Dr. Robert (Bob) Powitz is the principal and technical director of R.W.Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices.

Bob has served as director of environmental health and safety and biological safety officer at Wayne State University where he also held the title of Adjunct Associate Professor in the College of Engineering. He also served as director of biological safety and environment for the U.S. Department of Agriculture as well as health director for five different towns in Connecticut. 

He is currently the public health consultant for the Bucks County, PA, Department of Corrections.

Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board.

​In this episode of Food Safety Matters, we speak to Bob [35:25] about:

• The overuse of chemicals and sanitizers and why relying too much on them is a problem
• Faulty ventilation systems, condensation, and leaks—how these problems can lead to the active growth of biofilm
• His plan of action when he sees chemicals being used incorrectly in a food plant
• Integrated cleaning and measurement
• New clean-in-place methods, steam, dry ice, carbon dioxide, hydrogen peroxide, and other green ways to clean
• Why the regulatory community needs to buy into green cleaning methods
• Assessing a cleaning and sanitizing methodologies
• Why more cleaning products need to be evaluated to a standard like NSF International
• Innovating cleaning technologies that have originated in Europe, the Pacific Rim, and elsewhere.
• An example of a time he could not find the source of confirmed Listeria contamination in a ready-to-eat processing facility
• His advice to future sanitarians

Bob Powitz's Articles in Food Safety Magazine
Checking Field Thermometer Accuracy 
Chemical-Free Cleaning: Revisited 
Non-EPA Registered Cleaners and Sanitizers for Use in Food Production Facilities and Retail Food Establishments

Want more from Bob Powitz? Find more of his articles on Food Safety Magazine.

Bob Ferguson's Food Safety Insights [25:19]
Bob joins us to discuss FDA's comments regarding survey results that appeared in the April/May article:
What Industry and FDA are Thinking about FSMA Implementation—Part II

Want more from Bob Ferguson? Find more of his articles and podcast segments.

​News Mentioned in This Episode
VIDEO: Burger King Employee Caught Cleaning Table with Floor Mop [4:50]
FDA Holds First-Ever Public Hearing on Regulating CBD Products ​[9:41]
Kroger and Costco Frozen Berries Recalled a Month After FDA Announces Surprise Testing [21:28]

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.