This document was produced to help companies, especially small-medium sized companies, prevent and manage incidents, and in particular to prevent incidents from becoming crises. Developed by a collaborative group, involving food companies, food safety advisers and enforcement bodies, the document provides step-by-step guidance for establishing and using an incident management system. The latter is illustrated through example scenarios based on a range of potential incidents. The guidance provided will be relevant to businesses at all stages of the food supply chain - from producers through processors and manufacturers to retailers and caterers, as well as to those who advise food operations, such as local authority personnel and food safety consultants.
