Steven Mandernach is the executive director of the Association of Food and Drug Officials (AFDO), which unites high-level regulatory officials, industry representatives, trade associations, academia, and consumer organizations. Prior to becoming executive director in 2018, Steve was the bureau chief for food and consumer safety at the Iowa Department of Inspections. He is a past president of AFDO and current co-chair of the Association’s Laws and Regulations committee. He has a J.D. from Drake University Law School.

Ernest Julian, Ph.D. is chief of the Center for Food Protection for the Rhode Island Department of Health, a position he has held for the last 30 years. Prior to this, he was with the Connecticut Department of Health for 14 years. He is president of the Association of Food and Drug Officials (AFDO) and he has served as AFDO’s representative to the Council to Improve Foodborne Outbreak Response (CIFOR), and the U.S. Centers for Disease Control and Prevention (CDC)’s FSMA Surveillance Workgroup. Ernie is also an adjunct assistant professor of Health Services, Policy, and Practice at Brown University.

In this episode of Food Safety Matters, we speak to Steve and Ernie [26.51] about:

• Current efforts to improve recall notifications and outbreak response at the retail level
• The need for additional funding to conduct more laboratory work and more epidemiologists
• What it means to shift resources to improve food safety
• Physicians' ability to test for foodborne pathogens, and how is helpful during an outbreak investigation
• Food safety culture as an issue for regulators, not just industry
• Programs that teach retail level inspectors how to conduct environmental sampling, regardless of whether or not an implicated, contaminated food is still on the market
• Figuring out how to deal with emerging trends (online food selling, meal delivery apps, etc.) before they become widespread
• Pinpointing the exact risks associated with home meal delivery kits
• Creating distance between sources of contamination and ready-to-eat foods at concentrated animal food operations
• The change in food safety culture needed at the farmer's level after decades of using manure for fertilizer
• Rhode Island's process of investigating individual cases of listeriosis

Steve Mandernach's Articles in Food Safety Magazine
Keeping Food Safe in the C-Store Environment 
Unsung Heroes: State and Local Public Health Officials Innovating Outbreak Investigations
Responding to Harvey and Irma: Rapid Response Teams Take Action  
Building an Integrated Food Safety System One Brick at a Time 
Integrating the Nation's Food Safety System: What You Need to Know 

Ernie Julian's Articles in Food Safety Magazine
Where the Rubber Meets the Road: RRTs in Action
Creating the Rapid Response Road Map: Collaboration Points the Way Forward

Resources:
AFDO Retail Webinars (Hepatitis A and Norovirus)

Bob Ferguson's Food Safety Insights [16:35]
Bob joins us to discuss his article featured in our February/March 2020 issue:
Food Safety Priorities and Plans for 2020: Part 2

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

News Mentioned in This Episode
FDA Approves Costco as First Participant in FSMA's VQIP [8:24]
FDA Warns Jimmy John's and Sprouts Unlimited After Outbreak [10:24]
U.S. Welcomes Imports of Previously Banned Brazilian Beef [12:00] 

The 2019 n-CoV Coronavirus Is Not a Food Supply Threat  

Frank Yiannas is the U.S. Food and Drug Administration's (FDA) Deputy Commissioner for Food Policy and Response, a position he assumed in December 2018. In this role, he is charged with the development and execution of policies related to food safety, including implementation of the landmark FDA Food Safety Modernization Act. His leadership role within the agency covers a broad spectrum of food safety priorities, such as outbreak response, traceback investigations, product recall activities, and supply chain innovation across the full spectrum of FDA-regulated products.

Prior to joining FDA, Frank was the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversaw 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 included food safety oversight of Walmart’s stores, Neighborhood Markets, and Sam’s Clubs. He was 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.

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's of Public Health from the University of South Florida.

In this episode of Food Safety Matters, we speak to Frank [11:26] about:

• The impetus behind the FDA's New Era of Smarter Food Safety
• Current shifts in the food industry and how FDA must keep up with everchanging trends
• What to expect in the upcoming Strategic Blueprint that will outline the New Era of Smarter Food safety
• Similar food safety modernization improvements being implemented globally
• How advancements in tracking and tracing made a difference in the 2019 romaine lettuce outbreaks (vs. 2018)
• Food delivery, time and temperature control, tamper resistance, and cross-contamination
• The future of tracking and tracing
• Building and strengthening your company's food safety culture BEFORE a crisis occurs
• The road ahead for FDA's Food Policy & Response office

News Mentioned in This Episode
Proposed Bill Would Allow FDA Access to CAFOs to Investigate Foodborne Outbreaks [3:33]
Three Year Multi-Country Salmonella Outbreak Linked to Eggs Isn't Over Yet [8:43]

Sponsored by:

1. FoodTech 2020: A Look Ahead at the Trends Impacting the Food Chain This Decade
2. Visualize Your Entire Supply Chain Through Critical Tracking Events
3. Getting Started in the Current Age of Traceability
4. FoodLogiQ’s Public Comments on a New Era of Smarter Food Safety
5. Food Safety Matters: Partnering on Food Traceability and Transparency Podcast

The National Association Association of Convenience Stores (NACS) show provides the most comprehensive representation of products and services for the convenience and fuel retailing industry. Retailers attend the NACS show to discover proven ideas, attract new customers, build their brand, and improve their bottom line. The show is attended by more than 24,000 people.

At the 2019 NACS show in Atlanta, GA, Barbara VanRenterghem moderated a roundtable discussion about food safety in the C-store environment. She was joined by Jeremy Zenlea (Cumberland Farms). Jeremy was also the featured guest in Ep. 44 of Food Safety Matters.

In this episode of Food Safety Matters, we share snippets of the food safety roundtable at NACS [6:57]. Topics discussed include:

• How to decide whether or not to initiate recall when a food allergen is not so clearly displayed on food packaging
• How food handling and sanitation should be approached when a sick employee returns to the workplace
• Decision-making when a suspected, potentially dangerous food product sold in your store has not been officially proven to be a microbiological hazard

C-Store Articles in Food Safety Magazine
Keeping Food Safe in the C-Store Environment

News Mentioned in This Episode
Foreign Crab Meat Labeled as Product of USA Lands Seafood Company Owner in Prison [3:34]

Bob Whitaker, Ph.D., recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing.

Bob earned his doctorate in biology from the State University of New York at Binghamton.

Jennifer McEntire, Ph.D., is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance.

Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety. 

In this episode of Food Safety Matters, we speak to Bob and Jen [14:07] about:

• How United Fresh and PMA work with retailers during recalls and foodborne outbreaks
• False beliefs that contamination within the leafy greens community doesn't or can't affect other food commodities
• How outbreaks that fly under the radar and go unannounced can hurt the industry
• The use of ag water and whether it's really the true root of contamination
• Their thoughts on the Produce Safety rule as it's currently written
• What trade associations are focusing on for the future

Bob's Articles in Food Safety Magazine
Latest Research Findings Hit on Produce Safety Priorities 
Confronting Food Safety Challenges Head-On in Produce 
The Supply Chain and Food Safety Culture: Primary Production 
The Supply Chain and Food Safety Culture: Sector Leaders Sharing Their Challenges and Recommended Practices

Jen's Articles in Food Safety Magazine
Fixing FSMA's Ag Water Requirements 
Environmental Monitoring in the Era of Whole-Genome Sequencing
Building Food Safety Leaders
Product Tracing in Food Systems: Legislation vs. Reality

News Mentioned in This Episode
USDA's New Swine Slaughter Rule Hit By Another Lawsuit [2:13]
GMA Debuts as CBA [5:51]
Three Separate Romaine Lettuce Outbreaks Declared Over [10:00]

Katy Jones is the chief marketing and strategy officer at FoodLogiQ. Since joining FoodLogiQ in 2015, Katy has served as a thought leader within the food industry, providing insight and education on the importance of supplier management and traceability across the food supply chain. She has held various leadership roles with increasing levels of responsibility at FoodLogiQ, including vice president of marketing, chief marketing officer, and most recently, chief marketing and strategy officer. 

​Jeanne Duckett leads the Transparency Initiative Development for Avery Dennison Printer Systems. There, she investigates blockchain, distributed computing, radio-frequency identification (RFID), networking, and new technology.  Additionally, she manages the Food IP portfolio for Avery Dennison's printer systems and holds multiple patents in imaging, RFID handling, and various aspects of printer design including the design of food freshness printers. Jeanne is a contributing member of AIM Global and GS1 inter-industry organizations.

In this BONUS episode of Food Safety Matters, we speak to FoodLogiQ about:

• Capturing traceability data in the food supply chain using RFID
• Avery Dennison's traceability technology and how it's been paired with FoodLogiQ's solutions
• Active and passive RFID
• Advantages of using RFID technology in the food supply chain
• How traceability technologies are currently helping food companies to be more proactive and efficient
• Blockchain technology and smart contracts
• How digital traceability data can be used for marketing purposes and to increase consumer and brand awareness
• Goal: To reduce the rate of foodborne illness in the U.S. by 1 percent

Resources
Getting Started in the Current Age of Traceability
Crafting the Case for Traceability: How to Gain Buy-In from Executive Leadership
Visualize Your Entire Supply Chain Through Critical Tracking Events
Food Retail in the Digital Age

Sponsored by:

Bob Whitaker, recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing.

Bob earned his doctorate in biology from the State University of New York at Binghamton.

Jennifer McEntire is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance.

Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety. 

In this episode of Food Safety Matters, we speak to Bob and Jen [18:13] about:

• Today's most pressing food safety issues in the produce sector
• The importance of personal engagement and individual operations
• Traceability challenges
• The benefits of having an electronic-based traceability system 
• Working with the Romaine Task Force
• Changes with how irrigation water is treated
• Providing federal and government agencies with the industry knowledge they need to complete an outbreak investigation
• What information agencies need when they conduct a traceback investigation
• Traceability issues with commingled food commodities
• Why blockchain is not a magical solution

Bob's Articles in Food Safety Magazine
Latest Research Findings Hit on Produce Safety Priorities 
Confronting Food Safety Challenges Head-On in Produce 
The Supply Chain and Food Safety Culture: Primary Production 
The Supply Chain and Food Safety Culture: Sector Leaders Sharing Their Challenges and Recommended Practices

Jen's Articles in Food Safety Magazine
Fixing FSMA's Ag Water Requirements 
Environmental Monitoring in the Era of Whole-Genome Sequencing
Building Food Safety Leaders
Product Tracing in Food Systems: Legislation vs. Reality

News Mentioned in This Episode
Chipotle's Use of Nurses to Verify Employee Cases of Norovirus [2:52]
2020 Goals for the USDA Food Safety and Inspection Service [7:41]
The Frozen Food Listeria Lot Risk Assessment Tool [9:39]
Update: Tyson Foods Wins Lawsuit Against USDA [15:27]

Sponsored by:

Safe Food California
Safe Food Alliance

As we wrap up 2019, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting Inc., sat down once again to discuss the biggest moments in food safety this year, and what we have to look forward to in 2020 and beyond.

News Mentioned in This Episode
Partial government shutdown and how it affected food safety [3:49] 
Frank Yiannas joins FDA [7:49] 
New swine modernization regulations [10:40]
FSMA key dates [12:04] 
Theo Morille-Hinds wins FSM's Distinguished Food Safety Award [13:27] 
Ask Karen becomes Ask USDA [14:35] 
Romaine lettuce, leafy greens, recalls, and never-ending foodborne outbreaks [16:48]

Bob Ferguson's Food Safety Insights [38:35]
Bob joins us to discuss his article featured in our December 2019/January 2020 issue

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