https://www.food-safety.com/media/podcasts/287-food-safety-matters.rss en-us © 2026 Food Safety Magazine www.food-safety.com Food Safety Matters is a podcast for food safety professionals hosted by the Food Safety Magazine editorial team – the leading media brand in food safety for over 20 years. Each episode will feature a conversation with a food safety professional sharing their experiences and insights of the important job of safeguarding the world’s food supply. New episodes are posted twice a month. https://www.food-safety.com/media/podcasts/287-food-safety-matters.rss www.food-safety.com:568 Kye Luker serves as the Chief Product Officer at FlexXray, where he leads development of the company's innovative X-ray inspection process and technology. With more than two decades of experience in the service, consumer packaged goods (CPG), and food and beverage industries, Kye brings a wealth of knowledge in continuous improvement, quality assurance, and formulations to his role. Read More Mon, 16 Mar 2026 10:26:07 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2026/BONUS-FlexXray_Mixdown-1.mp3 23:58 www.food-safety.com:567 Richard (Rick) Stier, M.S. is a consulting food scientist who has helped food processors develop safety, quality, and sanitation programs. He believes in emphasizing the importance of how these programs can help companies increase profits. Rick comes from a family background in food science, with the Institute of Food Technologists (IFT) establishing an award in his mother's name—the Humanitarian Award for Service to the Science of Food in honor of Elizabeth Fleming Stier. Rick holds degrees in food science from Rutgers University and the University of California at Davis. He is also a member of the Editorial Advisory Board of Food Safety Magazine. Read More Mon, 09 Mar 2026 16:10:31 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2026/Episode-213-Rick-Stier_mixdown-2.mp3 1:01:27 www.food-safety.com:566 Claire Sand, Ph.D. is a global packaging leader with 40 years of experience in food science and packaging. As founder of Packaging Technology and Research LLC, her mission is to enable a more sustainable food system by advancing innovations that extend food shelf life and reduce waste. Dr. Sand specializes in leading cross-functional teams, developing technology strategies, and creating implementation roadmaps for complex packaging challenges across the value chain. With over 150 publications to her credit, she is a regular contributor to leading food science and packaging publications and has held adjunct faculty positions at Michigan State University and California Polytechnic State University. Read More Fri, 20 Feb 2026 15:51:49 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2026/Episode-212-Claire-Sand-Mixdown-1.mp3 1:02:42 www.food-safety.com:565 Kathleen Sanzo, J.D. is Co-Chair of Morgan Lewis' life sciences industry team. She centers her practice on regulatory and compliance issues connected to U.S. Food and Drug Administration (FDA)-regulated products. She leads and counsels clients on all legal and regulatory issues concerning food, dietary supplements, and cosmetic product manufacture, approval, marketing, and distribution; food, drug, and device compliance and enforcement matters; and consumer product issues regulated by the U.S. Consumer Product Safety Commission and state enforcement agencies, among other areas. A frequent author and co-author on publications related to FDA matters, Kathleen regularly speaks on these issues at industry events. She serves as Vice Chair of the Consumer Product Regulation Committee of the American Bar Association Section of Administrative Law and Regulatory Practice, and is a member of the Food and Drug Law Institute's Medical Products Committee. Read More Mon, 09 Feb 2026 14:53:55 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2026/Episode-211-Kathleen-Sanzo_mixdown-1.mp3 58:50 www.food-safety.com:564 Campbell Mitchell, M.B.A. is Head of Food Safety and Compliance for Kraft Heinz North America. He has more than 30 years of international experience in food safety, quality management, and risk mitigation. Prior to joining Kraft Heinz, Campbell served as Vice President of Quality and Safety at Fairlife LLC, a $4-billion Coca-Cola-owned dairy brand. He has also held senior leadership roles with Kerry Group and Almarai in the Middle East. Additionally, he founded a consultancy that supported Tiger Brands in Africa. Read More Mon, 26 Jan 2026 11:01:51 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2026/Episode-210-Campbell-Mitchell_mixdown-1.mp3 1:03:46 www.food-safety.com:563 Helena Bottemiller Evich is the Founder and Editor-in-Chief of Food Fix. She previously led coverage of food and agriculture at POLITICO for nearly a decade, winning numerous awards for her work, including a prestigious George Polk Award for a series on climate change and two James Beard Awards for features on nutrition and science. In 2022, she was a James Beard Award finalist for a deep dive on diet-related diseases and COVID-19. Helena is also a sought-after speaker and commentator on food issues, appearing on CNN, MSNBC, CBS, BBC, NPR, and other outlets. Her work is widely cited in the media and has also been published in the Columbia Journalism Review and on NBC News. Read More Mon, 12 Jan 2026 10:21:43 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-209-Helena-Bottemiller-Evich_mixdown-1.mp3 51:44 www.food-safety.com:562 Frank Yiannas, M.P.H. is a renowned food safety leader and executive, food system futurist, author, professor, past president of the International Association of Food Protection (IAFP), and advocate for consumers. Most recently, he served under two different administrations as the Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA), a position he held from 2018–2023, after spending 30 years in leadership roles with Walmart and the Walt Disney Company.Drew McDonald is the Senior Vice President of Quality and Food Safety at Taylor Fresh Foods in Salinas, California, where he oversees the quality and food safety programs across the foodservice, retail, and deli operations under both FDA and U.S. Department of Agriculture (USDA) jurisdictions. Mr. McDonald works with an impressive team developing and managing appropriate and practical quality and food safety programs for fresh food and produce products. He has more than 30 years of experience in fresh produce and fresh foods.John Besser, Ph.D. worked for ten years as Deputy Chief of the Enteric Diseases Laboratory Branch at the U.S. Centers for Disease Control and Prevention (CDC), where he was involved in national and global programs to detect, characterize, and track gastrointestinal diseases. Prior to CDC, Dr. Besser led the infectious disease laboratory at the Minnesota Department of Health (MDH) for 19 years and served as a clinical microbiologist at the University of Minnesota Hospital for five years. He currently works as an independent contractor and consultant. Dr. Besser is the author or co-author of more than 70 publications. He received his Ph.D. and M.S. degree from the University of Minnesota.Craig Hedberg, Ph.D. is a Professor in the Division of Environmental Health Sciences at the University of Minnesota and Co-Director of the Minnesota Integrated Food Safety Center of Excellence. He promotes public health surveillance as a prerequisite for effective food control, and his work focuses on improving methods for collaboration among public health and regulatory agencies, academic researchers, and industry to improve foodborne illness surveillance and outbreak investigations. Read More Mon, 05 Jan 2026 09:48:50 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/BONUS-Frank-Yiannas-Drew-McDonald-Craig-Hedberg-John-Besser-Mixdown-2.mp3 1:16:23 www.food-safety.com:561 In this year-end episode of Food Safety Matters, we round up the top stories of 2025, covering U.S. federal food safety policy changes under the Trump Administration, MAHA- and state-led moves against food additives of concern and ultra-processed foods, infant formula safety, science on Listeria and biofilms, ongoing monitoring of avian flu, and AI food safety applications. Read More Mon, 22 Dec 2025 16:43:32 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/FSM-Episode-208-Year-in-Review_mixdown-1.mp3 1:31:45 www.food-safety.com:559 In this episode of Food Safety Matters, we speak to legal expert Brian P. Sylvester, J.D. about the rapidly evolving U.S. food regulatory landscape under the MAHA movement, and how food companies can prepare for state and federal policy changes regarding food dyes, GRAS ingredients, ultra-processed foods, and other areas. Read More Mon, 08 Dec 2025 13:58:27 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-207-Brian-Sylvester_mixdown-1.mp3 1:10:44 www.food-safety.com:558 In this episode of Food Safety Matters, we speak to Jay Berglind, the CEO of Aegis Foods and the maker of Fearless Eggs, known for its novel pasteurization process. Jay discusses the science behind Fearless Eggs’ method and what sets it apart from traditional pasteurization, and the importance of food safety innovation. Read More Fri, 21 Nov 2025 14:31:59 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-206-Jay-Berglind_mixdown-1.mp3 54:48 www.food-safety.com:557 Tom Black is the First Assistant Secretary of the Exports and Veterinary Services Division at the Australian Government's Department of Agriculture, Fisheries, and Forestry. In this role, he is responsible for regulating and facilitating Australia's exports of animal commodities and certified organic products, while also providing the overarching technical food safety framework for both food exports and imports.Gabor Molnar, Ph.D. is an Industrial Development Officer at the United Nations Industrial Development Organization (UNIDO), technically leading UNIDO's food safety work. As part of his responsibilities, Dr. Molnar designs and implements food safety capacity-building initiatives, mostly in Asia and Africa. He also represents UNIDO in various global forums, including the Codex Alimentarius Commission. Dr. Molnar is the main organizer of the Vienna Food Safety Forum (VFSF) and specializes in the domain of digitalization for food control and safety systems. Dr. Molnar holds a Ph.D. from Université Laval, as well as multiple master's degrees and certifications. Read More Mon, 10 Nov 2025 10:49:31 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-205-Tom-Black--Gabor-Molnar_mixdown-1.mp3 1:26:42 www.food-safety.com:556 Kris Sollid, RD, is the Senior Director for Research and Consumer Insights at the International Food Information Council (IFIC). A registered dietitian with a passion for improving nutrition science communications, his role at IFIC includes leading consumer research projects, educational resource development, social and traditional media engagement, and written contributions to various consumer, trade, and peer-reviewed publications. Read More Wed, 29 Oct 2025 11:45:19 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-204.1-BONUS-Kris-Sollid_mixdown-1.mp3 30:21 www.food-safety.com:554 John Spink, Ph.D. is the Director and Lead Instructor for the Food Fraud Prevention Academy, as well as an Assistant Professor in the Department of Supply Chain Management (SCM) in the College of Business at Michigan State University (MSU). His food fraud prevention research focuses on policy and strategy to understand and prevent supply chain disruptions and to implement procurement best practices. He is widely published in leading academic journals and has helped lead national and global regulatory and standards activity. More recently, his teaching and research has expanded to supply chain disruption management and procurement best practices.Roy Fenoff, Ph.D. is an Associate Professor in the Department of Criminal Justice at The Military College of South Carolina (The Citadel). He is also a Forensic Handwriting and Document Examiner and an expert in forgery detection. Dr. Fenoff specializes in forgery and document fraud, food fraud and protection, and transnational crime. Read More Mon, 27 Oct 2025 10:59:34 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-204-John-Spink--Roy-Fenoff_mixdown-1.mp3 1:08:55 www.food-safety.com:553 David T. Dyjack, Dr.P.H., CIH has served as Executive Director and CEO of the National Environmental Health Association (NEHA) since May 2015. Dr. Dyjack's 30-year career includes expertise in environmental health, emergency preparedness and response, public health informatics, infectious disease, workforce development, governmental infrastructure, maternal and child health, health equity, and chronic disease. A board-certified industrial hygienist, Dr. Dyjack also has advanced degrees in public health with a doctorate from the University of Michigan and a master's degree from the University of Utah. Read More Mon, 13 Oct 2025 12:10:49 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-203-David-Dyjack_mixdown-1.mp3 1:14:55 www.food-safety.com:552 Kathy Knutson, Ph.D., PCQI, is educated in bacteriology, food science, and education. She speaks, writes, and trains on compliance for the Food and Drug Administration's (FDA's) Food Safety Modernization Act (FSMA). She has trained over 500 Preventive Controls Qualified Individuals (PCQIs). Dr. Knutson works with managers to write thorough hazard analyses, food safety plans, recall plans, environmental monitoring programs, and allergen programs. In 2020, she published a book, Food Safety Lessons for Cannabis-Infused Edibles. Dr. Knutson travels to manufacturers for swabbing to locate a pathogen during recall investigations and for gap assessments of Good Manufacturing Practices (GMPs). Read More Mon, 22 Sep 2025 14:21:35 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-202-Kathy-Knutson_mixdown-1.mp3 1:23:54 www.food-safety.com:551 Michael (Mick) Dutcher, D.V.M., is the Acting Deputy Associate Commissioner for Food Products in the Office of Inspections and Investigations (OII) at the U.S. Food and Drug Administration (FDA). He leads the Food Products Inspectorate, which includes the Office of Human Food Inspectorate (OHFI) and the Office of Animal Food Inspectorate (OAFI). Dr. Dutcher directs FDA's Food Products Inspectorate staff responsible for conducting domestic and foreign inspections, investigations, and product sample collections at human and animal food manufacturers and on farms covered by the Produce Safety Rule.  Read More Mon, 08 Sep 2025 10:45:03 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-201-Michael-(Mick)-Dutcher_mixdown-1.mp3 1:01:47 www.food-safety.com:550 In this special 200th episode of Food Safety Matters, our hosts look back at the podcast’s eight-year history, sharing their stories and experiences, as well as reviewing some of the show’s most memorable episodes and guests. Mon, 25 Aug 2025 16:38:25 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-200-History-of-FSM-30th-Anniversary_mixdown-2.mp3 1:15:17 www.food-safety.com:549 Vic Fox is a Poultry Account Manager at Elanco. Prior to his time at Elanco, Fox worked as a Breeder Hatchery Manager, Live Production Manager, and Complex Manager, granting him a holistic view into live production, with a special focus on food safety. Vic earned his bachelor's degree in poultry science from North Carolina State University, and he is currently based in Virginia. Read More Mon, 18 Aug 2025 15:34:12 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/BONUS-Elanco-8.19.2025_mixdown-1.mp3 12:49 www.food-safety.com:547 George G. Misko, Esq. is a Partner at Keller and Heckman LLP in Washington D.C. He counsels domestic and foreign clients on food and drug matters and advises clients on regulatory requirements relating to chemical substances specific to food contact, plastics, and food products in the U.S. and other jurisdictions, including Canada, the EU, Latin America, and the Asia-Pacific region. George also has experience in counseling on environmental concerns, including pesticide regulation, right-to-know laws, and toxic substance control regulations. He represents trade associations and is legal counsel to the Global Silicones Council.  Read More Mon, 11 Aug 2025 12:33:03 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-199-George-Misko_mixdown-1.mp3 1:17:18 www.food-safety.com:546 Kyle Diamantas, J.D. is the Deputy Commissioner for Human Foods at the U.S. Food and Drug Administration's (FDA's) Human Foods Program (HFP), where he oversees all FDA nutrition and food safety activities. As FDA's top food executive, Mr. Diamantas sets the strategic direction and operations for food policy in the U.S., while serving as a critical liaison between FDA, the U.S. Department of Health and Human Services (HHS), and the White House. He also represents the agency on food activities and matters in dealings with foreign governments and international organizations.Conrad Choiniere, Ph.D. is the Director of the Office of Microbiological Food Safety (OMFS) at FDA’s HFP. OMFS uses a risk management approach to evaluate and determine priorities that will help reduce the burden of pathogen-related foodborne illness in foods regulated by FDA, leads the development of risk-based policies, provides regulatory oversight, and recommends research priorities related to microbiological food safety. Dr. Choiniere joined FDA in 2003. He has a Ph.D. in Agricultural and Resource Economics from the University of Maryland and a B.S. degree in Chemical Engineering from Johns Hopkins University. Read More Tue, 05 Aug 2025 09:36:56 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/BONUS-IAFP-FDA-Interviews_mixdown-1.mp3 31:12 www.food-safety.com:276 Jim Fredericks, Ph.D. is a Board Certified Entomologist and Senior Vice President of Public Affairs at the National Pest Management Association (NPMA). He received his B.S. degree in Biology Education from Millersville University of Pennsylvania and his M.S. degree in Entomology from The University of Delaware. In 2012, Dr. Fredericks received his Ph.D. in Entomology and Wildlife Ecology from the Department of Entomology and Wildlife Ecology at the University of Delaware. Prior to his role with the NPMA, Jim spent more than 11 years working for a commercial pest control company as a Technical Director, where he was responsible product selection, treatment protocol development, service quality assurance, and technical training. Read More Mon, 21 Jul 2025 14:22:44 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-198-Dr.-Jim-Fredericks-Mixdown-1.mp3 1:00:46 www.food-safety.com:275 Jatin Patel is the Head of Operations at FGS Ingredients Ltd. He has over two decades of extensive experience in the food industry and has been a cornerstone of FGS Ingredients for the past 11 years. A qualified ACCA Accountant, Jatin combines his strong financial acumen with an in-depth understanding of food industry operations. He holds a Level 3 Food Safety Certification and has completed Advanced HACCP training. Read More Mon, 07 Jul 2025 15:42:11 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-197-Jatin-Patel_mixdown-2-with-Hygiena-Sponsor.mp3 48:02 www.food-safety.com:273 Lane Highbarger, Ph.D. worked for 26 years in the food additive regulatory and compliance field with the U.S. Food and Drug Administration (FDA), serving as lead microbiologist in FDA's Office of Food Additive Safety (OFAS). He is also an expert in food additive regulations and served as the regulatory review scientist for regulatory submissions at OFAS. Dr. Highbarger holds a Ph.D. in Biochemistry and a B.S. degree in Microbiology, both from the University of Maryland. Read More Mon, 23 Jun 2025 11:07:05 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-196-Lane-Highbarger_mixdown-1.mp3 45:31 www.food-safety.com:272 Kye Luker serves as the Chief Product Officer at FlexXray, where he leads the development of the company's innovative X-ray inspection process and technology. With over two decades of experience in the service, CPG, food, and beverage industries, Kye brings a wealth of knowledge in continuous improvement, quality assurance, and formulations to his role.  Read More Mon, 16 Jun 2025 12:12:12 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/BONUS-FlexXray_mixdown-1.mp3 24:15 www.food-safety.com:271 Christopher R. Daubert, Ph.D., serves as the President of the Institute of Food Technologists (IFT) and as the Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou), as well as a Professor in the Division of Food Systems and Bioengineering. He joined Mizzou from North Carolina State University, where he served as a Professor and Head of the Department of Food, Bioprocessing, and Nutrition Services; Director of the Food Rheology Laboratory; and system Co-Chair of Food, Biochemical, and Engineered Systems. His research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries.  Read More Mon, 09 Jun 2025 10:41:17 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-195-Christopher-Daubert_mixdown-1.mp3 46:54 www.food-safety.com:270 Alex Truelove has served as Legislation and Advocacy Manager at BPI (Biodegradable Plastics Institute) since 2022. He previously directed U.S. PIRG's (Public Interest Research Group's) zero-waste program. He remains passionate about waste reduction, public policy, and working with others to incrementally solve messy environmental problems. Read More Fri, 23 May 2025 11:58:03 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-194-Alex-Truelove_mixdown-1.mp3 59:26 www.food-safety.com:269 To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with Sharon Beals, Founder, SKKB; Peter Taormina, Ph.D., Founder and President, Etna Consulting Group; Sandra Eskin, J.D., CEO, STOP Foodborne Illness; John O'Fallon, Senior Manager Environmental Sensors, Zebra Technologies; and Monica Khoury, Senior Quality Expert, Nestlé; Lily Yasuda, Program Manager, Alliance to Stop Foodborne Illness. Read More Wed, 21 May 2025 16:56:25 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/BONUS-Food-Safety-Summit-Episode-2_mixdown-1.mp3 1:16:23 www.food-safety.com:268 To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with keynote speaker Jason Evans, Ph.D., Dean, College of Food Innovation and Technology, Johnson & Wales University; as well as Brian Ronholm, M.A., Director of Food Policy, Consumer Reports; Michael Fang, Co-Founder, Spectacular Labs; and Steven Lyon, Ph.D., Director, Food Safety—Field Operations, Chick-fil-A Inc.; Purni Wickramasinghe, Ph.D., Food Safety & Restaurant Solutions, Chick-fil-A Inc. Read More Mon, 19 May 2025 14:53:10 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/BONUS-Food-Safety-Summit-Episode-1_mixdown-1.mp3 1:48:21 www.food-safety.com:267 Christian Ararat, M.Sc., M.Eng. is a food safety professional with more than ten years of experience in food safety and quality. After earning a bachelor's degree in Food Science from Valley University in Colombia, he began his career in the bakery industry, where he implemented and enforced good manufacturing practices (GMPs) and prerequisite programs. After moving to Canada, Christian joined Natursource Inc., a Montreal-based food manufacturing company dedicated to producing healthy snacks. Read More Mon, 12 May 2025 11:27:17 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-193-Christian-Ararat_mixdown-1.mp3 1:25:04 www.food-safety.com:266 Savannah Applegate, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Applegate received her B.S. degree in Meat Science from Ohio State University and her M.S. degree and Ph.D. in Applied Food Microbiology from Texas Tech University. Her areas of expertise are meat and poultry food safety, and she specializes in diagnostics and pathogen mitigation. Read More Fri, 02 May 2025 10:43:53 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/BONUS-Elanco-mixdown-1-(NOT-APPROVED).mp3 15:27 www.food-safety.com:265 Alfredo Fernández, J.D. is an attorney and Partner at Shipman & Goodwin LLP. As a member of the firm's national Environmental Practice, Alfredo advises clients across industry types on environmental, health, and safety issues that arise in all areas of business operations. Risk management pertaining to per- and polyfluoroalkyl substances (PFAS) is one area of focus. Alfredo also counsels private and public entities regarding abatement of hazardous materials and conditions. He received his J.D. from University of Connecticut School of Law and holds a B.S. degree from the University of Michigan. Read More Mon, 21 Apr 2025 16:16:00 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-192-Alfredo-Fernandez-Mixdown-1.mp3 49:23 www.food-safety.com:264 Edward G. Dudley, Ph.D. is the Director of the E. coli Reference Center and a Professor of Food Science at the Pennsylvania State University. He has a broad background in molecular biology, physiology, and foodborne bacteria genomics, with expertise in both beneficial and pathogenic species. His current research program focuses on factors that drive the virulence of Escherichia coli O157:H7 and the development of DNA sequence-based methods for tracking pathogen spread during foodborne illness outbreaks, including wastewater monitoring.  Read More Mon, 07 Apr 2025 11:45:21 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-191-Edward-Dudley-Mixdown-1.mp3 1:12:03 www.food-safety.com:263 Phil Kafarakis is the President and CEO of IFMA The Food Away from Home Association, formerly known as the International Foodservice Manufacturers Association. He is responsible for overseeing IFMA's day-to-day operations and directing the activities of the association in support of its policies, goals, and objectives. Phil is a highly accomplished senior executive with broad experience leading major food industry companies and associations. He began his industry career in the manufacturing sector, successfully leading and managing businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co., where he also served on IFMA's Board of Directors. He also previously served as President of the Specialty Food Association (SFA) and as the Chief Innovation and Member Advancement Officer at the National Restaurant Association (NRA). Read More Mon, 24 Mar 2025 10:55:23 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-190-Phil-Kafarakis-Mixdown-1.mp3 58:08 www.food-safety.com:262 Mark Carter is the Senior Software Product Manager at Hygiena. He assumed the presidency of the International Association for Food Protection (IAFP) at the conclusion of the IAFP Annual Meeting in July 2024. Mr. Carter has extensive international business and technical experience. He most recently served as COO of Matrix Sciences, as well as the Executive Vice President of Corporate Development, where he was responsible for Matrix Sciences Mergers and Acquisitions activity. He previously held positions as CEO of QC Laboratories and Corporate Vice President of Research and Development with the Silliker Group Corporation (now Mérieux NutriSciences). He has served within the food industry as Section Manager for Microbiology and Food Safety at Kraft Foods and Corporate Laboratory Group Leader at McKee Foods Corporation. Read More Tue, 18 Mar 2025 09:51:44 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/BONUS-Episode-Hygiena-Mixdown-1.mp3 23:55 www.food-safety.com:261 Jason Evans, Ph.D. is the Dean of the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, which offers baccalaureate and graduate programming in Culinary Arts, Culinary Science, Culinary Nutrition, Food and Beverage Entrepreneurship, and Sustainable Food Systems. Read More Mon, 10 Mar 2025 13:11:40 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-189-Jason-Evans-Mixdown-1.mp3 1:17:33 www.food-safety.com:260 Kimberly Baker, Ph.D. serves as the Food Systems and Safety Program Team Director and an Associate Extension Specialist with the Clemson University Cooperative Extension Service. She received her Ph.D. in Food Technology from Clemson University and is both a registered and licensed dietitian, as well as a trained chef. Read More Tue, 25 Feb 2025 09:57:10 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-188-Dr-Kimberly-Baker-Sponsor-Hygiena-Mixdown-1.mp3 59:20 www.food-safety.com:259 Natalie Rainer, J.D., M.P.H. is a Partner and a Member of K&L Gates LLP's Health Care and FDA practice. She focuses her practice primarily in the food and beverage industry. Natalie practices food and drug law, advising clients on regulatory requirements for foods, dietary supplements, cosmetics, and food and drug packaging in jurisdictions around the world, including North America, Latin America, Europe, Asia, and the Middle East.Peter Coneski, Ph.D. is a Senior Scientific Advisor in K&L Gates LLP's Health Care and FDA practice. He provides technical assistance in evaluating the regulatory compliance of food additives and food contact materials in the U.S. and other jurisdictions. He also develops strategic testing plans and protocols for analytical data acquisition that support industry filings to regulatory agencies globally. In addition to his work related to food additives and food packaging materials, Peter advises clients on global sustainability initiatives, Extended Producer Responsibility schemes, and compliance with emerging legislations impacting companies operating in a global marketplace.  Read More Mon, 10 Feb 2025 13:57:21 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-187-Natalie-Rainer--Peter-Coneski-Mixdown-1.mp3 1:25:54 www.food-safety.com:258 Lucy Angarita is the Director of Food Supply Chain visibility at GS1 US, where she works with retail, grocery, foodservice, and healthcare companies to increase data quality, operational efficiencies, and full supply chain traceability. With over 20 years of experience in program management and process improvement, as well as a Six Sigma Black Belt certification, she has a passion for solving complex problems and delivering value to customers and stakeholders. Read More Mon, 27 Jan 2025 16:52:57 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-186-Lucelena-(Lucy)-Angarita-Mixdown-1.mp3 1:30:49 www.food-safety.com:257 Haley F. Oliver, Ph.D. is the Director of the Feed the Future Food Safety Innovation Lab at Purdue University. She is also the Vice Provost for Graduate Students and Postdoctoral Scholars and the 150th Anniversary Professor of Food Science at Purdue University, renowned for her expertise in food safety microbiology. She earned dual B.S. degrees in Molecular Biology and Microbiology from the University of Wyoming in 2004, followed by a Ph.D. in Food Science, with minors in Epidemiology and Microbiology, from Cornell University in 2009. After completing a postdoctoral fellowship at Cornell, Dr. Oliver joined Purdue University in 2010.  Read More Mon, 13 Jan 2025 14:53:56 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2025/Episode-185-Dr.-Haley-Oliver-Mixdown-2.mp3 54:47 www.food-safety.com:255 Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma, where she is responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods. Justyce has been serving the food and beverage industry since 2013, and received both a B.S. degree in Chemistry and an M.B.A. degree from the University of Missouri in St. Louis. She currently serves as the Food Sciences Section Chair and Executive Board Member of the American Council of Independent Labs, and is a member of the International Association for Food Protection (IAFP), the International Society of Beverage Technologists (ISBT), and AOAC International.Sally Powell Price is MilliporeSigma's Regulatory and Public Health Expert for Food and Beverage Safety Testing in North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was the Food Lab Supervisor at the New York City Department of Health Public Health Laboratory. She holds a B.S. degree in Biology from Hamilton College, an M.S. degree in Microbiology and Immunology from James Cook University in Australia, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She is a member of the Association of Food and Drug Officials (AFDO), the Association of Public Health Laboratories (APHL), the International Association for Food Protection (IAFP), and AOAC International. Read More Thu, 19 Dec 2024 14:44:14 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-BONUS-Millipore-Mixdown-1.mp3 33:54 www.food-safety.com:254 Thomas Gremillion, J.D., M.A. is the Director of Food Policy at the Consumer Federation of America (CFA). He oversees research, analysis, advocacy, and media outreach for the group's food policy activities, and monitors food safety activities at the U.S. Department of Agriculture (USDA), the U.S. Food and Drug Administration (FDA), and in Congress, where he advocates for strong food safety protections for consumers. He also coordinates the Safe Food Coalition, a group of consumer, trade union, and foodborne illness victim organizations dedicated to reducing foodborne illness by improving government food inspection programs. Read More Mon, 09 Dec 2024 15:13:50 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-183-Thomas-Gremillion-Mixdown-2.mp3 56:10 www.food-safety.com:253 Paul Shapiro is the author of the bestselling book, Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World. He is also CEO of The Better Meat Co., a company that uses fermentation to turn microbes into alternative meat. Paul is a five-time TEDx speaker, the host of the Business for Good Podcast, and a long-time leader in food sustainability.As an authority on food and agriculture sustainability, Paul has been interviewed by numeorous news outlets—ranging from CNN to StarTalk Radio with Neil deGrasse Tyson. He has also published hundreds of articles in publications like the Washington Post, Scientific American, FORTUNE, and academic journals. In 2023, Paul was named as a Most Admired CEO by the Sacramento Business Journal. Read More Mon, 25 Nov 2024 10:05:27 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-182-Paul-Shapiro-Mixdown-1.mp3 51:06 www.food-safety.com:251 Johanna Velez is Vice President of Quality Assurance for Monin Americas, having joined the brand in 2002. With more than 27 years in the food industry, Johanna has a wealth of experience in leading, directing, and guiding the company’s food safety and quality programs at all Monin North America locations. She successfully led Monin to achieve Safe Quality Foods (SQF) and Organic certifications for both the Clearwater, Florida and Sparks, Nevada facilities, resulting in an "Excellent" rating for the brand’s food safety practices. Prior to Monin, Johanna spent five years at Wild Flavors (now Archer-Daniels-Midland Company) in Cincinnati, Ohio. She is a member of the Institute of Food Technologists (IFT), including the Florida IFT Division, as well as the Bay Area Manufacturers Association (BAMA). Johanna graduated from Louisiana State University and later attended Michigan State University to obtain her certification in Food Law and Regulations. Read More Mon, 11 Nov 2024 14:46:03 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-181-Johanna-Velez-Mixdown-2.mp3 55:48 www.food-safety.com:250 Carolyn Ross, Ph.D., M.Sc. is a Professor in the School of Food Science at Washington State University (WSU), Affiliate Professor in the WSU School of Medicine, and Director of the WSU Sensory Science Center. Since starting at WSU in 2004, Dr. Ross has established her lab and the WSU Sensory Science Center as a hub for graduate student training in the areas of sensory science and analytical chemistry. Specifically, the overall objectives of Dr. Ross's research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and correlate these attributes with quantifiable characteristics. Dr. Ross has also expanded her research to explore food texture perception in children. She has thrice been awarded the Institute of Food Technologists' (IFT's) Tanner Award for most‐cited article in the Journal of Food Science (in the Sensory and Food Quality section). Dr. Ross was also awarded the WSU Faculty Excellence Award for Instruction and is a Fulbright-Australia Scholar at Deakin University in Melbourne. She holds a Ph.D. in Food Science/Environmental Toxicology from Michigan State University and an M.Sc. degree in Food Science from the University of Guelph. Read More Mon, 21 Oct 2024 12:18:01 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-180-Carolyn-Ross-Mixdown-1.mp3 44:28 www.food-safety.com:249 Lone Jespersen, Ph.D. is a published author, speaker, and the Principal and Founder of Cultivate SA, a Swiss-based organization dedicated to eradicating foodborne illness, one culture at a time. Dr. Jespersen has worked to strengthen food safety through organizational culture improvements for 20 years, since starting at Maple Leaf Foods in 2004. She chaired the Global Food Safety Initiative (GFSI) technical working group "A Culture of Food Safety," chaired the International Association of Food Protection (IAFP) professional development group "Food Safety Culture," and was the technical author on the BSI PAS320 Practical Guide to Food Safety Culture. Dr. Jespersen holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph in Canada and a master's degree in Mechanical Engineering from Syd Dansk University in Denmark. She is also a visiting Professor at the University of Central Lancashire in the UK. Dr. Jespersen serves as Chair of the IFPTI Board and as Director on the STOP Foodborne Illness Board. She is also a member of the Editorial Advisory Board of Food Safety Magazine and a member of the Educational Advisory Board of the Food Safety Summit. Read More Mon, 14 Oct 2024 13:58:05 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-BONUS-Lone-Jespersen-Mixdown-2.mp3 38:03 www.food-safety.com:248 Takashi Nakamura, Ph.D. has served as Vice President of Food Safety for Fresh Del Monte since 2019. Previously, he worked in various senior research and development roles at Bumble Bee Foods and Bacardi, was the Vice President of Global Product Formulation and Worldwide Research and Development/Scientific Affairs at Herbalife, and was the Category Technical Leader for Portable Wholesome Snacking and Frozen Breakfast at Kellogg's. Dr. Nakamura serves on the Center for Produce Safety (CPS) Technical Committee and the Canadian Produce Marketing Association (CPMA) Food Safety Committee, and has represented Fresh Del Monte with the International Fresh Produce Association (IFPA). He is an active member of the International Association for Food Protection (IAFP). He received a Ph.D. in Engineering from Purdue University and an M.B.A. degree from the University of North Florida.  Read More Mon, 07 Oct 2024 16:50:34 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-179-Takashi-Nakamura-Mixdown-1.mp3 1:18:46 www.food-safety.com:247 José Emilio Esteban, D.V.M. was sworn in as the U.S. Under Secretary for Food Safety on January 4, 2023. In this role, he leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled.Sandra Eskin, J.D. was appointed U.S. Deputy Under Secretary for Food Safety on March 24, 2021. In this role, she leads the Office of Food Safety at USDA, overseeing FSIS. Prior to joining USDA, Mrs. Eskin was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C., a position she held since November 2009. She also served from 2008–2009 as the Deputy Director of the Produce Safety Project, a Pew-funded initiative at Georgetown University.  Read More Mon, 30 Sep 2024 15:19:10 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/BONUS-Dr.-Emilio-Esteban--Sandra-Eskin-Mixdown-1.mp3 42:48 www.food-safety.com:246 Steve Voelzke is a seasoned executive with over 34 years of experience in engineering and manufacturing leadership roles. His expertise lies in automation and electrical engineering projects, having successfully managed global-scale initiatives throughout his career. As Steve transitioned into the manufacturing sector, he brought his knowledge and vision to Robroy Industries, a prominent manufacturer. He assumed key leadership positions there and became a driving force behind innovation efforts. Steve's commitment to driving growth and innovation is evident through his numerous patents related to evolutionary products. His dedication to community service and philanthropy further highlights his passion for making a positive impact in his community and the industry. Read More Wed, 25 Sep 2024 12:21:21 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-BONUS-Steve-Voelzke-Mixdown-1-V2.mp3 29:01 www.food-safety.com:245 Jeannie Shaughnessy is CEO of the Peanut and Tree Nut Processors Association (PTNPA), where she leads the association in fulfilling its mission and vision while managing daily operations. She works closely with the Board of Directors, Advisory Board, and Strategic Committees to shape and guide PTNPA in its ongoing and long-term strategies. Jeannie has more than 30 years of management and consulting experience with a focus on business operations and optimization, organizational development, change management, and communications. She is a trained Executive Coach, a certified facilitator, and a graduate of the Harvard Business School Social Enterprise Program, while also being a two-time business owner. Additionally, Jeannie has proudly served as a board member for many nonprofit organizations over the past 35 years. Read More Mon, 23 Sep 2024 11:52:21 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-178-Jeannie-Shaughnessy-Mixdown-1.mp3 1:02:08 www.food-safety.com:244 Scott Gustin is a native of Gloucester, Virginia, where he grew up on a small family farm raising registered Angus and Hereford cattle. He received his undergraduate degree and veterinary degrees at Virginia Tech in 1999 and 2002, respectively, before continuing on to receive his Masters in Avian Medicine at the University of Georgia. In 2004 Scott began his veterinary career at Cobb-Vantress in Siloam Springs, Arkansas. While at Cobb his roles included technical service for North America and Asia, internal veterinary service, and the World Director for Quality Assurance focusing on Salmonella eradication programs. Following Cobb, Scott worked for Tyson Foods for 12 years as the Managing Director of Veterinary Services for domestic poultry in Springdale, Arkansas. At presnt, Scott is a Technical Advisor for Elanco Animal Health focusing on bird health and food safety. Read More Mon, 16 Sep 2024 14:08:29 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-BONUS-Elanco-Scott-Gustin-Mixdown-1-V2.mp3 13:46 www.food-safety.com:243 Brendan A. Niemira, Ph.D. is a research microbiologist with the U.S. Department of Agriculture's Agricultural Research Service (USDA's ARS) in Wyndmoor, Pennsylvania, and a graduate of the University of Chicago and Michigan State University. His research develops and validates cold plasma, pulsed light, radiofrequency energy, and other nonthermal food processing technologies. He has published over 180 peer-reviewed research articles, book chapters, and critical reviews, is the co-editor and author of a well-regarded reference text, and holds one patent. Dr. Niemira is a Fellow of the Institute of Food Technologists (IFT) and a past member of the IFT Board of Directors. He currently serves on the Educational Advisory Board for the Food Safety Summit. A member of IFT, the International Association for Food Protection, and the American Society for Microbiology for more than 20 years, he also serves on the editorial boards for the Journal of Food Protection and Applied and Environmental Microbiology. He received the 2016 U.S. Department of Defense Award for Excellence and the 2020 Federal Laboratory Consortium Technology Transfer Innovation Award. Read More Mon, 09 Sep 2024 11:37:11 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-177-Brendan-Niemira-Mixdown-1-V2.mp3 1:07:08 www.food-safety.com:242 As CEO of STOP Foodborne Illness (STOP) since May 2019, Mitzi Baum, M.Sc. is focused on expanding STOP's impact by concentrating on three strategic areas: families and individuals impacted by foodborne disease, company culture and practice, and food safety policy. By instituting a collaborative, consumer-centric operating model, STOP engages stakeholders across the food system to develop and advance solutions to food safety. Read More Fri, 30 Aug 2024 12:18:42 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-BONUS-Mitzi-Baum-Mixdown-1-V2.mp3 57:39 www.food-safety.com:241 Sarah L. Brew, J.D. leads Faegre Drinker LLP's nationally recognized food litigation and regulatory practice. She is one of the country's leading food lawyers, representing food industry companies in a variety of complex cases, including many of the highest-profile and most media-scrutinized outbreaks and recalls over the past two decades. She also counsels clients on regulatory compliance, guiding them through U.S. Food and Drug Administration (FDA) inspections, recalls, warning letters, and enforcement actions; and advises on food safety, labeling, and marketing regulations and risk management issues. As a leading voice in food law, Sarah speaks nationally at food law conferences and before industry groups.  Read More Mon, 26 Aug 2024 13:36:43 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-176-Sarah-Brew-Mixdown-1.mp3 59:28 www.food-safety.com:240 Joelle Mosso, M.S., is Associate Vice President of Science Programs for Western Growers, where she works alongside growers to develop improved approaches to food safety and sustainability challenges. She is an entrepreneurial scientist with a passion for pathogenic food microbiology, risk assessment, and working toward practical solutions for the food industry. She has a background in quantitative microbial risk assessment (QMRA), building microbial testing laboratories, and evaluating and designing microbial diagnostic tools/approaches, as well as firsthand experience with produce and with managing food safety for complex international supply chains. Read More Mon, 12 Aug 2024 16:55:20 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-175-Joelle-Mosso-Mixdown-1.mp3 1:13:53 www.food-safety.com:239 Nuno F. Soares, Ph.D., is an author, consultant, and trainer in food safety with more than 21 years of experience in the food industry as a food safety/quality (FSQ) expert and a plant manager. He is the founder of "I'm a SLO—Saving Lives Officer" initiative and the author of several books and articles on food safety, namely FSSC 22000 and ISO 22000 Blueprint and I'm a SLO—The Mindset and Framework to Develop a Positive Food Safety Culture. He works exclusively to help food safety professionals achieve a more fulfilled career by improving their knowledge, competencies, and mindset.  Read More Mon, 22 Jul 2024 15:05:40 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-174-Nuno-Soares-Mixdown-1.mp3 1:18:08 www.food-safety.com:238 Beth Panko Briczinski, Ph.D. is the Senior Science Advisor for Milk Safety in the Office of Food Safety at the U.S. Food and Drug Administration (FDA). Casey McCue is the Conference Chair for the National Conference on Interstate Milk Shipments (NCIMS) and the Director of the Division of Milk Control and Dairy Services for the New York State Department of Agriculture and Markets, a position he has held since 2000. Megin Nichols, D.V.M. serves as the Deputy Division Director for the Division of Foodborne, Waterborne, and Environmental Diseases at the CDC's National Center for Emerging and Zoonotic Infectious Diseases. Read More Mon, 08 Jul 2024 13:43:08 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-173-Beth-Briczinski--Casey-McCue-Mixdown-1.mp3 1:13:31 www.food-safety.com:237 Brandon Carter, D.V.M. is a Food Safety Technical Advisor for Elanco Animal Health. Dr. Carter received his B.S. degree in Animal Science and his D.V.M. from Mississippi State University. He also holds an M.S. degree in Veterinary Epidemiology from West Texas A&M University. His areas of expertise are disease prevention and control for poultry, with specialized expertise in epidemiology and data analysis. Read More Thu, 27 Jun 2024 17:20:24 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-BONUS-Elanco-Brandon-Carter-Mixdown-1.mp3 16:50 www.food-safety.com:236 Caroline Smith DeWaal, J.D. is Senior Manager at the Global Alliance for Improved Nutrition (GAIN). She also serves as Deputy Chief of Party of EatSafe—Evidence and Action Towards Safe, Nutritious Food—which is a U.S. Agency for International Development (USAID)-funded, five-year program running through June 2024.Richard Pluke, Ph.D. is the Food Safety Lead and Chief of Party for GAIN's EatSafe and an international rural development professional specializing in agricultural enterprises and value chains, with over 15 years of applied development experience in South America, Asia, and Africa.  Read More Mon, 24 Jun 2024 18:54:26 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/Episode-172-Richard-Pluke--Caroline-DeWaal-Mixdown-1.mp3 1:18:39 www.food-safety.com:235 Kathleen (Kathy) Glass, Ph.D. joined the Food Research Institute (FRI) at the University of Wisconsin–Madison as a food safety researcher in 1985, where she currently serves as Associate Director. Her primary duties are to assist the food industry in assessing and developing formulation-safe foods. In addition, she trains and oversees undergraduate and graduate student independent study research, and is a regular instructor at workshops on food microbiology, preventive controls, Listeria control methods, processed meat and processed cheese safety, and dairy Hazards Analysis and Critical Control Points (HACCP).  Read More Mon, 10 Jun 2024 14:43:47 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Episode-171-Kathy-Glass-Mixdown-1.mp3 53:06 www.food-safety.com:234 Mark (Mick) Micklos, CP-FS, is an executive dedicated to food safety education and advocacy. His 27-year career includes 16 years in restaurant operations, training, and food safety, the majority of which was spent holding Director- or Vice President-level positions at Waffle House Inc.; seven years at the National Restaurant Association working on behalf of industry, culminating as Director of Food Safety and QA Programming; and most recently, as a Partner-Advisor with Active Food Safety LLC, where his work with the Association of Food and Drug Officials (AFDO) has led to breakthrough discoveries in Food Safety Management System and food safety culture behavior in foodservice establishments. Mick has served on 19 professional advisory boards and committees. He has published six articles and three book chapters, and has contributed to two guidance documents. He has earned ten awards for his work and is a frequently requested speaker on a wide variety of topics. Read More Thu, 06 Jun 2024 13:53:13 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Episode-170.1-Bonus-World-Safety-Day-with-Sponsor-Mixdown-1.mp3 53:33 www.food-safety.com:233 Barbara Kowalcyk, Ph.D., M.A., is an Associate Professor in the Department of Exercise and Nutrition Sciences and the Director of the Food Policy Institute at George Washington University's (GW's) Milken Institute School of Public Health. She also has an appointment in the U.S. Department of Environmental and Occupational Health and is a fellow with the Sumner M. Redstone Global Center for Prevention and Wellness. Read More Mon, 27 May 2024 13:21:38 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Episode-170-Barbara-Kowalcyk-Mixdown-1.mp3 1:27:44 www.food-safety.com:232 To get a taste of the discussions that were happening at the 2024 Food Safety Summit, we spoke face-to-face with Melody Ge, M.S., FSQA, Director at Starkist Co. and Co-Founder of Women in Food Safety (WIFS); Jacqueline Southee, Ph.D., North American Representative at Foundation FSSC and Co-Founder of WIFS; Jill Hoffman, M.S., Senior Director of Food Safety and Quality at B&G Foods; Anjan Chatterji, M.B.A., J.D., LL.M., CEO of NOMADX Holdings; Jorge Hernandez, Vice President of Quality Assurance at The Wendy’s Company; Chirag Bhatt, RS, CCFS, Director of Regulatory Affairs at HS GovTech Solutions; Tyler Williams, CEO of ASI Food; Marc Cwikowski and Tülay Kahraman, Co-Founders at World of Auditing; and Angela Nardone, COO of Share-ify. Discussions covered the advancement of female food safety professionals, allergen control in both foodservice and food processing, the future of food safety auditing, and other topics. Read More Wed, 15 May 2024 16:20:50 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Ep-169-Live-from-FSS-Part-2-Mixdown-1.mp3 1:49:30 www.food-safety.com:231 To get a taste of the discussions that were happening at the 2024 Food Safety Summit, we spoke face-to-face with Mitzi Baum CEO of Stop Foodborne Illness and Conrad Choiniere, Ph.D., Director of the Office of Analytics and Outreach at the U.S. Food and Drug Administration’s (FDA’s) Center for Food Safety and Applied Nutrition; Matt Taylor, Global Senior Manager of Food Consulting and Technical Solutions at NSF; Lori Dodson, Senior Advisor at the Maryland Cannabis Administration and Kathy Knutson, Ph.D., PCQI, Founder of Kathy Knutson Food Safety Consulting LLC; William Erdley, Head of Client Development at Korber Supply Chain Consulting; Larry Keener, CFS, PCQI, President and CEO of International Product Safety Consultants Inc. and Elizabeth (Liz) Presnell, Food Industry Consultant and Lawyer at Food Industry Counsel LLC; and Scott Jones, Director of North American Sales at Meritech. Read More Mon, 13 May 2024 16:47:03 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Ep-169-Live-from-FSS-Part-1-Mixdown-1.mp3 2:01:45 www.food-safety.com:230 Alissa Welsher, Ph.D. is an Associate Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her B.S. degree in Biological Sciences from the University of Pittsburgh, as well as an M.S. degree in Poultry Science and a Ph.D. in Cell and Molecular Biology from the University of Arkansas. Her area of expertise is molecular physiology, and she specializes in heat stress and gut health. Read More Mon, 29 Apr 2024 14:04:16 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Bonus-April-Elanco-Mixdown-1.mp3 25:32 www.food-safety.com:229 Francine Shaw, CP-FS, FMP, is a food safety specialist, podcaster, speaker, entrepreneur, the Founder and CEO of Savvy Food Safety Inc., and the author of Who Watches the Kitchen? She has spent more than 30 years working in the foodservice industry and is committed to constantly evolving in the ever-changing landscape of foodservice. Her career has included performing services—such as operating partner, corporate/private trainer, health inspector, third-party inspector, and adjunct professor—in various sectors of the foodservice industry. Francine has also written hundreds of articles for national trade magazines and appeared on Dr. Oz, the BBC World Series Radio, and iHeart Radio as a food safety expert.  Read More Mon, 22 Apr 2024 15:10:22 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Ep-168-Francine-Shaw-Mixdown-1.mp3 1:28:11 www.food-safety.com:227 James (Jim) Jones joined the U.S. Food and Drug Administration (FDA) in September 2023 as the agency's first Deputy Commissioner for Human Foods. In this position, he leads the charge in setting and advancing priorities for a proposed, unified Human Foods Program, which includes food safety, chemical safety, and nutrition activities. He currently oversees the leadership of the Center for Food Safety and Applied Nutrition (CFSAN) and the Office of Food Policy and Response (OFPR), until the proposed Human Foods Program reorganization is implemented. Read More Mon, 08 Apr 2024 13:27:32 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Ep-167-Jim-Jones-Mixdown-1.mp3 54:07 www.food-safety.com:226 Robert (Bob) Manning, M.B.A., M.S., M.E.M., has worked in the food and beverage industry for over 25 years in various facility and senior corporate positions. He is currently CEO of Liquid, and formerly worked as Vice President of Technical Operations at Niagara Bottling. He has spent most of his time in Operations and Quality roles for large companies such as HP Hood LLC, Campbell's Soup, and Niagara Bottling, as well as consulting for major domestic and international firms. Read More Mon, 25 Mar 2024 14:54:39 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Ep-166-Bob-Manning-Mixdown-2.mp3 59:56 www.food-safety.com:225 Brittany Sambol is the Vice President of Operations at Wildtype Foods, where she is responsible for leading the scale-up of the company’s operations function, including product commercialization and manufacturing facility expansion. Prior to joining Wildtype, Brittany spent six years at Clif Bar & Company, leading in various areas including supply chain and contract manufacturing management, product innovation and scale-up, and sustainable packaging development. Earlier in her career, Brittany worked as a chemical engineer and then spent over 12 years directly leading manufacturing operations in the CPG industry. Khyati Shah, Ph.D. is an esteemed molecular biologist with a distinguished career spanning over ten years in the development and promotion of innovative pathogen testing of products for the food and beverage industry. Serving as a global product manager for the Food and Beverage segment of the Life Sciences business of MilliporeSigma, Dr. Shah is instrumental in creating and spearheading the product roadmap for the cultured meat and alternative protein business. With MilliporeSigma's strong focus on providing research and development (R&D) to scale-up solutions in this emerging industry, Dr. Shah enables cost-effective, sustainable, and efficient supply chain solutions to bring cultured meat and seafood products to market.  Read More Wed, 20 Mar 2024 23:19:55 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Bonus-March-Millipore-Sigma-Mixdown-1.mp3 22:34 www.food-safety.com:224 Jason Richardson, Ph.D. is the Vice President of Global Quality and Food Safety of The Coca-Cola Company, a position he has held since January 2021. In this role, Jason leads a team of quality and food safety professionals who are accountable for delivering global strategic and operational leadership for the performance and progress of quality and food safety programs across the Coca-Cola system.  Read More Mon, 11 Mar 2024 13:29:39 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Ep-165---Jason-Richardson---Sponsor-MSU-Mixdown-1.mp3 1:00:50 www.food-safety.com:223 Brian Ronholm, M.A., is the Director of Food Policy for Consumer Reports, where he leads advocacy efforts to advance a safe and healthy food system. He was in public service prior to joining Consumer Reports, having served as Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA), and before that, as a congressional staff person for Congresswoman Rosa DeLauro of Connecticut.  Read More Mon, 26 Feb 2024 16:53:17 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Ep-164---Brian-Ronholm---Sponsor-IFC-Mixdown-2.mp3 54:28 www.food-safety.com:222 Natalie Dyenson, M.P.H. is the Chief Food Safety and Regulatory Officer for the International Fresh Produce Association (IFPA). She has nearly three decades of experience in food safety that encompasses the entire produce supply chain, from farm to fork. In her role at IFPA, Natalie and her team actively work to guide the industry on food safety issues and connect with regulators and policymakers to advocate for a science-focused and risk-based approach to food safety worldwide.  Read More Mon, 12 Feb 2024 15:20:07 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2024/FSM-Ep-163-Natalie-Dyenson-Mixdown-1.mp3 54:10 www.food-safety.com:220 Brian Sylvester, J.D., is a Partner in Perkins Coie LLP's Washington D.C. office and a former Attorney-Advisor at the U.S. Department of Agriculture's (USDA's) Marketing, Regulatory, and Food Safety Programs Division's Office of the General Counsel. At Perkins Coie, Brian focuses his practice on regulatory matters before the U.S. Food and Drug Administration (FDA), the USDA, the Consumer Product Safety Commission (CPSC), and analogous state regulatory bodies. He is a leading authority on food technology regulation and serves as a trusted advisor to global brands, startups, life science companies, investors, and trade associations. Read More Mon, 22 Jan 2024 20:17:50 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-162-Brian-Sylvester-Mixdown-1.mp3 1:02:43 www.food-safety.com:219 Sara Mortimore, M.Sc., FRSPH, MIFST, is the Vice President and Global Subject Matter Expert for Food Safety at Walmart Inc. In her role, Sara is responsible for the global development and oversight of all food safety programs, compliance, and initiatives for the company's 10,500 stores, owned manufacturing facilities, and distribution and fulfilment centers. This includes the supplier and supply chain food safety program. Read More Mon, 08 Jan 2024 10:48:11 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-161-Sara-Mortimore-Mixdown-1.mp3 40:09 www.food-safety.com:218 In this episode of Food Safety Matters, we review the top food safety stories of 2023 and their implications. Read More Sat, 23 Dec 2023 00:28:13 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-160---2023-Year-in-Review-Sponsor-Safetychain-Mixdown-2.mp3 1:18:17 www.food-safety.com:216 Matt Brosseau founded Path Forward Consulting LLC in early 2022 after spending a decade working as an engineer and operations manager in the powdered infant formula industry. He has spent the majority of his career installing and qualifying equipment manufacturing facilities for tools utilized in the manufacture and packaging of FDA-regulated products. Matt is also a U.S. Army veteran, and served as an officer in the Vermont Army National Guard for 11 years. Before hanging up his uniform, he served as the Company Commander of a Combat Engineer Unit and was deployed to Africa in support of Operation Enduring Freedom. Matt earned a degree in Mechanical Engineering from Clarkson University in 2014, and maintains several professional certificates in commissioning from the continuing education extension of the University of Wisconsin, Madison.    Read More Wed, 06 Dec 2023 20:10:55 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-Bonus-Dec-Path-Forward-Mixdown-1.mp3 33:51 www.food-safety.com:215 Blake Harris, CSCP, is a specialist in standards and process enhancement, digital solution development, and implementation, with more than a decade of experience in supply chain-related functions within the private sector and at non-governmental organizations (NGOs). He places high value on tackling complex issues to create efficient and uncomplicated solutions. As the Technical Director at the Institute of Food Technologists' Global Food Traceability Center (IFT’s GFTC), his focus centers on enhancing data digitization in food systems, which involves collaborative efforts with a diverse range of stakeholders from industry, government, and NGO sectors. Alison Grantham, Ph.D., is a consultant who brings a rigorous, practical approach to her work with public and private sector organizations to improve the food system. Alison focuses on helping her clients develop data-driven tools and programs to define and achieve goals to enhance food and agriculture. She has worked closely with IFT's Global Food Traceability Center since 2019, developing the Global Dialogue in Seafood Traceability (GDST) standards, among other traceability initiatives. Prior to consulting, she led food systems research and development, and then food procurement, at an $800-million revenue e-commerce food company. Previously, she led Penn State Extension's beginning farmer training program and directed research at the Rodale Institute. Alison currently serves on the Rodale Institute's Board of Directors and the National Academy of Sciences' Committee to advise the U.S. Global Change Research Program, the body that oversees climate and other global change research across the 14 federal agencies. Read More Mon, 27 Nov 2023 13:27:20 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-158---Blake--Alison---Wiliot-Mixdown-1.mp3 1:24:46 www.food-safety.com:214 Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma, where she is responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods. Justyce has been serving the food and beverage industry since 2013, and received both a B.S. in Chemistry and an M.B.A. from the University of Missouri in St. Louis. She currently serves as the Food Sciences Section Chair and Executive Board Member of the American Council of Independent Labs and is a member of the International Association for Food Protection (IAFP), the International Society of Beverage Technologists (ISBT), and AOAC International. Andrew Lienau is the Food Regulatory and Validation Senior Expert at MilliporeSigma. He has over 30 years of work experience in the fields of microbiology, assay development, and certification processes for pathogen detection in food. He is a member of the Expert Review Panel for AOAC International Official Methods Analysis (OMA), the Technical Board for MicroVal, and several working groups for ISO.   Read More Wed, 15 Nov 2023 13:43:26 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-Bonus-Nov-MilliporeSigma-Mixdown-1.mp3 24:18 www.food-safety.com:213 Kathy Knutson, Ph.D., PCQI, is the Founder of Kathy Knutson Food Safety Consulting LLC, an author, and the Chair of the Education Committee for the National Cannabis Industry Association (NCIA), with expertise in the fields of bacteriology, food science, and education. She speaks, writes, and trains on U.S. Food and Drug Administration Food Safety Modernization Act (FDA FSMA) compliance, and has also trained over 500 Preventive Controls Qualified Individuals (PCQIs) throughout her career. Dr. Knutson works with managers to help them write thorough hazard analyses, food safety plans, recall plans, environmental monitoring programs, and allergen programs. Additionally, Dr. Knutson travels to manufacturers to conduct swabbing to locate pathogens during recall investigations, as well as for gap assessments of Good Manufacturing Practices (GMPs) for cannabis-infused edibles. In 2020, she published her book, titled, Food Safety Lessons for Cannabis-Infused Edibles. Read More Mon, 13 Nov 2023 16:40:16 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-157-Kathy-K--Hal-K-Mixdown-2.mp3 1:35:29 www.food-safety.com:212 Yinqing Ma, Ph.D., is the Director of Compliance Policy Staff in the Office of Compliance at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA’s CFSAN). Dr. Ma leads the development and implementation of compliance policies, initiatives, and programs for CFSAN-regulated products. She also co-leads food allergens and economic adulteration initiatives at CFSAN. Dr. Ma received her B.S. and M.S. degrees and her Ph.D. in Food Science from Cornell University. Carol D’lima, Ph.D., is a Food Technologist in the Division of Food Labeling and Standards in the Office of Nutrition and Food Labeling at FDA’s CFSAN. She is the subject matter expert working on allergen and gluten-free labeling issues. She develops all related regulations, guidances, and technical documents, and responds to relevant inquiries from stakeholders in these areas. She has served in her current role for nearly a decade. Dr. D’lima received her B.S and M.S. degrees at Purdue University and her Ph.D. in Food Science from North Carolina State University.  Read More Wed, 25 Oct 2023 17:38:15 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-Bonus-FDA-Allergens-Mixdown-1.mp3 25:15 www.food-safety.com:211 Lise Korsten, Ph.D. is the Co-Director of the Department of Science and Innovation (DSI) in the Center of Excellence in Food Security at the University of Pretoria in South Africa. She is also responsible for the food safety and regulatory control programs within the DSI-National Research Foundation (NRF) Center of Excellence in Food Security and actively interacts with other researchers in various institutes. She holds the position of Chair in the Global Task Force of Food Security for the International Society for Plant Pathology. Dr. Korsten has also addressed the South African Parliament on Food Safety Control and has developed a national framework for government to develop a Food Control Authority. Read More Mon, 23 Oct 2023 15:58:30 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-156-Dr-Lise-Kortsen-Mixdown-1.mp3 1:26:05 www.food-safety.com:210 Barbara Masters, D.V.M., is the Vice President of Regulatory Policy, Food, and Agriculture at Tyson Foods Inc., where she provides regulatory vision and support to the enterprise and gives oversight to the Office of Animal Welfare. She also serves on the Board of Directors for the Partnership for Food Safety Education, the Center for Foodborne Illness, and the Steering Committee of the Global Food Safety Initiative (GFSI). Previously, Dr. Masters spent nine years as a Senior Policy Advisor at Olsson Frank Weeda, where she worked closely with the meat and poultry industry to ensure regulatory compliance. She also served as Administrator of the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS), where she established a solid infrastructure of science-based policies and data analysis to reduce foodborne illness and product recalls. Dr. Masters holds a Doctorate of Veterinary Medicine from Mississippi State University and a Food Animal Internship from Kansas State University. Read More Mon, 09 Oct 2023 15:12:47 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-155-Barbara-Masters-Mixdown-2-CINTAS.mp3 48:15 www.food-safety.com:209 This episode of Food Safety Matters features a discussion about the U.S. Food and Drug Administration's (FDA's) Food Code in light of its 30th anniversary. We are joined by two retail food safety regulators from FDA and two environmental health specialists with experience in Food Code adoption and implementation.    Read More Mon, 25 Sep 2023 16:08:05 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-154-Glenda-Andre-Patrick-Melissa-Mixdown-3.mp3 1:07:19 www.food-safety.com:208 Britanny Saunier, M.P.A. is the Executive Director of the Partnership for Food Safety Education (PFSE). She focuses on leveraging PFSE's historical leadership in cross-sector collaboration and ensuring organizational effectiveness to realize PFSE's mission to develop and promote effective education programs to reduce foodborne illness risk for consumers.  Britanny began as an intern at PFSE in 2011, and later served as PFSE's Director of Development, successfully increasing PFSE's program service revenue and bringing diversification to PFSE's Partner network. She facilitated program engagement with consumer and academic food safety experts, supporting PFSE programs including the National Consumer Food Safety Education Conference.  Britanny holds a master's degree in Public Administration with a Health Policy focus from the School of Public Affairs at the American University in Washington, D.C.  Ashley Eisenbeiser, M.S., C.F.S. is Senior Director for Food and Product Safety Programs for FMI, The Food Industry Association and a food scientist specializing in food safety. In her role, Ashley serves as a subject matter expert for food and product safety for FMI's food safety programs and provides support for FMI's retail, wholesale, and product supplier members on food safety training, technical services, regulatory compliance, and industry research and resources. Prior to joining FMI in June 2013, Ashley served as a Family and Consumer Science Extension Agent with Virginia Cooperative Extension, where she planned, delivered, and evaluated community nutrition, health, and food safety educational programs. Ashley is a Certified Food Scientist and received her master's and bachelor’s degrees in Food Science and Technology from Virginia Tech. Ashley serves as a member of the Board of Directors for the Partnership for Food Safety Education and is a member of several professional associations, including the Institute of Food Technologists (IFT), the International Association for Food Protection (IAFP), the Association of Food and Drug Officials (AFDO), and the Conference for Food Protection (CFP). Read More Mon, 18 Sep 2023 14:32:52 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-Bonus-Ashley--Britanny-NFSEM-Mixdown-1.mp3 40:50 www.food-safety.com:207 Darin Detwiler, LP.D., M.A.Ed., is a food safety academic, advisor, advocate, and author with a 30-year history of working to control foodborne illness. After losing his son, Riley, to a foodborne Escherichia coli infection in 1993, Dr. Detwiler was invited by the U.S. Secretary of Agriculture to collaborate on consumer education. He has since been appointed twice to the U.S. Department of Agriculture’s (USDA's) National Advisory Board on Meat and Poultry Inspection, and has represented consumers as the Senior Policy Coordinator for non-governmental organizations, served on consumer food protection councils, and supported the U.S. Food and Drug Administration’s (FDA's) implementation of the Food Safety Modernization Act (FSMA). In addition to fulfilling his current role as Chair of the National Environmental Health Association’s (NEHA's) Food Safety Program, Dr. Detwiler sits on numerous advisory and editorial boards, is the Founder and CEO Detwiler Consulting Group LLC, and is an Associate Professor of food policy and corporate social responsibility at Northeastern University.     Read More Mon, 11 Sep 2023 15:41:09 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-153-Darin-Detwiler-Sponsor-Purline-Mixdown-2.mp3 1:22:45 www.food-safety.com:206 Kris de Smet, D.V.M., is the Head of the Food Hygiene Team under the Directorate-General for Health and Food Safety at the European Commission. Dr. de Smet graduated as a Veterinary Doctor in 1987, and from 1988–1992, he was a Researcher at the University of Ghent, Belgium in the faculty of Veterinary Science. From 1992–2001, he was employed in the private sector, being mainly involved in veterinary services and quality control of poultry integration. Since 2001, Dr. de Smet has worked as an official at the European Commission under the Health and Food Safety Directorate-General, where he has been involved in the management of EU legislation on bovine spongiform encephalopathy (BSE) and zoonoses (mainly Salmonella). Since the beginning of 2009, he has served as the head of the team coordinating EU legislation on control of food hygiene, official controls for products of animal origin, and control of foodborne zoonoses. He also coordinates the EU position at the Codex Alimentarius Committee Food Hygiene and is Co-Chair in the development of several Codex standards.     Read More Mon, 21 Aug 2023 17:25:24 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-152-Kris-De-Smet-V2-Redo-Mixdown-1.mp3 30:14 www.food-safety.com:205 Andre Pierce joined the U.S. Food and Drug Administration (FDA) in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to FDA with 34 years of experience at a local health department, where he built relationships, shared knowledge, and promoted quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University.David Morales is the Managing Supervisor for the Environmental Health Division at Arizona's Maricopa County Environmental Services Department. He joined the Department in June 2000 as a Health Inspector for the Environmental Health Division, performing health inspections for restaurants, hotels and motels, mobile home parks, swimming pools, and school grounds. David has also served as a Hispanic Liaison, Training Officer, Supervisor, and Managing Supervisor for the Quality and Compliance Division, and he currently manages the Eastern Regional Office within the Environmental Health division. He received a bachelor's degree in Zoology from Brigham Young University, and he is a Registered Sanitarian in the state of Arizona and an REHS with NEHA. He also received a Certified Public Manager certificate from Arizona State University's Bob Ramsey Executive Education Program.Susan Quam is the Executive Vice President of the Wisconsin Restaurant Association (WRA). She joined WRA in January 1997, serving as the Executive Director of WRA’s Education Foundation for her first 15 years, working to promote career opportunities and scholarships within the foodservice industry and provide continuing education programs for restaurateurs. In 2012, Susan moved to the Executive Vice President position, where she works closely with WRA's President and CEO to enact the vision of the WRA board of directors. She is also one of WRA's two registered lobbyists. In addition to WRA general advocacy responsibilities, her areas of emphasis include employment law, alcohol law, food safety regulations, food defense, nutrition issues, and state/national relations. Read More Mon, 07 Aug 2023 13:39:29 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-151-Susan-et-al-Sponsor-MSU-Mixdown-3.mp3 1:24:12 www.food-safety.com:204 Sarah Gallo is Vice President of Product Policy at the Consumer Brands Association (CBA). In her role, Sarah holistically oversees Consumer Brands' policy leadership on smart regulation issues, from advocacy through education to marketplace solutions. Prior to joining CBA, she served as Vice President of Agriculture and Environment for the Biotechnology Innovation Organization, where she led the organization's strategy across agriculture, food systems, energy, and bio-based manufacturing. Earlier in Sarah’s career, she held roles at CHS Inc. and the National Corn Growers Association and served as Agriculture Counsel with the U.S. House of Representatives Committee on Small Business. She graduated from Boston University with a B.A. in Marine Biology. Read More Mon, 24 Jul 2023 15:50:35 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-150-Sarah-Gallow--Esteban-Mixdown-1.mp3 59:23 www.food-safety.com:203 Steven A. Lyon, Ph.D., is the Director of Food Safety–Field Operations at Chick-Fil-A Inc. He has been with Chick-fil-A since 2009, leading various food safety and animal welfare initiatives. His current role is centered on control of foodborne and respiratory diseases within the enterprise. He has held several roles encompassing supply chain food safety; product safety; restaurant procedure; kitchen design reviews, solutions, and innovations; animal welfare; and regulatory compliance.  Read More Mon, 10 Jul 2023 14:35:22 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-149-Steven-Lyon-Mixdown-1.mp3 56:51 www.food-safety.com:202 Tracy Fink is the Director of Scientific Programs and Science and Policy Initiatives at IFT. She has more than 25 years of experience in leading food safety and logistics initiatives for the food industry, including with Schwan Food Co. and NSF International. Read More Mon, 26 Jun 2023 18:25:47 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-148-Tracy-Fink-Mixdown-1-(1).mp3 57:37 www.food-safety.com:200 Angela Fernandez is the Vice President of Community Engagement at GS1 U.S., where she is responsible for driving broader adoption of GS1 Standards to help industry achieve their goals for improved product traceability, product information transparency, and data quality. Since joining GS1 U.S. more than 15 years ago, Angela has collaborated with a diverse range of industry stakeholders to identify how the use of GS1 Standards can improve supply chain business processes and e-commerce operations, as well as address regulatory requirements to deliver safe products to patients and consumers.  Read More Mon, 12 Jun 2023 12:44:11 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-147-Angela-Fernandez-Mixdown-1.mp3 1:21:03 www.food-safety.com:199 Christopher Waldrop, M.P.H., is a Senior Health Scientist in the Division of Public Health Informatics and Analytics at the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition (FDA’s CFSAN). In this role, he leads cross-agency workgroups to advance FDA priorities on nutrition, food safety, and biotechnology issues. He also helps identify and assess emerging consumer research and educational needs, advises CFSAN leadership on potential and emerging issues, and assists in prioritizing activities in FDA's food program. Mr. Waldrop holds a degree in advertising from Texas Tech University and an M.P.H. degree from Johns Hopkins University. Dr. Vanessa Coffman is the Director of the Alliance to Stop Foodborne Illness. She comes to Stop Foodborne Illness with a diverse background in food safety and sustainability, with a focus on environmental exposures across the food system. She received her Ph.D. in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health and a M.S. degree in Global Public Health and the Environment from the University of California, Berkeley. Read More Wed, 07 Jun 2023 23:04:42 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Bonus-June-FDA-4-Mixdown-1.mp3 29:40 www.food-safety.com:198 Bill Potter, Ph.D. is a Technical Advisor at Elanco Poultry Food Safety. Dr. Potter received his Ph.D. and M.S. degrees in Poultry Science from the University of Arkansas, as well as a B.S. degree in Animal Science and an M.B.A. from Texas A&M University. His areas of expertise include food safety, food quality, and pathogen intervention technologies. Nikki Shariat, Ph.D. is an Assistant Professor at the Poultry Diagnostic and Research Center in the Department of Population Health at the College of Veterinary Medicine at the University of Georgia. She holds a Ph.D. in Biological Sciences from Vanderbilt University and a B.Sc. degree in Molecular Biology and Genetics from the University of East Anglia in the UK. She is listed as an author or co-author on more than 40 published scientific papers, and is also the author of a book chapter in Salmonella: Methods and Protocols (Methods in Molecular Biology). Read More Mon, 05 Jun 2023 12:20:16 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/Bonus-Elanco-April-2023-Mixdown-2.mp3 29:06 www.food-safety.com:197 To get a taste of the discussions that were happening at the 2023 Food Safety Summit, we spoke face-to-face with Deb Kane, Vice President of Food Safety, Quality, EHSS, and Regulatory at J&J Snack Foods Corp; Sandra Eskin, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA); and Ann Marie McNamara, Vice President of Food Safety and Quality for Supply Chain, Manufacturing, and Commercialization at US Foods. We also heard from Brian Barr of ABB and Andrew Lansinger of QAD Redzone. Read More Mon, 29 May 2023 21:53:16 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSMEp146FSSLivePart2-(1).mp3 1:17:32 www.food-safety.com:196 To get a taste of the discussions happening at the 2022 Food Safety Summit, we spoke face-to-face with Michael (Mike) Taylor, J.D., Board Member Emeritus at Stop Foodborne Illness and the 2023 Recipient of Food Safety Magazine’s Distinguished Service Award; Steve Ardaugh, CEO and Founder of Eagle Protect; Mindy Brashears, Ph.D., Professor of Food Safety and Public Health at Texas Tech University; and Harshavardhan Thippareddi, Ph.D., John Bekkers Professor of Poultry Science at the University of Georgia. Read More Mon, 22 May 2023 14:13:38 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-145-FSS-Live-Part-1-Mixdown-2.mp3 1:30:54 www.food-safety.com:195 Angela Anandappa, Ph.D. is the Founding Director for the Alliance for Advanced Sanitation. She has researched and worked in food safety and genomics for over 20 years, having established the Food Systems Innovation Center at the University of Kentucky with the goal of providing resources for local food businesses. She is also a board member of the Animal Digestible Food Packaging Initiative. Read More Thu, 04 May 2023 16:51:47 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-144-Angela-Sponsor-Cintas-Mixdown-1.mp3 33:37 www.food-safety.com:194 Sally Powell Price is MilliporeSigma’s Regulatory and Public Health Expert for Food and Beverage Safety Testing in North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was the Food Lab Supervisor at the New York City Department of Health Public Health Laboratory. She holds a B.S. in Biology from Hamilton College, a M.S. in Microbiology and Immunology from James Cook University in Australia, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She is a member of the Association of Food and Drug Officials (AFDO), the Association of Public Health Laboratories (APHL), the International Association for Food Protection (IAFP) and AOAC International.  Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. Responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods, Justyce has been serving the food and beverage industry since 2013. She received a B.S. in Chemistry and an M.B.A. from the University of Missouri in St. Louis. She currently serves as the Food Sciences Section Chair and Executive Board Member of the American Council of Independent Labs and is a member of IAFP, International Society of Beverage Technologists (ISBT), and AOAC International. Read More Wed, 26 Apr 2023 13:26:32 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/Bonus-MilliporeSigma-April-2023-Mixdown-1.mp3 33:37 www.food-safety.com:193 Frank Yiannas is a food safety culture expert, a food safety executive at global brands, an author, and an adjunct professor. He served as the Deputy Commissioner of Food Policy and Response at the U.S. Food and Drug Administration (FDA) from 2018–February 2023. While at FDA, he was instrumental in creating the New Era for Smarter Food Safety blueprint and many other initiatives related to the implementation of the Food Safety Modernization Act (FSMA). Frank has also held food safety leadership roles with Walmart and the Walt Disney Company. Additionally, he advanced global thinking on food safety culture with his pivotal 2008 book, Food Safety Culture: Creating a Behavior-Based Food Safety Management System. Frank has long been recognized for his role in elevating food safety standards and building food safety management systems based on science and risk. Read More Mon, 24 Apr 2023 12:14:25 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-143-Frank-Y-Mixdown-2.mp3 1:17:20 www.food-safety.com:192 Andre C. Pierce, M.P.A., REHS joined the U.S. Food and Drug Administration (FDA) in January 2022, serving as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. degree from North Carolina State University.Ben Chapman, Ph.D. is Head of the Department of Agricultural and Human Sciences, Professor, and Director of the Safe Plates Food Safety Extension and Research Program at North Carolina State University. With the goal of reducing foodborne illness, his group researches food handling and food safety systems, designs and implements food safety strategies, and evaluates messages and media from farm-to-fork. Since February 2020, Dr. Chapman has been providing guidance to the food sector on issues related to food safety and COVID-19. He is the Co-Chair of the STOP Foodborne Illness Board of Directors, an advocacy group for individuals affected by foodborne pathogens. Dr. Chapman also co-hosts two podcasts, Food Safety Talk and Risky or Not, and is active on social media (@benjaminchapman on Twitter).John Zimmermann is the Vice President of Quality Assurance and Food Safety with First Watch restaurants. John has over 35 years of experience in the quality assurance and food safety field within the food processing, distribution, and foodservice industry. He serves as brand protector and ambassador at First Watch by creating, implementing, and maintaining a world-class, end-to-end quality assurance and food safety philosophy that ensures that only high-quality and safe food is served to all First Watch customers. He is responsible for establishing food safety and quality standards and developing, implementing, and leading programs and practices that will have direct impact on food safety, quality, customer satisfaction, and innovation. Read More Wed, 12 Apr 2023 12:40:32 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-Bonus-FDA-3-Mixdown-2.mp3 55:51 www.food-safety.com:191 Donald A. Prater, D.V.M. is Acting Director of the Office of Food Policy and Response (OFPR) at the U.S. Food and Drug Administration. Since 2019, he has also served as Associate Commissioner for Imported Food Safety in OFPR, providing direction to and management of imported food safety programs. In addition, he served as a senior scientific advisor and technical expert on matters related to human and animal food safety and the implementation of the FDA Food Safety Modernization Act (FSMA).Before joining OFPR, Dr. Prater was the Assistant Commissioner for Food Safety Integration, serving as the principal spokesperson on behalf of FDA’s Foods and Veterinary Medicine Program for imports discussions with external stakeholders, including foreign governments, as well as being responsible for import-related strategic resource planning activities. Earlier in his FDA tenure, Dr. Prater was Director of FDA's Europe Office in Brussels, Belgium, and served as the U.S. Department of Health and Human Services (HHS) Country Representative to the EU.Dr. Prater received a Doctor of Veterinary Medicine from the Virginia-Maryland Regional College of Veterinary Medicine (Government and Corporate track) in 1996. Following a three-year residency in anatomic pathology, he joined FDA’s Center for Veterinary Medicine (CVM) in 1999 as a Veterinary Medical Officer. He served in several roles including Leader of the Aquaculture Drugs Team, CVM Pathologist, and Director of the Division of Scientific Support. Read More Mon, 10 Apr 2023 16:35:46 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-142-Don-Prater-Mixdown-1.mp3 1:08:33 www.food-safety.com:190 Keya Mukherjee, Ph.D., is a Food Safety Specialist with the Food Systems and Food Safety Division of the Food and Agriculture Organization of the United Nations (FAO). Dr. Mukherjee coordinates the division's work on food safety foresight, where she uses "futures thinking" to identify and evaluate new trends and drivers with varying impacts on the global food safety landscape...Vittorio Fattori, Ph.D., is a Food Safety Officer in the Food Systems and Food Safety Division of FAO, where he both coordinates the foresight program on emerging food safety issues and provides scientific advice... Read More Tue, 28 Mar 2023 08:48:48 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-141-Keya-Mixdown-1---Two-Dash-Edition.mp3 1:00:22 www.food-safety.com:189 Carl Joslyn is the Industrial Market Product Manager for industrial scales at the OHAUS Corporation. He has 30 years of experience in industrial marketing and has been with OHAUS for 23 years, primarily in his current role covering a wide range of scales and balances.   Dan Montone is the Industrial Market Product Manager for lab weighing and moisture analysis products at the OHAUS Corporation. Dan has filled various product management positions at OHAUS throughout the past decade, specializing in precision motion control systems used in laboratory instruments and custom metal alloys used in electronics and medical devices. Read More Thu, 23 Mar 2023 09:03:00 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/Bonus-OHAUS-March-Mixdown-1.mp3 20:13 www.food-safety.com:188 Martin Wiedmann, Ph.D., D.V.M, is the Gellert Family Professor of Food Safety at Cornell University. He received a veterinary degree and a doctorate in veterinary medicine from the Ludwig-Maximilian University of Munich, and a Ph.D. in Food Science from Cornell University. His research interests focus on farm-to-table microbial food safety and quality and the application of molecular tools to study the transmission of foodborne pathogens and spoilage organisms, including translation of the associated research findings into reducing foodborne illnesses and food spoilage. His team is passionate about communicating research and research findings to a range of audiences from pre-K to industry leaders, and is regularly asked to help industry with a range of microbial food safety and quality challenges. Students and staff that were previously associated with his team have pursued successful careers in a range of environments, including industry, government, academia, and nonprofits. Dr. Wiedmann has received numerous awards for his work and is a Fellow of the American Association for the Advancement of Science (AAAS), a Fellow of the Institute of Food Technologists (IFT), a Fellow of the American Academy of Microbiology (AAM), and a member of the International Academy of Food Science and Technology. Read More Tue, 14 Mar 2023 10:09:08 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-140-Dr-Martin-W-Mixdown-1.mp3 1:12:47 www.food-safety.com:187 Susan Mayne, Ph.D., is the Director of the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration (FDA). Dr. Mayne leads CFSAN in developing and implementing policies, programs, and initiatives to ensure the U.S. food supply is safe and healthy for consumers, and that food, dietary supplements, and cosmetics sold in the U.S. are safe and properly labeled. Under Dr. Mayne’s leadership, CFSAN works to reduce foodborne illness, protect consumers from harmful products, ensure that chemicals in food are found at levels that are not harmful, conduct and advance scientific research in support of food safety, and other efforts. Since taking up the role of CFSAN Director 2015, Dr. Mayne has overseen and implemented several landmark public health policies and initiatives, including issuing eight foundational rules and more than 50 guidances implementing FDA's Food Safety Modernization Act (FSMA). Dr. Mayne received a B.A. degree in chemistry from the University of Colorado and a Ph.D. in nutritional sciences, with minors in biochemistry and toxicology, from Cornell University. Prior to joining FDA, Dr. Mayne spent nearly three decades at Yale University, where she held an endowed chair as the C.-E.A. Winslow Professor of Epidemiology. She also served as Chair of the Department of Chronic Disease Epidemiology at Yale and Associate Director of the Yale Cancer Center. Read More Mon, 27 Feb 2023 16:29:25 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-139-Susan-Mayne-Mixdown-1.mp3 55:02 www.food-safety.com:186 Norma Dawkins, Ph.D. is a professor, a research scientist, and the Department Chair of Food and Nutritional Sciences at Tuskegee University in Tuskegee, Alabama. She has been actively involved in teaching and research in academic institutions at the national and international levels. She also worked as a senior scientist in the food industry. Her most recent work involves basic and applied research in the prevention and reduction of risk factors associated with cardiovascular disease, cancer, and obesity among underserved population groups. Dr. Dawkins has numerous publications covering foods, nutrition, and community-based intervention to her credit. Larry Keener, C.F.S., P.A., P.C.Q.I. is President and CEO of International Product Safety Consultants, which provides food safety and food technology solutions to the food processing industry, serving a broad client base that includes Fortune 500 food companies, academic research institutes, and government agencies.  Mr. Keener is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies. He is a past president of the Institute of Food Technologists’ (IFT's) Nonthermal Processing Division. Mr. Keener has received numerous awards and honors, including 2013 IFT Fellow, as well as a lifetime achievement award from the International Union of Food Science and Technology (IUFoST) for his work in microbiology and food safety. Mr. Keener has published more than 100 papers on subjects related to food production and food safety science. Mr. Keener has deep ties to Tuskegee University, previously serving as President of the Food and Nutrition Board for two terms. He has also been an advisor for the U.S. National Aeronautics Space Administration’s (NASA’s) Center for Deep Space Research, and has lead collaborative efforts between numerous organizations including IFT, the U.S. Department of Agriculture (USDA), and industry, culminating in the first George Washington Carver Lecture Series at Tuskegee. Mr. Keener is a recipient of the George Washington Carver distinguished service award from Tuskegee University. Read More Mon, 27 Feb 2023 09:35:35 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Bonus-Black-History-Month-Feb-Mixdown-1.mp3 48:52 www.food-safety.com:185 Lone Jespersen, Ph.D., Founder and Principal of food safety culture consultancy Cultivate, has dedicated the last 15 years of her life to bettering food manufacturing operations and studying how culture affects food safety performance. She holds a Ph.D. in Culture Enabled Food Safety and has created a network of worldwide collaborators within the food supply chain. After 11 years with Maple Leaf Foods—including an uphill battle to regain consumer trust following the 2008 tragedy that killed 23 people—Dr. Jespersen’s life purpose shifted. At the time, she was in charge of food safety and operations learning strategies. After much introspection, questioning, and scrutiny, Dr. Jespersen led the relaunch and execution of Maple Leaf Foods' food safety and operations learning strategies, transforming the company’s food safety culture from the inside out. Carol Wallace, Ph.D., is a Professor of Food Safety Management Systems (FSMS), Co-Director of the Nutritional Sciences and Applied Food Safety Studies Group, and the Research Lead for the School of Sport and Health Sciences at the University of Central Lancashire (UCLan) in the UK. Dr. Wallace holds a Ph.D. from UCLan and a B.Sc. degree in Microbiology from the University of Glasgow. Her research interests include food safety performance from farm to fork, in particular Hazards Analysis and Critical Control Points (HACCP) system effectiveness and food safety culture, causal factors in food outbreaks and incidents, and controlling food safety risk in business and the home. Dr. Wallace was instrumental in setting up the Salus Food Safety Culture Science Group, an academic network to explore and share knowledge about the emergent food safety culture field, in 2015, and she serves as its current Chair. She regularly presents at and organizes conference symposia in the areas of food safety management and culture. Dr. Wallace is also widely published in the field of food safety and is an author and co-author of several best-selling textbooks guiding industry on HACCP and FSMS. Read More Tue, 14 Feb 2023 09:46:26 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-138-Lone--Carol-Mixdown-1.mp3 1:23:28 www.food-safety.com:184 Adam Friedlander is a Policy Analyst in FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network, where he helps lead the agency’s efforts to advance strategic, tech-enabled traceability initiatives under the New Era of Smarter Food Safety. Through collaboration and by leveraging the power of data, he hopes to help transform the food system to become more digital, transparent, and safe for consumers around the world. Adam graduated from Cornell University with a B.S. degree in Food Science and Operations Management and a minor in Music. He received his M.S. degree in Regulatory Affairs of Food and Food Industries from Northeastern University.Joseph (Joe) Lasprogata is a longtime seafood veteran with over 30 years in the industry. His love and passion started with his degree in Marine Biology, which took him to several corners of the world to source the best and most unique seafood available, assisting top chefs with menu development, and helping introduce, develop, and distribute over 30 million pounds of seafood annually. As Vice President of New Product Development at Samuels Seafood, he works directly with producers, aquaculture, and multiple non-governmental organizations to introduce new products and develop successful brands. Joe has a true appreciation and unique insight to the seafood industry and its potential upcoming challenges. Most recently, he developed a digital traceability system to comply with both FDA shellfish regulations and the newly instituted Food Traceability Final Rule, FSMA Section 204. Read More Tue, 31 Jan 2023 06:03:21 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-Bonus-FDA-2---rfxcel-Mixdown-2.mp3 54:54 www.food-safety.com:183 Trevor Craig is the Corporate Director of Technical Training and Consulting at Microbac Laboratories. He is responsible for the direction of Microbac’s food testing, consulting with food manufacturers across the country to help decision-makers optimize their businesses from lab to production to sale. He has been working in the food industry for more than 15 years. He previously worked at other large labs across the country on hundreds of different projects and product types, conducting shelf life, accelerated, and challenge studies for each lab. Trevor’s first role in the industry involved working for an ingredients company with applications to food and agriculture, including antimicrobials used for shelf stability. Microbac Laboratories helps clients manage food quality and safety risks to protect consumers and their brands. The company’s industry expertise and analytical strength supports food safety programs for compliance with FSMA regulations. Microbac Laboratories serves all food industry segments with services to meet unique needs. Microbac Laboratories offers numerous food testing services including allergen detection, nutrition testing and labeling, GMO analysis, ingredient authenticity, molecular testing, Cyclospora testing, and environmental monitoring. Read More Mon, 30 Jan 2023 09:19:55 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/Bonus-Microbac-Jan-Mixdown-1.mp3 16:36 www.food-safety.com:182 John Gurrisi, R.E.H.S., is Vice President of Food Safety and Quality (FSQ) at Fresh Express. He has broad food safety responsibility for growing, manufacturing, new product assessment, customer collaboration, supplier management, and regulatory compliance. He leads a multidisciplinary food safety and quality team covering the U.S., Canada, and Mexico, and directs a multimillion-dollar implementation and investment budget. German Rios is the Senior Director of FSQ for Fresh Express. He is responsible for food safety and quality assurance in growing, manufacturing, new product development, and customer collaboration. From a food safety standpoint, he manages the Fresh Express raw partner product program and ingredient suppliers, encompassing the U.S., Mexico, and Canada. In addition, German guides Fresh Express raw product suppliers on an ongoing basis, and leads the Fresh Express raw product growing and harvesting strategy in Central Mexico. Read More Tue, 24 Jan 2023 09:32:31 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2023/FSM-Ep-137-John-Gurrisi-Fresh-Express-Mixdown-1-WITH-OUTTAKE.mp3 59:35 www.food-safety.com:181 Jovana Kovacevic, Ph.D. is an Associate Professor and Food Safety Extension Specialist at Oregon State University’s Food Innovation Center (OSU’s FIC) in Portland, Oregon. In her current role, Dr. Kovacevic directs the food safety program at FIC and the Western Regional Center to Enhance Food Safety, which is funded by the U.S. Department of Agriculture (USDA). Her research uses molecular methods and whole genome sequencing to trace, better understand, and prevent contamination events in the food chain, with particular focus on Listeria monocytogenes. Her work with the Western Regional Center supports the Western U.S. region in food safety training, education, and outreach activities related to the Food Safety Modernization Act (FSMA). Prior to joining OSU, Dr. Kovacevic held various positions, including a lecturer at the University of British Columbia, a food safety consultant with the British Columbia Ministry of Health, and a Food Safety Scientist at the British Columbia Centre for Disease Control in Canada. Read More Mon, 09 Jan 2023 12:09:48 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-136-Jovana-Kovacevic---MSU-Mixdown-2.mp3 43:41 www.food-safety.com:180 In this episode of Food Safety Matters, we review the top food safety stories of 2022 and their impacts, the lessons learned, and what the future may hold in 2023 and beyond. Specifically, we discuss COVID-19 and the supply chain, FDA’s Agricultural Water Proposed Rule, food safety culture, the infant formula crisis, USDA-FSIS’ proposed regulatory framework for reducing Salmonella in poultry, the FSMA Food Traceability Final Rule, and the Reagan-Udall Foundation’s review of FDA’s Human Foods Program. Read More Fri, 23 Dec 2022 12:48:28 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-135-Year-in-Review-Mixdown-1.mp3 1:22:00 www.food-safety.com:179 Sandra Eskin was appointed Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA) in March 2021. In this role, Sandra leads the Office of Food Safety, overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and accurately labeled. Prior to joining USDA, Sandra was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C. for over 10 years, and also served as the Deputy Director of the Produce Safety Project (PSP) from 2008–2009, a Pew-funded initiative at Georgetown University. Prior to The Pew Charitable Trusts, Sandra spent nearly 20 years as a public policy consultant to numerous consumer advocacy and public interest organizations, providing strategic and policy advice on food and drug safety, labeling, and advertising. She has served as a member of multiple federal advisory committees related to consumer information on prescription drugs, meat and poultry safety, and foodborne illness surveillance.  Read More Mon, 12 Dec 2022 10:30:50 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-134-Sandra-Eskin-Mixdown-1.mp3 1:06:24 www.food-safety.com:178 Vanessa Coffman, Ph.D. is the Director of the Alliance to Stop Foodborne Illness. She has a diverse background in food safety and sustainability, with a focus on environmental exposures across the food system. Dr. Coffman has conducted various research for the Food and Agricultural Organization of the United Nations (FAO), on topics such as farming opportunities in post-war Sierra Leonne, occupational and residential exposures from large pork production operations in rural North Carolina, and the association between nitrate in drinking water from food animal operations and fetal health outcomes. Dr. Coffman previously worked at Stop Foodborne Illness as a policy analyst, and she has testified in front of U.S. government officials, authored peer-reviewed papers, and helped draft federal regulations. Dr. Coffman received a Ph.D. in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health and an M.S. degree from the University of California–Berkeley in Global Public Health and the Environment. Sherry Brice-Williamson, M.B.A. is the Vice President of Global Quality and Food Safety at the Kellogg Company, where she oversees end-to-end food safety and quality for Kellogg's internal and external network. Sherry has over 20 years of experience in the industry and joined Kellogg in 2012 as part of the Pringles acquisition from P&G. She has served in numerous supply chain roles in the company, ranging from operations to quality. Sherry was promoted to Vice President of Global Food Safety and Quality in January 2020.  Sherry is on the SSAFE board of directors and is affiliated with a number of other industry associations such as Stop Foodborne Illness, where she is an Alliance member. Sherry also co-chairs the national chapter of KAARG (Kellogg African American Resource Group). Sherry holds B.S. and M.B.A. degrees in Business Management and is a member of the Golden Key International National Honors Society. Megan Kenjora, M.P.A. is the Senior Manager of Food Safety Culture at The Hershey Company, where she leads a diverse global team to embed food safety in the hearts and minds of all Hershey employees. Megan has extensive experience building relationships among diverse groups, getting cross-functional support, and effectively communicating messages across cultures. Megan was an engaged member of the Global Food Safety Initiative (GFSI) Technical Working Group that authored the GFSI position paper, “A Culture of Food Safety,” and served as the inaugural chair of the International Association for Food Protection (IAFP) Food Safety Culture Professional Development Group. Bringing a passion for food safety culture, she currently serves on the planning committee and numerous working groups as part of the Alliance to Stop Foodborne Illness. A combat veteran who served eight years in the U.S. Army, Megan came to Hershey in 2014 from Raytheon, where she specialized in adult learning for various intelligence courses. She is a lifelong learner and an advocate for DEI, serving as a co-lead for the Hershey Veterans Business Resource Group. Megan is an M.B.A. candidate at UNC Kenan-Flagler Business School, and she holds an M.P.A. from Penn State University, B.A. degrees in Political Science and Classics from Bucknell University, and a Korean linguist certification from the Defense Language Institute. Read More Mon, 21 Nov 2022 14:07:49 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-133-Dr-Vanessa-Coffman-Mixdown-1.mp3 57:16 www.food-safety.com:177 David W.K. Acheson, M.D., F.R.C.P., is the President and CEO of The Acheson Group, a consulting firm that provides strategic advice on all matters relating to food safety and food defense, as well as recall and crisis management support, to food companies and ancillary technology companies around the world. Prior to founding The Acheson Group in 2013, Dr. Acheson served as the Chief Medical Officer in the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). Following several other positions at FDA, he was appointed Associate Commissioner for Foods, which gave him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition. Dr. Acheson was also a partner at Leavitt Partners and managed Leavitt Partners Global Food Safety Solutions from 2009 to 2013. Dr. Acheson graduated from the University of London Medical School in 1980. Following training in internal medicine and infectious diseases in the UK, in 1987 he moved to the New England Medical Center and Tufts University in Boston, Massachusetts. As an Associate Professor at Tufts University, Dr. Acheson undertook basic molecular pathogenesis research on foodborne pathogens, especially Shiga toxin-producing Escherichia coli. Read More Mon, 07 Nov 2022 17:03:42 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-132-David-Acheson-Mixdown-1.mp3 1:11:59 www.food-safety.com:176 Michael Cramer started his food career with Swift and Company at a turkey processing facility in eastern Pennsylvania while attending West Chester University. He graduated in 1977 with a B.S. degree in Health Education. During his career with Swift and Company, he was Quality Assurance (QA) Manager at plants in Pennsylvania and North Carolina, a Production Specialist, and a Documentation Manager at the corporate headquarters. In 1993, Michael started with Specialty Brands Inc. in Ontario, Canada, where he was Director of Food Safety and Quality. He spent 27 years with the company, and remained as Senior Director of Food Safety and Quality Assurance (FSQA) through the purchase by Ajinomoto Foods North America Inc. He developed and implemented programs to ensure production of safe, quality, ethnic frozen foods. Mike retired from Ajinomoto Foods in July 2021. Mike has been a member of the International Association for Food Protection (IAFP), and was part of the FSQA team at Ajinomoto Foods that won the prestigious Black Pearl Award in 2020. In addition to authoring Food Plant Sanitation, he is also on the Editorial Advisory Board of Food Safety Magazine and has written articles for Food Safety Magazine dealing with Listeria control, biosecurity, sanitation, and sanitary design, and allergens. He was also a contributing member of the American Frozen Foods Institute (AFFI) Listeria Working Group. In addition, he has participated in multiple Food Safety Matters podcasts, conducted food sanitation webinars, and has been a presenter at numerous food safety and quality conferences. He remains active in retirement, giving back to the industry. Read More Mon, 24 Oct 2022 15:36:36 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-125-Mike-Cramer-Mixdown-1.mp3 1:06:51 www.food-safety.com:175 Dr. Alissa Welsher is Associate Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her B.S. degree in Biological Sciences from the University of Pittsburgh, as well as an M.S. degree in Poultry Science and a Ph.D. in Cell and Molecular Biology from the University of Arkansas. Her area of expertise is molecular physiology, and she specializes in heat stress and gut health. Read More Tue, 18 Oct 2022 14:19:58 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/Bonus-Elanco-Oct-Mixdown-1.mp3 25:21 www.food-safety.com:174 Stephen Hughes is Prevention Coordinator within the Center for Food Safety and Applied Nutrition (CFSAN), within the Office of Food Safety at the U.S. Food and Drug Administration (FDA). After outbreaks and adverse incidents, he runs a systematic process to identify and implement public health interventions intended to help limit or prevent future outbreaks linked to certain FDA-regulated foods. Before coming to FDA, Stephen worked in a public health program in Virginia, in program areas that included food safety, indoor air quality, aquatic health, and general environmental health.    Dr. Jennifer McEntire is Chief Food Safety and Regulatory Officer at the International Fresh Produce Association. Prior to the merger of United Fresh and Produce Marketing Association, Jennifer was Vice President of Food Safety and Technology at United Fresh Produce Association. A food microbiologist by background, she has always worked in the Washington D.C., area, bringing a scientific perspective to food safety regulatory issues. She was previously Vice President of Science Operations at the Grocery Manufacturers Association. She has served as Vice President and Chief Science Officer at The Acheson Group and as the Senior Staff Scientist and Director of Science and Technology Projects at the Institute of Food Technologists. Jennifer earned a Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety. She serves as an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she is on the executive committee of the Food Safety Preventive Controls Alliance. Read More Mon, 17 Oct 2022 16:24:58 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/Bonus-FDA-Oct-18-Mixdown-1.mp3 41:16 www.food-safety.com:173 Kimberly (Kim) Livsey is a Senior Emergency Response Coordinator in the U.S. Food and Drug Administration’s (FDA's) Office of Regulatory Affairs' (ORA’s) Office of Human and Animal Food Operations. In addition to more than 20 years of federal service at FDA, she has leveraged her expertise in food safety oversight and emergency management at the state and local government levels. Prior to her time at FDA, she was an environmental health specialist with the DeKalb County Board of Health in Decatur, Georgia, where she served as a supervisor and trainer in the food protection program. Kim has led incident response, management, and command activities on the frontlines of multiple natural disasters, including Hurricanes Katrina, Rita, Gustav, and Irma. She has also contributed to leadership and planning for food safety and defense at numerous special event operations, including the international G-8 summit, The World Games 2022, Democratic and Republican political conventions, and Presidential inaugurations. In March 2022, Kim spent seven weeks leading the ORA Incident Management Team in response to adverse events associated with the use of powdered infant formula products. She and her 37-person team took action as part of FDA’s response, including facility inspection, product sample analysis, consumer complaint triage, state sample request coordination, media inquiry response, and enforcement action initiation.    Read More Mon, 10 Oct 2022 10:20:28 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/FSM-Ep-130-Kim-Livsey-Cintas-Mixdown-1.mp3 52:36 www.food-safety.com:172 Michael R. Taylor is a member of the board of Stop Foodborne Illness, a consumer organization supporting and representing the victims of foodborne illness and their families. From January 2010 to June 2016, he served as Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led FDA's implementation of the Food Safety Modernization Act (FSMA) and oversaw FDA's other food-related activities, including its nutrition, labeling, food additive, dietary supplement, and animal drug programs. Previously, Mike served at FDA as a staff attorney and Deputy Commissioner for Policy, and at the U.S. Department of Agriculture (USDA) as FSIS Administrator and Acting Under Secretary for Food Safety. Prior to re-joining FDA in 2009, he spent nearly a decade in academia conducting food safety, food security, and public health policy research, most recently at George Washington University's School of Public Health. Mike is a graduate of Davidson College and the University of Virginia School of Law. Read More Mon, 26 Sep 2022 15:20:57 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-129-Mike-Taylor-Mixdown-1.mp3 41:00 www.food-safety.com:171 An accomplished attorney and national expert in food safety, William (Bill) Marler has become the most prominent foodborne illness lawyer in America with his firm, Marler Clark: The Food Safety Law Firm, and a major force in food policy in the U.S. and around the world. For the past 26 years, Bill has represented victims of nearly every large foodborne illness outbreak in the U.S. He began litigating foodborne illness cases in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box E. coli O157:H7 outbreak, in her landmark $15.6-million settlement with the company. The 2011 book, Poisoned, by best-selling author Jeff Benedict, chronicles the Jack in the Box outbreak and the rise of Bill Marler as a food safety attorney.  Bill's advocacy for a safer food supply includes petitioning the U.S. Department of Agriculture to better regulate pathogenic E. coli, working with nonprofit food safety and foodborne illness victims' organizations, and helping spur the passage of the 2010–2011 FDA Food Safety Modernization Act (FSMA). His work has led to invitations to address local, national, and international gatherings on food safety, including testimony before the U.S. House of Representatives Committee on Energy and Commerce. Bill travels widely and frequently to speak to food industry groups, fair associations, and public health groups about the litigation of claims resulting from outbreaks of pathogenic bacteria and viruses and the issues surrounding them. He gives frequent donations to industry groups for the promotion of improved food safety, and has established numerous collegiate science scholarships across the U.S. He is also a frequent writer on topics related to foodborne illness and the Publisher of the online news site, Food Safety News, and his award-winning blog, www.marlerblog.com. He is frequent media guest on food safety issues and has been profiled in numerous publications.  In 2010, Bill was awarded the NSF Food Safety Leadership Award for Education, and in 2008 he earned the Outstanding Lawyer Award by the King County Bar Association. He has also received the Public Justice Award from the Washington State Trial Lawyers Association. Bill graduated from the Seattle University School of Law in 1987, and in 1998 was the Law School's "Lawyer in Residence." In 2011, he was given Seattle University's Professional Achievement Award. He is a member of the board of directors of Bainbridge Youth Services and a member of the Children's Hospital Circle of Care. Read More Mon, 19 Sep 2022 14:12:08 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-128-Bill-Marler---MSU-Mixdown-1.mp3 39:39 www.food-safety.com:170 John Butts, Ph.D., is the Principal at Food Safety By Design LLC and the Advisor to the CEO at Land O' Frost Inc., where he was in the primary technical role for 47 years, having retired in 2021. As part of his succession plan, Dr. Butts founded Food Safety By Design LLC in 2010. Food Safety By Design helps producers of high-risk products learn how to prevent and manage food safety risks. Dr. Butts' specialty is the incorporation of food safety practices into company culture, including root cause identification using the "Seek and Destroy" scientific strategy for identifying and eliminating harborage sites for pathogens, which Dr. Butts developed earlier in his career.  In the early 1980s, Land O' Frost entered the shelf-stable meal business, which Dr. Butts facilitated with product development, process controls, quality assurance, and the invention of a proprietary sealing method. He also provided technical and management support to Frigorifico Canelones, the largest beef processing plant in Uruguay, from 1991–2001 when Land O' Frost owned and managed the business.  Dr. Butts is actively involved in pathogen reduction and control of pathogenic organisms in cooked processed meat products, seafood, leafy greens, and other ready-to-eat products. His current work includes the application of scientific principles and quality management technology to develop sanitation process control methods and procedures.  Dr. Butts is the recipient of many prominent awards throughout his professional career from NSF International, the American Meat Science Association, the North American Meat Institute, Purdue University, the Meat Industry Hall of Fame, and Food Safety Magazine's Distinguished Service Award. He has published dozens of technical articles and delivered numerous presentations, workshops, classes, and interviews over the years. He is an active member of the North American Meat Institute's Scientific Affairs Committee for over 40 years, and was a founding member of Special Poultry Research Committee to obtain approval of nitrite in poultry during the Carter Administration. He is also a member of the Editorial Advisory Board of Food Safety Magazine. Read More Mon, 12 Sep 2022 18:44:26 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-127-John-Butts-Mixdown-2.mp3 39:35 www.food-safety.com:169 Deborah Blum, Director of the Knight Science Journalism program at MIT and the Publisher of Undark magazine, is a Pulitzer-Prize winning science journalist, columnist and author of six books, most recently, The Poison Squad, a 2018 New York Times Notable Book. That book, as with all her recent books, focuses on influential moments in the history of science. She has worked as a science columnist for The New York Times, a blogger for Wired, and has written for other publications ranging from The Wall Street Journal to Mother Jones, The Guardian to Lapham’s Quarterly. Her work has been anthologized in Best American Science Writing, Best American Nature Writing, and Best Science On-Line. Before joining MIT in the summer of 2015, she was the Helen Firstbrook Franklin Professor of Journalism at the University of Wisconsin–Madison, a position she held for 18 years. Previously, she worked at five different newspapers, including as a staff science writer for The Sacramento Bee, where she won the Pulitzer in 1992 for her reporting on ethical issues in primate research. She received her A.B.J. from the University of Georgia in 1976 and her M.A. from the University of Wisconsin–Madison’s School of Journalism in Mass Communication in 1982.Deborah is a past president of the National Association of Science Writers and a former board member of the World Federation of Science Journalists. She serves on the advisory boards of the Council for the Advancement of Science Writing, Chemical and Engineering News, Spectrum, The Scientist and the MIT Museum. She is a fellow of the American Association for the Advancement of Science and a lifetime associate of the National Academy of Sciences, both in recognition of her work in public understanding of science. Larry Keener, C.F.S., P.A., P.C.Q.I., is President and CEO of International Product Safety Consultants Inc. (IPSC), based in Seattle, Washington. IPSC is a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. IPSC is engaged in the conformity, risk assessment, and food safety verification business.Larry is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies including: high pressure processing (HPP), microwave, pulsed electric field (PEF), high-powered ultrasound, atmospheric plasma, and low-energy electron beam technology. He is a past president of IFT's Nonthermal Processing Division.Larry is a 2013 Fellow of the Institute of Food Technologists (IFT), a board-certified food scientist (International Food Science Certification Commission), and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST) lifetime achievement award for his work in microbiology and food safety. He is a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. Larry is also a 2022 inductee into the George Washington Carver Society. He has received numerous other awards and honors, and he has published more than 100 papers on subjects related to food production and food safety science. Larry is a frequently invited speaker to food industry, business, and scientific conferences, workshops, and seminars. He is also a member of the Editorial Advisory   Board of Food Safety Magazine.  Read More Tue, 06 Sep 2022 10:24:21 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-126-Blum-and-Keener-Mixdown-1.mp3 1:46:20 www.food-safety.com:168 Conrad Choiniere, Ph.D., is the Director of the Office of Analytics and Outreach at the U.S. Food and Drug Administration's (FDA's) Center for Food Safety and Applied Nutrition (CFSAN). Dr. Choiniere provides executive leadership for a broad portfolio of scientific and regulatory functions including risk and decision analysis, social and behavioral sciences, epidemiology, biostatistics and informatics, education and outreach, and food defense. Dr. Choiniere currently co-leads a core element of FDA's New Era of Smarter Food Safety focused on fostering and supporting food safety culture across the food system. He also chairs FDA's Toxic Elements Working Group, which prioritizes the Administration's efforts to reduce exposures to lead, arsenic, and other heavy metals from foods to the greatest extent feasible. Dr. Choiniere holds a Ph.D. in Agricultural and Resource Economics from the University of Maryland and a B.S. degree in Chemical Engineering from Johns Hopkins University.  Kruti Ravaliya, M.S., Consumer Safety Officer in the Division of Produce Safety at FDA's Center for Food Safety and Applied Nutrition, joined the Division of Produce Safety as an Oak Ridge Institute for Science and Education (ORISE) Fellow in July 2013, and transitioned to be a Consumer Safety Officer in April 2015. She has been involved with the Division of Produce Safety in a variety of ways, most significantly in developing the Supplemental and Final Agricultural Water Quality provision in the Produce Safety Rule. She earned her M.S. degree in Food Science, with minors in Biotechnology and Food Safety, at North Carolina State University in 2013, and a B.S. degree in Food Science and Spanish from the University of Massachusetts, Amherst, in 2007. Previously, Ms. Ravaliya worked in food product development with the International Food Network. Read More Tue, 23 Aug 2022 15:15:48 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-125-Conrad-Mixdown-4.mp3 1:15:25 www.food-safety.com:167 Gillian Kelleher is President and CEO of Kelleher Consultants LLC, as well as the Chairperson of the Educational Advisory Board (EAB) for the 2023 Food Safety Summit. Gillian has significant, global leadership experience in the food industry and in food safety and quality, having lived and worked in Ireland, the UK, France, and the U.S. She has worked in diverse sectors including manufacturing, foodservice, retail, and distribution. She was formerly Vice President of Food Safety and Quality Assurance for Wegmans Food Markets, where her scope of responsibility included all aspects of food safety and quality for stores, self-manufacturing, distribution, and Wegmans' private-label program. Prior to her tenure at Wegmans, Kelleher also worked at Häagen Dazs, Burger King, Express Foods, and Pillsbury. In addition, she has led the development of food safety and quality programs for many large and small private-label suppliers and distributors. Kelleher earned her B.S. degree in Dairy and Food Science from University College Cork in Ireland. She is also a member of several professional organizations, including the Institute of Food Technologists (IFT) and the International Association for Food Protection (IAFP). She is a past co-Vice Chair of the Global Food Safety Initiative (GFSI) Board of Directors, a member of the Board of Directors of Stop Foodborne Illness, a longstanding member of Harvard's Private and Public Scientific, Academic, and Consumer Food Policy Committee (PAPSAC), and a member of the Editorial Advisory Board of Food Safety Magazine. Kelleher is also actively involved in the Leafy Greens Safety Coalition (LGSC). With her significant industry experience and dedication to food safety and quality, Kelleher will work with the esteemed Food Safety Summit EAB and the Summit planning team to shape the educational agenda for the 2023 Food Safety Summit, which will be held May 8–11 at the Donald E. Stephens Convention Center in Rosemont, Illinois. Read More Tue, 09 Aug 2022 15:32:57 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-124-Gillian---MSU-Mixdown-1.mp3 41:28 www.food-safety.com:166 Jill Stuber has served on FSQ teams for several multi-million-dollar food companies and food industry support companies, at both the corporate and frontline facility levels. She has defined expectations and programs for company-wide FSQ systems and has been responsible for verifying the implementation of those systems. Jill has led multi-plant teams to clearly define team and individual roles, expectations, and boundaries to more fully integrate and collaborate across organizations.  Jill holds B.S. and M.S. degrees in food science from the University of Wisconsin (at River Falls and Madison, respectively); as well as an M.S. degree in quality management from Eastern Michigan University. She is a professional coach certified through Learning Journeys, an accredited program through the International Coaching Federation. She is also HACCP Certified, PCQI Certified, an SQF Practitioner, an IFT Certified Food Scientist, a Lean Facilitator, and a Six Sigma Black Belt. Additionally, Jill is an active member of the International Association for Food Protection, serving as the Developing Food Safety Professional's Professional Development Group Vice Chair. Tia Glave is a food safety, quality, and regulatory professional with almost a decade of experience in large food manufacturing, food retail, and startup food environments. She is formally trained as a chemical engineer and holds a B.S. degree from the University of Tennessee. She is a qualified individual trained in PCQI and FSVP, is knowledgeable in GFSI schemes, and has worked with many food product categories. Tia has a passion for helping manufacturing and retail organizations of all sizes build and strengthen their FSQ programs. She uses systems, data, and proven methods to develop and implement FSQ strategies that create efficiencies, are effective, and identify cost savings, all while using servant leadership principles. She has led small and large teams across multiple functions, including operations and maintenance, giving her a unique approach to implementing a strategy cross-functionally. Tia's passion also extends to championing Black talent in food safety and quality, and she's the founder of the Black Professionals in Food Safety Group to foster sharing, development, and connection to support Black talent. You can find the group on LinkedIn! Tia is also an active member of the International Association for Food Protection, serving as the Retail and Foodservice Professional Development Group Vice Chair. Read More Tue, 26 Jul 2022 09:18:49 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-123-Jill-&-Tia-Mixdown-1.mp3 1:03:23 www.food-safety.com:165 Markus Lipp, Ph.D., is the Senior Food Safety Officer at the Food and Agricultural Organization of the United Nations (FAO). Dr. Lipp leads the food safety work within the Food Systems and Food Safety Division at FAO, coordinating FAO's efforts to provide chemical and microbiological food safety risk assessments and capacity development to strengthen national capacities for food safety. Dr. Lipp previously worked in various public and private organizations focusing on a myriad of topics related to food safety, biotechnology, and standards-setting, including the U.S. Pharmacopeia (USP), the International Bottled Water Association, Monsanto, Unilever, and the European Commission. Dr. Lipp holds a Ph.D. in analytical chemistry from the University of Karlsruhe in Germany. Read More Wed, 13 Jul 2022 11:30:33 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-122.mp3 1:25:29 www.food-safety.com:164 Tim Stubbs is Senior Vice President of Food Safety and Product Research at the Innovation Center for U.S. Dairy. He leads the Innovation Center's Food Safety Committee, an active group of food safety expert volunteers from processors and academia that shares best practices across companies, produces guidance documents, and conducts training. He also coordinates and funds dairy foods and food safety research projects at universities. Mr. Stubbs has more than 30 years of food research and development experience in leadership roles at Kraft Foods, Sara Lee, Hillshire Brands, and the Innovation Center for U.S. Dairy. He has a broad background in food science and engineering, new product innovation, and food safety across a wide variety of product categories. He also sits on several food industry nonprofit boards and is a member of the Editorial Advisory Board of Food Safety Magazine. Read More Tue, 28 Jun 2022 11:25:38 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-121-Tim-Stubbs-Mixdown-1.mp3 1:15:00 www.food-safety.com:163 Dr. Charles Hofacre is the Principal at The Southern Poultry Research Group, a private contract research company, which he established with his wife in 2013. Previously, he worked in industry for a number of years before becoming a professor at the University of Georgia in the Department of Population Health and serving as Director of Clinical Services for the Poultry Diagnostic and Research Center. Dr. Hofacre also served as the Executive Vice President of the the American Association of Avian Pathologists (AAAP). Dr. Hofacre received a Doctorate of Veterinary Medicine, a Master’s degree, and a Bachelor’s degree from The Ohio State University, as well as Master’s degree in Avian Medicine and a Ph.D. in Veterinary Medical Microbiology from the University of Georgia. Bill Potter has spent three decades leading food safety initiatives in the poultry industry. Currently, Bill is a Food Safety Technical Advisor at Elanco Animal Health, where he helps clients optimize their pre-harvest and plant interventions. Previously, Bill held strategic leadership roles in poultry food safety, quality, and technical services at George’s Inc., ConAgra Poultry, and Advance Food Company. He has chaired the National Chicken Council Technical and Regulatory Committee and has been active in the International Association for Food Protection (IAFP). Bill obtained a degree in Animal Science and a Master’s in Business Administration from Texas A&M University, as well as a Master’s degree and Ph.D. in Poultry Science from the University of Arkansas. Read More Thu, 16 Jun 2022 11:52:21 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/Bonus-Elanco-6-22-Mixdown-2.mp3 28:42 www.food-safety.com:162 Marc Cwikowski is Founder and Managing Director of All Food Consulting and Co-Founder of World of Auditing. He has worked for more than 30 years in the food and beverage industry and held various senior global leadership and executive positions in companies including Unilever, The Coca-Cola Company, and Danone. His former functions include audit process manager, director of quality and food safety strategy, director of supply chain capability development, food safety center director, and vice president for quality and food safety. He has international experience in innovation, quality assurance, and food safety, and has successfully designed and implemented quality and food safety strategies, created advanced initiatives for people development, and implemented strong quality and food safety programs to secure companies' business and reputation worldwide. Mr. Cwikowski holds a master's degree in chemistry and bio-industries and has served as an expert and board member for various global organizations. Read More Mon, 13 Jun 2022 16:49:42 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/FSM-Ep-120-Mark-C-Mixdown-1.mp3 1:12:52 www.food-safety.com:161 To get a taste of the discussions that were happening at the 2022 Food Safety Summit, we spoke face-to-face with Hal King, Managing Partner at Active Food Safety and John Zimmerman, Vice President of Quality Assurance and Food Safety at First Watch Restaurants; Mark Moorman, Director of the Office of Food Safety at the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition (FDA’s CFSAN); Steve Mandernach, Executive Director of the Association of Food and Drug Officials (AFDO); John Spink, Director of the Food Fraud Prevention Think Tank and Lead Instructor at the Food Fraud Prevention Academy; and Mitzi Baum, CEO of Stop Foodborne Illness. Read More Tue, 24 May 2022 12:56:25 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-119-FSS-Interviews-Mixdown-4.mp3 1:16:29 www.food-safety.com:160 Joe Stout, R.S. is a leader in quality and sanitation with over 40 years of experience in the industry. He founded Commercial Food Sanitation (CFS) in 2010, which provides strategic consulting, training, and solutions to address food safety, hygienic design, and sanitation challenges for food processing plants worldwide. Read More Mon, 09 May 2022 18:19:57 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-118-Joe-Stout-Mixdown-1.mp3 1:19:37 www.food-safety.com:159 Dr. Guangtao Zhang, Ph.D., is the Director of the Mars Global Food Safety Center (GFSC), where he leads an international team of experts who are driving progress in several areas of food safety, including mycotoxin risk management, microbial risk management, and food integrity. Dr. Zhang has contributed to over 40 peer-reviewed publications and five patents that are advancing capabilities in food safety science and application. He has also shared insights at several international conferences in a range of key areas in food safety research. Prior to his time at GFSC, Dr. Zhang held a postdoctoral fellowship at Cornell University and developed therapeutics for breast cancer as a faculty member at Mount Sinai’s Ichan School of Medicine. Read More Tue, 26 Apr 2022 10:18:12 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-117-Dr-Zhang-Mixdown-1.mp3 1:08:00 www.food-safety.com:158 Hilarie Warren, M.P.H., C.I.H., manages the OSHA Training Institute (OTI) Education Center at Georgia Tech, one of the first OTI Education Centers in the national network of occupational safety and health training organizations authorized by OSHA.  Jenny Houlroyd, M.S.P.H., C.I.H., has worked as an industrial hygienist with the OSHA Consultation Program for 16 years, providing onsite OSHA compliance assistance for businesses throughout the state of Georgia. She serves as the Manager of the Occupational Health Group for that program.  Wendy White, M.Sc., is the Food and Beverage Industry Manager for the Georgia Manufacturing Extension Partnership (GaMEP) at Georgia Tech. She leads GaMEP's food industry services, which include regulatory compliance, HACCP food safety plans, and third-party audit certification preparation. Ms. White holds a B.S. degree in Biology and an M.Sc. degree in Food Microbiology from the University of Georgia and is an FSPCA PCQI Human Foods Lead Instructor, an International HACCP Alliance Lead Instructor, and an ASQ Certified Quality Auditor. She is also a member of the Editorial Advisory Board of Food Safety Magazine. Read More Mon, 11 Apr 2022 17:34:05 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-116-Wendy-et-al-Mixdown-1.mp3 1:15:41 www.food-safety.com:157 Kathy Gombas is a recognized food safety expert with over 30 years of experience in the food industry—specializing in preventive controls, supply chain management, food safety auditing, and regulatory affairs.  Kathy is the founder of FSMA Solutions, a consulting group that provides food safety solutions to the food industry. She works with large food companies in conducting corporate food safety system gap assessments to identify vulnerabilities and assists small- to medium-sized businesses in developing food safety plans and supporting programs. Read More Tue, 22 Mar 2022 12:08:41 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-115-Kathy-Mixdown-2.mp3 1:11:15 www.food-safety.com:156 Jeff Hahn, Principal at Hahn Marketing & Communications, is a crisis communications expert with 30 years of experience in communications and public relations. He is a specialist in the food and energy sectors and is the owner of a family of integrated agency brands including Apron Food & Beverage Communications, Hahn Public Communications, the Predictive Media Network, and White Lion Interactive. He also served in the U.S. Air Force, where he completed his associate degree in administration, and then graduated with a bachelor’s degree in political science from The University of Texas at San Antonio. He is formally trained in persuasion communication and holds a master’s degree in communication studies from Texas State University. Read More Tue, 08 Mar 2022 13:16:32 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2022/FSM-Ep-114-Jeff-Hahn-Mixdown-1.mp3 1:03:58 www.food-safety.com:155 Shawn Stevens is the founding member of Food Industry Counsel, the only law firm in the world that represents the food industry exclusively. As a food industry consultant and lawyer, Mr. Stevens works throughout the U.S. and abroad with food industry clients—including the world’s largest growers, processors, restaurant chains, distributors, and grocers—helping them protect their brands by reducing food safety risks, complying with FDA and USDA food safety regulations, managing recalls and defending high-profile foodborne illness claims. Read More Tue, 22 Feb 2022 12:00:32 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Ep-113-Shawn-S-Mixdown-1.mp3 1:13:00 www.food-safety.com:154 Erik Mettler is Assistant Commissioner for Partnerships and Policy within the Office of Regulatory Affairs (ORA) in the U.S. Food and Drug Administration. In this role, he serves as advisor to the Associate Commissioner for Regulatory Affairs on the full range of ORA's activities including partnerships, implementation of new laws and regulations, and overall strategic planning and prioritization. He is responsible for providing long-range strategic direction for ORA policies and programs including the implementation of the Food Safety Modernization Act. Michael Rogers is Assistant Commissioner for Human and Animal Food (HAF) operations at FDA's ORA, focusing on inspection- and compliance-related issues in the human and animal food programs and overseeing the program directors for east and west HAF operations, as well as state cooperative programs. Mr. Rogers joined FDA in 1991 as a Field Investigator in the Baltimore District. He then became a Supervisory Investigator at the Northern Virginia Resident Post, a Branch Director at FDA headquarters, the Director of the Division of Field Investigations, and later the Director of FDA's Latin American Office. Travis Waller is the Director of Regulatory Services for the Utah Department of Agriculture and Food, where he has served since 2014. He oversees five regulatory program areas including retail and manufactured foods; weights and measures; dairy inspection; egg; and poultry grading and inspection, bedding, quilted clothing, and upholstered furniture. Mr. Waller has worked in retail food safety for the past 21 years in both industry and government.  Read More Tue, 08 Feb 2022 16:05:25 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Ep-112-Utah-FDA-Mixdown-1.mp3 53:03 www.food-safety.com:153 Adam J. Kuszak, Ph.D., is a health scientist administrator in the Office of Dietary Supplements (ODS) and the director of the ODS Analytical Methods and Reference Materials (AMRM) Program. Through AMRM, he works with stakeholders involved in research, industry, and regulatory affairs to support scientific resource development and promote biomedical research on the mechanisms and health effects of dietary supplements and natural products. In addition, he provides scientific expertise and analyses to facilitate ODS initiative development, program management, strategic planning, and evaluation. Dr. Kuszak’s primary research interests are elucidating the mechanisms of action and effects on cellular signaling networks of natural products and drugs and their chemical and biological characterization. He received his B.S. in pharmacology and toxicology from the University of Wisconsin, Madison, and his Ph.D. in pharmacology from the University of Michigan. He completed his postdoctoral training at the National Institute of Diabetes and Digestive and Kidney Diseases and joined the ODS as an American Association for the Advancement of Science (AAAS) Science & Technology Policy Fellow in 2014. Read More Mon, 31 Jan 2022 11:23:20 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/Bonus-Ep-MilliporeSigma---Dietary-Supplements-Mixdown-1.mp3 30:57 www.food-safety.com:152 Jennifer McEntire is Chief Food Safety and Regulatory Officer at the International Fresh Produce Association. Prior to the merger of United Fresh and Produce Marketing Association, Jennifer was Vice President of Food Safety and Technology at United Fresh Produce Association.   A food microbiologist by background, she has always worked in the Washington, D.C., area, bringing a scientific perspective to food safety regulatory issues. She was previously vice president of science operations at the Grocery Manufacturers Association. She has served as Vice President and Chief Science Officer at The Acheson Group and as the Senior Staff Scientist and Director of Science and Technology Projects at the Institute of Food Technologists. Read More Tue, 25 Jan 2022 10:41:35 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/FSM-Ep-111-Jen-M-Mixdown-2.mp3 1:08:37 www.food-safety.com:151 With 2021 in the rear-view mirror, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting, sat down to discuss the big food safety stories and impacts of 2021, and peek ahead at what’s in store as we begin 2022. Read More Tue, 11 Jan 2022 08:43:37 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/FSM-Ep-110-Mixdown-1-MSU.mp3 54:43 www.food-safety.com:150 Mark Wittrock is the Director of the Food, Agriculture, and Veterinary Defense Division within the Countering Weapons of Mass Destruction Office at the U.S. Department of Homeland Security (DHS). In this role, he oversees the coordination and integration of the Department’s food, agriculture, and veterinary defense efforts across DHS, the federal interagency, state, local, tribal, and territorial governments, academia, and the international community. His DHS focus is largely on mitigating the potential impacts from high-consequence and/or catastrophic events on the food and agriculture sectors and building stronger resilience to both the unintentional and intentional introduction of poisons, pests, or pathogens that could have quickly cascading impacts across the sectors.   Read More Tue, 14 Dec 2021 15:32:12 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Ep-109---Mark-W-Mixdown-1.mp3 1:10:00 www.food-safety.com:149 Sally Powell Price joined MilliporeSigma in 2020 as a Regulatory Expert for Food Safety Testing for North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was a Food Lab Supervisor at the New York City Department of Health - Public Health Laboratory.  She has a bachelor’s degree in Biology from Hamilton College, a master’s in Microbiology & Immunology from James Cook University in Australia, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She’s a member of the Association of Food and Drug Officials (AFDO), American Public Health Association, Association of Public Health Laboratories, and AOAC.  Justyce Jedlicka currently serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. Responsible for engaging with influencers in the food and beverage industry to align initiatives to be in the highest regulatory compliance and promote best practices among testing methods promoting the safest and highest quality food, Justyce has been serving the food and beverage industry since 2013. She received her BS in Chemistry and MBA from the University of Missouri in St. Louis. She currently serves on the Food Sciences Section Executive Board of the American Council of Independent Labs and is a member of IAFP, ISBT, and AOAC. Read More Fri, 03 Dec 2021 02:37:21 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/Bonus-Ep-MilliporeSigma-Mycotoxins-Mixdown-2.mp3 32:00 www.food-safety.com:147 Mitzi Baum joined the team at Stop Foodborne Illness as the Chief Executive Officer in May 2019. Prior to beginning her tenure at Stop, Mitzi cultivated a 23-year career at Feeding America beginning as a network services representative rising to the senior level position of managing director of food safety. Mitzi holds a Master of Science in Food Safety and a certificate in Food Law from Michigan State University. She earned her Bachelor of Science degree from Bowling Green State University, Bowling Green, OH. Read More Tue, 23 Nov 2021 11:32:20 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Ep-108---Mitzi,-Steve,-Jenny-Mixdown-1.mp3 1:05:00 www.food-safety.com:145 Kerry Bridges is Vice President of Food Safety at Chipotle Mexican Grill. In this role, Kerry oversees food safety standards, quality assurance, and procedures.  Kerry joined Chipotle in January of 2019 and oversees a team of individuals who are committed to enforcing Chipotle’s zero-tolerance policy and industry-leading processes, focusing on supply chain, in-restaurant practices, food prep, and employee training.  Read More Tue, 09 Nov 2021 12:12:28 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Ep-107-Kerry-B-Mixdown-2.mp3 40:00 www.food-safety.com:144 Dr. Brittany Campbell is the Director of Technical Services for the National Pest Management Association (NPMA). NPMA is a global association supporting the pest management industry and their commitment to protecting public health, food, and property. Brittany earned her master’s degree in Entomology from Virginia Tech and her Ph.D. in Entomology from the University of Florida. Read More Tue, 26 Oct 2021 14:33:27 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Ep-106-Brittany-C-Mixdown-1.mp3 59:00 www.food-safety.com:143 George Hatziemanuel is the Marketing Product Manager for Lab Weighing, covering analytical, precision, and moisture balances. Carl Joslyn is the Marketing Product Manager for Industrial products, covering bench and floor weighing products used in food and industrial applications. Carl has been with OHAUS for over 21 years developing and marketing Industrial products. Peter Will is the Marketing Product Manager for Laboratory Equipment, which includes products used in Food Safety Labs such as pH Meters, Centrifuges, and Hot Plate Stirrers.  Peter has over 15 years of experience with product development and marketing of small benchtop lab equipment.   Read More Fri, 22 Oct 2021 12:21:51 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Bonus-Ep-OHAUS-Mixdown-3.mp3 25:00 www.food-safety.com:142 Lone Jespersen is a principal at Cultivate, an organization dedicated to helping food manufacturers globally make safe, great-tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy, and its operations learning strategy. Lone is a member of the Food Safety Magazine Editorial Advisory Board. Lone holds a Master’s degree in mechanical engineering from Syd Dansk University, Denmark, a Master’s and Ph.D., in food science from the University of Guelph, Canada. Read More Mon, 11 Oct 2021 17:05:28 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Ep-105-Lone-Mixdown-1.mp3 1:14:00 www.food-safety.com:141 Bonnie McClafferty is the Director of Food Safety at GAIN, the Global Alliance for Improved Nutrition, and Chief of Party for USAID’s EatSafe: Evidence and Action Towards Safety Nutritious Food. She has more than twenty years of experience working in agricultural research and development within the institutes that make up the Consultative Group on International Agricultural Research (CGIAR) under the World Bank. Bonnie joined GAIN from HarvestPlus, where for twelve years she headed up their office on Development and Communications.  Read More Tue, 28 Sep 2021 12:18:17 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Ep-104-Steve-and-Bonnie-Mixdown-1.mp3 1:10:00 www.food-safety.com:139 Nuno Soares is an author, consultant, and trainer in food safety with more than 21 years of background in the food industry as a food safety/quality and plant manager. He works exclusively to help food safety professionals achieve a more fulfilled career based on improving knowledge, improving competencies, and a growth mindset. He is also the founder of the initiative "The Why of Food Safety—I'm an SLO (Saving Lives Officer)" and he’s the author of several books and articles on food safety namely Food Safety in the Seafood Industry. Read More Tue, 14 Sep 2021 14:24:38 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/FSM-Ep-103-Nuno-S-Mixdown-1.mp3 58:00 www.food-safety.com:138 Bill Potter is a poultry industry veteran, who has spent 28 years solving food safety problems in the poultry industry. Currently, Bill is the Food Safety Technical Advisor at Elanco Animal Health where he helps clients optimize their pre-harvest and plant interventions. Previously, Bill held senior food safety roles at numerous poultry processors including, George’s, ConAgra Poultry and Advance Food Company. He has served as Chairman of the National Chicken Council Technical and Regulatory Committee and is an active member of both the Arkansas Association of Food Protection and IAFP. Bill has an undergraduate degree in Animal Science and an MBA from Texas A&M University and a master’s and Ph.D. in Poultry Science from the University of Arkansas. Read More Tue, 31 Aug 2021 13:08:22 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Bonus-Ep-Elanco-Mixdown-3.mp3 41:00 www.food-safety.com:137 Dr. Jeff Kornacki is an industrial forensic food microbiologist. He has assisted and continues to assist many companies during environmental and product contamination concerns including FDA and USDA recalls and has made well over 850 troubleshooting related plant visits across a vast assortment of food processing industries in his career. He is an active member of IAFP. He received the IAFP Sanitarian award in 2010. He also became an IAFP Fellow in 2017. Read More Tue, 24 Aug 2021 11:24:15 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Ep-102-Jeff-Kornacki-Mixdown-1.mp3 1:14:00 www.food-safety.com:136 Catharine Young was named executive director of the New York State Center of Excellence for Food and Agriculture in March 2019. A longtime champion of agricultural and economic development, Catharine served for 20 years in the New York State Legislature representing western New York. During that time, she chaired the Senate Agriculture Committee, founded the Legislative Wine and Grape Caucus, sponsored legislation to create the New York State Council on Food Policy, and chaired the Legislative Commission on Rural Resources. She was the first woman in state history to chair the influential Senate Finance Committee. Catharine is passionate about her new role and feels that “To grow New York’s food, beverage, and agriculture economy, and to help businesses expand and flourish by linking them with the incredible innovation, expertise, and resources at Cornell, is a natural extension of the work that I have done as a senator.” Read More Tue, 10 Aug 2021 13:38:56 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Ep-101-Cornell-Mixdown-1.mp3 1:00:00 www.food-safety.com:135 Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance, and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist. She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS, and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP. Read More Tue, 27 Jul 2021 13:48:38 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Ep-100-Donna-S-Mixdown-2.mp3 1:20:00 www.food-safety.com:134 Dr. Noel Anderson is a managing partner of Mosaic Food Advisors LLC which helps start-up companies in the food and beverage arena succeed in the marketplace. Previously, Noel spent 19 years in Research & Development at PepsiCo and 18 years at General Foods/Kraft. After receiving his BS, MS, and Ph.D. degrees from the University of Massachusetts in Food Science and Nutrition Noel stayed actively engaged with the Food Science Department. Noel served on its Industrial Advisory Board for more than 20 years, with 16 years as its Chairperson. During this time the department raised over $12 million and its Graduate Program achieved the #1 ranking in the US. He received the UMass Amherst Alumni Association's Distinguished Service Award in 2011. Read More Tue, 13 Jul 2021 11:33:04 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Ep-99-Noel-Anderson-Mixdown-1.mp3 54:00 www.food-safety.com:133 Dr. John W. Spink is an assistant professor in the Department of Supply Chain Management in the Eli Broad Business College at Michigan State University (MSU). Previously, he was an assistant professor in the School of Criminal Justice in the College of Social Science at MSU and in the College of Veterinary Medicine. His leadership positions include product fraud-related activities with ISO 22000, GFSI, and the U.S. Pharmacopeia. Global activities include engagements with the European Commission, INTERPOL, Codex Alimentarius, and WHO/FAO, and he served as an advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment. He also spent 11 years at the Chevron Corporation, and was an independent consultant, before earning a Ph.D. in packaging/anti-counterfeit strategies at MSU in 2009. Read More Tue, 22 Jun 2021 11:08:20 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/Ep-98-John-Spink-Mixdown-1.mp3 1:03:00 www.food-safety.com:132 Vidya Ananth is VP of Food Safety at Novolyze, where she leads Food Safety and Quality and its digitalization, Application Support, and Customer Success. As you are about to hear, she is extremely knowledgeable and has some great advice and thoughts to help you move forward with digitalizing your processes. Vidya has been in the food industry for over 25 years working with General Mills, The National Food Lab, Safeway, Clorox, and Kohana Coffee - making significant contributions in the areas of food safety, quality, and regulatory affairs with a main goal to bend the curve of food borne illness globally.  Read More Thu, 10 Jun 2021 11:15:18 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/Bonus-Ep-Novolyze-Mixdown-2.mp3 27:00 www.food-safety.com:131 Wendy White is the Industry Manager for Food and Beverage for Georgia Tech’s Georgia Manufacturing Extension Program (GaMEP). She serves as GaMEP’s food safety expert to Georgia food businesses by providing educational outreach and aiding the improvement of food safety and quality systems. Before joining academia in 2019, Wendy spent the first 17 years of her career in food manufacturing and distribution, most recently as a Corporate Director of Food Safety & Quality for Golden State Foods. Read More Mon, 07 Jun 2021 23:41:33 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/Ep-97-Wendy-White-Mixdown-1.mp3 43:00 www.food-safety.com:130 Ryk Lues, Ph.D., holds the position of Professor of Food Safety and Director of the Centre for Applied Food Sustainability and Biotechnology (CAFSaB) at the Central University of Technology, Free State, South Africa. His main field of specialization involves social-behavioral aspects that impact food safety and organizational food safety culture. He serves on several national regulatory and legal advisory teams, acts as an expert witness, and has held the office of vice president of the South African Association of Food Science and Technology (SAAFoST). He is a National Research Foundation of South Africa-rated scientist.  Read More Mon, 24 May 2021 18:38:53 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/Ep-96-Ryk-&-Stacey-Mixdown-2.mp3 1:11:00 www.food-safety.com:129 In this BONUS episode of Food Safety Matters, we speak to Leonard Mongiello from the Industrial Fumigant Company (IFC) about best practices for keeping birds out of your facilities. Read More Thu, 13 May 2021 08:42:36 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/2021/05/13/Ep_Bonus_IFC_Mixdown_1.mp3 20:00 www.food-safety.com:128 Dr. Frank Busta is the director emeritus of the Food Protection & Defense Institute (formerly the National Center for Food Protection and Defense NCFPD) and professor emeritus of food microbiology at the University of Minnesota. He was named as the first director of the Food Protection & Defense Institute in 2004. Previously, he held faculty positions at the University of Minnesota, North Carolina State University, and the University of Florida. He served as chair of the Department of Food Science and Human Nutrition from 1984 to 1987 at the University of Florida and head of the Department of Food Science & Nutrition, University of Minnesota, from 1987 to 1997. Dr. Busta’s research areas are in food safety, growth, and survival of microorganisms after environmental stress in food, microbial ecology, and food defense. He has published more than 125 refereed research papers. He has served as Chief Technology Advisor on a UNDP project in China on agri-processing within the WTO framework. Read More Mon, 10 May 2021 20:07:00 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/2021/05/10/Ep_95_Frank_Busta_Mixdown_2.mp3 54:00 www.food-safety.com:127 Dr. Michele Sayles has over 21 years of experience in Food Safety, Quality, and Food Microbiology. As I mentioned, Michele’s current role is Executive Director of Food Safety and Quality for Diamond Pet Foods. Prior to joining Diamond, Michele was responsible for the Global Food Safety and Microbiology Program at Hill’s Pet Nutrition. She has also held key Food Safety and Quality positions across various industries. She was the Sr. Corporate Quality Assurance & Food Safety Manager for the Sara Lee Corporation; the Director of HACCP and Food Safety for Seaboard Foods; and Director of Pork Safety for the National Pork Board. Michele holds a Ph.D. in Food Microbiology from Oklahoma State University, a Master of Science degree from Kansas State University, and a Bachelor of Science degree from California Polytechnic State University-San Luis Obispo. Read More Thu, 06 May 2021 12:41:30 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/BioMerieux_Bonus_Mixdown_1.mp3 46:00 www.food-safety.com:126 Dr. Ruth Petran is a passionate yet practical food safety scientist, and Principal of Ruth Petran Consulting, LLC. Prior to starting her own business, Ruth held technical food safety and public health leadership roles at Ecolab, Pillsbury and General Mills. She is skilled at tactical application of technical food safety risk management strategies, spanning the global farm to fork supply chain and has focused on managing safety and quality concerns of microbiologically sensitive foods and systems. She has led food safety assessments at food manufacturing facilities worldwide, focusing on applied HACCP systems and regulatory compliance. Dr. Petran is President-Elect of the International Association for Food Protection (IAFP) and served two terms on the US National Advisory Committee for Microbiological Criteria for Foods. She is a Certified Food Scientist and chaired the Minnesota Food Safety and Defense Task Force. Read More Tue, 27 Apr 2021 11:09:37 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/Ep_94_Ruth_Mixdown_2_FINAL.mp3 1:15:00 www.food-safety.com:125 Omar Oyarzabal, Ph.D., D.V.M., is an Extension associate professor and food safety specialist at the University of Vermont. He is a lead instructor for HACCP FSMA - Preventive Controls for Human Food, and Sprout Safety Alliance training. He is also a Certified HACCP Auditor and has taught food safety, bioinformatics, biostatistics, microbial risk assessment and management, and introductory HACCP classes for more than 15 years. Omar's research expertise is the identification, typing, and control of foodborne pathogens, with emphasis on Campylobacter. Omar has worked for the National Food Processors Association, Neogen Corporation, Auburn University (associate professor, Department of Poultry Science), Alabama State University (associate professor, Ph.D. Program in Microbiology), and IEH Laboratories and Consulting Group. He received his Ph.D. in microbiology and food safety from Auburn University and his D.V.M. from the National University of Rio in Argentina. Read More Tue, 13 Apr 2021 09:17:21 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/Ep_93_Mixdown_2.mp3 1:00:00 www.food-safety.com:124 Chirag Bhatt has been involved in food safety for 4 decades. After working with the local regulatory agency in the city of Houston for over 26 years. Chirag joined Bloomin’ Brands as their Global Regulatory Compliance Manager. Then Sysco Corp as Regulatory and Technical Services Director. And most recently with retailer Buc-ee’s, as a Director of Food Safety and QA before starting his own food safety consulting company. He has served as Chair for the National Restaurant Associations Quality Assurance executive study group. And currently serves as an Education Advisory Board member with Food Safety Summit and is an advisory council member with Sani Professional. Chirag holds a Bachelor of Science in Biology and Chemistry. Read More Tue, 23 Mar 2021 09:30:30 -0400 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/FSM-Episode-92-Mixdown-2.mp3 1:00:00 www.food-safety.com:123 Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist. She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP. She also serves as a Qualified Individual for Microbiology and Food Safety for HACCP and Food Safety Teams for numerous commercial food processing companies around the country, as well as a consultant for many others. Donna received her Bachelor and Master of science in food science and technology from the University of Georgia. Read More Mon, 08 Mar 2021 10:41:20 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/Ep_91_Mixdown_1.mp3 1:00:00 www.food-safety.com:122 Dr. David Acheson is the President and CEO of the Acheson Group; David has had a long and distinguished career in the food industry, probably best known for his work with the FDA where he held several positions including Associate Commissioner for Foods, which gave him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition. After his time with the FDA, Dr. Acheson was a partner at Leavitt Partners and managed Leavitt Partners Global Food Safety Solutions.  In 2013 he founded The Acheson Group, a consulting firm which provides strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense. Read More Thu, 25 Feb 2021 14:51:37 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/PathogenDx-Mixdown-1.mp3 24:00 www.food-safety.com:121 Phil Kafarakis is president of the Specialty Food Association, where he is an advocate and spokesman for the $140 billion U.S. specialty food industry. Prior to his appointment in 2016, he served as the Chief Innovation & Member Advancement Officer at the National Restaurant Association. He has held positions at Kraft, McCormick & Co., Cargill, and Jones Dairy Farm. He received an MBA from the McDonough School of Business at Georgetown University in Washington, DC. Read More Tue, 23 Feb 2021 09:48:47 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/ep_90_mixdown_2_dl.mp3 47:00 www.food-safety.com:120 Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. Prior to joining IEH, Will was president and CEO of Fresh Integrity Group, Inc., a consulting firm specializing in operations and food safety consulting for the fresh produce and perishables industries.  Prior to his involvement with start-up companies, Will was with Earthbound Farm from 1999 until 2014. Having leadership roles in both quality assurance and operations, he helped the company grow from a small, regional salad producer to the nation’s largest grower, packer, and shipper of organic produce. As Earthbound Farm’s Chief Food Integrity Officer, Daniels was responsible for food safety, food quality, and the company’s organic integrity program. Before joining Earthbound Farm, Will worked for 15 years as a consultant in the foodservice sector; working in the back of the house designing menus, introducing food safety and, improving costs; he even had his own catering business.  Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was the keynote speaker at the 2020 Food Safety Summit. Will was one of the Packer 25 annual list of produce leaders for 2013 and was named one of the food industry’s top food safety leaders by Marler/Clark’s Food Safety News in 2013. He has also been featured in a variety of national news stories on food safety with media such as The New York Times and ABC News’s Good Morning America; he is the author of two book chapters, “Effectively Managing through a Crisis,” in Microbial Safety of Fresh Produce, published by Wiley in 2009 and “Pathogen Testing in Fresh Produce: Earthbound Farm,” in Global Safety of Fresh Produce; A Handbook of Best Practice, Innovative Commercial Collations and Case Studies, published by Woodhead Publishing in 2014. An active leader in the food industry, Will serves on a variety of boards and technical committees including the Food Safety Magazine editorial advisory board. Read More Mon, 08 Feb 2021 14:11:39 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/2021/ep._89_mixdown_1.mp3 1:00:00 www.food-safety.com:119 Joseph Corby is Senior Advisor of Food Safety Regulations for the Association of Food and Drug Officials (AFDO). Joe Corby worked for the New York State Department of Agriculture and Markets for 37 years before retiring in 2008 as the director of the Division of Food Safety and Inspection. He currently serves on the Board of Directors for the International Food Protection Training Institute (IFPTI). He is also an instructor for IFPTI, Louisiana State University, the National Environmental Health Association, and the University of Tennessee. He has been an outspoken advocate for the advancement of a nationally integrated food safety system and continues to work with numerous groups and associations in support of this cause. Erik P. Mettler, M.P.H., M.P.A., is Assistant Commissioner for Partnerships and Policy within the Office of Regulatory Affairs, FDA. In this role, Erik Mettler serves as advisor to the associate commissioner for regulatory affairs on the full range of Office of Regulatory Affairs (ORA)'s activities, including partnerships, implementation of new laws and regulations, and overall strategic planning and prioritization. He is responsible for providing long-range strategic direction for ORA policies and programs, including the implementation of the Food Safety Modernization Act. Mettler holds a Master of Public Health from the Rollins School of Public Health at Emory University and a Master of Public Administration from the University of New Mexico. Steve Mandernach is the Executive Director of the Association of Food and Drug Officials (AFDO), which unites high-level regulatory officials, industry representatives, trade associations, academia, and consumer organizations. Prior to becoming executive director in 2018, Steve was the bureau chief for food and consumer safety at the Iowa Department of Inspections. He is a past president of AFDO and current co-chair of the Association’s Laws and Regulations committee. He has a J.D. from Drake University Law School. Read More Wed, 27 Jan 2021 12:09:03 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/Ep-88-Mixdown-1.mp3 1:00:00 www.food-safety.com:118 As we embark on 2021, the Food Safety Matters team, along with Larry Keener President and CEO of International Product Safety Consultants, sat down to discuss the impacts of the Food Safety Modernization Act (FSMA) over the last 10 years and how we move forward from here. Also included are comments from, Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response, Stephen Mandernach, Executive Director, Association of Food and Drug Officials (AFDO), Kathy Gombas, Food Safety Consultant at FSMA Implementation Solutions, and Dr. David Acheson, Founder, and CEO of The Acheson Group. Read More Wed, 13 Jan 2021 10:54:49 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/087-10-years-FSMA.mp3 1:01:48 www.food-safety.com:112 In this BONUS episode of Food Safety Matters, we speak to Fredrik Johansson, manager of separators at Tetra Pak. In this chat, Fredik discusses dairy separation, its history, challenges, best practices, and how dairy industry clients can increase efficiency and find higher profits while maintaining the highest possible food safety standards. Read More Fri, 08 Jan 2021 14:01:07 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/bonus-008-Tetrapak.mp3 20:00 www.food-safety.com:111 As we wrap up 2020, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting Inc., sat down to discuss the biggest moments in food safety this year, and what we have to look forward to as we move into 2021. Read More Tue, 05 Jan 2021 13:54:07 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/086-2020-the-year-that-covid-made.mp3 45:00 www.food-safety.com:110 Sally Powell Price joined MilliporeSigma earlier this year as a Regulatory Expert for Food Safety. Previously, Sally served as the Director of Lab Operations at a biotech startup in Boston supporting regulatory & R&D operations. Prior to that role, she was the Food Lab Supervisor at the New York City Department of Health, Public  Health Laboratory. Sally is a member of the Association of Food and Drug Officials, American Public Health Association, Association of Public Health Laboratories, and AOAC. She has a B.Sc. degree in biology from Hamilton College, and a M.Sc. in microbiology & immunology from James Cook University in Australia, and continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. Justyce Jedlicka currently serves in the newly created role of the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. She is responsible for engaging with influencers in the food and beverage industry to align initiatives to be in the highest regulatory compliance and promote best practices among testing methods—promoting the safest and highest quality food. Prior to MilliporeSigma, she worked as a formulation chemist and lab technician at Chemia Corporation. She currently serves on the Food Sciences Section Executive Board of the American Council of Independent Labs. She is a member of the International Association of Food Protection, Institute of Beverage Technologists, and participates in working groups with AOAC. Justyce received a B.Sc. in chemistry and an M.B.A. from the University of Missouri in St. Louis. Read More Tue, 05 Jan 2021 13:51:45 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/bonus-020-MilliporeSigma.mp3 38:00 www.food-safety.com:109 Tamara Mullin is currently the Director of Safety for FOODWORKS where she oversees food safety procedures and builds upon them to create food safety programs, training, and compliances. Before this, she was the FOODWORKS District Manager. Tamara obtained her degree from the Pennsylvania Institute of Culinary Arts in 1993. Tamara has been working in corporate dining since 1997. She has managed multiple corporate kitchens, rolled out café concepts, and created menus with recipes focused on customer needs. Read More Tue, 05 Jan 2021 13:50:42 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/085-Tamara-Mullin.mp3 37:00 www.food-safety.com:108 In this BONUS episode of Food Safety Matters, we speak to Sharon Dobesh (director of technical services) and Leonard Mongiello (business development and sales manager) from the Industrial Fumigant Company (IFC) about controlling birds and rodents. Specifically, how to keep them where they belong—away from your buildings, out of your docks and processing areas. Read More Tue, 05 Jan 2021 13:49:17 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/bonus-019-IFC-Strategies-Pests.mp3 39:00 www.food-safety.com:107 Nevin Perera is the research & development manager for PerkinElmer where he and his team have developed a range of enzyme-linked immunosorbent assays (ELISAs) including Solus One Salmonella, Solus One Listeria, and Solus One Escherichia coli. Nevin’s career started at the University of Birminghamin the UK, where he was studying for a B.Sc. (Hons) in microbiology before transitioning to a M.Sc. in toxicology and a Ph.D. in Biochemistry. He was researching the regulation of phospholipase C in yeast under different environmental and chemical stresses. He continued his academic career in the Department of Cell Signalling and Immunology, University of Dundee, carrying out postdoctoral research on the regulation of the tumor suppressor gene PTEN, finishing with 10 peer-reviewed publications. Upon leaving academia, Nevin focused his career on ELISA and lateral flow device development, doing outstanding work at Merck Millipore, Mediawatch Plc., and now PerkinElmer. Read More Tue, 05 Jan 2021 13:46:46 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/bonus-018-PerkinElmer.mp3 46:00 www.food-safety.com:106 Dr. Scott Brooks is the Senior Vice President of Food Safety and Quality Assurance for Tyson Foods. Previously, Scott held similar food safety, quality, and regulatory executive positions at Kraft Heinz, PepsiCo, and Yum! Brands after serving as a Public Health Officer in the Air Force. His Doctorate is in Veterinary Medicine with Master’s degrees in both Food Microbiology and Preventive Veterinary Medicine. He served on the National Advisory Committee on Microbiological Criteria for Foods and is a Past-President of the American College of Veterinary Preventive Medicine. Read More Tue, 05 Jan 2021 13:45:33 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/084-Scott-Brooks.mp3 1:01:12 www.food-safety.com:105 Adam Joelsson is Director of Technology and Head of Research and Development at Invisible Sentinel Inc. Having a background in microbiology and molecular biology, Adam joined Invisible Sentinel in 2008 as part of the founding team and has been integral in the development and commercialization of both Veriflow® and veriPRO® molecular diagnostic platforms. As part of the Invisible Sentinel technical team, Adam has overseen the R&D technical transfer and commercial launches of over a dozen rapid assay systems for a wide range of industrial applications, including food safety as well as beverage and food quality. Vik Dutta has been a Senior Staff Scientist at bioMérieux for over 4 years. Prior to that, he was employed as a Senior Microbiologist at CDC. He has earned his doctorate in Veterinary Medicine from MAFSU and received his Ph.D. in Microbiology from North Carolina State University. Vik has been working in various aspects of food safety for over 15 years, with specific expertise in molecular biology and molecular assay development. He has authored or co-authored over 20 peer-reviewed articles/book chapters. Vik has been awarded a patent on improving isothermal detection technology and has been recognized many times for his contributions to food safety. Read More Tue, 05 Jan 2021 13:42:58 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/bonus-017-bioMerieux-Predictive-Diagnostics.mp3 36:00 www.food-safety.com:104 Hugo Gutierrez is the Global Food Safety and Quality Officer for Kerry. He has 25 years of experience in leading global, virtual, and multicultural quality, food safety, and regulatory teams. In his current position, he is responsible for developing and executing a long-term strategy to transform their quality, food safety, and employee safety into world-class systems. Read More Tue, 05 Jan 2021 13:41:24 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/083-Hugo-Gutierrez.mp3 1:06:36 www.food-safety.com:103 Dr. John W. Spink is an assistant professor in the Department of Supply Chain Management in the Eli Broad Business College at Michigan State University (MSU). Previously, he was an assistant professor in the School of Criminal Justice in the College of Social Science at MSU and in the College of Veterinary Medicine. His leadership positions include product fraud-related activities with ISO 22000, GFSI, and the U.S. Pharmacopeia. Global activities include engagements with the European Commission, INTERPOL, Codex Alimentarius, and WHO/FAO, and he served as an advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment. He also spent 11 years at the Chevron Corporation, and was an independent consultant, before earning a Ph.D. in packaging/anti-counterfeit strategies at MSU in 2009. Read More Tue, 05 Jan 2021 13:38:30 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/082-John-Spink.mp3 1:12:00 www.food-safety.com:102 Dr. Randy Huffman joined Maple Leaf Foods in 2009 and currently serves as the Chief Food Safety and Sustainability Officer at the company. This role encompasses food safety and quality, occupational health, safety and security, environmental sustainability and compliance, animal care, and corporate engineering.   Randy also leads the company's Food Safety Advisory Council, a team of external experts with the mandate to increase Maple Leaf's access to global knowledge and expertise in food safety, including best practices, regulatory compliance, microbiology, and fostering a food safety culture. Prior to joining Maple Leaf Foods, Dr. Huffman served as President of the American Meat Institute (AMI) Foundation, as well as Senior Vice President, Scientific Affairs, for 9 years at AMI.  Randy was previously featured in Ep. 33 of Food Safety Matters. In this episode of Food Safety Matters, we speak to Randy [34:40] about: Maple Leaf's initial response to COVID Fighting complacency Commemorating the 11th anniversary of the 2008 tragic Listeria event Answering NAMI's call to share their pandemic response plan​ Having a culture of accountability Working with local, provincial, and federal agencies Impact of COVID on food safety Powerful connections between health and safety and food safety News Mentioned in This Episode FSMA Proposed Rule for Food Traceability [13:36] Additional Resources: Requirements for Additional Traceability Records for Certain Foods; Proposed Rule; Public Meetings; Request for Comments, Food Traceability List, Public Meetings, Pre-recorded Webinar to Discuss Food Traceability Proposed Rule USDA's FSIS Studies: Year 3 Observational Study Consumer Behaviors, Web-Based Survey Results Sponsored by: Learn more about AIB International's Pandemic Preparedness Certification Tue, 05 Jan 2021 13:23:35 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/081-Randy-Huffman.mp3 1:10:12 www.food-safety.com:101 Bob Gravani is Professor Emeritus of food science and Director Emeritus of the National Good Agricultural Practices Program at Cornell University. There, he's been actively engaged in Extension and outreach, teaching, and research activities. His food safety career spans 40 years and includes work with all sectors of the food system. He has developed innovative programs for constituents in production agriculture, food processing, food retail, and foodservice, as well as for regulatory agencies and consumers. Bob earned his bachelor's degree in food science from Rutgers University as well as his master's and Ph.D. degrees in food science from Cornell University. He is a past president of the International Association for Food Protection (IAFP) and is an IAFP Fellow. In this episode of Food Safety Matters, we speak to Bob [16:30] about: His work with the New York State Department of Agriculture and Markets How research, science, and technology have changed the food safety arena How the idea of food safety has evolved over the years Challenges related to making sure people who work in the food industry understand the impact of their jobs Good Manufacturing Practices and how not following them can lead to food system failures The concept of being unconsciously competent The importance of new training techniques, adult education, and behavioral science Why food safety culture is such a poorly understood concept Programs implemented for food science majors​ News Mentioned in This Episode FDA Halts Production at Sprouts and Soy Processing Facility for Failing to Comply with Produce Safety Rule under FSMA  [4:14] Egg Product Inspection Regulations Get First Update in 50 Years | Final Rule Pre-publication [8:47]  FSIS to Host Virtual Public Meeting on the Future of Consumer Food Safety Education [11:46]    Food Safety Education Month Resources  ServSafe - FoodSafetyFocus.com  FoodSafety.gov  Clean, Separate, Cook, Chill  Food Safety Education Resources for Families  Ask USDA (formerly Ask Karen)  CDC Food Safety Education Month Resources Tue, 05 Jan 2021 13:01:38 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/080-Bob-Gravani.mp3 1:07:48 www.food-safety.com:100 Hal King, Ph.D., is a recognized leader in public health. He's worked in government, industry, and education. Currently, Hal is the managing partner at Active Food Safety, a new advisory services and digital products company. He is also the founder and CEO of Public Health Innovations, a public health strategy and design company. In addition, Hal serves as an associate professor of public health at the University of Georgia. As a public health professional, Hal has investigated foodborne and other disease outbreaks at the U.S. Centers for Disease Control and Prevention. And, he's performed federally funded research on the causation and prevention of infectious diseases at Emory University School of Medicine. Hal also worked in the prevention of intentional adulteration of foods and food defense for the Army Force Health Protection. Another one of his prior roles was as the director of food and product safety at Chick-fil-A. There, he designed and led the company's food safety management program for 11 years. Hal is the author and co-author of several books, articles, and chapters on public health interventions, including safe food manufacturing and food allergen controls in foodservice. His newest book, Food Safety Management Systems, is published as part of the International Association for Food Protection's Food Microbiology Series by Springer. Hal was the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award. He was our featured guest in Ep. 14. Also, Hal penned the cover story in our August/September 2020 issue: Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business. Finally, Hal is a member of the Food Safety Magazine editorial advisory board. In this episode of Food Safety Matters, we speak to Hal [21:34] about: What compelled him to write a new book about foodborne illnesses and outbreaks in the foodservice industry Why the content of his book did not change as the pandemic emerged What food safety management systems are...and what they are not Whether COVID has really changed the process of food safety The value and purpose of third-party audits and health inspections Foodborne illness risk factors that cause outbreaks Making the change from in-person training to digital How demographics play in role in the future success of restaurants Air recirculation and air disinfection Common staff mistakes being made at the retail and foodservice level The future of food safety management systems in restaurants Bob Ferguson's Food Safety Insights [13:40] Bob joins us to discuss his article featured in our August/September 2020 issue. Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode OSHA and FDA Develop Checklist to Protect Food Industry Employees Amid the Coronavirus Pandemic [4:45]   NAMI and OSHA Team Up to Fight COVID-19 in Meatpacking and Processing Plants [5:59] USDA Announces Public Meeting on Salmonella: State of Science [10:36]  American Frozen Food Institutes (AFFI)'s response to China's claims of detecting coronavirus on food, food surfaces, or packaging  AFFI's FAQs  Video response Tue, 05 Jan 2021 12:59:14 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/079-Hal-King.mp3 1:11 www.food-safety.com:99 Lone Jespersen is the principal at Cultivate, an organization dedicated to helping food manufacturers globally make safe, great-tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone led the execution of Maple Leaf's food strategy and its operations learning strategy. She holds a master's degree in mechanical engineering from Syd Dansk University (Denmark), and an M.Sc. and Ph.D. in food science from the University of Guelph (Canada).   Marie Tanner joined the Dairy Farmers of America in 2017. She is currently the senior vice president of food safety and quality. Prior to that, Marie was the global chief food safety and quality, health, safety, and environment management at Kerry. Before Kerry, Marie held various quality leadership roles at PepsiCo and Godiva (Ulker). Marie holds an M.Sc. in food science from Rutgers University. She formally served on the board of SSAFE, a global nonprofit working to integrate food safety, animal health, and plant health across food supply chains.  Neil Coole is the director of food and retail supply chain at BSI Americas. In 2015, Neil joined BRC Global Standards to head up their global key account strategy, engaging key industry brand owners, manufacturers, and retailers to understand their requirements from a risk solutions perspective. He was the subject matter expert on BRC Global Standards' new strategy on food safety and quality culture excellence, working with manufacturers on how to embed a culture of food safety and training food manufacturers, brand owners, and suppliers on the important topic of food safety and quality culture excellence.  In this episode of Food Safety Matters, we speak to the panel [11:46] about: Organizational culture and how it influences food safety How a company's culture is created from the top down  How food safety culture can and should give an organization a competitive edge COVID's impact on food safety culture Why the idea of "implementing" a food safety culture is problematic Some wrong ways to go about creating change within an organization's culture Diversity and inclusion, and how they play a role in changing a company's culture How to begin undoing a history of complacency within a company's current culture Tips for improving and sustaining a positive culture Food Safety Culture Articles  Supply Chain and Food Safety Culture - Feb/March 2017  The Supply Chain and Food Safety Culture: Primary Production - April/May 2017  The Supply Chain and Food Safety Culture: Distribution - June/July 2017  The Supply Chain and Food Safety Culture: Processing - Aug/Sep 2017   The Supply Chain and Food Safety Culture: Foodservice - Oct/Nov 2017   The Supply Chain and Food Safety Culture: Retail - Dec/Jan 2018  Supply Chain and Food Safety Culture: Sector Leaders Sharing Their Challenges and Recommended Practices - Feb/March 2018 Resources Cultivate Maturity Model BSI - Cultivate Food Safety Culture Postcard  BSI - COVID-19 Safe Working Guidelines  BSI - Workplace Hygiene Solutions Brochure  BSI - Workplace Hygiene Solutions Video BSI - UK's National Standards Body - COVID-19 Response  News Mentioned in This Episode EU's Draft Amendment of Hygiene Legislation Includes Focus on Food Safety Culture [2:07] - see official draft regulation document  FDA Announces the Voluntary Phase-Out of by Industry of Certain PFAS Used in Food Packaging [3:46] | The Growing Challenge of Safe Water Use for Food Processing Operations UMASS Food Scientist Secures Grant to Develop New Method for Cleaning Peanut Butter Off Food Processing Equipment [7:42]  Tue, 05 Jan 2021 12:55:32 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/078-Jesperson-Tanner-Coole.mp3 1:05 www.food-safety.com:98 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. Connie Landis Fisk is a northwest regional extension associate for the Produce Safety Alliance (PSA). PSA has a temporary policy allowing its trainers to deliver their Grower Training Course remotely during the COVID-19 pandemic. Connie offers a weekly office hour to share tips and answer questions about using Zoom for those remote trainings. Amanda Evans-Lara is a principle food safety consultant and compliance specialist with HACCP Mentor, a website that provides tools, tips, and training to help food businesses comply with global, customer, and regulatory Hazard Analysis and Critical Control Points (HACCP) and food safety requirements. She has over 28 years of experience working with Australian and international food businesses. Amanda is an FSPCA lead instructor for Preventive Controls for Human Food and Intentional Adulteration Vulnerability Assessments courses.  Charles Kalish is a managing member and co-founder of Food Safety Guides, a food safety and quality consulting and training firm that specializes in remote consulting. He is a lead instructor for FSPCA's Preventive Controls (Human and Animal), Foreign Supplier Verification Programs, and Intentional Adulteration Vulnerability Assessment courses. Charlie is also a Safe Quality Food (SQF) trainer and lead instructor for the International Food Protection Institute (IFPTI)'s Instructor Skills Training. Michael Kalish is a managing member and co-founder of Food Safety Guides. He is a lead instructor for FSPCA's Preventive Controls (Human and Animal), Foreign Supplier Verification Programs, and Intentional Adulteration Vulnerability Assessment courses. Michael is also an SQF trainer and lead instructor for IFPTI's Instructor Skills Training. A special thanks to our friend and previous podcast guest Kathy Gombas (Ep. 26) for spearheading this discussion. Kathy is a member of FSPCA's Steering Committee. She also serves on Food Safety Magazine's Editorial Advisory Board. In this episode of Food Safety Matters, we speak to the panel [12:23] about: The features, benefits, and ins and outs of using Zoom, Google Hangouts, and other digital platforms to perform food safety certification courses Maintaining high levels of participation and engagement during online training How training and testing policies and procedures have changed to fit a virtual format Conducting oral exams vs. standardized tests online Challenges and limitations of web-based teaching and training News Mentioned in This Episode Salmonella Newport Outbreak Linked to Onions [3:46] FDA Announces New Protocol for the Development and Registration of Treatments for Preharvest Ag Water Antimicrobial [5:40] | Water Disinfection: A Practical Approach to Calculating Dose Values for Pre- and Postharvest Applications (2001) Pillsbury Announces "Safe to Eat Raw" Products [10:03]   Tue, 05 Jan 2021 12:54:07 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/077-FSPCA-Panel.mp3 59:00 www.food-safety.com:97 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. In this BONUS episode of Food Safety Matters, we speak to IFC about: The benefits of fogging and aerosol applications How toxicity, safety, and warning labels have evolved IGRs and how these compounds can keep insects from taking over a food facility Fixed or remote fogging application systems Re-entry guidelines after a fogging application Tips for preparing for a pest control analysis The importance of proactive pest control vs. reactive Resources IFC Resources Sponsored by: Tue, 05 Jan 2021 12:52:41 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/bonus016-IFC-Fogging-Insect-Growth.mp3 28:00 www.food-safety.com:95 Joe Stout is the founder of Commercial Food Sanitation, a consulting firm that provides food safety and sanitation solutions to food processing plants. Before that, Joe spent nearly 30 years at Kraft Foods. While there, he held a variety of positions related to operations, quality, and sanitation, ultimately leading to his role as Kraft's director of global product protection, sanitation, and hygienic design. In this role at Kraft, Joe had global responsibility for plant cleaning controls and processes, allergen and pathogen control programs, pest control, and hygienic design for facilities and equipment used in more than 200 Kraft plants. Joe also managed the Global Product Protection Group, assuring global support for internal and external plants. Joe led the American Meat Institute’s (AMI) Equipment Design Task Force and has led Listeria Intervention training for AMI and the American Frozen Food Institute. He is the current leader of the Consumer Brands Association's (formerly, the Grocery Manufacturers Association) Sanitary Design Working Group. He also conducts allergen training for the Food Allergy Research Resource Program. In addition to his involvement with these and many other leading industry organizations, Joe is a published authority when it comes to food safety, sanitation, hygiene, and other related areas. Joe was previously featured in Ep. 42 of Food Safety Matters. In this episode of Food Safety Matters, we speak to Joe [24:00] about: Why Listeria is such a tricky pathogen to get rid of Seek and destroy vs. seek and eliminate How Kraft has handled past instances of Listeria Why ready-to-eat products are so susceptible to Listeria contamination Pairing a Listeria control program with environmental monitoring Sanitation procedures for Listeria vs. Salmonella A company's options when a complete food facility rebuild or redesign is not possible Advice for cleaning equipment Swabbing frequency tips Why completely avoiding Listeria in certain food plants is impossible We also speak with Steve Mandernach [9:12] about: The release of the U.S. Food and Drug Administration's New Era of Smarter Food Safety Blueprint Joe Stout's Articles in Food Safety Magazine Hygienic Design: How Our Thinking Has Evolved Perspectives on Practices in Food Plant Sanitation and Hygiene Principles of Environmental Pathogen Control 10 Principles of Equipment Design for Ready-to-Eat Processing Operations News Mentioned in This Episode FDA Prepares for Resumption of Domestic Inspections with New Risk Assessment System [2:07] FDA: Inspections of Small Businesses under the FSMA Intentional Adulteration Rule to Begin March 2021 [5:09] Former Blue Bell CEO: Felony Charges Dropped in Deadly Listeria Outbreak Case [7:00]   Sponsored By:  Michigan State University Online Food Safety Program  Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program   Tue, 05 Jan 2021 12:50:44 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/076-Joe-Stout.mp3 1:10:48 www.food-safety.com:94 John G. Keogh is a strategist, advisor, and management science researcher with 30 years of executive leadership roles as director, vice president, and senior vice president in global supply chain management, information technology, technology consulting, and supply chain standards. Currently, he is managing principal at Toronto-based, niche advisory, and research firm Shantalla Inc. He holds a post-graduate diploma in Management, an MBA in Management, and a Master of Science in Business and Management Research in Transparency and Trust in the Food Chain. He is currently completing doctoral research focused on transparency and trust in global food chains at Henley Business School, University of Reading, using the lenses of agency theory, signaling theory, and transactional cost theory. Carl or ’’C.J.” Unis is a Systems Engineer with expertise in Continuity of Operations, Continuity of Government, devolution, infrastructure, supply chain logistics, and emergency management. He has a Master’s Degree in Systems Engineering from the Stevens Institute of Technology. C.J. was formerly the critical infrastructure protection program manager for the New Mexico Department of Homeland Security and Emergency Management. He has served as a federal agent in the capacity of providing classified transportation for the Department of Energy, National Nuclear Security Administration—Office of Secure Transportation, as well as holding numerous positions for the U.S. Marine Corps in the capacity of performing internal embassy, dignitary, motor transport specialist, and classified material security duties. John and C.J. are the authors of our June/July 2020 cover story.  In this episode of Food Safety Matters, we speak to C.J. and John [11:14] about: Companies having to seek alternative methods of distribution due to COVID-19 The risks associated with not performing plant-level inspections Remote auditing How COVID has opened up more opportunities to commit food fraud How ingredient changes and formula deviations could cause problems after the pandemic is over Health and safety best practices for meat facilities and how those recommendations haven't changed in at least 10  years Why the phrase "social distancing" is problematic, and what term should be used instead News Mentioned in This Episode Another Foodborne Outbreak for Salad Products, This Time Due to Cyclospora Contamination [1:24]   Allergy Community Still Concerned About FDA's Temporary Labeling Guidance [6:34] USDA and FDA Issue Joint Statement Regarding Food Export Restrictions and COVID [8:44] Tue, 05 Jan 2021 12:49:29 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/075-John-Keogh-CJ-Unis-Part_2.mp3 49:00 www.food-safety.com:93 John G. Keogh is a strategist, advisor, and management science researcher with 30 years of executive leadership roles as director, vice president, and senior vice president in global supply chain management, information technology, technology consulting, and supply chain standards. Currently, he is managing principal at Toronto-based, niche advisory, and research firm Shantalla Inc. He holds a post-graduate diploma in Management, an MBA in Management, and a Master of Science in Business and Management Research in Transparency and Trust in the Food Chain. He is currently completing doctoral research focused on transparency and trust in global food chains at Henley Business School, University of Reading, using the lenses of agency theory, signaling theory, and transactional cost theory. Carl or ’’C.J.” Unis is a Systems Engineer with expertise in Continuity of Operations, Continuity of Government, devolution, infrastructure, supply chain logistics, and emergency management. He has a Master’s Degree in Systems Engineering from the Stevens Institute of Technology. C.J. was formerly the critical infrastructure protection program manager for the New Mexico Department of Homeland Security and Emergency Management. He has served as a federal agent in the capacity of providing classified transportation for the Department of Energy, National Nuclear Security Administration—Office of Secure Transportation, as well as holding numerous positions for the U.S. Marine Corps in the capacity of performing internal embassy, dignitary, motor transport specialist, and classified material security duties. John and C.J. are the authors of our June/July 2020 cover story.  In this episode of Food Safety Matters, we speak to C.J. and John [18:48] about: What the food industry may experience after the pandemic How the food industry's "new normal" will need to incorporate and adapt digitization Changes that supply chains and product fulfillment centers may go through Problems that the food industry experienced at the onset of the pandemic How military-style training can help foster a more proactive approach within food companies Technology-based "trip wires" Bob Ferguson's Food Safety Insights [9:07] Bob joins us to discuss his article featured in our June/July 2020 issue.  Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode USDA FSIS to Expand STEC Testing to Additional Raw Beef Products [2:21]   AFFI Responds to Officials Linking COVID-19 to Imported Seafood [5:32] Tue, 05 Jan 2021 12:48:02 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/074-John-Keogh-CJ-Unis-Part-1.mp3 51:00 www.food-safety.com:92 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. In this BONUS episode of Food Safety Matters, we speak to Paul Barnhill, chief technology officer and head engineer at Meritech, the leader in automated employee hygiene. He has over 28 years of experience working with professionals in food manufacturing, healthcare, and foodservice. He understands the challenges these industries face when creating hygiene programs and how to overcome these obstacles through education and automated technologies. Paul often speaks on best practices in hand hygiene, footwear sanitation, and the science behind pathogen removal. Helping food processing and packaging facilities produce safe and healthy products through hygiene excellence is a passion for him. Prior to joining Meritech, Paul worked at Medtronic, Inc. a leader in cardiovascular equipment and implantable devices, in their hemostasis division as a mechanical designer within the R&D department. Paul earned his accreditation degree from the American Institute for Design & Drafting.  In this BONUS episode of Food Safety Matters, we speak to Paul about: The most prevalent challenges with traditional handwashing and instant sanitizers The advantages of automated handwashing Meritech's CleanTech automated handwashing system Often overlooked steps in handwashing The Meritech Employee Hygiene Toolbox--what's included and who it's for Common problems with hygienic zoning and why it matters for handwashing Why creating a food safety culture goes beyond basic regulatory requirements and why that matters How foodservice is experimenting with new handwashing concepts Resources Employee Hygiene Toolbox How to Wash Your Hands Properly: A Step by Step Handwashing Guide with Hygiene Expert Paul Barnhill Meritech.com  Sponsored by: Tue, 05 Jan 2021 12:45:09 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/bonus-015-Meritech-Employee-Hygiene.mp3 28:00 www.food-safety.com:91 Keith Warriner, Ph.D., is a professor of food science at the University of Guelph. He is also the food science graduate coordinator of the department’s Master of Science and Ph.D. food science programs. After completing his Ph.D. in microbial physiology at the University College of Wales, he worked for the Department of Medicine at the University of Manchester where he studied biosensors. He also attended the University of Nottingham as a research fellow in food microbiology, working with fresh produce. He joined the Department of Food Science at the University of Guelph in 2002 and was promoted to full professor in 2011. He is the former president of the Ontario Food Protection Association, a member of the International Association of Food Protection, is an associate editor of the Canadian Journal of Microbiology, and is on the editorial board for Applied & Environmental Microbiology and International Journal of Food Microbiology. ​Keith's research revolves around food safety and food microbiology, allowing him to work closely with industry and apply his research findings in a practical way. Keith was previously interviewed for Episode 37 of Food Safety Matters. In this episode of Food Safety Matters, we speak to Keith [14:30] about: The history of Henry Fenton, the Fenton reaction, and the Fenton reagent The use of water, hydrogen peroxide, and UV light to kill pollutants, pesticides, etc. Applying hydroxyl radicals to fresh produce including spinach and other leafy greens The advanced oxidation process (AOP) and why it's so problematic with tomatoes  How the 2006 spinach outbreak change the leafy greens industry's outlook on food safety Thoughts on how to address polluted water affecting leafy greens and how his process would likely be effective The George Weston Seeding Innovation Program Why washing is so problematic in preventing cross-contamination in leafy greens What matters to food companies when it comes to AOP AOP's use with meat and fish The current pandemic, N95 masks, and how food recalls have been affected News Mentioned in This Episode FDA: Nearby Cattle Grazing Land Likely to Blame for Late 2019 Romaine Lettuce Outbreaks [7:50] Pandemic Challenges Highlight the Importance of New Era of Smarter Food Safety [11:22] Tue, 05 Jan 2021 12:43:45 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/073-Keith-Warriner.mp3 56:00 www.food-safety.com:90 Dr. David Acheson, is the founder and CEO of The Acheson Group and brings more than 30 years of medical and food safety research and experience to provide strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense.   David graduated from the University of London Medical School and practiced internal medicine and infectious diseases in the United Kingdom until 1987 when he moved to the New England Medical Center and became an Associate Professor at Tufts University in Boston, studying the molecular pathogenesis of foodborne pathogens.   Prior to forming The Acheson Group, David served as the Chief Medical Officer at the U.S. Department of Agriculture Food Safety and Inspection Service and then joined the U.S. Food and Drug Administration (FDA) as the Chief Medical Officer at the FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the director of CFSAN’s Office of Food Defense, Communication, and Emergency Response, David was appointed as the Assistant and then Associate Commissioner for Foods, which provided him an agency-wide leadership role for all food and feed issues and the responsibility for the development of the 2007 Food Protection Plan, which served as the basis for many of the authorities granted to FDA by the Food Safety Modernization Act.   From 2009 to 2013, he was a partner at Leavitt Partners where he managed Leavitt Partners Global Food Safety Solutions.  David has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. He is a sought-after speaker and regular guest on national news programs. He serves on a variety of boards and food safety advisory groups of several major food manufacturers. David was previously a guest on Food Safety Matters – episodes 12 and 45. In this episode of Food Safety Matters, we speak to David [11:31] about: Classifying RTE foods and how consumer behavior plays a critical role Challenges related to messaging and marketing tactics displayed on consumer packaging and how it can interfere with food safety perception Consumer vs. manufacturer responsibility when foodborne illness occurs How food processing trends, consumer behaviors, and regulations intertwine Steps a company can take to determine if their product is truly RTE Why consistently negative swabbing results is not a good thing How FDA responds to positive contamination findings in a plant The challenges associated with drilling down traceability to the item level Romaine lettuce and why leafy greens are such a tricky commodity Salmonella and the likelihood that it may officially become an adulterant David Acheson's Contributions to Food Safety Magazine Managing Risks in the Global Supply Chain  What Have We Learned about FSMA Implementation?  Are All Salmonella Created Equal? New Directions in Food Protection   ​Resource: Blog: What Does Marler's Salmonella Citizen Petition Mean to You? News Mentioned in This Episode USA Today: Inspections, Citations, Recalls Slashed: Coronavirus is Testing America's Food Safety Net [4:17] LGMA: Work Underway to Further Strengthen Food Safety Practices for Leafy Greens [9:19] LeafyGreenGuidance.com  World Food Safety Day 2020 Online Event Hosted by Nuno Soares Tue, 05 Jan 2021 12:41:47 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/072-David-Acheson.mp3 1:06:00 www.food-safety.com:89 Bryan Hitchcock is the executive director of the Global Food Traceability Center (GFTC) for the Institute of Food Technologists (IFT). Bryan is responsible for managing and directing the GFTC, including overall leadership, strategy and governance, sales and marketing, and government, public, and industry relations. Additionally, Bryan is IFT's principal scientific and technology leader on matters related to existing food chains and their digital transformation. His previous roles have been with PepsiCo, Procter & Gamble, and 3M Company.  Bryan earned his bachelor's degree in Chemical Engineering from Cornell University. In this episode of Food Safety Matters, we speak to Bryan [26:44] about: The birth of GFTC and how it was made possible with the help of the U.S. Food and Drug Administration What traceability and communication should look like within the food supply chain Proactive steps food companies can take to improve their supply chain transparency and traceability Four key data elements uncovered in research GFTC's role in providing feedback to FDA The need for more training at all levels of the food supply chain Artificial intelligence and how it's been applied in agricultural farming Resources: Pilot Projects for Improving Product Tracing along the Food Supply System - Final Report  World Food Safety Day - World Health Organization  World Food Safety Day - Codex Alimentarius We also speak with Laura Allred (Gluten Intolerance Group [GIG]) [9:25] about: The history of GIG Partnering with the U.S. Food and Drug Administration to establish a certification program Their work in certifying products as gluten-free, not facilities Unexpected sources of gluten How wheat gets all the attention when it comes to gluten Why there's such an increasing demand for gluten-free products The reason behind GIG's recent certification mark/label update Best practices for gluten-free manufacturers The benefits of gluten-free certification via GIG Why focusing on wheat as an allergen can be problematic Upcoming research and surveys News Mentioned in This Episode $19M in Fines for Blue Bell; Former President Also Charged with Concealing Listeria Contamination [3:14] Foodborne Illness is on the Rise, Says CDC [7:43]  Tue, 05 Jan 2021 12:40:38 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/071-Bryan-Hitchcock.mp3 54:00 www.food-safety.com:88 Bob Norton, Ph.D. is the chair of the Auburn University Food System Institute’s Food and Water Defense Working Group He is a long-time consultant to the U.S. military as well as federal and state law enforcement agencies. Bob is also a regular contributor to the Food Safety Magazine eDigest. Soren Rodning, D.V.M., M.Sc., DACT, is an associate professor and extension veterinarian with the Auburn University Department of Animal Sciences and the Alabama Cooperative Extension System. Jason Sawyer is an associate professor of meat science with the Department of Animal Sciences at Auburn University. Alex Tigue is a regional extension agent, Animal Sciences & Forages, Auburn University. In this episode of Food Safety Matters, we speak to Bob, Soren, Jason, and Alex [25:58] about: Whether or not the food industry could have seen such an event coming The current state of the U.S. food supply and whether or not we'll experience a food shortage The changing relationship between food companies and the public health sector The truth about whether or not COVID-19 can be transmitted from a food facility worker to the food they work so closely with The risks associated with having sick employees in the workplace Converting food products meant for foodservice to other food sectors and the complications that accompany such a change Bob Norton's COVID-19 Articles in Food Safety Magazine Novel Coronavirus (2019-nCoV) and Food Safety: A Time for Facts, Not Panic  The 2019-nCoV Coronavirus Is Not a Food Supply Threat Bob Ferguson's Food Safety Insights [17:11] Bob joins us to discuss his article featured in our April/May 2020 issue: Analytical Testing in Food Safety Continues to Grow Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode Chipotle to Pay $25M Fine for Causing 1,000+ Foodborne Illnesses 2015-2018 [3:12] U.S. Meat and Poultry Plant Closings [7:38] NEW: CDC Publishes New Guidance for Meat & Poultry Industry NEW: CDC Issues Long List of Recommendations to Smithfield Foods Plant Plagued with COVID-19 Infections Tue, 05 Jan 2021 12:39:26 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/070-Auburn-University.mp3 1:00:00 www.food-safety.com:87 Stacey Popham is the vice president of quality and food safety for the Americas region of Barry Callebaut. Prior to this, Stacey held the same role at Treehouse Foods. Before then, she spent 13 years at Kraft Foods in various quality and R&D roles. Mike Cramer is the senior director of food safety and quality assurance for Ajinomoto Windsor where he's served for 26 years. Mike is also a longstanding member of Food Safety Magazine's Editorial Advisory Board. ​Sean Leighton is the vice president of food safety, quality, and regulatory affairs at Cargill. Before that, Sean spent 13 years with Coca-Cola (U.S., Canada, and Europe) in various roles spanning quality, food safety, and environmental sustainability. Sean is also a member of Food Safety Magazine's Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Stacey [10:26], Mike [29:58], and Sean [52:54]about:   How food safety and quality roles have shifted to address many challenges brought forth by the coronavirus pandemic Communicating and assuring employee safety and food safety Slower line speeds, social distancing, and other measures in place to keep food facilities clean and virus-free Helping employees differentiate between COVID-19 symptoms vs. cold/allergy symptoms Maintaining a consistent supply chain New ways to work with on-site suppliers and service providers Creative solutions and approaching food safety virtually Lessons learned and new approaches going forward News Mentioned in This Episode FDA Provides Temporary Flexibility Regarding the Egg Safety Rule During COVID-19 Pandemic While Still Ensuring the Safety of Eggs [4:17] FDA to Temporarily Conduct Remote Importer Inspections under FSVP Due to COVID-19 [4:41] Trade Show Postponements and Updates [6:44]   Sponsored by: Michigan State University Online Food Safety Program  Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program Tue, 05 Jan 2021 12:37:48 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/069-Popham-Cramer-Leighton.mp3 1:09:00 www.food-safety.com:86 In this Special Edition, Food Safety Matters spoke to two supply chain experts about COVID-19 and what it means for every level of the global food industry. John G. Keogh is a strategist, advisor, and management science researcher with 30 years of executive leadership roles as director, vice president, and senior vice president in global supply chain management, information technology, technology consulting, and supply chain standards. Currently, he is managing principal at Toronto-based, niche advisory, and research firm Shantalla Inc. He holds a post-graduate diploma in Management, an MBA in Management and a Master of Science in Business and Management Research in Transparency and Trust in the Food Chain. He is currently completing doctoral research focused on transparency and trust in global food chains at Henley Business School, University of Reading, using the lenses of agency theory, signaling theory, and transactional cost theory. Carl or ’’C.J.” Unis is a Systems Engineer with expertise in Continuity of Operations, Continuity of Government, devolution, infrastructure, supply chain logistics and emergency management. He has a Master’s Degree in Systems Engineering from the Stevens Institute of Technology. C.J. was formerly the critical infrastructure protection program manager for the New Mexico Department of Homeland Security and Emergency Management. He has served as a federal agent in the capacity of providing classified transportation for the Department of Energy, National Nuclear Security Administration— Office of Secure Transportation, as well as holding numerous positions for the U.S. Marine Corps in the capacity of performing internal embassy, dignitary, motor transport specialist and classified material security duties. In this episode of Food Safety Matters, we speak to John and C.J. about: Opinions on whether or not the current coronavirus outbreak was a foreseeable event How the consequences of the food industry's lack of digitization is panning out amid the outbreak Issues within the global supply chain, ingredient sourcing, and what could happen if the effects of COVID-19 are long-lasting What leadership really looks like at a time like this How the government and food industry are initiating change in parts of Canada Disruptions and unintended consequences the food industry is having to deal with The food industry's road to recovery Resources Breaking Boundaries to Avoid a Food System Crisis (February/March 2020) Tue, 05 Jan 2021 12:36:18 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/bonus-014-COVID-19.mp3 58:00 www.food-safety.com:85 Steven Mandernach is the executive director of the Association of Food and Drug Officials (AFDO), which unites high-level regulatory officials, industry representatives, trade associations, academia, and consumer organizations. Prior to becoming executive director in 2018, Steve was the bureau chief for food and consumer safety at the Iowa Department of Inspections. He is a past president of AFDO and current co-chair of the Association’s Laws and Regulations committee. He has a J.D. from Drake University Law School. Ernest Julian, Ph.D. is chief of the Center for Food Protection for the Rhode Island Department of Health, a position he has held for the last 30 years. Prior to this, he was with the Connecticut Department of Health for 14 years. He is president of the Association of Food and Drug Officials (AFDO) and he has served as AFDO’s representative to the Council to Improve Foodborne Outbreak Response (CIFOR), and the U.S. Centers for Disease Control and Prevention (CDC)’s FSMA Surveillance Workgroup. Ernie is also an adjunct assistant professor of Health Services, Policy, and Practice at Brown University. In this episode of Food Safety Matters, we speak to Steve and Ernie [37:07] about: Recruiting and retaining employees in food regulation and industry sectors Proper allocation of resources for food facility inspections The importance of follow-up after a less than stellar inspection Teachable moments and their effect on behavioral change with consumers How upper management can become powerful advocates for inspectors in the field How AFDO approaches messaging with consumer audiences Leafy greens contamination Ongoing and potential future food safety challenges We also speak to the International Food Information Council (IFIC)'s Joe Clayton (CEO) and Silvia Dumitrescu [16:25] about: IFIC's recent leadership restructuring How the organization is aligning itself with ever-changing consumer demands and needs Keeping science at the forefront of consumer messaging, and how social media has changed the way data is disseminated New research and data on food fraud ​Steve Mandernach's Articles in Food Safety Magazine Keeping Food Safe in the C-Store Environment  Unsung Heroes: State and Local Public Health Officials Innovating Outbreak Investigations Responding to Harvey and Irma: Rapid Response Teams Take Action Building an Integrated Food Safety System One Brick at a Time  Integrating the Nation's Food Safety System: What You Need to Know  Ernie Julian's Articles in Food Safety Magazine Where the Rubber Meets the Road: RRTs in Action Creating the Rapid Response Road Map: Collaboration Points the Way Forward Resources: AFDO Retail Webinars (Hepatitis A and Norovirus)  FoodInsight.org   IFIC Presentation: Trust in a Changing World: Consumer Perception in the Age of Social Media  Q&A: "Scheduling Nightmares" I have only recently begun listening to your show, and love the content. It is interesting and engaging while still being challenging, complex, and informative. There may be some past content that I have not observed that answers my question, but I have a question for your team. With some recent spikes in demand, our plant has opted to fluctuate/extend schedules and has a history of regular (excessive) overtime requirements. We are fortunate to have a solid staff with dramatically improved retention and our plant safety mechanisms have been successfully over-hauled. Now, however, we have begun to ask operators to work additional days and also begin their shifts much earlier from (6 am to 3 am). This is having a directly negative impact on our sanitors who typically have to react to the changing production schedules, reduces supervisory oversight, and may lead to burnout. The QA staff is also not available to be on-site during the extended manufacturing hours. As a team leader in QA, I am attempting to demonstrate that there is sufficient added risk in these methods to rule them out except under defined circumstances.  My question is about the probable impacts of varying, unpredictable schedules on food safety.  Overall a good problem to have (product in high-demand), but we as an organization need to fully understand the risks to guide our actions. If you have any support, I appreciate it!  Response from Mike Cramer: What I can provide is more of my anecdotal experience with some of our plants where constantly changing and extended schedules ultimately lead to employee dissatisfaction, tardiness and absenteeism and ultimately turnover. We experienced this a year or so ago when we opened up our newest facility in Joplin, MO with the concept of continuous runs with built-in sanitation periods. However, the management of the process was inconsistent and we were not able to maintain an effective work staff because personnel were unhappy with not having a set schedule around which they could plan their family/personal life. If the plant is regulated by USDA, it would have to provide the area supervisor with a set schedule so that an inspection for pre-op could be assigned; and the plant would not be able to run beyond the time they set with USDA; otherwise, they would run into situations where they are operating without benefit of inspection. A possible solution would be to modify FSQA staff hours so that there is 24-hour coverage with overlap as needed. This would be dependent upon the size of the staff and their flexibility to work off-hours, but when I worked at a hot dog/sausage plant in Chicago many years ago I had to do this with personnel due to the time the sanitation team worked and pre-op needed to be conducted, the time that grinding and blending started and the time second shift finished at night. However, that was a much more consistent schedule, particularly since it was a USDA operation. What I would suggest is that the individual also partner with other departments, such as HR, to determine the turnover rate in various departments and how this might impact their efficiencies. I’d also want to know, from an HR perspective, whether this inconsistency of scheduling could put the plant into a conflict with labor laws. Finally, the biggest factor is whether this shortening of the time for sanitation is having a direct impact on the sanitary operating conditions of the plant. Sometimes this is not noticeable immediately but “builds up” over time. It may be an indicator that you are not cleaning effectively due to fatigue or due to lack of time to be thorough. News Mentioned in This Episode Food Safety Summit Announces New Dates for 2020 Event Due to Coronavirus [9:39] ​FDA Updates Stats of Foreign Inspections Amid COVID-19 [10:28] FDA's 2020 Leafy Greens STEC Action Plan [11:57]  Sponsored By: ​Virtual Classroom - Our Virtual Classroom delivers the learning benefits of live, instructor-led training through an interactive, convenient, and cost-effective virtual platform. With Virtual Classroom, you can join a live training event from any location, while engaging and learning as if you are physically present in the classroom. Any of our public training is also offered for private groups. April’s course topics include: Labeling of Food Products (April 7-8) ISO 22000 Foundation + FSSC 22000 V5 Review (April 7-8)  Food Defense Coordinator (April 15-16) Tue, 05 Jan 2021 12:34:47 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/068-Steve-Mandernach-Ernie-Julian-Part-2.mp3 1:05:24 www.food-safety.com:84 Keith Robinson is the vice president of pest control services for Fine Tune. He joined the company in 2019 after spending nearly 30 years in the pest control industry, most recently as the vice president of operations training, quality assurance, and food safety at ABC Home & Commercial Services. In that role, Keith led all commercial pest management operations in northern and eastern Texas, plus Oklahoma. A board-certified entomologist, Keith has developed and rolled out food safety programs for national chain accounts across the U.S. Today, Keith oversees Fine Tune's pest control services offerings nationwide. In this BONUS episode of Food Safety Matters, we speak to Fine Tune about: The biggest challenges facing pest control in the face of changing regulations How pest control has evolved over the years Why pest control providers also need to be subject matter experts Common problems with pest misidentification, proper documentation, and more The importance of open and regular communication between the client and the pest control provider Questions that clients should be asking when interviewing a potential pest control company How technology and real-time monitoring are making a difference in pest control Resources  FineTuneUS  For the latest insights and thought leadership, check out the Fine Tune Knowledge Center  FSMA Preparation: Is Your Pest Management Program Compliant? Sponsored by: Tue, 05 Jan 2021 12:32:01 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/bonus-013-fine-tune.mp3 26:00 www.food-safety.com:83 Steven Mandernach is the executive director of the Association of Food and Drug Officials (AFDO), which unites high-level regulatory officials, industry representatives, trade associations, academia, and consumer organizations. Prior to becoming executive director in 2018, Steve was the bureau chief for food and consumer safety at the Iowa Department of Inspections. He is a past president of AFDO and current co-chair of the Association’s Laws and Regulations committee. He has a J.D. from Drake University Law School. Ernest Julian, Ph.D. is chief of the Center for Food Protection for the Rhode Island Department of Health, a position he has held for the last 30 years. Prior to this, he was with the Connecticut Department of Health for 14 years. He is president of the Association of Food and Drug Officials (AFDO) and he has served as AFDO’s representative to the Council to Improve Foodborne Outbreak Response (CIFOR), and the U.S. Centers for Disease Control and Prevention (CDC)’s FSMA Surveillance Workgroup. Ernie is also an adjunct assistant professor of Health Services, Policy, and Practice at Brown University. In this episode of Food Safety Matters, we speak to Steve and Ernie [26.51] about: Current efforts to improve recall notifications and outbreak response at the retail level The need for additional funding to conduct more laboratory work and more epidemiologists What it means to shift resources to improve food safety Physicians' ability to test for foodborne pathogens, and how is helpful during an outbreak investigation Food safety culture as an issue for regulators, not just industry Programs that teach retail level inspectors how to conduct environmental sampling, regardless of whether or not an implicated, contaminated food is still on the market Figuring out how to deal with emerging trends (online food selling, meal delivery apps, etc.) before they become widespread Pinpointing the exact risks associated with home meal delivery kits Creating distance between sources of contamination and ready-to-eat foods at concentrated animal food operations The change in food safety culture needed at the farmer's level after decades of using manure for fertilizer Rhode Island's process of investigating individual cases of listeriosis Steve Mandernach's Articles in Food Safety Magazine Keeping Food Safe in the C-Store Environment  Unsung Heroes: State and Local Public Health Officials Innovating Outbreak Investigations Responding to Harvey and Irma: Rapid Response Teams Take Action   Building an Integrated Food Safety System One Brick at a Time  Integrating the Nation's Food Safety System: What You Need to Know  Ernie Julian's Articles in Food Safety Magazine Where the Rubber Meets the Road: RRTs in Action Creating the Rapid Response Road Map: Collaboration Points the Way Forward Resources: AFDO Retail Webinars (Hepatitis A and Norovirus) Bob Ferguson's Food Safety Insights [16:35] Bob joins us to discuss his article featured in our February/March 2020 issue: Food Safety Priorities and Plans for 2020: Part 2 Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode FDA Approves Costco as First Participant in FSMA's VQIP [8:24] FDA Warns Jimmy John's and Sprouts Unlimited After Outbreak [10:24] U.S. Welcomes Imports of Previously Banned Brazilian Beef [12:00]  The 2019 n-CoV Coronavirus Is Not a Food Supply Threat   Tue, 05 Jan 2021 12:30:46 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/067-Steve-Mandernach-Ernie-Julian-Part-1.mp3 1:07:12 www.food-safety.com:82 Frank Yiannas is the U.S. Food and Drug Administration's (FDA) Deputy Commissioner for Food Policy and Response, a position he assumed in December 2018. In this role, he is charged with the development and execution of policies related to food safety, including implementation of the landmark FDA Food Safety Modernization Act. His leadership role within the agency covers a broad spectrum of food safety priorities, such as outbreak response, traceback investigations, product recall activities, and supply chain innovation across the full spectrum of FDA-regulated products. Prior to joining FDA, Frank was the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversaw all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities included food safety oversight of Walmart’s stores, Neighborhood Markets, and Sam’s Clubs. He was also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection. Frank is a registered microbiologist with the American Academy of Microbiology and holds memberships with several professional associations. Frank received his B.Sc. in Microbiology from the University of Central Florida and his Master's of Public Health from the University of South Florida. In this episode of Food Safety Matters, we speak to Frank [11:26] about: The impetus behind the FDA's New Era of Smarter Food Safety Current shifts in the food industry and how FDA must keep up with everchanging trends What to expect in the upcoming Strategic Blueprint that will outline the New Era of Smarter Food safety Similar food safety modernization improvements being implemented globally How advancements in tracking and tracing made a difference in the 2019 romaine lettuce outbreaks (vs. 2018) Food delivery, time and temperature control, tamper resistance, and cross-contamination The future of tracking and tracing Building and strengthening your company's food safety culture BEFORE a crisis occurs The road ahead for FDA's Food Policy & Response office News Mentioned in This Episode Proposed Bill Would Allow FDA Access to CAFOs to Investigate Foodborne Outbreaks [3:33] Three Year Multi-Country Salmonella Outbreak Linked to Eggs Isn't Over Yet [8:43] Sponsored by: FoodTech 2020: A Look Ahead at the Trends Impacting the Food Chain This Decade Visualize Your Entire Supply Chain Through Critical Tracking Events Getting Started in the Current Age of Traceability FoodLogiQ’s Public Comments on a New Era of Smarter Food Safety Food Safety Matters: Partnering on Food Traceability and Transparency Podcast Tue, 05 Jan 2021 12:29:01 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/066-Frank-Yiannas.mp3 55:00 www.food-safety.com:81 The National Association Association of Convenience Stores (NACS) show provides the most comprehensive representation of products and services for the convenience and fuel retailing industry. Retailers attend the NACS show to discover proven ideas, attract new customers, build their brand, and improve their bottom line. The show is attended by more than 24,000 people. At the 2019 NACS show in Atlanta, GA, Barbara VanRenterghem moderated a roundtable discussion about food safety in the C-store environment. She was joined by Jeremy Zenlea (Cumberland Farms). Jeremy was also the featured guest in Ep. 44 of Food Safety Matters. In this episode of Food Safety Matters, we share snippets of the food safety roundtable at NACS [6:57]. Topics discussed include: How to decide whether or not to initiate recall when a food allergen is not so clearly displayed on food packaging How food handling and sanitation should be approached when a sick employee returns to the workplace Decision-making when a suspected, potentially dangerous food product sold in your store has not been officially proven to be a microbiological hazard C-Store Articles in Food Safety Magazine Keeping Food Safe in the C-Store Environment News Mentioned in This Episode Foreign Crab Meat Labeled as Product of USA Lands Seafood Company Owner in Prison [3:34] Tue, 05 Jan 2021 12:20:37 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/065-Barbara-VanRenterghem.mp3 1:11:24 www.food-safety.com:80 Bob Whitaker, Ph.D., recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing. Bob earned his doctorate in biology from the State University of New York at Binghamton. Jennifer McEntire, Ph.D., is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance. Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety.  In this episode of Food Safety Matters, we speak to Bob and Jen [14:07] about: How United Fresh and PMA work with retailers during recalls and foodborne outbreaks False beliefs that contamination within the leafy greens community doesn't or can't affect other food commodities How outbreaks that fly under the radar and go unannounced can hurt the industry The use of ag water and whether it's really the true root of contamination Their thoughts on the Produce Safety rule as it's currently written What trade associations are focusing on for the future Bob's Articles in Food Safety Magazine Latest Research Findings Hit on Produce Safety Priorities  Confronting Food Safety Challenges Head-On in Produce  The Supply Chain and Food Safety Culture: Primary Production  The Supply Chain and Food Safety Culture: Sector Leaders Sharing Their Challenges and Recommended Practices Jen's Articles in Food Safety Magazine Fixing FSMA's Ag Water Requirements  Environmental Monitoring in the Era of Whole-Genome Sequencing Building Food Safety Leaders Product Tracing in Food Systems: Legislation vs. Reality News Mentioned in This Episode USDA's New Swine Slaughter Rule Hit By Another Lawsuit [2:13] GMA Debuts as CBA [5:51] Three Separate Romaine Lettuce Outbreaks Declared Over [10:00] Tue, 05 Jan 2021 12:19:03 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/064-Bob-Whitaker-Jennifer-McEntire-Part-2.mp3 53:00 www.food-safety.com:79 Katy Jones is the chief marketing and strategy officer at FoodLogiQ. Since joining FoodLogiQ in 2015, Katy has served as a thought leader within the food industry, providing insight and education on the importance of supplier management and traceability across the food supply chain. She has held various leadership roles with increasing levels of responsibility at FoodLogiQ, including vice president of marketing, chief marketing officer, and most recently, chief marketing and strategy officer.  ​Jeanne Duckett leads the Transparency Initiative Development for Avery Dennison Printer Systems. There, she investigates blockchain, distributed computing, radio-frequency identification (RFID), networking, and new technology.  Additionally, she manages the Food IP portfolio for Avery Dennison's printer systems and holds multiple patents in imaging, RFID handling, and various aspects of printer design including the design of food freshness printers. Jeanne is a contributing member of AIM Global and GS1 inter-industry organizations. In this BONUS episode of Food Safety Matters, we speak to FoodLogiQ about: Capturing traceability data in the food supply chain using RFID Avery Dennison's traceability technology and how it's been paired with FoodLogiQ's solutions Active and passive RFID Advantages of using RFID technology in the food supply chain How traceability technologies are currently helping food companies to be more proactive and efficient Blockchain technology and smart contracts How digital traceability data can be used for marketing purposes and to increase consumer and brand awareness Goal: To reduce the rate of foodborne illness in the U.S. by 1 percent Resources Getting Started in the Current Age of Traceability Crafting the Case for Traceability: How to Gain Buy-In from Executive Leadership Visualize Your Entire Supply Chain Through Critical Tracking Events Food Retail in the Digital Age Sponsored by: Mon, 04 Jan 2021 16:23:32 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/bonus-012-FoodLogiQ-Avery-Dennison.mp3 36:00 www.food-safety.com:78 Bob Whitaker, recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing. Bob earned his doctorate in biology from the State University of New York at Binghamton. Jennifer McEntire is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance. Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety.  In this episode of Food Safety Matters, we speak to Bob and Jen [18:13] about: Today's most pressing food safety issues in the produce sector The importance of personal engagement and individual operations Traceability challenges The benefits of having an electronic-based traceability system  Working with the Romaine Task Force Changes with how irrigation water is treated Providing federal and government agencies with the industry knowledge they need to complete an outbreak investigation What information agencies need when they conduct a traceback investigation Traceability issues with commingled food commodities Why blockchain is not a magical solution Bob's Articles in Food Safety Magazine Latest Research Findings Hit on Produce Safety Priorities  Confronting Food Safety Challenges Head-On in Produce  The Supply Chain and Food Safety Culture: Primary Production  The Supply Chain and Food Safety Culture: Sector Leaders Sharing Their Challenges and Recommended Practices Jen's Articles in Food Safety Magazine Fixing FSMA's Ag Water Requirements  Environmental Monitoring in the Era of Whole-Genome Sequencing Building Food Safety Leaders Product Tracing in Food Systems: Legislation vs. Reality News Mentioned in This Episode Chipotle's Use of Nurses to Verify Employee Cases of Norovirus [2:52] 2020 Goals for the USDA Food Safety and Inspection Service [7:41] The Frozen Food Listeria Lot Risk Assessment Tool [9:39] Update: Tyson Foods Wins Lawsuit Against USDA [15:27] Sponsored by: Safe Food California Safe Food Alliance Mon, 04 Jan 2021 16:19:39 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/063-Bob-Whitaker-Jennifer-McEntire-Part-1.mp3 52:00 www.food-safety.com:77 As we wrap up 2019, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting Inc., sat down once again to discuss the biggest moments in food safety this year, and what we have to look forward to in 2020 and beyond. News Mentioned in This Episode Partial government shutdown and how it affected food safety [3:49]  Frank Yiannas joins FDA [7:49]  New swine modernization regulations [10:40] FSMA key dates [12:04]  Theo Morille-Hinds wins FSM's Distinguished Food Safety Award [13:27]  Ask Karen becomes Ask USDA [14:35]  Romaine lettuce, leafy greens, recalls, and never-ending foodborne outbreaks [16:48] Bob Ferguson's Food Safety Insights [38:35] Bob joins us to discuss his article featured in our December 2019/January 2020 issue Want more from Bob Ferguson? Find more of his articles and podcast segments. Mon, 04 Jan 2021 16:18:24 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/062-Romaine.mp3 47:00 www.food-safety.com:76 Dr. Marta Hugas, Ph.D., is the chief scientist for the European Food Safety Authority (EFSA). In this role, Marta oversees the development of EFSA's scientific strategic direction, manages scientific matters, facilitates the understanding of science, fosters scientific cooperation, and leverages connections and networks to promote EFSA's research priorities. Since joining EFSA in 2003, Marta has led the agency's Biological Hazards Unit, the Risk Assessment and Scientific Assistance Department, and the Biological Hazards and Contaminants Unit. Before joining EFSA, Marta worked for the Institute for Food and Agricultural Research and Technology in Spain where she was head of the Food Microbiology and Biotechnology Unit. There, she led a research group on applied research on meat and food safety. Marta earned her bachelor's degree in biological sciences, a Master's degree in genetics and microbial biotechnology, as well as a Ph.D. in food microbiology. In this episode of Food Safety Matters, we speak to Marta [19:35] about: Identifying the needs and gaps that shaped the agency's plans for the next 5–10 years. The Horizon 2020 and Horizon Europe initiatives Relying on more alternative and sustainable production systems for future food safety success Balancing and improving risk and assessment with new innovations in the food industry Involving various subject matter experts when exploring a new food safety question or issue Working toward climate neutrality The importance of communicating all research and data to the public, even when that information can be difficult for the general public to comprehend The Eurobarometer consumer survey The three ingredients of risk assessment EFSA's partnerships, grants, and procurements Related Content Editorial: Food Safety Regulatory Research Needs 2030  Call Launch: Supporting the Food Safety Systems of the Future Climate Change and Food Safety 2019 Eurobarometer on Food Safety in the EU EU-ANSA Agencies' Engagement in the European Union Research Knowledge Cycle: An Overview   News Mentioned in This Episode FDA Begins Year-Long Assignment to Test Romaine Lettuce for Pathogens [9:54] UPDATE: Cluster of E. coli Illnesses Linked to Romaine Lettuce Salads [13:05] Lawmakers Demand More Transparency When Meat Plants Are Linked to Foodborne Outbreaks [13:49]   Mon, 04 Jan 2021 16:17:05 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/061-EFSA.mp3 1:03:00 www.food-safety.com:75 Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. He is a Safe Quality Food practitioner, an American Society for Quality-certified quality auditor, and a Preventive Controls-Qualified Individual. A graduate of West Chester University, Mike earned a B.Sc. in health science in 1977. He's been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. He is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. Dane has been an instructor and lecturer on principles and applications of Hazard Analysis and Critical Control Points (HACCP) and has helped to formulate HACCP plans for the U.S. food industry. Dane received an M.Sc. in food microbiology from the University of Maryland, College Park. He's also a recipient of the Food Safety Magazine Distinguished Service Award (2017). Dr. Robert (Bob) Powitz is the principal and technical director of R.W. Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in public health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Mike, Dane, and Bob [32:15] about: Issues with staffing, especially in food manufacturing Education gaps, and how colleges and universities play a role in staffing the future of food safety How current food safety professionals can do a better job of making the industry more inviting to up-and-coming professionals Working with auditors and regulators Trends such as food delivery, meal kits, and plant-based meat We also speak with Dr. Mindy Brashears [19:11], the U.S. Department of Agriculture (USDA)'s Deputy Under Secretary for Food Safety about: USDA's recent Food Safety Consumer Research Project: Meal Preparation Experiment Related to Poultry Washing (in partnership with RTI International and North Carolina State University) Study findings related to the evolution of consumer behaviors in the kitchen How USDA's current consumer messaging is faring, and how that messaging may change in the future Recommendations to prevent illness beyond USDA's Clean, Separate, Cook, Chill mantra Why changing consumer behavior continues to be a challenge Partnering with the U.S. Food and Drug Administration and the Partnership for Food Safety Education Opportunities to work with meat and poultry processors, and how they can assist with spreading accurate food safety messages Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) For more articles from Mike Cramer? Access our compiled search at FoodSafetyMagazine.com Bob Powitz's Articles Published in Food Safety Magazine: Checking Field Thermometer Accuracy (April 2015 eDigest) Chemical-Free Cleaning: Revisited (October/November 2014) Non-EPA Registered Cleaners and Sanitizers For Use in Food Production Facilities and Retail Food Establishments (September 2013 eDigest) ​Want more articles from Bob Powitz? Access our compiled search at FoodSafetyMagazine.com News Mentioned in This Episode Public Meeting: New Era of Smarter Food Safety (submit comments here) [2:11] New Romaine Lettuce E. coli Outbreak Investigation Kept Secret for 6 Weeks [7:06]   Five Major Food Companies Form Leafy Greens Safety Coalition [15:59] Mon, 04 Jan 2021 16:15:38 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/060-Cramer-Bernard-Powitz-part-2.mp3 1:09:36 www.food-safety.com:74 In this BONUS episode of Food Safety Matters, we speak—for the second time—to Jerry Heath (staff entomologist) and Sharon Dobesh (director of technical services) from the Industrial Fumigant Company (IFC) about integrated pest management and some best practices that food facilities can follow. In this BONUS episode of Food Safety Matters, we speak to IFC about: Tips for creating or improving upon a pest management program The importance of communication and partnership between the food plant and the pest management company How hard it is to change a facility's food safety culture How fluctuating environmental conditions can lead to unexpected pest problems The different types of food facilities (dry vs. wet processing) and the various types of pests and insects they tend to attract Surprising pest discoveries The most vulnerable hot spots and risky areas within most food plants The critical importance of keeping trailers and other forms of transportation clean Best practices in pest management, plus actions that food plant employees can take when they spot a rodent The use of pesticides vs. the demand for more natural pest products Resources Pest-Free Shipping and the FDA's Sanitary Transportation Rule Integrated Pest Management-based Prevention Tips  The Integrated Pest Management Pyramid  Sponsored by: Mon, 04 Jan 2021 16:14:18 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/bonus-011-IFC-effective-pest-management.mp3 38:00 www.food-safety.com:73 Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. He is a Safe Quality Food practitioner, an American Society for Quality-certified quality auditor, and a Preventive Controls-Qualified Individual. A graduate of West Chester University, Mike earned a B.Sc. in health science in 1977. He's been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. He is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. Dane has been an instructor and lecturer on principles and applications of Hazard Analysis and Critical Control Points (HACCP) and has helped to formulate HACCP plans for the U.S. food industry. Dane received an M.Sc. in food microbiology from the University of Maryland, College Park. He's also a recipient of the Food Safety Magazine Distinguished Service Award (2017). Dr. Robert (Bob) Powitz is the principal and technical director of R.W. Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in public health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Mike, Dane, and Bob [13:43] about: Sanitation, training, and other areas of instruction that colleges and universities fail to cover, and why reaching out to these institutions is so important Working with regulators who do not fully understand the sanitation process Some of the downfalls of contracting with chemical suppliers who lack technical expertise beyond the sale cycle Why equipment design is so crucial to a sanitation program The do's and don'ts of effective swabbing Balancing marketing and product development ideas with food safety priorities and needs Understanding the "why" behind sanitation Keeping up with food codes and regulations not only state to state, but in other countries, particularly as it relates to allergens Why industry needs to do a better job of representing the positive side of their work so that younger sanitarians see the benefits Trends: sustainability and green cleaning Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) For more articles from Mike Cramer? Access our compiled search at FoodSafetyMagazine.com Bob Powitz's Articles Published in Food Safety Magazine: Checking Field Thermometer Accuracy (April 2015 eDigest) Chemical-Free Cleaning: Revisited (October/November 2014) Non-EPA Registered Cleaners and Sanitizers For Use in Food Production Facilities and Retail Food Establishments (September 2013 eDigest) ​Want more articles from Bob Powitz? Access our compiled search at FoodSafetyMagazine.com News Mentioned in This Episode Pork Industry Workers Sue USDA Over New Swine Rule's Faster Line Speeds [3:27] New Report: IFSAC Releases 2017 Foodborne Illness Data [5:50] FDA's FSMA Tracking Dashboard [9:55]   Mon, 04 Jan 2021 16:12:58 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/059-Cramer-Bernard-Powitz-part-1.mp3 48:00 www.food-safety.com:72 Lan Lam is the senior editor of Cook's Illustrated Magazine and a cast member on PBS's America's Test Kitchen (ATK). Lan earned her bachelor's degree in chemistry from Wesleyan University. There, she learned scientific methods that inform her approach to developing recipes and teaching home cooks the principles of cooking and baking.  Before joining ATK, Lan learned to cook by working for James Beard Foundation Award winners and nominees in Cambridge and Boston. The James Beard Foundation Awards are presented annually to recognize U.S. culinary professionals including chefs, restaurateurs, authors, and journalists.  In this episode of Food Safety Matters, we speak to Lan [25:50] about: The origins of Cook's Illustrated Magazine and ATK Explaining the "why" behind each recipe that goes on air Addressing viewer concerns about handwashing, how television editing can be misleading, and how they work around this The process behind choosing what is discussed on ATK Commonly submitted viewer questions Addressing concerns about raw poultry and eggs Proper refrigeration of cooked foods How the show ensures they are disseminating accurate food safety information Bob Ferguson's Food Safety Insights [13:55] Bob discusses his article featured in our October/November 2019 issue: Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode Meat Plant Owner and HACCP Manager Plead Guilty to Falsifying E. coli Test Records [3:10] Beef Execs Plead Guilty to Selling $1 Million of Adulterated Meat to Bureau of Prisons [7:55] Former PCA Quality Control Officer Moves Into Halfway House [10:15] FDA Announces Joint Venture to Study Human Pathogens in Yuma Region Leafy Greens [10:58]   Mon, 04 Jan 2021 16:11:48 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/058-Lan-Lam.mp3 56:00 www.food-safety.com:71 Sanjay Gummalla is the vice president of regulatory and technical affairs at the American Frozen Food Institute (AFFI), where he recently led the effort to launch the organization's Food Safety Zone online tool released earlier this year.  Previously, Sanjay was the vice president of product development at Zentis North America. Before that, he spent time at Givaudan where he served as the lead scientist for food and dairy processing and was responsible for conducting research to establish impact, performance, and stability of new ingredients and technologies. He also spent time in dairy flavor development at Cargill. Sanjay earned his Ph.D. in nutrition and food sciences at Utah State University in 2000 and was a post-doctoral researcher at the Joint Institute for Food Safety and Applied Nutrition. In this episode of Food Safety Matters, we speak to Sanjay [17:59] about: Sanjay's career and background The history of AFFI and the organization's recent 75th anniversary AFFI's science-based and risk-based approach to food safety, and their focus on preventing and controlling Listeria monocytogenes in frozen foods The Food Safety Zone, AFFI's Listeria control program, and how it was developed and implemented Sanitation control, environmental monitoring, and other areas, templates, and resources covered or offered within the program AFFI's efforts to advance food safety via scientific research, developing best practices, training, and education for the supply chain, retailers, foodservice workers, and consumers Collaboration in food safety without the worry of competition  AFFI's partnership with Merieux NutriSciences The Alliance for Listeriosis Prevention AFFI's Frozen Food Foundation Consumer confusion about cooking instructions and what 'ready-to-eat' really means, and working with regulatory agencies to get consistent messaging out to the public Balancing convenience, taste, and safety of frozen foods Misconceptions about the nutritional benefits of frozen foods vs. fresh foods Plans to expand the Food Safety Zone and focus on other pathogens besides Listeria Resources Mentioned: AFFI Food Safety Zone online tool Alliance for Listeriosis Prevention AFFI Frozen Food Foundation FrozenAdvantage.org  News Mentioned in This Episode New Food Allergen Labeling Coming to the UK [5:13] Trade Group Pushes to Remove Coconut from FDA's Food Allergen List [6:51] USDA Modernizes Swine Slaughter Inspection for the First Time in 50 Years [10:44]  Mon, 04 Jan 2021 16:10:19 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/057-Sanjay-Gummalla.mp3 1:01:12 www.food-safety.com:70 In this BONUS episode of Food Safety Matters, we speak to two experts from Phoseon. Theresa Thompson is an application scientist for Phoseon's Life Science Group. Jay Pasquantonio is the strategy director for Phoseon's Life Science Group. Theresa and Jay discuss the use of ultraviolet light-emitting diode (UV LED) technology to reduce pathogens in food. In this BONUS episode of Food Safety Matters, we speak to Phoseon about: Phoseon's use of UV LED disinfection systems to reduce and control foodborne pathogens from food products and contact surfaces The potential to use UV LED to treat beverages, produce, packaging, and various surfaces The overall benefits of using UV light, particularly in food processing Environments and instances that are ideal (and not ideal) for Phoseon's food safety applications Why traditional or more aggressive methods to eliminate pathogens may not be desirable The risks of purchasing UV LED equipment and systems from commercial market sellers Worker safety when using UV LED lights Upcoming research and product innovation within Phoseon Resources UV LED Disinfection for Food Safety  Effectiveness of UV LEDs for Inactivating Biomolecules and Microorganisms Rapid UV Inactivation Enables Faster Disinfection Processes for Manufacturing Sponsored by: Mon, 04 Jan 2021 16:07:35 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/bonus010-Phoseon-Pathogens-UV-LED.mp3 28:00 www.food-safety.com:69 Oscar Garrison is the senior vice president of food safety regulatory affairs at United Egg Producers. Previously, he was the director of food safety with the Georgia Department of Agriculture. As a past president of the Association of Food and Drug Officials, Oscar led the national organization's efforts to promote an integrated food safety system by working with federal, state, and local regulatory agencies and industry. Oscar earned his B.Sc. in Forensic Science and Technology from Jacksonville State University. In this episode of Food Safety Matters, we speak to Oscar [20:25] about: How his background in forensic science led him to an unexpected career in food safety The most challenging aspects of being a state regulator How state regulatory bodies work with federal and local agencies to investigate foodborne illness outbreaks Why having specialized staff and maintaining those staff members are crucial at the state regulatory level How state regulators can help educate small and independent producers Inspection changes implemented in Georgia after the Peanut Corporation of America case His thoughts on data related to recent research on Salmonella and eggs Common questions and misconceptions about eggs and egg safety Whether or not a single food safety agency is a good idea Creative ways to use digital technology to ensure that state regulators can do their jobs Social media and regulators' responsibility to educate the public on food safety matters Whole-genome sequencing Oscar Garrison's Articles in Food Safety Magazine A Closer Look at Egg Safety  Evolution of a State Food Safety Program Bob Ferguson's Food Safety Insights [15:24] Bob joins us to discuss his article featured in our August/September 2019 issue: The FSMA Intentional Adulteration Rule Is Here: Are Processors Ready? Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode Spain's Largest-Ever Listeria Outbreak [5:42] Listeria Outbreak Has No Known Source in U.S.; Likely Source in Canada [8:56] FDA Reminds Industry of Best Practices in Response to Food Tampering in Retail Grocery Stores [10:45]   Sponsored by: Dry Floor Application Guide  Egg Grading Sanitation Program Mon, 04 Jan 2021 16:04:22 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/056-Oscar-Garrison.mp3 1:06:36 www.food-safety.com:68 Dr. Laura Gieraltowski leads the Foodborne Outbreak Response Team in the Outbreak Response and Prevention Branch at the U.S. Centers for Disease Control and Prevention (CDC) in Atlanta, GA. She leads the team that helps coordinate the national network of epidemiologists and other public health officials who investigate outbreaks of foodborne and other enteric illnesses. ​Laura is a graduate of CDC's Epidemic Intelligence Service Program. She received a Ph.D. in epidemiology from the University of Pittsburgh Graduate School of Public Health and has a Masters of Public Health degree in behavioral health sciences from Emory University Rollins School of Public Health. She has worked at the CDC since 2009 and has been involved in numerous multistate outbreak investigations leading to the identification and recall of food products. In this episode of Food Safety Matters, we speak to Laura [14:39] about: CDC's role in foodborne outbreak investigations How CDC works with the U.S. Food and Drug Administration and the U.S. Department of Agriculture Pulsed-field gel electrophoresis vs. whole-genome sequencing, and why the former is no longer the standard method for DNA fingerprinting when investigating a foodborne outbreak How outbreak investigations become more or less complicated depending on what type of food product is involved Changes and advancements coming to food safety within the next 5–10 years News Mentioned in This Episode FDA Issues First Foreign Supplier Verification Program Warning [1:35] FDA Tests Romaine Lettuce in Yuma Growing Region for Pathogens [3:56] USDA to Consumers: Do Not Wash Raw Poultry [7:55] Mon, 04 Jan 2021 16:02:53 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts-2/055-Laura-Gieraltowski-CDC.mp3 52:00 www.food-safety.com:67 Theodora Morille-Hinds is the vice president of global quality food safety for The Kellogg Company. She is also the 2019 recipient of Food Safety Magazine's Distinguished Service Award. Stacey Popham is the head of food safety and quality for the Americas region of Barry Callebaut. Dr. Mindy Brashears is the U.S. Department of Agriculture's Deputy Under Secretary for Food Safety. Tim Stubbs is the vice president of product research and food safety for the Innovation Center for U.S. Dairy. In this episode of Food Safety Matters, we speak to Theo [13:18] about: The greatest day-to-day challenges in her current role at Kellogg Partnerships with Michigan State University, University of Georgia, and more Celebrating women and girls in science How she unexpectedly got into food science Advice to young women who may be thinking about a science-related career We speak to Stacey [27:59] about: The first-ever World Food Safety Day and how it prompted Barry Callebaut to initiate monthly Food Safety Friday meetings within the organizations. We speak to Tim [38:48] about: Dairy-related research discussed during IAFP sessions We speak to Mindy [44:55] about: Upcoming modernization of poultry and swine systems The science-based data and programs that have prompted new initiatives Consumer education resources safe food handling Goals for new Campylobacter performance standards New testing for Shiga toxin-producing E. coli​ besides O157:H7 Partnering with the U.S. Food and Drug Administration on cell-based meat regulations News Mentioned in This Episode Employee Discovery Prompts Cookie Dough Recall Sponsored by: MSU's Online Food Safety Program - Educating Food Safety Leaders MSU's Online Food Safety Program - Curriculum, admissions, fees, and more Mon, 04 Jan 2021 16:00:14 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/054-Live-IAFP-2019.mp3 1:01:12 www.food-safety.com:66 Cindy Jiang is a senior director, Global Food and Packaging Safety, Global Supply Chain & Sustainability, for McDonald’s Corporation. Her responsibilities include developing food safety strategic plans, leading the effort to establish and maintain strong global supplier food safety and quality management systems and programs, having science- and risk-based food safety standards and policies, anticipating and managing food-related emerging issues, supporting the markets with farm-to-restaurant food safety practices, and elevating the food safety culture within the corporation, supplier, and franchisee communities.   Cindy has been the lead for McDonald’s Food Safety Advisory Council since 2002, a forum for sharing food safety knowledge and best practices among leading suppliers and external experts. She has been actively engaged with industry and government collaboration on food safety. She has served on the Global Food Safety Initiative (GFSI) Board since 2008 and is currently a member of the Board for SSAFE and IFIC. Cindy began her career with the McDonald’s Corporation after receiving an M.Sc. in food science and nutrition from the University of Wisconsin in 1990. She has held various positions at McDonald’s Corporation, from a food chemist to a quality assurance consultant, a senior quality assurance manager, and a director of food safety. Cindy has been actively engaged in leading the effort on harmonization of food safety standards by working with the food suppliers, the foodservice industry, certification program owners, and auditing firms since early 2007. She is a senior member of the American Society for Quality and has been a member of Institute of Food Technologists since 1989. She is also a current member of the International Association of Food Protection. She is passionate about advancing food safety for the benefit of consumers. In this episode of Food Safety Matters, we speak to Cindy [19:43] about: The importance of meetings, team building activities, and volunteering in an effort to keep food safe The collaborative process McDonald's follows when new equipment needs to be developed McDonalds' approach to new employee training What regulators are looking for when they visit a foodservice establishment Understanding why collaboration is necessary and valuable Why food safety is not an area of competition McDonalds' three-leg stool system How McDonald's communicates with its many suppliers How McDonald's suppliers are required to have at least one GFSI benchmark certification Why there are so many benchmarked schemes, and why having a consolidated benchmarked scheme isn't feasible Government-to-government and government-to-business meetings Food safety culture Why every business within the food sector should be ready for an unannounced visit 24/7 McDonald's and World Food Safety Day The ongoing challenge of meeting consumers' ever-changing expectations Technology, predictive analytics, and using data to predict potential foodborne illnesses and outbreaks How McDonald's has been delivering food in other countries years before it became a trend in the U.S. The importance of mastering soft skills, communication, and networking even in a science-based field News Mentioned in This Episode EFSA Identifies Three Food Safety Priorities for the Next 5–10 Years; Codex Agrees to Tackle E. coli in Certain Foods  [3:57] Researchers Dissect 17 Years of Salmonella Outbreaks [8:51] Viral Story: The Blue Bell Ice Cream Licker [11:12]   Sponsored by: MSU's Online Food Safety Program - Educating Food Safety Leaders MSU's Online Food Safety Program - Curriculum, admissions, fees, and more Mon, 04 Jan 2021 15:57:25 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/053-Cindy-Jiang.mp3 1:00:00 www.food-safety.com:65 Joan Menke-Schaenzer is the chief quality officer at Van Drunen Farms and FutureCeuticals. There, she is responsible for the safety and quality of the company's vegetable and herb growing and processing plants—both conventional and organic—as well as their nutraceutical ingredient business.  Joan's career has also included food safety and quality roles in manufacturing, foodservice, and retail. She's led McDonalds' global supply chain, safety, and compliance organization. She spearheaded food safety and quality at ConAgra, Walmart, and Kraft as well. Joan served on the U.S. Food and Drug Administration's Food Advisory Committee and the U.S. Centers for Disease Control's Board of Scientific Counselors Food Safety Modernization Act Implementation Working Group. Joan earned her B.Sc. in food science from the University of Wisconsin—Madison.   In this episode of Food Safety Matters, we speak to Joan [17:09] about: Challenges she's experienced across the supply chain at various levels of the food industry The importance of communication and soft skills in food safety How creative thinking can advance food safety success Her involvement in past foodborne outbreaks and how being proactive was the best decision for public health Issuing a recall even before a clear root cause was confirmed Gaining support from employers when it comes to joining industry and trade associations Why it's imperative to have existing relationships with regulators before a crisis occurs The benefits of epidemiological traceback and it can help in the event of an outbreak Proactively managing supply chains with GFSI audits Consumer research and combining that with risk assessment The benefits of partnering with suppliers How she used whole-genome sequencing to pinpoint the source of a growth niche Her views on blockchain and how it may not be the answer at all levels of the food supply chain How becoming responsible for profit and loss changed how she approached food safety decision-making Why it's important to build a support network throughout your career News Mentioned in This Episode Study: Here's Why Consumers Don't Use Thermometers When They Cook [2:36] Updated Tomato Metrics [6:23] Push for a Single Federal Food Safety Agency [9:54]  Mon, 04 Jan 2021 15:56:05 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/052-Joan-Menke-WSchaenzer.mp3 1:04:48 www.food-safety.com:64 Dr. Robert (Bob) Powitz is the principal and technical director of R.W.Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob has served as director of environmental health and safety and biological safety officer at Wayne State University where he also held the title of Adjunct Associate Professor in the College of Engineering. He also served as director of biological safety and environment for the U.S. Department of Agriculture as well as health director for five different towns in Connecticut.  He is currently the public health consultant for the Bucks County, PA, Department of Corrections. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board. ​In this episode of Food Safety Matters, we speak to Bob [35:25] about: The overuse of chemicals and sanitizers and why relying too much on them is a problem Faulty ventilation systems, condensation, and leaks—how these problems can lead to the active growth of biofilm His plan of action when he sees chemicals being used incorrectly in a food plant Integrated cleaning and measurement New clean-in-place methods, steam, dry ice, carbon dioxide, hydrogen peroxide, and other green ways to clean Why the regulatory community needs to buy into green cleaning methods Assessing a cleaning and sanitizing methodologies Why more cleaning products need to be evaluated to a standard like NSF International Innovating cleaning technologies that have originated in Europe, the Pacific Rim, and elsewhere. An example of a time he could not find the source of confirmed Listeria contamination in a ready-to-eat processing facility His advice to future sanitarians Bob Powitz's Articles in Food Safety Magazine Checking Field Thermometer Accuracy  Chemical-Free Cleaning: Revisited  Non-EPA Registered Cleaners and Sanitizers for Use in Food Production Facilities and Retail Food Establishments Want more from Bob Powitz? Find more of his articles on Food Safety Magazine. Bob Ferguson's Food Safety Insights [25:19] Bob joins us to discuss FDA's comments regarding survey results that appeared in the April/May article: What Industry and FDA are Thinking about FSMA Implementation—Part II Want more from Bob Ferguson? Find more of his articles and podcast segments. ​News Mentioned in This Episode VIDEO: Burger King Employee Caught Cleaning Table with Floor Mop [4:50] FDA Holds First-Ever Public Hearing on Regulating CBD Products ​[9:41] Kroger and Costco Frozen Berries Recalled a Month After FDA Announces Surprise Testing [21:28] Mon, 04 Jan 2021 15:54:44 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/051-Bob-Powitz-2.mp3 1:09:00 www.food-safety.com:63 Dr. Robert (Bob) Powitz is the principal and technical director of R.W.Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob has served as director of environmental health and safety and biological safety officer at Wayne State University where he also held the title of Adjunct Associate Professor in the College of Engineering. He also served as director of biological safety and environment for the U.S. Department of Agriculture as well as health director for five different towns in Connecticut.  He is currently the public health consultant for the Bucks County, PA, Department of Corrections. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Bob [15:12] about: What keeps him so heavily involved in food safety and sanitation Why it's so crucial to acknowledge and reward good methods and habits when you see them Why commercial food establishments don't necessarily follow state food codes I-D-E-A in sanitation Bob Powitz's Articles in Food Safety Magazine Checking Field Thermometer Accuracy  Chemical-Free Cleaning: Revisited  Non-EPA Registered Cleaners and Sanitizers for Use in Food Production Facilities and Retail Food Establishments Want more from Bob Powitz? Find more of his articles on Food Safety Magazine. News Mentioned in This Episode FDA: Most Date Labels Are Not Based on Exact Science[8:32] Theo Morille-Hinds to Receive Food Safety Magazine's Distinguished Service Award ​[11:20] Mon, 04 Jan 2021 15:53:13 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/050-Bob-Powitz-1.mp3 50:00 www.food-safety.com:62 In this BONUS episode of Food Safety Matters, we speak to Jerry Heath (staff entomologist) and Sharon Dobesh (director of technical services) from the Industrial Fumigant Company (IFC) about how to set up and utilize a pest management program that is compliant with the Food Safety Modernization Act (FSMA) and that also works well with a food processor's existing Hazard Analysis and Critical Control Points or Hazard Analysis and Risk-Based Preventive Controls plan. In this BONUS episode of Food Safety Matters, we speak to IFC about: FSMA's impact on how pest management fits into a company's overall food safety plan The main challenge that pest management clients want to address and learn more about Changes in how auditors now approach their inspection methods with new regulations in place Steps that a food company will need to take in order to implement or overhaul their pest program Mapping tools and how they help companies to better pinpoint the cause and/or source of an infestation How the trend of going chemical-free is changing the pest management industry Action thresholds and how they cannot be one-size-fits-all Asking the right questions when a sudden infestation or unfamiliar insect/rodent species appears Critical advice about keeping pristine records and documentation How technology is already changing the future of pest management Professional certification and other ways to get into the pest management field Resources IFC Resource Page  Whitepaper: Implications of FSMA on Pest Management Programs Sponsored by: Mon, 04 Jan 2021 15:50:29 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/bonus-011-IFC-effective-pest-management.mp3 40:00 www.food-safety.com:61 Jeff Farber is the director of the Canadian Research Institute for Food Safety and head of the University of Guelph's Food Safety and Quality Assurance M.Sc. program.  Farber's most well-known work is a 1991 review paper on Listeria monocytogenes. He's also authored an estimated 50 other papers on Listeria research and risk assessment. Farber worked at Health Canada for a number of years as a research scientist, research division chief, associate director, and director of microbial food safety. His research interests at Health Canada centered around mycotoxins, Listeria monocytogenes, and Cronobacter sakazakii. He also played a large role in developing many of the food safety policies that are currently in place in Health Canada. Jeff is the former President of the International Association of Food Protection. He also serves on the International Commission on Microbiological Specifications for Foods, the New York Academy of Sciences Committee on Food Safety, the U.S. Food and Drug Administration's External Advisory Committee for the Microbial Safety of Foods, and the Canadian Food Inspection Agency's Advisory Board for Risk-based Inspections. He earned his Ph.D. in Food Microbiology from McGill University.  In this episode of Food Safety Matters, we speak to Jeff [24:08] about: How his studies evolved from mycotoxin research to Listeria Educating consumers—particularly high-risk populations—about unsafe eating practices All of the factors—including family dynamics and consumer trends—that contribute to today's frequent Listeria outbreaks, and foodborne illness outbreaks in general Figuring out how to use big data to improve risk assessments Why fresh produce and other food groups experience more food safety issues now compared to previous years How free trade agreements affect food safety in Canada Global warming and its emergence as a serious danger to food safety Animals and food products that have been increasingly associated with Hepatitis E The online grocery sector—including a new food delivery innovation introduced by Amazon—and how gaps in how its regulated could mean more food safety risks The process of producing lab-grown meat, and the need for proper hazard analysis in this new arena Challenging University of Guelph students to brainstorm solutions to emerging food safety issues Related Content  Listeria monocytogenes, A Foodborne Pathogen (1991) News Mentioned in This Episode Tyson Sues USDA FSIS; 2016 Ante-mortem training document [9:54] USDA to Begin Testing for African Swine Fever [14:20]  Compost Potatoes | Jose Andres [16:35] Mon, 04 Jan 2021 15:48:46 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/049-Jeff-Farber.mp3 1:03:36 www.food-safety.com:60 At the 21st annual Food Safety Summit in Rosemont, IL, editorial director Barbara VanRenterghem sat down with four food safety pros for real-time insight on the Summit sessions, topics, trends, and more. Craig Henry is a food safety consultant with Intro Inc. There, he specializes in U.S. food safety program development and review for federal regulatory compliance such as the Food Safety Modernization Act (FSMA). He is a lead instructor for FSMA Preventive Control Qualified Individual training for human food. He also led the contracting team delivering technical content for FSMA human food guidance to the U.S. Food and Drug Administration. Prior to this role, Craig's previous roles were with Decernis, Deloitte and Touche, the Grocery Manufacturers Association, Koch Foods, Foster Farms, and Cargill, among others.  Gary Ades is president of G&L Consulting Group LLC. He is also a member of the Editorial Advisory Board of Food Safety Magazine. Paul Kiecker is the Deputy Administrator for the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS)—a role he's held since May 2018. From August 2017 through January 2019, Kiecker was the agency’s Acting Administrator. He initially joined FSIS in 1988 as a food inspector. ​Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. He's also held past roles at Fresh Integrity Group, Inc., Earthbound Farm, and as a consultant in the foodservice sector. Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was named one of the food industry’s top food safety leaders by Marler/Clark’s Food Safety News in 2013. An active leader in the food industry, Will serves on a variety of boards and technical committees. In this episode of Food Safety Matters, we speak to Craig [9:15], Gary [20:18], Paul [36:05], and Will [47:31] about: Food Safety Summit's new format, Community Cafes, and the new focus on supply chain management content Recurring challenges for Summit attendees: keeping up with documentation, lack of resources, little commitment, incorrect reporting, and more The need for university extensions to bridge the gap with smaller food businesses Problems associated with incongruent messaging from the government agencies Why business and financial expertise are needed when making food safety decisions How changes within the industry are leading to food safety problems not seen in years Whole genome sequencing Blockchain technology News Mentioned in This Episode LGMA Releases New, Stricter Water Rules for Leafy Greens Growers [1:45] Foodborne Illness is on the Rise, Says CDC [2:26] Walmart Welcomes Sara Mortimore as New Food Safety Leader [2:58] CDC Tweets: Don't Wash Raw Chicken [3:25] Sponsored by: The 2019 Sani Awards No-Rinse Sanitizing Multi-Surface Spray  SaniProfessional.com Mon, 04 Jan 2021 15:18:33 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/048-Food-Safety-Summit.mp3 1:00:00 www.food-safety.com:59 Craig Wilson is the vice president, general merchandising manager of quality assurance/food safety, non-foods quality assurance, environmental services/HAZMAT, and merchandise services for Costco Wholesale Corporation. Prior to joining Costco, Craig worked as a special projects director for Frigoscandia Equipment Food Safety Systems for over 24 years. During his time there, Craig published numerous research papers in the areas of food safety and food processing. He holds many patents, the most notable for steam pasteurization of food. He was the recipient of the Gia/Matek Global Excellence in Food Safety Award. Craig currently serves on the Global Food Safety Initiative Board, the Center for Produce Safety Board, the Center for Food Integrity Board, and the STOP Foodborne Illness Board. In this episode of Food Safety Matters, we speak to Craig [17:47] about: How Costco handles employee food safety training Costco's four-legged approach to food safety How Costco approaches food safety and varying regulatory requirements throughout the U.S. and globally The importance of building relationships with local and state health inspectors Costco's test and hold program Using Costco's membership program to keep consumers safe when recalls occur How Costco manages a supply chain with over 3,000 SKUs per store How food safety has changed over the past 50 years Bob Ferguson's Food Safety Insights [11:32] Bob joins us to discuss findings from his most recent survey and article in the April/May 2019 issue: What Industry and FDA are Thinking about FSMA Implementation—Part I. Want more from Bob Ferguson? Find more of his articles and podcast segments. Craig Wilson's Articles in Food Safety Magazine Allergen Management: Challenges and Trends  Costco Wholesale: Culturing Food Safety Success Costco Wholesale: Food Safety from the Top Down  News Mentioned in This Episode Source of Mystery Multistate E. coli Outbreak: Ground Beef [3:08]  Albertsons Joins IBM Food Trust Blockchain Network [7:22] Sponsored by: Spot On: New Challenges and Methods in Allergen Testing  VIDEO: Food and Feed Safety Starts with "No" Mon, 04 Jan 2021 15:16:11 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/047-Craig-Wilson.mp3 1:01 www.food-safety.com:58 Lone Jespersen is principal of Cultivate, an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy, and its operations learning strategy.  Prior to that, Lone worked for Woodbridge Foam as the engineering and operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, and a Master's of food science and a Ph.D. from the University of Guelph, Canada. Mike Robach is chairman of the GFSI board. Up until August 2018, he served as the vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Prior to joining Cargill, he headed up technical services for Conti Group’s meat and poultry businesses, and began his career with Monsanto. Mike is the past president of Safe Supply of Affordable Food Everywhere, a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee. Mike has worked with the World Organization of Animal Health and the Food and Agriculture Organization on harmonized animal health and food safety standards. He has worked closely with the U.S. Department of Agriculture and the U.S. Food and Drug Administration regarding food safety policy, Hazard Analysis and Critical Control Points, and regulatory reforms based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Mike is a graduate of Michigan State University and Virginia Tech. Frank Yiannas is the U.S. Food and Drug Administration's (FDA) Deputy Commissioner for Food Policy and Response, a position he assumed in December 2018. He is the principal advisor to FDA Commissioner Scott Gottlieb in the development and execution of policies related to food safety, including implementation of the landmark FDA Food Safety Modernization Act. His leadership role within the agency covers a broad spectrum of food safety priorities, such as outbreak response, traceback investigations, product recall activities, and supply chain innovation across the full spectrum of FDA-regulated products. Prior to joining FDA, Frank was the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversaw all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities included food safety oversight of Walmart’s stores, Neighborhood Markets, and Sam’s Clubs. He was also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection (IAFP). Frank is a registered microbiologist with the American Academy of Microbiology and holds memberships with several professional associations. Frank received his B.Sc. in Microbiology from the University of Central Florida and his Master's of Public Health from the University of South Florida. In this episode of Food Safety Matters, we speak to Frank [15:07], and Lone and Mike [25:08] about: Highlights, key moments, and takeaways from this year's GFSI conference in Nice, France The value of networking, collaborating, sharing challenges, and learning best practices at GFSI Projects that GFSI is working on with various government entities, the private sector, academia, and consumers The Global Markets Program GFSI's continuous improvement in the areas of benchmarking requirements, technology, certification programs, and capacity building The emerging trend of e-commerce as a food safety topic to watch Produce safety as a global issue, not just a North American issue GFSI's partnerships with STOP Foodborne Illness and Pew Charitable Trusts GFSI's unique position as the industry's premier place to bring together food industry professionals from all cultures and backgrounds Improvements that can be made around how food safety performance is measured Working in the retail/private vs. regulatory sectors Government's continuously improving response to foodborne illness outbreaks FDA's future use of blockchain technology and spreading the idea of food safety culture Related Content  A Culture of Food Safety: A Position Paper from GFSI News Mentioned in This Episode Leafy Greens Industry Working on New Water Guidelines; LGMA announcement  [4:12] Emails Show FDA Worry After Romaine Outbreaks  [0:00] USDA to Audit Brazil's Meat Inspections After 2017 Import Ban; Brazil's announcement  [8:02] FDA Requests Funds for More High-Tech, Digital Food Safety System; FDA statement [12:47] Sponsored by: Downloads: Recall Readiness: Lessons Learned & A Look Ahead  Food Safety & Traceability Software Buyer's Guide   ​ Visit Foodlogiq.com to request a demo Mon, 04 Jan 2021 15:14:30 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/046-GFSI.mp3 1:02 www.food-safety.com:57 Dr. David Acheson, is the founder and CEO of The Acheson Group and brings more than 30 years of medical and food safety research and experience to provide strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense.   David graduated from the University of London Medical School and practiced internal medicine and infectious diseases in the United Kingdom until 1987 when he moved to the New England Medical Center and became an Associate Professor at Tufts University in Boston, studying the molecular pathogenesis of foodborne pathogens.   Prior to forming The Acheson Group, David served as the Chief Medical Officer at the U.S. Department of Agriculture Food Safety and Inspection Service and then joined the U.S. Food and Drug Administration (FDA) as the Chief Medical Officer at the FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the director of CFSAN’s Office of Food Defense, Communication, and Emergency Response, David was appointed as the Assistant and then Associate Commissioner for Foods, which provided him an agency-wide leadership role for all food and feed issues and the responsibility for the development of the 2007 Food Protection Plan, which served as the basis for many of the authorities granted to FDA by the Food Safety Modernization Act.   From 2009 to 2013, he was a partner at Leavitt Partners where he managed Leavitt Partners Global Food Safety Solutions.  David has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. He is a sought-after speaker and regular guest on national news programs. He serves on a variety of boards and food safety advisory groups of several major food manufacturers. In this episode of Food Safety Matters, we speak to David [32:48] about: The food industry's hesitation about speaking openly about food safety and the science behind it Consumers' lack of trust and understanding when it comes to food science How the media plays a role in shaping consumer attitudes about food safety Scientists and their traditional lack of ability to effectively communicate with consumers  The state of food safety today vs. years/decades ago Why it makes sense that today's food supply is safe despite an increasing number of recalls and outbreaks Balancing science, public health, consumer demand, and marketing messages The top misperceptions that consumers have about food We also speak with Hilary Thesmar (Food Marketing Institute) and Shelley Feist (The Partnership for Food Safety Education) [12:03] about: The recent 2019 Consumer Food Safety Education Conference How food processors and manufacturers benefit from the conference  How consumer food safety messaging is continuously improving Consumer behavior that goes against standard food safety practices Support from BAC Fighters Articles by David Acheson in Food Safety Magazine Why Don't We Learn More from Our Mistakes? Industry Perspectives of Proposed FSMA Rule on Preventive Controls News Mentioned in This Episode USDA FSIS Issues Meat Industry Best Practices for Responding to Customer Complaints [2:34]  Bumble Bee Tuna Using Blockchain Technology to Trace Fish Origin for Consumers [4:55]  Strawberries, Spinach, and Kale Top 2019 Dirty Dozen List [8:14] Mon, 04 Jan 2021 15:12:35 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/045-David-Acheson.mp3 1:16 www.food-safety.com:56 Jeremy Zenlea is the director of corporate food safety at Cumberland Farms, Inc. In this role, he oversees all aspects of food safety, including regulatory compliance, retail and commissary food safety operations, and supply chain integrity. Jeremy has worked with a variety of different product categories, including refrigerated, high-risk ready-to-eat foods (meat, poultry, pork, and fresh-cut produce), chocolate, and confectionaries. Due to his diverse background, Jeremy has gained a wide range of knowledge of different food products and is an expert in constructing, implementing, and managing complex food safety and food defense systems for large domestic and international food manufacturers. He is an active member of both the Institute of Food Technologists and the International Association for Food Protection, and enjoys lecturing on food safety at local universities and mentoring other food safety professionals in his spare time. Jeremy received a B.Sc. from the University of Massachusetts-Amherst and an MBA from Northeastern University. In this episode of Food Safety Matters, we speak to Jeremy [11:49] about: What makes the convenience store environment different—and more complicated—than more traditional outlets that sell food Why having simple food safety procedures is a plus for all stakeholders Cold chain issues and temperature monitoring What he sees as the biggest threat to food safety in the convenience store setting The difficulties of training and certification for food safety professionals in convenience stores Turnover, foot traffic, and other challenges that convenience stores face Effective communication and establishing a positive food safety culture News Mentioned in This Episode FSAI Now Using New DNA Scanning Tool to Identify Food Ingredients [2:37]; FSAI press release  FDA Commissioner Scott Gottlieb to Resign [4:33]  California Must Abandon 535,000 Acres of Prized Farmland to Meet Water Conservation Goals [7:39]  Barbara's GFSI Recap [10:13] Mon, 04 Jan 2021 15:10:37 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/044-Jeremy-Zenlea.mp3 1:06:36 www.food-safety.com:55 In this episode of Food Safety Matters, we speak to Matt (FPIC) and Gerry (Neogen) about: Why the creation of the FPIC was necessary FPIC's purpose within the food industry Advantages, benefits, and services for clients who use the FPIC How the partnership between the FPIC, MSU, and Neogen works Why mid- and large-size food companies are ideal clients for the FPIC Food product categories that the FPIC can accommodate Alternative options for small or start-up food companies Resources Michigan State University's Food Processing and Innovation Center   Neogen and MSU's FPIC Partnership Neogen Organic Food Safety Testing In this episode of Food Safety Matters, we speak to Samuel [24:29] about: The typical process for developing and implementing new food safety regulations The lengthy steps necessary to enact accurate and helpful allergen labels Why it can take years for food regulations to be implemented Various scientific and technical challenges that can impede the regulatory process How buy-in is achieved by Codex with so many regions and countries to consider The Global Food Safety Partnership Challenges that can arise when helping other countries to develop their food-related regulations How the academic sector falls short when it comes to training the next generation of food scientists His future plans to help improve risk management practices for food allergic consumers Bob Ferguson's Food Safety Insights [11:08] Bob joins us to discuss findings from his most recent survey and article in the February/March 2019 issue Recalls and Outbreaks: How WGS Will Change the Rules. Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode FDA Releases Overview of the Latest Romaine Lettuce E. coli Outbreak [01:50]  Investigation Summary: Factors Potentially Contributing to the Contamination of Romaine Lettuce Implicated in the Fall 2018 Multistate Outbreak of E. coli O157:H7  Consolidated Appropriations Act (Fiscal Year 2019 Federal Government Budget) [08:08] A Look Back at 2018 Food Recalls [09:20] Mon, 04 Jan 2021 14:58:23 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/043-Samuel-Godefroy.mp3 1:15:00 www.food-safety.com:54 This BONUS episode of Food Safety Matters is all about Michigan State University's Food Processing and Innovation Center (FPIC). The Center, the first of its kind in the U.S., will be Michigan's leading independent commercial food development, processing, packaging, and research facility. Here, mid- to large-size food companies have access to a real-time production environment to support the creation of new food products. In this interview, Matt Birbeck (FPIC) and Gerry Broski (Neogen) go into great detail about how the FPIC can help food companies with their research and development efforts. In this episode of Food Safety Matters, we speak to Matt (FPIC) and Gerry (Neogen) about: Why the creation of the FPIC was necessary FPIC's purpose within the food industry Advantages, benefits, and services for clients who use the FPIC How the partnership between the FPIC, MSU, and Neogen works Why mid- and large-size food companies are ideal clients for the FPIC Food product categories that the FPIC can accommodate Alternative options for small or start-up food companies Resources Michigan State University's Food Processing and Innovation Center   Neogen and MSU's FPIC Partnership Neogen Organic Food Safety Testing Sponsored by: Mon, 04 Jan 2021 14:55:39 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/bonus-007-Neogen-FPIC.mp3 37:00 www.food-safety.com:53 Joe Stout is the founder of Commercial Food Sanitation, a consulting firm that provides food safety and sanitation solutions to food processing plants. Before that, Joe spent nearly 30 years at Kraft Foods. While there, he held a variety of positions related to operations, quality, and sanitation, ultimately leading to his role as Kraft's director of global product protection, sanitation, and hygienic design. In this role at Kraft, Joe had global responsibility for plant cleaning controls and processes, allergen and pathogen control programs, pest control, and hygienic design for facilities and equipment used in more than 200 Kraft plants. Joe also managed the Global Product Protection Group, assuring global support for internal and external plants. Joe led the American Meat Institute’s (AMI) Equipment Design Task Force and has led Listeria Intervention training for AMI and the American Frozen Food Institute. He is the current leader of the Grocery Manufacturers Association’s Sanitary Design Working Group. He also conducts allergen training for the Food Allergy Research Resource Program. In addition to his involvement with these and many other leading industry organizations, Joe is a published authority when it comes to food safety, sanitation, hygiene, and other related areas. In this episode of Food Safety Matters, we speak to Joe [16:19] about: The basic fundamentals of sanitation in food safety The persistent problem of Listeria in food processing environments Sanitation best practices The problem with preventative and corrective actions The importance of using science-based approaches Sanitation training offered by Commercial Food Sanitation Advice regarding a food plant's implementation of Sanitation Standard Operating Procedures (SSOPs) His thoughts on whether or not SSOPs should be shared amongst the food industry Technological advancements vs. increasing productivity needs The 7 Steps of Sanitation developed at Kraft, and the importance of performing those steps in the right order Hygienic design and its implications regarding the future of food safety The 10 Principles of Equipment Design Good—and not so good—things he's seen when touring food processing plants  Joe Stout's Articles in Food Safety Magazine Hygienic Design: How Our Thinking Has Evolved Perspectives on Practices in Food Plant Sanitation and Hygiene Principles of Environmental Pathogen Control 10 Principles of Equipment Design for Ready-to-Eat Processing Operations Related Content  7 Steps of Effective Wet Sanitation  10 Principles of Sanitary Design News Mentioned in This Episode Three Face Jail in the Netherlands for Links to Horsemeat Scandal [2:26] BBC News explains the complex horsemeat supply chain  Dr. Mindy Brashears Named USDA's Deputy Under Secretary for Food Safety [5:43] Former FDA Leader Tells How Shutdown Will Impact Food Safety [7:31] Workers Are Retaliating Against Peers Coming to Work by "Sick Shaming" Them [12:07] Mon, 04 Jan 2021 14:54:14 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/042-Joe-Stout.mp3 1:04:48 www.food-safety.com:52 Sara Mortimer is the vice president of product safety, quality, and regulatory affairs for Land O’Lakes. Over her 30-year career, Sara has worked to ensure the safety and quality of some of the world’s biggest brands—Haagen Daaz, Green Giant, Old El Paso, Nature Valley, and many others. Sara has co-authored a number of books on Hazard Analysis and Critical Control Points (HACCP) and food safety management. In fact, she contributed to Food Safety Magazine's Food Safety Culture eBook! She's also served on Food Control's editorial board and was a trustee of the Royal Society of Public Health for several years.  Sara has been a member of the BRC International Advisory Board for over 10 years, and she's a member of the Grocery Manufacturers Association's Executive Scientific and Regulatory Affairs Committee. Most recently, she has helped review the effectiveness of Codex HACCP and Food Hygiene principles. In this episode of Food Safety Matters, we speak to Sara about: The purpose of HACCP, and how it should work together as part of a comprehensive food safety management program Critical Control Points vs. prerequisite programs Sara's first experience writing a HACCP plan 30 years ago Useful resources for writing a good HACCP plan The seven principles of HACCP Reasons why companies encounter food safety issues, even with a HAACP plan in place The difficulties that arise when analyzing a food safety plan against varying global/international standards The importance of maintenance as a supplemental HACCP principle How altering a food product's formula (reduced sodium, sugar, etc.) can have massive food safety implications Why the HACCP vs. HARPC debate doesn't really matter HACCP and food safety culture Related Content  BOOK: HACCP: A Practical Approach Bob Ferguson's Food Safety Insights Articles Processors Increasingly Turning to Testing for Allergen Control (December 2018/January 2019) The Uphill Path to FSMA Compliance (October/November 2018) Lessons Learned: Careers in Food Safety (August/September 2018) Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018)  Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) News Mentioned in This Episode FDA Food Inspections "Sharply Reduced" Amid Partial Government Shutdown | UPDATE: Unpaid FDA Workers Resume High-Risk Food Inspections  CDC Declares Romaine Lettuce E. coli Outbreak Over  Draining Canal May Reveal Answers About Romaine Contamination  Mon, 04 Jan 2021 14:52:24 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/041-Sara-Mortimore.mp3 1:16:12 www.food-safety.com:51 Professor Chris Elliott is the founder of the Institute for Global Food Security and professor of food safety at Queen’s University Belfast. From 2016–2018, he served as pro-vice-chancellor of the Faculty of Medicine, Health and Life Sciences in the University, but stepped down from that post recently to concentrate on his world-leading research.   Chris has published more than 350 peer-reviewed articles, many of them relating to the detection and control of agriculture, food, and environmental related contaminants.His main research interests are in the development of innovative techniques to provide early warning of toxin threats across complex food supply systems. Protecting the integrity of the food supply chain from fraud is also a key research topic. Chris led the independent review of Britain’s food system following the 2013 horsemeat scandal. Over the years, Chris has developed a high-level network of collaborators across Europe, the U.S., and Asia. He is a visiting professor at the China Agriculture University in Beijing and the Chinese Academy of Sciences, a recipient of a Winston Churchill Fellowship, and is an elected Fellow of the Royal Society of Chemistry, Royal Society of Biology, and the Institute of Food Science and Technology. Chris has received numerous prizes and awards for his work. In 2017, he was awarded the Royal Society of Chemistry Theophilus Redwood Prize and was also awarded the title of Officer of the Most Excellent Order of the British Empire by Her Majesty Queen Elizabeth II. In this episode of Food Safety Matters, we speak to Chris Elliott about: The 2013 horsemeat scandal and how he unexpectedly became involved in the investigation How a complex food supply chain made it easy for cheating and fraud to occur His recommendation to set up a special police force to begin tracking food-related crimes, which eventually became the UK's National Food Crime Unit The Food Industry Intelligence Network (FIIN)  The cutting-edge technology that's known as "food fingerprinting" to detect tampering or adulteration The problem with constant auditing for compliance The three ground challenges at Queens University Genetically modified (GM) foods, and the importance of pesticides, insecticides, and fungicides Concerns about the cocktail effect of eating every day GM foods Advancements and achievements in the U.S. and Europe vs. in other parts of the world Brexit and how it may affect current food safety work Related Content and Resources: National Food Crime Unit  FIIN  The Institute for Global Food Security - Current Research, including the Three Grand Challenges   Mon, 04 Jan 2021 14:50:47 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/040-Chris-Elliott.mp3 53:00 www.food-safety.com:50 As 2018 comes to an end, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting Inc., sat down to discuss the biggest moments in food safety this year, and what we have to look forward to in 2019. Topics Discussed: CDC's official list of foodborne outbreaks by year  Update since recording: FDA Narrows Down Contaminated Lettuce Origin to 33 Distributors, Growers, and Farms   South African Court Close to Certifying Class Action in World's Worst Listeriosis Outbreak   Chipotle's Head of Food Safety to Exit in 2019 Previous Episodes That Discuss Romaine Lettuce and Fresh Produce:  Ep. 15. Will Daniels: "It was a game changer for the industry." Ep. 28. Bob Brackett: Innovation and Research at IIT & IFSH  Ep. 32. Frank Yiannas: Leading Food Safety at the World's Largest Retailer  Ep. 37. Keith Warriner: Produce, Biosensors, and Successful Research   Mon, 04 Jan 2021 14:49:28 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/039-Outbreak-2018.mp3 45:00 www.food-safety.com:49 Dr. Maria Lapinski is a joint professor in the Department of Communication and Michigan Ag-Bio Research at Michigan State University (MSU). She served as the associate dean for research for the College of Communication Arts and Sciences. In that role, she facilitated interdisciplinary research partnerships and identification of funding sources for faculty research.  Maria's research examines the impact of messages and socio-psychological factors on health and environmental risk behaviors with a focus on culturally-based differences and similarities. To this end, she has conducted collaborative research projects with her students and colleagues in a number of countries in Asia, the Pacific Rim, Central America, and Africa. Her work has been presented at national and international communication and public health conferences, and published in many journals including The Proceedings of the National Academy of Sciences, Health Communication, Communication Monographs, and others. Dr. Lapinski received her doctorate in 2000 from MSU and earned her Master of Arts from the University of Hawaii, Manoa. In this episode of Food Safety Matters, we speak to Maria about: Risk communication courses offered at MSU What risk communication is, and how it requires an interdisciplinary approach How consumers view their responsibility when it comes to food risk How guidance and mandates about risk communication are not typically science-based General risk communication approaches The importance of social media monitoring for brands What food processors and other food safety professionals can do to help consumers minimize their risk The challenge of information overload when it comes to food recalls How algorithms shape what messages consumers see—and don't see How social media affects consumers' perception of risk and their behavioral decisions Seemingly minor factors that can affect a person's food safety behaviors and attitudes How cultural dynamics influence the way people respond to health issues and food safety  What motivates people to research more information, particularly in the event of a recall The important work of extensions and land-grant institutions The positive impact of brands engaging with consumers  Related Content: Best Practices in Crisis and Emergency Risk Communication News Mentioned in This Episode: Don't Eat Romaine Lettuce, Says CDC  46 Tons of Jennie-O Turkey Products Recalled in Relation to Ongoing Multistate Salmonella Outbreak  Supreme Court Won't Review Michael Parnell's Case Related to Deadly Outbreak Mon, 04 Jan 2021 14:48:02 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/038-Maria-Lapinski.mp3 1:04:12 www.food-safety.com:48 Keith Warriner, Ph.D., is a professor of food science at the University of Guelph. He is also the food science graduate coordinator of the department’s Master of Science and Ph.D. food science programs. After completing his Ph.D. in microbial physiology at the University College of Wales, he worked for the Department of Medicine at the University of Manchester where he studied biosensors. He also attended the University of Nottingham as a research fellow in food microbiology, working with fresh produce.  He joined the Department of Food Science at the University of Guelph in 2002 and was promoted to full professor in 2011. He is the former president of the Ontario Food Protection Association, a member of the International Association of Food Protection, is an associate editor of the Canadian Journal of Microbiology, and is on the editorial board for Applied & Environmental Microbiology and International Journal of Food Microbiology. Keith's research revolves around food safety and food microbiology, allowing him to work closely with industry and apply his research findings in a practical way. In this episode of Food Safety Matters, we speak to Keith Warriner Ph.D. about: Effective antimicrobial treatments for fresh produce Ridding leafy greens of microbial contamination His research looking at pathogen survival in different types of soil, and the impact of soil temperature His thoughts on what happened in the U.S. romaine lettuce outbreak Clostridium difficile and its persistent presence in meat, seafood, and fresh produce The new development of biosensors, and how they detect pathogens The Internet of Things and how it can be used to track data and produce results Challenges with contamination in low-moisture food products The use of food-contact antimicrobial coatings How getting certain products or processes is easier to get approved in the U.S. vs. Canada The One Health approach, which focuses on animal health, which would then lead to safer food The Highly Qualified Personnel Scholarship Program Food Safety Magazine articles written by Keith: Control of Listeria monocytogenes on Food-Contact and Noncontact Surfaces by Antimicrobial Coatings Developing a Cost-effective Sanitation Plan for Small-to-Medium Processors News Mentioned in This Episode: Larry Keener's IUFoST Lifetime Achievement Award  Deirdre Schlunegger to Retire from Stop Foodborne Illness FDA Update on Romaine Lettuce Outbreak as Yuma, AZ, Growing Season Begins | FDA's environmental assessment  California LGMA Updates Food Safety Practices Prior to the Desert Growing Season  FSMA Produce Safety Rule Meetings in Albany, Anaheim, Atlanta, and Portland | FDA meeting page  FDA Q&A on Mandatory Recalls Mon, 04 Jan 2021 14:46:34 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/037-Keith-Warriner.mp3 1:07:12 www.food-safety.com:47 Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. The company was formed through various acquisitions (Multifoods, Specialty Brands, and Windsor Foods) and ultimately the purchase of Windsor Foods by Ajinomoto. He will celebrate his 25th year with the company in October 2018. Mike is an SQF practitioner, ASQ-certified quality auditor, and a preventive controls-qualified individual. CRC Press published Mike's book “Food Plant Sanitation: Design, Maintenance and Good Manufacturing Practices” (2nd Edition, 2013). Mike is a graduate of West Chester University in West Chester, PA where he earned a B.Sc. Health Science in 1977. He spent 16 years working with Swift & Company (Armour, Swift – Eckrich, ConAgra) in poultry operations, processed meats and poultry, and corporate food safety and quality assurance. Finally, Mike has been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. In this episode of Food Safety Matters, we speak to Mike Cramer about: Why Listeria continues to be a challenge in food plants Qualities that a food facility—and its staff—should have in order to tackle Listeria and environmental monitoring issues The financial burden of setting up an environmental monitoring program, and why it's necessary Implementing a program that is designed to look for Listeria spp., not just Listeria monocytogenes What happens when regulatory inspectors come in to conduct swabbing The pros and cons of testing in an in-house lab vs. a third-party lab Testing methodologies: cultural method, polymerase chain reaction, VIDAS, lateral flow devices, etc. What should happen when positive test results are confirmed The Ishikawa process and how it relates to getting to the root cause of environmental problems The importance of having a cross-functional team in place to attack Listeria harborage from all angles and departments Implementing chemical and mechanical actions to rid a plant of biofilm How the dirtiest areas of a food facility don't automatically equal Listeria contamination Sanitary design and hygienic design Quat, peroxyacetic acid, chlorine dioxide, silver dihydrous chloride, and other options for sanitizing Taking advantage of industry conferences, events, and new technologies to hone in on what a particular food business needs to know to improve food safety operations Related Content and Resources: BOOK: Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, 2nd Edition  2014 Sanitary Equipment Design Taskforce (checklist and glossary)  Risks of Oligodynamic Silver Use in Food Preservation and Processing Operations (June/July 2017)  Does Animal Welfare Affect Food Safety? (February/March 2009) Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) Supplier Certification: A Matter of Risk Assessment and Resources (October/November 2015) Upgrade Sanitation Plan to Work Out Bugs (April/May 2014) For more articles from Mike Cramer, access our compiled search FoodSafetyMagazine.com Bob Ferguson's Food Safety Insights Articles: The Uphill Path to FSMA Compliance (October/November 2018) Lessons Learned: Careers in Food Safety (August/September 2018) Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018)  Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) News Mentioned in This Episode: Ostroff Retiring from FDA; Walmart's Yiannas Moving to Agency  Plant at Center of Largest Ever Salmonella Ground Beef Recall Accused of "Inhumane" Animal Treatment in USDA FSIS Records (Notice of Intended Enforcement, Notice of Deferral)  Nearly 7 Million Pounds of Raw Ground Beef Recalled After Salmonella Outbreak Presenting Sponsor: Eurofins Training Courses: Register and browse online for a training course near you Webinar: Is Your EMP Program Hitting the Mark? Watch our recorded webinar White Paper: Download Eurofins' Environmental Monitoring Guide Mon, 04 Jan 2021 14:23:43 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/036-Mike-Cramer.mp3 1:12:00 www.food-safety.com:46 John Butts is the vice president of research at Land O’Frost. He first joined the company in 1974. His focus there includes the application of scientific principles and quality management technology to develop sanitation process control methods and procedures.  John is mostly known for the development of the “seek and destroy” process controls for Listeria which has been adopted throughout the food industry. He is a leading expert on sanitary design and food safety culture and has given over 100 presentations including the North American Meat Institute Listeria Intervention and Control workshops. John is also the founder and president of FoodSafetyByDesign LLC, a private consulting firm he established in 2010. There, he aims to help producers of high-risk products learn how to prevent and manage food safety risks. Listeners can reach him directly by emailing him at foodsafetybydesign@gmail.com. Finally, John is a longtime member of the Food Safety Magazine Editorial Advisory Board, along with having written numerous articles for the publication. He received the FSM Distinguished Service Award in 2006.  In this episode of Food Safety Matters, we speak to John Butts about:  The many reasons why Listeria's presence in meat has diminished over the years The importance of physical barriers and hygienic zoning within a food facility Why Listeria is so problematic in both wet and dry environments The proper processes of cleaning, sanitizing, disassembling equipment, and surface sampling Problems associated with cleaning and disassembling equipment Where Listeria actually comes from, and where it's commonly found The definition of a harborage site Unique ways to sanitize food facility equipment The importance of having a multidisciplinary team in place Sanitary design, sampling, and how keeping up with these tasks can save money The three fundamental types of sampling Food Safety Magazine articles written by (or featuring) John Butts: Land O’Frost: Breaking Ground in Sanitary Facility Design The Supply Chain and Food Safety Culture: Processing Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches The Journey to a State of Control   Related Content: 2014 Sanitary Equipment Design Taskforce (checklist and glossary) YouTube Video: Weber--Steaming a Ready-to-Eat Slicer  Blockchain Explained—Reuters infographic News Mentioned in This Episode: Walmart's Blockchain Food Traceability Initiative  FDA Recall/Retail Disclosure Draft Guidance (includes instructions to submit public comments) Congresswoman DeLauro Questions Ground Beef Recall Timeline Sponsored by: Training Courses: Register and browse online for a training course near you Webinar: Is Your EMP Program Hitting the Mark? Watch our recorded webinar White Paper: Download Eurofins' Environmental Monitoring Guide Mon, 04 Jan 2021 14:20:59 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/035-John-Butts.mp3 1:01:12 www.food-safety.com:45 In this BONUS episode of Food Safety Matters, representatives from Neogen and AOAC INTERNATIONAL discuss the benefits of having testing methods and kits independently approved and certified. You will learn all about the beginnings of AOAC INTERNATIONAL, how the organization has evolved, and what it means for a company within the food industry to be an affiliate member.  To help us better understand why AOAC INTERNATIONAL membership is a plus, our editorial director, Barbara Van Renterghem, spoke with two experts from both sides of the fence. Dave Schmidt is AOAC INTERNATIONAL's new executive director as of May 1, 2018. Prior to joining AOAC, he was principal consultant for Schmidt Commonwealth Strategies, LLC. From 2006 to 2015, he served as president CEO of the International Food Information Council (IFIC) and CEO of the IFIC Foundation in Washington, D.C. He joined IFIC in 1993 and held positions from director to executive vice president prior to being elected CEO. Dave also served as the first Bush Administration's director of external affairs for the U.S. Department of Agriculture Food Safety and Inspection Service where he addressed food safety and nutrition issues and managed the inspection agency’s media, legislative, and consumer education programs. He also gained a thorough understanding of the food industry in previous sales positions with Oscar Mayer Foods, Pepsi-Cola USA, and Canada Dry Corp. He holds a B.A. in business administration from Vanderbilt University, and completed graduate business studies at the University of New Orleans. He has also served the Town of Leesburg, VA, as a town council member. Dr. Robert Donofrio is the director of food safety research and development for Neogen. He joined Neogen in February of 2016, responsible for the strategic vision, resource management, and coordination of product development activities for the following laboratory groups: Immunodiagnostics, Biochemistry, Neogen Culture Media, Molecular biology, Pathogen Detection and General Microbiology. Dr. Donofrio also oversees the Neogen Validation laboratory which is responsible for performing internal product validation and coordinating third-party product certification and approval through groups such as AOAC, AFNOR, Health Canada, and MicroVal. Dr. Donofrio is also responsible for establishing key collaborations with university and private research centers as well as evaluating novel technologies for potential integration into Neogen’s product portfolio. Prior to Neogen, Dr. Donofrio spent 16 years at NSF International, a public health and safety company.  During his tenure at NSF, Dr. Donofrio served as the director of the microbiology lab for over a decade, and then as director of the Applied Research Center for his final 3 years. He was awarded the NSF Star Employee Award in March of 2001 (was nominated for the same award in 2008), and guided his laboratory to the 2006 NSF Team of the Year Award. Dr. Donofrio obtained his B.S. in biology from the University of Dayton in 1994 and his M.S. in environmental microbiology from Duquesne University in 1996, where he was named Graduate Student of the Year.  Dr. Donofrio obtained his doctoral degree in microbiology from Michigan Technological University in May 2009.   Dr. Donofrio has authored dozens of publications for peer-reviewed journals, trade journals, and training materials. He is a full member of the International Association for Food Protection, Society of Industrial Microbiology and Biotechnology (SIMB), AOAC, American Society for Microbiology, Institute of Food Technology, and the American Association for the Advancement of Science.  He has served on the Board of Directors at SIMB for two terms.  In this episode, we speak to Neogen and AOAC INTERNATIONAL about: AOAC's history, mission, and funding Future growth opportunities in microbiological testing, dietary supplements, and cannabis Benefits of being an affiliate member Method validations offered by AOAC, and options for proprietary methods AOAC's laboratory proficiency testing program Performance tested methods program vs. official methods of analysis program The importance of AOAC approval to an affiliate member The process of getting a testing method or kit approved by AOAC Deciding which products will and will not go through the AOAC approval process Global harmonization efforts Education and training efforts, particularly for the new generation of scientists What it's like to partner with AOAC Sponsored by: Resources AOAC Performance Tested MethodsSM (PTM) Program AOAC Official Methods of AnalysisSM(OMA) Program AOAC INTERNATIONAL  ANSR® Listeria Right Now™  Neogen Food Safety Mon, 04 Jan 2021 14:18:09 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/bonus-006-neogen-AOAC.mp3 30:00 www.food-safety.com:44 Shawn Stevens is an attorney and founding member of the Food Industry Counsel, a law firm that provides food safety legal and regulatory consulting services exclusively for food industry clients, ultimately helping them anticipate, navigate, and resolve their most pressing food safety challenges.  As a food industry consultant and lawyer, Shawn works throughout the U.S. and abroad with food industry clients (including the world’s largest growers, processors, restaurant chains, distributors, and grocers) helping them protect their brand by reducing food safety risk, complying with U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture food safety regulations, managing recalls, and defending high-profile foodborne illness claims. Shawn also speaks regularly to audiences on a wide variety of emerging scientific, regulatory, and food safety legal trends. He authors columns for food industry publications, and he is quoted regularly by national media publications such as TIME Magazine, the New York Post, and Corporate Counsel.  In this episode of Food Safety Matters, we speak to Shawn Stevens about: What he sees as the biggest food safety challenges his clients are facing The Jack in the Box outbreak and how it changed the food industry An overview of what happens during FDA's Food Safety Modernization Act inspections His advice for food companies that expect to undergo a FSMA inspection What a food company should do in the event of a recall—before, during, and after The benefits of conducting a high-level mock recall Consumer responsibility vs. manufacturer/processor responsibility when it comes to ready-to-eat food products The concept of ready-to-prepare foods How food safety regulations are beginning to mimic those in the pharmaceutical industry Food companies' biggest liability How he would approach food safety in his own food company Trends in recall insurance and whether FDA will create thresholds for Listeria monocytogenes News Mentioned in This Episode FDA Investigation: Cyclospora Illnesses Linked to McDonald's Salads Supplied by Fresh Express FDA Commissioner's Statement on Recent Cyclospora Illnesses South Africa Listeria Outbreak Declared Over FDA Sampling Assignment-Cyclospora in Fresh Herbs FDA: Avoid Frozen Desserts and Drinks Made with Liquid Nitrogen Sponsored by: Everything Food Safety in One Place in Real-Time KLEANZ is the only complete Food Safety Compliance Solution that focuses on risk mitigation, driving continuous improvement, and adhering to all applicable compliance requirement while managing resources. KLEANZ protects your customers and brand. KLEANZ Food Safety Compliance (In-Depth) KLEANZ Food Safety Compliance (Quick Facts) KLEANZ.com Mon, 04 Jan 2021 14:16:24 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/034-Shawn-Stevens.mp3 1:06:36 www.food-safety.com:43 In 2008, Maple Leaf Foods had a devastating outbreak caused by Listeria contamination at one of its prepared meats facilities. It resulted in 23 deaths and many serious illnesses. Since this tragedy, Maple Leaf Foods has committed to becoming a global leader in food safety and has invested significant people and financial resources in achieving this commitment. Maple Leaf Foods is a leading consumer protein company, making high-quality, innovative products under national brands including Maple Leaf®, Maple Leaf Prime®, Maple Leaf Natural Selections®, Schneiders®, Schneiders® Country Naturals®, Mina®, Lightlife™, and Field Roast Grain Meat Co. ™. Maple Leaf is one of Canada’s flagship food companies, with sales of $3.3 billion dollars, employing approximately 11,500 people and does business in Canada, the U.S., and Asia. Maple Leaf is headquartered in Mississauga, Ontario. Michael McCain, President, and CEO of Maple Leaf Foods and Randy Huffman, Chief Food Safety and Sustainability Officer. Michael has devoted his career to the food industry, starting at McCain Foods in the late 1970's where he held a variety of roles, including President and Chief Executive Officer of McCain Foods USA.  He joined Maple Leaf Foods in 1995. Since then, he has been instrumental in establishing Maple Leaf as a strong and sustainable, values-based company with leading brands and a bold vision for the future. Dr. Randy Huffman joined Maple Leaf in 2009 and is currently Chief Food Safety and Sustainability Officer at the company.  This role encompasses Food Safety and Quality, Occupational Health, Safety and Security, Environmental Sustainability and Compliance, Animal Care and Corporate Engineering.   Randy also leads the company's Food Safety Advisory Council, a team of external experts with the mandate to increase Maple Leaf's access to global knowledge and expertise in food safety, including best practices, regulatory compliance, microbiology, and fostering a food safety culture. Prior to joining Maple Leaf Foods, Dr. Huffman served as President of the American Meat Institute (AMI) Foundation, as well as Senior Vice President Scientific Affairs for 9 years at AMI.  In this episode of Food Safety Matters, we speak to Maple Leaf executives—Michael McCain and Randy Huffman about: What food safety processes and programs Maple Leaf had in place at the time of the 2008 listeriosis outbreak How complacency played a part in Maple Leaf's food safety crisis The steps Maple Leaf took in the hours, days, and weeks after learning of multiple illnesses and deaths How the tragedy led Maple Leaf to make a long-term food safety commitment to be a world leader in the food industry How Maple Leaf's story can help other food companies improve and avoid a similar situation What is believed to be the root cause of Maple Leaf's outbreak The consequences of not properly addressing positive environmental results The benefits of implementing a "seek and destroy" strategy Staying on top of food safety and swab results with a daily conference call that includes executive leadership The critical importance of segregation in ready-to-eat processing facilities What Maple Leaf might do differently if an outbreak or recall were to occur today The establishment of the Food Safety Advisory Council in 2009 How they commemorate the outbreak every August, particularly marking the 10-year anniversary in 2018 The 10th annual Food Safety Symposium Resources: Maple Leaf Food Safety Symposium Free eBook Download - Exclusive Food Safety Culture Collection Mon, 04 Jan 2021 14:14:56 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/033-Maple-Leaf-Foods.mp3 48:00 www.food-safety.com:42 Frank Yiannas is the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversees all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities includes food safety oversight of Walmart’s stores, Neighborhood Markets, and Sam’s Clubs. He is also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection (IAFP). As a frequent speaker at national and international conferences, Frank is known for his ability to build partnerships. He is also known for his innovative approaches to food safety. In 2008, Frank was given the Collaboration Award by the U.S. Food and Drug Administration. He is the 2007 recipient of the NSF International Lifetime Achievement Award for Leadership in Food Safety, and the 2015 Industry Professional Food Safety Hero Award by STOP Foodborne Illness. Frank is also a past president of IAFP and a past vice chair of the Global Food Safety Initiative. He is also an adjunct professor in the food safety program at Michigan State University (MSU), and in 2017 was awarded the MSU Outstanding Faculty Award. Frank has authored two books—Food Safety Culture, Creating a Behavior-based Food Safety Management System, and Food Safety = Behavior, 30 Proven Techniques to Enhance Employee Compliance. Frank is a registered microbiologist with the American Academy of Microbiology and holds memberships with several professional associations. Frank received his B.Sc. in Microbiology from the University of Central Florida and his Master of Public Health from the University of South Florida. In this episode of Food Safety Matters, we speak to Frank about: Traditional food safety management vs. behavior-based food safety management Creating a successful food safety culture at Walmart Food safety programs implemented at Walmart stores Working with suppliers to improve food safety Walmart's initiatives around poultry and deli meat safety How Walmart associates use handheld technology for daily and periodic food safety checks His thoughts on blockchain technology, what it is, how it can improve the future of food safety, and how it could have possibly prevented past outbreaks How Walmart has started using blockchain traceability with some produce items Working with small suppliers who may be exempt from federal food safety regulations Advice for new food safety professionals Bob Ferguson's Food Safety Insights Articles Lessons Learned: Careers in Food Safety (August/September 2018) Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018)  Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) News Mentioned in This Episode Chipotle to Retrain All Workers on Food Safety After Ohio Episode  Chipotle Illness Outbreak; Employees Must Take Food Safety Test  Delaware General Health District-Aug. 16 Update  Caito Foods' pre-cut melon recall and Salmonella outbreak  Caito Foods' salad Cyclospora outbreak McDonald's/Fresh Express salad Cyclospora outbreak  Court Orders EPA to Ban Chlorpyrifos, Pesticide Tied to Children's Health Problems  Court Orders Trump EPA to Ban Controversial Pesticide  Three Companies Flip; Reveal Suppliers of Romaine Linked to Deadly E. coli Outbreak CDC's final romaine lettuce outbreak update Sponsored by: FoodLogiQ is launching a blockchain pilot to research opportunities and challenges of this emerging technology within the food industry. Learn More about FoodLogiQ's Blockchain Pilot  Watch On-Demand Demo  Download eBook: The Fact, Fiction, and Future of Blockchain Mon, 04 Jan 2021 14:13:09 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/032-Frank-Yiannas.mp3 1:08:24 www.food-safety.com:41 Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. Prior to that, he served as the vice president of food safety and quality assurance at Keystone Foods until 2014. That role also included responsibilities over global programs on Hazard Analysis and Critical Control Points (HACCP) and food safety. Before that, Dane was the vice president of food safety for the National Food Processors Association (NFPA)—formerly the National Canners Association—an organization he joined in 1973.  Dane is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. He has also done extensive testing of food processing systems, supervised research in many areas of food safety, and has authored/co-authored many technical articles. Dane has been an instructor and lecturer on principles and applications of HACCP and has helped to formulate HACCP plans for the U.S. food industry. He’s has been invited as an expert to five International Consultations—sponsored by the Food and Agriculture Organization and the World Health Organization—that dealt with certain aspects of HACCP, risk analysis, and other food safety issues. Dane received an M.Sc. in Food Microbiology from University of Maryland, College Park. Finally, Dane received the Food Safety Magazine Distinguished Service Award in 2017. In this episode of Food Safety Matters, we speak to Dane about: How he got started in the field of food microbiology so early His 28 years with the National Food Processors Association Working in the U.S. Army as a food inspector His thoughts on the shift from HAACP to HARPC (Hazard Analysis and Risk-Based Preventive Controls)  How HACCP regulations originated and evolved over the years The importance of soft skills and learning to work with other divisions within a single organization His time at Keystone Foods What it takes to be a good, effective manager The challenge of getting management to approve additional resources for food safety Why he hasn't totally and officially retired yet Where he thinks the food safety needs to focus in the near future We also speak with Hilary Thesmar (Food Marketing Institute) and Marianne Gravely (U.S. Department of Agriculture Food Safety and Inspection Service) and about: The processes that retailers use to minimize cross-contamination and keep consumers safe from allergens The importance of accurate labeling and making sure that every food product only contains ingredients listed on the label Food allergen labels and what is not required for meat and poultry products regulated by FSIS The complexities of allergen labeling for ingredients within a supply chain  Allergen labels that are—and are not—required for some food products Messaging efforts that FMI and FSIS have in place for their respective audiences About Hilary Thesmar In her role as the chief food and product safety officer and senior vice president of food safety programs for the Food Marketing Institute (FMI), Dr. Thesmar provides leadership for all safety programs for FMI’s retail and wholesale members and provides support for members on food safety training programs, FSMA training, recall plans and management, crisis management, research, and overall safety and sanitation programs. Dr. Thesmar has a Ph.D. in food technology from Clemson University, an M.Sc. in human nutrition from Winthrop University, a B.Sc. in food science from Clemson, and she is a Registered Dietitian. She has over a decade of experience in scientific and regulatory affairs with food trade associations.  About Marianne Gravely Marianne joined the U.S. Department of Agriculture's (USDA's) Meat and Poultry Hotline staff in 1988. As the senior technical information specialist, she provides consumers with safe food handling guidance daily through phone, live chat, and email inquiries and is one of the persons behind the USDA virtual representative “Ask Karen” answering food safety questions. She also researches and writes materials for the Food Safety Inspection Service website, and handles media inquiries. Marianne has a Bachelor of Science degree in home economics with an emphasis on foods and nutrition from Hood College in Frederick, MD. She received her M.Sc. in human nutrition and foods from Virginia Tech.  Related Content  BOOK: The First 90 Days USDA FSIS  USDA FSIS History Milestones in U.S. Food and Drug Law History News Mentioned in This Episode Romaine Lettuce Outbreak: FDA Identifies Cattle Operation Near Contaminated Canal Water  Chipotle Store Temporarily Closes Amid Hundreds of Foodborne Illness Complaints - Delaware General Health District Updates  FDA Update on FSMA's Produce Safety Rule  Whey Powder Salmonella Recall Impacts Popular Household Snack Brands  Listeriosis Outbreak Situation Report-July 2018  Pre-Cut Melon Salmonella Outbreak Declared Over  Ongoing Del Monte Vegetable Tray Outbreak  UPDATE: McDonald's Cyclospora Illnesses Linked to Fresh Express Salads  Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag, and on Facebook  Subscribe to our magazine, and our bi-weekly eNewsletter Mon, 04 Jan 2021 13:12:40 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/031-Dane-Bernard.mp3 1:08:24 www.food-safety.com:40 Earlier this month, the Food Safety Magazine team gathered in Salt Lake City, UT for the Annual Meeting of the International Association for Food Protection (IAFP). The IAFP Annual Meeting was attended by more than 3,800 top industry, academic, and governmental food safety professionals from six continents. Each year, this premiere event for industry professionals convenes and discusses current and emerging food safety issues, the latest science, and innovative solutions to new and recurring problems. The meeting also presents opportunities to network with thousands of food safety professionals from around the globe. While in Salt Lake City, we invited experts from across the industry to come to our booth and chat with us about all things food safety. Some of those impromptu conversations and interviews are included in our 30th installment of the Food Safety Matters podcast. In this episode of Food Safety Matters, we spoke to a number of food safety professionals about a variety of hot topics: Tim Stubbs, National Dairy Council (NDC) NDC's role within the dairy industry, resources provided, etc. Various food technologies including atmospheric cold plasma for packaging treatment, antimicrobial use in cheese, and more Advances inl food safety and technology in the next three to five years. Will Daniels, IEH Laboratories & Consulting Group The romaine lettuce outbreak that originated in the Yuma, AZ, growing region (desert Southwest) and new food safety issues that have been brought to the forefront because of it One health concept: Escherichia coli, Salmonella, and soil… the connection between the animal world and the produce world Reducing microbial shedding events Community relations and food safety Lessons learned from the Earthbound Farms spinach outbreak Communicating risk within an organization, and publicly  Paul Kiecker, U.S. Department of Agriculture (USDA) His roles within USDA What “modernizing” does (and does not) mean What food companies should expect USDA inspection roles (vs. U.S. Food and Drug Administration roles) Top priorities at USDA in terms of modernization Progress with pathogen sampling and whole-genome sequencing use Salmonella as an adulterant Standard setting for Campylobacter Carmen Rottenberg, USDA An in-depth conversation about USDA's study on consumer handwashing, meal preparation, and thermometer use Mon, 04 Jan 2021 13:11:19 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/030-IAFP-2018.mp3 46:00 www.food-safety.com:39 Sean Leighton is the vice president of food safety and quality for Cargill, based in Wayzata, MN. In August 2018, Sean will be moving into the role of vice president corporate food safety, quality and regulatory for Cargill when Mike Robach retires. Prior to joining Cargill, Sean worked for over 13 years at The Coca-Cola Company in various roles across quality, food safety, and environmental sustainability. He worked in the U.S., Canada, and Europe.  Sean has a B.Sc. in Bacteriology from the University of Wisconsin-Madison, a Master of Science degree in Food Science from the University of Minnesota, and an MBA from Emory University.  Sean sits on the advisory board of many organizations, including the International Association for Food Protection's Journal of Food Protection, The Center for Food Safety (University of Georgia), the Grocery Manufacturers Association's Science & Education Foundation, and the Food Fraud Think Tank (Michigan State University). Sean is also a member of the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Sean about: Food safety vs. food quality culture The difference between making safety decisions vs. quality decisions How food safety and quality are sometimes at odds with other corporate departments and their business goals Making the case for food safety when cost-benefit is at play Building a food safety culture with the younger, millennial workforce, and dealing with quick turnover rates Sean's thoughts on today's biggest food safety challenges Connecting the dots between food safety, technology, finance, and all other parts of a business How earning an MBA has shaped his career path His mentors and influencers over the years What he believes is the next big opportunity for food safety The opportunities and problems with big data News Mentioned in This Episode Yuma Region Environmental Samples Test Positive for E. coli  Politico - Victims Blame FDA for Food Recall Failures Study: Consumers are Spreading Bacteria All Over the Kitchen - Study/Executive Summary  Free eBook Download - Exclusive Food Safety Culture Collection Keep Up with Food Safety Magazine Follow Us on Twitter - @FoodSafetyMag and on Facebook  Subscribe to our magazine, and our bi-weekly eNewsletter Sponsored by: Complete Solus Pathogen Testing Platform  Solus One Listeria  Solus One Listeria PDF Mon, 04 Jan 2021 13:07:57 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/029-Sean-Leighton.mp3 1:02 www.food-safety.com:38 In this special BONUS episode of Food Safety Matters, we focus on the topic of blockchain and how it can be used within the food industry.  You will learn all about what exactly blockchain is, its history, and how it can be applied to our food supply chain. To help us better understand blockchain's use in the food sector, our editorial director, Barbara Van Renterghem, spoke with two experts from FoodLogiQ.  Katy Jones is the chief marketing officer at FoodLogiQ. She holds a bachelor’s degree in journalism and mass communication from the University of North Carolina at Chapel Hill, and a master’s degree in data marketing communications from West Virginia University. Charles Irizarry is the chief technology officer at FoodLogiQ. He oversees technology efforts and core company building activities at FoodLogiQ. His experience includes managing sophisticated, multi-disciplinary technology teams, having launched over 20 different platforms and products across multiple businesses and industries. With a background in distributed computing systems and cloud-based software architectures, Charles is currently focused on innovation in the areas of natural language processing, machine learning, and real-time computational networks. He has a bachelor’s degree from Florida International University in business management and marketing. FoodLogiQ, together with a select group of customers, recently announced the launch of a Blockchain pilot. AgBiome Innovations, Subway®- Independent Purchasing Cooperative, Testo, Tyson Foods and others are partnering with FoodLogiQ to test the application of blockchain to raise transparency within their own supply chains.  In this episode, we speak to FoodLogiQ about: The history and concept behind blockchain technology How and why more people, companies, and industries are investing in blockchain, even if prematurely How blockchain could potentially impact and benefit the food industry "Public" vs. "permissioned" blockchains FoodLogiQ's blockchain pilot How blockchain might play a role in boosting consumer confidence in a time of many foodborne illness outbreaks and food product recalls How food suppliers, manufacturers, and operators can prepare for blockchain Resources:  Learn More: FoodLogiQ Blockchain Pilot Register to Attend: FoodLogiQ Demo: Exploring Blockchain Solutions within the Food Supply Chain Download eBook: The Fact, Fiction, and Future of Blockchain Sponsored by: Mon, 04 Jan 2021 13:05:38 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/bonus-005-FoodLogiQ.mp3 20:30 www.food-safety.com:37 Dr. Bob Brackett is the vice president of the Illinois Institute of Technology (IIT) and director of the Institute for Food Safety and Health (IFSH).  Prior to joining IIT, Dr. Brackett served as senior vice president and chief science and regulatory officer for the Grocery Manufacturers Association.  Before that, he served at the U.S. Food and Drug Administration’s (FDA's) Center for Food Safety and Applied Nutrition (CFSAN). His initial role there was as a senior microbiologist. After several promotions, Dr. Brackett was appointed CFSAN director, where he provided executive leadership to CFSAN’s development and implementation of programs and policies relative to the composition, quality, safety, and labeling of foods, food and color additives, dietary supplements, and cosmetics. Earlier in his career, Dr. Brackett held professorial positions with North Carolina State University and the University of Georgia. Dr. Brackett has been honored with the FDA Award of Merit, the FDA Distinguished Alumni Award, the Department of Health and Human Services Secretary’s Award for Distinguished Service, the International Association for Food Protection's President’s Appreciation Award, and the William C. Frazier Food Microbiology Award.  Bob received his doctorate in food microbiology from the University of Wisconsin-Madison. He is a member of the Food Safety Magazine editorial advisory board.  In this episode of Food Safety Matters, we speak to Bob Brackett about: The impetus behind starting IIT IIT's collaborative research practices His research on nanotechnology in the food industry and why he thinks that type of research has become less of an industry focus The growing interest in researching the survival and elimination of pathogens from low-moisture ingredients New technologies being used in food safety: high-pressure, pulse light, and cool plasma IIT's Biocontaminant Pilot Plant Current studies and research that may help to explain what happened in the recent romaine lettuce E. coli outbreak, and the 2006 spinach outbreak Joint research with FDA that found an effective way to clean pipes and rid them of Salmonella bacteria in a peanut butter production facility IIT's work with NOROCORE and norovirus interventions What goes on at the Center for Nutrition Research, the Center for Process Innovation, and the Center for Specialty Programs The most innovative developments to come out of IIT IIT's top goals moving forward His advice to food safety graduate students Related Content and Resources: Illinois Institute of Technology  Institute for Food Safety and Health  News Mentioned in This Episode: Feedback Wanted: FDA to Seek Comments on Cell Culture Technology Use in Food Sector  FDA's Constituent Update/Public Meeting Announcement on Cell Culture Technology  FDA Commissioner Scott Gottlieb's Statement on Cell Culture Technology  Safe Food for Canadians Regulations Announced for 2019  Pre-Cut Fruit Causes Multistate Salmonella Outbreak; FDA Outbreak Updates  CDC Advisory: Do Not Consume Any Kellogg's Honey Smacks Cereal  FDA: Del Monte Vegetable Trays Linked to Multistate Cyclospora Outbreak  Darin Detwiler to Receive Food Safety Magazine's Distinguished Service Award Bob Ferguson's Food Safety Insights Articles  Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018)  Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) Sponsored by: Purell Foodservice Surface Sanitizer kills norovirus in 30 seconds. No rinse required. To get a free bottle, visit podcast.purellsurface.com   Mon, 04 Jan 2021 13:01:51 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/028-Bob-Brackett.mp3 1:03:36 www.food-safety.com:36 Mike Robach is vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Mike joined Cargill in January 2004 to lead the company’s corporate food safety and regulatory affairs programs. Since then, Mike has increased the department’s scope to include animal health and quality assurance. He continues to refocus the department toward global efforts in line with Cargill’s vision of being the global leader in nourishing people. Mike began his career with Monsanto Company. Prior to joining Cargill, he headed up technical services for Conti Group’s meat and poultry businesses. Mike is the past president of Safe Supply of Affordable Food Everywhere, chairman of the Board of Directors of the Global Food Safety Initiative (GFSI), a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee. Mike has worked with the World Organization of Animal Health and the Food and Agriculture Organization on harmonized animal health and food safety standards. He has worked closely with the U.S. Department of Agriculture and the U.S. Food and Drug Administration regarding food safety policy, Hazard Analysis and Critical Control Points, and regulatory reforms based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Mike is a graduate of Michigan State University and Virginia Tech. It was recently announced that Mike will be retiring from Cargill on August 1, 2018, but will be continuing his term as chairman of the GFSI board. In this episode of Food Safety Matters, we speak to Mike about: Why GFSI exists, the early days of the organization, and how it has evolved globally over the years GFSI’s Global Markets Program Cargill’s involvement with GFSI GFSI’s primary objectives What GFSI does and does NOT do How GFSI works with scheme owners such as BRC, SQF, etc. His thoughts on the various schemes and how they stack up to FSMA GFSI compliance vs. FSMA compliance GFSI’s progress with public/private partnerships Challenges facing GFSI and goals that GFSI will be working on in the coming years How companies can become involved with GFSI What he’s learned over the course of his career His advice to food safety professionals News Mentioned in This Episode: Five Deaths in Romaine Lettuce Outbreak  Leafy Greens Industry Forms Task Force in Light of Romaine Lettuce Outbreak  FDA Shares Traceback Details for Romaine Lettuce E. coli Outbreak as Investigation Continues  FDA Should Make Leafy Greens a Priority, Say Consumer and Food Safety Advocacy Groups  Resources: Global Food Safety Initiative (GFSI)  International Association for Food Protection (IAFP)   Sponsored by: Everything Food Safety in One Place in Real-Time KLEANZ is the only complete Food Safety Compliance Solution that focuses on risk mitigation, driving continuous improvement, and adhering to all applicable compliance requirement while managing resources. KLEANZ protects your customers and brand. KLEANZ Food Safety Compliance (In-Depth) KLEANZ Food Safety Compliance (Quick Facts) KLEANZ.com Mon, 04 Jan 2021 12:57:57 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/027-Mike-Robach.mp3 1:14:24 www.food-safety.com:35 Kathy Gombas is a recognized food safety expert with over 30 years of experience in the food industry specializing in preventive controls, supply chain management, food safety auditing, and regulatory affairs. Kathy retired from the U.S. Food and Drug Administration (FDA) after 10 years of service. She was a senior advisor at FDA’s Center for Food Safety and Applied Nutrition (CFSAN). While at CFSAN, Kathy was in a leadership role supporting the agency’s Food Safety Modernization Act (FSMA) implementation efforts including the Preventive Controls Regulator Training and launch of FDA’s FSMA Technical Assistance Network for industry. Kathy also led the implementation of FDA’s Reportable Food Registry.   Before joining FDA, Kathy held senior food safety positions at Dean Foods overseeing food safety programs for their Northeast dairy operations and then the corporate supplier management program. Prior to that, she spent 8 years at Kraft Foods conducting food safety audits worldwide and developing corporate food safety policies. Kathy is currently a member of the Food Safety Preventive Controls Alliance (FSPCA) steering committee and co-chair for the international subcommittee working on industry training, outreach, and technical assistance programs for food companies worldwide. Finally, Kathy is on the Editorial Advisory Board of Food Safety Magazine. Kathy graduated from Northern Arizona University with a B.Sc. in Microbiology. In this episode of Food Safety Matters, we speak to Kathy about: The importance of reading and understanding FSMA guidance documents Highlights from the Preventive Controls Hazards Guide How crucial it is to get your hazard analysis right Remembering to look at all ingredients, including process water and overrun air, when it comes to your manufacturing process and the hazards it may present Being able to justify what's included--and what's not included--in your hazard analysis Why importers need to understand Foreign Supplier Verification Program requirements What FSPCA is working on next Food Safety Magazine Articles Written and Co-Written by Kathy: Food Safety Preventive Controls Alliance Education and Outreach Goes Global (October/November 2017) Learning from FDA Food Allergen Recalls and Reportable Foods (April/May 2014) The Reportable Food Registry: A Valuable New Tool for Preventing Foodborne Illness (June/July 2011) GFSI's Role in Harmonizing Food Safety Standards (June/July 2009) Auditing Mechanics 101: A Guide for Auditors and Auditees (April/May 2005) Food Allergen Awareness: An FDA Priority (February/March 2001) The Challenge of Food Allergens: An Update (October/November 2001) Supplier Scorecards: Are They Right for You? (December 2008/January 2009) Related Content and Resources: Food Safety Preventive Controls Alliance All FSMA Rules and Guidance for Industry FDA's FSVP Importer List FDA FSVP Guidance Document (Draft) FSMA Guidance on Enforcement Discretion  Describing a Hazard That Needs Control in Documents Accompanying the Food, as Required by FSMA (Draft) HARPC Draft Guidance + Appendix 1 News Mentioned in This Episode UPDATE: Multistate Romaine Lettuce E. coli Outbreak Continues to Spread  VIDEO: Romaine Lettuce Farmers Frustrated by Government Response to E. coli Outbreak  Canada Hit by Romaine Lettuce Illnesses  USDA FSIS New Leadership Announced  Research: Food Safety Inspection Scheduling Can Positively Impact Foodborne Illness Rates; Harvard Study  Mon, 04 Jan 2021 12:56:29 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/026-Kathy-Gombas.mp3 1:03:36 www.food-safety.com:34 Bill Marler is the most prominent foodborne illness lawyer in America, and a major force in food policy in the U.S. and around the world. Bill’s firm—Marler Clark: The Food Safety Law Firm—has represented thousands of individuals in claims against food companies whose contaminated products have caused life-altering injuries and even death. Bill began litigating foodborne illness cases in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box Escherichia coli O157:H7 outbreak, in her landmark $15.6 million settlement with the fast food company. For the last 25 years, Bill has represented victims of nearly every large foodborne illness outbreak in the U.S. He has filed lawsuits and class actions against Cargill, Chili’s, Chi-Chi’s, Chipotle, ConAgra, Dole, Excel, Golden Corral, KFC, McDonald’s, Odwalla, Peanut Corporation of America, Sheetz, Sizzler, Supervalu, Taco Bell, and Wendy’s. Through his work, he has secured over $650 million for victims of E. coli, Salmonella, Listeria, and other foodborne illnesses. Bill Marler’s advocacy for a safer food supply includes petitioning the U.S. Department of Agriculture to better regulate pathogenic E. coli, working with nonprofit food safety and foodborne illness victims’ organizations, and helping spur the passage of the Food Safety Modernization Act. His work has led to invitations to address local, national, and international gatherings on food safety, including testimony before the U.S. House of Representatives Committee on Energy and Commerce, and the British House of Lords. Bill travels widely and frequently to speak to law schools, food industry groups, fair associations, and public health groups about the litigation of claims resulting from outbreaks of pathogenic bacteria and viruses, and the issues surrounding it. He gives frequent donations to industry groups for the promotion of improved food safety and has established numerous collegiate science scholarships across the nation. He is a frequent writer on topics related to foodborne illness. Among other accolades, Bill was awarded the NSF Food Safety Leadership Award for Education in 2010. In this episode of Food Safety Matters, we speak to Bill Marler about:  The circumstances under which he met the late Dave Theno The Jack in the Box case and how it propelled his career The current listeriosis outbreak in South Africa, and how it compares to the Jack in the Box case 25 years ago Why foodborne illness cases involving hamburger and Escherichia coli are no longer a huge problem How the Odwalla apple juice outbreak could have been avoided Whether or not Salmonella should be officially declared an adulterant The responsibility of food safety: consumer vs. food industry His thoughts on the ongoing Peanut Corporation of America case and whether or not Stewart Parnell's attempts at a new trial are valid FSMA, and how the new regulations can be improved Blockchain, whole-genome sequencing, and other technologies that are changing the food safety for the better His newfound interest in public health as it relates to food safety Related Content Poisoned: The True Story of the Deadly E. coli Outbreak That Changed the Way Americans Eat  20 Years of Marler Clark's Top Foodborne Illness Cases News Mentioned in This Episode Deadly Listeria Strain Confirmed at South Africa Meat Plant  UPDATE: One Death Caused by Romaine Lettuce as E. coli Outbreak Spreads  New USDA Report Breaks Down Food Recalls 2004-2013; Trends in Food Recalls 2004-2013 UPDATE: Study: Fresh Produce Bacteria Can Thrive Despite Routine Chlorine Sanitizing; Official Study Sponsored by: Online courses include environmental monitoring, quality assurance testing, industry regulations and more. Explore 3M's educational food safety resources now. Learn how to reduce your risk of recalls, extend product shelf-life, and decrease the costs by shifting to an effective, preventive environmental monitoring program. Explore 3M's environmental monitoring web series now. Mon, 04 Jan 2021 12:53:32 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/025-Bill-Marler.mp3 1:13:48 www.food-safety.com:33 Melanie Neumann is the president of Neumann Risk Services, and executive vice president of Matrix Sciences—a firm that focuses on food safety risk management, business and brand protection, regulatory compliance, and industry best practices. Melanie leverages her 19 years of industry experience as a food law attorney along with her Masters of Science in Food Safety to help clients manage the risks relating to each step in the supply chain, from supplier assessment and procurement, manufacturing, distribution and sale of food globally.  She is a graduate of Mitchell-Hamline Law School for her Juris Doctorate degree, and Michigan State University for her M.S. in Food Safety. She has worked for multi-national food companies such as Hormel Foods, The Schwan Food Company, private law firms focusing on food law and intellectual property law, was instrumental in launching national food safety risk management practices for one of the “Big 4” tax and auditing firms as well as for other well-known consulting firms. She is an Adjunct Professor at Michigan State University and serves on advisory panels and boards of several notable organizations.  Melanie is a frequent speaker on executive liability in food production and food regulations including FSMA regulations. Outside of her profession, Melanie is an avid triathlete, to date completing 25 marathons and six Ironman triathlons. In this episode of Food Safety Matters, we speak to Melanie Neumann about: The level of difficulty involved when it comes to food companies having to implement FSMA The difference between understanding a regulation vs. implementing it vs. operationalizing it How much legal interpretation is really required to understand how to properly implement FSMA Melanie’s view of how FDA regulators and food companies are working together during inspections in the beginning stages of FSMA The importance of explaining the "why" behind FSMA regulations, why they exist, and why behaviors in the food facility need to change FSMA's effect on global food companies How FSMA stacks up against ISO, GFSI and international standards in general What happens during an FDA inspection if a QA manager or food safety staff member cannot answer questions accurately or knowledgeably The number one factor that causes a food plant to be non-compliant with some part of a FSMA rule or regulation How poor records management can make or break a food company, and the benefits of electronic record-keeping What's involved in a readiness assessment?  Crisis management planning and after-action assessments Melanie's thoughts on mock recalls and crisis simulations Why food companies can no longer afford to ignore social media and what people are saying about their products News Mentioned in This Episode Update: Romaine Lettuce Named as Source of Multistate E. coli Outbreak  Over 200 Million Eggs Recalled After East Coast Salmonella Outbreak  Salmonella Outbreak Traced to North Carolina Leads to Largest Egg Recall in Nearly a Decade Study: Expensive Foodborne Outbreaks Could Be Prevented If Sick Employees Are Given Adequate Sick Time  2018 Dirty Dozen and Clean 15 Lists Rank Produce Items by Pesticide Level Bob Ferguson's Food Safety Insights Articles Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018)  Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) Mon, 04 Jan 2021 12:50:58 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/024-Melanie-Neumann.mp3 1:10:12 www.food-safety.com:32 Don Schaffner is distinguished professor and Extension Specialist in food science at Rutgers University. He has published over 150 peer-reviewed papers on a variety of topics including handwashing, cross-contamination, quantitative microbial risk assessment, and predictive food microbiology. Dr. Schaffner is active in several scientific associations, including the International Association for Food Protection where he is a past-president. Ben Chapman is associate professor and food safety Extension Specialist at North Carolina State University. There, with the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Ben is also a contributor to the very popular Barfblog. Together, Don and Ben are co-hosts of the Food Safety Talk podcast. In this episode of Food Safety Matters, we speak to Ben Chapman and Don Schaffner about: Current research involving berry harvesting and norovirus The impact that social media may or may not have on consumers' food safety behaviors Blockchain and other innovative technologies Inspiring and worthwhile published works about food safety and related research The benefits of industry tradeshows like IAFP Related Content: Parameters for Determining Inoculated Pack/Challenge Study Protocols  Prevention of Foodborne Illness by Time-Temperature Control of Thawing, Cooking, Chilling and Reheating Turkeys in School Lunch Kitchens  Health Department Inspection Criteria More Likely to be Associated with Outbreak Restaurants in Minnesota  Ben Chapman's Articles Published in Food Safety Magazine: The Role of the Cooperative Extension in Food Safety (October/November 2014) Crisis Management: How to Handle Outbreak Events (June/July 2012)  Food Safety for Food Handlers (December 2010/January 2011) News Mentioned in This Episode FDA Issues First Mandatory Recall for Food Product Fifth Recall Reveals Known Contamination at Raw Pet Food Plant  Health Officials Release Statement Clarifying Source of South Africa's Listeria Outbreak Ridiculous History Podcast: The Poison Squad Sponsored by: FoodLogiQ the leader in food safety, supplier management, and end-to-end traceability. FoodLogiQ is mapping the world’s food chain and empowering people to make informed decisions about the food they eat. Interested to learn more? Request Demo Now  Download Ebook Now: State of Food Traceability Safety & Quality Management by FoodLogiQ Mon, 04 Jan 2021 12:47:27 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/023-Barbara-VanRenterghem.mp3 1:06:00 www.food-safety.com:31 Jorge Hernandez is the chief food safety and compliance officer for Wholesome International, a restaurant company with different concepts and brands in the quick and fast casual foodservice markets in the U.S. He is responsible for food safety, quality, regulatory compliance, and sustainability for the organization. This includes developing structure and reporting lines for the staff, risk-based policies and procedures that meet or exceed FDA, USDA, and/or state regulations, as well as the department leadership and oversight over the company’s suppliers, restaurants, processing facilities, and distribution. Previously, Hernandez worked for 12 years as the senior vice president for food safety and quality assurance at US Foods where he developed the food safety, quality, and food regulatory program for a corporation that included more than 80 distribution centers, 14 processing facilities, and over 550 private label co-packers with 1,600 facilities across all segments of the food industry. Earlier, Jorge was the vice president of food safety and risk management at the National Restaurant Association where he led the development of the award-winning ServSafe food safety training program for the restaurant industry. Jorge started his career as a regulator and held positions at the state and the Winnebago County health departments in Illinois, U.S. He has earned degrees in biology from Rockford University, microbiology from the Centro de Estudios Medico-Biologicos in Mexico City Mexico, and languages and literature from la Universite de la Sorbonne, Paris, France. Jorge is the board member of several industry organizations, including STOP Foodborne, the International Food Protection Institute, and GFSI, where he co-leads the development of the International Standards for the Food Warehouse and Distribution and is currently the co-chair of the GFSI U.S./Canada Group. Hernandez has published many articles and is a recognized consultant in the areas of food safety, food safety management systems, food safety accreditation, food safety training, and food safety operations.  In this episode of Food Safety Matters, we speak to Jorge about: The art of balancing food safety science with common sense and making decisions based on both Food safety culture and how it allows employees to speak up when food safety is at risk Challenges of temperature control, contamination, and traceability while distributing food The importance of working with supply chain partners who are knowledgeable about food safety and take it seriously Why having the most sophisticated, up-to-date technology is not always enough to ensure the safety of food Challenges faced by large food transporters that are not always problematic for smaller, local, or regional operators The importance of using technology properly to ensure the best data and integrity possible Best practices for transporting mixed loads  Why documentation and record-keeping are so important for times when technology may fail His thoughts on why food distribution is not a huge target for intentional contamination How the introduction of FSMA has helped make it safer to transport both raw product and ready-to-eat product on the same truck without cross-contamination issues Common transportation issues and the use of trucks that are not fit to safely transport food Working with GFSI to create international standards for transportation and warehousing How GFSI standards compare to the FSMA Sanitary Transportation rule Positive trends he sees with technology, big data, analytics, epidemiology, DNA, traceability, blockchain, and more. Related Content: FSMA's Final Rule on Sanitary Transportation of Human and Animal Food  The Supply Chain and Food Safety Culture: Distribution (June/July 2017) The State of Food Safety: Regulation, Collaboration and the Advancement of a Globally Safe Food Supply (August/September 2012) Foodservice Distribution: Maintaining the Cold Chain (August/September 2009) News Mentioned in This Episode South African Poultry Plant Closes Amid Deadly Listeria Outbreak Investigation A Spoor-Marler Team Plans Class Action for South African Listeria Victims Family of 5-Year-Old Awarded $6.5 Million in Salmonella Chicken Case Mon, 04 Jan 2021 12:45:08 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/022-Jorge-Hernandez.mp3 57:00 www.food-safety.com:30 In this BONUS episode of Food Safety Matters, we focus on next-generation sequencing and the advantages of using 16S Metagenomics to identify spoilage organisms in your facility thereby reducing the possibility of spoiled products reaching your consumers. You will learn about a 16S Metagenomics service and how to join the 16S Challenge that gives you a chance to take advantage of the Advanced Microbial Mapping Program and get your facility biomapped at no charge. To help us explore this new technology and service, our editorial director Barbara Van Renterghem will be speaking with Joe Heinzelmann, who specializes in food safety genomics at Neogen. Joe began his career as a nanotechnology chemist after graduating from Albion College with a bachelor’s degree in chemistry, and with an MBA from Northwood University. Joe tells us more about the practical applications of metagenomics in eliminating spoilage organisms in a food processing facility. In this episode, we speak to Neogen's Joe Heinzelmann about: What is 16S Metagenomics and how it's different from Whole Genome Sequencing What type of facilities benefit most from biomapping How 16S Metagenomics is different from other technologies currently being used in the market Partnering with the Alliance for Advanced Sanitation on research to understand how bacteria communities are affected by sanitation What is the 16S Metagenomics Challenge? Opportunites presented by using 16S Metagenomics for biomapping   Resources Join the 16S Challenge 16S Metagenomics Overview Metagenomics for Food Safety and Quality: Webinar Series Sponsored by: Mon, 04 Jan 2021 12:41:32 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/bonus-004-Metagenomics.mp3 19:00 www.food-safety.com:29 Mike Cramer joins the Food Safety Matters Podcast this week for an in-depth discussion of best practices for food plant sanitation. Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. The company was formed through various acquisitions (Multifoods, Specialty Brands and Windsor Foods) and ultimately the purchase of Windsor Foods by Ajinomoto. He will celebrate his 25th year with the company in October 2018. Mike is an SQF practitioner, ASQ-certified quality auditor and a preventive controls-qualified individual. CRC Press published Mike's book “Food Plant Sanitation: Design, Maintenance and Good Manufacturing Practices” (2nd Edition, 2013). Mike is a graduate of West Chester University in West Chester, PA where he earned a B.Sc. Health Science in 1977. He spent 16 years working with Swift & Company (Armour, Swift – Eckrich, ConAgra) in poultry operations, processed meats and poultry, and corporate food safety and quality assurance. Finally, Mike has been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. In this episode of Food Safety Matters, we speak to Mike about: The characteristics of an effective sanitation program Balancing cost-savings while implementing an effective sanitation program The importance of the sanitation team within a food facility His experience with testing for allergen cross-contamination from the lunch room to the plant floor Plans for the third edition of his popular sanitation book What he thinks is the biggest sanitation challenge in food plants today The real reason for allergen-related food recalls The success of his "Seek and Destroy" and "Monthly Facility Assessment" programs What happens at Ajinomoto Windsor when a positive Listeria monocytogenes sample is detected The seven steps of sanitation explained in detail The role of sanitors, including what they should and shouldn't do as part of their daily jobs The complexities of seemingly simple tasks in sanitation, such as vacuuming and floor sweeping His tips for equipment cleaning, including his preferences when it comes to pressure washing and water temperature  His thoughts on all-encompassing equipment checks vs. random spot checks The benefits of collecting microbiological swabs BEFORE applying sanitizer Standard tools that all sanitors need and use How to communicate with your chemical supplier to get the tools and resources you need for an effective sanitation program The use of UV light in sanitation Advice for anyone looking for new technology to improve food plant sanitation What can happen when sanitation is not approached correctly Related Content and Resources: BOOK: Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, 2nd Edition Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) Supplier Certification: A Matter of Risk Assessment and Resources (October/November 2015) Upgrade Sanitation Plan to Work Out Bugs (April/May 2014) For more articles from Mike Cramer? Access our compiled search FoodSafetyMagazine.com News Mentioned in This Episode: New Pesticide Testing Data Touts U.S. Food Supply as "One of the Safest in the World"  FDA Testing Fresh Herbs, Avocados for Foodborne Pathogens  Ready-to-Eat Processed Meat: Source of South Africa's Deadly Listeria Outbreak  Sponsored by: Mon, 04 Jan 2021 12:34:50 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/021-Mike-Cramer.mp3 1:07:12 www.food-safety.com:28 Larry Keener has a long record of involvement, both nationally and internationally, with food industry issues. He is the current vice president and co-chair of the Austrian-based Global Harmonization Initiative, an organization founded in 2004 to promote harmonization of food safety legislation and regulations. He is president and chief executive officer of Seattle-based International Product Safety Consultants, Inc.—a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. Also, Larry has written and published more than 100 scientific papers and numerous book chapters on food safety, microbiology, and process validation. He is a frequently invited speaker to the food industry, business and scientific conferences, workshops, and seminars.  Larry is an internationally regarded microbiologist and process authority in the food industry, and frequently works with food companies in this capacity to communicate the processor's regulatory responsibilities, assess risk and adequacy of controls for entire processing operations from raw materials receipt to finished product storage and distribution, and provide advice and direction with regard to regulatory impact and food safety risk that changes in operations might cause. As such, his areas of expertise range from applied food microbiology and sanitation methods, the development and application of thermal and non-thermal processing and preservation technologies, including high-pressure processing, microwave and pulsed electric field, high-powered ultrasound and design and implementation of food safety management and control systems and strategies. Finally, Food Safety Magazine is proud to have Larry as a member of our editorial advisory board. In this episode of Food Safety Matters, we speak to Larry once again about:   Why the concept of validation causes so much confusion for both regulators and food safety professionals  The reason why validation and verification are not interchangeable terms Verification by way of end product testing How the process of validation has evolved over the years How FSMA and HARPC have changed the validation process Why FDA decided to build validation requirements and HARPC into new FSMA rules Whether there really is a difference between HACCP and HARPC Types of validation: prospective, concurrent and retrospective The reason why concurrent validation is so often overlooked The importance of validation when changing or reformulating a food product's manufacturing process Examples of how food spoilage was the result of not validating a new process The use of a multidisciplinary team to properly perform validation HACCP decision trees vs. validation decision trees Related Content and Resources: Quality Management Systems - Process Validation Guidance by SG3, 2nd Edition, 2004 (see decision tree on pg. 6) Larry Keener's Articles Published in  Food Safety Magazine: COVER STORY: Key New (and Not So New) Food Safety Challenges (December 2017/January 2018) Risks of Oligodynamic Silver Use in Food Preservation and Processing Operations (June/July 2017) Novel Food Safety Technologies Emerge in Food Production (Feb/March 2015) Shedding Light on Food Safety: Applications of Pulsed Light Processing (June/July 2014) The Squeaky Wheel: Is Transportation the Watershed for Food Safety and Food Defense? (Aug/Sep 2013)  Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing (June/July 2011) Hurdling New Technology Challenges: Investing in Process Validation of Novel Technologies (Feb/March 2006) Looking for more by Larry Keener? Search FoodSafetyMagazine.com News Mentioned in This Episode Feb. 22 Update | Listeria Outbreak in South Africa | National Institute for Communicable Diseases Fiscal Year 2019 Budget Various Dog Foods Recalled for Salmonella, Listeria and Presence of Illegal Drug   Additional info on dog food recalls by company/brand: Smokehouse Pet Products, Raws for Paws, Redbarn Pet Products, Arrow Reliance Inc. (Darwin's Natural and ZooLogics), J.M. Smucker (Gravy Train and Kibbles 'N Bits) Mon, 04 Jan 2021 12:32:31 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/020-Larry-Keener.mp3 1:03:00 www.food-safety.com:27 William Weichelt is in the newly created position of director, Food Safety & Industry Relations, for the National Restaurant Association (NRA) and has over 20 years of experience in the foodservice and food manufacturing sectors.  The NRA is the largest foodservice trade association in the world by membership—supporting over 500,000 restaurant businesses. They represent and advocate for foodservice industry interests—with a focus on financial and regulatory obstacles. They also provide tools and systems that help members of all sizes get significantly better operating results as well as networking, education and research resources. Specific to food safety their ServSafe Program provides comprehensive educational materials to the restaurant industry through face-to-face and online instruction. More than 5 million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Examination. In this episode of Food Safety Matters, we speak to William Weichelt about: Challenges the NRA faces with the start of their new Food Safety Industry Relations department NRA’s current top priorities to help the industry going forward Using food safety best practices that have been applied in manufacturing to create new best practices in foodservice and hospitality Working with an industry that runs the gamut—from large operators with their own systems in place to independent operators who have no food science staff or expertise The challenge of figuring out what topics to educate the industry on in the short-term, based on need, from edible marijuana to implementing a food safety management system NRA's training and resources offered to smaller operators who do not have food safety staff Challenges related to keeping ServSafe relevant and always in line with the FDA Food Code Milestones that NRA has achieved as the organization's 100th-anniversary approaches The importance of having everyone in an organization from the top down involved in the implementation and maintenance of a food safety management system The new Food Safety Industry Relations department's future plans to help the industry in new areas: food fraud, food defense, traceability and figuring out how to apply these topics to the restaurant level, not just to manufacturers How changing trends, consumer demand and product innovations impact how the food industry operates and how it all affects the industry’s approach to food safety Related Content and Resources For National Food Safety Month, Restaurants Focus on Food Allergens National Restaurant Association ServSafe  News Mentioned in This Episode  The "Best .gif Ever," tweeted by the Safe Food Alliance A Look Back at 2017 Food Recalls Norovirus Sickens More than 100 at 2018 Winter Olympic Games New USDA, FDA Joint Venture to Improve Food Safety Oversight and Inspection Process Lactalis Official Statement Regarding Salmonella Tainted Baby Formula List of Lactalis Recalled Products  South Africa's Listeriosis Outbreak Death Toll Exceeds 100 Chicken Line Speed Changes PCA's Remaining Appeals Denied What's in Your Sushi? Bob Ferguson's Food Safety Insights Articles: Food Safety Insights: Testing and Sanitation for Allergen Control (February/March 2018)  Food Safety Insights: Outsourcing: Pathogen Testing under the Microscope ( December 2017/January 2018) Food Safety Insights: The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) Food Safety Insights: A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) Food Safety Insights: What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) Food Safety Insights: The Drivers of Differences in Food Safety Testing Practices (April/May 2017) Food Safety Insights: A Look at the Microbiology Testing Market (February/March 2017) Mon, 04 Jan 2021 12:30:40 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/019-William-Weichelt.mp3 1:00:00 www.food-safety.com:26 Barbara interviews Deirdre Schlunegger, the CEO of Stop Foodborne Illness. Stop Foodborne Illness is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens. Their mission is to promote sound food safety policy and best practices, build public awareness and assist those impacted by foodborne illness. Stop Foodborne Illness was founded in 1993 in the wake of the Jack-in-the-Box E. coli outbreak by a group of foodborne illness victims and friends in order to address the void they saw in the national food policy arena. Since then, Stop Foodborne Illness has become a respected leader in consumer advocacy and is regularly consulted by government officials, industry leaders, academia, public health organizations, members of Congress, and the media on issues concerning food safety. Deirdre joined Stop Foodborne Illness in August 2010 bringing over 25 years of nonprofit and leadership experience. She serves as an advisory member of the Joint Institute of Food Safety and Nutrition and is a participating member of the Safe Food Coalition and the Make Our Food Safe Coalition and serves as Commissioner of the International Food Science Certification Commission. If you would like to become involved with Stop Foodborne Illness's advocacy work, you can call them directly at 773-269-6555 or visit StopFoodborneIllness.org. In this episode of Food Safety Matters, we speak to Deirdre Schlunegger about: The founding of Stop Foodborne Illness How the organization has helped to motivate regulatory reform, particularly via the U.S. Department of Agriculture, and the Food Safety Modernization Act Stop Foodborne Illness's consumer outreach efforts, especially for food outbreaks and recalls Consumer materials made available via Stop Foodborne Illness on topics such as handwashing, grocery shopping, food handling and preparation Positive cultural shifts that have taken place within the organization to a more cooperative approach with industry The impact of telling stories to workers in the food industry vs. relying on training/technical videos The Stop Foodborne Illness honor wall, a collection of stories from families who have been personally impacted by foodborne illness The Dave Theno Food Safety Fellowship Future projects and collaborations with food companies, government groups, and consumer communities Related Content and Resources: Donate Now: Stop Foodborne Illness Dave Theno Food Safety Fellowship Stop Foodborne Illness Stories & Honor Wall Video: The WHY Behind Food Safety Food Marketing Institute Fightbac Ask Karen USDA Meat and Poultry Hotline: 888-MPHotline or 800-535-4555  News Mentioned in This Episode:  U.S. Says E. coli Outbreaks is "Likely Leafy Greens" While Canada Declares Outbreak Over FSIS Works to Make Eggs Safer Worst Ever Listeria Outbreak Plaguing South Africa Mon, 04 Jan 2021 12:29:10 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/018-Dierdre-Schlunegger.mp3 1:01:12 www.food-safety.com:25 Dr. Lee-Ann Jaykus is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, having been employed with the university for over 22 years.  Dr. Jaykus received a Ph.D. (1993) in environmental sciences and engineering from the School of Public Health at the University of North Carolina in Chapel Hill. She previously earned B.Sc. (1979) and M.Sc. (1982) degrees in food science from Purdue University, as well as serving in industrial positions for seven years. Her research efforts are varied but she is best known for her work in food virology. She is currently serving as the scientific director of the USDA-NIFA Food Virology Collaborative. Also called NoroCORE, the Collaborative is a seven-year, $25 million project intended to reduce the burden of disease associated with enteric viruses, particularly noroviruses. Prevention and control of norovirus contamination and subsequent transmission is one of her particular passions.  Dr. Jaykus’ professional activities have included membership on the National Advisory Committee on Microbiological Criteria for Foods, on several Institute of Medicine-National Research Council consensus committees, and on the executive board of the International Association for Food Protection, for which she served as president in 2010-2011. Dr. Jaykus has also worked closely with the FDA Office of Foods in facilitating the implementation of risk-based food safety management systems. She has taught food microbiology/safety on the undergraduate and graduate levels, has mentored over 50 graduate students and post-doctoral research associates and authored or co-authored over 150 scientific publications. In this episode of Food Safety Matters, we speak to Lee-Ann Jaykus about: How NoroCORE got started, including the major players and institutions that have contributed to the initiative's success and outreach efforts Why NoroCORE focuses so much on engaging stakeholders from the foodservice industry The history of norovirus first identified in the 1960s Work done by Baylor College of Medicine to produce replication of norovirus for the first time Human challenge studies, popular among cash-strapped college students but necessary for continued and timely norovirus research The most surprising findings she's come across in her years researching norovirus Clarifying the source of norovirus What foodservice can do to prevent norovirus outbreaks from occurring Social media's effect on educating the public about norovirus Lee-Ann Jaykus's Articles Published in Food Safety Magazine: Updates from the NoroCORE Project: Progress Toward Reducing the Burden of Foodborne Viruses Food Virology Collaborative: NoroCORE Tackles Foodborne Viruses News Mentioned in This Episode: Similar E. coli Outbreaks Persist in U.S. and Canada Audits Criticize FDA on Food Recalls Enforcement Discretion Policy Announced for Some FSMA Regulations Mon, 04 Jan 2021 12:27:49 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/017-Lee-Ann-Jaykus.mp3 1:02:24 www.food-safety.com:24 In this episode of Food Safety Matters, the Food Safety Magazine team discusses: Top news stories and trending topics we covered on the podcast this year A look back at the Food Safety Modernization Act's rules that took effect in 2017 Food Safety Magazine's most-viewed content in 2017 Trends observed via Bob Ferguson's Food Safety Insights series and forecasts for 2018 Commentary on some of our most memorable expert guests, and continuing themes we heard in various interviews Some podcasting lessons learned News Mentioned in This Episode: Study: Effective Handwashing Does Not Require Hot Water 3.7 Million Pounds of Recalled Meat Products Linked to One Breadcrumb Supplier 7 Million Pounds of Meat Products Recalled After Consumers Find Bone Pieces Chipotle Customers Report Foodborne Illness Symptoms Online (includes links to previous Chipotle stories) Significant Foodborne Outbreaks of 2017 FSMA Infographic Food Safety Magazine's Most-Viewed Articles of 2017 Food for Thought: The Federal GMO Labeling Law Nanotechnology in the Food Industry: A Short Review Consumer Food Trends Create Food Safety Challenges for the Foodservice Industry A Look at the Microbiology Testing Market Food Fraud Vulnerability Assessment and Pre-Filter for FSMA, GFSI and SOX Requirements Mon, 04 Jan 2021 12:26:38 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/016-bob-ferguson.mp3 50:00 www.food-safety.com:23 This special BONUS episode of Food Safety Matters focuses on Allergens. Concerns about food allergens have been around now for quite some time, and the food industry has done a respectable job of proactively guarding against unintended food allergens in their products. However, with the introduction of the Food Safety Modernization Act (FSMA), continued globalization of the food supply and increased regulatory activities, food manufacturers will need to keep diligent in their food allergen control plans. To explore how the food industry can improve their odds of avoiding allergen risks, Food Safety Magazine’s Editorial Director, Barbara VanRenterghem, speaks with Tim Hendra from Neogen. Tim has been with Neogen for 21 years, specializing in diagnostic applications such as rapid testing and allergens. He has been a very active member of technical committees at various food industry associations, such as the Food Allergen Research and Resource Program (FARRP) and International Association for Food Protection (IAFP), and has co-authored several food allergen handbooks. In this episode, we speak to Neogen’s Tim Headra about: Why allergens continue to be such an important issue for food manufacturers. Food allergen trends and recalls Risks to consumers and the business in the food industry How manufacturers and retailers can work together when allergen recalls occur Importance of transparency (for manufacturers) Reasons for allergen recalls other than mislabeling What the “Big 8” allergens mean on a global scale, and what allergens in other countries mean for the U.S. Efforts to harmonize allergen lists and threshold levels between countries Detecting allergens vs. proteins, and the relationship between the two FSMA and food allergen control programs, types of allergen testing kits and methods Limitations with PCR tests and LC-MS methods vs. ELISA tests What food manufacturers can do when they are faced with allergen issues Resources Visit Neogen’s Allergen website for information on Neogen’s complete line of allergen solutions.  Food Allergen Monitoring Handbook Validation and Verification Handbook To speak to a Neogen representative call 1-800-234-5333 Sponsored by: Mon, 04 Jan 2021 12:18:10 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/bonus-003-neogen-allergens.mp3 25:00 www.food-safety.com:22 Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. Prior to joining IEH, Will was president and CEO of Fresh Integrity Group, Inc., a consulting firm specializing in operations and food safety consulting for the fresh produce and perishables industries. He was recently involved in the cold-pressed juice industry, working with two startups to develop their operations. Prior to his involvement with start-up companies, Will was with Earthbound Farm from 1999 until 2014. Having leadership roles in both quality assurance and operations, he helped the company grow from a small, regional salad producer to the nation’s largest grower, packer, and shipper of organic produce. As Earthbound Farm’s Chief Food Integrity Officer, Daniels was responsible for food safety, food quality, and the company’s organic integrity program. Before joining Earthbound Farm, Will worked for 15 years as a consultant in the foodservice sector; working in the back of the house designing menus, introducing food safety and, improving costs; he even had his own catering business.  Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was the keynote speaker at the 2013 Food Safety Summit in Washington, DC, was one of the Packer 25 annual list of produce leaders for 2013 and was named one of the food industry’s top food safety leaders by Marler/Clark’s Food Safety News in 2013. He has also been featured in a variety of national news stories on food safety with media such as The New York Times and ABC News’s Good Morning America; he is the author of two book chapters, “Effectively Managing through a Crisis,” in Microbial Safety of Fresh Produce, published by Wiley in 2009 and “Pathogen Testing in Fresh Produce: Earthbound Farm,” in Global Safety of Fresh Produce; A Handbook of Best Practice, Innovative Commercial Collations and Case Studies, published by Woodhead Publishing in 2014. An active leader in the food industry, Will serves on a variety of boards and technical committees.  In this episode of Food Safety Matters, we speak to Will Daniels about: How Earthbound Farm responded to a deadly E. coli 0157:H7 outbreak linked to fresh spinach The complexities and challenges of the supply chain Balancing food safety needs with marketing objectives The importance of education along every point of the supply chain Low product pricing and its effect on food safety Misconceptions about FSMA regulations Getting the C-suite to understand the value of investing in food safety  Articles by Will Daniels in Food Safety Magazine Nationwide Produce Outbreak: A Moment You Never Forget Earthbound Farm: Balancing Food Safety From Seed to Shelf Industry Perceptions of Proposed FSMA Rule on Preventive Controls News Mentioned in This Episode Study: Raw Flour Linked to E. coli Food Poisoning Ells Departs as Chipotle CEO A Food Fight Has Broken Out Between the USDA and FDA Editors Note: Our apologies to FiveThirtyEight for crediting the article to Politico in the episode. Danone Welcomes Arbitration Award in Fonterra Case Joining us for this discussion is Larry Keener, CFS, PCQI, president and CEO of International Product Safety Consultants and a member of the Editorial Advisory Board of Food Safety Magazine. Other resources for Fonterra-Danone Story: Danone Damages Anger Fonterra 2013 Fonterra Recall (Wiki page) Download Incident Report from Government of New Zealand:  The WPC80 Incident: Causes and Responses Government Inquiry into the Whey Protein Concentrate Contamination Incident Mon, 04 Jan 2021 12:16:27 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/015-will-daniels.mp3 1:10:48 www.food-safety.com:21 Dr. Hal King is the founder and CEO of Public Health Innovations, an ideation technology and consulting business.  Hal is a public health professional who has worked in the investigation of foodborne and other disease outbreaks with the U.S. Centers for Disease Control and Prevention (CDC). He has also performed funded research on causation of diseases at Emory University. Hal has worked in the prevention of intentional adulteration of foods for U.S. Army Reserves Consequence Management Unit, then on the design and implementation of preventative controls for food safety hazards in the food industry while serving as director of food and product safety at Chick-fil-A. Hal is past chairman of the National Restaurant Association Quality Assurance Executive Study Group, past board member of the National Council of Chain Restaurants and the U.S. Food and Drug Administration and CDC Industry Partnerships, and past President of the Georgia Association for Food Protection an affiliate of the International Association of Food Protection. Hal’s company, Public Health Innovations developed The Food Safety Lab, a website that facilitates open access to best practices in food safety for the food industry.   He is the co-author and author of several food safety articles including numerous peer-reviewed research publications on the science of food safety and public health, holds several U.S. Patents and Patent Pending technologies. He has also authored several books including: Food Safety Management: Implementing a Food Safety Program in a Food Retail Business and Hazard Analysis and Risk-Based Preventive Controls Improving Food Safety in Human Food Manufacturing for Food Businesses He is now writing a new book to help the industry ensure food safety in restaurant operations called Active Managerial Control: Implementing Food Safety Management Systems in a Retail Food Service Business.   In this episode of Food Safety Matters, we speak to Hal King about: How to design a food safety management system that can enable control of risk factors that contribute to foodborne illness His time at the Centers for Disease Control and Prevention and how it helped him to understand food safety management How and where food safety hazards occur in the restaurant environment Turnover in the foodservice industry, and how it can be a setback in terms of food safety How health inspections work and the important role they play in food safety HACCP in a restaurant environment vs. in a food manufacturing facility Food hazards that get the most--and least--attention at the restaurant level Why some restaurant chains are reluctant to implement daily monitoring and other food safety systems The top food safety challenge facing restaurants today  How spending $10,000 on food safety could potentially save millions in preventing a recall, outbreak, etc. How consumers' perceptions of food safety have shifted, according to multiple studies Industry vs. consumers: Who bears responsibility when it comes to handling and preparing foods at home? Educational and career advice for young professionals interested in a food safety career Hal King's Articles Published in Food Safety Magazine: The Supply Chain and Food Safety Culture: Foodservice Is It Time for a "Kill Step" for Pathogens on Produce at Retail? Implementing Active Managerial Control Principles in a Retail Food Business Hazard Analysis and Risk-based Preventive Controls (HARPC): The New GMP for Food Manufacturing Food Defense Perspectives within a Food Protection Landscape: An Invitation to All Stakeholders Related Content and Resources: The Key to a Successful Career in the Food Safety Profession   News Mentioned in This Episode Delta Joins American Airlines in Suspending Use of LAX Kitchen to Listeria Sonny Perdue's reorganization of USDA on New Food Economy FDA Releases Small Entity Compliance Guide for the FSMA Sanitary Transportation of Human Food and Animal Food Final Rule Mon, 04 Jan 2021 11:39:01 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/014-Hal-King.mp3 1:08:24 www.food-safety.com:20 Dr. Darin Detwiler is the Assistant Dean of Graduate Academic and Faculty Affairs at Northeastern University in Boston, MA. He is also the Lead Academic of the MS in Regulatory Affairs of Food and Food Industry and Professor of Food Policy. In addition to being the Founder and President of Detwiler Consulting Group, LLC, Dr. Detwiler serves as the Executive Vice President for Public Health at the International Food Authenticity Assurance Organization. Dr. Detwiler serves on numerous committees and advisory panels related to food science, nutrition, fraud, and policy.   In 2004, the Secretary of Agriculture appointed Detwiler to two terms on the U.S. Department of Agriculture's national advisory committee for meat and poultry inspection. He later advised the U.S. Food and Drug Administration (FDA) as the Senior Policy Coordinator for a leading national food safety advocacy organization, where his committee work and presentations supported the FDA’s progress towards implementation of Food Safety Modernization Act by bringing forward the true burden of disease to various federal, state, and industry audiences. He is a sought-after speaker and has addressed key issues in food safety at corporate and regulatory training events, as well as national and international events in Spain, Dubai, and the UK. He has been featured as a speaker before VTEC, STEC CAP, Food Safety Summit, Conference for Food Protection, National Food Policy Conference, AFDO regional events, FDA regional seminars, and multiple state public and environmental health conferences. Detwiler is a contributing writer to numerous food industry publications and is quoted frequently by journalists across the country. A consumer food safety advocate since his son’s death from E.coli during the landmark 1993 “Jack-in-the-Box” outbreak, Detwiler has been featured in a variety of national news stories on food safety with media such as The New York Times, Food Safety News, CNN, NPR, PBS’s Frontline, CNBC, and ABC’s Good Morning America. A Navy submarine veteran, Detwiler holds a Doctorate in Law and Policy at Northeastern University with his research on state food regulatory capacity and alignment with federal policy. In this episode of Food Safety Matters, we speak to Darin Detwiler about: How his son's unexpected death led to an unplanned career in food policy and food safety The positive policy changes and technological advancements the food industry has seen in the Jack in the Box outbreak in 1993 The difference between the 1993 outbreak and Chipotle's recent food safety issues Pushback he experienced from the food industry when speaking out about his son's death and Jack in the Box's negligence The importance of the food industry understanding that their mistakes have a lasting impact on thousands of lives Working to make E. coli a common household term that consumers know, understand and ultimately prevent The lack of food safety focus in schools The evolution and trajectory of the food safety career path We also speak with Marianne Gravely (USDA) and Hilary Thesmar (FMI) about: How industry can support the importance of the "Clean, Separate, Cook and Chill" concept as consumers head into the Thanksgiving holiday How consumers can prevent cross-contamination when grocery shopping for meat and poultry products Messaging and concepts that retailers should be educating consumers about The most frequently asked questions submitted to the USDA's Meat & Poultry Hotline Educational materials and resources available to both retailers and consumers  About Marianne Gravely Marianne joined the U.S. Department of Agriculture's (USDA's) Meat and Poultry Hotline staff in 1988. As the senior technical information specialist, she provides consumers with safe food handling guidance daily through phone, live-chat and email inquiries and is one of the persons behind the USDA virtual representative “Ask Karen” answering food safety questions. She also researches and writes materials for the Food Safety Inspection Service website, and handles media inquiries.Marianne has a Bachelor of Science degree in home economics with an emphasis in foods and nutrition from Hood College in Frederick, MD. She received her Master’s degree in Human Nutrition and Foods from Virginia Tech.  About Hilary Thesmar In her role as the chief food and product safety officer and senior vice president of food safety programs for the Food Marketing Institute (FMI), Dr. Thesmar provides leadership for all safety programs for FMI’s retail and wholesale members and provides support for members on food safety training programs, FSMA training, recall plans and management, crisis management, research, and overall safety and sanitation programs. Dr. Thesmar has a Ph.D. in Food Technology from Clemson University, a Master of Science degree in Human Nutrition from Winthrop University, a bachelor’s degree in Food Science from Clemson, and she is a Registered Dietitian. She has over a decade of experience in scientific and regulatory affairs with food trade associations.  Darin Detwiler's Articles Published by Food Safety Magazine: Food Safety: A Century of Warnings Related Content and Resources: Jack in the Box: Fostering Food Safety Through Great Partnering Food Safety & the CEO: Keys to Bottom Line Success Why Don't We Learn from Our Mistakes? VIDEO: Jack in the Box E. coli Outbreak VIDEO: Northeastern University's Regulatory Affairs of Food and Food Industries FightBac--Partnership for Food Safety Education FoodSafety.gov Ask Karen USDA Meat & Poultry Hotline: 800-535-4555 Requests for bulk food safety reading/educational materials can be sent to fsis.outreach@fsis.usda.gov News Mentioned in This Episode New Study Pinpoints Source of Salmonella in Ground Turkey American Airlines Stood Along in Suspending LAX Catering Kitchen Over Listeria Find Do you have questions or guest suggestions for the Food Safety Matters podcast? Let us know! You can leave us a voicemail anytime at 747-231-7630. You can also email us at podcast@foodsafetymagazine.com.  Mon, 04 Jan 2021 11:37:23 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/013-Darin-Detwiler.mp3 1:01:48 www.food-safety.com:19 This special BONUS episode of Food Safety Matters focuses on Listeria Right Now, an environmental Listeria test offering molecular-level accuracy, with no enrichment and a total time to results of under one hour. This innovative food safety product was introduced at the annual IAFP meeting this year, with many people remarking that it was a “game changer”. Because of the pervasiveness of Listeria in the environment, the risk that Listeria can be introduced into a food processing facilities can happen at any time. The goal of an environmental monitoring program is to verify the effectiveness of contamination control programs, identify microbial harborage sites, and ensure that corrective actions have eliminated organisms such as Listeria from the plant. With the intent of helping to control this ubiquitous pathogen in food processing facilities, Neogen has developed a one-hour Listeria test that features the total elimination of the enrichment process. Neogen’s new Listeria Right Now test is fast and flexible enough to be used in a “seek and destroy” mode, as well as to identify vectors and sources of contamination.    To understand the practical applications of this innovative new pathogen test and the possibilities it brings to food processing and production we spoke with Jim Topper, a senior marketing development manager with Neogen. In this episode, we speak with Neogen’s Jim Topper about: Conventional environmental monitoring methods and how Listeria Right Now has moved the needle. FDA’s guidance on Listeria testing that supports “seek and destroy” methods. What the Listeria Right Now actually is. Obtaining Listeria test results in under one hour and the timeline to results. The types of validations performed for the Listeria Right Now system. How this product will be used throughout the food industry. Whether the product should be used for all Listeria testing. Resources For more information, visit the resource page on Neogen’s website for Listeria Right Now or call Jim Topper at 1-800-234-5333 Sponsored by: Mon, 04 Jan 2021 11:35:13 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/bonus-002-listeria.mp3 21:00 www.food-safety.com:18 Dr. David Acheson, is the founder and CEO of The Acheson Group and brings more than 30 years of medical and food safety research and experience to provide strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense.   David graduated from the University of London Medical School and practiced internal medicine and infectious diseases in the United Kingdom until 1987 when he moved to the New England Medical Center and became an Associate Professor at Tufts University in Boston, studying the molecular pathogenesis of foodborne pathogens.   Prior to forming The Acheson Group, David served as the Chief Medical Officer at the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) and then joined the U.S. Food and Drug Administration (FDA) as the Chief Medical Officer at the FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the director of CFSAN’s Office of Food Defense, Communication and Emergency Response, David was appointed as the Assistant and then Associate Commissioner for Foods, which provided him an agency-wide leadership role for all food and feed issues and the responsibility for the development of the 2007 Food Protection Plan, which served as the basis for many of the authorities granted to FDA by the Food Safety Modernization Act (FSMA).   From 2009 to 2013 he was a partner at Leavitt Partners where he managed Leavitt Partners Global Food Safety Solutions.  David has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. He is a sought-after speaker and regular guest on national news programs. He serves on a variety of boards and food safety advisory groups of several major food manufacturers. In this episode of Food Safety Matters, we speak to David Acheson about: His role in building the 2007 Food Protection Plan and how it parallels FSMA The importance of the food safety crises that took place in 2006 and 2007 The differences between food fraud, food security, food defense and food adulteration, and how sometimes these instances do not necessarily implicate a public health risk His advice to food companies gearing up to comply with FSMA's food defense regulations Facing the realities of determining whether your food plant is at risk of committing a food-related crime How to advocate for more or better resources, and how to convince the C-suite to invest in food safety Balancing food safety goals with a company's other metrics—sales, margins, etc. The main challenges he sees facing food companies His views on announced vs. unannounced audits How the Peanut Corporation of America debacle helped shape FSMA's Preventive Controls rule and how it forced some food companies to rebuild their own supply and control programs His thoughts on how legal roadblocks keep food safety violations from ever coming to light Articles by David Acheson in Food Safety Magazine Why Don't We Learn More from Our Mistakes? Industry Perspectives of Proposed FSMA Rule on Preventive Controls News Mentioned in This Episode FDA Reminds Public of Soy Nut Butter Recall Opponents Say USDA Reorganization has Mulitple Problems Raw Milk Dairy Out of Time to Appeal Retail License Suspension Why Is it So Hard to Track the Source of a Food Poisoning Outbreak? Food Truck Commissary: The Foundation of a Mobile Business Savor Safe Street Food Mon, 04 Jan 2021 11:33:54 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/012-David-Acheson.mp3 1:03:00 www.food-safety.com:17 This special BONUS episode of Food Safety Matters brings you a discussion about an application of next-generation sequencing — metagenomics.   As the cost of DNA testing decreases, practical applications are increasing, with one of the most exciting applications available being the use of sequencing to identify microorganisms in samples, including unculturable organisms. The value proposition of the 16s metagenomic application is that you can identify spoilage organisms in your facility, eliminate them and reduce the possibility of spoiled products reaching your consumers thus reducing your overall cost of quality.   We will be speaking with Joe Heinzelmann, Director of Business development for food safety genomics at Neogen. Joe began his career as a nanotechnology chemist and has since focused on marketing and business development efforts. He graduated from Albion College with a bachelor’s degree in chemistry and from Northwood University with an MBA. Joe tells us more about the practical applications of metagenomics in eliminating spoilage organisms in a food processing facility. In this episode we speak to Neogen's Joe Heinzelmann about: Adoption of whole-genome sequencing by federal regulatory agencies and food processing companies. How metagenomics differs from how agencies are using whole-genome sequencing. What 16s metagenomics is and how is it used in plants. What kinds of data are being discovered with 16s metagenomics?  What food industry trends can benefit from next-generation sequencing. Understanding the differences in data provided by whole-genome sequencing vs. metagenomics analyses. 16s Metagenomics Resources: 16s Metagenomics Overview  Metagenomics for Food Safety and Quality: Webinar Series Sponsored by: Mon, 04 Jan 2021 11:31:38 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/bonus-001-metagenomics.mp3 19:00 www.food-safety.com:16 After obtaining her B.Sc. in poultry science from the University of Florida and serving in the meat and poultry industry, Trish began her career in food safety in 1997 as director of process and product development at ABC Research Corporation in Gainesville, FL. In 2004, she joined SGS, Consumer Testing Services, as the regional operations director for the Americas until 2009 when she became director of food safety systems for Eurofins Scientific. She is a Food Safety Preventive Controls Alliance Lead Instructor for Human Foods, an International HACCP Alliance Instructor and is currently President of her own consulting company, PA Wester Consulting, where she utilizes her broad experience in food safety testing and accredited certification auditing to support her food industry client base through the complexities of Food Safety Modernization Act (FSMA) implementation. In 2017, she launched the Association for Food Safety Auditing Professionals, a 501(C)(3) trade association to provide a platform to support the food safety auditing community.    She is active on numerous committees and councils, including as a member of the Food Safety Summit Education Advisory Board, and past Global Food Safety Initiative (GFSI) Auditor Competence and Global Regulatory Affairs Technical Working Groups. In this episode of Food Safety Matters, we speak to Trish Wester about: The types of audits conducted within the food industry and how they differ How exacting standards for third-party auditing became part of FSMA How FSMA implementation will change the way that auditing has always been performed Auditing for food safety preventive controls vs. the robust systems that already exist for HACCP What it will take to create audits that are as robust and viable as the ones that were performed pre-FSMA How food plants are adapting to preventive controls rules in light of FSMA implementation and compliance deadlines Apparent gaps in how FDA has structured FSMA regulations How companies are working to meet FSMA compliance deadlines in a relatively short period of time What happens when an auditor does not have specific training and experience in the food sector they’re evaluating What kinds of skills should a qualified auditor possess How scoring of audits works The challenges of training an auditor to be well-versed in all FDA-regulated food sectors News Mentioned in This Episode FDA Agrees to Enforce Menu Labeling Rule in May 2018 Office of the Inspector General: FDA Must Boost Efficiency CFIA Funding to further DNA-Based Research with University of Guelph Bob Ferguson's Food Safety Insights Articles: Food Safety Insights: The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) Food Safety Insights: A Look at the Microbiology Testing Market (February/March 2017) Food Safety Insights: The Drivers of Differences in Food Safety Testing Practices (April/May 2017) Food Safety Insights: What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) Food Safety Insights: A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) If you're interested in participating in our Food Safety Insights Survey program please email your contact information to podcast@foodsafetymagazine.com. Mon, 04 Jan 2021 11:30:22 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/011-Patricia-Wester.mp3 1:12:00 www.food-safety.com:15 Mike Taylor is a senior fellow at the Meridian Institute and an advisor to the Food and Society Program at the Aspen Institute. His primary interests are food safety globally and food security in Africa and other developing regions.   Until June 1, 2016, Mr. Taylor was Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led the comprehensive overhaul of FDA’s food safety program Congress mandated in the Food Safety Modernization Act of 2011 and oversaw all of FDA’s food-related activities, including its nutrition, labeling, food additive, dietary supplement and animal drug programs.    Mr. Taylor served previously at FDA as a staff attorney and as Deputy Commissioner for Policy (1991–1994) and at the U.S. Department of Agriculture as Administrator of the Food Safety and Inspection Service and Acting Under Secretary for Food Safety (1994–1996). Prior to joining FDA in July 2009, he spent nearly a decade in academia conducting food safety, food security and public health policy research, most recently at George Washington University’s School of Public Health. He also served during that time as a Senior Fellow at the Partnership to Cut Hunger and Poverty in Africa, where he conducted research on U.S. policies affecting agricultural development and food security in Africa.     In the private sector, Mr. Taylor founded the food and drug practice and was a partner in the law firm of King & Spalding. He also was vice president for public policy at Monsanto Company and served on the boards of the Alliance to End Hunger and RESOLVE, Inc. He is currently a board member of STOP Foodborne Illness and Clear Labs, Inc. He is a graduate of Davidson College and the University of Virginia School of Law. In this episode, we speak to Mike Taylor about: His role at the USDA Food Safety and Inspection Service following Jack-In-the-Box, when he advocated for Hazard Analysis and Critical Control Points (HACCP) for meat and poultry and Escherichia coli O157:H7 being labeled an adulterant. His tour of the country in support of Food Safety Modernization Act (FSMA) implementation and how comments effected rulemaking How after a 10-year break, academic kibitzing about implementing a modern risk-based system led to his tenure at FDA.  His advocacy for a single food agency and HACCP for all foods.  How he believes we’ve turned the corner from reaction to prevention in the age of FSMA.  His work on food safety and security issues in Africa.  His role at the Aspen Institute and oversight of the next wave of gene technology.  How the conversation has changed from what we should do to how we are going to do it.  His thoughts about the important role of food safety culture.    Also in the Episode: Checking in with Adriene Cooper, senior event manager for the Food Safety Summit on their Food Safety Theater programming at this years’ Process Expo.  Sponsored by: SafetyChain suite of food safety and quality management solutions - Supplier Compliance, Food Safety, Food Quality, CIP Optimization & Material Loss - provide the program visibility, data intelligence, and tools needed to more effectively manage your food safety and quality operations. With SafetyChain, companies throughout the food supply chain are more effectively reducing risks, controlling costs, and ensuring everyday compliance Learn How SafetyChain Can Help Your FSQA Operations Achieve Better Results Watch this video for a quick intro to SafetyChain’s FSQA solutions  Access SafetyChain Overview datasheet  Mon, 04 Jan 2021 11:28:45 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/010-Mike-Taylor.mp3 1:00:00 www.food-safety.com:14 Dr. William Sperber is a renowned food microbiologist who has been appointed five times by the U.S. Secretary of Agriculture to the National Advisory Committee on Microbiological Criteria for Foods and has been recognized for his pioneering work at the Pillsbury Co. in the development of the Hazard Analysis and Critical Control Points (HACCP) food safety program model.    During his career, Dr. Sperber worked for three major food companies—Best Foods, Pillsbury and Cargill—and has become one of the world’s experts in controlling the microbiological safety and quality of foods.    A former chair of the IFT Division of Food Microbiology and the Food Microbiology Research Conference, Dr. Sperber was appointed in 2000 to the FAO/WHO roster of experts for microbiological risk assessments.    In 2001, the International Association for Food Protection presented Dr. Sperber with the Harold Barnum Industry Award, and in 2002, the American Meat Institute Foundation presented him with its inaugural Scientific Achievement Award. In 2004 he received our Food Safety Magazine Distinguished Service Award   Now retired, Dr. Sperber is a strategic advisor to Cargill’s food safety program and remains actively involved in professional activities on a personal level, including the development of a textbook on food safety and HACCP.   In this episode of Food Safety Matters we speak to Dr. Bill Sperber about:   Bill’s early life influences and what lead him to a career in food microbiology Why Salmonella is his ‘favorite’ bacterium The food industry before HACCP Developing and implementing HACCP Listeria hysteria Canned foods regulation, pasteurization, and raw milk Who’s responsible for safe foods? Insights from visiting 1,000+ plants in 20 years Top advances in food safety in the last 50 years The advent of 'The Friendly Microbiologist' Articles by Dr. Sperber in Food Safety Magazine Good Consumer Practices Are Necessary to Further Improve Global Food Safety (April/May 2015) Sean Leighton, M.Sc., M.B.A., and William H. Sperber, Ph.D. Happy 50th Birthday to HACCP: Retrospective and Prospective  (December 2009/January 2010) William H. Sperber. Ph.D., and Richard F. Stier Shifting the Emphasis from Product Testing to Process Testing (April/May 2010) William H. Sperber, Ph.D. Advancing the Food Safety Agenda (June/July 2004) An interview with William H. Sperber, Ph.D.   Resources Mentioned in This Episode: USDA Integrates Recall Information into 'FoodKeeper' Application FDA Launches Food Safety Plan Builder to Help with FSMA Requirements  Federal court upholds Seafood Traceability Rule; targets fraud USDA Offers Food Safety Tips for Areas Affected by Hurricanes Mon, 04 Jan 2021 11:27:19 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/009-Bill-Sperber.mp3 45:00 www.food-safety.com:13 Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. He received a Ph.D. in plant agriculture in 2009 from the University of Guelph. With the goal of less foodborne illness, his group designs, implements and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and Pinterest. Follow on Twitter @benjaminchapman. His research interests include consumer, retail and food safety culture, home food preservation and communicating food safety risk reduction messages. He is a member of the International Association for Food Protection (IAFP) Food Law professional development group and Outreach Education professional development group and the Carolinas Association for Food Protection. He currently co-chairs the North Carolina Fresh Produce Safety Task Force and is a member of the editorial boards of Food Protection Trends and the British Food Journal. He is the chair of the Risk Communication subgroup for the North Carolina Governor’s Task Force on Food. In this episode of Food Safety Matters, we speak to Ben Chapman about: Supporting local retail, foodservice and consumer food safety through NC State Extension Co-founding Barfblog with Doug Powell and how it supports food safety efforts Emerging of niche markets like petting zoos and agritourism Developing NC State’s Master Food Volunteer program Working in food safety as a career Researching cookbooks for food safety instructions made Ben famous for two days Translating and communicating risk to consumers and businesses Using social media to arm the right people with the right messages Starting the Food Safety Talk podcast with Don Schaffner Using reality-based research Developing social media projects to engage citizen scientists Ben Chapman's articles published in Food Safety Magazine Crisis Management: How to Handle Outbreak Events (June-July 2012) Food Safety for Food Handlers (December 2010-January 2011) Resources Mentioned in This Episode FDA Issues New FSMA Guidance for Exempt Canned Foods, Juice and Seafood New FDA Guidance Document Clarifies FSMA’s Sanitary Transportation Rule FAO to consider World Food Safety Day New Data Ranks Food Safety  at America’s Baseball Stadiums  Seven Filthy Food Habits and How Dirty They Really Are Mon, 04 Jan 2021 11:23:27 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/008-Ben-Chapman.mp3 1:04:48 www.food-safety.com:12 Dr. Scott Brooks is the owner of River Run Consulting, LLC, providing food safety, quality, scientific and regulatory affairs services for food and beverage companies in manufacturing, food service and retail. He is the former senior vice president of Quality, Food Safety, Scientific and Regulatory Affairs for Kraft Foods. Scott joined Kraft from PepsiCo, where he held the position of vice president of Global Food Safety, Scientific & Regulatory Affairs, and Quality Policy. He joined PepsiCo from Yum! Brands where he was Director of Global Food Safety and Quality Assurance. Scott also held senior quality, food safety and regulatory positions at Food Safety Net Services and at E&J Gallo. He started his career in food safety and quality with the U.S. Air Force as a public health officer and director of Air Force food safety programs. Scott has a Doctorate in Veterinary Medicine from Texas A&M University, as well as a Master’s degree in Food Science/Microbiology and a Master’s degree in Preventive Veterinary Medicine/Epidemiology, both from the University of California-Davis. He has served on numerous scientific boards and food industry advisory committees and was appointed by the U.S. Secretary of Agriculture to serve on the National Advisory Committee on Microbiological Criteria for Foods. Scott is Board Certified in Veterinary Preventive Medicine and is currently the Past President of the American College of Veterinary Preventive Medicine where he influences national farm-to-table food safety policy and systems with colleagues from government, academia and industry. In this episode of Food Safety Matters, we speak to Scott Brooks about: His evolution from veterinary medicine to food safety How Dave Theno influenced his career pathway His time in the Air Force, including his food safety and bioterrorism responsibilities as a public health officer Working with Yum Brands, the parent company of Taco Bell, KFC and Pizza Hut How the industry's focus on food safety changed after 9/11 Challenges food companies are faced with while balancing new regulations with ongoing requirements Tips to prepare for food plant inspections Advice on how to advocate for more (or better) food safety resources Top challenges facing the food safety industry Differences between food safety at the corporate level vs. at the plant level Related Content: FSMA Tips Dominate 2017 Food Safety Summit News Mentioned in This Episode USDA Food Safety Leader Al Almanza Retires Mexican Papayas Triggers U.S. Salmonella Outbreak Chipotle Customers Report Foodborne Illness Symptoms Online Sponsored by: What if you could easily trend all food safety and quality data across your operations? Monitor performance and process control in real time? Efficiently track, measure, and report yield, waste, and operational KPIs? Quickly see your supplier performance and risks? You can with SafetyChain Analytics. Part of SafetyChain’s integrated Food Safety & Quality Management solution offerings, this powerful management tool delivers the visibility, knowledge, and control to better manage operations. SafetyChain Analytics transforms food safety and quality records into real-time data intelligence that improves everyday business decisions, operational performance, and your bottom line.   Learn How SafetyChain Analytics Can Help Your Company Watch this video for a quick intro to SafetyChain’s powerful management tool  Access the SafetyChain Analytics Performance Tools datasheet Mon, 04 Jan 2021 11:22:01 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/007-Scott-Brooks.mp3 1:12:36 www.food-safety.com:11 Joseph Corby worked for the New York State Department of Agriculture and Markets for 37 years, ultimately retiring in 2008 as the director of the Division of Food Safety and Inspection. He is currently the executive director of the Association of Food & Drug Officials (AFDO), and he serves on the Board of Directors for the International Food Protection Training Institute (IFPTI) and the Partnership for Food Safety Education. He is also an Instructor for IFPTI, Louisiana State University, and the University of Tennessee. He has been an outspoken advocate for the advancement of a nationally integrated food safety system and continues to work with numerous groups and associations in support of this cause. In this episode of Food Safety Matters, we speak to Joe Corby about: The role of AFDO, its history, accomplishments, government relationships, and resources the organization offers to the industry. AFDO involvement with creating an integrated food safety system in the U.S. AFDO's Directory of State and Local Officials, an interactive tool the industry can use to find the proper contacts when a problem occurs Increased focus on manufactured foods now that FSMA is in place FDA's recent adoption of a more education-based approach to their compliance regulations Joe Corby's Articles Published in Food Safety Magazine Cover Story: Building an Integrated Food Safety System One Brick at a Time (April/May 2017) Cover Story: Integrating the Nation's Food Safety System: What You Need to Know: Past, Present and Future (April/May 2016) Resources Mentioned in This Episode Donate: Dave Theno Fellowship (under Donation Information, choose the Designation: "Dave Theno Fellowship") AFDO's Directory of State and Local Officials AFDO's Manufactured Food Regulatory Program Alliance International Food Protection Training Institute Toolkit Workshop: Introduction to the Integrated Food Safety System Sponsored by: What if you could easily trend all food safety and quality data across your operations? Monitor performance and process control in real time? Efficiently track, measure, and report yield, waste, and operational KPIs? Quickly see your supplier performance and risks? You can with SafetyChain Analytics. Part of SafetyChain’s integrated Food Safety & Quality Management solution offerings, this powerful management tool delivers the visibility, knowledge, and control to better manage operations. SafetyChain Analytics transforms food safety and quality records into real-time data intelligence that improves everyday business decisions, operational performance, and your bottom line.   Learn How SafetyChain Analytics Can Help Your Company Watch this video for a quick intro to SafetyChain’s powerful management tool  Access the SafetyChain Analytics Performance Tools datasheet   Mon, 04 Jan 2021 11:18:48 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/006-joe-corby.mp3 43:00 www.food-safety.com:10 Dr. John Spink is the director of the Food Fraud Initiative at Michigan State University (MSU). Over the years, John's research has focused on economically motivated food adulteration, including the use of adulterant substances, counterfeit products, stolen goods, smuggled goods, tampering and intentional mislabeling. His leadership positions include product fraud related activities with the International Organization for Standardization, Global Food Safety Initiative's (GFSI's) Food Fraud Think Tank, and U.S. Pharmacopeia.  John's global activities include engagements with the European Commission, INTERPOL and Operation Opson, New Zealand Ministry for Primary Industries. He also serves as the advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment. John's outreach includes MSU’s biannual Food Fraud Massive Open Online Course that offers free training and certificates online. In addition to John's many involvements throughout the food industry, he is also a frequent contributor to Food Safety Magazine. In this episode of Food Safety Matters, we speak to John Spink about: MSU's work in studying how companies and governments make decisions related to food Food safety vs. food fraud and why these two entities deserve to be looked at separately Why food fraud prevention is more important than simply discovering new cases of food fraud The many different types of food fraud and how criminals are getting even more sophisticated with their methods The Food Safety Modernization Act: where food fraud fits in, and where it doesn't Sudan red, melamine, horse meat and how these food fraud cases have brought the problem to the forefront Upcoming regulations and requirements for companies who want to be GFSI-compliant The Codex Alimentarius global food code How criminology, consumer behavior and other disciplines play a role in food fraud prevention John Spink's Articles Published in Food Safety Magazine Food Fraud Vulnerability Assessment and Prefilter for FSMA, GFSI and SOX Requirements (Feb/March 2017) Economically Motivated Adulteration: Broadening the Focus on Food Fraud (Aug/Sep 2014) COVER STORY: Economically Motivated Adulteration: Another Dimension of the Expanding Umbrella of Food Defense (Oct/Nov 2013) Related Content: MSU Joins Codex for New Food Fraud Undertaking IUFoST Bulletin Examines Worldwide Food Fraud Problem Trends and Solutions in Combating Global Food Fraud The Food Safety Challenge of the Global Food Supply Chain About Don Schaffner Dr. Donald W. Schaffner is Distinguished Professor and Extension Specialist in Food Science at Rutgers University. He has published over 150 peer reviews papers on a variety of topics including handwashing, cross-contamination, quantitative microbial risk assessment and predictive food microbiology. Dr. Schaffner has served on a variety of national and international expert committees, including service to U.S. National Academy of Sciences and the World Health Organization and Food and Agriculture Organization. He is active in several scientific associations including the International Association for Food Protection where he is a past-president. He holds a B.S. in Food Science from Cornell University and a M.S. and Ph.D. in Food Science and Technology from the University of Georgia. Don co-hosts a podcast—Food Safety Talk—on microbial food safety.  Resources Mentioned in This Episode Congressional Research Service on Food Fraud (included Food Protection Risk Matrix) GFSI White Paper: Position Paper on Mitigating the Public Health Risk of Food Fraud SSAFE Codex Alimentarius Handwashing: Cool Water as Effective as Hot for Removing Germs Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATTC 11229 from Hands   Would you like to tell us what you think about Food Safety Matters so far? Do you have a suggestion on who we should interview? Are there hot topics you'd like us to cover? Email us at podcast@foodsafetymagazine.com. Mon, 04 Jan 2021 11:16:22 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/005-john-spink.mp3 1:03:00 www.food-safety.com:9 Steve L. Taylor, Ph.D. currently serves as a professor in the Department of Food Science & Technology and founder and co-director of the Food Allergy Research & Resource Program (FARRP) at the University of Nebraska. Dr. Taylor received his B.S. and M.S. degrees in food science and technology from Oregon State University and his Ph.D. in biochemistry from the University of California - Davis. Dr. Taylor maintains an active research program in the area of food allergies. Dr. Taylor initiated his professional interest in food allergies and sensitivities in 1980. His primary research interests involve the development of methods for the detection of residues of allergenic foods, the determination of the minimal eliciting doses for specific allergenic foods and their use in quantitative risk assessment, the assessment of the allergenicity of ingredients derived from allergenic sources, and the assessment of the allergenicity of foods produced through agricultural biotechnology. Dr. Taylor is heavily involved in outreach to the food industry on food allergies and sensitivities and has helped countless companies on a wide range of allergen-related topics.  In this episode of Food Safety Matters, we speak to Steve Taylor about: Why the number of food allergen recalls in the U.S. appears to be climbing How U.S. regulations continue to lag behind in terms of setting allergy thresholds The discrepancy between consumer allergy management and the U.S. healthcare system The development of allergies in infants vs. adults, and how food allergies are less common outside the U.S. Why allergy avoidance is not always the best treatment for consumers with perceived food allergies Immunotherapies, mass spectrometry, and other forms of allergy treatment currently undergoing research His industry work and ongoing research with detection methods, and his involvement with Food Allergy Research & Education, and FARRP at the University of Nebraska Thoughts on how the U.S. Food and Drug Administration could help alleviate problems related to food allergens and product labeling The correlation between gluten-free foods and food allergens Whether or not food processors should have dedicated processing lines for foods made with allergenic ingredients Related Content: A Look Back at 2016 Recalls Report from the National Academies of Sciences, Engineering, and Medicine: Recommendations to the Food Industry and Regulatory Agencies on the Management of Food Allergens (Feb/March 2017) Steve Taylor, Ph.D., Receives Food Safety Magazine's Distinguished Service Award (2013) Allergen Validation: Analytical Methods and Scientific Support for a Visually Clean Standard (Dec. 2011/Jan. 2012) Ensuring the Safety and Quality of Fried Foods (June/July 2007) Bakeries Rise to Food Safety and Defense Challenges (Aug/Sep 2006) News Mentioned in This Episode Food Safety Pioneer Dave Theno Dies at 66 Bernard and Bennett to Receive Food Safety Magazine's Distinguished Service Award 3.7 Million Pounds of Recalled Meat Products Linked to One Breadcrumb Supplier Clemson Studies Stress Responses of Foodborne Illness and the Impact on Food Safety New EU-China-Safe Project to Focus on Food Fraud  EU Commissioner for Health and Food Safety Dr. Vytenis Andriukaitis Speaks with Food Safety Magazine Sponsored by: Food Allergen Handbook and Best Practices for Food Allergen Validation & Verification Request These food allergen handbooks were created in collaboration with the University of Nebraska’s Food Allergy Research and Resource Program (FARRP) to help companies understand and develop food allergen controls. Topics covered include: Food Allergen Handbook Why test for food allergens? Testing methods and how they work Sampling guidelines Best Practices for Food Allergen Validation & Verification Cleaning to a validated standard Migrating from validation to verification Where to test Download Allergen Handbook Now Mon, 04 Jan 2021 11:13:31 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/004-steve-taylor.mp3 41:00 www.food-safety.com:8 Lone Jespersen is a principal at Cultivate, an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy and its operations learning strategy. Prior to that, Lone worked for Woodbridge Foam as the engineering and operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, a Master of food science from the University of Guelph, Canada and is presently pursuing her Ph.D. on Culture Enabled Food Safety with Dr. Mansel Griffiths at the University of Guelph, Canada. Lone currently serves as chair of the Global Food Safety Initiative (GFSI) technical working group on Food Safety Culture, a group dedicated to characterizing and quantifying food safety culture across the global food industry from farm to fork.  In this episode of Food Safety Matters, we speak to Lone Jespersen about: Her time at Maple Leaf Foods when a Listeria monocytogenes outbreak claimed the lives of 23 Canadians. Moving forward and how Maple Leaf Foods transformed their entire food safety approach. The elaborate 4-tier food safety program implemented at Maple Leaf Foods. Elevating the importance of food safety culture within a business. How trade associations can help to enforce the impact that food safety really has. Her involvement with the Global Food Safety Initiative (GFSI). The Food Safety Magazine 2017 series on food safety culture and how every sector within the food industry can benefit from reading the series. Food safety maturity of culture Balancing food safety with other business goals. Related Content: The Supply Chain and Food Safety Culture: Distribution (June/July 2017) The Supply Chain and Food Safety Culture: Primary Production (April/May 2017) Supply Chain and Food Safety Culture (Feb/March 2017) News Mentioned in This Episode CDC: Raw Milk, Cheese Cause Almost All Dairy Foodborne Illnesses No More Appeals for Former Egg Executives Study: Effective Handwashing Does Not Require Hot Water FSMA's Foreign Supplier Verification Program Rule Now Final Sponsored by: Roka Bioscience has partnered with Primus Laboratories and Azzule Systems to deliver another impactful, practical and free webinar on June 28th at 2:00 PM EST. Food Safety Pixels to Pictures: Sharpening the Food Safety Picture with Actionable Data, this webinar will provide a step by step review of the importance of building a foundation with accurate data, a trusted lab partner, as well as how data management solutions can bring all the data into focus. It will also include a real-world application to show how this is being used to navigate the new regulatory landscape.  Sign Up for the Food Safety Pixels to Pictures Webinar Mon, 04 Jan 2021 11:11:49 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/003-lone-jespersen.mp3 54:00 www.food-safety.com:7 Larry Keener has a long record of involvement, both nationally and internationally, with food industry issues. He is the current vice president and co-chair of the Austrian-based Global Harmonization Initiative, an organization founded in 2004 to promote harmonization of food safety legislation and regulations. He is president and chief executive officer of Seattle-based International Product Safety Consultants, Inc.—a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. Also, Larry has written and published more than 100 scientific papers and numerous book chapters on food safety, microbiology, and process validation. He is a frequently invited speaker to the food industry, business and scientific conferences, workshops, and seminars.  Larry is an internationally regarded microbiologist and process authority in the food industry, and frequently works with food companies in this capacity to communicate the processor's regulatory responsibilities, assess risk and adequacy of controls for entire processing operations from raw materials receipt to finished product storage and distribution, and provide advice and direction with regard to regulatory impact and food safety risk that changes in operations might cause. As such, his areas of expertise range from applied food microbiology and sanitation methods, the development and application of thermal and non-thermal processing and preservation technologies, including high-pressure processing, microwave and pulsed electric field, high-powered ultrasound and design and implementation of food safety management and control systems and strategies. Finally, Food Safety Magazine is proud to have Larry as a member of our editorial advisory board. In this episode of Food Safety Matters, we speak to Larry Keener about: His leadership role with the Global Harmonization Initiative Four cutting-edge technologies in food processing How regulatory agencies react to new food processing and manufacturing technologies What it's like working with the U.S. Food and Drug Administration and the Food Safety Inspection Service when presenting new food processing methods and technologies How many of you are in manufacturing? Understanding your role in making food safe Acceptance of hygienic facility design Larry's thoughts on the possibility of reduced government funding for food safety initiatives Larry's scheduled Keynote Address at the 2017 Institute of Food Technologists-European Federation of Food Science and Technology International Nonthermal Processing Conference Larry Keener's Articles Published in Food Safety Magazine: Novel Food Safety Technologies Emerge in Food Production (Feb/March 2015) Shedding Light on Food Safety: Applications of Pulsed Light Processing (June/July 2014) The Squeaky Wheel: Is Transportation the Watershed for Food Safety and Food Defense? (Aug/Sep 2013)  Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing (June/July 2011) Hurdling New Technology Challenges: Investing in Process Validation of Novel Technologies (Feb/March 2006) Looking for more on Larry Keener? Search FoodSafetyMagazine.com Bob Ferguson's Food Safety Insights Articles: Food Safety Insights: A Look at the Microbiology Testing Market (Feb/March 2017) Food Safety Insights: The Drivers of Differences in Food Safety Testing Practices (April/May 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) News and Resources Mentioned in This Episode: FSMA Tips Dominate 2017 Food Safety Summit Sponsored by: Mon, 04 Jan 2021 11:10:28 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/002-keener.mp3 52:31 www.food-safety.com:6 David M. Theno, Ph.D., is currently CEO of Gray Dog Partners, Inc., a Del Mar, a California-based technical consulting business specializing in food safety, food manufacturing, restaurant operations, supply chain management and strategic planning. Theno is most widely known for the role he assumed with Jack in the Box (JIB) after the fast-food chain experienced a tragic and massive foodborne illness outbreak in 1993. He joined the team as JIB's senior vice president and chief food safety officer, developing a comprehensive Hazard Analysis and Critical Control Points plan for the chain, as well as a finished product testing protocol that initially irked his former meat industry colleagues. Theno also held previous food safety and quality management roles with Foster Farms, Kellogg’s, Armour Food Company and Peter Eckrich & Sons, Inc. He holds a B.Sc. in zoology and science journalism from Iowa State University and earned both M.Sc. and Ph.D. degrees in food microbiology and animal sciences from the University of Illinois at Urbana-Champaign. We regret to share that Dave Theno passed away unexpectedly as a result of a swimming accident on June 20, 2017. Dave's generous offer to have listeners call him was 100% genuine -- and an example of the important role of mentor that he so completely embodied. You can read more about how the industry remembered Dave Theno in the tribute in our August/September 2017 issue. Related Content Jack in the Box: Fostering Food Safety Through Great Partnering Dave Theno: Remembering The Man Behind the Headlines News Mentioned in This Episode Trump's Acting Solicitor Opposes High Court Review for DeCoster General Mills Invests $16M in Food Safety Campylobacter and Salmonella Top Foodborne Illnesses in 2016 Sponsored by: Mon, 04 Jan 2021 11:05:13 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/001-theno.mp3 52:00 www.food-safety.com:5   Food Safety Magazine's editorial team, Barbara Van Renterghem, Ph.D., editorial director, Tiffany Maberry, digital editor, and Stacy Atchison, publisher, talk about what to expect from our new podcast—Food Safety Matters. New episodes are posted twice a month. Mon, 04 Jan 2021 10:58:39 -0500 https://dts.podtrac.com/redirect.mp3/www.food-safety.com/ext/resources/Podcast/FSM-Podcasts/000-intro.mp3 3:30