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

Shannon Sked, Ph.D., BCE is an entomologist and the National Technical Director at Orkin. He received a B.S. degree from Rutgers University, an M.S. degree in Entomology from Penn State University, and a Ph.D. from Rutgers' Urban IPM Entomology lab. Dr. Sked's research focuses on distribution and temporal modeling of insect and rodent communities in order to design effective pest management programs. He began his career as a Navy Entomologist overseeing structural pests, specifically focusing on pests related to imports, exports, and within the logistics chain for Navy operations. He had the unique opportunity to practice applied entomology and invasive species management in the Middle East, North Africa, the Caribbean, and the eastern shore of the U.S.  

Michael Ciepiela is Vice President of Quality and Continuous Improvement at Southern Specialties. He brings over a decade of diverse experience in the food and beverage industry, along with experience in the pharmaceutical sector, specializing in quality assurance and food safety. Throughout his career, he has excelled in multi-site implementation and adherence to GFSI requirements and regulations. Michael has also been instrumental in promoting and educating Lean Six Sigma principles in fast-paced, cross-departmental settings. As a recognized thought leader, he frequently speaks at national conferences. He is also a senior member of the American Society for Quality (ASQ). Michael holds a bachelor's degree in Biology from Alfred University and a Six Sigma Master Black Belt from Villanova University.

Mindy Brashears, Ph.D. is the U.S. Department of Agriculture's (USDA's) Under Secretary for Food Safety. She previously served as Under Secretary for Food Safety from 2020–2021, and Deputy Under Secretary in 2019. Dr. Brashears returns to USDA from Texas Tech University, where she was a Paul Whitfield Horn Distinguished Professor of Food Safety and Public Health, the Roth and Letch Family Endowed Chair for Food Safety, and the Director of the International Center for Food Industry Excellence.

Carmen Rottenberg is a leader in food safety and agriculture policy, serving as Managing Director of Groundswell Strategy a Board Member for the Partnership for Food Safety Education. Prior to launching Groundswell Strategy, Carmen served as Administrator of USDA's Food Safety and Inspection Service. Over her 13 years with USDA, Carmen held several leadership roles and was credited with spearheading key agency initiatives including modernizing food safety inspection systems and establishing and updating pathogen performance standards. Carmen has extensive experience achieving collaboration across federal, state, and municipal agencies including with the Food and Drug Administration (FDA), the Occupational Safety and Health Administration (OSHA), with state departments of agriculture and across USDA's 29 agencies and offices.

Jules Shepard is the CEO and Founder of gfJules, the number-one‑voted gluten‑free flour and baking mixes company in the United States. A recognized gluten‑free baking expert, she has authored three award‑winning books in the field and recently released a new cookbook dedicated to gluten‑free bread. A long‑standing and respected leader in the gluten‑free and food allergy community, Jules championed the gluten‑free food labeling movement in 2011. Her tireless advocacy, education, and lobbying efforts culminated in her receiving the first‑ever "Gluten Free Person of the Decade" award in 2020.

Lily Yasuda is the Deputy Director of the Alliance to Stop Foodborne Illness, where she leads national initiatives that bring together food industry leaders to strengthen food safety culture and support continuous learning across the sector.

Athenais Boeffard is a collaborative and people-focused production leader with over a decade of experience in food manufacturing and food safety. 

John Boyce has over 45 years of experience in various aspects of food production, food safety, quality assurance, sanitation, training, and auditing. 

Rhodes Yepsen joined the Biodegradable Products Institute (BPI) in 2015, where he leads the organization's efforts to promote the value of compostable products. Rhodes is passionate about systems-based solutions, where there is synergy in solving for food waste and packaging simultaneously—addressing climate change, ecosystem impacts, and regenerative agriculture. Previously, he served on the Board of USCC, worked for biopolymer producer Novamont, and was a staff editor and writer at BioCycle magazine.