CRISIS MANAGEMENT

Food Safety and Denial: a Huge Problem within the Food Service Industry

The Centers for Disease Control (CDC) recently issued a food safety alert, warning consumers not to eat romaine lettuce due to another E.coli outbreak. This fall’s outbreak does not appear to be linked to the romaine outbreak last spring, which impacted lettuce grown in Yuma, AZ. In November, nearly 100,000 pounds of ground beef and more…

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What Would You Do in a Food Safety Crisis?

By Francine L. Shaw, President / Published July 17, 2017 on RestaurantNews.com What if your restaurant inadvertently served salads made with tainted lettuce, which sickened dozens of guests? Or one of your servers accidentally served pesto to a guest with a nut allergy, who had a severe allergic reaction as a result? Perhaps your restaurant…

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Viewpoint: How to prepare for—and recover from—a food safety crisis

Unfortunately, food safety crises seem to be on the rise. If a crisis occurred at your organization, would your team know what to do?   When we think of a food safety crisis, we immediately think of foodborne illness outbreaks, like the multiple incidents that damaged Chipotle’s reputation beginning in 2015. Or we think of…

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