In the poultry industry, a root cause analysis can be a powerful tool for improving safety and operations, but knowing when to use it is just as important as how. As part of a technical reference series, the US Poultry & Egg Association assembled a practical guide on how to conduct an RCA and various RCA methods used to identify the root cause of an issue. 

Problem solving is an everyday exercise in the poultry and egg industries. Some problems can be easily identified and the cause eliminated, but others are more difficult to approach. Complicated problems can benefit from a comprehensive RCA to explore in detail why an issue is occurring, what needs to be done to correct it,and how it can be prevented in the future. 

An RCA is a systematic process used to identify the underlying causes of problems or incidents to prevent recurrence. It is a tool that can help poultry facility leaders drive continuous improvement and make positive changes in their facility, while encouraging those working with them to understand the interconnectedness of the business. Thoughtfully exploring the causative factors of a problem and implementing targeted corrective actions helps to ensure that solutions will be effective and long-lasting.

Part of USPOULTRY’s mission is to provide technical resources and assistance to member companies, and the guide serve as a technical tool to assist in annual or as-needed reassessments, as well as ongoing process management. The guide can be used by managers, supervisors, technicians or other company leaders to help identify and eliminate process issues, improve efficiency and drive continuous improvement. 

While written with a poultry processing plant in mind, the problem-solving methodology applies to a variety of circumstances that company leaders may encounter. The guide does not, and cannot, cover every circumstance. However, it does provide a framework for understanding and conducting an RCA. 

The Practical Guide to Root Cause Analysis is available to USPOULTRY members only and can be obtained by visiting the USPOULTRY Training Resources web page and clicking on the Food Safety tab.

Source: US Poultry & Egg Association