This hands-on session is for those in the food service industry to actively consider crisis management planning beyond food safety. Crises can include weather events, utility outages, workplace violence, illness or other natural, biological or human-related disasters. Participants initiate a threat assessment that will help them to identify the types of crises that are relevant to their environment and begin to identify the resources they need to manage a crisis. This serves as a foundation for the development of processes and procedures to manage a crisis effectively if it should occur. Part one of a two-part session.