bake - February 2014 - 8
management
Plan Now for Disaster
An estimated 40% to 60% of small businesses don't survive a
Ready Business (www.ready.gov/business) assists small busi-
disaster. When a natural disaster strikes, retail bakeries are not
nesses in developing a preparedness program by providing
always as resilient as Houston-based Three Brothers Bakery,
tools to create a plan that addresses the impact of many
which survived being closed for nine months after Hurricane
hazards. This website and its tools follow an "all hazards
Ike in 2008.
approach," adhering to the program elements within National
Fire Protection Association 1600, a national standard adopted
Businesses can do much to prepare for the impact of the
by the Department of Homeland Security.
many hazards they face in today's world including natural
hazards like floods, hurricanes, tornadoes, earthquakes and
The following are five critical steps in developing an effective
widespread serious illness such as the H1N1 flu virus pandemic.
preparedness program:
Human-caused hazards include accidents, acts of violence by
people and acts of terrorism. Examples of technology-related
Program maNagemeNt
hazards are the failure or malfunction of systems, equipment
* Organize, develop and administer your preparedness program.
or software.
* Identify regulations that establish minimum requirements
for your program.
PlaNNiNg
* Gather information about hazards and assess risks.
* Conduct a business impact analysis (BIA).
* Examine ways to prevent hazards and reduce risks.
imPlemeNtatioN
Write a preparedness plan addressing:
* Resource management
* Emergency response
* Crisis communications
* Business continuity
* Information technology
* Employee assistance
* Incident management
traiNiNg
* Testing and Exercises.
* Test and evaluate your plan.
* Define different types of exercises.
* Learn how to conduct exercises.
* Use exercise results to evaluate the effectiveness of the plan.
Program imProvemeNt
* Identify when the preparedness program needs to be reviewed.
* Discover methods to evaluate the preparedness program.
* Utilize the review to make necessary changes and plan
improvements.
8 < FEB 2014 | bakemag.com
http://www.ready.gov/business
http://www.bakemag.com
bake - February 2014
Table of Contents for the Digital Edition of bake - February 2014
bake - February, 2014
Editor's Note - Oh, the places we go
Table of Contents
News Bites - Corbion Makes Appointments
Pastry Chef Joins in2food
Nu-Tek Names Executives
Biscuitville Promotes Bennett
Management - Plan Now for Disaster
Labor Front - IBA's Top 10
Legislation - Non-GMO News
Ingredients - Honey: More Than Sweet
My Favorite Things
Top of the Class
Cost Calculations
Flavors Infusing the Bakery Case
Traceability Measures
Water Works
Whole-grain Artisan
Spring Cake Fever
Donut Decorating in Alaska
Seasonal Cookies
Big Pizza in Big Sky
Custom Co ffee
Products
Product Showcase
Classifieds
Ad Index
bake - February 2014 - bake - February, 2014
bake - February 2014 - 2
bake - February 2014 - Editor's Note - Oh, the places we go
bake - February 2014 - 4
bake - February 2014 - Table of Contents
bake - February 2014 - Biscuitville Promotes Bennett
bake - February 2014 - 7
bake - February 2014 - Management - Plan Now for Disaster
bake - February 2014 - 9
bake - February 2014 - Labor Front - IBA's Top 10
bake - February 2014 - 11
bake - February 2014 - Legislation - Non-GMO News
bake - February 2014 - 13
bake - February 2014 - Ingredients - Honey: More Than Sweet
bake - February 2014 - 15
bake - February 2014 - My Favorite Things
bake - February 2014 - 17
bake - February 2014 - Top of the Class
bake - February 2014 - 19
bake - February 2014 - 20
bake - February 2014 - 21
bake - February 2014 - 22
bake - February 2014 - 23
bake - February 2014 - 24
bake - February 2014 - 25
bake - February 2014 - Cost Calculations
bake - February 2014 - 27
bake - February 2014 - 28
bake - February 2014 - 29
bake - February 2014 - Flavors Infusing the Bakery Case
bake - February 2014 - 31
bake - February 2014 - 32
bake - February 2014 - 33
bake - February 2014 - Traceability Measures
bake - February 2014 - 35
bake - February 2014 - 36
bake - February 2014 - 37
bake - February 2014 - Water Works
bake - February 2014 - 39
bake - February 2014 - 40
bake - February 2014 - 41
bake - February 2014 - Whole-grain Artisan
bake - February 2014 - 43
bake - February 2014 - 44
bake - February 2014 - 45
bake - February 2014 - Spring Cake Fever
bake - February 2014 - 47
bake - February 2014 - 48
bake - February 2014 - 49
bake - February 2014 - Donut Decorating in Alaska
bake - February 2014 - 51
bake - February 2014 - 52
bake - February 2014 - 53
bake - February 2014 - Seasonal Cookies
bake - February 2014 - 55
bake - February 2014 - 56
bake - February 2014 - 57
bake - February 2014 - Big Pizza in Big Sky
bake - February 2014 - 59
bake - February 2014 - 60
bake - February 2014 - 61
bake - February 2014 - Custom Co ffee
bake - February 2014 - 63
bake - February 2014 - Products
bake - February 2014 - Product Showcase
bake - February 2014 - Classifieds
bake - February 2014 - Ad Index
bake - February 2014 - 68
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