Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne.
Organized crime in Spain laundered millions of euros by selling saffron adulterated with dyes and herbs, some of these adulterants being unfit for human consumption. Spanish police with the assistance of Europol busted an importer who adulterated imported saffron threads and sold them with the high-end La Mancha region designation. The supply chain for the organized crime scheme was operating across the EU, with 17 arrests made in the sting operation.
Early this year, Jill Stuber, who currently owns her own business called The Food Safety Coach, which focuses on coaching and consulting in the industry, accepted Women in Food Safety’s invitation to be interviewed. The hour went by fast, and Jill shared many insights on how her mindset changed from a microbiologist, to food safety professional to now as a business owner. Jill grew up on a farm in Wisconsin where she was first exposed to “food science 101”. It was not until her junior year of college that Jill officially took the course and confirmed that she really liked it. “It was the time I spent on the farm which formed my career foundation. It was the knowledge of agriculture and the intuition about product safety,” she said.
Jill Stuber, The Food Safety Coach
Jill still remembers how she got her first job out of college—a lot of which involved being persistent. She called Land O’Lakes every month to check whether there was an opening because it was her dream company, and she always wanted to be part of it. “Every time I drove past the building, I thought to myself, ‘I could work for them’”. Finally, the company responded that they were looking for someone to make the media in the lab, and Jill took the position without hesitation.
That first job started Jill’s career. She learned so much about lab management during her time at Land O’Lakes. Throughout her career, she tried many different roles related to food safety before she landed squarely in food safety. Jill suggested that those who are facing choices should trust their intuition. “It’s what drives you to the direction that there is something there for you,” she added.
It certainly was a shift when Jill started her own business during the pandemic. “I have always wanted to do it, but I hesitated for years, and COVID-19 helped me make the decision. It was my first full year owning my own business.” When asked what prompted her to start a business in coaching, Jill shared the following personal story.
Jill talked about an early career struggle when she first served as a corporate food safety & quality manager across three production facilities and the corporate lab. There was an instance in which the entire team was facing a challenging situation and her boss told her she had to let go one of her team members. She felt really bad—even until today. “In that moment, and for me, it was a personal thing. I just had to step back and say, ‘this is not right’. I still remembered the feeling, which was awful,” Jill said. This is certainly not the value Jill believed in and grew up with. She believed in working hard as a team and helping and trusting each other. “I asked the company to work with a coach so I could process the event, and that’s when it opened up my eyes to how coaches can navigate and support a person. I love helping people, and that’s how my interest in coaching started and it was the seed for establishing my business.”
Jill Stuber and other food safety experts discussed “The New Normal: COVID-19’s Lasting Impact on the Food Industry” during an Episode of the Food Safety Consortium Virtual Conference Series on May 20, 2021The one thing that Jill believes today and throughout all her obstacles is to never give up. “Never say ‘no’ and never take ‘no’ for an answer. Of course, there will be hard times, but I always find another pathway. You have to be persistent and know where you are going and why you are doing it, and keep on that,” Jill said.
We ended our conversation discussing how we see the future for talented female professionals in the industry. “I think women are on a fantastic path of providing support for each other and even for others, not just women. I think we are doing a great job of trying to connect and understand what that support looks like. We are going to see more and more women are in decision making roles—roles they are really engaged in and thriving,” she said. “Women are standing in their power and becoming more and more comfortable in these positions. It’s also about recognizing the gifts that you bring.”
Melody Ge: How does it feel of being a CEO? Do you feel any different versus other roles that you’ve had?
Jill Stuber: LOL! I do not feel differently. I enjoy the flexibility it offers me, especially this past year with COVID. My kids are home, distance studying, and so it really helped me balance my time with my family. My ultimate goal is to live life on my own terms by helping people. So, it is definitely getting me a step closer to be able to do that, which is really all about just trying to be more present and have richer experiences versus going through the motions.
Ge: Sometimes it’s very hard to achieve living on your own terms. How did you start? Any words of advice?
Stuber: I always recommend starting small. Sometimes it is overwhelming when you think of the entire plan, right? Like for me, for example, stepping away from a steady income with a company is really hard to do. It is scary. If I had done that first, I probably would have not made the leap. However, I started small by really doing something a little different or making different choices each day in the direction I wanted to go versus “all-in”. This applies even to how I spend my time. After work, I usually would do things for my family, make dinners and do laundry. But I passed that stuff all to my family, not that I neglected my family, but I get everyone involved so that way I can make choices to maybe work on my own business, spend time with my family or even focus on self-care. So, every day, it is evaluating every single small thing I can do to help move in the direction that I ultimately want to be at.
Ge: We often hear people say that women are too emotional. What’s your opinion on that? Does emotion have a big impact on your decision making as a CEO?
Stuber: I think the big factor really has a lot to do with trusting yourself and your intuition. I know one of the questions here is being emotional. However, I really think that as business owners and women in the industry, we should embrace being emotional, because it is what gives us the empathy and compassion. And for me, emotion really helps me better serve my clients. At the end of the day, if I cannot serve them to the best of my abilities, I have failed both of us. I really try to listen to what they need so that I am helping them get the results they want. Sometimes, I think, what is wrong with being emotional? Why is there judgement around being emotional?
Ge: Yes! I thought about it too!
Stuber: It’s important (and good) to remember that women are wildly different than men. We process emotions and feelings differently. When we listen to the messages that women send us, it helps us really step into where we need to go to provide support. When we ignore those things and cut them off, I think it gives us a gap where our intuition is telling us to go versus where our mind is telling us to go. Our emotions keep us on, and I think it is kind of a check and balance on where we are going, and what is true to us. Our emotions bring us to alignment to what is going on. Also, I think it relates to how emotions play into the conversation. Even as we talk about bringing more women into leadership positions and organizations, I love that we still talk about what skills we need to get in there. However, sometimes, I wonder about how we can prepare the people already at the table for the leadership styles we, women, bring. Because it is not always about women having to adopt a new style or learn to make a decision differently, or to be less emotional, but how we prepare people who are already there to work with us and to understand how that emotion makes female valuable leaders in the space.
Ge: Do you have any advice, or some lesson learned, to share with the young professionals in the Women in Food Safety group?
Stuber: I would say there are two. First, it is following your intuition. I didn’t do this well when I was young; I followed technical data for quite a while. Now, with more experience, I think following and trusting your intuition is more valuable. I used to rely on technical data and thinking I had to have the answers; but really taking the time and engaging in human-to-human interaction is so much more powerful. The second piece of advice I would offer is that it’s okay that you don’t have all the answers. I think we are programmed as we go through the school that we are supposed to know the answers. It’s equally important to know how to find the resources and answers. I think that is important to share because in the end, the group of young professionals coming into the industry are the next generation that is going to make the difference in the industry. So, whatever we do to support them is important! I would like to let them know that we all want them to be successful and to love what they are doing. So, even though sometimes the industry can be intimidating, never be hesitant to reach out to others in the industry. Utilize and build your own network and be part of communities that can support you and allow you to support them in return.
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne
A substantial number of countries and private partners around the world participate in OPSON, a concerted effort of Europol and Interpol, established in 2011. OPSON operations protect public health and fight organized crime groups who are involved in the production and distribution of fraudulent food and beverages. More than 3,000 cases were detected, with alcohol, grains and condiments leading the statistics, at a total value of $130 million worth of products seized. Seventy-eight organized crime groups were uncovered, and more than 3,000 people arrested. Many of these subpar food and beverage products were a danger to health and life of humans and animals.
2020 proved to be the most challenging year for the food industry in decades, significantly testing the resilience of food supply chains. Many of the industry’s challenges stemmed from the spread and aftermath of COVID-19, forcing food organizations to adjust in new ways to maintain their supply chain continuity, integrity and overall resilience. Yet, at the same time, the spread of the virus also exacerbated known threats that the industry has grappled with for years, such as food fraud, theft and safety issues.
A recently released report about supply chain risks identifies the trends and associated risks most likely to impact global supply chains in the year ahead, and observed that the pandemic’s longer-term effect on food supply chains is expected to result in increased threats, including fraud, theft and safety issues.1 These threats will continue to have an impact in the future, requiring wider adjustments to continuity and resilience planning.
Stockpiling, Panic Buying and the Global Rise of Food Insecurity
As we all saw in local supermarkets and grocery stores in March 2020, panic buying and stockpiling created significant disruptions to supply chains that ultimately led to empty shelves.
According to the World Bank, last year as many as 96 million additional people were pushed into food insecurity across 54 countries. This number, combined with the “137 million acutely food insecure people at the end of 2019 across these countries, brings the total to 233 million people by the end of 2020.” Coupled with COVID-19-related supply disruptions stemming from challenges around movement restrictions of people and goods as well as illness-related plant closures and availability of workers in the food sector, job losses across all industries reduced household income, which has accelearted the number of people facing increased food insecurity.
Food Fraud on a Global Scale
Unfortunately, the risk of corruption by individuals working in a supply chain correlates with the risk of food fraud. Approximately 85% of countries with a high risk of supply chain corruption also have a high risk of food fraud. This can create scenarios that criminals can exploit, most commonly by producing substandard food for distribution in that country or substituting labeled products with potentially harmful alternatives.
For example, in India, adulterated dairy products, especially domestically produced milk, were often found to be linked with fraud reports, with some reports indicating that approximately 89% of milk products had been adulterated. Countries such as India sometimes have gaps in legislation and enforcement that can reduce the ability to detect and seize fake food, making this issue one that is likely to continue post-pandemic. Our intelligence reveals that gaps in legislation and inadequate enforcement of regulations reduce the ability to detect food fraud and lead to prolonging the threat.1 At the same time, criminals continue to outpace poor regulatory regimes and grow more aware of their opportunities and advance the sophistication of their tactics.
Other forms of food fraud, in particular smuggling and disguising provenance, are common and are bound to continue in countries where the price of food continues to rise to a point where it becomes economically viable for criminals to take advantage of higher prices and smuggle it across borders. It is also possible that criminals will benefit from lower levels of enforcement, allowing other fraudulent methods, such as adulterating labels or expiration dates or using substandard or alternative ingredients, to proliferate fraud schemes around the world.
Food and Alcohol Become Top Targets for Theft and Safety Issues
The spread of COVID-19 also resulted in an increase in targeting and theft of products considered unusual for cargo theft incidents—arguably the most pronounced shift in this area in the last year. Initially, thieves began to target essential goods with a much higher frequency as the limited supplies and spikes in demand drastically increased their black-market value. Thefts of products such as PPE and food and beverages increased in frequency worldwide, overtaking the theft of historically targeted goods more, such as electronics.
The increase of food, beverage, alcohol and tobacco commodities theft can likely be attributed to their increased value as a result of panic-buying, shortages and increases in consumption, along with the ease with which they can be sold on the black market. However, the increasing value of these items has not only created a greater vulnerability for theft, but also means these commodities are at an elevated risk for counterfeiting and food safety violations.
Unfortunately, COVID-19 significantly affected governments’ capacity to enforce food safety regulations, which means that some foods may not have been checked as thoroughly. As the spread of COVID-19 reduces, government resources will likely be freed to increase food safety controls. However, further virus-related complications may reintroduce this risk.
COVID-19’s negative effects on the food industry have been pronounced, but it is worth noting that there have been areas of positive impact, too. As the industry adapted in novel ways, industry leaders developed a more holistic awareness of resilience, embracing the benefits of agile innovation, including remote auditing, and adapting their pre-pandemic ways of working to focus on meeting consumer demand.
Furthermore, organizations within the food industry learned the importance of resilience and the ability to proactively identify critical suppliers to ensure that appropriate continuity measures are in place in the event of further unplanned disruptions.
As the world begins the next phase of reopening, and many food industries remain on fragile footing due to the economic impacts of the pandemic, it will be critical that they remain aware of the changing regulatory landscape, shifting supply chains and potential disruptions to ensure they remain resilient.
Energy usage has increased worldwide, especially with everyone isolated due to COVID-19. That translates to higher costs across most sectors. The Energy Information Agency (EIA) expects U.S. electricity consumption to grow by 2.1% this year.
Coupled with the rising adoption of renewable energy and green initiatives, it makes sense to cut down on electricity consumption as much as possible. Commercial operations, food manufacturers included, could stand to benefit from reduced energy usage.
The question isn’t necessarily “why,” but “how.” What can food manufacturers and similar commercial providers do to reduce electricity requirements? What are some ways to minimize consumption and achieve efficient food production processes?
1. Energy Audits
Process and energy audits are a must. How could one hope to improve a system without understanding everything there is to know about it? More specifically, how could a company reduce energy consumption if they don’t know where, when and how it’s being used? That’s why energy and resource audits are crucial to optimization. It doesn’t matter whether they are conducted in-house or by a third party. What’s important is that they are accurate and detailed.
Inspectors will examine heating, refrigeration and cooling systems, facility processes, equipment, infrastructure, and beyond. Everything that uses electricity will be part of the audit, and analysts will be able to discern how much power each component is using. The statistics then inform action, driving a reduction in energy consumption. With this information, company analysts can also create a food manufacturing cost breakdown, which can be used to improve other areas of the business.
It’s easy to draw a line between regular energy audits and improved food safety, too. The ability to continuously monitor facility equipment performance means a lower chance of failure and more consistent quality. Keeping a digital eye on optimal performance means a reduced risk of one machine negatively impacting others if it begins performing suboptimally or erratically.
2. Upgraded Equipment
Energy conservation is as much about improving efficiencies as it is about using less electricity overall. While not always true, as a general rule, newer equipment tends to be much more economical at utilizing electricity.
Over time, technology has improved considerably to use less power, utilize resources more effectively and incorporate new methods for completing various actions, sometimes with significant performance boosts. In other words, new equipment can bring energy consumption down and will also improve productivity and output. Because it’s not cost-effective to replace equipment often, that’s precisely where audit information comes in handy.
The best practice would be to replace equipment before it malfunctions or breaks down, but also after it has declined in performance and efficiency. It would mean constantly analyzing equipment through real-time metrics and statistics.
Better production, more output, and fewer costs lead to greater profit, so it’s worth the investment.
More efficient and modern equipment typically features other upgraded components that impact performance and food safety as well, including updated materials, tighter tolerances, and improved microbial and viral resistance. Next-generation food prep and packaging stations that automate sanitation using ultraviolet (UV) light are examples.
3. Retooled Infrastructure
If the operation is located in an older building, it’s likely that much of the existing infrastructure and equipment is not just dated but also less efficient.
For example, traditional lighting sources use a lot more energy than LED or smart lighting solutions. HVAC systems may be non-existent or extremely outdated. Even facilities that are just a few years old may have obsolete elements.
This stretches far beyond the basics such as lighting to include power and utility components. A well-built and quality transformer setup will save money over time, for example. Replacing aging equipment can save food processing plants cash in the long run.
Investing in a transformer that doesn’t use a liquid cooling agent gives plant owners more options as they can be placed indoors or outdoors. They also have other business benefits, like longer lifecycles, lower fire risks, a more eco-friendly operation, and higher efficiency. A lower risk of fires, smoke intrusion and other destructive events also means greater security and peace of mind for delicate and perishable foods and food components.
Upgrading these components is more cost-effective than moving to a new location or building a whole new facility. It is often these kinds of incremental hardware and operational updates that can offer the best impact.
4. Better Refrigeration and Cooling
In 2019, the EIA reported that the commercial food sector used 154 billion kilowatt-hours of energy on cooling alone. That’s nearly 4% of the entire country’s annual energy usage. It isn’t just because cooling systems are running constantly year-round. It’s also because many companies refuse to upgrade to more efficient solutions.
Refrigeration is a massive energy hog. So how can it be improved? There are several ways:
More efficient motors
Reduced and more effective use of refrigeration space for walk-ins
Smarter fans with variable frequency drives (VFDs)
Renewable energy farms
Intermittent absorption refrigeration
Food waste at the retail and consumer levels amounts to 30–40% of the United States’ total output and billions of tons per year. Better and more reliable refrigeration technology at every stage of the supply chain, including warehouses and vehicles, means less food wasted worldwide and greater security for products at rest and in transit.
5. Monitor, Automate and Notify
Through real-time monitoring and automated processes, managers and operations teams can take action to reduce consumption. For instance, let’s say an employee walks away from a piece of equipment and leaves it powered on. With traditional equipment, that machine would continue draining power and increasing costs.
With automated and smart equipment, a notification would be sent to the appropriate administrator, who can then send out an order to have the machine shut down. Moreover, this can all happen within an instant, and administrators can be off-site and notified remotely.
Even better, the process could be improved further by installing an IoT sensor that automatically turns off the hardware after an expiration period.
An energy dashboard, accessible via mobile platforms, would allow facility managers to keep an eye on resource consumption, general costs, and operations no matter where they are. Creating a unified and always-on system with automation is definitely possible with the help of modern technologies like the Internet of Things (IoT).
The cost of food supply chain recalls stands at 48 million illnesses and $55.5 billion per year in productivity losses, amelioration efforts and the rest of the fallout. As with the other points made here, an investment in higher-efficiency equipment with lower power requirements translates to dividends elsewhere.
More efficient and widely connected machines in the supply chain mean fewer opportunities for failure and pricey recalls. This also leads to ongoing cost savings, which begin on day one.
6. Educate Employees
A cultural response to energy reductions can also have a huge impact. By training and educating employees on the importance of energy conservation, companies can gain an edge. This could include steps as simple as turning off the lights when departing an unoccupied room, remembering to power down equipment, or discussing more effective techniques.
If and when people are armed with the correct knowledge, they can make more informed decisions. The idea is to build a culture around energy conservation, operational efficiencies, and smarter utilization. Make it a team-based practice so everyone holds themselves accountable and values the initiative.
Cultivating mindfulness in this area of the company’s culture translates elsewhere, too. Safeguarding against unsafe habits, incorrect equipment usage and improper handling techniques, and encouraging workspace sanitization, is everybody’s responsibility.
Whether it’s saving money on electricity for the company’s and planet’s sake or protecting the customer from product defects, ongoing education makes for a stronger culture and a more reliable product.
Make It Happen
The longer a manufacturer continues to operate without efficient solutions in place like the ones discussed in this column, the greater the energy consumption levels and the higher the expenses. It is beneficial to all to adopt some of these practices as soon as possible, and there’s no question that it will result in higher profits. In several ways, some less obvious than others, this efficiency transformation means safer products, employees and customers, too.
As energy prices continue to climb across all sectors and the impact on the environment mounts, it makes sense to reduce consumption, find smarter sources like renewable energy, and upgrade equipment, processes and operations accordingly.
In today’s digital-first world, it might be surprising for those outside of the food manufacturing industry to learn that paper and pen are still considered state-of-the-art documentation tools. Answering food safety and quality questions such as: “What was the underlying cause of this customer complaint?” or “What caused the production halt this morning?” still require hours of research across paper documents, emails and spreadsheets. Maybe even the odd phone call or text message.
The good news is that many food safety and quality problems can be solved by leveraging modern-day technology. The challenge is taking that first step. By applying the following best practices, organizations can take small steps that lead to substantial benefits, including optimized food safety and quality programs, happier employees and safer operations.
Digital Transformation Best Practices
What if all the information food safety professionals require could be accessible through one unified interface and could proactively point to actions that should be taken? It can, with the right mindset and the right strategy.
While there is no “flip of a switch” to become digitally empowered, best practices exist for where to start. And, early adopters are injecting innovation into food safety programs with simple, but powerful technology.
Look Inward
Too often, food safety professionals push forward on a path to digital transformation by evaluating software and business applications against features and/or cost. But before taking this approach, it is important to look at existing food safety programs, identify where incremental improvements can be made and determine the potential return on a new technology investment.
Self-awareness is a beneficial leadership skill, but it’s also the key driver in understanding an organization’s business needs for food safety. Food safety professionals need to get real about common pain points, such as inconsistent or insufficient data, non-standardized practices, and delayed reporting. This is not the time to gloss over problems with processes or tools. Only by clearly documenting the challenges upfront will organizations be able to find the best solutions.
As one example, a common pain point is managing different formats and timing of reporting across facilities. See if this sounds familiar: “Well, Dallas sends an Excel spreadsheet every week, but Toledo only sends it on a monthly basis, while Wichita sends it monthly most of the time, but it’s never in the same format.”
Start out by identifying similar problems to help define the business objective, which will help determine how technology can be most effectively applied.
Eat, Sleep, Food Safety, Repeat
Food safety processes should constantly evolve to enable continued improvements in food safety outcomes. With that in mind, it’s helpful to dust off the corporate SOP and review it, especially if an organization is moving to a digital program. A common mistake many food manufacturers make is asking technology providers to configure an application based solely off the corporate protocol, only to discover at go-live that users don’t follow that protocol.
To avoid this situation, consider the following questions:
Why are food safety professionals not completing processes by the book?
Is that similar with every site?
Why has it been that way for so long?
Why did food safety professionals start to stray?
By locking down processes and identifying the desired way forward, leaders can configure a new application with the latest information and updated decisions. At a minimum, this step will help identify current issues that should be addressed, which can become measurable goals for the use of the new technology, ideally emphasizing the most pressing problems.
Less is More
Digital transformation doesn’t always need to become a “fix-all” project. Instead, it may revolve around a single operational initiative or business decision. For example, food safety professionals often maintain a spreadsheet with usernames and passwords for countless applications, some of which overlap in functionality and/or require a separate login for each facility. This is not only a safety concern, it’s an easy entry point when moving to a digital approach.
Consolidation of applications is a natural step from the standpoint of feasibility and fiscal responsibility. So, look for digital transformation opportunities that result in fewer applications and more consolidation.
Don’t Rush It
While digital transformation is inevitable, Rome wasn’t built in a day and neither should be an organization’s digital strategy. Unfortunately, the decision to go digital is often made, and a go-live date chosen, before determining what transformation requires, which is a clear-cut recipe for failure.
Technical vendors should play a key role in developing an effective implementation strategy, including sharing onboarding, planning, configuration and go-live best practices.
While technology is here to help the world become smarter about food safety, it is not here to replace human experience. Food safety leaders should continue to augment processes through supplemental technologies, rather than view technology as a full takeover of current approaches.
Barriers to entry for digital transformation are being lowered, as the ease of adoption of the underlying technologies continues to advance and access via cloud-based applications improves.
What to Do With All This Data? 5 Outcomes Food Manufacturers Can Achieve
Food manufacturers have benefited from digitally transforming environmental monitoring programs (EMPs) using workflow and analytics tools in a variety of ways. In the end, what matters is that the resulting data access and usability enables new insights and accelerates decisions that result in reduced risk and improved quality. Keep in mind these key outcomes that food manufacturers can achieve from digital transformation.
Enhancing an internal audit framework with digital tools will greatly reduce the burden of ensuring compliance for schemes such as BRC, SQF and FSSC food safety standards. Flexible report formats and filtering capabilities empower users with the right information at the right time.
Imagine, no more sifting manually through binders of CoA’s and test records to find a needle in a haystack. Exposing teams to a digital means of performing internal audits will not only boost confidence to handle requests from an auditor but will also help drive continuous improvement by providing easier access to insights about the effectiveness of internal policies. At the same time, digital tools will help ensure that only the required information is shared, reducing confusion and uncertainty as well as audit time and cost.
Outcome #2: Proactive Alerting and Automated Reporting
Threshold-based report alerts are an excellent way to reduce the noise often associated with notification systems. Providing quality and safety managers with automated alerts of scheduled maintenance or pending test counts can help them focus on activities that need attention, without distractions.
The benefit of threshold-based reporting is that it is a “set it and forget it” method. While regular “Monday Reports” are still a necessity, alerts and reports can be generated only when attention is needed for anomalies. A great example of this is being able to set proactive alerts for test counts in a facility that are approaching nonconformance levels. Understanding the corrective action requirements needed to control an environmental issue before it impacts quality, production and unplanned sanitation measures is a critical component of risk management and brand protection. In addition, reports can be automatically generated and delivered on a regular schedule to help meet reporting needs without spending time collecting data.
In other words—imagine a world where data comes and finds users when needed, rather than having to search for it in a binder or spreadsheet. Digital tools can provide email reports showing that a threshold has (or has not) been met and link the user directly to the information needed to take action. This is called “actionable information” and is something to consider when deploying technology within an organization’s food safety program processes.
Outcome #3: Optimize Performance with Tracking, Trending and Drilling
The Pareto Principle specifies that for many outcomes, about 80% of consequences come from 20% of causes. Historical data that is digitized can be used to quickly identify the root cause of top failures in a facility in order to drive process improvements. Knowing where to invest money will help avoid the cost of failure and aid in the prevention of a recall situation.
Dashboards are a powerful tool that organizations can use to understand the risk level across facilities to make better, data-driven decisions. Reports can be configured through a thoughtful dashboard setup that enables users to easily identify hot spots and trends, drill down to specific test locations, and enable clear communication to stakeholders. Figure 1 provides an example of a heat map that can be used to speed response and take corrective actions when needed.
Figure 1. Pathogen Positives by Zone and Location Heat
Outcome #4: Simplified Data Governance and Interoperability
Smarter food safety will drive standardization of data formats, which allows information to flow seamlessly between internal and external systems. One of the major benefits of shifting away from paper-based solutions is the ability to be proactive to reduce risk and cost. FSQA managers, within and across facilities, can benefit from a 360-degree operational view that reveals hidden connections between information silos that exist in the plant and across the organization. This includes:
Product tracing through product testing to environment monitoring and sanitation efforts
Tracing back a product quality issue reported from a customer to the sanitation efforts
Understanding why compliance is on track but quality results aren’t correcting
Outcome #5: Reduce the Cost of High Turnover
Successful GMPs, SSOPs and a HACCP program require leaders that continually ensure that employees are properly trained, which can be difficult with high turnover rates. To address this challenge, digital tools can aid in providing easily accessible documentation to empower users and reduce the cost, time and risk associated with having to re-train new employees on the EMP process. While training cannot be replaced with technology, it can be accelerated.
For example, testing locations within facilities can be documented with images and related information enabling new employees to visually see the floorplan and relevant testing protocols with accompanying video and click-through visualization of underlying data. Additionally, corrective action protocols can be enhanced with videos and standardized form inputs to ensure proper data is being collected at all times.
The Path Ahead
As the digital transformation of the food safety industry continues, food manufacturers should seek out and apply proven best practices to make the process as efficient and effective for their organization as possible. By avoiding common pitfalls, companies can achieve transformation objectives and realize substantial benefits from more easily accessible and actionable food safety data.
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne
Honey continues to be a popular target for fraudulent activity, as this latest case shows. A large number of batches of honey imported into Greece from inside and outside the European Union contained adulterants like added sugars and prohibited caramel colors, which was proven by chemical analysis. Honey produced in Greece was not affected. The adulterated products were immediately withdrawn from the market and the public was advised not to consume them.
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne
In a large case of trademark violations and counterfeiting, Haldiram, the leading snack manufacturer from India, filed a lawsuit against a Georgia-based distributor. The distribution company misused the well-known Haldiram label to import, distribute and sell counterfeit beverages, snacks, beverages and ready-to-eat meals in the United States, which is a large market for Haldiram. The company is seeking significant amounts of money for damages caused by the distributor and an immediate stop to the trademark infringements.
We all know it is important to maintain a healthy work-life balance, regardless of our current career stage. We also know that this can be a challenge. In March 2020 when coronavirus restrictions forced the various aspects of our lives—normally kept separate—to collide in our kitchens and spare rooms, we found ourselves sharing workspace with partners and children. This immediate change really brought our work-life balance into focus.
As part of our Women in Food Safety series, we interviewed three highly successful food safety professionals about how they keep their work-life balance in perspective despite the ever-increasing demands of work, and how they have tackled major life changes or career decisions along the way, while still keeping their career on track.
We were delighted to have the opportunity to talk to Shawna Wagner, food sector and technical manager, North America for DNV and SQF Auditor of the Year, 2019; Cornelie Glerum, director of operations for FSSC 22000 and Laura Gutierrez Becerra, food safety regulatory and operations manager at Amazon. These outstanding professional females work in different sectors of the industry and have different career backgrounds, but they all agreed on the importance of keeping a healthy work-life balance and shared surprisingly similar strategies for tackling it. They also agreed that it is all too easy to let work consume your life, so above all, it is very important to like your job and to do something that you enjoy.
It is clear that achieving highly aspiring career goals requires disciplined time management both at work and at home; and it is also important to build a support network of others that can help you. Similarly, although at the start of a career one might think it a sign of weakness to ask for help, this is not true. If there comes a time when it seems impossible to get everything done, be kind to yourself—some tasks can always wait.
Shawna Wagner is a senior auditor so traveling is a major element of her job. Before COVID -19 hit, she might be on the road 270 nights a year. ” This definitely eats into personal time and takes a toll on family life- it is important to switch off at times” she said.
As the director of operations, Cornelie Glerum is a founder, and leading force behind FSSC 22000. She believes that “Work life balance is very important—and that you should work to live—not live to work”.
Laura Gutierrez Becerra has had an interesting and varied career path, which has covered career moves, an international relocation, a family-focused career break as well as the raising of three children before reaching her current position with Amazon. “Work-life balance is important to keep in check. I think that as women, we can forget about ourselves, particularly as we tend to be fully dedicated to our job or career path, or we have family responsibilities or dependents to care and provide for. We tend to put considerations for ourselves last.
There are elements and approaches to maintaining a work-life balance that all of them agreed upon.
1. Keep a personal schedule as well as a work schedule
It is easy to let work overwhelm or occupy your all your time, so it is important to make personal appointments with yourself or your family.
Shawna Wagner, DNV
Wagner: I certainly try to schedule something every weekend, such as golf, camping, and dinner events. The scheduling is important as if it’s not in my phone calendar, it’s not happening.
Glerum: I have a family, a partner and two young children, and we do have some family commitments that are on a set schedule such as the Friday hockey practice, which is an important part of my week, as I enjoy being the coach. If they are written into the schedule, it is easy to keep the commitment.
Gutierrez: I am fairly good with this now compared to when I started my career. We had to create schedules for everyone in the family to have responsibilities in the home so that the chores got done, but we also factored in extra-curricular activities such as family game night, etc. We also enjoy exercising together, which is important for us all.
2. Taking time off
Wagner: I have come to learn that vacation time is your time to shut work off, and I was extremely poor at this practice. I would take vacation but still work all day on emails, so I didn’t fall behind for when I was back from vacation. My best advice is to know that it will still be there when you get back and to train others to cover for you for when you are not in the office. Also return the favor for others, as we all deserve downtime.
Laura Gutierra Becerra, Amazon
Gutierrez: There was a point in my career when I was juggling job moves raising children with different ages (an infant, a toddler and a teenager) , and I felt burnt out. I took the great piece of advice from my mentors who advised me to do more of the hobbies that I enjoy, and to learn to delegate. Although this was difficult at first, it was helpful to consider delegation as a way of helping others to develop and advance their careers. Looking at it from this [perspective] allowed me to take some time off.
3. Keep your phone in check. While of course it is a life-changing invention, the cell phone is also the never-ending connection to work.
Wagner: I keep things in perspective by always having dedicated time to my family and friends. For example, if I am having dinner with my partner, it’s a hard rule that I will not answer the phone.
Glerum: I am aware that I have big responsibilities in my job, so I do tend to stay in touch and keep my phone on even during holidays and vacations, but I try to keep calls at the minimum.
4. Asking for help
Wagner: It is important to ask for help, and if you can find others who want to learn, then it helps them also. When I was new to the industry, I wouldn’t ask for help, as I wanted to show that I could achieve success by myself or seek the right answer for the solution, and I realized that this might not be the good way. We all need to learn to be comfortable to ask for help.
Cornelie Glerum, FSSC 22000
Glerum: Yes, I can ask for help, and I am fortunate to have my parents close by so I can ask to help with children if I am at work or traveling. I also have good neighbors that can step in, and this works both ways. This is truly a valuable support network, and we all help each other with reciprocal arrangements.
Gutierrez: I was not good at the delegating tasks at the beginning. As I had relocated from Mexico to the United States, I did not have any close family here to call on. Also, as is typical of my Mexican culture, I felt I had to do everything myself for my family at home as well as demonstrating at work that I was on top of my game. This was completely wrong and quite self-defeating. Today, I am better at prioritizing and delegating. Developing new networks has also helped me both on a personal as well as professional level. When I moved from Mexico, I didn’t even know how and where to start. However, I have worked specifically to build supportive circles such my “kindergarten mothers”, my “Mexican coffee chat” and of course, my great “Women In Food Safety” network”.
Other Advice We Want Share
Glerum: It is important to recognize that not all jobs need to be done all of the time, and if you are heavily committed at work, some chores just might not get done. While you might be a high achiever, you do not need to set the bar so high for everything. Maybe you do not get all the cleaning done on time in the house, give yourself a break. If the laundry is becoming an issue, and the children are running out of clean clothes—add to the wardrobe, buy more socks for the children!
Gutierrez: Going through life-changing events and overcoming challenging moments for sure gives you resiliency and provides realization that we women can overcame many things. I have had several major changes in my home life. However, I can fully relate to the expression: “A women is like a tea-bag, you don’t know how strong she is until you put her in hot water” by Eleanor Roosevelt.
Preparing to Start Your Career? Here’s Some Advice
Wagner: Women can do any job and can be developed to achieve their goals. Women also provide an important perspective to the mixture of different people with whom you work. The field of food safety also is open to many career aspirations. I recently did an audit at a facility where a young lady was the maintenance manager. She rocked that shop!
Glerum: As women, we have a range of different skills and strengths in the workplace. We are good with precise details, are conscientious and demonstrate accuracy, which is important in my business as a certification program owner. We should use these different attributes to our own advantage in the workplace without compromise. However, women often do not always have enough confidence in their abilities and are sometimes afraid to speak up, especially in a man’s world.
Women also add an “elegance” for want of a better world, which can add to the comfort and refinement to the workplace. For example, we are more likely to remember birthdays and see the importance of staff appreciation, sharing gifts etc. This makes a nicer workspace for everyone.
Gutierrez: Do not to be afraid of asking questions. I initially lacked confidence to ask questions. Also, ask for feedback. It is very important and always helpful, whether it is positive or negative, learn from it and actively apply this learning. Always be open to new opportunities, be inquisitive about other areas. If you do not see opportunities for learning and development, move on to somewhere else if you can. Constantly, assess your aspirations and determine what is your main drive.
Do what you like and like what you do!
Women are an important element in the workplace and the home. Balancing work, life and the demands of a family can take a heavy toll. However, supporting networks can help. Feel free to reach out to Women in Food Safety so we might offer some support and advice—you are never alone.
Find records of fraud such as those discussed in this column and more in the Food Fraud Database, owned and operated by Decernis, a Food Safety Tech advertiser. Image credit: Susanne Kuehne
Adulterated alcohol continues to pose serious risks to health and even life of consumers. In this latest case from the Dominican Republic, more than two dozen people have died from methanol poisoning due to a low-cost illegally made drink, and from fake brand-named products. Businesses associated with the scams were raided and closed, and arrests were made. Officials keep warning against the consumption of illegally manufactured alcoholic beverages.
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