How to Manage Food Poisoning & Other Crises

READINESS & RESPOND SERIES FOR F&B
FIRST RUN: 13 & 14 SEPTEMBER 2022


No one ever expects a foodborne illness to happen to their business…

but the unfortunate truth is that crisis can and does strike food and beverage establishments.

 

From food poisoning to vendor management, knowing how to manage these emergencies is crucial for maintaining operations and protecting your customers. In this workshop, we’ll discuss some of the most common crises that occur in the food industry and provide guidance on how to handle them effectively. So whether you’re a restaurant owner or a manager at a catering company, join us for expert advice on how to stay safe during times of crisis.

Learning Objectives

This course comprises of localized context with in-depth industrial guidance to equip participants with the skills, knowledge, and confidence to manage food poisoning risk (and other crises) and communication.

Identify and analyse risk events in the business organization

- The Role of Risk Management in the Food and Beverage Industry

- Risk-Based Approach Providing the Seven Basic Principles of Food Safety

Apply risk management tools for incident management

- Preparing and Managing Unexpected Food Poisoning Incidents

- Preparing for Potential losses in the most economical way to prevent the fall of reputation

- Food Poisoning & it’s Legal Considerations

Develop a crisis management plan for F&B businesses

- Managing a Crisis with No incident management plan

- What the Food and Beverage Industry Should Know About Cyber Risk

- Business Continuity Management in the Food and Beverage Industry

Managing crisis communication in a food poisoning incident

- Crisis Communication and its Importance – Types of Media & How to deal with them

- Managing Diverse Perspectives – The Victim, Employees Morale, The Public, and Business Owners

Training Methodology

Group Discussions, Case Studies, Industry Sharing

Who should attend?

If you are a owner / manager

  • Avoid costly food poisoning crises with expert guidance

  • Gain knowledge and confidence to manage risk in F&B sector

  • Know the various types and danger levels of food poisoning

  • Manage communications with confidence and authority in crisis

  • Understand Crisis Management and Business Continuity Management

  • Get access to resources and templates that can help you stay compliant

    Course Dates

    Trainer

    YURI SEE

    Founder - CEO at Region Management Pte Ltd

    Yuri graduated from the University of Strathclyde with a Master of Science degree. He is a practitioner of risk management with a significant amount of regional business experience in Operations and Finance, Financial Services, Transportation, and FMCG industries.

    Yuri is an expert in the areas of green field business development, information security and privacy, and other related fields.

    Speakers

    Tan Peng Kwee

    Managing Consultant, Bird's Consultancy

    Tan Peng Kwee was made an advocate and solicitor of the Supreme Court of Singapore in 1992. He has practiced both civil and criminal laws and is presently a Consultant with the law firm of Aptus Law Corporation.

    He is also a Managing Consultant with Birds Consultancy, through which he has conducted training with universities (like NTU and SUSS), government bodies (like MHA and MAS), MNCs (like DBS and MapleTree) and professional bodies and schools (like SIH and SHATEC).

    He is also an examiner with the Training Command of the Singapore Police Force, where he also conducts seminars as part of courses for investigators from the police and other law enforcement agencies.

    Roland Teo

    Head, Regional Advisory Group for Southeast Asia, RIMS

    Roland is an award-winning risk management practitioner with 20 years of experience in Enterprise Risk Management, Business Continuity Management, and Credit Management across sectors and the region.

    He's a full-time risk practitioner in a public hospital and an active volunteer in global risk professional and standard groups.

    As Director of the Singapore Business Federation, he launched the National Business Continuity Management Programme in 2008. (Singapore apex business chamber). Roland trains at universities, professional groups, and local/regional risk management events.

    Ernest Aristrorenas Tang

    Ex-Catering Professional

    Throughout his career, Ernest has worked in the catering industry for a number of organisations, including Hesed & Emet Holdings, Team Catering & Le Rainbow Catering, and Hans Café, where he held crucial roles.

    He has worked in the hospitality and event planning industries for more than ten years now. During Ernest's time working in the catering sector, he was exposed to situations in which he had to handle and manage cases of food poisoning.

    In addition to that, he has been awarded an Advanced Certificate in Learning and Performance (ACLP) from the Singapore Workforce Skills Qualifications (WSQ) System.

    Programme Fees

    Category Fees
    Full Programme Fee
    $2,140(inclusive of GST)
    Singapore Citizen/Singapore PR (SPR) (70% funding)
    $642 (inclusive of GST)
    Singapore Citizen 40 years & above1 (90% funding)
    $242 (inclusive of GST)
    Singapore Citizen/SPR sponsored by SMEs2 (90% funding)
    $242 (inclusive of GST)

    1Fee is under the Mid-career Enhanced Subsidy
    2Fee is under the Enhanced Training Support for SMEs (ETSS)

    Eligibility Criteria

    The company must be registered or incorporated in Singapore, and it must also meet the following criteria:

    – The applicant is enrolling in the course for the first time.
    – The applicant must be employed or otherwise have the intention to be employed within the lifestyle sector.
    – The applicant must achieve at least 75% attendance and pass all assessments.
    – If the applicant is a company-sponsored candidate, the payment must be made through corporate channels. (e.g., Corporate GIRO, PayNow, Corporate Credit Card).

    Supporting Organisations

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