Business continuity and crisis management are an inherent part of food safety management systems, but no amount of planning or risk assessment could have prepared us for the coronavirus emergency.
As the crisis developed it was vital the global food supply chain continued to operate, and businesses quickly developed new ways of working to keep both employees and their products safe.
Initially guidance was limited, and businesses had to adapt quickly, but over the weeks common best practice was established and largely it is business as usual.
So how well did your business respond and how is it coping, and importantly have you learned any lessons for the future?
NOTE: This topic is to discuss how effectively and efficiently your senior management and teams reacted, the process and procedures you put in place and what learning can be input into the businesses risk and crisis management systems, so that we may be better prepared for future emergencies of any kind. It is not to discuss the whys and wherefores of the virus itself. Thank you.