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Critical observations on the statistical process control implementation in the UK food industry: a survey

Purpose: Statistical process control (SPC) is widely applied for control and improve processes in manufacturing, but very few studies have reported on the successful application of SPC in the food industry, in particular. The purpose of this paper is to critically assess the status of SPC in the UK...

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Main Authors: Abdul Halim Lim, Sarina, Antony, Jiju, He, Zhen, Arshed, Norin
Format: Article
Language:English
Published: Emerald 2017
Online Access:http://psasir.upm.edu.my/id/eprint/61252/1/UK.pdf
http://psasir.upm.edu.my/id/eprint/61252/
https://www.emerald.com/insight/content/doi/10.1108/IJQRM-03-2015-0035/full/html
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spelling my.upm.eprints.612522021-07-17T12:42:53Z http://psasir.upm.edu.my/id/eprint/61252/ Critical observations on the statistical process control implementation in the UK food industry: a survey Abdul Halim Lim, Sarina Antony, Jiju He, Zhen Arshed, Norin Purpose: Statistical process control (SPC) is widely applied for control and improve processes in manufacturing, but very few studies have reported on the successful application of SPC in the food industry, in particular. The purpose of this paper is to critically assess the status of SPC in the UK food manufacturing industry and to suggest future research avenues. Design/methodology/approach: A research project was carried out in the UK food manufacturing sector through questionnaires. The results of the study were analysed using descriptive statistics and statistical tests to be applied in the hypothesis testing. Findings: Findings revealed that 45 per cent of the respondents are SPC users and x ¯-R and x ¯-S charts are the most commonly applied SPC charts in this industry. It was determined that top management commitment is the most critical factor, while lack of SPC training is the most alarming challenge, and lack of awareness of SPC and its benefits are the main reasons for the food companies not implementing SPC. Research limitations/implications: The study considered only the food manufacturing companies. Future research could be addressed toward the food service and food supply chain. Practical implications: The paper provides information to food companies in the UK on most common practiced and important quality tools, SPC charts and critical success factors in the food industry. Moreover, the most challenging factors of SPC implementation in the food industry are presented. Originality/value: This study depicted the current state of SPC practices in the food industry and the process performance in SPC and non-SPC companies is compared. Emerald 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61252/1/UK.pdf Abdul Halim Lim, Sarina and Antony, Jiju and He, Zhen and Arshed, Norin (2017) Critical observations on the statistical process control implementation in the UK food industry: a survey. International Journal of Quality and Reliability Management, 34 (5). pp. 684-700. ISSN 0265-671X https://www.emerald.com/insight/content/doi/10.1108/IJQRM-03-2015-0035/full/html 10.1108/IJQRM-03-2015-0035
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 Purpose: Statistical process control (SPC) is widely applied for control and improve processes in manufacturing, but very few studies have reported on the successful application of SPC in the food industry, in particular. The purpose of this paper is to critically assess the status of SPC in the UK food manufacturing industry and to suggest future research avenues. Design/methodology/approach: A research project was carried out in the UK food manufacturing sector through questionnaires. The results of the study were analysed using descriptive statistics and statistical tests to be applied in the hypothesis testing. Findings: Findings revealed that 45 per cent of the respondents are SPC users and x ¯-R and x ¯-S charts are the most commonly applied SPC charts in this industry. It was determined that top management commitment is the most critical factor, while lack of SPC training is the most alarming challenge, and lack of awareness of SPC and its benefits are the main reasons for the food companies not implementing SPC. Research limitations/implications: The study considered only the food manufacturing companies. Future research could be addressed toward the food service and food supply chain. Practical implications: The paper provides information to food companies in the UK on most common practiced and important quality tools, SPC charts and critical success factors in the food industry. Moreover, the most challenging factors of SPC implementation in the food industry are presented. Originality/value: This study depicted the current state of SPC practices in the food industry and the process performance in SPC and non-SPC companies is compared.
format Article
author Abdul Halim Lim, Sarina
Antony, Jiju
He, Zhen
Arshed, Norin
spellingShingle Abdul Halim Lim, Sarina
Antony, Jiju
He, Zhen
Arshed, Norin
Critical observations on the statistical process control implementation in the UK food industry: a survey
author_facet Abdul Halim Lim, Sarina
Antony, Jiju
He, Zhen
Arshed, Norin
author_sort Abdul Halim Lim, Sarina
title Critical observations on the statistical process control implementation in the UK food industry: a survey
title_short Critical observations on the statistical process control implementation in the UK food industry: a survey
title_full Critical observations on the statistical process control implementation in the UK food industry: a survey
title_fullStr Critical observations on the statistical process control implementation in the UK food industry: a survey
title_full_unstemmed Critical observations on the statistical process control implementation in the UK food industry: a survey
title_sort critical observations on the statistical process control implementation in the uk food industry: a survey
publisher Emerald
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/61252/1/UK.pdf
http://psasir.upm.edu.my/id/eprint/61252/
https://www.emerald.com/insight/content/doi/10.1108/IJQRM-03-2015-0035/full/html
_version_ 1706958774764306432
score 13.211869

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