Food Safety Matters

Ep. 96. Ryk Lues: The Nexus of Food Safety, Culture, and Security

Ryk Lues, Ph.D., holds the position of Professor of Food Safety and Director of the Centre for Applied Food Sustainability and Biotechnology (CAFSaB) at the Central University of Technology, Free State, South Africa. His main field of specialization involves social-behavioral aspects that impact food safety and organizational food safety culture. He serves on several national regulatory and legal advisory teams, acts as an expert witness, and has held the office of vice president of the South African Association of Food Science and Technology (SAAFoST). He is a National Research Foundation of South Africa-rated scientist.

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In this episode of Food Safety Matters, we speak to Ryk Lues [17:38] about:

Evolution of food safety in Africa
The 2017–2018 listeriosis outbreak in South Africa
Realizing that food safety has a face and a name
Consumer awareness of food safety
The role of science in food safety
A closer look at food regulations in Africa
Making food safety culture more tangible
The importance of risk mitigation
Increasing food employee engagement
The challenges of multiple societal customs and languages on food safety
The need for expanded capacity building in Africa
The impact of food insecurity on food safety practices
The VUCA (Volatile, Uncertain, Complex and Ambiguous) environment
Required characteristics of food safety leadership
Identifying and overcoming food safety challenges in Africa
African willingness to embrace new technologies
Ongoing efforts to enhance food safety and change food safety culture

We also speak with Stacey Popham, VP Quality & Food Safety for the Americas at Barry Callebaut [3:40] about how her team is bringing attention to World Food Safety Day on June 7.

Joint FAO/WHO/Codex Alimentarius Campaign Page

News and Resources:

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California LGMA Board Recommends Preharvest Testing to Reduce Foodborne Illness Outbreaks

FDA Releases Report on Foodborne Illness Risk Factors in Retail Food Store Delis

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