Help needed developing a quality control sampling plan
Hi,
Would need some help on developing sampling plan for quality control purpose from raw material to finished product.
Our finished product is jam preserved, sauce and also premix.
Our raw ingredient mainly is vegetables, fruits and dried ingredients such as starches.
The quantity of raw material and output of finished product ranging from 5kg to 200kg. The quantity is considered small. However it is impossible for us to check one by one as we are lack of manpower and time as well.
What is the best sampling plan and size you could suggest?
Thank you. ^^
Hi,
Would need some help on developing sampling plan for quality control purpose from raw material to finished product.
Our finished product is jam preserved, sauce and also premix.
Our raw ingredient mainly is vegetables, fruits and dried ingredients such as starches.
The quantity of raw material and output of finished product ranging from 5kg to 200kg. The quantity is considered small. However it is impossible for us to check one by one as we are lack of manpower and time as well.
What is the best sampling plan and size you could suggest?
Thank you. ^^
Hi JCSL,
Unfortunately sampling is a book-size topic.
so is "Quality" eg chemical, microbiological, etc
General sampling plans do exist which allow the user to select an appropriate option such as those developed by Codex or MIL 105.
Whether these or others are suitable depends on yr specific objective, which is ?
If you would like to do some introductory reading can try these threads and the various sub-links within them -
http://www.ifsqn.com...ot-for-defects/