Crisis Management in Food Industry

Crisis Management in Food Industry





Crisis Management in Food Industry

Crisis management is a process in which an organization ensures that harm threatening the state of an organization is dealt with. The harm may threaten the state of the organization, the stakeholders and also the stakeholders. Crisis management in food industry involves the assessment of the harm, prevention and also termination of the crisis. Food crisis management may be carried out using strategic and agricultural practices which may be employed even before food production. Prevention is done through well evaluated safety culture which include being ahead of current factors on crisis management. Safety culture is applied during manufacturing whereby the best science incorporated (Pearson & Mitroff, 2008).

In conclusion, there is a lot of monitoring in food industry about the risks and planning on eradicating them. Preparation in food industry is done through data sharing and listening complains from the public. There is implementation of the plan for the prevention and crisis eradication. Food producers, processors and also regulators pay a lot of attention during food handling to avoid contact with microbiological bacteria. As soon as a problem occurs in an organization it is important for recovery process to be done. Recovery is very important in an organization as it is done to the public to show them the commitment of an organization towards the public. In it important for every individual in an organization to be honed with crisis management skills (Mitroff, Shrivastava, & Udwadia, 2007).


Mitroff, I. I., Shrivastava, P., & Udwadia, F. E. (2007). Effective crisis management. The Academy of Management Executive, 1(4), 283-292.

Pearson, C. M., & Mitroff, I. I. (2008). From crisis prone to crisis prepared: A framework for crisis management. The academy of management executive, 7(1), 48-59.

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