THE last two years have seen the phrase 'crisis management' used by people and professionals across the world. Tragic natural disasters from the tsunami, earthquakes, hurricanes and floods, to man-made incidents from terrorism, bombings and fires at fuel depots have all demonstrated the need for local, national and international crisis management plans to manage the impact of major incidents. The food industry is no exception: the global threat from avian influenza, foot-and-mouth disease, food-poisoning incidents related to E coll O157 and Salmonella, contaminated ingredients in both food and feed, cross contamination with food allergens, the malicious introduction of foreign bodies and a host of regional and international product recalls have ledto much planning activity within the food and agriculture industry.
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