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Crisis Management for the Food Industry will cover what a crisis management plan should include. The course will discuss the importance of being prepared for a crisis and how to be prepared. Although each crisis will look different, this is a great way to identify the key elements of how to assemble and implement a crisis management plan for your food facility.
Interactive detailed video lessons
Downloadable presentation handout
One Year Access
Certificate of Completion issued by FIC
WHO NEEDS TO TAKE THIS COURSE
*Crisis Management Team Members
*QA Directors and Managers
*Food Safety Technicians
*Food Safety/Food Science Graduates
LEARN HOW TO
*Identify and understand the types of crisis that can occur and their effects
*Explain the key elements of a contingency plan
*Explain what a threat assessment should consist of
*Determine which crises to prioritize
*Explain the difference between a contingency plan and an emergency response
*Identify methods for contingency plan documentation
*Identify important considerations when creating a communications strategy
*Understand why mitigations and post-crisis activities are important to create e robust plan
*Explain the steps of a post-crisis evaluation
*Explain how to maintain a crisis management contingency plan