Feb
24
2010
1

European Global Fund (EGF)

SQT Training was one of many Training organisations that participated in a 2 day event organised by FAS, at the South Court Hotel, Limerick, to provide training options for people recently made unemployed by Dell, Banta and a few other local companies.

The European Global Fund (EGF) is a fund of approx €22m that has been secured to provide further training to this specific group of unemployed in the Munster region, to help them get up-skilled and so better prepared to re-enter the workforce. Hopefully the event will be quickly followed up by real action by all parties involved and specific training plans identified and funded, for all those that so eagerly attended the event looking for answers.

We met some lovely people on the day, many old faces from my days in Dell and all very anxious to get back to work as quickly as possible. The following are some photos from the day.

Aishling ready for visitors to our stand.

Overall

Aishling

Because we are fans of “The Apprentice”, we saw how doing something different is important to get noticed in a large hall, so team member Aishling got to work and sourced 50 balloons to create a bit of colour and fun. Here is Eamon our Six Sigma tutor surrounded by the new SQT balloons.

balloon 2

The balloons did the trick and were a big hit … but it didn’t take long before a child that attended the event with her parents, spotted these colourful objects and naturally, wanted one.

So we kindly gave her one and made the child happy.

balloon 1

But then along came another child …

balloon 4

And another child …

balloon 3

Now unfortunately balloons rise so it didn’t take long before little Harry lost his …

ceiling

And did not look a happy camper at all, at all.

lost balloon

The good news is that he got another one, this time tied to his trousers and so guaranteed not to disappear until he actually wanted it to!!!! And so the event ended on a happy note (for the kids at least).

This special fund is a fantastic opportunity for Munster and badly needed. We were very happy to be a part of it but more importantly it’s our hope that the delegates that attended quickly receive the approval they await to start the next phase of their lives and hopefully make new dreams happen. We wish them all the very best of luck.

Written by in: General |
Feb
15
2010
0

Food Allergen Control

To fully integrate allergen control measures into a food safety management system, all food business operators need to understand the fourteen allergens that must be labelled if present in food products as defined in legislation.

According to the Food Safety Authority, an allergen is a substance, usually a protein, capable of inducing an allergic reaction. True food allergens have the following characteristics:

  • A form of food intolerance associated with a hypersensitive immune response
  • A so-called immunogloblin E (IgE) – mediated reaction in which antibodies are formed
  • Examples of food allergens are milk protein, egg white, fish and soya.

    Food intolerance however is a reproducible reaction to a food which occurs without an IgE – mediated reaction (no measurable immune system reaction). An example is lactose intolerance – lacking the enzyme lactose which is necessary to digest lactose in milk.

    The fourteen allergens as outlined in European Food Safety Legislation & BRC – Issue 5 are:

  • Gluten
  • Crustaceans
  • Eggs
  • Fish
  • Peanuts
  • Soya beans
  • Milk / lactose
  • Nuts i.e. almonds, hazelnuts, etc.
  • Celery
  • Mustard
  • Sesame Seeds
  • Sulphur Dioxide (SO2)
  • Lupin
  • Molluscs
  • Why do food manufacturers need to be aware?
    During 2008, mislabelling of allergens accounted for approximately 50% of all food recalls announced by the UK Food Standards Agency and the US Food & Drugs Administration.

    Our training course, details here is designed to give delegates a good understanding of Food Allergen Control including: understanding the classification of adverse food reactions, having an understanding of the Food Allergy reaction mechanism, knowing how to carry out allergen risk assessment/management, understanding how to validate cleaning operations and finally understanding product labelling/“May Contain”.

    Written by in: Food Safety |
    Feb
    08
    2010
    0

    Quality counts

    Toyota, the Japanese car manufacturer has certainly learnt that lesson.

    One can’t but feel slightly sorry for the company as it faces one of the biggest crises of its 77-year history. The company has been forced to recall millions of cars worldwide after it was discovered that there was a potential issue with the accelerator pedal in a number of models.

    My attention was drawn by Simply Zesty, an Online PR and Social Media company to a video on YouTube by Toyota’s Director in the UK, Jon Williams giving a message of reassurance to customers and outlining how Toyota will manage the recall of customer’s vehicles.

    I don’t know what you think, but the video gave me confidence that Toyota is endeavouring to deal with this major quality problem in a very professional manner.

    It is interesting how social media is being used to get Toyota’s message out in this crisis. Simple Zesty have included examples here of other companies (Eurostar and Dominos Pizza) using YouTube in dealing with Quality problems.

    Feb
    02
    2010
    0

    Guest Post: ‘Is it time to ‘NUSAP’ your data?’

    This post was written by Bob Kennedy PhD, Lecturer, Institute of Technology, Sligo.

    One of the eight quality management principles underpinning the ISO9000 series and indeed reinforced in the excellence models is the need to base management decisions on facts. These facts, for most of us, are the data we collect either through observation or measurement.

    Data collected through observation can be called attribute, discrete or count data. There are six eggs in the carton is an example. Others would be: the place is very crowded, the patient is flushed or 55% of the people present are women.

    Data collected by measurement is called variable or continuous data. The stent has a coating of 6 microns. Here we did not count the six microns but we determined it through some form of measurement. Similarly we might say the patient has a temperature of 39 degrees C or that on average the height of people present is 1.72m.

    There are six eggs in the carton – attribute data.

    There is a coating of six microns on the stent – variable data.

    Variable data is always a number but attribute data is sometimes just an indication or scale of things e.g. the patients is flushed.

    For now I want us to focus on variable data which has been collected through measurement. This data requires special attention before we bestow the lofty title of ‘facts’ upon them. Kimothi [2002] advises us to test the validity of variable data by using the NUSAP approach. NUSAP is an acronym for: Number. Units. Spread. Approach. Pedigree. It really is a check on the quality of the data we wish to use to help us make decisions. The first three are the most important and will be addressed here.

    Returning to our stent coating. As you look at the recorded data you see 6 microns [6µm]. Immediately you know the number and the unit so we are two fifths along the way to satisfying the NUSAP criteria. But now you are left wondering how certain are you about the 6µm result. Pondering about this uncertainty leads you naturally to think about the 6µm and range or spread that value really represents. In effect you are wondering if this exact measurement were repeated, would it give the exact same result. Without even knowing it, you are grappling with the concept of measurement uncertainty.

    From experience and thanks to the work of statisticians we know that all variable data will have a spread of uncertainty associated with them. Repeat measurements carried out under identical conditions will have a level of variation, a spread associated with them. This variation or spread is normal, it is common and unless you change the measurement process there is nothing you can do about it.

    This reality confronts us with two questions:
    Do you know what the spread or uncertainty is in your measurement processes?
    Is it acceptable?

    Determining the spread, variation or uncertainty of a measurement process is a scientific matter. It can be very complex using some heavy statistics [Type A evaluation] or it can be equally scientific based on experience [Type B evaluation]. Here I will just show you a simple approach.

    A micrometer has a stated accuracy of ±1µm. Suppose we used this micrometer to measure the coating thickness on the stent. Now when you look at the data 6µm you know that based on the accuracy of the instrument alone that there is an uncertainty of ±1µm associated with every result of measurement. But this isn’t the whole story. You also know that measurement is a process involving many interacting elements. These include the: instrument, method of measurement, person, product, environment, calibration process. You know the instrument alone is contributing ±1µm so what do you think is being contributed by the others? You might wish to compile an uncertainty value for your own measurement processes by assigning a level of expected variation associated with each element. In doing so you will be constructing a crude version of what is known as an uncertainty budget. For a more ‘scientific one you will need to apply Type A and/or Type B evaluation as mentioned earlier.

    I’m going to shortcut this and tell you that a person using a micrometer is unlikely to get an uncertainty better than ±5µm. Wow! This means that when I look at the data 6µm that there is a level of uncertainty of ±5µm associated with them. In other words the recorded 6µm could be any value from 1µm to 11µm. Without changing the measurement process there is nothing you can do about it. But is this normal, common variation or uncertainty of measurement acceptable?

    An unwritten rule exists to help us answer this question. It is called the Test Uncertainty Ratio [TUR] and it is a follows: The ratio of product tolerance to measurement uncertainty should be at least 4:1.

    A product characteristic of 6mm±4µm requires a measurement process with a measurement uncertainty of no more that ±1µm. The micrometer described earlier is not fit for this purpose. While the micrometer has an accuracy of ±1µm the measurement process of which it is a part has an uncertainty of ±5µm.

    As always there is more to this than meets the eye but I hope I’ve stirred your curiosity in giving your data the NUSAP treatment. You don’t need all the statistics stuff to get a feel for the level of uncertainty, the spread, associated with your measurement processes. When you arrive at that figure apply the 4:1 TUR rule to determine if your measurement processes are really fit for purpose.

    Reference:
    Kimothi S.K. The uncertainty of measurements. American Society for Quality 2002.

    Written by in: Guest Posts |

    Powered by WordPress | Theme: Aeros 2.0 by TheBuckmaker.com