FMEA methodology design, implementation and integration with HACCP system in a food company

被引：69

作者：

Scipioni, A ^{[1
]}

Saccarola, G ^{[1
]}

Centazzo, A ^{[1
]}

Arena, F ^{[1
]}

机构：

[1] Univ Padua, Dipartimento Proc Chim Ingn, Ctr Qualita Ambiente, I-35131 Padua, Italy

来源：

FOOD CONTROL | 2002年 / 13卷 / 08期

关键词：

HACCP; FMEA; food quality; critical control points;

D O I：

10.1016/S0956-7135(02)00029-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper reports the description of FMEA methodology design and implementation in a food company, where, integrated with HACCP system, it is used as a tool to assure products quality, and as a mean to improve operational performance of the production cycle. The work was developed in an Italian confectionery industry, Elledi SpA, in co-operation with part of the internal staff, chosen as FMEA team members, and was focused on the study of wafer biscuit production lines. All the work done permits to increase company knowledge and control capacity on processes and products. The generated data can be used as a useful technical database for future update of FMEA in Elledi and as a model of FMEA design for similar company. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：495 / 501

页数：7