F企业粉末香精质量管理改进研究

发布时间：2021-12-24 22:02

　　随着近年来苏丹红、三聚氰胺、塑化剂等食品安全事故的发生,食品安全问题已经成为人们日益关注的焦点之一。人们对自身健康的高关注度体现在对所选择食品的要求越来越高,对于制造企业而言,面临的挑战迅速提高。企业质量管理的成效、产品质量的优劣已成为食品制造企业核心竞争力之一。F企业作为成功的香精香料制造企业之一,拥有经验丰富的技术团队和完善的售后服务团队,在中国市场有一定的市场占有率。但是由于粉末香精质量管理的特殊性以及管理经验不足等原因,产品质量发生波动的情况时有发生,引致客户的投诉,影响公司形象。本论文以F企业作为案例研究对象,致力于F企业粉末香精质量管理的改进和优化。结合F企业粉末香精生产遇到的实际情况,运用全面质量管理的理念和方法,应用因果图、帕累托图、头脑风暴法、流程图等质量工具分析了F企业粉末香精产品存在的产品不合格的原因,总结出粉末香精质量管理中存在的员工工作能力不足、员工工作态度消极、工艺指引不合理、原料质量问题和设备功能不足等5个方面的问题。然后结合F企业实际情况,提出了在组织架构、员工培训与发展、生产制造过程、原料储存、产品设计过程等5个方面的改进方案。本论文研究的主要目的是帮... 

【文章来源】：广东外语外贸大学广东省

【文章页数】：68 页

【学位级别】：硕士

【文章目录】：
ACKNOWLEDGEMENTS
ABSTRACT
摘要
1 Introduction
    1.1 Research objectives
    1.2 Research significance
    1.3 Research methods and routes
    1.4 Main content and logic structure
2 Literature Review
    2.1 Total quality management
    2.2 Quality management system
        2.2.1 ISO9000 quality management system
        2.2.2 HACCP quality management system
    2.3 Overseas and domestic research overview
        2.3.1 Oversea research status
        2.3.2 Domestic research status
        2.3.3 Review of research findings in foreign countries and China
3 Powder flavor quality management status of Company F
    3.1 Brief introduction of F company
    3.2 Powder flavor quality status of Company F
        3.2.1 Product quality data analyis
        3.2.2 Completion rate of product quality objectives
    3.3 Quality management status of Company F’s powder flavor products
        3.3.1 Quality guidelines
        3.3.2 Powder flavor processing flow
        3.3.3 Quality standards of powder flavor products
        3.3.4 Quality objectives of powder flavor products
    3.4 Chapter summary
4 Quality management analysis of powder flavor in F company
    4.1 Product quality analysis of powder flavor
    4.2 Problems with powder flavor quality management
        4.2.1 Operators’ low operational capability
        4.2.2 Equipment problems
        4.2.3 Raw material poor management
        4.2.4 Unreasonable product process guidance
    4.3 Major causes of powder flavor quality management problems
        4.3.1 Organizational structure not reasonable
        4.3.2 Employee training and performance management not reasonable
        4.3.3 Poor manufacturing process management
        4.3.4 Product design process not reasonable
        4.3.5 Raw material storage design not reasonable
    4.4 Chapter summary
5 Suggestions on quality improvement of powder flavor in F company
    5.1 Organization restructure in F company
    5.2 Employee training and development
        5.2.1 Strengthen employee training
        5.2.2 Compensation performance management improvement
    5.3 Manufacturing process improvement
        5.3.1 Equipment improvement
        5.3.2 Powder flavor workshop WIP management
        5.3.3 Powder flavor workshop 5S management
    5.4 Standardize product design process
    5.5 Raw material satorage management improvement
        5.5.1 Raw material storage method improvement
        5.5.2 Raw material storage area standardization
    5.6 Chapter summary
6 Conclusion and prospects
    6.1 Conclusion
    6.2 Limitation & Prospects
REFERENCES


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