Statistical Process Control for the Food Industry

8Critical Aspects in SPC Implementation Process

8.1 Introduction

This chapter presents the principal aspects of the implementation process in the food industry. The managers and Statistical Process Control (SPC) leaders should understand the critical aspects of the implementation process, which consist of:

• effect of company size and commodities
• SPC leader
• critical success factors (CSFs)
• barriers
• performance measurement

This chapter provided the opportunity to view the differences on the impact of SPC implementation compared to the company that did not implement SPC on the operational performances.

8.2 Key Findings from an Empirical Study in the UK Food Manufacturing Industry

Area. England, Scotland, Wales, and Northern Ireland (Refer to Figure 8.1)

Figure 8.1 Type and location of sample food companies in the UK.

The respondents. Directors, Quality Managers, Production Managers, CI (Continuous Improvement) Managers, General Managers, Six Sigma Black Belt and Six Sigma Green Belt.

The results:

• 45% of the respondents implemented SPC in their current company.

Size of a food company and the adoption of SPC in the business: Refer Figure 8.2

• 55.9% categorised as large, 27.11% as medium, and 16.95% as small companies.
• Among the respondents that had applied SPC, 3% were from small, 14% from medium and 29% from large companies (Figure  8.2 ).
• There is statistical evidence that company ...