Statistical Quality Control

Abstract

Consumers rely on food products being reasonably constant in terms of quality. Quality covers all aspects of a food product's nature, including sensory, nutritional, microbiological, chemical and physical as well as safety and legal. Statistical techniques provide a means to monitor levels of quality at one or more critical points in procedures, hence the term statistical quality control (SQC). Statistical applications for quality control come under two main types. Firstly, there are procedures that monitor trends in various quality measures over time. These comprise a variety of control charts. They display a quality measure against time, either as a variable or as an attribute category. A second common application is that of acceptance sampling procedures. They are used for a different purpose — that of monitoring the quality of incoming raw materials and for examining the number of defective articles in consignments of goods.

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