Abstract
Food operations must be controlled to produce foods of consistent quality and safety. A controlled process requires process managers being proactive and informed of the factors that influence variability. Process control thinking and technology can be applied to the manufacture of a single lot of food produced on 1 day, or multiple lots produced over days or years, and to both batch and continuous processes. This chapter discusses sampling and testing to assess whether food process operations are under control (i.e., correct procedures are being followed and production/manufacturing conditions are being met) and using the data to make the adjustments necessary to maintain control through the use of statistical process control (SPC) methods. Results collected from using industrial process control technology systems can be analyzed through using SPC techniques to assist with process assessment.
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International Commission on Microbiological Specifications for Foods (ICMSF). (2018). Statistical Process Control. In: Microorganisms in Foods 7. Springer, Cham. https://doi.org/10.1007/978-3-319-68460-4_13
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