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Home » Authors » Jocelyn C. Lee

Jocelyn C. Lee

Jocelyn C. Lee is a Food Safety Consultant at GRS Inc., Gourmet In Motion. She is a SQFI and HACCP-HARPC Coordinator, and is certified in CFSPM, CFSC, and FSPCQI by the Department of Food Science and Technology at the University of California–Davis, the American National Standards Institute, and the National Registry of Food Safety Professionals.

Articles

ARTICLES

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Unmasking 'Forever Chemicals': Global Insights on PFAS and Urgent Calls to Action—Part 1

The delayed response and mismanagement of PFAS and plastic waste have led to severe consequences for human health
Jocelyn C. Lee John Duffill Ben Marandi Ph.D. Slim Smaoui Ph.D. Theodoros Varzakas Ph.D.
June 18, 2025

Per- and polyfluoroalkyl substances (PFAS) are ubiquitous in food, cosmetics, and pharmaceuticals. This article discusses different PFAS, their connection to microplastics, and their global impacts on public health and the environment.


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Pathways to Implementing Food Systems Capacity Building Programs for Smallholder Farmers: Major Constraints and Benefits

Are these programs reaching the smallholder farmers most in need?
Jocelyn C. Lee Sofia Agriopoulou Ph.D. Theodoros Varzakas Ph.D.
June 28, 2024

This research article assesses the contemporary developments of food safety management system (FSMS) standards as capacity-building programs worldwide and identifies the primary constraints and advantages associated with their implementation by small- and medium-sized enterprises and smallholder farmers across different world regions. 


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food management systems

Implementation of FSMS and Correlation with Microbiological Criteria, Systems Thinking, and Food Safety Culture

Complex problems can be solved by using systems thinking, along with food safety knowledge and skills
Aura Darabă Ph.D. Theodoros Varzakas Ph.D. Jocelyn C. Lee
December 11, 2022

Failure to plan, design, implement and upkeep good Safety Management Systems (FSMSs)along with a strong, positive food safety culture often leads to compromised food safety and subsequent foodborne illness outbreaks at food processing organizations. This phenomenon is observed with a much higher incidence in medium-and small-sized food companies. In this article, ice cream listeriosis outbreak case studies provide context for the importance of PRPs, GMPs, and process control in preventing foodborne illness outbreaks.


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