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.
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
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
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
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
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
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.
Dr. Marta Hugas, Ph.D., is the chief scientist for the European Food Safety Authority (EFSA). In this role, Marta oversees the development of EFSA's scientific strategic direction, manages scientific matters, facilitates the understanding of science, fosters scientific cooperation, and leverages connections and networks to promote EFSA's research priorities.
Since joining EFSA in 2003, Marta has led the agency's Biological Hazards Unit, the Risk Assessment and Scientific Assistance Department, and the Biological Hazards and Contaminants Unit.
Before joining EFSA, Marta worked for the Institute for Food and Agricultural Research and Technology in Spain where she was head of the Food Microbiology and Biotechnology Unit. There, she led a research group on applied research on meat and food safety.
Marta earned her bachelor's degree in biological sciences, a Master's degree in genetics and microbial biotechnology, as well as a Ph.D. in food microbiology.
In this episode of Food Safety Matters, we speak to Marta [19:35] about:
Identifying the needs and gaps that shaped the agency's plans for the next 5–10 years.
The Horizon 2020 and Horizon Europe initiatives
Relying on more alternative and sustainable production systems for future food safety success
Balancing and improving risk and assessment with new innovations in the food industry
Involving various subject matter experts when exploring a new food safety question or issue
Working toward climate neutrality
The importance of communicating all research and data to the public, even when that information can be difficult for the general public to comprehend