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How to use and implement SPC, Root Cause Analysis, Water Activity?


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#1 ajahmoh

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Posted 20 March 2016 - 11:23 AM

Hi All,

 

 

Can anyone help me find a good reference on how to use and implement SPC and Root Cause Analysis?

Currently working in a food company, but i do not have a background on using these management tools...

 

 

Regards,

 

Adrian


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#2 Charles.C

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Posted 20 March 2016 - 01:04 PM

Hi All,

 

 

Can anyone help me find a good reference on how to use and implement SPC and Root Cause Analysis?

Currently working in a food company, but i do not have a background on using these management tools...

 

 

Regards,

 

Adrian

 

Hi Adrian,

 

For the 2nd one, Simon previously posted -

 

Attached File  BRC - RCA - Understanding_Root_Cause_analysis.pdf   920.32KB   140 downloads


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Kind Regards,

 

Charles.C


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#3 ajahmoh

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Posted 21 March 2016 - 06:19 AM

Hi Charles,

 

Thank you for your immediate response..

 

I would also like to get this opportune to ask if you have knowledge regarding the microbial growth through moisture content determination?

 

Previously during school we were taught that Aw is is more critical to microbial growth than moisture content..currently i work in a chocolate factory and the in-house laboratory tests for moisture using sartorious moisture analyzer. basically i would like to support/justify that moisture content is irrelevant to ensure microbial growth, hence; we need to purchase a device which measures Aw.

 

But in the case that they wouldn't agree to purchase Aw measuring device, i need a literature supporting that determining or maintaining a certain moisture content amount is enough to prevent microbial growth in our products.

 

 

Looking forward to your assistance.

 

 

Regards,

 

 

Adrian


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#4 Charles.C

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Posted 21 March 2016 - 06:44 AM

Hi Charles,

 

Thank you for your immediate response..

 

I would also like to get this opportune to ask if you have knowledge regarding the microbial growth through moisture content determination?

 

Previously during school we were taught that Aw is is more critical to microbial growth than moisture content..currently i work in a chocolate factory and the in-house laboratory tests for moisture using sartorious moisture analyzer. basically i would like to support/justify that moisture content is irrelevant to ensure microbial growth, hence; we need to purchase a device which measures Aw.

 

But in the case that they wouldn't agree to purchase Aw measuring device, i need a literature supporting that determining or maintaining a certain moisture content amount is enough to prevent microbial growth in our products.

 

Looking forward to your assistance.

 

Regards,

 

Adrian

 

Hi Adrian,

 

Can try -

 

http://www.aqualab.c...ty-and-quality/

 

http://www.aqualab.c...re-measurement/

 

http://blog.kett.com...ety-and-Quality

 

https://www.gov.mb.c...r-activity.html

 

http://mb-labs.com/r...er-activity-ph/


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Kind Regards,

 

Charles.C


#5 ajahmoh

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Posted 21 March 2016 - 06:48 AM

Thank you Charles! These references were truely amazing and helpful.

 

 

Regards,

 

 

Adrian


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#6 akanksha.reg

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Posted 07 April 2016 - 04:28 AM

Hi,

For solution generation after RCA, do anyone has experience with TRIZ or SCAMPER?

 

Regards

Akanksha


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