1.
State what is meant by a process control chart. [1]
JD SCIENCE
Collecting and interpreting food production data
Answer all questions. Show working. Answers are in a separate file on the Worksheets page — do not look at them until you have finished.
2.
State what is meant by mass balance. [1]
3.
State what is meant by a specification limit. [1]
4.
State what is meant by trend analysis. [1]
5.
State what is meant by a laboratory COA. [1]
6.
State what is meant by sampling for QC. [1]
7.
State what is meant by uncertainty of a weight. [1]
8.
State what is meant by pack-weight law (idea). [1]
9.
State what is meant by a dashboard KPI. [1]
10.
State what is meant by data integrity in food labs. [1]
11.
Pat is asked about a process control chart in a Pearson Food Sciences paper.
(a) Describe a process control chart. [2]
(b) Explain why a process control chart is important in this topic. [3]
12.
Pat is asked about mass balance in a Pearson Food Sciences paper.
(a) Describe mass balance. [2]
(b) Explain why mass balance is important in this topic. [3]
13.
Pat is asked about a specification limit in a Pearson Food Sciences paper.
(a) Describe a specification limit. [2]
(b) Explain why a specification limit is important in this topic. [3]
14.
Pat is asked about trend analysis in a Pearson Food Sciences paper.
(a) Describe trend analysis. [2]
(b) Explain why trend analysis is important in this topic. [3]
15.
Pat is asked about a laboratory COA in a Pearson Food Sciences paper.
(a) Describe a laboratory COA. [2]
(b) Explain why a laboratory COA is important in this topic. [3]
16.
Pat is asked about sampling for QC in a Pearson Food Sciences paper.
(a) Describe sampling for QC. [2]
(b) Explain why sampling for QC is important in this topic. [3]
17.
In 100 kg, out 92 kg product and 5 kg waste. Unaccounted? [3]
18.
Mean pack weight 502 g, target 500 g. Difference? [3]
19.
20 packs: 2 below the minimum. Percentage? [3]
20.
Downtime 40 min in an 8-hour shift. Percentage downtime? [3]
21.
Micro fail 1 in 50 lots. Percentage? [3]
22.
Yield target 96%. Actual 24.0 kg from 25.0 kg. Met? [3]
23.
Pat carries out a T-Level occupational task on food production data. This is a typical Pearson required-practical style question.
(a) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
24.
Pat carries out writing or following an SOP for food production data. This is a typical Pearson required-practical style question.
(a) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
25.
Pat carries out a COSHH / risk-assessment review for food production data. This is a typical Pearson required-practical style question.
(a) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
26.
Pat carries out data review in a LIMS or quality log for food production data. This is a typical Pearson required-practical style question.
(a) Identify the independent variable and the dependent variable. [2]
(b) State one control variable and explain why it must be controlled. [2]
(c) Suggest one improvement or source of error and how it affects the result. [2]
27.
Compare a process control chart with trend analysis. [4]
28.
Compare mass balance with a laboratory COA. [4]
29.
Compare a specification limit with sampling for QC. [4]
30.
Compare trend analysis with uncertainty of a weight. [4]
31.
Apply your knowledge of uncertainty of a weight to this situation: average of repeats [3]
32.
Apply your knowledge of pack-weight law (idea) to this situation: e-mark [3]