The purpose of this paper is to present the practical implementation of the CARVER+Shock (CS) method and describe the following steps of vulnerability assessment on the basis of a catering company, and to confirm that it can be successfully applied by the restaurant for better preparation regarding potential, intentional contamination.
The research method is a case study, including examining the company’s documentation and the interview with the company owner. The analysis refers to the following seven attributes: criticality, accessibility, recuperability, vulnerability, effect, recognizability and shock.
The practical application of CS method in company allows indicating the most vulnerable phases of the catering process. The values of “recuperability,” “effect” and “shock” are increasing along with the development of the catering process. The lowest risk of threat is observed at the first phases of the catering process, and the most risky were those connected with the preliminary consumption phase and with the final phase, which is arranged in the place of the event. The attributes “recognizability” and “effect” have the greatest influence on the outcome. The closer the food gets to the consumer, the higher is the risk of intentional contamination, and the harder it is to reverse its effects.
In the scientific literature, there is a gap observed in the subject of applying the CS method. This is the first case study presentation referring to its application in catering processes in Poland.
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