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The Food Defect Action Levels: Levels of Natural or Unavoidable Defects in Foods That Present No Health Hazards for Humans is a publication of the United States Food and Drug Administration's Center for Food Safety and Applied Nutrition [1] detailing acceptable levels of food contamination from sources such as maggots, thrips, insect fragments, "foreign matter", mold, rodent hairs, and insect ...
Closely related terms are the rejectable quality limit and rejectable quality level (RQL). [ 1 ] [ 2 ] In a quality control procedure, a process is said to be at an acceptable quality level if the appropriate statistic used to construct a control chart does not fall outside the bounds of the acceptable quality limits.
The control chart was invented by Walter A. Shewhart working for Bell Labs in the 1920s. [8] The company's engineers had been seeking to improve the reliability of their telephony transmission systems. Because amplifiers and other equipment had to be buried underground, there was a stronger business need to reduce the frequency of failures and ...
The FDA has a food defects level handbook that establishes "maximum levels of natural or unavoidable defects in foods for human use that present no health hazard."
Sample Ishikawa diagram shows the causes contributing to problem. The defect, or the problem to be solved, [1] is shown as the fish's head, facing to the right, with the causes extending to the left as fishbones; the ribs branch off the backbone for major causes, with sub-branches for root-causes, to as many levels as required.
The defect concentration diagram (also problem concentration diagram [1]) is a graphical tool that is useful in analyzing the causes of the product or part defects. [2] It is a drawing of the product (or other item of interest), with all relevant views displayed, onto which the locations and frequencies of various defects are shown.
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