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Chapter 5. Emergency Preparedness and Response

Provided by the International Finance Corporation


Even with good systems in place, emergencies can and do happen.  The key is to plan in advance – try to prevent as much as you can, and train your employees to know what to do in case something does happen.  Don’t be overwhelmed by the thought of planning for every single possible accident or emergency.  Look at your risk assessment and focus on the areas where emergencies are most likely to happen or cause significant harm.  Develop and implement a suitable “emergency preparedness and management plan” for the identified emergency situation.  

As part of the plan, you need to have detailed procedures on the steps to prepare and respond.  Here we provide samples of procedures for responding to two of the most common emergencies in the food and beverage industry – fire and toxic leakage chemical spillage.  

We present two tools related to this element:  

 

<Go to ESMS Toolkit and Case Studies Main Page 

<Go back to Chapter 4: Organizational Capacity and Competency 

>Proceed to Chapter 6. Stakeholder Engagement

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The material in this work is copyrighted. Copying and/or transmitting portions or all of this work without permission may be a violation of applicable law.  IFC does not guarantee the accuracy, reliability or completeness of the content included in this work, or for the conclusions or judgments described herein, and accepts no responsibility or  liability for any omissions or errors (including, without limitation, typographical errors and technical errors) in the content whatsoever or for reliance thereon.

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