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. <BR>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.