Food crisis management

In order to ensure I do not always blog on the same topics, I occasionally check the tags to see which ones have the smallest font size (which indicates infrequent tags).   It is due to this that I came across this article in Food Safety about how to manage a food outbreak event in the food industry.  It focuses very much on the managing the relationships with external stakeholders, especially consumers, rather than go into detail about how to investigate an outbreak, take action to correct the problem, and ensure it does not happen again.  This reflects the fact that often the investigation phase is outside the control of the operator, it being undertaken by public health officials.

We discuss crisis management pages 349 to 351 of our book.

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This entry was posted in Chap 13 Projects and crises, Sector: Hospitality & Tourism, Sector: Manufacturing, Sector: Retail and tagged , . Bookmark the permalink.

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