000			04600nam a22004815i 4500
001			978-0-387-28921-2
003			DE-He213
005			20250710083943.0
007			cr nn 008mamaa
008			100301s2005 xxu| s |||| 0|eng d
020			_a9780387289212 _a99780387289212
024	7		_a10.1007/0-387-28921-6 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aDoeg, Colin. _eauthor.
245	1	0	_aCrisis Management in the Food and Drinks Industry _h[recurso electrónico] : _bA practical approach / _cby Colin Doeg.
264		1	_aBoston, MA : _bSpringer US, _c2005.
300			_aXX, 263 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aPractical Approaches to Food Control and Food Quality Series ; _v2
505	0		_aThe anatomy of a crisis -- Protecting your brands and reputation -- Preparing for the unthinkable -- The Internet-a two-edged sword -- Tactics to avoid being caught off-guard -- Product tampering-a constant threat -- Issues tracking and management -- Meeting the media -- Do I need help? -- Sources of technical help -- The powers of enforcement authorities -- Managing a crisis -- Diet and health -- Problems facing the food industry -- Dealing with extremist organizations and terrorist threats -- Bioterrorism-a clear and present danger -- Significant crises -- Interesting case histories -- Events that will shape the future.
520			_aFew 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.
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650		0	_aECONOMICS.
650		0	_aMARKETING.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
650	2	4	_aMANAGEMENT.
650	2	4	_aMARKETING.
650	2	4	_aBUSINESS/MANAGEMENT SCIENCE, GENERAL.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387233826
830		0	_aPractical Approaches to Food Control and Food Quality Series ; _v2
856	4	0	_uhttp://dx.doi.org/10.1007/0-387-28921-6 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
999			_c56892 _d56892