The food industry faces many crises from bacteria tainting eggs and lettuce to viruses in oysters. Illness outbreaks and power outages affect the entire industry across multiple states. Incorporating food safety best practices into food industry risk management plans can help companies mitigate loss during crisis situations.
Food doesn’t take long to spoil when the power goes out. Items can only stay so long in a refrigerator or freezer before they become overrun by bacteria or mold. Planning for power outages and other events that can cause problems with maintaining food temperatures is a necessary part of risk management.
Another key area the food industry faces is an increased food turnover rate. Restaurants and bars often have a revolving door of new employees. Safety training focused on food safety should be a top priority for all new employees.
As seen on www.arroyoins.com/, insurance can help with crisis management expenses. Incorporate crisis management into daily operations by the executive team. These employees often are the first line of defense when an outbreak occurs or another event happens.
Food industry risk management should incorporate food safety to help mitigate additional risks during a crisis situation. With constant employee turnover, addressing risks continually and planning for a crisis situation can help the industry navigate through challenging times.