Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques. This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system.1 Introduction.- Variability.- Quality Control Programs.- Problems with Tool Selection.- Quality Control Tools.- 2 Food Quality System.- The Formalized Quality System.- Quality System Guidelines.- Malcolm Baldridge National Quality Award.- Total Quality Management.- Team Quality Systems.- Computer Network Quality Systems.- Summary.- 3 Control Charts.- The Importance of Charting.- Procedure for Constructing X-Bar and R Charts.- Procedures for Constructing Attribute Charts.- 4 Fundamentals.- Analysis of Data.- Probability.- Binomial Distribution.- The Normal Distribution.- Distribution of Sample Means.- Normal Approximation to the Binomial Distribution.- t-Distribution.- Confidence Limits for the Population Mean.- Statistical HypothesesTesting Hypotheses.- Distribution of the Difference Between Means.- Paired Observations.- F-Distribution.- Analysis of Variance.- Two Criteria of Classification.- 5 Sampling.- Sampling Plans.- Why Sample?.- Samples from Different Distributions.- Sample Size.- How to Take Samples.- Types of Samples.- Sampling Plans.- Types of Inspection.- Classes of Defects.- Sampling Risks.- Selection of Population to be Sampled.- Selection of Sample Frequencylû