FST7009 Crisis Management Assignment 1 Brief, Cardiff Metropolitan University

Assignment Brief 

Assignment Instructions 

• This assignment must be submitted via Turnitin on Moodle. No hardcopy submission is required. This assignment carries 70% of the marks for the module.
• Late submissions will be capped at 50%. 
• High Turnitin scores will be subjected to Cardiff Met University’s plagiarism policy, which may include assignments being capped at 50%, requested resubmissions and/or student fines.
• Work should be typed written and presented in 12-point Arial font with 1.5-line spacing. 
• Appropriate Harvard-style referencing must be used throughout. 
• Use of appendices is permissible (words included in an appendix do not form part of the overall word count). 

Assignment 1 – 70% of the module mark

You need to answer the following questions:

• What information do you require? 
• Who would you inform? In what order? And why?       
• What are your next steps?             
• What are the risks to the consumer?       
• How would you assess the risks?                   
• What risk management action should be taken?       

The products in question are:

Product shelf life is between 10-15 days and there are approx. 6 days remaining In your factory, you have 3 production lines for RTE cured and cooked sliced meat products

You are provided with:

• Raw Material micro results from products delivered from the production date in question Finished product micro results from 3 production lines
• Environmental swab results from the date in question (samples are random – 10 from potentially 40 high-risk sample points)
• Map of factory highlighting product flow
• Map of the factory highlighting environmental swab points from the date in question
• Hand swab results from the date in question (samples are random – 10 from potentially 40 high-risk production staff)
• Guidelines on Microbiological Criteria of Ready to Eat Foods placed on the market
• Salmonella factsheet
• Relevant UK/EU Legislation

Background

• The company at the centre of this scenario is a large manufacturer that produces chilled RTE cooked meat products for most, if not all the major UK retailers. 
• It is a Monday morning (28th February 2022), and your routine microbiological sampling has returned positive Salmonella spp. in ready-to-eat cooked sliced meat products
• The products in were produced 4 days ago (Thursday 24th February 2022)
• All information relating to this case study is provided on MOODLE, however, additional reading is essential to consider all risks and risk management.