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Statistical process control readiness in the food industry: development of a self-assessment tool

Background: The increasing pressure from the customers, governmental regulations and fierce market competition forced food companies to pursue powerful quality improvement technique. Although Statistical Process Control is widely known for its effectiveness in process control, many food companies fa...

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Main Authors: Abdul Halim Lim, Sarina, Antony, Jiju
Format: Article
Language:English
Published: Elsevier 2016
Online Access:http://psasir.upm.edu.my/id/eprint/53888/1/Statistical%20process%20control%20readiness%20in%20the%20food%20industry.pdf
http://psasir.upm.edu.my/id/eprint/53888/
https://www.sciencedirect.com/science/article/pii/S0924224415301527
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spelling my.upm.eprints.538882018-02-20T04:52:47Z http://psasir.upm.edu.my/id/eprint/53888/ Statistical process control readiness in the food industry: development of a self-assessment tool Abdul Halim Lim, Sarina Antony, Jiju Background: The increasing pressure from the customers, governmental regulations and fierce market competition forced food companies to pursue powerful quality improvement technique. Although Statistical Process Control is widely known for its effectiveness in process control, many food companies faced difficulties to adopt such technique, where being in the state of not ready has always been the reason. There has been a debate about the importance of deciding the state of readiness of a company to initiate their CI techniques such as SPC towards the successful implementation and sustainability of such technique.Scope and approach: This paper emphasises the importance of SPC readiness towards its implementation in the food industry and determines its factors. The SPC readiness factors were identified based on the current literature review and complemented with a three-round Delphi study involving the SPC experts (academics, industry and consultants). Key findings and conclusion: The SPC readiness factors identified are top management support, sense of urgency, measurement system, employees involvement and organisational culture readiness. The developed conceptual self-assessment readiness tool enables food practitioners to identify the current state of organisational readiness and facilitate the companies to plan strategic changes and preparation activities for the adoption of SPC in their businesses. Elsevier 2016-12 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/53888/1/Statistical%20process%20control%20readiness%20in%20the%20food%20industry.pdf Abdul Halim Lim, Sarina and Antony, Jiju (2016) Statistical process control readiness in the food industry: development of a self-assessment tool. Trends in Food Science & Technology, 58. pp. 133-139. ISSN 0924-2244; ESSN: 1879-3053 https://www.sciencedirect.com/science/article/pii/S0924224415301527 10.1016/j.tifs.2016.10.025
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Background: The increasing pressure from the customers, governmental regulations and fierce market competition forced food companies to pursue powerful quality improvement technique. Although Statistical Process Control is widely known for its effectiveness in process control, many food companies faced difficulties to adopt such technique, where being in the state of not ready has always been the reason. There has been a debate about the importance of deciding the state of readiness of a company to initiate their CI techniques such as SPC towards the successful implementation and sustainability of such technique.Scope and approach: This paper emphasises the importance of SPC readiness towards its implementation in the food industry and determines its factors. The SPC readiness factors were identified based on the current literature review and complemented with a three-round Delphi study involving the SPC experts (academics, industry and consultants). Key findings and conclusion: The SPC readiness factors identified are top management support, sense of urgency, measurement system, employees involvement and organisational culture readiness. The developed conceptual self-assessment readiness tool enables food practitioners to identify the current state of organisational readiness and facilitate the companies to plan strategic changes and preparation activities for the adoption of SPC in their businesses.
format Article
author Abdul Halim Lim, Sarina
Antony, Jiju
spellingShingle Abdul Halim Lim, Sarina
Antony, Jiju
Statistical process control readiness in the food industry: development of a self-assessment tool
author_facet Abdul Halim Lim, Sarina
Antony, Jiju
author_sort Abdul Halim Lim, Sarina
title Statistical process control readiness in the food industry: development of a self-assessment tool
title_short Statistical process control readiness in the food industry: development of a self-assessment tool
title_full Statistical process control readiness in the food industry: development of a self-assessment tool
title_fullStr Statistical process control readiness in the food industry: development of a self-assessment tool
title_full_unstemmed Statistical process control readiness in the food industry: development of a self-assessment tool
title_sort statistical process control readiness in the food industry: development of a self-assessment tool
publisher Elsevier
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/53888/1/Statistical%20process%20control%20readiness%20in%20the%20food%20industry.pdf
http://psasir.upm.edu.my/id/eprint/53888/
https://www.sciencedirect.com/science/article/pii/S0924224415301527
_version_ 1643835515333509120
score 13.211869

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