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RESEARCH & BRIEFINGS

Product Contamination: Managing and Mitigating the Fallout From a Food-Borne Illness

 


When it comes to food-borne illnesses and product contamination, the first question food and beverage companies should ask is, “When it happens to us, how will we respond?” Despite their efforts to increase food safety, contamination sickens about one in six Americans a year, according to The Centers for Disease Control and Prevention (CDC). Of those affected, 128,000 require hospitalization, and 3,000 die.

A product contamination also can have a major impact on the business: Product recalls can cost millions and also exact a toll in terms of damage to the company’s reputation and brand. And, the C-suite can be held personally accountable for any damage inflicted under their leadership.

In Product Contamination: Managing and Mitigating the Fallout From a Food-Borne Illness we cover proven strategies that can limit the damage from a contamination, including:

  • Activating the crisis management team and implementing the plan.
  • Identifying the root cause.
  • Working with regulators and the media.
  • Mitigating reputational risk.
  • Managing third-party risks.
  • Risk transfer solutions.

Product contamination events are virtually impossible to eliminate but with the right crisis management plan in place, you can mitigate the damage to your customers, finances, and reputation.