Certainly, with the advent of globalization, the marketplace is becoming more competitive, since it has opened the ability for new competitors. This will not indicate risk for the survival of local businesses, but challenging that they need to consider. This challenge relates to the necessity to create increased consumer loyalty to products and services, greater suitability of the merchandise to the consumer’s needs and increased matter about the social impact of the business. In addition, this global circumstance represents some opportunities for the companies to do something in the new markets. It really is clear that action depends mainly on the grade of their own products and services offered.
However, first, the concept of product quality is not immediate and obvious. But not universally accepted, the definition for quality with higher consensus is the fact “suitability for the buyer usage.” This explanation is comprehensive since it includes two aspects: characteristics that lead to satisfaction with the product and the lack of failures. Actually, the main part consists of the product quality characteristics of the product features that meet up with the consumers’ needs and so it provides satisfaction for the same. These needs are related not and then the intrinsic characteristics of the merchandise, like the sensory characteristics of the food product, but also to its availableness on the market with a compatible price and in the right packaging. The other part is the lack of faults, which relates to the characteristics of the merchandise according to their features, making the buyer inspired by the reliability of the merchandise, i.e., the buyer is sure he will get a safe product, without health threats, and with the properties said on the label.
For these objectives to be achieved it is necessary a competent management of quality, which implies continuous improvement activities at each operational level and in every functional section of the organization. The quality management combines commitment, self-control and a growing work by everyone involved in the production process and fundamental techniques of management and supervision, with the purpose of continuously increasing all processes. For your, the industries have to be structured organizationally, establish procedures and quality programs, measure customers’ satisfaction and even use more quality tools and methodologies. Specifically for the meals industry, also consists of the data and program of techniques and programs for product security.
With all that, the goal of this chapter is to spell it out the use of quality tools in food companies. The analysis primarily intends to contextualize the quality management in the meals industry and the activities related to the quality function. Furthermore, support tools related to average quantity control in process will be recommended with practical types of application.
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