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The use of statistical process control in food packing

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Abstract:

Presents a synthesis of the early findings from an ongoing project researching the issues surrounding the use of SPC in a food packing environment. A cognitive mapping approach has been utilised to make sense of the complex and varied data resulting from the survey, case studies and interviews carried out to date. This methodological approach is described, and its application illustrated in relation to the research topic. Argues that SPC is one weapon in an arsenal of quality management techniques that food companies can use to consolidate or improve their position in an increasingly competitive marketplace. Once successfully adopted SPC can offer proven operational and financial benefits, but the ability of the organisation to successfully achieve implementation will depend upon a number of organisational factors. Finally, presents the agenda for further research which outlines how this ongoing project is intended to be taken forward from this point.

Keywords: Food; Packaging; Statistical Process Control

Document Type: Research Article

DOI: http://dx.doi.org/10.1108/00070709910293689

Publication date: October 1, 1999

mcb/070/1999/00000101/00000010/art00002
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