Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. He is a Safe Quality Food practitioner, an American Society for Quality-certified quality auditor, and a Preventive Controls-Qualified Individual. A graduate of West Chester University, Mike earned a B.Sc. in health science in 1977. He's been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001.
Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. He is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. Dane has been an instructor and lecturer on principles and applications of Hazard Analysis and Critical Control Points (HACCP) and has helped to formulate HACCP plans for the U.S. food industry. Dane received an M.Sc. in food microbiology from the University of Maryland, College Park. He's also a recipient of the Food Safety Magazine Distinguished Service Award (2017).
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 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 Mike, Dane, and Bob [32:15] about:
Issues with staffing, especially in food manufacturing
Education gaps, and how colleges and universities play a role in staffing the future of food safety
How current food safety professionals can do a better job of making the industry more inviting to up-and-coming professionals
Working with auditors and regulators
Trends such as food delivery, meal kits, and plant-based meat
We also speak with Dr. Mindy Brashears [19:11], the U.S. Department of Agriculture (USDA)'s Deputy Under Secretary for Food Safety about:
In this BONUS episode of Food Safety Matters, we speak—for the second time—to Jerry Heath (staff entomologist) and Sharon Dobesh (director of technical services) from the Industrial Fumigant Company (IFC) about integrated pest management and some best practices that food facilities can follow.
In this BONUS episode of Food Safety Matters, we speak to IFC about:
Tips for creating or improving upon a pest management program
The importance of communication and partnership between the food plant and the pest management company
How hard it is to change a facility's food safety culture
How fluctuating environmental conditions can lead to unexpected pest problems
The different types of food facilities (dry vs. wet processing) and the various types of pests and insects they tend to attract
Surprising pest discoveries
The most vulnerable hot spots and risky areas within most food plants
The critical importance of keeping trailers and other forms of transportation clean
Best practices in pest management, plus actions that food plant employees can take when they spot a rodent
The use of pesticides vs. the demand for more natural pest products
Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. He is a Safe Quality Food practitioner, an American Society for Quality-certified quality auditor, and a Preventive Controls-Qualified Individual. A graduate of West Chester University, Mike earned a B.Sc. in health science in 1977. He's been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001.
Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. He is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. Dane has been an instructor and lecturer on principles and applications of Hazard Analysis and Critical Control Points (HACCP) and has helped to formulate HACCP plans for the U.S. food industry. Dane received an M.Sc. in food microbiology from the University of Maryland, College Park. He's also a recipient of the Food Safety Magazine Distinguished Service Award (2017).
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 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 Mike, Dane, and Bob [13:43] about:
Sanitation, training, and other areas of instruction that colleges and universities fail to cover, and why reaching out to these institutions is so important
Working with regulators who do not fully understand the sanitation process
Some of the downfalls of contracting with chemical suppliers who lack technical expertise beyond the sale cycle
Why equipment design is so crucial to a sanitation program
The do's and don'ts of effective swabbing
Balancing marketing and product development ideas with food safety priorities and needs
Understanding the "why" behind sanitation
Keeping up with food codes and regulations not only state to state, but in other countries, particularly as it relates to allergens
Why industry needs to do a better job of representing the positive side of their work so that younger sanitarians see the benefits
Lan Lam is the senior editor of Cook's Illustrated Magazine and a cast member on PBS's America's Test Kitchen (ATK). Lan earned her bachelor's degree in chemistry from Wesleyan University. There, she learned scientific methods that inform her approach to developing recipes and teaching home cooks the principles of cooking and baking.
Before joining ATK, Lan learned to cook by working for James Beard Foundation Award winners and nominees in Cambridge and Boston. The James Beard Foundation Awards are presented annually to recognize U.S. culinary professionals including chefs, restaurateurs, authors, and journalists.
In this episode of Food Safety Matters, we speak to Lan [25:50] about:
The origins of Cook's Illustrated Magazine and ATK
Explaining the "why" behind each recipe that goes on air
Addressing viewer concerns about handwashing, how television editing can be misleading, and how they work around this
The process behind choosing what is discussed on ATK
Commonly submitted viewer questions
Addressing concerns about raw poultry and eggs
Proper refrigeration of cooked foods
How the show ensures they are disseminating accurate food safety information
Bob Ferguson's Food Safety Insights [13:55]
Bob discusses his article featured in our October/November 2019 issue:
Sanjay Gummalla is the vice president of regulatory and technical affairs at the American Frozen Food Institute (AFFI), where he recently led the effort to launch the organization's Food Safety Zone online tool released earlier this year.
Previously, Sanjay was the vice president of product development at Zentis North America. Before that, he spent time at Givaudan where he served as the lead scientist for food and dairy processing and was responsible for conducting research to establish impact, performance, and stability of new ingredients and technologies. He also spent time in dairy flavor development at Cargill.
Sanjay earned his Ph.D. in nutrition and food sciences at Utah State University in 2000 and was a post-doctoral researcher at the Joint Institute for Food Safety and Applied Nutrition.
In this episode of Food Safety Matters, we speak to Sanjay [17:59] about:
Sanjay's career and background
The history of AFFI and the organization's recent 75th anniversary
AFFI's science-based and risk-based approach to food safety, and their focus on preventing and controlling Listeria monocytogenes in frozen foods
The Food Safety Zone, AFFI's Listeria control program, and how it was developed and implemented
Sanitation control, environmental monitoring, and other areas, templates, and resources covered or offered within the program
AFFI's efforts to advance food safety via scientific research, developing best practices, training, and education for the supply chain, retailers, foodservice workers, and consumers
Collaboration in food safety without the worry of competition
Consumer confusion about cooking instructions and what 'ready-to-eat' really means, and working with regulatory agencies to get consistent messaging out to the public
Balancing convenience, taste, and safety of frozen foods
Misconceptions about the nutritional benefits of frozen foods vs. fresh foods
Plans to expand the Food Safety Zone and focus on other pathogens besides Listeria
In this BONUS episode of Food Safety Matters, we speak to two experts from Phoseon. Theresa Thompson is an application scientist for Phoseon's Life Science Group. Jay Pasquantonio is the strategy director for Phoseon's Life Science Group. Theresa and Jay discuss the use of ultraviolet light-emitting diode (UV LED) technology to reduce pathogens in food.
In this BONUS episode of Food Safety Matters, we speak to Phoseon about:
Phoseon's use of UV LED disinfection systems to reduce and control foodborne pathogens from food products and contact surfaces
The potential to use UV LED to treat beverages, produce, packaging, and various surfaces
The overall benefits of using UV light, particularly in food processing
Environments and instances that are ideal (and not ideal) for Phoseon's food safety applications
Why traditional or more aggressive methods to eliminate pathogens may not be desirable
The risks of purchasing UV LED equipment and systems from commercial market sellers
Worker safety when using UV LED lights
Upcoming research and product innovation within Phoseon
Oscar Garrison is the senior vice president of food safety regulatory affairs at United Egg Producers. Previously, he was the director of food safety with the Georgia Department of Agriculture. As a past president of the Association of Food and Drug Officials, Oscar led the national organization's efforts to promote an integrated food safety system by working with federal, state, and local regulatory agencies and industry.
Oscar earned his B.Sc. in Forensic Science and Technology from Jacksonville State University.
In this episode of Food Safety Matters, we speak to Oscar [20:25] about:
How his background in forensic science led him to an unexpected career in food safety
The most challenging aspects of being a state regulator
How state regulatory bodies work with federal and local agencies to investigate foodborne illness outbreaks
Why having specialized staff and maintaining those staff members are crucial at the state regulatory level
How state regulators can help educate small and independent producers
Inspection changes implemented in Georgia after the Peanut Corporation of America case
His thoughts on data related to recent research on Salmonella and eggs
Common questions and misconceptions about eggs and egg safety
Whether or not a single food safety agency is a good idea
Creative ways to use digital technology to ensure that state regulators can do their jobs
Social media and regulators' responsibility to educate the public on food safety matters
