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Welcome to the June 2021 edition of the FaBseed, a communication produced by FaB Wisconsin. In this edition, we'll feature industry insights, dive into food quality and safety, spotlight young professionals and their companies, and share career pathways and employment opportunities.
Laid out in bite-size pieces, each a perfect ingredient to incorporate into a classroom setting for high school, college, and university students. Designed to inspire career pathways and generations of talent to an industry that feeds and quenches the world from farm to factory to fork.
There's no stopping after your first bite. Enjoy!
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VP of Industry Engagement FaB Wisconsin |
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FROM WISCONSIN, WE FEED AND QUENCH THE WORLD.
AND WE'RE FEEDING AND QUENCHING THE WORLD SAFELY.
Nothing is taken for granted when it comes to producing a safe food supply safely. Food and beverage industry employers are required by the U.S. Food and Drug Administration (FDA) and/or the U.S. Department of Agriculture to use good manufacturing practices and to document how they ensure what they make is safe. The Center for Disease Control reports:
One body responsible for enforcing food regulations and inspecting food establishments is the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP)'s Division of Food and Recreational Safety. Their food inspectors, also known as sanitarians, are trained in food safety and sanitation and are knowledgeable about the food regulations with which food and beverage companies must follow.
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A food safety mindset starts at the top of a food and beverage company with its owners, presidents, and other leaders, along with its food safety team of professionals and technicians. Successful companies create a culture that embodies the mindset of food and employee safety first.
Zoom in with us live or run the recording later when FaB features Johnsonville and what a food safety mindset means for their people and the people who buy their product. This will also be the final Regulatory Update given by Maggie, an intern representing the law firm Michael Best. Learn more about FaB's upcoming Industry Briefings and Forums.
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Maggie, a Harvard-bound pre-law intern for Michael Best, got to dive into the food industry by providing legal updates to food safety professionals.
Not only did she share regulatory "legalease" with ease, she met the opportunity to prepare and present her update via Zoom live to FaB Wisconsin's Food Safety Forums.
Thanks and well done, Maggie!
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Many food and beverage companies hire an attorney to serve as their Chief Legal Counsel, but there are also law firms with practices dedicated to the industry! Michael Best's team includes a group in D.C. that compiles and provides FaB a summary of "must read" updates.
DEEMED ESSENTIAL
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While keeping their people safe, our growers, food and beverage manufacturers, hunger relief and grocery retail workers, packaging makers, and distributors were deemed essential during the COVID pandemic and worked to keep grocery stores stocked, carts filled, and deliveries on time. The good food handling practices and precautions were adapted readily to protect workers from COVID.
For those whose livelihoods were tied to the food service and hospitality side of the industry, layoffs occurred as restaurants, cafeterias, and event venues were closed or operated with a limited team. From farm to factory to fork, your food industry experience counts across the sectors. When one area hurts as others thrive, people may choose to maintain their industry experience and their career path by moving across the industry. |
Currently, according to the CDC, there is no evidence to suggest that
handling food or consuming food is associated with COVID-19.
PURSUING AN INDUSTRY CAREER IN FOOD SAFETY
In 2017, Johnsonville Sausage donated $500 million to Lakeland University in Plymouth, Wisconsin to help fund the development of the nation's first Bachelor's of Science Degree in Food Quality & Safety, including a state-of-the-art, on-campus lab allowing hands-on experience that replicates the work conditions that students will find on the job.
The degree blends the science of biology and chemistry with best business practices to prepare students for careers in food or beverage manufacturing. Other companies adding support included Sargento, Masters Gallery Foods, Old Wisconsin, Usinger's, Klement's Sausage, and Miesfeld's.
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"Producing safe and wholesome products is mission critical for any food manufacturer," said Kevin Ladwig, vice president at Johnsonville.
"With targeted classroom studies and hands-on experience, students will be well prepared to find challenging and rewarding careers in the food industry." |
Lakeland University Presents:
The Co-op Experience
featuring Ryan Hoey
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Ryan has an appetite for food safety and quality! While attending Lakeland University, he was one of the first students to attend and graduate within the new Food Safety and Quality Bachelor's Degree program. Ryan now works within the Quality Department at Masterson Foods, rigorously testing both in-process and finished products to guarantee a quality and safe Masterson product.
He is working as a modern day "Willy Wonka" as he tests the quality of ice cream toppings and chocolate! Who knew a career within food and beverage could also mean enjoying sweets?
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You've probably seen it: the iconic red "Masterson" sign that sits atop of their 7-story building, just east of the Brewers American Family Park in Milwaukee. This is where the Masterson family has carried on the tradition of making of chocolate, fudge, and caramel sauces.
The company originally started in 1848 as the Johnson Biscuit Co. under Alexander Johnston. His son, Robert A. Johnston, became more widely known for turning the company into one of the city's largest cracker bakeries: the Robert A. Johnson Co., making crackers, cookies, chocolates, and other food items in Milwaukee's Walker's Point neighborhood. The company changed hands a few times in the 1970s and 1980s, eventually coming to the Masterson family who still owns and operates the facility today as Masterson Foods.
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Here's just a sampling of summer employment opportunities being offered in Wisconsin for 16 and older. Start or continue your food story this summer with any of these companies in the center of Wisconsin's food and beverage scene.
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Their operation in West Bend makes their renowned cream cheese - you know, the secret ingredient in cheesecake! And they have Temporary Production Worker positions open. Must be 18 years old.
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Located in Random Lake, Krier is best known for beverage making, in particular their
Jolly Good Soda. They have Summer Production positions open. Must be 16 years old.
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Headquartered in Milwaukee, President, Sam Maglio - aka the Tomato Guy - is the face of this company that's all about fresh produce. They have a variety of positions open. Must be 17 years old.
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Headquartered in Plymouth, their cheeses are in many of our refrigerators and are made by " real cheese people." They have a General Production third shift position open. Must be 18 years old.
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