隨著近年來蘇丹紅、三聚氰胺、塑化劑等食品安全事故的發(fā)生,食品安全問題已經(jīng)成為人們?nèi)找骊P(guān)注的焦點(diǎn)之一。人們對自身健康的高關(guān)注度體現(xiàn)在對所選擇食品的要求越來越高,對于制造企業(yè)而言,面臨的挑戰(zhàn)迅速提高。企業(yè)質(zhì)量管理的成效、產(chǎn)品質(zhì)量的優(yōu)劣已成為食品制造企業(yè)核心競爭力之一。F企業(yè)作為成功的香精香料制造企業(yè)之一,擁有經(jīng)驗(yàn)豐富的技術(shù)團(tuán)隊(duì)和完善的售后服務(wù)團(tuán)隊(duì),在中國市場有一定的市場占有率。但是由于粉末香精質(zhì)量管理的特殊性以及管理經(jīng)驗(yàn)不足等原因,產(chǎn)品質(zhì)量發(fā)生波動(dòng)的情況時(shí)有發(fā)生,引致客戶的投訴,影響公司形象。本論文以F企業(yè)作為案例研究對象,致力于F企業(yè)粉末香精質(zhì)量管理的改進(jìn)和優(yōu)化。結(jié)合F企業(yè)粉末香精生產(chǎn)遇到的實(shí)際情況,運(yùn)用全面質(zhì)量管理的理念和方法,應(yīng)用因果圖、帕累托圖、頭腦風(fēng)暴法、流程圖等質(zhì)量工具分析了F企業(yè)粉末香精產(chǎn)品存在的產(chǎn)品不合格的原因,總結(jié)出粉末香精質(zhì)量管理中存在的員工工作能力不足、員工工作態(tài)度消極、工藝指引不合理、原料質(zhì)量問題和設(shè)備功能不足等5個(gè)方面的問題。然后結(jié)合F企業(yè)實(shí)際情況,提出了在組織架構(gòu)、員工培訓(xùn)與發(fā)展、生產(chǎn)制造過程、原料儲(chǔ)存、產(chǎn)品設(shè)計(jì)過程等5個(gè)方面的改進(jìn)方案。本論文研究的主要目的是幫... 

【文章來源】：廣東外語外貿(mào)大學(xué)廣東省

【文章頁數(shù)】：68 頁

【學(xué)位級別】：碩士

【文章目錄】：
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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期刊論文
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