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One Bad Apple

Designing Sampling Plans for Better Food Quality


Author(s)

Helen S. Joyner

Perfect Day
helen.joyner@perfectdayfoods.com

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 Areas

N/A

Educational Level

Undergraduate upper division, Graduate, Continuing education

Format

PDF, Excel

Type / Methods

Analysis (Issues), Discussion

Language

English

Subject Headings

Statistics  |   Food Science / Technology  |  


Date Posted

8/1/2016

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