All food operations face problems from time-to-time, including 'technical incidents' with their products or processes - perhaps an accidental contamination of an ingredient or a failure in a process. Careful planning for technical incidents and effective management of them when they arise can prevent incidents from becoming crises. This planning and management can greatly reduce the effect that an incident might have on a business - and even save the business's life. This document was produced to help companies - especially small and medium sized companies - prevent and manage incidents, and in particular to prevent incidents from becoming crises. Developed by a collaborative group, involving food companies, food safety advisers and enforcement bodies, the document provides step-by-step guidance for establishing and using an incident management system. The latter is illustrated through example scenarios based on a range of potential incidents. The guidance provided will be relevant to businesses at all stages of the food supply chain - from producers (farmers and growers) through processors and manufacturers to retailers and caterers, as well as to those who advise food operations, such as local authority personnel and food safety consultants.All food operations face problems from time-to-time, including a#39;technical incidentsa#39; with their products or processes - perhaps an accidental contamination of an ingredient or a failure in a process.
|Title||:||Crisis Prevention Through Incident Management|
|Author||:||R. R. Gaze|