76 Chapter 12: Managerial Control & Crisis Management
CHAPTER 12 – Managerial Control & Crisis Management
Courtesy of Freepix
Chapter Learning Objectives:
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- Understanding the importance of a food safety management system.
- Comprehending the implementation of active managerial control
- Learning the requirements for the person in control (PIC)
- Learning and applying HACCP protocols for food safety.
- Able to identify critical control points in a foodservice operation
- Understanding the importance of a plan and standard operating procedures (SOP’s) in crisis management.
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A food safety management system (FSMS) is critical for safeguarding public health, ensuring regulatory compliance, and maintaining operational integrity within the food industry. By systematically addressing hazards-from production to consumption-an FSMS minimizes risks of foodborne illnesses, allergen cross-contamination, and other safety breaches (Safety Culture). Such systems incorporate frameworks like Hazard Analysis and Critical Control Points (HACCP) to identify critical control points, set acceptable hazard limits, and implement corrective actions when deviations occur (Safety Culture). Additionally, adherence to international standards ensures consistent quality, builds consumer trust, and facilitates global market access.
Crisis planning within an FSMS prepares businesses to respond effectively to food safety emergencies, such as contamination outbreaks or product recalls. A well-defined crisis plan includes protocols for immediate containment, transparent communication with stakeholders, and corrective measures to prevent recurrence (Safety Culture).
For instance, documentation of food safety policies and hazard control plans enables swift action during incidents, mitigating reputational damage and legal liabilities. Proactive crisis management not only protects consumer health but also reinforces brand reliability, fostering long-term customer loyalty (FDA).