Implementing Risk Analysis in Food Industry through Modal Analysis of Effects and Failures (MAEF): Practical and Conceptual Approach

Abstract

Risk Analysis through the Modal Analysis of Effects and Failures (MAEF) was applied and incorporated together with the Hazard and Critical Control Points Analysis (HCCPA) in order to establish the assessment of risk in a maquiladora of boneless turkey. Through risk significance, the importance of establishing preventive measures during the most vulnerable stages of the process was calculated and predicted in this paper. Significance was calculated by obtaining the Criticality Index (CI). The critical control points were established using the decision tree methodology, which was focused on those stages showing the highest values related to the CI. The main possible causes that generate a deviation from the critical control points were listed and analyzed through a root-cause analysis, using Ishikawa’s diagram. The integration of risk analysis in a HCCPA plan proved to offer advantages that facilitate the control of manufacturing processes and the assurance of public health to final consumers, by generating innocuous and high quality food products and at the same time improving the operational performance of the productive cycle. The storing and thawing stages were identified as the main segments tending to show high CI values. The suggested corrective actions significantly lowered the CI values below the acceptable limit. The results of this study clearly show the importance of incorporating a good system of systematic control for risk management in the poultry industry.