Cover Image

A critical assessment on SPC implementation in the UK food industry

Statistical process control (SPC) is one of the most widely applied techniques to control and improve processes in manufacturing industry, but very few studies have reported on the successful application of SPC in the food industry. This paper aims to critically assess the status of SPC in the UK fo...

Full description

Saved in:
Bibliographic Details
Main Authors: Abdul Halim Lim, Sarina, Antony, Jiju, Arshed, Norin
Format: Article
Language:English
Published: International Institute of Informatics and Cybernetics 2016
Online Access:http://psasir.upm.edu.my/id/eprint/54832/1/A%20critical%20assessment%20on%20SPC%20implementation%20in%20the%20UK%20food%20industry.pdf
http://psasir.upm.edu.my/id/eprint/54832/
http://www.iiisci.org/journal/CV$/sci/pdfs/SA430BZ15.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.54832
record_format eprints
spelling my.upm.eprints.548322018-05-22T01:09:44Z http://psasir.upm.edu.my/id/eprint/54832/ A critical assessment on SPC implementation in the UK food industry Abdul Halim Lim, Sarina Antony, Jiju Arshed, Norin Statistical process control (SPC) is one of the most widely applied techniques to control and improve processes in manufacturing industry, but very few studies have reported on the successful application of SPC in the food industry. This paper aims to critically assess the status of SPC in the UK food manufacturing industry and suggests avenues for future research. By surveying the UK food-manufacturing companies, forty-five percent of them were identified implemented SPC, with x-R and x-S charts found to be the most commonly applied SPC charts in this industry. Top management commitment was identified as the most critical factor, while lack of SPC training is the most significant challenge and lack of awareness of SPC as the main reason for food manufacturing companies not implementing SPC. The paper provides information to food companies in the UK on most common practiced and useful quality tools, SPC charts and critical success factors in the food industry. Furthermore, based on the process performance parameters, SPC companies were observed to achieving better results compared to non-SPC companies. International Institute of Informatics and Cybernetics 2016 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/54832/1/A%20critical%20assessment%20on%20SPC%20implementation%20in%20the%20UK%20food%20industry.pdf Abdul Halim Lim, Sarina and Antony, Jiju and Arshed, Norin (2016) A critical assessment on SPC implementation in the UK food industry. Journal on Systemics, Cybernetics and Informatics, 14 (1). pp. 37-42. ISSN 1690-4532; ESSN: 1690-4524 http://www.iiisci.org/journal/CV$/sci/pdfs/SA430BZ15.pdf
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 Statistical process control (SPC) is one of the most widely applied techniques to control and improve processes in manufacturing industry, but very few studies have reported on the successful application of SPC in the food industry. This paper aims to critically assess the status of SPC in the UK food manufacturing industry and suggests avenues for future research. By surveying the UK food-manufacturing companies, forty-five percent of them were identified implemented SPC, with x-R and x-S charts found to be the most commonly applied SPC charts in this industry. Top management commitment was identified as the most critical factor, while lack of SPC training is the most significant challenge and lack of awareness of SPC as the main reason for food manufacturing companies not implementing SPC. The paper provides information to food companies in the UK on most common practiced and useful quality tools, SPC charts and critical success factors in the food industry. Furthermore, based on the process performance parameters, SPC companies were observed to achieving better results compared to non-SPC companies.
format Article
author Abdul Halim Lim, Sarina
Antony, Jiju
Arshed, Norin
spellingShingle Abdul Halim Lim, Sarina
Antony, Jiju
Arshed, Norin
A critical assessment on SPC implementation in the UK food industry
author_facet Abdul Halim Lim, Sarina
Antony, Jiju
Arshed, Norin
author_sort Abdul Halim Lim, Sarina
title A critical assessment on SPC implementation in the UK food industry
title_short A critical assessment on SPC implementation in the UK food industry
title_full A critical assessment on SPC implementation in the UK food industry
title_fullStr A critical assessment on SPC implementation in the UK food industry
title_full_unstemmed A critical assessment on SPC implementation in the UK food industry
title_sort critical assessment on spc implementation in the uk food industry
publisher International Institute of Informatics and Cybernetics
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/54832/1/A%20critical%20assessment%20on%20SPC%20implementation%20in%20the%20UK%20food%20industry.pdf
http://psasir.upm.edu.my/id/eprint/54832/
http://www.iiisci.org/journal/CV$/sci/pdfs/SA430BZ15.pdf
_version_ 1643835718965919744
score 13.211869

Similar Items