Strategic Leadership & Crisis Management Planning in the Food Industry

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Crisis Management Planning is a form of risk assessment that can protect your business, customers and consumers. It involves creating a structured approach to anticipating, risk assessing and preventing a crisis occurring in the first place. If a crisis does occur you are prepared and you will respond appropriately. How you manage recovery and learn to become a more resilient FBO is the silver lining. Product withdrawals and recalls have never been more frequent than at present. Food hygiene from a structural and operational perspective has never been better yet the enhanced focus on detectability of hazards by competent authorities and FBOs themselves under microbiology criteria regulations have undoubtedly increased the numbers of withdrawals and recalls.

ISO22361:2022 has emerged from PAS 200:2011 as an extremely insightful document for strategic crisis management planning. There are numerous clauses in the standard with clause 4 introducing the seven principles and clause 5 the seven steps. Those HACCP Team members amongst you who are familiar with the seven HACCP principles and 12 Codex steps will recognise this logical approach. As with the HACCP preventive approach the first three of the seven step process are to prevent the crisis. The standard explores the relationship between an issue, an incident and a crisis.

An issue could escalate to an incident, then a crisis.

Many FBOs have product recall procedures and once per year they undertake a mock recall.

This is generally sufficient for the FBO’s annual GFSI certification audit but will it be sufficiently robust to support the business in an actual crisis.

ISO 22361 Crisis Management – Introduction (9 Clauses)

Clause 1 - Scope
Clause 2 - Normative References
Clause 3 - Terms & Definitions

Clause 4 - Crisis Management – context, core concepts & principles
Readiness to respond and recover

Clause 4.5 - 7 Principles of Crisis Management:

Governance
Strategy
Risk Management
Decision Making (FSAI GN – Product Withdrawal / Recall)
Communication
Ethics
Learning

Clause 5 - Building Crisis Management Capability (Framework)

Leadership
Structure
Culture
Competence

Clause 5.3 - Crisis Management Process
7 Steps

Clause 6 - Crisis Leadership

Clause 7 - Strategic Crisis Decision Making

Clause 8 - Crisis communication

Clause 9 - Training, Validation & Learning

General Managers
Compliance & Regulatory Personnel
Crisis Management Team Leaders
Crisis Management Team Members
IT Personnel / Security Personnel
Quality / Technical Personnel
Operations Personnel
Engineering Personnel
Human Resources
Finance Personnel

Delegates need to have some experience in the food industry in one of the functions listed above. This experience will provide the necessary knowledge and competency to participate in the decision making as part of a Crisis Management Team.

Participants achieve the following learning outcomes from the programme;

Understand the structure of ISO 22361
Understand the difference between an Issue, an Incident and a Crisis
Understand the context, core concepts and principles of Crisis Management
Know the seven principles of Crisis Management
Understand how to build Crisis Management capability
Understand the Crisis Management framework and process
Understand the role of leadership in Crisis Management decision making
Understand the importance of clear, concise communication in crisis management situations

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Course Code

FS051

Public Price

Virtual Training: €395

Delivery Mode

This programme is delivered by Classroom, Virtual Training, or In-Company training

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Strategic Leadership & Crisis Management Planning in the Food Industry – ISO 22361

Introduction

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