Events for June 12, 2020

Hidden in the ocean of data collected by most food businesses, is a wealth of opportunity to control and improve processes. Food processes, like all other processes, are subject to variation. Whether we are talking about temperature, time, pressure, pH, or product composition, this variation, if not fully understood and controlled, can lead to product defects, operational inefficiency, financial loss, and product recalls. To unlock this, companies can utilize powerful statistical tools and techniques. These can provide valuable insight to drive decision making and improvement projects. Even with the minimum of training and application of simple SPC tools, companies can derive significant benefit. This session will take a look at some of these tools and provide practical examples of how they can be used in food processes and food safety systems such as CCP monitoring.