Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry - A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE.
This practical and greatly expanded edition by media and public relations veteran Colin Doeg focuses on the communications aspects of dealing with a crisis. It is global in its coverage of the subject, reviewing practices and requirements in countries ranging from the USA and the UK to Australia and New Zealand.
Doeg offers advice ranging from preparing for the unthinkable to the dramatic expansion of the Internet, avoiding being caught off-guard by a situation, the ramifications of product tampering and managing an actual crisis.
Advice is also offered on dealing with extremist organizations and terrorist threats as well as bioterrorism - "a clear and present danger" - and a number of problems facing the food industry, including the practice of selling meat unfit for human consumption and the threat posed by the increasing toxicity of fish due to the rising pollution of the world's oceans.
In a special late chapter - written only three months before publication - the author looks ahead to events which he believes will shape the world of crisis management in the future, including the empowering influence of the Internet during the 2004 Asian Tsunami, the discovery of the illegal dye Sudan 1 (Red) in millions of food products and the fears of a pandemic arising from the spreading outbreak of avian flu.
Examples of typical documents like a crisis plan for a business, a crisis checklist, a press release announcing a product recall, an announcement to employees and a checklist for anyone dealing with a threatening phone call are provided. Also included is a list of sources of information and assistance in the event of a product crisis.
Crisis Management in the Food and Drinks Industry is the only title dealing specifically with this crucial subject in relation to the food industry. As such, it is relevant not only to those in the food industry, but also to marketing and senior management in general in the fields of agriculture, public health and law enforcement.
This is a blank recipe book designed for the avid Asian food appreciator. Whether their favorite dishes come from Thailand, India, Vietnam, China, Korea or Japan, this journal is the perfect place to write down the ingredients & cooking instructions that need to be remembered to recreate a delicious dish.
By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
The present publication is a continuation of two earlier series of chronicles, Philosophy in the Mid-Century (Firenze 1958/59) and Contemporary Philosophy (Firenze 1968), edited by Raymond Klibansky. As with the earlier series the present surveys purport to give a survey of significant trends in contemporary philosophical discussion. The need for such surveys has, I believe, increased rather than decreased over the last years. The philosophical scene appears, for various reasons, rather more complex than ever before. The continuing process of specialization in most branches, the emergence of new schools of thought, particularly in philosophical logic in the philosophy of language, and in social and political philosophy, the increasing attention being paid to the history of philosophy in discussions of contemÂ porary problems as well as the increasing interest in cross-cultural philosophical discussion, are the most important contributory factors. Surveys of the present kind are a valuable source of knowledge about this complexity and may as such be of assistance in renewing the understanding of one's own philosophical problems. The surveys, it is to be hoped, may help to strengthen the Socratic element of modern philosophy, the world wide dialogue or Kommunikationsgemeinschaft. So far, six volumes have been prepared for the new series. The present surveys in Asian Philosophy (Vol. 7) follow the surveys in the Philosophy of Language and Philosophical Logic (Vol. I), Philosophy of Science (Vol. 2), Philosophy of Action (Vol. 3), Philosophy of Mind (Vol. 4), African Philosophy (Vol. 5), and Medieval Philosophy Part 1-2 (Vol. 6).
The book offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the regulation of food and dietary supplements in the U.S. It was designed and modeled after a six-week introduction to food law course currently taught at Northeastern University, and serves as a practical tool for regulatory professionals. The book includes a chapter on each major topic, with summations of the legislative history and general legal landscape. Each chapter focuses the reader on major and emerging issues encountered by facilities. A comparative law section at the end of every chapter offers readers an ability to view alternative methods of regulation and enforcement. This design is unique and allows students and working professionals alike to understand core concepts and the practical application of the law to their work. Using a modified casebook method approach, the book also serves as a practical tool for regulatory professionals.