Tag Archives: networking

Food Safety Consortium with AFFI 2024 logo

American Frozen Food Institute and Food Safety Tech Join Forces for 2024 Food Safety Consortium Conference & Expo

By Food Safety Tech Staff
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Food Safety Consortium with AFFI 2024 logo

The American Frozen Food Institute (AFFI) and Food Safety Tech proudly announce their partnership on the 12thAnnual Food Safety Consortium, a conference for food safety and quality assurance professionals that equips attendees with cutting-edge knowledge, practical skills, and a collaborative network to enhance their professional development as champions of food safety and innovation in the production of foods and beverages.

“AFFI’s longstanding history of advancing food safety practices across the frozen value chain through scientific research, innovation, education and training is unparalleled,” said AFFI President and CEO Alison Bodor. “Our collaboration with Food Safety Tech for The Food Safety Consortium exemplifies AFFI’s steadfast commitment to cultivating a food safety culture and building a community among our member companies and the broader food industry that empowers employees to make critical food safety decisions and take preventive actions that reduce the odds of their facilities becoming a recall statistic.”

“Our partnership with AFFI is a significant enhancement to the Food Safety Consortium Conference,” said Rick Biros, publisher of Food Safety Tech and director of the Food Safety Consortium. “AFFI’s commitment to food safety and professional education will provide attendees with an unparalleled opportunity to enhance their learning, connect with regulators and industry leaders, and ultimately better serve their organizations and end users.”

This collaboration underscores the shared commitment of AFFI and Food Safety Tech to elevate industry standards, and the exploration of key scientific and regulatory developments impacting public health and safety and its implications for food production. The Food Safety Consortium represents an invaluable opportunity for professionals to engage with leading experts, exchange insights, and collectively advance best practices in food safety.

Join AFFI and Food Safety Tech at The Food Safety Consortium October 20-22, 2024, in Washington D.C., where expertise and knowledge sharing leads to practical implementation, and together, we pave the way for a safer, more resilient food industry.

About AFFI

The American Frozen Food Institute is the member-driven national trade association representing all segments of the frozen food supply chain from manufacturers to suppliers and distributors. AFFI advocates before legislative and regulatory entities on the industry’s behalf, serves as the voice for the industry, and convenes industry leadership to create an environment where frozen foods are essential in today’s dynamic marketplace.

About Food Safety Tech

Food Safety Tech is a digital media community for food industry professionals interested in food safety and quality. We inform, educate and connect food manufacturers and processors, retail & food service, food laboratories, growers, suppliers and vendors, and regulatory agencies with original, in-depth features and reports, curated industry news and user-contributed content, and live and virtual events that offer knowledge, perspectives, strategies and resources to facilitate an environment that fosters safer food for consumers.

About The Food Safety Consortium

The Food Safety Consortium is a business-to-business conference focused on Food Protection that has food safety, food integrity and food defense as the foundation of its educational content. With a unique focus on science, technology and compliance, the “Consortium” brings together food safety and quality assurance professionals for education, networking and discussion geared toward solving the key challenges facing the food safety industry today.

2024 Food Safety Consortium logo

Registration Open for the 2024 Food Safety Consortium

By Food Safety Tech Staff
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2024 Food Safety Consortium logo

Registration for the 12th Annual Food Safety Consortium, which will take place October 20-22, 2024, at the Crystal Gateway Marriott in Arlington, Virginia, directly across the Potomac River from Washington, DC, is now open.

Presented by Food Safety Tech, the Program starts with several pre-conference workshops and training which leads into two full days of high-level panel discussions, educational presentations, and networking opportunities.

Registration options are available for in-person and virtual attendance.

The Consortium will begin with a keynote presentation from James “Jim” Jones, FDA Deputy Commissioner for Human Foods, followed by a Town Hall with Jones and USDA regulators.

Other agenda highlights include:

Navigating Global Food Systems: Insights and Strategies for Compliance with FDA’s Food Traceability Rule
Panelists: Sara Bratager, Sr. Food Safety and Traceability Scientist at IFT; John Crabill, Director of Food Safety & Quality at Chipotle; Adam Friedlander, Policy Analyst, Coordinated Outbeak Response, FDA; and Julie McGill, VP of Supply Chain Strategy and Insight, Trustwell

Food Allergen Controls and the Need for Advisory Labels
Presenter: Dr. Steven Gendel, Gendel Food Safety

Understanding Corrective Actions, Nonconformities and Root Cause Analysis
Presenter: Heather McLemore, Senior Accreditation Officer, A2LA

The Internal Audit: Going Beyond the Certificate
Presenter: Cameron Prince, Executive VP, Regulatory Affairs, The Acheson Group

Using a Food Safety Culture “GPS” to Determine Where You Are and Where You Need to Go
Panelists: Tia Glave and Jill Stuber, Catalyst; Cameron Prince and Benjamin Miller, The Acheson Group

View the full agenda here.

Event Hours

Sunday, October 20: 8:30 am – 5:00 pm (Pre-conference Workshops)

Monday, October 21: 8:00 am – 6:30 pm

Tuesday, October 22: 8:30 am – 3:45 pm

Register now.

For sponsorship and exhibit inquiries, contact RJ Palermo, Director of Sales.

 

IFT logo

IFT Rebrands Quality Management Division to Highlight Food Safety Focus

By Food Safety Tech Staff
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IFT logo

The Institute of Food Technologists (IFT), a nonprofit scientific organization committed to advancing the science of food and its application across the global food system, has rebranded its Quality Management Division. The newly named Food Safety & Quality Management Division (FSQM)—announced on World Food Safety Day 2023—brings together more than 1,500 members from more than 60 countries to collaborate, network, and share ideas around food safety. IFT chose to rebrand the division to better reflect the overall responsibilities of its members who focus on assurance, quality control, food safety, and food wholesomeness.

IFT’s topical, interest-based groups, known as Divisions, support learning, collaboration, and innovation through the sharing of knowledge via webcasts and podcasts, online forums, and in-person events. In total, the organization hosts 25 Divisions spanning the science of food.

“Rebranding to Food Safety & Quality Management Division communicates to the food community that this Division is a home for those interested in food safety,” added Eric Ewert, Chair of IFT’s Food Safety & Quality Management Division.

 

 

2019 FSC Audience
From the Editor’s Desk

Earn Up to 26 CE credits at the 2023 Food Safety Consortium

By Food Safety Tech Staff
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2019 FSC Audience

Food safety and quality professionals attending the 2023 Food Safety Consortium can gain up to 20 NEHA-recognized continuing education (CE) credits, while taking advantage of two days of high-level panel discussions and professional networking, “boots on the ground” education on the mitigation, regulation and control of key Food Safety Hazards, and their choice from four pre-conference workshops.

The Consortium will take place October 16-18 at the Hilton Parsippany in Parsippany, New Jersey, and feature leading industry professionals as well as high-level members of the FDA and USDA. Session highlights include:

  • Anti-Food Fraud Tactics for the Entire Supply Chain
  • Regulatory Audits
  • Food Safety Culture: Creating a “Speak Up” Culture
  • The Rise of Previously Unforeseen Hazards
  • FSMA 204: The Final Rule – Looking Ahead
  • Audited and Validated Allergen Control Plans
  • Recall Trends and Predictions
  • And more

View the full agenda and speakers

This year’s Food Safety Consortium is co-located with the Food Defense Consortium and Cannabis Quality Conference. The Consortium’s two-day program is recognized by NEHA (National Environmental Health Association) for 12.0 Continuing Education (CE) Hours. If you participate in one of the Pre-Conference Workshops or Trainings and attend the conference (a total of three days), you can gain 20 NEHA CE Hours (or up to 26 with the auditor training program).

Pre-Conference Workshops (held on Monday, October 16) include:

Food Safety Culture Design Workshop, presented by the Center for Foodborne Illness Research and Prevention in collaboration with Sage Media, will guide food industry professionals through the necessary steps to create an actionable food safety culture strategy.

CP-FS Credential Review Course. The Certified Professional – Food Safety (CP-FS) credential is the gold standard for those working in retail food safety, including cannabis edibles. Earning your CP-FS demonstrates your commitment to the health and well-being of your customers and shows the public you take their safety seriously.

Interested in becoming a food safety auditor or building your auditing skills? View the complimentary webinar, “What Does it Take to Become a Food Safety Auditor?” to learn more about this program.

Food Safety Auditor Training. This four-part series is designed to provide the knowledge, behaviors and technical skills attributed to a competent food safety auditor. The series includes three virtual 2-hour presentations conducted by a live instructor. These sessions are recorded and available for additional self-paced study for less experienced participants, while experienced auditors can refresh their understanding of auditing fundamentals before advancing to the more complex skills and critical thinking behaviors needed to audit high risk products. The course culminates with a full day of in-person instruction (Monday, Oct. 16) on advanced topics such as potential conflicts of interest, enhanced conflict resolution techniques and providing tips in advanced written communication skills to support the delivery of comprehensive audit reports.

The Seed to Sale Safety Workshop. Led by four veterans of cannabis quality and safety, this pre-conference workshop offers participants an interactive and engaging opportunity to learn about the novel seed-to-sale safety considerations associated with cannabis edibles. Participants will achieve an understanding of cannabis hazard analysis, learn the principles of cannabis edible GMPs, apply food safety best practices, identify risks in marketing and labeling and apply the fundamentals of state and federal regulatory compliance.

Register now for the 2023 Food Safety Consortium

Women in Food Safety

Highlights from the 2022 Food Safety Consortium

By Food Safety Tech Staff
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The 10th Annual Food Safety Consortium took place in Parsippany, New Jersey, on October 19-21. The event attracted food safety and quality assurance professionals from around the globe to discuss some of the biggest challenges in food safety.

Keynote speaker Denise Eblen, PhD, of the USDA FSIS opened the Consortium on October 19 to share the science and data behind the agency’s recently proposed Salmonella framework.

Denise Eblen
Keynote speaker Denise Eblen, Ph.D., of the USDA FSIS, presents “Leading with Science at FSIS.”

Day one of the conference focused on the future of food safety and food safety culture with panel discussions moderated by Dr. Darin Detwiler of Northeastern University and Deb Coviello, founder of The Drop In CEO.
Day two included panel sessions covering technology, food defense, reformulation challenges and more, followed by a networking cocktail reception with Women in Food Safety and The Foundation FSSC.

Session Highlights

Digital Transformation of Food Safety & Quality 4.0: Data Analytics and Continuous Improvement, moderated by Jill Hoffman, Senior Director, Food Safety and Quality, B&G Foods

Shawn Stevens, Attorney with the Food Industry Counsel, Jorge Hernandez, VP, Quality Assurance, The Wendy’s Company, and Elise Forward, Founder & Principal Consultant, Forward Food Solutions, discussed the Biggest FSQA Challenges, including the evolution of microorganisms, food fraud and adulterated products, workforce shortages and supply chain disruptions.

Shawn, Jorge, Elise
Shawn Stevens, Jorge Hernandez and Elise Forward discuss the Biggest FSQA Challenges at the 2022 Food Safety Consortium.

April Bishop, Senior Director of Food Safety at TreeHouse Foods, Peter Begg, VP of Quality and Food Safety, Hearthside Food Solutions and Melanie Neumann of Matrix Sciences tackled Product Reformulation Challenges and offered a five-step protocol to prepare in advance for potential reformulation:

  1. Write down your top five-selling SKUs
  2. List all ingredients
  3. Identify any single source suppliers
  4. Identify any potential risks, including geopolitical and weather-related to those suppliers
  5. Develop alternates
  6. Ask, “Do I need this ingredient?”

Jason Bashura, Senior Manager, Global Defense Pepsi Co. moderated a panel discussion on CybersecurOTy, Food Defense and Infrastructure Protection, followed by Audits: Blending in-person with Remote, led by Laurel Stoltzner, Corporate QA Manager OSI Industries, and a discussion on FSQA Technology: How Far is Too Far? How to Properly Analyze new FSQA Technology.

The final day of the Consortium brought attendees together to discuss Environmental, Social Governance (ESG), Diversification of the Supply Chain and How to Blend Employee Culture with Food Safety Culture.

Tia Glave and Jill Stuber of Catalyst were the final speakers of the event with a presentation and breakout group discussions designed to help attendees identify their personal, professional and organizational goals and provide the tools to help make those visions a reality.

What People Are Saying

“It was wonderful to reconnect and see so many industry friends in person!”

“I got to listen to some great speakers during the Consortium. Jason Bashura’s spirit and passion were infectious, Let’s make food safer for the world!.”

“So interesting to hear insights from across the food industry and related suppliers, as the landscape continues to evolve post-COVID. The panel discussion on communicating with the C-suite was so on point.”

Scenes from the Food Safety Consortium

     

Melody Ge FSC 2022     

Steve Mandernach    Jill Hoffman

Exhibit Hall FSC 22

About the Food Safety Consortium: ​Organized by Food Safety Tech, the Food Safety Consortium Conference, launched in 2012, is an educational and networking event that has food safety, food integrity and food defense as the foundation of its educational content. With a unique focus on science, technology, best practices and compliance, the “Consortium” features critical thinking topics that have been developed for both industry veterans and knowledgeable newcomers.

 

FSC Logo

Addressing Today’s Food Safety Challenges: Food Safety Consortium Brings Networking, Discussion and Education to New Jersey

FSC Logo

The 10th Annual Food Safety Consortium will take place in person October 19-21 in Parsippany, New Jersey. The 2022 program features panel discussions and breakout sessions that address key issues, challenges and opportunities for food safety and quality professionals.

Keynote “Leading with Science at FSIS” – Dr. Denise Eblen, Assistant Administrator, Office of Public Health Science, USDA, Food Safety & Inspection Service

The three-day consortium will open at 1:00pm on October 19. The keynote address and Q&A with Dr. Eblen of the USDA FSIS will be followed by panel discussions on the State of the Food Safety Industry, moderated by Dr. Darin Detwiler, Director of the Master of Science in the Regulatory Affairs of Food and Food Industries, Northeastern University, and Food Safety Culture: Communicating to the C-Suite, moderated by Deb Coviello, founder of Illumination Partners, followed by an opening night networking reception.

Days two and three feature panel discussions covering food safety culture, technology, supply chain and reformulation challenges and compliance concerns, as well as a presentation by Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response. Attendees can join the faculty of more than 25 top-level food safety and quality professionals to discuss:

Food Safety & Quality 4.0: Data Analytics and Continuous Improvement: Jill Hoffman, Senior Director, Food Safety and Quality, B&G Foods, Gina Kramer, Director Partnerships & Learning, Center for Foodborne Illness & Prevention, OSU, and Steven Mandernach, Executive Director, AFDO

Quality & Manufacturing Efficiency: How Does Quality Show Value to the Organization? Gary Smith, Vice President of Quality Systems, Gourmet Foods and Gift Baskets, 1800FLOWERS.COM and John Butts, Founder & Principal, Food Safety By Design

Food Defense & Cybersecurity: Jason Bashura, Senior Manager, Global Defense Pepsi Co.

Diversification of Supply Chain Capacity: Trish Wester, President, Association for Food Safety Auditing Professionals, and Allison Milewski, Sr. Director, US Brand Quality, Mondelēz International

COVID-19 & Food Supply (Research Presentation): Presented by Dr. Donald Schaffner, Rutgers University and Dr. Ben Chapman, North Carolina State University

Product Reformulation Challenges: April Bishop, Senior Director Food Safety TreeHouse Foods, Peter Begg, Vice President Quality and Food Safety, Hearthside Food Solutions and Ann Marie McNamara, Vice-President Food Safety and Quality for Supply Chain, US Foods

Blending Employee Culture with Food Safety Culture: Melody Ge, FSQA Director, StarKist, Co., Mitzi Baum, CEO, STOP Foodborne Illness and Elise Forward

The Crossroads of Strategic, Tactical and Operational Planning in Food Safety Culture: Jill Stuber and Tia Glave, Co-Founders Catalyst

Biggest FSQA Challenges: Shawn Stevens, Attorney, Food Industry Counsel, Jorge Hernandez, VP, Quality Assurance, The Wendy’s Company, and Elise Forward, Founder & Principal Consultant, Forward Food Solutions

FSQA Technology: How Far is Too Far? How to properly analyze new FSQA technology before you sign the purchase order. Gary Smith, 1800FLOWERS.COM, Jorge Hernandez, The Wendy’s Company, and Peter Begg, Hearthside Food Solutions

Risk Assessment: Peter Begg, Hearthside Food Solutions, and Melanie Neumann, EVP & General Counsel, Matrix Sciences International

Audits: Blending in-person with Remote: Laurel Stoltzner, Corporate QA Manager OSI Industries, and Trish Wester, Association for Food Safety Auditing Professionals

Preparing the Next Generation of FSQA Leaders: Dr. Darin Detwiler, Northeastern University, Ann Marie McNamara, US Foods, and Dr. Don Schaffner, Rutgers University

View the full agenda.

Don’t miss out on opportunities to network with other food safety and quality professionals during the opening night reception, networking lunches and coffee breaks, and the Women in Food Safety cocktail reception on October 20.

Registration options are available for in-person and hybrid team attendance.

Event Hours

  • Wednesday, October 19: 1:00 pm – 6:30 pm (ET)
  • Thursday, October 20: 8:00 am – 7:00 pm (ET)
  • Friday, October 21: 8:00 am – 12:30 pm (ET)

Register today at foodsafetyconsortium.org.

 

GFSI, The Consumer Goods Forum

Reset, Rethink, Recharge: First Virtual GFSI Conference to Address Urgent Topics in Food Safety

By Food Safety Tech Staff
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GFSI, The Consumer Goods Forum

This year’s GFSI Conference will take place March 23–25 and bring together experts, decision makers and innovators in the food industry. With the theme of “rethink, reset, recharge”, the three-day virtual program includes online networking features to allow attendees to connect with professionals across the globe, and sessions that explore COVID-19; supply chain disruption and public health; building consumer trust and transparency; sharing best practices; and technologies shaping the future of food safety.

“Collaboration to ensure safe food for consumers everywhere and sustainable food systems has never been more critical – and this event provides a major opportunity to learn from an unprecedented period and move forwards in the best possible way. We’re excited by the chance to help colleagues across the industry build on the ingenuity, resilience and dedication shown by the food industry over the past 12 months,” said Erica Sheward, director of GFSI, in a press release. “With the conference taking place virtually for the first time, it’s easier than ever before for food industry professionals to get involved—and we’re urging people from all corners of the globe to ensure they’re part of this unique and collaborative forum. Food safety is everyone’s business, and we must continue to work together to build consumers’ trust in the food they buy.”

More information about the GFSI conference, along with registration, agenda and partner details, can be found on the event website.

GFSI is a partner organization for the 2021 Food Safety Consortium Virtual Conference Series.

Melody Ge
Women in Food Safety

Find Your Passion and Confidence Will Come

By Melody Ge
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Melody Ge

Deborah Coviello, founder and CEO of Illumination Partners, LLC and host of The Drop in CEO Podcast, recently shared her journey with the Women in Food Safety Group. Deb believes in self-confidence and that everyone is a talented individual.

Two years ago, Deb decided to start her own business, which focuses on elevating people, after 10 years of working as a food safety professional for a top flavor company. When I spoke with Deb about her experiences, she admitted that at times she felt vulnerable, stressed and unsatisfied after working for corporations for more than 30 years. She was no longer happy with herself, and even her coworkers could see it. However, she got past it and has found the passion to share her experiences and stories to help anyone who is struggling in a similar situation.

When formulating the business plan for her new firm, Deb started testing her ideas with consulting professionals, discussing how to elevate their self-confidence. It wasn’t until her third client that she had built the confidence to say that she could provide a service that people needed. “I have to constantly tell myself that I can do this!” Deb said. “It is that food safety professional combined with elevating leadership—men and women—which is the purpose for my work, and I enjoy doing so much. ” Hearing Deb’s client feedback is what drives her mission and business forward. “I love helping people find their confidence, because that’s what I was once going through,” she explained.

Deb thinks it is more important to help food safety professionals sustain improvement after working with them, versus simply passing on pure technical knowledge. “I elevate people, while at the same time I elevate the business,” she said.

The topic of a glass ceiling is discussed in so many interviews, and Deb would like to challenge that idea. “Maybe in the past, there were challenges to female leadership and we claimed it as a glass ceiling that we had to break through.” Deb continued, “However, I would definitely challenge that! I do not think women need to own that narrative anymore! If you believe there’s a glass ceiling, then you will have a glass ceiling. If you do not believe it, it is not there.”

Deb Coviello
“I think women need to find the network for support and realize that the only glass ceiling may now be just themselves.” – Deborah Coviello, CEO of Illumination Partners, LLC and host of The Drop in CEO Podcast

Deb has one final piece of advice for women who are in an executive position or seeking a position at the table: “Advocate for yourself!” Females have not always been good at speaking up for themselves. However, there are many means to achieve your goals—seek advocates through your network and peers. “Do not ever think people can read your mind,” she added.

She ended the conversation with a personal story that still inspires her today. At one point in her career, she asked her boss at the time what could she change or do to move ahead. Her boss said, “Change nothing, just be yourself!” Deb started gaining the trust and confidence in herself from that point forward. She has become relaxed and more herself—and this is a disposition that gives her energy and helps sustain her passion.

Melody Ge: How did you get into the food safety industry and reach where you are today?

Deborah Coviello: I graduated from college as a biomedical engineer. I knew that I really loved manufacturing because I always loved the creation aspect, going from nothing to something. But along the way, I found out that I enjoyed the area of quality, so I pursued it for several years in multiple industries. One of the things I liked about quality assurance was taking a standard to meet customer expectations. I pursued the ASQ Six Sigma Black Belt to ensure continuous improvement, and I got to learn how to solve problems in business, become more effective and reduce customer complaints. After having my third child, my husband was also changing his business, so I had to return to work sooner than I had planned. I really enjoyed learning about the chemical industry and my skills in quality had evolved, so I landed in the flavors industry, where I started my food safety journey. This is where things started changing for me. I worked for an international flavors company that services the food industry. I became the head of quality for North America for Givaudan, which is the number one global flavors company. It was the dream job that I always wanted. However, it came with a price. Not only did I have to protect the brand by ensuring we delivered a consistent, quality product to our customers; I was also responsible for food safety. At Givaudan, I had a lot of “a-ha” moments realizing that I was in a high-profile, high-risk role. I started taking my job and my voice to the next level because it was such a serious position—I had consumers and professionals around me who depended on me. Food safety was a top priority of mine—not just the compliance aspect but also any area of quality. So that was what took up my time in my previous career before I started my own business in the area of quality, food safety and continuous improvement. Maintaining product safety and brand reputation is a mission that holds true today in my own business.

Ge: What’s your perspective on being a female CEO?

Coviello: Well, there still aren’t a lot of us, although there are more and more female business owners. From 2014–2019, female-owned businesses grew at a rate of about 21% versus all businesses, which grew at about 9%.

I am constantly in search of fellow female CEOs to network with, and share thoughts and challenges. You mentioned a glass ceiling and the need for more women at the table. I appreciate all the female professionals who preceded us, and those who faced adversity to gain the right, trust and respect for all the opportunities that we have now. To give an example of my mother, she was a microbiologist and probably did not have all the opportunities that she would have wanted to in her time. I now have infinite possibilities. I have never felt disadvantaged. I was always able to turn a situation that did not serve me well into a new opportunity. I could take the accountability and move to a different role. I never let people, or the environment, stand in my way. I never felt the fear of any challenges of being a female CEO. I do not feel like I have any extra advantages either. I am simply a person who has a belief in myself and I have established a service through which I can help others.

Ge: Looking back, would you make any decisions differently?

Coviello: Oh yeah, I am much smarter and more confident now. In the past I didn’t believe in my abilities as much as I do now. I used to ask someone’s opinion to validate who I was or how good my performance was. The time was not right for me to start my own business. But looking back, I should have believed more in my capabilities and myself. I probably could have started my business a long time ago. In a way, I was forced into doing it at the end of my last job, and now I realize I am doing the work I was meant to do. I had a great career, and I will continue to have a great career. However, I do feel like I am playing catch-up now. Don’t get me wrong—I have a beautiful life and a very supportive husband. But when I look at successful business people who have 15 years of business experience, I am trying to play catch up. I feel like I have to work a lot faster, which involves business development, marketing, the Podcast, and I am also getting ready to write a book. I am trying to accelerate everything, which maybe I should have been a little bit more methodical if I had enough time. So, I definitely would have started business sooner to achieve all that I want to have an impact on. I would also like to give one piece of advice: Never doubt what you have already accomplished. When you reflect back, you have achieved so much and you should celebrate those successes. There are no failures, [they are] simply steps towards achieving the success you were meant to achieve. When you project yourself forward, ask your self what “is” possible vs. “not” possible. Having a positive mindset and belief in yourself is your guiding light.

Melody Ge
Women in Food Safety

The Career Journey: Networking, Mentorship and the Balance

By Melody Ge
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Melody Ge

As part of a special offering, Episode 9 has been made available for viewing on demand for free. Register to view the on-demand recording.We were thrilled to have our first Women In Food Safety event with Food Safety Tech during the Food Safety Consortium Virtual Conference Series on November 5. Industry leaders and professionals gathered to discuss women in this field, advocate for our strengths and provide advice to young female professionals as well as those who are at mid- or late-career stages. During the sessions in the episode, we explored self-development, networking, mentorship and leadership. The following are some of the issues we tackled.

When you first start your career or a job, don’t be afraid to take opportunities that have the potential for growth, and remember that all your experiences play a part in helping you achieve your final goal. While soft skills are crucial when looking for a job, technical skills shouldn’t be omitted, emphasized Martin Wiedmann, Ph.D., professor at Cornell University. You need to know how to do the basics; then you can be able to lead and teach others.

Mentorship

Mentorship and reversed mentorship were discussed throughout the episode. Different perspectives were brought up, however, everyone agreed that mentorship is very helpful throughout a career journey. Whether you are a mentor or a mentee, you can learn from each other. Self-learning and continuous development are crucial regardless of which stage you are at in your career. Mentorship happens organically and naturally, but one thing you need to think about prior to seeking a mentor is, what do you need one for? What do you want to learn and achieve? Lisa Robinson, VP of global food safety and public health at Ecolab, raised the question and continued: “For example, I have a mentor in business, because I know that is where I need help and advice.. Don’t be afraid to reach out to find your own mentor. “The mentor should have interests in your growth, and there has to be chemistry between mentors and mentees,” said Cindy Jiang, senior director of global food and packaging safety at McDonald’s Corp.

Women in Food Safety have five focused mentorship areas of focus:

  • Diversity/culture
    • For women with a diverse cultural background, focusing on helping their needs in work culture
  • Adventure starts
    • For women in school, focusing on bridging the gap between academic and industry, focusing on helping the start of their career, and providing a pipeline for future food safety professionals
  • Leadership
    • For women at an early career stage, focusing on helping them step up to senior management, and providing a pipeline for future leadership
  • Boots on the ground
    o For women working on-site, focusing on helping their needs in work culture
  • Work and life
    • For women who just came back from maternity leave or a long break, focusing on helping their needs when going through life-changing times with minimal impact on work

Mentors can be one or more, but it all depends on your goal and what you want.

Climbing the Career Ladder

There are many barriers and challenges throughout a career, but what’s important to keep us going during this journey is ourselves—stay humble, keep learning, and keep yourself physically and mentally healthy. “If you don’t take care for yourself, the rest doesn’t matter,” said Lisa Robinson. She added, “If I am not well, I cannot do anything well.” In today’s environment, the competition is high. We are all looking to find balance, and we need to commit time to ourselves and our family. One way of doing so is to learn how to and be comfortable with saying “no”.

On the other hand, saying “yes” is just as important as saying “no”. Lisa shared a story: She learned that the company she was working at was interviewing for a VP position that she is interested in pursuing. She went to her boss and asked why she wasn’t considered. He responded, “I thought you were very happy with what you are doing.” By sharing this story, Lisa emphasized that speaking up to your boss and saying what you want is important. While you may be enjoying what you are doing, don’t forget to look ahead and make known what you ultimately want.

In addition, “sometimes barriers or rejection might not be a bad thing,” said Allison Jennings, global director of food safety, quality, compliance at Amazon. “Understand what your goal is and find what you love, [and] of course, finding out what you don’t love is also important. When one door closes, another one will be open.”

“Think about how you achieve your goal instead of what you have achieved. Don’t bring a problem without a potential solution; also, don’t bring a solution without understanding the problem thoroughly,” said Sara Mortimore, VP of global food safety and quality at Walmart. As a leader, we all need to develop our team and ourselves together, create a psychologically safe environment where team members can speak up and share their thoughts freely. As female leaders, we tend to be less confident when taking responsibilities or making decisions. “Yes, I can do it! Be confident with yourself when opportunities come to you, ” Sara said as she encouraged the group.

Conclusion

Last but not least, build your own network! All the speakers during this session mentioned the importance and benefits of networking. The food safety industry is a close-knit family. Don’t hesitate to reach out and ask for help.

Let’s be honest, there are challenges for females in the industry, and as far as we have come, there is still a lot of work that needs to be done. But what’s important is that we are all very clear of our goals and how to get there. We are working on this together.

Please check out our group on LinkedIn. Follow #womeninfoodsafety

This summary is written based on the opinions and presentations by the speakers.

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.