A Processing System of Sausage

            Increasing safe food demand of the customer has motivated food industry to build-up quality systems and food safety. The safety and quality of food are influenced by insufficiency on supplier, administration, and production-related technologies, working environment, control activities and human resources (Titmas, 2006). HACCP (Hazard analyzes and critical control points) is a system to control as well as identify and evaluate significant hazards for food safety. It is a systematic and structured approach for the food safety control from the farm to the plate i.e. throughout a commodity system. In order to be more pro-active, a good understanding is required regarding a cause and effect relationship because it is a key element in TQM (Total Quality Management). The system of HACCP has 7 elements that are known as principles of HACCP and these elements are pre-requisite programs needed to be in place so that the system could operate effectively. The focus of HACCP is on two main steps i.e. (1) CCPs (critical control points) determination and hazard analysis and (2) plan of HACCP for the food processing. Hazard assessment, hazards identification, CCPs determination, preventive measure establishment, and their critical limits are included in the first step. In the following step, HACCP plan preparation is carried out including verification system, corrective actions, monitoring system, and other relevant record systems on each CCP (Dalgiç, Vardin, & Belibagli, 2011).

            Process quality and safety can be effectively improved by statistical tools. From the implementation of SPC (Statistical process control), a significant number of managers have achieved the advantages. Statistical process control includes:

Pareto analysis

Flow charts

Histograms

Ishikawa diagrams or cause-and-effect,

scatter diagrams

Control charts.

                The monitoring of major variables is enabled by the control charts during production and warning is given if the process seems to be out-of-control. X and s charts are the best-known charts that demonstrate the temporal variability of the sample subgroups standard deviation and sample subgroups average. Particularly control charts and other statistical process control tools are used for analysis of the trend, statistically evaluating and monitoring the critical control points, obtaining advance warning on the critical control point’s status and not just a “fail or pass” classification, process outputs measurements, and identifying if they vary within upper and lower control limits that are defined statistically (Harris, 2013).

In this paper, the use of statistical tools is discussed by considering the process of sausage. Sausage is a fermented dry meat food product and it is a very popular meat food product in various developed countries. A similar type of products like sausage is also known in European countries and in most Middle East countries. This meat product has been popular and chosen by people due to its liability to easily deteriorate. Assuring effectiveness of HACCP for food safety relies on many prerequisite programs’ application. Moreover, some processes, such as internal audit process, and record process and documentation etc., applied with the Quality Management System (QMS) standard under ISO 9000 are used with the system of HACCP. FSMS (Food Safety Management System) standard of ISO 22000 is being presented as organizing all of the requirements; furthermore, it is anticipated to be used as a single standard in the whole world. Statistical tools are required for these systems management to have an effective implementation (Vaclavik & Christian, 2013).

Objectives of the Study
Data Collection
Proposed Statistical Methods
Expected Results and Conclusions
References of A Processing System of Sausage

Dalgiç, A. C., Vardin, H., & Belibagli, K. B. (2011). Improvement of Food Safety and Quality by Statistical Process Control (SPC) in Food Processing Systems: A Case Study of Traditional Sucuk (Sausage) Processing. INTECH Open Access Publisher.