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Animal health emergencies are evolving, but they remain among the most challenging situations a country can confront. Infectious diseases and other threats have increasing potential to spread rapidly within a country or around the world due to growing populations, concentration of animal populations and market intensification, human and animal movement, and global trade. This international GEMP Essentials guide is meant to support the advancement of key components of emergency management as countries continue efforts to work and prepare together. It sets out in a systematic way the elements required to achieve an appropriate level of preparedness and proposes an approach to animal health emergency management inclusive of all type of events, be they caused by natural phenomenon, including not infectious events, or by accidental or deliberate human action. The guide also includes the One Health approach.
It is a pleasure to be involved in yet another edition the enforcement system and its officers, and the of the Food Industries Manual, and to know that the appearance of many more consultants, advisors and training specialists all claiming to assist manu book remains in sufficiently high demand for a new edition to be necessary. The work of revision and facturers in the discharge of what are described as updating has been rewarding to us and we hope that new and onerous duties. In reaction to all this, food the result will be found at least equally helpful to manufacturers are learning so to order their opera those who use it. tions that their reliability and their commitment to In the five years since the last edition the growth quality and good workmanship can be routinely of the chilled foods sector, in both quantity and demonstrated. The touchstone of this has become quality-with much more refrigeration available accreditation of the manufacturer's systems by an and in use, with close control of refrigeration tem independent authority, for instance that they peratures, storage times, storage temperatures, conform with the International Standard for tra?Sport conditions and display conditions, and Quality Systems, ISO 9000, or its British Standard with better information on labels and elsewhere equivalent, BS 5750. These and related matters are about shelf life and the handling of products-has dealt with in another new Chapter, on Food Issues.
The Civil Contingencies Act 2004 modernised the UK’s approach to disaster and emergency management, taking into account the kinds of threats the country faces in the 21st century, including terrorist threats and threats to the environment. This third edition of the Tolley’s Handbook of Disaster and Emergency Management has been fully updated to cover the topics and themes reflected in the Act, and collates all the key components of disaster and emergency planning for both the public and the private sector, covering both man-made and natural disasters. Written from a UK practitioner’s point of view, using case studies and examples, it helps readers to understand and formulate disaster and emergency policies and systems for their workplace. Its practical approach will help organizations to ensure business continuity and safeguard the health and safety of their staff in the event of a disaster. The new edition has been updated in line with the latest legislation: * Civil Contingencies Act 2004 * Amendment to the Control of Major Accident Hazards (COMAH) Regulations * Corporate Manslaughter Bill
Few 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.
A step-by-step guidebook for advance preparation and early response to school crises This Second Edition of Preparing for Crises in the Schools arrives at a critical moment. With several recent dramatic examples of school violence and other tragedies afflicting communities nationwide, the need for school districts to take proactive measures–rather than merely react to a crisis–is critical. This completely updated edition offers practical plans for laying the important groundwork to ensure that crisis response will be both immediate and thorough in the wake of tragedy. Authored by three school crisis response planning experts, it offers advice on early detection of trouble, developing plans and procedures to intervene with youths quickly and successfully, and conducting a school in-service workshop on crisis response planning and intervention. Essential for counselors, school psychologists, teachers, and administrators alike, this book helps ensure that schools are not caught by surprise when a crisis occurs.
The Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System, contains detailed information on food safety systems and what large and small food industry companies can do to establish, maintain, and enhance food safety in their operations. This new edition updates the guidelines and regulations since the previous 2016 edition, drawing on best practices and the knowledge IFC has gained in supporting food business operators around the world. The Food Safety Handbook is indispensable for all food business operators -- anywhere along the food production and processing value chain -- who want to develop a new food safety system or strengthen an existing one.
This book provides a step-by-step process that focuses on how to develop, practice, and maintain emergency plans that reflect what must be done before, during, and after a disaster, in order to protect people and property. The communities who preplan and mitigate prior to any incident will be better prepared for emergency scenarios. This book will assist those with the tools to address all phases of emergency management. It covers everything from the social and environmental processes that generate hazards, to vulnerability analysis, hazard mitigation, emergency response, and disaster recovery.