Every manager should be prepared in the instance of a food safety crisis. Whether that crisis happened at the fault of a vendor or employee it is your responsibility thankfully to handle the situation competently and professionally and affirm your customers of your care, quality, and dedication to good everything. It’s best to first understand and then address the problem with correction. A company’s CEO or media spokesperson should speak authoritatively on the issue if needed and you yourself work to correct it as only you can.

Key Takeaways:

• Even with the most careful food safety protocols in place, your restaurant is at risk for a food safety crisis. Do you have a crisis plan in case the worst-case scenario happens at your venue?
• Ideally, you’ve thought about crisis management before anything bad actually happens at your restaurant. It’s important for all food service businesses to create a crisis plan before a crisis occurs
• In a crisis, your team will be upset – even terrified – and will need an actionable plan to use as a guide moving forward.

“all restaurants should prepare for a variety of crisis scenarios: a severe allergic reaction at your establishment, a failed health inspection, a product recall, an employee worked with norovirus and infected customers with it, etc.”

Read more: http://www.restaurantnews.com/what-would-you-do-in-a-food-safety-crisis/