Application of failure mode and effect analysis model to foodservice systems operated by chefs in practice and by chefs from a culinary school in Turkey

Abstract

Failure mode and effect analysis (FMEA) methodology has been applied for the risk assessment of basic foodservice systems operated by the ''chefs in practice'' and by the ''chefs from a culinary school'' in Turkey. Firstly, the preliminary hazard analysis was done to predict the potential failure modes in the food flow of basic foodservice systems. Each step in the process, from receiving of raw ingredient to table, was analyzed. The risk priority numbers (RPN) were calculated for each failure mode. The corrective actions were suggested to lower the RPN values below the acceptable limit of 120. The data collected in this study compared to the data from a study carried out with ''chefs in practice'' about basic food safety issues. The significant difference was observed between ''the chefs in practice'' and ''the chefs with formal culinary education''. Majority of chefs from a culinary school have scored better in many food safety issues, so thus the corrective actions in the FMEA table. The results clearly point out the urgent need for FMEA integration and for food handler education in current foodservice establishments in Turkey.

Improvement of the safety of the red pepper spice with FMEA and post processing EWMA quality control charts

“…Values of three variables are multiplied (OxSxD) to calculate the Risk Priority Number (RPN) for each failure. Corrective actions are suggested based on the results of risk assessment to reduce and eliminate the potential failures from the system (Scipioni et al 2002;Arvanitoyannis and Varzakas 2007a;Arvanitoyannis and Varzakas 2007b;Arvanitoyannis and Varzakas 2008;Ozilgen 2010). In the present study FMEA analysis of the red pepper spice processing and storage is performed.…”