No Have your say on the message board . To many companies, crisis management is similar to an evacuation procedure at the office when the fire alarms ring. As Tony Hines says, you hope it never happens, especially in mid-winter or when it s pouring with rain. THAT, however, is where the similarity ends. Evacuation procedures are generally well communicated, understood by most staff and sometimes practiced.
Crisis management is different.
Sometimes it s invisible and secret. I will show you just how easy it is. Within the food and drinks industries, a crisis is a threat to the health of consumers, brand, company or individual. This threat could be chemical, physical, microbiological or environmental. In many cases, especially on standard working days, a team of managers can handle a crisis, almost as part of their everyday routine.