Analysis and Critical Control Points." There are situations when only one plan by variable applies, for example, when the buyer will accept the product, but will pay different prices depending on the level of product quality. Otherwise, the use of sampling plans by variable assumes that the Normal Probability Distribution fits well with the distribution of the values of the quality characteristic under study. Brief introduction to this section that descibes Open Access especially from an IntechOpen perspective, Want to get in touch? With all that, the purpose of this chapter is to describe the potential use of quality tools in food companies. The next phase was called Quality Assurance, that was associated with broader control and prevention, which sought through systematic management, ensure quality at all stages of obtaining the product. A food business’ owner has a legal responsibility to its customers’ welfare to protect their health and safety. The performance of a company is measured by the sigma level of their business processes. The participation of staff from other departments of the company occurs by the virtue of their expertise in relation to consumer demands or knowledge of product technology and process, and the participation of the operators of the process, because of its experience in the production. Thus, many food safety programs have been published in order to ensure safe food production and consumer protection. This greatly facilitates the problem of price fixation for food products. The stage Do (D) consists in performing the tasks as planned and collect data that will be used in the step control. Sigma (σ) is a letter of the Greek alphabet used by statisticians to measure the variance in any process. This methodology is based on the implementation of a system based on the measurement and monitoring of processes so that deviations from 'normality' are avoided as much as possible. 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