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| food industry crisis management: Crisis Management in the Food and Drinks Industry Colin Doeg, 1995 Crisis Management in the Food and Drinks Industry is the only book to deal comprehensively with the management of communications in the food and drinks industry, including the catering sector, when there is a food related problem, but much of the information in this expanded second edition has a wider relevance. The second edition sets out the general principles of dealing with a serious problem that has attracted media attention or is likely to do so. It takes a global look at current developments which have changed the face of crisis management forever, including the internet and email, the impact of satellite and cable television, the implications of rolling 24-hour news coverage, and the growth of new forms of communications. The second edition also examines the activities of extremist organisations as well as product tampering and extortion. The book contains extensive case histories plus model check lists, press releases, product recall advertisements and employee announcements. |
| food industry crisis management: Crisis Management in the Food and Drinks Industry: A Practical Approach Colin Doeg, 2010-12-06 Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry – A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE. This practical and greatly expanded edition by media and public relations veteran Colin Doeg focuses on the communications aspects of dealing with a crisis. It is global in its coverage of the subject, reviewing practices and requirements in countries ranging from the USA and the UK to Australia and New Zealand. Doeg offers advice ranging from preparing for the unthinkable to the dramatic expansion of the Internet, avoiding being caught off-guard by a situation, the ramifications of product tampering and managing an actual crisis. Advice is also offered on dealing with extremist organizations and terrorist threats as well as bioterrorism – a clear and present danger – and a number of problems facing the food industry, including the practice of selling meat unfit for human consumption and the threat posed by the increasing toxicity of fish due to the rising pollution of the world’s oceans. In a special late chapter – written only three months before publication – the author looks ahead to events which he believes will shape the world of crisis management in the future, including the empowering influence of the Internet during the 2004 Asian Tsunami, the discovery of the illegal dye Sudan 1 (Red) in millions of food products and the fears of a pandemic arising from the spreading outbreak of avian flu. Examples of typical documents like a crisis plan for a business, a crisis checklist, a press release announcing a product recall, an announcement to employees and a checklist for anyone dealing with a threatening phone call are provided. Also included is a list of sources of information and assistance in the event of a product crisis. Crisis Management in the Food and Drinks Industry is the only title dealing specifically with this crucial subject in relation to the food industry. As such, it is relevant not only to those in the food industry, but also to marketing and senior management in general in the fields of agriculture, public health and law enforcement. |
| food industry crisis management: Crisis Management in the Food and Drinks Industry: A Practical Approach Colin Doeg, 2006-06-18 Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry – A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE. This practical and greatly expanded edition by media and public relations veteran Colin Doeg focuses on the communications aspects of dealing with a crisis. It is global in its coverage of the subject, reviewing practices and requirements in countries ranging from the USA and the UK to Australia and New Zealand. Doeg offers advice ranging from preparing for the unthinkable to the dramatic expansion of the Internet, avoiding being caught off-guard by a situation, the ramifications of product tampering and managing an actual crisis. Advice is also offered on dealing with extremist organizations and terrorist threats as well as bioterrorism – a clear and present danger – and a number of problems facing the food industry, including the practice of selling meat unfit for human consumption and the threat posed by the increasing toxicity of fish due to the rising pollution of the world’s oceans. In a special late chapter – written only three months before publication – the author looks ahead to events which he believes will shape the world of crisis management in the future, including the empowering influence of the Internet during the 2004 Asian Tsunami, the discovery of the illegal dye Sudan 1 (Red) in millions of food products and the fears of a pandemic arising from the spreading outbreak of avian flu. Examples of typical documents like a crisis plan for a business, a crisis checklist, a press release announcing a product recall, an announcement to employees and a checklist for anyone dealing with a threatening phone call are provided. Also included is a list of sources of information and assistance in the event of a product crisis. Crisis Management in the Food and Drinks Industry is the only title dealing specifically with this crucial subject in relation to the food industry. As such, it is relevant not only to those in the food industry, but also to marketing and senior management in general in the fields of agriculture, public health and law enforcement. |
| food industry crisis management: Future Role of Sustainable Innovative Technologies in Crisis Management Ali, Mohammed, 2022-04-18 The increasing use of innovative technologies by global businesses has sparked debate about their application in crisis resolution. Resolution tools can be used by global businesses to manage various types of crisis situations, such as natural disasters, information security issues, economic downturns, health crisis situations, and sustainability issues in education, among others. Further study and consideration of the uses of technology in the areas of crisis and change management and intra-company communication practice in the context of global business must be done to ensure successful and sustainable businesses. Future Role of Sustainable Innovative Technologies in Crisis Management raises awareness of the multifaceted field of new technology in crisis management that has resulted in a paradigm shift in the way contemporary industries and global businesses communicate and conduct their daily business operations. This book defines the scope of innovative technologies as the application of new technologies to support the resolution of various types of crisis situations to achieve regulatory compliance and improved risk management in an effective and automated manner. Covering topics such as sustainable business and disaster scenarios, this reference work is ideal for managers, entrepreneurs, researchers, academicians, scholars, practitioners, instructors, and students. |
| food industry crisis management: Case Studies in Food Safety and Authenticity Jeffrey Hoorfar, 2012-06-25 The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety. - Delivers a vital insight into the practical application of strategies for control and prevention of food contaminants - Provides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chain - Chapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification |
| food industry crisis management: The Global Food Crisis Jennifer Clapp, Marc J. Cohen, 2009-09-30 The global food crisis is a stark reminder of the fragility of the global food system. The Global Food Crisis: Governance Challenges and Opportunities captures the debate about how to go forward and examines the implications of the crisis for food security in the world’s poorest countries, both for the global environment and for the global rules and institutions that govern food and agriculture. In this volume, policy-makers and scholars assess the causes and consequences of the most recent food price volatility and examine the associated governance challenges and opportunities, including short-term emergency responses, the ecological dimensions of the crisis, and the longer-term goal of building sustainable global food systems. The recommendations include vastly increasing public investment in small-farm agriculture; reforming global food aid and food research institutions; establishing fairer international agricultural trade rules; promoting sustainable agricultural methods; placing agriculture higher on the post-Kyoto climate change agenda; revamping biofuel policies; and enhancing international agricultural policy-making. Co-published with the Centre for International Governance Innovation |
| food industry crisis management: Crisis Management in the New Strategy Landscape William Crandall, John A. Parnell, John E. Spillan, 2010 Crisis management is often viewed as a short-term response to a specific event. While that is a part of the crisis management process, Crisis Management in the New Strategy Landscape takes a long term approach and offers a strategic orientation to crisis management. The text follows a four stage crisis management framework: Landscape survey (anticipating crisis events), strategic planning (setting up the crisis management team and plan), crisis management (addressing the crisis when it occurs), and organizational learning (applying lessons from crisis so they will be prevented, or at least mitigated in the future). Features & Benefits - Strategic approach used throughout the text - New trends in crisis management - Material on business ethics - What to do after the crisis - Case studies and vignettes at the beginning and end of each chapter |
| food industry crisis management: Crisis Management Janine L. Reid, 2000-06-19 The only step-by-step guide to crisis management for the design andconstruction industry Accidents, lawsuits, labor walkouts . . . A crisis can come out ofnowhere to strike even the most responsible and safety-consciousdesign and construction companies. The good news is that when badthings happen, there are ways to navigate successfully through thetough times to get your company back on track and back in businessas soon as possible. The secret is to be prepared--and this bookshows you how. Written by one of the best-known experts in the field. Crisis Management gives you the detailed practical knowledge,tools, and techniques you need to get ready for virtually anycrisis situation--before it happens. With proven procedures, forms,and checklists to guide you through every step of the process, ithelps you to: * Anticipate, identify, and prevent potential crises whenpossible * Assemble and manage a quick-response crisis managementteamDevelop a comprehensive crisis management plan * Understand and use media communications effectively * Establish and cultivate good media relationships * No matter what area of design or construction you work in, Crisis Management will make a vital contribution to the overallhealth and survival of your business--because when it comes to theunexpected, preparation really is everything. |
| food industry crisis management: Handbook of Research on Entrepreneurship, Innovation, Sustainability, and ICTs in the Post-COVID-19 Era Carvalho, Luisa Cagica, Reis, Leonilde, Silveira, Clara, 2021-04-30 ICT has had a huge impact on businesses and organizations in general, with new business models, new marketing channels, and new markets being reached using these technologies. ICT can promote new strategies and enhancers to optimize various aspects of business, but this technology also provides important tools that can empower social entrepreneurship initiatives to develop, fund, and implement new and innovative solutions to social, cultural, and environmental problems. With the upheaval caused by the COVID-19 pandemic and its subsequent impact on the economy, the methods and tools used within this field will be forever impacted. ICTs and the digital economy are huge trends that will affect organizations in several dimensions, such as how to communicate and improve performance. Thus, new perspectives and research are needed to identify the trends emerging in these fields. The Handbook of Research on Entrepreneurship, Innovation, Sustainability, and ICTs in the Post-COVID-19 Era broadens the exploitation of entrepreneurship, innovation, and ICTs in a global approach to draw attention to multidisciplinary perspectives of these contexts and their influence in modern organizations. In addition, the book explores and discusses, through innovative studies, case studies, systematic literature reviews, and reports, the key developments in digital entrepreneurship, circular economy and digitalization, digital business models, digital market and internationalization, digital economy, trends and challenges for organizations, digital entrepreneurial ecosystems, IS/ICT in organizations, social aspects of information systems, and more. This book is ideally intended for business managers, industry professionals, entrepreneurs, practitioners, stakeholders, researchers, academicians, and students looking for how business and organizations are going to shift and advance in the post-COVID-19 era. |
| food industry crisis management: Information Technology Applications for Crisis Response and Management Beard, Jon W., 2021-02-19 Properly addressing a crisis requires more than just guesswork and a reaction; it requires a properly structured approach supported by good information. With the rapid evolution of information systems and information technology, including hardware, software, the internet, and communications capabilities, there are abundant opportunities to apply these technology capabilities and resources to support and improve responses to and management of crisis situations. Approaches to crisis response and management include the design, development, implementation, and application of systematic methodologies on how to respond, as well as how to apply information systems to enhance and extend responses to crises. Information Technology Applications for Crisis Response and Management provides a multi-disciplinary perspective on current and cutting-edge research exploring and extending our understanding of the use of information systems and information technology to support responses to crises of all kinds—accidental, intentional, and acts of nature. The chapters in this book focus on the design, development, implementation, use, and evaluation of information system technologies and methodologies to support crisis response and management, as well as technology management-related issues for crisis response and management. While highlighting technical, cognitive, organizational, and human-focused issues within the field, this book is ideal for policymakers, IT specialists, government officials, crisis response teams, managers, practitioners, researchers, academicians, and students interested in the use of information technology and information systems to support diverse types of crises. |
| food industry crisis management: Food Safety Management Huub L. M. Lelieveld, Yasmine Motarjemi, 2013-11-01 Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply |
| food industry crisis management: Emerging Technology and Crisis Management in The Halal Industry Nor Aida Abdul Rahman, Mohd Helmi Ali, 2024-05-30 This book provides a comprehensive discussion on emerging technologies in the Halal industry including recent highlights on the cartel issue and market competition in the crises era. Readers are provided an understanding of both technology application from multi-perspective of technology pillars in the context of Halal industry and from different sub-halal sectors, such as Halal food, tourism, cosmetics, pharmaceutical, medical, logistics, retail, and many more. This enables readers to understand differences in technology applications, their strengths, and weaknesses through use cases and effectively plan subsequent technology applications in the management of a broad spectrum of Halal industries. The book serves as an important resource for the Halal industry players and Halal scholars. |
| food industry crisis management: Encyclopedia of Crisis Management K. Bradley Penuel, Matt Statler, Ryan Hagen, 2013-03 From general theories and concepts exploring the meaning and causes of crisis to practical strategies and techniques relevant to crises of specific types, crisis management is thoroughly explored. Features & Benefits: @* A collection of 385 signed entries are organized in A-to-Z fashion in 2 volumes available in both print and electronic formats.@* Entries conclude with Cross-References and Further Readings to guide students to in-depth resources.@* Selected entries feature boxed case studies, providing students with lessons learned in how various crises were successfully or unsuccessfully managed and why.@* Although organized A-to-Z, a thematic Reader's Guide in the front matter groups related entries by broad areas (e.g., Agencies & Organizations, Theories & Techniques, Economic Crises, etc.).@* Also in the front matter, a Chronology provides students with historical perspective on the development of crisis management as a discrete field of study.@* The work concludes with a comprehensive Index, which-in the electronic version-combines with the Reader's Guide and Cross-References to provide thorough search-and-browse capabilities.@* A template for an All-Hazards Preparedness Plan is provided the backmatter; the electronic version of this allows students to explore customized response plans for crises of various sorts.@* Appendices also include a Resource Guide to classic books, journals, and internet resources in the field, a Glossary, and a vetted list of crisis management-related degree programs, crisis management conferences, etc. |
| food industry crisis management: Crisis Management William Crandall, John A. Parnell, John E. Spillan, 2013-03-20 Offering a strategic orientation to crisis management, this fully updated edition of Crandall, Parnell, and Spillan′s Crisis Management helps readers understand the importance of planning for crises within the wider framework of an organization′s regular strategic management process. This strikingly engaging and easy-to-follow text focuses on a four-stage crisis management framework: 1) Landscape Survey: identifying potential crisis vulnerabilities, 2) Strategic Planning: organizing the crisis management team and writing the plan, 3) Crisis Management: addressing the crisis when it occurs, and 4) Organizational Learning: applying lessons from crises so they will be prevented or mitigated in the future. The second edition emphasizes the importance of managing both the internal landscape (those stakeholders within the organization, such as the employees, owners, and management) and the external landscape (those stakeholders outside of the organization, such as the media, customers, suppliers, general public, government agencies, and special interest groups). |
| food industry crisis management: Crisis Management Planning and Execution Edward S. Devlin, 2006-12-26 Crisis management planning refers to the methodology used by executives to respond to and manage a crisis and is an integral part of a business resumption plan. Crisis Management Planning and Execution explores in detail the concepts of crisis management planning, which involves a number of crises other than physical disaster. Defining th |
| food industry crisis management: Business Continuity Management Dominic Elliott, Ethné Swartz, Brahim Herbane, 2002 Business Continuity Management (BCM) is broadly defined as a process that seeks to ensure organisations are able to withstand any disruption to normal functioning. This text tackles both theortetical and empirical approaches. |
| food industry crisis management: Crisis Management and Emergency Planning Michael J. Fagel, 2013-12-04 Emergency managers and officials have seen a tremendous increase in the planning responsibilities placed on their shoulders over the last decade. Crisis Management and Emergency Planning: Preparing for Today's Challenges supplies time-tested insights to help communities and organizations become better prepared to cope with natural and manmade disas |
| food industry crisis management: Crisis Management in a Complex World Dawn R. Gilpin, Priscilla J. Murphy, 2008-07-31 Managers, business owners, public relations practitioners, and others grapple daily with issues that have the potential to radically redefine the reputation of a person, company, or industry. They confront a fundamental question about contemporary crisis management: to what extent is it possible to control events and stakeholder responses to them, in order to contain escalating crises or safeguard an organization's reputation? In Crisis Management in a Complex World, authors Dawn Gilpin and Priscilla Murphy address this question head-on. Operating from a strong theoretical orientation, this book marks a sharp departure from other crisis management texts, which focus on nuts-and-bolts procedures and information distribution in an effort to simplify the turbulent reality of a crisis situation. Instead, this book pairs real-world examples from across the globe with theory-based analysis to show why simplification often fails to alleviate crises, and can even intensify them. Gilpin and Murphy propose a new, complexity-based approach to organizational learning that can allow organizations to adapt quickly to changing circumstances.This volume addresses both scholars and high-level practitioners of public relations, organizational communication, and strategic management. Strongly cross-disciplinary, the book draws on theories from communication, the physical sciences, and business. It invites controversy and ultimately aims to change the way people conceptualize and prepare for crises. |
| food industry crisis management: Managing Tourism Crises Joan C Henderson, 2007-01-18 In a world of increasing uncertainty it is vital that managers within the tourism industry are equipped with superior decision making skills and expertise necessary to deal with crisis conditions. Tourism Crises provides an effective synthesis of crisis management and tourism research with a solid theoretical foundation. It examines the principles and practices of crisis management within the context of tourism as a multi-sector industry. Using up to date international case studies, it tackles the following areas: · Political disturbance: the relationship between politics and tourism and political inspired tourism crises. · Social unrest: host-guest relations and tourists as targets of unrest · Economic instability: crises arising from fluctuating exchange rates and lack of investor confidence · Environmental conditions: natural disasters and health crises · Technological crises; transport accidents and crises arising from technical failure · Corporate crises. Human resource issues and questions of finance With a user-friendly learning structure, each chapter will assess the presence of and tendency towards particular types of crisis, supported by a series of examples and cases, which describe organisational situations, challenges and responses. Approaches to managing crises will be assessed and appropriate tools and techniques of crisis management are explored, enabling readers to gain an insight into this critical aspect of tourism decision making and equipping them with the skills and expertise necessary to deal with crisis conditions. |
| food industry crisis management: Food Safety Management Veslemøy Andersen, Huub L. M. Lelieveld, Yasmine Motarjemi, 2023-03-28 Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. - Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA - Covers the latest emerging technologies for ensuring food safety - Includes observations on what works and what doesn't on issues in food safety management - Provides practical guidelines for the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply |
| food industry crisis management: Startups and Crisis Management Dafna Kariv, 2022-10-31 Drawing on a mixture of theory, cases, and interviews, Startups and Crisis Management provides a valuable overview of how new ventures fared in the wake of the COVID-19 pandemic. It then considers the wider lessons for startups operating in times of crisis and adjusting to the ‘new normal’. The macroeconomic shocks of rising unemployment, lockdowns, and remote working have impacted the entrepreneurial ecosystem and raised questions about how startups can survive, adjust, and thrive once more. This book analyses the reciprocal relationship between startups and their ecosystems, using theoretical lenses such as push and pull factors, necessity entrepreneurship, networking, and embeddedness. Each chapter contains case studies based on interviews with individuals from startups around the world, exploring how real-life firms reacted to the coronavirus crisis. This illuminating text will be a useful resource for modules exploring startups during times of crisis, and courses on entrepreneurship and crisis management more broadly. |
| food industry crisis management: Comparative Emergency Management DeMond Shondell Miller, Jason David Rivera, 2011-06-16 A host of natural and man-made disasters have plagued the world in the twenty-first century, many with significant global impact. The Deepwater Horizon Oil Spill, the Indian Ocean tsunami, and Hurricane Katrina all affected broad regions with devastating results. The need for better emergency management policies, procedures, and cooperation among n |
| food industry crisis management: The Routledge Companion to Risk, Crisis and Emergency Management Robert P. Gephart, Jr., C. Chet Miller, Karin Svedberg Helgesson, 2018-11-09 This volume provides a comprehensive, up-to-date overview of the latest management and organizational research related to risk, crisis, and emergency management. It is the first volume to present these separate, but related, disciplines together. Combined with a distinctly social and organizational science approach to the topics (as opposed to engineering or financial economics), the research presented here strengthens the intellectual foundations of the discipline while contributing to the development of the field. The Routledge Companion to Risk, Crisis and Emergency Management promises to be a definitive treatise of the discipline today, with contributions from several key academics from around the world. It will prove a valuable reference for students, researchers, and practitioners seeking a broad, integrative view of risk and crisis management. |
| food industry crisis management: Risk, Crisis, and Disaster Management in Small and Medium-Sized Tourism Enterprises Toubes, Diego R., Araújo-Vila, Noelia, 2021-05-21 Tourism destinations are traditionally dominated by small and medium-sized enterprises that provide a wide range of products to tourists such as accommodation, travel services, transportation, recreation and entertainment, and food and beverage services. New knowledge and global risks have emerged, and small and medium-sized tourism enterprises (SMTEs) are now highly vulnerable. Recently, the COVID-19 pandemic has hit the whole world and caused a change in the tourism paradigm. Many SMTEs around the world have been severely affected by the need to completely shut down their activities for months, and expectations for recovery in the medium term are not optimistic. SMTEs do not have the capacity and increased resources—financial, human, operational—of large companies to prepare for crisis contingencies (planning) and respond to the challenges they face. They simply do not have the resources or knowledge for risk analysis and the creation of crisis teams or plans. This is an area of growing importance and concern, both in the public and private sectors, where specific research and more in-depth knowledge are needed. Risk, Crisis, and Disaster Management in Small and Medium-Sized Tourism Enterprises connects research in the field of crisis management with the risks affecting small and medium-sized tourism enterprises. The book presents prevailing research on SME-related planning, response, and recovery during crisis situations, further propelling much-needed literature on these challenges in today’s tourism industry. The chapters cover important topics such as terrorism threats, disaster management, resilient strategies, pandemic management, and risk analysis. The target audience of this book will be composed of professionals working in the tourism and hospitality industries, restaurateurs, travel agencies, hotel executives, directors, managers, crisis and risk planners, policymakers, government officials, researchers, and academicians who are interested in the threats to tourism businesses and how small and medium-sized enterprises can manage and navigate these risks. |
| food industry crisis management: Food Safety Management Yasmine Motarjemi, 2013-11-01 The history of food safety has been marked by a plethora of small- and large-scale crises, with different outcomes. The learning from these crises has helped in the improvement of food safety as well as of the development of the food safety management system, including advance of risk analysis processes and risk management principles described in Chapter 1. However, failing in managing a crisis can have catastrophic consequences for the health of consumers as well as disastrous economic consequences for food businesses. For governments and industry alike, the loss of consumers’ trust will have a major and long-term impact. While due to the risks inherent to food and food production, a crisis situation cannot be fully prevented, with good preparation and management, crises can be an opportunity to demonstrate to consumers the managerial capabilities and the values of the organizations involved. This chapter summarizes some of the major food safety crises that have made their mark on food safety, the lessons learned from these and essentials of crisis management. |
| food industry crisis management: Accounting, Accountability and Crisis Management Ericka Costa, Massimo Contrafatto, Lee Parker, 2024-08-01 Conventional economic and accounting systems have been exposed by the limitations of market-driven mechanisms, where public services, education and healthcare have been subordinated to profit, exacerbating the inequalities between people and countries. Italy was one of the earliest countries to be affected by the COVID-19 pandemic and also one of the hardest-hit. The successes and failures of the Italian response provides a blueprint for the factors determining the ability of institutions to meet these challenges. This book presents a multifaceted analysis and reflection of the challenges that various types of organisations - public, private and non-profit - have had to face during the pandemic. It contributes to the creation of robust strategies for institutions worldwide to be able to respond promptly and equitably to future emergencies and offers insights for developing policy and practice, with respect to global leaders’ accountability for and management of exceptional events. It addresses three main subjects: extraordinary events and their challenges for business and organisations; the nature and roles of interdisciplinary accounting and accountability in a pandemic environment; and how the global pandemic is impacting accounting and accountability in diverse contexts, such as public services, healthcare, education, and NGOs. With a focus on institutional approaches to establishing, maintaining and discharging accountability throughout the pandemic, the insights of this book are invaluable to both students and practitioners seeking to bolster institutional resilience in an increasingly uncertain world. Both management and accounting communities can learn from this extraordinary global event to promote the process of transforming how business and societies operate. |
| food industry crisis management: Crisis Management at the Speed of the Internet Bob Hayes, Kathleen Kotwica, 2013-03-25 Crisis Management at the Speed of the Internet provides security executives and practitioners with an overview of the potentially harmful impact of social media communication on corporate reputation. Within minutes, the online consumer community can propel a company into an image crisis, brand damage, and a financial disaster—even if the viral information isn't factual. It is critical that an organization respond quickly and decisively to crises in online media. The report explores examples of companies that have experienced this kind of impact, and describes practical, strategic methods for mitigating and resolving a crisis, including cross-functional team readiness and internal communications training. It is a valuable resource for any security professional working to create or improve an existing corporate crisis management policy. Crisis Management at the Speed of the Internet is a part of Elsevier's Security Executive Council Risk Management Portfolio, a collection of real world solutions and how-to guidelines that equip executives, practitioners, and educators with proven information for successful security and risk management programs. - Provides security executives and practitioners with an overview of the potentially harmful impact of social media communication on corporate reputation - Cites examples of companies that have experienced this kind of threat and describes the successes or failures of their responses - Describes practical, strategic methods for mitigating and resolving a crisis |
| food industry crisis management: Applied Crisis Communication and Crisis Management W. Timothy Coombs, 2013-06-11 Designed to give students and public relations professionals the knowledge and skills they need to become successful crisis managers, Applied Crisis Communication and Crisis Management: Cases and Exercises by W. Timothy Coombs, includes a wide range of cases that explore crisis communication and management in action using a practical approach. In the first two chapters, the author introduces key theories and principles in crisis communication, which students apply by analyzing 17 cases drawn from recent headlines. Cases are explored from pre-crisis, mid-crisis, and post-crisis communication perspectives, and include a range of predominant crisis scenarios from product recalls to lawsuits to environmental disasters. |
| food industry crisis management: Food Chain Allergen Management Victoria Emerton, 2009-12-15 This book is the proceedings from a national conference on allergen management. Two leading research bodies, Leatherhead Food International (LFI), in conjunction with Campden BRI, hosted the conference to support the awareness and management of food allergens on the food industry. With food recalls due to cross contamination of allergens or incorrect allergen labelling an expensive problem for the food industry and dangerous for food-allergic consumers. Food Chain Allergen Management provides vital information on the tools available to enable businesses to manage allergens in the food chain. The book also includes information on allergen controls, the prevalence of food allergies, allergen management thresholds, auditing and retailer expectations. Essential reading for academics and industrialists in food science. |
| food industry crisis management: Crisis Management International Dairy Federation, 2000 |
| food industry crisis management: Essentials of Food Science Vickie A. Vaclavik, Elizabeth W. Christian, 2013-12-05 The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development. |
| food industry crisis management: Handbook of Hygiene Control in the Food Industry John Holah, H.L.M. Lelieveld, Domagoj Gabric, 2016-06-10 Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. - Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing - Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease - Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance |
| food industry crisis management: Guide to Quality Management Systems for the Food Industry Ralph Early, 2012-12-06 Whenever I step into an aeroplane I cannot avoid considering the risks associated with flying. Thoughts of mechanical failure, pilot error and ter rorist action fill my mind. I try to reassure myself with statistics which tell me there is greater chance of injury crossing the road. The moment the plane takes off I am resigned to my fate, placing faith in pilots who are highly qualified and superbly trained for the task of delivering me safely to my destination. To be a passenger in an aeroplane is to express faith in the systems used by the airline. It is to express a faith in the quality of the airline's organisation and the people who work within it. The same is true of surgery. Thoughts of mortality are difficult to avoid when facing the surgeon's knife. However, faith in the surgeon's training and skill; faith in the anaesthetist and theatre technicians, faith in the efficient resources and quality of the hospital all help to convince that there is little need to worry. Apart from flying and surgery there are many facets of life which entail risk, but, knowing the risks, we willingly place our confidence in others to deliver us safely. In the consumption of food, however, few of us consider the risks. Everyday, if we are fortunate, we eat food. Food sustains and gives us pleasure. Food supports our social interactions. |
| food industry crisis management: Territorial Crisis Management Richard Laganier, Yvette Veyret, 2022-10-18 Our societies have become very crisis-prone. This book explores crises and the methods of anticipation, management and reconstruction, and considers a risk-crisis-territorial development continuum. The aim is to better understand a widely used concept and clarify the methods of action in the field of crisis management. The different forms of learning proposed to better face future crises are also questioned. This book invites us to analyze the resources available to support crisis management and reconstruction, and consider the unequal access to these resources in different territories in order to design future territorial strategies. This often results in a form of territorial inertia after the crises. However, some innovate, imagine renewed territories, prepare for reconstruction, or even recompose territories now in order to make them more resilient. The crisis can then be the driving force or the accelerator of these changes and contribute to the emergence of new practices, or even new urban and territorial utopias. |
| food industry crisis management: Occupational Health and Safety in the Food and Beverage Industry Ebrahim Noroozi, Ali R. Taherian, 2023-06-02 A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease, injury management, and safer steps for employees to get back to work and discusses food security, safety, biosecurity, defense food safety, and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards, elements, accident prevention, various hazards present in food and beverage sectors, and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance, organization, and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety, food engineering, chemical engineering, and process engineering. |
| food industry crisis management: Developments in Information and Knowledge Management Systems for Business Applications Natalia Kryvinska, Michal Greguš, Solomiia Fedushko, 2023-03-18 This book presents a combination of chapters assembled in different fields of expertise. The book examines different aspects of business knowledge from a philosophical and practical standpoint. This data helps modern organizations by providing valuable insights and suggestions for future research and results. The increasing number of business disciplines studied necessitates implementing effective analytics practices within organizations. This book explores disciplinary and multidisciplinary concepts and practical techniques to help analyze the evolving field. |
| food industry crisis management: Food Crisis Management Manual James T. O'Reilly, 2008 |
| food industry crisis management: Crisis Management for Small and Medium-Sized Enterprises (SMEs) Susanne Durst, Thomas Henschel, 2022-03-19 This book provides an in-depth introduction to crisis management and leadership in SMEs, as well as methods, approaches and cases against the background of different crises; external ones in particular. Featuring contributions from research and practice, this book covers a plethora of SMEs from different sectors to match the diverse nature of small business practice. The combination of a sound theoretical framework for small firm crisis management along with practical instruments/methods and cases, help to improve the organizational resilience of SMEs. The authors also guide the reader to resources beyond the book, including an online “Crisis Toolkit” comprised of material such as further publications, crisis management blueprints, guidelines, checklists, and company cases on crisis management-related issues. |
| food industry crisis management: Prepared Foods , 1988 |
| food industry crisis management: MEDICAL AND HEALTH SCIENCES - Volume X Osmo Otto Paivio Hanninen; Mustafa Atalay; B.P. Mansourian; A. Wojtezak; S.M. Mahfouz; Harry Majewski; Elaine Elisabetsky; Nina L. Etkin; Ralph Kirby; T.G. Downing and M.I. El Gohary, 2010-10-12 Medical and Health Sciences is a component of Encyclopedia of Biological, Physiological and Health Sciences in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. These volume set contains several chapters, each of size 5000-30000 words, with perspectives, applications and extensive illustrations. It carries state-of-the-art knowledge in the fields of Medical and Health Sciences and is aimed, by virtue of the several applications, at the following five major target audiences: University and College Students, Educators, Professional Practitioners, Research Personnel and Policy Analysts, Managers, and Decision Makers and NGOs. |
THE 10 BEST Restaurants in Detroit (Updated June 2025)
Best Dining in Detroit, Michigan: See 34,776 Tripadvisor traveler reviews of 1,586 Detroit restaurants and search by cuisine, price, location, and more.
The Best Iconic Restaurant Dishes and Foods in Detroit ...
Mar 19, 2025 · Living in Detroit means coney islands, square pizza, slow-roasted shawarma, sliders, and corned beef egg rolls. It’s lamb chops and baklava. Vernor’s and Faygo, Better …
12 Classic Detroit Foods You Need To Try Before You Die
Feb 11, 2023 · Detroit is a city with a long history. Founded by the French in 1701, then captured by the British in 1760, Detroit finally became part of the United States in 1783. The first …
THE BEST 10 RESTAURANTS in DETROIT, MI - Yelp
Best Restaurants in Detroit, MI - Last Updated June 2025 - BARDA Detroit, Dirty Shake, Selden Standard, Oak & Reel, Bar Pigalle, Cibo Detroit, Mad Nice, Grey Ghost Detroit, Alpino, Wright …
The 27 Best Places To Eat & Drink In Detroit
Grey Ghost is very serious about two things: meat and cocktails. The dinner menu here is broken down into cured, raw, not meat (salads and seafood), and meat, which includes larger dishes, …
10 Of The Most Iconic Detroit Food Items - Only In Your State
Sep 21, 2022 · With our city’s large Greek population, it’s no surprise that Greek food is one of our specialties. When hunger strikes, nothing hits the spot like a delicious gyro, and you’ll get …
23 Best Restaurants in Detroit - Food Network
Vegan soul food can sometimes sound like an oxymoron, but it’s completely believable and downright delicious at Detroit Vegan Soul.Dishes still feel indulgent, including the Soul Platter …
Detroit Dining Guide: Ultimate Pure Michigan Eats
2. Inventive Selden Standard. Located in Midtown Detroit, a pleasantly walkable neighborhood known for its trendy boutiques, independent breweries and university vibe (Wayne State …
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Sep 21, 2023 · by Sydney Weber. Amazing Michigan Famous Food . Seeking some delicious and famous Michigan foods? Michigan is an incredibly special place for many reasons—our Upper …
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Jun 5, 2025 · A celebration of East African food & culture. Bringing the vibrant flavors of East Africa to Detroit, Baobab Fare is a restaurant founded by refugees from Burundi that embodies …
THE 10 BEST Restaurants in Detroit (Updated June 2025)
Best Dining in Detroit, Michigan: See 34,776 Tripadvisor traveler reviews of 1,586 Detroit restaurants and search by cuisine, price, location, and more.
The Best Iconic Restaurant Dishes and Foods in Detroit ...
Mar 19, 2025 · Living in Detroit means coney islands, square pizza, slow-roasted shawarma, sliders, and corned beef egg rolls. It’s lamb chops and baklava. Vernor’s and Faygo, Better …
12 Classic Detroit Foods You Need To Try Before You Die
Feb 11, 2023 · Detroit is a city with a long history. Founded by the French in 1701, then captured by the British in 1760, Detroit finally became part of the United States in 1783. The first …
THE BEST 10 RESTAURANTS in DETROIT, MI - Yelp
Best Restaurants in Detroit, MI - Last Updated June 2025 - BARDA Detroit, Dirty Shake, Selden Standard, Oak & Reel, Bar Pigalle, Cibo Detroit, Mad Nice, Grey Ghost Detroit, Alpino, Wright …
The 27 Best Places To Eat & Drink In Detroit
Grey Ghost is very serious about two things: meat and cocktails. The dinner menu here is broken down into cured, raw, not meat (salads and seafood), and meat, which includes larger dishes, …
10 Of The Most Iconic Detroit Food Items - Only In Your State
Sep 21, 2022 · With our city’s large Greek population, it’s no surprise that Greek food is one of our specialties. When hunger strikes, nothing hits the spot like a delicious gyro, and you’ll get …
23 Best Restaurants in Detroit - Food Network
Vegan soul food can sometimes sound like an oxymoron, but it’s completely believable and downright delicious at Detroit Vegan Soul.Dishes still feel indulgent, including the Soul Platter …
Detroit Dining Guide: Ultimate Pure Michigan Eats
2. Inventive Selden Standard. Located in Midtown Detroit, a pleasantly walkable neighborhood known for its trendy boutiques, independent breweries and university vibe (Wayne State …
31 Famous Michigan Foods: What Food Is Michigan Known For?
Sep 21, 2023 · by Sydney Weber. Amazing Michigan Famous Food . Seeking some delicious and famous Michigan foods? Michigan is an incredibly special place for many reasons—our Upper …
The best restaurants in Detroit / Eastern Michigan | (Updated ...
Jun 5, 2025 · A celebration of East African food & culture. Bringing the vibrant flavors of East Africa to Detroit, Baobab Fare is a restaurant founded by refugees from Burundi that embodies …
