Food Safety Matters speaks to David Acheson about his role in 2007 Food Protection Plan and FSMA, food safety risks, food defense and how outbreaks have shaped current legislation.
Patricia Wester shares her insights of the roles of a food safety auditor and auditing changes that are coming with regard to Food Safety Modernization Act implementation (FSMA). She discusses what the food industry needs to do to get the most from their audits and enhance their food safety plans.
This special BONUS episode of Food Safety Matters brings you a discussion about an application of next-generation sequencing — 16s metagenomics for identifying spoilage organisms in your facility.
Mike Taylor discusses his tenure at FDA and USDA during times of consequential change for food safety, the important role of technology and food safety culture for advancing and achieving current food safety goals, as well as his work past and present on food security in Africa.
Dr. Bill Sperber shares insights from his 50+ year career in food safety that includes developing and implementing HACCP while at Pillsbury, advancements in technology and how he came to be known as 'The Friendly Microbiologist'.
Ben Chapman discusses the role of NC State Extension in supporting local retail, foodservice and consumer food safety and what works when communicating risk to consumers and businesses.
Scott Brooks discusses how food facilities can adequately prepare for FDA FSMA inspections, along with how to balance food safety goals with other business goals.
Joe Corby—executive director of the Association of Food & Drug Officials (AFDO)—speaks to Food Safety Magazine about how the food industry can take advantage of AFDO's expertise, tools and more.
Food Safety Magazine speaks to John Spink on all things food fraud, food defense and food protection. Plus a discussion with Don Schaffner about the recent Rutgers handwashing study.
In this episode, we sit down with food allergy expert Steve Taylor to discuss the current state of food allergens in food processing, current research techniques, and how the industry can help consumers to better cope with food sensitivities.
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