Failure mode and effect analysis (FMEA) for production methods of traditional fermented beverages of Turkey

Today, some traditional foods are in danger of extinction due to changes in people's lifestyles. Therefore, it is significant to examine and record these traditional foods, which are important elements of Turkish culture, in order to preserve and transfer them to future generations. Traditional foods are often prepared under unfavorable health conditions and marketed informally. Furthermore, they are not subject to any formal control over their accordance with national regulatory standards. Thus, these foods are expected to cause public health risks. In this study, Failure Mode and Effect Analysis (FMEA) methodology was applied to the production stages of traditional fermented beverages ekşi ayran, çükündür suyu, gilaburu, hardaliye, hayva şerbeti, kefir, mişmiş şerbeti, şalgam suyu, töngel şerbeti, tükenmez and necessary risk assessments were made. Potential failure modes in the production stages are identified and potential hazards are identified for each failure mode. For each potential failure, the probability of occurrence (O), severity (S), and detectability (D) is determined as a three variables. Risk levels were defined by calculating the risk priority number (RPN) with the help of these variables. Corrective actions have been proposed for potential hazards with RPN values greater than 100. In addition, nutritional values of these beverages were determined with the help of national and international databases. Töngel şerbeti had the highest caloric value with 195.46 kcal in one serving (200 mL), while şalgam suyu has been found to have the lowest caloric value with 34.32 kcal in one serving. The most carb-containing beverage was found to be Hardaliye with 33.5 g. It has been demonstrated that most of the risks during production of traditional fermented beverages stem from the supply of raw materials. Especially water supply was found to be the most significant hazard. This was followed by hazards from personnel involved in all stages of food production. In the next row, the hazards arising from the tools and equipment used during production are placed. Approximately eighty percent improvement in RPN was achieved after FMEA administration. All in all, it can be claimed that the FMEA methodology is an effective approach to food safety and quality management and can be applied to traditional food production. Keywords: FMEA, Traditional food, Food safety, Case study