Quality-Related Education in Food Processing


Crozier, Lisa L.   (1992, ASQC)   Northeast Wisconsin Technical College, Green Bay, WI 54307

Annual Quality Congress, Nashville TN    Vol. 46    No. 0
QICID: 9894    May 1992    pp. 734-740
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Article Abstract

Finding no literature about quality-related education in the food processing industry, the author surveyed 1,112 professionals in that field to gather their thoughts on type and adequacy of training and who was receiving it.

Crozier, sponsored by the American Society for Quality Control (ASQC), distributed 1112 survey questionnaires to the U.S., Puerto Rico, Canada, and England. Response rate was 44.8%: 498 returns, of which 486 were from the U.S. Respondents averaged 13.4 years in their field. Median was 12 years and standard deviation was 8.4. Average tenure with current company was 9.2 years. A majority (62.6%) were affiliated with Fortune 500 companies. Education levels ranged from baccalaureate (56%) to Ph.D. Most (68.7%) had Continuous Quality Improvement (CQI) departments.

Respondents were asked to rate the importance of various methods of quality improvement, and the need for better education. They reported on which groups received education, what topics were taught, and what timeline their company followed for training all employees.

Results included: Professionals feel there is not enough education. Quality managers receive more education than upper managers, and Fortune 500 companies and companies with CQI departments show shorter timelines to full education


Food products,Education,Continuous quality improvement (CQI),American Society for Quality Control (ASQC),Surveys

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