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

In this bonus episode of Food Safety Matters, we speak to Jenny Du, Ph.D., Co-Founder of Apeel Sciences, about Apeel—a clean alternative to traditional post-harvest produce coatings and treatments—its transparent approach to disrupting an $11 billion industry.

In this episode of Food Safety Matters, we speak to Sandro Tarchini of the Cardano Foundation, a nonprofit dedicated to advancing the blockchain ecosystem, about the applications for blockchain throughout the food supply chain and how it can improve farm-to-retail traceability and transparency.

Suzette Stalker is Director of FSQA Program Compliance at FreshRealm Inc. Formerly, she served as Director of Food Safety, Quality, and Regulatory compliance at Target Corporation. At Target, Suzette was responsible for food safety standards and programs, covering nearly 2,000 stores and more than 60 supply chain facilities. Her work encompassed owned brand supplier manufacturing facilities, product labeling, produce farms, supply chain facilities, retail stores, and managing food recalls. Previously, Suzette led teams to develop and execute comprehensive internal audits of food safety and operational risks across Target. 

Sabrina Terada is the Manager for Food Safety Risk Management and Measurement at Yum! Brands. She is a seasoned professional in food safety and quality assurance with extensive experience at Yum! Brands, where her roles have included Manager of Global Food Safety Risk Management and Measurement and Manager of Global FSQA. In these positions, Sabrina held responsibilities supporting the Food Safety Governance Framework, coaching, and assisting business units with crisis management. 

Chris McGarvey is the Director of the Regulatory and Compliance Team for Walker Morris LLP in the UK. He has more than 25 years of experience working in both the private and public sector, and has a track record of helping clients navigate complex legal challenges in areas of highly regulated economic activity. Chris specializes in food law and led the Food Standards Agency's (FSA's) Legal Team through Brexit, the COVID-19 pandemic, and supply chain challenges associated with the Ukraine conflict. Chris' typical clients are Directors, Senior Managers, and specialists, particularly food scientists, who demand quick, accessible, and accurate advice. His work often has national reach and spans all four nations of the UK.

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.

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.