One Bad Apple
Designing Sampling Plans for Better Food Quality
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.
- 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.
Keywordsquality control; quality assurance; cider; operating characteristic; QA; QC; sampling; food; quality management;
Educational LevelUndergraduate upper division, Graduate, Continuing education
Type / MethodsAnalysis (Issues), Discussion
Subject HeadingsStatistics | Food Science / Technology |
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