Louise Manning and Peter Wareing consider evolving challenges to risk management systems in the food industry and identify options to help organisations manage their own spectrum of risk(s) and remain resilient.
Introduction
The current reality is that food supply chains are global, complex and sometimes opaque. They are also highly reactive, as regulatory, market, technical and social requirements keep evolving and sourcing links become increasingly fluid. In addition, the challenges that present risk to food products and food companies also shift. Some challenges are historic, for example, food safety and food crime, but others are new and contemporary. In the future, evidence suggests that the speed of change will accelerate even faster, requiring businesses to be more resilient…
