Tag Archives: food safety culture

Checklist

2020 FSC Episode 3 Wrap Up: Does Your Company Have a COVID Czar?

By Maria Fontanazza
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Checklist

Navigating the murky waters that COVID-19 presents has been no easy task for food companies. Being part of America’s critical infrastructure has meant that adapting to the pandemic has been unavoidable, and the industry has directly taken on the challenges to ensure the nation has a reliable food supply. But what about the frontline workers, their safety and how this ties into operational continuity as a whole? During last week’s episode of the 2020 Food Safety Consortium Virtual Conference Series, an expert panel discussed the practices that food companies have put in place during the pandemic and offered advice on managing the entire scope of COVID-19 challenges including screening employees and preventing infection transmission, safeguarding workers and the facility, administrative and engineering controls, education and training, and risk management.

“No doubt that it is a concert of controls and interventions that have allowed our industry to effectively combat this over the past several months,” said Sanjay Gummalla, senior vice president of scientific affairs at the American Frozen Foods Institute. “By and large, the industry has taken charge of this situation in a way that could not have been predicted.” Gummalla was joined by Trish Wester, founder of the Association for Food Safety Auditing Professionals and Melanie Neumann, executive vice president and general counsel for Matrix Sciences International.

First up, the COVID Czar—what is it and does your company have one? According to Neumann, this is a designated person, located both within a production facility as well as at the corporate location, who manages the bulk of the requirements and precautions that companies should be undertaking to address the pandemic. “We’re not trained in people safety—we’re trained in food safety,” said Neumann. “And it’s a lot to ask, especially on top of having to manage food safety.”

Some of the takeaways during the discussion include:

  • Administrative controls that must be managed: Appropriate cleaning, disinfection and sanitation; PPE; employee hygiene; shift management; and surveillance mechanisms
  • PPE: “It’s really clear now that face masks and coverings are critical in managing source control—it prevents the spread and protects other employees,” said Gummalla. “All employees wearing masks present the highest level of protection.” When the attendees were polled about whether face coverings are mandatory where they work, 91% answered ‘yes’.
  • Engineering controls within facility: Physical distancing measures such as plexiglass barriers, six-foot distance markings, traffic movement, limited employees, and hand sanitizer stations. “Engineering controls in a facility involve isolation from the virus,” said Gummalla. “In this case, controlling [and] reducing the exposure to the virus without relying on specific worker behavior. This is where facilities have implemented a great amount of thoughtful intervention, probably at a high capital cost as well.” Companies should also consider airflow management, which can involving bringing in an outside professional with expertise in negative and positive air pressure, advised Wester.
  • Verification activities and enterprise risk management: Neumann emphasized the importance of documentation as well as advising companies to apply a maturity model (similar to a food safety culture maturity model) to a COVID control program. The goal is to ensure that employees are following certain behaviors when no one is watching. “We want to be able to go from ‘told’ to ‘habit’,” she said.
  • Education and training: Using posters, infographics, brochures and videos, all of which are multilingual, to help emphasize that responsibility lies with every employee. “It is important to recognize the transmission is predominately is person to person,” said Gummalla. Do you have a daily huddle? Neumann suggests having a regular dialogue with employees about COVID.
  • The future, 2021 and beyond: Does your company have a contingency, preparedness or recovery plan? “The next six months are going to be critical; in many parts of the world, the worse is not over yet,” said Gummalla. “There will be a lot more innovation in our industry, and communication will be at the heart of all of this.”

Get access to the presentations and points discussed during this exclusive session by registering for the 2020 Food Safety Consortium Conference Virtual Series. Attendees will have also access to upcoming sessions as well as the recordings of all sessions.

Kari Hensien, RizePoint
FST Soapbox

How to Enhance Your Food Safety Culture, Now More Important than Ever

By Kari Hensien
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Kari Hensien, RizePoint

I don’t have to tell you that COVID-19 is a crisis, and the consequences have been immediate and difficult. But as I speak to clients and look beyond the immediacy of the problems the food industry is facing, I am seeing positive insights that can help us now and in the future.

Food safety culture hasn’t always been clearly defined, nor has it been a “must” in many food safety systems. But the reality is that food safety culture—and the buy-in that needs to happen in your entire organization—is a direct and important element for staying up to date with new rules and being consistent and compliant at every location.

Food safety culture is a key issue being discussed during the 2020 Food Safety Consortium Virtual Conference Series | Join the conversation every Thursday until December 17 | Register nowWhat Does Food Safety Culture Mean Now?

The definition I have liked most is “food safety culture is what you’re doing when no one is watching.” But with the coronavirus pandemic, everyone is always watching, so the definition must expand.
Customers are carefully watching every employee at every location to gain a feeling of safety and trust at restaurants and eateries. And if employees aren’t up to speed or don’t have buy-in to your food safety culture, or even food safety in general, a single incident can turn away customers for good.

As an example, I recently visited a favorite taco joint. After the cashier rang me up, he put hand sanitizer on his gloves and proceeded to put handfuls of chips into my takeaway bag with those same “sanitized” gloves. I will not be going back.

So, food safety culture is still about what you do when no one is watching and when everyone is watching, making participation from every member of your organization critical.

What Can You Do Now to Enhance Food Safety Culture?

Practices that enhance food safety culture should initiate a shift in perspective before you implement more tangible activities. These shifts will be more challenging because they require your entire organization to be on board.

Perspective Shifts for Food Safety Culture

One or more paradigm shifts may be necessary to make enhancing your food safety culture successful. Sometimes initiatives like food safety culture can feel more like another addition to your to-do list rather than an asset that ultimately makes the job of a quality manager easier. So, consider these suggested shifts as you move forward.

  1. Food safety culture is part of your food safety system and your corporate social responsibility plans. With any crisis, not just the current pandemic, the values and expectations you instill in your employees can give you an immovable base, even if the surface is in constant fluctuation. And whether you’re dealing with an outbreak or a pandemic, showing you put customers and location employees first demonstrates good corporate citizenship.
  2. Location employees can be your biggest asset or your biggest liability. Employees perform better when they know the purpose behind what they’re doing rather than following rules that may seem arbitrary if they don’t have a clear understanding of why.
  3.  Punitive systems encourage hiding problems; supportive systems encourage collaboration and trust. If employees feel safe reporting issues or problems at their location, the more likely they’ll catch small issues before they become huge liabilities.
  4. Food safety culture can be a huge asset. In other words, instead of looking at food safety culture as another chore in your already crowded list, see it as an asset that improves food safety and creates better work environments, which inherently decreases risk and protects your brand.

In-Practice Shifts for Food Safety Culture

The paradigm shifts suggested above help build a support perspective for a strong food safety culture. The following shifts I suggest can help you implement tangible actions that benefit every level of your organization.

  1. Take great care of location employees. These employees are in direct contact with customers the most, and they are truly your first line of defense. Which means they can be an incredible asset or the weakest link.
  2. Consider audit and checklist software over laminated or paper checklists. The right software or app can instantly push new policies or standards to every location and employee at the same time, so everyone is always on the same page. Choose software or other tools that 1) makes it easy for all employees to get the information they need; 2) helps them quickly build behaviors that serve your quality and safety programs; and 3) empowers them to confidently share issues that need to be corrected so you get a true view of the health of any location.
  3. Consider quality management system software. With a platform (there are many that include audit and checklist tools), you can collect data points more quickly and from more sources to create a single source of truth and deepen insights. Software can directly support food safety culture, helping you:
    • Find new insights and continually improve your processes
    • Systematically rollout new policies and procedures
    • Drive adoption of new policies and “build muscle memory” so employees build good habits
    • Validate that your policies and practices are followed in every location
    • Identify locations or policies that need increased focus while you reward areas of successful performance.
  4. Look at your organization from a 30,000-foot perspective. This is not so easy to do if you are using manual processes such as paper, file cabinets or even spreadsheets. With those tools, you can see data points, but it takes a lot of work to build a big-picture view. Again, this is where software is invaluable. Many quality management system software options include built-in analytics and reporting, which means much of the work is done for you, saving you valuable time.

I hope your main takeaway from this article is that surviving a crisis requires a strong food safety culture. It helps unify employees across your organization, so everyone knows what’s expected of them and how their work affects the big picture. I see strong evidence that enhancing your food safety culture is more than the “next thing on your to-do list.” It’s a tool that you can put to work to decrease risk, increase compliance, and find small issues before they become huge problems.

Checklist

2020 FSC Episode 1 Wrap Up: Food Defense & Food Safety Culture Go Hand-in-Hand

By Maria Fontanazza
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Checklist

Yesterday marked the beginning of the 2020 Food Safety Consortium Virtual Conference Series. Episode 1 featured Food Defense Foundational Planning Elements: Strategies, Insights and Best Practices. Led by Jason Bashura, senior manager, global defense at PepsiCo, food defense experts from manufacturing, retail and the government shared different perspectives on the FSMA Intentional Adulteration rule; how to develop a food defense plan; the key role that food safety culture plays in food defense; education and training; and establishing awareness of and combating various threats to the food supply, including the insider threat.

Especially eye-opening was the information presented by Robert Norton, Ph.D. of Auburn University about the threats against the food supply (a “target-rich environment”) and the range of adversaries and their motivation for disrupting the food supply.

Speakers laid the foundational groundwork for the “deep dive” FSC Episode on Food Defense taking place on Thursday, November 12. If you haven’t registered yet for the 2020 Food Safety Consortium Conference Virtual Series, view the agenda and take action now.

Laura Gutierrez Becerra
Women in Food Safety

Always Seek Opportunities for Improvement

By Laura Gutierrez Becerra
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Laura Gutierrez Becerra

This month I had the pleasure of interviewing Neshat Soofi, president of JIT Experts Hive, for the Women in Food Safety Column. She shared some of her inspirational experiences working with multicultural teams and companies, and how she eventually became an entrepreneur, launching her own business. “As food safety experts, our primary job is to minimize the risk of contamination in food and protect consumer health and safety. Of course, there are other aspects of our job such as contributing to the profitable growth of companies we work for. Sometimes we get caught in conflict situations with a lot of pressure on us. Most of the time it comes down to assessing risk in uncertain situations and with limited information. Even food safety situations are not black and white. To make the right decision we need to assess the risk-taking multiple factors into consideration. One thing that always helped me was to remember why I was hired and that my reason for being in a company was to minimize risk to the consumers,” says Soofi. “Being a food safety professional also helped me understand business holistically, since as a food safety lead you have to work with many functions in a company, from sourcing to customer service, marketing and sales. As part of my career path, I even worked in different functions that provided me with different perspectives of business. This knowledge helped me be a better product safety and quality leader, and later helped me set up my own business, which provides consultation and expert knowledge in many areas of business.”

Join Women in Food Safety for a special episode on November 5 about career development and mentorship during the 2020 Food Safety Virtual Conference SeriesSoofi was born and raised in Iran and has lived in Canada and the United States for the past 30 years. She has more than 25 years of experience in product safety, quality and development working for small to large companies like Target, Cargill and Multifoods (Pillsbury). After working with some of the largest corporations, she decided to join start-up company “Brandless” to build their product safety, quality and integrity programs from scratch. After three years working in a fast-paced, autonomous environment, she started her own business called JIT Experts Hive. She leveraged her broad and diverse background to fill a gap in the market, connecting like-minded and purpose-driven hands-on experts to companies in need of those expertise in a just in time fashion. Connecting knowledge to innovation. The mission of JIT Experts Hive is to help accelerate the growth of CPG companies in food, supplement, CBD, cosmetic/beauty and household industries by providing just-in-time expertise.

Working in consumer-packaged goods (CPG) industries including food for more than 25 years, Soofi felt fortunate with what she has learned over the years. “I learned that in order to grow and succeed, I needed to step outside my comfort zone. Every job I took was very different from the previous one. Even going so far as stepping completely out of food safety and working in other areas of business like leading data governance and business intelligence, or getting into new product categories such as personal care, cosmetics and even household cleaners. What I found was that these learnings and experiences made me a better product safety and quality expert and leader. Product safety jobs are quite unique; one is responsible for results of work of many functions with no direct control over them. The ability to understand other functions, their priorities and pressures and look at situations through different lenses helps one assess the risks better and come up with better solutions. One can also articulate the risks and benefits in a way that would be more compelling and effective,” Soofi explained.

Neshat Soofi, JIT Experts Hive
Neshat Soofi, president of JIT Experts Hive

With a unique multicultural background and experience working in large corporations leading teams in different countries, Soofi advises that when working with multicultural teams one should: Learn about each country’s work ethics, how to address someone (i.e., first name or with titles), what is the appropriate way of greeting and interacting during and after work hours, and the level and importance of hierarchy.

Tactical details are also important: Be cognizant of time zone differences and schedule meetings on a rotating time zone basis; in virtual meetings/calls and in the absence of getting the non-verbal cues and body language, pay more attention to pauses, silence and the importance of clear communication so things are not lost in translation or misinterpreted.

Last but not least, remember: Never assume, and never stereotype. Each person is unique and may be very different from the stereotype in their countries, so don’t go with assumptions. And if in doubt, ask, because it not only helps you understand their preference, but also helps break the ice.

As a female leader, Soofi has also learned a lot from her multicultural female team members. “As Cheryl Sandberg has mentioned in her book ‘Lean In’, women generally have a harder time taking a seat at the table! In some cultures this feeling is even stronger due to cultural factors. What I found for myself and many great talents in my teams was that gradually pushing ourselves out of comfort zones by taking challenging assignments, leading projects and teams and being the voice and face of the team was a great way to build confidence in yourself and take your rightful seat at the table. Don’t be afraid of failure and do not internalize it if it happens. Having a mentor to help you in this journey by providing advice but also constructive criticism and course correction when needed is key to success,” Soofi says.

Another aspect is that as a woman, building strong negotiation skills is a must. “Whether negotiating for a new position, salary, etc., do your homework, know where the bottom line and the absolute non-negotiable variable are for you, but also understand where you can compromise. At the same time, do not be afraid of hearing “no” and do not take things personally.”

Laura Gutierrez Becerra: What would be your number one piece of advice to young women professionals who are planning to be leaders in food safety?

Neshat Soofi: Don’t be shy! Reach out to experienced professionals in the industry; there are plenty of higher-level peers who will be willing to help you. A good mentor is priceless. I have a personal story to share: About four years ago, I got a message through LinkedIn from someone who has just moved to the US. I had not met her before, and she asked me if we could meet and talk about the food industry and jobs in the US. We met and I happily shared my experience and advice in seeking jobs, helped her with a mock interview and resume, and anything else I could. Four years later, she is a quality assurance manager in one of the largest food companies here in the United States. We have stayed great friends, and I am so proud of her resilience and success.

Gutierrez Becerra: Is there an unforgettable story during your career journey that still has an impact?

Soofi: When I was working in Canada in food manufacturing, I was called to the processing line one day regarding a potential foreign object issue. I stopped the line to find out the root cause. At the same time there was a lot of pressure to resume production since this was an order for a major account. Under pressure, I agreed to start the line with adding inspection and controls that I knew in my guts were not sufficient. The products were shipped, and we started to get a series of complaints about foreign objects in the product. Thank god there was no injury, but as you can imagine, that major account was not happy with the situation and we lost the business with them. It was a major loss and my boss from the head office came for a visit to our plant. I tried to explain why I had allowed the production to resume and release the product because we couldn’t have a late shipment. In response he asked me one question, “What’s your job title?” I responded, “I am the food safety and quality assurance manager.” His comment was, “I am glad you remember. Your first priority is minimizing risk to consumers and company reputation. I am sure you took that into consideration when you okayed the release, [but] if not, please remember in future”. I expected him to be angry and was even prepared to be fired, but his quiet answer was more impactful. This is a lesson I remember to this day—there are rarely black and white situations in life, even in food safety. The key is to assess the risk and not let outside pressures impact your assessment and decisions.

Gutierrez Becerra: What do you hope to see in the next three to five years in terms of development and mentoring women in the industry?

Soofi: I see a need for networks like yours to connect new industry professionals regardless of gender to the more veteran experts on an as-needed basis—almost like a hotline, where food safety professionals can ask for advice and mentoring in a confidential and safe environment. This is becoming easier in a post-COVID era where virtual connections are becoming more of a norm than exception, and people from all over the world are learning to connect in ways that were not easy and personally comfortable in the past.

I also want to see a better appreciation of the importance of food safety programs in organizations, especially at leadership levels. We need to better articulate what additional values (efficiencies, better cultures, productivity, etc.) a great food safety program brings to the organization. I want food safety functions to be at the leadership tables and part of developing company strategies and directions. We can’t be only remembered when bad things happen and in the middle of a crisis. Food safety and quality leaders should be at the forefront of organizational leadership, all the way to the C-suite.

Food Safety Consortium

2020 Food Safety Consortium Virtual Conference Series Agenda Announced

By Food Safety Tech Staff
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Food Safety Consortium

The agenda for the 2020 Food Safety Consortium Virtual Conference Series has been released. The announcement about the annual Food Safety Consortium being converted to a virtual series due to the COVID-19 pandemic was made last month. Due to a demand to provide attendees with even more content, the event has been extended a full month and is running into December. Food Safety Tech is the media sponsor.

The event will begin every Thursday at 12 pm ET, beginning on September 3 and continue through December 17. Each week will feature three educational presentations, two Tech Talks, and a panel discussion. Weekly episodes include food defense, food labs, pest management, sanitation, food fraud, listeria detection, mitigation & control, professional development, women in food safety, supply chain management, COVID-19’s impact and food safety culture.

Frank Yiannas, FDA deputy commissioner for food policy and response, will serve as the keynote speaker on Thursday, October 1 at 12 pm ET.

“Human connection is so important for events, and we know we’re not the only game in town. That’s why we’ve invested in a Conference Virtual Platform that can facilitate discussions, discovery, and connection that can continue whether our event is offline or online—and not end with the live streaming,” says Rick Biros, president of Innovative Publishing and director of the Food Safety Consortium. “Simply, the experience other food safety conferences are offering is not conducive to learning, staying engaged or take into consideration that you have a job to do during that week. This is why we have designed the Consortium’s program with short, manageable episodes that are highly educational.”

Registration for the 2020 Food Safety Consortium Virtual Conference Series is open. Keeping in mind that registrants may not be able to attend every week due to scheduling conflicts, there is an option to watch the each session on demand.

Tech Talk Sponsorship

Companies that are interested in sponsoring a 10-minute technical presentation during the series can also submit their abstract through the portal. For pricing information, contact IPC Sales Director RJ Palermo.

Innovative Publishing has also converted the Cannabis Quality Conference to a virtual event. More information is available at Cannabis Industry Journal.

About Food Safety Tech

Food Safety Tech publishes news, technology, trends, regulations, and expert opinions on food safety, food quality, food business and food sustainability. We also offer educational, career advancement and networking opportunities to the global food industry. This information exchange is facilitated through ePublishing, digital and live events.

About the Food Safety Consortium Conference and Expo (The live event)

Food companies are concerned about protecting their customers, their brands and their own company’s financial bottom line. The term “Food Protection” requires a company-wide culture that incorporates food safety, food integrity and food defense into the company’s Food Protection strategy.

The Food Safety Consortium is an educational and networking event for Food Protection that has food safety, food integrity and food defense as the foundation of the educational content of the program. With a unique focus on science, technology and compliance, the “Consortium” enables attendees to engage in conversations that are critical for advancing careers and organizations alike. Delegates visit with exhibitors to learn about cutting-edge solutions, explore three high-level educational tracks for learning valuable industry trends, and network with industry executives to find solutions to improve quality, efficiency and cost effectiveness in the evolving food industry.

FDA

FDA Unveils Blueprint for New Era of Smarter Food Safety

By Food Safety Tech Staff
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FDA

Today FDA released the New Era for Smarter Food Safety Blueprint. The much-anticipated document was originally scheduled for release in March but was delayed due to the agency’s response to COVID-19. Although the agency’s plan places a lot of focus on the use of new technology, FDA Commissioner Stephen Hahn, M.D., stressed that it is also about enabling more effective methods and processes.

FDA’s Blueprint for the Future breaks down the four core elements of the plan:

  • Tech-Enabled Traceability. A lesson learned during the coronavirus pandemic was that there is a need for greater traceability and visibility in the supply chain. “One of the challenges we’ve faced over the years is recurring outbreaks of illnesses associated with the consumption of certain foods,” said Hahn. “What this daunting problem underscores is the critical importance of the FDA working with industry so that we can rapidly trace a contaminated food to its source. And when I say rapidly, I mean minutes, not days, weeks, or even longer.
  • Smarter Tools and Approaches for Prevention and Outbreak Response. Here, the FDA is emphasizing the “power of data”. “The plans embraced by the blueprint include strengthening our procedures and protocols for conducting the root cause analyses that can identify how a food became contaminated and inform our understanding of how to help prevent that from happening again,” said Hahn.
  • New Business Models and Retail Modernization. This element address food production and delivery, as well as food safety in restaurants and the retail setting.
  • Food Safety Culture. “The pandemic has given us a new perspective on what we mean by food safety culture,” said Hahn. He stated that beyond influencing human behavior, food safety culture must also address worker safety and consumer education.

View the New Era of Smarter Food Safety: FDA’s Blueprint for the Future.

FDA

FDA Expects to Release Blueprint for New Era of Smarter Food Safety Soon

By Food Safety Tech Staff
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FDA

On October 1, Frank Yiannas will be the keynote speaker for the 2020 Food Safety Consortium Virtual Series || The series takes place during the weeks of September 3 through December 17Expect the much-anticipated blueprint for FDA’s New Era of Food Safetyto be released soon. The agency has not provided an exact date but in an update prior to the July 4th holiday, FDA stated it would be rolled it out “in the coming weeks”.

“The challenges we’ve faced during the pandemic have made it clear that the goals we set forth in the New Era blueprint are more important now than ever. Some of them, like enhanced traceability, are particularly meaningful in light of recent events,” Frank Yiannas, FDA’s Deputy Commissioner for Food Policy and Response, stated in an agency consumer update. “What we have learned from the pandemic is that we’re on the right track with the New Era of Smarter Food Safety. The steps that we’ll take will prepare us to protect the safety of our food supply, no matter what challenges we face.”

In addition to the focus on emerging digital technologies, traceability in the supply chain, ensuring safety in the home delivery of food (e-commerce), and food safety culture, FDA will be including the lessons learned from the COVID-19 pandemic as part of the blueprint structure.

Food Safety Consortium

2020 Food Safety Consortium Converted to Virtual Event Series

By Food Safety Tech Staff
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Food Safety Consortium

With the COVID-19 pandemic continuing to take a toll on live events, Innovative Publishing Company, Inc. has made the careful decision to convert the Food Safety Consortium, which historically has taken place in Schaumburg, IL, to a virtual conference. This move takes into consideration Illinois’ COVID-19 plan to reopen its economy, which is a Five-Phase Plan. Phase 5 occurs when groups larger than 50 (conferences and conventions specifically mentioned) will be allowed. The state enters Phase 5 only when a vaccine or an effective treatment is in place. The decision to take the Food Safety Consortium virtual is based on the Illinois reopening plan, along with considering the safety and well being of staff, attendees, speakers and sponsors.

Every Thursday, beginning on September 10 through November 12, the Food Safety Consortium Virtual Conference Series will host two presentations and two sponsored Tech Talks, followed by a panel discussion with attendees. Food Safety Tech is the media sponsor.

“This will be much more than a bunch of webinars. We are excited to offer a virtual platform that facilitates greater human interaction,” says Rick Biros, president of Innovative Publishing and director of the Food Safety Consortium. “Whether it’s a random connection in a hotel lobby, a stroll by a booth at a trade show, or a seat next to a new friend in a learning session, we recognize that human connection is important for events. That’s why we’ve invested in new tools for the FSC Conference Virtual Platform to ensure those discussions, discoveries and connections can go on whether our event is offline or online. The new platform provides attendees with a way to keep track of live sessions, connect with sponsors and engage with peers, all in a familiar way. It will also include an event App that offers interactive features.”

Frank Yiannas, FDA deputy commissioner for food policy and response, will remain a keynote speaker, with the new presentation date to be announced.

Call for Abstracts

We are accepting abstracts for participation in the Food Safety Consortium Virtual Series. On the Submit an Abstract page, select Food Safety Consortium 2020 in the drop-down menu.

Categories include:

  • Food safety
  • Food defense
  • Food integrity
  • Food safety supply chain management
  • Lessons learned COVID-19
  • Regulatory compliance
  • Facility design
  • C-suite executive forum

Tech Talk Sponsorship

Companies that are interested in sponsoring a 10-minute technical presentation during the series can also submit their abstract through the portal. For pricing information, contact IPC Sales Director RJ Palermo.

Innovative Publishing has also converted the Cannabis Quality Conference to a virtual event. More information is available at Cannabis Industry Journal.

About Food Safety Tech

Food Safety Tech publishes news, technology, trends, regulations, and expert opinions on food safety, food quality, food business and food sustainability. We also offer educational, career advancement and networking opportunities to the global food industry. This information exchange is facilitated through ePublishing, digital and live events.

About the Food Safety Consortium Conference and Expo (The live event)

Food companies are concerned about protecting their customers, their brands and their own company’s financial bottom line. The term “Food Protection” requires a company-wide culture that incorporates food safety, food integrity and food defense into the company’s Food Protection strategy.

The Food Safety Consortium is an educational and networking event for Food Protection that has food safety, food integrity and food defense as the foundation of the educational content of the program. With a unique focus on science, technology and compliance, the “Consortium” enables attendees to engage in conversations that are critical for advancing careers and organizations alike. Delegates visit with exhibitors to learn about cutting-edge solutions, explore three high-level educational tracks for learning valuable industry trends, and network with industry executives to find solutions to improve quality, efficiency and cost effectiveness in the evolving food industry.

Angelica Grindle, DEKRA

Four Steps for Utilizing Behavioral Science to Control Exposure to COVID-19

By Angelica Grindle, Ph.D.
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Angelica Grindle, DEKRA

Safety is defined as controlling exposure for self and others. Going into 2020, the food industry battled safety concerns such as slips and falls, knife cuts, soft-tissue injuries, etc. As an “essential industry”, food-related organizations now face a unique challenge in controlling exposure to COVID-19. Not only must they keep their facilities clean and employees safe, they must also ensure they do not create additional exposures for their suppliers or customers.

These challenges increase at a time when employees may be distracted by stress, financial uncertainties, job insecurity, and worry for themselves and their families. Additionally, facilities may be understaffed, employees may be doing tasks they do not normally do, and we have swelling populations working from home.

While there is much we cannot control with COVID-19, there are specific behaviors that will reduce the risk of viral exposure for ourselves, our co-workers, and our communities. Decades of research show the power of behavioral science in increasing the consistency of safe behaviors. The spread of COVID-19 serves as an important reminder of what food-related organizations can gain by incorporating a behavioral component into a comprehensive exposure-reduction process.

Whether you have an existing behavior based safety process or not, follow these four steps.

Step 1: Pinpoint Critical COVID-19 Exposure Reduction Behaviors

It is critical to clearly pinpoint the behaviors you want to see occurring at a high rate. In the food industry, an organization must control exposure both within their facilities as well as during interactions with suppliers and customers. Controlling exposure within facilities will typically include those behaviors recommended by the CDC such as:

  1. Maintain six feet of separation at all times possible.
  2. Avoid touching your eyes, nose and mouth with unwashed hands.
  3. Minimize personal interactions to reduce exposure to transmit or receive pathogens.
  4. Frequent 20-second hand washing with soap and warm water.
  5. Make hand disinfectant available.
  6. Use alternatives to shaking hands.
  7. Frequently clean and disinfect common areas, such as meeting rooms, bathrooms, doorknobs, countertops, railings, and light switches.
  8. Sneeze and/or cough into elbow or use a tissue and immediately discard.
  9. Conduct meetings via conferencing rather than in person.
  10.  If you are sick, stay home.
  11. If exposed to COVID-19, self-quarantine for precaution and protection of others.

Supplier/Customer exposure-reduction behaviors will vary depending upon your specific industry and may include pinpointing the critical behaviors for food preparation, loading dock delivery, customer home delivery, and customer pick up. When creating checklists to meet your unique exposures, be sure the behaviors you pinpoint are:

  • Measurable: The behavior can be counted or quantified.
  • Observable: The behavior can be seen or heard by an observer.
  • Reliable: Two or more people agree that they observed the same thing.
  • Active: If a dead man can do it, it is not behavior.
  • Influenceable: Under the control of the performer.

Once you have drafted your checklists, ask yourself, “If everyone in my facility did all of these behaviors all the time, would we be certain that we were controlling exposure for each other, our suppliers, and our customers?” If yes, test your checklists for ease of use and clarity.

Step 2: Develop Your Observation Process

To do this, you will want to ask yourself:

  • Who? Who will do observations? Can we leverage observer expertise from an existing process and have them focus on COVID-19 exposure reduction behaviors or should we create a new observer team?
  • Where? Which specific locations, job types, and/or tasks should be monitored?
  • When? When will observers conduct observations?
  • Data: How will you manage the data obtained during the observations so that it can be used to identify obstacles to safe performance? Can the checklist items be entered into an existing database or will we need to create something new?
  • Communication: What information needs to be communicated before we begin our COVID-19 Exposure Reduction process and over time? How will we communicate it?

Step 3: Conduct Your Observations and Provide Feedback

Starting the Observation
Your observers should explain that they are there to help reduce exposure to COVID-19 by providing feedback on performance.

Recording the Observation
Observers should note on the checklist which behaviors are occurring in a safe manner (protected) and which are increasing exposure to COVID-19 (exposed).

Provide Feedback
Feedback is given in the spirit of reducing exposure. It should be given as soon as possible after the observation to reinforce protected behaviors and give the person to opportunity to modify exposed behaviors.

Success Feedback
Success feedback helps reinforce the behaviors you want occurring consistently. Effective success feedback includes:

  • Context: The situation in which the behavior occurred.
  • Action: The specific behaviors observed which reduce exposure to COVID-19.
  • Result: The impact of those behaviors on themselves or others—in this case, reduced COVID-19 exposure for themselves, their families and community.

“I care about your safety and do not want to see you exposed to COVID-19. I saw you use hand sanitizer prior to putting on eye protection. By doing that, you reduced the likelihood of transferring anything that might have been on your hands to your face which keeps you safe from contracting COVID-19.”

Guidance Feedback

Guidance feedback is given for exposed behaviors to transform that behavior into a protected one. Effective guidance feedback includes Context, Action, Result, but also:

  • Alternative Action: The behavior that would have reduced their exposure to COVID-19.
  • Alternative Result: The impact of that alternative behavior, such as reduced COVID-19 exposure for themselves, their families, and community.

“I care about your safety and do not want to see you exposed to COVID-19. I saw that you touched your face while putting on eye protection. By doing that, you increased the likelihood of transferring anything on your hand to your face which increases your risk of exposure to COVID-19. What could you have done to reduce that exposure?”

When giving guidance feedback, it is important to have a meaningful conversation about what prevented them from doing the safe alternative. Note these obstacles on the checklist.

Step 4: Use Your Data to Remove Obstacles to Safe Practices.

Create a COVID-19 exposure reduction team to analyze observation data. This team will identify systemic or organizational obstacles to safe behavior and develop plans to remove those obstacles. This is critical! When an organization knows that many people are doing the same exposed behavior, it is imperative that they not blame the employees but instead analyze what is going on in the organization that may inadvertently be encouraging these at-risk behaviors.

For example, we know handwashing and/or sanitizing is an important COVID-19 exposure reduction behavior. However, if your employees do not have access to sinks or hand sanitizer, it is not possible for them to reduce their exposure.
Similarly, the CDC recommends that people who are sick not come to work. However, if your organization does not have an adequate sick leave policy, people will come to work sick and expose their co-workers, customers and suppliers to their illness.

Your COVID-19 exposure reduction team should develop plans to remove obstacles to safe behavior using the hierarchy of controls.

Conclusion

Consistently executing critical behaviors is key to reducing exposure to COVID-19 as flattening the curve is imperative in the worldwide fight against this pandemic. Regardless of the type of behavior or the outcome that the behavior impacts, Behavior based safety systems work by providing feedback during the observations and then using the information obtained during the feedback conversation to remove obstacles to safe practices.

By using these tips, you can add a proven and powerful tool to your arsenal in the fight against COVID-19 and help keep your employees, their families, and your community safe.

Jorge Hernandez, The Wendy's Company
Women in Food Safety

Be Proud, Be Patient: Thoughts from Jorge Hernandez

By Melody Ge
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Jorge Hernandez, The Wendy's Company

It was a great pleasure for me to speak with Jorge Hernandez, VP of quality assurance at The Wendy’s Company, on behalf of the “Women in Food Safety” group and hear his perspective and tips for young female professionals in the industry. Jorge came to the United States for his college degree (majoring in microbiology), and he stayed ever since. He started his career in the food service industry and found himself passionate about food safety. It was this passion that allowed him to go so far in his career. I totally agree with him: You can do things well when you have passion. “That’s absolutely right. I don’t look at the time I put into it. Food safety is not an easy career, but it has been worth it, and I am very proud of that,” he said. Jorge emphasized how important it is to work hard in every position throughout the career path, as nothing will be wasted. “Every success encourages me, and every non-success taught me a lesson,” he added. One piece of advice Jorge offers to our young female generation: “If you want to build a career, learn from lessons at every stage and in every opportunity. You will use them later to build something very exciting and meaningful to you that you might not realize at the moment. Be patient. [The younger generation] seems to fall in and out of love with their careers very fast. I don’t think long-term careers are built that way. With my own experience, it has built one brick at a time. There’s a win and a lesson from every step throughout the path.”

Jorge encourages all young female professionals to walk through the doors that have been opened for them, work/study hard and push themselves. Study your trade: Maybe the ceiling is not shattered just yet, but you (young female professionals) are the generation that is going to shatter it, so go for it and be proud of yourselves!

Having food safety as a career has not only brought achievements to Jorge’s professional life, but it has also impacted his personal life. He has learned so much from working in the field. One thing has kept him going is that he is never satisfied, and he is always focused on finding better solutions and seeking continuous improvement. Jorge also uses this mindset to guide his kids—and although they sometimes may find it annoying, Jorge laughed and added that it’s true that it’s hard to maintain, but it’s so important.

I asked Jorge if he would choose another path or do anything differently if he could turn the clock back to 10 years ago (e.g., being a doctor was one of his initial plans). The answer is a confident and solid “no”. Jorge found the journey, and truly believed in it. If he could go back to 10 years ago, he would still tell himself: Trust yourself, trust your path, and don’t fret over the challenges. What Jorge would say about himself now is that he is in a wonderful stage where he is able to seperate work and life emotions and brings the joy from work home. “That is something I have learned, and it has enhanced my personal life,” he said.

Jorge Hernandez, The Wendy's Company
Jorge Hernandez of The Wendy’s Company during panel discussion at the 2019 Food Safety Consortium.

Melody Ge: Tell us how you started your career and the journey to where you are today.

Jorge Hernandez: My school education and training was in microbiology and in the medical field. My goal was to become a doctor at some point. Finances fell through and I found myself in a situation where I needed to find a job. I found myself in the area of environmental health. We did all kinds of environmental health work: Water, air safety, noise pollution and food safety. The more I worked in food safety, the more I liked it, and it became more interesting to me. Eventually this turned into my career. In a way, it was one of those things that ended up being the best thing that happened to me. I discovered the passion of my life. You always have to keep your mind open to the possibilities.

Ge: Besides the passion, what makes you persevere through the obstacles in food safety industry?

Hernandez: One of the reasons that I fell in love with food safety was the fact that I could connect with people and make changes possible—whether it was in a person, process, or somewhere in the business. I’ve always been able to see the results of my effort. To me, that has been the biggest satisfaction—you can’t put a price on it, and that is what drives me.

Ge: What have you learned from working with women and bringing them through their career journey?

Hernandez: Diversity of thoughts—[whether it’s] women, men, different nationalities—they all bring a different perspective. I know I am generalizing here, but when they become leaders, they tend to be very caring for their projects and their people, and women are very good at problem solving. It makes the team stronger.

Food Safety Professionals: Earn Respect and Be True to Yourself | A panel discussion featuring Jorge Hernandez at the 2019 Food Safety ConsortiumGe: Could you please share an unforgettable story from your professional experience that had a big impact?

Hernandez: I was in a situation where I hired a young woman right out of college. She was smart, and she knew her role was going to be like. In the interview she told me that she wanted to have my job in X number of years. I brought her on board, was able to mentor her and saw her grow within her career. Like many do throughout their careers, she eventually moved on to an elevated position at a different organization. Fast forward to years later… I ran into her at a conference and she said, ‘thank you for what you did’. She is currently at a major organization as a vice president. The sparkle in her eyes and just saying ‘thank you’—it filled and rewarded me. That’s why I love what I am doing. This is a story of success. The point is: Go through the tough times—she worked through it. My job was to keep her motivated, provide guidance, and she got very far based on her skills and passion to always take her career to the next level. Being able to help people and see that growth is amazing, and it will carry with me forever.

Ge: If you could look into a crystal ball, what does the future hold for women in the food safety profession?

Hernandez: I think it’s a great time to be in food safety and quality assurance. I’d like to see more mentors stepping up—those women who have been in the industry and are being looked up to by women who are just entering the workforce. Each level takes their responsibility seriously—take that and show the way for the new folks, because we need them. We need those women and all young food safety and quality assurance professionals to be successful. They are the ones who are going to make foods safer for our families. That’s what I am excited to see. The barriers are not down, but I am very hopeful. And even with the challenges of the new generation, there are a lot of great people who will make a positive different in this industry. Those challenges will only be overcome if all of us, including the women, already in the industry, continue to mentor and grow the careers of young food safety professionals.