Statistical Process Control (SPC) for the Food Industry

• Statistical Process Control (SPC) for the Food Industry - Part I
  • Learn the evolution of SPC and statistical techniques;
    • Histograms - what they are and how to use them for process analysis
    • Scatter Diagrams - How to use them for instrumentation monitoring
    • Fishbone Diagram - What it is used for and how to use it effectively
    • Run charts - where they are most effective
    • Control Charts - and introduction to the basic concepts, types and uses
• Statistical Process Control for the Food Industry - Part II
  • Review basic SPC and statistical techniques
  • Attribute vs. variable data collection - the difference between them and how to ensure data collection is efficient and effective
  • Maintenance and calculation of control limits on the various charts
  • Prevention vs. detection
  • Process capability charts, linking customer and internal specifications to process variations
  • Acceptance sampling plans: different types - how and when each should be used
  • SPC and HACCP - how to use SPC to increase integrity of your HACCP Plan
  • Software applications to assist and implement SPC in your operation

For more information email: info@afpa.com or contact the AFPA Team.