From Food Technologist to Strategic Account Manager at Rentokil Initial
In this fifth installment of our “Ask the Expert” blog series, we interview Kuvershree Reddy, a Food Technologist and Quality Assurance (QA) specialist turned Strategic Account Manager at Rentokil Initial. Kuvershree shares her insights on the food industry’s biggest hygiene challenges and her journey from quality control to pest management.
Kuvershree’s Background in the Food Industry
With a passion for science and a love for examining specimens under a microscope, Kuvershree pursued a qualification in Food Technology. Her career began as a Quality Controller (QC) in a beverage manufacturing plant, followed by roles in rice and spice packaging plants. She later transitioned to a QA role at the same beverage plant, earning her self-proclaimed “police badge.” Eventually, she sought a change of scenery in the meat packaging industry.
Why Kuvershree Joined Rentokil Initial
While working as a QC in both the beverage and meat plants, Kuvershree collaborated with Rentokil Initial for pest control services. Although she sometimes felt frustrated, she recognized Rentokil’s stellar reputation and appreciated the wealth of pest-related knowledge shared by her dedicated consultant. This intrigue led her to explore Rentokil’s global presence and extensive experience, ultimately leading to her career shift.
“Although people think I’ve switched careers, my background as a food technologist helps me advise high-dependency customers on best practices for hygiene and pest control,” says Kuvershree.
Passion for Health, Hygiene, and Science
Kuvershree’s love for science and bacteria control fuels her excitement for health and hygiene. She enjoys training colleagues and customers on cross-contamination prevention techniques and proper hygiene practices. Her strict adherence to hygiene habits, such as never placing her bag on the floor, often surprises her peers.
Read more about good hygiene practices
The Biggest Hygiene Challenge in the Food Industry
Kuvershree identifies Listeria and biofilm presence as the top hygiene challenges in the food industry. However, she emphasises that the real issue lies in the lack of control and oversight.
“A food facility is designed for control, allowing for product tracking from entry to consumption. Unfortunately, there’s often tension between production and quality departments, with businesses sacrificing quality for higher output,” she explains.
A Shocking Food Hygiene Horror Story
While Kuvershree’s strict adherence to food safety standards prevented her from witnessing major hygiene mishaps, a friend shared a chilling experience.
At her friend’s previous workplace, fallen snacks were collected from the floor and reintroduced into the production line. This unethical practice prompted her friend to leave the company swiftly.
During her time in the meat industry, Kuvershree also conducted supplier audits, which included visiting an abattoir. Despite her discomfort with the process, she was reassured by the high safety standards in place.
The Key to Improving Food Hygiene Standards
Kuvershree advocates for increased training on cross-contamination and regular deep cleaning of equipment.
“Rentokil Initial offers free training to customers, and I highly recommend that food manufacturers take advantage of this. Regular site shutdowns for thorough cleaning can prevent major hygiene issues,” she advises.
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