crisis management

1. ACCIDENT PREVENTION AND
CRISIS MANAGEMENT
ACCIDENT PREVENTION PROGRAM IS A MUST IN EVERY FOOD
STABLISHMENT, ENSURING A SAFE ENVIRONMENT FOR EMPLOYEES AND
CUSTOMERS REQUIRES CONTINOUS MONITORING.
HUMAN ERROR ALWAYS WILL BE A FACTOR IN FOOD STABLISHMENT
BUT TRAINING AND PROPER EQUIPMENT CAN HELP EMPLOYEE AVOID
ACCIDENTS.

2. EDUCATION AND TRAINING ARE KEY TO FOOD
SAFETY
• THE IMPORTANCE OF TEACHING EMPLOYEE ABOUT FOOD SAFETY IS
HEIGHTENED BY THE GLOBAL NATURE OF OUR FOOD SUPPLY, AS YOU
HAVE LEARNED, STORAGE, PREPARATION, HOLDING AND SERVICE
PROCEDURES ARE CRITICAL IN THE PREVENTION OF FOODBORNE
ILLNESS. EMPLOYEES DO NOT TYPICALLY COME TO THE KNOWING
THIS INFORMATION, THEY HAVE TO BE TRAINED

3. THE ROLE OF GOVERNMENT TO FOOD SAFETY
• THE PURPOSE OF GOVERNMENT REGULATION IN FOOD SAFETY IS TO
OVERSEE THE FOOD PRODUCING SYSTEM AND PROTECT FOOD THAT
IS INTENDED FOR HUMAN CONSUMPTION. GOVERNMENTAL
AGENCIES ENFORCE LAWS AND RULES TO PROTECT FOOD AGAINST
ADULTERATION AND CONTAMINATION. REGULATORY PERSONNEL
MONITOR BOTH THE PROCESS AND THE PRODUCT TO ENSURE THE
SAFETY OF THE FOOD WE EAT.

4. THE ROLE OF THE FOOD INDUSTRY IN FOOD
SAFETY
• THE FOOD INDUSTRY HAS ACCEPTED GREATER RESPONSIBILITY FOR
OVERSEEING THE SAFETY OF ITS OWN PROCESS AND PRODUCTS.
CONSUMERS EXPECT AND DESERVE FOOD THAT IS SAFE TO EAT. THIS
HELPS ENSURE THAT PROPER SAFEGUARDS ARE USED DURING FOOD
PRODUCTION AND SERVICE.