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Women in Food Safety

Why Authenticity Wins in Food Safety: 5 Leadership Lessons from Kelly Stevens

By Kim Ring
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At Women in Food Safety, our mission has always been to elevate voices, share hard-earned wisdom, and build a community where professionals can thrive. Recently, we had the privilege of hosting our June gathering*  with Kelly Stevens, Director of the Global Food Safety Center of Expertise at General Mills.

With a remarkable 30+ year career spanning laboratory microbiology, intense manufacturing plant roles, and global corporate leadership, Kelly joined us to share the raw, honest milestones of her journey. For food safety professionals, her insights that we’ve boiled down to five tips, offer a powerful masterclass in leadership, navigating industry barriers, and owning your career path. 

1. Stop Self-Eliminating

Early in her 22-year tenure at General Mills, Kelly completed three manufacturing plant roles across New Jersey, Georgia, and Missouri. Despite initial personal resistance, she now credits those boots-on-the-ground operational roles as career-defining moments that built her technical credibility.

Many professionals, particularly women, fall into the trap of only applying for roles if they check every single box. Kelly’s advice? Don’t say no to yourself. When you choose not to pursue an opportunity, you remove yourself from consideration entirely.

Applying to that job, even if you feel underqualified, builds organizational visibility and could provide you with useful professional feedback. Kelly also suggests updating your resume annually. Not because you are actively job-hunting, but to track your skill development and benchmark your capabilities against the external market.

2. Admit When You’re Wrong

For the introverts in our community, Kelly’s transition into leadership is incredibly relatable. Identifying as a strong introvert, she admitted she initially became a people leader reluctantly. She learned to deliberately practice extroverted behaviors for professional effectiveness, ultimately finding that leading a team toward a common goal is the most rewarding part of her work.

As she started to develop her own leadership style, she learned a few tactics for fostering psychological safety and trust within technical teams. First, always admit when you’re wrong.

Openly acknowledging mistakes models vulnerability and signals to your team that it is safe to speak up.

Long pauses have a similar effect. When asked to make a difficult food safety or operational decision, Kelly takes a moment to think, with an intentional, extended pause before speaking. This explicitly invites dissenting opinions, allowing her to evaluate whether new input should pivot the team’s direction.

3. Resist Conforming to the Norm

Early in her career, Kelly was often the only woman in the room. She recalled receiving coaching to hide family photos, avoid personal topics, and conform entirely to dominant male norms, even resorting to reading hunting magazines just to find common ground with colleagues.

Today, her stance has shifted completely to authenticity over conformity. Trying to be anyone but yourself is unsustainable. The industry is changing for the better, and female leadership should be increasingly visible at every level of the organization.

4. Create Habitual Networking Skills

Building a network is the most valuable asset you can accumulate, but crowded industry conferences can feel overwhelming. Kelly recommends coming up with a list of questions to ask people before the conference starts to ease awkward moments and keep the conversational spotlight on the other person.

At large events, deliberately sitting at the busiest table is the best bet for introverts. It reduces the intense pressure of one-on-one small talk while still embedding you in the room’s energy. 

Finding your voice in a conference setting can be tough at first, but one place to start practicing could be your company’s conference room. Kelly once used a coaching exercise where she tracked and reported every single meeting when she chose to speak up versus when she held back. This practice helped Kelly create a habit of contributing in group settings.

5. Master the Art of Purposeful Prioritization

One of the most freeing moments of the session came when Kelly shared advice from her own mentor, Judy. The concept of daily ” work/life balance” is a myth. Trying to distribute your time and energy equally every single day creates immense, unnecessary pressure.

Instead, look at it as purposeful prioritization or “harmonizing.” True harmony means making deliberate choices based on what matters most right now, whether that is a critical plant audit today or a family milestone tomorrow.

Ultimately, Kelly’s journey reminds us that the most effective leadership doesn’t come from fitting a mold, but from breaking it. By applying to that high-level job, embracing your authentic voice, and choosing purposeful harmony over the exhausting myth of ” work/life balance,” you stop just navigating the food safety industry and start shaping its future as a leader. Even if you’re an introvert, you don’t need permission to lead; you simply need the courage to show up as yourself.

*Women In Food Safety Monthly Gathering is a welcoming virtual conversation where women across the global food safety community come together to connect, learn, and grow. Each month features an inspiring guest leader or industry expert who shares their career journey followed by an interactive Q&A and open discussion. Whether you’re a student, emerging professional, or seasoned leader, these gatherings provide a supportive space to build meaningful connections to empower one another to thrive in food safety.

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

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

Self-Care for the Safety-Savvy Woman: Why Taking Care of You Protects the World

By Kim Ring
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The professional landscape for women in food safety is one of intensity, high stakes, and constant motion. Between managing complex global supply chains, navigating regulatory changes, and often balancing a demanding personal life, it is easy to feel “stressed, tired, and overwhelmed”. This is the reality Joan Menke-Schaenzer, Chief Quality Officer at Van Drunen Farms and a newly appointed board member for Women in Food Safety, addressed in her recent powerful webinar.

Her message was a vital call-to-action for every woman in our industry: in a world full of noise, we must find our own quiet by prioritizing self-care and making it a deliberate, non-negotiable habit. Often mistaken as a luxury, self-care is truly a fundamental resource that can enable you to stay passionate about your work and effectively protect public health as a warrior of food safety.

The Vicious Cycle of Imposter Syndrome and Exhaustion

One of the most insidious challenges Joan addressed is imposter syndrome, which is a sinking feeling that you don’t belong or are not good enough or qualified enough for your role. While this negative self-talk feels like a professional challenge, Joan suggests that it is often a critical sign that you are not instituting proper self-care.

“When you are running ragged, and you’re tired, and you haven’t eaten or you haven’t slept, the negative voice in your head becomes much louder.”

Joan Menke-Schaenzer, Chief Quality Officer at Van Drunen Farms

To combat this, Joan recommends a two-pronged approach. First, label and compartmentalize the negative self-talk, acknowledging it as simply what you are telling yourself (not the truth), and put it aside. Focus on being nothing other than yourself, knowing that you are strong, smart, and that you bring value. Second, develop a feasible self-care routine to minimize factors that amplify your inner critic, such as sleep deprivation, dehydration, and lack of exercise.

Imposter syndrome tends to rear its ugly head when you are making a major career transition or stepping into a new role. Joan was faced with this when she decided to make the pivot from working on the quality side of food manufacturing to becoming the Operations Business Manager for the snacks division at Kraft.

“Suddenly, I had product P&L responsibility and I had to pivot my focus from quality to being responsible for both cost and quality. I moved into what I would call a business-focused mindset, which is a really important mindset to have as a quality professional as well.”

Joan enjoyed her time working at Kraft for 19 years until she started noticing signs that her work/life balance was shifting. Between having faxes sent to her hotel while on family vacation, and her daughter recognizing the voice of Kraft’s VP of Quality when answering the phone, Joan knew it was time for a change.

This challenge of balancing work, family, while still making time for yourself, is structural and a more common burden for women to bear as the natural caretakers.

“Women are often programmed to take care of others first, forgetting to take care of themselves in the process.”

Building a Disciplined Self-Care Program

Self-care for a busy executive isn’t a spa day—it’s a disciplined, daily routine. Joan emphasizes that she follows a written self-care program religiously every day, stressing that consistency is key. Her personal routine offers simple yet profound starting points:

Strategic Reading and Reflection: Every morning, Joan wakes up, has her cup of coffee, and reads food safety news, including recalls from the FDA and USDA. This practice slows her down, keeps her “on top of her game,” while allowing the mental space to ask herself: “What can I learn from that?”

External Perspective and Movement: She walks four miles a day, rain or shine, with a group of people who follow very different career paths- from nurses, to educators, and more. This community provides fresh air, sunshine, and a powerful perspective that everyone is dealing with similar struggles.

Partnering for Care: Self-care is not a solitary effort for women with partners and children. Joan suggests working with your partner to create a “circle of care for each other,” dividing responsibilities so both individuals can prioritize their own well-being. This shared commitment leads to greater confidence and ultimately, less negative self-talk.

Remembering the True Purpose of Your Job

The foundation of food safety is purpose. For Joan, it’s her “calling,” but when stress is high and patience wears thin, it can be easy to forget why you are doing it. Joan’s impressive career includes roles at Kraft Foods, Walmart, ConAgra Foods, and McDonald’s, and after decades working in the food world, her passion for food safety remains strong. When one of the webinar attendees asked her how she keeps that spark alive amid industry ups and downs, she encouraged everyone to remember the end goal – to protect people’s lives.

To drive this message home, Joan shared a conversation with a nurse friend who sees people struggling with their health every day. “She told me, you’re helping more people stay alive by producing safe foods.” This comparison to the medical world is a powerful way to frame the impact of your work.

“You are not just managing data or fixing roofs. Although these are important technical tasks, remember that you are a life-saver.” By internalizing this perspective and connecting it to the real human impact of outbreaks and recalls, you can sustain the courage needed to fight for quality and safety.

In short, to be a strong leader and advocate in food safety, you must first be an advocate for yourself. A deliberate, consistent commitment to self-care is the best defense against burnout, the loudest silencer of imposter syndrome, and the fuel that keeps your passion for protecting public health alive.

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

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

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

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

Pioneers in Food Safety and Preservation

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

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

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

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

Rising Participation of Women in Food Safety

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

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

Challenges and Opportunities

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

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

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

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

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

Women in Food Safety Networking Breakfast at the Food Safety Consortium

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

Women in Food Safety

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

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

1. Be Resourceful

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

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

2. Build Your Own Reputation

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

3. Understand the Line Between Confidence and Arrogance

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

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

4. HR is Not Your Therapist

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

5. Mean Girls Don’t Retire After High School

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

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

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

7. Respect People’s Time

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

8. Rejection = Redirection

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

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

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

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

9. Listening Is a Superpower

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

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

10. Let Them

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

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

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

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

12. Stop Trying to Make Everyone Like You

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

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

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

And when in doubt? Be the resource.

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

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

Women in Food Safety Celebrates 5th Anniversary and Achieves Nonprofit Status

By Food Safety Tech Staff
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Women in Food Safety (WIFS), a leading community dedicated to empowering and advancing women across the food safety industry, proudly announces its official recognition as a nonprofit organization. This milestone comes at a special moment as WIFS marks its 5th anniversary in 2025.

Founded in 2020, Women in Food Safety has grown into a global network that connects, mentors, and advocates for female professionals at all stages of their careers. Since its inception WIFS has extended its membership to over 1500 professionals worldwide. With the transition to nonprofit status, WIFS strengthens its ability to expand educational programs, develop industry partnerships, and provide new resources that create lasting impact for members and the broader food safety community.

“From day one, our mission has been to build a supportive community where women in food safety can connect, thrive, grow and lead,” said Melody Ge, founder of Women In Food Safety. “Becoming a nonprofit allows us to take this mission to the next level—expanding opportunities, increasing our reach, and continuing to advocate for inclusivity and leadership in the industry.”

Over the past five years, WIFS has hosted dozens of networking events both online and in-person, launched our Roots to Success scholarship, and provided a platform (Community app) for women to share their voices and experiences. The organization’s nonprofit designation will further enable it to:

  • Expand mentorship and leadership programs for the next generation of food safety professionals.
  • Offer scholarships and career resources to support women entering and advancing in the industry.
  • Strengthen partnerships with universities, companies, and industry associations to broaden awareness and engagement.
  • Drive thought leadership on inclusion, food safety culture, and the future of the food safety and quality.

WIFS invites members, partners, and allies to join us in shaping the next chapter of growth and impact in the world of food safety.

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

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

For more information, visit www.womeninfoods.org and follow us on LinkedIn.

Join the group: women-in-food-safety.mn.co

Women in Food Safety

Women In Food Safety Announce 2025 Roots to Success Travel Scholarship Winner

By Food Safety Tech Staff
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Women In Food Safety announced that Ellen Mendez Ph.D.has been selected as the 2025 Roots to Success Travel Scholarship Winner. Mendez, who is from Paraguay is the recipient of this year’s travel scholarship to 2025 International Association for Food Protection meeting in Cleveland Ohio.

“Dr. Mendez stood out among a competitive pool of applicants with her passion, and commitment to advancing food safety and food safety professionals.” said Melody Ge, Founder of Women in Food Safety; Sr. Director of Food Safety & Quality Operations at TreeHouse Foods.

“This scholarship reflects our mission to support and empower future leaders, and we’re proud to support Ellen on her journey to advance her career. ” Ge added.

Food Safety Tech has been supporting Women In Food Safety since January of 2020. Check out the Women In Food Safety column and all the archived articles at https://foodsafetytech.com/category/women-in-food-safety/.

Attend the Women In Food Safety Networking breakfast at the Food Safety Consortium Conference.

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

A Journey Of Growth And Resilience: Life Is A Cycle, Follow The Flow

By Melody Ge
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It’s WIFS’s (Women In Food Safety ) pleasure to meet with Rochelly Serrano, a seasoned professional in food safety and quality (FSQ). During the conversation, Rochelly shares her career journey, insights, and reflections. From unexpected beginnings to becoming a VP, her story is a testament to perseverance, growth, and the importance of staying true to one’s values.

Rochelly’s career in food safety and quality has been marked by growth, resilience, and an unwavering commitment to her values. Her story serves as an inspiration for aspiring professionals, especially women in FSQ. As she continues to navigate her journey, she remains dedicated to her passion for quality and her belief in the power of relationships and integrity.

Starting Out: From Uncertainty to Opportunity

Rochelly’s career began with a pivotal moment shortly before her college graduation. “Dr. Elliott asked me about my plans after graduation, and I had no idea,” she recalls. She considered various paths, including veterinary medicine, sales, and pharmacy, but none resonated with her. As an introvert, she found these options unappealing. However, a fortuitous connection through Dr. Elliotte led to an interview with the VP of HR at Tysons Foods, a major meat manufacturing company. This opportunity set her on an unexpected path.

Despite lacking industry knowledge, Rochelly began as a production supervisor. Reflecting on her early days, she admits, “I wasn’t mentally prepared for managing people. I had to manage 85 people on the beef patties production line.” She humorously likened her experience to a scene from the classic TV show “I Love Lucy,” where she struggled to keep up with the production line. “It was a humbling experience,” she says, recalling the chaos and the valuable lessons she learned about leadership and management.

The Transition to Food Safety

Rochelly’s transition into food safety was driven by her curiosity and desire for efficiency. While working as a production supervisor at a corndog product company, she was approached by the VP of Quality, who suggested she consider a QA position. Trusting her judgment, she accepted, marking the beginning of her career in FSQ. “Creating relationships with people is key,” she emphasizes, highlighting the importance of trust and collaboration.

Passion for Production and Quality

When asked whether she prefers production or quality, Rochelly expresses her love for both. “I am definitely a production person; I love to see products made from the beginning,” she says. As a Latina, she values the cultural importance of connecting with food and strives for perfection in quality. “Our consumers eating good quality products is satisfying to me,” she notes, underscoring her commitment to excellence.

Challenges and Growth: Learning from Mistakes

Rochelly acknowledges that starting her career, she wasn’t fully prepared for the realities of the job. “It doesn’t matter what the job is; honoring your values is key,” she explains. She emphasizes the importance of aligning one’s work with personal values for success. One of the biggest surprises in her career was realizing that things are rarely as easy as they seem. “Don’t take people’s expertise for granted. Trust your team and involve them in decision-making,” she advises.

She also discusses the inherent conflicts between FSQ and other departments. “I’ve had thousands of melting points,” she admits, but she emphasizes the importance of recognizing these as temporary challenges. “Everything in life has a beginning and end. Everything will pass,” she reminds us, encouraging resilience and perspective. Life is a cycle, good or bad things will all pass. Control what you can control, take the lesson given by life and learn from it. Everything in life happens for a reason, these lessons are here to help you grow.

Ethical Challenges and Integrity

Rochelly shares a memorable ethical dilemma from her career. At one point, she was asked to find a way to salvage moldy products. She refused to compromise on safety and quality, even though it led to tension with her superiors. “I learned to ask questions, gain more knowledge, and work with the team,” she reflects. This experience taught her the importance of exploring all options while maintaining integrity. It’s very easy to say no, but no is not always the right answer. Of course, there are times we have to say no to the business, but ultimately, is how we say no. Have we explored all options to the protect business? As a food safety and quality professional, it’s important to influence and engage other departments to align with your decision and direction.

Advice for Aspiring FSQ Professional Leaders

For those looking to enter the FSQ field, Rochelly offers practical advice. “Understand the business; you are the business owner, not just the quality owner,” she says. She encourages professionals to collaborate across departments and understand the broader business implications of their decisions.

Leadership and Gender in the Workplace

As a female executive, Rochelly provides a unique perspective on leadership. She believes that women bring valuable perspectives to the table, particularly in FSQ. “There are no weaknesses as female leaders. The only weakness exists in your mind,” she asserts, emphasizing the importance of authenticity and confidence.

She challenges the notion of a “glass ceiling,” suggesting that it’s often a mental construct. “Do your job so darn well and become so indispensable that there is a greater loss by not having you around,” she advises, stressing the importance of excellence and self-promotion. It’s what’s in your mind, if you think there is a glass ceiling, or negativity; then there is negativity and a glass ceiling.

Maintaining Confidence and Making Decisions

Rochelly credits one of her many mentors, Sharon Woods at HEB, for helping her build confidence. “She saw something in me that I didn’t see in myself,” she says. She also emphasizes the importance of aligning decisions with one’s values and being adaptable. “Every decision made at that point is the right decision,” she believes, underscoring the value of learning from every experience.

Reflections and Wisdom

Looking back, Rochelly has no regrets. She views every challenge and mistake as a learning opportunity. She advises others to avoid focusing on regrets and instead embrace life’s lessons. “If you focus on regrets, you will never win or learn,” she says.

Regarding unconscious bias, Rochelly acknowledges that life isn’t always fair. “Learn to live the life you are given. The way people talk to you has nothing to do with you, but how you react to it is about you,” she advises, encouraging resilience and positivity.

Melody Ge
Women in Food Safety

Don’t Let the Challenges Distract You

By Food Safety Tech Staff
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Melody Ge

Compassion is at the core of food safety, and it is a trait that shines through for anyone who has had the opportunity to meet Melody Ge. As the Director of Food Safety & Quality Assurance (FSQA) at StarKist, which produces nearly 50% of canned food goods on the market, and founder of Women in Food Safety, Ge has devoted her career to helping others—both by protecting consumers and by nurturing young professionals.

We spoke with Ge to learn more about her background, her career and what drives her success as a food safety leader.

What led you to a career in food safety?

Ge: My mom worked for food safety labs, and I knew that she was doing something good that was helping society. After graduating from University of Maryland with a Food Science, Technology and Nutrition degree, I started my job with Beyond Meat in R&D and food safety & quality. During my time there, I was on a business trip with one of my grad school classmates who accidently had a serious shrimp allergic reaction at a restaurant where we ate together during the trip. Even though he emphasized that he is allergic to shrimp to the waiter. This was over 10 years ago, and it still gives me goose pumps. I am always a person willing to help, and to see him go through that was a traumatic experience.

At that moment, I understood firsthand the critical role that food safety plays in society. That experience combined with my own work experience made me want to focus on food safety, and I found my passion. I started to focus my career path on safety and quality by working for GFSI CPOs, EU retailers, manufacturers, and other stakeholders.

What are some of the biggest challenges you’ve faced working in food safety and quality assurance?

Ge: I always say that FSQA professionals are heroes because they take a lot of what they do to heart. They put a lot of responsibility on their own shoulders to protect consumers. Often, FSQA professionals are seen as the police of operations. So, communication is one of the challenges: how we can translate the technical knowledge and share the sense of urgency to other department stakeholders within the company so we can achieve FSQA together within the business?

The other challenge is on the technical side. We deal with an evolving environment. For example, what we knew about listeria 10 years ago is different than what we know today. The regulations are always changing. Hence, keep ourselves updated and keep learning are crucial.

Do you have any tips or strategies on how to do that in the midst of doing your day-to-day job?

Ge: My advice would be to use the pieces or fragments of time. You don’t have to devote two hours of your day to learn a new policy, for example, the new FDA traceability rules. Sometimes, while I’m sitting down having my coffee, I am scanning the news, and that’s learning. When I’m having lunch, I try to look at some webinar recordings, and that’s learning. When you have small pieces of time throughout the day, you actually can learn quite amount of new information. Subscribe to the industry publications like Food Safety Tech and Food Quality, and learn from everyone around you. I learn from my team and my coworkers. I also send them to webinars and then we learn from each other.

You mentioned that a lot of people view FSQA as the police of the company. How do you overcome that?

Ge: Being an influencer, proactive communicator and trusted member of the team are keys to success. I find a way to communicate all these important aspects to the team at Starkist. I do feel lucky that at Starkist I am working with people who are aware of food safety and quality constantly. And now with social media and the direct face to consumers it offers, people overall are more aware of food safety and quality. There is a fundamental basic knowledge out there.

I try to use the audience’s language, whether its senior management or production employees. I also stay connected with the line people. Every time I’m in the plant, I walk with them and talk with them. I make them aware that I’m not picking on them; it’s about the products that get produced and consumed. And I am still practicing this every day to be better.

You are also the founder of Women in Food Safety. When did that group start, and what led you to put that together?

Ge: The group started in January 2020 with the intention of helping the younger generations. The initial idea was to provide a resource and a platform for students and industry, and this evolved after I met my committee members. Now we have two missions:  First to pipeline the younger generation and second to help bridge the gap between academia and industry.

We have five focuses:

  • Diversity in Culture. We really focus on supporting people who are coming from different cultures to help them adapt within their companies.
  • Adventure Starts. This is for the students and early first and second year professionals in the industry
  • Leadership. Believe it or not, there were a lot of females stuck in at the manager level for over eight years, and then it’s very hard to move up. This focus is to help them climb that ladder to eventually become an executive in the industry.
  • Boots on the Ground. One of the challenges in food safety is how we work with the line people at the plants to communicate food safety and how to adapt our working style in the manufacturer environment.
  • Work and Life Balance. This is not just for women who are having children; it’s also about how to take your breaks in life, enjoy your downtime and your family, and still stay up to date and come back to the industry as a new leader or professional at any time you are ready again.

How can people get involved in Women in Food Safety?

Ge: We have a LinkedIn group. You do need to be approved to get in just to keep the group focused on the mission and the industry needs, and keep it from being diluted into a commercial group. The group now has around 900 members. With our two—almost three—years partnership with Food Safety Tech, we have more and more influence. We now hold in-person events at the Food Safety Consortium and also at IAFP with the students. We also have a website, and it’s free to subscribe.

If you could turn the clock back to when you were just starting in the industry, what would you tell your younger self and would you have made different decisions?

Ge: I would say, “You are on the right path! Don’t let the difficulties and challenges happening in your career distract you or change you. You know who you are and you know what you’re doing.”

I don’t regret any of my decisions because they all made me the Melody I am today. In some cases, I chose to leave a very good boss for a better career, which was very hard for me. Those decisions and challenges still make me sad till today but I don’t regret those moves.

When people ask me, “How did you get such a wide variety of experience?” It is because I stepped out of my comfort zone, even though it was scary. I made decisions for myself that long-term I knew were going to help my career.

What advice would you offer professionals who are just starting their careers in food safety?

Ge: Try different things and say yes. Just say yes! Every time I get the question, “Can you do this?” I say, “Yes!” and then I figure it out. Don’t hesitate when there are new opportunities, and learn from anything you do at the moment. When I first started, I worked for three years in customer service. I answered emails and phone calls from suppliers who had technical questions. Was it a really fun job? Maybe not. But it helped me so much even up to today when I’m implementing any GFSI CPOs, I remember the details of the clauses. So, enjoy what you do—that is the foundation of doing a job well. Be patient, and keep in mind that nothing you do will be wasted. It’s all part of your own puzzle, and those pieces will eventually all come together.

What’s your opinion on mentors and mentorship?

Ge: One thing about mentoring I do want to share is that it is not a matter of saying, “I need a mentor so I’m going to go out and find myself one!” Mentoring is a concept. It’s a chemistry that naturally happens between two people learning from each other. You know this person will help you; or maybe it’s their style that influences you, and you don’t feel awkward to be vulnerable in front of them. There are many professionals in the industry who are my mentors—sometimes they might not know it. I learn from them and translate what I learn in a way that I can maintain based on my personality, so it’s sustainable.

What’s the main driver that keeps you in food safety?

Ge: Every day is a different day. I am not a person who likes doing things according to a preset list, meaning when you walk into the office you know exactly what you’re going to do that day. I enjoy investigating and identifying problems and finding solutions. That’s what keeps me in FSQA.

Another thing is this is a very friendly industry. I really like the people who work in food safety and quality. We are open to each other. We share best practices and knowledge. We ask questions and we share knowledge. We are like friends and family.

What are some of your hobbies or interests outside of work?

Ge: I try to learn something new every year. Each January, I set a personal goal for myself for the year. For example, in the past, I have learned photography, flamenco, surfing and so on. Some I maintained, and some I don’t because I don’t like them after I tried. Last year, I started learning Korean. I am a scuba diver and a yoga instructor. I try to explore new things each year. I am not an expert on those different things, but they expose me to new ideas, which keeps me energized.

 

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.

 

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

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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.