Food Safety Matters

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Hugo Gutierrez shares experiences from his 25-year career in food safety on topics ranging from food safety culture, engaging employees and leadership, managing food safety in a global company, and more.

From the vantage point of his new role in MSU's Department of Supply Chain Management, John Spink discusses the fundamentals of disruption and its effects on food safety, the potential for food fraud, and how to view food safety through a business lens.

Randy Huffman discusses what shaped Maple Leaf's response to COVID—the effects on food safety and the powerful connections that can be made between health and safety and food safety.

Bob Gravani discusses the evolution of food safety and how not doing the right thing is often the root of food safety problems.

Hal King joins us again, this time discussing foodborne disease outbreaks in the foodservice/retail sector, and how COVID-19 now comes into play.

Lone Jespersen, Marie Tanner, and Neil Coole discuss all aspects of food safety culture, including how the concept has evolved amid the COVID pandemic.

This episode features a panel of the Food Safety Preventive Control Alliance (FSPCA)'s lead instructors. They discuss virtual food safety training in the age of COVID.

In this BONUS episode of Food Safety Matters, we speak—for the third time—to Sharon Dobesh (director of technical services) and Jerry Heath (staff entomologist) from the Industrial Fumigant Company (IFC) about insect growth regulators (IGR) and how these compounds can benefit a pest control management plan.

Joe Stout joins us again on the podcast to chat about all things Listeria control and environmental monitoring.

In Part II, John Keogh and C.J. Unis continue discussing COVID-19 and its future impact on the food industry supply chain.