Incident Management Training

Suitable for: Site managers, Quality Managers, Incident managers, Supervisors, Quality officers/coordinators, facilities maintenance leaders, senior supply chain team members, senior warehouse team members, managers, business owners.

What is a food incident?

A food incident is a situation within the food supply chain where there is a possible or confirmed risk associated with the consumption of food. A food incident can also relate to an issue that could or is expected to, impact on multiple government jurisdictions.

Incident Management Training used in both operations and in Crisis Management includes five key phases:

  1. Planning and preparation 
  2. Identification, containment, and RCA investigations
  3. Containment, analysis, tracking, and recovery
  4. Post-incident assessment and preventative actions
  5. Incident learning-loop and continuous improvement

What makes our training unique?

We coach a highly structured, 12 steps methodical approach based on an 8D problem-solving framework below that includes:

  • Incident identification and logging
  • Team selection
  • Incident categorization
  • Containment of incident
  • Identification of Root-Cause-Analysis
  • Corrective Action
  • Implementation of Corrective Action
  • Prevent reoccurrence
  • Continuous improvement learning loop  

Trainees learn from real case study incident reviews as well as customized site-specific examples, a range of complimentary specialized and highly critical skills including:

  • Risk assessment
  • The uses of a Risk assessment matrix
  • How you Categorize an incident
  • When and at what stages is an Escalation evaluation to GM level made?

Why are these specialized and technical skills important?

A single Business-to-Business food incident that involves say a Chronobacter Sakazakii contamination of supplied ingredient can cost a dairy processing plant several millions of dollars per incident including the costs associated with decontaminating a dry blending client site they might supply ingredients to, down-stream.

In such a case Chronobacter Sakazaki could get picked up in a test or swab and if the incident is not effectively handled, escalated and swiftly managed with root-cause-controls in place within the processing plant, the contaminated product could then leave the plant and the incident could have a much wider financial impact described above. 

Business-to-Consumer costs associated with poor incident management, investigations, ineffective preventative action controls, and a lack of escalation processes at critical points can cost a food company hundreds of millions of dollars and brand damage globally.    

 

This video explains how Food Safe collaborates with companies to deliver our training: 

 

 

To request this training and benefit from it as well, call us on 0800 003 097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.