Quality Technical Committee - Archive (2005)

"Winner 2003-2004 Best Committee Award"

2005 Presentations sponsored in General Assembly

"Key Elements in a Quality System" by John Hoffmann, RQA, Inc.
j.hoffmann@rqa-inc.com

An effective Quality System is composed of several key elements acting in unison to ensure the delivery of high quality products and services to customers.

"Quality System Panel Discussion"

Professionals from across the industry provided insight on the types of Quality Systems each of their companies are implementing. The success of their Quality System implementations and the opportunities to improve upon during their journey.

"Improving Your Plants and Suppliers Food Safety Programs" by Rena Pierami, Silliker, Inc

This program discussed the fundamental aspects of second and third party auditing programs.

2005 Presentations presented in Technical Committee Forum

"Brand Harmony" by David Middleton, Excel Partnerships

How the quality community contributes to brand value - addresses some of the ways in which the Quality functions can positively impact brand management.

"Hard-to-Open Complaint Reduction" by Ann Mollencamp & Jerry Volkman
Pepsico Beverages & Foods

Case study on how a project team significantly reduced hard-to-open consumer complaints of hot filled packages without an increase in leaking packages.

"Continuous Improvement Using a LIMS" by Scott Dozier, Computer Control
+ Integration (CC+I)

Explore key benefits of a Lab Information Management System (LIMS) for beverage labs, including SPC tools, electronic traceability, reduced training costs for lab technicians, alarms for out of spec product, and the benefit of a complete management information system.

"Acidophilic Thermophillic Bacteria" by Kathy Lawlor, PepsiCo and
Larry Hobbs,Cargill larry_hobbs@cargill.com

Review the sources of these organisms, their unique growth characteristics, spoilage attributes, detection methods, potential control strategies. Some thoughts will be presented on inclusion of Alicyclobacillus sp. in raw material specifications.

"Sampling Carbon Dioxide, Why all of the Fuss?" by Siegfried Mueller,
ANASCI Tech smueller@anascitech.org

Discuss overcoming the physical and chemical properties of carbon dioxide that make it difficult to analyze, selecting materials of construction that will preserve your sample integrity and sampling physics for special contaminants of interest.

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