Food Panics (notice n° 178392)
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| fixed length control field | 01561cam a2200157 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250112040917.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Molle, Jean-François |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Food Panics |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2005.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 69 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Apart from the obvious food risks (such as bacterial contamination) which are well known, and easy to handle, food manufacturers are now faced with potential risks which are the focus of media attention, (for example, GM organisms and dioxins) and which make life difficult for them. The leading manufacturers which launched a huge marketing campaign to create an image, a reputation, and even an involvement with the consumer, are particularly sensitive and vulnerable to such media attention. As former Director of Food Security at Danone (and subsequently consultant), Jean-François Molle put practices into place which addressed these risks. He argues that managing these potential risks presupposes a better understanding of the dynamics of these crises created by the media and a wish to abolish the secrecy surrounding the practice of food manufacture. He recommends opening up discussions at the appropriate time with the relevant people. This method could be applied to other mass consumer products and brands (such as perfumes, cosmetics, hygienic and household products). |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Le journal de l'école de Paris du management | o 54 | 4 | 2005-07-01 | p. 31-37 | 1253-2711 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/journal-de-l-ecole-de-paris-du-management-2005-4-page-31?lang=en">https://shs.cairn.info/journal-de-l-ecole-de-paris-du-management-2005-4-page-31?lang=en</a> |
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