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In this episode of Food Safety Matters, we speak to Dr. Christopher Daubert, President of the Institute of Food Technologists (IFT) and Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri, about the value of a food science education, as well as the complex food system challenges that today's students, who make up tomorrow's workforce, can help address.

As we observe World Food Safety Day on June 7, with the theme "Science in Action," we must remember that science only works when those responsible for acting on it are equipped to do so. Expectations for food safety inspections and investigations remain high in the U.S., but the workforce responsible for ensuring the safety of the food supply is shrinking.

This article discusses the development of a USDA-NIFA funded project aimed at solving the problem of the dire workforce shortage of food safety inspectors, auditors, and managers through a paradigm shift in food safety education in higher education.

Industry conferences play a critical role in addressing skills gaps by providing access to leading research, regulatory updates, and best practices. They serve as a platform where professionals can engage in meaningful discussions about the challenges they face, exchange ideas, and collaborate on solutions.

A recent study identified gaps in currently used food safety training and certification materials for food handlers, and tested the effectiveness of a supplementary training toolkit in improving knowledge and confidence outcomes of low-literacy employees.  

The Innovation Center for U.S. Dairy is offering four in-person food safety training opportunities throughout 2025, designed to help the dairy industry strengthen contamination control practices to protect consumers from foodborne illness. 

Catalyst Food Leaders is hosting a virtual event for food industry professionals with the theme “Advancing Everyday Leaders, Driving Extraordinary Results” in April 2025. Registration is open.

As part of its Food Safety Culture Toolkit, the Alliance to Stop Foodborne Illness recently released a video series that shares the stories of real families who have been impacted by foodborne illness, to help food industry employees understand the “why” behind food safety.

In this episode of Food Safety Matters, we speak to Dr. Kimberly Baker, a food safety expert with the Clemson University Cooperative Extension Service, about her focus on foodborne pathogens and recall prevention, as well as the Food2Market program that helps small food entrepreneurs comply with food safety regulations.

Which comes first: generating standard operating procedures (SOPs) to drive improvements in quality and food safety behavior, or improving behaviors and then generating the appropriate SOPs? Does the SQF/GFSI process drive the first approach or the second? The answer to both questions is: yes.