Regarding food handlers, the GMP recommend that training should be given and recycled so the concepts of hygiene and proper handling are assimilated as a working philosophy and fulfilled to the letter. As can be seen in Figure 1, a schematic representation of PDCA cycle translates the dynamism steps purposes. The study initially intends to contextualize the quality management in the food industry and the activities related to the quality function. It is estimated that each year foodborne disease causes approximately 76 million illnesses, 325,000 hospitalizations and 5,000 deaths in the U.S., and 2,366,000 cases, 21,138 hospitalizations and 718 deaths in England and Wales . Garvin, a scholar of quality management, highlights four ages or stages through which the way to manage the quality has evolving over time in the U.S . These standards are characterized by a set of items summarized below. In the inspection by variable the characteristics or indicators of quality of the product unit are analyzed and the results are expressed by some continuous numeric scale. In 1954 JUSE invited the engineer Juran, one of the masters of quality management, to deliver seminars to senior management. The GMP program came at the end of the last century when the U.S. pharmaceutical industry began to define optimal manufacturing practices based on technological knowledge available. The Plan (P) consists in establishing goals, and procedures to achieve them. The equipment and the entire apparatus of materials used in industrial processing should be designed from materials that prevent the accumulation of dirt and must be innocuous to avoid the migration of undesirable particles to foods. Thus, A2 = 0,729.X¯is the average of averages and R is the average amplitude found in the last chart of amplitude. From the identification of the market requirements it is collected sufficient statistical information necessary for the development of new products and assists in monitoring the quality profile of competing products. Also there is a configuration in sequence in several successive points of the control chart shown in only one side of the center line (eight or more consecutive points on one side of the center line). This is the clearest indication of lack of control of a process, which requires an immediate investigation of the cause of variation. This generally extended to the use of control charts for recording or monitoring product net weight and volume data . These causes of variation do not cause appreciable variation in product quality; its elimination is impossible or anti-economical, and therefore, random causes are considered a natural part of the manufacturing process . For example, the control of the raw material and products for inspection, with special attention to satisfy the governmental health rules, is a characteristic of the inspection stage. Analyzing the Figure 4, it can be seen that all points present within normal behavior. The procedure to estimate μ and σ is to take m preliminary samples, each containing n observations of quality characteristic considered. Variability in process may be classified into two types: the variability caused by random or common cause, which are inherent in the process and will be present even considered that this process is fully standardized. Check (C) consists of comparing the results achieved with the planned goals through quality control tools. When a quality characteristic of interest is expressed by a number on a continuous scale of measurement, the two control charts most used are the chart of the average (x) and a chart of variability (R or s). Otherwise, the use of sampling plans by variable assumes that the Normal Probability Distribution fits well with the distribution of the values of the quality characteristic under study. Later in 2002, FDA forms Food GMP Modernization Working Group and announces effort to modernize food GMP´s . The main function of quality control is to test and verify the product quality against the predefined standards. Aiming to harmonize the international level, the various guidelines related to food safety systems, it was developed the ISO 22000:2005 - Food Safety Management systems - Requirements for any organization in the food chain. Some control charts for variables most commonly used are: chart of the average (x), chart of amplitude (R), chart of standard deviation (s). 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