Attempt the following questions to check your understanding of the subject:
PART 1
- Differentiate between the following terms (3 Marks)
- Food Quality and Quality control
- Food quality assurance and Quality audit
- Explain how “customer focus” relate to “quality”? (2 Marks)
- Define quality in industrial manufacturing practices (4 Marks)
- A “process orientation” is one of the primary emphases of modern quality assurance. What is the rationale behind this? (2 Marks)
- State the Elements of TQM emphasis (3 Marks)
- State the THREE quality assurance program fundamental functions (3 Marks)
- Discuss the sensory aspects of food quality (3 Marks)
- State the major factors contributing to food spoilage (2 marks)
- Explain the benefits of ISO standards to the food industry as well as consumers (2 Marks)
- Explain the importance of sampling (2 Marks)
- Briefly explain the ISO 9000 family of standards (2 Marks)
- In a can seaming operation, the number and type of visual defects that occurred in the seams of 25 sample units of 5 cases of cans (125 cans) were registered. The average of nonconformities, C, was = 3.25. Establish the control limits. (3 Marks)
PART 2
- Briefly discuss the Concept of
- Total Quality Management (3 Marks)
- HACCP (3 Marks)
- Discuss the dimensions of Quality that link customer requirements to engineering design of products (6 Marks).
- Discuss Eight quality management principles that can be used by top management in order to lead the organization towards improved performance (8 Marks)
- Discuss the following quality control tools: (7 Marks)
- Operating characteristics curve
- quality control charts
- Explain the six step process-oriented quality assurance cycle (6 Marks)
- State and Discuss the principles of HACCP (7 Marks)
- Discuss the Modern quality assurance philosophy (6 Marks)
- The net weight in grams of a product is to be monitored by x –and R control charts using a sample size of n = 4. Twenty-five samples were taken from a given production line at regular intervals.
|
Sample No. |
1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
10 |
11 |
12 |
13 |
|
X1 |
16 |
16.3 |
16.1 |
15.8 |
16.3 |
16 |
15.8 |
15.9 |
16.1 |
16.2 |
16.4 |
16.3 |
15.8 |
|
X2 |
15.8 |
16.4 |
16.3 |
16.4 |
16.2 |
16 |
16.2 |
15.9 |
16.2 |
16 |
15.8 |
15.8 |
16.3 |
|
X3 |
16.3 |
15.8 |
16.2 |
16.3 |
16.4 |
16.2 |
15.9 |
15.8 |
16.1 |
16.2 |
16.3 |
16 |
15.8 |
|
X4 |
16.1 |
15.9 |
16.2 |
15.9 |
16.1 |
15.8 |
16.1 |
16 |
16.2 |
15.8 |
15.9 |
15.7 |
15.9 |
|
Sample No. |
14 |
15 |
16 |
17 |
18 |
19 |
20 |
21 |
22 |
23 |
24 |
25 |
|
|
X1 |
16 |
15.8 |
16.2 |
16.3 |
15.8 |
16.2 |
16.1 |
16.3 |
16.1 |
15.9 |
15.9 |
16 |
|
|
X2 |
16.3 |
16 |
16.1 |
16.2 |
15.8 |
15 |
16.4 |
16.3 |
16 |
15.9 |
16.2 |
16.3 |
|
|
X3 |
16.3 |
16.3 |
16.3 |
15.8 |
15.9 |
16.1 |
16.3 |
16 |
15.9 |
15.8 |
16.3 |
16.2 |
|
|
X4 |
16 |
16.1 |
15.8 |
16.3 |
16.1 |
16.4 |
15.8 |
16.2 |
16 |
16.2 |
16.2 |
15.9 |
- Calculate the control limits for the Range chart (6 Marks)
- Construct the mean and range charts (4 Marks)
- Identify the out of control sample. What action should be taken (4 Marks)