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In food companies used of the cold storage has become a very important part, both used for cooling the workspace, and for cooling product. However, cold storage also has a variety of possible hazards that can occur in or around the cold storage, such as cold stress, slipping, falling, shortness of breath, chemical hazards and can even cause fires or the explosion of a cooling room caused by system failure. This research was conducted to analyze the dangers that could be caused by the temperature rise at cold storage in a catering service company in Surabaya, using the Failure Mode and Effect Analysis and Bowtie Analysis methods. It was found that there were several components that resulted in a temperature increase in cold storage, namely the evaporator, condenser and compressor, where the 3 components had the highest Risk Priority Number values, namely Evaporator of 224, Condenser and Compressor of 168.