March 11, 2021
From Health Director to Innovator
A conversation with Jeanine Flaherty, Senior Vice President of Food Safety, Quality Assurance, and Research and Development, Schlotterbeck & Foss
When Jeanine Flaherty started her career as a health inspector, she wasn't aware of how her background in public health and safety would serve her years later as she now leads the strategy and teams for food safety, quality assurance, and research and development at Schlotterbeck & Foss. As a Senior Vice President overseeing all aspects of product development, quality control, regulatory compliance, and more, Jeanine is using her years of experience and in-depth understanding of public health management to guide R&D teams that create best-in-class products in collaboration with QA professionals who ensure the safest products possible.
Jeanine is sharing her knowledge and skills as an advisor for the University of Minnesota's Integrated Food Systems Leadership (IFSL) program, designed to build the next generation of food leaders. We sat down with Jeanine to learn how her growth mindset has propelled her career and how she's inspired to share her learnings with future food systems' leaders.
Tell us about your role at Schlotterbeck & Foss as the Senior Vice President of Food Safety, Quality Assurance, and Research and Development.
For over 150 years, Schlotterbeck & Foss has been a leader in developing and selling premium sauces, marinades, condiments, and more. Creating safe, high-quality food is the company's number one priority. In my role overseeing Quality Assurance and Research and Development, I lead the team that's formulating and innovating, as well as the team that's ensuring we're making the safest products with high-quality ingredients. By having QA and R&D together, we're able to craft the highest quality products that are also safe, so these teams are in lockstep, rather than one team informing or trying to convince the other of their goals. With these two teams under one umbrella, it elevates the importance of food safety, which is what we're aiming to do at Schlotterbeck & Foss to continue to position the company as an industry leader. In this role, I'm able to tap into both sides of my brain - using my background and passion for science as well as my critical eye for regulatory guidelines. That strong foundational knowledge allows me to be creative in many ways.
In your career, how have you seen food safety and quality assurance evolve, and how do you see it continuing to change?
As I've progressed in my career, the importance of food safety practices has become more prevalent. I started my career in public health, so it was a great foundation for me to bring my knowledge and experience to the private sector. My roots as a regulator have helped me better serve my employers and the products we produce, particularly when there were many nuances and quality controls such as when I worked at Legal Seafoods. Transparency in the food system is also expanding because consumers want to know how products are made, where ingredients come from, how do the companies they're purchasing from treat their employees, and more. This demand for transparency is an opportunity to better educate consumers and build enhanced trust. To really progress, I think leading companies will educate and empower consumers about the essential role they play across the food system.
What are some of the food safety challenges you see now?
As we look ahead, I think a vulnerability we need to be mindful of is the importance of having strong crisis plans in place, including how to quickly adapt packaging or change suppliers, if needed. As food safety professionals, we have to be proactive. COVID-19 has shown us our vulnerabilities across the supply chain, and in our individual organizations, so we have the responsibility as leaders to plan ahead and use that awareness and those learnings to change our ways. The pandemic revealed to us that companies with strong emergency plans in place were able to be resilient this past year to operate effectively and efficiently.
What advice do you have for food systems' professionals?
When determining a career path, I think it's very important to follow your passion and interests. If you're excited about the work and the field you're in, you'll be driven by that desire to learn. Public health and science have always been passions of mine, so a lot of my free time is spent reading food safety articles, journals, case studies; it doesn't feel like work because these are topics I enjoy. To grow as professionals, we also learn through networking and actively seeking ways to get involved in our industry. Every day is an opportunity for on-the-job learning. When I was a health inspector, I viewed every moment and situation as a teaching moment, and I've taken that mindset with me as a Regulator, Director of Public Health, and beyond. There isn't a one-size-fits-all approach to career paths, so if you keep your passion and appetite for learning as your goal, you'll succeed in growing and have fun seeing where that journey takes you.
As an IFSL program advisor, can you share why you chose to be involved in the program?
When I learned about the University of Minnesota's new food systems and leadership program, I was immediately intrigued. I've been fortunate to learn so much in my career, so I want to be able to share that with others.
Integrated Food Systems Leadership (IFSL) Program
Designed for professionals interested in accelerating their careers, the IFSL program is a unique graduate certificate program that fosters leadership, collaboration, and innovation across the food system. Applications are being accepted through July 15, 2021 for the September cohort. Download a program brochure or schedule a consultation call for more information.