Crisis Management in the Food and Drinks Industry

The second volume in a new series, this book serves as a definitive guide on how a crisis should be dealt with in the food industry. It should be of interest to food companies: company directors, company secretaries, production managers, enforcement officers, PR officers, food marketing personnel.

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All businesses and industries have problems, some of which develop into crises. This text looks comprehensively at the management of communications in those situations in the food and drinks industry, but much of its information has a wider relevance. This volume deals with the general principles of crisis communications and takes into account current developments which have changed the face of crisis management forever. These include the global impact of satellite and cable television, the implications of rolling 24-hour news coverage and the growth of new forms of communications to speed the flow of information within organizations and responses to the media.