Abstract
This study attempts to apply Failure Mode Effects and Criticality Analysis (FMECA) to improve the safety of a production system, specifically the production process of an oil company. Since food processing is a worldwide issue and self-management of a food company is more important than relying on government regulations, therefore this study focused on that matter. The initial step of this study is to identify and analyze the criticality of the potential failure modes of the production process. Furthermore, take corrective action to minimize the probability of repeating the same failure mode, followed by a re-analysis of its criticality. The results of corrective actions were compared with those before improvement conditions by testing the significance of the difference using two sample t-test. The final measured result is the Criticality Priority Number (CPN), which refers to the severity category of the failure mode and the probability of occurrence of the same failure mode. The recommended actions proposed by the FMECA significantly reduce the CPN compared with the value before improvement, with increases of 38.46% for the palm olein case study.
Highlights
Food processing is a very important worldwide issue
Food safety encompasses a whole series of processes and activities both within and outside the food processing plant that will ensure that the food is free of potential chemical, physical, and biological hazards
(2) Take corrective actions to minimize the probability of repeating the same failure mode and to re-analyze its criticality
Summary
Food processing is a very important worldwide issue. Food quality is frequently associated with food safety. Food safety encompasses a whole series of processes and activities both within and outside the food processing plant that will ensure that the food is free of potential chemical, physical, and biological hazards. Quality within a food processing plant may be related to the notion of quality control. In this regard, quality control has many objectives within a food processing plant, mainly to maintain the nutritional value of the processed product, to protect customers from the dangers of contaminated food and associated food borne diseases, and to ensure that all food laws and regulations are met
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