Food safety best practices have been long adopted by the food business operators, following HACCP principles and continued quality management. Most of the companies have also applied food safety standard such as IFS (International Food standard), BRC (British retail Consortium), and ISO 22000.  Based on these standards, the food standard setters have included chapters about crisis management and product recalls to help the food industry demonstrate their management of crisis situations. Putting theory aside, many of the Food Business Operators have had to face crisis management, involving their products in outbreak situations. This symposium will present real case studies faced by the food industry, and will combine different situations and different food industry. How did they manage the crisis situation? How did they recover? What have they learned? How have they improved their best practices?

Presentations