Environment Man Method

not stored at proper cause

expired shelf life
temperature

cause cause left out of storage

too long

cause cause Cause

Effect:
Failure mode: INGREDIENTS NOT FRESH / SPOILED Health Code Violation / Customer
becomes ill

Cause cause Cause

Cause Cause Cause

Cause Cause Cause

Measurement Machine Material

B

Environment Man Method

Temperature of Employee did not

food preparation area
prep area wash hands after
not disinfected properly
using bathroom

rodents employee not using employee did not wash

protective gear (hairnet, face hands prior to entering
mask) work area

cause employee Cause

came to work
sick

Effect:
Failure mode: INGREDIENTS CONTAMINATED DURING PREPARATION Health Code Violation / Customer
becomes ill

Cause utensiles (knives) Cause

not disinfected

Cause washing machine has no Cause

detergent or disinfectant

Cause Washing machine not at Cause

high enough temperature

Measurement Machine Material

 Environment Man Method

cause pizza not left in oven

cause
long enough

cause cause Cause

cause cause Cause

Effect:
Failure mode: PIZZA UNDERCOOKED Health Code Violation / Customer
becomes ill

Cause oven temperature Cause

too low

Cause Cause Cause

Cause Cause Cause

Measurement Machine Material

 POTENTIAL FAILURE MODES AND EFFECTS WORKSHEET
FMEA Type Level of Detail

Design FMEA ● Process FMEA System Process Process Step Component / Part
FMEA Number ---> Pizza FMEA-03
Telephone #: Email address:
Product / Service Design or Process Responsibility
Identifier ---> All Pizzas -------------> Eric Cartman Prepared by ---> Eric Cartman 585-555-1212 test@info.com

Process being analyzed FMEA Revision Date

---> Pizza Creation Other relevant information ---> None Original Date ---> May 29, 2007 ------> June 30, 2008

Eric Cartman (Operations Manager), Kenny (South Park Store Manager), Marge Simpson (Springfield Store Manager), Stan Marsh (pizza creation associate), Kyle Brovlowski (BPI associate), Mr. Garrison (purchasing and inventory
Core Team --->
manager), Mr. Hand (pizza creation associate), Chef (BPI Manager)

T
S Potential Cause(s) / Fishbone O Current Process D R Responsibility & S O D R
Potential Failure Potential Effect(s) of y Current Process Recommended
Process activity e Mechanism(s) of Cause c Controls - e P Target Actions Taken e c e P
Mode Failure p Controls - Detection Actions
v Failure Category c Prevention t N Completion Date v c t N
e
Preparation of wrong ingredients customer ingredients not clearly method OJT monthly inventory
pizza dissatisfaction 7 identified 2 audits 7 98

error by pizza man OJT none

7 creation associate 5 10 350

ingredients not material weekly ordering of monthly inventory

7 available 2 ingredients and audits 7 98
FIFO system
not enough of any man weekly ordering of monthly inventory
7 ingredient 2 ingredients and audits 7 98
FIFO system
ingredients not health code Iexpired shelf life method weekly ordering of monthly inventory
fresh / spoiled violation / customer ingredients and audits
becomes ill 9 3 FIFO system 7 189

9 I not stored at proper environm cooler set at 34F by monthly inventory

5 store manager 9 405
temperature ent audits
I left out of storage too method end of shift checklist store manager
long requires all food to monitors procedural
be put back in cooler adherence of
9 5 employees 12-8pm 5 225

ingredients health code I food preparation area method outsourced cleaning random internal
contaminated violation / customer not disinfected service required to audits of cleaning
during preparation becomes ill properly disinfect preparation service
9 3 areas each night 8 216

I employee not using man OJT store manager

protective gear monitors procedural
(hairnet, face mask) adherence of
9 5 employees 12-8pm 5 225

I employee did not man OJT / sign on wall none Install a sink at Homer Simpson sink installed 7/08
9 wash hands after 7 10 630 kitchen entarnce 9/08 9 5 5 225
using bathroom

I utensiles (knives, machine knives washed after shift start checklist

etc.) not washed / each shift in requires all utensiles
disinfected automated machine to washed
9 3 with disinfectant at 5 135
170F

washing machine has machine low detergent and shift start checklist
no detergent or disinfectant indicator requires verification
disinfectant machine has of detergent and
9 3 enough capacity for disinfectant 5 135
2 shifts of detergent

Page 1 of 5
Printed: 04/26/2011 FMEA Template Revision: 29-May-07
 POTENTIAL FAILURE MODES AND EFFECTS WORKSHEET
FMEA Type Level of Detail

Design FMEA Process FMEA System Process Process Step Component / Part
FMEA Number ---> Pizza FMEA-03
Telephone #: Email address:
Product / Service Design or Process Responsibility
Identifier ---> All Pizzas -------------> Eric Cartman Prepared by ---> Eric Cartman 585-555-1212 test@info.com

Process being analyzed FMEA Revision Date

---> Pizza Creation Other relevant information ---> None Original Date ---> May 29, 2007 ------> June 30, 2008

Eric Cartman (Operations Manager), Kenny (South Park Store Manager), Marge Simpson (Springfield Store Manager), Stan Marsh (pizza creation associate), Kyle Brovlowski (BPI associate), Mr. Garrison (purchasing and inventory
Core Team --->
manager), Mr. Hand (pizza creation associate), Chef (BPI Manager)

T
S Potential Cause(s) / Fishbone O Current Process D R Responsibility & S O D R
Potential Failure Potential Effect(s) of y Current Process Recommended
Process activity e Mechanism(s) of Cause c Controls - e P Target Actions Taken e c e P
Mode Failure p Controls - Detection Actions
v Failure Category c Prevention t N Completion Date v c t N
e
Washing machine not machine outsourced none
at high enough maintenance checks
temperature machine
9 6 10 540
temperature each
month

Baking of pizza pizza overcooked customer oven temperature too machine oven set at constant shift start checklist
dissatisfaction high temperature of 525F requires verification
7 3 of oven temperature 5 105

pizza left in oven too man OJT none

7 long 5 10 350

Page 2 of 5
Printed: 04/26/2011 FMEA Template Revision: 29-May-07