Every incident or crisis requires management. Learn how to build and take an incident management plan beyond what’s on the page to create a program that is taught, practiced, and continuously managed to ensure that your company can handle any incident with flexibility, agility, and success. Learn the elements of a written program, how to conduct mock drills, and tips for leveraging communication and continuous improvement during the entire process.
Will Daniels, President, Produce Division, IEH
Mary Lynn Walsh, Regional Director, Food Safety, Sysco
Glenn Stolowski, Manager Retail Quality Assurance, HEB
Moderator: Gary Ades, Ph.D., Chair of the Food Summit Educational Advisory Board and President, G&L Consulting