Skip to content
Field guide8 Curing Problems: How to Diagnose, Fix, and Prevent Them
Fault

Fault Diagnosis and Root-Cause Analysis

Describe the observed defect, expected condition, affected lots, location and timing. Terms such as bad texture or poor fermentation are too broad until the measurable deviation and product context are stated.

Hold representative samples, records, photographs, instrument data and raw-material identifiers. Cleaning, reworking or discarding the entire batch can erase the evidence needed to distinguish causes.

Compare affected and unaffected product by raw material, operator, equipment, position, time, size and environmental exposure. Patterns often reveal whether the fault is local, systemic or batch-specific.

Five Whys, fishbone diagrams and fault trees organise hypotheses but do not prove them. Test the most plausible mechanisms against measurements, process history and controlled trials.

A root cause is the controllable mechanism whose removal prevents recurrence. Contributing conditions may increase likelihood without being sufficient alone, and several interacting causes can produce one fault.

Implement corrective action, define the expected response and verify recurrence is reduced. Document rejected hypotheses as well as the final conclusion so later investigations do not repeat unsupported assumptions.

References

  • SRC-0009
  • SRC-0039
  • SRC-0044
  • Codex General Principles of Food Hygiene CXC 1-1969
  • FSIS HACCP Guidance
  • FSIS HACCP Systems Validation Guideline