Assume Positive Intent

A significant advantage of working in a manufacturing environment is working with many people, diverse personalities, disciplines, and departments. Diversity doesn’t only refer to the color or ethnic background of the person; sometimes, it’s differences in point of view, ways of solving problems, and even motivations. When we are working in groups, it is the diversity that makes us better teams, better groups, and better companies. But diversity also can bring misunderstandings, misinterpretations, and misjudgments. 

I have often heard the phrase: “Assume positive intent.” It is a lovely sentiment but tricky to do when we are in the middle of a hectic manufacturing issue. In such situations, we tend to hastily draw conclusions, pass judgment, and prevent ourselves from considering alternative perspectives. Our minds may create a narrative suggesting that others don’t understand, care as deeply for the company as we do, or have the team or company’s best interests at heart.

Approaching situations with a calm mindset and applying emotional intelligence allows us to recognize that our colleagues are knowledgeable and possess a genuine passion for the company. With few exceptions, I have observed that a productive day’s work is sufficient motivation for performing well in the workplace.

Another critical component is the diverse backgrounds and information each individual brings. For example, I’m a microbiologist, which gives me an edge in Food Safety, Environmental Monitoring Programs, and Sanitation Verification. Others are more mechanically inclined and understand how food manufacturing equipment works. Others are better communicators and can fully explain the ideas that they want to share.

Throughout my journey, I've explored various personality tests like the Myers-Briggs Type Indicator, Coach Wooden Leadership Styles, DISC, Emotional Intelligence tests, and StrengthsFinders. Each assessment has its unique value, aiding in self-awareness and enhancing our understanding of others. As I delved into self-reflection, I found myself asking probing questions: What perspectives drive their actions and beliefs? Why do they exhibit unwavering positivity, negativity, or enthusiasm toward certain subjects? What motivates their tendency to sow seeds of doubt, and why do they shy away from offering solutions to problems? As I continue to grow more attuned to myself, I find that my ability to understand the complexities of others and offer more empathy is greatly enhanced.

In her book Dare to Lead, Brene Brown defines the value of ‘assume positive intent’ as “extending the most generous interpretation possible to the intentions, words, and actions of others.” Imagine if we could consistently apply this mindset toward others and the great things that could happen if they did the same for us. Here are some pointers:

• State the problem in a neutral, non-accusatory way. Often the “Why-Why” exercise can turn into a “Who-Who.” Try to avoid that. 

• Ask questions that encourage the person to talk openly. Avoid leading questions. 

• Be clear that you want to work together to find a solution. Use terms like “we,” “us,” “partners,” “Cooperation,” and “collaboration.” Use sentences like “Let’s brainstorm some ideas together” or “How can we work together to address this issue?” and try to stay away from “me,” “I,” and “you.”

Remember — to assume positive intent means to believe in the best version of people. If you ever feel yourself jumping to conclusions about someone’s intentions, remind yourself that the person can’t be at their best if you constantly doubt their abilities. “By embracing the principle of assuming positive intent, we open ourselves up to a world of understanding, collaboration, and shared success, fostering an environment where the true potential of individuals and teams can thrive.”

“Everyone you meet is fighting a battle you know nothing about. Be kind. Always.”

"The Art of Building Relationships in the Food Manufacturing Industry"

It is often said that quality folks must “beg, borrow and steal” to make a difference in a manufacturing facility. Because of how hectic factory life can be, it is easy to forget the importance of relationship building. However, creating strong connections with suppliers, customers, production employees, and industry peers can greatly impact your success, speed up results, and influence how others see you. As a member of the Quality Department, whether a manager, supervisors, or technicians, we need to use our leadership skills to encourage others to follow us.

Over the years, I have realized that the most important relationship you can cultivate is with production personnel. Production employees carry out the processes we create and ultimately make day-to-day decisions about food quality; however, they do not report to Quality. By building solid relationships with them, the Quality Department can better use its influence to motivate, educate and ensure the food safety message is communicated effectively and followed. 

Being a Spanish speaker is most definitely an advantage. With a significant portion of the workforce in manufacturing facilities being Spanish-speaking, it allows me to connect with them on a more personal level. This linguistic connection strengthens the relationships I establish with production employees. 

My favorite trick to foster connections is having an open-door policy. There will always be employees that share issues, observations, and learnings when you are willing to listen. Another valuable approach is to ask, "How can I make your day-to-day easier or better?" This shows that you are available to them as a service provider and invested in their day-to-day as your stakeholders. Make sure to do this before you need something from them, follow up and deliver results; this will leave you with a level of trust and respect that can pay off in the long run. These small gestures can go a long way in building trust and rapport.

Taking the time to recognize and appreciate employees' hard work also helps create positive relationships. When problems arise, a quality manager with a good relationship with production or line employees will be better prepared to handle them.

Attending trade shows, networking events, and industry conferences are great ways to meet new people and build your network. If you are already working with someone, take the time to check in and see how they are doing and if there are ways of connecting further. 

Ultimately, I think it’s best to develop these relationships early on. When you can answer questions for your stakeholders, fix issues for them, and let them know they can count on you, you will be able to lead them where you need them to go, which is a food safety heaven! 

" Collaboration and trust between you and your stakeholders lay the foundation for success in an industry that relies on integrity, efficiency, and reliability."

Blog Introduction

Hello, and welcome to my blog! As a microbiologist, I am deeply invested in promoting food safety and maintaining high-quality standards in manufacturing environments. With 15+ years of experience as a food safety professional, I have developed a wealth of skills and knowledge that make me particularly well-suited to work with start-ups and small to medium-sized companies. In fact, I have been involved in over 15 start-ups so far, and I am excited to share my insights and expertise with you.

During my time in school, I had the opportunity to complete two internships at P&G in Cincinnati, Ohio. In those internships, I worked in the microbiology labs of two of their brands: Pringles and Folgers. Although I had no prior experience working with food, those internships proved pivotal in my career, sparking my passion and deepening my knowledge in the food industry.

Upon graduating with a degree in Microbiology from Universidad del Este in Puerto Rico, I joined General Mills as a Quality Engineer. My time at the multinational company, which produced a wide variety of food categories, taught me invaluable lessons and allowed me to meet many wonderful people. In particular, I gained extensive knowledge of food manufacturing equipment, sanitary design, sanitation, process controls, and the best food safety practices. During my tenure, I witnessed significant shifts in the food safety landscape, particularly with new FDA regulations leading up to the Food Safety Modernization Act (FSMA).

After leaving General Mills, I was hired in 2012 as a Quality Manager for a brand-new manufacturing plant. I was tasked with developing documentation, securing SQF certification, and managing the company's quality systems. This role marked the first of many start-ups I would work with, and while I brought a wealth of food safety knowledge to the table, I also learned extensively about Quality management, overseeing sanitation teams, pest control, and other critical aspects of running a successful food manufacturing facility. Working with smaller companies allowed me to understand the food safety field better and better navigate information silos.

Moving from one start-up to the next, my career took me to a different start-up focused on dietary supplements. This experience gave me a newfound understanding of the unique regulations that apply to the supplement industry. In just seven months, our team achieved NSF certification, and I maintained this certification while also expanding the team to 14 employees.

While not looking for a new opportunity, I was approached to become an internal auditor for a start-up company that made protein bars, a new category for me. I especially enjoyed visiting different types of food manufacturers all over the US and understanding how the teams in each facility figured out how to comply with regulations in their own way. This experience taught me how to ride that gray area and even embrace it when doing the right thing for your customer and end consumer. In addition, I got to know so many people that are still in my network today. As an internal auditor, I provided a lot of consulting for my suppliers while sharing best practices I had either implemented or witnessed. I also developed a soft spot for small and medium companies and the strain that following the regulation can cause on already spread-thin employees. 

I founded my consulting company to cater to the needs of small and medium-sized businesses. Because I have a practical understanding of the regulations and guidelines that apply to all food manufacturing facilities, I derive immense satisfaction in creating programs tailored to small businesses unique needs, allowing them to implement and maintain sustainable growth.

As I reflect on my career path, I realize that each of my previous roles has significantly shaped me into a versatile food safety expert. Through this blog, I aim to share my insights, experiences, knowledge, and valuable tips and resources to aid your professional growth. Whether you're a novice or an experienced professional, I aspire to provide valuable insights and a glimpse into my zeal to guide companies toward compliance with regulations.

Understanding and complying with FDA, USDA, and FSMA regulations is critical to the success of any food business. By implementing the right food safety pre-requisite programs, companies can ensure regulatory compliance, enhance their reputation, increase customer satisfaction, and boost profits. As a food safety professional, I am passionate about helping companies navigate the complex world of regulations and achieve their goals. I hope this blog provides valuable insights, tips, and resources to aid you in your journey toward compliance and success. Remember, food safety is not just a regulatory requirement but a moral obligation to ensure the health and well-being of your consumers. So, let's work together to build a safer and healthier food industry.

This blog's author and owner of Abreu Food Safety Consulting firm is Rebecca Ruth Nereida Abreu Hernandez.

"Savor the flavor, but safety first!"