Performing Quality Assurance Notes PDF

PERFORMING QUALITY ASSURANCE  What is Quality? Conformance to specifications (British Defense Industries Quality Assurance Panel) Conformance to requirements (Philip Crosby) Fitness for purpose or use (Juran) A predictable degree of uniformity and dependability, at low co...

PERFORMING QUALITY ASSURANCE  What is Quality? Conformance to specifications (British Defense Industries Quality Assurance Panel) Conformance to requirements (Philip Crosby) Fitness for purpose or use (Juran) A predictable degree of uniformity and dependability, at low cost and suited to the market (Edward Deming)  What is Quality? “The degree to which a system, component, or process meets – 1) specified requirements, and – (2) customer or users needs or expectations” – IEEE The totality of features and characteristics of a product or service that bears on its ability to satisfy stated or implied needs” – ISO 8402 Degree to which a set of inherent characteristics fulfils requirements – ISO 9000:2000  Definitions of Quality Transcendent definition: excellence Product-based definition: quantities of product attributes User-based definition: fitness for intended use; meeting or exceeding user expectations Value-based definition: quality vs. price Manufacturing-based definition: conformance to specifications 10 Understanding Quality Quality is dynamic…. Dynamism mean that acceptable levels of quality are not fixed, but change with customer’s experiences and view of the world. In summary: > Quality if defined by the customer, and as such will change over time, often in unpredictable ways. > Quality is associated with creating customer value. > A quality good or service meets or exceeds the whole range of customer expectations, some of which may be unspoken. > As a complex concept, quality can only be addressed by the whole organisation working together.  More about Quality Getting things RIGHT FIRST TIME; ‘It costs less to prevent a problem than it does to correct it’ Influences the relationship with CUSTOMERS; Influences how COMPLAINTS are dealt with; Something to do with how things LOOK and FEEL.  Quality Management Quality Management System: Management system to direct and control an organisation with regard to quality – ISO 9000:2000 Quality Management Quality Quality Quality Planning Assurance Control Criteria Prevention Inspection driven driven driven Quality Management Components Quality Planning – It identifies the standards and determines how to satisfy those standards. – It lays out the roles and responsibilities, resources, procedures, and processes to be utilized for quality control and quality assurance. Quality Assurance – It is the review to ensure aligning with the quality standards. An assessment will be provided here. – Planned and systematic quality activities. – Provide the confidence that the standards will be met.  Quality Control – Inspection Driven Quality Control – It addresses the assessment conducted during Quality Assurance for corrective actions. – Measure specific results to determine that they match the standards. – Use of Statistical Process Control (SPC) : a methodology for monitoring a process to identify special causes of variation and signal the need to take corrective action when appropriate. – SPC relies on control charts. Parameters used for determining non- conformance Quality of food products can be determined by determining the conformance of the product parameters to the set standards. > The product parameters can be > Physical > Chemical > Microbial > Nutritional  Background information to parameters for conformance Food safety > Assurance that food will not harm the consumer when it is prepared and/or eaten according to its intended use. > Involves undertaking actions that ensure that food is safe for consumption throughout the food chain (food system) (ENSURING THAT THE FOOD IS FREE FROM FOOD SAFETY HAZARDS)  Food safety hazards > Biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect >Exercise 2 Choose a product > What hazards do you know that can compromise food safety (cover at least 5 hazards? > Classify the identified hazards into biological, chemical or physical. > Discuss ways to prevent the safety hazards you have identified in (1).  Food safety hazards > Categorized into: > Biological > Physical > Chemical >Biological hazards > Bacteria, fungi, yeast, protozoa, viruses, etc. >Chemical hazards > Prohibited substances > Chemical products used for water disinfection > Toxic elements : > Lead > Cadmium > Cyanide > Zinc > Lubricants > Cleaners and sanitizers > Paints > Oxides > Refrigerants > Pest control chemicals. > Other agricultural chemicals (pesticides, fertilizers, antibiotics)  Physical Hazards > Metal, glass, wood, plastic, personal items, equipment/machinery parts or pieces, etc Where hazards arise in the food supply > Vehicles, agricultural practices, landfills, industrial emissions and effluents > Food safety is one attribute of food quality. > Quality relates to Healthy, Nutritive, palatable and suitable for consumption > Safety-Not dangerous for consumers health Dimensions of Quality > Performance - main characteristics of the product/service > Aesthetics - appearance, feel, smell, taste > Special Features - extra characteristics > Conformance - how well product/service conforms to customer’s expectations > Reliability - consistency of performance > Durability - useful life of the product/service > Perceived Quality - indirect evaluation of quality (e.g. reputation) > Serviceability - service after sale  FACTORS AFFECTING QUALITY discuss the following: > Process defects – Failure of a product or process (e.g. sealing failure) They point to a problem that needs to be solved. > Quality of raw materials > Machinery – Age, maintenance issues > Power failure – affecting processing parameters > Human behavior – Competency and hygiene issues  What is a Control Chart? A control chart is a presentation of data in which the control values are plotted against time. Control charts have a central line, upper and lower warning limits, and upper and lower action limits. Immediate visualisation of problems.  Control chart -illustration of construction Central line X-chart Copper Warning limit Action limit 1.3 1.2 1.1 1.0 0.9 0.8 0 10 20 30 40 50 60 70 80 90 100 Control value  When to Take Action? One point plots outside the Action Limits. Two consecutive points plots between the Warning and Action Limits Eight consecutive points plot on one side of the Center Line Six points plots steadily increasing or decreasing When an unusual or nonrandom pattern is observed  When to Take Action? 4 3 2 1 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 -1 -2 -3 -4 Month  When to Take Action? 4 3 2 1 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 -1 -2 -3 -4 Month  When to Take Action? 4 3 2 1 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 -1 -2 -3 -4 Month