Jill Stuber has served on 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. Additionally, Jill is 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 is a food safety, quality, and regulatory professional with almost 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's the founder of the Black Professionals in Food Safety Group to foster sharing, development, and connection to support Black talent. You can find the group on LinkedIn! Tia is also an active member of the International Association for Food Protection, serving as the Retail and Foodservice Professional Development Group Vice Chair. In this episode of Food Safety Matters, we speak with Tia and Jill [23:30] about: The importance of “meeting people where they’re at” when assessing a company’s level of food safety and crafting a plan for improvement The various factors that consultants must consider when guiding a company along its food safety journey Cultivating an effective FSQ leadership team to help build a robust and healthy food safety culture How an FSQ leader can embrace their role and lead their team by discerning and evaluating workload capacity How “coaching” is different from “mentoring” or “consulting,” and why coaching may be a more effective approach when helping clients improve food safety culture How the Black Professionals in Food Safety and Quality networking group creates an avenue for Black professionals to grow in their FSQ careers and includes them in critical industry conversations Why focusing on a company’s people, programs, and progress can reveal the "maturity stage" of its food safety culture Common growing pains within a food business operation, and how growing pains can be addressed through emotionally intelligent leadership Why FSQ leaders must take an active, intentional role in cultivating positive change within a company’s food safety culture How FSQ can become a trusted business asset by “stepping up instead of sitting back.” News and Resources: FSIS Summarizes Foodborne Illness Outbreak Investigations for FY 2021 [03:22]FSIS Releases FY2020 Foodborne Illness Out