Description of Process

The restaurant provides dine in meals in for lunch and dinner on a daily basis (including
weekend) and provide a take away facility.
Rating Scales
Severity rating scales
Rate
1
2
3
4

Description
Minor
Marginal
Critical
Catastrophic

Criteria
Customer is taken care off
Slight Dissatisfaction where customer is taken care off
Dissatisfaction of customer
Customer becomes irritated

Occurrence rating scale

Rate
1
3
5

Description
Extremely unlikely
Occasional
Frequent

Criteria
1 in 50 times
1 in 10 times
1 in 5 times

Detection rating scale

Rate
1
2
3
4

Description
Almost certain
High
Medium
Almost Impossible

Criteria
Current control almost always detect the failure
Good likelihood current controls will detect the failure
Medium likelihood controls will detect the failure
No known control available to detect the failure

Failure Mode and Effect Analysis Table

Function

Failure
Mode
Dine In/Seating
Badly
accommodation set
Tables
Service-Ordering Impolite
waiter
Meal Delivery
Cold
Meal
Delivery
Delay in
serving
Hygiene

No food
hygiene

Causes
Lack of Staff,
Inadequate training
Frustrated
employees
Inadequate cooking
procedures
Lack of
staff/inadequate
training
Unexpected
ingredients in the
meal

Risk Priority
Number
O
S D
3
2 1

Detection
Method
Visual
Inspection

Feedback

Feedback

Observation

Feedback

Corrective Action
Establish a set of standard
arrangement and train workers to do
that
Develop a reward program for best
employee
Develop a new cooking
procedures/monitor temp
Train staff

Implement practices as provided by

the food and hygiene regulation

RPN
Value
6

18
15
27

16