Efficient quality management of premix production

One or two concepts: 1. Quality: the degree to which a set of inherent characteristics meet the requirements. From this definition, we can see that the higher the degree of meeting the requirements, the better the quality; the lower the degree, the worse the quality. In addition, quality is not only for the product, but for the whole quality system and process, that is to say, product qualification does not represent good quality. At the same time, whether the quality system is sound or not and whether the production process is reasonable are all attributed to the quality problem. 2. Quality management: directs and controls the coordinated activities of the organization in terms of quality. (2) the three stages of the development of quality management: 1. Quality inspection stage (before 1940). At this stage, people's understanding of quality management is limited to product quality inspection. Equipped with certain inspection personnel, formulate the inspection system of the product, and inspect the product with the necessary inspection instruments and means, so it is also called "the quality management of the inspector". However, this kind of post-mortem management can not avoid the emergence of non-conforming products, and if there are quality problems, it may pass the buck. With the continuous expansion of the production scale, its defects become more and more prominent. 2. The statistical quality control stage (1940 ~ 1960) uses the principle of mathematical statistics to carry out quality control in the production process, which can prevent the production of a large number of nonconforming products. In the way, the responsible person is also transferred from full-time inspectors to professional quality control engineers and technicians. However, due to too much emphasis on mathematical statistics, employees feel esoteric, mistakenly thinking that quality control is an engineer's business and has nothing to do with themselves, thus limiting the further promotion of this method. 3. In the stage of total quality management (after 1960), total quality management is developed on the basis of statistical quality control. It attaches importance to human factors, emphasizes the participation of all members of the organization, and carries out quality management for all the work of the whole process. (3) the basic requirements of total quality management: "three integrity and one diversity" 1. The quality management of the whole organization means that all management levels of the organization should have clear content of quality management activities. The upper management focuses on quality decision-making; the middle management implements the quality decisions of the leadership and performs their respective quality functions; the lower management requires every employee to produce or work strictly according to standards and procedures. 2. Full participation should fully mobilize the enthusiasm and creativity of all personnel, constantly improve people's quality, everyone cares about quality, everyone does their job well, and all participate in quality management. Therefore, it is necessary to achieve the following points: l to do a good job in the quality education of all staff; l to clarify the responsibilities of various departments and various types of personnel; l to carry out various forms of quality management activities, such as QC group activities, etc. 3. The whole process should not only do a good job in the quality management of the production or operation process, but also the quality management of the design process and use process. It is necessary to manage all aspects of the whole process related to product quality to form a comprehensive quality system. To this end, there should be two ideas: 1 the idea of giving priority to prevention and continuous improvement; the idea of serving customers, users and the following process; 4. Various management methods Total quality Management emphasizes respecting objective facts and speaking with data as much as possible; emphasizing following the working procedure of PDCA cycle Emphasize the new achievements of extensive use of science and technology, such as mathematical statistics, network planning, value engineering (VE engineering), systems engineering, operational research and so on. PDCA cycle: P-Plan plan; D-Do do; C-Checking check; A-Again repeat. The establishment of quality policy and quality goal quality policy is "the general quality purpose and direction of the organization officially issued by the top management of the organization". The quality goal is "the goal pursued in terms of quality". 2. Carry out quality planning according to planning, determine the corresponding organizational structure, assign quality functions and resources, establish a quality management system, and compile necessary documents and procedures. 3. Carry out quality control to control the production and operation process according to the determined requirements and procedures to ensure that it meets the quality requirements. 4. Provide quality assurance for internal managers and external trust for customers and other interested parties to meet the quality requirements, so that they can rest assured about the organization's products, processes and systems. 5. If there is no continuous quality improvement in the quality improvement organization, it will "sail against the current or fall behind" and fail in the fierce market competition. Five quality control (1) raw material quality control 1, raw material procurement and in-plant quality assurance l formulate quality standards for raw material procurement. Evaluate the credibility, reliability, product quality and own quality control programs of existing and future raw material suppliers. L further confirm that the supplier understands and can meet the requirements of raw material specifications. L warn suppliers that procurement will be suspended if they default or fail to provide raw materials of satisfactory quality. L establish a list of permitted supplies. In order to obtain raw materials of stable quality, the products of the new feed raw material suppliers shall be inspected, and the stable supply shall be determined through actual inspection and reputation investigation, and included in the list of permitted supply units. 2. Acceptance of feed raw materials and storage of ① raw materials. Sampling and initial inspection of raw materials. The initial inspection items include: n label: whether the label on the bag of raw materials conforms to the goods and whether the date is reasonable. N color: the representative and consistent color of raw materials. N texture: the representative and consistent texture of raw materials. N odor: the representative smell of raw materials. N moisture: free flow and no agglomeration. N temperature: cool without feeling of heat. N mildew: no mildew, can be identified by the naked eye or by the smell of existence. N infection: no insects, rat droppings and bird droppings. N impurities: no dust, metal, stone, etc. The inspection methods are mainly through sensory inspection, including: n visual inspection: feed particle size, whether the processing is appropriate, whether foreign bodies are mixed, whether insect pests, mildew and so on. N sense of smell test: whether the feed is fermented and rotten, the protein is decomposed to produce the rotten smell of ammonia, the oil is rancidity, and the stench of coking produced by overheating can be detected. N taste test: put the feed in the mouth, you can judge whether mixed with sand and gravel, as well as the level of salt, moisture and so on. N auditory and tactile test: by holding the feed in your hand, you can roughly judge its moisture content. Put the grain or mixed feed into a jar and shake it. If the sound simply indicates that the moisture content is low, otherwise, the moisture content is high. On-site inspection: raw materials should be checked before and during unloading to find problems in a timely manner. L Analysis of raw material inspection results. Mainly for the following test methods: microscope examination: put the sample on a plate, disperse, and observe it with a microscope of 10 to 40 times, starting with large particles, then to the smaller ones, to observe the appearance, characteristics and physical properties of the feed. the observer took tweezers in his left hand and a steel needle in his right hand, and measured the hardness with it. Remember not to do any chemical treatment or simple treatment of different particle sizes with a sieve before microscopic examination. Chemical examination: mainly uses laboratory reagents and instruments for quantitative testing of samples. ② raw material warehouse l is properly ventilated to adjust temperature and humidity, and rational use of re-disinfection and anti-mildew agents. L reasonable palletizing. Cross-contamination of different varieties is strictly prohibited. Inspect and monitor the raw materials in stock regularly, and make a reasonable analysis of the results. Clean up regularly, make a good listing record, and record in detail the name of the raw material, the supply unit, the date of purchase, the quantity of the product and the current status of the raw material. The use of ③ raw materials generally follows the principle of first-in, first-out, high quality and excellent use. L special treatment for special circumstances. (2) production process quality control 1. Program control l ensures the accuracy of the weighing instrument. Carry out regular verification of weighing instruments, use them correctly and do a good job in daily maintenance. L ensure accurate addition and mixing time of raw materials. The mixing uniformity is expressed by the coefficient of variation CV. At present, Chinese feed standards require that the premix CV < 5% and the full price formula feed CV < 7%. The mixing time generally starts from 3min, and the mixing time is increased by even intervals (such as 2min). The mixing uniformity is tested to CV ≤ 10%, taking into account other influencing factors, such as shaft speed, material adhesion on the screw belt or pulp blade. It is clear that the longer the mixing time, the more uniform the mixing. Check whether the difference between the production ingredients and the actual production quantity is within the allowable range, and find out the reason. Recheck the quantity of materials and products, and check the weighing of ingredients. 2. Auxiliary materials l pick up materials: it is forbidden to use moldy raw materials. L feeding: prevent cross-contamination and mildew of raw materials. Crushing: use a suitable sieve and check the condition of the sieve. 3. add l to the small material to ensure the accuracy of the weighing instrument. Correct addition of raw materials. First add half of the carrier or diluent, then add trace components, and finally add the other half of the carrier or diluent. 4. Packaging l to check the sensory indexes such as color, smell and particle size of the finished product. L the quantity and variety of finished packaging products are consistent with the packaging and labels used. 5. The quality management of recycled materials follows the principles of close cost, similar nutritional composition and close color and particle size. 6. The sampling of finished products is generally taken according to the square root of the total number of pieces produced, or mixed every 4 tons produced. (3) quality management of finished products 1. Warehousing of finished products l reasonable palletizing. L spot check the quality of finished products at any time. The warehouse is properly ventilated and the temperature and humidity are measured regularly. 2. The finished product will be delivered accurately according to the customer's requirements. L prevent unqualified products from leaving the factory. (6) handling customer complaints: refers to the queries raised by customers on the quality indicators, use effects, use methods and various phenomena of the products in the process of using the products. (1) possible causes of customer complaints 1, customer complaints caused by product quality defects l due to design defects of the product itself. If the formula is unreasonable, the imbalance of various nutrients. L packaging design and manufacture is unreasonable, resulting in damage, insufficient weight, omission. Complaints caused by incomplete instructions that prevent users from using the product correctly. L the staff's dereliction of duty leads to customer complaints. L the unsatisfactory use effect of the product causes customer complaints. 2. A series of production problems caused by the customer's complaint about the misuse of the product. L because the user uses the product according to the method of use and does not pay attention to the change of technology. L toxic reactions caused by the superposition of drug use. 3, customer complaints caused by market orientation 4, customer complaints caused by non-feed reasons (2) basic principles for dealing with customer complaints 1, the principle of advantage of the enterprise. 2. Respond quickly to customer complaints. 3. Take an understanding and tolerant attitude towards complaints. 4. the principle of maintaining corporate image and distinguishing between customer ignorance and deliberate fraud. (3) procedures for handling customer complaints. 1. Deal with them quickly without delay. 2. Listen carefully and find out the source. 3. Investigate carefully and find out the reason in order to improve. 4. Make a clear distinction of responsibility and help to get rid of difficulties actively and quickly. (4) skills for handling customer complaints. 1. Let customers spit it out without intensifying their complaints. 2. Extra care should be taken against vexatious or deliberate fraud of customers. 3. Even if the customer is wrong, he should be given the opportunity to step down. 4, can not easily bear the quality problem, adopt a good way of claim. (5) issues that should be paid attention to in dealing with customer complaints: 1. To obtain the cooperation of users in an impartial manner. 2. Find out how serious each problem is. How long does it last? What's the scope? Is it getting better or worse? What stage are you at? 3. Find out what the problem is. 4. don't just sit and talk with the factory director in the office, go to the scene and ask the front-line staff about the situation. Be sure to ask the customer if there are any other questions. 5. The issues that can be decided on the spot are decided immediately. 6. the issues to be further studied should clearly determine the steps and time with the customer, and communicate with the customer in a timely manner, and be concerned about whether the customer's problems have improved. 7. Every measure and explanation needs to be recognized and trusted by customers. If you give compensation or compensation to customers, it is best to give enterprise feed products to customers-the production process is very important! Good information, thank you, landlord!