Crisis management procedure for SQF 4.1.6 Business Continuity Plan

Hi,

Would any one please share the crisis management procedure for SQF 4.1.6 Business Continuity Plan.

Your help will be much much appreciated.

Thanks in advance.

SS

Hi SS2010

You can use the guideline posted on the www.sqfi.com website and also google Business coninuity Plan and you can then get an idea of how to compile your Crisis Management plan.

I have posted a couple of book references in previous threads asking a similar question. Please conduct a search for it.

Regards

Ajay Shah

Hi,

Would any one please share the crisis management procedure for SQF 4.1.6 Business Continuity Plan.
Your help will be much much appreciated.
Thanks in advance.

SS

Hi SS

You will need to develop your own specific plan:

Senior Management should develop a plan based on known threats (such as power failure, ammonia leak, fire, flooding) to the business. This will include appointing a trained crisis management team who are familiar with the withdrawal and recall procedures.

The plan should include the methods and responsibility for managing a crisis that may impact on food quality/safety (including the senior person responsible for management of the response to a crisis).

The plan should include controls to be implemented, criteria for the integrity of food quality/safety (How to determine which product is recoverable, which is salvageable, and which is to be destroyed) and how the criteria will be monitored. Methods for recovery, salvage, and destruction are to be described within plan.

Methods for communication with customers, stakeholders, and news media should be described. The individual who is responsible for communication should be identified. The plan should also include a crisis alert contact list, sources of legal and Practitioner assistance and responsibilities for internal and external communication during a crisis.

Good luck,

Tony

sorry, wrong code topic