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One Bad Apple

Designing Sampling Plans for Better Food Quality



Author:

Helen S. Joyner
School of Food Science
University of Idaho
hjoyner@uidaho.edu

Abstract:

In this case study, students assume the role of a quality assurance (QA) technician who is working on finding the root cause of customer complaints for apple cider.  Students will critically examine the sampling practices for the apples used for processing, construct acceptance sampling plans based on given guidelines, discuss the appropriateness of the sampling plans for food processing, and evaluate uses of the sampling plans for accuracy. Students will also use Excel to generate operating characteristic (OC) curves. The case was originally developed for a senior-level undergraduate statistical quality management course, but is also appropriate for courses focusing on quality management in industrial settings, as well as for a general undergraduate statistics or experimental design course.

Objectives:
  • Evaluate the appropriateness of food sampling practices.
  • Create single and double acceptance OC curves given details of the sampling plans.
  • Discuss which sampling plans should be used for food products.
  • Evaluate scenarios to determine whether or not sampling plans are being used appropriately.
Keywords: quality control; quality assurance; cider; operating characteristic; QA; QC; sampling; food; quality management;
Topical Area: N/A
Educational Level: Undergraduate upper division, Graduate, Continuing education
Formats: PDF, Excel
Type/Method: Analysis (Issues), Discussion
Language: English
Subject Headings: Statistics   Food Science / Technology  
Date Posted: 8/1/2016
Date Modified: N/A
Copyright: Copyright held by the National Center for Case Study Teaching in Science, University at Buffalo, State University of New York. Please see our usage guidelines, which outline our policy concerning permissible reproduction of this work.

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