Identifying the Risks, Avoiding the Crisis in the Food & Drink Industry
28 September 2021
Before March 2020, a global pandemic would not have been top of many risk managers’ lists. Covid-19 has shown that food and drink businesses need a good risk management strategy to avoid being plunged into a crisis when the worst happens.
Our virtual event looks at preparing your overall risk management strategy and then puts under the microscope some of the individual elements that are likely to feature on your risk register.
Effective preparation – analysing and mitigating your risks
Preparation starts with an effective risk strategy looking at economic, financial, people and political risks. Whilst a global pandemic may not have been top of many organisation’s risk registers, Covid-19 has changed the way we approach risk and how companies need to now think the unthinkable. This session will look at the essentials of risk identification and mitigation.
Guarding against cyber attacks
More and more of our lives and work is moving online. The pandemic cemented our reliance on technology for our business operations as the UK moved to remote working. With machinery operations, customer data and many other aspects potentially open to cyber breach or attack, has your risk management strategy captured the full range of vulnerabilities.
Safeguarding your brand reputation
Looking at your reputational risk is essential in the digital age. Bad news, reviews and disasters are out in the public domain faster than you think. Your risk management strategy needs to include the reputational aspect of your business and brands. This session looks at how to guard against reputational risk but what to do if the worst happens.
Analytical Technologies That Aid Risk Identification and Avoid Crises
The crisis in food supply chains caused by COVID-19 has taught us that knowledge of risk and prevention of the same, has significant potential benefits to protect supply chains, brand integrity and ultimately profitability. “Prevention is better than cure”, so identifying Risks and preventing a Crisis is the objective of every Food Manufacturer.
Producers and suppliers in the food supply chain are legally responsible for ensuring that their products are free from undesirable constituents or contaminants. This requires sensitive and reliable analytical techniques throughout the food and beverage supply chain. Analytical requirements vary depending on the type of food and production lines used and require multiple technologies that can handle different matrices and identify different contaminants.
In this presentation we will demonstrate and evaluate suitable analytical solutions from PerkinElmer. Based on practical examples, we will show their effectiveness in meeting a variety of needs and how they can be easily integrated into routine food screening protocols at all stages and processes of production, thus preventing a Crisis, or tracing the origin of a Crisis.
Putting preparation into action - case study
Princes was one of many large UK food and drink producers impacted by the pandemic. Princes explains identifying business risks and mitigations helped the business when it faced crisis point during Covid-19.
- Nicki Hunt, Director of Membership and Commercial Engagement, FDF (chair)
- Vijay Rathour, Digital Forensics Lead, Grant Thornton
- Julia Johnson, Head of Risk & Crisis Advisory, Instinctif Partners
- Dr. Ignazio Garaguso, Senior Principal Regional Segment Leader, PerkinElmer
- David Tate, UK Retail Practice Leader/ Client Relationship Leader, Marsh
- James Crask, Head of Resilience Advisory, Marsh
- David McDiarmid, Corporate Relations Director, Princes