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Food and Nutrition Author: Staff Editor Last Updated: Jan 21, 2014 - 1:36:59 PM



Food Issues Group Launches First Food Services Crisis Program

By Staff Editor
Jan 21, 2014 - 1:31:31 PM



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(HealthNewsDigest.com) - Malibu - January 21, 2014 - Tellem Grody PR's (TGPR) Food Issues Group (FIG) has launched a new program for food service establishments that provides both front of the house and back of the house crisis coverage for food poisonings, poor letter grades, natural disasters, sexual harassment claims and other crises. FIG pairs TGPR partner Susan Tellem, APR, RN, BSN, who has 30 years of crisis management experience with Jeff Nelken, MA, RD (retired), an experienced professional in all aspects of food safety and inspection.  Restaurants, theme parks, hotels, casinos, as well as corporate and school cafeterias can all benefit from the new service.

According to Tellem, "A foodborne illness can mean lost revenue, lawsuits, damage to the brand and a media headache for food service establishments. What makes the FIG package unique is that for the first time, we are covering all the crisis preparedness and management bases for both the front of the house and the back of the house."  Tellem added, "The secrets to executing a successful crisis management plan are preparation, rehearsals and knowing exactly who is going to do what if the bad thing happens."

Nelken has worked in the food industry for more than 30 years and is a sought after expert for media interviews, lawyers and insurance companies in food poisoning cases.  According to Nelken, "To respond within hours to find the source of an outbreak and work closely with public health officials, you must bring together a team that includes crisis management experts, quality assurance, legal and food safety personnel (epidemiologists, microbiologists and other food safety experts).  With the explosive growth in fast food restaurants and fast casual places, safe food handling is even more important."

For more information, visit www.tellemgrodypr.com, call 310-313-3444 x1 or email [email protected].

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