“As a food safety professional, you
need to have all procedures document-
ed, validated, verified, and monitored. It
is all valuable. Food safety boils down to
doing the right thing and not just rely-
ing on regulatory compliance.” – Chirag
“What makes you the best today
is not what will make you the best for
your future. You will skin your knees
and elbows first and that will make you
the best you. Get a coach and mentor
and never stop growing. Leadership is a
journey, and it never has an ending.” –
“The industry is your ‘oyster.’ Do
your research on careers in food safety
and quality. Don’t limit yourself to one
area. Talk to people, get involved in or-
ganizations to find out all the different
ways you can use your degree. Join and
be active in organizations, committees,
and innovation.” – Traci Slowinski
“Be proactive. Use skills and abilities
to build a strong preventive program
and use them to build a robust pro-
gram.” – Ann Marie McNamara
As Brad said to me all those years
ago: “Food safety is a BIG responsibil-
ity for one person. But a great leader
is not determined by the number of
direct reports that they supervise; a great
leader is someone who can inspire and
motivate an entire company to change. I
believe you are that type of leader.” You
never know to whom you might be pre-
senting your idea to change food safety
culture. It could be a facility manager
or the CEO of a Fortune 500 company.
You can inspire and motivate change.
Those were my former leader’s words of
wisdom that changed my perception of
what and who could be a real leader. n
Gina R. (Nicholson) Kramer, RS/REHS, is the executive director of Savour Food Safety International and a
member of the Editorial Advisory Board of Food Safety
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Edible Stink Bug Stored in Recycled Grain Containers.” PLoS One 11(1):1– 16.
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