Attempt the following questions to check your understanding of the subject:
PART 1
- Explain the following terms (4 Marks)
- Quality assurance
- Quality evaluation
- Quality audit
- Food spoilage
- Discuss the Standards of Quality (4 Marks)
- What are the motivations for a corporate “continuous improvement” emphasis? (2 Marks)
- Why is effective measurement a prerequisite to success in process improvement? (2 Marks)
- State and explain the major classes of defects (3 Marks)
- Explain the importance of HACCP (2 Marks)
- Explain the importance of sampling (2 Marks)
- State the Elements of TQM emphasis (3 Marks)
- State the major factors contributing to food spoilage (3 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
- Write short notes on the following quality control tools: (8 Marks)
- Operating characteristics curve
- quality control charts
- Discuss five common policies used to determine the size of samples selected (5 Marks)
- State and Discuss the principles of HACCP (7 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 Modern quality assurance philosophy (6 Marks)
- Discuss the quality aspects of a food (8 Marks)
- State and discuss sampling procedures used in the food industry (5 Marks)
- The net weight in Kg of a product is to be monitored by mean and R control charts using a sample size of n = 5. Twenty 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 |
16.3 |
16.1 |
15.9 |
15.9 |
16 |
16 |
15.8 |
16.2 |
16.3 |
15.8 |
16.2 |
16.1 |
15.8 |
|
X2 |
16.3 |
16 |
15.9 |
16.2 |
16.3 |
16 |
16.2 |
16.1 |
16.2 |
15.8 |
15 |
16.4 |
16.3 |
|
X3 |
16 |
15.9 |
15.8 |
16.3 |
16.2 |
16.2 |
15.9 |
16.3 |
15.8 |
15.9 |
16.1 |
16.3 |
15.8 |
|
X4 |
16.2 |
16 |
16.2 |
16.2 |
15.9 |
15.8 |
16.1 |
15.8 |
16.3 |
16.1 |
16.4 |
15.8 |
15.9 |
|
X5 |
16 |
16.2 |
15.8 |
15.9 |
15.7 |
15.9 |
15.8 |
16.3 |
16.2 |
16.2 |
15.9 |
16.3 |
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)