Food Safety University
By Michele Pfannenstiel DVM
We talk about plant management, money and profit, employees and management. We cover HACCP and Preventive Controls.
Food Safety University is the one podcast to listen to each week to get your dose of the food safety mindset you need!
Come check out everything we've got at www.dirigofoodsafety.com
Food Safety UniversityOct 15, 2020
So long and thanks for all the fish
That's all folks!
The podcast is being archived as we move on to new things in Food Safety University.
All episodes will be archived within Food Safety University.
It's been a great 4 year run of talking food safety, entrepreneurship and coaching.
Thank you from the bottom of my heart for all you've done. For the hours you spent listening and the questions you've asked.
Your Exit Action Plan: A Webinar with Kate Vriner of Subelt Business Advisors
Kate and I recorded this webinar in February because we both deeply believe that in order to get where you want to go (ie...selling for a lot of money) you actually need the map now.
Pens, paper, you know the drill! This was a great webinar chock full of awesome information.
You can find Kate on LinkedIn
You can schedule a call to talk to her here.
Interview with Michael Klemmer of Aerial Resupply Coffee
Michael is a veteran on a mission to share coffee. So clearly I had to have him on the podcast. He's got a great deal of information to share about food entrepreneurship.
You can find Michael on LinkedIn (follow him, his posts are awesome)
The Keys to Innovation: Wrapping it All Together
We've learned about resourcing, finding helpful help and letting time pass to gain experience.
How do we wrap this all together to make sure innovation actually happens?
The Keys to Innovation: Time
We all want results now. We want innovation now. We want our dreams to come true now. That's such a human thing to want.
But here is the thing, time is a construct and we are not in charge of time passing. We are only in charge of our experience as time passes.
Your innovation strategy must incorporate time, because it will pass, but, you can't force time, rush it or slow it. Your innovation will come when you take your internal resourcing, your external supports and add it to time.
The Keys to Innovation: Support
Finding support so that you can innovate is an inside job. Last week we discussed resourcing yourself. Building your self trust is the first step...but it is also a means to an end. You must be in the capacity to receive in order to innovate. What does that even mean? It means that if you want support...you have to be open to accepting it.
When other people step in to help because you've ASKED for what you need...you are given the opportunity be someone who can receive helpful help. The capacity to get the help you need is a learned and learnable skill and you are only going to figure it out by trying and FAILING at it. We learn by doing my friends.
The steps to being able to be supported are
- Learn about how you think others should be acting
- Recognize co-dependencies
- Write out job descriptions
- Decide what platforms, partnerships and an institutional work are right for you
Every new FSU client this quarter is going to get a free plant review bonus. I will look over your drawings, send feedback and even get on the phone/Zoom with your people to make sure your building is right. Do not miss out on this opportunity because I am only selling 38 more slots in FSU this year AND I am only offering this bonus in Q1 2022. https://dirigofoodsafety.krtra.com/t/9GmTyXdf3JlF
The Keys to Innovation: Resourcing
The first step in innovation as we covered briefly last week is resourcing.
What do I mean by resourcing?
I mean tuning into yourself so you can find exactly what you need in yourself. Resourcing yourself is finding a place of safety from which you can accomplish anything.
There are reasons that you don't feel safe inside yourself, trauma, past experiences and never being taught HOW to feel safe in your body...that it is even possible.
Get comfortable and take notes because this podcast is going to change your life.
If you are interested in working with the best possible program to make your food program thrive, from farm to fork, read more about FSU and book a call. The question isn't if you can afford the fee ($15K for lifetime membership) but...if your business, your animals, your people can afford NOT to be in FSU
The Keys to Innovation: Setting the Stage in Food Manufacturing
Welcome to our series on innovation.
As you can imagine, we are going to cover innovation somewhat differently. Most people talking about innovation in the CPG space are talking about product, packaging or other very specific projects. I get that, it is really important to do that sort of innovation. But...that's not what I am talking about in this podcast series. This series is on innovation leadership. If you can lead through innovation, you can do ANY kind of innovation you want...it doesn't have to be tied to a specific project.
Join today and if you are in the next 3 businesses that sign up, I’ll write your SOPs for you and go over them so you know EXACTLY what to do. Find out more here https://www.foodsafetyuniversity.com
We Never Run Out of Time: Building for your Future
In our series on time, we've looked at the way I manage and think about my time.
Today...I want you to build a future where you have a great relationship with time.
Then, enroll in Food Safety University and let's get to work
On Tuesday 25 Jan 2022 I am hosting a webinar discussing on farm processing. Register here:
https://www.foodsafetyuniversity.com/buildyourfacilitywithconfidence
Interview with Ben Buchanan of Unified Fields
On farm processing! You've got questions...we've got answers.
This week's episode is all about what you wish you knew about
The regulations...USDA? State? Custom Exempt? (retail exempt isn't a thing in on farm slaughter, so we aren't covering it)
Your facility...Build, buy, retrofit? Where on earth do I start?
Your business...Businesses make money, hobbies cost money. On farm processing needs to make you a PROFIT. Let's start there.
Register for the webinar here
https://www.foodsafetyuniversity.com/buildyourfacilitywithconfidence
Check out Ben here
https://www.unifiedfields.net/
Book a call with me to start your food safety planning here
https://www.foodsafetyuniversity.com
We Never Run Out of Time: Running Your Business Today
As we have covered in this course on time...time is a construct. But you've got to still get stuff done today. What does that look like?
Look, you can complain you don't have enough time...or you can do something about it.
Do something about it. You'll feel better.
Ready to get to work? https://www.foodsafetyuniversity.com and book a call.
We Never Run Out of Time: Your Past and Your Relationship with Time
Time is a cultural concept. We learn time from our families and our cultures. In today's episode we focus on what those stories are.
This week, I invite you to look closely at what you tell yourself about time. What are the stories? What are the facts? Is what you are telling yourself about time helpful?
We Never Run Out of Time: Time Management isn't What You Think It Is
Welcome to the podcast series on time and time management
Today, we are going to discuss what time management is and what it isn't.
Time is an asset in your business you create with...assets in your business. And what are those assets?
1. Your brain
2. The brains of the people around you
3. The trust and credibility you've built up over time
4. Your products
5. Your processes
6. Your capital/facilities/equipment
You can create time with all those assets. And with that? You can grow your business.
Money Mindset with Erin Pirro #2
What if there were easier ways to talk about money?
How might you be brave to the conversation?
Join me this week with Erin Pirro as we cover some more awesome money mindset conversations
And when you are ready to dive deeper...click over to Erin's Money Mindsets handout and get working on those questions!
Interview with Erin Pirro part 1- Money mindset
What if...conversations this year around your holiday table were even EASIER than politics.
Let's talk money. Cause right now, that is an easier conversation than politics...amiright?
What are the key questions to unlocking your money mindset and why does it matter.
Join me and Erin as we dive in.
Then...hop over to https://plan.erinpirro.com/moneymindsets and get her free download to think deeply.
Then, go observe your family as you get together and see how they talk about money. I promise it will be revealing.
Interview with Karen Talley of Hatch Richmond
I am so excited about this week's podcast because I am interviewing a fantastic client.
Karen is the QA Manager at Hatch Richmond and has been in FSU for 6 months now.
Come listen to what it is like being in FSU and being a client.
The transformation is amazing.
Would you like to work with me? Go check out Food Safety University and download our 12 Steps of HACCP to get started.
Trauma and toxic cultures- Accountability as a Solution
We've spent a lot of time talking about trauma and toxic culture on this series. Last week we covered Emotional Intelligence as a solution, and this week we are talking about accountability.
It is very hard to have a toxic culture if you also have a culture of accountability. What does accountability look like? Well, the good news is that in a company that runs a great food safety plan...accountability is an easy place for you to step into.
Accountability is both top down and bottom up. Solving a toxic culture comes with individual and group commitment to solving it. Commitment...depends in some fashion on accountability. Accountability to self and accountability to teammates.
Trauma and toxic cultures- Emotional Intelligence as a Solution
This week's episode is about emotional intelligence as a solution to toxic workplace cultures and trauma. We've now spent several episodes discussing the problem of trauma and toxic workplace cultures. I think you get it! Now, what can people do about it?
We can learn about what happens with our emotions and then make choices about how we act. There are things you can learn about your brain and your body so that you feel better if you are traumatize and/or are in a toxic culture.
1. Learn about story v fact and "I feel" statements
2. Understand the 3 places healing comes from
3. Learn the path to allow you to reframe and reintegrate
Trauma and toxic cultures- Common toxic patterns at work
What are the common toxic patterns we see at work?
- Communication that is confusing or nonexistent or charged with emotion
- Policies and procedures are announced and intermittently reinforced
- Toxic leadership...people who just are all about themselves and their power at any layer of the organization
- Negativity/gossip/snark
- You have physical symptoms of your work environment...when you are there AND when you are not
In today's episode, we are going to dive into these patterns so you can recognize them and make the decision that is right for you.
Trauma and Toxic Workplace Culture: How we got here
Did you know that you are not broken and you don't need fixing? I know I have said that before, but I am saying it again. You aren't in a toxic culture because you did something wrong.
Today we discuss the journey to wholeness that we've gotten separated from. Then, we discuss how that happened and where in the anatomy of our nervous system our experiencing happens.
Because to understand our workplaces, we need to understand neuroanatomy.
And then, you need to understand what goes wrong when you can't respond the way you want to.
Read more about the NeuroSequential Model of brain development.
Trauma and Toxic Workplace Culture: What is Trauma
Today we are going to further our exploration around trauma and toxic workplace culture with a discussion on what trauma is and what it isn't.
Food manufacturing is often the employer of last resort for people and it is important that managers understand how people are coming to them, to work.
Trauma is too much, too fast or too little over too long.
But...it is more than that too. Trauma affects more than 30% of the population, and those are the people we count.
Listen in to learn more.
And, book a call to discuss how to move the needle on a toxic workplace culture.
Trauma and Toxic Workplace Culture: Series intro
Over the course of my years working in the food manufacturing industry, it's become very apparent to me that we need to talk about trauma and toxic workplace cultures.
Because they have everything to do with food safety. Traumatized people can not do their jobs well for the long term. The Great Resignation? People escaping toxic workplace culture. That people in food manufacturing work, on average 3-5 years in a job, before they leave their employer entirely? That is hugely expensive to our industry and a result of toxic cultures set by traumatized people.
This whole series has a trigger warning. Be triggered. It's ok. I've got you.
Book a call and let's talk about healing that trauma
Resources mentioned:
Interview with Erin Austin
I am constantly on the look out for coaches and consultants who can help my customers. And YOU are my customer.
Your business will have an endpoint. And, can we please agree that it is NOT going to be you dropping dead on the factory floor?
To make sure your business is worth something to someone at some point...you need to start NOW to figure out how to build that value.
The value is in...
your process
your recipes
your equipment
But not all value is created equal. Tune in and hear the awesome conversation about how to position your business so you can sell it.
Getting 1% better at your Product
You do NOT need a whole product overhaul in order to improve your product. Today's episode is all about how to improve your product so that your customer (which includes your auditors and inspectors my friend!) has a better experience of your company and your food.
It starts with the specification of course. So, let's dive in from there.
Ready to work with me? I can help you.
Book a discovery call here https://calendly.com/michele-pfannenstiel/45-minute-meeting-with-michele
Check out Food Safety University here https://www.foodsafetyuniversity.com
Getting 1% Better at Your Processes
Getting 1% better at process usually means...applying a process to your process.
So let's do that. You are ready for this level of rigor in your business. Using The Proofing Box and the six step process, you are going to find out just how doable great processes are.
And...as always...pen and paper at the ready.
Book a call with me, and let's talk about working together
Check out Food Safety University...the only program out there that brings together People, Process and Product to make your business thrive.
Getting 1% better at your People
People are the cornerstone of your organization. What if you could get better and understanding them and managing them? I've got a process for you to do just that. We are going to bring out STRIVE and ask some hard questions about your people this week.
And...as always...pen and paper at the ready.
Book a call with me, and let's talk about working together
Check out Food Safety University...the only program out there that brings together People, Process and Product to make your business thrive.
Getting 1% better at HACCP
You can get better at HACCP. And you don't have to do it all at once. Just one step at a time. That's what we are talking about today. How do you get 1% better?
Let's start with the 12 steps! It always starts there.
Grab a pen and paper...you'll want to take notes for this one.
And when you are ready, let's talk. Book a call here.
Introduction to getting 1% better...AKA, it's ok to go a little easier on yourself
Welcome to the next series! Over the next several weeks I am going to be covering getting 1% better. What do I mean? An how does 1% better look in an every day life?
Go get James Clear's Atomic Habits if you want a really great book that will also guide you along.
Enterprise Resource Planning Part 2
Welcome back to the podcast. This week's episode is a continuation of my conversation with Charlie Tidd on Enterprise Resource Planning. Last week we covered the decision making of whether an ERP is even right for you. This week, we are covering the nitty gritty. What does implementation planning look like? How about implementation itself? Then of course...how the heck do you know if the ERP is even working?
Enterprise Resource Planning Part 1
Enterprise Resource Planning is so popular...there are billboards for it. Kinda weird for such a niche piece of software. That's why this week and next, I am bringing you my favorite expert...Charlie Tidd!
You've met Charlie before, we've talked Lean, 5S and other sorts of manufacturing best practices. Today, Charlie and I are talking about ERP systems. What they ARE, what they AREN'T and how to make the decisions around getting one.
If you are ready to get cracking on making these decisions...just book a call, and let's see how working with us can work for you.
Money Mindset for Food Business CEOs: Doing the money thing: Paying for People
People are people and why should it be?
That is a line from one of my favorite Depeche Mode songs (of the same name)
People aren't going to do what we want all the time, they are going to do things that are great some of the time.
And we, as employers, pay for all of it.
How do you WANT to think about all that?
Let's dive into all of that as we look at doing the money thing when it comes to employees.
Money Mindset for Food Business CEOs: Doing the money thing: Paying for Stuff
There are a lot of ways to pay for stuff. You have figured a LOT of them out. But do you know ALL.THE.WAYS. you are paying for stuff? Probably not.
I get it, both the money and the stuff can be overwhelming, so let's get on that!
Then...go over to Food Safety University and let's get started.
Money Mindset for Food Business CEOs: Doing the money thing: Paying for Money
Are you ok with paying for money? Because paying for money is called debt. Debt is NOT a dirty word. Debt creates wealth, it creates opportunity and it is an excellent way to build a business. What is NOT GREAT is the self trash talk that comes along WITH the debt. That is what causes all the drama.
Listen in and let me help you figure that out.
Then go download the 12 steps of HACCP and let's get the HACCP plan together so that you can get the business together!
Money Mindset for Food Business CEOs: The mindset for money management in food manufacturing
Money management can not come with a messed up mindset. At least not with any success. So, if the first thing that happens to you when you think about money is you shut down or your mind races...then this is the episode for you.
Money Mindset for Food Business CEOs: What problem are you solving?
You have your team assembled. Now what?
You need to figure out what problem are you solving? Revenue, Expense, Profit?
Dig out your P/L and let's get to work
Then come check out www.dirigofoodsafety.com and let's book a call about working together.
Money Mindset for Food Business CEOs: Putting together your money team
There are 5 to 6 KEY people on your money team.
3 of those are gonna surprise you.
3 are going to ask the questions that need asking
1 is going to give you the data you didn't know you needed to drive great decision making.
1 is going to drive a perspective shift that will make all the difference.
Who are they? Tune in and find out, then click over to Dirigo Food Safety to book a call and let's talk about Dr. P being on your team.
Introduction to Money Mindset for Food Business CEOs series
This summer we are going to change how you think about money.
Less panic, more space and more money.
Today's episode is all on the upcoming series and I give you one key exercise to start the summer off right. Tune in and take notes.
Interested in more? Come check us out at Dirigo Food Safety
Food Safety University Episode 46- Interview with Vikki Louise of Timehackers
How are you at managing your time?
Did you know that time is a construct? IT IS TOTALLY MADE UP. And so are your bull^&%$ excuses for why you don't have time.
Learn about it ALL here with the amazing coach Vikki Louise.
We talk about what time hacking is and how to use it. We are talking about what it costs to waste your time.
This episode will seriously change your life.
Then go check out Vikki at www.vikkilouise.com
Episode 45- The New Plant Manager - A 'What If' FAQ For Managers
This episode is all about that ONE famous question that can throw our train of thought directly off the track:
'What if...?'
Today, we'll discuss some common questions that new plant managers ask themselves and, in turn, lose time, happiness and productivity.
Join us!
FSU Episode 44- Food Manufacturing Leadership Series Final Episode! Supply chain
What an interesting set of podcasts we've had. I now have people emailing me and saying "Dr. P! I did my who before how question and OMG everything worked"
So.much.fun.
On this, the last episode of the series, we are talking supply chain. Because someone has to. Folks, the supply chain in local foods is, as my NCOIC used to say "tore up from the floor up".
What results are you creating with your supply chain? Is it the one you want? Were you able to supply what you needed this past year? Take a minute and ask yourself why.
Because your success with your supply chain comes down to WHO you are being, every time (pssst...this is true of EVERY relationship).
Get square with all that this episode.
FSU Episode 42- Food Manufacturers Leadership Series- Equipment
Just picture it...you have a gleaming new piece of equipment arriving tomorrow. You've got everything planned and the installation is going to work flawlessly. The tech is already in town, training your employees, and the maintenance crew is all set for the new equipment to arrive and be integrated into the production space.
And now your reality...OMG I NEED [Insert Equipment name here] or else everything is going to fall apart.
If the first scenario is your reality...skip to the end of the episode, because I talk about how to get rid of your equipment graveyard
If the second is more on par with your life, this episode is going to knock your socks off.
Episode 41 - The New Plant Manager - 360 degree Accountability
Accountability certainly has an impact on productivity and your bottom line. But what if I told you that productivity was the least important result of implementing personal responsibility in your workplace?
Listen in for my easy-to-follow plan for managing by leveraging your team's strengths, and building a culture of 360 degree accountability - from the top of the bottom, and from the bottom up.
FSU Episode 40 Food Manufacturing Leadership Series- Corrective Actions
Do you avoid writing your corrective actions?
I have so many clients who do. And they avoid it because of one thing.
This episode will cover that one thing in depth and show you a way to deal with it.
This episode will change the trajectory of your facility and your life
FSU Episode 39 - The New Plant Manager - The Meeting Schedule
Meetings can often feel like unfocused downtime that takes us away from production.
What if your meetings could be short, sweet, focused and to the point?
They can be, and in today's episode, we'll discuss the WHO and the HOW. First it's important to discuss who we want to be while leading these meetings.
As it turns out, regularly scheduled meetings have just as much to do with building relationships as they do reviewing metrics and giving directions.
FSU Episode 38 - Food Manufacturing Leadership series - New Markets...who before how
When should you lead your company into new markets?
And, what the heck do I mean by a new market any way?
There are 2 kinds of new markets, which we cover in the podcast...
But, there's the THINKING first, before the charging into a new market. What are the questions you need to ask yourself?
Get more goodness here...www.dirigofoodsafety.com
Episode 37 - The New Plant Manager pt 8, The Training Program
Have you ever found yourself thinking, 'What if we spend all this time and money training our employees, and they leave for another company?'
If so, I would answer you with 'Well, what if we DON'T train them, and they stay?'
A robust training program is highly beneficial to your bottom line, but more importantly, is a huge foundational block for building a company culture of retention, engagement, collaboration and innovation.
Episode 36 - Food Manufacturing Leadership series- Expansion...who before how
What if your expansion project...what is next on the horizon for you in terms of floors, walls and ceilings, your new equipment, your new footprint ...came from your highest and best self?
What if the question isn't...how am I going to find the money? But rather...who am I going to be?
That my friend...is magic.
FSU Episode 35 - The New Plant Manager series Part 7 - The Safety Audit
Every worker wants to feel safe enough to do their job correctly and to the best of their ability. It's a management team's responsibility to be committed to providing that. Where does your business stand on safety?
Join us this week to discuss the ins and outs of auditing your business' safety plan. We discuss Worker's Comp, forming a team, training and more!
FSU Episode- 34 Interview with Matt McGhee
Are you leading or are you managing?
There is a really big difference.
Being a leader is taking a step back, not coming in on top of someone. Join me as I talk with Matt McGhee a Plant Leader in the oil/gas industry. He has studied and practiced leadership for his whole career. Our fascinating conversation will change the way you see your plant.
FSU Episode 33- Food Manufacturing Leadership series- Employees...who before how
Welcome back to our leadership series. Let's talk about leading employees. What's your plan there?
Remember results...then who...then how.
You can use this question with every employee issue you have.
Ready to get to work?
Go to www.dirigofoodsafety.com and let's do it.