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Crisis Management in the Food and Drinks Industry by Colin Doeg Pdf
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.
Crisis Management in the Food and Drinks Industry: A Practical Approach by Colin Doeg Pdf
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.
Crisis Management in the Food and Drinks Industry: A Practical Approach by Colin Doeg Pdf
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.
Occupational Health and Safety in the Food and Beverage Industry by Ebrahim Noroozi,Ali R. Taherian Pdf
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.
Tourism Crises... 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 . 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.
Foreign bodies are the biggest single source of customer complaints for many food manufacturers, retailers and enforcement authorities. Foreign bodies are any undesirable solid objects in food and range from items entirely unconnected with the food such as glass or metal fragments to those related to the food such as bones or fruit stalks. Detecting foreign bodies in food discusses ways of preventing and managing incidents involving foreign bodies and reviews the range of current methods available for the detection and control of foreign bodies, together with a number of new and developing technologies. Part one addresses management issues, with chapters on identifying potential sources of foreign bodies, good manufacturing practice (GMP), the role of the hazard analysis and critical control point (HACCP) system and how best to manage incidents involving foreign bodies. The book also includes a chapter on the laboratory identification of foreign bodies. Part two examines methods for the detection and removal of foreign bodies. There are chapters on existing methods, including metal detection, magnets, optical sorting, X-ray systems and physical separation methods. Other chapters consider research on potential new technologies, including surface penetrating radar, microwave reflectance, nuclear magnetic resonance, electrical impedance and ultrasound. Detecting foreign bodies in food is a standard reference for all those concerned with ensuring the safety of food. Discusses ways of preventing and managing incidents involving foreign bodies Reviews the range of technologies available for effective detection and control of foreign bodies
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.
Human Resource Management in the Hospitality Industry by Michael John Boella,Steven Goss-Turner Pdf
This text now includes updates to all statistics, information on job design and empowerment, updated coverage of trade unionism and a new chapter on business ethics. It matches new NVQ requirements and incorporates new material relevant to courses and learning needs.
Preventing Foreign Material Contamination of Foods by Doug Peariso Pdf
Extraneous foreign material in food products is undeniably a physical hazard that must be mitigated by processors and food service establishments. Beyond this underlying threat to food safety, physical contaminants can impact the element most essential to an organization’s success – consumer confidence and trust in the producer and its brand. Preventing Foreign Material Contamination of Foods describes the business implications of non-conforming products as it provides processors with conceptual strategies that can be implemented to detect, eliminate, and prevent physical contamination in common commodities utilized within food processing. The text offers a comprehensive contemporary discussion and ready professional reference on the contamination of food products with foreign material (from both product related and product non-related sources). Recent and past regulatory enforcement actions and case studies provide the reader with clear real world examples of how producers have successfully and unsuccessfully handled issues related to foreign material contamination. Numerous tables and illustrations assist in developing HACCP plans, or when evaluating the validity of existing plans as an internal/external auditor. Statistical sampling concepts are presented in combination with industry standard test methods in a visual manner that is easily understandable. Prevention and evaluation of foreign material contamination are discussed with a farm to table focus along with the latest information on technology/strategies utilized for the detection and culling of foreign material in food products including: metal detection, density separation, x-ray of product streams, magnetic separation techniques, automated color and shape recognition, proper microscopic examination for micro-physical contaminants, and analytical test methods for determining the origin of macroscopic contaminants. Real world strategies of applying these technologies are profiled for readers to better visualize applications possible within their own environments. The essential concepts of installation qualification, operational qualification and ongoing verification of equipment performance are also presented. Additionally, the reader will be able to identify, quantitatively evaluate, and set management policy on "situations of risk" encountered in the company’s day-to-day environment. Strategies and concepts cover the full spectrum of food production: Whole fruit and vegetable processors Juice and puree processors Cereal and bakery production Dairy and cultured food productsMeat and poultry processing Confectionary and snack food manufacturing Food service establishments and restaurants Written for quality assurance, HACCP, and related professionals charged with maintaining the integrity of their food product, Preventing Foreign Material Contamination of Foods offers conceptual, pragmatic, and implementable strategies to detect and eliminate physical contamination during food processing.
With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity
Food and Drink - Good Manufacturing Practice by Institute of Food Science and Technology,Louise Manning Pdf
Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product. In the case of food and drink, GMP is aimed at ensuring that products are safe for the consumer and are consistently manufactured to a quality appropriate to their intended use. Manufacturers have for several years been driving towards such goals as Total Quality Management (TQM), lean manufacturing and sustainability – GMP is bound up with these issues. The ever-increasing interest amongst consumers, retailers and enforcement authorities in the conditions and practices in food manufacture and distribution, increases the need for the food manufacturer to operate within clearly defined policies such as those laid down in GMP. The ability to demonstrate that Good Manufacturing Practice has been fully and effectively implemented could, in the event of a consumer complaint or a legal action, reduce the manufacturer’s liability and protect them from prosecution. First launched in 1986, IFST’s Good Manufacturing Practice Guide has been widely recognized as an indispensable reference work for food scientists and technologists. It sets out to ensure that food manufacturing processes deliver products that are uniform in quality, free from defects and contamination, and as safe as it is humanly possible to make them. This 6th edition has been completely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP. The Guide is a must have for anyone in a managerial or technical capacity concerned with the manufacture, storage and distribution of food and drink. It is also a valuable reference for food education, training and for those involved in food safety and enforcement. Food scientists in academic and industry environments will value its precision, and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area. About IFST IFST is the leading independent qualifying body for food professionals in Europe and the only professional body in the UK concerned with all aspects of food science and technology. IFST members are drawn from all over the world and from all ages and backgrounds, including industry (manufacturing, retailing and food service), universities and schools, government, research and development, quality assurance and food law enforcement. IFST qualifications are internationally recognised as a sign of proficiency and integrity.
Business Logic for Sustainability by Aileen Ionescu-Somers,Ulrich Steger Pdf
The food and beverage industry is vital to the global economy, but in a society increasingly concerned with sustainable development, it is facing new challenges. This book presents the results of a research project focused on the management challenges that sustainable development presents to presents to food and beverage companies.
Regulatory constraints and current management practices put the onus on food manufacturers to take all responsible precautions where hygiene is concerned. A food hygiene audit is the first step towards identifying weaknesses in an operation and this book explains in detail the areas to be inspected during such an audit. The legislative situation is covered by authors from both sides of the Atlantic, although the procedures described are universally applicable. Many companies employ expensive consultants to advise them on this subject and this book provides a cost-effective supplement or alternative. Written primarily for those in the food industry concerned with hygiene, the book is also essential background for students and researchers in government and academic institutions.
Food Fraud by Rosalee S. Hellberg,Karen Everstine,Steven A. Sklare Pdf
Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation
