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An Analysis for Providing Safety through FMECA Approach
Application in the Cooking Oil Production Process
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Food processing is a very important worldwide issue. Processing may have either beneficial or detrimental effects on these different properties of food. Food safety itself encompasses a whole series of processes and activities both within and outside the food processing plant that will ensure the food is free of potential chemical, physical, and biological hazards. In contrast, there are many cases deal with violation objectives of quality control, especially in the case of protecting customers from the dangers of contaminated food. This book attempts to apply Failure Mode Effects and Criticality Analysis (FMECA) methodology in an oil company. The FMECA method is applied to improve the safety of a production system, specifically the production process in the Indonesian oil company. 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 48.33% and 38.46%, for the coconut oil and palm oil case studies, respectively.
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