I’ve given a few presentations over recent years about crisis management, starting with the need to prevent a crisis as much as possible by having the right attitude towards food safety backed up with the necessary systems. I put attitude first for a reason.
The next stage is to be prepared. Despite the best prevention systems and intentions, glitches happen and you might find yourself in need of a plan to manage the unthinkable. Good prevention and preparation will make all the difference to response and recovery. There’s plenty of evidence to show that resilience – the ability to bounce back – is almost directly related to how you respond, which is directly related to what you have done to prevent and prepare.