💥 In every stage, from lab technician to group quality director, I regularly felt misunderstood and frustrated: in the last 8 years I came to understand why, and found the solution that I want to share with you.💥
You must be crazy 🤪 to work in quality: for operational people you’re the one “enforcing” all the rules, procedures and instructions, and the senior management is seeing not enough progress and thus quality is mainly considered as a cost.
You’re often sitting between hammer and anvil 😫.
When you want to make improvements, you need cooperation from all levels in the organisation, otherwise you will fail, feel misunderstood and frustrated.
👉🏻 It all comes down to this: we, quality people, are very good in the technical part of our job, but we are horrible in selling quality in the organisation.
💡 To achieve this, you need to learn to speak the language of the people you want to get involved with: have a conversation with an operator in the same way as you talk with the general manager, and you will accomplish absolutely nothing.
Understanding this principle is crucial to develop a quality and food safety culture.
You want to read more about quality culture, about getting people involved in audits etc.?
Send me the word CULTURE in my DMs and I will send you the link to an interview I recently gave to a magazine for quality and R&D professionals in the food industry.
#culture #quality #impact #language
Consultant @ Deloitte Consulting | Human Capital Transformation
2wAmazing! Great work Mike!