When we use the term “process control” in food manufacturing, we evoke the idea of sophisticated manufacturing control systems and elaborate statistical graphs of microbiological or other analytical data. This is certainly the mainstream method of operations when detail is critical to the food-safety systems, such as temperature or pH control.
The term “process control” has a lot of different meanings depending on an individual’s background and experience. The definition from Wikipedia, for example, is “a statistics and engineering discipline that
