DOI QR코드

DOI QR Code

Organization of Crisis Response Teams and Operating Procedures for Crisis Response Activities in the Food Industry

식품산업체의 위기관리 조직 및 위기대응 절차

  • Kim, Jong-Gyu (Major in Public Health, Faculty of Food and Health Sciences, Keimyung University) ;
  • Kim, Joong-Soon (Department of Industrial and Management Engineering, Keimyung University)
  • 김종규 (계명대학교 식품보건학부 공중보건학전공) ;
  • 김중순 (계명대학교 경영공학과)
  • Received : 2015.04.30
  • Accepted : 2015.06.22
  • Published : 2015.06.28

Abstract

Objectives: Promotion of food safety/eradicating adulterated food has been listed as one of the four major issues recently identified for action by the Korean government. Due to the related seriousness, the food industry has been encouraged to take steps to restore consumer confidence. In order to set guidelines for the creation of manuals for the response to a food safety crisis by the food industry, this study provided a suggested organization for a crisis response team and operating procedures for crisis response activities. Methods: The prototypes of an organizational structure and a set of standard procedures for a crisis response system were provided. Results: The results of the study suggested that a crisis response team should be comprised of four divisions of responsibility: information analysis, site response, communication and operational support. The organization chart and the role and functions for each division of the crisis response team should be indicated. Response activities will be more effective when the team features multi-disciplined staffing, such as public relations, food safety/technology/quality, sales/marketing, purchasing, production, distribution/logistics, regulatory affairs/legal, and consumer service specialists. This study created a flow chart for the total crisis response system, which included crisis and normal situations. A crisis response team should be continuously operated for both crisis and normal conditions. This study also suggested a scenario to explain the procedures for crisis response activities. Conclusion: In order to cope more effectively with a food safety crisis, the organizational structure and its functions should be defined clearly, and a detailed set of standard procedures for response activities should be offered.

Keywords

References

  1. Korea Agro-Fisheries & Food Trade Corporation(aT). 2012 Food industry index of Korea. 2013. Naju: aT; 2013.
  2. Lee YS, Han SH, Park YC, Roh SJ, Park KE, Cho SH. Analysis of future trends perspective in food industry. Korea Agro-Fisheries & Food Trade Corporation. aT Report-11-1541000-000435-10. Naju: aT; 2012.
  3. Kim JG, Kim JS. KFDA Guidelines for supporting empowerment of crisis management in food industry. KFDA Report-12042KFDA820. 2012. Osong: KFDA Press; 2012.
  4. Lee Y. Crisis management communication of governments and corporations. Seoul: Pakyoungsa Publishing Co.; 2010.
  5. Korea Food Industry Association(KFIA). Food incident response manual in food industry. Seoul: KFIA; 2009.
  6. Korea Chamber of Commerce and Industry(KCCI)-Business Institute for Sustainable Development. Crisis management communication manual. Seoul: KCCI; 2006.
  7. Crisis Management Team. Available: http://www.managementstudyguide.com/crisis-management-team.htm. [accessed 10 February 2015].
  8. Kim YW. Understanding of crisis management. Seoul: CG books; 2002. p. 281.
  9. Kim JG, Kim JS. Classification of food safety crisis and standard setting for crisis level in food industry. J Environ Health Sci. 2015; 41(2): 133-145.
  10. Heinzen, B. "Crisis Management and Scenarios". 1995 www.barbaraheinzen.com/.../downloadfile.class.php. [accessed 10 February 2015].
  11. Korea Food and Drug Administration(KFDA). Food incident response manual. Osong: KFDA Press; 2011.