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

作者：Ozilgen Sibel^*

来源：Journal of Consumer Protection and Food Safety, 2010, 5(3-4): 333-343.

DOI：10.1007/s00003-010-0626-7

• FMEA
• Foodservice systems
• Culinary education
• Food safety

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.

• 出版日期2010-9