January 16, 2024
11:00 AM – 12:00 PM
Are you ready, set, and going forward with food safety culture in 2024?
You’re not alone! Improving food safety culture is top of mind for many organizations. As you start the journey, there are three pain points that impact every team. Join us for tips to navigate through:
- How to get the most from measuring food safety culture
- Securing support, not just buy-in, from leadership for food safety culture
- Applied practices for shifting food safety culture
Tia Glave and Jill Stuber, Founders of Catalyst LLC
After careers working in food safety and quality for large and small companies, Tia Glave and Jill Stuber struck out on their own, founding Catalyst LLC in 2021 to improve the well-being and effectiveness of food safety professionals. They are the leading provider of coaching-based programs for developing, growing, engaging, and retaining technical leaders and teams to drive food safety culture to ensure food safety and quality are strategically integrated within the organization. Their clients can be found across top retailers and manufacturers and in start-up companies in dairy, poultry, meat, produce, meals, baby food, snacks, beverages and grains.
Tia and Jill have spoken at a variety of industry events, such as the Food Safety Tech Consortium, Southern California IFT and Pennsylvania IAFP. They’ve been guests on various podcasts, including Food Safety Matters, Food Grads and Meatingplace. They’ve hosted and been guests on numerous industry webinars and have written articles for Food Safety Magazine, QA and Food Safety Magazine and Food Safety Tech. You can find Tia and Jill every Wednesday at Noon ET, hosting their LinkedIn live show “Real Talk Food Safety with Tia & Jill.”
Amanda Cameron, Quality and Food Safety Specialist
Amanda has a Master of Science in Food Science from the University of Guelph. She worked in various quality-related positions in industries including alcohol, pharmaceuticals and flour. She has knowledge in the development, implementation and validation of HACCP-based food safety systems to meet GFSI requirements.