Formulating a Principle of Crisis Management Conducted by Food Manufacturers in the Event of Food Contamination

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Other Title
  • 食品汚染事故発生時に食品製造業者が実施する危機管理の作業原則の構築
  • 食品汚染事故発生時に食品製造業者が実施する危機管理の作業原則の構築 : 食品事業者の危機管理システムの事例分析を手掛かりに
  • ショクヒン オセン ジコ ハッセイジ ニ ショクヒン セイゾウギョウシャ ガ ジッシ スル キキ カンリ ノ サギョウ ゲンソク ノ コウチク : ショクヒン ジギョウシャ ノ キキ カンリ システム ノ ジレイ ブンセキ オ テガカリ ニ
  • Consideration through Case Studies of Good Practices in Japanese Brewing Makers
  • ─食品事業者の危機管理システムの事例分析を手掛かりに─

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In the event of food contamination, how food companies promptly reduce damage to protect the health of consumers is an important issue. However, researchers have rarely focused on the theme, and so far, no theory on crisis management for food contamination has been presented. This paper presents a principle of the crisis management conducted by food manufacturers. First, this study constructs a hypothetical principle which includes requisite operations categorized into five elements (detection of crisis outbreak, emergency response, investigation of contamination status, remedial action, and preparedness), and methods of conducting the operations. Second, it validates the principle by using data from the case studies of good practices of two Japanese brew makers. The result shows that the hypothetical principle essentially conforms to the practices in the cases. Additionally, this paper provides an insight into the methods through which information on non-conforming products is shared by staff in a food manufacturer, through which food manufacturers determine products to be recalled, and through which they issue a press release.

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