The COVID-19 pandemic emphatically laid bare the supply chain and supplier vulnerabilities that we face in our increasingly global food supply chains. Last month my company, Mesh Intelligence, convened a group of 14 leading supply chain, risk, sourcing and food safety executives drawn from some of the largest and most innovative food companies around the globe and in all aspects of the supply chain—from manufacturing, importing, distribution, logistics and retail. They volunteered their time to explore new solutions to better manage risk in their global food supply chains and are working together to develop and guide a lasting solution to address the challenges they faced across the past few months and manage supply chain in a more uncertain environment.
Zeroing In on the Need for Practical Solutions to Address Critical Issues
The group discussed how the tools and processes they currently use to manage supply chains are inadequate in identifying the scale, scope and intensity of new issues that arose during the pandemic and, more importantly, how these solutions need to be augmented in the future. To zero in on practical solutions, this group focused on the most critical challenges to address; understanding the best practices to tackle these issues; and guiding the development of data driven, practical and scalable solutions to predict risk.
Key insights from the group discussion include:
The need for early, actionable warning on risk. Food organizations are seeking actionable, early warning signals about upcoming supply chain issues. Risk alerts, if they do exist, currently tend to be disaggregated and dispersed within an organization and executives struggle to understand the full picture.
The need to communicate risk across the organization and the supply chain. Executives are seeking ways to communicate forecasted risk in fact-based and data-driven ways across key stakeholders within and outside the organization. There was clear interest in ways to engage suppliers and parties up and down the supply chain.
Focusing on the most important risks and scenario planning a workable approach. Organizations are seeking ways to future proof their supply chains and increase resilience. By ensuring that their strategies are tested to withstand likely scenarios and situations, organizations improve their ability to work under increased uncertainty.
The ability to continuously monitor and vet suppliers, even in a remote setting. Organizations are looking to get ahead of supplier issues and are seeking ways to work with suppliers to continuously monitor, vet and manage issues as they arise. This requires increased transparency and greater communication across parties in the supply chain.
Participants of the group are also getting early access to the solution and data to support them in their food safety and supply chain risk management efforts. The group will continue to meet on over the next few months to continue to guide the development of a food supply chain risk management solution. We look forward to keeping you updated. If you have insights on this issue, we encourage you to reach out. If you are interested in learning more about us or joining the group, please contact us at firstname.lastname@example.org
Women in food safety are increasingly playing more critical roles in their organizations because of our objective decision-making, compassion, communication prowess and ability to collaborate. During this year’s Food Safety Consortium Virtual Series, we are pleased to join Food Safety Tech with a Women in Food Safety Day. It’s our day: We will discuss the challenges and opportunities that we encounter as a gender, especially during this uncertain era in the world. We will also address issues surrounding students who are devoting their research to improving food safety and quality. We welcome your contribution, support and ideas.
The 2020 Food Safety Consortium Virtual Series will take place every Thursday during the fall, beginning on September 10. If you are interested in presenting during the Women in Food Safety Day, we invite you to submit an abstract. Please note that the day in which the Women in Food Safety session will be held will be announced after we receive the abstracts.
When the Women in Food Safety group was first founded, the mission was to provide a community and networking platform for women in the industry to share their experiences and to seek advice from peers; more importantly, to help young female professionals and students to grow into future outstanding women leaders in the food safety industry.
To carry this mission, the group founder and committee are pleased to announce a mentorship program with below five focused areas:
Diversity/culture: For women with a diverse background, focusing on their needs in different work culture
Adventure Starts: For women in school, focusing on bridging the gap of moving from academia to industry; focus on starting their career, and create a pipeline for future food safety professionals
The Future Leadership: For women at early career stage, focusing on step up to senior management, pipeline for future women leadership
Working in Manufacturing: For women working in manufacturing sites, focusing on their needs in this specific work environment
Work/Life balance: For women who are facing decision-makings, balancing work and life. The focus is on helping their needs when going through life’s exciting times and long leave from professional areas with minimal impact on work.
We welcome all industry professionals and fellows who are interested. We look forward to seeing you during the 2020 Food Safety Consortium Virtual Series, beginning on September 10. Together, we can make it. Join us to empower women and the food safety industry to leverage our unique leadership strength and skills.
“For Women, By Women in Food Safety” is a professional group that was formed in January 2019. Comprised of outstanding female leadership, food safety professionals and students who are passionate about this field, the goal is to provide a community and networking platform for the industry to share their stories and experiences, help young professionals, and grow together. Hopefully, the lessons and challenges that are shared will prove useful throughout one’s career journey.
“I see this group as means of connecting young, female food safety professionals to other females in food safety roles so they can share insights from their own experiences in their careers,” says Jill Hoffman, group committee member, and director of global quality systems and food safety at McCormick & Company.
Meet the Group Founder
Melody Ge has 10+ years’ experience in food safety and is passionate about food safety on a global scale. She holds both bachelor’s and master’s degrees in food science and engineering, starting her career journey with Beyond Meat as the technical director for product development and food safety and quality control. Following this position Ge established the compliance and integrity program at SQFI, and then worked as the deputy QA director at Lidl US. Currently, Ge is the head of compliance at Corvium, Inc. where she continues to foster food safety culture using advanced technology within the industry. As a non-U.S. citizen, Ge is fortunate to work with different cultures and industries, including retailers and manufacturers, using her multi-language skills and expertise in food safety. Ge believes in women’s leadership and in using their strengths to be successful in their roles.
Meet Some of the Committee Members
Jacqueline Southee, North American Representative, FSSC 22000
Jacqueline Southee is an agricultural scientist with a Ph.D. in animal science.She has an academic foundation with what one might call “earthy roots”. “I worked in the animal welfare arena for years before taking a career break to relocate from Europe to the USA and raise two boys. I was fortunate to have an opportunity to return to work with FSSC 22000 in 2013 and have enjoyed building the profile of the organization’s certification program in North America,” says Southee. “I also have experience in (and have encountered challenges) developing and evaluating standard operating procedures. This is becoming more relevant today in the food industry as regulations demand worldwide consistency in the use of standard approaches to minimizing risk and controlling hazards,” she says.
One of Southee’s greatest attributes is her “internationalism”, her experience working professionally with different cultures and fields, and her ability to communicate with all levels of an organization. She believes that there are huge opportunities in food safety for women of all ages and a need for a range of experiences. It remains important to communicate, encourage and to share in order to cultivate the next generation of food safety professionals.
Jill Hoffman, Director of Global Quality Systems and Food Safety, McCormick & Company
Jill Hoffman started her journey in food safety in college with a major in food science, when her exposure and desire to pursue a career in food came to her while taking a human nutrition course. Since then, Hoffman has had many roles in food manufacturing, both in food safety and quality as well as in operations management. In 2019, she completed her master’s degree in food safety at Michigan State University, which resolved her dilemma of pursuing an advanced degree without having to go back to school full-time (not an option for her!). Hoffman found the online master’s program was perfect for her to pursue an advanced degree in an area that truly interested her and was relevant to her career.
Currently, Hoffman works at McCormick & Co., Inc. as the director of global quality systems and food safety. At McCormick, she has been able to grow as a food safety professional as well as gain valuable experience working internationally and understanding the dynamics of working across cultures. She enjoys working to develop programs and solutions to address the ever-changing food safety and quality challenges that present themselves.
As Hoffman’s career continues to grow, she has learned and values the importance of work/life balance. She actively works to ensure balance between the two, as it is so important to take care of all aspects of yourself, not just your professional self. “The things we do outside of our ‘work self’ can help to grow and shape us as people just as much as the formal coaching and learning that we do in our day-to-day jobs,” Jill says.
What prompted the launch of a group that focuses on female professional development in the food safety sector?
Read the interview with Melody Ge, Technology Helps Your Food Safety Employees Work Smarter, Not HarderMelody Ge: I started this group because I received many questions from students about building their careers in food safety. I would love to help more, and I know my own experience is limited, so I wanted to leverage the knowledge of so many outstanding women out there. Hence, I formed this group with the hopes that it could be a resource to those who are seeking solutions in the industry.
Jacqueline Southee: I believe the food safety sector is growing exponentially with increasingly diverse requirements for a wider skill set, which needs to be communicated to young food scientists still making academic choices and building their proficiencies and talents. In addition, new opportunities are being created by this global industry that the next generation of food scientists need to be made aware of.
Jill Hoffman: I see this group as an opportunity to bring women together to share stories and challenges that have arisen throughout their careers. The group gives women an ability to learn how others have navigated both challenging and rewarding moments in their careers so that they can incorporate this awareness into their own journey. Additionally, this group will help with sharing the diverse opportunities in food safety. Everyone has a different road they’ve traveled to get to where they are today, and it’s important to share these stories as a testament to knowing that everyone doesn’t have to have traveled the same pathway in education or career experience to get into a role of ensuring food safety.
How do you see this group positioned in the future?
Ge: I would like to see this group sustain itself in the food safety industry and become a safe harbor for women to talk about their passions, experiences, challenges and learn from each other so ultimately, we all can be stronger in the industry together.
Southee: As the industry becomes more global, its success will depend on tech-savvy technologists and food scientists who have a wide range of skills, including in information science, regulations, quality management systems, economics, politics and climatology. The list is endless. We need to make sure the lines of communication are open, the opportunities are open to all and that we can help shepherd young women through.
Hoffman: I think there’s a flexible vision for the group to grow into a recognized forum for women to engage in at all points in their careers. The group will grow into an active space for sharing, learning and networking among food safety professionals and female students pursuing an interest in the field of food safety.
We can do this together!
Are you interested in helping the group? Although, it’s a female-focused group, we are open to all feedback, support, and partnership opportunities to grow this group together. We hope to hear from you. You can join the group, For Women, By Women in Food Safety or direct message Melody Ge on LinkedIn.
Currently, this is a LinkedIn group, and all committee members have joined voluntarily. However, with support from Food Safety Tech, we are planning on writing monthly columns for the publication, scheduling in-person meet ups at some of the industry conferences, and engaging in mentoring programs, webinars and more activities in the near future. We hope our visions can be achieved throughout the team efforts together.
Food safety professionals are underappreciated. This statement was met with a round of applause last week at the seventh annual Food Safety Consortium. It was made by Bob Pudlock, president of Gulf Stream Search, who has heard the remark from folks working in this demanding field many times, as his firm works to place them in food safety and quality positions within the industry. Pudlock shared his advice on how you, the food safety professional, can better market yourself and earn the respect of peers and higher-ups, as well as how those who are doing the hiring should approach the process.
Read Bob Pudlock’s insights on recruiting in the food safety and quality field in his column series, Architect the Perfect Food Safety TeamCompany cultures change, the popularity of products (and their safety) ebbs and flows, company leadership fluctuates and a company may even move its corporate headquarters. Amidst all of these changes, the only things that a professional can control are his or her reputation, professional acumen, and enhancing one’s education, said Pudlock. “Focus your energy on improving parts of you. Invest in your brand,” he said. “You never know how you’re being perceived and who’s out there in the crowd.” He added that it’s important to take a moment to do some deep digging and ask questions that can help draw out greater meaning:
What do you want to be when you “grow up”?
Where are you in your career today?
What do you aspire to?
What are the obstacles? What’s keeping you from getting there?
“Get yourself in a position where you’re personally responsible for getting yourself in the right lane,” said Pudlock, emphasizing the importance of accountability. He also advises that professionals take a moment each day to work through organizational issues via journaling. Writing serves as a cathartic exercise and can help as one is going through the problem-solving process. “Work through your overwhelm with journaling,” he said.
On Earning Respect
On the final day of the Food Safety Consortium, Pudlock led a panel of industry stakeholders who shared their insights on how to remain motivated and earn the respect of peers and superiors in the industry.
Pudlock: As a food safety professional, what has contributed to your ability earn respect from the peers who you’ve worked with over the years?
Jorge Hernandez, vice president, quality assurance at The Wendy’s Company
“What I’ve learned throughout my career is the fact that you have to understand why you are doing this. You have to reach inside and figure out for yourself, and then build your brand around that. It has to be honest; it has to be true to you. Why are you doing this? Is it to get a paycheck? Is it to get away from the kids? There are multiple reasons. There will be times in this field that you have to make the tough decisions. As you build your career, try to figure out why you really want to do this.”
April Bishop, senior director of food safety at TreeHouse Foods/Bay Valley Foods
“The ‘why’ is for those around me: We [speak] a lot of scientific jargon, and we know what we’re talking about. But the folks on the other side—in sanitation [for example], doing the most miserable job at the worst hours and in the worst condition, [for them] I need to translate all the way to the top on why we need so much time to clean the plants. Simplify the scientific jargon down to the facts that people can understand. Sell them on the ‘why’ of what they’re doing.
Marcus Burgess, senior food safety and quality systems specialist at The Cheesecake Factory
“A lot of it is communication and being able to relate at all levels from [in the field] to the top. It’s the 30-second conversation with the server or the dishwasher about why food safety is important. Being able to connect with the front line employees goes a long way. Approach the job with professionalism and sincerity. Have integrity and know the reason why you’re doing what you’re doing. It’s easy to see the pot of gold. Be selfless and know that ultimately our obligations is to customers.”
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