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A critical assessment on SPC implementation in the UK food industry


Citation

Abdul Halim Lim, Sarina and Antony, Jiju and Arshed, Norin (2016) A critical assessment on SPC implementation in the UK food industry. Journal on Systemics, Cybernetics and Informatics, 14 (1). pp. 37-42. ISSN 1690-4532; ESSN: 1690-4524

Abstract / Synopsis

Statistical process control (SPC) is one of the most widely applied techniques to control and improve processes in manufacturing industry, but very few studies have reported on the successful application of SPC in the food industry. This paper aims to critically assess the status of SPC in the UK food manufacturing industry and suggests avenues for future research. By surveying the UK food-manufacturing companies, forty-five percent of them were identified implemented SPC, with x-R and x-S charts found to be the most commonly applied SPC charts in this industry. Top management commitment was identified as the most critical factor, while lack of SPC training is the most significant challenge and lack of awareness of SPC as the main reason for food manufacturing companies not implementing SPC. The paper provides information to food companies in the UK on most common practiced and useful quality tools, SPC charts and critical success factors in the food industry. Furthermore, based on the process performance parameters, SPC companies were observed to achieving better results compared to non-SPC companies.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Publisher: International Institute of Informatics and Cybernetics
Keywords: Statistical process control; Food industry; Critical success factors; Challenges; Process performance; Continuous improvement
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 22 May 2018 09:09
Last Modified: 22 May 2018 09:09
URI: http://psasir.upm.edu.my/id/eprint/54832
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