Whitepapers

Improvement of Food Safety and Quality by Statistical Process Control (SPC) in Food Processing Systems: A Case Study of Traditional Sucuk (Sausage) Processing

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Improvement of Food Safety and Quality by Statistical Process Control (SPC) in Food Processing Systems: A Case Study of Traditional Sucuk (Sausage) Processing

This paper discusses the SPC techniques in food processing operations and how they can play an important role of quality control and safety.

The use of SPC techniques enables plant operators to take corrective actions quickly when needed before the variation affects significantly the CCPs of the plant. Traditional sucuk processing is used to demonstrate processes and some simple SPC techniques tools. 

In this paper, they conduct safety and quality parameter analyses (e.g. Failure mode and effect) of traditional sucuk production by describing and outlining the incoming hazards in every process stage, starting from raw materials to the final product. This discussion looks at Hazards, causes and risk analyses for traditional sucuk production that lead to having monitoring and evaluating the critical control points (CCPs) statistically at every production step.

 

Health & Safety, Quality, Supply Chain Whitepapers

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