Home » Multimedia » Podcasts » Food Safety Matters » Ep. 8. Ben Chapman: “We have to take a risk communication approach”
Food Safety Matters
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.
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
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.
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.
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.
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.
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.