Crisis management training in the food industry (online)

Crisis management training for the food industry equips you with the necessary skills to act more safely, systematically, and legally in critical situations. You will learn how to establish an effective crisis management system and professionally manage product recalls.

This online training is specifically aimed at companies in the food industry or packaging industry that want to improve their processes in the areas of crisis management in the food industry and food recall management.

Online training in crisis management: content and procedure

A recall is rarely planned – and is a management task under time pressure. Massive repercussions for the company are possible.

A product recall in the food or packaging industry demands swift, decisive action. In practice, companies rarely fail due to a lack of processes. They fail due to uncertainty, unclear responsibilities, and inadequate leadership.

In this training you will learn how to:

Know the requirements from standards (IFS, BRCGS, FSSC)
Recognizing crises
Making decisions under time pressure
Assess risks correctly
Properly build and effectively manage your crisis team
Safely meet legal requirements

You will receive a clear structure that will provide you with guidance even in critical situations.

Contact: info@praxistrainings-LMS.de or 05152-7800574

Book now:

4-hour online training
Requirements from laws and standards
practical implementation in the company

Next available date:

15.06.2026, 09:00-13:00
Upon request to: info@praxistrainings-lms.de

Booking for companies:

only 450 €

Content of the crisis management training in the food industry

1. Preparation & Prevention

They create the basis for effective crisis management in the food industry.

- Requirements from IFS Food, BRCGS and FSSC 22000
- Legal basis (EU Basic Regulation Art. 14 & 19)
- Establishing a crisis management system
- Definition of escalation criteria
- Creation of crisis plans and contact lists
- Content for conducting recall exercises

Goal: You act in a prepared manner before a crisis arises.

2. Early detection & warning phase

They learn to recognize risks early and assess them correctly.

- Definition of a crisis according to standards
- Assessment of deviations and suspected cases
- Risk assessment for health hazards
- Decision-making: Observe, block, or escalate
- Documentation of the initial assessment

Goal: You make well-informed decisions at the right moment.

3. Acute crisis phase

They manage product recalls of food products safely and in a structured manner.

Withdrawal vs. recall – acting in compliance with the law
Reporting obligations to authorities
Information from the certification body
Immediate measures & product blocking
Batch separation & traceability
Internal and external communication

Goal: You maintain control and minimize damage.

4. Stabilization & Coping

They will guide your company safely through the crisis.

- Role and management of the crisis team
- Communication with customers, trade and the public
- Cooperation with authorities
- Ongoing risk assessment
- Ensuring delivery capability

Goal: They stabilize the situation and secure trust.

5. Evaluation & Improvement

They are using the crisis for sustainable optimization.

- Root Cause Analysis (RCA)
- Evaluation of the effectiveness of crisis management
- Derivation of corrective and preventive measures
- Documentation for audit and management review
- Strengthening the food safety culture

Goal: You prevent repetitions and improve your processes.

A notice:
The training can be combined with the Pre-crisis management training Both formats can be booked individually or as an in-depth and discounted complete package.

Book this training course and the pre-crisis management training course together, for €799 plus VAT:

What is crisis management in the food industry?

Crisis management in the food industry refers to all structured measures that a company takes to respond to security-related incidents in order to minimize risks to consumers, brand and supply chain. The goal is to identify dangers early, assess them quickly, and take controlled action.

Effective crisis management protects consumers, fulfills legal requirements, and ensures the company's ability to act in an emergency. Our Training courses for the food industry They are therefore essential to successfully prevent crises.

Online training: Crisis management in the food industry

In the context of the food industry, a crisis exists when a product poses a potential or actual health risk or violates regulatory requirements.

Crisis management includes:

systematic risk assessment
clear decision-making processes
structured communication
Implementation of measures such as withdrawal or recall

Essentially, it's about making the right decisions under time pressure and minimizing damage.

Typical crisis situations in the food industry

Crises often arise from concrete risks to consumers or from violations of legal regulations. Typical triggers include microbiological contamination such as Listeria or Salmonella, foreign objects in the product such as glass, metal, or plastic, and undeclared allergens. Incorrect or misleading labeling, quality deviations with potential health hazards, or problems in the supply chain, such as contaminated raw materials, can also trigger a crisis.

These situations require a structured food recall management system to quickly remove affected products from the market and effectively protect consumers.

Requirements from standards such as IFS, BRCGS or FSSC

International standards require a robust and verifiable crisis management system. The entire team should HACCP training, IFS certifications, BRCGS training courses or. FSSC training can demonstrate.

Key requirements are:

documented crisis plan
clearly defined crisis team
regulated escalation processes
full traceability
functioning communication channels
regular tests through recall exercises

The system must be ready for use at all times and function in a way that can be verified during an audit.

Importance for food safety and consumer protection

Effective crisis management is a key component of food safety. It ensures that health risks are identified early, affected products are specifically withdrawn from the market, and consumers are informed transparently. At the same time, it helps to limit damage to people and companies and to maintain control over critical situations.

Companies without functioning crisis management risk not only legal consequences, but also a significant loss of trust among customers, trading partners and authorities.

Benefits of our online training on crisis management in the food industry

By experts

Experienced practical trainers impart sound knowledge.

Small groups

A maximum of 12 people allows for exchange and individual feedback.

On-line

They can participate flexibly – without travel expenses.

documents

You will receive all content directly as a PDF for practical use.

For groups*

Individual offers for teams and multiple participants.

company

In-house training is possible – tailored to your processes.

* For groups: Sign up below info@praxistrainings-lms.deto receive an individual offer.
** For companies: We also offer our training courses in-house by arrangement. Request to: info@praxistrainings-lms.de.

Target group of the training in crisis management

This crisis management training course for the food industry is aimed at:

Employees who are responsible for have taken over crisis management
New IFS, BRCGS or FSSC representatives
Quality managers and QA staff in a new role
Managers with decision-making responsibility in a crisis
Deputy crisis team members

Even beginners benefit, as the content is structured and easy to understand.

Benefits of crisis management training

Confident in new responsibilities: They act decisively in crisis situations.
Making clear decisions under pressure: They assess situations systematically and make quick decisions.
Act in compliance with laws and regulations: They meet requirements from, for example, IFS Food Version 8 and Regulation (EC) No 178/2002 secure
Structure in recall management: They manage returns and recalls systematically and transparently.
Practical preparation: They are prepared for real-world crisis scenarios and audits.
Improved internal communication: They ensure clear responsibilities and efficient coordination in the event of a crisis.

Frequently asked questions about crisis management training

How long does the training last?

An appointment lasting approximately 4 hours (including breaks)
Important: Ensure an interference-free environment and stable Internet access from the PC. Camera and headset are required.

Will I receive a certificate?

After completing the training, you will receive a certificate for successful participation in the crisis management training.

How is the booking process carried out?

Book directly through this website or ask one Booking on account among info@praxistrainings-lms.de on.

If you would like to book the training for several people, please send us an email info@praxistrainings-lms.de. We are also happy to offer the training as an in-house training course.

What is crisis management in the food industry?

Crisis management in the food industry encompasses all measures that companies take to respond to risks to food safety. These include, in particular, contamination, incorrect labeling, or quality defects.

The goal is to quickly identify, assess, and control risks to consumers. Effective crisis management ensures that companies act in a structured manner, comply with legal requirements, and limit damage.

This includes:

clear decision-making processes
defined responsibilities
functioning communication
a certified recall system

What is the difference between a recall and a withdrawal?

The difference lies in the location of the product:

Return policy:
The product is still in the supply chain (e.g., at the retailer). It is stopped before it reaches the consumer.
Recall:
The product has already been sold. Consumers must be actively informed and asked to return it.

What requirements does IFS place on crisis management?

The IFS standard requires a documented and functioning crisis management system.

Key requirements:

defined crisis plan
designated crisis team with clearly defined roles
current contact lists
regulated decision-making processes
tested recall procedures (at least annually)
complete documentation

The system must be ready for use at all times and its operation must be verifiable during the audit.

Who belongs to a crisis team?

A crisis team consists of people with decision-making and professional expertise.

Typical roles:

Management or site management
quality management
production
Purchasing / Supplier Management
Communication / PR
If necessary, legal counsel or external advisors

It is important that all roles are clearly defined and that deputies are arranged.

How does traceability work for food products?

Traceability means that a company can trace the following at any time:

where a product or raw material comes from
which batches are affected
where the product was delivered

The basis is the principle "one step back – one step forward".

A functioning system enables:

rapid identification of affected batches
targeted recalls
Avoiding unnecessary economic damage

Does every food company need a crisis plan?

Yes. Every food company is legally required to be prepared for crises.

In addition, standards such as IFS, BRCGS and FSSC 22000 require a structured crisis plan.

A missing or inadequate plan leads to:

legal risks
problems in the audit
in case of serious injury, this could result in significant damage.

A crisis plan is therefore not an optional document, but a mandatory component of the management system.

How do you prepare for a product recall?

Effective preparation includes several components:

Creating a crisis plan
Building a trained crisis team
Defining clear decision-making processes
Establishment of a traceability system
Preparation of communication templates
regular recall training

Companies should realistically test recalls to identify weaknesses early.

This is the only way to act quickly, safely and in a structured manner in an emergency.

Your experts for crisis management

As the founder of Praxistrainings-LMS and an expert in food safety, I train companies to manage crisis situations in a structured manner and to avoid recalls.