Failure Mode and Effect Analysis (FMEA) for confectionery manufacturing in developing countries: Turkish delight production as a case study

Özilgen, Sibel

doi:10.1590/s0101-20612012005000083

Cited by 24 publications

(19 citation statements)

References 18 publications

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“…Quick observations and actions to eliminate the cause of detected nonconformities during food preparation, as well as the adoption of preventive and corrective measures, are essential to ensure hygienic-sanitary conditions because any failure during any of the stages of preparation may jeopardize and harm the food that is being prepared (BADARÓ; AZEREDO; ALMEIDA, 2007;OZILGEN, 2012).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of hygienic-sanitary conditions of hospital nutrition and dietary services from the perspectives of internal and external auditors

et al. 2013

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Section: Resultsmentioning

confidence: 99%

Evaluation of hygienic-sanitary conditions of hospital nutrition and dietary services from the perspectives of internal and external auditors

et al. 2013

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“…Special clothing, hats and gloves were not effectively used on the process lines (especially in confectionary B). We chose sampling points in our study according to observations and information in the literature (Batu & Kırmacı, 2006;_ Ipek & Zorba, 2007;G€ ok & Batu, 2008;€ Ozilgen, 2012). Batu & Kırmacı (2006) reported that the main problem points for lokum production lines were raw materials, cooking method, personnel, plant hygiene, packaging and storage.…”

Section: Discussionmentioning

confidence: 99%

Effects of process stages on Turkish delight/lokum microbiological quality

İpek

Zorba

2014

Int J of Food Sci Tech

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Summary The sources of microbiological contamination at the lokum production lines of two local confectionaries were determined. Surface samples from the production lines were evaluated by standard and ATP bioluminescence methods. Microbial loads of raw materials were also determined. The trays and cutting knives were found to be the primary contamination sources, and personnel hands were found to be the secondary contamination sources, while all of them were found to be the secondary sources when the standard swab method was applied. Raw materials were not sources of contamination, because of their microbiological loads and the following high‐temperature cooking stages. The microbial loads of lokum also were not high, due to product contents and the processes applied to lokum. There is a need for further studies related to the effects of process steps on the physical and the chemical quality of lokum. Training for workers in food safety at the confectionaries is also needed.

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“…The remedial actions can be developed through the factor analysis [4]. Practicing the logical mechanism of managing the risk has lowered the value of RPN below 100 which is the limit of acceptance [5]. Improvement as a continuous progress through the measures on operation procedure standardization, inspection throughout the process are established through FMEA [6].…”

Section: Literature Reviewmentioning

confidence: 99%

A Research on Failure Mode and Effect Inquiry on Tea Leaves Processing - Leaf Shredder Machine

2019

IJITEE

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India is a large exporter of tea leaves and has industries involving in Tea Leaves processing. There are generally three stages in the processing of tea leaves and many machines are involved that cater to various process to convert the raw tea leaves to usable products. In the first stage there is a machine titled Leaf Shredder that is critical in the process as the entire process is a product based and a breakdown of this machine in particular affects the entire process from that point. This study focuses on the failure modes of the Leaf Shredder machine and its effect. The Total Quality Management (TQM) tool - Failure Mode and Effect Analysis (FMEA) is used in this study. The critical functional components of the Leaf Shredder are five in number. Through the study, data has been collected and the Risk Priority Number has been calculated. Based on the Risk Priority Number value it is seen that the Cutting Knife, Main Shaft and the Bearing are the components that are having a tendency to fail. The Reason of failure was analyzed. From the analysis it is seen that the main cause of failure is due to improper maintenance of the components and unbalancing of the cutting knife weight. A well thought of plan of action to maintain the Tea Leaf Shredder will bring down the failure rate and improve the reliability of the product layout

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Failure Mode and Effect Analysis (FMEA) for confectionery manufacturing in developing countries: Turkish delight production as a case study

Cited by 24 publications

References 18 publications

Evaluation of hygienic-sanitary conditions of hospital nutrition and dietary services from the perspectives of internal and external auditors

Evaluation of hygienic-sanitary conditions of hospital nutrition and dietary services from the perspectives of internal and external auditors

Effects of process stages on Turkish delight/lokum microbiological quality

A Research on Failure Mode and Effect Inquiry on Tea Leaves Processing - Leaf Shredder Machine

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