Ask The Expert

Food Safety 4.0: Defining the Next Era of Food Safety Performance

By Shahram Ajamian
No Comments

The food industry is operating in a world that looks fundamentally different from the one in which most food safety systems were designed. Digital technologies are now embedded across production, supply chains, logistics, and consumer interfaces. Data is generated continuously. Decisions are expected in real time. Transparency is no longer a differentiator, it is an expectation.

At the same time, the stakes have never been higher. Food safety events now unfold instantly, across borders, under intense public and regulatory scrutiny. A single failure can disrupt supply chains, damage brands, and erode trust at a global scale in ways that were unimaginable even a decade ago.

Yet despite this shift, many food safety programs still rely on operating models built for a slower, more linear world, models centered on periodic reviews, fragmented data, manual interpretation, and retrospective learning. These approaches were effective when systems were simpler and change was incremental. Today, they increasingly struggle to keep pace.

This growing disconnect between today’s operating reality and how food safety is managed signals the need for a fundamental evolution. That evolution is Food Safety 4.0.

Background: Industry 4.0 and Quality 4.0

Over the past decade, organizations across industries have undergone significant transformation driven by digitalization, connectivity, and advanced analytics, a shift commonly referred to as Industry 4.0. At its core, Industry 4.0 reflects the move from isolated systems and delayed visibility to connected, real-time awareness across operations.

The defining impact of Industry 4.0 is not automation alone, but speed,the ability to shorten the distance between what happens in operations and what leaders understand, decide, and act upon. Information latency, once accepted as unavoidable, is now viewed as a risk.

Building on this foundation, Quality 4.0 emerged as the evolution of quality management in the digital era. Quality 4.0 does not replace established quality principles; rather, it strengthens them by combining proven disciplines with modern technology, analytics, and a renewed emphasis on culture and leadership. The focus shifts from measuring outcomes after the fact to anticipating and preventing failure while enabling performance.

Together, Industry 4.0 and Quality 4.0 demonstrate a broader truth: modern systems demand modern operating models. Static, siloed approaches,regardless of how well designed,struggle to keep pace with today’s complexity, speed, and expectations. Food safety now faces that same inflection point!

What Is Food Safety 4.0 , and Why This New Term Matters

Food Safety 4.0 is the intentional application of Industry 4.0 and Quality 4.0 thinking to the unique responsibilities of food safety, protecting public health, meeting regulatory obligations, and sustaining consumer trust in a highly connected world.

  1. Food Safety 4.0 is a system-level approach that treats food safety as a continuous, enterprise-wide capability rather than a periodic program.
  2. It emphasizes predictive use of data and analytics to identify emerging risks before they result in loss of control.
  3. It relies on connected intelligence that integrates signals across processes, sanitation, supplier performance, deviations, complaints, and distribution.
  4. It enables adaptive control strategies that respond to changing conditions instead of relying solely on static rules.
  5. It reinforces culture, leadership accountability, and decision clarity to ensure insights translate into timely action.
  6. It moves beyond compliance as the endpoint and positions trust, resilience, and prevention as the ultimate outcomes.

More importantly, Food Safety 4.0 represents a new operating philosophy, not simply a new set of tools. I introduce this term intentionally and for the first time, recognizing that language shapes action. What an organization names, it prioritizes; what it prioritizes, it invests in; and what it invests in, it ultimately leads.

Historically, food safety has been framed primarily as a compliance requirement, a regulatory obligation, or a subset of quality systems. While these perspectives remain important, they are no longer sufficient on their own in a world defined by speed, complexity, and visibility.

Food Safety 4.0 reframes food safety as a system-level capability that operates continuously rather than periodically. It emphasizes prediction over reaction and performance over documentation. Most importantly, it positions food safety as a strategic driver of trust, resilience, and long-term value.

Naming this transformation Food Safety 4.0 provides clarity and momentum. It creates a shared language that aligns leaders, functions, and investments around a common direction,just as Industry 4.0 and Quality 4.0 have done in other domains. 

What Food Safety 4.0 Looks Like in Practice

At its core, Food Safety 4.0 represents the shift from programmatic compliance to predictive, system-level prevention. This shift is characterized by several fundamental changes.

Food safety data, process controls, sanitation results, supplier performance, deviations, complaints, and distribution signals,can no longer exist in isolation. Food Safety 4.0 connects these signals into a coherent, actionable view that supports faster and more confident decision making.

Instead of relying primarily on lagging indicators, Food Safety 4.0 emphasizes leading insight. Early signals, trends, and patterns become visible before failures occur, enabling intervention while outcomes are still controllable.

Controls themselves must evolve. In a dynamic operating environment, food safety systems must adapt to changing inputs, conditions, and risks rather than remain static and retrospective.

Equally important, Food Safety 4.0 reinforces culture as a foundational control. Technology does not replace human responsibility. It strengthens ownership, clarity, and speak-up behaviors so that people act on insight rather than simply record it.

Finally, Food Safety 4.0 moves beyond compliance as the finish line. Regulatory expectations remain essential, but they are the baseline. The ultimate objective is sustained trust, earned through consistent, transparent, preventive performance. 

Why Food Safety 4.0 Is Needed Now

Three forces make this moment decisive.

First, digital capability has outpaced food safety operating models. The tools already exist, but food safety has lacked a cohesive, future-focused framework to use them effectively.

Second, system complexity has exceeded human-only oversight. The volume and velocity of information generated across modern food systems can no longer be managed through manual interpretation alone.

Third, trust has become fragile and highly visible. In a connected world, food safety failures are not isolated events,they are brand-defining moments.

Food Safety 4.0 provides a way to meet these realities proactively rather than reactively.

A Leadership Imperative

Food Safety 4.0 is not owned by technology teams, nor by quality alone. It is a leadership responsibility. Defining the next era of food safety performance requires vision to modernize without abandoning foundational principles, discipline to integrate people, process, and technology, and courage to move beyond legacy ways of working.

Final Thought

Every major transformation requires language that makes change visible and actionable. Industry 4.0 did this for manufacturing. Quality 4.0 did it for organizational excellence. Food Safety 4.0 now defines the next era of food safety performance,one built for a digital, connected, high-expectation world.

References

  • Kagermann, H., Wahlster, W., & Helbig, J. (2013). Recommendations for Implementing the Strategic Initiative INDUSTRIE 4.0. acatech , National Academy of Science and Engineering.
  • Schwab, K. (2016). The Fourth Industrial Revolution. World Economic Forum.
  • Hermann, M., Pentek, T., & Otto, B. (2016). Design Principles for Industrie 4.0 Scenarios. Proceedings of the 49th Hawaii International Conference on System Sciences.
  • ASQ (American Society for Quality). Quality 4.0: The Future of Quality. ASQ Quality Resources.
  • LNS Research. Quality 4.0 Impact and Strategy Handbook. LNS Research.
  • Boston Consulting Group (BCG). (2019). Quality 4.0 Takes More Than Technology.
  • World Economic Forum. (2017). Shaping the Future of Advanced Manufacturing and Production.
Women in Food Safety

Past Progress, Future Promise: Women in Food Safety for the Year Ahead

By Kim Ring
No Comments

As we step into 2026, it’s a natural time to reflect on the past while setting goals for the future. Looking back at the women who helped shape food safety, food production, and farming reminds us how progress is built—through resilience, innovation, and determination. Though historically underrepresented, women have played a critical role in protecting public health, advancing sustainability, and driving change. Their legacy continues to guide and inspire the work ahead.

Pioneers in Food Safety and Preservation

One of the most notable figures in food safety is Mary Engle Pennington (1872–1952), an American bacteriological chemist and refrigeration engineer. Pennington was a trailblazer in the preservation, handling, storage, and transportation of perishable foods. As the first female lab chief at the FDA, she developed standards for the safe processing of poultry and improved sanitation in milk handling. Her innovations laid the groundwork for modern food safety protocols and earned her induction into the National Women’s Hall of Fame and the National Inventors Hall of Fame.

British dietitian and nutritionist, Elsie Widdowson oversaw the first mandated fortification of foods during World War II, such as adding calcium to bread. Her research on the impact of early-life nutrition on lifelong health remains foundational to modern nutritional thinking.

One of America’s first female chemists and a pioneer in sanitary engineering was Ellen Swallow Richards. Her book, Food Materials and Their Adulterations, directly led to the passage of Massachusetts’ first Pure Food and Drug Act.

Fast forward to today, we can point to women like Jennifer Doudna and Michèle Marcotte. Doudna is a biochemist and co-developer of CRISPR gene-editing technology. Her work has the potential to transform the food industry by creating pest-resistant, robust crops that can thrive in adverse conditions. Michèle Marcotte, a Canadian food scientist known for her pioneering work in food processing research, developed a method of osmotic dehydration, which enhances the drying process of fruits and can be applied to vegetables, meat, and fish.

Rising Participation of Women in Food Safety

The food safety sector has seen a notable increase in female participation in recent years. According to the U.S. Bureau of Labor Statistics, as of 2023, women represented approximately 50% of food scientists and technologists, a significant increase from previous decades. This upward trend reflects broader efforts to promote gender diversity and inclusion in STEM fields.

Professional organizations, such as the International Association for Food Protection (IAFP), have also observed increased female membership and leadership. Initiatives pushed forward by our organization, Women in Food Safety (WIFS) aimed at mentoring and supporting women in food safety careers have also contributed to this positive shift, fostering a more inclusive environment that encourages women to pursue and advance in these roles.

Challenges and Opportunities

Despite these advancements, women in food safety, production, and farming still face challenges, including gender biases, access to resources, and representation in leadership positions. Addressing these issues requires continued efforts to promote equitable policies, provide mentorship opportunities, and highlight the achievements of women in these fields.

Educational programs for young women and girls can play a crucial role in sustaining the momentum. By introducing agricultural sciences and food safety topics early in education, we can inspire the next generation of female leaders in these industries.

From historical pioneers like Mary Engle Pennington to contemporary innovators like Jennifer Doudna, women’s contributions have been invaluable. The increasing participation of women in these sectors not only enriches the industries but also ensures a more diverse and resilient approach to global food challenges.

As we are committed, Women In Food Safety will continue supporting and pipeline the next generation of female leadership while providing a space for female professionals to thrive.

This year, we made significant progress by obtaining our 501(c)(3) nonprofit status. We delivered impactful sessions at the 2025 Food Safety Summit, and further spread our message at the Food Safety Consortium during the Women in Food Safety breakfast, thanks to the Food Safety Tech team, who also publish the Women in Food Safety column.

Women in Food Safety Networking Breakfast at the Food Safety Consortium

We look forward to the new year and to achieving even more in 2026. Together, we can do BETTER!

Listeria
Ask The Expert

Summary of the Six Article Series on Listeria in Food Plants

By Bob Lijana
No Comments
Listeria

Over the past six months we have shared a series of articles on many practical aspects of managing Listeria. A summary of each of these articles follows immediately below after their respective titles. In addition, we have added a list of additional references on this subject. Links to all the articles in the series are in the Related Articles section below

What is Listeria: Listeria monocytogenes is one of the most virulent food-borne pathogens. It is an extremely strong organism, able to survive a wide pH range and a wide temperature range. These survival characteristics make Listeria a very insidious organism. Just because a food is cooked or has preservatives or has a low pH doesn’t mean that Listeria is not present—it’s quite the tough organism. Assume it’s there.

Listeria-Related Regulations (FDA & USDA): FDA and USDA have an essentially “zero tolerance” policy for Listeria monocytogenes in foods. However, in spite of past mistakes and costly recalls, Listeria-related recalls still occur. All regulations preach an ongoing vigilance to Listeria presence in the plant environment and in the food. Regulators also use DNA testing to find root sources of Listeria, which can prevent untold tragedy. Regulations help protect public health, so they should be used to that end.

Where Listeria Comes From, and How It Moves Around: Listeria is widely distributed in nature, found in soil, water, vegetation, and animal feces. Thus, it is quite easy for it to get into food plants and be transported around that plant. Given this, a wise food safety team always assumes that the organism is present somewhere in the plant. Harborages are all areas in which Listeria can grow; movement vectors are where those harborages intersect with people and equipment moving around. Best practices necessitate that harborages are eliminated and movement vectors are identified and controlled.

How to Find Listeria in the Plant: before you sample for Listeria, make sure senior management across all functions is supportive of this task, and is willing to share the risk of actually finding Listeria. Some companies test for Listeria species, and some test for a marker organism to avoid a zero-tolerance panic. Best practice is to establish, validate, and execute an environmental monitoring program which is based on strategic sampling of sites around the plant. Doing so is hard work, and requires a lot of patience since Listeria is notoriously hard to find.

How to Get Rid of Listeria in the Plant: there are two complementary approaches to managing Listeria: keep it out to begin with, and eradicate it when it is found. Keeping it out is hard, but try anyway—use interventions such as clean uniforms, captive footwear, and sanitizing mats prior to entry into production. And killing it—involve a reputable chemical company who understands food production. Use quaternary ammonium compounds judiciously, strategically, and smartly. Remember, you are rarely ever done!

Communication—The “Choice to Chase”: deciding to “chase” Listeria is a cross-functional decision, residing not only with the Food Safety & Quality Assurance team. Everyone buys in to be educated on actions and consequences, and to share the risk. The overall food safety culture needs to be one of honesty and openness in communication. A culture of support across the board matters significantly to making sure Listeria is managed well. This is also the kind of environment that FSQA professionals can be proud of, knowing they are making a very positive impact on public health and trust.

REFERENCES

  1. Butts, J. 2003. Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches. Food Safety Magazine. 9 (2). Available at: https://www.food-safety.com/articles/4802-seek-destroy-identifying-and-controlling-listeria-monocytogenes-growth-niches.
  2. CDC. 2016. Etymologia: Listeria. 22(4). Available at: https://wwwnc.cdc.gov/eid/article/22/4/ET-2204_article.
  3. Neogen Corporation and Cornell University. 2025. Environmental Monitoring Handbook for the Food and Beverage Industries, 2nd Edition. Available at: https://www.neogen.com/en/usac/neocenter/resources/food-beverage-environmental-monitoring-handbook/.
  4. 2008. Compliance Policy Guide CPG Sec 555.320 Listeria monocytogenes. Available at: https://www.fda.gov/regulatory-information/search-fda-guidance-documents/cpg-sec-555320-listeria-monocytogenes.
  5. 2017. Draft Guidance for Industry: Control of Listeria monocytogenes in Ready-to-Eat Foods: Guidance for Industry. Available at: https://www.fda.gov/regulatory-information/search-fda-guidance-documents/draft-guidance-industry-control-listeria-monocytogenes-ready-eat-foods.
  6. 2020. Get the Facts About Listeria. Available at: https://www.fda.gov/animal-veterinary/animal-health-literacy/get-facts-about-listeria
  7. 2022. BAM Chapter 10: Detection of Listeria Monocytogenes in Foods. Available at: https://www.fda.gov/media/157717/download.
  8. Foundation for Meat & Poultry Research & Education. 2021. Food Safety Equipment Design Principles. Available at: https://www.meatinstitute.org/sites/default/files/original%20documents/Sanitation%20booklet%202021.pdf.
  9. Jay, J., Loessner, M., and Golden, D. 2005. Modern Food Microbiology. Available at: https://link.springer.com/book/10.1007/b100840.
  10. Jespersen, L., Butts, J., Holler, G., Taylor, J., Harlan, D., Griffiths, M., and Wallace, C. 2019. The Impact of Maturing Food Safety Culture and a Pathway to Economic Gain. Food Control. 98:367-379. Available at: https://www.sciencedirect.com/science/article/abs/pii/S0956713518305863.
  11. Lijana, B. 2021. Whole-Genome Sequencing: A Double-Edged Sword for the Food Industry. Food Quality & Safety. Available at: https://www.foodqualityandsafety.com/article/opinion-whole-genome-sequencing-is-a-double-edged-sword-for-the-food-industry/
  12. Lijana, B. 2024. Checklists: Useful Tools or Traps? Food Safety Tech. Available at: https://foodsafetytech.com/feature_article/checklists-useful-tools-or-traps/
  13. National Fisheries Institute. 2019. Ready-to-Eat Seafood Pathogen Control Guidance Manual. Available at: https://aboutseafood.com/wp-content/uploads/2018/09/3rd-Edition-RTE-Manual-Final-3-15-19.pdf.
  14. Powitz, R., Balsamo, J., Coleman, N., Collins, C., Noonan, G., Radke, V., and Treser, C. 2025. Complexities and Strategies for Controlling Contamination. Environmental Health. 87(6):32. Available at: https://www.researchgate.net/publication/390360674_Complexities_and_Strategies_for_Controlling_Contamination.
  15. SQF Institute. 2020. Food Safety Code: Food Manufacturing. Edition 9. Available at: https://www.sqfi.com/docs/sqfilibraries/code-documents/edition-9/code-pdfs/20227fmin_foodmanufacturing_v3-2-final-w-links.pdf?sfvrsn=7f70c75a_8
  16. FSIS Compliance Guideline: Controlling Listeria monocytogenes in Post-lethality Exposed Ready-to-Eat Meat and Poultry Products. Available at: https://www.fsis.usda.gov/sites/default/files/import/Controlling-Lm-RTE-Guideline.pdf.
  17. Zoellner, C., Ceres, K., Ghezzi-Kopel, K., Wiedmann, M., and Ivanek, R. 2018. Design Elements of Listeria Environmental Monitoring Programs in Food Processing Facilities. Comprehensive Reviews in Food Science and Food Safety. 17: 1156-1171. Available at: https://pubmed.ncbi.nlm.nih.gov/33350161/.
USDA Logo
Beltway Beat

Politics has no place in the USDA’s mission or leadership

By Rick Biros
No Comments
USDA Logo

There is an unusual banner on the U.S. Department of Agriculture’s website that was most likely written by USDA Secretary Brooke Rollins, which the message is similar to her posts on X and other public comments.

USDA.gov Screen Shot 2025-11-06 at 12.16.12 PM

I shared the screen shot image with Sandra Eskin, CEO, Stop Foodborne Illness and former Deputy Under Secretary for Food Safety at USDA. In this role, Sandy led the Office of Food Safety at the U.S. Department of Agriculture, overseeing the Food Safety and Inspection Service (FSIS).

Sandra Eskin
Sandra Eskin, CEO, Stop Foodborne Illness

Sandy commented that “Government departments and agencies serve all citizens – republicans and democrats. This type of partisan rhetoric undermines trust in government and may violate the law.”

Sandy is correct, the USDA serves all citizens, regardless of political party. The mission of the USDA is provide leadership on food, agriculture, natural resources, rural development, nutrition, and related issues based on public policy, the best available science, and effective management.

According to the USDA’s website, when President Abraham Lincoln established the United States Department of Agriculture, he called it the “People’s Department.” The website goes on to say “At USDA we are working tirelessly to be a model department that serves all people of our great Nation.”

Secretary of Agriculture, Brooke L. Rollins

Is Secretary Rollins breaking the law? Maybe. The Hatch Act, applies to employees working in the executive branch of the federal government. The purpose of the Act is to maintain federal workforce that is free from partisan political influence or coercion. The Act covers messages in federal buildings but does not mention federal websites.

Regardless of the legality, Secretary Rollins’ political message is inappropriate and that this type of partisan rhetoric undermines the hard work of the very people who work for her. When USDA employees return to work, they are already dealing with  low moral and reduced resources. Their jobs are hard enough. Undermining  trust in the government only makes things worse.

Good bosses are like good coaches. You motivate your players to perform at the highest level, no matter what the odds are. My message to Secretary Rollins… step up and be a good leader. Stop the political rhetoric, blame game and excuses. Take ownership of the situation. Motivate your team and instill confidence in your agency to be the model department that you say you are… that serves all people of our great Nation.

 

 

Women in Food Safety

What Burger King’s Breakfast Menu Teaches Us About Inclusive Marketing

By Kim Ring
No Comments

In today’s interconnected world, success in food safety and leadership depends on our ability to connect across differences. Whether it’s engaging with consumers, collaborating with cross-functional teams, or leading diverse organizations, we often find ourselves working with people whose experiences, perspectives, and values differ from our own.

Understanding those differences and embracing them is a talent that executives in any industry, especially those in marketing, would be wise to master. It’s an art that, Kelly McDonald, 4X best-selling author has studied over the course of her career as a leading expert in marketing, sales, consumer trends and customer experience.

During the latest Women in Food Safety meet-up, McDonald explored practical strategies for marketing to audiences who may not think, look, or act like you, touching on how empathy, cultural intelligence, and inclusive communication can break down barriers and build trust.

One of Kelly’s first examples of how this plays out in food and beverage really struck me, and it was about Burger King’s breakfast menu.

She pointed out that in New York City, if you order a Burger King breakfast sandwich, it comes on a bagel. In Alabama, it’s served on a biscuit. Why? Because Burger King understands that not all “kings” crave the same breakfast crown. The company knows that people want to feel seen, and that their tastes, habits, and cultural preferences matter.

That’s not just a good menu strategy — it’s brilliant marketing.

Just as Burger King adapts its offerings to reflect local flavor, great marketers adapt their messages to reflect the people they’re trying to reach. In the world of food safety (or any industry really), this approach isn’t optional. If we want our message to resonate, we need to understand the diverse personas that make up our customer base.

Understand What Different Audiences Value

There’s no one-size-fits-all audience anymore. Each group has its own expectations, shaped by culture, generation, and life experiences. Although these audiences vary greatly, everyone shares one commonality. We all spend money, time, and effort on things we value.

During her presentation, Kelly discussed preferences and values across audiences, clarifying that the following points are very broad generalizations that are strictly research-based and may not apply to everyone.

  • Millennials are likely to expect fast, easy, and frictionless They’d rather do it themselves than wait on a call or navigate clunky systems.
  • Black audiences are the group most swayed by brand values and diversity practices. They want to see themselves and others represented authentically in marketing, not as an afterthought.
  • Asian audiences often prize diplomacy and respect. In business, simple gestures can go far, like presenting a business card with the text facing the recipient and taking a moment to study theirs in return.
  • Southeast Asian audiences tend to respond strongly to heritage, accolades, and reputation. They admire brands that can credibly position themselves as “best in class.”
  • Hispanic/Latino audiences often value relationships over transactions. Building trust takes time, and the sale doesn’t come until after the bond is formed.

It’s also essential to remember that business doesn’t move at the same speed everywhere. While the U.S. culture prizes instant responses and quick deals, many global cultures prioritize rapport over rush.

Personalize How You Communicate

Not everyone prefers the same style of communication. Some clients appreciate a Zoom meeting where they can see your face for a more personal interaction. Others who are constantly on the go may prefer a traditional phone call that they can take while driving or walking their dog. Some are morning people; others aren’t at their best until the afternoon or evening.

Asking simple preference questions like, “Would you prefer a Zoom meeting or a direct call?” or “Is morning or afternoon better for you?” shows respect and awareness.

That’s what personalization really means: not just knowing what people want, but how they want to engage.

The Role of Gender Intelligence

It shouldn’t come as a surprise that gender can also influence communication and decision-making styles. This doesn’t mean we should be leaning into stereotypes. Instead, it means recognizing patterns of preference and tailoring accordingly.

For starters, Kelly discussed how research shows that women read more testimonials and reviews before making purchasing decisions. They also trust other women’s voices, even if the review is coming from someone they’ve never met. According to research, when working with women or advertising to women, it’s best to offer options. Choice equals empowerment. Whether it’s multiple pricing tiers, product colors, or service packages, variety signals respect and trust.

For men, research shows quite the opposite. When presented with too many options, deciding on one feels like a challenge. It’s best to simplify or lean on the “power of three.” AKA, three pricing tiers, three product options, three key benefits. Two feels restrictive; four feels overwhelming.

Inclusion is Not Optional

Diversity without inclusion is performative. Representation without respect is empty. This is why the best brands co-create with various communities rather than simply advertising to them.

Just as a great chef adjusts a recipe based on the feedback of those around the table, we must listen, include, and evolve mindfully.

“Inclusion isn’t charity. It’s a strategy,” said McDonald.

When you build marketing for everyone, everyone wins. So no matter if you’re marketing a breakfast sandwich or a food safety certification, the secret is the same: listen, adapt, and personalize.

Treat every customer like royalty — not by giving them all the same crown, but by crafting one that fits them.

Editors Note: Presentations like these are hosted on a monthly basis for all of the members of Women in Food Safety. Click here to become a member of WIFS today!

The Food Safety Consortium Conference and Food Safety Tech has supported WIFS for five years has published a dedicated Women In Food Safety column.

Women in Food Safety

Hard Truths & Smart Moves: A Veteran’s Guide for Women in Food Safety

By Jill Hoffman, Kim Ring
No Comments

At last month’s Women in Food Safety meet-up, industry veteran Jill Hoffman took the mic and brought with her something rare: candor, clarity, and 23 years of hard-won experience in food manufacturing. Her message wasn’t sugar-coated, and it wasn’t filled with empty mantras. It was the kind of career advice that sticks, the kind you wish someone had told you on day one.

1. Be Resourceful

Nobody hands you all the answers in this industry, or in life. Jill learned this the hard way when FSMA regulations were first released. Instead of waiting for a company memo or a training session, she took it upon herself to dive into trade groups, study the material, and figure it out. That kind of initiative made her the go-to FSMA expert in her organization.

One of our members chimed in during the session to mention that she prefers to hire “thinking workers.” Translation: people who problem-solve and learn new things without waiting for direction.

2. Build Your Own Reputation

Merit is non-transferable. Coasting on someone else’s success may get you in the door, but it won’t keep you there. “At the end of the day, your work has to speak for itself,” Jill said. “The house built on someone else’s name crumbles quickly.”

3. Understand the Line Between Confidence and Arrogance

Being visible and being boastful are not the same. You don’t have to broadcast your greatness, but you do have to show up and speak up. Jill encouraged women to stop allowing imposter syndrome to take over, and start owning their accomplishments with humility.

“If you’re good, people will know,” she said. “But don’t let that stop you from sharing the wins you’ve earned.”

4. HR is Not Your Therapist

This one hits hard but needs to be said. HR is there to protect the company. They weren’t hired to be your emotional safety net. That doesn’t mean you shouldn’t speak up when something’s wrong, but temper your expectations. Know what HR’s actual job is, and act accordingly.

5. Mean Girls Don’t Retire After High School

Toxic behavior doesn’t magically disappear in the workplace. Grown-up versions of Regina George could very well walk the floor of your facility. It’s unfortunate but not entirely shocking that women in male-dominated industries often feel it from both sides. The important thing is to not play into the Cady Haron role in this scenario. Stay professional, be kind, and, most importantly, don’t let their behavior shake your confidence.

6. Fair or Not, You’re Judged on Appearance

Like it or not, women are judged differently based on how they look or what they wear. The age-old advice to “dress for the job you want” holds even more weight for women in this field. Jill’s message: Show up polished, not to impress others, but because perception still plays a role in opportunity. Dress the part, then be the part.

7. Respect People’s Time

Being busy is no excuse for being unprofessional. If you’re out of the office, say so and don’t forget to set your automatic replies. If you can’t make it to a meeting you’ve been invited to, decline it with context. Avoid the ‘reply all’ button unless it’s necessary to keep all of your colleagues in the loop. These basics in business communication show respect, and in a fast-paced field like food safety, they separate the pros from the amateurs.

8. Rejection = Redirection

Jill shared two rejections that changed her life: one from a sorority in college, and one from a women’s leadership group years into her career. Both hurt—at first. But the outcomes led her to places she never would’ve reached otherwise.

“Rejection isn’t personal,” she said. “It’s a pivot point.”

Instead of spiraling and questioning your self-worth, ask: Where is this redirecting me?

More often than not, the answer is better than where you were headed.

9. Listening Is a Superpower

In a field full of talkers and problem-solvers, listening is underrated. Active listening involves really hearing someone, not just preparing your response. By harnessing listening as a true superpower, you’ll not only earn respect, but you’ll make better decisions.

Speak when it adds value. Listen like it matters…because it does.

10. Let Them

Say you’re in a conference room brainstorming approaches for improving food safety for your next product launch. You’ve been sitting on an idea that you’ve been wanting to bring to your boss’s attention. After explaining your idea, the room goes silent until one of your colleagues suggests another idea that’s very well received, sweeping your idea gets swept under the rug. Instead of sulking and feeling like a failure, try applying the ‘Let Them Theory,’ created by bestselling author Mel Robbins. If your colleagues want to go with another idea that isn’t yours, let them.

Jill emphasized that trying to change people is futile. It’s impossible to control what other people think, say, or do. Instead, focus on what you can control: your standards, your response, your boundaries. Don’t let others make you feel less than.

11. Giving Back is Good for Your Soul (and Brain)

Volunteerism leads to a higher level of satisfaction, according to a BMC Public Health study. Jill credits volunteering with changing the trajectory of her life. After that sorority rejection, she joined a service fraternity, and giving back became a core element of her identity. For teens, it’s an antidote to toxic comparison online. For professionals, it’s a reminder that we’re more than our job titles.

12. Stop Trying to Make Everyone Like You

You don’t need to win everyone over. As author Dave Ramsey says, “Stop spending money you don’t have to buy things you don’t need to impress people you don’t like.” The same goes for emotional energy. Not everyone will like you. That’s fine. Do your job. Be kind. But stop performing for approval that doesn’t matter.

Jill didn’t sugarcoat the realities of being a woman in food safety, or any career path, but she also didn’t play the victim. Her career is proof that grit, curiosity, and professionalism still matter, and that showing up as yourself, unapologetically and consistently, is the best strategy of all.

So whether you’re navigating your first role or you’re the only woman at the leadership table, consider these tips not just advice, but survival tools. Use them wisely and share them with your female colleagues in an effort to build them up and be a cheerleader, not a ‘mean girl.’

And when in doubt? Be the resource.

Editors Note: The Food Safety Consortium and Food Safety Tech supports WIFS and for five years has published a dedicated Women In Food Safety column.

Women in Food Safety Networking Breakfast at the 2024 Food Safety Consortium
Risk, food safety
FST Soapbox

Time for a Revolution in Risk Analysis in Food Safety: Toward a Harmonized, Unified Model

By Shahram Ajamian
No Comments
Risk, food safety

The Crossroads We’re Facing

For decades, risk analysis in the food industry has been fragmented. Food safety, food fraud, and food defense have each been treated as separate silos, with their own risk models such as HACCP, Preventive Controls, TACCP, and VACCP. They have been running in parallel but rarely in harmony. In the end, we have built too many models all aimed at the same purpose: protecting consumers and delivering safe, trustworthy food. What we get instead is duplication, complexity, and missed opportunities. The time has come to bring them together into one integrated, data-driven approach.

What’s Wrong with the Status Quo

The cracks in the current system are easy to see, and they reveal themselves in several critical ways.

For food safety, the HACCP approach gives priority to critical control points, but many recalls and incidents are not simply failures at those points. They often trace back to weak infrastructure, poor hygiene, inadequate sanitation, gaps in environmental control, and other prerequisite programs. When these foundations are under-prioritized, hazards are far more likely to emerge downstream. The Preventive Controls framework recognizes this, but in practice the basics are still too often overlooked.

Another weakness lies in the way risk models remain fragmented. Silos dominate. Food safety teams may have no visibility into fraud vulnerabilities, while those focused on TACCP may not fully understand contamination pathways. When a risk surface shifts, whether because of a new supplier, a climate shock, or geopolitical instability, the ripple effects often go unnoticed.

One of the other main gaps in today’s risk models is efficiency. Different frameworks demand separate audits, datasets, and reports. Time and resources are wasted collecting overlapping information, and still the blind spots remain. The connections between issues, such as how a process deviation can create openings for fraud or sabotage, often get missed because no single framework captures the whole picture.

There is also a gap between regulation and reality. Regulations often still expect separate assessments, but that is not how risks show up in real life. A fraudulent substitution might look like an economic crime, but it can also create a serious safety hazard. A deliberate vulnerability can turn into a contamination risk. You can pass an audit and still be blindsided by a cascade of threats.

Toward a Holistic Risk Assessment Model

What we need is a harmonized model that brings contamination, threats, vulnerabilities, and human factors together in one framework.

At its foundation, this means building an integrated risk structure where HACCP, Preventive Controls, TACCP, and VACCP are not treated as separate checklists but as interdependent parts of the same system. It also means creating coherence in data: common definitions, consistent thresholds, and systems that allow information to flow seamlessly across functions.

Just as critical is the role of culture and behavior. No framework will succeed unless people are part of the equation. Risk analysis must include how employees perceive risk, how leaders reinforce accountability, and how culture shapes the consistent execution of controls.

For this approach to be effective, the model must then be endorsed and agreed upon by regulators, industry, and academia, creating a shared foundation that can be widely adopted. This alignment ensures not only consistency but also credibility across the global food system.

The Benefits: What Happens When We Get It Right

When we bring our approach together into one model, the payoff is real. Systems become more resilient because risks are visible and managed as a whole. Efficiency improves as duplication gives way to more targeted actions. Transparency builds trust with regulators, partners, and consumers. And most importantly, when risks are properly understood, they can be controlled more effectively, which means fewer incidents and fewer costly market actions.

Call to Action: Leadership That Sees the Whole Picture

This evolution is not optional. The food industry is at a turning point. It is time to move past fragmented assessments and toward a harmonized risk model that combines science, data, governance, and human behavior. By doing this, we can strengthen resilience, protect public health, and build the trust on which our food system depends.

Final Thought

We need to stop thinking of risk in parts and start thinking of it as a whole. Just as food safety itself is shifting from reactive to predictive and preventive, risk analysis must also evolve. It should no longer be a collection of disconnected checklists but a unified, intelligent, living system.

The stakes are high, but the opportunity is even greater. Those who lead this change will set the new standard for the industry. The question is: who will step up and lead?

FST Soapbox

Learn, Network and Develop: Join Me at the Food Safety Consortium!

By Sanjay Gummalla, Ph.D.
No Comments

Food safety and quality assurance professionals sit at the heart of our industry’s success. Today’s global food supply chain is more complicated than ever with evolving consumer demands, regulatory shifts, and rapid advances in science and technology. Staying ahead requires not only knowledge, but the ability to apply that knowledge in today’s complex operating environments and supply chains.

That’s why I invite you to join me at the Food Safety Consortium, October 19 – 21, 2025, in Washington, DC. This event brings together food safety leaders, regulatory officials, and industry experts for three days of immersive learning, networking, and professional development. The Program starts with several pre-conference workshops and training which leads into two full days of high-level panel discussions and educational presentations.

By joining me at this must-attend event, you’ll network with and gain insights from researchers, experienced food safety practitioners and industry colleagues.

Hands-On Training: Listeria Control and Risk Management

On Sunday, October 19, I’ll be leading a full-day workshop that bridges the fundamentals of operational food safety programs with the latest pathogen detection tools. Together with expert colleagues, we’ll start with the basics of Listeria prevention and control—covering sanitation, hygienic design, monitoring, and root cause analysis—and then move into advanced strategies like sampling, rapid detection, and sequencing technologies.

Industry Leaders and Real-World Lessons

The Consortium’s main program will feature regulatory voices like Kyle Diamantas, FDA Deputy Commissioner for Human Foods, and Dr. Justin Ransom, USDA FSIS Administrator. We’ll also hear from Ricky Dickson, former CEO of Blue Bell Creameries, reflecting on how his company managed and recovered from a nationwide Listeriosis outbreak – an invaluable case study.

Women in Food Safety Networking Breakfast at the 2024 Food Safety Consortium

Why Attend?

Events like the Food Safety Consortium are more than a conference, they are platforms for building a stronger network of professionals and advancing food safety culture across our industry. You’ll have the chance to connect with regulators, suppliers, QA leaders, and peers who face the same challenges you do, and return to your company with better understanding, innovative tools and new ideas that make a difference.

For more information go to FoodSafetyConsortium.org and click on Agenda.

About

The Food Safety Consortium will take place October 19-21, 2025, at the Crystal Gateway Marriott, Arlington VA directly across the Potomac River from  Washington, DC. The Program starts with several pre-conference workshops and training which leads into two full days of high-level panel discussions and educational presentations.

Organized by Food Safety Tech and the American Frozen Foods Institute (AFFI) the Food Safety Consortium Conference has been an educational and networking event since 2012 for Food Protection that has food safety, food integrity and food defense as the foundation of the educational content of the program.

Editor’s note: the original version of this article was originally published in AFFI’s website.

 

 

CDC, FDA, USDA logos
Ask The Expert

Seeing the Forest Through the Trees: Advancing Integration in the U.S. Food Protection System

By Rick Biros
No Comments
CDC, FDA, USDA logos

Calls to integrate the regulatory oversight of the U.S. food system have been echoed for decades through studies, reports, and policy forums—yet meaningful change has remained elusive. While the FDA’s recent creation of the Office of Inspections and Investigations marks an important step toward more coordinated oversight, the USDA’s FSIS still lacks a parallel structure, and significant gaps persist across the broader food protection landscape.

From food safety and quality to food defense, food integrity, and physical and digital security, the farm to fork system continues to operate in silos. This fragmentation not only creates regulatory confusion for industry stakeholders but also fuels inconsistent enforcement and mixed messages for consumers potentially leading to negative public health impacts and loss of consumer trust due to confusing recall messages—exemplified by the widely cited disparity in how cheese and pepperoni pizzas are regulated by different federal agencies.

This topic will be discussed at the Food Safety Consortium conference in Alexandria VA., October 19-21. Panelists include Benjamin Reading, Ph.D. Interim Assistant Director, NC Agricultural Research Service (NCARS) Associate Professor & University Faculty Scholar, North Carolina State University and Jason Bashura, M.P.H., RS, a 25+ yrs. public health and food protection professional. Ben and Jason discuss the need for truly unified, risk-based U.S. food protection system in this 26 minute recorded webinar. To watch the video, click on the image below or this link: Watch the Webinar.

Ben and Jason discuss the need for truly unified, risk-based U.S. food protection system in this 26 minute recorded webinar

After watching the video, we invite you to take a quick 5 question survey on this topic. You can win a chance to receive a complimentary registration to the Food Safety Consortium by correctly identifying the number of times Jason says the two words “Food Protection” in the webinar. Click here to take the Survey.

The session at the Food Safety Consortium will convene leaders from regulatory agencies, industry, academia, and NGOs to explore the structural and operational challenges that continue to hinder integration. Through their collective insights, attendees will gain a deeper understanding of what a truly unified, risk-based food protection system could look like, why such a system is needed now more than ever, and how emerging solutions—both policy-based and practical—can help close longstanding gaps.

By moving beyond agency silos and outdated jurisdictional lines, this session challenges participants to rethink what it means to protect the food supply and to consider how collaboration can turn complexity into clarity. This is the next step in seeing the forest through the trees—and laying the groundwork for a smarter, more resilient food protection system.

The Food Safety Consortium, presented by Food Safety Tech and the American Frozen Food Institute (AFFI) will take place October 19-21, 2025, at the Crystal Gateway Marriott, Arlington VA directly across the Potomac River from  Washington, DC. The Program starts with several pre-conference workshops and training which leads into two full days of high-level panel discussions and educational presentations that will be sure to open your mind and expose you to a variety of topics, ideas and like-minded Food PROTECTION professionals who will be in attendance.

For a limited time, you can receive a 10% discount off registration by entering the discount code FoodProtection. Visit FoodSafetyConsortium.org

Listeria
Ask The Expert

Listeria – From the Ground Up. How to Identify, Find, and Eradicate the Bugger

By Bob Lijana
No Comments
Listeria

Over the coming weeks, we will share a series of six brief articles on Listeria. They are intended for food science professionals, especially food safety and quality assurance people. The information presented in these mini-articles will also be of interest to people in all functions. To that end, we have kept the language as non-technical as possible.

On roughly a biweekly basis, we will present mini-articles starting with what Listeria is, and the regulatory governance of Listeria in food from FDA and USDA. We will share background on where the organism comes from, how it can move around a food plant, and how to find it. We will share techniques on how to eradicate the pathogen. We will also share some insights on how to communicate learnings and successes, including with senior management. There will be references for further study.

Some of the information will already be known by those who have had to fight Listeria for many years, as is usually the case when this pathogen becomes your enemy. Yet that same information will be new and useful to those for whom the fight is new. These are people who are new to food manufacturing, or for whom a job in food safety and quality assurance is new.

Hence, pick and choose articles of most use to your situation as the series moves along. Yet do look at each one with a fresh pair of eyes–all of us could use a refresher in how best to manage the risk of Listeria in a plant, regardless of experience level. All plants and situations are different, so there is no “cookie-cutter” solution. If there were, we wouldn’t keep seeing recalls due to possible Listeria contamination. And we wouldn’t keep repeating history in that regard. We need to avoid complacence.

The ultimate objectives of this series are to provide suggestions of what can be done to manage food safety risks in a plant, and, at the same time, increase the company’s capability at providing safe food products and protecting public health.

See the Related Articles below to read the series.

To sign up for a free subscription to Food Safety Tech’s weekly Newsletter, click here