Statistical Process Control
Our SPC course breaks down the process into its basic components in simple, easy to understand modules. We offer support to students via email to ensure you pass.
Learn Statistical Process Control
International food standards expect in-control processes for food businesses to understand and apply tools such as Statistical Process Control.
This course helps you understand the features of data that can be gathered in your business to drive process control and reduce waste and downtime. The course also addresses designing and interpreting of Control Charts, Process Capability assessments and Implementation of your Statistical Process Control system.
Industry best practice
There are no prerequisites.
$ 360.00
14 lessons
2 hours of video content
Course Curriculum
$ 360.00
14 lessons
2 hours of video content
Welcome & Live Session
- Welcome to the QATraining Statistical Process Control course!
- Statistical Process Control Exercise Download
Statistical Process Control Modules
- Statistical Process Control Introduction
- Statistical Process Control Definition
- Data Collection and Variation
- Data Distribution
- Control Charting
- Interpreting Control Charts
- Process Capability
- Implementing Statistical Process Control
Assessment
- Statistical Process Control Exercise Answers
- Course Assessment
- Download Your Certificate!
- Self-paced vs In-house
Self-paced Training
Perfect for individuals or pairs who need flexibility. Start instantly, progress in your own time and revisit the content whenever you need. This option works well for new starters, refreshers or anyone who prefers learning independently.
In-house Training
Ideal for teams of three or more. Our trainer delivers the session privately, either online or on-site, and tailors the content to your products, processes and part of the food industry. This format builds consistency across your team and allows for focused discussion on your real scenarios.
This is for you if...
- You monitor or analyse process performance and variability
- You work in QA, Technical, Production, or Operations roles
- You work in QA, Technical, Production, or Operations roles
- You want to use data to improve process control and consistency
- You support, quality, efficiency, or continuous improvement programs
- You want confidence applying SPC tools in real-world operations
Course Review
Emily Sidanta
In-House Group Training
In-House Group Training
In-house training is the most effective way to build capability across your team, especially when three or more people need the same course. We deliver the session privately for your business, either online or on-site, and tailor the content to your products, processes and part of the food industry. This gives your team the chance to ask focused questions and work through real examples that matter to your operations.
We can train groups of up to 20 people however slightly smaller is ideal for discussion, engagement and hands-on learning.
- Submit the form below
Tell us about your business, the course you are interested in and the number of people you would like trained. - We review your needs
Our team looks at your products, workflows and any specific challenges you want covered. This helps us tailor the session, so it is practical and relevant. - Receive a tailored quote
Once we understand your requirements, we send you a clear quote outlining the delivery options, timing and any customisation you may want. - Training delivered your way
Your session is delivered by an experienced Quality Associates trainer who understands your section of the industry and brings real-world examples to the room. - Ongoing support
After the training, we are available to clarify any questions or next steps, so your team can apply the learning with confidence.
Why choose in-house training?
- Tailored to your products and processes
- Consistent understanding across your entire team
- Focused discussion on your real scenarios
- Efficient and cost-effective for groups of three or more
- Engaging delivery that builds capability quickly
Once you complete the form below, we will come back to you with a tailored quote and recommended approach for your team.
For All Training Enquiries
- ABN: 43 686 877 167
- Training ABN: 43 606 932 165
- RTO Number 41341
FAQs about the course
What is Statistical Process Control (SPC) in food safety?
SPC is a data-driven method used to monitor and control food-processing operations to ensure products stay within safe and consistent limits. It uses statistical tools, mainly control charts and to track variation in key parameters like temperature, pH, weight, or microbial counts. By visualizing how the process behaves over time, SPC helps teams spot early warning signs that something is drifting out of safe or compliant limits. In food safety, this means you’re not just reacting to problems and you’re preventing them before they impact product quality or consumer safety.
Why is SPC important in food manufacturing?
SPC is essential because food processes naturally vary, and even small shifts can lead to big safety or quality issues. With SPC, manufacturers can quickly detect abnormal variation that might indicate equipment failure, contamination risks, or recipe inconsistencies. This makes the process more predictable, reduces waste, supports regulatory compliance, and lowers the risk of recalls.
What types of control charts are most common in food safety?
The most used charts are X-bar & R charts, p-charts, and c-charts, depending on whether you’re tracking variable or attribute data.
How do control limits differ from specification limits?
Control limits are calculated statistically from your actual process data. They show what your process is currently capable of and help identify unusual behaviour or “out-of-control” conditions. Specification limits, on the other hand, come from customers, regulations, or product standards where these define what the product must meet to be acceptable.
What is considered “normal variation” in SPC?
Normal variation, also called common-cause variation is the predictable fluctuation that naturally occurs in a stable process.
How does SPC help prevent food safety hazards?
By identifying unusual trends or out-of-control points early, SPC allows corrective action before food safety hazards develop. SPC acts like an early-warning system, giving you time to correct the process before hazards reach consumers.
What data should be collected for SPC in a food plant?
Data tied to critical control points such as temperature, pH, fill weight, or metal detection performance and is typically the most valuable.
How often should control charts be reviewed?
Charts should be reviewed in real time or at least during each production shift to catch issues before they escalate.
Who should be trained to use SPC in food manufacturing?
Operators, quality teams, and supervisors should all have basic SPC literacy so they can interpret charts and react correctly.
What’s the first step to implementing SPC in a food facility?
The first step is to identify the process parameters that most affect food safety and product quality. Then collect baseline data to understand how the process behaves and whether it’s stable. This foundation allows you to set control limits and choose the right control charts before full SPC rollout.