Uso do controle estatístico de processos (cep) em indústrias de alimentos – revisão

Abstract

The quality management systems are sought by companies and their managers with the intention of reducing waste and rework, to meet the demands and requirement of the market, making them more competitive. Among other aspects, the management of quality in organizations has a series of tools for standardization and organization of processes, always with the aim of improving them, meet the requirements of the market in relation to the legislation, requirement of customers, etc., gaining competitiveness. One of the tools of quality is the statistical process Control (CEP). According to the denomination itself, this tool uses the statistical methods to control the processes, reducing its variability. This tool was created in the 20s by Walter A. Shewart, and although this tool is not new, show itself efficient, but its use is still restricted in many organizations, especially in the food industry. The present work aims to review through the literature the use of CEP in the food industries, seeking to score the problems that companies in this sector had before the implantation and what benefits were featured in the academic works. The information was obtained by reviewing the literature. This review is expected to demonstrate to researchers and employees of companies regarding the advantages of using the CEP in their organizations.