WP 1 DEVELOPMENT OF TRAINING MATERIALS EBOOK QUALITY

WP 1. DEVELOPMENT OF TRAINING MATERIALS E-BOOK: QUALITY MANAGEMEN TOOLS Edited by September, 2017

WP 1. DEVELOPMENT OF TRAINING MATERIALS Training materials have two main objectives: 1. To support the development of training courses by Food. QA centres. 2. To provide the industry with training materials that can be used or accessed to provide internal training to their staff. These training materials will be used for the training of the students, technical workers in the food industry and all other workers in the field of food industry and technology. E-BOOK: Quality Management Tools

TEAM E-BOOK: QUALITY MANAGEMENT TOOLS TEAM CRETHIDEV: LEADER Organisation name Country Collaborator P 1 Jordan University of Science and Technology (JUST) JORDAN Prof. Majdi Al-Mahasneh P 4 Al- Balqa' Applied University (BAU) JORDAN Ihab Ghabeish P 6 The Jordan Food and Drug Administration (JFDA) JORDAN Safa Al-Smadi P 11 Agricultural University of Athens (AUA) GREECE Nestor Papanikolaou E-BOOK: Quality Management Tools

STEPS Ghantt chart Steps March April May Communication among all the partners involved Preparation of the contents of the e-book Comments and suggestions by partners involved, Final approval and finalization of the contents Distribution proposal of the contents and page numbers - final approval by all partners Implementation of contents Corrections, Development and finalization E-BOOK: Quality Management Tools June July August

STEPS Contents Distribution 1. Basic Quality Concepts CRETHIDEV 1. 1. Basic Quality Definitions CRETHIDEV 1. 2. History of Quality Control and Improvement CRETHIDEV 2. Statistical Quality Control CRETHIDEV 2. 1. Statistics used in Quality CRETHIDEV 2. 2. Statistical Process Control AUA 2. 3. Acceptance Sampling AUA 3. The main Quality Tools AUA 3. 1. Introduction AUA 3. 2. Check Sheets AUA 3. 3. Run charts AUA 3. 4. Histograms JFDA 3. 5. Scatter Diagrams JFDA 3. 6. Pareto Charts JFDA 3. 7. Flowcharts JFDA 3. 8. Cause and Effect (fishbone) Diagrams JFDA 3. 9. Design of Experiments (Do. E) JUST TASKS DISTRIBUTION 3. 10. Control Charts JUST 3. 10. 1. Control charts for variables JUST 3. 10. 2. Control charts for attributes JUST 3. 11. Process capability (capability indices) JUST 3. 12. Value analysis- -Value engineering BAU 3. 12. 1. Value Analysis BAU 3. 12. 2. Value Engeneering BAU 3. 13. Value stream mapping (VSM) BAU 3. 14. Quality costs 3. 14. 1. Total Quality Cost BAU 3. 14. 2. Conformance Cost A. Prevention Cost B. Appraisal Cost 3. 14. 3. Non conformance costs A. Internal Failure Cost B. External Failure Cost BAU E-BOOK: Quality Management Tools BAU

IMPORTANCE Importance of Quality Management An important characteristic of the food industry is that, in order to cope with market needs as well as legal requirements, it has to satisfy both safety and quality criteria for it products. Food quality is one of the most complex concepts because it can be assessed only in relation to food safety. Ø A food must meet: legislative, technological, and hygiene requirements, as well as transport and handling requirements, and to satisfy its intended use. Ø The food producers must select and implement: an efficient quality management and food safety system; within this or these systems they must employ quality principles and methodologies, and advanced quality improvement techniques requiring the use of statistics. E-BOOK: Quality Management Tools

PURPOSE Purpose of Quality Management Tools e -book The purpose of this e-book is to assist food producers, distributors, vendors and regulators, of different backgrounds and experiences, in finding information about quality improvement techniques using statistics in order to guarantee the production and distribution of quality and safe food products. E-BOOK: Quality Management Tools

CHAPTERS “Quality Management Tools” e-book includes three chapters: 1) The basic concepts supporting quality and a brief enlightening history behind the idea of quality (“Basic Quality Concepts”) 2) a description of the statistical background required to understand employ the quality tools (“Statistical Quality Control”) 3) and a description of the most important quality tools used in production (“The Main Quality Tools”). E-BOOK: Quality Management Tools

BASIC QUALITY CONCEPTS 1. BASIC QUALITY CONCEPTS Chapter Objectives: In this chapter we give the basic definitions of quality, quality improvement, and other quality terminology. We also discuss the historical development of quality improvement methodology and overview the statistical tools essential for modern professional practice. E-BOOK: Quality Management Tools

STATISTICAL QUALITY CONTROL 2. STATISTICAL QUALITY CONTROL Chapter Objectives: In this chapter we present the ideas supporting the Statistical Quality Control, i. e. the basic statistical notions and methodology used for Quality. Furthermore we present a definition and description of Statistical Process Control, as well as for Acceptance Sampling. E-BOOK: Quality Management Tools

MAIN QUALITY TOOLS 3. THE MAIN QUALITY TOOLS Chapter objectives: In this Chapter we will present the Tools of Quality, starting with the 7 basic tools: • Cause-and-effect diagram • Check sheet • Control charts • Histogram • Pareto chart • Scatter diagram • Flowchart as well as some less famous but equally useful tools: o. Value Analysis - Value Engineering o. Value Stream Mapping (VSM) o. Quality Costs o. Design Of Experiments (Doe) E-BOOK: Quality Management Tools

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