Find a scenario in everyday life and use the table provided to answer questions: (Below also provided an example of how this should look like. Create a different one?) 

Problem

Title	Description
Item/Function	A short description of the presenting problem
Potential Failure Mode	Description of what is occurring during the problem episode
Potential Effects of Failure	Extremely Important: what is the worst thing that could happen when this occurs?
Severity Rating	On a scale of 1 to 5, with 5 being the most serious, how serious or severe could this problem be at its worst?
Potential Cause(s)	List some of the potential causes that you identified in your Root Cause Analysis
Frequency Rating	On a scale of 1 to 5, with one being never and five being continuous, how often does this problem occur?
Current Controls	How is this problem currently being managed?
Critical Characteristic	Can you identify the point at which the problem escalates into becoming a potential threat for constituents? Where or when does that occur?
Risk Priority Value	Add the Severity and Frequency rating to obtain this value
Recommended Actions	How will you go about resolving this problem or issue?
Responsibility and Target Date	Who will be accountable for the resolution and what is the timeframe for this?
Actions Taken	Describe the actions taken to address/resolve this problem

Here is an example of what this should look like. Create a different one?

Title	Description
Item/Function	A short description of the presenting problem The Italian restaurant is a famed dish. The practice of flambéing the cheese requires brandy for taste and to make a burst of flame. This dish is provided inside of the restaurant as well as on the terrace.
Potential Failure Mode	Description of what is occurring during the problem episode The pot of cheese is placed on fire at the table.
Potential Effects of Failure	Extremely Important: what is the worst thing that could happen when this occurs? the slightest breeze outside can cause the flame easily to affect the server’s hair, eyelids, eyelashes; it also, can be a danger for customers at the nearby desks.
Severity Rating	On a scale of 1 to 5, with 5 being the most serious, how serious or severe could this problem be at its worst? 4
Potential Cause(s)	List some of the potential causes that you identified in your Root Cause Analysis The extent of the brandy; it is too much the flame is larger, it is not plenty of brandy, there could not be any flame and the dish is not as much delightful. The intensity of the wind.
Frequency Rating	On a scale of 1 to 5, with one being never and five being continuous, how often does this problem occur? 2
Current Controls	How is this problem currently being managed? It is currently to be managed weakly. If we take into importance the patio area of the bistro, the management let the server decide if she/he believes comfy to light the cheese. This means that they take no obligation if anything goes not right. On the other hand, since this entry is so common and customers order it, the server works on the way to a greater benefit (that will involve the flaming show).
Critical Characteristic	Can you identify the point at which the problem escalates into becoming a potential threat for constituents? Where or when does that occur? Thinking about the weather in Chicago land, the wind is pretty much showing every day of the outdoor resting spot.
Risk Priority Value	Add the Severity and Frequency rating to obtain this value 6
Recommended Actions	How will you go about resolving this problem or issue? Maybe a discussion of the management and the vendor of the restaurant. There should be a rigorous policy stated in regards of the famous flamed cheese that originated in restaurants. The server should not be the one to determine if the water is in his/her favor to do the event.
Responsibility and Target Date	Who will be accountable for the resolution and what is the timeframe for this? administration of the restaurant is in charge to come up with a resolution that will provide a safe work environment and an enjoyable dining experience. This conclusion must be made prior to the patio period.
Actions Taken	Describe the actions taken to address/resolve this problem Surrounded by the next month, the owner of the restaurant will set a meeting with the management to discuss the safety of the restaurant staff and customers. The meeting will focus on the ‘safest way to serve’ issue. After the policy is prepared, the following step is to notify the customers about this policy that will suggest a safe setting for the restaurant as well as its customers. This can be done on the restaurant’s web page, now of booking for an outdoor setting, or for walk-ins who are not typical with the effects that can occur with a flame event.