Ep. 91. Donna Schaffner: Getting Real about Processing, and Training, Training, Training
Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist. She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP. She also serves as a Qualified Individual for Microbiology and Food Safety for HACCP and Food Safety Teams for numerous commercial food processing companies around the country, as well as a consultant for many others. Donna received her Bachelor and Master of science in food science and technology from the University of Georgia.
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In this episode of Food Safety Matters, we speak to Donna [12:36] about:
- The evolution of the Rutgers University Food Innovation Center
- Driving economic growth
- The role of training
- How to start a food business with help from the center
- Putting food safety front and center
- The center’s available facilities
- Notable brands that have worked with the center
- Her unique approach to training
- Different courses and programs offered at the center
- How virtual training may be here to stay
- How to engage students on the small details
Resources
USDA FSIS Inspection Systems Produce More Competing Data (1:44)
FDA Aims to Further Reduce Toxic Elements in Baby Food, Food for Young Children (4:24)
Parents Erupt Over RDA Failure to Regulate Toxic Metals in Food
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