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Potential Failure Mode And FMEA Number: pFMEA_Cake Rev 1

Effects Analysis (Process FMEA) Page 1 of 1
Item Cake Process Responsibility Manager Prepared By McGarrity, Tim
Model Year(s)/Vehicles(s) 2010 Key Date dd / mm / yyyy FMEA Date (Orig) 30 Mar 2010 (Rev.) 30 Mar 2010
Core Team: Josh Loiselle, Tim McGarrity

Process Function Failure Mode Potential Effect S C PotentialCause O Current Process Current Process D RPN Recommended Responsibility & Action Results
Control Prevention Control Detection Actions Target Completion
Actions Taken S O D RPN
Date
1 Take both layers Layers of cake are - cake is under 9   The layers of cake 3 - Temperature - Visual inspection 2 54 Calculate the Desert Chef New timer and 8 1 1 8
of cake out of the undercooked and cooked will not be firm control with alarm against master correct time it takes 15 Jan 2010 alarm set up to
oven and place  will not be firm - The layers of cake enough to hold the sample to cook the layers of correct time both
onto a flat surface enough to apply the do not have any required shape of cake and set the layers of cake will
layer of jam structure due to cake. timer and alarm to need in the oven
only being half the specific time 15 Jan 2010
cooked
2 Spread the Jam Bottom layer of - Jam cannot be 7   Bottom layer of 4 - Ensure baking tray - Visual inspection 3 84 Only the Head Chef Head Chef Head Chef to 7 2 2 28
onto the bottom cake is not spread on to bottom cake slipped off and layer of cake is using icing gauge to should inspect the 15 Jan 2010 inspect cake
layer of cake positioned correctly layer of cake baking tray when secure before ensure layer is tray is ok to be 15 Jan 2010
for the jam to be coming out of the taking it out of the secure on tray moved
applied oven oven before moving
3 Inspect bottom Layer of jam is not - Top layer of cake 5   Jam distributor did 3 - Allow a larger - Visual inspection 2 30 Introduce Desert Chef Measuring jug used 5 2 2 20
layer and jam spread evenly will not be securely not use enough portion of jam to be using icing gauge to measuring jug at 15 Jan 2010 at the beginning of
needs to ensure enough across positioned on jam. applied to bottom ensure layer is the beginning of the the process to
cake is ready for bottom layer of bottom layer layer of cake  secure on tray process to measure reduces occurrence
the top layer cake before moving the correct amount and detection
of jam. ratings
15 Jan 2010
4 Apply the top layer Bottom layer of - Top layer could 8   When bottom layer 4 - Ensure bottom - Use Diameter 2 64 Make sure visual Desert Chef Visual check of 8 2 1 16
of sponge to the cake is uneven slide off bootom was taking shape it layer is on a level measuringgauge to check is done on 15 Jan 2010 surface
layer of jam making layer of cake was not put on a surface in order for determine if both surface before layer 15 Jan 2010
sure it is positioned level surface it to have a flat level layer diameters are of cake is
correctly surface the within 0.5cm positioned
5 Store completed The cake does not - The cake will fall 7   The refrigeratior 4 - Set refrigerator - Digital 2 56 None None None - - - --
cake in a set correctly apart when the icing was not working thermostat temperaturegauge
refrigerator so that it is applied if it is not properly on front ofmachine
can set correctly allowed to set in a with alarm
before the icing is refrigerator for 6
applied hours
6 Final Inspection Cake is not sweet - Cake will not be 8   Cake not 1 - Make recipe - Visual 1 8 None None None - - - --
or the correct delivered on time manufactured available to chef inspectionand
texture - Cake will not be correctly - Provide chef sweetness
enjoyed training testresults

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