Managing quality risk in a frozen shrimp distribution process

Shrimp is a leading commodity of Indonesian fishery exports. Fresh shrimp is a perishable product due to the activity of certain enzymes contained in the body, the activity of bacteria and other microorganisms or because of the process of fat oxidation by air. It causes the shelf life of fresh shrimp can only last less than 24 hours at room temperature. One option in increasing shelf life is in the form of frozen shrimp. Company X is one of the exporters of frozen shrimp. In distributing its product, Company X faces several risks that can cause product damage. The purpose of this study is to identify potential risks in the distribution process of frozen shrimp in order to obtain a priority risk level. The steps taken in risk analysis are activity mapping, risk identification, risk analysis by using the Failure Mode Effect Analysis (FMEA) method, and the development of mitigation strategies. Based on the results of the risk analysis, five risks were identified and the highest risk is the risk of improper container temperature, which has an impact on product damage. Therefore, Company X needs to carry out regular checks during the distribution of frozen shrimp products and conduct maintenance of the cooling machine at the time the container is to be used so that the marketed products are maintained.