식품산업체의 위기관리 조직 및 위기대응 절차

Abstract

Objectives: Promotion of food safety/eradicating adulterated food has been listed as one of the four major issuesrecently identified for action by the Korean government. Due to the related seriousness, the food industry hasbeen encouraged to take steps to restore consumer confidence. In order to set guidelines for the creation ofmanuals for the response to a food safety crisis by the food industry, this study provided a suggested organizationfor 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 responsesystem were provided. Results: The results of the study suggested that a crisis response team should be comprised of four divisions ofresponsibility: information analysis, site response, communication and operational support. The organizationchart and the role and functions for each division of the crisis response team should be indicated. Responseactivities will be more effective when the team features multi-disciplined staffing, such as public relations, foodsafety/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, whichincluded crisis and normal situations. A crisis response team should be continuously operated for both crisis andnormal 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 functionsshould be defined clearly, and a detailed set of standard procedures for response activities should be offered.