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FD SC 411 > FD SC 411 Final > Flashcards

FD SC 411 Final Flashcards

1
Q

Pros: Very knowledgeable about product and consumer and may have specialized sensory training Cons: Limited availability, corrective action may be too slow/late, and they may be less inclined to downgrade the product

A

R&D/Corporate HQ

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2
Q

Pros: Highly sensitive/accurate and less likely to be biased Cons: Corrective action could be too slow/late and hiring/training is expensive

A

Trained Panel/Employee Panel

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3
Q

Critical Limit

A

A maximum/minimum value to which biological, chemical, or physical parameters must be controlled at a CCP to prevent, eliminate, or reduce a food safety hazard

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4
Q

Identify sources of variation

A

Cause and Effect Diagram

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5
Q

Variability between samples

A

Special Cause Variation

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6
Q

Types of Information from a Trained Panel

A

Ratings for many different attributes

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7
Q

Reversed

Visual check for normality

A

Histogram

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8
Q

HACCP Plan Summaries

A

Includes steps in the process that are CCPs, verification procedures, and corrective actions

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9
Q

R&D/Corporate HQ

A

Pros: Very knowledgeable about product and consumer and may have specialized sensory training Cons: Limited availability, corrective action may be too slow/late, and they may be less inclined to downgrade the product

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10
Q

The percent of observations that could be expected to fall in the range x-bar +/- 1.96(sd) is equal to…

A

95%

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11
Q

Reversed

Appraisal + Prevention + Failure

A

Cost of Quality

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12
Q

Control Chart

A

Establish process stability

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13
Q

Descriptive Analysis Tests

A

Answers the question: How do they differ? Quantitative Descriptive Analysis, Spectrum Uses trained panelists

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14
Q

A defect that reduces the product’s fitness for its intended use

A

Major Defect

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15
Q

Disposition Options of a Noncompliant Product

A

Discard it Hold it Rework it Sell to employees/donate to charity

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16
Q

Attributes Data

A

Data that is measured on a discrete scale (integers)

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17
Q

Answers the questions: What is the acceptability of a product?, Is one product preferred over another?, and Which aspect of the product is most important to the consumers? Central Location Test and Home Use Test

A

Affective/Hedonic Tests

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18
Q

Control Limits

A

The voice of the process

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19
Q

Rational Subgroup

A

A sample chosen for technical reasons within which variations may be considered to be due to common (chance) causes only; between which there may be variations due to special (assignable) causes whose presence it is possible and important to detect

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20
Q

Product Assessment Decision

A

Basic Elements of a Quality Control Program

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21
Q

A sample chosen for technical reasons within which variations may be considered to be due to common (chance) causes only; between which there may be variations due to special (assignable) causes whose presence it is possible and important to detect

A

Rational Subgroup

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22
Q

Pros and Cons of Different Sensory Quality Programs

A

In/Out Pros: Easy to conduct, quick testing, cheap Cons: Doesn’t give any information Difference from Control Provides information while being easy to conduct, quick, and cost efficient Quality Rating Pros: Quick to conduct and provides information Cons: Not simple to conduct and is expensive Trained Panel Pros: Provides the most detailed/in-depth information Cons: Not simple to conduct, takes a long time to conduct/gather information, and is expensive

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23
Q

Monitoring

A

To conduct a planned sequence of observations or measurements to assess whether a CCP is under control

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24
Q

An Ideal Environment for Sensory Testing

A

Well lit Free from odors, noise, and other distractions Individual evaluation in private

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25
Q

Special Cause Variation

A

Variability between samples

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26
Q

Reversed

Answers the question: Are the products perceptively different? Degree of Difference (DoD), Triangle, Tetrad, and Paired Comparison

A

Simple Discrimination/Difference Tests

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27
Q

Answers the question: Are the products perceptively different? Degree of Difference (DoD), Triangle, Tetrad, and Paired Comparison

A

Simple Discrimination/Difference Tests

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28
Q

Discard it Hold it Rework it Sell to employees/donate to charity

A

Disposition Options of a Noncompliant Product

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29
Q

To conduct a planned sequence of observations or measurements to assess whether a CCP is under control

A

Monitoring

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30
Q

The element of verification focused on the collection/evaluation of scientific and technical information to determine whether the HACCP plan, when properly implemented, will effectively control the hazard

A

Validation

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31
Q

Radar (spider) Graph

A

Visualize multidimensional data

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32
Q

Overall similarities/differences

A

Types of Information from an Untrained Panel

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33
Q

Answers the questions: What is the acceptability of a product?, Is one product preferred over another?, and Which aspect of the product is most important to the consumers? Central Location Test and Home Use Test

A

Affective/Hedonic Tests

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34
Q

Any step at which biological, chemical, or physical factors can be controlled

A

Control Point

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35
Q

QDA Conventional descriptive profile Spectrum

A

Sensory Tests (do not require a standard)

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36
Q

The portion of productive capacity used to make non-conforming product

A

Hidden Plant

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37
Q

A record of all corrective actions taken Determination of the cause for noncompliance Disposition of noncompliant product

A

Corrective Actions

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38
Q

Record Review Calibrate Observe

A

Daily Verification Steps

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39
Q

In/Out Pros: Easy to conduct, quick testing, cheap Cons: Doesn’t give any information Difference from Control Provides information while being easy to conduct, quick, and cost efficient Quality Rating Pros: Quick to conduct and provides information Cons: Not simple to conduct and is expensive Trained Panel Pros: Provides the most detailed/in-depth information Cons: Not simple to conduct, takes a long time to conduct/gather information, and is expensive

A

Pros and Cons of Different Sensory Quality Programs

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40
Q

Factors Affecting the Likelihood of Occurrence of a Hazard

A

Effectiveness of prerequisite programs Frequency of association of the potential hazard with the food/ingredient Method of preparation Conditions during transportation Expected storage conditions Likely preparation steps before consumption Plant history

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41
Q

Cost of Quality

A

Appraisal + Prevention + Failure

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42
Q

Visualize relationships

A

Scatter Diagram

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43
Q

Variable Data

A

Data that is measured on a continuous scale

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44
Q

The portion of productive capacity used to make non-conforming product

A

Hidden Plant

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45
Q

Visualize multidimensional data

A

Radar (spider) Graph

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46
Q

Discard it Hold it Rework it Sell to employees/donate to charity

A

Disposition Options of a Noncompliant Product

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47
Q

The key to defining and solving problems

A

Variation

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48
Q

Preliminary Steps to Assembling a HACCP Plan

A

Assemble HACCP team Describe product Identify intended use Construct a flow diagram On-site confirmation of flow diagram

49
Q

To obtain a baseline measure of response bias from your assessors To have acceptable sample results that you can statistically compare the product sample’s results against

A

Reasons for Having a Blind Control for a Sensory Quality Program

50
Q

A sample chosen for technical reasons within which variations may be considered to be due to common (chance) causes only; between which there may be variations due to special (assignable) causes whose presence it is possible and important to detect

A

Rational Subgroup

51
Q

Answers the question: Are the products perceptively different? Degree of Difference (DoD), Triangle, Tetrad, and Paired Comparison

A

Simple Discrimination/Difference Tests

52
Q

Validation

A

The element of verification focused on the collection/evaluation of scientific and technical information to determine whether the HACCP plan, when properly implemented, will effectively control the hazard

53
Q

Consumer needs Reasonable expectations Non-negotiable requirements

A

Dimensions of Food Quality

54
Q

HACCP Principles

A

Conduct a hazard analysis Identify critical control points Establish critical limits for each critical control point Establish corrective actions Establish record-keeping procedures Establish procedures for verifying the HACCP system is working

55
Q

Pros: On site (quick evaluation/corrective action) and day to day interaction with product (high familiarity) Cons: Limited availability, may be less inclined to downgrade product

A

Pros/Cons of Using Plant Staff for a Sensory Quality Program

56
Q

Hidden Plant

A

The portion of productive capacity used to make non-conforming product

57
Q

Ratings for many different attributes

A

Types of Information from a Trained Panel

58
Q

Includes steps in the process that are CCPs, verification procedures, and corrective actions

A

HACCP Plan Summaries

59
Q

Identify sources of variation

A

Cause and Effect Diagram

60
Q

Types of Sensory Quality Programs

A

In/Out (Pass/Fail) Difference from Control Quality Rating with Diagnostics Trained Panel

61
Q

Establish process stability

A

Control Chart

62
Q

Cause and Effect Diagram

A

Identify sources of variation

63
Q

Variability between samples

A

Special Cause Variation

64
Q

Reasons for Having a Blind Control for a Sensory Quality Program

A

To obtain a baseline measure of response bias from your assessors To have acceptable sample results that you can statistically compare the product sample’s results against

65
Q

Any step at which biological, chemical, or physical factors can be controlled

A

Control Point

66
Q

Tracks movement through processes

A

Flow Chart

67
Q

Variation

A

The key to defining and solving problems

68
Q

Pros: On site (quick evaluation/corrective action) and day to day interaction with product (high familiarity) Cons: Limited availability, may be less inclined to downgrade product

A

Pros/Cons of Using Plant Staff for a Sensory Quality Program

69
Q

Appraisal + Prevention + Failure

A

Cost of Quality

70
Q

Consumer needs Reasonable expectations Non-negotiable requirements

A

Dimensions of Food Quality

71
Q

Effectiveness of prerequisite programs Frequency of association of the potential hazard with the food/ingredient Method of preparation Conditions during transportation Expected storage conditions Likely preparation steps before consumption Plant history

A

Factors Affecting the Likelihood of Occurrence of a Hazard

72
Q

The voice of the customer

A

Specification Limits

73
Q

Important Considerations for Designing a Sensory Quality Program

A

The consumers (needs/expectations/experiences) The company’s products, product usage Product’s brand image and its importance to the company Sales volume for the product

74
Q

Scatter Diagram

A

Visualize relationships

75
Q

Establish process stability

A

Control Chart

76
Q

The consumers (needs/expectations/experiences) The company’s products, product usage Product’s brand image and its importance to the company Sales volume for the product

A

Important Considerations for Designing a Sensory Quality Program

77
Q

Basic Elements of a Quality Control Program

A

Product Assessment Decision

78
Q

The maximum percent defective that is satisfactory as a process average

A

Acceptable Quality Level (AQL)

79
Q

Pareto Chart

A

Prioritize projects

80
Q

Types of Information from an Untrained Panel

A

Overall similarities/differences

81
Q

Daily Verification Steps

A

Record Review Calibrate Observe

82
Q

Visual check for normality

A

Histogram

83
Q
  1. Hazard Identification 2. Hazard Evaluation 2a. Evaluating severity 2b. Estimating the likelihood of occurrence
A

Hazard Analysis Steps

84
Q

Major Defect

A

A defect that reduces the product’s fitness for its intended use

85
Q

A record of all corrective actions taken Determination of the cause for noncompliance Disposition of noncompliant product

A

Corrective Actions

86
Q

Visualize multidimensional data

A

Radar (spider) Graph

87
Q

Record Review Calibrate Observe

A

Daily Verification Steps

88
Q

Data that is measured on a discrete scale (integers)

A

Attributes Data

89
Q

Consumer segments make statistical analysis difficult Consumers may change their mind about what constitutes a high quality product

A

Challenges Associated with Using Consumer Defined Parameters

90
Q

Sensory Tests (do not require a standard)

A

QDA Conventional descriptive profile Spectrum

91
Q

Pros: Very knowledgeable about product and consumer and may have specialized sensory training Cons: Limited availability, corrective action may be too slow/late, and they may be less inclined to downgrade the product

A

R&D/Corporate HQ

92
Q

Trained Panel/Employee Panel

A

Pros: Highly sensitive/accurate and less likely to be biased Cons: Corrective action could be too slow/late and hiring/training is expensive

93
Q

Flow Chart

A

Tracks movement through processes

94
Q

In/Out (Pass/Fail) Difference from Control Quality Rating with Diagnostics Trained Panel

A

Types of Sensory Quality Programs

95
Q

Specification Limits

A

The voice of the customer

96
Q

95%

A

The percent of observations that could be expected to fall in the range x-bar +/- 1.96(sd) is equal to…

97
Q

A maximum/minimum value to which biological, chemical, or physical parameters must be controlled at a CCP to prevent, eliminate, or reduce a food safety hazard

A

Critical Limit

98
Q

Data that is measured on a discrete scale (integers)

A

Attributes Data

99
Q

Acceptable Quality Level (AQL)

A

The maximum percent defective that is satisfactory as a process average

100
Q

The voice of the process

A

Control Limits

101
Q

The system of means to economically produce goods/services which satisfy customer requirements at the corporate level

A

Quality Assurance

102
Q

Corrective Actions

A

A record of all corrective actions taken Determination of the cause for noncompliance Disposition of noncompliant product

103
Q

Dimensions of Food Quality

A

Consumer needs Reasonable expectations Non-negotiable requirements

104
Q

Data that is measured on a continuous scale

A

Variable Data

105
Q

Pros/Cons of Using Plant Staff for a Sensory Quality Program

A

Pros: On site (quick evaluation/corrective action) and day to day interaction with product (high familiarity) Cons: Limited availability, may be less inclined to downgrade product

106
Q

Conduct a hazard analysis Identify critical control points Establish critical limits for each critical control point Establish corrective actions Establish record-keeping procedures Establish procedures for verifying the HACCP system is working

A

HACCP Principles

107
Q

Quality Assurance

A

The system of means to economically produce goods/services which satisfy customer requirements at the corporate level

108
Q

Control Point

A

Any step at which biological, chemical, or physical factors can be controlled

109
Q

Affective/Hedonic Tests

A

Answers the questions: What is the acceptability of a product?, Is one product preferred over another?, and Which aspect of the product is most important to the consumers? Central Location Test and Home Use Test

110
Q

Simple Discrimination/Difference Tests

A

Answers the question: Are the products perceptively different? Degree of Difference (DoD), Triangle, Tetrad, and Paired Comparison

111
Q

Challenges Associated with Using Consumer Defined Parameters

A

Consumer segments make statistical analysis difficult Consumers may change their mind about what constitutes a high quality product

112
Q

Hazard Analysis Steps

A
  1. Hazard Identification 2. Hazard Evaluation 2a. Evaluating severity 2b. Estimating the likelihood of occurrence
113
Q

Well lit Free from odors, noise, and other distractions Individual evaluation in private

A

An Ideal Environment for Sensory Testing

114
Q

The voice of the customer

A

Specification Limits

115
Q

Histogram

A

Visual check for normality

116
Q

Answers the question: How do they differ? Quantitative Descriptive Analysis, Spectrum Uses trained panelists

A

Descriptive Analysis Tests

117
Q

Prioritize projects

A

Pareto Chart

118
Q

Well lit Free from odors, noise, and other distractions Individual evaluation in private

A

An Ideal Environment for Sensory Testing

119
Q

Assemble HACCP team Describe product Identify intended use Construct a flow diagram On-site confirmation of flow diagram

A

Preliminary Steps to Assembling a HACCP Plan

FD SC 411 (1 decks)

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