Page 76 - مراقبة_merged_Neat4فنادق ثان

Quality and Food Safety Management in Food
Service Industry

descending order of frequency or magnitude from left to
right in the manner.
 A control chart is a pictorial representation of the process
variation over time. A control chart identifies the changes in
the process and unless the characteristic of the process is
known, the change cannot be determined. All control charts
are fundamentally based on normal distribution, with
statistical limits. The limits (upper and lower) are calculated
and are drawn on either side of the process average.
 Cause and Effect diagram (fishbone diagram or the
Ishikawa diagram): it is a visual representation of what
people think are the causes of a particular problem. In its
simplest from it is a method used to help decide what to do
to achieve a goal; it is based on the relationship among the
variables of: manpower, machine, method, material,
measurement, and environment (five Ms and E). With the
analysis of the relationships between these variables an
isolated case and effect resolution is identified.
 A failure mode and effect analysis (FMEA) is a technique of
a very strict methodology to evaluate a system, a design, a
process, and/ or a service for possible ways in which failures
can occur. For each failure, an estimate is made of its effect
on the total system and of its seriousness. In addition, a