Food Safety & Quality
Statistical Process Control II
- Benefits of Attending
Support productivity and quality improvement in your facility by designing and building a customized SPC program Building upon the material covered in Statistical Process Control in the Food Industry, Part 1, you will learn how to choose and construct the control charts most appropriate for your own application. - You will discover:
- The difference between attribute and variable data collection, and how to use them to ensure that your data collection is efficient and effective
- Types of control charts available, and how to choose and construct the one most appropriate for your application
- Maintenance and calculation of control limits
- Interpretation of control charts to determine when your system is in statistical control
- Process Capability Charts, linking customer and internal specifications to process variation
- Acceptance sampling plans: types and applications
- Using SPC to increase the capability of your HACCP plan
- Software applications for assisting with the implementation of SPC in your operation
- 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. |
