1. WP1. DEVELOPMENT OF TRAINING MATERIALS
E-BOOK: QUALITY MANAGEMEN TOOLS
Edited by
September, 2017

2. WP1. DEVELOPMENT OF TRAINING MATERIALS
Training materials have two main objectives:
To support the development of training courses by FoodQA centres.
To provide the industry with training materials that can be used or accessed to provide internal training to their staff.
These training materials will be used for the training of the students, technical workers in the food industry and all other workers in the field of food industry and technology.
E-BOOK: Quality Management Tools

3. E-BOOK: QUALITY MANAGEMENT TOOLS TEAM E-BOOK: Quality Management Tools
CRETHIDEV: LEADER
Organisation name
Country
Collaborator P1
Jordan University of Science and Technology (JUST)
JORDAN
Prof. Majdi Al-Mahasneh P4
Al- Balqa' Applied University (BAU)
Ihab Ghabeish P6
The Jordan Food and Drug Administration (JFDA)
Safa Al-Smadi
P11
Agricultural University of Athens (AUA)
GREECE
Nestor Papanikolaou
E-BOOK: Quality Management Tools

4. E-BOOK: Quality Management Tools
STEPS
Ghantt chart
Steps
March
April
May
June
July
August
Communication among all the partners involved
Preparation of the contents of the e-book
Comments and suggestions by partners involved, Final approval and finalization of the contents
Distribution proposal of the contents and page numbers - final approval by all partners
Implementation of contents
Corrections, Development and finalization
E-BOOK: Quality Management Tools

5. E-BOOK: Quality Management Tools
STEPS
Contents
Distribution
1. Basic Quality Concepts
CRETHIDEV
1.1. Basic Quality Definitions
1.2. History of Quality Control and Improvement
2. Statistical Quality Control
2.1. Statistics used in Quality
2.2. Statistical Process Control
AUA
2.3. Acceptance Sampling
TASKS DISTRIBUTION
3.10. Control Charts
JUST
Control charts for variables
Control charts for attributes
3.11. Process capability (capability indices)
3.12. Value analysis- -Value engineering
BAU
Value Analysis
Value Engeneering
3.13. Value stream mapping (VSM)
3.14. Quality costs
Total Quality Cost
Conformance Cost
Prevention Cost
Appraisal Cost
Non conformance costs
Internal Failure Cost
External Failure Cost
3. The main Quality Tools
AUA
3.1. Introduction
3.2. Check Sheets
3.3. Run charts
3.4. Histograms
JFDA
3.5. Scatter Diagrams
3.6. Pareto Charts
3.7. Flowcharts
3.8. Cause and Effect (fishbone) Diagrams
3.9. Design of Experiments (DoE)
JUST
E-BOOK: Quality Management Tools

6. E-BOOK: Quality Management Tools
IMPORTANCE
Importance of Quality Management
An important characteristic of the food industry is that, in order to cope with market needs as well as legal requirements, it has to satisfy both safety and quality criteria for it products.
Food quality is one of the most complex concepts because it can be assessed only in relation to food safety.
A food must meet: legislative, technological, and hygiene requirements, as well as transport and handling requirements, and to satisfy its intended use.
The food producers must select and implement: an efficient quality management and food safety system; within this or these systems they must employ quality principles and methodologies, and advanced quality improvement techniques requiring the use of statistics.
…. requiring the use of statistics (e.g. control charts, process capability and performance studies). SPC and other statistical techniques for the quality improvement constantly find new applications in the food safety field, for example by their integration with HACCP for the validation and verification of Critical Control Points.
E-BOOK: Quality Management Tools

7. E-BOOK: Quality Management Tools
PURPOSE
Purpose of Quality Management Tools e-book
The purpose of this e-book is to assist food producers, distributors, vendors and regulators, of different backgrounds and experiences, in finding information about quality improvement techniques using statistics in order to guarantee the production and distribution of quality and safe food products.
E-BOOK: Quality Management Tools

8. E-BOOK: Quality Management Tools
CHAPTERS
“Quality Management Tools” e-book includes three chapters:
1) The basic concepts supporting quality and a brief enlightening history behind the idea of quality (“Basic Quality Concepts”)
2) a description of the statistical background required to understand and employ the quality tools (“Statistical Quality Control”)
3) and a description of the most important quality tools used in production (“The Main Quality Tools”).
E-BOOK: Quality Management Tools

9. E-BOOK: Quality Management Tools
BASIC QUALITY CONCEPTS
Basic quality concepts
Chapter Objectives:
In this chapter we give the basic definitions of quality, quality improvement, and other quality terminology. We also discuss the historical development of quality improvement methodology and overview the statistical tools essential for modern professional practice.
E-BOOK: Quality Management Tools

10. E-BOOK: Quality Management Tools
STATISTICAL QUALITY CONTROL
2. Statistical Quality Control
Chapter Objectives:
In this chapter we present the ideas supporting the Statistical Quality Control, i.e. the basic statistical notions and methodology used for Quality.
Furthermore we present a definition and description of Statistical Process Control, as well as for Acceptance Sampling.
E-BOOK: Quality Management Tools

11. E-BOOK: Quality Management Tools
MAIN QUALITY TOOLS
3. The main Quality Tools
Chapter objectives:
In this Chapter we will present the Tools of Quality, starting with the 7 basic tools:
Cause-and-effect diagram
Check sheet
Control charts
Histogram
Pareto chart
Scatter diagram
Flowchart
as well as some less famous but equally useful tools:
Value Analysis - Value Engineering
Value Stream Mapping (VSM)
Quality Costs
Design Of Experiments (Doe)
E-BOOK: Quality Management Tools

12. Thank you for your kind attention E-BOOK: Quality Management Tools
Creative Thinking Development NON-PROFIT COMPANY
E-BOOK: Quality Management Tools