A critical assessment on SPC implementation in the UK food industry

Jiju Antony; Sarina Abdul Halim Lim; Norin Arshed

A critical assessment on SPC implementation in the UK food industry

Jiju Antony
, Sarina Abdul Halim Lim
, Norin Arshed

Management Science & Engineering

Heriot-Watt University

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

1 Scopus citations

Abstract

Statistical process control (SPC) is one of the most widely applied techniques to control and improve processes in manufacturing 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 food-manufacturing companies, forty-five percent of them implemented SPC, with x¯-R and x¯-S charts found to be the most commonly applied SPC charts in this industry. Top management commitment is identified the most critical factor, while lack of SPC training is the most critical challenge, and lack of awareness of SPC is the main reason for food manufacturing companies not implementing it accordingly. 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. Furthermore, advantages of SPC user over non-SPC companies through process performance are presented.

Original language	British English
Title of host publication	WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings
Editors	Leonid Perlovsky, Belkis Sanchez, Shigehiro Hashimoto, Jang-Ruey Tzeng, Nagib C. Callaos
Pages	51-56
Number of pages	6
ISBN (Electronic)	9781941763254
State	Published - 2015
Event	19th World Multi-Conference on Systemics, Cybernetics and Informatics, WMSCI 2015 - Orlando, United States Duration: 12 Jul 2015 → 15 Jul 2015

Publication series

Name	WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings
Volume	2

Conference

Conference	19th World Multi-Conference on Systemics, Cybernetics and Informatics, WMSCI 2015
Country/Territory	United States
City	Orlando
Period	12/07/15 → 15/07/15

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 9 Industry, Innovation, and Infrastructure

Keywords

Challenges
Continuous improvement
Critical success factors
Food industry
Process performance
Statistical process control

OpenUrl availability

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Antony, J., Lim, S. A. H., & Arshed, N. (2015). A critical assessment on SPC implementation in the UK food industry. In L. Perlovsky, B. Sanchez, S. Hashimoto, J.-R. Tzeng, & N. C. Callaos (Eds.), WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings (pp. 51-56). (WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings; Vol. 2).

Antony, Jiju ; Lim, Sarina Abdul Halim ; Arshed, Norin. / A critical assessment on SPC implementation in the UK food industry. WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings. editor / Leonid Perlovsky ; Belkis Sanchez ; Shigehiro Hashimoto ; Jang-Ruey Tzeng ; Nagib C. Callaos. 2015. pp. 51-56 (WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings).

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abstract = "Statistical process control (SPC) is one of the most widely applied techniques to control and improve processes in manufacturing 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 food-manufacturing companies, forty-five percent of them implemented SPC, with x¯-R and x¯-S charts found to be the most commonly applied SPC charts in this industry. Top management commitment is identified the most critical factor, while lack of SPC training is the most critical challenge, and lack of awareness of SPC is the main reason for food manufacturing companies not implementing it accordingly. 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. Furthermore, advantages of SPC user over non-SPC companies through process performance are presented.",

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booktitle = "WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings",

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Antony, J, Lim, SAH & Arshed, N 2015, A critical assessment on SPC implementation in the UK food industry. in L Perlovsky, B Sanchez, S Hashimoto, J-R Tzeng & NC Callaos (eds), WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings. WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings, vol. 2, pp. 51-56, 19th World Multi-Conference on Systemics, Cybernetics and Informatics, WMSCI 2015, Orlando, United States, 12/07/15.

A critical assessment on SPC implementation in the UK food industry. / Antony, Jiju; Lim, Sarina Abdul Halim; Arshed, Norin.
WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings. ed. / Leonid Perlovsky; Belkis Sanchez; Shigehiro Hashimoto; Jang-Ruey Tzeng; Nagib C. Callaos. 2015. p. 51-56 (WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings; Vol. 2).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

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AU - Arshed, Norin

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AB - Statistical process control (SPC) is one of the most widely applied techniques to control and improve processes in manufacturing 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 food-manufacturing companies, forty-five percent of them implemented SPC, with x¯-R and x¯-S charts found to be the most commonly applied SPC charts in this industry. Top management commitment is identified the most critical factor, while lack of SPC training is the most critical challenge, and lack of awareness of SPC is the main reason for food manufacturing companies not implementing it accordingly. 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. Furthermore, advantages of SPC user over non-SPC companies through process performance are presented.

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KW - Continuous improvement

KW - Critical success factors

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A2 - Hashimoto, Shigehiro

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Y2 - 12 July 2015 through 15 July 2015

ER -

Antony J, Lim SAH, Arshed N. A critical assessment on SPC implementation in the UK food industry. In Perlovsky L, Sanchez B, Hashimoto S, Tzeng JR, Callaos NC, editors, WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings. 2015. p. 51-56. (WMSCI 2015 - 19th World Multi-Conference on Systemics, Cybernetics and Informatics, Proceedings).

A critical assessment on SPC implementation in the UK food industry

Abstract

Publication series

Conference

UN SDGs

Keywords

OpenUrl availability

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