I'm still new to QS etc and am now comfortable with the sanitation/GMP side, and moving on to the technical gobbledy gook. (I've just started Six Sigma etc and am trying to wrap my head around it all).
I work for a fresh produce distributor and we are now having to introduce product specs and monitor supplier conformance and verify that incoming produce from the farmers meet our specifications. Note that there are no existing formal procedures and I'm starting everything from scratch. Everything I know so far is self taught & I'm missing quite a bit of basic foundation in silly little things.
My specs are still very basic ie: tomato must be round, red, free from excess debris & pest infestation, x to y cm diameter, x to y kg weight etc...
Most of the sampling is based on visual observation, but I'm having a problem with the following:
1. Sampling size : I'm unsure how to determine an accurate sampling size per lot. I have found numerous charts online, but the qty they recommend is more than our little operation can take (I can't cut up that many tomatoes!! & it would take my QC guy forever, we work on deadines and fast turnaround) ie, for a batch of 3000 units, sample 279.....I'd be grateful if anyone has any suggestions on how I could calculate this?
2. Measuring: at the moment,we are taking 3 samples per batch, weighing and measuring the diameter with a scale & a ruler. This works ok for 3 units, but if I have to do more, then time becomes a problem .... wondering if anyone has a faster, more accurate suggestion for doing this? (also has to be relatively cheap, my Directors are giving me practically zip to work with) .... I had thought of getting plastic "moulds/templates"with cut outs of the ideal size, but this doesn't quite work with a range of sizes, and we have over 70 inventory items so not the most effective way to my thinking....
I've completely hit a blank here , grateful for any clever ideas from the gurus out there ! Thank you!!