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

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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.

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.

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.

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.

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.

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).