VAE 511: Livestock Entrepreneurship (1+0)

QUALITY IMPROVEMENT

There are many methods for quality improvement. Each company or country or production system follows different approaches based on their own needs.

ISO 9004 :2000 — Guidelines for performance improvement.

• ISO 15504 -4: 2005 — Information technology — Process assessment — Part 4: Guidance on use for process improvement and process capability determination.
• QFD — Quality Function Deployment, also known as the House of Quality approach.
• Kaizen — Japanese for change for the better; the common English usage is continual improvement.
• Zero Defect Program — created by NEC Corporation of Japan, based upon Statistical Process Control and one of the inputs for the inventors of Six Sigma.
• Six Sigma — 6σ, Six Sigma combines established methods such as Statistical Process Control , Design of Experiments and FMEA in an overall framework.
• PDCA — Plan, Do, Check, Act cycle for quality control purposes. (Six Sigma's DMAIC method (Design, Measure, Analyze, Improve, Control) may be viewed as a particular implementation of this.)
• Quality circle — a group (people oriented) approach to improvement.
• Taguchi methods — statistical oriented methods including Quality robustness, Quality loss function and Target specifications.
• The Toyota Production System — reworked in the west into Lean Manufacturing .
• Kansei Engineering — an approach that focuses on capturing customer emotional feedback about products to drive improvement.
• TQM — Total Quality Management is a management strategy aimed at embedding awareness of quality in all organizational processes. First promoted in Japan with the Deming prize which was adopted and adapted in USA as the Malcolm Baldrige National Quality Award and in Europe as the European Foundation for Quality Management award (each with their own variations).
• TRIZ — meaning "Theory of inventive problem solving"
• BPR — Business process reengineering , a management approach aiming at 'clean slate' improvements (That is, ignoring existing practices).
• HACCP - Hazard Analysis and Critical Control Points