Meat + Poultry - December 2003 - 54

S.P.C.

Process control is a desired goal to ensure product quality and consistency. Statistical applications
are an integral way to quantify and identify the
sources of variation in an effort to achieve the
goal of process control.
It's time for the food industry to embrace
S.P.C. methodology and focus on improving
operations. Stringent customer demands and
HACCP requirements are just two of the driving factors creating a renewed interest in the
concept.
However, the application of S.P.C. is not a
one-time fix. It must become a continuous process focused on identification, reduction and
elimination of variation within the manufacturing
process. As companies pursue these efforts their rewards will be in the form of reduced operational costs.
That will translate into reduced finished product costs.
There are numerous opportunities to reduce costs and
improve quality, yields, specification compliance, and customer
service when effective S.P.C. programs are implemented. There is
a wealth of buried treasure in most meat processing companies waiting to be identified and mined.

There is a wealth of
buried treasure in most
meat processing companies
waiting to be mined.
You are what you measure
Most companies do a great job developing, protecting and following
specific formulations for their products. This same philosophy should
be used to control other parameters of the manufacturing process.
One of the most common areas measured with S.P.C. applications is weight. Ingredients are purchased and finished products are
sold based on weight. Examples of weight measurements include
net weight packages, in-process piece weights, injection/marination
percentages and moisture loss, all of which can lead to variation in
the net weight of the finished product. These measurements impact
product yield and compliance with customer specifications.
Weight measurements and control can be tied directly to dollars
saved. Identifying and reducing the sources of weight variation will be
the basis for quantified process improvements and subsequent yield
improvements. It will be these improvements that justify the investment of time to identify and eliminate the sources of weight variation.
Length is another source of variation that is easily measured. Casing materials and packaging films are just two ingredients typically
purchased or consumed as a measurement of length. The length
of material received or the length of goods consumed during a
processing procedure directly influences the finished cost of goods.
Temperatures can also be measured and documented using S.P.C.
54 MEAT&POULTRY * December 2003 * www.MEATPOULTRY.com

applications. Ingredients and products are accepted or rejected based
on a temperature specification. Quality managers know they should
take more than one reading of internal temperature of cooked products to ensure compliance with regulatory requirements. The reason
why is because of temperature variations. These variations can be
found within a given product and between two like products.
Temperature variations can occur between smokehouses or ovens, and within the same unit - front to back and side to side. How
these problems are controlled and eventually eliminated is the backbone of S.P.C. methods.
Some companies even use S.P.C. applications to track productivity and production volumes. Items such as pounds produced, labor hours versus pounds produced, and labor dollar cost can all be
tracked and analyzed using basic S.P.C. methods.

Getting started
A wise manager once said, "You treasure what you measure." The
starting point is to determine which parameters a company should
measure. Quality, food safety and productivity factors should all be
taken into consideration. Companies should select those items that
offer the greatest potential for return on investment and improved
process control.
One way to get started is to refer back to the flow charts contained
within a firm's HACCP plans. It's easy to go to each block on the flow
chart and quantify:
* How much weight, length, etc., did the process start with vs.
how much yield was achieved when the step was finished?
This data allows for the calculation of a yield value for each step.
* How many people were required to perform this step? This
data provides a labor requirement.
* How much time was required to perform this step? This data
allows managers to calculate a cost of labor required to perform
the step.


http://www.MEATPOULTRY.com

Meat + Poultry - December 2003

Table of Contents for the Digital Edition of Meat + Poultry - December 2003

Contents
Meat + Poultry - December 2003 - 1
Meat + Poultry - December 2003 - 2
Meat + Poultry - December 2003 - 3
Meat + Poultry - December 2003 - Contents
Meat + Poultry - December 2003 - 5
Meat + Poultry - December 2003 - 6
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