STUDY REGARDING THE APPLICATION OF THE FMEA (FAILURE MODES AND EFFECTS ANALYSIS) METHOD TO IMPROVE FOOD SAFETY IN FOOD SERVICES

The aim of this study was the application of the latest FMEA (Failure Modes and Effects Analysis) method to improve food safety (for soup production) in food services. One of the major changes with the new FMEA method is that the Risk Priority Number (RPW) has been replaced by the Action Priority (AP) process. The working methodology consisted in the collection and processing of information based on practical experience provided by food industry and food services specialists, as well as those from the literature related to similar studies. Among the steps and activities required to apply the FMEA method is distinguished, as specificity, the calculation of AP depending on the severity (S) of consequences of manifestation of nonconformities to the consumer, on the probability of occurrence (O) of a potential hazard for food safety and on the probability of its detection (D). The AP was determined for each category of identified potential hazards (physical, chemical and biological) for all ingredients and for all stages of the technological flow. Through AP, a quantitative assessment can be made of the potential food safety problems in a system, and respectively a prioritization of implementation of preventive, corrective actions and the improve of prevention or detection controls. Based on AP. the identified potential nonconformities can be classified now in the Low priority category even if the old considered RPN value is higher than 100 (125, for the row material storage, at the level of physical hazards). On the other howl at values lower than 100 of the RPN, the AP can be in the Medium priority category (96, for preparation of ingredients, at the level of chemical hazards), the value of S being the decisive element for classification of potential hazards and nonconformities.