4 replies to this topic

[gagansaini1]

hi there

 

can anyone please help me with a sample copy of business continuity plan for a fresh produce industry.

 

Thanks

[CarrieK]

Do you have a Food Defense Plan?

Our Business Cont. Plan is part of the Food Def. Plan...

And covers what we would do in the event of a threat, contamination, natural disasters, product damaged during transport, etc.

You will want to decide what you would do in the event of these occurrences and list who would be responsible for what in any of these events.

Do you have a Crisis Management Team?

I've attached an example. It copies ours - which means things will be different for your facility.

Hope it helps.

 Business Cont. plan Example.docx   25.89KB   391 downloads

 

[gagansaini1]

We don't have food defence plan in place nor business continuity plan......can you tell me what to include in food defence plan...we are in process of all the documentation so need this help.

 

thanks

[oromaniv]

Hi there. You can have business continuity plan as a part of food defense program or stand alone program. Bottom line it should serve it's purpose. Here I attached samples of business continuity plan, crisis management plan and food defense plan. Feel free to fully or partially incorporate them in your programs.
 
Regards,

Attached Files

•  Crisis Management Program.doc   28KB   306 downloads
•  Food Defence Plan.doc   27.5KB   224 downloads
•  Operational Risk Management.doc   58.5KB   245 downloads

[xylough]

gagansaini1

For what it's worth; I took some notes from a webinar on recall and tractability that had some specific points to make about business continuity that IMO were valid points to consider. The notes are below:

 

• You must have a detailed plan of what you will do to recover, store, reconcile, dispose and document the recalled product.
• Your facility may not even have the warehouse space to store the recalled product!
• Will you need to contract with a 3^rd party for the logistics of the recall?
• Often when grocery retailers go to clear their shelves of a recalled product, they remove far more product than just the exact brand, flavor and lot on the shelves.
• You must plan to retrieve much more product than the actual recall prescribes.
• The REAL Questions is “What is the maximum quantity of product that may possibly become compromised”?
• Remember to account for how your “Rework” may have compounded the maximum possible quantity of a recalled product.
• Do you have a business continuity plan that addresses manufacturing and scheduling to replace the recalled product. You’ll want to get your product back on the shelves ASAP!

Regards,

 

xylough