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

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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.

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.

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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.