Home » Multimedia » Podcasts » Food Safety Matters » Ep. 123. Tia Glave, Jill Stuber: Coaching FSQ Leaders to Drive Positive Change in Culture
Food Safety Matters
Food Safety Matters is a podcast for food safety professionals hosted by the Food Safety Magazine editorial team – the leading media brand in food safety for over 20 years. Each episode will feature a conversation with a food safety professional sharing their experiences and insights of the important job of safeguarding the world’s food supply.
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.
Joelle Mosso, M.S., is Associate Vice President of Science Programs for Western Growers, where she works alongside growers to develop improved approaches to food safety and sustainability challenges. She is an entrepreneurial scientist with a passion for pathogenic food microbiology, risk assessment, and working toward practical solutions for the food industry. She has a background in quantitative microbial risk assessment (QMRA), building microbial testing laboratories, and evaluating and designing microbial diagnostic tools/approaches, as well as firsthand experience with produce and with managing food safety for complex international supply chains.
Nuno F. 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 (FSQ) 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.
Beth Panko Briczinski, Ph.D. is the Senior Science Advisor for Milk Safety in the Office of Food Safety at the U.S. Food and Drug Administration (FDA).
Casey McCue is the Conference Chair for the National Conference on Interstate Milk Shipments (NCIMS) and the Director of the Division of Milk Control and Dairy Services for the New York State Department of Agriculture and Markets, a position he has held since 2000.
Megin Nichols, D.V.M. serves as the Deputy Division Director for the Division of Foodborne, Waterborne, and Environmental Diseases at the CDC's National Center for Emerging and Zoonotic Infectious Diseases.
Brandon Carter, D.V.M. is a Food Safety Technical Advisor for Elanco Animal Health. Dr. Carter received his B.S. degree in Animal Science and his D.V.M. from Mississippi State University. He also holds an M.S. degree in Veterinary Epidemiology from West Texas A&M University. His areas of expertise are disease prevention and control for poultry, with specialized expertise in epidemiology and data analysis.
Caroline Smith DeWaal, J.D. is Senior Manager at the Global Alliance for Improved Nutrition (GAIN). She also serves as Deputy Chief of Party of EatSafe—Evidence and Action Towards Safe, Nutritious Food—which is a U.S. Agency for International Development (USAID)-funded, five-year program running through June 2024.
Richard Pluke, Ph.D. is the Food Safety Lead and Chief of Party for GAIN's EatSafe and an international rural development professional specializing in agricultural enterprises and value chains, with over 15 years of applied development experience in South America, Asia, and Africa.
Kathleen (Kathy) Glass, Ph.D. joined the Food Research Institute (FRI) at the University of Wisconsin–Madison as a food safety researcher in 1985, where she currently serves as Associate Director. Her primary duties are to assist the food industry in assessing and developing formulation-safe foods. In addition, she trains and oversees undergraduate and graduate student independent study research, and is a regular instructor at workshops on food microbiology, preventive controls, Listeria control methods, processed meat and processed cheese safety, and dairy Hazards Analysis and Critical Control Points (HACCP).