Name: Selling Food Safety to Top Management: Strategies for Success
Start: 2024-09-19T14:00:00-04:00
End: 2025-09-19T00:00:00-04:00

As a food safety technical leader or a key member of the food safety and quality (FSQ) team, you will sometimes be faced with a seemingly daunting task—getting buy-in from top management on changes to FSQ processes, equipment, and/or technologies. Your technical expertise will guide you to the improvements and materials needed, but technical knowledge alone will not help you persuade top management of the why behind your request. It is also essential to understand and communicate how FSQ metrics contribute to the business and support ROI, and how you as an FSQ expert can guide corporate leaders in their goal of producing safe, quality, and profitable products. In tackling the task of "selling food safety to top management," FSQ leaders like you also help drive positive change in your organizations' food safety cultures.

In this webinar, visionary consultants, trainers, and coaches with a collective 50-plus years of FSQ experience in the food industry will share specialized strategies for getting buy-in from top management for FSQ investments.

Our expert speakers will discuss:

How to approach top management with FSQ issues and requests
How to present technical information in a way that is understandable and speaks to a business mindset
How to guide and support top management in FSQ decision-making
How FSQ leaders and top management together serve as the backbone of an organization's food safety culture

Speakers:

Nuno Soares, Ph.D., Author, Consultant, Trainer, and Founder, “I’m a SLO—Saving Lives Officer.” Nuno Soares, Ph.D., is an author, consultant, and trainer in food safety with more than 21 years of experience in the food industry as a food safety/quality expert and a plant manager. He is the founder of "I'm a SLO—Saving Lives Officer" initiative and the author of several books and articles on food safety, namely FSSC 22000 and ISO 22000 Blueprint and I'm a SLO—The Mindset and Framework to Develop a Positive Food Safety Culture. He works exclusively to help food safety professionals achieve a more fulfilled career by improving their knowledge, competencies, and mindset.

Jill Stuber, M.S., Co-Founder, Catalyst LLC. Jill Stuber, M.S., is Co-Founder of Catalyst LLC, which she launched with Co-Founder Tia Glave in 2021 with a mission to revolutionize leadership in the food industry. Jill has served on food safety and quality (FSQ) teams for several multi-million-dollar food companies and food industry support companies, at both the corporate and frontline facility levels. She has defined expectations and programs for company-wide FSQ systems and has been responsible for verifying the implementation of those systems. Jill has led multi-plant teams to clearly define team and individual roles, expectations, and boundaries to more fully integrate and collaborate across organizations. Jill holds B.S. and M.S. degrees in food science from the University of Wisconsin (at River Falls and Madison, respectively); as well as an M.S. degree in quality management from Eastern Michigan University. She is a professional coach certified through Learning Journeys, an accredited program through the International Coaching Federation. She is also HACCP Certified, PCQI Certified, an SQF Practitioner, an IFT Certified Food Scientist, a Lean Facilitator, and a Six Sigma Black Belt. Jill is also an active member of the International Association for Food Protection, serving as the Developing Food Safety Professional's Professional Development Group Vice Chair.

Tia Glave, Co-Founder, Catalyst LLC. Tia Glave is Co-Founder of Catalyst LLC with Jill Stuber. Tia is a food safety, quality, and regulatory professional with nearly a decade of experience in large food manufacturing, food retail, and startup food environments. She is formally trained as a chemical engineer and holds a B.S. degree from the University of Tennessee. She is a qualified individual trained in PCQI and FSVP, is knowledgeable in GFSI schemes, and has worked with many food product categories. Tia has a passion for helping manufacturing and retail organizations of all sizes build and strengthen their FSQ programs. She uses systems, data, and proven methods to develop and implement FSQ strategies that create efficiencies, are effective, and identify cost savings, all while using servant leadership principles. She has led small and large teams across multiple functions, including operations and maintenance, giving her a unique approach to implementing a strategy cross-functionally. Tia's passion also extends to championing Black talent in food safety and quality, and she is the founder of the Black Professionals in Food Safety Group to foster sharing, development, and connection to support Black talent. Tia is also an active member of the International Association for Food Protection, serving as the Retail and Foodservice Professional Development Group Vice Chair.

Moderator: Adrienne Blume, Editorial Director, Food Safety Magazine

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