Explanation of how to incorporate a risk review into a company crisis program as well as watch-outs on the virus or multiple crisis impacts will be presented. Examples of converging crises such as labor shortages, supply delays, and disasters (fires, floods, drought, etc.) will be tabled. Key management areas to be covered from Food Safety perspectives, as well as worker safety, HR impact, hygiene, and communication, will be explained.

Risk Planning on Pandemic phasing levels, look at severity steps, support systems, and employee essentials will be reviewed. A planning template will be covered.

Learning Objectives:-

• Understanding Influenza
• Foodborne Globalization Epidemic Impact History
• Novel Coronavirus Pandemic
• Pandemic Triggers
• Pandemic Severity
• Risk & Response Checklists
• Pandemic Planning
• Business Continuity
• Plan Essentials
• Preparedness Food & Beverage
• Other Influenza Considerations
• Coronavirus
• Communication
• Hygiene, Sanitation, Community Spread
• Key Management Fundamentals
• Communication
• Worker Safety/OSHA/CDC/Local Health Agencies
• HR Standards
• HIPPA
• Government Role with Business Partners
• Forward Actions

Why Should You Attend:-

It is important for organizations to build pandemic planning into their crisis plans and those in the food and beverage industry have unique needs. This webinar will examine influenza epidemics history, impacts on the food industry, and outline remedies for successfully navigating this dynamic crisis to de-risk the organization, including long-term survival measures.

Who Should attend:-

• Food Industry Senior Leadership
• Plant management
• warehousing managers/leads
• Maintenance and engineering leads/supervisors
• Procurement team leads
• Quality Control/Assurance and Food Safety professionals
• Supervisors, Leads, Managers
• Operations managers/supervisors
• Regulatory professionals
• R & D or Product Developers professionals
• Corporate quality managers
• Operations personnel
• Senior management
• Plant management personnel, PCQI’s
• Third parties developing HACCP plans
• Auditors and those with food safety inspection roles
• Validation specialists
• Food Industry Consultants
• Quality system auditors
• Sanitation personnel
• communication
• IT
• Procurement
• Crisis Mgt. and coordinators