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Food Recalls - Planning and conducting a Food Recall and Crisis Communication
In this Food Recall training learn how to create a crisis response plan, data gathering, investigation phase specifics and how to communicate under different scenarios.
Why Should You Attend :
Reacting is the norm but anticipating and preparing are what's needed. Creating a robust process that will protect both the consumer and the company's reputation requires careful planning and the active involvement of each department. Another crucial element is communication, with the public as well as customers and shareholders. The risk posed by the product is one important element but anticipating the consumer's reaction is key. Whether they respond with disinterest to a serious hazard versus outrage requires a different communication strategy. As well, the messages sent at the outset of the recall will be different than when the regulator gets involved and different again as the recall reaches a conclusion.
The course will describe how to create the most comprehensive Recall Plan (or Crisis Response Plan).Once the process has been documented we will review the Data Gathering / Investigation phase specifically and give examples of microbiological studies (e.g. Listeria monocytogenes) important issues to be remembered. We will discuss what are the best practices of an effective crisis communication. We will discuss the roles and approaches under different crisis scenarios.
Areas Covered in the Seminar:
- Why should we have a Crisis Response Plan.
- How to create a flow diagram of the steps in a product recall.
- Develop list of team members’ roles and responsibilities at each step.
- Understand product recovery vs product recall and its classification.
- Example of the recent product recall and its trickledown effect.
- Example of investigation process of a Listeria outbreak.
- Review the best practice for effective Crisis Communication.
- Outline the responses / approaches based on a variety of crisis scenarios.
- Questions and discussion: What do you see your role to be and the others in your company and add suggestions.
Who Will Benefit:
This webinar will provide valuable assistance to all companies/ manufacturing sites. Those that would benefit most would be:
- General Managers
- Plant Managers
- Operations / Production Management
- Quality Assurance Management
- Communication Team
- Any management team responsible to develop Crisis Response Plan for Product Recall
Angeline Benjamin, is the owner of B&B Food Safety Solutions. Angeline approaches her client’s issues with results oriented from strategic, tactical and operational perspective. Her objective is to provide food safety risk management and quality assurance solutions to clients in the food industry who have the vision for quality and risk management as part of a strategic plan. Angeline has been involved in the quality assurance and food safety businesses for over 27 years.
Angeline began her quality assurance career at Hunt-Wesson Foods. She then worked for Denny’s, Carnation and lastly Taco Bell, which is part of Yum Brands group that includes KFC, Pizza Hut, Long John Silvers and A&W. Angeline held different positions when she was with Yum Brands but all of them involved Crisis Management, Food Safety and Regulatory Affairs.
ComplianceOnline would process/provide refund only if the Live Webinar has been cancelled. The attendee could choose between the recorded version of the webinar or refund for any cancelled webinar. Refunds will not be given to participants who do not show up for the webinar. On-Demand Recordings can be requested in exchange. Webinar may be cancelled due to lack of enrolment or unavoidable factors. Registrants will be notified 24hours in advance if a cancellation occurs."
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Product Recalls - Planning and Conducting a Product Recall and Crisis Communication Maintaining Food Safety and Customer Satisfaction through effective Specification Development and Implementation Microbiological Foodborne Threat- Risk mitigation and Crisis management Improving Sanitation Standard Operating Procedures In the Food Industry