Food Crisis Hotline: Q&A

EPRMA strives to bring its members the best in risk management services. New risk situations occur everyday and we know that with new situations comes new questions. That’s why we have established the Food Crisis Hotline.

Beyond our websites and social media, EPRMA provides members a 24/7 hotline to address your most immediate concerns. Dial 1-646-905-0345 anytime for advice and support concerning food crisis issues.

Q: Is there a charge to use the helpline?

A: The service is FREE for EPRMA members.  The number is: 1-646-905-0345

Q: What times can I call the hotline?

A: The Food Crisis Hotline is open 24/7 and manned by dedicated team that will provide EPRMA members with the latest, most accurate information and advice.

Q: Is there a limit to the number of times EPRMA members can call the hotline?

A: No. Calls to the hotline should be made anytime there is a potential or actual incident that may cause bodily harm, injury or illness to consumers.

Q: Who can call the hotline?

A: The hotline is available for managers, supervisors, corporate officers, risk managers, human resource professionals – anyone you designate as a representative of your company. All we require is that callers provide your EPRMA member information.

Q: Who mans the Food Crisis Hotline?

A: When you call the hotline, you will be connected to a dedicated food safety professional trained to answer complex risk crisis questions that demand expert advice, support and resolution.

Q: Is the call confidential?

A: Yes.  The call remains private between the food safety professional and the EPRMA member.

Q: What type of questions can you ask?

The Food Crisis Hotline is available to answer any food crisis question or help create a solution to a problem. Past food crisis questions have included:

  • Correcting Personal Hygiene
  • Prevention of Cross Contamination
  • Inappropriate Food Handing Issues
  • Accurate Conservation Temperatures
  • Questionable Receipt of Food
  • Handling Personnel with Diseases or Infections
  • Deficiencies in the Washing and Disinfection of Equipment and Utensils
  • Pest Control Assistance
  • Storing Chemicals to Avoid Contamination
  • Inaccurate Cooking and Storing