A Model for Food Safety and Lean Practices
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Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This research introduces the application of industrial hygiene (IH) aspects in food safety system and Lean Six Sigma tools in frozen salmon processing. The utilization of Failure Mode Effect Analysis (FMEA) process and the implementation of a Hazard Analysis Critical Control Point (HACCP) plan led to the minimization of physical, chemical and biological hazard contamination probability. Process cycle efficiency (PCE) was improved from 5.02% to 17.46% due to the implementation of Lean practices. The data demonstrates that Lean Six Sigma tools will contribute to the implementation of the food safety system to minimize risk, improve productivity and quality of products, and reduce unnecessary waste and time.