Food Safety & Quality
Statistical Process Control I
- Benefits of Attending
Profitability and product consistency are a function of your process control. This practical, hands- on introduction to basic Statistical Process Control (SPC) will provide an overview of the techniques used in the food industry to optimize product quality and maximize financial returns. - In this program, participants will gain an in-depth understanding of various SPC techniques and applications, including:
- Histograms for process analysis
- Pareto charts to determine the most frequent causes of a particular problem
- Scatter Diagrams for instrumentation monitoring
- Fishbone Diagrams (also known as cause-and-effect diagrams) to identify potential problem sources
- Run Charts, common applications and when not to use them
- Control Charts, including an introduction to the basic concepts including types and uses
- Who should attend
- Productivity Improvement Team Members
- QA/QC Personnel
- Plant Management
- HACCP Coordinators and Team Members
- Anyone else interested in learning about how to control their processes
 | For more information email: info@afpa.com or contact the AFPA Team. |
