Tools Used in Root Cause Analysis: Failure Mode and Effect Analysis In our previous article leading to this, we discussed using the Fishbone Diagram in root cause analysis and we stated that a fishbone diagram, also known as an Ishikawa…
Imagine you run a bakery, and one day a customer reports getting sick after eating your pastries. Concerned, you conduct a thorough investigation to determine the root cause. However, as you took a deeper look into the process, you realized…
In statistics, especially in data analysis, when you’re working with charting tools to visualize concepts and results, you significantly enhance the communication of your findings. By transforming raw data into visually digestible representations, charts become powerful mediums for elucidating complex…
When a food quality or food safety issue occurs in your food business operation, the first go-to tool used in analyzing the situation is usually the 5 Whys. The 5 Whys is a classic and straightforward RCA technique that uses…
In the first part of our article on effectively addressing the core of an issue with root cause analysis, we explored the concept of root cause analysis and introduced two powerful tools: the Pareto Chart and the 5 Whys technique.…
Effectively Addressing the Core of an Issue with the Root Cause Analysis How do you feel when you just addressed a food safety or food quality issue, only for it to resurface within a short period? It raises questions about…
Your food facility provides both shelter and food to pests even though their presence is unwelcome because they render your food facility’s environment unhygienic and increase the risk of your food being contaminated. Pest control and pest management are terms…
Ensuring the quality and safety of water in food preparation and processing is essential for your food business. Water is a crucial ingredient in food production, and any contamination can introduce harmful pathogens or chemicals into the food chain, putting…
Sourcing, which refers to procuring raw materials and components from suppliers, is an aspect of a food business that is important to its operation. As a food business operator, you don’t produce the ingredients that are put together to manufacture…
In a food facility, one of the points of concern is waste management; apart from the environmental sustainability aspect of managing your waste, improper waste handling and disposal can significantly affect your food facility’s hygiene and the safety of the…