Food Quality Assurance

Attempt the following questions to check your understanding of the subject:

PART 1

1. Explain the following terms (4 Marks)
   1. Quality assurance
   2. Quality evaluation
   3. Quality audit
   4. Food spoilage
2. Discuss the Standards of Quality (4 Marks)
3. What are the motivations for a corporate “continuous improvement” emphasis? (2 Marks)
4. Why is effective measurement a prerequisite to success in process improvement? (2 Marks)
5. State and explain the major classes of defects (3 Marks)
6. Explain the importance of HACCP (2 Marks)
7. Explain the importance of sampling (2 Marks)
8. State the Elements of TQM emphasis (3 Marks)
9. State the major factors contributing to food spoilage (3 marks)
10. 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

11. Write short notes on the following quality control tools: (8 Marks)
    1. Operating characteristics curve
    2. quality control charts
12. Discuss five common policies used to determine the size of samples selected (5 Marks)
13. State and Discuss the principles of HACCP (7 Marks)
14. Discuss Eight quality management principles that can be used by top management in order to lead the organization towards improved performance (8 Marks)
15. Discuss the Modern quality assurance philosophy (6 Marks)
16. Discuss the quality aspects of a food (8 Marks)
17. State and discuss sampling procedures used in the food industry (5 Marks)
18. 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

1. Calculate the control limits for the Range chart (6 Marks)
2. Construct the mean and range charts (4 Marks)
3.  Identify the out of control sample. What action should be taken (4 Marks)