Risk Assessment of the Critical Production Process Using a New FMECA Approach: an Application in a Cooking Oil Production Company

摘要

This study attempted to apply the Failure Mode Effects and Criticality Analysis (FMECA) to improve the quality of a production system, especially on the production process of a cooking oil company. Since food processing safety is a worldwide issue, and the self-management of a food company is more important than relying on government regulations, so the purpose of this study was to identify and to analyze the criticality of potential failure mode on the production process, then take corrective actions to minimize the probability of making the same failure mode and re-analyze 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. A final result that had been measured was the Criticality Priority Number (CPN), which represented to the severity category and the probability of making the same failure mode. The recommended actions that proposed on the part of FMECA gave less CPN significantly as compared to that before improvement, with 38.46% for the palm cooking oil case.