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Total Quality Management for the Food Industries.

If we accept that every company wants to continuously improve its products, then the way to do this is to work to a Total Quality Management programme. How this can be done is set out here. Like all newer ideas, it builds on the earlier ones, so that one might recognise aspects of quality control or quality assurance in this technique.

Perhaps it is best to list the chapter titles next, as they immediately indicate the scope of this text. They are: Introduction to total quality management, Philosophy of TQM; The management of TQM; People and team building; Variation; Statistical process control and statistical quality control; Problem solving - brainstorming; Problem solving - Pareto principle; Problem solving - frequency distributions, histogram, probability plots, specifications and Capability Index; Problem solving - process flow chart or diagram and quality assurance-critical control point identification; Problem solving - cause and effect diagram; Problem solving - variable attribute charting or X bar and R chart deployment; Problem solving - correlation charting or scatter diagrams; Samples and sampling; Communications; The cost of quality; Rewards and recognitions; Questions to be answered when implementing a TQM programme; and Launching your Total Quality Management programme. There are also two useful appendices.

Till very recently, the quality effort in industry has been a 'policing' one and not the direct responsibility of the operator. However, that meant the management did not take its real responsibility. Nowadays, quality is being looked at from a management point of view. Management must provide the right machinery and methods, and train the manpower for greater quality assurance and improved productivity. TQM is a system that can help the food industry, just as it has helped other manufacturing industries.
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Publication:Food Trade Review
Article Type:Book Review
Date:Oct 1, 1992
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