Hi. Im a QA head of a Food Company particularly producing flour. Presently we are in the process of complying to the ISO 9001 standards. I am hoping that someone can share their knowledge on what particular Control Chart is applicable for foods since the product is homogeneous, I am thinking of implementing the P or nP rather than Control Charts for variables?

:thanx:

What is your accept / reject criteria for a batch? I.e.: What tests / inspections do you perform?

It would seem to me that you would have a highly automated process with numerous process parameters that could be monitored with some type of variables chart, in addition to the attribute charting you are suggesting.

Am I correct?

Hi. Im a QA head of a Food Company particularly producing flour. Presently we are in the process of complying to the ISO 9001 standards. I am hoping that someone can share their knowledge on what particular Control Chart is applicable for foods since the product is homogeneous, I am thinking of implementing the P or nP rather than Control Charts for variables?

:thanx:

P and nP charts are used for go - no go results, rather than variables. Personally, I prefer p charts rather than np, the calculations are generally easier and the p chart gives a horizontal baseline average.

Please check out http://www.hanford.gov/safety/vpp/trend.htm which is a set of writeups we use here for our control charting efforts.

Presently, asside from the laboratory tests, we do visual inspection particularly there should be no foreign materials mixed in the flour... also the product parameters like temp, water content and etc...

Thanks Steve.. I'll try to study the tool that you suggest and implement it soon... thanks