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The 7 QC Tools are also known as ³Y& *%Y +"'Y ´ or ³Y%& +%"Y .´ It is
use to improve the quality of the product. They are used to analyze the production process,
identify the major problems, control fluctuations of product quality, and provide solutions to
avoid future defects. These tools use statistical techniques and knowledge to accumulate data and
analyze them. They assist in factual approaches to decision making.

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Y Check sheets
Y pcatter diagrams
Y mlowcharts
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Y areto chart
Y Cause-and-effect diagrams
Y ptatistical process control chart

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The Quality control of food has a significant role in assuming a high quality, safe and nutritious
food supply for the public, for their good health and for the economic benefits derived from trade
of safe and high quality food.
[Y The *   Y"( " is critical to Quality Control in food.
[Y ?se of Y" (Y"%" and  &(0Y% 0 of analysis.

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Y The  CA (lan, o, Check, Action) cycle should be used when quality control is
implemented.
Y hysical and Chemical evaluation of raw materials and processed products
Y rocessing parameters
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Quality control in a typical food processing system begins right from the stage of production of
food and runs till the stage of its sale and distribution. As mention below:

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[Y Control on the use of pesticides, veterinary drugs, and fertilizers.
[Y Quality control at the time of harvesting.

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 [Y ost harvest handling particularly during storage (temperature, humidity and time
control)

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[Y ?se of Good Manufacturing ractices (GMs)Y
[Y Application of Õazard Analysis of Critical Control oints (ÕACC) approach to achieve
optimum results with regard to the quality and safety of the product.
[Y The application of Ip
9000 series of standards to establish Q.C regimes.

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[Y The ambient conditions under which food is stored or transported. mor ex. Time,
temperature, humidity.Y
[Y Application of µfirst-in, first-out¶ principle to see that food is not held beyond its shelf
life.
[Y rotection against insects, rodents, and extraneous matter.
[Y reparation of food particularly street foods under hygienic condition

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ÎY !(2YY(data collection) ± To facilitate collection of data for ease of making
decisions and/or taking actions from production, processing and distribution & sale.

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(Y0'%Y± To understand the correlation of two sets of variable parameters

so as to understand their relationships and take actions on any one of them accordingly.

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±Y ëy collecting two pieces of data and plot the graph by taking ³cause´ and the ³effect´
variable on the X axis on the Y axis respectively.Y
±Y Interpret the scatter diagram for direction and strength.

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V.g. uring storage or transportation of food there is need to keep it with particular temperature
& humidity Also, the strength of the relationship between temperature & humidity maintain the
quality of food in -

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ÎY - #Y!4 To shows the process step by step and can sometimes identify an unnecessary
procedure. A flow chart is a pictorial representation showing all of the steps of a process.

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±Y mamiliarize the participants with the flow chart symbols and draw it
±Y Analyze the flow chart. etermine which steps add value and which don¶t in the process
of simplifying the work.

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[Y Two separate stages of a process flow chart should be considered:
‡Y uring the harvesting or processing of the product
‡Y The finished product

ÎY  '%Y± To group numerical data in a bar / column chart so as to understand the
distribution and variation of the data.

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±Y Collect data and sort it into categories. Then label the data as the independent set or the
dependent set.
±Y The frequency of the independent set would be the dependent variable. Vach mark on either
axis should be in equal increments.

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‡Y Õistograms can be used to determine 0* "Y Y. mood processing company for an
instance wanted to measure the revenues of other companies and wanted to compare
numbers.Y

ÎY / Y(Y± To identify the ³vital few´ items against the ³useful many´ so as to take
action on those items which are identified as the vital few. areto charts are used to identify
and prioritize problems to be solved.

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±Y Information must be selected based on types or classifications of defects that occur as a result
of a process and classified into categories.
±Y Then a histogram or frequency chart is constructed showing the number of occurrences.

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‡Y areto Charts are used when products are suffering from different defects but the defects are
occurring at a different frequency, or only a few accounts for most of the defects present, or
different defects incur different costs. The manufacturer could concentrate on reducing the
defects which make up a bigger percentage of all the defects or focus on eliminating the
defect that causes monetary loss. i.e.
Y uring production- eliminating disease and pest
Y uring rocessing-?se of Good Manufacturing ractices
Y uring sales and distribution-protection against insects, rodents and good storage
condition

ÎY !Y"0Y(Y0'%Y -* "Y.'%4YIt is used to figure out any

possible causes of a problem. After the major causes are known, we can solve the
problem accurately

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±Y Clearly identify and define the problem or effect for which the causes must be identified.
lace the problem or effect at the right or the head of the diagram.
±Y View the diagram and evaluate the main causes & pet goals and take action on the main
causes

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‡Y This diagram can be used to detect the problem of incorrect deliveries. When a production
team is about to launch a new product, the factors that will affect the final product must be
recognized. mor example in food proceeding company raw materials and processed products,
processing parameters, ambient condition for storage and transportation.

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(Y& (Y! " Y(Y± rovides control limits which are generally
three standard deviations above and below average, whether or not our process is in
control.

Control charts are used to determine whether a process will produce a product or service with
consistent measurable properties

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±Y Identify critical operations in the process where inspection might be needed.
±Y Identify critical product characteristics.
±Y etermine whether the critical product characteristic is a variable or an attribute.
±Y pelect the appropriate process control chart.
±Y Vstablish the control limits and use the chart to monitor and improve.
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Counting the number of defective products or services or the number of units checked or tested
constant. It is for better food quality as per management and for the consumer requirement.

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