식품산업체가 겪는 위기의 분류와 위기 수준 판단

Abstract

Objectives: Food safety has become one of the major public-concerning issues in Korea. In order to setguidelines to create manuals for the response to a food safety crisis by food industry, this paper classified foodsafety crises and suggested techniques to determine crisis level. Methods: This study clarified common terminologies and definitions including in food safety crises. It reviewedvarious food safety crises and described characteristics, types, and states of crises. Results: The results of this study suggested that a food safety crisis implied a situation in which hazards/riskspreading in the food supply chain was widely described, causing strong public concern followed by a socioeconomicimpact, and therefore, requiring the implementation of a prompt and full response regarding thesituation. In terms of seeking response plans, food safety crises might be classified according to the penaltiesresulting from violations of laws and regulations, causative substances, stages of the food supply chain, and firstcontact point for incidents. The crisis level for a food safety crisis could be classified according to its severityparameters. The guideline matrix was divided into four major stages: Blue/guarded, Yellow/elevated, Orange/high, and Red/severe. This study also suggested several methods for determining the crisis level, such as thesimple judgement method, scoring methods using a check-list and a weighted check-list. Conclusion: The severity of related parameters might be of great importance in understanding a crisis anddetermining response options/challenges for crisis levels.