References
- Coskun, A., Oosterhuis, W., Serteser, M. & Unsal, I. (2016). Sigma metric or defects per million opportunities (DPMO): the performance of clinical laboratories should be evaluated by the Sigma metrics at decimal level with DPMOs. Clinical Chemistry and Laboratory Medicine (CCLM), 54(8), e217-e219.
- Escobar, C. & Morales-Menendez, R. (2018). Process-Monitoring-for-Quality, A Model Selection Criterion. Manufacturing Letters, 15, 55-58.
- Ismil, J., Saleh, M. & Rahim, G. (2018). Construction of New Standardized Attriute Control Chart based on defects per million opportunities. Qalaai Zanist Scientific Journal, 3(3), 734-745.
- Kamal, E. & Parameaswari, P.J. (2021). Testing of Defects per Million Mediction Orders as a SMART Indicator for Monitoring Medication Safety in Admission and Discharge Orders. Global Journal on Quality and Safety in Healthcare, 4, 11-17.
- Kielesińska, A. (2018). Food Quality And Safety In The Brewing Industry, Production Engineering Archives, 20, 16-19.
- Mondal, S.K., Yin, X., Muppala, J.K., Alonso Lopez, A. & Trivedi K.S. (2015). Defects per Million Computation in Service-Oriented Environments. IEEE Transactions on Services Computing, 8(1), 32-46.
- Mustaniroh, S., Widyanantyas, B. & Kamal, M. (2021). Quality control analysis for minimize of defect in potato chips production using six sigma DMAIC. IOP Conference Series: Earth and Environmental Science, 733, 1-10.
- Pal, M., Aregawi, W.G. & Singh, R.K. (2016). The role of Hazard Analysis Critical Control Point in food safety. Beverage & Food World, 43(4), 33-35.
- Ravichandran, J. (2016). Estimation of DPMO and EGPMO for higher the bter and lower the better quality characteristics for quality evaluation. Total Quality Management & Business Excellence, 27(9-10), 1112-1120.
- Rosak-Szyrocka, J. & Abbase, A. (2020). Quality management and safety of food in HACCP system aspect. Production Engineering Archives, 26(2), 50-53.
- Rosak-Szyrocka, J. & Blažević, L.B. (2019). Food safety in quality mark aspect. System Safety: Human-Technical Facility-Environment, 1(1), 558-565.
- Setijono, D. (2009). The application of modified ‘Defect Per Million Opportunities’ (DPMO) and sigma level to measure service effectiveness. International Journal of Six Sigma and Competitive Advantage, 5, 173-186.
- Sharma, A., Motta, V. & Martinez, L. (2019). Effectiveness of short videos to enhance HACCP information for consumers. Journal of Food service Business Research, 22(6), 549-562.
- Wahyuni, H., Vanany, I., & Ciptomulyono, U. (2019). Food safety and halal food in the supply chain: Review and bibliometric analysis. Journal of Industrial Engineering and Management (JIEM), 12(2), 373-391.
- Wallace, C.A. (2014). Food Safety Assurance Systems: Hazard Analysis and Critical Control Point System (HACCP): Principles and Practice. Encyclopedia of Food Safety, 4, 226-239.
- Wrońska, M., Piepiórka-Stepuk, J., & Mierzejewska, S. (2017). Ocena bezpieczeństwa żywności i funkcjonowania systemu HACCP w zakładzie przetwórstwa rybnego. Inżynieria Przetwórstwa Spożywczego, 2, 28-34.
- Zhang, X., He, Z., & Shi, L. (2011). Process Quality Metrics for Mechanical and Electrical Production Lin. Procedia Engineering, 24, 6-11.