Markon Cooperative

My interest in food safety began early through my involvement in FFA, particularly dairy products judging and leadership activities. At the time, I expected to pursue a career in the dairy industry. That direction shifted during a visit to Cal Poly, when a conversation with Dr. Brian Hampson encouraged me to consider food science as a broader path, one that would not limit me to a single area of food. It was invaluable advice. During my senior year at Cal Poly, I completed a six-month internship at Dole Fresh Vegetables, which solidified both my passion for food safety and my commitment to building a career in this field.

Today, I feel a strong sense of pride in how far the produce industry has progressed, along with a deep responsibility to contribute to its future. Developing my team and helping train the next generation of food safety professionals is something I highly enjoy and take seriously.

My leadership approach is grounded in accountability, transparency, and continuous improvement. Most importantly, I believe systems must be practical—food safety only works if it can be consistently executed every day.

A strong food safety culture starts with transparency. 

Everyone, across teams, departments, and the entire supply chain, must understand not only what we do, but why we do it. I find when the purpose is clear, people are empowered to make sound decisions and act with confidence.

Leadership visibility is equally important. When leaders consistently prioritize food safety in everyday decisions, it reinforces that it is truly non-negotiable.

With suppliers and partners, alignment is critical.  

Expectations must go beyond compliance and move toward shared ownership of risks. This requires open communication, collaboration, and trust. We must be consistent in both our actions and our commitments. Ultimately, food safety culture is built through daily behaviors and strengthened through communication, consistency, and accountability.

From Complexity to Daily Discipline

Food safety continues to grow in complexity, with evolving risks, new regulatory requirements, and increasing scrutiny across the supply chain. One of the biggest challenges is the industry’s reliance on third-party audits. While audits play an important role, they represent a snapshot in time and often require significant effort to prepare for and complete. To stay ahead, organizations must move beyond viewing food safety through an audit lens and instead focus on the actions that truly reduce risk.

I believe systems must be practical—food safety only works if it can be consistently executed every day.

At its core, food safety comes down to three main challenges: preventing contamination from entering the system, preventing its spread, and ensuring hazards are effectively controlled or eliminated.

I often frame this as five foundational pillars: 

1.Prevent contamination at the source, especially in the field

2.Prevent cross-contamination during handling and processing

3.Focus on the few process steps that meaningfully reduce risk

4.Ensure consistent human behavior and execution

5.Identify and address root causes to prevent recurrence

By focusing on these fundamentals, food safety becomes a daily discipline rather than a compliance exercise.

Regulatory compliance establishes the baseline, but it should not be the end goal. The objective is to integrate compliance into a broader system that supports continuous improvement and operational efficiency.

This requires a focus on what truly reduces risk while ensuring processes remain practical and sustainable. Key elements include prioritizing risk-based controls, leveraging data to identify trends and gaps, and applying root cause analysis to address systemic issues. When done effectively, food safety and operational efficiency are not competing priorities and therefore they reinforce and strengthen each other.To the professionals looking for a career in food safety and quality leadership, I would advise then to stay grounded in what matters most, protecting human health. Every decision should support that responsibility. Remain open to change and committed to continuous learning. This industry is constantly evolving, and adaptability is essential. Develop a full understanding of the system from field to consumer and build critical thinking by always asking “why.” Avoid doing something simply because it has always been done that way.

I would also encourage all entry level food safety professionals to gain hands-on experience. Some of the most valuable learning happens in the field when your boots are muddy and on the production, floor watching processes.

Finally, remember that food safety is a shared responsibility. Strong collaboration across teams and functions is crucial. Effective leadership in food safety is not about enforcing requirements, it is about building practical systems, supporting people, and making decisions that protect consumers every day.