|M.Sc Student||Ziegel Ben David Liat|
|Subject||Combining the HACCP and SPC Methodologies in a Production|
|Department||Department of Quality Assurance and Reliability||Supervisors||PROF. Baruch Rosen|
|DR. Pavel Grabov|
In times when the marketing agents are seeking new better methods to meet the consumer’s demands, the quality of the products and its safety are crucial marketing factors.
This paper will present a new use for method for quality & safety assurance, which is very common worldwide, especially in the food industry but also in other industries. This method, which includes seven defined steps, is called: HACCP - Hazard Analysis and Critical Control Points.
The main advantage of the HACCP is in the fact that it focuses on the material flow during the production process. The method assure quality level, desired standards and low risk by testing the materials prior to their conversion into final product. Final products that were produced following the HACCP principles, requires only minimal sample size for final testing, which reflected in significance saving of time and resources.
In this project, the idea on which the HACCP method is based on and its principles were expanded to the detergent industry for a toilet soap production process. The focus was given to the need of different type of tests compared to the food industry.
The fourth principle of the HACCP defines the need for establishing monitoring procedures. The SPC (Statistical Process Control) method was used for this aim. The results of the statistical analysis according to the SPC method were used as a basis for determining the critical limits (the third HACCP principle).
Conclusions were made regarding the efficiency of the application of the HACCP method in the detergent industry and regarding the efficiency of the combination of the two methods, SPC and HACCP.