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.

Once again, we're joined by John Keogh and C.J. Unis to discuss COVID-19 and it's future impact on the food industry supply chain. This is Part I.

In this BONUS episode of Food Safety Matters, hygiene expert Paul Barnhill tells us all about Meritech's innovative Employee Hygiene Toolbox created in partnership with Food Safety Magazine.

University of Guelph's Keith Warriner joins us for the second time, this time discussing his advanced oxidation process and how he's been able to apply it to certain food commodities to prevent contamination.

David Acheson's third episode with Food Safety Matters hones in on what it takes to make a food "ready-to-eat," traceability, and Salmonella as an adulterant.