Prepare for a Crisis
Create an emergency ______ _____
What is contact list
Manage a ______ effectively by following suggested guidelines.
What is crisis
When responding to a foodborne illness outbreak, work with the __________ _________
What is regulatory authority
When responding to an imminent health hazard, _____ service, & ______ regulatory authority.
What is stop & notify
When creating a plan for a power outage, arrange access to a _________ and a ________ truck
What is a generator and refrigerated
Develop a ________-______ plan
What is crisis-communication
Work cooperatively with the _________
What is media
In response to a foodborne illness outbreak, _______ and ______ all areas
What is clean & sanitize
When responding to an imminent health hazard, throw out spoiled or _________ food
What is contaminated
When creating a plan for a power outage, prepare a menu that does not ______ _____
What is require cooking
Assemble a crisis _____
What is kit
Communicate information directly to your key _______
What is audiences
In response to a foodborne illness outbreak, throw out ______ _____
What is suspected food
When creating a plan in case of water service interruption, keep a supply of ______-____ items & bottled water
What is single-use
If there is a significant risk to food safety due to an imminent health hazard, stop service and notify the _______ ______
What is regulatory authority
Prepare for a _________ illness outbreak
What is foodborne
Find a _________ and communicate it.
What is solution
In response to a foodborne illness outbreak, review food handling _________
What is procedures
When creating a plan in case of water service interruption, develop emergency _____________ procedures
What is handwashing
An imminent health hazard should be corrected _________
What is immediately
Create a crisis ___________ _________ to implement the plan
What is management team
Respond quickly if there in the event of a __________ _______ _______
What is foodborne illness outbreak
In response to a foodborne illness outbreak, develop a ______ to reassure customers
What is a plan
When creating a plan in case of water service interruption, take action after water is _______
What is restored
The local health department confirms your restaurant is the source of a foodborne illness outbreak. As the manager, you should provide the regulatory authority with all _________ ______
What is appropriate documentation