Food Safety Matters

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Brittney Miller is President of Manchester Farms, America's first quail farm. What started over 40 years ago as a backyard hobby has grown into a nationally recognized, family-owned business that produces more than 80,000 quail weekly, raising them responsibly, without antibiotics or hormones, and shipping premium products to chefs, retailers, and home cooks across the country. Brittney's story is about more than farming: it is about stewardship, innovation, and family values. She combines her passion for sustainable agriculture with modern food safety standards. Her SQF Level 2 certified, HACCP-compliant farm sets the benchmark for quality in specialty poultry.

In this episode of Food Safety Matters, we speak with Brittney [28:27] about:

The history of Manchester Farms, America's first quail farm, and how the Miller family built a vertically integrated specialty poultry operation
How food safety considerations for quail production compare with those for more conventional poultry, including unique challenges and operational considerations
What SQF Level 2 certification and a HACCP program look like in practice within a specialty poultry production environment
How HACCP guides day-to-day operations, and how it has evolved as production expands and processes change

News and Resources

News

Researchers Propose Listeria Biofilm Colonization Hypothesis to Explain Persistence in Food Processing Plants [7:05]

Researchers Identify Plastic Food Contact Material Properties, Background Microbes that Influence Listeria Biofilm Persistence [8:52]

Research Collaboration Produces Guidance for Controlling Spore-Forming Bacteria in Plant-Based Beverage Ingredients [17:22]

FDA to Centralize Administrative Functions, Generalize Inspectors [21:00]

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Mindy Brashears, Ph.D. is the USDA's Under Secretary for Food Safety. Dr. Brashears previously served as Under Secretary for Food Safety from 2020–2021, and Deputy Under Secretary in 2019. Dr. Brashears returns to USDA from Texas Tech University, where she was a Paul Whitfield Horn Distinguished Professor of Food Safety and Public Health, the Roth and Letch Family Endowed Chair for Food Safety, and the Director of the International Center for Food Industry Excellence.

Dr. Brashears' research program has advanced food safety in meat and poultry production, with a focus on public health. Her work evaluated interventions in pre- and post-harvest environments and antimicrobial drug resistance in animal feeding systems. She has led international research teams across the globe to enhance food safety, security, and sustainable agriculture systems. Her research has resulted in more than 20 patents and patents pending for innovations in food safety.Beyond academia, Dr. Brashears has held leadership roles on boards and advisory committees, including the American Meat Science Association, the Development Council, the International Stockman's Educational Foundation, and the Protein Pact. She was a founding member of the SAFE Think Tank and has chaired the National Alliance for Food Safety and Security and the USDA's multi-state research group. Her contributions have earned national and international recognition, including induction into the Meat Industry Hall of Fame, Fellow status in the American Meat Science Association (AMSA) and the National Academy of Inventors, and numerous awards from leading associations.

Justin Ransom, Ph.D. is Administrator of USDA's Food Safety and Inspection Service (FSIS), where he oversees FSIS' mission to ensure the safety, wholesomeness, and proper labeling of America's commercial supply of meat, poultry, and processed egg products. He leads the agency's modernization efforts, streamlining inspection systems, strengthening public health protections, and advancing science-based policies.

Dr. Ransom brings more than 20 years of executive leadership in food safety, quality systems, animal welfare and sustainability. Immediately prior to his appointment, he served as senior director of sustainable food strategy at Tyson Foods, where he spearheaded enterprise-wide sustainability programs. His diverse industry experience also includes roles at McDonald's and OSI Group, where he managed and advanced complex food supply chains across global markets.

With roots in production agriculture, Dr. Ransom has worked as a scientist, livestock breeder, and global supply chain leader, deepening his first-hand knowledge of end-to-end food system management. He began his public service career at USDA's Agricultural Marketing Service, contributing to the development of technical standards for the National School Lunch Program, instrument grading systems, and international trade facilitation.

Dr. Ransom holds a B.S. degree in Agricultural Communications from Texas Tech University and earned an M.S. degree and a Ph.D. in Animal Science from Michigan State University and Colorado State University, respectively.

In this episode of Food Safety Matters, we speak with Dr. Brashears [4:35] about:

USDA-FSIS' in-progress plans for its Salmonella SAFE Strategy, encompassing a new Salmonella Gold Standard
The data FSIS will be gathering across all poultry facilities and at individual establishments producing higher-risk products
How the new data-gathering initiatives will help FSIS spot trends sooner and take faster action to address food safety issues
FSIS' updated approach to Listeria compliance, and how it plans to address the overreliance among small establishments on compliance method Alternative 3

FSIS' creation of a new Office of Food Safety Scientific Panel, and the areas of FSIS work in which this scientific expertise will be utilized

We also speak with Dr. Ransom [20:11] about:

How USDA-FSIS is shifting from examining individual inspection findings to analyzing connected datasets, and how this will optimize FSIS inspection work
FSIS' use of AI and large language models to help identify food safety risks, and the safeguards FSIS is putting in place to ensure the scientific accuracy and transparency of these tools
How video-enabled glasses and AI-assisted imaging could change how inspections are conducted in the field
How FSIS is preparing inspectors and veterinarians to work alongside new data and AI-enabled tools
The importance of retaining human judgement in food safety oversight as these emerging technologies are rolled out across FSIS departments

Resources

USDA-FSIS Announces Pilot Program to Evaluate Salmonella Control Strategies in Raw Poultry Establishments

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Elena Medo, M.B.A. is an entrepreneur, researcher, and inventor who has spent nearly 40 years transforming neonatal care through leadership and innovation. She has secured numerous patents, raised over $40 million across four companies, and built a legacy of firsts, including the first commercially available shelf-stable donor breast milk product; the first milk bank owned exclusively by nursing mothers; and the first medical device designed to analyze human milk. Today, as CEO and co-founder of Leonie Health PBC, established in 2023 with her daughter, Adrianne Weir, Elena is developing a revolutionary product that replicates the immune properties of colostrum to protect preterm infants against the three deadliest neonatal infections—necrotizing enterocolitis (NEC), ventilator-associated pneumonia (VAC), and sepsis—which together claim the lives of more than 30,000 hospitalized infants per year.

Elena's work is driven by an unwavering commitment to ensure that human milk's unparalleled bioactive benefits reach the world's most vulnerable patients. Companies she has founded—including Prolacta Bioscience, Medolac Laboratories, North American Instruments, and White River Concepts—have applied disruptive technologies to serve the 15 million preterm infants born each year. A frequent speaker at neonatal, women's health, and leadership conferences, Elena holds an M.B.A. degree in Healthcare Management from the University of California, Irvine's Paul Merage School of Business and is widely recognized for assembling world-class teams to solve critical challenges in infant health.

In this episode of Food Safety Matters, we speak with Elena [38:58] about:

Her work in human milk science and the founding of Leonie Health, which offers bioactive infant nutritional products mimicking colostrum to support neonatal health and early development
Reflections on the recent global infant formula recall due to cereulide contamination, which affected 99 countries and multiple brands
Why U.S. disease surveillance systems might miss or misclassify infant foodborne illness cases
What the cereulide incident reveals about risks for infants in neonatal intensive care (NICU) and donor milk settings
Improvements to public health and laboratory systems that would enable earlier detection and response to infant formula contamination incidents and related illnesses
The importance of infant-specific toxicological reference values for contaminants like cereulide, such as those recently established in the EU, and how the EU's response could influence regulatory approaches to other emerging hazards in infant foods
Leonie Health's process for verifying the safety of donor milk
Key principles for clinicians, hospitals, and parents to consider when making decisions about infant feeding when contamination events affect commercial formula products.

News and Resources

News

U.S. Cyclosporiasis outbreak [2:46]:

Experts Set Record Straight on FoodNet, CDC Cuts as Senators Press RFK Jr. for Answers Amid Cyclospora Outbreak
Michigan, Ohio Together Report More than 9,000 Cyclosporiasis Cases; CDC Outbreak Count Exceeds 4,000
Taylor Farms Lettuce Named as Source of U.S. Cyclospora Outbreak
How the U.S. Cyclospora Outbreak Reflects a Strained National Foodborne Illness Surveillance System
Senator Klobuchar Urges CDC, FDA to Restore Food Safety Programs Amid Cyclosporiasis Outbreak
CDC Reports Up to 7,000 Cyclosporiasis Cases Across U.S., Identifies Large Midwestern Outbreak Cluster
Cyclospora Cases Climb, But Actual Number Unclear as CDC Reporting Lags Behind States
Foodborne Parasite Cyclospora Sickens Thousands Across U.S.

Codex Alimentarius news [28:30]

Codex Publishes Strategic Plan for 2026–2031
Codex Adopts Internationally Harmonized Precautionary Allergen Labeling at CAC49

Following Infant Formula Incidents, FDA Urges Manufacturers to Implement Stronger, Substantive Supplier Oversight [29:53]

USDA-FSIS to Expand Testing for Metals in RTE Foods Under National Residue Program [33:59]

Resources

Infant formula cereulide contamination incident:

EFSA Reviews Cereulide Infant Formula Incident, Says Likelihood of Exposure is Low
EFSA Sets Safety Thresholds for Cereulide Toxin in Infant Formula
EFSA to Advise on Cereulide Levels in Infant Formula Following Global Recall

U.S. Cyclosporiasis outbreak:

"Cyclospora cayetanensis: An Emergent Public Health Threat and an Enigma for Traceback Investigation," Food Safety Magazine
"Please Don't Stop Eating Vegetables and Fruits Because of Cyclospora," The Washington Post
"Cyclospora Spreads Through Human Feces. How Did it Get Into Our Food Supply?" The New York Times
"Publisher's Platform: The Traceability Rule was Supposed to be Law in January. This Cyclospora Outbreak Started in May." Food Safety News

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Alissa Welsher, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received a bachelor's degree in biological sciences from the University of Pittsburgh, as well as a master's degree in poultry science and a Ph.D. in cell and molecular biology from the University of Arkansas. Her area of expertise is meat and poultry food safety, and she specializes in integrated pest management (IPM).

In this episode of Food Safety Matters, we speak with Dr. Welsher [1:39] about:

The seasonal conditions that allow fly populations to surge and become more difficult to control during the summer months
The food safety risks posed by flies in preharvest poultry operations
The benefits of fitting fly control into a broader IPM strategy
The initial signs of increasing fly activity and the first steps that integrators and applicators should take to respond
How insecticides like Agita can be used in combination with monitoring, sanitation, and other pest management practices for effective fly control.

Resources

Agita® 10 WG

Sponsored by:

Elanco

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Lyle Probst is the CEO of NomadX and an accomplished entrepreneur with more than 25 years of experience in operations, product development, engineering, biodefense, and advanced technology commercialization.

Lyle was previously a scientist at Lawrence Livermore National Laboratory and has founded and led multiple companies spanning technology development, manufacturing, biomedical technology, and biological defense. He was part of the team that developed the U.S. BioWatch program and previously served as CEO of MicroFluidic Systems, which, under a contract with the U.S. Department of Homeland Security, developed the M-BAND biological detection system to continuously monitor for biological threats. The system was ultimately licensed by a major defense contractor. Lyle has also designed and shipped multiple mobile command centers and laboratories around the world for several governments and notable private companies.

Today, Lyle leads NomadX's mission to help food producers prevent contamination through innovative approaches to detection and decontamination. He has spoken at the U.S. National Academy of Sciences, National BioWatch conferences, and has appeared as a contributor on national media outlets. He is the recipient of several awards and certificates of appreciation from the U.S. Government for his work and contributions to the BioWatch program and related projects. Lyle holds a Bachelor of Science in Biology and an MBA in Executive Management.

In this episode of Food Safety Matters, we speak with Lyle [2:18] about:

How his background in biodefense, autonomous pathogen detection, and national security led Lyle into food safety, and lessons from biodefense that can be applied to food production and food safety
The importance of moving beyond a compliance mindset when it comes to food safety and how recalls and food safety events can impact a business beyond direct costs
Industry blind spots related to microbiological contamination control
The advancement of rapid pathogen detection technologies and what it means for real-life applications
Utilizing pathogen detection data to guide root cause analyses, inform targeted interventions, and prevent recurrence
Potential applications for artificial intelligence in food safety
What the future of food safety programs may look like in light of advancements in testing, automation, and data integration
Advice for food safety leaders as they prepare for the future.

Resources

The Three-Pillar Food Safety Solution

Sponsored by:

NomadX

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Alex LeBeau, Ph.D., M.P.H., CIH is the owner of Exposure Assessment Consulting LLC in Orlando, Florida, where he offers toxicology, industrial hygiene, risk assessment, and public health consulting services. Over his 13-year career, he has evaluated environmental and occupational exposures and has performed toxicological evaluations of chemicals and biological agents. He has also performed human health risk assessments of contaminated sites using U.S. Environmental Protection Agency (EPA) and state regulatory guidelines and has monitored remediation activities at those sites. To evaluate the exposure impacts on building occupants, he has performed indoor environmental quality assessments, including Legionella and water quality assessments, at healthcare, residential, and industrial facilities.

Dr. LeBeau has been a co-author on industry guidance for COVID-19 issues. He has also been retained as a testifying expert witness and provided consultation on several occupational and environmental exposure claims. Finally, Dr. LeBeau has authored safety assessments on consumer products, including antimicrobial pesticide registration dossiers, Generally Recognized as Safe (GRAS) determinations for food ingredients following U.S. Food and Drug Administration (FDA) regulations for scientific procedures, and submitted a health claim petition to the FDA that was successfully accepted by the agency.

In this episode of Food Safety Matters, we speak with Dr. LeBeau [26:40] about:

The Healthy Florida First contaminant testing initiative for food products, which has notably raised concerns about arsenic in candy
Gaps around Healthy Florida First's testing methodology, data reporting, and transparency that make the contaminant findings difficult to interpret in a scientific context
How arsenic is typically evaluated in food products and what factors are relevant to determine whether detected levels are significant to human health
Why detection does not always equate to danger (i.e., the difference between hazard identification and risk assessment)
The exposure assumptions and risk calculations that are required to translate contaminant testing results into a realistic assessment of consumer risk
How FDA and EPA typically conduct exposure science and toxicological risk assessments for contaminants in food, and how Healthy Florida First's approach compares
Best practices for the communication of contaminant testing results to ensure the information is accurate, transparent, and responsibly interpreted by both industry and consumers.

News and Resources

News

Novel C. Botulinum Test for Infant Formula Developed After ByHeart Study Reveals Industry Standard Falls Short [1:54]

Infant Formula Brands Behind Botulism Outbreaks Used Same Organic Whole Milk Supplier [3:57]

USDA-FSIS Announces Pilot Program to Evaluate Salmonella Control Strategies in Raw Poultry Establishments [10:29]

EU Report on Food Safety Alerts Highlights Top Hazards, Major Incidents in 2025 [14:04]

California Law Standardizing 'Best By' Dates Now in Effect: What Packaged Food Manufacturers Need to Know [19:16]

Resources

Florida Contaminant Testing Program Raises Concerns Over Arsenic in Candy

Exposure Assessment Consulting

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Sally Powell Price, PG.Dip., M.Sc. joined MilliporeSigma in 2020 as a Regulatory Subject Matter Expert for Public Health focusing on food safety, testing, and environmental monitoring in North America. Previously, she served as Food and Environmental Lab Supervisor at the New York City Department of Health Public Health Laboratory, and as Director of Lab Operations at a Boston-based startup. She holds a bachelor's degree in Biology from Hamilton College and an M.Sc. degree in Microbiology and Immunology from James Cook University (Australia), and completed her professional training at Harvard T.H. Chan School of Public Health.

Sally currently co-chairs both the International Government Relations Committee and the Laboratory Science and Technology Committee for the Association of Food and Drug Officials (AFDO). She is a member of the World Health Organization (WHO) Food Safety Communities of Practice and has served as an Advisory Panel member for several AOAC International working groups.

Justyce Jedlicka, M.B.A. works in North America Commercial Applications for Food, Beverage, and Industrial Regulatory for MilliporeSigma, where she is responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods. Justyce has been serving the food and beverage industry since 2013, and received both a B.S. degree in Chemistry and an M.B.A. degree from the University of Missouri in St. Louis. She previously served as the Chair of the Food Sciences Section of the American Council of Independent Labs (ACIL) and currently serves on the Food Science Section Executive Committee at ACIL and the Board of Directors for the Independent Laboratory Institute. She is a member of IAFP, ISBT, SMA, and AOAC.

In this episode of Food Safety Matters, we speak with Sally and Justyce [2:51] about:

Emerging food risks in North America, and how the concept of a "food risk" has evolved over the past decade
Differences and similarities in how regulators are handling novel versus established food risks
What a rapid and agile response to a food risk might look like, whether such a response exists in North America, and whether existing regulatory frameworks can become more proactive than reactive
Manufacturers' challenge of balancing speed-to-market with regulatory compliance in an evolving risk landscape
The greatest tensions between food innovation and regulatory readiness in the North American market
Whether contract laboratories and testing laboratories are equipped to keep pace with emerging food risks
How companies can future-proof their testing and compliance strategies
The role that scientific partners like MilliporeSigma play in helping regulators and manufacturers become more agile in an evolving food risk landscape.

Resources

MilliporeSigma for Food Safety

Sponsored by:

MilliporeSigma

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Miguel Ramirez is a seasoned food manufacturing executive with more than three decades of operational leadership experience in the food industry. He currently serves as Vice President of Operations at Fresca Foods Inc. in Louisville, Colorado, where he has held progressive leadership roles over the past 13 years including Plant Manager, Director of Operations, and his current VP role. Prior to Fresca Foods, Miguel spent over 24 years with Butterball LLC, where he managed more than 12 production lines across a two-shift operation with a workforce of 350 employees.

Known for championing food safety culture at the operational level, Miguel brings a rare perspective to food safety conversations—that of a senior operations leader who understands that food safety and operational excellence are not competing priorities, but instead, are deeply interconnected.

Madisen Hodgson, M.S. is a food safety and quality assurance professional with nearly a decade of progressive experience spanning food manufacturing, retail bakery, beverage, and airline catering environments. She currently serves as a Quality Assurance Manager for a protein and nutritional bar manufacturer in Denver, Colorado, where she oversees the full food safety management system and leads a multi-shift quality assurance team across multiple production lines.

Madisen holds an M.S. degree in Food Safety from the University of Arkansas and carries certifications including PCQI, SQF Practitioner, HACCP Coordinator, and CP-FS. She is passionate about building strong food safety cultures, developing food safety professionals, and bridging the gap between regulatory compliance and practical, operational food safety.

In this episode of Food Safety Matters, we speak with Miguel and Madisen [30:31] about:

The evolution and current understanding of food safety culture in the food manufacturing industry
Operationalizing food safety culture across teams and balancing production demands with food safety priorities
Specific practices and behaviors that indicate a robust food safety culture
How leadership visibility and engagement influences employees' food safety behaviors and accountability
Challenges companies face when trying to move from a compliance-based mindset to a true culture of food safety, and how they can be overcome
Measuring the effectiveness of food safety culture initiatives by paying attention to certain indicators and utilizing feedback mechanisms
What sets a great food safety culture apart from an average or ineffective food safety culture
The future of food safety culture in light of increasing regulatory scrutiny and industry emphasis on accountability and transparency.

Sponsored by:

Registrar Corp

See how training can impact food safety culture in research data from the Global Food Safety Training Survey.

News and Resources

News

New Research Reveals Addictive Design, Health Harms of Ultra-Processed Foods; Calls for Systemic Change [2:48]Study Suggests Food Processing, Not Just Nutrient Content, May Affect Health Impacts of UPFs Global Foodborne Disease Burden Comparable to Malaria, Per Updated WHO Estimates [14:34] After Infant Botulism Outbreak, FDA Shares Root Cause Analysis Findings from ByHeart Formula Plants [23:00]

Eight Sick, One Dead in Three-Year Listeria Outbreak Linked to Soft Cheese [25:23]

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Elaine Borghi, Ph.D. is Unit Head for Monitoring and Surveillance, Nutrition, and Food Safety at the World Health Organization (WHO). Dr. Borghi contributes to the coordination of efforts for nutrition and food safety data management, the generation of regional and global-level estimates and data-sharing tools, and the facilitation of inter-department data and methods harmonization. She holds a Ph.D. from the Statistics Department of the University of Wisconsin and a master's degree in Statistics from the State University of Campinas in Brazil. Before her time at WHO, Dr. Borghi was a lecturer at the State University of Campinas for 12 years. In addition to teaching, she provided statistical support to research in agriculture planning for rural sustainable development.

In this episode of Food Safety Matters, we speak with Dr. Borghi [24:38] about:

How the methodology behind the new WHO global foodborne disease burden estimates has evolved since the original 2015 estimates
New insights related to national and regional differences and trends over time
How WHO compiles and validates the data on which the estimates are based, and the role that international partners and surveillance systems play in this process
Translating the data into actionable food safety interventions, as promoted by the theme of WFSD 2026, "From Burden to Solutions—Safe Food Everywhere"
How different stakeholder groups can utilize the estimates to prioritize risks, allocate resources, and strengthen food safety systems
What regional differences in the burden of foodborne illness reveal about the need for targeted interventions
The importance of also estimating and communicating the economic burden of foodborne diseases
How WHO envisions the updated estimates shaping global food safety policy, surveillance, and collaboration.

News and Resources

News

FDA Modernizes Oversight of Pesticides in Food [3:48]

Bipartisan Bill Would Give FDA Authority to Destroy Contaminated Food Imports [7:00]

'Natural' Food Dyes May Have Health Risks Too, Studies Show [13:38]

Study Suggests Sweetener May Contribute to Liver Disease [20:51]

Resources

World Food Safety Day 2026 to Coincide with Release of Updated WHO Foodborne Disease Burden Estimates

Global Foodborne Disease Burden Comparable to Malaria, Per Updated WHO Estimates

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Alissa Welsher, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her bachelor's degree in biological sciences from the University of Pittsburgh, a master's degree in poultry science, and a Ph.D. in cell and molecular biology from the University of Arkansas. Her area of expertise is in meat and poultry food safety, and she specializes in integrated pest management (IPM).

In this episode of Food Safety Matters, we speak with Dr. Welsher [1:39] about:

Why pests become more problematic for poultry operations in the spring and summer months and which pets are of particular concern
How pests in preharvest poultry operations are related to food safety threats like Salmonella that persist throughout production
The importance and core pillars of a robust IPM program
How chemical solutions like insecticides can provide an additional layer of defense alongside strong IPM
Best practices for insecticide application to maximize effectiveness and mitigate resistance
Different insecticide products and how they act on insects in all life stages
The benefits of working with an expert IPM and insecticide partner like Elanco to ensure effective and proper insect control, especially moving into spring and summer.

Resources

Elanco Poultry Food Safety Solutions

Sponsored by:

Elanco

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Brady Carter, Ph.D. is the Chief Scientific Officer at Carter Scientific Solutions. He specializes in water activity, moisture sorption, shelf-life stability, plant science, and wheat production and quality. He has 23 years of experience in research and development and previously was a Research Professor at Washington State University focusing on wheat end-use quality. Dr. Carter has pioneered work in using dynamic isotherms to investigate product stability and establish critical water activities for optimal shelf life. He also specializes in shelf-life loss and effective utilization of instrumentation to address product safety and quality issues. Dr. Carter holds a Ph.D. in Crop Science and Food Engineering and an M.S degree in Cereal Chemistry and Crop Science from Washington State University, as well as a B.A. degree in Botany from Weber State University.

In this episode of Food Safety Matters, we speak with Dr. Carter [41:18] about:

The basics of water activity, including how it is measured and how it differs from moisture content
The influence of water activity on food safety and shelf life, and how water activity data can support the validation of shelf-life claims
Ways manufacturers can incorporate water activity into their shelf-life and food safety testing, and during research and development when formulating products
Regulatory expectations around water activity monitoring as part of validation and verification
The realities of water activity measurement that make real-time, inline testing impractical with current technology
How water activity monitoring can help mitigate food waste
The importance of the statement, "water activity is the energy of water."

News and Resources

News

Donald Prater Becomes New Head of FDA Human Foods Program [16:54]FDA Commissioner Steps Down, To Be Replaced by Agency's Human Foods LeaderTop U.S. Food Safety Officials Discuss Regulatory Landscape at Food Safety Summit

FDA Encourages Industry to Develop Best Practices, Use Root Cause Analyses [20:30]

FDA Finalizes Systematic Post-Market Food Chemical Review Process [21:34]

FDA Launches One-Day Inspectional Assessments [22:30]

Scientists Tackle Food Waste with More Accurate 'Sell By' Dates Based on Meat Microbial Activity [27:42]

Monitoring Data Show EU Food Mostly Compliant with Pesticide Limits [35:58]

Resources

Food Safety Rockstar T-Shirts on Amazon (BE ADVISED: they run small)

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To get a taste of the discussions that were happening at the 2026 Food Safety Summit, we spoke face-to-face with Roberta Wagner, M.Sc., Senior Vice President of Regulatory and Scientific Affairs for the International Dairy Foods Association (IDFA); Steven Mandernach, J.D., Executive Director of the Association of Food and Drug Officials (AFDO) and Sandra Eskin, J.D., CEO of STOP Foodborne Illness; Jacob Nelson, Asset Protection Sales Manager at the Sherwin-Williams Company and Feraas Aiameh, Food and Beverage Marketing Manager at the Sherwin-Williams Company; Conrad Choiniere, Ph.D., Director of the U.S. Food and Drug Administration's (FDA's) Office of Microbiological Food Safety, Vanessa Coffman, Ph.D., Director of the Alliance to Stop Foodborne Illness, and Lone Jespersen, Ph.D., Founder and Principal of Cultivate SA; and Cindy Jiang, Senior Director, Global Food Safety Risk Management, Global Supply Chain at McDonald's (retired).

In this episode of Food Safety Matters, we speak with:

Ms. Wagner about food ingredient safety and labeling trends, policy developments, and risk communication [2:48]
Mr. Mandernach and Ms. Eskin about progress and gaps in the implementation of FDA's Food Safety Modernization Act (FSMA) in the 15 years since it was passed [26:19]
Mr. Nelson and Mr. Aiameh about a facility lifecycle approach to food safety [47:37]
Drs. Choiniere, Coffman, and Jespersen about perspectives, challenges, and opportunities related food safety culture across sectors [1:16:42]
Ms. Jiang about practical applications for artificial intelligence (AI) in food safety. [1:44:37]

Sponsored by:

Apeel Sciences

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Sandro Tarchini serves as Global Head of Business Development at Cardano Foundation. He has more than a decade of experience in digital financial services, fintech innovation, and strategic partnerships across blockchain and traditional finance sectors. Prior to joining the Foundation, he worked at PricewaterhouseCoopers, Saxo Bank, and most recently, Wyden. Sandro's latest work at the Foundation includes collaboration with Grant Thornton Switzerland to execute the first financial audit attestation on a blockchain.

In this episode of Food Safety Matters, we speak with Sandro [38:28] about:

What blockchain is, and how it can be applied to the food supply chain to improve traceability and transparency
How blockchain's "immutable transparency" could help solve problems like food fraud and increase trust in food systems
Hurdles to industry adoption of blockchain technology for traceability
The Cardano Foundation's work with the Georgian National Wine Agency to establish the Georgian Wine Traceability Program, which uses blockchain to authenticate wine from vineyard to retail
Educational resources offered by the Cardano Foundation to help industry understand and adopt blockchain solutions
Trends driving blockchain momentum, such as regulatory changes, and near-term challenges to blockchain implementation
Lessons and best practices for setting up the right ecosystem of partners and resources in Switzerland, where the Cardano Foundation is based.

Before we speak to Sandro, listen to Adrienne's interview with Patrick Schneider [22:17], Vice President of Operations and Engineering at CDG Environmental LLC, about the importance of chlorine dioxide for comprehensive sanitation programs in food manufacturing facilities. Patrick also discusses what sets CDG's chlorine dioxide solutions apart from others on the market, as well as CDG's presence at the upcoming Food Safety Summit.

News and Resources

News

FDA FY 2027 Budget Request Includes $57 Million for 'MAHA' [5:31]

FDA Launches BRIDGE Project to Modernize Food Facility Inspections [8:23]

FDA Finds Adulteration in 4 Percent of Honey Samples [13:19]

Global Survey Highlights Gaps and Opportunities in Food Safety Training [15:06]

Study Evaluates Pathogen Reductions on Microgreens Treated with UV-C [19:41]

USDA Creates Office of Seafood [21:00]

Resources

Cardano Foundation

Food Safety Summit Live Streaming

Sponsored by:

CDG Environmental

Visit CDG–the Chlorine Dioxide Company at Booth #446 at the 2026 Food Safety Summit!

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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.

Before joining Target, Suzette gained valuable food safety and quality experience in manufacturing with roles at Agropur and Schroeder Milk Company, where she implemented Global Food Safety Initiative (GFSI) programs across multiple factories. Suzette holds a bachelor's degree in biology from the College of St. Scholastica.

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.

Her prior experience includes serving as a Food Safety Specialist at Citrosuco, where she established certifications and coordinated Hazards Analysis and Critical Control Points (HACCP), and as a master's student at the University of Florida researching enzyme reactions. She holds a master's degree in Food Science and Technology from the University of Florida and a bachelor's degree in Food Technology and Processing from Universidade Federal de Viçosa.

In this episode of Food Safety Matters, we speak with Suzette and Sabrina [30:38] about:

Their contributions as members of the Editorial Advisory Board for the 2026 Food Safety Summit and the value the Summit brings to industry and the broader food safety community
The differences between food safety risk management in manufacturing and retail environments
The perspective that global experiences offer in the context of food safety risk management
Leadership strategies that can help manage food safety programs for large-scale operations with thousands of stores
The challenges that companies may face when trying to implement a strong food safety governance structure across multiple brands, markets, or business units
A real-world example that illustrates how an imported food safety issue can escalate into a regulatory or crisis communication challenge, previewing Suzette's Summit session, "Beyond the Headlines: Food Safety Risks in Imported Foods"
The importance of bridging the gap between quality teams and business operations in the context of food safety culture and building effective food safety programs, previewing Sabrina's Summit session, "Beyond Compliance: Elevating Food Safety Buy-In Through Interpersonal Influence"
Key skills and experiences for food safety professionals entering the field today.

News and Resources

News

IFSAC Publishes Latest U.S. Foodborne Illness Source Attribution Estimates [6:43]

Raw Farm Recalls Unpasteurized Cheese While Denying Link to E. coli Outbreak [11:47] Patient Count in Raw Farm E. coli Outbreak Grows, Majority are Young Children

GFSI Unveils Updated Food Safety Culture Framework [21:05]

UK FSA Reveals Plans to Modernize Food Regulatory System [26:14]

Resources

The 2026 Food Safety Summit, taking place May 11–14 in Rosemont, Illinois!

Public Fails to Appreciate Risk of Consuming Raw Milk, Survey Finds (Annenberg Public Policy Center)

Sponsored by:

Michigan State University Online Food Safety Program

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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.

In this episode of Food Safety Matters, we speak with Chris [26:40] about:

Impending regulatory changes in the UK and EU that will have immediate impacts for food business operations, and what companies should be doing to prepare
The legal, ethical, and compliance challenges posed by the increasing regulatory attention being paid to emerging food innovations like precision fermentation and cannabidiol (CBD) products, and the potential influence of consumer perceptions on regulatory outcomes
How Brexit can serve as a case study for food businesses navigating significant regulatory changes
The legal and financial implications for food exporters related to ongoing UK–EU food trade negotiations
Benefits, drawbacks, and realities of the EU's prescriptive, stringent approach to regulating food substances versus the U.S.'s current deregulatory, voluntary approach
Possible consumer health and legal outcomes that could emerge if countries choose to adopt Codex-aligned, risk-based precautionary allergen labeling (PAL) requirements
Advice for companies to go beyond minimum compliance with traceability and recall regulatory requirements, including the role that technology can play in achieving this goal.

News and Resources

News

Larry Keener to be Honored with Food Safety Magazine's 2026 Distinguished Service Award [7:16]

RFK Jr. Says Federal Ultra-Processed Foods Definition is Coming in April [8:49]

FDA Releases Initial Findings from Foodborne Pathogen Study in California Growing Region [15:09]

EU Considers Adoption of Harmonized Precautionary Allergen Labeling Rules [20:27]

UK-EU Trade Agreement Would Harmonize Certain Food Safety Rules by Mid-2027 [21:33]

EU Launches AI Traceability Platform to Strengthen Detection of Food Fraud, Safety Risks [22:45]

World Food Safety Day 2026 to Coincide with Release of Updated WHO Foodborne Disease Burden Estimates [23:33]

Resources

"2026 Trends in the EU/UK Food Law Space" by Chris McGarvey

Sponsored by:

Eagle Product Inspection

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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.

In this episode of Food Safety Matters, we speak with Kye [1:34] about:

How foreign material (FM) contamination continues to challenge food manufacturers as it remains one of the leading causes of food recalls each year
Why certain contaminants are difficult to detect with traditional metal detectors and inline X-ray systems
How many FM control strategies remain reactive, with detection systems acting primarily as signaling devices rather than preventing contamination upstream
The role of third-party inspection partners in helping manufacturers investigate FM incidents, narrow hold windows, and support data-driven product release decisions
Key limitations of re-inspecting product in-house using the same inline equipment, speeds, and sensitivity settings that originally failed to detect FM
How computed tomography (CT) inspection can analyze products in three dimensions, allowing inspectors to identify FM hidden by layering effects in complex food products
The benefits of a multi-pronged FM control strategy that combines upstream detection technologies with advanced downstream inspection
Advanced technologies utilized by FlexXray to enhance detection sensitivity and precision, including photon-counting X-ray systems and machine learning algorithms.

Resources

2025 Foreign Material in Food Benchmark Report

Sponsored by:

FlexXray

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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.

In this episode of Food Safety Matters, we speak with Rick [18:38] about:

His path into food science and food safety, influenced by his upbringing around the Rutgers University food science community and early mentorship in the field
His work as an independent consultant helping processors improve food safety, sanitation, and quality programs, and how he addresses suboptimal practices he encounters in processing facilities
Memorable experiences from his career, including industry-wide efforts to address food safety challenges and examples of innovations that helped prevent future problems
Why crisis management and preparedness are critical for food companies, and how building strong programs in advance helps organizations respond effectively to disruptions
Common misconceptions about internal audits, and how companies can design audit programs that evaluate every element of their food safety management system and drive continuous improvement
Key challenges in managing the physical plant as a prerequisite program, and why details such as facility design, maintenance, and infrastructure can have major food safety implications
Frequently misunderstood hygiene practices in food processing facilities, including the importance of adequate handwashing infrastructure and strong employee hygiene policies
Practical ways companies can ensure hygiene and food safety procedures are followed, such as leadership accountability, employee education, and reinforcing expectations through facility design and incentives
A preview of Rick's upcoming two-part article series on HACCP, which will explore how HACCP plans fit within broader food safety management systems and prerequisite programs.

News and Resources

News

FDA Releases Produce Regulatory Program Standards [6:22]

FDA Announces FSMA 204 Stakeholder Engagement Initiative, Releases Guidance [8:11]

RFK Jr. Highlights FDA's Focus on GRAS Rule, But Makes No Promises [10:44]

FAO, EFSA Sign MOU to Strengthen Collaboration on Science-Based Food Safety [15:36]

Resources

Richard Stier's articles for Food Safety Magazine

Sponsored by:

IFC {LOGO LINKS TO: indfumco.com/chlorinedioxide}

FACT SHEET: A Clean Break to Reset the Environment with Chlorine Dioxide [BH1]

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[BH1]PRISCILA: Please include the uniquely linked "FACT SHEET: A Clean Break…" resource below the logo.

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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.

Dr. Sand specializes in leading cross-functional teams, developing technology strategies, and creating implementation roadmaps for complex packaging challenges across the value chain. With over 150 publications to her credit, she is a regular contributor to leading food science and packaging publications and has held adjunct faculty positions at Michigan State University and California Polytechnic State University.

Her industry recognition includes Institute of Food Technologists (IFT) Fellow status and the Riester-Davis-Brody Lifetime Achievement Award in Food Packaging. She serves on numerous editorial boards, authored The Packaging Value Chain, and co-chairs PACfoodwaste, a collaborative initiative addressing food waste through packaging innovation. Dr. Sand's career spans leadership roles at General Mills, Kraft Heinz, Nestlé, Safeway, and Total Quality Marketing, with international experience in Germany, Colombia, and Thailand across R&D, market research, and commercialization. She holds a Ph.D. in Food Science and Nutrition from the University of Minnesota and both M.S. and B.S. degrees in Packaging from Michigan State University.

In this episode of Food Safety Matters, we speak with Dr. Claire Sand [19:45] about:

Her background in packaging science, early research on migration standards in the EU, and career-long focus on food packaging and chemicals of concern
How she defines "clean packaging" and the importance of using only essential, safe substances in food-contact materials
Why per- and polyfluoroalkyl substances (PFAS) present unique challenges compared with Bisphenol A (BPA) and phthalates
Why the origin of PFAS (i.e., intentionally vs. non-intentionally added) is becoming less relevant, and how this shift affects regulatory approaches and industry compliance
Reasons why chemicals of concern (CoCs) are still used in direct food-contact packaging
How varying regulations internationally and among U.S. states impact global brands and packaging suppliers, and why many companies choose to align with the strictest standards
Key challenges in eliminating PFAS and other CoCs
How CoCs intersect with state Extended Producer Responsibility (EPR) laws, and why cleaner recyclate is crucial to maximizing end-use value across markets
Concerns with compostable or biodegradable packaging related to chemical contamination, sustainability, and regulations
The potential for circular economy goals and CoC-free packaging to be synergistic, and the decisions industry may face about recycled content in direct food-contact applications
Actions companies can take to ensure packaging is free of CoC, particularly when dealing with supply chain disruptions or supplier substitutions.

News and Resources

News

FDA Allows Foods with 'Natural' Food Dyes to Claim 'No Artificial Colors' [5:16]

FDA Begins Post-Market Safety Reassessment for BHA [6:40]

Boar's Head Reopens Production Facility Behind Fatal Listeriosis Outbreak [9:41]

FDA Petitioned to Stop Protecting Identity of Companies Involved in Foodborne Illness Outbreaks [13:35]

EU Sets Provisional Safe Level for CBD as Novel Food [16:44]

Resources

"Promising Practices are Being Used to Tackle PFAS in Food Packaging," by Dr. Clare Sand for the December '23/January '24 issue of Food Safety Magazine

"In Pursuit of Clean Packaging with No Chemicals of Concern," by Dr. Clare Sand for the December '22/January '23 issue of Food Safety Magazine

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Kathleen Sanzo, J.D. is Co-Chair of Morgan Lewis' life sciences industry team. She centers her practice on regulatory and compliance issues connected to U.S. Food and Drug Administration (FDA)-regulated products. She leads and counsels clients on all legal and regulatory issues concerning food, dietary supplements, and cosmetic product manufacture, approval, marketing, and distribution; food, drug, and device compliance and enforcement matters; and consumer product issues regulated by the U.S. Consumer Product Safety Commission and state enforcement agencies, among other areas. A frequent author and co-author on publications related to FDA matters, Kathleen regularly speaks on these issues at industry events. She serves as Vice Chair of the Consumer Product Regulation Committee of the American Bar Association Section of Administrative Law and Regulatory Practice, and is a member of the Food and Drug Law Institute's Medical Products Committee.

In this episode of Food Safety Matters, we speak with Kathy [32:33] about:

Why FDA chose a voluntary approach to phasing out synthetic food dyes, the implications of this approach, and industry's response
Why state-level food additive restrictions are outpacing federal action
How the emerging patchwork of state laws creates significant operational and legal challenges for food manufacturers nationwide
The expected supply chain impacts of phasing out synthetic dyes
The legal risks companies face, from state enforcement to labeling, false advertising claims, and product liability
How companies can prepare by monitoring legislation, securing dependable ingredient suppliers, updating labels, and planning consumer communication
How state actions on additives may influence consumer expectations, spur industry innovation, and shape food policy over the next decade.

News and Resources

News

FDA Releases Human Foods Program Priority Deliverables and Guidance Agenda for 2026 [5:48]

FDA Testing Pinpoints Contaminated Ingredient in Infant Botulism Outbreak [17:44]

EFSA Sets Safety Thresholds for Cereulide Toxin in Infant Formula [19:43] EFSA to Advise on Cereulide Levels in Infant Formula Following Global Recall UK Mother's Allegation that Recalled Nestlé Formula Sickened her Baby is Unconfirmed

Experts Share Lessons from a Successful Listeria 'Seek and Destroy' Process [23:36]

FDA to Hold Virtual Public Meeting on Food Allergen Thresholds, Releases Event Materials [29:44]

Sponsored by:

CINTAS

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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.

A microbiologist by training, Campbell holds a Postgraduate Diploma in Business Administration from Massey University in New Zealand. He frequently speaks at industry events on the topics of food safety culture and sustainability.

In this episode of Food Safety Matters, we speak with Campbell [38:24] about:

His childhood experience of growing up in different parts of the world and how it prepared him for an international career working in cross-cultural environments
What led Campbell from an education in microbiology to a profession in food safety, which he describes as "more of an art than a science"
What his role at Kraft Heinz entails, such as communicating that food safety is more than just lab testing—it's about every decision made within the organization
The drivers behind and work involved in Kraft Heinz's decision to phase out synthetic food colorings from its U.S. product portfolio
How Campbell manages high-level leadership responsibilities with the task of meeting technical and regulatory requirements for food safety and quality
The difference between food safety professionals' and consumers' concepts of "food safety" and how consumer demand influences business decisions
Kraft Heinz's near-term objectives for strengthening organizational food safety culture and compliance, starting with an enterprise-wide food safety culture survey
Examples of how digital tools can be used to proactively address food safety in complex supply chains, such as artificial intelligence (AI) for predicting when clean-in-place (CIP) needs to be conducted.

News and Resources

Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods' [6:29]

USDA-FSIS Describes Vision for Science-Based Approach to Reducing Salmonella in Poultry [14:35]

GAO Identifies Areas in Which FDA Has Yet to Fulfill FSMA [24:40]

Journal Retracts Hallmark Glyphosate Safety Study, Increasing Cancer Concerns [28:33]

EU Provides Guidance on Shelf-Life Studies to Reflect New Listeria Criteria for RTE Foods [35:09]

Sponsored by:

Michigan State University Online Food Safety Program

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Helena Bottemiller Evich is the Founder and Editor-in-Chief of Food Fix. She previously led coverage of food and agriculture at POLITICO for nearly a decade, winning numerous awards for her work, including a prestigious George Polk Award for a series on climate change and two James Beard Awards for features on nutrition and science. In 2022, she was a James Beard Award finalist for a deep dive on diet-related diseases and COVID-19. Helena is also a sought-after speaker and commentator on food issues, appearing on CNN, MSNBC, CBS, BBC, NPR, and other outlets. Her work is widely cited in the media and has also been published in the Columbia Journalism Review and on NBC News.

In this episode of Food Safety Matters, we speak with Helena [2:58] about:

The newly released Dietary Guidelines for Americans 2025–2030 and their much-debated details, such as their saturated fats advice and focus on "highly processed foods"
Contention around the undecided definition for "ultra-processed foods" (UPFs), and what the use of "highly processed foods" instead of UPFs in the revised DGAs could imply
The differences in FDA's structure and its unique challenges today (e.g., facing the 2025 infant botulism outbreak linked to ByHeart formula) versus 2022, during the Cronobacter sakazakii/Abbott Nutrition infant formula crisis and before the establishment of FDA's Human Foods Program
The rise of "Make America Healthy Again" (MAHA), from a grassroots movement to an official White House-backed agenda with bipartisan support, and the implications for the food space
The question within the Trump Administration of whether MAHA rhetoric will translate into real policy changes that advance MAHA objectives
Shortcomings of the MAHA approach to food safety policy and regulation, particularly a lack of focus on microbiological safety and inconsistent handling of chemical safety
Why the MAHA agenda may not succeed with a deregulatory approach and a weakened federal workforce and resources
How the Trump Administration's moves in 2026 may determine if MAHA will remain in the forefront of public discussion, moving forward.

News and Resources

Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods'

Food Fix

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Frank Yiannas, M.P.H. is a renowned food safety leader and executive, food system futurist, author, professor, past president of the International Association of Food Protection (IAFP), and advocate for consumers. Most recently, he served under two different administrations as the Deputy Commissioner for Food Policy and Response at the U.S. Food and Drug Administration (FDA), a position he held from 2018–2023, after spending 30 years in leadership roles with Walmart and the Walt Disney Company.

After retiring from FDA, Mr. Yiannas founded Smarter FY Solutions to help organizations address critical food safety and supply chain challenges. He also advises several well-known companies, offering consultancy services to modernize compliance strategies and ensure that clients meet regulatory requirements and industry standards. Throughout his career, Mr. Yiannas has been recognized for his role in strengthening food safety standards in new and innovative ways, as well as building effective food safety management systems based on modern, science-based, and tech-enabled prevention principles.

Drew McDonald is the Senior Vice President of Quality and Food Safety at Taylor Fresh Foods in Salinas, California, where he oversees the quality and food safety programs across the foodservice, retail, and deli operations under both FDA and U.S. Department of Agriculture (USDA) jurisdictions. Mr. McDonald works with an impressive team developing and managing appropriate and practical quality and food safety programs for fresh food and produce products. He has more than 30 years of experience in fresh produce and fresh foods.

Over the course of his career, Mr. McDonald has worked with growers and processors of fresh food and produce items across the globe. He currently serves on numerous food safety-related technical committees and has participated in the authorship of many produce safety articles and guidelines. He serves on the Food Safety Summit Educational Advisory Board and is a former chair of the Center for Produce Food Safety's Technical Committee and United Fresh's Technical Council. Mr. McDonald received his education from Lawrence University in Wisconsin.

John Besser, Ph.D. worked for ten years as Deputy Chief of the Enteric Diseases Laboratory Branch at the U.S. Centers for Disease Control and Prevention (CDC), where he was involved in national and global programs to detect, characterize, and track gastrointestinal diseases. Prior to CDC, Dr. Besser led the infectious disease laboratory at the Minnesota Department of Health (MDH) for 19 years and served as a clinical microbiologist at the University of Minnesota Hospital for five years. He currently works as an independent contractor and consultant. Dr. Besser is the author or co-author of more than 70 publications. He received his Ph.D. and M.S. degree from the University of Minnesota.

Craig Hedberg, Ph.D. is a Professor in the Division of Environmental Health Sciences at the University of Minnesota and Co-Director of the Minnesota Integrated Food Safety Center of Excellence. He promotes public health surveillance as a prerequisite for effective food control, and his work focuses on improving methods for collaboration among public health and regulatory agencies, academic researchers, and industry to improve foodborne illness surveillance and outbreak investigations.

With a background in public health practice, Dr. Hedberg also focuses on public health workforce development and works with state, local, and tribal public health partners to build capacity for preparedness and emergency response. He is a member of the Council of State and Territorial Epidemiologists, the Minnesota Environmental Health Association, and IAFP. Dr. Hedberg holds a Ph.D. in Epidemiology and an M.S. degree in Environmental Health, both from the University of Minnesota.

In this episode of Food Safety Matters, we speak with Mr. Yiannas, Mr. McDonald, Dr. Besser, and Dr. Hedberg [6:43] about:

The increasing rate of food recalls issued by federal regulatory agencies, and what that might imply about the current systems for outbreak investigation and disease surveillance
How federal and state public health agencies conduct foodborne illness outbreak investigations and the current success rates of these investigations
Elements of the foodborne illness outbreak investigation process that are working well
Potential areas for improvement for foodborne illness outbreak investigations and the metrics for "success"
An idea for a National Foodborne Outbreak Investigation Board, similar to the model used for airlines with the National Transportation Safety Board, and how such a system might help improve food safety in the U.S.

Sponsored by:

Michigan State University Online Food Safety Program

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Please send us your questions and suggestions to podcast@food-safety.com

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In this episode of Food Safety Matters, we discuss the top food safety stories of 2025 and their implications. We cover:

The Trump Administration's impact on federal agencies overseeing food safety [7:52]:

FDA, CDC Ordered to Temporarily Pause All External Communications, Obtain Trump Admin Approval
RFK Jr. Confirmed as HHS Secretary; Widespread Firings Coming to FDA, CDC
USDA Inspector General Phyllis Fong Dismissed by Trump Administration
Brooke Rollins Confirmed as Secretary of Agriculture, Cites 'Aggressive Plan' to Eliminate USDA Jobs
FDA Leader Jim Jones Resigns After 89 'Indiscriminate' Firings in Human Foods Program
Attorney Kyle Diamantas Expected to Replace Jim Jones as FDA Deputy Commissioner of Human Foods
FDA Spending Freeze Leaves Staffers Feeling 'Dangerously Unprepared' for Next Foodborne Illness Outbreak
Federal Workforce Data Reveal Impact of Trump Admin RIFs on USDA Food Safety Expertise
More Than 15,000 USDA Employees Take Trump Administration's Resignation Offer
FDA Suspends Milk Quality Testing Amid Health and Human Services Cuts
Entire Departments of CDC Outbreak Experts Fired, Rehired During Shutdown RIFs
FDA Reportedly Reinstating Some Fired Food Safety Scientists, Inspection Support Staff
Government Shutdown Affects Food Safety: HHS Furloughs Employees, FDA Pauses CORE Investigation Table
Ep. 196. Dr. Lane Highbarger: How the FDA Workforce Cuts May Impact Food Safety
Dozens of Prominent Food Safety Stakeholders Call for Reinstatement of NACMCF and NACMPI
USDA Withdraws Proposed Regulatory Framework for Salmonella in Poultry After Years of Development
USDA Indefinitely Delays Enforcement of Salmonella as Adulterant in Raw Breaded, Stuffed Chicken
CDC Slashes FoodNet Surveillance From Eight Foodborne Pathogens to Two
Public Health Professionals, Groups Demand Resignation of HHS Secretary RFK Jr.
Trump-Appointed CDC Director Dr. Susan Monarez Fired After Clashes With Secretary Kennedy
RFK Jr.'s Second in Command Named CDC Acting Director Following Sudden Firing
Federal Layoffs to Hit HHS Amid Government Shutdown, May Affect Food Safety Staffers
FDA Delays FSMA 204 Traceability Rule Compliance Date by 30 Months

States and the "Make America Healthy Again" (MAHA) movement declare war on "toxic" food chemicals and ultra-processed foods (UPFs) [27:52]:

FDA Announces Plan to Phase Out Synthetic, Petroleum-Based Food Dyes From U.S. Food Supply
Bonus Episode: Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More
MAHA Report Sets Stage for Overhaul of Food Chemicals, Environmental Contaminants, and Childhood Nutrition
What the Final MAHA Report Could Mean for Food Safety
FDA Announces 'Proactive' Post-Market Chemical Review Program to Keep Food Supply Safe
FDA Adds Six Artificial Food Dyes to List of Chemicals Under Post-Market Review
FDA to Issue Proposed Rule Tightening GRAS Oversight
FDA's Developing Rule to Tighten GRAS Oversight Moves to White House
FDA, USDA Issue Joint RFI to Address the Risks of Ultra-Processed Foods
California Enacts Law Defining Ultra-Processed Foods, Will Ban UPFs in Schools
Food Industry Stakeholders Share Input on FDA, USDA's Intent to Define UPFs
MAHA Pushback Kills 'Big Food'-Aligned Legislative Effort to Stop State Food Laws
Industry Giants Support New Coalition Aimed at Stopping MAHA-Aligned State Food Additive Bans
More Than 80 Groups Urge Congress Not to Block State Food Additives Bans
Ep. 187. Rainer and Coneski: Evolving Legislation Around Food Packaging Chemicals and Additives—Implications for Industry
Ep. 199. George Misko: The Future of Food Regulation Under MAHA
Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation
Ep. 207. Brian Sylvester: Preparing for 'MAHA'-Driven Policy Changes on Food Dyes, UPFs, GRAS

FDA's focus on infant formula safety and the infant botulism outbreak linked to ByHeart formula [57:44]:

FDA Publishes Long-Term Strategy to Increase Resiliency of U.S. Infant Formula Market
FDA Launches 'Operation Stork Speed' to Improve Infant Formula Safety, Including Contaminant Testing
Infants Nationwide Hospitalized With Botulism After Consuming ByHeart Formula
ByHeart Outbreak Grows: 31 Infants in 15 States Hospitalized for Botulism From Tainted Formula
Infant Botulism Spike Exceeds 100 Cases, Extent of ByHeart's Involvement Unclear
A History of Food Safety Failures at ByHeart, the Formula Company Behind Infant Botulism Outbreak
ByHeart Finds Widespread Contamination in Infant Formula as Botulism Outbreak Grows; FDA Publishes Inspection Reports
Coalition Urges RFK Jr. to Fix Infant Formula Oversight Problems that Allowed Infant Botulism Outbreak
FDA Urges Industry to Improve Recall Efficiency After Delay in Removing ByHeart Formula from Stores

Emerging science on Listeria monocytogenes and biofilms [1:08:26]:

Study Shows Water Hoses as Reservoirs for Biofilms in Food Processing Facilities
Study Demonstrates Listeria's Ability to Colonize, Survive in Preexisting Multispecies Biofilms
First-of-its-Kind Study Shows How Listeria Strains Evolve Into Strong Biofilm Formers
Study Explores Sanitizer Limitations Against Listeria Biofilms in Leafy Greens Production
Listeria From Multispecies Biofilms More Prone to Growth in RTE Foods, Study Shows
Study Shows Combining Antimicrobial Blue Light and Chemical Sanitizers Can Enhance Listeria Inactivation
FAO/WHO Developing Risk Assessment Models for Listeria in Four Food Commodity Groups

The ongoing Highly Pathogenic Avian Influenza H5N1 (HPAI H5N1) outbreak in U.S. dairy cattle and poultry flocks and continued monitoring to ensure food safety [1:14:09]:

California Declares State of Emergency Over HPAI H5N1 Outbreak in Dairy Cows
USDA Begins Five-Part National Milk Testing Strategy for HPAI H5N1
USDA Extends H5N1 Testing in Dairy Cattle; EU Releases Guidance on Avian Flu Prevention
CDC: Avoid Consuming Raw Milk, as Risk of Bird Flu Infection is Low but Possible
FDA-Backed Study Shows Aging Raw Milk Cheese Does Not Inactivate Avian Flu, but Low pH Helps
Study Shows Avian Flu Does Not Pose Food Safety Risk in Various Pasteurized Dairy Products
USDA to Invest in Farm Biosecurity, Chicken Vaccinations to Combat Avian Influenza
Study Shows Acidification is Inexpensive, Easy Way to Inactivate Bird Flu in Raw Waste Milk
FDA Now Requires Raw Pet Food Manufacturers to Consider HPAI in Food Safety Plans
House Cat Dies After Eating Raw Pet Food Contaminated With HPAI H5N1
FDA-Backed Study Shows Aging Raw Milk Cheese Does Not Inactivate Avian Flu, but Low pH Helps
H5N1 and the Growing Risk to Food Safety—Why Raw Milk Requires Special Attention
FDA Begins Testing Assignment for HPAI H5N1 in Aged Raw Cow Milk Cheese
FAO Encourages All Countries to Monitor for HPAI H5N1 Spread to Cattle
Dutch Field Studies Show Promise for Two Experimental Avian Flu H5N1 Vaccines
Federal Workforce Data Reveal Impact of Trump Admin RIFs on USDA Food Safety Expertise

Growing artificial intelligence (AI) applications for food safety [1:17:57]:

FAO Report Highlights Needs for Responsible AI Adoption in Food Safety Fields
FDA Announces Completion of First AI-Assisted Scientific Review Pilot and Agency-Wide AI Rollout Timeline
Using AI, Researchers Offer Promising Real-Time Mycotoxin Detection Method for Foods
Big Data, AI, and the Coming Philosophical Challenges with Food Safety
Welcome to the Machine: AI and Potential Implications for the Food Industry
Ep. 193. Christian Ararat: A Global Perspective on Auditing, Certifications, AI, and Beyond
Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety

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Brian P. Sylvester, J.D. is a Partner and Head of Food Regulatory in Morrison Foerster's FDA and Healthcare Regulatory and Compliance Group, and is an influential thought leader and practitioner in food tech regulation. Brian counsels clients across the full lifecycle of regulated products, serving global brands, startups, life sciences companies, investors, and trade associations. In the area of food and beverage, Brian develops regulatory strategies to commercialize a range of food tech innovations, including transgenic crops and alternative proteins, such as cultivated meat and fermentation-derived food ingredients, among others. He has been recognized by several legal industry awards and publications such as Chambers USA, Bloomberg Law, and The National Law Journal.

In this episode of Food Safety Matters, we speak with Brian [35:44] about:

State-level food additive regulatory developments since the passage of the California Food Safety Act in October 2023
How the "Make America Healthy Again" (MAHA) movement is shaping federal food additive and nutrition regulations
Challenges and questions that arise from the growing number of state-level food regulations, including legality and constitutionality, implications for interstate commerce, and ensuring compliance
Industry responses to FDA's push to phase out synthetic food dyes from the U.S. food supply
California's recently passed legislation to establish a legal definition for ultra-processed foods (UPFs), and how it might affect a federally recognized UPF definition to be established in the future
Practical recommendations for companies navigating the rapidly evolving U.S. regulatory landscape around food.

News and Resources

News

USDA Indefinitely Delays Enforcement of Salmonella as Adulterant in Raw Breaded, Stuffed Chicken [4:41]

Contamination in Infant Formula as Botulism Outbreak Grows; FDA Publishes Inspection Reports [18:38]

Unsolved German E. coli Outbreak Grows, Sickening Hundreds [28:52]

Codex Commission Adopts New International Food Standards at 48th Session [32:37]Codex Committee Discussions Held at CAC48 Cover Key Fishery Initiatives

Resources

Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation

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Jay Berglind is a nationally respected food safety expert and the principal of Aegis Foods, a consultancy focused on strengthening food safety systems across the supply chain. Aegis Foods is also the maker of Fearless Eggs, the only pasteurized in-shell and poached eggs that are safe to eat raw. With more than 25 years of experience in food manufacturing, regulatory compliance, and quality assurance, Jay is a trusted voice on preventing foodborne illness, understanding federal regulations, and responding to product recalls.

Jay has served in leadership roles overseeing food safety and quality programs for major U.S. food manufacturers. His expertise spans U.S. Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA) inspection standards, Hazards Analysis and Critical Control Points (HACCP), and third-party audit preparation. Through Aegis Foods, he now advises clients on building proactive, recall-resistant systems that prioritize both consumer health and brand integrity.

In this episode of Food Safety Matters, we speak with Jay [38:36] about:

The history of Jay's career and how his experiences led to the creation of Fearless Eggs
The science behind the pasteurization method used by Fearless Eggs and how it differs from traditional shell egg pasteurization, as well as Fearless Eggs' latest innovation, the in-shell poached egg
How Fearless Eggs' pasteurization method inactivates Salmonella and other food safety hazards like avian influenza
The process of working with FDA to get Fearless Eggs' pasteurization method approved
The consumer trust built not only by Fearless Eggs' pasteurization, but also its prioritization of food safety
Jay's perspective on the Trump Administration's resource and staffing cuts to FDA and the effect on consumer confidence in the safety of the U.S. food supply
How Aegis and Fearless Eggs are helping move the entire industry toward safer egg products and food safety innovation
Where to find Fearless Eggs products.

News and Resources

News

ByHeart Outbreak Grows: 31 Infants in 15 States Hospitalized for Botulism From Tainted Formula [4:29] ByHeart Formula Now Linked to 23 Infant Botulism Cases in 13 States Infants Nationwide Hospitalized With Botulism After Consuming ByHeart Formula

Regan-Udall Report Supports FDA Infant Formula Safety Efforts [16:16]

Analysis Shows FDA Foreign Facility Inspections Hit Historic Low After Trump Admin Cuts [23:02]

First-of-its-Kind Study Shows How Listeria Strains Evolve Into Strong Biofilm Formers [31:44]

FAO Report Highlights Needs for Responsible AI Adoption in Food Safety Fields [35:01]

Resources

Webinar: Dry Sanitation and Cleaning Techniques for Facilities and Equipment

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Tom Black is the First Assistant Secretary of the Exports and Veterinary Services Division at the Australian Government's Department of Agriculture, Fisheries, and Forestry. In this role, he is responsible for regulating and facilitating Australia's exports of animal commodities and certified organic products, while also providing the overarching technical food safety framework for both food exports and imports.

Tom leads the Australian Government's bilateral and multilateral technical market access negotiations for these commodities and represents Australia in international standard-setting forums, including the Codex Alimentarius Commission. He has over 20 years of experience in government and is currently the Australian delegate to the Codex Alimentarius Commission. He also serves as Chairperson of the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS).

Gabor Molnar, Ph.D. is an Industrial Development Officer at the United Nations Industrial Development Organization (UNIDO), technically leading UNIDO's food safety work. As part of his responsibilities, Dr. Molnar designs and implements food safety capacity-building initiatives, mostly in Asia and Africa. He also represents UNIDO in various global forums, including the Codex Alimentarius Commission. Dr. Molnar is the main organizer of the Vienna Food Safety Forum (VFSF) and specializes in the domain of digitalization for food control and safety systems. Dr. Molnar holds a Ph.D. from Université Laval, as well as multiple master's degrees and certifications.

In this episode of Food Safety Matters, we speak with Mr. Black and Dr. Molnar [32:51] about:

Emerging trends in international food safety standards and regulations, and how digitalization and AI are informing these trends

How regulators are incorporating emerging, global trends into the future of food safety

The experiences and responses of developing countries to emerging food safety guidelines and standards that are based on trends driven by industrialized nations, including challenges to and solutions for adoptions

CCFIC's focus areas related to food safety guidelines and best practices in the context of an increasingly digitalized world

The specifics and importance of UNIDO's work

UNIDO's new approach to food safety, "Food Safety 2.0," and how the organization works with countries and industry worldwide to implement this approach

The origins and history of the Vienna Food Safety Forum, who participates in the forum, and learnings from the 2025 forum

Potential dangers posed and questions raised by the growing application of AI in food safety work

A sneak peek at the 2027 Vienna Food Safety Forum.

News and Resources

News

Food Industry Stakeholders Share Input on FDA, USDA's Intent to Define UPFs [3:58]

Industry Giants Support New Coalition Aimed at Stopping MAHA-Aligned State Food Additive Bans, More Than 80 Groups Urge Congress Not to Block State Food Additives Bans [14:30]

Fast Food Employee Survey Reveals Serious Food Safety Problems, Pressures to Work While Sick [23:07]

Study Shows Water Hoses as Reservoirs for Biofilms in Food Processing Facilities [27:58]

Resources

Vienna Food Safety Forum

Vienna Food Safety Forum 2025 Concludes With a Call for Smarter, Inclusive Food Safety Systems Through Digitalization

Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS)

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Kris Sollid, R.D., is the Senior Director for Research and Consumer Insights at the International Food Information Council (IFIC). A registered dietitian with a passion for improving nutrition science communications, his role at IFIC includes leading consumer research projects, educational resource development, social and traditional media engagement, and written contributions to various consumer, trade, and peer-reviewed publications.

In this episode of Food Safety Matters, we speak with Kris [1:20] about:

The methodology and key metrics of IFIC's 20th annual "Food and Health Survey," which found that consumer confidence in the safety of the U.S. food supply has hit a 13-year low
Specific beliefs driving consumers' declining confidence in U.S. food safety, including the perception of food corporations prioritizing profits over safety, as well as the perceived inadequacy of federal regulatory oversight of the food supply
Key findings from IFIC's supplemental "Americans' Perceptions of Food Recalls" survey
Whether consumer concerns about rising recall rates reflect reality, based on FDA and USDA recall data
How high-profile recalls associated with severe or far-reaching foodborne illness outbreaks may influence consumer perceptions about the number of recalls
Another IFIC supplemental survey on Americans' perceptions of FDA's Generally Recognized as Safe (GRAS) program, and what the results say about consumer confidence in food safety, as well as their GRAS awareness
The potential influence of U.S. Health Secretary Robert F. Kennedy Jr.'s (RFK Jr.'s) "Make America Healthy Again" (MAHA) movement on consumer perceptions of food ingredient safety in the U.S. food supply and the federal government's responsibility for oversight.

Resources

2025 IFIC Food & Health Survey: A Focus on Food & Nutrition

IFIC Spotlight Survey: Americans' Perceptions of Food Recalls

IFIC Spotlight Survey: Americans' Perceptions of the U.S. FDA GRAS Program

Survey: Confidence in U.S. Food Safety Hits Record Low, Foodborne Pathogens Are Top Concern

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John Spink, Ph.D. is the Director and Lead Instructor for the Food Fraud Prevention Academy, as well as an Assistant Professor in the Department of Supply Chain Management (SCM) in the College of Business at Michigan State University (MSU). His food fraud prevention research focuses on policy and strategy to understand and prevent supply chain disruptions and to implement procurement best practices. He is widely published in leading academic journals and has helped lead national and global regulatory and standards activity. More recently, his teaching and research has expanded to supply chain disruption management and procurement best practices.

Roy Fenoff, Ph.D. is an Associate Professor in the Department of Criminal Justice at The Military College of South Carolina (The Citadel). He is also a Forensic Handwriting and Document Examiner and an expert in forgery detection. Dr. Fenoff specializes in forgery and document fraud, food fraud and protection, and transnational crime.

In this episode of Food Safety Matters, we speak with Drs. Spink and Fenoff [33:30] about:

Their recurring workshop and certificate course for the annual Food Safety Summit on food fraud prevention
What makes food fraud an urgent and misunderstood issue
The intersections between food safety and food fraud
Different ways to check for, catch, and trace food fraud
The elements of a comprehensive food fraud vulnerability assessment
Focus areas for companies trying to develop a deep enough understanding of their supply chains and end products to prevent food fraud from occurring
How to implement a food fraud prevention strategy and management system, which is taught during Drs. Spink and Fenoff's annual Food Safety Summit course, and how course participants respond to and have applied these teachings within their companies
What Drs. Spink and Fenoff find both meaningful and challenging about their food fraud prevention and research work.

News and Resources

News

Color Manufacturers Sue West Virginia Over 'Unconstitutional' Food Dye Ban [7:08]

California Enacts Law Defining Ultra-Processed Foods, Will Ban UPFs in Schools [14:40]

Reagan-Udall Report Explores Strengthening Cross-Sector Responses to Food Safety Threats [23:09]

Novel Salmonella Vaccine Shows Promise in Clinical Trial [28:57]

Resources

"Ultraprocessed Nation" in the New York Times' October 20, 2025 "The Morning" newsletter

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David T. Dyjack, Dr.P.H., CIH has served as Executive Director and CEO of the National Environmental Health Association (NEHA) since May 2015. Dr. Dyjack's 30-year career includes expertise in environmental health, emergency preparedness and response, public health informatics, infectious disease, workforce development, governmental infrastructure, maternal and child health, health equity, and chronic disease. A board-certified industrial hygienist, Dr. Dyjack also has advanced degrees in public health with a doctorate from the University of Michigan and a master's degree from the University of Utah.

In this episode of Food Safety Matters, we speak with Dr. Dyjack [36:33] about:

Which demographics may make up the future food safety workforce, based on NEHA data, and what professional support they may need
How the learning preferences of younger generations are shaping current education and training initiatives for the food safety sector
Shifting priorities at the U.S. Food and Drug Administration (FDA) and their potential influence on the future food safety workforce
Industry's role in attracting and educating the future food safety workforce, and how NEHA works with industry to help realize these goals
The work of NEHA's Food Safety Committee to help address food safety workforce training gaps and emerging challenges
Who can benefit from NEHA's food safety courses and certificate programs
The need for additional emergency preparedness training to mitigate food safety risks associated with increasing and more severe natural disasters brought on by climate change.

News and Resources

Government Shutdown Affects Food Safety: HHS Furloughs Employees, FDA Pauses CORE Investigation Table, Federal Layoffs to Hit HHS Amid Government Shutdown, May Affect Food Safety Staffers [3:08]

Another Death Reported in Listeria Outbreak Linked to Prepared Pasta Meals [8:09]

FDA Reveals Unsolved E. Coli Outbreak in New Foodborne Illness Outbreak Transparency Tools [16:19]

Fruit, Salmonella Caused Most Multistate Foodborne Illness Outbreaks in 2023, per CDC [19:16]

Four-Year UK Foodborne Pathogen Surveillance Program Concludes, FSA to Launch New Initiative [23:47]

USDA-FSIS Now Includes Gluten in Major Allergen Verification Activities [29:51]

Sponsored by:

Michigan State University Online Food Safety

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Kathy Knutson, Ph.D., PCQI, is educated in bacteriology, food science, and education. She speaks, writes, and trains on compliance for the Food and Drug Administration's (FDA's) Food Safety Modernization Act (FSMA). She has trained over 500 Preventive Controls Qualified Individuals (PCQIs). Dr. Knutson works with managers to write thorough hazard analyses, food safety plans, recall plans, environmental monitoring programs, and allergen programs. In 2020, she published a book, Food Safety Lessons for Cannabis-Infused Edibles. Dr. Knutson travels to manufacturers for swabbing to locate a pathogen during recall investigations and for gap assessments of Good Manufacturing Practices (GMPs).

In this episode of Food Safety Matters, we speak with Dr. Knutson [30:14] about:

Which variables are important to consider when designing an environmental monitoring program (EMP)
The importance of controlling the quality and movement of air and water in a facility
Actions for preventing foot traffic from bringing in and spreading pathogens
How a strong sanitation program contributes to a robust EMP
How to verify sanitation through sampling and record-keeping, which includes having written Standard Operating Procedures (SOPs) and swabbing protocols informed by hygienic zoning
The capabilities and responsibilities of a well-trained and educated EMP team.

News and Resources

News

What the Final MAHA Report Could Mean for Food Safety [3:36]FDA to Issue Proposed Rule Tightening GRAS Oversight

Public Health Professionals, Groups Demand Resignation of HHS Secretary RFK Jr. [20:58]

Protein Processing Act Would Lift Pork, Poultry Line Speed Limits if Food Safety Criteria Are Met [24:19]

Resources

Challenges for Evaluation of Your Environmental Monitoring Program

Ep. 157. Dr. Kathy Knutson: Food Safety Considerations and Regulations for Cannabis-Infused Edibles

Sponsored by:

IFC

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In this episode of Food Safety Matters, we speak with Dr. Dutcher [38:31] about:

The internal structure of the Food Products Inspectorate (FPI) within FDA’s OII
OII’s role and responsibilities for inspecting human foods at FDA, including examples of frontline activities
How the FPI is equipped to facilitate outbreak investigations and recalls
Priority work plans assigned to FPI in 2025, and how this work will be accomplished
In light of reduced funding for state inspectoral partners, how FPI can work with state public health agencies to ensure that priority inspections are carried out How OII is working to help restore confidence in the food supply among U.S. consumers
New technologies and platforms being leveraged by OII to advance operations both internally and structurally, and how they are benefitting OII operations and functions.

News and Resources

News

Leaked Second MAHA Report Emphasizes Food Industry Deregulation, Reliance on Voluntary Industry Action [4:10]

CDC Slashes FoodNet Surveillance From Eight Foodborne Pathogens to Two [16:21]

Trump-Appointed CDC Director Dr. Susan Monarez Fired After Clashes With Secretary Kennedy [23:00]

Boar's Head to Reopen Facility Behind Fatal Listeria Outbreak While Other Plants Remain Insanitary USDA Taking Over Boar's Head Inspections From State Officials at Plant Responsible for Outbreak [31:37]

FDA Adds Six Artificial Food Dyes to List of Chemicals Under Post-Market Review [35:27]

Resources

Partnership for Food Safety Education—National Food Safety Education Month

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In this special 200th episode of Food Safety Matters, our hosts look back at the podcast’s eight-year history, sharing their stories and experiences, as well as reviewing some of the show’s most memorable episodes and guests.

Resources

Ep. 1. Dave Theno: No One Cooks Their Salad

Ep. 2. Larry Keener: Food Safety is Manufactured

Ep. 3. Lone Jespersen: “Culture comes first”

Ep. 10. Mike Taylor: We're in a Whole New World Now

Ep. 18. STOP Foodborne Illness: The Why of Food Safety

Ep. 25. Bill Marler: 25 Years of Food Safety

Ep. 33. Maple Leaf Foods: Food Safety After Tragedy

Ep. 35. John Butts: Listeria—Seek and Destroy

Ep. 55. CDC: Investigating Foodborne Illness Outbreaks

Ep. 61. EFSA: Creating Food Safety's Future in the EU

Ep. 66. Frank Yiannas: A New Era of Smarter Food Safety

COVID-19: Assessing the Impacts on the Food Industry

Ep. 69. Popham, Cramer, Leighton: Prioritizing food safety during COVID-19

Ep. 111. Jennifer McEntire: IFPA—The New Voice of Produce

Ep. 127. Dr. John Butts: The Jungle and the Evolution of Meat and Poultry Safety

Ep. 129. Michael Taylor: Legislating after the 1993 Jack in the Box E. coli Outbreak

Ep. 133. Coffman, Brice, Kenjora: Allied to Advance Food Safety

Ep. 134. Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry

Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry

Ep. 139. Dr. Susan Mayne: CFSAN's Mission, Today and Tomorrow

Ep. 167. James (Jim) Jones: Engaging Stakeholders for a Unified FDA Human Foods Program

Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More

Sponsored by:

CDG

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Vic Fox is a Poultry Account Manager at Elanco. Prior to his time at Elanco, Fox worked as a Breeder Hatchery Manager, Live Production Manager, and Complex Manager, granting him a holistic view into live production, with a special focus on food safety. Vic earned his bachelor's degree in poultry science from North Carolina State University, and he is currently based in Virginia.

In this episode of Food Safety Matters, we speak with Vic [1:40] about:

The importance of a holistic approach to Salmonella in modern poultry operations
Some of the most critical control points for Salmonella in the poultry production chain
How animal health and vaccination programs fit into an integrated Salmonella control program
Effective biosecurity measures for limiting Salmonella load on farms
Ways in which advances in diagnostics have changed how producers manage Salmonella risk
How a farm’s Salmonella control program translates to consumer safety and confidence
The benefits of Elanco’s multidisciplinary approach that brings together veterinarians, food safety experts, nutritionists, and diagnostics experts.

Sponsored by:

Hygiena: Innovative Diagnostics Solutions for Hygiene and Food Safety

Allergen Diagnostics and Data Management | Hygiena

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Lane Highbarger, Ph.D. worked for 26 years in the food additive regulatory and compliance field with the U.S. Food and Drug Administration (FDA), serving as lead microbiologist in FDA's Office of Food Additive Safety (OFAS). He is also an expert in food additive regulations and served as the regulatory review scientist for regulatory submissions at OFAS. Dr. Highbarger holds a Ph.D. in Biochemistry and a B.S. degree in Microbiology, both from the University of Maryland.

In this episode of Food Safety Matters, we speak with Dr. Highbarger [23:58] about:

His previous work at FDA's Office of Food Additive Safety and how his area of work is important to food safety
His thoughts on what effect the Trump administration's FDA workforce cuts will have on the agency's ability to ensure safe food for consumers
What the future of chemical safety work looks like at FDA now, in light of the changes and FDA's newly established risk management "pillars"
His thoughts on FDA's approach to fast-tracking approval of new food dyes and chemicals so that other chemicals considered "harmful" can be phased out
What role he sees science playing in the new administration's approach to food safety policy.

News and Resources

California Bill Would Remove Ultra-Processed Foods from School Lunches [2:12]

ECDC: Europe Saw Record-High Levels of STEC and Listeria Infections in 2023 [9:21]

Research Reveals Drop in AMR Bacteria Levels During Poultry Processing [18:35]

STOP Foodborne Illness Opens Nominations for '40 Under 40' Program [22:16]

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Kye Luker serves as the Chief Product Officer at FlexXray, where he leads the development of the company's innovative X-ray inspection process and technology. With over two decades of experience in the service, CPG, food, and beverage industries, Kye brings a wealth of knowledge in continuous improvement, quality assurance, and formulations to his role.

In this episode of Food Safety Matters, we speak with Mr. Luker [1:15] about:

Why foreign material (FM) contamination is a major challenge for food processors, and how processors have tried to control FM to date
How external X-ray inspection services can assist companies in responding to an FM contamination event
How FlexXray helps fill gaps in inspection programs with innovative technologies
How external X-ray inspection services are different from in-house inspection systems
How companies are leaning on external inspection services in innovative ways
The ways in which X-ray inspection technology is evolving, and the trends in supplier requirements for X-ray inspection
New and exciting developments happening at FlexXray, and how these technology advances can help processors better assure food safety.

Resources

FlexXray® Foreign Material X-Ray Inspection Services

Sponsored by:

FlexXray

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Christopher R. Daubert, Ph.D., serves as the President of the Institute of Food Technologists (IFT) and as the Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou), as well as a Professor in the Division of Food Systems and Bioengineering. He joined Mizzou from North Carolina State University, where he served as a Professor and Head of the Department of Food, Bioprocessing, and Nutrition Services; Director of the Food Rheology Laboratory; and system Co-Chair of Food, Biochemical, and Engineered Systems. His research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries.

Dr. Daubert has received distinguished alumnus awards from Pennsylvania State University and Michigan State University. He is also a Fellow of IFT and previously served IFT as chair of the Food Engineering Division and a member-at-large of the Dogwood section. He holds a B.S. degree in Agricultural Engineering from Penn State University, a Ph.D. in Agricultural Engineering and Food Science from Michigan State University, and a Post-Doctorate in Food Science from North Carolina State University.

In this episode of Food Safety Matters, we speak with Dr. Daubert [23:34] about:

The challenges and opportunities for attracting students to food science and other food-related academic programs
The value of an education in food science
The role the food industry plays in food science education
The complex food system challenges that today’s students—tomorrow's workforce—can help address
Dr. Daubert’s work at Mizzou in promoting food science education
How IFT helps prepare students to contribute to the global food community upon graduation.

News USDA Secretary Rollins Increases Funding to Reimburse States for Food Safety Inspections [3:34]Senator Cotton Introduces Bill to Consolidate Federal Food Safety Agencies [6:38]MAHA Report Sets Stage for Overhaul of Food Chemicals, Environmental Contaminants, and Childhood Nutrition [10:18]Mars Removes Titanium Dioxide from Skittles in the United States [21:41]

Sponsored by:

CINTAS

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Savannah Applegate, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Applegate received her B.S. degree in Meat Science from Ohio State University and her M.S. degree and Ph.D. in Applied Food Microbiology from Texas Tech University. Her areas of expertise are meat and poultry food safety, and she specializes in diagnostics and pathogen mitigation.

In this episode of Food Safety Matters, we speak with Dr. Applegate [1:10] about:

The importance of diagnostics for ensuring food safety and implementing effective disease management protocols in the poultry industry
Common misconceptions among industry about diagnostics and how to effectively implement diagnostic tests on-farm
Key first steps to integrating effective diagnostic testing protocols alongside biosecurity programs
The difference between serotyping data versus quantitative data, and the importance of both to determining the effectiveness of Salmonella vaccines for poultry
Support and solutions offered by Elanco for collecting and interpreting serotyping and quantification data to improve poultry food safety outcomes.

Sponsor Elanco

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Alex Truelove has served as Legislation and Advocacy Manager at BPI (Biodegradable Plastics Institute) since 2022. He previously directed U.S. PIRG's (Public Interest Research Group's) zero-waste program. He remains passionate about waste reduction, public policy, and working with others to incrementally solve messy environmental problems.

In this episode of Food Safety Matters, we speak with Alex [30:28] about:

The work of the Biodegradable Plastics Institute (BPI)
California law AB 1201, which goes into effect in January 2026 and makes significant changes to compliance for compostable products, including food packaging, in the state
The law's anticipated effects on food packaging and food safety for companies operating in California
The roles that labeling and certification play in the safety and sustainability of California food packaging
How companies will need to shift how they come to market and talk about the sustainability of their packaging
How food companies who sell in California and across other U.S. markets may respond to the changes required by the California law
Whether AB 1201 will have a "ripple effect" on the rest of the U.S.

In this episode of Food Safety Matters, we also speak with Bob Ferguson [19:31] about:

His latest Food Safety Insights Column, “Hygienic Design: How are Processors Coping with This Essential Element of Food Safety?”

News

FDA Announces 'Proactive' Post-Market Chemical Review Program to Keep Food Supply Safe [4:33]

FDA Approves Three Food Colors from Natural Sources [6:45]

More Than 15,000 USDA Employees Take Trump Administration's Resignation Offer [12:35]

Unions Representing USDA Staff Request Congressional Oversight of Budget, Staffing Cuts [13:20]

FDA Announces Completion of First AI-Assisted Scientific Review Pilot and Agency-Wide AI Rollout Timeline [18:04]

Resources Food Safety Summit Live Stream Sessions | On Demand Hygienic Design: How are Processors Coping with This Essential Element of Food Safety? We Want to Hear from You!

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To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with Sharon Beals, Founder, SKKB; Peter Taormina, Ph.D., Founder and President, Etna Consulting Group; Sandra Eskin, J.D., CEO, STOP Foodborne Illness; John O'Fallon, Senior Manager Environmental Sensors, Zebra Technologies; Monica Khoury, Senior Quality Expert, Nestlé; and Lily Yasuda, Program Manager, Alliance to Stop Foodborne Illness.

In this episode of Food Safety Matters, we speak with:

Sharon Beals and Dr. Peter Taormina [2:24] about the function and limitations of finished product testing
Sandra Eskin [20:24] about STOP Foodborne Illness' leadership in food safety
John O’Fallon [37:33] about how to harness environmental sensors for enhanced food safety.
Monica Khoury and Lily Yasuda [1:04:01] about how simple food safety culture tools can make a big impact

Sponsored by:

Zebra Technologies

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To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with keynote speaker Jason Evans, Ph.D., Dean, College of Food Innovation and Technology, Johnson & Wales University; as well as Brian Ronholm, M.A., Director of Food Policy, Consumer Reports; Michael Fang, Co-Founder, Spectacular Labs; and Steven Lyon, Ph.D., Director, Food Safety—Field Operations, Chick-fil-A Inc.; Purni Wickramasinghe, Ph.D., Food Safety & Restaurant Solutions, Chick-fil-A Inc.

In this episode of Food Safety Matters, we speak with:

Dr. Jason Evans [30:39] about how to shine as a leader in the face of challenges
Brian Ronholm [47:48] about chemical safety for food processors
Michael Fang [1:02:24] about the need for a comprehensive and integrated food safety solution.
Dr. Steven Lyon and Dr. Purni Wickramasinghe [1:28:20] about how to leverage AI for food safety applications

Sponsored by:

Spectacular Labs

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Christian Ararat, M.Sc., M.Eng. is a food safety professional with more than ten years of experience in food safety and quality. After earning a bachelor's degree in Food Science from Valley University in Colombia, he began his career in the bakery industry, where he implemented and enforced good manufacturing practices (GMPs) and prerequisite programs. After moving to Canada, Christian joined Natursource Inc., a Montreal-based food manufacturing company dedicated to producing healthy snacks. As head of the Quality Assurance department, Christian implemented the Global Food Safety Initiative (GFSI) SQF food safety system; helped the company to achieve claims such as gluten-free, non-GMO, and Halal; and maintained certifications such as Organic and Kosher.

Christian has continued his education and pursued a master's degree in Food Safety and a master's degree in Quality Systems Engineering. Currently, he serves as the Director of Quality and Laboratory at Geloso Beverage Group, the first wine manufacturer in Québec, Canada.

In this episode of Food Safety Matters, we speak with Christian [46:53] about:

How variances in audit scores can cause issues for food safety professionals
Things food and beverage companies should be paying close attention to on their audit results
The importance of striving for continuous improvement over a specific audit score, and how this informs food safety culture
How traceability is measured on audits and why food and beverage companies should still prioritize traceability, despite the recent 30-month extension of the U.S. Food and Drug Administration’s (FDA’s) Food Traceability Final Rule/FSMA 204 compliance date
A $26-million budget cut coming to the Canadian Food Inspection Agency (CFIA) in 2026, and how it could affect CFIA’s surveillance and enforcement work
The differences between certified “Organic” criteria required by the U.S. Department of Agriculture (USDA) versus FDA’s Foreign Supplier Verification program (FSVP), and how those differences affect organic food and beverage exporters to the U.S.
Limitations imposed by FDA's evaluation protocols for FSVP-registered entities
Potential applications of artificial intelligence (AI) that could bolster food safety efforts, as well as possible pitfalls that should be considered when looking to leverage AI for food safety.

In this episode, we also interview Joseph Corby [24.26], the recipient of Food Safety Magazine’s 2025 Distinguished Service Award, about his career in food safety and his advocacy for a nationally integrated food safety system.

After receiving a degree in Environmental Health, Joseph Corby worked for the New York State Department of Agriculture and Markets for 38 years, beginning as a Food Inspector in 1970 and retiring in 2008 as the Director of the Division of Food Safety and Inspection. He then went on to become the Executive Director of the Association of Food and Drug Officials (AFDO), a role he held for ten years, and is now a Senior Advisor for AFDO. Joseph has served as an Instructor for the U.S. Food and Drug Administration (FDA), AFDO, the International Food Protection Training Institute (IFPTI), Louisiana State University, the National Environmental Health Association (NEHA), the University of Tennessee, and Oregon State University. He continues to be an outspoken advocate for the advancement of a nationally integrated food safety system and works with numerous groups and associations in support of this cause.

News and Resources

News

USDA Withdraws Proposed Regulatory Framework for Salmonella in Poultry After Years of Development FDA Announces Plan to Phase Out Synthetic, Petroleum-Based Food Dyes From U.S. Food Supply

Rumored FDA Budget Proposal Would Cut Funding, Move Routine Food Inspections to States

FDA Reportedly Reinstating Some Fired Food Safety Scientists, Inspection Support Staff

FDA Testing Finds Bottled Water Samples Do Not Exceed EPA Limits for PFAS in Drinking WaterResearchers Develop Nanocage-Based Filter That Removes 90 Percent of PFAS From Groundwater

Resources

“Is AI 'Food Safe?'” by Christian Ararat, M.Sc., M.Eng. for Food Safety MagazineJoseph Corby to be Honored with Food Safety Magazine's 2025 Distinguished Service Award

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Hygiena

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Alfredo Fernández, J.D. is an attorney and Partner at Shipman & Goodwin LLP. As a member of the firm's national Environmental Practice, Alfredo advises clients across industry types on environmental, health, and safety issues that arise in all areas of business operations. Risk management pertaining to per- and polyfluoroalkyl substances (PFAS) is one area of focus. Alfredo also counsels private and public entities regarding abatement of hazardous materials and conditions. He received his J.D. from University of Connecticut School of Law and holds a B.S. degree from the University of Michigan.

In this episode of Food Safety Matters, we speak with Alfredo [28:37] about:

The U.S. Environmental Protection Agency’s (EPA’s) Toxic Substances Control Act (TSCA), coming into effect in January 2026, and the requirements it sets for PFAS in food contact materials
Emerging state-level statutes related to PFAS that will affect the food and beverage industry
How a patchwork of state-level PFAS regulations will complicate compliance for businesses that operate in multiple U.S. states
The broader implications of PFAS contamination and regulations for businesses in the food and beverage sector
Challenges industry may face related to PFAS compliance in light of the current unpredictability at EPA and differences in state regulations
Actions that companies should be prioritizing to prepare for compliance with TSCA PFAS regulations by 2026
Ways in which legal, consulting, and operational teams can collaborate to help businesses meet upcoming and emerging regulatory demands regarding PFAS.

News and Resources

News

HHS' Proposed FDA Reorganization Would Drastically Alter Structure of Agency, Eliminate Product-Specific Offices [5:30] As U.S. Pieces Together How HHS Cuts are Affecting Food Safety, Stakeholders Speak Out [8:02] Utah Bans Fluoridated Drinking Water [13:29]Study Shows Combining Antimicrobial Blue Light and Chemical Sanitizers Can Enhance Listeria Inactivation [23:22]Study Shows Chewing Gum Releases Thousands of Microplastics, Whether Gum is Synthetic or Natural [25:22]

Resources

Get 20% off your registration for the 2025 Food Safety Summit using code “FSMatters20” at checkout!

Sponsored by:

Michigan State University Online Food Safety Program

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Edward G. Dudley, Ph.D. is the Director of the E. coli Reference Center and a Professor of Food Science at the Pennsylvania State University. He has a broad background in molecular biology, physiology, and foodborne bacteria genomics, with expertise in both beneficial and pathogenic species. His current research program focuses on factors that drive the virulence of Escherichia coli O157:H7 and the development of DNA sequence-based methods for tracking pathogen spread during foodborne illness outbreaks, including wastewater monitoring.

Dr. Dudley is a past Chair of the Food Microbiology Division of the American Society of Microbiology (ASM), the Food Microbiology Representative to ASM's Council of Microbial Sciences, and a previous member of ASM's Microbe Program Committee. In 2019, he was appointed an ASM Distinguished Lecturer and Co-Editor of the Evolution and Genomics domain for ASM's online journal, EcoSal Plus. He was also elected to the American Academy of Microbiology in 2023. Dr. Dudley holds a Ph.D. in Bacteriology and an M.S. degree in Food Science, both from the University of Wisconsin–Madison.

In this episode of Food Safety Matters, we speak with Dr. Dudley [35:17] about:

A study conducted by Dr. Dudley’s lab that investigated the usefulness of wastewater monitoring for surveillance of foodborne Salmonella illnesses
How whole genome sequencing (WGS) was used to link Salmonella isolates from wastewater systems in central Pennsylvania to an existing salmonellosis outbreak
The significance of discovering the rare S. Baildon serotype in the wastewater samples
How wastewater monitoring activities could fill gaps created when foodborne illnesses go underreported by infected people, as well as the potential limitations of wastewater monitoring for foodborne illness surveillance
Other foodborne pathogens besides Salmonella that could be surveilled via wastewater monitoring
Apart from the Salmonella wastewater monitoring study, various research projects carried out by Dr. Dudley’s lab related to E. coli.

Before we speak to Dr. Dudley, we also hear from Patrick Schneider [25:37], Vice President of Operations and Engineering (Chlorine Dioxide) at CDG Environmental LLC. In his interview, he discusses the usefulness of chlorine dioxide for food plant sanitation, and what makes CDG Solution 3000TM the “gold standard in chlorine dioxide solutions.” Prior to joining CDG Environmental, Mr. Schneider spent 35 years holding various global roles in the oil and gas industry. He holds a B.S. degree in Petroleum Engineering from Penn State University.

News and Resources

News

FDA Delays FSMA 204 Traceability Rule Compliance Date by 30 Months [4:02]FDA Launches ‘Operation Stork Speed’ to Improve Infant Formula Safety, Including Contaminant Testing [11:08]Thousands More Layoffs Coming to FDA, CDC as HHS Announces Major Restructuring [12:06]Microplastics Increase Antibiotic Resistance of E. coli, Aid Biofilm Formation, Study Shows [18:12]Proposed Rule Would Require Mandatory Labeling on Alcoholic Beverages for Big 9 Food Allergens [22:35]Trump Admin Nominates CDC Acting Director Dr. Susan Monarez as Agency’s Next Director [23:10]Boar’s Head Appoints Natalie Dyenson as Chief Food Safety Officer [24:09]

Resources

Get 20 percent off your 2025 Food Safety Summit registration with code “FSMatters20” Wastewater Monitoring Can Aid Foodborne Illness Surveillance, Study Shows Wastewater Surveillance Useful for Norovirus Outbreak Detection

Presenting Sponsor:

CDG Environmental

Visit CDG Environmental at Booth #333 at the 2025 Food Safety Summit!

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Phil Kafarakis is the President and CEO of IFMA The Food Away from Home Association, formerly known as the International Foodservice Manufacturers Association. He is responsible for overseeing IFMA's day-to-day operations and directing the activities of the association in support of its policies, goals, and objectives. Phil is a highly accomplished senior executive with broad experience leading major food industry companies and associations. He began his industry career in the manufacturing sector, successfully leading and managing businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co., where he also served on IFMA's Board of Directors. He also previously served as President of the Specialty Food Association (SFA) and as the Chief Innovation and Member Advancement Officer at the National Restaurant Association (NRA).

In this episode of Food Safety Matters, we speak with Phil [21:13] about:

The decision to rebrand the International Foodservice Manufacturers Association as IFMA The Food Away from Home Association, and how the new branding reflects IFMA’s strategy and mission
What resilience and persistence means in the foodservice industry after the COVID-19 pandemic
How the "Level Up 2027: A Path Forward for IFMA” strategic plan will help reposition IFMA as a leader for the foodservice industry and enhance value for its members
Lessons that quick-service food establishments can learn from how McDonald’s handled the autumn 2024 multistate Escherichia coli outbreak linked to onions supplied to its restaurants by Taylor Farms
Ways in which IFMA reinforces the importance of food safety and sanitation to its members through collaboration with industry peers along the foodservice supply chain
Actions that the foodservice industry should take to ensure compliance with the Food Traceability Final Rule, and how collaboration with regulators plays a role
The need for hands-on food safety and traceability training for those working in the foodservice sector
Potential impacts of regulatory policies like the U.S. Food and Drug Administration’s (FDA’s) “healthy” designation and the Food Traceability Final Rule.

News and Resources

News

RFK Jr. Directs FDA to Explore Ways to Eliminate GRAS Rule for Food Ingredients [4:20]Key Federal Food Safety Advisory Committees, NACMCF and NACMPI, Have Been Terminated [7:30]U.S. Office of Personnel Management Walks Back Orders to Fire Federal Employees After Court Ruling [9:04]FDA Spending Freeze Leaves Staffers Feeling 'Dangerously Unprepared' for Next Foodborne Illness Outbreak [9:50]Salmonella Outbreak Linked to Sprouts Sickened 509 People Over Two Years in Ten European Countries [12:31]Study Demonstrates Listeria's Ability to Colonize, Survive in Preexisting Multispecies Biofilms [16:35]Theme of 2025 World Food Safety Day Revealed: ‘Science in Action’ [18:10]

Sponsored by:

Michigan State University Online Food Safety

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Mark Carter is the Senior Software Product Manager at Hygiena. He assumed the presidency of the International Association for Food Protection (IAFP) at the conclusion of the IAFP Annual Meeting in July 2024.

Mr. Carter has extensive international business and technical experience. He most recently served as COO of Matrix Sciences, as well as the Executive Vice President of Corporate Development, where he was responsible for Matrix Sciences Mergers and Acquisitions activity. He previously held positions as CEO of QC Laboratories and Corporate Vice President of Research and Development with the Silliker Group Corporation (now Mérieux NutriSciences). He has served within the food industry as Section Manager for Microbiology and Food Safety at Kraft Foods and Corporate Laboratory Group Leader at McKee Foods Corporation.

An active member of IAFP since 1993, Mr. Carter has served on the Maurice Weber Laboratorian Selection Committee, the Food Protection Trends Editorial Board, the Nominating Committee, the Journal of Food Protection Management Committee, and the Tellers Committee. He was a co-founder of the Sample Prep working group and actively participates in both the Applied Laboratory Methods and the Food Sanitation and Hygiene professional development groups. His commitment to the association also includes participation and organization of numerous technical symposia and poster presentations.

Mr. Carter is a graduate of the University of Georgia with a B.S. degree in Microbiology, and he holds an M.S.A. degree from Columbus State University. He is a registered clinical and public health microbiologist with the American Academy of Microbiology.

In this episode of Food Safety Matters, we speak with Mr. Carter [2:38] about:

The challenge presented by data fragmentation across different systems and why this hinders food safety and quality
How data visualization and centralization, enabled by tools like Hygiena’s SureTrend analytics software, enhances food safety and operational efficiency
Important factors that businesses should prioritize to maintain and demonstrate regulatory compliance
Examples of how predictive analytics and scenario modeling can help companies proactively address potential risks
Technological innovations that are helping industry extend food product shelf life
The benefits of data-driven sanitation programs, which can help reduce chemical use while ensuring that standards are met
Other technology advancements that will be impactful for the food industry in the future
Hygiena’s acquisition of Nexcor Food Safety Technologies Inc., and how integration of Nexcor’s sanitation and compliance software complements SureTrend.

Resources

SureTrend: Streamline Food Safety Data Management | Hygiena

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Hygiena

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Jason Evans, Ph.D. is the Dean of the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, which offers baccalaureate and graduate programming in Culinary Arts, Culinary Science, Culinary Nutrition, Food and Beverage Entrepreneurship, and Sustainable Food Systems.

Formerly, Dr. Evans was an Associate Professor of Agricultural Business Management at the State University of New York's College of Agriculture and Technology, Cobleskill (SUNY Cobleskill), where he also served as the Director of the Institute for Rural Vitality and Chair of the Department of Agriculture and Food Management. Before joining the SUNY Cobleskill faculty in 2009, Dr. Evans was an Assistant Research Professor at West Virginia University, where he earned a Ph.D. in Natural Resource Economics in 2007.

In this episode of Food Safety Matters, we speak with Dr. Evans [47:30] about:

His role as the Keynote Presenter at the 2025 Food Safety Summit in May, and what he is looking forward to at the Summit
The topic of Dr. Evans’ Keynote speech, “Leadership When Nothing is Easy,” and the challenges he sees with worker disengagement in the context of food safety
Why it is crucial for food industry leaders to foster a sense of engagement, accountability, and collaboration among their teams
Dr. Evans’ experience as the Founding Dean of CFIT at JWU, and what a JWU education in food innovation and technology offers to students
Topics that Dr. Evans emphasizes as a food and agriculture educator and researcher, and how he has seen the academic field evolve throughout his career
Why the need for problem-solvers in the food system is greater now than ever.

News and Resources

News

Changes happening at U.S. federal food safety regulatory agencies [3:48]

Letter From 85 Congresspeople Urges End to Federal Public Health ‘Gag Order,’ Addressing Bird Flu [3:48]
FDA Moves to Rehire Some Human Foods Staffers Who Were Previously Fired [7:09]
USDA to Invest in Farm Biosecurity, Chicken Vaccinations to Combat Avian Influenza [7:50]
FDA Leader Jim Jones Resigns After 89 'Indiscriminate' Firings in Human Foods Program [8:14]
Attorney Kyle Diamantas Expected to Replace Jim Jones as FDA Deputy Commissioner of Human Foods [8:34]
Major Advocacy Groups Say Mass Layoffs at FDA Could Jeopardize Food Safety, 'MAHA' Agenda [8:50]
RFK Jr. Confirmed as HHS Secretary; Widespread Firings Coming to FDA, CDC [9:39]
Brooke Rollins Confirmed as Secretary of Agriculture, Cites 'Aggressive Plan' to Eliminate USDA Jobs [9:39]

Hospitalizations, Deaths Caused by Foodborne Illnesses More Than Doubled in 2024 [19:02]

Listeria Outbreak Linked to Nutritional Shakes Served at Healthcare Facilities Causes 12 Deaths [25:58]

California Bill Would Set State Drinking Water Limits for PFAS in Case EPA Standards are Weakened [31:12]

Food Safety Insights

“Food Safety Insights” by Bob Ferguson [35:24]

Regulatory Changes Impacting Your Food Safety Program, Part 1—What Should FDA's Priorities Be? Food Safety Magazine December ‘24/January ’25
Regulatory Changes Impacting Your Food Safety Program, Part 2—What Should USDA's Priorities Be? Food Safety Magazine February/March ‘25

Sponsored by:

CINTAS

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Kimberly Baker, Ph.D. serves as the Food Systems and Safety Program Team Director and an Associate Extension Specialist with the Clemson University Cooperative Extension Service. She received her Ph.D. in Food Technology from Clemson University and is both a registered and licensed dietitian, as well as a trained chef.

Since joining Clemson Extension in 2007 as a Food Safety and Nutrition Agent in Greenville County, Dr. Baker has become a leading authority in food safety and education. She is a certified Seafood HACCP Trainer and Instructor, a Food Safety Preventive Controls Lead Instructor for both Human and Animal Food, a certified Produce Safety Alliance Lead Trainer, and a ServSafe® Instructor/Proctor.

Dr. Baker is passionate about empowering others through education. She leverages her extensive expertise to teach home food preservation, promote consumer food safety, and support food entrepreneurs in achieving their goals.

In this episode of Food Safety Matters, we speak with Dr. Baker [33:43] about:

Her work at Clemson Extension educating growers and manufacturers on how to prevent contamination and product recalls, as well as conducting root cause analysis on actual recall events
How Dr. Baker collaborates with federal and South Carolina State regulatory agencies to prevent foodborne illnesses and to promote and advance food safety
Specific strategies for mitigating contamination of ready-to-eat foods by Listeria monocytogenes and other pathogens
Best practices to help industry avoid product recalls
The Food2Market program, a Clemson Extension program developed by Dr. Baker that provides education and technical assistance to food producers related to food safety regulations and processes
What the South Carolina Home-Based Food Production Law is, and how Clemson Extension helps producers navigate and comply with the law
Education for home-based food producers and small entrepreneurs on allergen cross-contact and labeling, corrective actions in the face of food safety incidents, and recall management.

News and Resources

News

FDA Leader Jim Jones Resigns After 89 ‘Indiscriminate’ Firings in Human Foods Program [3:45]National Food Safety Strategy Would Help Reduce Foodborne Illness in U.S., GAO Suggests [10:22]House Bill Aims to Block USDA From Implementing Stricter Standards for Salmonella in Raw Poultry [20:58]New EU Regulation Requires WGS Analysis, Data Reporting for Important Foodborne Pathogens [24:36]USDA Announces Detection of New HPAI H5N1 Genotype in Dairy Cattle [28:04]New Avian Influenza Genotype Found in Dairy Cattle

Resources

[WEBINAR] Recall Readiness: How to Conduct a Mock Recall and Ensure Traceability

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Hygiena

Hygiena Pathogen and Spoilage Organism Detection

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Natalie Rainer, J.D., M.P.H. is a Partner and a Member of K&L Gates LLP's Health Care and FDA practice. She focuses her practice primarily in the food and beverage industry. Natalie practices food and drug law, advising clients on regulatory requirements for foods, dietary supplements, cosmetics, and food and drug packaging in jurisdictions around the world, including North America, Latin America, Europe, Asia, and the Middle East.

Natalie has in-depth experience in evaluating the regulatory status of food additives, color additives, and food contact materials. She counsels companies on advertising and labeling requirements, including claim substantiation, nutrition labeling, menu labeling, and environmental claims. She also provides guidance regarding compliance with U.S. Department of Agriculture (USDA) regulations, including the Bioengineered Labeling rules, organic rules, and regulations related to additives in meat and poultry products.

Natalie holds a J.D. from Georgetown University, an M.P.H. degree from the Johns Hopkins University Bloomberg School of Public Health, and a B.A. degree from the University of California–Berkeley.

Peter Coneski, Ph.D. is a Senior Scientific Advisor in K&L Gates LLP's Health Care and FDA practice. He provides technical assistance in evaluating the regulatory compliance of food additives and food contact materials in the U.S. and other jurisdictions. He also develops strategic testing plans and protocols for analytical data acquisition that support industry filings to regulatory agencies globally. In addition to his work related to food additives and food packaging materials, Peter advises clients on global sustainability initiatives, Extended Producer Responsibility schemes, and compliance with emerging legislations impacting companies operating in a global marketplace.

Peter also has an extensive research background, authoring numerous peer-reviewed publications and holding several patents related to his work. He was granted an American Society for Engineering Education Postdoctoral Fellowship at the U.S. Naval Research Laboratory, where he focused on the development and characterization of novel, high-performance polymeric and composite materials. While earning his Ph.D., he developed absorbable and persistent polymer with enhanced biocompatibility for use as implantable biomaterials.

Peter holds a Ph.D. and a master's degree from the University of North Carolina at Chapel Hill, and a B.S. degree from Clarkson University.

In this episode of Food Safety Matters, we speak with Ms. Rainer and Dr. Coneski [30:07] about:

The growing understanding of the health effects of dietary exposure to chemicals migrating from packaging to food
How concerns about chemical contaminants and environmental contaminants are shaping food safety policy and regulations
Technical challenges producers face when attempting to reduce chemical usage in food packaging
Impacts on the sustainability and composability of packaging stemming from producers’ efforts to adapt to regulatory developments and shifting attitudes about chemicals in packaging
How the federal government is reacting to emerging Extended Producer Responsibility (EPR) programs that vary by state
The challenge that producers face in assuring the quality and safety of packaged food while maintaining compliance with regulations and adhering to various state EPR requirements
The wave of state legislative efforts to regulate food chemicals following the California Food Safety Act, and how an emerging patchwork of state regulations could impact processors’ ability to meet regulatory requirements for all markets
Whether the U.S. Food and Drug Administration’s (FDA’s) enhanced, systematic process for the post-market safety assessment of chemicals in food could lead to better state-federal cooperation on food chemical regulation
Thoughts on the prioritization of food chemical safety under FDA’s reorganized Human Foods Program and whether it will be successful in the near-term and long-term, in light of the new presidential administration.

News and Resources

News

FDA, CDC Ordered to Temporarily Pause All External Communications, Obtain Trump Admin Approval [4:32] USDA Inspector General Phyllis Fong Dismissed by Trump Administration [6:41] Dr. Sara Brenner Appointed FDA Acting Commissioner as Trump Nominee Awaits Senate Confirmation [7:31] Scientists Seek to Develop Improved Tests for Norovirus, Hepatitis A on Berries, Leafy Greens [16:47] FAO/WHO Developing Risk Assessment Models for Listeria in Four Food Commodity Groups [20:37] EU Regulation Limits PFAS in Food Packaging, Bans Single-Use Plastic Packaging for Produce [25:07]

Resources

The Association of Food and Drug Officials (AFDO) Furlough

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Lucy Angarita is the Director of Food Supply Chain visibility at GS1 US, where she works with retail, grocery, foodservice, and healthcare companies to increase data quality, operational efficiencies, and full supply chain traceability. With over 20 years of experience in program management and process improvement, as well as a Six Sigma Black Belt certification, she has a passion for solving complex problems and delivering value to customers and stakeholders.

Prior to joining GS1 US, she led a team at Independent Purchasing Cooperative that focused on supply chain data governance and GS1 standards adoption, as well as incident management, for the SUBWAY® system. She also participated in various GS1 workgroups to collaborate and promote trading partner alignment in the foodservice industry. Lucy has a strong background in food safety and quality, and she is committed to advancing the adoption of GS1 standards for enhanced traceability and transparency in the food supply chain.

In this episode of Food Safety Matters, we speak with Lucy [54:14] about:

The challenges industry is facing related to Section 204 of the Food Safety Modernization Act (FSMA 204), also known as the Food Traceability Final Rule, as the January 2026 compliance date approaches
Progress toward compliance that is being made through supply chain-wide alignment, facilitated by initiatives like the GS1 US FSMA 204 work group
How a continuous improvement approach can help industry more easily meet the FSMA 204 deadline
Immediate actions companies should be taking to achieve FSMA 204 compliance, and why it is not necessary to “reinvent the wheel”
Reasons industry should begin their traceability journeys now, even if legislative proposals to delay or weaken FSMA 204 are passed.
How GS1 US standards help enhance traceability and transparency in the food supply chain, and how GS1 US is working to help companies achieve FSMA 204 compliance.

Before we speak to Lucy, listen to Adrienne’s interview with Julie McGill [32:17], Vice President of Supply Chain Strategy and Compliance at Trustwell, to gain valuable insights regarding FSMA 204 implementation. She provides strategic guidance to drive the implementation of effective supply chain strategies, from her deep understanding of the industry. Julie previously spent 16 years at GS1 US, where she led the Foodservice GS1 US Standards Initiative, collaborating with key industry players to establish a foundation for traceability and supply chain visibility. Her career also includes roles at Coors Brewing Company, where she gained expertise in foodservice and CPG supply chains.

News and Resources

News

USDA Considering More Changes to Listeria Rule, RTE Sampling After Boar's Head Outbreak Review [4:44] FDA Publishes Long-Term Strategy to Increase Resiliency of U.S. Infant Formula Market [15:45] FDA Releases New Guidance on Food Labeling Regulations, Low-Moisture RTE Food Safety [20:14] FDA Finalizes Action Levels for Lead in Processed, Packaged Food for Babies and Young Children [21:39] Study: Canadian Rule for Frozen, Breaded Chicken Products Slashed Salmonella Illnesses by 23 Percent [22:58] FDA Bans Red Dye 3 in Food [27:06]

Resources

GS1 US on LinkedIn GS1 US FSMA 204 Resource Hub Independent Purchasing Cooperative (IPC) Case Study on Inventory Management IPC Case Study on End-to-End Traceability

Presenting Sponsor:

Trustwell

Check out Trustwell's Guide to FSMA 204 Compliance!

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Haley F. Oliver, Ph.D. is the Director of the Feed the Future Food Safety Innovation Lab at Purdue University. She is also the Vice Provost for Graduate Students and Postdoctoral Scholars and the 150th Anniversary Professor of Food Science at Purdue University, renowned for her expertise in food safety microbiology. She earned dual B.S. degrees in Molecular Biology and Microbiology from the University of Wyoming in 2004, followed by a Ph.D. in Food Science, with minors in Epidemiology and Microbiology, from Cornell University in 2009. After completing a postdoctoral fellowship at Cornell, Dr. Oliver joined Purdue University in 2010.

Her research focuses on the prevalence, persistence, and control of foodborne pathogens, particularly Listeria monocytogenes and Salmonella in retail food environments. She has been instrumental in developing practical strategies to mitigate cross-contamination in food systems. In June 2019, Dr. Oliver became the Director of the Feed the Future Food Safety Innovation Lab, leading efforts to enhance food safety in countries such as Bangladesh, Cambodia, Kenya, Nepal, Nigeria, and Senegal.

Throughout her career, Dr. Oliver has received numerous accolades, including the U.S. Department of Agriculture’s (USDA’s) Food and Agriculture Science Excellence in Teaching Awards, the International Association for Food Protection's (IAFP’s) Larry Beuchat Young Researcher Award in 2016, and the Purdue University Agriculture Research Award in 2023. Beyond her research, Dr. Oliver is dedicated to serving the over 13,000 students and professionals seeking graduate education and postdoctoral training at Purdue University.

In this episode of Food Safety Matters, we speak with Dr. Oliver [3:40] about:

Purdue’s Feed the Future Innovation Lab for Food Safety (FSIL), founded in 2019 by Dr. Oliver with a grant from the U.S. Agency for International Development (USAID)
Food safety knowledge gaps and challenges identified by FSIL during its first phase, and how FSIL will address these gaps and challenges in the project’s second phase over the next five years
FSIL’s poultry safety project in Kenya, and the food safety challenges and opportunities faced by the Kenyan poultry sector
FSIL’s project to reduce microbial contamination of Cambodian produce, and interventions that are being implemented as part of this work
How FSIL will leverage insights from surveys measuring consumer perspectives and attitudes toward food safety in Kenya, Cambodia, and Nepal
The intersections between FSIL’s food safety work and efforts to improve global food security, nutrition, and sustainability
Other projects on the horizon for FSIL
Insights from Dr. Oliver’s personal academic research work on foodborne pathogens in retail food systems, control strategies for reducing cross-contamination, and food safety capacity-building.

News and Resources

Purdue Receives $10 Million to Continue Work to Strengthen Global Food Safety

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In this episode of Food Safety Matters, we discuss the top food safety stories of 2024 and their implications. We cover:

The Boar's Head Listeria Outbreak [6:24]

USDA Announces Immediate Changes to Listeria Rule, Inspections for RTE Food Facilities
Following Deadly Listeria Outbreak, USDA Launches Internal Investigation Into How it Handled Boar’s Head’s Unsanitary Production Facility
Congress Members Question USDA About Failure to Prevent Fatal Boar’s Head Listeria Outbreak
Boar’s Head to Face Criminal Investigation Over Listeria Outbreak as Tenth Death is Reported
Following Outbreak, Boar’s Head Forms Food Safety Council of Top Experts, Closes Facility, Discontinues Liverwurst
Inspection Reports Show Mold, Insects, Meat Residues, and More at Boar’s Head Facility Responsible for Listeria Outbreak
Boar’s Head RTE Deli Meats Recalled After Two Listeriosis Deaths
It's Time to Reformulate Deli Meats to Reduce the Risk of Listeria monocytogenes—Feature story for Food Safety Magazine December ‘24/January ’25, by Kathleen Glass, Ph.D., Wendy Bedale, Ph.D., and Daniel Unruh, Ph.D.

The McDonald's/Taylor Farms E. coli Outbreak [18:53]

FDA Closes Investigation of McDonald’s E. Coli Outbreak Without Tests Confirming Onions as Source
McDonald’s E. coli Outbreak Grows to 104 Illnesses in 14 States; Testing Has Not Yet Found Outbreak Strain
FDA Unable to Implicate Grower in E. coli Outbreak Linked to Taylor Farms Onions Served at McDonald's
CDC Names Taylor Farms Onions as Cause of McDonald’s E. coli Outbreak; Patient Count Rises to 90
Beef Ruled Out as Source of McDonald’s E. coli Outbreak, Quarter Pounders Return to Restaurants
Major Chains Pull Onions Due to E. coli Concerns After Taylor Farms Confirmed as McDonald’s Supplier
At Least One Death Caused by E. coli Outbreak Linked to McDonald’s Quarter Pounders
Food Safety Five Ep. 1: Fatal E. coli Outbreak Linked to Onions on McDonald’s Quarter Pounders—Food Safety Five Newsreel video

Grimmway Farms E. coli Outbreak [32:31]

Grimmway Farms Carrot E. coli Outbreak Closed; No Match Found in Environmental Samples
Canada Recalls Carrots Implicated in Fatal E. coli Outbreak Affecting U.S.
Death Reported in E. coli Outbreak Linked to Nationally Distributed Organic Carrots

The Yu Shang Foods Listeria Outbreak [33:48]

Another Infant Death Linked to Yu Shang Listeria Outbreak
Yu Shang Brand RTE Meats Cause Two-Year-Long Listeria Outbreak Resulting in Death of an Infant

Food Safety Technology Developments [36:37]

How Rapid Development of Technology Has Revolutionized Food Safety—Food Safety Magazine on-demand webinar
How is the Revolution in Technology Changing Food Safety?—“Food Safety Insights” column for Food Safety Magazine June/July ’24, by Bob Ferguson
How is the Revolution in Technology Changing Food Safety?—Part 2—“Food Safety Insights” column for Food Safety Magazine August/September ’24, by Bob Ferguson
How is the Revolution in Technology Changing Food Safety?—Part 3—“Food Safety Insights” column for Food Safety Magazine December ‘24/January ’25, by Bob Ferguson
Listeria, Salmonella Represent 40 Percent of FDA Food and Beverage Recalls in Last 20 Years

FDA Human Foods Program Restructuring [42:39]

FDA Budget Constraints Lead to International Information-Sharing for Chemical Safety Reviews
FDA Human Foods Program Reveals Work Plans for 2025
FDA Introduces Streamlined Complaint Process on First Day of New Human Foods Program
FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food
FDA Reorganization Officially Approved, Will be Implemented by October 1
Food Safety Five Ep. 2: How Budget Constraints May Influence FDA Food Chemical Safety Work—Food Safety Five Newsreel video

Highly Pathogenic Avian Flu (HPAI) H5N1 and Dairy Foods [50:30]

California Declares State of Emergency Over HPAI H5N1 Outbreak in Dairy Cows
USDA Begins Five-Part National Milk Testing Strategy for HPAI H5N1
As Outbreak Rages On, USDA to Begin Field Trials for HPAI H5N1 Vaccine in Cattle
USDA-FSIS to Begin Routine Monitoring for HPAI in Dairy Cows Under National Residue Program
FDA Publishes Dairy Food Safety Research Agenda for HPAI H5N1
More Canadian Milk Testing, New Pasteurization Study Shows HPAI is Not Food Safety Risk
USDA Finds HPAI in Muscle of Sick Dairy Cow; Study Shows Infectious Potential of Contaminated Raw Milk
USDA Experiments Show Cooking Beef Patties to “Well Done” Kills HPAI Virus
USDA Testing Retail Ground Beef for HPAI H5N1; Maintains That U.S. Meat Supply is Safe
FDA Testing Finds HPAI in Retail Milk Samples; Research Required to Determine Infectivity, Food Safety Risk
USDA Now Requires HPAI Testing for Dairy Cattle, Mandatory Reporting

USDA's Salmonella Framework for Raw Poultry Products [57:35]

USDA-FSIS to Hold Two Public Meetings on Salmonella Framework for Raw Poultry in December
USDA-FSIS Extends Comment Period for Proposed Salmonella Regulatory Framework
Study Supports USDA’s Serotype-Specific Regulatory Framework for Salmonella in Poultry
USDA-FSIS Publishes Proposed Regulatory Framework for Salmonella in Raw Poultry
USDA-FSIS: Salmonella Officially an Adulterant in Breaded, Stuffed Raw Chicken Products at 1 CFU/g or Higher
NACMCF Reports on Reducing Salmonella in Poultry, Advises FSIS on Proposed Regulatory Framework
Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry—Food Safety Matters podcast

FSMA 204/Food Traceability Rule Compliance [1:04:09]

Leading Food Industry Associations Join Forces to Form FSMA 204 Collaboration
Public-Private, Sector-Neutral Partnership for Food Traceability Aims to Advance Industry Toward FSMA 204 Compliance
Report Highlights Industry Concerns With FSMA 204 Compliance, Barriers to Implementation
World’s Largest Food Distributor Sysco Unveils its FSMA 204 Traceability Plan
Kroger’s Traceability Policy Goes Beyond FSMA 204 by Including All Foods
FDA Updates Human Foods Priorities; Releases FSMA 204, Foodservice Employee Health Resources
Second Bill Introduced to Weaken FSMA 204; Safe Food Coalition Voices Opposition
Legislation Would Delay FSMA 204 Compliance Date, Ease Retailer Recordkeeping Requirements
FSS '24: Regulatory, Industry Experts Share Best Practices Around FSMA 204 and Traceability Efforts
Ep. 179. Dr. Takashi Nakamura: Ensuring Fresh Produce Safety From Field to Fork—Food Safety Matters Podcast
Better Food Traceability Can't Wait—Editorial piece by Frank Yiannas

Legislation Targeting Food Additives and “Generally Recognized as Safe” (GRAS) Substances [1:13:13]

FDA Could Decide Whether to Ban Red Dye 3 in Food ‘In the Next Few Weeks,’ Officials Reveal in Senate Hearing
Congress Members Urge FDA to Ban Red Dye 3 in Food
FDA Budget Constraints Lead to International Information-Sharing for Chemical Safety Reviews
FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food
BVO No Longer Authorized for Food Use by FDA
The Evolving Landscape of Food Additives Regulation in the U.S., from the States to FDA
California Bill Banning Some Artificial Colors in School Foods Advances, Awaits Signature Into Law
FDA Reviewing Safety of Food Chemicals of Concern, Like PFAS, BPA, Red Dye 3, and More
FDA Files Petitions to Rescind Approvals for Four Carcinogenic Food, Color Additives
‘Toxic Free Food Act’ Would Close FDA GRAS ‘Loophole’ Allowing Potentially Toxic Additives in Food
Illinois Food Safety Act Banning Four Food Additives Passes State Senate, Amended to Include Manufacturers
Pennsylvania is Latest State to Introduce Food Additives Legislation, While Kentucky Urges FDA to Take Control
Missouri, Washington Introduce Bills to Ban Same Food Additives as California Food Safety Act

Another Bill Introduced in New York to Expand State Regulation of Food Additives

‘Safe School Meals Act’ Addresses Pesticides, PFAS, Food Dyes, and More in School Lunches
Food Safety Five Ep. 2: How Budget Constraints May Influence FDA Food Chemical Safety Work—Food Safety Five Newsreel video
Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation—Food Safety Matters Podcast

Environmental and Chemical Contaminants [1:24:42]

FDA Defends Revoking Authorizations for Most Phthalates; Remaining Uses Under Review
High Levels of Toxic Plasticizers Phthalates, Bisphenols Found in Nearly All Foods in U.S.
EU Considering Bisphenol Ban in Food Packaging Based on Nontraditional Risk Assessment; Scientists Show Support
EU Moves Closer to Possible Ban on BPA in Food Contact Materials
USDA Testing for 2023 Shows 99 Percent of Foods Do Not Exceed Pesticide Residue Tolerances
EFSA: Pesticide Residues Below Legal Limits in More Than 96 Percent of EU Food Samples
EPA Immediately Suspends Use of Herbicide Dacthal With Emergency Order
EPA Cancels Agricultural Use of Harmful Pesticide Acephate
Pesticide Chlormequat is Being Detected More Frequently in Humans, EPA Poised to Allow its Use on Food Crops
California Assembly Passes Bill Expediting Review of Herbicide Paraquat
Center for Food Safety Petitions EPA to Ban PFAS in Pesticides, Pesticide Containers
EWG Publishes 2024 Dirty Dozen List of Produce Most Contaminated With Pesticides
Kraft Heinz Voluntarily Pulls Lunchables from School Lunch Program Following Consumer Reports Petition
Baby Food Safety Act Would Give FDA Authority to Limit Toxic Heavy Metals in Food for Children
Maryland Introduces Bill to Require Toxic Heavy Metals Testing for Baby Foods, Disclosure of Results
Recall Rethink: Food Recall Vulnerabilities Exposed by the Cinnamon Applesauce Incident—Cover story for Food Safety Magazine August/September ’24, by Steven Mandernach, J.D. and Carrie Rigdon, Ph.D.

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Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma, where she is responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods. Justyce has been serving the food and beverage industry since 2013, and received both a B.S. degree in Chemistry and an M.B.A. degree from the University of Missouri in St. Louis. She currently serves as the Food Sciences Section Chair and Executive Board Member of the American Council of Independent Labs, and is a member of the International Association for Food Protection (IAFP), the International Society of Beverage Technologists (ISBT), and AOAC International.

Sally Powell Price is MilliporeSigma's Regulatory and Public Health Expert for Food and Beverage Safety Testing in North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was the Food Lab Supervisor at the New York City Department of Health Public Health Laboratory. She holds a B.S. degree in Biology from Hamilton College, an M.S. degree in Microbiology and Immunology from James Cook University in Australia, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She is a member of the Association of Food and Drug Officials (AFDO), the Association of Public Health Laboratories (APHL), the International Association for Food Protection (IAFP), and AOAC International.

In this episode of Food Safety Matters, we speak with Justyce and Sally [2:41] about:

Reasons why Escherichia coli and Shiga toxin-producing E. coli (STEC) are pathogens of particular concern for the food industry
Existing food safety regulations to protect consumers from infections caused by E. coli
MilliporeSigma solutions for STEC testing
The future of STEC testing for food safety
Resources that listeners can access to learn more about how the food supply is protected from E. coli contamination.

Resources

E. coli Detection for Food Safety

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MilliporeSigma

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Thomas Gremillion, J.D., M.A. is the Director of Food Policy at the Consumer Federation of America (CFA). He oversees research, analysis, advocacy, and media outreach for the group's food policy activities, and monitors food safety activities at the U.S. Department of Agriculture (USDA), the U.S. Food and Drug Administration (FDA), and in Congress, where he advocates for strong food safety protections for consumers. He also coordinates the Safe Food Coalition, a group of consumer, trade union, and foodborne illness victim organizations dedicated to reducing foodborne illness by improving government food inspection programs.

Prior to joining CFA in 2015, Gremillion practiced environmental law at Georgetown University Law Center's Institute for Public Representation. He also served as an associate attorney at the Southern Environmental Law Center in Chapel Hill, North Carolina. A graduate of Harvard Law School, Gremillion is a member of the D.C. and North Carolina bars. He also holds an M.A. degree in International Relations from Andina Simón Bolívar University in Ecuador.

In this episode of Food Safety Matters, we speak with Thomas [22:27] about:

Initiatives and advocacy work by CFA and its Safe Food Coalition to improve national food safety and protect consumers from foodborne illness
The pros and cons of the structure of FDA’s reorganized Human Foods Program
Concerns about efforts to delay or weaken FDA's Food Traceability Final Rule and industry's ability to comply by the January 2026 deadline
Questions raised about federal oversight of food inspections following the high-profile Listeria outbreak linked to Boar’s Head deli meats
The need for standardized pathogen testing protocols for facilities that process raw and ready-to-eat (RTE) foods
CFA's perspectives on USDA's proposed framework for reducing Salmonella in poultry products
The implications of the Supreme Court's recent overturning of the 1984 Chevron ruling for the food industry, and regulatory agencies' ability to protect public health.

News and Resources

News

Congress Members Urge FDA to Ban Red Dye 3 in Food [3:10]Policies on Antibiotics in Meat: Many Top Restaurants Receive Failing Grades, Only One Gets A+ [6:23]Poor Hygienic Design, Difficulty Communicating Risks are Barriers to Low-Moisture Food Safety, Study Shows [15:20]EU Expands Responsibility for Listeria Criteria in RTE Foods to Additional Food Business Operators [19:05]

Resources

“New Technology Applications in the Fight Against Foodborne AMR”—Editor’s Note, Food Safety Magazine December ‘24/January ‘25 Facilities Focus: Food Safety Factors to Consider in Hygienic Design and Infrastructure (Webinar On-Demand)

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Paul Shapiro is the author of the bestselling book, Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World. He is also CEO of The Better Meat Co., a company that uses fermentation to turn microbes into alternative meat. Paul is a five-time TEDx speaker, the host of the Business for Good Podcast, and a long-time leader in food sustainability.

As an authority on food and agriculture sustainability, Paul has been interviewed by numeorous news outlets—ranging from CNN to StarTalk Radio with Neil deGrasse Tyson. He has also published hundreds of articles in publications like the Washington Post, Scientific American, FORTUNE, and academic journals. In 2023, Paul was named as a Most Admired CEO by the Sacramento Business Journal.

In this episode of Food Safety Matters, we speak with Paul [23:58] about:

The case for novel alternative proteins—including plant-based meats, cell-cultured meats, and mycoproteins—as sustainable solutions to meeting increasing global protein demand while reducing the environmental impact of traditional animal agriculture
The Better Meat Co.’s focus on mycoproteins and the advantages they offer in terms of scalability and texture
How the U.S. Food and Drug Administration (FDA) oversees cell-based meat products, and the current regulatory status of cell-cultured proteins in the U.S.
The microbial food safety advantages of cell-cultured meat over traditional meat products
State-level legislative attempts to restrict the sale of cell-based meat, driven by efforts to protect the traditional meat industry; and whether the alternative protein and traditional protein industries can coexist
The likelihood of American consumers becoming more interested in cell-based meats and how their apprehensions might be addressed
Nutritional benefits of plant-based meat alternatives not offered by traditional meat products.

News and Resources

McDonald’s and Taylor Farms E. coli Outbreak [4:05]

McDonald's E. coli Outbreak Grows to 104 Illnesses in 14 States; Testing Has Not Yet Found Outbreak Strain
FDA Unable to Implicate Grower in E. coli Outbreak Linked to Taylor Farms Onions Served at McDonald's

EPA Approves First Antimicrobial Treatment of Foodborne Pathogens in Preharvest Agricultural Water [11:11]

Study Shows Impact of WGS on Foodborne Illness Outbreak Detection in Canada [13:28]

FDA Publishes Supplement to 2022 Food Code [20:29]

USDA’s Regulatory Framework for Salmonella in Raw Poultry [21:29]

USDA-FSIS to Hold Two Public Meetings on Salmonella Framework for Raw Poultry in December
Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry

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Johanna Velez is Vice President of Quality Assurance for Monin Americas, having joined the brand in 2002. With more than 27 years in the food industry, Johanna has a wealth of experience in leading, directing, and guiding the company’s food safety and quality programs at all Monin North America locations. She successfully led Monin to achieve Safe Quality Foods (SQF) and Organic certifications for both the Clearwater, Florida and Sparks, Nevada facilities, resulting in an "Excellent" rating for the brand’s food safety practices. Prior to Monin, Johanna spent five years at Wild Flavors (now Archer-Daniels-Midland Company) in Cincinnati, Ohio. She is a member of the Institute of Food Technologists (IFT), including the Florida IFT Division, as well as the Bay Area Manufacturers Association (BAMA). Johanna graduated from Louisiana State University and later attended Michigan State University to obtain her certification in Food Law and Regulations.

In this episode of Food Safety Matters, we speak with Johanna [30:04] about:

How her industry and academic experiences inform her work at Monin Americas, and important food safety and quality considerations of doing business as a global supplier
Embracing technology and digitization to modernize quality control processes, such as using QR codes to track equipment maintenance history
Implementing quarterly proficiency testing to ensure that employees' skills and knowledge stay up-to-date
Utilizing a "blameless problem-solving" approach to address non-conformances, and bringing cross-functional teams together to identify root causes of issues and implement improvements
How Monin Americas achieved an “Excellent” rating for its food safety practices, and the company’s processes for upholding its SQF and Organic certifications
Reinforcing a culture of continuous improvement and collaboration at Monin Americas, where food safety is a core value shared by all employees
Onboarding suppliers as "partners" and working closely with them to reinforce robust food safety standards and ensure implementation of best practices.

News and Resources

News

McDonald’s E. coli Outbreak [3:29]

CDC Names Taylor Farms Onions as Cause of McDonald’s E. coli Outbreak; Patient Count Rises to 90
Beef Ruled Out as Source of McDonald's E. coli Outbreak, Quarter Pounders Return to Restaurants
Major Chains Pull Onions Due to E. coli Concerns After Taylor Farms Confirmed as McDonald's Supplier
At Least One Death Caused by E. coli Outbreak Linked to McDonald's Quarter Pounders

FDA Human Foods Program Reveals Work Plans for 2025 [7:13]

Listeria, Salmonella Represent 40 Percent of FDA Food and Beverage Recalls in Last 20 Years [17:01]

Following Salmonella Outbreaks Linked to Indiana Cantaloupe, FDA and Purdue University Launch Environmental Study [19:10]

Resources

Food Safety Insights: “How is the Revolution in Technology Changing Food Safety?—Part 3” [20:01]

Food Safety Five Newsreel

Food Safety Magazine’s YouTube Channel

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Carolyn Ross, Ph.D., M.Sc. is a Professor in the School of Food Science at Washington State University (WSU), Affiliate Professor in the WSU School of Medicine, and Director of the WSU Sensory Science Center. Since starting at WSU in 2004, Dr. Ross has established her lab and the WSU Sensory Science Center as a hub for graduate student training in the areas of sensory science and analytical chemistry. Specifically, the overall objectives of Dr. Ross's research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and correlate these attributes with quantifiable characteristics. Dr. Ross has also expanded her research to explore food texture perception in children. She has thrice been awarded the Institute of Food Technologists' (IFT's) Tanner Award for most‐cited article in the Journal of Food Science (in the Sensory and Food Quality section). Dr. Ross was also awarded the WSU Faculty Excellence Award for Instruction and is a Fulbright-Australia Scholar at Deakin University in Melbourne. She holds a Ph.D. in Food Science/Environmental Toxicology from Michigan State University and an M.Sc. degree in Food Science from the University of Guelph.

In this episode of Food Safety Matters, we speak with Dr. Ross [24:22] about:

Food safety and quality research underway at WSU's Sensory Science Center
What e-tongue technology is, how it can be used for food safety and quality assessments, and the Sensory Science Center's work in this area
The potential benefits of e-tongue technology to the food and beverage industry, and current commercial applications
Other technologies that leverage sensory experience and show promise for food safety and quality assurance in different foods
How Dr. Ross' work as a professor prepares students for food safety and quality assurance careers
Dr. Ross' previous research regarding food texture perception in children with developmental delays, and its implications for the food and beverage industry at large.

News and Resources

FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food [2:44]California Passes First-of-its-Kind Legislation Standardizing 'Best By' Dates on Food; Bans 'Sell By' [8:50]Study: PCHF Compliance Costs Small and Midsized Food Businesses $22,000 in First Year Alone [14:07]EFSA Updates Guidance for Novel Food Applications [19:34]Scientists Develop Antibody With Detection, Treatment Potential for Foodborne Campylobacter [21:02]

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Lone Jespersen, Ph.D. is a published author, speaker, and the Principal and Founder of Cultivate SA, a Swiss-based organization dedicated to eradicating foodborne illness, one culture at a time. Dr. Jespersen has worked to strengthen food safety through organizational culture improvements for 20 years, since starting at Maple Leaf Foods in 2004. She chaired the Global Food Safety Initiative (GFSI) technical working group "A Culture of Food Safety," chaired the International Association of Food Protection (IAFP) professional development group "Food Safety Culture," and was the technical author on the BSI PAS320 Practical Guide to Food Safety Culture. Dr. Jespersen holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph in Canada and a master's degree in Mechanical Engineering from Syd Dansk University in Denmark. She is also a visiting Professor at the University of Central Lancashire in the UK. Dr. Jespersen serves as Chair of the IFPTI Board and as Director on the STOP Foodborne Illness Board. She is also a member of the Editorial Advisory Board of Food Safety Magazine and a member of the Educational Advisory Board of the Food Safety Summit.

In this episode of Food Safety Matters, we speak with Dr. Jespersen [3:44] about:

The definition of food safety culture, what it looks like, and indicators of food safety culture maturity within an organization
The crucial role of assessment in promoting continuous improvement of food safety culture
Different food safety culture assessment methods, their positives and negatives, and how to select the most appropriate method
Best practices for communicating insights gained from food safety culture assessments to stakeholders
How to adapt communication about assessment insights to different stakeholder groups
Strategies for translating assessment insights into actions that effect organizational change and promote continuous improvement
Learnings about food safety culture assessment and continuous improvement that can be applied within your organization today.

Resources

Article—Assessing Food Safety Culture: Selecting Methods and Communicating Insights, by Lone Jespersen, Ph.D., Shingai Nyarugwe, Ph.D., and Bob Lijana, M.Sc., for Food Safety Magazine October/November 2024

Webinar—Assessing Food Safety Culture: Selecting Methods and Communicating Insights

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Meritech

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Takashi Nakamura, Ph.D. has served as Vice President of Food Safety for Fresh Del Monte since 2019. Previously, he worked in various senior research and development roles at Bumble Bee Foods and Bacardi, was the Vice President of Global Product Formulation and Worldwide Research and Development/Scientific Affairs at Herbalife, and was the Category Technical Leader for Portable Wholesome Snacking and Frozen Breakfast at Kellogg's. Dr. Nakamura serves on the Center for Produce Safety (CPS) Technical Committee and the Canadian Produce Marketing Association (CPMA) Food Safety Committee, and has represented Fresh Del Monte with the International Fresh Produce Association (IFPA). He is an active member of the International Association for Food Protection (IAFP). He received a Ph.D. in Engineering from Purdue University and an M.B.A. degree from the University of North Florida.

In this episode of Food Safety Matters, we speak with Dr. Nakamura [30:21] about:

How Fresh Del Monte applies the insights gained from continuously monitoring food safety data and environmental monitoring program (EMP) results, and technologies that help execute data-informed food safety practices
Ahead of the January 2026 compliance date for FDA’s Food Traceability Final Rule, Fresh Del Monte’s proactive journey to digitize its product traceability systems, the technology the company is using to achieve this goal, and the benefits of implementing a digital traceability system
Fresh Del Monte’s robust approval process and strict standards for vendors, which consistently enables 100 percent farm-to-fork traceability
Considering the complexity of farming operations, how Fresh Del Monte is ensuring compliance with the requirements of FDA’s Agricultural Water Rule among its growers
Fresh Del Monte’s use of internal, operational surveys that help guide the company’s training programs and culture-strengthening initiatives
In Dr. Nakamura’s opinion, two distinct food safety challenges of the fresh produce sector that deserve to be better understood.

News and Resources

FDA Introduces Streamlined Complaint Process on First Day of New Human Foods Program [1:07] 'Safe School Meals Act' Addresses Pesticides, PFAS, Food Dyes, and More in School Lunches [3:01] Scientists Create Public Database of Hundreds of Food Packaging Chemicals Found in Humans [16:18] Wastewater Monitoring Can Aid Foodborne Illness Surveillance, Study Shows [21:01]Canada Bans BVO as a Food Additive [27:00]Massachusetts is First State to Test All Dairy Herds for HPAI H5N1; No Trace of Virus Detected [27:28]

Sponsored by:

Michigan State University Online Food Safety Program

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José Emilio Esteban, D.V.M. was sworn in as the U.S. Under Secretary for Food Safety on January 4, 2023. In this role, he leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled.

In August 2018, Dr. Esteban was appointed FSIS chief scientist. In this capacity, he served as the primary scientific advisor on matters of public health and food safety that affect the mission of the agency, with primary responsibility for scientific initiatives within the FSIS Office of Public Health Science (OPHS). In 2002, Dr. Esteban joined OPHS as the Director of the Western Laboratory. In this role, he directed the implementation of the sampling program and was responsible for the facility, equipment, and personnel infrastructure. In 2008, he was appointed as the FSIS Science Advisor for laboratory services and then as Executive Associate for Laboratory Services, where he harmonized the operation of all three FSIS laboratories, maintained operations to meet with the ISO 17025 standard, and coordinated emergency response.

Prior to joining FSIS, Dr. Esteban worked in several positions at the U.S. Centers for Disease Control and Prevention (CDC). From 1994–2002, he was as an epidemic intelligence service officer, a staff epidemiologist in the National Center for Environmental Health, and an assistant director for the CDC Food Safety Office. He received his doctorate in veterinary medicine (D.V.M.) from Mexico's Universidad Nacional Autonoma de Mexico, an M.B.A. degree from the Panamerican Institute, as well as a Master of Preventive Veterinary Medicine and a Ph.D. in Epidemiology from the University of California at Davis.

Sandra Eskin, J.D. was appointed U.S. Deputy Under Secretary for Food Safety on March 24, 2021. In this role, she leads the Office of Food Safety at USDA, overseeing FSIS.

Prior to joining USDA, Mrs. Eskin was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C., a position she held since November 2009. She also served from 2008–2009 as the Deputy Director of the Produce Safety Project, a Pew-funded initiative at Georgetown University.

Before that time, Mrs. Eskin spent nearly 20 years as a public policy consultant to numerous consumer advocacy and public interest organizations, providing strategic and policy advice on a broad range of consumer protection issues, particularly food and drug safety, labeling, and advertising. She has served as a member of multiple federal advisory committees related to consumer information on prescription drugs, meat and poultry safety, and foodborne illness surveillance. Mrs. Eskin received her J.D. from UC Hastings College of the Law, and her B.A. degree from Brown University.

In this episode of Food Safety Matters, we speak with Dr. Esteban and Mrs. Eskin [6:06] about:

How FSIS took into consideration scientific advice from the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) and public comments in its revisions to the Framework
FSIS’s approach to encouraging a reduction in Salmonella load on incoming flocks at slaughter
The feasibility of achieving the U.S. Healthy People 2030 target of a 25 percent reduction in salmonellosis illnesses within the next five years
The reasoning behind targeting certain serotypes of concern and continually adjusting which serotypes are targeted as pathogens evolve
Ways in which FSIS is assessing the efficacy of regulating Salmonella as an adulterant in breaded, stuffed, raw, not-ready-to-eat chicken products
FSIS’s outreach and education efforts to help industry comply with the requirements of the Framework, once it is adopted
Initiatives that FSIS launched in recognition of National Food Safety Education Month during September, and details about an ongoing consumer research study the agency is conducting to inform a redesign of the safe food handling instructions label.

Resources

USDA-FSIS Publishes Proposed Regulatory Framework for Salmonella in Raw Poultry USDA-FSIS: Salmonella Officially an Adulterant in Breaded, Stuffed Raw Chicken Products at 1 CFU/g or Higher Partnership for Food Safety Education Consumer Food Safety Educator Toolkit Food Safety Matters Ep. 150. Sarah Gallo: CBA and FDA—Modernizing Recalls, Inspections, Labeling, and More (Featuring Dr. Esteban)Food Safety Matters Ep. 134. Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry

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bioMérieux

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Steve Voelzke is a seasoned executive with over 34 years of experience in engineering and manufacturing leadership roles. His expertise lies in automation and electrical engineering projects, having successfully managed global-scale initiatives throughout his career. As Steve transitioned into the manufacturing sector, he brought his knowledge and vision to Robroy Industries, a prominent manufacturer. He assumed key leadership positions there and became a driving force behind innovation efforts. Steve's commitment to driving growth and innovation is evident through his numerous patents related to evolutionary products. His dedication to community service and philanthropy further highlights his passion for making a positive impact in his community and the industry.

In this episode of Food Safety Matters, we speak with Steve [1:53] about:

The meaning of "hygienic design" in the context of food manufacturing facilities, and why it is a critical aspect of modern production
Contributing factors to the rise in food recalls
Types of recalls that are occurring in the food and beverage space and how hygienic design can help prevent them
Industry best practices and sanitary standards that influence the selection of components and equipment in the design of a food manufacturing facility
The importance of aligning electrical safety compliance and sanitary standards in food manufacturing
How Robroy’s approach to hygienic design can help mitigate long-term contamination risks in food manufacturing facilities
Client feedback on how implementing hygienic design philosophy has benefited their operations
Ways in which Robroy’s hygienic design audits contribute to improving facility reliability and reducing contamination risks
Beyond job audits, services Robroy provides to help ensure a proper approach to electrical infrastructure in food manufacturing facilities.

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Robroy

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Jeannie Shaughnessy is CEO of the Peanut and Tree Nut Processors Association (PTNPA), where she leads the association in fulfilling its mission and vision while managing daily operations. She works closely with the Board of Directors, Advisory Board, and Strategic Committees to shape and guide PTNPA in its ongoing and long-term strategies. Jeannie has more than 30 years of management and consulting experience with a focus on business operations and optimization, organizational development, change management, and communications. She is a trained Executive Coach, a certified facilitator, and a graduate of the Harvard Business School Social Enterprise Program, while also being a two-time business owner. Additionally, Jeannie has proudly served as a board member for many nonprofit organizations over the past 35 years.

In this episode of Food Safety Matters, we speak with Jeannie [38:05] about:

What the annual PTNPA Operations and Technical Food Safety Forum offers for the nut industry, and key takeaways from the 2024 event
Artificial intelligence (AI) developments that could aid nut processors in ensuring food safety and quality
Topics of discussions between the nut industry and FDA's Deputy Commissioner for Human Foods at PTNPA’s annual Washington D.C. Fly-In in May 2024
How PTNPA’s Handbook for Safe Processing of Nuts serves the nut industry, such as providing guidance on allergen management
PTNPA's trip to Côte d'Ivoire, during which PTNPA representatives met with the country’s cashew industry to explore how it can meet U.S. food safety standards to enable entry into the U.S. market
Ways in which FDA’s restructured Human Foods Program may affect the nut industry, and PTNPA’s participation in the Alliance for a Stronger FDA
How PTNPA and its members are recognizing and celebrating National Nut Day on October 22.

News and Resources

News

FSMA 204 [3:15]

Report Highlights Industry Concerns With FSMA 204 Compliance, Barriers to Implementation
Public-Private, Sector-Neutral Partnership for Food Traceability Aims to Advance Industry Toward FSMA 204 Compliance
Leading Food Industry Associations Join Forces to Form FSMA 204 Collaboration

Legislative Affairs [12:25]

Proposed Legislation Would Give FDA Authority to Share Food Safety Information With States

Boar’s Head Listeria Outbreak [15:59]

Inspection Reports Show Mold, Insects, Meat Residues, and More at Boar’s Head Facility Responsible for Listeria Outbreak
Following Outbreak, Boar's Head Forms Food Safety Council of Top Experts, Closes Facility, Discontinues Liverwurst

ResourcesFood Safety Matters Ep. 33. Maple Leaf Foods: Food Safety After Tragedy Food Safety Matters Ep. 33 Transcript PDF

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Scott Gustin is a native of Gloucester, Virginia, where he grew up on a small family farm raising registered Angus and Hereford cattle. He received his undergraduate degree and veterinary degrees at Virginia Tech in 1999 and 2002, respectively, before continuing on to receive his Masters in Avian Medicine at the University of Georgia. In 2004 Scott began his veterinary career at Cobb-Vantress in Siloam Springs, Arkansas. While at Cobb his roles included technical service for North America and Asia, internal veterinary service, and the World Director for Quality Assurance focusing on Salmonella eradication programs. Following Cobb, Scott worked for Tyson Foods for 12 years as the Managing Director of Veterinary Services for domestic poultry in Springdale, Arkansas. At presnt, Scott is a Technical Advisor for Elanco Animal Health focusing on bird health and food safety.

In this episode of Food Safety Matters, we speak with Scott [1:49] about:

An overview of biosecurity and its importance
The most significant challenges primary breeders and commercial producers face when implementing a biosecurity program
Biosecurity measures that help prevent and control disease outbreaks
Key biosecurity protocols that every farm should implement
Best practices for training farm workers and personnel on biosecurity protocols
How biosecurity measures have changed as technology has become more advanced
The possible future of biosecurity and promising emerging technologies.

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Elanco

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Brendan A. Niemira, Ph.D. is a research microbiologist with the U.S. Department of Agriculture's Agricultural Research Service (USDA's ARS) in Wyndmoor, Pennsylvania, and a graduate of the University of Chicago and Michigan State University. His research develops and validates cold plasma, pulsed light, radiofrequency energy, and other nonthermal food processing technologies. He has published over 180 peer-reviewed research articles, book chapters, and critical reviews, is the co-editor and author of a well-regarded reference text, and holds one patent. Dr. Niemira is a Fellow of the Institute of Food Technologists (IFT) and a past member of the IFT Board of Directors. He currently serves on the Educational Advisory Board for the Food Safety Summit. A member of IFT, the International Association for Food Protection, and the American Society for Microbiology for more than 20 years, he also serves on the editorial boards for the Journal of Food Protection and Applied and Environmental Microbiology. He received the 2016 U.S. Department of Defense Award for Excellence and the 2020 Federal Laboratory Consortium Technology Transfer Innovation Award.

In this episode of Food Safety Matters, we speak with Brendan [22:52] about:

The definition of cold plasma technology and how it can be used in the food industry to improve microbial safety
The strengths and weaknesses of different forms of cold plasma
Types of food for which cold plasma can be used to successfully decontaminate, and why it works best for certain food types
Comparisons between cold plasma technology and other thermal and nonthermal decontamination techniques
Why cold plasma technology has not yet been scaled up for widespread industry use, and for what applications commercialization could be achieved
Factors that affect the energy costs of different cold plasma generation methods
The possibility of adapting cold plasma technology to inactivate viruses in foodservice environments
Human occupational health and safety considerations in the generation of cold plasma
Takeaways from a workshop and session on root cause analysis that took place at the 2023 and 2024 Food Safety Summits, respectively
Other research areas Dr. Niemira is working on at USDA-ARS to advance food safety.

News and Resources

NewsDraft EU Act Would Require WGS Analysis for Foodborne Illness Investigations [5:45]Study Finds GRAS Carcinogenicity Data are Adequate, but Could Use a Standardized Approach [8:57]USDA-FSIS to Begin Routine Monitoring for HPAI in Dairy Cows Under National Residue Program [15:00]Researchers Offer New Tool to Identify Top Microbial Threats to Infant Foods [18:28]

ResourcesSUBSCRIBE to Food Safety Magazine and/or FSM eDigestFood Safety Magazine Webinars

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CINTAS

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As CEO of STOP Foodborne Illness (STOP) since May 2019, Mitzi Baum, M.Sc. is focused on expanding STOP's impact by concentrating on three strategic areas: families and individuals impacted by foodborne disease, company culture and practice, and food safety policy. By instituting a collaborative, consumer-centric operating model, STOP engages stakeholders across the food system to develop and advance solutions to food safety.

Prior to her tenure at STOP, which will come to an end in late 2024, Mitzi cultivated a 23-year career at Feeding America, rising to the senior-level position of Managing Director of Food Safety. Mitzi holds a Master of Science degree in Food Safety and a certificate in Food Law from Michigan State University. She received her Bachelor of Science degree from Bowling Green State University and has obtained certificates in Nonprofit Management from the University of Chicago, Quality Management from DePaul University, and Food Safety Management from Cornell University.

Mitzi is the 2021 Joseph Leiter Lecturer of the Medical Library Association and National Library of Medicine, an adjunct faculty for Michigan State University's Online Food Safety Program, a certified seafood Hazards Analysis and Critical Control Points (HACCP) instructor, and a Preventive Controls Qualified Individual (PCQI). She also serves as the consumer representative on Council I for the Conference for Food Protection and is a member of the National Restaurant Association's Food Safety Advisory Council.

In this episode of Food Safety Matters, we speak with Mitzi [2:57] about:

The development and impacts of the Alliance to Stop Foodborne Illness, a program of STOP that joins industry with consumers
STOP’s advocacy for the modernization of USDA-FSIS's regulatory standards for Salmonella in poultry, for which FSIS recently released a proposed framework, and STOP’s thoughts on the new framework
STOP’s work to include Cronobacter sakazakii on the CDC’s List of Nationally Notifiable Diseases, and whether more work is required to prevent Cronobacter infections from powdered infant formula following the 2022 outbreak and supply shortage
Efforts to position STOP as a more credible, reliable, and focused organization with greater visibility and improved fundraising outcomes
What drew Mitzi to STOP, and her proudest achievements during her tenure as CEO.

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Sarah L. Brew, J.D. leads Faegre Drinker LLP's nationally recognized food litigation and regulatory practice. She is one of the country's leading food lawyers, representing food industry companies in a variety of complex cases, including many of the highest-profile and most media-scrutinized outbreaks and recalls over the past two decades. She also counsels clients on regulatory compliance, guiding them through U.S. Food and Drug Administration (FDA) inspections, recalls, warning letters, and enforcement actions; and advises on food safety, labeling, and marketing regulations and risk management issues. As a leading voice in food law, Sarah speaks nationally at food law conferences and before industry groups.

In this episode of Food Safety Matters, we speak with Sarah [33:43] about:

The June 28, 2024 Supreme Court ruling on Loper Bright Enterprises v. Raimondo, which overturned the Chevron U.S.A. Inc. v. Natural Resources Defense Council Inc. decision of 1984, and the new ruling’s regulatory implications for the food industry
How the Loper Bright decision could open up an avenue for industry to challenge important FDA or U.S. Department of Agriculture (USDA) decisions, and the difficulties plaintiffs would face in actually challenging such decisions
Ways in which the Loper Bright ruling might influence FDA and USDA rulemaking processes to prevent decisions from being challenged and ruled “unreasonable” in the future
The potential for inconsistent application of food regulations arising from court rulings made under the new Loper Bright standard
In general, the potential impacts that the Loper Bright ruling could have on food industry regulations and food safety.

News and Resources

Consumer Reports Raises Alarm Over Rocket Fuel Chemical in Kids’ Foods [4:18]FDA: Limited Scientific Evidence Does Not Show Microplastics in Food, Packaging Pose Health Risk [11:14]Experts Recommend Codifying Food Safety Culture After Major STEC Outbreak at Calgary Childcare Facilities [18:55] FDA to Hold Public Meeting on Development of Postmarket Food Chemical Assessment Process [26:16] FDA Human Foods Program (and CFSAN) Career Opportunities [26:49] USDA-FSIS Publishes Final Regulatory Framework for Salmonella in Raw Poultry [27:47]EPA Immediately Suspends Use of Herbicide Dacthal With Emergency Order [28:36]

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To get a taste of the discussions that were happening at the 2024 Food Safety Summit, we spoke face-to-face with Mitzi Baum, CEO of Stop Foodborne Illness and Conrad Choiniere, Ph.D., Deputy Director for Regulatory Affairs (acting) at the U.S. Food and Drug Administration’s (FDA’s) Center for Food Safety and Applied Nutrition; Matt Taylor, Global Senior Manager of Food Consulting and Technical Solutions at NSF; Lori Dodson, Senior Advisor at the Maryland Cannabis Administration and Kathy Knutson, Ph.D., PCQI, Founder of Kathy Knutson Food Safety Consulting LLC; William Erdely, Head of Client Development at Körber Supply Chain Consulting; Larry Keener, CFS, PA, President and CEO of International Product Safety Consultants Inc. and Elizabeth (Liz) Presnell, J.D., Food Industry Consultant and Lawyer at Food Industry Counsel LLC; and Scott Jones, Director of North American Sales at Meritech.

In this episode of Food Safety Matters, we speak with:

Mitzi and Dr. Choiniere [3:26] about the joint Alliance to Stop Foodborne Illness/FDA webinar series on food safety culture that produced 11 webinars, the final of which was presented live from the Summit
Matt [14:56] about significant current events in food safety
Dr. Knutson and Lori [35:53] about food safety regulation for cannabis-infused edibles and beverages
William Erdely [55:33] about adapting to changes in food traceability requirements to enhance food safety
Larry and Liz [1:22:11] about threats to food safety associated with legacy facilities and equipment, and how these hazards can be addressed
Scott Jones [1:40:11] about the use of automation to create a culture of hand hygiene compliance in the food sector.

News and Resources:

The Alliance to Stop Foodborne Illness/FDA Webinar Series

FSS 2024 Town Hall with FDA, CDC, USDA, and AFDO FSS '24: Regulatory, Industry Experts Share Best Practices Around FSMA 204 and Traceability EffortsThe 26th Annual Food Safety Summit Attracts 3,400 Food Safety Professionals In Person and Virtually, a 26 Percent Increase From the 2023 Event

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Alissa Welsher, Ph.D. is an Associate Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her B.S. degree in Biological Sciences from the University of Pittsburgh, as well as an M.S. degree in Poultry Science and a Ph.D. in Cell and Molecular Biology from the University of Arkansas. Her area of expertise is molecular physiology, and she specializes in heat stress and gut health.

In this episode of Food Safety Matters, we speak with Dr. Welsher about:

How industry’s understanding of pest management’s role in food safety has evolved in recent years
Why pests are often an overlooked source of foodborne pathogens like Salmonella, and why darkling beetles, in particular, are important to consider as a possible contributor to Salmonella
Insights on the darkling beetle, where darkling beetles are typically found, and how beetles can transmit disease
The initiation and execution of a study that showed a correlation between beetle populations and Salmonella load in poultry flocks
Current indicators of pre-harvest Salmonella load and how those indicators are managed, and why beetles can be a possible indicator of pre-harvest Salmonella load
Actions producers can take to gain control of pest presence on farm
How the U.S. Department of Agriculture’s Food Safety and Inspection Service' (USDA-FSIS') framework to reduce cases of salmonellosis attributable to poultry may lead to producers prioritizing integrated pest management.

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Elanco

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Francine Shaw, CP-FS, FMP, is a food safety specialist, podcaster, speaker, entrepreneur, the Founder and CEO of Savvy Food Safety Inc., and the author of Who Watches the Kitchen? She has spent more than 30 years working in the foodservice industry and is committed to constantly evolving in the ever-changing landscape of foodservice. Her career has included performing services—such as operating partner, corporate/private trainer, health inspector, third-party inspector, and adjunct professor—in various sectors of the foodservice industry. Francine has also written hundreds of articles for national trade magazines and appeared on Dr. Oz, the BBC World Series Radio, and iHeart Radio as a food safety expert.

In this episode of Food Safety Matters, we speak with Francine [40:38] about:

The importance of incorporating real-life anecdotes into food safety education to make it relatable and engaging to the audience
The need for open discussions about real-world experiences in industry to address and correct issues effectively
How performance rating systems can help identify and address problem areas or employees within a foodservice organization
Why it is important to take a step back to understand the root causes of problems, rather than simply “putting out fires”
Common mistakes foodservice businesses make related to their sanitation and hygiene practices, and possible solutions to address these pitfalls
Technologies that can help improve food safety, and why it is important to embrace technology to keep up with regulatory demands and improve efficiency
The lack of gender diversity in the food safety sector, and Francine’s personal experiences as a woman and an advocate for gender equality in the industry.

News and Resources

FDA Deputy Commissioner Details how FY 2025 Funds Will be Spent on Human Foods Priorities [4:08] Codex Meeting Ties Up Loose Ends on Newly Adopted Guidelines, Proposes New Work [11:50] Chick-fil-A Changes Antibiotic Use Policy for Chicken [14:09]Tyson Drops “No Antibiotics Ever” Label From Some Chicken Products Scientists Find Listeria, Microbial Populations Remain Stable Despite Cleaning at RTE Food Production Facilities [18:09] Novel Technology Shows Promise as Scalable PFAS Decontamination Method for Water [20:42]

“Food Safety Insights: Rapid Testing Methods—The Future” [27:26]

Who Watches the Kitchen? Book

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James (Jim) Jones joined the U.S. Food and Drug Administration (FDA) in September 2023 as the agency's first Deputy Commissioner for Human Foods. In this position, he leads the charge in setting and advancing priorities for a proposed, unified Human Foods Program, which includes food safety, chemical safety, and nutrition activities. He currently oversees the leadership of the Center for Food Safety and Applied Nutrition (CFSAN) and the Office of Food Policy and Response (OFPR), until the proposed Human Foods Program reorganization is implemented.

Jones came to FDA with intimate knowledge of the Human Foods program, having served on the Reagan-Udall Foundation's Independent Expert Panel that evaluated the program in 2022. He has decades of leadership experience and a track record of forging partnerships among diverse stakeholders and achieving dynamic results to improve public health. He previously served as a federal regulator of pesticides, toxic substances, chemical safety, and pollution prevention at the U.S. Environmental Protection Agency (EPA) and made public health-based decisions grounded in sound science, public policy, and law. He was also a principal architect of the 2016 overhaul of the Toxic Substances Control Act and led several national-level sustainability programs, including the Environmental Preferable Purchasing Program and the Presidential Green Chemistry Awards Challenge.

From 2017–2020, Jones worked for the Household and Commercial Products Association as Executive Vice President for Strategic Alliances and Industry Relations. He then ran his own company advising clients on issues related to chemical safety and sustainability. He holds a bachelor's degree in economics from the University of Maryland and a master's degree in economics from the University of California at Santa Barbara.

In this episode of Food Safety Matters, we speak with Jim [23:20] about:

How his past experiences reviewing FDA’s Human Foods Program with the Reagan-Udall Foundation and working at EPA prepared him for his new role at FDA
The importance of stakeholder engagement from the very beginning of decision-making processes
The value and takeaways of the field tours that Jim has been making at industry and agency sites across the country
How the work being conducting at FDA laboratories ties into FDA’s broader Human Foods Program goals
The role of public interest entities in keeping the system honest and ensuring transparency, and the need for all stakeholder groups to collaborate with FDA to represent their interests
Jim and FDA's collaboration with the FDA Foods Coalition, which was formed in October 2023 by a diverse group of stakeholders to advocate for an effective Human Foods Program
The emerging patchwork of state regulations on food additives, and FDA’s desire to get ahead of state regulations with a more ambitious chemical safety agenda
How the proposed Office of Food Chemical Safety, Dietary Supplements, and Innovation will handle chemical safety assessments in the future
Recent public health events caused by the contamination of certain foods for infants and young children, and FDA's work with manufacturers of these foods to ensure food safety and maintain supply volumes
FDA's Closer to Zero initiative to reduce heavy metals in baby foods and recent state bills that would require routine testing of baby foods by manufacturers, and how these legislative moves could be helpful to FDA
The Food Safety Summit Town Hall on May 9, 2024, in Rosemont, Illinois, where Jim will participate as part of a panel of top food safety regulators and advisors including USDA, CDC, and AFDO.

News and Resources

Missouri, Washington Introduce Bills to Ban Same Food Additives as California Food Safety Act [5:11]California Bill Looks to Ban Artificial Dyes, Titanium Dioxide From Foods Served in Public Schools [5:52]Pennsylvania is Latest State to Introduce Food Additives Legislation, While Kentucky Urges FDA to Take Control [6:14]USDA Scientists Working on Method to Give Hens Ability to Pass on Salmonella Immunity to Chicks [10:50]Researchers Develop Hygienic Coating for Produce Storage Containers That Repels Bacteria, Fungi, Dirt [14:57]FDA to Engage With Stakeholders on Direction of New Era of Smarter Food Safety via Day-Long Virtual Event [17:49]

Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation

Taking place May 6–9, 2024 in Rosemont, Illinois. Register with promo code “FSMatters15” for 15% off registration.

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Robert (Bob) Manning, M.B.A., M.S., M.E.M., has worked in the food and beverage industry for over 25 years in various facility and senior corporate positions. He is currently CEO of Liquid, and formerly worked as Vice President of Technical Operations at Niagara Bottling. He has spent most of his time in Operations and Quality roles for large companies such as HP Hood LLC, Campbell's Soup, and Niagara Bottling, as well as consulting for major domestic and international firms.

Bob is also the author of In the Midst of a Recall: Recall Management and Prevention Strategies in Real World Scenarios, which walks the reader through what actually happens in a major product recall, and he uses his website, Manning Resource, to provide helpful tips to prevent recalls.

Throughout his career, Bob has led multiple investigations into product retrievals, market withdrawals, and recalls associated with various manufacturing defects and failures. He has extensive knowledge of plant operations and quality systems and has led numerous investigations to identify the mode of failure and put actions in place to prevent future failures.

Bob holds a B.S. degree in Biology from Salem State University. After graduating and while working full-time, Bob managed to earn three master's degrees: an M.B.A. and a master's degree in engineering management from Western New England University, and a master's degree in food safety from Michigan State University. He is currently pursuing a master's degree in strategic management and executive leadership at Pennsylvania State University.

In this episode of Food Safety Matters, we speak with Bob [26:23] about:

His career in the food and beverage industry and how his experience in quality assurance, operations, and plant management prepared him for recall and crisis management
The importance of having a recall management plan, and how mock recalls can help test and refine such plans
Establishing an escalation process and ensuring a properly staffed and prepared recall coordination team
How everything said is “on the record,” as well as best practices to help companies communicate responsibly
Working with and selecting external expert advisors during a recall investigation
How to avoid making mistakes when restarting production after a food safety event has been resolved
Why businesses should use mock recalls to test their traceability systems as the Food Traceability Final Rule compliance date nears
Preventing future recalls by conducting thorough failure mode investigations and implementing effective solutions.

News and Resources

FDA Seeks $7.2 Billion Budget for 2025, a 7.4 Percent Increase [3:50]

Another Bill Introduced in New York to Expand State Regulation of Food Additives [10:01]

EU Poised to Make Sweeping Changes to Food Packaging Requirements, Includes PFAS Ban [13:58]

New WHO Alliance for Food Safety to Increase Global Capacity for Foodborne Illness Surveillance [20:10]

World Food Safety Day 2024 Urges Everyone to "Prepare for the Unexpected" [21:21]

Manning Resource LLC

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Brittany Sambol is the Vice President of Operations at Wildtype Foods, where she is responsible for leading the scale-up of the company’s operations function, including product commercialization and manufacturing facility expansion. Prior to joining Wildtype, Brittany spent six years at Clif Bar & Company, leading in various areas including supply chain and contract manufacturing management, product innovation and scale-up, and sustainable packaging development. Earlier in her career, Brittany worked as a chemical engineer and then spent over 12 years directly leading manufacturing operations in the CPG industry.

Khyati Shah, Ph.D. is an esteemed molecular biologist with a distinguished career spanning over ten years in the development and promotion of innovative pathogen testing of products for the food and beverage industry. Serving as a global product manager for the Food and Beverage segment of the Life Sciences business of MilliporeSigma, Dr. Shah is instrumental in creating and spearheading the product roadmap for the cultured meat and alternative protein business. With MilliporeSigma's strong focus on providing research and development (R&D) to scale-up solutions in this emerging industry, Dr. Shah enables cost-effective, sustainable, and efficient supply chain solutions to bring cultured meat and seafood products to market.

In this episode of Food Safety Matters, we speak with Brittany and Dr. Shah about:

Wildtype Foods' origin story
How MilliporeSigma is supporting the cultured meat space from R&D to scale-up
Wildtype Foods' scale-up journey
Key challenges that may be encountered during scale-up
Solutions and support MilliporeSigma can provide during scale-up.

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Jason Richardson, Ph.D. is the Vice President of Global Quality and Food Safety of The Coca-Cola Company, a position he has held since January 2021. In this role, Jason leads a team of quality and food safety professionals who are accountable for delivering global strategic and operational leadership for performance and progress of quality and food safety programs across the Coca-Cola system.

Jason joined The Coca-Cola Company in Atlanta in 2009, holding a variety of quality, food safety, and technical leadership positions within Coca-Cola North America over the course of his career. Prior to joining The Coca-Cola Company, Jason spent over seven years as a Microbiologist/Collateral Duty Safety Officer with the U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS), conducting research on sanitizers, novel technologies, standard and rapid microbiological detection methods, and the ecology of bacterial foodborne pathogens in foods, achieving more than 150 peer-reviewed publications.

Jason serves or has served on numerous committees and advisory boards during his career, including SSAFE, Consumer Brands Association, the University of Georgia's Center for Food Safety Board of Advisories and its College of Agricultural and Environmental Sciences Dean's Industry Advisory Council, USDA's Exotic Newcastle Disease Task Force, and USDA's Committee on Feasibility of "zero tolerance" for Salmonella on raw poultry. He is currently serving as Treasurer for SSAFE. He is active in professional associations, including IAFP, where he serves on several professional development groups.

Jason obtained his B.S.A. and M.S. degrees, as well as his Ph.D., from the University of Georgia, focusing in Agribusiness, Poultry Science, and Food Science and Technology, with emphases in Food Microbiology and Food Safety.

In this episode of Food Safety Matters, we speak with Jason [23:58] about:

The evolution of his career, from food safety microbiologist to corporate business leader
The development and implementation of Coca-Cola’s Amplify Quality Framework, an initiative led by Jason to revamp the company’s food safety and quality assurance (FSQA) programs to optimize enterprise-wide performance and growth
How Jason balances both food safety and quality assurance through his leadership and with the help of his FSQA teams
Initiatives Jason is working on to refresh Coca-Cola’s food safety culture, and messaging and methods he uses to reinforce good food safety culture throughout the company
How Jason contextualizes FSQA as an asset to business performance and growth
Balancing cost optimization with FSQA efforts
Words of advice for early-career food safety professionals who will be the FSQA leaders of the future.

News and Resources

FDA Publishes Report About On-Farm Investigations, Sampling of Leafy Greens in Salinas Valley [4:24]

AMR Trends can be Reversed by Decreasing Antimicrobial Use, EU Agencies Report [9:39]

Researchers Call for Improved Surveillance of Yersinia, an Underestimated Threat to Food Safety [16:23]

USDA Develops Egg Pasteurization Technology That Rapidly Kills 99.999 Percent of Salmonella [19:09]

Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that’s a total discount of 25%!

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Brian Ronholm, M.A., is the Director of Food Policy for Consumer Reports, where he leads advocacy efforts to advance a safe and healthy food system. He was in public service prior to joining Consumer Reports, having served as Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA), and before that, as a congressional staff person for Congresswoman Rosa DeLauro of Connecticut.

In this episode of Food Safety Matters, we speak with Brian [28:55] about:

How his prior experience in regulatory policy informs his current consumer advocacy work
The FDA Foods Coalition, of which Consumer Reports is a part, and how the Coalition will work with Jim Jones, U.S. Food and Drug Administration (FDA) Deputy Commissioner for Human Foods, to bring about change
The need for stricter limits, testing, and disclosure of toxic heavy metals in baby foods, and FDA’s handling of this issue through its Closer to Zero Initiative
How FDA’s “historic inactivity” regarding food additives may be prompting state-level legislation, such as the California Food Safety Act, and what actions could be taken at the federal level to reign in control over food additives regulation
USDA’s proposed regulatory framework to reduce cases of salmonellosis attributable to poultry, and the importance of pathogen testing and enforceable standards
Takeaways from the Netflix documentary Poisoned, and the need for constant vigilance and innovation in food safety.

News and Resources

WGS Helps Solve a Decade-Long Listeria Outbreak Linked to Queso Fresco, Cotija Cheese [6:00] Recent Outbreaks of Listeriosis Linked to Fresh Soft Queso Fresco Type Cheeses in the U.S.

NACMCF Reports on Reducing Salmonella in Poultry, Advises FSIS on Proposed Regulatory Framework [12:43] In a 2023 Recap, USDA-FSIS Says it Aims to Publish Formal Regulatory Proposal for Salmonella in Poultry by Early 2024

Study Highlights Importance of Addressing Biofilm-Forming Pathogens to Control Listeria in Food Processing Facilities [20:03] Identification of Biofilm-forming Foodborne Pathogens and Development of Prevention Strategies

FDA Publishes Guidance to Support Seafood Industry in Trying to Get Products Removed From DWPE [23:44]

Nationwide Produce Outbreak: A Moment You Never Forget

Ep. 15. Will Daniels: "It was a game changer for the industry"

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Natalie Dyenson, M.P.H. is the Chief Food Safety and Regulatory Officer for the International Fresh Produce Association (IFPA). She has nearly three decades of experience in food safety that encompasses the entire produce supply chain, from farm to fork. In her role at IFPA, Natalie and her team actively work to guide industry on food safety issues and connect with regulators and policymakers to advocate for a science-focused and risk-based approach to food safety worldwide.

Having previously served as Vice President of Food Safety and Quality for Dole Food Company, Natalie is an internationally recognized food safety expert with broad and extensive experience leading international food safety programs for produce. She has leadership experience in food safety, public health, and regulatory compliance, leading global teams with a focus on scientific, risk-based program development, strategic planning, regulatory compliance, and quality assurance.

Prior to joining Dole, Natalie held food safety leadership roles with both Walmart U.S. and Walmart International divisions. She also worked with Walt Disney Parks and Resorts, where she held various roles in food safety and public health supporting domestic and international operations. Natalie holds a B.S. degree in Microbiology from the University of Iowa and an M.P.H. degree in Infectious Disease Epidemiology and Biostatistics from the University of South Florida. She serves on the Produce Advisory Committee for the U.S. Department of Agriculture National Institute of Food and Agriculture’s (USDA NIFA’s) Specialty Crop Research Initiative (SCRI) grant, and sits on the Board of Directors for the Center for Produce Safety (CPS).

In this episode of Food Safety Matters, we speak with Natalie [29:05] about:

How Natalie’s experience has given her a well-rounded, global perspective that informs her current work at IFPA
The work of IFPA’s Food Safety Council to improve food safety worldwide, and how the council represents the Association’s international and multi-sectoral community
Why IFPA recently became a member of the Global Food Safety Initiative (GFSI), and the Association’s goal to reduce redundant audits as part of the GFSI Coalition for Action
IFPA’s participation in the Codex Alimentarius Commission Committee on Food Hygiene to ensure the produce perspective is part of the discussion as Codex guidance and recommendations are developed
IFPA’s current priorities for produce food safety achievable through its three strategic objectives
The long-awaited U.S. Food and Drug Administration (FDA) Agricultural Water Proposed Rule (Subpart E of the Produce Safety Rule), and IFPA’s recently published, anticipatory guidance for industry
The increasing concern about Cyclospora contamination of produce, the unreliability of detection methods under development, and strategies that can be implemented to break the cycle of contamination despite lacking effective detection methods.

News and Resources

New Illinois Bill Aims to Ban Same Four Toxic Food Additives as California Food Safety Act [4:12]

EFSA: Poor Hygienic Equipment Design Most Crucial Risk Factor for Persistent Pathogens in Food Production [11:16]

GAO, HHS Urge FDA to Develop Implementation Plan for Food Traceability Final Rule [17:50]FDA’s Food Traceability Final Rule FAQs, Tools, and Resources

USDA Releases Annual Pesticide Residue Report, Finds 99 Percent of Samples Below Benchmarks [20:59]

Study Shows Promise of Phage Treatment in Reducing Salmonella on Raw Chicken Breast [22:36]

IFPA Industry Guidance on Pre-Harvest Agricultural Water

Stop Foodborne Illness Dave Theno Food Safety Fellowship

[WEBINAR] February 22, 2024 “Applied Root Cause Analysis: Using Your Results to Effectively Manage Risk”

[WEBINAR] March 28, 2024 "Controlling Salmonella and Cronobacter in Dry Processing Environments by Managing System Breaches"

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Brian Sylvester, J.D., is a Partner in Perkins Coie LLP's Washington D.C. office and a former Attorney-Advisor at the U.S. Department of Agriculture's (USDA's) Marketing, Regulatory, and Food Safety Programs Division's Office of the General Counsel. At Perkins Coie, Brian focuses his practice on regulatory matters before the U.S. Food and Drug Administration (FDA), the USDA, the Consumer Product Safety Commission (CPSC), and analogous state regulatory bodies. He is a leading authority on food technology regulation and serves as a trusted advisor to global brands, startups, life science companies, investors, and trade associations.

Brian is a prolific author and frequent speaker at industry-leading events in the U.S., the EU, Israel, and other parts of the world. He is regularly called upon to offer insights on trending legal issues by preeminent industry and global publications. He holds a J.D. from Cornell Law School and a Bachelor's degree in Psychological and Brain Sciences from Dartmouth College.

In this episode of Food Safety Matters, we speak with Brian [30:41] about:

How the 2023 California Food Safety Act, which bans several additives common in processed foods, might affect companies’ food formulations nationwide
Economic and other logistical challenges for companies adjusting for the California Food Safety Act and the feasibility of achieving compliance by the January 2027 deadline
Other food additives and packaging chemicals under increasing scrutiny that companies may want to begin addressing in their products in light of class-action lawsuits
Precedents set by the California Food Safety Act for other states to enact similar bans and for consumer beliefs to more heavily influence food law
How the California Food Safety Act may be influencing the conversation around food additives legislation at FDA, evidenced by recent statements from the agency about two chemicals banned by the legislation
The likelihood of industry lobbying and litigation in response to the California Food Safety Act, and the responses already made by industry and consumer groups criticizing the precedent it sets of circumventing science-based decision-making
Brian’s thoughts on the actual contribution of the California Food Safety Act to food safety and public health, and how the ban was shaped by advocacy groups and consumers
The likelihood of a patchwork of state regulations following the California Food Safety Act and the need for FDA to step in to prevent conflicting food additives regulation nationwide
Possible implications if New York Senate Bill A6424 were to pass, which is pending legislation that is nearly identical to the original draft of the California Food Safety Act.

News and Resources

News

FDA Publishes First CORE Annual Report Summarizing Foodborne Illness Outbreak Investigations [4:47]The Incident Command System and Foodborne Illness Outbreak InvestigationsOutbreak Investigations of Cyclospora cayetanensis Infections 2013–2020: Progress Made and Challenges Remaining

FDA: Reckitt/Mead Johnson Nutrition Voluntarily Recalls Certain Nutramigen Hypoallergenic Powdered Infant Formula Products [12:48]Reckitt: Recall Alert: Select Batches of Nutramigen Powder

New Insights About Salmonella Interactions With Environmental Biofilms May Lead to Better Food Safety Strategies [17:30]

High Levels of Toxic Plasticizers Phthalates, Bisphenols Found in Nearly All Foods in U.S. [19:48]

How Leadership Style Influences Employees' Likelihood to Voice Food Safety Concerns [26:31]

Interview Resources

California Food Safety Act Signed Into Law, Officially Banning Four Toxic Additives by 2027Following California’s Example, New York State Bill Would Ban Five Most “Pervasive and Harmful” Chemical Food AdditivesFDA Proposes to Stop Allowing Brominated Vegetable Oil in Food, Says Red Dye 3 May Be Next

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Sara Mortimore, M.Sc., FRSPH, MIFST, is the Vice President and Global Subject Matter Expert for Food Safety at Walmart Inc. In her role, Sara is responsible for the global development and oversight of all food safety programs, compliance, and initiatives for the company's 10,500 stores, owned manufacturing facilities, and distribution and fulfilment centers. This includes the supplier and supply chain food safety program.

Prior to joining Walmart in May 2019, Sara held the position of Vice President of Product Safety, Quality, and Regulatory Affairs with enterprise-wide responsibility at Land O'Lakes Inc. In this capacity, she covered both human and animal foods and supported nonprofit international development work.

Sara began her career with Glaxo SmithKline as a Research Technologist in research and development. In 1989, she joined Grand Metropolitan Foods, which later became Pillsbury and was subsequently incorporated by General Mills Inc. There, she held various roles leading supply chain food safety, quality, and regulatory teams in international markets.

Sara is also the co-author of several successful books, book chapters, and papers on Hazard Analysis and Critical Control Points (HACCP) and food safety management. She has served on the board of trustees for the Royal Society of Public Health and is a Steering Committee member of the Global Food Safety Initiative (GFSI). Sara also serves on the Educational Advisory Board of the Food Safety Summit.

In this episode of Food Safety Matters, we speak with Sara [3:53] about:

The challenges and opportunities she has experienced throughout her career overseeing food safety at the world’s largest retailer, as well as major-brand food companies
Lessons learned during Walmart’s testing phase of its Product Design Hazard Analysis (PDHA) program, a food safety program for private-label suppliers that was launched in 2022 and is now being rebranded as the Strive for Excellence program
Walmart’s tech-driven efforts to improve food safety assurance and steps the company is taking to enable greater control over its supply chain
Walmart’s “one global team” approach to food safety culture, and how Sara and her team works to instill this culture across the company and its supply chain, as well as how the success of these food safety culture efforts are measured
Walmart’s membership with the Alliance to Stop Foodborne Illness, and how Sara and the company work to demonstrate to consumers that food safety is a priority for Walmart
Challenges Sara has experienced throughout her career when it comes to ensuring that supplier HACCP plans are adequate, especially when suppliers may span the globe and have access to different resources and technologies
Sara’s views on the most crucial food safety issues for the retail sector and food industry to address in the near- and long-term.

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In this episode of Food Safety Matters, we review the top food safety stories of 2023 and their implications. Specifically, we discuss:

Developments in the U.S. Food and Drug Administration’s (FDA’s) restructuring of its Human Foods Program and Office of Regulatory Affairs
Ongoing concerns around infant formula safety and supply, including new regulations and guidelines, and how the crisis served as the catalyst for the reorganization of FDA's Human Foods Program
New allergen guidances delivered by authorities worldwide and growing global concern over industry compliance with food allergen requirements, as well as U.S. industry’s unexpected response to the FASTER Act, which added sesame as the ninth major allergen
Industry’s ongoing efforts to comply with FDA's Final Food Traceability Rule, which goes into effect in January 2026
The battle over food additives legislation in the U.S. at the state level and FDA’s efforts to get ahead of a possible regulatory patchwork
The growing concern with per- and polyfluoralkyl substances (PFAS) contamination in drinking water, food, the environment, and human bodies, leading to restrictions being placed on the use of these “forever chemicals” in food packaging and other applications
The state of retail foodservice safety in the U.S.—especially in light of FDA releasing a new version of the Food Code—and in other countries
The release of the Netflix documentary Poisoned, which put food safety in a unique spotlight, sparking conversations and debate among industry and consumers alike.

News and Resources

Reorganization of FDA’s Human Foods Program [6:05]

New Stakeholder Coalition Formed to Advocate for Effective FDA Human Foods Program
FDA Announces Appointment of Jim Jones as First Deputy Commissioner for Human Foods
Latest Update on FDA Human Foods Reorganization Reveals Major Changes to ORA
Frank Yiannas to Resign as FDA’s Deputy Commissioner of Food Policy and Response
Food Safety Priorities—Your Thoughts on FDA's Proposed Reorganization (Food Safety Insights column from Food Safety Magazine)

Ongoing Concerns Around Infant Formula [14:21]

FDA Updates Infant Formula Compliance Program, Puts Emphasis on Cronobacter, Salmonella
FDA Updates on Prevention Strategy for Cronobacter Contamination of Infant Formula
Cronobacter to be Added to the List of Nationally Notifiable Diseases
FDA Releases Review of Response to Infant Formula Supply Crisis, Addresses Improvements
After Finding Cronobacter, FDA Issues Warning Letters to Three Infant Formula Manufacturers
FDA Asks Infant Formula Industry to Double-Check Food Safety Controls
DOJ Criminally Investigates Abbott Nutrition After Fatal Outbreak Linked to Infant Formula

Global Focus on Allergens and on Sesame in the U.S. [22:31]

FDA Updates Guidance to Address Food Manufacturers Circumventing Allergen Cross-Contact Requirements for Sesame
FDA Revises Labeling Requirements in Guidance Documents to Include Sesame as Major Allergen
Most Major Food Allergen Recalls Caused by Preventable Labeling Errors, Study Finds
FAO/WHO Recommend Uniform Precautionary Allergen Labeling as Codex Develops Guidance
UK FSA Updates Guidance on Precautionary Allergen Labeling, Clarifies “Vegan” vs. “Free-From”
Milk Causes Most Food Allergen Recalls in UK, Study Finds
Sweden to Develop a National Strategy for Food Allergies
One in Four Swedish Restaurants Provide Incorrect Allergen Information
6 of 10 Dutch Businesses Not Providing Adequate Allergen Information for Non-Prepacked Foods
Food Allergy Canada Releases Allergen Management Guidelines, Focus on Labeling
Ma and D’lima: How FDA Enforces Allergen Requirements and Recalls to Ensure Food Safety (Food Safety Matters podcast)
Beat the Recall: Effective Allergen Control in Food Manufacturing (Food Safety Magazine webinar)
Safely Serving All: Allergen Control and Response in Retail Foodservice (Food Safety Magazine webinar)

FDA Food Traceability Final Rule Compliance Efforts [32:03]

FDA Releases Guidance for Sprout Operations Under Produce Safety Rule, States FSMA 204 Inspections Will Begin 2027
FDA Releases FSMA 204 FAQs, Tools, Resources
FDA Releases Small Business Compliance Guide for FSMA Traceability Rule
FDA Goes In-Depth About FSMA Food Traceability Final Rule
CAST, IFT Publish Traceability Issue Paper to Help Industry Improve Food Safety
GS1 US Publishes Food Traceability Final Rule Guidance
Digitized Supply Chains Deliver Improved Visibility, Traceability, and Happy Customers
How the Food Traceability Rule will Impact Food Processors—Part 1 (Food Safety Insights column from Food Safety Magazine)
How the Food Traceability Rule will Impact Food Processors—Part 2 (Food Safety Insights column from Food Safety Magazine)
Friedlander and Lasprogata: FDA and Industry Perspectives on FSMA 204 (Food Safety Matters podcast)
Ep. 158. Harris and Grantham: How Food Processors are Preparing to Meet FSMA 204 Traceability Requirements (Food Safety Matters podcast)

Food Additives Legislation [40:20]

California Food Safety Act Signed Into Law, Officially Banning Four Toxic Additives by 2027
Following California’s Example, New York State Bill Would Ban Five Most “Pervasive and Harmful” Chemical Food Additives
Study Supports Food Safety of Titanium Dioxide, Addresses Data Gaps
FDA Proposes to Stop Allowing Brominated Vegetable Oil in Food, Says Red Dye 3 May Be Next

Retail Foodservice Safety [49:55]

FDA Releases 2022 Food Code
Pennsylvania, Mississippi First to Adopt 2022 Version of FDA Food Code, According to Status Report
40 Percent of Retail Foodborne Illness Outbreaks Linked to Sick Employees, Says CDC
CDC Study Highlights Restaurant Characteristics Most Associated With Food Cross-Contamination
USDA-FSIS Updates Guidance for Controlling Listeria in Delis
EU Study Reveals Barriers to and Benefits of Adopting Digital Technologies for Retail Food Safety Inspections
Australia Updates Food Safety Standards for Foodservice, Retail Sector
WHO Releases Manual for Improving Safety of Traditional Food Markets
Ep. 154. Guzzle, Ham, Lewis, Pierce: 30th Anniversary and Ongoing Implementation of FDA's Food Code (Food Safety Matters podcast)
Ep. 151. Pierce, Morales, and Quam: Behavioral Science of Food Safety in Small-Scale Retail Foodservice (Food Safety Matters podcast)
Pierce, Chapman, and Zimmerman: The Behavioral Science of Retail Food Safety Culture (Food Safety Matters podcast)
Retail Sector Faces "New Era" of Food Safety Regulatory Focus (FSM eDigest feature article)
Current States of Food Safety Culture and FSMSs in Food Establishments (Food Safety Magazine cover story)
New Uses for Existing Technologies to Reduce the Risk of Persistent Pathogens on Surfaces in Retail Foodservice (Food Safety Magazine column)
Food Safety Leadership in the Business of Food Safety (digital book)

PFAS Concerns and Restrictions [59:04]

EPA to Regulate Certain PFAS as Contaminants, Set Limits in Drinking Water
Half of U.S. Drinking Water Contaminated by Toxic PFAS, Reports USGS
EPA Releases First Dataset for Three-Year Project Monitoring PFAS, Lithium in U.S. Drinking Water
FDA Provides Updates on PFAS Testing, Research
PFAS Found in Eggs Laid by Hens that are Fed Contaminated Feed
Study Shows “Significant Risk of Exposure” to PFAS from Food, Pesticide Packaging
One Serving of Freshwater Fish Equivalent to Drinking PFAS-Contaminated Water for a Month, U.S. Study Finds
“Safer” PFAS Types Used in Food Packaging Still Hazardous, Study Finds
3M Will Stop PFAS Manufacturing by the End of 2025
Sabert Commits to Eliminating PFAS from All Products by End of 2023
Study Suggests Strong Link Between PFAS Consumption and Thyroid Cancer; No End to PFAS Exposure in Sight
Study Associates Exposure to Multiple PFAS with Metabolic, Thyroid Harm
Minnesota Poised to Ban Nearly All Uses of PFAS
EU Sets Limits for PFAS in Certain Foods
Experts Urge Overhaul of UK Standards for PFAS in Drinking Water, Report Concerning Levels of Contamination
PFAS in Food Packaging: Is it Time to Consider a Change? (Food Safety Magazine column)

Netflix’s Poisoned Documentary [1:09:30]

Poisoned—Book on Prominent Foodborne Illness Outbreak—Getting New Edition, Netflix Documentary
Ep. 153. Dr. Darin Detwiler: Reflections on Netflix's Poisoned and 30 Years of Food Safety Advocacy (Food Safety Matters podcast)
Ep. 128. Bill Marler: Perspectives on Poisoned and Food Safety Progress (Food Safety Matters podcast)

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Sherry Brice, M.B.A. is Chief Supply Chain Officer at W.K. Kellogg Co. She was formerly Vice President of Global Quality and Food Safety at the Kellogg Company, overseeing end-to-end food safety and quality for Kellogg's internal and external network. Sherry has over 20 years of experience in the industry and joined Kellogg in 2012 as part of the Pringles acquisition from Procter & Gamble. She has served in numerous supply chain roles in the company, ranging from operations to quality.

Sherry is on the SSAFE board of directors and is affiliated with a number of other industry associations such as Stop Foodborne Illness, where she is an Alliance member. Sherry is also the Executive Sponsor for the Kellogg African American Resource Group (KAARG). Sherry holds M.B.A. and B.S. degrees in Business Management and is a member of the Golden Key International Honors Society.

In this episode of Food Safety Matters, we speak with Sherry [26:37] about:

Her career spanning food safety, supply chain, and customer service roles at global food production companies, and how the lessons she has learned in each position have built upon one another
A holistic approach that food industry professionals should apply to their work to carve a path into high-level business leadership
How to “connect the dots” between food safety and quality assurance (FSQA) and supply chain operations by communicating the value of food safety to a business
How to communicate and engage with teams throughout a business to ensure that food safety is a priority to all functions
Ways to balance big-picture projects that drive business innovation with detail-oriented tasks that keep a supply chain running smoothly
Qualities that help business leaders earn respect and equip them to make tough but necessary decisions.

News and Resources

Adoption of New Food Safety Standards at 46th Session of Codex Alimentarius Commission [9:36]Cantaloupes Contaminated With Salmonella Sicken More Than 100 People in U.S. and Canada, Cause Deaths [12:40]Outbreak Insights: "What Was Not Learned from the FDA Investigation of Salmonella on Cantaloupe in 2022?" From Food Safety Magazine December ‘23/January ‘24IFSAC 2021 Foodborne Illness Source Attribution Report Shows Salmonellosis Caused by Variety of Foods [16:38]FDA Publishes Redundancy Risk Management Plan Guide for Producers of Critical Foods [22:16]FDA Releases New Resources for Food Traceability Final Rule Compliance [23:14]

Sponsored by:

Michigan State University Online Food Safety Program

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Matt Brosseau founded Path Forward Consulting LLC in early 2022 after spending a decade working as an engineer and operations manager in the powdered infant formula industry. He has spent the majority of his career installing and qualifying equipment manufacturing facilities for tools utilized in the manufacture and packaging of FDA-regulated products. Matt is also a U.S. Army veteran, and served as an officer in the Vermont Army National Guard for 11 years. Before hanging up his uniform, he served as the Company Commander of a Combat Engineer Unit and was deployed to Africa in support of Operation Enduring Freedom. Matt earned a degree in Mechanical Engineering from Clarkson University in 2014, and maintains several professional certificates in commissioning from the continuing education extension of the University of Wisconsin, Madison.

In this episode of Food Safety Matters, we speak with Matt [1:59] about:

The origins of, need for, and services offered by Path Forward Consulting
Equipment qualifications and why it is important for food processors to understand them
Why food safety and quality assurance professionals should be concerned about equipment qualifications
Crucial aspects of equipment qualifications and what they mean to food processors
How food safety and quality professionals can support the equipment qualification process
How listeners can reach out to Matt for expert guidance on equipment qualifications to ensure smooth equipment operation for food safety and quality.

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Path Forward Consulting

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Blake Harris, CSCP, is a specialist in standards and process enhancement, digital solution development, and implementation, with more than a decade of experience in supply chain-related functions within the private sector and at non-governmental organizations (NGOs). He places high value on tackling complex issues to create efficient and uncomplicated solutions. As the Technical Director at the Institute of Food Technologists' Global Food Traceability Center (IFT’s GFTC), his focus centers on enhancing data digitization in food systems, which involves collaborative efforts with a diverse range of stakeholders from industry, government, and NGO sectors.

Alison Grantham, Ph.D., is a consultant who brings a rigorous, practical approach to her work with public and private sector organizations to improve the food system. Alison focuses on helping her clients develop data-driven tools and programs to define and achieve goals to enhance food and agriculture. She has worked closely with IFT's Global Food Traceability Center since 2019, developing the Global Dialogue in Seafood Traceability (GDST) standards, among other traceability initiatives. Prior to consulting, she led food systems research and development, and then food procurement, at an $800-million revenue e-commerce food company. Previously, she led Penn State Extension's beginning farmer training program and directed research at the Rodale Institute. Alison currently serves on the Rodale Institute's Board of Directors and the National Academy of Sciences' Committee to advise the U.S. Global Change Research Program, the body that oversees climate and other global change research across the 14 federal agencies.

In this episode of Food Safety Matters, we speak with Blake and Allison [35:05] about:

IFT traceability experts’ observations over the past year regarding industry preparation to comply with FSMA 204 in 2026
Advances in traceability initiatives and technology, especially low-cost/no-cost technologies promoted by FDA, to assist industry compliance
Advice for companies that have not made much progress in compliance efforts on how they can get started
Advice for companies that have made strides toward assuring compliance on how they can ensure they are on track to fully meet FSMA regulations by January 2026
How worldwide adoption of Global Dialogue on Seafood Traceability (GDST) standards has been facilitated, tools offered to help the seafood industry comply with GDST standards, and how GDST standards are influenced by FSMA 204
Ways in which FSMA 204 compliance will benefit public health and food safety
How FSMA 204 can help optimize individual company and entire supply chain operations.

News and Resources

CDC Study Highlights Restaurant Characteristics Most Associated With Food Cross-Contamination [2:24]Study Shows Potential of Antimicrobial Blue Light for Listeria Inactivation in Food Processing Plants [8:49]WHO Provides Step-by-Step Guide on Use of WGS for Foodborne Illness Surveillance, Response [13:18]FDA Clarifies "In-Shell Product" Definition and Requirements for Shellfish per 2022 Food Code [18:08]

IFT Global Food Traceability Center

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Wiliot

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Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma, where she is responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods. Justyce has been serving the food and beverage industry since 2013, and received both a B.S. in Chemistry and an M.B.A. from the University of Missouri in St. Louis. She currently serves as the Food Sciences Section Chair and Executive Board Member of the American Council of Independent Labs and is a member of the International Association for Food Protection (IAFP), the International Society of Beverage Technologists (ISBT), and AOAC International.

Andrew Lienau is the Food Regulatory and Validation Senior Expert at MilliporeSigma. He has over 30 years of work experience in the fields of microbiology, assay development, and certification processes for pathogen detection in food. He is a member of the Expert Review Panel for AOAC International Official Methods Analysis (OMA), the Technical Board for MicroVal, and several working groups for ISO.

In this episode of Food Safety Matters, we speak with Justyce and Andrew [2:12] about:

The threats posed by Cronobacter to food safety and public health, and the key challenges food manufacturers face in preventing Cronobacter contamination
Why it was important for MilliporeSigma to develop a Cronobacter detection method, and how their product, Assurance® GDS, can help in the detection and control of the pathogen
How MilliporeSigma has demonstrated that its assay is robust and effective
The current industry standards and regulations related to Cronobacter control, and how Assurance® GDS supports compliance with these requirements
Where listeners can find additional information on MilliporeSigma products and services.

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SafetyChain

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Lise Korsten, Ph.D. is the Co-Director of the Department of Science and Innovation (DSI) in the Center of Excellence in Food Security at the University of Pretoria in South Africa. She is also responsible for the food safety and regulatory control programs within the DSI-National Research Foundation (NRF) Center of Excellence in Food Security and actively interacts with other researchers in various institutes. She holds the position of Chair in the Global Task Force of Food Security for the International Society for Plant Pathology. Dr. Korsten has also addressed the South African Parliament on Food Safety Control and has developed a national framework for government to develop a Food Control Authority.

Dr. Korsten has been able to attract extensive national and international long-term funding for food safety and water quality research projects and an EU Framework project on climate change and fresh produce. She also developed South Africa's first biocontrol agent for fruit and established a biocontrol research group at the University of Pretoria. Additionally, she has established a fresh produce health group that focuses on food safety of fresh produce and on sanitary and phytosanitary aspects related to international trade. Dr. Korsten's research has focused on the complementary fields of postharvest technology and food safety as related to international trade in fresh produce. As a team, the Plant Health and Safety research group has developed several innovative technologies to reduce disease and prevent product contamination.

In this episode of Food Safety Matters, we speak with Dr. Korsten [30:37] about:

Her work with the DSI-NRF Center of Excellence in Food Security to understand the causes of and solutions to microbial contamination of potable water and irrigation water in Africa
Technologies Dr. Korsten’s team has developed that enhance food crop safety and plant health
Dr. Korsten’s involvement with GFSI's Science Technology Advisory Group (STAG), which works to leverage available scientific knowledge across a range of topics to advance food safety
Food system transformations and considerations that are required to ensure “safe food for all” in the face of future challenges
Interventions and technologies that could help address some of the most pressing global food safety and security threats, such as the effects of climate change and the rise of antimicrobial resistance (AMR)
The global shift away from pesticides that is occurring due to realizations about the human health and environmental harms of the chemicals, and why similar scrutiny should be applied to the downstream impact from excessive use of sanitizers and disinfectants
New technologies that have promise for food safety, such as rapid identification methods, AI, and sensors.

News and ResourcesFDA Updates Infant Formula Compliance Program, Puts Emphasis on Cronobacter, Salmonella [2:56]FDA Releases Guidance for Sprout Operations Under Produce Safety Rule, States FSMA 204 Inspections Will Begin 2027 [6:42]Glyphosate Use Must Be Curbed, But Alternatives Might Pose Equal Food Safety Risk [9:16]California Food Safety Act Signed Into Law, Officially Banning Four Toxic Additives by 2027 [14:51]Study Supports Food Safety of Titanium Dioxide, Addresses Data Gaps

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Barbara Masters, D.V.M., is the Vice President of Regulatory Policy, Food, and Agriculture at Tyson Foods Inc., where she provides regulatory vision and support to the enterprise and gives oversight to the Office of Animal Welfare. She also serves on the Board of Directors for the Partnership for Food Safety Education, the Center for Foodborne Illness, and the Steering Committee of the Global Food Safety Initiative (GFSI). Previously, Dr. Masters spent nine years as a Senior Policy Advisor at Olsson Frank Weeda, where she worked closely with the meat and poultry industry to ensure regulatory compliance. She also served as Administrator of the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS), where she established a solid infrastructure of science-based policies and data analysis to reduce foodborne illness and product recalls. Dr. Masters holds a Doctorate of Veterinary Medicine from Mississippi State University and a Food Animal Internship from Kansas State University.

In this episode of Food Safety Matters, we speak with Dr. Masters [21:42] about:

The meaning behind “Never let a good crisis go to waste”—a lesson learned through significant foodborne illness and animal disease outbreaks she experienced during her career—as it relates to Dr. Masters’ approach to food safety policy
What it was like to be part of USDA-FSIS’ efforts to develop landmark regulations and guidelines, such as for HACCP or SSOPs, from the administrative process to training and implementation
Dr. Masters’ work at Tyson with the Office of Animal Welfare to monitor regulatory developments and establish steps for implementation
How the GFSI Steering Committee works with small food businesses with limited resources to help them achieve GFSI certification
The “mutual vision” GFSI shares with industry for a future where certification bodies can work more closely with regulators to help improve audits
The critical importance of “doing the right thing every time”—a saying borrowed from the late Dr. David Theno, co-recipient of Food Safety Magazine’s 2010 Distinguished Service Award alongside Dr. Masters—as a leader in food safety.

News and Resources

FDA Updates Guidance to Address Food Manufacturers Circumventing Allergen Cross-Contact Requirements for Sesame [2:06]FDA Responds to CFP Recommendations for Food Code, Retail Program Standards [8:45]USDA Begins Sampling for Drug Residues in Cattle Claimed to be "Raised Without Antibiotics" [10:59]FDA Updates on Prevention Strategy for Cronobacter Contamination of Infant Formula [15:03]Experimental Rapid Tool Can Accurately Detect Bacteria Levels in Food Before it Leaves Production Facility [17:22]

[October 19 WEBINAR] Beat the Recall: Effective Allergen Control in Food Manufacturing

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Elanco

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To get a taste of the discussions that were happening at the 2023 Food Safety Summit, we spoke face-to-face with Deb Kane, Vice President of Food Safety, Quality, EHSS, and Regulatory at J&J Snack Foods Corp; Sandra Eskin, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA); and Ann Marie McNamara, Vice President of Food Safety and Quality for Supply Chain, Manufacturing, and Commercialization at US Foods. We also heard from Brian Barr of ABB and Andrew Lansinger of QAD Redzone.

In this episode of Food Safety Matters, we talk with:

Deb Kane [2:52] about the importance of (and misconceptions about) root-cause analysis in risk management, as well as learnings from the 2023 Food Safety Summit “Got Root Cause?” workshop
Brian Barr [16:35] about improving electrical systems in food facilities to optimize food safety
Sandra Eskin [29:56] about USDA’s ongoing work to reduce cases of salmonellosis linked to poultry, including the recent Proposed Regulatory Framework and upcoming pilot projects, as well as work to update safe handling instruction labels on raw meat and poultry products
Andrew Lansinger [49:26] about safety and quality software for food establishments and the importance of giving frontline workers a voice through such software
Ann Marie McNamara [1:04:01] about the 1992–1993 Jack in the Box E. coli outbreak, during which time she was Director of Microbiology at USDA’s Food Safety and Inspection Service (FSIS), as well as emerging food safety challenges in the present day.

Food Safety Summit Sessions On Demand:FSS 2023: Risk Culture—How to Balance Risks for the Safety of Consumers, Team Members, and the EnvironmentFSS 2023: Q&A with Regulators and Advisory Groups FSS 2023: Legal Insights to Sharpen Your Food Safety Focus—and Stay Out of the Courtroom! Over 1,200 Food Safety Professionals Gather in Person and Another 1,500 Online for the 25th Annual Food Safety Summit

Donate to Stop Foodborne IllnessAll contributions made before the end of June 2023 (up to $50,000) will be matched by a generous donor!

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Eagle Protect and Crunchtime

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Angela Anandappa, Ph.D. is the Founding Director for the Alliance for Advanced Sanitation. She has researched and worked in food safety and genomics for over 20 years, having established the Food Systems Innovation Center at the University of Kentucky with the goal of providing resources for local food businesses. She is also a board member of the Animal Digestible Food Packaging Initiative.

Dr. Anandappa has led the Alliance for Advanced Sanitation in its strategic and scientific direction since its inception at the University of Nebraska–Lincoln. Prior to founding the Alliance, she led the supply chain food safety pillar of the Kraft Heinz Company. She has been instrumental in product development and launching food, beverage, and animal feed products for a range of businesses, from very small to billion-dollar brands. Dr. Anandappa earned her Ph.D. in Animal and Food Science from the University of Kentucky with a focus on food microbiology and systems level food safety programs. She is a member of the International Association for Food Protection (IAFP), the Association of Food and Drug Officials (AFDO), and other industry associations. She is also the former Chair of the Food Chemical Hazards and Food Allergy Professional Development Group at IAFP, and serves on several other boards.

In this episode of Food Safety Matters, we speak with Dr. Anandappa [20:07] about:

Dr. Anandappa’s entry into food science, her early career, and what led her to found the Alliance for Advanced Sanitation
Trainings and resources that are currently offered by the Alliance, as well as offerings in development
Research that the Alliance is conducting in collaboration with industry, including work to better understand the labor force
Prominent misconceptions about sanitation that need to be corrected at the corporate leadership level
Questions that Dr. Anandappa aims to answer through her ongoing study of the sanitation workforce’s role in implementing regulatory initiatives, such as those aligned with the Food Safety Modernization Act (FSMA)
The “Five Whys” principle and how it can drive improvements in the sanitation industry
The need to generate data about how the use of sanitizers in the food industry contributes to antimicrobial resistance (AMR), and why hygienic design is an important AMR mitigation tactic
Dr. Anandappa’s long- and short-term goals for the Alliance, from research to regulatory advocacy.

News and Resources

USDA Proposes Declaring Salmonella an Adulterant in Breaded Stuffed Raw Chicken Products [5:12] The Chicken Industry has ‘Grave Concerns’ about the New USDA Salmonella Regulation Ep. 134. Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry

Perdue Farms Funds Research on Strategies to Reduce Salmonella Illnesses Caused by Poultry [9:58]

FDA Report on Salmonella Outbreak Linked to Cantaloupes Highlights Recommendations for Melon Industry [12:59]

Canada Updates Policy for Listeria in RTE Foods [15:30]

FDA Hosting Two Webinars on Infant Formula Ingredients, Packaging Requirements [16:23]

Pennsylvania, Mississippi First to Adopt 2022 Version of FDA Food Code, According to Status Report [16:48]

Sponsored by:

TOMI SteraMist

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Adam Friedlander is a Policy Analyst in FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network, where he helps lead the agency’s efforts to advance strategic, tech-enabled traceability initiatives under the New Era of Smarter Food Safety. Through collaboration and by leveraging the power of data, he hopes to help transform the food system to become more digital, transparent, and safe for consumers around the world. Adam graduated from Cornell University with a B.S. degree in Food Science and Operations Management and a minor in Music. He received his M.S. degree in Regulatory Affairs of Food and Food Industries from Northeastern University.

Joseph (Joe) Lasprogata is a longtime seafood veteran with over 30 years in the industry. His love and passion started with his degree in Marine Biology, which took him to several corners of the world to source the best and most unique seafood available, assisting top chefs with menu development, and helping introduce, develop, and distribute over 30 million pounds of seafood annually. As Vice President of New Product Development at Samuels Seafood, he works directly with producers, aquaculture, and multiple non-governmental organizations to introduce new products and develop successful brands. Joe has a true appreciation and unique insight to the seafood industry and its potential upcoming challenges. Most recently, he developed a digital traceability system to comply with both FDA shellfish regulations and the newly instituted Food Traceability Final Rule, FSMA Section 204.

In this episode of Food Safety Matters, we speak with Adam and Joe [17:49] about:

How the Food Traceability Final Rule will work, and why FDA estimates that it will speed up foodborne illness outbreak investigations by 80 percent
Certain questions and concerns that industry may have for FDA regarding the execution of the Food Traceability Final Rule
The digital traceability system that Samuels Seafood developed to comply with both the FDA National Shellfish Sanitation Program and the Food Traceability Final Rule
FDA’s emphasis that the Traceability Rule defines for industry what records to keep, rather than how industry should keep those records
FDA’s plan to create a product tracing system to allow information to be provided to FDA in a secure way
Perceived gaps in awareness about the Food Traceability Final Rule within the seafood industry
Benefits to traceability that could encourage industry to voluntarily adopt the standards set by the Final Food Traceability Rule, even for companies that produce foods not included on the Food Traceability List (FTL)
The nuances and possible challenges of the Food Traceability Final Rule that industry may wish to see addressed by FDA, and specific challenges that the rule may present for the seafood industry
FDA’s vision for traceability efforts to be widely adopted and harmonized
The resources offered by FDA’s Technical Assistance Network, which exists to provide answers to industry on FSMA inquiries.

This episode of Food Safety Matters also features an interview [40:18] with Rob Clark and John McPherson of rfxcel to discuss FSMA 204 and where to get guidance on how it may affect your operations and how to get started. Powered by rfxcel technology, Antares Vision Group provides a unified end-to-end supply chain platform, facilitating digitalization of supply chains.

Resources

FDA Issues FSMA Food Traceability Final Rule, Holds Briefing FDA’s FSMA Technical Assistance Network

Presenting Sponsor:

Antares Vision Group, powered by rfxcel technology

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Trevor Craig is the Corporate Director of Technical Training and Consulting at Microbac Laboratories. He is responsible for the direction of Microbac’s food testing, consulting with food manufacturers across the country to help decision-makers optimize their businesses from lab to production to sale. He has been working in the food industry for more than 15 years. He previously worked at other large labs across the country on hundreds of different projects and product types, conducting shelf life, accelerated, and challenge studies for each lab. Trevor’s first role in the industry involved working for an ingredients company with applications to food and agriculture, including antimicrobials used for shelf stability.

Microbac Laboratories helps clients manage food quality and safety risks to protect consumers and their brands. The company’s industry expertise and analytical strength supports food safety programs for compliance with FSMA regulations. Microbac Laboratories serves all food industry segments with services to meet unique needs. Microbac Laboratories offers numerous food testing services including allergen detection, nutrition testing and labeling, GMO analysis, ingredient authenticity, molecular testing, Cyclospora testing, and environmental monitoring.

In this episode of Food Safety Matters, we speak with Trevor Craig [1:48] about:

The definition of sell-by and use-by dates on food packaging, their purpose, and when their use is required
Why shelf life and expiration dates help ensure food quality as much as food safety
The difference between shelf life testing and routine product quality testing, and why companies should be conducting both
How Microbac Laboratories conducts shelf life testing with a tailored approach for each product to ensure that shelf life is determined correctly
How Microbac uses accelerated studies to determine the shelf life of long-term, shelf-stable products
The difference between a shelf life, accelerated, and challenge study, and how the data is evaluated and applied to help ensure FSQ.

Sponsored by:

Michigan State University Online Food Safety Program

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In this episode of Food Safety Matters, we review the top food safety stories of 2022 and their impacts, the lessons learned, and what the future may hold for 2023 and beyond. Specifically, we discuss:

COVID-19 and the resulting supply chain disruptions
The U.S. Food and Drug Administration’s (FDA’s) Agricultural Water Proposed Rule, also known as Subpart E of the Produce Safety Rule under the Food Safety Modernization Act (FSMA)
Food safety culture, a key topic of discussion at the 2022 Food Safety Summit (as well as the 2023 Summit to be held next May)
The infant formula Cronobacter recall and resulting supply crisis
USDA-FSIS' proposed regulatory framework for reducing Salmonella in poultry
FDA’s issuance of the Food Traceability Final Rule under FSMA Section 204(d)
The Reagan-Udall Foundation’s review of FDA’s Human Foods Program.

News and Resources

COVID-19 and supply chain [3:56]

https://www.food-safety.com/articles/8041-supply-chain-management-a-year-in-review

https://www.food-safety.com/articles/7478-supply-chain-woes-what-is-at-stake-and-what-will-change

https://www.food-safety.com/articles/7943-focusing-aheadprocessors-priorities-for-the-near-term

https://www.food-safety.com/articles/7670-supply-chain-recoveryprocessors-speak-out

https://www.food-safety.com/articles/7816-the-return-to-normalready-to-travel-again

Agricultural water rule [16:03]

https://www.food-safety.com/articles/7959-ep-125-dr-conrad-choiniere-moving-closer-to-zero-through-collaboration

https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-proposed-rule-agricultural-water

https://www.food-safety.com/articles/7890-fda-extends-deadlines-for-agricultural-water-proposed-rule

https://www.food-safety.com/articles/7606-fda-debuts-agricultural-water-assessment-builder

Food safety culture [21:07]

https://www.food-safety.com/articles/8211-current-knowledge-on-food-safety-culture-according-to-fda

https://www.fda.gov/media/163588/download

https://www.food-safety.com/articles/7738-fss-2022-keynote-commitment-and-collaboration-in-food-safety-culture

https://www.food-safety.com/articles/7824-free-food-safety-culture-toolkit-by-stop-foodborne-illness

https://www.food-safety.com/articles/7750-fda-stop-foodborne-illness-co-host-third-webinar-on-food-safety-culture

Cultivate:

https://www.food-safety.com/events/533-one-size-fits-how-to-adapt-your-food-safety-culture-efforts-to-functional-ways-of-working

https://www.food-safety.com/articles/7804-changing-culture-to-improve-food-safety

https://www.food-safety.com/articles/7562-using-lean-tools-to-transform-your-food-safety-culture

https://www.food-safety.com/articles/7479-introduction-to-global-food-safety-culture

https://www.food-safety.com/articles/7560-global-food-safety-culture-europe

https://www.food-safety.com/articles/7681-regional-culture-australia

https://www.food-safety.com/articles/7818-global-food-safety-culture-asia

https://www.food-safety.com/articles/7946-global-food-safety-culture-north-america

https://www.food-safety.com/articles/8054-global-food-safety-culture-latin-america

Catalyst LLC:

https://www.food-safety.com/articles/7944-food-safety-culture-start-with-your-teams-well-being

https://www.food-safety.com/articles/7904-ep-123-tia-glave-jill-stuber-coaching-fsq-leaders-to-drive-positive-change-in-culture

https://www.food-safety.com/articles/7514-lights-camera-action-stepping-into-the-main-character-role-as-fsq-leader

https://www.food-safety.com/articles/7563-maturity-in-food-safety-culture-at-any-size

Infant formula recall [34:48]

https://www.food-safety.com/articles/8042-ep-130-kim-livsey-leading-a-food-safety-incident-management-team

https://www.food-safety.com/articles/7564-fda-issues-warning-on-powdered-infant-formula-produced-by-abbott-nutrition

https://www.food-safety.com/articles/7744-fda-allows-abbott-nutrition-to-resume-production-releases-industry-guidance

https://www.food-safety.com/articles/7830-senate-mandates-fda-to-ensure-infant-formula-safety-supply

https://www.food-safety.com/articles/8007-fda-releases-review-of-response-to-infant-formula-supply-crisis-addresses-improvements

https://www.food-safety.com/articles/8137-fda-prevention-strategy-to-enhance-infant-formula-food-safety-supports-elevating-cronobacter-infection-to-nationally-notifiable-disease

USDA-FSIS and Salmonella in poultry [47:50]

https://www.food-safety.com/articles/8209-episode-134-sandra-eskin-how-usda-fsis-is-tackling-emsalmonella-em-in-poultry

https://www.food-safety.com/articles/7915-usda-fsis-declares-salmonella-an-adulterant-in-breaded-stuffed-raw-chicken-products

https://www.food-safety.com/articles/8064-usda-fsis-proposed-regulatory-framework-for-reducing-salmonella-in-poultry-may-declare-salmonella-an-adulterant

https://www.food-safety.com/articles/8043-continuous-improvement-model-for-reducing-salmonella-in-poultry

https://www.food-safety.com/articles/7939-a-critical-look-at-reducing-the-risk-of-salmonella-from-poultrypart-1

https://www.food-safety.com/articles/8029-spotlight-a-critical-look-at-reducing-the-risk-of-salmonella-from-poultrypart-2

Traceability [56:58]

https://www.federalregister.gov/documents/2022/11/21/2022-24417/requirements-for-additional-traceability-records-for-certain-foods

https://www.food-safety.com/events/604-fda-s-tech-enabled-traceability-new-standards-to-improve-food-system-transparency

https://www.food-safety.com/articles/8139-fda-issues-fsma-food-traceability-final-rule-holds-briefing

https://www.food-safety.com/articles/7739-fss-2022-building-a-blueprint-for-tech-enabled-traceability

https://www.food-safety.com/articles/8160-the-need-for-greater-traceability-and-transparency-in-the-food-supply-chain

https://www.food-safety.com/articles/7628-new-pti-working-group-aims-to-enhance-traceability-through-technology

https://www.food-safety.com/articles/7685-summary-of-produce-traceability-best-practices

Reagan-Udall Foundation Review [1:06:10]

https://reaganudall.org/sites/default/files/2022-12/Human%20Foods%20Program%20Independent%20Expert%20Panel%20Final%20Report%20120622.pdf

https://www.fda.gov/news-events/press-announcements/fda-provides-update-external-evaluation-strengthen-agencys-human-foods-program

https://www.food-safety.com/articles/8184-independent-review-guides-a-new-vision-for-fda-human-foods-program

https://www.food-safety.com/articles/7894-fda-to-evaluate-human-foods-program

https://www.food-safety.com/articles/7992-experts-to-review-fda-human-foods-program-announced

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Sandra Eskin was appointed Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA) in March 2021. In this role, Sandra leads the Office of Food Safety, overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and accurately labeled.

Prior to joining USDA, Sandra was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C. for over 10 years, and also served as the Deputy Director of the Produce Safety Project (PSP) from 2008–2009, a Pew-funded initiative at Georgetown University. Prior to The Pew Charitable Trusts, Sandra spent nearly 20 years as a public policy consultant to numerous consumer advocacy and public interest organizations, providing strategic and policy advice on food and drug safety, labeling, and advertising. She has served as a member of multiple federal advisory committees related to consumer information on prescription drugs, meat and poultry safety, and foodborne illness surveillance.

In this episode of Food Safety Matters, we speak with Sandra [31:22] about:

Knowledge gaps in understanding why salmonellosis rates have not decreased, despite a reduction in Salmonella found in chicken samples
Challenges USDA-FSIS faced in trying to meet its Healthy People 2020 and 2010 targets, and why the agency is targeting Salmonella reduction in poultry for Healthy People 2030
How USDA-FSIS’ Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry incentivizes industry to meet pre-harvest intervention requirements and follow best practices
USDA-FSIS’ plan for educating industry about a standardized, statistical approach to process control under the proposed framework
The potential of naming certain Salmonella serotypes as adulterants under the proposed framework, the serotypes of concern, and what oversight of adulterated product might entail
How necessity will drive innovation to develop rapid, accurate, and affordable methods for quantification-based testing, in compliance with the proposed framework
Feedback that USDA-FSIS has received from stakeholders on the proposed framework, and how the agency is planning to address stakeholder concerns
The relationship between USDA-FSIS’ declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products and the broader proposed framework
How USDA-FSIS might measure the efficacy of and fine-tune its approach to mitigating Salmonella illnesses linked to poultry.

This episode of Food Safety Matters also features an interview [21:24] with Vikrant Dutta, D.V.M, Ph.D., Head of Scientific Affairs at bioMérieux. Vik has worked at bioMérieux for more than six years, having previously held the position of Senior Microbiologist at the U.S. Centers for Disease Control and Prevention (CDC) in Atlanta, Georgia. He received his doctorates in Veterinary Medicine and Microbiology from North Carolina State University, and has been working in food safety for more than 15 years.

News and Resources

FDA Prevention Strategy to Enhance Infant Formula Food Safety Supports Elevating Cronobacter Infection to Nationally Notifiable Disease [4:00] EU Court Annuls Classification of Titanium Dioxide as a Carcinogen [7:44] FDA Evaluates First Cell-Based Meat Products, Raises No Food Safety Concerns; Believes Cultured Meat Ready for Market in Near Future [10:28] Changes Coming Soon to USDA-FSIS Testing, Sampling for E. Coli, Salmonella in Beef [15:10]

EU to Ban Titanium Dioxide in Food from Mid-2022 Webinar: FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency

Sponsored by:

bioMérieux

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Vanessa Coffman, Ph.D. is the Director of the Alliance to Stop Foodborne Illness. She has a diverse background in food safety and sustainability, with a focus on environmental exposures across the food system. Dr. Coffman has conducted various research for the Food and Agricultural Organization of the United Nations (FAO), on topics such as farming opportunities in post-war Sierra Leonne, occupational and residential exposures from large pork production operations in rural North Carolina, and the association between nitrate in drinking water from food animal operations and fetal health outcomes. Dr. Coffman previously worked at Stop Foodborne Illness as a policy analyst, and she has testified in front of U.S. government officials, authored peer-reviewed papers, and helped draft federal regulations.

Dr. Coffman received a Ph.D. in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health and an M.S. degree from the University of California–Berkeley in Global Public Health and the Environment.

Sherry Brice-Williamson, M.B.A. is the Vice President of Global Quality and Food Safety at the Kellogg Company, where she oversees end-to-end food safety and quality for Kellogg's internal and external network. Sherry has over 20 years of experience in the industry and joined Kellogg in 2012 as part of the Pringles acquisition from P&G. She has served in numerous supply chain roles in the company, ranging from operations to quality. Sherry was promoted to Vice President of Global Food Safety and Quality in January 2020.

Sherry is on the SSAFE board of directors and is affiliated with a number of other industry associations such as Stop Foodborne Illness, where she is an Alliance member. Sherry also co-chairs the national chapter of KAARG (Kellogg African American Resource Group). Sherry holds B.S. and M.B.A. degrees in Business Management and is a member of the Golden Key International National Honors Society.

Megan Kenjora, M.P.A. is the Senior Manager of Food Safety Culture at The Hershey Company, where she leads a diverse global team to embed food safety in the hearts and minds of all Hershey employees. Megan has extensive experience building relationships among diverse groups, getting cross-functional support, and effectively communicating messages across cultures.

Megan was an engaged member of the Global Food Safety Initiative (GFSI) Technical Working Group that authored the GFSI position paper, “A Culture of Food Safety,” and served as the inaugural chair of the International Association for Food Protection (IAFP) Food Safety Culture Professional Development Group. Bringing a passion for food safety culture, she currently serves on the planning committee and numerous working groups as part of the Alliance to Stop Foodborne Illness.

A combat veteran who served eight years in the U.S. Army, Megan came to Hershey in 2014 from Raytheon, where she specialized in adult learning for various intelligence courses. She is a lifelong learner and an advocate for DEI, serving as a co-lead for the Hershey Veterans Business Resource Group. Megan is an M.B.A. candidate at UNC Kenan-Flagler Business School, and she holds an M.P.A. from Penn State University, B.A. degrees in Political Science and Classics from Bucknell University, and a Korean linguist certification from the Defense Language Institute.

In this episode of Food Safety Matters, we speak with Vanessa, Sherry, and Megan [25:40] about:

The history of Stop Foodborne Illness and the Alliance to Stop Foodborne Illness, and how the Alliance leverages food safety culture as a vehicle for positive change in the food industry to make food safer for consumers
The ways in which Megan’s experience at Hershey informs the Alliance’s work, such as bringing a proactive perspective to industry engagement and encouraging the adoption of best practices
How Kellogg’s and Hershey’s memberships in the Alliance have helped both companies drive sustainable food safety cultures through collaboration and knowledge-sharing
The resources included in Stop Foodborne Illness’ Food Safety Culture Toolkit, which is tailored for small- and medium-sized businesses
How the Alliance’s work, such as advocacy for recall modernization, is steered by the needs and expertise of its members
Why it is important for industry to understand the crucial need for food safety, and how resources such as video messaging and gamification frameworks can support that understanding
The importance of clear and effective food safety communication from upper management, and how the Food Safety Culture Toolkit aids this objective
The ways in which Sherry and Megan have established successful communication practices within their organizations to encourage robust food safety cultures.

News and Resources

Poisoned—Book on Prominent Foodborne Illness Outbreak—Getting New Edition, Netflix Documentary [2:08]
FDA Submits FSMA Traceability Final Rule Ahead of New Era of Smarter Food Safety Webinar [7:26]
2020 Estimates Released: Food Types Associated with E. Coli, Salmonella, Listeria Foodborne Illness Outbreaks [14:46]
Trust, Transparency Focus of Maple Leaf Foods' 12th Annual Food Safety Symposium [20:12]

Ep. 128. Bill Marler: Perspectives on Poisoned and Food Safety Progress
FSMA Proposed Rule for Food Traceability (FDA)
Foodborne Illness Source Attribution Estimates for 2020 for Salmonella, Escherichia coli O157, and Listeria monocytogenes using Multi-Year Outbreak Surveillance Data, United States (CDC)

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David W.K. Acheson, M.D., F.R.C.P., is the President and CEO of The Acheson Group, a consulting firm that provides strategic advice on all matters relating to food safety and food defense, as well as recall and crisis management support, to food companies and ancillary technology companies around the world.

Prior to founding The Acheson Group in 2013, Dr. Acheson served as the Chief Medical Officer in the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). Following several other positions at FDA, he was appointed Associate Commissioner for Foods, which gave him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition. Dr. Acheson was also a partner at Leavitt Partners and managed Leavitt Partners Global Food Safety Solutions from 2009 to 2013.

Dr. Acheson graduated from the University of London Medical School in 1980. Following training in internal medicine and infectious diseases in the UK, in 1987 he moved to the New England Medical Center and Tufts University in Boston, Massachusetts. As an Associate Professor at Tufts University, Dr. Acheson undertook basic molecular pathogenesis research on foodborne pathogens, especially Shiga toxin-producing Escherichia coli.

In this episode of Food Safety Matters, we speak with David [28:53] about:

The U.S. Department of Agriculture’s Food Safety and Inspection Service’s (USDA’s FSIS’) declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products, as well as future federal regulation of Salmonella contamination of poultry
Considerations that could affect the way in which Salmonella in poultry is regulated, such as different serotypes and the risk they pose to public health
The importance of FDA clearly defining for growers what compliance with the agricultural water rule under the Food Safety Modernization Act (FSMA) entails
The various, nuanced factors that must be decided in order to adequately regulate ingestible Cannabis products
How the federal legal status of Cannabis may hamper foodborne illness reporting and outbreak investigations related to edible Cannabis products
Why more effective consumer communication would improve the food recall system, and how recall modernization can achieve that goal
How food companies can prepare themselves to meet increasingly stringent aflatoxin regulations—or regulations for any contaminant—through risk assessment, and why regulatory bodies should holistically consider the ramifications of regulations before implementing them
Possible avenues that companies and regulatory agencies can take when considering how to reduce human exposure to per- and polyfluoroalkyl substances (PFAS) from foods
How chemical residues in foods have been neglected in comparison to microbiological contaminants, and why it is crucial to build scientific understanding around the public health risk of different chemical contaminants.

News and Resources

USDA-FSIS Proposed Regulatory Framework for Reducing Salmonella in Poultry May Declare Salmonella an Adulterant [3:18]
More Research Needed on Exposure To, Toxicity of Microplastics in Food [7:18]International Organizations Develop One Health Action Plan, Food Safety is Key Component [12:18]
WHO Launches Global Strategy for Food Safety 2022–2030 [13:08]
Edible Sensor for Frozen Food Safety Indicates When Products Have Been Thawed, Refrozen [18:45]

Webinar: FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency
FSIS Proposed Regulatory Framework
Microplastics Found in Human Breast Milk for the First Time
Former Kerry Inc. Manager Pleads Guilty in Connection with Insanitary Plant Conditions Linked to 2018 Salmonella Poisoning Outbreak
CDC: Multistate Outbreak of Salmonella Mbandaka Infections Linked to Kellogg’s Honey Smacks Cereal (Final Update)

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In this episode of Food Safety Matters, we speak with David [28:53] about:

The U.S. Department of Agriculture’s Food Safety and Inspection Service’s (USDA’s FSIS’) declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products, as well as future federal regulation of Salmonella contamination of poultry
Considerations that could affect the way in which Salmonella in poultry is regulated, such as different serotypes and the risk they pose to public health
The importance of FDA clearly defining for growers what compliance with the agricultural water rule under the Food Safety Modernization Act (FSMA) entails
The various, nuanced factors that must be decided in order to adequately regulate ingestible Cannabis products
How the federal legal status of Cannabis may hamper foodborne illness reporting and outbreak investigations related to edible Cannabis products
Why more effective consumer communication would improve the food recall system, and how recall modernization can achieve that goal
How food companies can prepare themselves to meet increasingly stringent aflatoxin regulations—or regulations for any contaminant—through risk assessment, and why regulatory bodies should holistically consider the ramifications of regulations before implementing them
Possible avenues that companies and regulatory agencies can take when considering how to reduce human exposure to per- and polyfluoroalkyl substances (PFAS) from foods
How chemical residues in foods have been neglected in comparison to microbiological contaminants, and why it is crucial to build scientific understanding around the public health risk of different chemical contaminants.

News and Resources

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Michael Cramer started his food career with Swift and Company at a turkey processing facility in eastern Pennsylvania while attending West Chester University. He graduated in 1977 with a B.S. degree in Health Education. During his career with Swift and Company, he was Quality Assurance (QA) Manager at plants in Pennsylvania and North Carolina, a Production Specialist, and a Documentation Manager at the corporate headquarters.

In 1993, Michael started with Specialty Brands Inc. in Ontario, Canada, where he was Director of Food Safety and Quality. He spent 27 years with the company, and remained as Senior Director of Food Safety and Quality Assurance (FSQA) through the purchase by Ajinomoto Foods North America Inc. He developed and implemented programs to ensure production of safe, quality, ethnic frozen foods. Mike retired from Ajinomoto Foods in July 2021.

Mike has been a member of the International Association for Food Protection (IAFP), and was part of the FSQA team at Ajinomoto Foods that won the prestigious Black Pearl Award in 2020. In addition to authoring Food Plant Sanitation, he is also on the Editorial Advisory Board of Food Safety Magazine and has written articles for Food Safety Magazine dealing with Listeria control, biosecurity, sanitation and sanitary design, and allergens. He was also a contributing member of the American Frozen Foods Institute (AFFI) Listeria Working Group. In addition, he has participated in multiple Food Safety Matters podcasts, conducted food sanitation webinars, and has been a presenter at numerous food safety and quality conferences. He remains active in retirement, giving back to the industry.

In this episode of Food Safety Matters, we speak with Mike [18:25] about:

What led him to write and publish Food Plant Sanitation and its two subsequent versions, and how the third edition touches on real-life experiences with the Food Safety and Modernization Act (FSMA) in sanitation
The difference between validation and verification, and what those concepts look like in sanitation
Guidelines, including regulations and directives for FSQA professionals, for designing effective sanitation standard operating procedures (SSOPs)
Why FSQA personnel should spend time on the sanitation shift and have conversations with chemical suppliers, testing labs, colleagues at other plants, and consultants
Trade associations and publications that can be beneficial resources to FSQA professionals
Mike's experience developing a robust FSQA culture by aligning sanitarians’ purpose, using cross-functional teams, and getting leaders to buy into and understand FSQA
The difference behind “consumers” and “customers” from an FSQA point of view
The importance of relationship-building, flexibility, and communication with FSQA staff to ensure that a healthy food safety culture survives and thrives within a company
Ways in which companies can manage turnover and maintain or transfer skills and knowledge.

News and Resources

FDA, CDC Partner to Strengthen Retail Food Safety with MOU [3:40]
Study Examines Listeria, Salmonella Survival in Dry Packaging Facilities, Efficacy of Sanitizers [6:20]
FDA Study Will Evaluate Children’s Exposure to Mercury from Seafood [11:21]
Seaweed Food Safety Knowledge is Limited; FAO, WHO Call for Research, Regulation [12:42]

Sponsored by:

Cintas

Download the Cintas Program for Food Processing Apparel brochure.

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Dr. Alissa Welsher is Associate Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her B.S. degree in Biological Sciences from the University of Pittsburgh, as well as an M.S. degree in Poultry Science and a Ph.D. in Cell and Molecular Biology from the University of Arkansas. Her area of expertise is molecular physiology, and she specializes in heat stress and gut health.

In this episode of Food Safety Matters, we speak with Dr. Welsher about:

Why a comprehensive Integrated Pest Management (IPM) program is crucial in a poultry processing plant
Why it is important, at the farm level, to consider pests that carry foodborne pathogens upstream, and the types of pests that carry foodborne pathogens
Pathogens that cause problems in poultry houses
Why producers should prioritize IPM as an important part of food safety programs
Strategies to minimize the spread of pathogens and disease from pests throughout farms
How producers can reevaluate IPMs in response to resistance issues
Best practices for processors to manage resistance
How Elanco’s Food Safety team can help poultry producers develop an IPM program to address food safety concerns
Where listeners can learn more about Elanco and its solutions for developing an IPM program.

Sponsored by:

Elanco

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Stephen Hughes is Prevention Coordinator within the Center for Food Safety and Applied Nutrition (CFSAN), within the Office of Food Safety at the U.S. Food and Drug Administration (FDA). After outbreaks and adverse incidents, he runs a systematic process to identify and implement public health interventions intended to help limit or prevent future outbreaks linked to certain FDA-regulated foods. Before coming to FDA, Stephen worked in a public health program in Virginia, in program areas that included food safety, indoor air quality, aquatic health, and general environmental health.

Dr. Jennifer McEntire is Chief Food Safety and Regulatory Officer at the International Fresh Produce Association. Prior to the merger of United Fresh and Produce Marketing Association, Jennifer was Vice President of Food Safety and Technology at United Fresh Produce Association.

A food microbiologist by background, she has always worked in the Washington D.C., area, bringing a scientific perspective to food safety regulatory issues. She was previously Vice President of Science Operations at the Grocery Manufacturers Association. She has served as Vice President and Chief Science Officer at The Acheson Group and as the Senior Staff Scientist and Director of Science and Technology Projects at the Institute of Food Technologists.

Jennifer earned a Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety. She serves as an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she is on the executive committee of the Food Safety Preventive Controls Alliance.

In this episode of Food Safety Matters, we speak with Stephen and Jennifer [3:35] about:

FDA’s three main reasons—epidemiological, logistical, and relational—for taking a commodity-specific, collaborative approach to reducing foodborne illness outbreaks
The key importance of prevention in mitigating food safety incidents, and how collaboration between FDA and industry enables food producers to help inform and adopt effective prevention strategies
The types of conversations taking place between FDA, industry, academia, and public health partners throughout the development of prevention strategies
The learnings from past foodborne illness outbreaks that are considered when creating prevention strategies and identifying future work areas to align cross-sector stakeholders
The possibility of filling some of the gaps in the Produce Safety Rule with commodity-specific prevention strategies
The challenges of conducting root-cause analysis in the produce sector, the benefits of getting industry to buy in to the practice, and how the conversation around root-cause analysis could be improved
Why educating industry to be critical thinkers about produce safety (rather than which minimum requirements to fulfill) provides the greatest opportunity for improving outcomes
FDA’s intent to develop a prevention strategy for powdered infant formula in light of recent events, and how the agency is collaborating with stakeholders to identify other commodities that are deserving of prevention strategies.

Resources

FDA Releases Food Safety Prevention Strategies for Salmonellosis, Listeriosis from Mushrooms, Onions

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Kimberly (Kim) Livsey is a Senior Emergency Response Coordinator in the U.S. Food and Drug Administration’s (FDA's) Office of Regulatory Affairs' (ORA’s) Office of Human and Animal Food Operations. In addition to more than 20 years of federal service at FDA, she has leveraged her expertise in food safety oversight and emergency management at the state and local government levels. Prior to her time at FDA, she was an environmental health specialist with the DeKalb County Board of Health in Decatur, Georgia, where she served as a supervisor and trainer in the food protection program.

Kim has led incident response, management, and command activities on the frontlines of multiple natural disasters, including Hurricanes Katrina, Rita, Gustav, and Irma. She has also contributed to leadership and planning for food safety and defense at numerous special event operations, including the international G-8 summit, The World Games 2022, Democratic and Republican political conventions, and Presidential inaugurations.

In March 2022, Kim spent seven weeks leading the ORA Incident Management Team in response to adverse events associated with the use of powdered infant formula products. She and her 37-person team took action as part of FDA’s response, including facility inspection, product sample analysis, consumer complaint triage, state sample request coordination, media inquiry response, and enforcement action initiation.

In this episode of Food Safety Matters, we speak with Kim [26:12] about:

How FDA leverages the Incident Command System (ICS) to coordinate multiple FDA organizational components to manage incidents, such as foodborne illness outbreaks
What Incident Management Teams (IMTs) are, as well as their purpose, structure, and activities
The various roles that exist on an IMT and how the personnel to fill those roles are chosen
How FDA mobilized an ORA-wide IMT at the field level, for the first time, to investigate and respond to the recent, highly publicized foodborne illness outbreak associated with Abbott Nutrition powdered infant formula
Kim’s experience leading an IMT with the Jefferson County Department of Health in Birmingham, Alabama to ensure the safety of food served at the 2022 World Games
Essential qualities for an IMT Incident Commander (IC) to embody, and the ways in which efficacious leadership and use of IMTs can impact industry and consumers
How FDA responds to foodborne illness outbreaks through its Coordinated Outbreak and Response Network (CORE); its four standing, geographical IMTs; and its rapid response teams (RRTs)
The working relationship between FDA’s four standing IMTs and state jurisdictions
Why working with and on IMTs can be rewarding.

News and Resources

FDA Releases Food Safety Prevention Strategies for Salmonellosis, Listeriosis from Mushrooms, Onions [5:13]
FDA Releases Review of Response to Infant Formula Supply Crisis, Addresses Improvements [9:47]
FDA Highlights Key Food Code Recommendations for Mitigating Norovirus in Restaurants [14:53]
Resource Library for Retail Food Regulators Conducting Foodborne Illness Outbreak Investigations

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Download the Cintas Program for Food Processing Apparel brochure.

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Michael R. Taylor is a member of the board of Stop Foodborne Illness, a consumer organization supporting and representing the victims of foodborne illness and their families. From January 2010 to June 2016, he served as Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led FDA's implementation of the Food Safety Modernization Act (FSMA) and oversaw FDA's other food-related activities, including its nutrition, labeling, food additive, dietary supplement, and animal drug programs. Previously, Mike served at FDA as a staff attorney and Deputy Commissioner for Policy, and at the U.S. Department of Agriculture (USDA) as FSIS Administrator and Acting Under Secretary for Food Safety. Prior to re-joining FDA in 2009, he spent nearly a decade in academia conducting food safety, food security, and public health policy research, most recently at George Washington University's School of Public Health. Mike is a graduate of Davidson College and the University of Virginia School of Law.

In this episode of Food Safety Matters, we speak with Mike [2:52] about:

His experience as Administrator of USDA’s FSIS after the Jack in the Box coli outbreak of 1992–1993, including why the agency did not consider pathogenic bacteria to be an adulterant requiring regulation prior to the pivotal outbreak
How Mike's time at FDA influenced his approach to his work at USDA, such as shifting cultural mindsets and implementing a preventive-based plan for reform in meat and poultry inspection
USDA's challenges with getting industry to accept new standards for coli and Salmonella, which was in part overcome due to the efforts of forward-thinking advocates within industry like David Theno
The way in which industry’s concept of microbial testing standards and Hazards Analysis and Critical Control Points (HACCP) requirements differed at the time of their regulatory introduction, and the role that difference played in industry’s levels of acceptance
Mike's perspective on the recent USDA declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products, and what it may mean for the future of Salmonella regulation
Clarification of what a pathogenic “adulterant” is to USDA, and how the agency regulates adulterated foods
Positive cultural changes that have occurred over the last 30 years, such as industry’s acceptance of accountability for prevention and the willingness to collaborate between regulators, industry, and the scientific community
How USDA’s efforts to reform meat and poultry inspection in the mid-1990s laid the groundwork for future food safety successes such as FSMA
The positive significance of the recent focus on food safety culture, and why Mike believes it would be difficult to regulate the concept in the U.S.
How the Jack in the Box coli outbreak gave political momentum to food safety regulation, as well as how the stories of the outbreak victims personally motivated Mike to sustain his involvement with food safety to this day, including serving as a board member of Stop Foodborne Illness.

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An accomplished attorney and national expert in food safety, William (Bill) Marler has become the most prominent foodborne illness lawyer in America with his firm, Marler Clark: The Food Safety Law Firm, and a major force in food policy in the U.S. and around the world. For the past 26 years, Bill has represented victims of nearly every large foodborne illness outbreak in the U.S. He began litigating foodborne illness cases in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box E. coli O157:H7 outbreak, in her landmark $15.6-million settlement with the company. The 2011 book, Poisoned, by best-selling author Jeff Benedict, chronicles the Jack in the Box outbreak and the rise of Bill Marler as a food safety attorney.

Bill's advocacy for a safer food supply includes petitioning the U.S. Department of Agriculture to better regulate pathogenic E. coli, working with nonprofit food safety and foodborne illness victims' organizations, and helping spur the passage of the 2010–2011 FDA Food Safety Modernization Act (FSMA). His work has led to invitations to address local, national, and international gatherings on food safety, including testimony before the U.S. House of Representatives Committee on Energy and Commerce.

Bill travels widely and frequently to speak to food industry groups, fair associations, and public health groups about the litigation of claims resulting from outbreaks of pathogenic bacteria and viruses and the issues surrounding them. He gives frequent donations to industry groups for the promotion of improved food safety, and has established numerous collegiate science scholarships across the U.S. He is also a frequent writer on topics related to foodborne illness and the Publisher of the online news site, Food Safety News, and his award-winning blog, www.marlerblog.com. He is frequent media guest on food safety issues and has been profiled in numerous publications.

In 2010, Bill was awarded the NSF Food Safety Leadership Award for Education, and in 2008 he earned the Outstanding Lawyer Award by the King County Bar Association. He has also received the Public Justice Award from the Washington State Trial Lawyers Association. Bill graduated from the Seattle University School of Law in 1987, and in 1998 was the Law School's "Lawyer in Residence." In 2011, he was given Seattle University's Professional Achievement Award. He is a member of the board of directors of Bainbridge Youth Services and a member of the Children's Hospital Circle of Care.

In this episode of Food Safety Matters, we speak with Bill [4:24] about:

How taking on and winning the various lawsuits related to the 1993 Jack in the Box coli outbreak helped shape the rest of Bill's career, and what he took away from these cases on a personal level
How his career in defending victims of foodborne illness has become an "avocation" in addition to his "vocation," and his desire to do more work to advance food safety policy
How Jack in the Box, under Dave Theno's leadership, turned around its operations following the outbreak and set new standards for the fast food industry
The significant regulatory and industry changes that were enacted by USDA as a result of the 1993 coli outbreak
Bill's advice for companies that want to shore up their food safety programs before it's too late, and the "warning signs" he sees in every foodborne illness case he defends
How food safety culture, as communicated from the top management down, can successfully shape food safety practices and empower employees company-wide
Potential strategies for recall modernization, including improved traceability technologies for supply chains and better ways to communicate recall information to consumers
Bill's shortlist for critical food safety improvements that need to happen over the next five to ten years.

Sponsored by:

Michigan State University Online Food Safety Program

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John Butts, Ph.D., is the Principal at Food Safety By Design LLC and the Advisor to the CEO at Land O' Frost Inc., where he was in the primary technical role for 47 years, having retired in 2021. As part of his succession plan, Dr. Butts founded Food Safety By Design LLC in 2010. Food Safety By Design helps producers of high-risk products learn how to prevent and manage food safety risks. Dr. Butts' specialty is the incorporation of food safety practices into company culture, including root cause identification using the "Seek and Destroy" scientific strategy for identifying and eliminating harborage sites for pathogens, which Dr. Butts developed earlier in his career.

In the early 1980s, Land O' Frost entered the shelf-stable meal business, which Dr. Butts facilitated with product development, process controls, quality assurance, and the invention of a proprietary sealing method. He also provided technical and management support to Frigorifico Canelones, the largest beef processing plant in Uruguay, from 1991–2001 when Land O' Frost owned and managed the business.

Dr. Butts is actively involved in pathogen reduction and control of pathogenic organisms in cooked processed meat products, seafood, leafy greens, and other ready-to-eat products. His current work includes the application of scientific principles and quality management technology to develop sanitation process control methods and procedures.

Dr. Butts is the recipient of many prominent awards throughout his professional career from NSF International, the American Meat Science Association, the North American Meat Institute, Purdue University, the Meat Industry Hall of Fame, and Food Safety Magazine's Distinguished Service Award. He has published dozens of technical articles and delivered numerous presentations, workshops, classes, and interviews over the years. He is an active member of the North American Meat Institute's Scientific Affairs Committee for over 40 years and was a founding member of the Special Poultry Research Committee to obtain approval of nitrite in poultry during the Carter Administration. He is also a member of the Editorial Advisory Board of Food Safety Magazine.

In this episode of Food Safety Matters, we speak with John [2:49] about:

How the visceral language used to describe the meatpacking industry in The Jungle sparked public outcry that prompted further investigation into the scientific link between spoilage and disease
The way in which available technology and present need enables innovation, including specific examples from the meat industry’s modernization at the turn of the 20th century and beyond
Key changes since the era of The Jungle to improve occupational safety for line workers in the meat and poultry industry
The dangers that sanitation workers face in processing plants today, and how the food industry can leverage the most advanced techniques and technology available to support sanitarians and mitigate the health risks they face on the job
The role that food safety culture plays in managing the relationship between sanitation, hygiene, and food safety
The areas related to food safety for which industry needs to better understand root causes and preventive controls in the present day, such as allergens, crisis management and recall efficiency, animal and plant disease control, genomics, and other topics
John’s opinions on where he sees food safety progress heading over the next half-century, including changes related to the industry’s growing focus on protein.

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Deborah Blum, Director of the Knight Science Journalism program at MIT and the Publisher of Undark magazine, is a Pulitzer-Prize winning science journalist, columnist and author of six books, most recently, The Poison Squad, a 2018 New York Times Notable Book. That book, as with all her recent books, focuses on influential moments in the history of science. She has worked as a science columnist for The New York Times, a blogger for Wired, and has written for other publications ranging from The Wall Street Journal to Mother Jones, The Guardian to Lapham’s Quarterly. Her work has been anthologized in Best American Science Writing, Best American Nature Writing, and Best Science On-Line.

Before joining MIT in the summer of 2015, she was the Helen Firstbrook Franklin Professor of Journalism at the University of Wisconsin–Madison, a position she held for 18 years. Previously, she worked at five different newspapers, including as a staff science writer for The Sacramento Bee, where she won the Pulitzer in 1992 for her reporting on ethical issues in primate research. She received her A.B.J. from the University of Georgia in 1976 and her M.A. from the University of Wisconsin–Madison’s School of Journalism in Mass Communication in 1982.

Deborah is a past president of the National Association of Science Writers and a former board member of the World Federation of Science Journalists. She serves on the advisory boards of the Council for the Advancement of Science Writing, Chemical and Engineering News, Spectrum, The Scientist and the MIT Museum. She is a fellow of the American Association for the Advancement of Science and a lifetime associate of the National Academy of Sciences, both in recognition of her work in public understanding of science.

Larry Keener, C.F.S., P.A., P.C.Q.I., is President and CEO of International Product Safety Consultants Inc. (IPSC), based in Seattle, Washington. IPSC is a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. IPSC is engaged in the conformity, risk assessment, and food safety verification business.

Larry is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies including: high pressure processing (HPP), microwave, pulsed electric field (PEF), high-powered ultrasound, atmospheric plasma, and low-energy electron beam technology. He is a past president of IFT's Nonthermal Processing Division.

Larry is a 2013 Fellow of the Institute of Food Technologists (IFT), a board-certified food scientist (International Food Science Certification Commission), and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST) lifetime achievement award for his work in microbiology and food safety. He is a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. Larry is also a 2022 inductee into the George Washington Carver Society. He has received numerous other awards and honors, and he has published more than 100 papers on subjects related to food production and food safety science.

Larry is a frequently invited speaker to food industry, business and scientific conferences, workshops, and seminars. He is also a member of the Editorial Advisory Board of Food Safety Magazine.

In this episode of Food Safety Matters, we speak with Deborah [04:18] about:

The shocking discoveries Deborah made about food safety in the 19th century while writing her book, The Poison Squad, which chronicles the passage of the 1906 Pure Food and Drug Act
How the unregulated food industry’s prioritization of profits over public health led to food being one of the top ten causes of death during the latter half of the 19th century, which is also sometimes referred to as the period of the “Great American Stomachache”
The different kinds of risk associated with food in urban versus rural environments
The issues of adulteration and the lack of labeling requirements in the 19th century
The questionable ethics of the Hygienic Table Trials that were conducted by U.S. Department of Agriculture (USDA) Chief Chemist Dr. Harvey Wiley, in an effort to convince industry, regulators, and the public that the compounds being added to foods were harmful to human health
The impacts that Dr. Wiley’s experiments had on public perceptions of food safety and the progression of U.S. food regulation, and the role that media played in disseminating Dr. Wiley's findings
How behind-the-scenes relationships between food industry regulators, politicians, and the scientific community may weaken the law, both in present day and the 19th century
Deborah’s biggest revelation from researching and writing The Poison Squad—a grim case of formaldehyde in milk.

We also speak with Larry [59:42] about The Poison Squad from industry’s point of view, including conversations about:

Possible reasons why the food industry neglected to ensure the safety of substances it was adding to food products in the 19th century, including a lack of technical capability and regulation
Changes in regulations and public sentiment around food safety over the last century, and how the general approach to food safety has been guided by discordant views among different stakeholder groups
How the antagonism that occurred at the highest levels of the federal government during the events chronicled in The Poison Squad set in motion a series of events that gave passage to future food safety legislation
The successes that scientifically minded food safety advocates in the U.S. have made since the enactment of the 1906 Pure Food and Drug Act, and improvements that need to be made regarding international harmonization
Results that can arise from the friction between industry’s need to turn a profit versus the drive to do right by consumers, as well as the economic value of ensuring food safety versus cutting corners.

Food Safety Education Month Resources

CDC
FDA
USDA
The Partnership for Food Safety Education
Food Safety Magazine

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Conrad Choiniere, Ph.D., is the Director of the Office of Analytics and Outreach at the U.S. Food and Drug Administration's (FDA's) Center for Food Safety and Applied Nutrition (CFSAN). Dr. Choiniere provides executive leadership for a broad portfolio of scientific and regulatory functions including risk and decision analysis, social and behavioral sciences, epidemiology, biostatistics and informatics, education and outreach, and food defense. Dr. Choiniere currently co-leads a core element of FDA's New Era of Smarter Food Safety focused on fostering and supporting food safety culture across the food system. He also chairs FDA's Toxic Elements Working Group, which prioritizes the Administration's efforts to reduce exposures to lead, arsenic, and other heavy metals from foods to the greatest extent feasible. Dr. Choiniere holds a Ph.D. in Agricultural and Resource Economics from the University of Maryland and a B.S. degree in Chemical Engineering from Johns Hopkins University.

Kruti Ravaliya, M.S., Consumer Safety Officer in the Division of Produce Safety at FDA's Center for Food Safety and Applied Nutrition, joined the Division of Produce Safety as an Oak Ridge Institute for Science and Education (ORISE) Fellow in July 2013, and transitioned to be a Consumer Safety Officer in April 2015. She has been involved with the Division of Produce Safety in a variety of ways, most significantly in developing the Supplemental and Final Agricultural Water Quality provision in the Produce Safety Rule. She earned her M.S. degree in Food Science, with minors in Biotechnology and Food Safety, at North Carolina State University in 2013, and a B.S. degree in Food Science and Spanish from the University of Massachusetts, Amherst, in 2007. Previously, Ms. Ravaliya worked in food product development with the International Food Network.

In this episode of Food Safety Matters, we speak with Kruti [22:16] about:

FDA’s recent updates to Subpart E of the Produce Safety Rule, including the recently extended compliance dates for pre-harvest agricultural water requirements
The nuances of microbial quality testing for water, and why it is a “tool within the grower’s toolbox,” rather than a requirement for growers
How stakeholder feedback has informed FDA’s updates to its regulation of pre- and post-harvest agricultural water
Ways in which FDA intends to partner with state and local officials to educate and train growers on compliance with the Proposed Agricultural Water Rule

We also speak with Conrad [33:47] about:

His work within FDA's Toxic Elements Working Group and its considerations when assessing the risk to public health from toxic elements in certain foods
How scientific advancements and regulatory changes over time have affected actual and detected levels of toxic elements in the U.S. food supply
Actions that growers and manufacturers can take to reduce the uptake of toxic elements into foods, and to ensure that toxic elements are not introduced at the production level
FDA’s intent to collaborate with the U.S. Department of Agriculture (USDA) and industry to develop and disseminate guidance regarding preventive controls for toxic elements in food production
The purpose of action levels in signaling to industry the importance of monitoring and finding solutions for reducing certain contaminants
FDA’s “cycle of continual improvement” approach in its Closer to Zero initiative, including four key steps to understanding and mitigating the health risk of toxic elements in baby foods
Why it is crucial to consider nutrition when setting action levels
The importance of FDA’s collaboration with USDA in expanding upon and executing the goals of its Closer to Zero initiative
FDA’s current and future work to understand and reduce the presence of toxic elements in food, including the agency’s sampling activities, its intent to target cadmium and arsenic, and other initiatives
Key achievements of FDA's Toxic Elements Working Group since its inception in 2017
The importance of collaborating with relevant agencies and industry stakeholders to find appropriate solutions for the not-so-simple task of reducing toxic elements in the U.S. food supply.

News and Resources:

USDA FSIS Declares Salmonella an Adulterant in Breaded, Stuffed Raw Chicken Products [5:14]FDA Shares Updates on Cyclospora Action Plan [8:20]
FDA Plans to Continue Remote Regulatory Assessments [10:52]
FDA Releases New Dashboard for Laboratory Accreditation for Analyses of Foods Program
[WEBINAR] FDA's Smarter Tools—How Remote Regulatory Assessments Help Ensure Food Safety

FDA has more information on its website about the agency’s continued work to address toxic elements in the food supply. Learn more about FDA’s programs referenced in the podcast:

Closer to Zero Action Plan for Baby Foods
Ongoing Total Diet Study Monitoring Nutrients and Contaminants in Foods Eaten by People in the U.S.
Advice about Eating Fish for Those Who Might Become or are Pregnant or Breastfeeding and Children Ages 1–11 Years
Toxic Elements in Food and Foodware, and Radionuclides in Food Compliance Program

Food Safety Insights Column, Bob Ferguson

Focusing Ahead—Processors' Priorities for the Near Term [17:37]

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Gillian Kelleher is President and CEO of Kelleher Consultants LLC, as well as the Chairperson of the Educational Advisory Board (EAB) for the 2023 Food Safety Summit. Gillian has significant, global leadership experience in the food industry and in food safety and quality, having lived and worked in Ireland, the UK, France, and the U.S. She has worked in diverse sectors including manufacturing, foodservice, retail, and distribution.

She was formerly Vice President of Food Safety and Quality Assurance for Wegmans Food Markets, where her scope of responsibility included all aspects of food safety and quality for stores, self-manufacturing, distribution, and Wegmans' private-label program. Prior to her tenure at Wegmans, Kelleher also worked at Häagen Dazs, Burger King, Express Foods, and Pillsbury. In addition, she has led the development of food safety and quality programs for many large and small private-label suppliers and distributors.

Kelleher earned her B.S. degree in Dairy and Food Science from University College Cork in Ireland. She is also a member of several professional organizations, including the Institute of Food Technologists (IFT) and the International Association for Food Protection (IAFP). She is a past co-Vice Chair of the Global Food Safety Initiative (GFSI) Board of Directors, a member of the Board of Directors of Stop Foodborne Illness, a longstanding member of Harvard's Private and Public Scientific, Academic, and Consumer Food Policy Committee (PAPSAC), and a member of the Editorial Advisory Board of Food Safety Magazine. Kelleher is also actively involved in the Leafy Greens Safety Coalition (LGSC).

With her significant industry experience and dedication to food safety and quality, Kelleher will work with the esteemed Food Safety Summit EAB and the Summit planning team to shape the educational agenda for the 2023 Food Safety Summit, which will be held May 8–11 at the Donald E. Stephens Convention Center in Rosemont, Illinois.

In this episode of Food Safety Matters, we speak with Gillian [6:04] about:

Changes that have occurred in the food industry throughout Gillian’s career, stemming from globalization, food safety crises, e-commerce, and other factors
How suppliers can leverage their relationships with retail partners to inform their food safety and quality (FSQ) programs
The importance of having top-down commitment to FSQ within an organization and keeping hazards analysis and critical control points (HACCP) at the core of a company’s food safety system
The ways in which consumer advocacy groups can work with industry to drive improvements in food safety, exemplified by Stop Foodborne Illness’ initiatives such as its Food Safety Culture Toolkit
Why it is important for food companies to hire the right talent, invest in employee training and resources, and actively work on relationship-building
The value of industry organizations and events—such as the Food Safety Summit—in driving positive change through collaboration
How FSQ professionals can find success and satisfaction in their careers and day-to-day duties, including advice for young FSQ professionals who are beginning their professional journeys.

News and Resources:

[WEBINAR] August 18, 2022: ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments
[WEBINAR] August 23, 2022: Pathogen Control in a Low-Moisture Environment
[WEBINAR] August 30, 2022: One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

Sponsored by:Michigan State University

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Jill Stuber has served on FSQ teams for several multi-million-dollar food companies and food industry support companies, at both the corporate and frontline facility levels. She has defined expectations and programs for company-wide FSQ systems and has been responsible for verifying the implementation of those systems. Jill has led multi-plant teams to clearly define team and individual roles, expectations, and boundaries to more fully integrate and collaborate across organizations.

Jill holds B.S. and M.S. degrees in food science from the University of Wisconsin (at River Falls and Madison, respectively); as well as an M.S. degree in quality management from Eastern Michigan University. She is a professional coach certified through Learning Journeys, an accredited program through the International Coaching Federation. She is also HACCP Certified, PCQI Certified, an SQF Practitioner, an IFT Certified Food Scientist, a Lean Facilitator, and a Six Sigma Black Belt. Additionally, Jill is an active member of the International Association for Food Protection, serving as the Developing Food Safety Professional's Professional Development Group Vice Chair.

Tia Glave is a food safety, quality, and regulatory professional with almost a decade of experience in large food manufacturing, food retail, and startup food environments. She is formally trained as a chemical engineer and holds a B.S. degree from the University of Tennessee. She is a qualified individual trained in PCQI and FSVP, is knowledgeable in GFSI schemes, and has worked with many food product categories.

Tia has a passion for helping manufacturing and retail organizations of all sizes build and strengthen their FSQ programs. She uses systems, data, and proven methods to develop and implement FSQ strategies that create efficiencies, are effective, and identify cost savings, all while using servant leadership principles. She has led small and large teams across multiple functions, including operations and maintenance, giving her a unique approach to implementing a strategy cross-functionally.

Tia's passion also extends to championing Black talent in food safety and quality, and she's the founder of the Black Professionals in Food Safety Group to foster sharing, development, and connection to support Black talent. You can find the group on LinkedIn! Tia is also an active member of the International Association for Food Protection, serving as the Retail and Foodservice Professional Development Group Vice Chair.

In this episode of Food Safety Matters, we speak with Tia and Jill [23:30] about:

The importance of “meeting people where they’re at” when assessing a company’s level of food safety and crafting a plan for improvement
The various factors that consultants must consider when guiding a company along its food safety journey
Cultivating an effective FSQ leadership team to help build a robust and healthy food safety culture
How an FSQ leader can embrace their role and lead their team by discerning and evaluating workload capacity
How “coaching” is different from “mentoring” or “consulting,” and why coaching may be a more effective approach when helping clients improve food safety culture
How the Black Professionals in Food Safety and Quality networking group creates an avenue for Black professionals to grow in their FSQ careers and includes them in critical industry conversations
Why focusing on a company’s people, programs, and progress can reveal the "maturity stage" of its food safety culture
Common growing pains within a food business operation, and how growing pains can be addressed through emotionally intelligent leadership
Why FSQ leaders must take an active, intentional role in cultivating positive change within a company’s food safety culture
How FSQ can become a trusted business asset by “stepping up instead of sitting back.”

News and Resources:

FSIS Summarizes Foodborne Illness Outbreak Investigations for FY 2021 [03:22]FSIS Releases FY2020 Foodborne Illness Outbreak Investigations Summary Report
FDA Publishes Guidance on FSMA-Compliant Preventive Controls for Pet Food [07:50]
FDA Finds Harmful PFAS in Imported Canned Clams [09:16]
FDA Tests Nationally Distributed Processed Foods, Finds Almost No Evidence of PFAS
FDA Provides Update on Sampling and Testing Efforts of PFAS in the Food Supply
The Growing Challenge of Safe Water for Use in Food Processing Operations
NEHA Surveys Retail Food Regulatory Community [16:32]

Food Safety Insights Column, Bob Ferguson

The Return to Normal—Ready to Travel Again? [17:27]

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Markus Lipp, Ph.D., is the Senior Food Safety Officer at the Food and Agricultural Organization of the United Nations (FAO). Dr. Lipp leads the food safety work within the Food Systems and Food Safety Division at FAO, coordinating FAO's efforts to provide chemical and microbiological food safety risk assessments and capacity development to strengthen national capacities for food safety.

Dr. Lipp previously worked in various public and private organizations focusing on a myriad of topics related to food safety, biotechnology, and standards-setting, including the U.S. Pharmacopeia (USP), the International Bottled Water Association, Monsanto, Unilever, and the European Commission. Dr. Lipp holds a Ph.D. in analytical chemistry from the University of Karlsruhe in Germany.

In this episode of Food Safety Matters, we speak with Dr. Lipp [19:11] about:

The ways in which a country’s regulatory capacity and traditional cuisine determines its unique food safety challenges and priorities
Some of the pressing chemical and microbiological hazards that are affecting food systems around the world
The rippling effects of climate change, such as increased aflatoxin contamination, and how a nation’s economic stability and geography relate to its climate resilience
The balance between food safety and food security, including conflicting factors
The importance of recognizing the boundaries of global food systems and collectively working to ensure food safety goals by engaging in nuanced discussions about such boundaries
Reaching consumers through effective risk communication that considers the personal and emotional nature of food
Why it is difficult to clearly define “food fraud,” and why international collaboration is important to combatting fraud in an increasingly complex, global food system
FAO and the World Health Organization’s (WHO’s) joint work to achieve their overlapping goals, such as developing food safety standards through the Codex Alimentarius Commission.

News and Resources:

FSIS Reports 75 Percent Reduction of Salmonella in Poultry [2:28]
Senate Mandates FDA to Ensure Infant Formula Safety, Supply [7:48]
FSIS Releases HACCP Model for Raw, Liquid Egg Products [10:38]
FDA Issues Final Guidance on Systems Recognition Arrangements [11:09]
GFSI Exclusive Interview: FAO Food Safety Head Talks Collaboration, Sustainability
FAO Publishes Paper on Regulatory Strategies to Counter Food Fraud

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ActiveSense

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Tim Stubbs is Senior Vice President of Food Safety and Product Research at the Innovation Center for U.S. Dairy. He leads the Innovation Center's Food Safety Committee, an active group of food safety expert volunteers from processors and academia that shares best practices across companies, produces guidance documents, and conducts training. He also coordinates and funds dairy foods and food safety research projects at universities.

Mr. Stubbs has more than 30 years of food research and development experience in leadership roles at Kraft Foods, Sara Lee, Hillshire Brands, and the Innovation Center for U.S. Dairy. He has a broad background in food science and engineering, new product innovation, and food safety across a wide variety of product categories. He also sits on several food industry nonprofit boards and is a member of the Editorial Advisory Board of Food Safety Magazine.

In this episode of Food Safety Matters, we speak with Tim Stubbs [21:14] about:

The creation and funding of the Innovation Center for U.S. Dairy (IC), a dairy industry collective that addresses pre-competitive issues, such as food safety
How the dairy industry and Dairy Management Incorporated (DMI), the national dairy checkoff program, makes IC's work possible
How the IC unites the dairy industry through committees to tackle common goals, and the benefits of being a nonprofit
How IC’s leadership team uses its knowledge and resources to deliver food safety training programs
IC’s initiatives to compile and disseminate important data and knowledge to the dairy industry
Work to address industry issues by developing best practices
IC’s work in education, funded by a grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture
Resources that IC provides to dairy producers, including unique tools for artisan and small-scale dairy processors and workshops for large-scale processors
Microbiological studies and academic collaborations supported by IC’s Listeria Research Consortium
Opportunities for improvement and advances within the dairy industry
The importance of constant diligence in ensuring that food safety basics are properly executed in dairy facilities.

News and Resources:

Some Salmonella Strains Undetected by Traditional Testing Methods [05:09]
FSIS Classifies Salmonella Newport as Reoccurring Strain [12:02]
Researchers to Develop Rapid Biosensor Pathogen Test [13:36]

ISO Updates New Food Safety Certification Standards for World Food Safety Day [12:57]
Free Food Safety Culture Toolkit by Stop Foodborne Illness [18:45]

Innovation Center for U.S. Dairy Food Safety website
Innovation Center for U.S. Dairy brochure with links to classes and tools
Dairy Pathogen Controls Document
Small Cheesemaker/Artisan Cheesemaker Food Safety website
Ice Cream Food Safety website

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Dr. Charles Hofacre is the Principal at The Southern Poultry Research Group, a private contract research company, which he established with his wife in 2013. Previously, he worked in industry for a number of years before becoming a professor at the University of Georgia in the Department of Population Health and serving as Director of Clinical Services for the Poultry Diagnostic and Research Center. Dr. Hofacre also served as the Executive Vice President of the the American Association of Avian Pathologists (AAAP). Dr. Hofacre received a Doctorate of Veterinary Medicine, a Master’s degree, and a Bachelor’s degree from The Ohio State University, as well as Master’s degree in Avian Medicine and a Ph.D. in Veterinary Medical Microbiology from the University of Georgia.

Bill Potter has spent three decades leading food safety initiatives in the poultry industry. Currently, Bill is a Food Safety Technical Advisor at Elanco Animal Health, where he helps clients optimize their pre-harvest and plant interventions. Previously, Bill held strategic leadership roles in poultry food safety, quality, and technical services at George’s Inc., ConAgra Poultry, and Advance Food Company. He has chaired the National Chicken Council Technical and Regulatory Committee and has been active in the International Association for Food Protection (IAFP). Bill obtained a degree in Animal Science and a Master’s in Business Administration from Texas A&M University, as well as a Master’s degree and Ph.D. in Poultry Science from the University of Arkansas.

In this episode of Food Safety Matters, we speak with Dr. Hofacre and Dr. Potter about:

The meaning and importance of a multi-hurdle approach to controlling Salmonella in poultry
The different pre-harvest intervention strategies that companies can utilize in poultry production
Salmonella controls for processors using a “no antibiotics ever” (NAE) program
Ideas on how to integrate quantitative Salmonella measurements in pre-harvest and processing
The U.S. Department of Agriculture’s (USDA’s) renewed focus on reducing Salmonella in poultry
The Salmonella 360° website and its emphasis on a multi-hurdle approach to controlling the pathogen in poultry
Controlling pathogens other than Salmonella by employing best practices for pre-harvest management and other tactics
Elanco’s efforts to help companies respond to USDA’s focus on reducing Salmonella in poultry.

Sponsored by:

ELANCO

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Marc Cwikowski is Founder and Managing Director of All Food Consulting and Co-Founder of World of Auditing. He has worked for more than 30 years in the food and beverage industry and held various senior global leadership and executive positions in companies including Unilever, The Coca-Cola Company, and Danone. His former functions include audit process manager, director of quality and food safety strategy, director of supply chain capability development, food safety center director, and vice president for quality and food safety. He has international experience in innovation, quality assurance, and food safety, and has successfully designed and implemented quality and food safety strategies, created advanced initiatives for people development, and implemented strong quality and food safety programs to secure companies' business and reputation worldwide. Mr. Cwikowski holds a master's degree in chemistry and bio-industries and has served as an expert and board member for various global organizations.

In this episode of Food Safety Matters, we speak with Marc [26:58] about:

His 30-year career across a multitude of disciplines in the food safety sector, and how his experiences help him communicate the importance of auditing strategies and programs
The three essential points for food companies to consider before developing a risk-based audit strategy
The critical steps for food companies to take when developing a risk-based audit strategy
How understanding and aligning audit strategies and business strategies can help businesses adapt to the challenges of today’s unstable supply chain
The importance of demonstrating the return-on-investment of auditing programs and processes
Four simple ways that food companies can maximize the value that audits bring to their business
Why auditors and auditor training should encompass technical, human, and critical thinking skills
What the food industry can learn from the aviation industry regarding traceability and transparency
How the food industry’s traceability efforts can be advanced using modern technology
Why the future of auditing should be consumer-focused, and the meaning behind “the future of audits will be no audits.”

News and Resources:

Codex Commission Drafting Guidance on Food Fraud [6:33]
Time to Prepare: New FAO Report Highlights Possible Benefits, Risks Associated With Food of the Future [9:27]
EFSA Reports on Microorganisms as Pesticides [10:22]
Unstudied Chemicals Found in Food Packaging, Toxicity Questioned [15:03]
WHO, FAO, Codex World Food Safety Day 2022 resources [2:15]
GFSI webinar World Food Safety Day 2022 [3:40]

Sponsored by:

Redzone

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To get a taste of the discussions that were happening at the 2022 Food Safety Summit, we spoke face-to-face with Hal King, Managing Partner at Active Food Safety and John Zimmerman, Vice President of Quality Assurance and Food Safety at First Watch Restaurants; Mark Moorman, Director of the Office of Food Safety at the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition (FDA’s CFSAN); Steve Mandernach, Executive Director of the Association of Food and Drug Officials (AFDO); John Spink, Director of the Food Fraud Prevention Think Tank and Lead Instructor at the Food Fraud Prevention Academy; and Mitzi Baum, CEO of Stop Foodborne Illness.

In this episode of Food Safety Matters, we speak with the following individuals about:

Hal King and John Zimmerman [25:37]:

The top risk factors that cause most foodborne illness outbreaks, and how a comprehensive food safety management system (FSMS) can help address those risk factors
The importance of being proactive instead of reactive when it comes to food safety, and how a FSMS helps businesses take action
The key steps to developing and executing a quality FSMS in a retail foodservice business, as well as how to sustain and update a FSMS despite turnover
The importance of training and good standard operating procedures (SOPs) in a FSMS, as well as monitoring for continuous improvement.

Mark Moorman [32:09]:

How CFSAN helps execute FDA’s New Era of Smarter Food Safety by focusing on two of the New Era’s four core pillars: foodborne illness outbreak response and the retail sector
The importance of leaders “taking a step back” to talk to and learn from others in the food safety community
Why FDA’s and the U.S. Centers for Disease Control and Prevention’s (CDC’s) improved ability to detect and trace foodborne illness outbreaks will lead to an increase of recorded data on such outbreaks
The need for food production companies to cooperate and communicate with regulators during food safety incidents
The urgency of using technology to improve traceability and “connect the dots” to rapidly remove unsafe foods from the market
FDA's emphasis on engaging with industry and building partnerships.

Steve Mandernach [50:54]:

The action steps needed to improve and modernize food product recalls at all levels
The public health and business costs of fighting regulators during a food safety incident investigation
Key ways to modernize the inspection process, such as with remote audits, and the possible benefits of doing so
How in-person collaboration expedites progress within the food safety community.

John Spink [59:55]:

The interrelationships of cybersecurity, supply chain management, and food safety
How to prepare for and navigate supply chain disruptions by revisiting the fundamentals of supply chain management from the role of the supply chain manager
How massive changes, as precipitated by the COVID-19 pandemic, lead to supply chain vulnerabilities, and how proactive thinking can prevent food fraud during vulnerable times
The level of food crime over time and changes in the way fraudulent activities are carried out.

Mitzi Baum [1:05:42]:

Why modernizing recalls is essential in protecting consumers, and the need for it to be a collaborative effort
Stop Foodborne Illness’ multi-stakeholder working group, The Alliance to Stop Foodborne Illness, and the work being done to improve the U.S. recall system
Stop Foodborne Illness’ approach to managing regulatory partnerships by stressing that “we are all in this together”
The power of sharing effective messaging with industry, consumers, and regulators
Stop Foodborne Illness’ and FDA’s joint webinar series on food safety culture.

News and Resources:

2022 Food Safety Summit Opens with Riveting Mock Civil Trial [8:23]
FSS 2022: Urgency, Communication Needed to Improve the Future of Recalls [13:58]
AFDO Whitepaper
FSS 2022: Regulators Highlight Policy, Technology Advances at Town Hall [15:06]
FSS 2022: Keynote: Commitment and Collaboration in Food Safety Culture [16:16]
FSS 2022: Improving Communication between Industry and Regulators [18:21]
FSS 2022: Building a Blueprint for Tech-Enabled Traceability [19:01]

Sponsored by:

Infor

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Joe Stout, R.S. is a leader in quality and sanitation with over 40 years of experience in the industry. He founded Commercial Food Sanitation (CFS) in 2010, which provides strategic consulting, training, and solutions to address food safety, hygienic design, and sanitation challenges for food processing plants worldwide.

Previously, Mr. Stout spent 30 years at Kraft Foods. While there, he held a variety of positions related to operations, quality, and sanitation, ultimately leading to his role as Kraft's Director of Global Product Protection, Sanitation, and Hygienic Design. While at Kraft, Mr. Stout had global responsibility for plant cleaning controls and processes, allergen and pathogen control programs, pest control, and hygienic design for facilities and equipment used in more than 200 Kraft plants. He also managed the Global Product Protection group, assuring global support for internal and external plants.

Mr. Stout led the American Meat Institute's (AMI's) Equipment Design Task Force and has partnered for Listeria monocytogenes intervention training with AMI and the American Frozen Food Institute (AFFI) Hygienic Design initiatives. He is currently leading continuous improvement in equipment hygienic design, both in process plants and field harvest equipment. Mr. Stout also facilitated the development and execution of the Dairy Food Safety Training classes with Dairy Management Inc.'s Innovation Center.

In addition to his involvement with these initiatives and other leading industry organizations, Mr. Stout is a published authority on the subjects of food safety, sanitation, hygiene, and related areas. He became a Registered Sanitarian in the state of Pennsylvania in 1985. He is also the recipient of the International Association for Food Protection (IAFP) 2015 Sanitarian of the Year Award, the IAFP 2020 Food Safety Award, and the 2022 Food Safety Magazine Distinguished Service Award.

In this episode of Food Safety Matters, we speak with Joe [27:19] about:

The trajectory of his 42-year career in sanitation, what drives his passion for food safety, and his many contributions to the industry
The importance of educating sanitarians and caring for worker safety, as well as cultivating an industry culture that prioritizes such goals
The challenges of concurrently maintaining sanitation and productivity, and how hygienic design can help facilitate this balancing act
The extent of hygienic restoration that is necessary to rectify a failed cleanliness incident in a facility, the difficulty of finding the root cause of an incident, and the importance of establishing measures to prevent future incidents
The food safety and labor retention benefits of having a mature hygiene culture, and how expressing care and appreciation for sanitation workers can foster such a culture
How equipping sanitarians with the tools and training they need to succeed, as well as employing hygienic design, can simultaneously improve safety conditions for workers and the cleanliness of food processing facilities
How collaboration between OEMs, sanitarians, and food safety professionals can lead to improved industry design standards
The importance of not overlooking simple guiding principles when seeking to improve hygienic design
The need for technologically advanced solutions to foster productivity in sanitation.

News and Resources

Food Industry, NGOs, Consumers Urge FDA to Unify Food Program [4:50]
Mike Taylor: Opinion—It’s Time to Fix FDA by Breaking It Up
FAO Publishes Paper on Regulatory Strategies to Counter Food Fraud [10:20]
FAO paper Eliminating Viruses in Food Production [14:28]

Food Safety Insights Column, Bob Ferguson

Supply Chain Recovery—Processors Speak Out [18:26]

Sponsored by:

Michigan State University

Michigan State University Online Food Safety Program
Online MS in Food Safety Program
Curriculum: Online MS in Food Safety Program

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Dr. Guangtao Zhang, Ph.D., is the Director of the Mars Global Food Safety Center (GFSC), where he leads an international team of experts who are driving progress in several areas of food safety, including mycotoxin risk management, microbial risk management, and food integrity. Dr. Zhang has contributed to over 40 peer-reviewed publications and five patents that are advancing capabilities in food safety science and application. He has also shared insights at several international conferences in a range of key areas in food safety research. Prior to his time at GFSC, Dr. Zhang held a postdoctoral fellowship at Cornell University and developed therapeutics for breast cancer as a faculty member at Mount Sinai’s Ichan School of Medicine.

In this episode of Food Safety Matters, we speak with Dr. Zhang [18:10] about:

The rise of food safety and quality hazards around the world, and how the Mars Global Food Safety Center aims to tackle such challenges by generating new insights, driving technology innovations, and improving food safety capabilities and methodologies
How mycotoxins harm public health, the ways in which climate change is increasing mycotoxin production, and what GFSC is doing to improve mycotoxin risk management in the food industry
The necessity of simplifying Good Agricultural Practices (GAPs) so that farmers can reduce the risk of mycotoxins in their harvests by effectively employing GAPs
How the 2021 United Nations Food System Summit created a coalition of organizations that is developing actionable food safety plans through data analysis, risk assessment, testing and learning, and risk communications
The implications of microbiological contamination, and how the food industry can shift from a reactive to a proactive approach when combatting microbial hazards
GFSC’s work in combatting microbiological contamination of the global food supply, including faster detection, better traceability, and predicting microbial hazards before they occur
How GFSC is collaborating with academic institutions to make whole genome sequencing and multiplex sequencing more accessible, affordable, and efficient
How GFSC is addressing food fraud with spectroscopy and spectrometry
GFSC’s research and development efforts in advancing genomics and tracking shifts in the food microbiome
GFSI’s intent to explore digitization, data, and AI as future food safety solutions, and what those solutions will look like when they are fully realized.

News and Resources:

E. coli in Lettuce Affected by Season of Harvest, Shelf Life, Storage Temperatures[4:55]
Study Observes Two Decades of E. coli Evolution [8:80]
AFDO Whitepaper Asks FDA to Modernize Recalls [12:40]
AFDO Whitepaper
Ep. 108. STOP Foodborne Illness and AFDO: Joining Forces for Recall Modernization (November 23, 2021)

Sponsored by: Michigan State University

Michigan State University Online Food Safety Program
Online MS in Food Safety Program
Curriculum: Online MS in Food Safety Program

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Hilarie Warren, M.P.H., C.I.H., manages the OSHA Training Institute (OTI) Education Center at Georgia Tech, one of the first OTI Education Centers in the national network of occupational safety and health training organizations authorized by OSHA.

Jenny Houlroyd, M.S.P.H., C.I.H., has worked as an industrial hygienist with the OSHA Consultation Program for 16 years, providing onsite OSHA compliance assistance for businesses throughout the state of Georgia. She serves as the Manager of the Occupational Health Group for that program.

Wendy White, M.Sc., is the Food and Beverage Industry Manager for the Georgia Manufacturing Extension Partnership (GaMEP) at Georgia Tech. She leads GaMEP's food industry services, which include regulatory compliance, HACCP food safety plans, and third-party audit certification preparation. Ms. White holds a B.S. degree in Biology and an M.Sc. degree in Food Microbiology from the University of Georgia and is an FSPCA PCQI Human Foods Lead Instructor, an International HACCP Alliance Lead Instructor, and an ASQ Certified Quality Auditor. She is also a member of the Editorial Advisory Board of Food Safety Magazine.

In this episode of Food Safety Matters, we speak with Hilarie, Jenny, and Wendy [18:35] about:

The critical intersection of food safety and worker safety in food production and processing
The difficulties third-shift workers face with regard to safety and workplace culture, and how those difficulties affect worker health and safety, as well as food safety
The importance of internal communication between food safety and personnel safety departments and how communication gaps can occur
Addressing workplace injury trends, using a holistic approach, to uncover broader issues that may also impact food safety
Factors that lead to underreporting of worker injuries and how companies can encourage workers to report occupational and food safety hazards
Confusion that contractors and small businesses face in navigating their responsibilities to OSHA
Differences between food safety and worker safety audits and inspections
The OSHA Consultation Program that is available for small- and mid-sized businesses as part of the Occupational Safety and Health Act

Links to Warren, Houlroyd, White Food Safety Magazine articles:Food Safety and Employee Safety: Two Sides of the Same Coin
Into the Wee Hours, Sanitation and Safety Keep Working Side by Side

News and Resources
FDA Completes Report on Processed Avocado and Guacamole Sampling[5:43]
USDA: Salmonella Causes Most Pathogen-Based Import Violations, 2002–2019 [9:37]
New FSIS Webpage: Reducing Salmonella in Poultry [14:22]
IFST Releases New Best Practice Food Safety Governance Guide for Directors [15:52]

Register for the Food Safety Summit: May 9–12. Podcast listeners get a 10% discount on registration! Use the code FSMPodcast.

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Kathy Gombas is a recognized food safety expert with over 30 years of experience in the food industry—specializing in preventive controls, supply chain management, food safety auditing, and regulatory affairs.

Kathy is the founder of FSMA Solutions, a consulting group that provides food safety solutions to the food industry. She works with large food companies in conducting corporate food safety system gap assessments to identify vulnerabilities and assists small- to medium-sized businesses in developing food safety plans and supporting programs.

Kathy retired from FDA after ten years of service. She was a Senior Advisor at FDA's Center for Food Safety and Applied Nutrition (CFSAN). While at CFSAN, Kathy was in a leadership role supporting FDA's Food Safety Modernization Act implementation efforts, including the Preventive Controls Regulator Training and launch of FDA's FSMA Technical Assistance Network for industry. Kathy also led the implementation of FDA's Reportable Food Registry.

Before joining FDA, Kathy held senior food safety positions at Dean Foods overseeing food safety programs for the company's northeast dairy operations and then the corporate Supplier Management Program. Prior to that, she spent eight years at Kraft Foods conducting food safety audits worldwide and developing corporate food safety policies.

Kathy is currently Chair of the Food Safety Preventive Controls Alliance (FSPCA) Executive Advisory Board and Co-chair for the FSPCA International Subcommittee working on industry training, outreach, and technical assistance programs for food companies worldwide. She is also Co-chair of the FSPCA Trainer-of-Trainers Work Group responsible for training and monitoring of FSPCA Lead Instructors. Kathy is an FSPCA Trainer-of-Trainers and Lead Instructor for Foreign Supplier Verification Programs and Preventive Controls for Human Food. She is also a member of the Food Safety Magazine Editorial Advisory Board.

In this episode of Food Safety Matters, we speak with Kathy [21:35] about:

Background on the founding of the Food Safety Preventive Controls Alliance (FSPCA) and the benefits of FSPCA training
Becoming an FSPCA Lead Instructor and Trainer-of-Trainers
Courses developed and offered by FSPCA
How to determine if a course is a registered FSPCA course
Advantages of FSPCA virtual training
Impact of the pandemic on FSVP and the current status of audits
Looking ahead to future FSPCA services and products

News and ResourcesFAO Report: Thinking About the Future of Food Safety [4:20]
World Food Safety Day: June 7, 2022 – Theme and Resources [11:10]
FSIS Exchanges WGS Information with FDA, Enhances Data Sharing with CDC [12:37]
Food Microbiology Forum: FoodMicrobiologyForum@rdls.nestle.com
EFSA Releases Scientific Opinion on High-Pressure Processing [16:36]

FSPCA Resource Links
FSPCA Website
Intentional Adulteration Training Courses
FSPCA Registered Courses
Preferred Vendor List for Qualified Translators and Reviewers
Sign up for FSPCA Updates and Newsletters

Registerfor the Food Safety Summit: May 9–12; Early Bird ends March 31.
Podcast listeners get an EXTRA 10%! Use the code FSMPodcast. Register before March 31 and get 10% in addition to the Early Bird discount. After March 31, get 10% off published rates.

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Jeff Hahn, Principal at Hahn Marketing & Communications, is a crisis communications expert with 30 years of experience in communications and public relations. He is a specialist in the food and energy sectors and is the owner of a family of integrated agency brands including Apron Food & Beverage Communications, Hahn Public Communications, the Predictive Media Network, and White Lion Interactive. He also served in the U.S. Air Force, where he completed his associate degree in administration, and then graduated with a bachelor’s degree in political science from The University of Texas at San Antonio. He is formally trained in persuasion communication and holds a master’s degree in communication studies from Texas State University.

In this episode of Food Safety Matters, we speak with Jeff [19:39] about:

Demystifying crisis communications
Twelve essential communication tools for food companies
Three types of crises: emergencies, safety issues, and reputation issues
The five stages of a crisis that companies must navigate
Understanding the communication options at every stage and step
Maintaining authenticity and control
Beginning reputation repair during a crisis or issue
Jeff’s “favorite crisis”
How to get a complimentary copy of Breaking Bad News

News and ResourcesDr. Robert Califf Confirmed by Senate to Lead FDA for Second Time [3:20]
FSIS Requests Input on Salmonella Programs for Pork and Poultry [6:25]
Dole Packaged Salads and Infant Formula Recalls [10:35]
Outbreak Investigation of Listeria monocytogenes: Dole Packaged Salad (Dec 2021)
FDA Investigation of Cronobacter and Salmonella Complaints: Powdered Infant Formula (Feb 2022)
Cronobacter Illnesses Linked to Powdered Infant Formula

Food Safety Insights Column, Bob Ferguson How WGS Continues to Change Food Safety [13:12]

Registerfor the Food Safety Summit: May 9–12; Early Bird ends March 31. Podcast listeners get an EXTRA 10%! Use the code FSMPodcast. Register before March 31 and get 10% in addition to the Early Bird discount. After March 31, get 10% off published rates.

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Shawn Stevens is the founding member of Food Industry Counsel, the only law firm in the world that represents the food industry exclusively.

As a food industry consultant and lawyer, Mr. Stevens works throughout the U.S. and abroad with food industry clients—including the world’s largest growers, processors, restaurant chains, distributors, and grocers—helping them protect their brands by reducing food safety risks, complying with FDA and USDA food safety regulations, managing recalls and defending high-profile foodborne illness claims.

Mr. Stevens also speaks regularly to audiences on a wide variety of emerging scientific, regulatory, and food safety legal trends, authors columns for food industry publications, and is quoted regularly by national media publications such as TIME Magazine and Corporate Counsel.

In this episode of Food Safety Matters, we speak to Mr. Stevens [18:20] about:

Recent recall trends related to the impacts of COVID-19
Using data from the Food Recall Reporter online tracking tool to generate predictive analytics
Changes in inspections as we emerge from the pandemic
Examining recalls by category, allergen, pathogen, and foreign material
Controlling Listeria monocytogenes in food facilities
Upcoming changes to FDA’s policy around Listeria—it’s about persistence
Trends in regulatory enforcement
Industry trends related to the Smarter Era of Food Safety
Food Safety Summit workshop—Mock Civil Trial 2.0.

News and Resources

FDA Resumes Domestic Surveillance Inspections [4:00]
FDA Announces List of Priority Guidance Topics for Foods Program [7:49]
The Acheson Group: FDA Plans 2022 Guidance
FDA Releases FASTER Act Video Overview for Food Industry [13:10]
Organizations Petition FDA to Deny BPA Approvals, Limit Use in Food and Beverage [16:01]

Registerfor the Food Safety Summit: May 9–12; Early Bird ends March 31. Podcast listeners get an EXTRA 10%! Use the code FSMPodcast. Register before March 31 and get 10% in addition to the early bird discount. After March 31, get 10% off published rates.

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Erik Mettler is Assistant Commissioner for Partnerships and Policy within the Office of Regulatory Affairs (ORA) in the U.S. Food and Drug Administration. In this role, he serves as advisor to the Associate Commissioner for Regulatory Affairs on the full range of ORA's activities including partnerships, implementation of new laws and regulations, and overall strategic planning and prioritization. He is responsible for providing long-range strategic direction for ORA policies and programs including the implementation of the Food Safety Modernization Act.

Michael Rogers is Assistant Commissioner for human and animal food (HAF) operations at FDA's ORA, focusing on inspection- and compliance-related issues in the human and animal food programs and overseeing the program directors for east and west HAF operations, as well as state cooperative programs. Mr. Rogers joined FDA in 1991 as a Field Investigator in the Baltimore District. He then became a Supervisory Investigator at the Northern Virginia Resident Post, a Branch Director at FDA headquarters, the Director of the Division of Field Investigations, and later the Director of FDA's Latin American Office.

Travis Waller is the Director of Regulatory Services for the Utah Department of Agriculture and Food, where he has served since 2014. He oversees five regulatory program areas including retail and manufactured foods; weights and measures; dairy inspection; egg; and poultry grading and inspection, bedding, quilted clothing, and upholstered furniture. Mr. Waller has worked in retail food safety for the past 21 years in both industry and government.

In this episode of Food Safety Matters, we speak with Erik, Michael, and Travis [17:14] about:

Division of labor between FDA and states for surveillance inspections
Memorializing the Domestic Mutual Reliance (DMR) relationship between FDA and Utah with a formal agreement
Details about the Non-Contract Inspection (NCI) program and how states qualify for it
How DMR enables better coordination between FDA, states, and localities on recalls and outbreaks
Coordinating consumer complaints and corrective actions
Lessons learned on building out an integrated food safety system through an integrated workforce under DMR agreements
Identifying best practices state-by-state
Innovation in DMR agreements throughout the COVID pandemic
Benefits of formal DMR agreements between FDA and states

News and Resources:

FDA Releases Report on Salmonella in CEA Leafy Greens [3:14]
Related story: Is CEA being Oversold?
FDA Announces New Egg Regulatory Program Standards [9:28]
FDA Allows Certain Rule Exemptions for Supply Chain Crisis [11:53]
Europe to Ban Titanium Dioxide in Food from Mid-2022 [13:06]
Titanium Dioxide Podcasts:
99% Invisible Podcast: Their Dark Materials
Chemistry World – Titanium Dioxide
and just because … 99% Invisible: Rock Paper Scissors Bus

Registerfor the Food Safety Summit: May 9–12; Early Bird ends March 31

Podcast listeners get an EXTRA 10%! Use the code FSMPodcast. Register before March 31 and get 10% in addition to the Early Bird discount. After March 31, get 10% off published rates.

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Adam J. Kuszak, Ph.D., is a health scientist administrator in the Office of Dietary Supplements (ODS) and the director of the ODS Analytical Methods and Reference Materials (AMRM) Program. Through AMRM, he works with stakeholders involved in research, industry, and regulatory affairs to support scientific resource development and promote biomedical research on the mechanisms and health effects of dietary supplements and natural products. In addition, he provides scientific expertise and analyses to facilitate ODS initiative development, program management, strategic planning, and evaluation. Dr. Kuszak’s primary research interests are elucidating the mechanisms of action and effects on cellular signaling networks of natural products and drugs and their chemical and biological characterization. He received his B.S. in pharmacology and toxicology from the University of Wisconsin, Madison, and his Ph.D. in pharmacology from the University of Michigan. He completed his postdoctoral training at the National Institute of Diabetes and Digestive and Kidney Diseases and joined the ODS as an American Association for the Advancement of Science (AAAS) Science & Technology Policy Fellow in 2014.

Uma Sreenivasan is Director of Reference Materials and Workflows R&D at MilliporeSigma. MilliporeSigma is the life science business of Merck KGaA, Darmstadt, Germany, and operates as MilliporeSigma in the U.S. and Canada. Uma and her team are responsible for the development of reference materials and applications used in dietary supplement, pharmaceutical, clinical and forensic testing. Uma has a deep interest in phytochemicals and natural products chemistry with many years of experience in pharmaceutical, bio-organic, synthetic, and analytical chemistry. Since 2000, Uma has served in various research and management roles at Cerilliant Corporation, subsequently Sigma Aldrich and now MilliporeSigma. Uma obtained an undergraduate degree in Pharmacy from India followed by a Ph.D. in Medicinal Chemistry from the University of Minnesota, Minneapolis, and postdoctoral training at the Mayo Clinic and the University of Texas, Austin.

In this episode of Food Safety Matters we spoke with Adam and Uma about:

Size and growth of the dietary supplement and nutraceutical industry
The role of the National Institute of Health’s Office of Dietary Supplements in regulating dietary supplements
MilliporeSigma’s role in offering researchers and analytical labs for development
The value of reference materials in the dietary supplement industry
The most important considerations for designing and choosing reference materials
Lessons learned through developing reference materials
The desired goals for reference material development

References:

Sigma Quality Grades
NIH ODS website
NIH ODS Analytical Methods and Reference Materials Program
Efficient Analysis of Kava Extract

Sponsored By:

MilliporeSigma

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Jennifer McEntire is Chief Food Safety and Regulatory Officer at the International Fresh Produce Association. Prior to the merger of United Fresh and Produce Marketing Association, Jennifer was Vice President of Food Safety and Technology at United Fresh Produce Association.

A food microbiologist by background, she has always worked in the Washington, D.C., area, bringing a scientific perspective to food safety regulatory issues. She was previously vice president of science operations at the Grocery Manufacturers Association. She has served as Vice President and Chief Science Officer at The Acheson Group and as the Senior Staff Scientist and Director of Science and Technology Projects at the Institute of Food Technologists.

Jennifer earned a Ph.D. from Rutgers University as a USDA National Needs Fellow in food safety. She serves as an advisory board member of the Global Food Traceability Center, the technical committee of the CPS, and she is on the executive committee of the Food Safety Preventive Controls Alliance.

In this episode of Food Safety Matters, we speak with Jennifer [24:21] about:

How the newly formed IFPA will serve the produce industry
IFPA’s work on Capitol Hill and with consumer groups
Leadership and workforce development initiatives within IFPA
FDA’s revision to agricultural water requirements under the Produce Safety Rule
Proposed testing requirements under FSMA subpart E
FDA's Foodborne Outbreak Response Improvement Plan (FORIP)
Tech-enabled traceback in the produce industry
Measuring the effectiveness of FORIP and produce safety initiatives.

News and Resources
FDA Introduces Faster, Easier Reportable Food Registry Process [4:25]
New USDA Labeling for Genetically Modified Foods Goes into Effect [7:05]
Biodegradable 'Smart' Food Packaging Material Developed By Singapore Team [14:28]
Researchers Develop Antimicrobial 'Jelly Ice Cubes' for Safer Cold Storage [20:45]
IFPA Expands Food Safety Support with New Hires [23:06]

Register for GFSI Conference: March 29–31 Barcelona, Spain – Early Bird ends Jan 31

Register for Food Safety Summit: May 9–12 – Early Bird ends March 31

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With 2021 in the rear-view mirror, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting, sat down to discuss the big food safety stories and impacts of 2021, and peek ahead at what’s in store as we begin 2022.

Topics discussed in this episode include:

Regulatory Changes
New Era of Smarter Food Safety
PFAS
COVID-19
Supply Chain
Food Market Changes
Food Safety Culture

Sponsored by:Michigan State University Online Food Safety Program
Online MS in Food Safety Program
Curriculum: Online MS in Food Safety Program

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Mark Wittrock is the Director of the Food, Agriculture, and Veterinary Defense Division within the Countering Weapons of Mass Destruction Office at the U.S. Department of Homeland Security (DHS).

In this role, he oversees the coordination and integration of the Department’s food, agriculture, and veterinary defense efforts across DHS, the federal interagency, state, local, tribal, and territorial governments, academia, and the international community. His DHS focus is largely on mitigating the potential impacts from high-consequence and/or catastrophic events on the food and agriculture sectors and building stronger resilience to both the unintentional and intentional introduction of poisons, pests, or pathogens that could have quickly cascading impacts across the sectors.

Mr. Wittrock has held a range of counterterrorism, nonproliferation, and counter-proliferation posts, both in the U.S. and abroad—including Deputy Assistant Director for International Cooperation, Senior Policy Advisor to the Deputy Administrator for Defense Nuclear Nonproliferation at the National Nuclear Security Administration. Mr. Wittrock worked as a Foreign Affairs Officer at the U.S. Department of State, as well as served in the U.S. Department of Defense, both on active duty and as a civil servant.

Mark holds an M.S. in national security strategy, an M.B.A. in global management, and has Certificates of Professional Fluency in Russian from the U.S. Defense Language Institute, Moscow State University (Lomonosov), and the British Institute of Linguistics.

In this episode of Food Safety Matters, we speak to Mark [29:27] about:

Overview of the Office of Food, Agriculture, and Veterinary Defense
Engaging emergency support functions during the pandemic
Building the architecture framework to enhance resilience and prevent crisis
The One Health initiative: the interconnection between people, animals, plants, and their environment
Developing robust interagency partnerships
Developing partnerships with external organizations, agencies, universities, and corporations
Call to industry as a critical partner in developing resilience.

News and References
FDA Proposed Revision for Produce Safety Rule’s Agricultural Water Requirements [3:40]
Related articles:
You Can’t Change the Future by Always Looking at the Past
Fixing FSMA’s Ag Water Requirements
EFSA Assesses Risk of Bacteria Spread During Animal Transport [12:19]
USDA Agriculture Secretary to Nominate New Under Secretary for Food Safety [15:22]

Food Safety Insights [17:23]
Supply Chain Woes—What is at Stake, and What Will Change?

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Sally Powell Price joined MilliporeSigma in 2020 as a Regulatory Expert for Food Safety Testing for North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was a Food Lab Supervisor at the New York City Department of Health - Public Health Laboratory. She has a bachelor’s degree in Biology, a master’s in Microbiology & Immunology, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She’s a member of the Association of Food and Drug Officials (AFDO), American Public Health Association, Association of Public Health Laboratories, and AOAC.

Justyce Jedlicka currently serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. Responsible for engaging with influencers in the food and beverage industry to align initiatives to be in the highest regulatory compliance and promote best practices among testing methods promoting the safest and highest quality food, Justyce has been serving the food and beverage industry since 2013. She received her BS in Chemistry and MBA from the University of Missouri in St. Louis. She currently serves on the Food Sciences Section Executive Board of the American Council of Independent Labs and is a member of IAFP, ISBT, and AOAC.

In this BONUS episode of Food Safety Matters we speak with Sally and Justyce about:

Where do mycotoxins come from?
Why mycotoxins are a concern in the food space
Contributing factors to the rising concern of mycotoxins
How mycotoxins are controlled from a regulatory standpoint
Recommended resources for those interested in understanding the regulatory landscape
Commodities where mycotoxin analysis is becoming increasingly relevant
Sampling and testing challenges some might experience with Mycotoxins?
How customers can leverage companies like MilliporeSigma to maintain compliance

References:
Association of American Feed Control Officials
AOAC’s Cannabis Analytical Science Program
FDA’s Chemical Hazards Resource Page

Sponsored by:

MilliporeSigmaWe Want to Hear from You!
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Mitzi Baum joined the team at Stop Foodborne Illness as the Chief Executive Officer in May 2019. Prior to beginning her tenure at Stop, Mitzi cultivated a 23-year career at Feeding America beginning as a network services representative rising to the senior level position of managing director of food safety. Mitzi holds a Master of Science in Food Safety and a certificate in Food Law from Michigan State University. She earned her Bachelor of Science degree from Bowling Green State University, Bowling Green, OH.

Steve 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. Steve is also a member of Food Safety Magazine’s Editorial Advisory Board.

Jennifer Pierquet joined the Association of Food and Drug Officials (AFDO) in May 2019 as a Project Manager to oversee two support and maintenance contracts for 20 state inspection systems. Jenny leads the recall modernization project and Co-Chairs AFDO's Food Protection and Defense Committee. Formerly, she worked for the Iowa Department of Inspections and Appeals, Food and Consumer Safety Bureau as the Manufacturing Foods Regulatory Program Standards Coordinator and was involved in Iowa's Rapid Response Team. Prior to Iowa, she worked for the Minnesota Department of Agriculture. Jenny received a Master’s in Public Health from the University of Minnesota, School of Public Health, and is a proud alumnus of the University of Wisconsin–Madison.

In this episode of Food Safety Matters, we speak with Mitzi, Steve, and Jennifer [17:41] about:

How the recall process has worked for the last 20 years
Some of the problems associated with how recalls are currently handled
Identifying gaps in the recall process for consumers
The complexity of recalls and recall fatigue
STOP’s working group and their recommendations to FDA
AFDO’s recommendations to FDA
Are recalls happening fast enough – too fast?
Priorities for change that could be implemented quickly
Training
Using consistent language between agencies
Viewing recalls as urgent public health issues

News

Study Examines Role of Dust Particles in Transferring Pathogens to Produce
FSIS Releases FY2020 Foodborne Illness Outbreak Investigations Summary Report
FDA Releases New Food Fraud Website

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Kerry Bridges is Vice President of Food Safety at Chipotle Mexican Grill. In this role, Kerry oversees food safety standards, quality assurance, and procedures.

Kerry joined Chipotle in January of 2019 and oversees a team of individuals who are committed to enforcing Chipotle’s zero-tolerance policy and industry-leading processes, focusing on supply chain, in-restaurant practices, food prep, and employee training.

Prior to joining Chipotle, Kerry oversaw supplier food safety for the world’s largest food retailer, Walmart, serving over 200 million customers around the world on a weekly basis. During her time at Walmart, Kerry’s food safety oversight included tens of thousands of Walmarts, Neighborhood Markets, and Sam’s Clubs food suppliers, in addition to researching and assessing new and emerging food safety issues and handling regulatory compliance. Prior to Walmart, Kerry’s food safety career included roles with TESCO and Jack in the Box Inc.

Kerry is the past President of the International Association for the Southern California Affiliate of Food Protection (IAFP) and a former Board Member of the Global Food Safety Initiative (GSFI). Kerry attended California Polytechnic State University, where she received a bachelor’s degree in Food Science.

In this episode of Food Safety Matters, we talk to Kerry [1:58] about:

Looking back on the 2015 norovirus outbreaks
Chipotle’s HACCP and Norovirus Prevention Protocol (NPP) programs
Top three steps foodservice providers should take to prevent foodborne illness
How to include food safety training in every aspect of business
Establishing Food Safety Leaders in every restaurant
Strategic direction for Field Food Safety Teams
Using data to establish a digital HACCP program
How food safety and wellness programs prepared Chipotle for COVID-19
Working with Zero Hour Health
Food safety culture: “You’re responsible, and you’re accountable”
Highlighting food safety programs on Chipotle’s corporate website
Chipotle’s All-Star Food Safety Advisory Council
Embracing opportunities to improve food safety through technology

References:
Chipotle Website
Chipotle Website - Food Safety

Sponsored by:

Michigan State University
Michigan State University Online Food Safety Program
Online MS in Food Safety Program
Curriculum: Online MS in Food Safety Program

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Please send us your questions and suggestions to: podcast@foodsafetymagazine.com

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Dr. Brittany Campbell is the Director of Technical Services for the National Pest Management Association (NPMA). NPMA is a global association supporting the pest management industry and its commitment to protecting public health, food, and property. Brittany earned her master’s degree in Entomology from Virginia Tech and her Ph.D. in Entomology from the University of Florida.

In this episode of Food Safety Matters we speak with Brittany [20:49] about:

Overview of National Pest Management Association
Training and background of pest management professionals
Pest Control versus integrated pest management (IPM)
Common pests in food plants and the potential impacts
Pest identification
Controlling rodents and birds
Signs you have an infestation
Top three things every plant should do to prevent pest issues
Advice for starting or updating your pest management program

News and Resources:

FDA Announces Findings from Sampling of Romaine Lettuce in Yuma, AZ [3:44]

FDA Studies Effectiveness of Whole-Genome Sequencing Program [7:17] Bob Ferguson of Strategic Consulting shares insights from his discussion with the authors of the FDA study.

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George Hatziemanuel is the Marketing Product Manager for Lab Weighing, covering analytical, precision, and moisture balances.

Carl Joslyn is the Marketing Product Manager for Industrial products, covering bench and floor weighing products used in food and industrial applications. Carl has been with OHAUS for over 21 years developing and marketing Industrial products.

Peter Will is the Marketing Product Manager for Laboratory Equipment, which includes products used in Food Safety Labs such as pH Meters, Centrifuges, and Hot Plate Stirrers. Peter has over 15 years of experience with product development and marketing of small benchtop lab equipment.

In this BONUS episode of Food Safety Matters, we speak with George, Carl, and Peter about:

OHAUS’s history with solving food processing challenges
The areas of food processing where OHAUS has the strongest presence
The wide range of equipment OHAUS offers
How moisture analyzers can be used for food development and processing
Applications for pH meters, sample prep equipment, check weighers and scales in food processing
The features that you should look for in a piece of equipment to support food safety
Maintenance requirements for scales and lab equipment to help ensure accurate and reliable results
The most common data requirements for food processing

Sponsored by:OHAUSThe AquaSearcher
New OHAUS Defender® 6000 Extreme Washdown Bench Scale
Precision Balances

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Lone Jespersen is a principal at Cultivate, an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy and its operations learning strategy. Lone is a member of the Food Safety Magazine Editorial Advisory Board.

Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, a Masters and Ph.D., in food science from the University of Guelph, Canada.

Dr. Jonathan Walsh is the technical applications leader for Europe, Middle East and Asia at 3M Food Safety, based in the U.K. Jonathan obtained his Ph.D. in Chromogenic media microbiology from the University of Manchester and has over 20 years working in the industry as a microbiologist. He began his career at LAB M formulating new culture media, and then held roles in other companies developing solutions for rapid microbiology, hygiene monitoring and pathogen detection. During his last 15 years at 3M, Jonathan has led technical applications, support, and training for 3M Food Safety teams and customers across Europe, Middle East, and Africa. He has a number of scientific publications and has been a key speaker for a range of expert organizations including the World Bank, Global Brand Management organization, and the Food Division of the European Union Group.

Global Food Safety Culture Webinar Series:

The Global Food Safety Culture Series is designed to help you learn about the regional cultures in which your company operates and how to leverage those unique characteristics to improve your food safety outcomes. The series continues to explore five distinct regions: Europe, Australia, Asia, U.S. and Canada, and Latin America. During five separate webinars, these regional cultures will be explored at a macro level by Lone Jespersen, Ph.D., Cultivate, the impact of these regional cultural differences on food safety will be discussed by 3M Food Safety, and a practical case will be illustrated by a food safety professional at a food company operating in the specific region under study.

In this episode of Food Safety Matters, we speak to Lone and Jonathan [14:17] about:

Overview of the Global Food Safety Culture webinar series
Utilizing the Erin Meyer Culture Map
Exploring food safety by regional attitudes toward authority and decision making
Contributions from Dannon, Europe; Bulla Foods, Australia; Monde Nisson, Asia; Dairy Farmers of America, U.S. and Canada; Sigma, Latin America
Polling results regarding decision making
Technology adoption
Adoption vs. adaption
Cultural advantages and strengths by region
Cultural challenges and weaknesses by region
Lessons learned and surprises
Five stories of successful change through food safety culture

NewsMore than 400 now sick in Salmonella Oranienburg outbreak of unknown origin [3:20]
Foodborne Illness in the U.S. Decreased During Coronavirus Pandemic [8:10]
Poultry Companies Join with Consumer Groups to Demand Updated Poultry Food Safety Standards [10:24]Sponsored by3M Food Safety

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Bonnie McClafferty is the Director of Food Safety at GAIN, the Global Alliance for Improved Nutrition, and Chief of Party for USAID’s EatSafe: Evidence and Action Towards Safety Nutritious Food. She has more than twenty years of experience working in agricultural research and development within the institutes that make up the Consultative Group on International Agricultural Research (CGIAR) under the World Bank. Bonnie joined GAIN from HarvestPlus, where for twelve years she headed up their office on Development and Communications.

In this episode of Food Safety Matters, we speak to Bonnie [25:18] about:

Overview of the EatSafe Projects
Traditional markets in the developing world
The role of nutrition in the definition of safe food
The wild west of food safety
Empowering local communities to engage in food safety
Why food safety is sidelined in public talks of health and nutrition
The youth movement
The power of communication
The UN Food Systems Summit
Emerging guidelines for safe food
UN sustainability goals
Why we need data
"If it's not safe, it cannot nourish."
How food safety and food security are intertwined
The impact of COVID
Call to action and building capacity

News and Resources

Steve Mandernach, Executive Director of AFDO joins us to discuss the results of their 2021 State of Food Safety Resources Survey. [4:57] AFDO Announces It’s 2021 State Food Safety Resource

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Nuno Soares is an author, consultant, and trainer in food safety with more than 21 years of background in the food industry as a food safety/quality and plant manager. He works exclusively to help food safety professionals achieve a more fulfilled career based on improving knowledge, improving competencies, and a growth mindset.

He is also the founder of the initiative "The Why of Food Safety—I'm an SLO (Saving Lives Officer)" and he’s the author of several books and articles on food safety namely Food Safety in the Seafood Industry.

In this episode of Food Safety Matters, we speak to Nuno [19:46] about:

Being a Saving Lives Officer for food safety
Find Your Why
The role of human behavior in food safety culture
How to use your passion and expertise to drive food safety
Empowering food employees
The SLO mindset
Emotion, Reason, Psychological Safety, Efficient Communication
Lean HACCP
The importance of continuous improvement, learning, and training
Combatting waste
5S: Sort, Set in Order, Shine, Standardize, and Sustain
A day in the life: New perspectives
Prioritizing food safety

Nuno Soares ReferencesMan’s Search for Meaning, Think Link a Monk, FSSC & ISO 2200 Blueprint Course, I’m a SLO concept and movement

News and Resources
FDA Tests Nationally Distributed Processed Foods, Finds Almost No Evidence of PFAS [2:00]
Larry Keener: The Growing Challenge of Safe Water for Use in Food Processing Operations

Bob Ferguson, Strategic Consulting, Food Safety Insights [10:55]
Food Safety Insights: 5 Years Later, Part 1

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Man's Search for Meaning: An Introduction to Logotherapy, Revised and Enlarged Edition

Think Like a Monk: The secret of how to harness the power of positivity and be happy now

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In this episode of Food Safety Matters, we have an interesting discussion with Bill Potter, Food Safety Technical Advisor, at Elanco Animal Health about a very important topic for the poultry industry—pre-harvest intervention strategies for poultry production.

Bill Potter is a poultry industry veteran, who has spent 28 years solving food safety problems in the poultry industry. Currently, Bill is the Food Safety Technical Advisor at Elanco Animal Health where he helps clients optimize their pre-harvest and plant interventions. Previously, Bill held senior food safety roles at numerous poultry processors including, George’s, ConAgra Poultry, and Advance Food Company.

He has served as Chairman of the National Chicken Council Technical and Regulatory Committee and is an active member of both the Arkansas Association of Food Protection and IAFP.

Bill has an undergraduate degree in Animal Science and an MBA from Texas A&M University and a master’s and Ph.D. in Poultry Science from the University of Arkansas.

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

Primary food safety challenges in poultry production
The food safety interventions are needed at the live animal stage and throughout processing
Pre-harvest intervention strategies that can be implemented on the live side to control Salmonella
Reasons to consider a Salmonella vaccine program
What autogenous vaccines are and why a producer might want to consider using them
Research studies and data that show the potential ROI of implementing a Salmonella vaccine
The essential components of a well-planned and comprehensive food safety program in poultry production
The risk of Campylobacter contamination in poultry production
How Elanco help producers with their food safety program
Poultry food safety regulations that you believe are likely to change in the future

Sponsored by:Elanco

References:
Salmonella 360°

The State of Salmonella in the Poultry Industry

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Dr. Jeff Kornacki is an industrial forensic food microbiologist. He has assisted and continues to assist many companies during environmental and product contamination concerns including FDA and USDA recalls and has made well over 850 troubleshooting related plant visits across a vast assortment of food processing industries in his career. He is an active member of IAFP. He received the IAFP Sanitarian award in 2010. He also became an IAFP Fellow in 2017.

He has published on a wide variety of food microbiology topics and is Editor/Co-Editor and Co-author of several books including “Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment” (Springer, 2010), “The Microbiological Safety of Low Water Activity Foods and Spices” (Springer, 2014) and “Foodborne Pathogens: Virulence Factors and Host Susceptibility” (Springer, 2017). He is also co-writing and co-editing a book entitled, Principles of Hygienic Design for Ensuring Food Safety.

Jeff obtained his Bachelor and Master of Science and Ph.D. from the University of Wisconsin-Madison.

In this episode of Food Safety Matters, we speak to Jeff [9:45] about:

Common misperceptions about food microbiology
Why zero risk doesn’t exist
Examples of how Listeria works the system
Thermal processing is not absolute
Finished product testing
The timing of sampling
Limits of environmental monitoring
Myths about clean-in-place systems
Why audits don’t tell the whole story
Understanding cleaning chemicals
Looking more closely at shoes in the plant
What visually clean does and doesn’t mean
Rethinking the order of cleaning
Surprising areas of contamination
How equipment design factors in
Understanding the microbial ecology of your plant
Understanding the risks to your product

News and Resources
Anonymous Whistleblower Food Safety Incident Report SiteLaunched by the Global Harmonization Institute [2:08]

Sponsored by:

Michigan State University Online Food Safety Program

Online MS in Food Safety Program

Curriculum: Online MS in Food Safety Program We Want to Hear from You!
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Catharine Young was named executive director of the New York State Center of Excellence for Food and Agriculture in March 2019. A longtime champion of agricultural and economic development, Catharine served for 20 years in the New York State Legislature representing western New York. During that time, she chaired the Senate Agriculture Committee, founded the Legislative Wine and Grape Caucus, sponsored legislation to create the New York State Council on Food Policy, and chaired the Legislative Commission on Rural Resources. She was the first woman in state history to chair the influential Senate Finance Committee. Catharine is passionate about her new role and feels that “To grow New York’s food, beverage and agriculture economy, and to help businesses expand and flourish by linking them with the incredible innovation, expertise, and resources at Cornell, is a natural extension of the work that I have done as a senator.”

Jenn Smith’s role with Grow-NY draws on her background in craft beverage market development, most recently as the Executive Director of the New York Cider Association and the Admin Director of the New York State Distillers Guild. In addition to working with NYCA and NYSDG, over the past 5 years, Jenn was an NYC-based consultant to entrepreneurs creating value-added products and hospitality ventures. Before that, she was the marketing director of New York’s largest wine and spirits retailer.

In this episode of Food Safety Matters, we speak to Cathy and Jenn [12:02] about:

New York State Center of Excellence for Food and Agriculture at Cornell AgriTech as a business development hub
Growing food, beverage, and agriculture business in New York
Cornell's Center for Regional Economic Advancement
The Grow-NY competition
New York’s Agrifood System Report
The need for more technological innovations and entrepreneurship in food and agriculture
Automation, consumer trends, and upcycling
The drive to find solutions to current problems
Pandemic-related pivot led by Cornell: Nourish New York
Improving and expanding diversity
Room to grow
The future of technology in New York's farming and food processing sectors

News and Resources

FDA Tech-Talk Podcast: Whole Genome Sequencing in the New Era of Smarter Food Safety [3:40]

FDA to Host New Era of Smarter Food Safety Summit on E-Commerce [4:38]

Food Industry Counsel Introduces Searchable, Real-Time Database of Food Recalls [6:48]

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Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance, and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist. She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS, and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP. She also serves as a Qualified Individual for Microbiology and Food Safety for HACCP and Food Safety Teams for numerous commercial food processing companies around the country, as well as a consultant for many others. Donna received her Bachelor's and Master's of Science in food science and technology from the University of Georgia.

In this episode of Food Safety Matters we speak to Donna [17:30] about:

Customized corporate food safety training opportunities
Boutique food products
Investigating your company’s supply chain
HACCP and Preventive Controls and GMPs: Back to the basics
The devil’s in the details
If it can go wrong, it’s gone wrong before
Teaching aids: photos and stories
Family-owned businesses: equipment design challenges
Standing your ground on hygienic design
Encouraging engineers and designers to understand food safety
Want my certificate? Pass the test.
Certified vs. qualified
In-person vs. virtual courses
Food safety for high school students: the next generation

News & Resources
Study: Food Animals Contain More Antimicrobial-Resistant Salmonella Than Previously Thought [8:36]

USDA-FSIS Releases New Guidelines on Controlling Salmonella and Campylobacter in Raw Poultry [12:50]

Sponsored by:

ARM & HAMMER

Visit AHfoodchain.com to learn more about the diverse and comprehensive food safety solutions available from ARM & HAMMER.
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Dr. Noel Anderson is managing partner of Mosaic Food Advisors LLC which helps start-up companies in the food and beverage arena succeed in the marketplace. Previously, Noel spent 19 years in Research & Development at PepsiCo and 18 years at General Foods/Kraft.

After receiving his BS, MS, and Ph.D. degrees from the University of Massachusetts in Food Science and Nutrition Noel stayed actively engaged with the Food Science Department. Noel served on its Industrial Advisory Board for more than 20 years, with 16 years as its Chairperson. During this time the department raised over $12 million and its Graduate Program achieved the #1 ranking in the US. He received the UMass Amherst Alumni Association's Distinguished Service Award in 2011.

Noel is also very active in the Institute of Food Technologists (IFT). He currently serves as the 2020-2021 president of the 13,000 member association and was elected as an IFT Fellow in 2010. Previously Noel served as a trustee and then chair of the Board of Trustees for Feeding Tomorrow, IFT's foundation.

In this episode we speak to Noel [20:15] about:

Food science as a multidisciplinary field of study
Institute of Food Technologists (IFT)Factors driving changes in food science
Wellness, health, and nutrition
Sustainability
New technologies in food science
How to feed the world
The science that underpins advances in food production
Communicating science
IFT and its ongoing initiatives

Bob Ferguson, Strategic Consulting, Food Safety Insights [10:20]
Food Safety Testing Continues to Increase

News and Resources
FDA Releases List of Prioritized Draft and Final Guidance Topics for Food Program [2:41]
SSAFE Launches Free Food Safety Culture Tool [5:32]

Sponsored by:

Michigan State University Online Food Safety Program

Online MS in Food Safety Program

Curriculum: Online MS in Food Safety Program

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Dr. John W. Spink is an assistant professor in the Department of Supply Chain Management at the Eli Broad Business College at Michigan State University (MSU). Previously, he was an assistant professor in the School of Criminal Justice in the College of Social Science at MSU and in the College of Veterinary Medicine. His leadership positions include product fraud-related activities with ISO 22000, GFSI, and the U.S. Pharmacopeia. Global activities include engagements with the European Commission, INTERPOL, Codex Alimentarius, and WHO/FAO, and he served as an advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment. He also spent 11 years at the Chevron Corporation, and was an independent consultant, before earning a Ph.D. in packaging/anti-counterfeit strategies at MSU in 2009.
In this episode of Food Safety Matters, we speak to John [15:28] about:

Ten years later: Defining food fraud
Past food fraud events
What falls under the umbrella of food fraud?
The role of the Global Food Safety Initiative in the food fraud discussion
The Food Safety Modernization Act (FSMA) Intentional Adulteration rule
Economically motivated adulteration
Issues of FSMA and other regulatory compliance
Labeling and authentication
Prosecuting for low-hanging fruit, so to speak
How food fraud fits into other food safety risks
How supply chain management fits in
Supply chain challenges during the pandemic
Examining processes in greater detail

Resources
Food Fraud Prevention Think Tank
Food Fraud Prevention Free Online Training
USDA National Organic Program: Free online training on organic fraud prevention
Organic Trade Association (OTC), Organic Fraud Prevention Solutions (OFPS) program

NewsHow Chipotle survived a food safety crisis and a pandemic to debut on this year’s Fortune 500
Chipotle Website: Health and Safety

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Please send us your questions and suggestions to podcast@foodsafetymagazine.com

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In this episode of Food Safety Matters, we speak with Vidya Ananth about the increasing emphasis on digitalization of food safety processes and recording-keeping and what the implications are for the food industry.

Vidya Ananth is VP of Food Safety at Novolyze, where she leads Food Safety and Quality and its digitalization, Application Support, and Customer Success. As you are about to hear, she is extremely knowledgeable and has some great advice and thoughts to help you move forward with digitalizing your processes.

Vidya has been in the food industry for over 25 years working with General Mills, The National Food Lab, Safeway, Clorox, and Kohana Coffee - making significant contributions in the areas of food safety, quality, and regulatory affairs with her main goal to bend the curve of foodborne illness globally.

Vidya has helped small and large companies build effective Food Safety and Quality systems using risk-based prevention strategies and has helped build the food safety culture within these organizations.

Vidya received her BS in Biology and Chemistry from Delhi University. She received her MS in Food Microbiology from Iowa State University and holds certifications in HACCP, PCQI, FSVP, SQF, Internal audits, and a Diamond leadership program certificate.

In this BONUS episode of Food Safety Matters we Vidya Ananth about:

Biggest changes to food safety in the past 25 years
What food safety-related changes will the industry take hold in the near future
The importance of digitalizing food safety processes
The role FDA’s New Era of Smarter Food Safety blueprint will have on digitalization
What digitalization looks like when applied to food safety and quality
Taking a holistic approach to digitalization
The impact digitalization has on food plants
Novolyze’s journey to digitalization
Digitalization’s impact on sanitation and environmental monitoring
Next steps the food industry should be taking to maximize digitalization

Sponsored by:
Novolyze
Resources

White Paper - Environmental Monitoring Programs - Obtaining Value from Data
Digital Transformation of Food Safety - A Cocoa Case Study

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Wendy White is the Industry Manager for Food and Beverage for Georgia Tech’s Georgia Manufacturing Extension Program (GaMEP). She serves as GaMEP’s food safety expert to Georgia food businesses by providing educational outreach and aiding the improvement of food safety and quality systems.

Before joining academia in 2019, Wendy spent the first 17 years of her career in food manufacturing and distribution, most recently as a Corporate Director of Food Safety & Quality for Golden State Foods.

Wendy received her BS in Biology at the University of Georgia and stayed to complete her MS in Food Science under the tutelage of Dr. Larry Beuchat.

She has been a member of the IAFP since 2001 and has been deeply involved with many Professional Development Groups over the years. In 2011, she was honored to receive the IAFP President’s Recognition Award from Dr. Lee-Ann Jakus.

Wendy has presented at many industry conferences over the years and has published articles in the Journal of Food Protection and Food Safety Magazine, among others. She currently serves on the Editorial Board of Food Safety Magazine and is a previous member of the BRCGS International Advisory Board.

In this episode of Food Safety Matters, we speak to Wendy about [6:46]:

The role of the Georgia Manufacturing Extension Partnership in professional education
The educational opportunities that are offered
Customized training
Playing the matchmaker of educational resources
Transitioning from corporate America to academia
Shifting from in-person instruction to virtual
Advantages and disadvantages of virtual training
How to boost student engagement
Lessons learned about virtual training
Honing one’s teaching approach
Using personal stories as teachable moments
In-class brainstorming
How virtual extends training globally and enhances global communication
Training after the pandemic

News and Resources:

Cornell Scientists Discover Five Unknown Species to Listeria Genus [2:02]
FDA Launches Traceability Challenge [4:05]

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Ryk Lues, Ph.D., holds the positions of Professor of Food Safety and Director of the Centre for Applied Food Sustainability and Biotechnology (CAFSaB) at the Central University of Technology, Free State, South Africa. His main field of specialization involves social-behavioral aspects that impact food safety and organizational food safety culture. He serves on several national regulatory and legal advisory teams, acts as an expert witness, and has held the office of vice president of the South African Association of Food Science and Technology (SAAFoST). He is a National Research Foundation of South Africa-rated scientist.

In this episode of Food Safety Matters, we speak to Ryk Lues [17:38] about:

Evolution of food safety in Africa
The 2017–2018 listeriosis outbreak in South Africa
Realizing that food safety has a face and a name
Consumer awareness of food safety
The role of science in food safety
A closer look at food regulations in Africa
Making food safety culture more tangible
The importance of risk mitigation
Increasing food employee engagement
The challenges of multiple societal customs and languages on food safety
The need for expanded capacity building in Africa
The impact of food insecurity on food safety practices
The VUCA (Volatile, Uncertain, Complex and Ambiguous) environment
Required characteristics of food safety leadership
Identifying and overcoming food safety challenges in Africa
African willingness to embrace new technologies
Ongoing efforts to enhance food safety and change food safety culture

We also speak with Stacey Popham, VP Quality & Food Safety for the Americas at Barry Callebaut [3:40] about how her team is bringing attention to World Food Safety Day on June 7.

Joint FAO/WHO/Codex Alimentarius Campaign Page

News and Resources
FDA to Collect, Test Samples of Lettuce Grown in Salinas Valley, CA
California LGMA Board Recommends Preharvest Testing to Reduce Foodborne Illness Outbreaks
FDA Releases Report on Foodborne Illness Risk Factors in Retail Food Store Delis
FDA Releases Report Highlighting Salmonella Newport Outbreak in Red Onions

Sponsored by:
Michigan State University Online Food Safety Program
Online MS in Food Safety Program
Curriculum: Online MS in Food Safety Program

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Please send us your questions and suggestions to podcast@foodsafetymagazine.com

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In this BONUS episode of Food Safety Matters, we speak to Leonard Mongiello (business development and sales manager) from the Industrial Fumigant Company (IFC) about best practices for keeping birds out of your facilities.

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

Why birds at a food processing facility considered a problem
Solutions available to control or exclude birds from your facility
The cost of effective bird control methods and projects
What can be done about bird droppings on the ground and surfaces

Sponsored by:

IFC

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Dr. Frank Busta is the director emeritus of the Food Protection & Defense Institute (formerly the National Center for Food Protection and Defense NCFPD) and professor emeritus of food microbiology at the University of Minnesota. He was named as the first director of the Food Protection & Defense Institute in 2004. Previously, he held faculty positions at the University of Minnesota, North Carolina State University, and the University of Florida. He served as chair of the Department of Food Science and Human Nutrition from 1984 to 1987 at the University of Florida and head of the Department of Food Science & Nutrition, University of Minnesota, from 1987 to 1997. Dr. Busta’s research areas are in food safety, growth, and survival of microorganisms after environmental stress in food, microbial ecology, and food defense. He has published more than 125 refereed research papers. He has served as Chief Technology Advisor on a UNDP project in China on agri-processing within the WTO framework. He retired in 2002 from the International Commission on the Microbiological Specifications for Food after 15 years of service. He is a fellow of the Institute of Food Technologists (IFT), of the American Academy of Microbiology (AAM), of the American Association for the Advancement of Science, of the Institute of Food Science and Technology (IFST, in the UK), of the International Association for Food Protection (IAFP), and of the Academy of the International Union of Food Science and Technology. He received the IAFP Honorary Life Membership Award in 2009 and gave the Silliker Lecture at IAFP in 2015. He received the IFT Calvert L. Willey Distinguished Service Award in 2003 and the Myron Solberg Award from IFT in 2017. He chaired the Food Forum of the Institute of Medicine in the National Academies from 2011 to 2014. He was president of IFT in 1995–1996. Dr. Busta served as Senior Science Advisor to NCFPD from 2007 to 2014. He is a Certified Food Scientist (IFT), a Registered Scientist (IFST), and a Registered Specialist in Food, Dairy, and Sanitation Microbiology (National Registry of Microbiologists, AAM). He received his B.A. and M.Sc. from the University of Minnesota and his Ph.D. from the University of Illinois.

In this episode of Food Safety Matters, we speak to Dr. Busta about:

His crowning research achievement
Injuring microbial cells and spores
Aha moment: Heat treatment of Staphylococcus aureus and the effects of salt
The tenacity of food microbiologists
Applications of scientific research to food plant operations
The importance of validation and verification
The concept of zero and its relationship to risk
The Salmonella problem
The original objectives of the National Center for Food Protection and Defense
Inputs for the Food Safety Modernization Act Intentional Adulteration rule
A story about HACCP: The very beginnings
Advice for his younger self

News and Resources:FDA Launches New Era of Smarter Food Safety Tech Talk Podcast

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Dr. Michele Sayles has over 21 years of experience in Food Safety, Quality, and Food Microbiology. As I mentioned, Michele’s current role is Executive Director of Food Safety and Quality for Diamond Pet Foods. Prior to joining Diamond, Michele was responsible for the Global Food Safety and Microbiology Program at Hill’s Pet Nutrition. She has also held key Food Safety and Quality positions across various industries. She was the Sr. Corporate Quality Assurance & Food Safety Manager for the Sara Lee Corporation; the Director of HACCP and Food Safety for Seaboard Foods; and Director of Pork Safety for the National Pork Board. Michele holds a Ph.D. in Food Microbiology from Oklahoma State University, a Master of Science degree from Kansas State University, and a Bachelor of Science degree from California Polytechnic State University-San Luis Obispo.

Vik Dutta has been a Senior Staff Scientist at bioMérieux for over 4 years. Prior to that, he was employed as a Senior Microbiologist at CDC. He has earned his doctorate in Veterinary Medicine from MAFSU and received his Ph.D. in Microbiology from North Carolina State University. Vik has been working in various aspects of food safety for over 15 years, with specific expertise in molecular biology and molecular assay development. He has authored or co-authored over 20 peer-reviewed articles/book chapters. Vik has been awarded a patent on improving isothermal detection technology and has been recognized many times for his contributions to food safety.

In this BONUS episode of Food Safety Matters, we speak to Michele Sayles, Ph.D. and Vik Dutta, Ph.D. about:

Diamond Pet’s commitment to food safety
Essential components of Diamond Pet’s environmental monitoring program
How bioMerieux has helped Diamond Pet improved its environmental monitoring program
Challenges faced improving an environmental monitoring program
Communicating with upper management about food safety
What to evaluate when looking for new solutions

Sponsored by:

bioMerieux

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Dr. Ruth Petran is a passionate yet practical food safety scientist, and Principal of Ruth Petran Consulting, LLC. Prior to starting her own business, Ruth held technical food safety and public health leadership roles at Ecolab, Pillsbury, and General Mills. She is skilled at tactical application of technical food safety risk management strategies, spanning the global farm to fork supply chain, and has focused on managing safety and quality concerns of microbiologically sensitive foods and systems. She has led food safety assessments at food manufacturing facilities worldwide, focusing on applied HACCP systems and regulatory compliance.

Dr. Petran is President-Elect of the International Association for Food Protection (IAFP) and served two terms on the US National Advisory Committee for Microbiological Criteria for Foods. She is a Certified Food Scientist and chaired the Minnesota Food Safety and Defense Task Force.

Her Bachelor’s degree is in Consumer Food Science from Cornell University and she holds an M.Sc. in Food Science and a Ph.D. in Public Health both from the University of Minnesota.

In this episode of Food Safety Matters, we speak to Ruth [26:00] about:

Applying technical data and putting risk management strategies into practice
Multiple influences on public health
The role of the hazard analysis
FDA’s summary of inspection violations from FY 2020
How poorly implemented sanitation protocols impact food safety
The importance of facility design and maintenance to sanitation
Impact of documentation and training on sanitation
Asking for help with your sanitation program
Stories from the field
How sanitation practices should change moving forward
Ongoing sanitation challenges, such as turnover
Sanitation changes as a result of the pandemic

References from Ruth Petran:FDA Violations Found FY2020
Penn State's SSOP guide
U Fla Sanitation info

Bob Ferguson, Strategic Consulting, Food Safety Insights [14:46]Food Safety Testing to Continue to Increase in 2021

News and Resources:Frank Busta to Receive Food Safety Magazine Distinguished Service AwardFDA Advances Safety of Leafy Greens
FDA’s Warning Shot for Leafy Greens – Micheal Taylor Opinion piece in Food Safety News
U.S. House of Representatives Passes Food Allergen Safety Treatment Education and Research Act

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Omar Oyarzabal, Ph.D., D.V.M., is an Extension associate professor and food safety specialist at the University of Vermont. He is a lead instructor for HACCP FSMA - Preventive Controls for Human Food, and Sprout Safety Alliance training. He is also a Certified HACCP Auditor and has taught food safety, bioinformatics, biostatistics, microbial risk assessment and management, and introductory HACCP classes for more than 15 years.

Omar's research expertise is the identification, typing, and control of foodborne pathogens, with emphasis on Campylobacter. Omar has worked for the National Food Processors Association, Neogen Corporation, Auburn University (associate professor, Department of Poultry Science), Alabama State University (associate professor, Ph.D. Program in Microbiology), and IEH Laboratories and Consulting Group. He received his Ph.D. in microbiology and food safety from Auburn University and his D.V.M. from the National University of Rio in Argentina.

In this episode of Food Safety Matters, we speak to Omar [22:54] about:

Why the definition of food safety matters
How the definition of food safety has evolved
Is there a “best” definition of food safety?
The influence of consumers on food safety, food labeling, and food marketing
How adopting a common definition streamlines food safety training
Understanding “hazard” versus “risk”
Food safety versus food quality
Do we need a “one-size-fits-all” definition of food safety?
What impacts someone’s sense of what food safety means?

We also speak to Gary Ades, President of G&L Consulting and Chairperson of the Food Safety Summit’s Educational Advisory Board about this year’s conference. [14:25]

News and Resources

Researchers Study How Much Peanut Protein Those with Allergies Can Tolerate [3:02]

FDA Releases Results of 2019 Food Safety and Nutrition Survey Report [5:58]

Global Food Safety Culture Series: Asia. Live April 27, 2021

Articles and References from Omar Oyarzabal

Perception of Food Safety by Food Manufacturers and Food Safety Professionals, March 5, 2019

The Meaning of Food Safety, April 2020

The Complexity of Defining Food Safety, January 2021

Sponsored by

ARM & HAMMER

Visit AHfoodchain.com to learn more about the diverse and comprehensive food safety solutions available from ARM & HAMMER.

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Chirag Bhatt has been involved in food safety for 4 decades. After working with the local regulatory agency in the city of Houston for over 26 years. Chirag joined Bloomin’ Brands as their Global Regulatory Compliance Manager. Then Sysco Corp as Regulatory and Technical Services Director. And most recently with retailer Buc-ee’s, as a Director of Food Safety and QA before starting his own food safety consulting company.

He has served as Chair for the National Restaurant Associations Quality Assurance executive study group. And currently serves as an Education Advisory Board member with Food Safety Summit and is an advisory council member with Sani Professional. Chirag holds a Bachelor of Science in Biology and Chemistry.

In this episode of Food Safety Matters, we speak to Chirag [14:40] about:

The interconnectedness of the food supply chain
Inspection challenges at a local level
Food Code compliance
Effects of COVID on the distribution chain
Supply chain vulnerabilities
Meal and food delivery
The effects of local culture on food safety
The interface between consumers and foodservice/retail
Trying to be proactive rather than reactive
Consumer messaging
Current food safety trends

Resources

First Quarter of 2021 Brings Only Two Multistate Foodborne Illness Outbreaks (1:00)
AFDO Resources for Reopening Restaurants [3:58]
Advice on Preventing Mislabeling [7:11] We had a letter from a listener about label related recalls who wrote:

“At my company, we have separate rooms for our products and even have a separate facility for peanut butter to ensure there’s no cross-contamination and for allergen control. We keep labels for those specific products in each room and QA audits them monthly to make sure they didn’t get mixed up.

We have caught some product mislabeled in the middle of a run recently. We got lucky that we caught it before we finished the run so we could correct it, but this still prompts an investigation and a corrective action. What do most companies do to avoid mislabeling product? Do they have lockers in the rooms themselves or elsewhere?”

Food Safety Magazine’s Editorial Director Barbara VanRenterghem reached out to one of her contacts at Conagra who responded:

“In general, we store all labels completely separate from the production lines (in completely different areas of the plant) and only bring those labels to the line (or even into the production room) that are for the specific product being made at that time. The pre-production checklist requires a member of our team to verify that the label on the line matches that for the product being run. We then remove a label from each roll or packet of labels and affix it to the production paperwork. This paperwork is reviewed and signed off by a supervisor before the product is released to trade.

Whenever we do a product changeover for the line, we require that all labels are removed from the line area or entire room prior to any new labels being brought to the line or into the room. This helps to ensure that the pre-production checklist verifies all labels brought into the room for each run. It is a violation of our internal policies for more than one batch of labels to be at a production line at any one time.

One of the best ways to confirm label accuracy occurs on those lines where we have bar code readers on the lines themselves. We are moving toward as much automation as possible in all aspects of our business and label control and verification is a great example of how automation can help. Of course, this requires that the programming be accurate in our production software!

Finally, the ultimate verification process is with the individual people running the lines. In companies with a good food safety culture, every line worker feels it is their duty to help confirm that the right product is in the right container with the right label and all of our food safety and quality parameters have been followed.

I know that your listener probably knows all of this and it sounds like they are doing a great job. In any system, no matter how good it seems, mistakes can and do happen. It always comes down to following your procedures and having well-trained people on the lines that care about what they are making. Not sure if this helps much but willing to answer any specific questions.”

• • •

Register now for our webinar Global Food Safety Series: Australia. Featuring Lone Jespersen, Ph.D., Cultivate, Rachel Downey, Bulla Dairy Foods, and Diana Pregonero, 3M Food Safety. This is part two of our five-part series. Part one examined Europe, parts three to five Asia, North America, and Latin America.

Registration is open for the Food Safety Summit, coming to a computer near you, May 11-13. This year’s theme highlights Food Safety Lessons Learned from the Global Pandemic and so much more. Our best-in-class virtual experience has now added a video chat feature so we can all connect again!

We Want to Hear from You!

Please share your comments, questions, and suggestions. Tell us about yourself—we’d love to hear about your food safety challenges and successes. Here are a few ways to be in touch with us.

Email us at podcast@foodsafetymagazine.com
Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

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In this episode of Food Safety Matters, we speak to Donna [12:36] about:

The evolution of the Rutgers University Food Innovation Center
Driving economic growth
The role of training
How to start a food business with help from the center
Putting food safety front and center
The center’s available facilities
Notable brands that have worked with the center
Her unique approach to training
Different courses and programs offered at the center
How virtual training may be here to stay
How to engage students on the small details

ResourcesUSDA FSIS Inspection Systems Produce More Competing Data (1:44)FDA Aims to Further Reduce Toxic Elements in Baby Food, Food for Young Children (4:24)FDA Response to Questions About Levels of Toxic Elements in Baby Food, Following Congressional ReportParents Erupt Over RDA Failure to Regulate Toxic Metals in Food

We Want to Hear from You!

Please share your comments, questions, and suggestions. Tell us about yourself—we’d love to hear about your food safety challenges and successes. Here are a few ways to be in touch with us.

Email us at podcast@foodsafetymagazine.com
Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Keep up with Food Safety Magazine

Follow us on Twitter @FoodSafetyMag, Facebook, and LinkedIn
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Dr. David Acheson is the President and CEO of the Acheson Group; David has had a long and distinguished career in the food industry, probably best known for his work with the FDA where he held several positions including Associate Commissioner for Foods, which gave him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition.

After his time with the FDA, Dr. Acheson was a partner at Leavitt Partners and managed Leavitt Partners Global Food Safety Solutions. In 2013 he founded The Acheson Group, a consulting firm which provides strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense.

Dr. Acheson works with many food and beverage companies globally to assist them in managing the complexity of modern food safety. This includes both well-established global companies as well as technology providers, startup businesses, and private equity firms.

Dr. Ben Katchman leads the research and development of sample preparation and assay development at PathogenDx, a Scottsdale, AZ-based company which provides disruptive DNA-based pathogen testing technology and solutions for the cannabis, botanical, food, and agricultural industries.

Prior to joining PathogenDx, Dr. Katchman was a Principle Investigator at Eccrine Systems, where he led all clinical research, regulatory pathway implementation, assay development, and biomarker studies. He was also the co-founder of FlexBioTech, where he led the development of novel OLED-based molecular diagnostic assay platforms. Dr. Katchman received a Bachelor of Science degree in Microbiology, from Indiana University before carrying out graduate research at Arizona State University.

In this BONUS episode of Food Safety Matters, we speak to Dr. David Acheson and Ben Katchman, Ph.D. about:

Environmental monitoring through the regulatory lens and the advent of the ‘Swabathon’
Root causes of microbiological contamination in processing plants
David Acheson describes what impressed him about PathogenDxs’ solutions
Overview of EnviroX-F technology
Time and cost savings associated with a single test solution
Shifting the science of food safety from microbiology to molecular biology techniques
The critical role of environmental monitoring managing risk in food processing

Sponsored by:

PathogenDx

For more information on PathogenDx’s simple, powerful and inexpensive DNA-based pathogen testing, visit www.pathogendx.com.

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Phil Kafarakis is president of the Specialty Food Association, where he is an advocate and spokesman for the $140 billion U.S. specialty food industry. Prior to his appointment in 2016, he served as the Chief Innovation & Member Advancement Officer at the National Restaurant Association. He has held positions at Kraft, McCormick & Co., Cargill, and Jones Dairy Farm. He received an MBA from the McDonough School of Business at Georgetown University in Washington, DC.

In this episode of Food Safety Matters, we speak to Phil [14:59] about:

Effects of politics on the food supply chain: Trade and tariffs and regulatory environment
Leadership changes in our federal food agencies
Important topics to watch for in 2021: FSMA compliance, genetically modified foods, climate issues, and
country of origin labeling
Changes in import and export regulations
The future of foodservice
Effects of the pandemic on the food industry: Stimulus payments, lockdowns, and transportation
Third-party delivery: Lack of regulations, packaging and temperature challenges, and who’s responsible for food safety?
Pandemic-inspired innovations

Bob Ferguson: Food Safety Insights [5:35]2021: What Changes of the Past Year Are Likely to Stick?

News and Resources:
FDA Publishes Information from Food Traceability Public Meetings, Including Supply Chain Example

FDA's Core Response Teams Releases List of Outbreak Investigations

Global Food Safety Culture Series: Europe

Global Food Safety Culture Series: Australia

Sponsored by

ARM & HAMMER
Visit AHfoodchain.com to learn more about the diverse and comprehensive food safety solutions available from ARM & HAMMER.

We Want to Hear from You!Please send us your questions and suggestions to podcast@foodsafetymagazine.com

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Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. Prior to joining IEH, Will was president and CEO of Fresh Integrity Group, Inc., a consulting firm specializing in operations and food safety consulting for the fresh produce and perishables industries. Prior to his involvement with start-up companies, Will was with Earthbound Farm from 1999 until 2014. Having leadership roles in both quality assurance and operations, he helped the company grow from a small, regional salad producer to the nation’s largest grower, packer, and shipper of organic produce. As Earthbound Farm’s Chief Food Integrity Officer, Daniels was responsible for food safety, food quality, and the company’s organic integrity program. Before joining Earthbound Farm, Will worked for 15 years as a consultant in the foodservice sector; working in the back of the house designing menus, introducing food safety and, improving costs; he even had his own catering business.

Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was the keynote speaker at the 2020 Food Safety Summit. Will was one of the Packer 25 annual list of produce leaders for 2013 and was named one of the food industry’s top food safety leaders by Marler/Clark’s Food Safety News in 2013. He has also been featured in a variety of national news stories on food safety with media such as The New York Times and ABC News’s Good Morning America; he is the author of two book chapters, “Effectively Managing through a Crisis,” in Microbial Safety of Fresh Produce, published by Wiley in 2009 and “Pathogen Testing in Fresh Produce: Earthbound Farm,” in Global Safety of Fresh Produce; A Handbook of Best Practice, Innovative Commercial Collations and Case Studies, published by Woodhead Publishing in 2014. An active leader in the food industry, Will serves on a variety of boards and technical committees including the Food Safety Magazine editorial advisory board.

In this episode of Food Safety Matters, we speak to Will [13:36] about:

The human side of food safety as part of public health
Reestablishing a relationship with the consumer
Reliving the 2006 spinach outbreak
Educating and engaging your workforce
Engaging senior management in food safety
How to counter complacency in your food safety plan
The ongoing saga of romaine lettuce outbreaks
The role of whole-genome sequencing in outbreak surveillance
Why romaine is such a challenging commodity to keep safe
Irrigation water standards
Moving beyond the regulations to improve food safety even more
What drives food safety programs
Keeping food workers safe during the pandemic
Where we go from here

News and Resources:

FDA Investigation Finds Cattle Implicated in Leafy Greens E. coli Outbreak [1:55]
Researchers Examine Listeria monocytogenes Tolerance to Sanitizers [5:07]

Center for Produce Safety (CPS) Fund Raising Campaign
Study: Text Mining Approaches for Postmarket Food Safety Surveillance Using Online Media [9:35]

Sponsored By:

Michigan State UniversityMichigan State University Online Food Safety Program
Online MS in Food Safety Program
Curriculum: Online MS in Food Safety Program

We Want to Hear from You!Please send us your questions and suggestions to podcast@foodsafetymagazine.com

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Joseph Corby is Senior Advisor of Food Safety Regulations for the Association of Food and Drug Officials (AFDO). Joe Corby worked for the New York State Department of Agriculture and Markets for 37 years before retiring in 2008 as the director of the Division of Food Safety and Inspection. He currently serves on the Board of Directors for the International Food Protection Training Institute (IFPTI). He is also an instructor for IFPTI, Louisiana State University, the National Environmental Health Association, and the University of Tennessee. He has been an outspoken advocate for the advancement of a nationally integrated food safety system and continues to work with numerous groups and associations in support of this cause.

Erik P. Mettler, M.P.H., M.P.A., is Assistant Commissioner for Partnerships and Policy within the Office of Regulatory Affairs, FDA.In this role, Eric Mettler serves as advisor to the associate commissioner for regulatory affairs on the full range of Office of Regulatory Affairs (ORA)'s activities, including partnerships, implementation of new laws and regulations, and overall strategic planning and prioritization. He is responsible for providing long-range strategic direction for ORA policies and programs, including the implementation of the Food Safety Modernization Act. Mettler holds a Master of Public Health from the Rollins School of Public Health at Emory University and a Master of Public Administration from the University of New Mexico.

Steve 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.

In this episode of Food Safety Matters, we speak to Steve, Joe, and Erik [14:25] about:

How domestic mutual reliance fits into the blueprint of the New Era of Smarter Food Safety
What FDA means by domestic mutual reliance
Examples of domestic mutual reliance in practice
The challenges of different regulations across the country
Positioning resources for compliance
The importance of food safety culture
Harmonizing the philosophies around compliance and enforcement between state and federal governments
Why having an integrated food safety system took so long
Mutual reliance success stories: New York, Florida, Wisconsin
Challenges for implementation of domestic mutual reliance partnerships
Pros and cons of virtual audits/inspections
Impact of domestic mutual reliance on food laboratories
Applicability of domestic mutual reliance globally
Future goals of domestic mutual reliance

Resources

Register now for a related webinar featuring Joe Corby, AFDO; Frank Greene, CT Dept. of Consumer Protection; Erik Mettler, FDA; Pamela Miles, VA Dept. of Agriculture & Consumer Services; and Mark Sestak, AL Dept. of Public Health: How FDA is Integrating the Blueprint for Smarter Food Safety

• Food Safety Magazine launches new website! Visit us at our new address www.Food-Safety.com

• Food Safety Magazine introduces our new eMagazine platform! Click here to check out our new and exciting format.

• Register now for Global Food Safety Culture Series: Europe. Featuring Lone Jespersen, Ph.D., Cultivate; Jonathan Walsh Ph.D., 3M Food Safety; Lydie De Meyer and Edyta Krysiuk-Kowalczyk, Danone. This is part one of our five-part series. Parts two through five examine Australia, Asia, North American, and Latin America.

• When There Wasn’t Enough Sanitizer, Distilleries Stepped Up. Now They’re Facing $14,060 FDA Fees.
FDA response. FDA User Fee Programs.

Sponsored by:

Romer Labs is a leading global supplier of diagnostic solutions for food and feed safety. Romer Labs offers a broad range of innovative products and services covering mycotoxins, food pathogens, food allergens, gluten, GMO, veterinary drug residues, and melamine. Romer Labs operates four accredited, full-service laboratories on three continents.

Explore Romer Labs’ Products and Services

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As we embark on 2021, the Food Safety Matters team, along with Larry Keener President and CEO of International Product Safety Consultants, sat down to discuss the impacts of the Food Safety Modernization Act (FSMA) over the last 10 years and how we move forward from here. Also included are comments from, Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response, Stephen Mandernach, Executive Director, Association of Food and Drug Officials (AFDO), Kathy Gombas, Food Safety Consultant at FSMA Implementation Solutions, and Dr. David Acheson, Founder and CEO of The Acheson Group.

Questions discussed in this episode:

The most significant impact of FSMA on the food industry

Impacts of the Preventive Controls (PC) and Produce rules
Impact on U.S. Food and Drug Administration (FDA) regulators and FDA culture
Moved food safety into mainstream conversations
Supply chain control

The remaining gaps in the food safety regulations

Transportation needs
Traceability
Retail/foodservice
Understanding whether a certain business is subject to a particular regulation
FDA guidance
Exemptions for the very small businesses

Have these regulations reduced outbreaks of foodborne illness?

The problem with following the numbers of outbreaks as an indication of success
Increased detection capabilities = increased numbers of outbreaks ≠ unsafe food

Moving forward with the New Era for Smarter Food Safety Blueprint

Resources

Download Food Safety Matters Compilation of Industry Responses

The FDA Food Safety Modernization Act at 10: Reflecting on Our Progress and the Path Forward

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As we wrap up 2020, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting Inc., sat down to discuss the biggest moments in food safety this year, and what we have to look forward to as we move into 2021.

Topics discussed in this episode:

Food business disruptions: Changes to the supply chain and transportation challenges
Keeping food personnel safe
Implications for food safety
Emergency preparedness
Sanitation
New Era of Smarter Food Safety
The future of remote audits: Implications and innovations
Recalls and outbreaks: What the numbers may mean

Presenting Sponsor

Michigan State University

Michigan State University Online Food Safety Program
Online MS in Food Safety Program
Curriculum: Online MS in Food Safety Program

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We Want to Hear From You!
Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us.

• Email us at podcast@foodsafetymagazine.com
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Sally Powell Price joined MilliporeSigma earlier this year as a Regulatory Expert for Food Safety. Previously, Sally served as the Director of Lab Operations at a biotech startup in Boston supporting regulatory & R&D operations. Prior to that role, she was the Food Lab Supervisor at the New York City Department of Health, Public Health Laboratory. Sally is a member of the Association of Food and Drug Officials, American Public Health Association, Association of Public Health Laboratories, and AOAC. She has a B.Sc. degree in biology from Hamilton College, and a M.Sc. in microbiology & immunology from James Cook University in Australia, and continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health.

Justyce Jedlicka currently serves in the newly created role of the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. She is responsible for engaging with influencers in the food and beverage industry to align initiatives to be in the highest regulatory compliance and promote best practices among testing methods—promoting the safest and highest quality food. Prior to MilliporeSigma, she worked as a formulation chemist and lab technician at Chemia Corporation. She currently serves on the Food Sciences Section Executive Board of the American Council of Independent Labs. She is a member of the International Association of Food Protection, Institute of Beverage Technologists, and participates in working groups with AOAC. Justyce received a B.Sc. in chemistry and an M.B.A. from the University of Missouri in St. Louis.

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

Why are we seeing so many Salmonella outbreaks?
Why Salmonella is so difficult to irradicate in the processing environment
How to use FDA’s new outbreak tool
Steps the food industry is taking to control Salmonella
Choosing the correct kill steps for Salmonella
How the industry is communicating with consumers about Salmonella
The importance of food safety advocacy groups
Regulatory updates surrounding Salmonella
What are multi-drug resistant Salmonella and why are they important to understand
What the future holds for controlling and irradicating Salmonella
What makes MilliporeSigma’s Salmonella control products different
Advice for the food industry in controlling Salmonella
How Salmonella is affecting the pet food industry

Resources:
Safe Solutions for Food and Beverages
EN ISO 6579-1 for Salmonella Detection in the food chain

Presenting Sponsor:

MilliporeSigma

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Tamara Mullin is currently the Director of Safety for FOODWORKS where she oversees food safety procedures and builds upon them to create food safety programs, training, and compliances. Before this, she was the FOODWORKS District Manager. Tamara obtained her degree from the Pennsylvania Institute of Culinary Arts in 1993. Tamara has been working in corporate dining since 1997. She has managed multiple corporate kitchens, rolled out café concepts, and created menus with recipes focused on customer needs.

In this episode of Food Safety Matters, we speak to Tamara [10:15] about:

The history of FOODWORKS
How FOODWORKS helps local communities
Amenities for their restaurant and host partners
How FOODWORKS interfaces with health departments
FOODWORKS locations across the country
Leveraging resources to help small businesses
Impact of COVID on the process
Partnership opportunities and how to get started
Food code challenges
Sharing food safety “tricks of the trade”
Incorporating food safety training
Standards for acceptance into the program

News Mentioned in the Episode:
FDA Expands Partnerships in California to Enhance Food Safety [4:32]
CORE Outbreak Investigation Table Issued by FDA [7:10]

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In this BONUS episode of Food Safety Matters, we speak to Sharon Dobesh (director of technical services) and Leonard Mongiello (business development and sales manager) from the Industrial Fumigant Company (IFC) about controlling birds and rodents. Specifically, how to keep them where they belong—away from your buildings, out of your docks and processing areas.

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

• Most common bird and rodent pests in facilities
• Exclusion methods for keeping birds off and out of facilities
• Exclusion methods for keeping rodents out of facilities
• Threats associated with bird and rodent presence at facilities
• Facilities that could be at higher risk for pests
• Signs and symptoms that help you identify pests
• Conducting visual inspections
• Adequate vs. proactive pest management
• Pest prevention

Resources
IFC Resources

Presenting Sponsor
IFC

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Nevin Perera is the research & development manager for PerkinElmer where he and his team have developed a range of enzyme-linked immunosorbent assays (ELISAs) including Solus One Salmonella, Solus One Listeria, and Solus One Escherichia coli.

Nevin’s career started at the University of Birmingham in the UK, where he was studying for a B.Sc. (Hons) in microbiology before transitioning to a M.Sc. in toxicology and a Ph.D. in Biochemistry. He was researching the regulation of phospholipase C in yeast under different environmental and chemical stresses. He continued his academic career in the Department of Cell Signalling and Immunology, University of Dundee, carrying out postdoctoral research on the regulation of the tumor suppressor gene PTEN, finishing with 10 peer-reviewed publications. Upon leaving academia, Nevin focused his career on ELISA and lateral flow device development, doing outstanding work at Merck Millipore, Mediawatch Plc., and now PerkinElmer.

In this BONUS episode of Food Safety Matters, we speak to PerkinElmer's Nevin Perera about:

Pressure on the food industry regarding the critical need for rapid and accurate pathogen detection
How PerkinElmer targeted the trifecta of rapid, specific, and sensitive assays for food matrices and environmental surfaces in alignment with FSMA
Comparing methods: molecular, cultural, and immunological
Optimizing workflow parameters
Solus One global validations and certifications
Meeting the challenges of troublesome matrices

**Presenting Sponsor

PerkinElmer**

Learn more about Solus One: Salmonella, Listeria, E.coli O157
Learn more about Solus One for Environmental Monitoring

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Dr. Scott Brooks is the Senior Vice President of Food Safety and Quality Assurance for Tyson Foods. Previously, Scott held similar food safety, quality, and regulatory executive positions at Kraft Heinz, PepsiCo, and Yum! Brands after serving as a Public Health Officer in the Air Force. His Doctorate is in Veterinary Medicine with Master’s degrees in both Food Microbiology and Preventive Veterinary Medicine. He served on the National Advisory Committee on Microbiological Criteria for Foods and is a Past-President of the American College of Veterinary Preventive Medicine.

In this episode of Food Safety Matters, we speak to Scott [18:29] about:

The centralized corporate structure of Tyson Foods
Initial assumptions about the pandemic
The challenge in keeping 120,000 team members safe and healthy
How Tyson got its hands on PPE for their employees
Facility changes as a result of the pandemic
Sanitation challenges
The creation of a cross-functional group consisting of occupational health and safety and food safety and quality teams
What happens when facilities get locked down
Challenges unique to the meat industry
How to navigate federal guidance when the science is a moving target
Positive outcomes as a result of COVID
What still remains a challenge
Rethinking crisis management plans
Bringing healthcare to the workplace
Supply chain impacts
Unintended consequences of COVID on the food industry

Resource:
Promoting workplace safety in the era of COVID-19: keeping employees, their families, and communities healthy and safe

News Mentioned in the Episode:
FDA Provides Tools and Resources Related to Food Traceability Proposed Rule [4:31]
Here We Go Again: E.coli Found in Romaine [7:35]
Not Fare Enough: FARE Expresses Disappointment in FDA's Proposed Voluntary Disclosure of Sesame as Allergen [12:26]
U.S. House of Representatives Unanimously Passes Faster Act
Food Research and Resource Program: Food Allergens [FARRP] - International Regulatory Chart

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Adam Joelsson is Director of Technology and Head of Research and Development at Invisible Sentinel Inc. Having a background in microbiology and molecular biology, Adam joined Invisible Sentinel in 2008 as part of the founding team and has been integral in the development and commercialization of both Veriflow® and veriPRO® molecular diagnostic platforms. As part of the Invisible Sentinel technical team, Adam has overseen the R&D technical transfer and commercial launches of over a dozen rapid assay systems for a wide range of industrial applications, including food safety as well as beverage and food quality.

Evolution of industry from one-test one-result to a predictive model
Learning to use predictive diagnostics to bend the curve in food safety and quality
bioMeriuex’s leadership in predictive diagnostics
The role of bioMerieux’s Predictive Diagnostic Innovation Center (PDIC)

Resources

bioMerieux
Predictive Diagnostics
Invisible Sentinel

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Hugo Gutierrez is the Global Food Safety and Quality Officer for Kerry. He has 25 years of experience in leading global, virtual, and multicultural quality, food safety, and regulatory teams. In his current position, he is responsible for developing and executing a long-term strategy to transform their quality, food safety, and employee safety into world-class systems.

Prior to his position at Kerry, he served as Vice President of Quality and Regulatory at Hershey Corporation, Director of International Quality and Regulatory Operations for General Mills, and held QA-related positions with Cadbury Schweppes USA, Pfizer in Canada, and Adams (Warner-Lambert) in Colombia.

Gutierrez holds a B.Sc. in Industrial Engineering from Javeriana University and an M.B.A. from Icesi University, both in his home country of Colombia. He speaks fluent Spanish, French, English, and basic Portuguese.

In this episode of Food Safety Matters, we speak to Hugo [28:09] about:

How food safety culture and behavior are fundamental parts of doing business
The importance of engaging senior company leadership
The influence of geography on food safety culture
Using cultural differences as an intrinsic part of an overall food safety strategy
The challenges of managing food safety at a global company
New approaches for training and employee learning
The significance of always learning new skills
What being effective in food safety looks like
Continuous improvement and Six Sigma
Connecting with all levels of the company through proper communication
Global regulatory challenges
Management tips for the global food industry
Opportunities and changes during the pandemic
Supply chain impacts
Encouraging employee success

Bob Ferguson's Food Safety Insights [14:26]

Bob joins us to discuss his article featured in our October/November 2020 issue.

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

News Mentioned in This Episode
FDA Launches Voluntary Pilot Program to Evaluate Third-Party Food Safety Standards [7:22]
NSF Honors Dr. Jennifer McEntire at Food Safety Summit [11:12]
Jennifer McEntire's articles and podcast appearances.

Sponsor

Arm & Hammer Animal and Food Production is the only global food chain partner integrating diverse technologies for food safety. The suite of products in the ARM & HAMMER portfolio fit with a multi-hurdle, multi-technology approach to help the protein industry mitigate risks from Salmonella, Campylobacter, Escherichia coli, and other foodborne pathogens.
Find out more at ahfoodchain.com

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Dr. John W. Spink is an assistant professor in the Department of Supply Chain Management in the Eli Broad Business College at Michigan State University (MSU). Previously, he was an assistant professor in the School of Criminal Justice in the College of Social Science at MSU and in the College of Veterinary Medicine. His leadership positions include product fraud-related activities with ISO 22000, GFSI, and the U.S. Pharmacopeia. Global activities include engagements with the European Commission, INTERPOL, Codex Alimentarius, and WHO/FAO, and he served as an advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment. He also spent 11 years at the Chevron Corporation, and was an independent consultant, before earning a Ph.D. in packaging/anti-counterfeit strategies at MSU in 2009.

John was previously featured in Ep. 5 of Food Safety Matters

In this episode of Food Safety Matters, we speak to John [28:14] about:

Educating about concepts of food safety and food fraud as key business concepts of the integrated supply chain.
The fundamentals of disruption.
The effects of COVID on just-in-time.
Assurance of supply and the impact on food companies.
Managing risk during a crisis.
Measurement and management to detect the incidence of food fraud.
Viewing food safety as a standard enterprise risk.
Operational versus tactical versus strategic planning.
Business as a science and food science as part of business.

We also speak with AFDO’s Steve Mandernach [11:50] about:

USDA’s Roadmap to Reducing Salmonella: Driving Change through Science-Based Policy

News Mentioned in This Episode
Canada says Romaine from Part of California Must be Tested for E.coli [6:43]
Could Stuart Parnell be Set Free [9:16]
Blue Bell President Paul Kruse Charged with Wire Fraud and Conspiracy

Sponsor

Arm & Hammer Animal and Food Production is the only global food chain partner integrating diverse technologies for food safety. The suite of products in the ARM & HAMMER portfolio fit with a multi-hurdle, multi-technology approach to help the protein industry mitigate risks from Salmonella, Campylobacter, E.coli, and other foodborne pathogens. Find out more at ahfoodchain.com

Keep Up with Food Safety Magazine
Follow Us on Twitter @FoodSafetyMag and on Facebook
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Dr. Randy Huffman joined Maple Leaf Foods in 2009 and is currently Chief Food Safety and Sustainability Officer at the company. This role encompasses Food Safety and Quality, Occupational Health, Safety and Security, Environmental Sustainability and Compliance, Animal Care, and Corporate Engineering.

Randy also leads the company's Food Safety Advisory Council, a team of external experts with the mandate to increase Maple Leaf's access to global knowledge and expertise in food safety, including best practices, regulatory compliance, microbiology, and fostering a food safety culture.

Prior to joining Maple Leaf Foods, Dr. Huffman served as President of the American Meat Institute (AMI) Foundation, as well as Senior Vice President Scientific Affairs for 9 years at AMI.

Randy was previously featured in Ep. 33 of Food Safety Matters.

In this episode of Food Safety Matters, we speak to Randy [34:40] about:

Maple Leaf's initial response to COVID
Fighting Complacency
Commemorating the 11th Anniversary of the 2008 tragic listeria event
Answering NAMI's call to share pandemic response plan
Culture of accountability
Working with local, provincial, and federal agencies
Impact of COVID on food safety
Powerful connections between health and safety and food safety

News Mentioned in This Episode
FSMA Proposed Rule for Food Traceability [13:36]
Additional Resources: Requirements for Additional Traceability Records for Certain Foods; Proposed Rule; Public Meetings; Request for Comments, Food Traceability List, Public Meetings, Pre-recorded Webinar to Discuss Food Traceability Proposed Rule
USDA's FSIS Studies: Year 3 Observational Study Consumer Behaviors, Web-Based Survey Results

Sponsor
AIB International

Learn more about AIB International's Pandemic Preparedness Certification

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Bob Gravani is Professor Emeritus of food science and Director Emeritus of the National Good Agricultural Practices Program at Cornell University. There's he's been actively engaged in extension and outreach, teaching, and research activities. His food safety career spans 40 years and includes work with all sectors of the food system. He has developed innovative programs for constituents in production agriculture, food processing, food retailing, and foodservice, as well as for regulatory agencies and consumers.

Bob earned his bachelor's degree in food science from Rutgers University as well as his master's and Ph.D. degrees in food science from Cornell University. He is a Past President of the International Association for Food Protection (IAFP) and is an IAFP Fellow.

In this episode of Food Safety Matters, we speak to Bob [16:30] about:

His work with the New York State Department of Agriculture and Markets
How research, science, and technology have changed the food safety arena
How the idea of food safety has evolved over the years
Challenges related to making sure people who work in the food industry understand the impact of their jobs
Good Manufacturing Practices and how not following them can lead to food system failures
The concept of being unconsciously competent
The importance of new training techniques, adult education, and behavioral science
Why food safety culture is such a poorly understood concept
Programs implemented for food science majors

News Mentioned in This Episode
FDA Halts Production at Sprouts and Soy Processing Facility for Failing to Comply with Produce Safety Rule under FSMA [4:14]
Egg Product Inspection Regulations Get First Update in 50 Years | Final Rule Pre-publication [8:47]
FSIS to Host Virtual Public Meeting on the Future of Consumer Food Safety Education [11:46]

Food Safety Education Month Resources
ServSafe - FoodSafetyFocus.com
FoodSafety.gov
Clean, Separate, Cook, Chill
Food Safety Education Resources for Families
Ask USDA (formerly Ask Karen)
CDC Food Safety Education Month Resources

Keep Up with Food Safety Magazine
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Hal King, Ph.D., is a recognized leader in public health. He's worked in government, industry, and education. Currently, Hal is the managing partner at Active Food Safety, a new advisory services and digital products company. He is also the founder and CEO of Public Health Innovations, a public health strategy and design company. In addition, Hal serves as an associate professor of public health at the University of Georgia.

As a public health professional, Hal has investigated foodborne and other disease outbreaks at the U.S. Centers for Disease Control and Prevention. And, he's performed federally funded research on the causation and prevention of infectious diseases at Emory University School of Medicine. Hal also worked in the prevention of intentional adulteration of foods and food defense for the Army Force Health Protection. Another one of his prior roles was as the director of food and product safety at Chick-fil-A. There, he designed and led the company's food safety management program for 11 years.

Hal is the author and co-author of several books, articles, and chapters on public health interventions, including safe food manufacturing and food allergen controls in foodservice. His newest book, Food Safety Management Systems, is published as part of the International Association for Food Protection's Food Microbiology Series by Springer.

Hal was the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award. He was our featured guest in Ep. 14. Also, Hal penned the cover story in our August/September 2020 issue: Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business. Finally, Hal is a member of the Food Safety Magazine editorial advisory board.

In this episode of Food Safety Matters, we speak to Hal [21:34] about:

What compelled him to write a new book about foodborne illnesses and outbreaks in the foodservice industry
Why the content of his book did not change as the pandemic emerged
What food safety management systems are...and what they are not
Whether COVID has really changed the process of food safety
The value and purpose of third-party audits and health inspections
Foodborne illness risk factors that cause outbreaks
Making the change from in-person training to digital
How demographics play in role in the future success of restaurants
Air recirculation and air disinfection
Common staff mistakes being made at the retail and foodservice level
The future of food safety management systems in restaurants

Bob Ferguson's Food Safety Insights [13:40]
Bob joins us to discuss his article featured in our August/September 2020 issue.

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

News Mentioned in This Episode
OSHA and FDA Develop Checklist to Protect Food Industry Employees Amid the Coronavirus Pandemic [4:45]
NAMI and OSHA Team Up to Fight COVID-19 in Meatpacking and Processing Plants [5:59]
USDA Announces Public Meeting on Salmonella: State of Science [10:36]

American Frozen Food Institutes (AFFI)'s response to China's claims of detecting coronavirus on food, food surfaces, or packaging
AFFI's FAQs
Video response

Keep Up with Food Safety Magazine
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Lone Jespersen is the principal at Cultivate, an organization dedicated to helping food manufacturers globally make safe, great-tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone led the execution of Maple Leaf's food strategy and its operations learning strategy. She holds a master's degree in mechanical engineering from Syd Dansk University (Denmark), and an M.Sc. and Ph.D. in food science from the University of Guelph (Canada).

Marie Tanner joined the Dairy Farmers of America in 2017. She is currently the senior vice president of food safety and quality. Prior to that, Marie was the global chief food safety and quality, health, safety, and environment management at Kerry. Before Kerry, Marie held various quality leadership roles at PepsiCo and Godiva (Ulker). Marie holds an M.Sc. in food science from Rutgers University. She formally served on the board of SSAFE, a global nonprofit working to integrate food safety, animal health, and plant health across food supply chains.

Neil Coole is the director of food and retail supply chain at BSI Americas. In 2015, Neil joined BRC Global Standards to head up their global key account strategy, engaging key industry brand owners, manufacturers, and retailers to understand their requirements from a risk solutions perspective. He was the subject matter expert on BRC Global Standards' new strategy on food safety and quality culture excellence, working with manufacturers on how to embed a culture of food safety and training food manufacturers, brand owners, and suppliers on the important topic of food safety and quality culture excellence.

In this episode of Food Safety Matters, we speak to the panel [11:46] about:

Organizational culture and how it influences food safety
How a company's culture is created from the top down
How food safety culture can and should give an organization a competitive edge
COVID's impact on food safety culture
Why the idea of "implementing" a food safety culture is problematic
Some wrong ways to go about creating change within an organization's culture
Diversity and inclusion, and how they play a role in changing a company's culture
How to begin undoing a history of complacency within a company's current culture
Tips for improving and sustaining a positive culture

Food Safety Culture Articles
Supply Chain and Food Safety Culture - Feb/March 2017
The Supply Chain and Food Safety Culture: Primary Production - April/May 2017
The Supply Chain and Food Safety Culture: Distribution - June/July 2017
The Supply Chain and Food Safety Culture: Processing - Aug/Sep 2017
The Supply Chain and Food Safety Culture: Foodservice - Oct/Nov 2017
The Supply Chain and Food Safety Culture: Retail - Dec/Jan 2018
Supply Chain and Food Safety Culture: Sector Leaders Sharing Their Challenges and Recommended Practices - Feb/March 2018

Resources
Cultivate Maturity Model
BSI - Cultivate Food Safety Culture Postcard
BSI - COVID-19 Safe Working Guidelines
BSI - Workplace Hygiene Solutions Brochure
BSI - Workplace Hygiene Solutions Video
BSI - UK's National Standards Body - COVID-19 Response

News Mentioned in This Episode
EU's Draft Amendment of Hygiene Legislation Includes Focus on Food Safety Culture [2:07] - see official draft regulation document
FDA Announces the Voluntary Phase-Out of by Industry of Certain PFAS Used in Food Packaging [3:46] | The Growing Challenge of Safe Water Use for Food Processing Operations
UMASS Food Scientist Secures Grant to Develop New Method for Cleaning Peanut Butter Off Food Processing Equipment [7:42]

Keep Up with Food Safety Magazine
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This episode features a panel of the Food Safety Preventive Control Alliance (FSPCA)'s lead instructors. They discuss virtual food safety training in the age of COVID.

Connie Landis Fisk is a northwest regional extension associate for the Produce Safety Alliance (PSA). PSA has a temporary policy allowing its trainers to deliver their Grower Training Course remotely during the COVID-19 pandemic. Connie offers a weekly office hour to share tips and answer questions about using Zoom for those remote trainings.

Amanda Evans-Lara is a principle food safety consultant and compliance specialist with HACCP Mentor, a website that provides tools, tips, and training to help food businesses comply with global, customer, and regulatory Hazard Analysis and Critical Control Points (HACCP) and food safety requirements. She has over 28 years of experience working with Australian and international food businesses. Amanda is an FSPCA lead instructor for Preventive Controls for Human Food and Intentional Adulteration Vulnerability Assessments courses.

Charles Kalish is a managing member and co-founder of Food Safety Guides, a food safety and quality consulting and training firm that specializes in remote consulting. He is a lead instructor for FSPCA's Preventive Controls (Human and Animal), Foreign Supplier Verification Programs, and Intentional Adulteration Vulnerability Assessment courses. Charlie is also a Safe Quality Food (SQF) trainer and lead instructor for the International Food Protection Institute (IFPTI)'s Instructor Skills Training.

Michael Kalish is a managing member and co-founder of Food Safety Guides. He is a lead instructor for FSPCA's Preventive Controls (Human and Animal), Foreign Supplier Verification Programs, and Intentional Adulteration Vulnerability Assessment courses. Michael is also an SQF trainer and lead instructor for IFPTI's Instructor Skills Training.

A special thanks to our friend and previous podcast guest Kathy Gombas (Ep. 26) for spearheading this discussion. Kathy is a member of FSPCA's Steering Committee. She also serves on Food Safety Magazine's Editorial Advisory Board.

In this episode of Food Safety Matters, we speak to the panel [12:23] about:

The features, benefits, and ins and outs of using Zoom, Google Hangouts, and other digital platforms to perform food safety certification courses
Maintaining high levels of participation and engagement during online training
How training and testing policies and procedures have changed to fit a virtual format
Conducting oral exams vs. standardized tests online
Challenges and limitations of web-based teaching and training

News Mentioned in This Episode
Salmonella Newport Outbreak Linked to Onions [3:46]
FDA Announces New Protocol for the Development and Registration of Treatments for Preharvest Ag Water Antimicrobial [5:40] | Water Disinfection: A Practical Approach to Calculating Dose Values for Pre- and Postharvest Applications (2001)
Pillsbury Announces "Safe to Eat Raw" Products [10:03]

Keep Up with Food Safety Magazine
Follow Us on Twitter @FoodSafetyMag and on Facebook
Subscribe to our magazine and our biweekly eNewsletter

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In this BONUS episode of Food Safety Matters, we speak—for the third time—to Sharon Dobesh (director of technical services) and Jerry Heath (staff entomologist) from the Industrial Fumigant Company (IFC) about insect growth regulators (IGR) and how these compounds can benefit a pest control management plan.

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

The benefits of fogging and aerosol applications
How toxicity, safety, and warning labels have evolved
IGRs and how these compounds can keep insects from taking over a food facility
Fixed or remote fogging application systems
Re-entry guidelines after a fogging application
Tips for preparing for a pest control analysis
The importance of proactive pest control vs. reactive

Resources
IFC Resources

Presenting Sponsor: IFC

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Joe Stout is the founder of Commercial Food Sanitation, a consulting firm that provides food safety and sanitation solutions to food processing plants. Before that, Joe spent nearly 30 years at Kraft Foods. While there, he held a variety of positions related to operations, quality, and sanitation, ultimately leading to his role as Kraft's director of global product protection, sanitation, and hygienic design.

In this role at Kraft, Joe had global responsibility for plant cleaning controls and processes, allergen and pathogen control programs, pest control, and hygienic design for facilities and equipment used in more than 200 Kraft plants. Joe also managed the Global Product Protection Group, assuring global support for internal and external plants.

Joe led the American Meat Institute’s (AMI) Equipment Design Task Force and has led Listeria Intervention training for AMI and the American Frozen Food Institute. He is the current leader of the Consumer Brands Association's (formerly, the Grocery Manufacturers Association) Sanitary Design Working Group. He also conducts allergen training for the Food Allergy Research Resource Program. In addition to his involvement with these and many other leading industry organizations, Joe is a published authority when it comes to food safety, sanitation, hygiene, and other related areas.

Joe was previously featured in Ep. 42 of Food Safety Matters.

In this episode of Food Safety Matters, we speak to Joe [24:00] about:

Why Listeria is such a tricky pathogen to get rid of
Seek and destroy vs. seek and eliminate
How Kraft has handled past instances of Listeria
Why ready-to-eat products are so susceptible to Listeria contamination
Pairing a Listeria control program with environmental monitoring
Sanitation procedures for Listeria vs. Salmonella
A company's options when a complete food facility rebuild or redesign is not possible
Advice for cleaning equipment
Swabbing frequency tips
Why completely avoiding Listeria in certain food plants is impossible

We also speak with Steve Mandernach [9:12] about:

The release of the U.S. Food and Drug Administration's New Era of Smarter Food Safety Blueprint

Joe Stout's Articles in Food Safety Magazine
Hygienic Design: How Our Thinking Has Evolved
Perspectives on Practices in Food Plant Sanitation and Hygiene
Principles of Environmental Pathogen Control
10 Principles of Equipment Design for Ready-to-Eat Processing Operations

News Mentioned in This Episode
FDA Prepares for Resumption of Domestic Inspections with New Risk Assessment System [2:07]
FDA: Inspections of Small Businesses under the FSMA Intentional Adulteration Rule to Begin March 2021 [5:09]
Former Blue Bell CEO: Felony Charges Dropped in Deadly Listeria Outbreak Case [7:00]

Sponsor: Michigan State University
Michigan State University Online Food Safety Program
Online MS in Food Safety Program
Curriculum: Online MS in Food Safety Program

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John G. Keogh is a strategist, advisor, and management science researcher with 30 years of executive leadership roles as director, vice president, and senior vice president in global supply chain management, information technology, technology consulting, and supply chain standards. Currently, he is managing principal at Toronto-based, niche advisory, and research firm Shantalla Inc. He holds a post-graduate diploma in Management, an MBA in Management, and a Master of Science in Business and Management Research in Transparency and Trust in the Food Chain. He is currently completing doctoral research focused on transparency and trust in global food chains at Henley Business School, University of Reading, using the lenses of agency theory, signaling theory, and transactional cost theory.

Carl or ’’C.J.” Unis is a Systems Engineer with expertise in Continuity of Operations, Continuity of Government, devolution, infrastructure, supply chain logistics, and emergency management. He has a Master’s Degree in Systems Engineering from the Stevens Institute of Technology. C.J. was formerly the critical infrastructure protection program manager for the New Mexico Department of Homeland Security and Emergency Management. He has served as a federal agent in the capacity of providing classified transportation for the Department of Energy, National Nuclear Security Administration—Office of Secure Transportation, as well as holding numerous positions for the U.S. Marine Corps in the capacity of performing internal embassy, dignitary, motor transport specialist, and classified material security duties.

John and C.J. are the authors of our June/July 2020 cover story.

In this episode of Food Safety Matters, we speak to C.J. and John [11:14] about:

Companies having to seek alternative methods of distribution due to COVID-19
The risks associated with not performing plant-level inspections
Remote auditing
How COVID has opened up more opportunities to commit food fraud
How ingredient changes and formula deviations could cause problems after the pandemic is over
Health and safety best practices for meat facilities and how those recommendations haven't changed in at least 10 years
Why the phrase "social distancing" is problematic, and what term should be used instead

News Mentioned in This Episode
Another Foodborne Outbreak for Salad Products, This Time Due to Cyclospora Contamination [1:24]
Allergy Community Still Concerned About FDA's Temporary Labeling Guidance [6:34]
USDA and FDA Issue Joint Statement Regarding Food Export Restrictions and COVID [8:44]

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In this episode of Food Safety Matters, we speak to C.J. and John [18:48] about:

What the food industry may experience after the pandemic
How the food industry's "new normal" will need to incorporate and adapt digitization
Changes that supply chains and product fulfillment centers may go through
Problems that the food industry experienced at the onset of the pandemic
How military-style training can help foster a more proactive approach within food companies
Technology-based "trip wires"

Bob Ferguson's Food Safety Insights [9:07]
Bob joins us to discuss his article featured in our June/July 2020 issue. That article will be shared here once it's available.

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

News Mentioned in This Episode
USDA FSIS to Expand STEC Testing to Additional Raw Beef Products [2:21]
AFFI Responds to Officials Linking COVID-19 to Imported Seafood [5:32]

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In this BONUS episode of Food Safety Matters, we speak to Paul Barnhill, chief technology officer and head engineer at Meritech, the leader in automated employee hygiene. He has over 28 years of experience working with professionals in food manufacturing, healthcare, and foodservice. He understands the challenges these industries face when creating hygiene programs and how to overcome these obstacles through education and automated technologies.

Paul often speaks on best practices in hand hygiene, footwear sanitation, and the science behind pathogen removal. Helping food processing and packaging facilities produce safe and healthy products through hygiene excellence is a passion for him.

Prior to joining Meritech, Paul worked at Medtronic, Inc. a leader in cardiovascular equipment and implantable devices, in their hemostasis division as a mechanical designer within the R&D department. Paul earned his accreditation degree from the American Institute for Design & Drafting.

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

The most prevalent challenges with traditional handwashing and instant sanitizers
The advantages of automated handwashing
Meritech's CleanTech automated handwashing system
Often overlooked steps in handwashing
The Meritech Employee Hygiene Toolbox--what's included and who it's for
Common problems with hygienic zoning and why it matters for handwashing
Why creating a food safety culture goes beyond basic regulatory requirements and why that matters
How foodservice is experimenting with new handwashing concepts

Resources
Employee Hygiene Toolbox
How to Wash Your Hands Properly: A Step by Step Handwashing Guide with Hygiene Expert Paul Barnhill
Meritech.com

Presenting Sponsor: Meritech

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Keith Warriner, Ph.D., is a professor of food science at the University of Guelph. He is also the food science graduate coordinator of the department’s Master of Science and Ph.D. food science programs.

After completing his Ph.D. in microbial physiology at the University College of Wales, he worked for the Department of Medicine at the University of Manchester where he studied biosensors. He also attended the University of Nottingham as a research fellow in food microbiology, working with fresh produce.

He joined the Department of Food Science at the University of Guelph in 2002 and was promoted to full professor in 2011. He is the former president of the Ontario Food Protection Association, a member of the International Association of Food Protection, is an associate editor of the Canadian Journal of Microbiology, and is on the editorial board for Applied & Environmental Microbiology and International Journal of Food Microbiology.

Keith's research revolves around food safety and food microbiology, allowing him to work closely with industry and apply his research findings in a practical way.

Keith was previously interviewed for Episode 37 of Food Safety Matters.

In this episode of Food Safety Matters, we speak to Keith [14:30] about:

The history of Henry Fenton, the Fenton reaction, and the Fenton reagent
The use of water, hydrogen peroxide, and UV light to kill pollutants, pesticides, etc.
Applying hydroxyl radicals to fresh produce including spinach and other leafy greens
The advanced oxidation process (AOP) and why it's so problematic with tomatoes
How the 2006 spinach outbreak change the leafy greens industry's outlook on food safety
Thoughts on how to address polluted water affecting leafy greens and how his process would likely be effective
The George Weston Seeding Innovation Program
Why washing is so problematic in preventing cross-contamination in leafy greens
What matters to food companies when it comes to AOP
AOP's use with meat and fish
The current pandemic, N95 masks, and how food recalls have been affected

News Mentioned in This Episode
FDA: Nearby Cattle Grazing Land Likely to Blame for Late 2019 Romaine Lettuce Outbreaks [7:50]
Pandemic Challenges Highlight the Importance of New Era of Smarter Food Safety [11:22]

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Dr. David Acheson, is the founder and CEO of The Acheson Group and brings more than 30 years of medical and food safety research and experience to provide strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense.

David graduated from the University of London Medical School and practiced internal medicine and infectious diseases in the United Kingdom until 1987 when he moved to the New England Medical Center and became an Associate Professor at Tufts University in Boston, studying the molecular pathogenesis of foodborne pathogens.

Prior to forming The Acheson Group, David served as the Chief Medical Officer at the U.S. Department of Agriculture Food Safety and Inspection Service and then joined the U.S. Food and Drug Administration (FDA) as the Chief Medical Officer at the FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the director of CFSAN’s Office of Food Defense, Communication, and Emergency Response, David was appointed as the Assistant and then Associate Commissioner for Foods, which provided him an agency-wide leadership role for all food and feed issues and the responsibility for the development of the 2007 Food Protection Plan, which served as the basis for many of the authorities granted to FDA by the Food Safety Modernization Act.

From 2009 to 2013, he was a partner at Leavitt Partners where he managed Leavitt Partners Global Food Safety Solutions.

David has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. He is a sought-after speaker and regular guest on national news programs. He serves on a variety of boards and food safety advisory groups of several major food manufacturers.

David was previously a guest on Food Safety Matters – episodes 12 and 45.

In this episode of Food Safety Matters, we speak to David [11:31] about:

Classifying RTE foods and how consumer behavior plays a critical role
Challenges related to messaging and marketing tactics displayed on consumer packaging and how it can interfere with food safety perception
Consumer vs. manufacturer responsibility when foodborne illness occurs
How food processing trends, consumer behaviors, and regulations intertwine
Steps a company can take to determine if their product is truly RTE
Why consistently negative swabbing results is not a good thing
How FDA responds to positive contamination findings in a plant
The challenges associated with drilling down traceability to the item level
Romaine lettuce and why leafy greens are such a tricky commodity
Salmonella and the likelihood that it may officially become an adulterant

David Acheson's Contributions to Food Safety Magazine
Managing Risks in the Global Supply Chain
What Have We Learned about FSMA Implementation?
Are All Salmonella Created Equal?
New Directions in Food Protection

Resource:
Blog: What Does Marler's Salmonella Citizen Petition Mean to You?

News Mentioned in This Episode
USA Today: Inspections, Citations, Recalls Slashed: Coronavirus is Testing America's Food Safety Net [4:17]
LGMA: Work Underway to Further Strengthen Food Safety Practices for Leafy Greens [9:19]
LeafyGreenGuidance.com

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Bryan Hitchcock is the executive director of the Global Food Traceability Center (GFTC) for the Institute of Food Technologists (IFT). Bryan is responsible for managing and directing the GFTC, including overall leadership, strategy and governance, sales and marketing, and government, public, and industry relations.

Additionally, Bryan is IFT's principal scientific and technology leader on matters related to existing food chains and their digital transformation. His previous roles have been with PepsiCo, Procter & Gamble, and 3M Company.

Bryan earned his bachelor's degree in Chemical Engineering from Cornell University.

In this episode of Food Safety Matters, we speak to Bryan [26:44] about:

The birth of GFTC and how it was made possible with the help of the U.S. Food and Drug Administration
What traceability and communication should look like within the food supply chain
Proactive steps food companies can take to improve their supply chain transparency and traceability
How social media plays a role in communicating recalls and other issues
GFTC's multi-year partnership project with FDA
Why the Center has placed so much focus on researching the seafood industry and supply chain
Four key data elements uncovered in research
GFTC's role in providing feedback to FDA
The need for more training at all levels of the food supply chain
Ways to digitize the food supply chain
Date labeling
Artificial intelligence and how it's been applied in agricultural farming

Resources:
Pilot Projects for Improving Product Tracing along the Food Supply System - Final Report
World Food Safety Day - World Health Organization
World Food Safety Day - Codex Alimentarius

We also speak with Laura Allred (Gluten Intolerance Group [GIG]) [9:25] about:

The history of GIG
Partnering with the U.S. Food and Drug Administration to establish a certification program
Their work in certifying products as gluten-free, not facilities
Unexpected sources of gluten
How wheat gets all the attention when it comes to gluten
Why there's such an increasing demand for gluten-free products
The reason behind GIG's recent certification mark/label update
Best practices for gluten-free manufacturers
The benefits of gluten-free certification via GIG
Why focusing on wheat as an allergen can be problematic
Upcoming research and surveys

News Mentioned in This Episode
$19M in Fines for Blue Bell; Former President Also Charged with Concealing Listeria Contamination [3:14]
Foodborne Illness is on the Rise, Says CDC [7:43]

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Bob Norton, Ph.D. is the chair of the Auburn University Food System Institute’s Food and Water Defense Working Group He is a long-time consultant to the U.S. military as well as federal and state law enforcement agencies. Bob is also a regular contributor to the Food Safety Magazine eDigest.

Soren Rodning, D.V.M., M.Sc., DACT, is an associate professor and extension veterinarian with the Auburn University Department of Animal Sciences and the Alabama Cooperative Extension System.

Jason Sawyer is an associate professor of meat science with the Department of Animal Sciences at Auburn University.

Alex Tigue is a regional extension agent, Animal Sciences & Forages, Auburn University.

In this episode of Food Safety Matters, we speak to Bob, Soren, Jason, and Alex [25:58] about:

Whether or not the food industry could have seen such an event coming
The current state of the U.S. food supply and whether or not we'll experience a food shortage
The changing relationship between food companies and the public health sector
The truth about whether or not COVID-19 can be transmitted from a food facility worker to the food they work so closely with
The risks associated with having sick employees in the workplace
Converting food products meant for foodservice to other food sectors and the complications that accompany such a change

Bob Norton's COVID-19 Articles in Food Safety Magazine
Novel Coronavirus (2019-nCoV) and Food Safety: A Time for Facts, Not Panic
The 2019-nCoV Coronavirus Is Not a Food Supply Threat

Bob Ferguson's Food Safety Insights [17:11]
Bob joins us to discuss his article featured in our April/May 2020 issue:
Analytical Testing in Food Safety Continues to Grow

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

News Mentioned in This Episode
Chipotle to Pay $25M Fine for Causing 1,000+ Foodborne Illnesses 2015-2018 [3:12]
U.S. Meat and Poultry Plant Closings [7:38]
NEW: CDC Publishes New Guidance for Meat & Poultry Industry
NEW: CDC Issues Long List of Recommendations to Smithfield Foods Plant Plagued with COVID-19 Infections

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Stacey Popham is the vice president of quality and food safety for the Americas region of Barry Callebaut. Prior to this, Stacey held the same role at Treehouse Foods. Before then, she spent 13 years at Kraft Foods in various quality and R&D roles.

Mike Cramer is the senior director of food safety and quality assurance for Ajinomoto Windsor where he's served for 26 years. Mike is also a longstanding member of Food Safety Magazine's Editorial Advisory Board.

Sean Leighton is the vice president of food safety, quality, and regulatory affairs at Cargill. Before that, Sean spent 13 years with Coca-Cola (U.S., Canada, and Europe) in various roles spanning quality, food safety, and environmental sustainability. Sean is also a member of Food Safety Magazine's Editorial Advisory Board.

In this episode of Food Safety Matters, we speak to Stacey [10:26], Mike [29:58], and Sean [52:54] about:

How food safety and quality roles have shifted to address many challenges brought forth by COVID-19
Communicating and assuring employee safety and food safety
Slower line speeds, social distancing, and other measures in place to keep food facilities clean and virus-free
Helping employees differentiate between COVID-19 symptoms vs. cold/allergy symptoms
Maintaining a consistent supply chain
New ways to work with on-site suppliers and service providers
Creative solutions and approaching food safety virtually
Lessons learned and new approaches going forward

News Mentioned in This Episode
FDA Provides Temporary Flexibility Regarding the Egg Safety Rule During COVID-19 Pandemic While Still Ensuring the Safety of Eggs [4:17]
FDA to Temporarily Conduct Remote Importer Inspections under FSVP Due to COVID-19 [4:41]
Trade Show Postponements and Updates [6:44]

Sponsor: Michigan State UniversityMichigan State University Online Food Safety ProgramOnline MS in Food Safety Program
Curriculum: Online MS in Food Safety Program

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John Keogh is a strategist, advisor and management science researcher with 30 years of executive leadership roles as director, VP and SVP in global supply chain management, information technology, technology consulting and supply chain standards. Currently, he is managing principal at Toronto-based, niche advisory and research firm Shantalla. He holds a post-graduate diploma in Management, an MBA in Management and a Master of Science in Business and Management Research in Transparency and Trust in the Food Chain. He is currently completing doctoral research focused on Transparency and Trust in global Food Chains at Henley Business School, at the University of Reading using the lenses of agency theory, signalling theory and transactional cost theory.

Carl ’’C.J.” Unis is a Systems Engineer with expertise in Continuity of Operations, Continuity of Government, devolution, infrastructure, supply chain logistics and emergency management. He has a Master’s Degree in Systems Engineering from the Stevens Institute of Technology. C.J. was formerly the critical infrastructure protection program manager for the New Mexico Department of Homeland Security and Emergency Management. He has served as a federal agent in the capacity of providing classified transportation for the Department of Energy, National Nuclear Security Administration— Office of Secure Transportation, as well as holding numerous positions for the U.S. Marine Corps in the capacity of performing internal embassy, dignitary, motor transport specialist and classified material security duties.

In this episode of Food Safety Matters, we speak to John and C.J. about:

Opinions on whether or not the current coronavirus outbreak was a foreseeable event
How the consequences of the food industry's lack of digitization is panning out amid the outbreak
Issues within the global supply chain, ingredient sourcing, and what could happen if the effects of COVID-19 are long-lasting
What leadership really looks like at a time like this
How the government and food industry are initiating change in parts of Canada
Disruptions and unintended consequences the food industry is having to deal with
The food industry's road to recovery

Resources
Breaking Boundaries to Avoid a Food System Crisis (February/March 2020)

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Keith Robinson is the vice president of pest control services for Fine Tune. He joined the company in 2019 after spending nearly 30 years in the pest control industry, most recently as the vice president of operations training, quality assurance, and food safety at ABC Home & Commercial Services. In that role, Keith led all commercial pest management operations in northern and eastern Texas, plus Oklahoma. A board-certified entomologist, Keith has developed and rolled out food safety programs for national chain accounts across the U.S. Today, Keith oversees Fine Tune's pest control services offerings nationwide.

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

The biggest challenges facing pest control in the face of changing regulations
How pest control has evolved over the years
Why pest control providers also need to be subject matter experts
Common problems with pest misidentification, proper documentation, and more
The importance of open and regular communication between the client and the pest control provider
Questions that clients should be asking when interviewing a potential pest control company
How technology and real-time monitoring are making a difference in pest control

Resources
FineTuneUS

For the latest insights and thought leadership, check out the Fine Tune Knowledge Center

FSMA Preparation: Is Your Pest Management Program Compliant?

Presenting Sponsor: Fine Tune 

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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 [37:07] about:

Recruiting and retaining employees in food regulation and industry sectors
Proper allocation of resources for food facility inspections
The importance of following up after a less than stellar inspection
Teachable moments and their effect on behavioral change with consumers
How upper management can become powerful advocates for inspectors in the field
How AFDO approaches messaging with consumer audiences
Leafy greens contamination
Ongoing and potential future food safety challenges

We also speak to the International Food Information Council (IFIC)'s Joe Clayton (CEO) and Silvia Dumitrescu [16:25] about:

IFIC's recent leadership restructuring
How the organization is aligning itself with ever-changing consumer demands and needs
Keeping science at the forefront of consumer messaging, and how social media has changed the way data is disseminated
New research and data on food fraud

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)
FoodInsight.org
IFIC Presentation: Trust in a Changing World: Consumer Perception in the Age of Social Media

Q&A: "Scheduling Nightmares"
I have only recently begun listening to your show, and love the content. It is interesting and engaging while still being challenging, complex, and informative. There may be some past content which I have not observed that answers my question, but I have a question for your team.

With some recent spikes in demand, our plant has opted to fluctuate/extend schedules and has a history of regular (excessive) overtime requirements. We are fortunate to have a solid staff with dramatically improved retention and our plant safety mechanisms have been successfully over-hauled. Now however, we have begun to ask operators to work additional days and also begin their shifts much earlier from (6 am to 3 am). This is having a directly negative impact on our sanitors who typically have to react to the changing production schedules, reduces supervisory oversight, and may lead to burnout. The QA staff is also not available to be on-site during the extended manufacturing hours. As a team leader in Quality Assurance, I am attempting to demonstrate that there is sufficient added risk in these methods to rule them out except under defined circumstances.

My question is whether you would be familiar with any white paper support on probable impacts of varying, unpredictable schedules. I have not found what I was looking for in my research.

Overall a good problem to have (product in high-demand), but we as an organization need to fully understand the risks to guide our actions. If you have any support, I appreciate it!

Response via Mike Cramer:
Unfortunately, I’m not aware of any publications or white papers on the impacts of unpredictable schedules. What I can provide is more of my anecdotal experience with some of our plants where constantly changing and extended schedules ultimately lead to employee dissatisfaction, tardiness and absenteeism and ultimately turnover. We experienced this a year or so ago when we opened up our newest facility in Joplin, MO with the concept of continuous runs with built in sanitation periods. However the management of the process was inconsistent and we were not able to maintain an effective work staff because personnel were unhappy with not having a set schedule around which they could plan their family/personal life.

It’s hard to tell from the message whether this is a USDA or FDA environment, but I suspect it is not USDA because they would have to provide the Area Supervisor with a set schedule so that they can assign inspection for pre-op; and they would not be able to run beyond the time they set with USDA otherwise they would run into situations where they are operating without benefit of inspection.

A possible solution would be to modify FSQA staff hours so that there is 24-hour coverage with overlap as needed. This would be dependent upon the size of the staff and their flexibility to work off hours, but when I worked at a hot dog/sausage plant in Chicago many years ago I had to do this with personnel due to the time the sanitation team worked and pre-op needed to be conducted, the time that grinding and blending started and the time second shift finished at night. However that was a much more consistent schedule, particularly since it was a USDA operation.

What I would suggest is that the individual also partner with other departments, such as HR, to determine the turnover rate in various departments and how this might impact their efficiencies. I’d also want to know, from an HR perspective, whether this inconsistency of scheduling could put the plant into a conflict with labor laws. Finally, the biggest factor is whether this shortening of the time for sanitation is having a direct impact on the sanitary operating conditions of the plant. Sometimes this is not noticeable immediately but “builds up” over time. It may be an indicator that you are not cleaning effectively due to fatigue or due to lack of time to be thorough.

Hope this helps.

News Mentioned in This Episode
Food Safety Summit Announces New Dates for 2020 Event Due to Coronavirus [9:39]
FDA Updates Stats of Foreign Inspections Amid COVID-19 [10:28]
FDA's 2020 Leafy Greens STEC Action Plan [11:57]

Keep Up with Food Safety Magazine
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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

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]

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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]

Sponsor

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

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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]

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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]

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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

Presenting Sponsor: Foodlogiq

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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

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]

Sponsor: Safe Food Alliance
Safe Food California
Safe Food Alliance

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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.

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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
The Eurobarometer consumer survey
The three ingredients of risk assessment
EFSA's partnerships, grants, and procurements

Related Content
Editorial: Food Safety Regulatory Research Needs 2030
Call Launch: Supporting the Food Safety Systems of the Future
Climate Change and Food Safety
2019 Eurobarometer on Food Safety in the EU
EU-ANSA Agencies' Engagement in the European Union Research Knowledge Cycle: An Overview

News Mentioned in This Episode
FDA Begins Year-Long Assignment to Test Romaine Lettuce for Pathogens [9:54]
UPDATE: Cluster of E. coli Illnesses Linked to Romaine Lettuce Salads [13:05]
Lawmakers Demand More Transparency When Meat Plants Are Linked to Foodborne Outbreaks [13:49]

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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, 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:

USDA's recent Food Safety Consumer Research Project: Meal Preparation Experiment Related to Poultry Washing (in partnership with RTI International and North Carolina State University)
Study findings related to the evolution of consumer behaviors in the kitchen
How USDA's current consumer messaging is faring, and how that messaging may change in the future
Recommendations to prevent illness beyond USDA's Clean, Separate, Cook, Chill mantra
Why changing consumer behavior continues to be a challenge
Partnering with the U.S. Food and Drug Administration and the Partnership for Food Safety Education
Opportunities to work with meat and poultry processors, and how they can assist with spreading accurate food safety messages

Mike Cramer's Articles Published in Food Safety Magazine:
Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018)
Allergen Management: A Personal and Professional Perspective (August/September 2016)
A Look at GMPs: How FSMA Will Change Expectations (February/March 2016)

For more articles from Mike Cramer? Access our compiled search at FoodSafetyMagazine.com

Bob Powitz's Articles Published in Food Safety Magazine:
Checking Field Thermometer Accuracy (April 2015 eDigest)
Chemical-Free Cleaning: Revisited (October/November 2014)
Non-EPA Registered Cleaners and Sanitizers For Use in Food Production Facilities and Retail Food Establishments (September 2013 eDigest)

Want more articles from Bob Powitz? Access our compiled search at FoodSafetyMagazine.com

News Mentioned in This Episode
News Mentioned in This Episode
Public Meeting: New Era of Smarter Food Safety (submit comments here) [2:11]
New Romaine Lettuce E. coli Outbreak Investigation Kept Secret for 6 Weeks [7:06]
Five Major Food Companies Form Leafy Greens Safety Coalition [15:59]

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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

Resources
Pest-Free Shipping and the FDA's Sanitary Transportation Rule
Integrated Pest Management-based Prevention Tips
The Integrated Pest Management Pyramid

Presenting Sponsor: IFC

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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).

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
Trends: sustainability and green cleaning

For more articles from Mike Cramer? Access our compiled search at FoodSafetyMagazine.com

Want more articles from Bob Powitz? Access our compiled search at FoodSafetyMagazine.com

News Mentioned in This Episode
Pork Industry Workers Sue USDA Over New Swine Rule's Faster Line Speeds [3:27]
New Report: IFSAC Releases 2017 Foodborne Illness Data [5:50]
FDA's FSMA Tracking Dashboard [9:55]

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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 joins us to discuss his article featured in our October/November 2019 issue:

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

News Mentioned in This Episode
Meat Plant Owner and HACCP Manager Plead Guilty to Falsifying E. coli Test Records [3:10]
Beef Execs Plead Guilty to Selling $1 Million of Adulterated Meat to Bureau of Prisons [7:55]
Former PCA Quality Control Officer Moves Into Halfway House [10:15]
FDA Announces Joint Venture to Study Human Pathogens in Yuma Region Leafy Greens [10:58]

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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
AFFI's partnership with Merieux NutriSciences
The Alliance for Listeriosis Prevention
AFFI's Frozen Food Foundation
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

Resources Mentioned:
AFFI Food Safety Zone online tool
Alliance for Listeriosis Prevention
AFFI Frozen Food Foundation
FrozenAdvantage.org

News Mentioned in This Episode
New Food Allergen Labeling Coming to the UK [5:13]
Trade Group Pushes to Remove Coconut from FDA's Food Allergen List [6:51]
USDA Modernizes Swine Slaughter Inspection for the First Time in 50 Years [10:44]

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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

Resources
UV LED Disinfection for Food Safety
Effectiveness of UV LEDs for Inactivating Biomolecules and Microorganisms
Rapid UV Inactivation Enables Faster Disinfection Processes for Manufacturing

Presenting Sponsor: Phoseon

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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
Whole-genome sequencing

Oscar Garrison's Articles in Food Safety Magazine
A Closer Look at Egg Safety
Evolution of a State Food Safety Program

Bob Ferguson's Food Safety Insights [15:24]
Bob joins us to discuss his article featured in our August/September 2019 issue:
The FSMA Intentional Adulteration Rule Is Here: Are Processors Ready?

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

News Mentioned in This Episode
Spain's Largest-Ever Listeria Outbreak [5:42]
Listeria Outbreak Has No Known Source in U.S.; Likely Source in Canada [8:56]
FDA Reminds Industry of Best Practices in Response to Food Tampering in Retail Grocery Stores [10:45]

Sponsor: Sterilex
Dry Floor Application Guide
Egg Grading Sanitation Program

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Dr. Laura Gieraltowski leads the Foodborne Outbreak Response Team in the Outbreak Response and Prevention Branch at the U.S. Centers for Disease Control and Prevention (CDC) in Atlanta, GA. She leads the team that helps coordinate the national network of epidemiologists and other public health officials who investigate outbreaks of foodborne and other enteric illnesses.

Laura is a graduate of CDC's Epidemic Intelligence Service Program. She received a Ph.D. in epidemiology from the University of Pittsburgh Graduate School of Public Health and has a Masters of Public Health degree in behavioral health sciences from Emory University Rollins School of Public Health. She has worked at the CDC since 2009 and has been involved in numerous multistate outbreak investigations leading to the identification and recall of food products.

In this episode of Food Safety Matters, we speak to Laura [14:39] about:

CDC's role in foodborne outbreak investigations
How CDC works with the U.S. Food and Drug Administration and the U.S. Department of Agriculture
Pulsed-field gel electrophoresis vs. whole-genome sequencing, and why the former is no longer the standard method for DNA fingerprinting when investigating a foodborne outbreak
How outbreak investigations become more or less complicated depending on what type of food product is involved
Changes and advancements coming to food safety within the next 5–10 years

News Mentioned in This Episode
FDA Issues First Foreign Supplier Verification Program Warning [1:35]
FDA Tests Romaine Lettuce in Yuma Growing Region for Pathogens [3:56]
USDA to Consumers: Do Not Wash Raw Poultry [7:55]

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Theodora Morille-Hinds is the vice president of global quality food safety for The Kellogg Company. She is also the 2019 recipient of Food Safety Magazine's Distinguished Service Award.

Stacey Popham is the head of food safety and quality for the Americas region of Barry Callebaut.

Dr. Mindy Brashears is the U.S. Department of Agriculture's Deputy Under Secretary for Food Safety.

Tim Stubbs is the vice president of product research and food safety for the Innovation Center for U.S. Dairy.

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

The greatest day-to-day challenges in her current role at Kellogg
Partnerships with Michigan State University, University of Georgia, and more
Celebrating women and girls in science
How she unexpectedly got into food science
Advice to young women who may be thinking about a science-related career

We speak to Stacey [27:59] about:

The first-ever World Food Safety Day and how it prompted Barry Callebaut to initiate monthly Food Safety Friday meetings within the organizations.

We speak to Tim [38:48] about:

Dairy-related research discussed during IAFP sessions

We speak to Mindy [44:55] about:

Upcoming modernization of poultry and swine systems
The science-based data and programs that have prompted new initiatives
Consumer education resources safe food handling
Goals for new Campylobacter performance standards
New testing for Shiga toxin-producing E. coli besides O157:H7
Partnering with the U.S. Food and Drug Administration on cell-based meat regulations

News Mentioned in This Episode
Employee Discovery Prompts Cookie Dough Recall

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MSU's Online Food Safety Program - Educating Food Safety Leaders
MSU's Online Food Safety Program - Curriculum, admissions, fees, and more

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Cindy Jiang is senior director, Global Food and Packaging Safety, Global Supply Chain & Sustainability, for McDonald’s Corporation. Her responsibilities include leading global supplier quality management systems and programs, establishing science-based food safety standards and policies, managing food-related emerging issues, and providing guidance on nutrition information, accuracy, and consistency. She has been the lead for the McDonald’s Food Safety Advisory Council since 2002, a forum for sharing food safety knowledge and best practices among leading suppliers and external experts. Cindy has been actively involved with industry and government collaboration on food safety. She has served on the Global Food Safety Initiative (GFSI) Board since 2008 and is currently a member of the Board of Advisors at the Center for Food Safety at the University of Georgia and Shanghai Jiao Tong University.

Cindy began her career with the McDonald’s Corporation after receiving a M.Sc. in food science and nutrition from the University of Wisconsin in 1990. She has held various positions at McDonald’s Corporation, from a chemist to a quality assurance consultant, a senior quality assurance manager, and a director of food safety. Cindy has been actively engaged in leading the effort on harmonization of food safety standards by working with the food suppliers and the foodservice industry since early 2007. She is a senior member of the American Society for Quality and has been a member of Institute of Food Technologists since 1989. She is also a current member of the International Association of Food Protection and AOAC International.

In this episode of Food Safety Matters, we speak to Cindy [19:43] about:

The importance of meetings, team building activities, and volunteering in an effort to keep food safe
The collaborative process McDonald's follows when new equipment needs to be developed
McDonalds' approach to new employee training
What regulators are looking for when they visit a foodservice establishment
Understanding why collaboration is necessary and valuable
Why food safety is not an area of competition
McDonalds' three-leg stool system
How McDonald's communicates with its many suppliers
How McDonald's suppliers are required to have at least one GFSI benchmark certification
Why there are so many benchmarked schemes, and why having a consolidated benchmarked scheme isn't feasible
Government-to-government and government-to-business meetings
Food safety culture
Why every business within the food sector should be ready for an unannounced visit 24/7
McDonald's and World Food Safety Day
The ongoing challenge of meeting consumers' ever-changing expectations
Technology, predictive analytics, and using data to predict potential foodborne illnesses and outbreaks
How McDonald's has been delivering food in other countries years before it became a trend in the U.S.
The importance of mastering soft skills, communication, and networking even in a science-based field

News Mentioned in This Episode
EFSA Identifies Three Food Safety Priorities for the Next 5–10 Years; Codex Agrees to Tackle E. coli in Certain Foods [3:57]
Researchers Dissect 17 Years of Salmonella Outbreaks [8:51]
Viral Story: The Blue Bell Ice Cream Licker [11:12]

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MSU's Online Food Safety Program - Educating Food Safety Leaders
MSU's Online Food Safety Program - Curriculum, admissions, fees, and more

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Joan Menke-Schaenzer is the chief quality officer at Van Drunen Farms and FutureCeuticals. There, she is responsible for the safety and quality of the company's vegetable and herb growing and processing plants—both conventional and organic—as well as their nutraceutical ingredient business.

Joan's career has also included food safety and quality roles in manufacturing, foodservice, and retail. She's led McDonalds' global supply chain, safety, and compliance organization. She spearheaded food safety and quality at ConAgra, Walmart, and Kraft as well.

Joan served on the U.S. Food and Drug Administration's Food Advisory Committee and the U.S. Centers for Disease Control's Board of Scientific Counselors Food Safety Modernization Act Implementation Working Group.

Joan earned her B.Sc. in food science from the University of Wisconsin—Madison.

In this episode of Food Safety Matters, we speak to Joan [17:09] about:

Challenges she's experienced across the supply chain at various levels of the food industry
The importance of communication and soft skills in food safety
How creative thinking can advance food safety success
Her involvement in past foodborne outbreaks and how being proactive was the best decision for public health
Issuing a recall even before a clear root cause was confirmed
Gaining support from employers when it comes to joining industry and trade associations
Why it's imperative to have existing relationships with regulators before a crisis occurs
The benefits of epidemiological traceback and it can help in the event of an outbreak
Proactively managing supply chains with GFSI audits
Consumer research and combining that with risk assessment
The benefits of partnering with suppliers
How she used whole-genome sequencing to pinpoint the source of a growth niche
Her views on blockchain and how it may not be the answer at all levels of the food supply chain
How becoming responsible for profit and loss changed how she approached food safety decision-making
Why it's important to build a support network throughout your career

News Mentioned in This Episode
Study: Here's Why Consumers Don't Use Thermometers When They Cook [2:36]
Updated Tomato Metrics [6:23]
Push for a Single Federal Food Safety Agency [9:54]

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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.

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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]

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

In this episode of Food Safety Matters, we speak to Bob [15:12] about:

What keeps him so heavily involved in food safety and sanitation
Why it's so crucial to acknowledge and reward good methods and habits when you see them
Why commercial food establishments don't necessarily follow state food codes
I-D-E-A in sanitation

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

News Mentioned in This Episode
FDA: Most Date Labels Are Not Based on Exact Science[8:32]
Theo Morille-Hinds to Receive Food Safety Magazine's Distinguished Service Award [11:20]

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In this BONUS episode of Food Safety Matters, we speak to Jerry Heath (staff entomologist) and Sharon Dobush (director of technical services) from the Industrial Fumigant Company (IFC) about how to set up and utilize a pest management program that is compliant with the Food Safety Modernization Act (FSMA) and that also works well with a food processor's existing Hazard Analysis and Critical Control Points or Hazard Analysis and Risk-Based Preventive Controls plan.

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

FSMA's impact on how pest management fits into a company's overall food safety plan
The main challenge that pest management clients want to address and learn more about
Changes in how auditors now approach their inspection methods with new regulations in place
Steps that a food company will need to take in order to implement or overhaul their pest program
Mapping tools and how they help companies to better pinpoint the cause and/or source of an infestation
How the trend of going chemical-free is changing the pest management industry
Action thresholds and how they cannot be one-size-fits-all
Asking the right questions when a sudden infestation or unfamiliar insect/rodent species appears
Critical advice about keeping pristine records and documentation
How technology is already changing the future of pest management
Professional certification and other ways to get into the pest management field

Resources
IFC Resource Page
Whitepaper: Implications of FSMA on Pest Management Programs

Presenting Sponsor

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Jeff Farber is the director of the Canadian Research Institute for Food Safety and head of the University of Guelph's Food Safety and Quality Assurance M.Sc. program.

Farber's most well-known work is a 1991 review paper on Listeria monocytogenes. He's also authored an estimated 50 other papers on Listeria research and risk assessment.

Farber worked at Health Canada for a number of years as a research scientist, research division chief, associate director, and director of microbial food safety. His research interests at Health Canada centered around mycotoxins, Listeria monocytogenes, and Cronobacter sakazakii. He also played a large role in developing many of the food safety policies that are currently in place in Health Canada.

Jeff is the former President of the International Association of Food Protection. He also serves on the International Commission on Microbiological Specifications for Foods, the New York Academy of Sciences Committee on Food Safety,
the U.S. Food and Drug Administration's External Advisory Committee for the Microbial Safety of Foods, and the Canadian Food Inspection Agency's Advisory Board for Risk-based Inspections.

He earned his Ph.D. in Food Microbiology from McGill University.

In this episode of Food Safety Matters, we speak to Jeff [24:08] about:

How his studies evolved from mycotoxin research to Listeria
Educating consumers—particularly high-risk populations—about unsafe eating practices
All of the factors—including family dynamics and consumer trends—that contribute to today's frequent Listeria outbreaks, and foodborne illness outbreaks in general
Figuring out how to use big data to improve risk assessments
Why fresh produce and other food groups experience more food safety issues now compared to previous years
How free trade agreements affect food safety in Canada
Global warming and its emergence as a serious danger to food safety
Animals and food products that have been increasingly associated with Hepatitis E
The online grocery sector—including a new food delivery innovation introduced by Amazon—and how gaps in how its regulated could mean more food safety risks
The process of producing lab-grown meat, and the need for proper hazard analysis in this new arena
Challenging University of Guelph students to brainstorm solutions to emerging food safety issues

Related Content
Listeria monocytogenes, A Foodborne Pathogen (1991)

News Mentioned in This Episode
Tyson Sues USDA FSIS; 2016 Ante-mortem training document [9:54]
USDA to Begin Testing for African Swine Fever [14:20]
Compost Potatoes | Jose Andres [16:35]

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At the 21st annual Food Safety Summit in Rosemont, IL, editorial director Barbara VanRenterghem sat down with four food safety pros for real-time insight on the Summit sessions, topics, trends, and more.

Craig Henry is a food safety consultant with Intro Inc. There, he specializes in U.S. food safety program development and review for federal regulatory compliance such as the Food Safety Modernization Act (FSMA). He is a lead instructor for FSMA Preventive Control Qualified Individual training for human food. He also led the contracting team delivering technical content for FSMA human food guidance to the U.S. Food and Drug Administration. Prior to this role, Craig's previous roles were with Decernis, Deloitte and Touche, the Grocery Manufacturers Association, Koch Foods, Foster Farms, and Cargill, among others.

Gary Ades is president of G&L Consulting Group LLC. He is also a member of the Editorial Advisory Board of Food Safety Magazine.

Paul Kiecker is the Deputy Administrator for the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS)—a role he's held since May 2018. From August 2017 through January 2019, Kiecker was the agency’s Acting Administrator. He initially joined FSIS in 1988 as a food inspector.

Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. He's also held past roles at Fresh Integrity Group, Inc., Earthbound Farm, and as a consultant in the foodservice sector. Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was named one of the food industry’s top food safety leaders by Marler/Clark’s Food Safety News in 2013. An active leader in the food industry, Will serves on a variety of boards and technical committees.

In this episode of Food Safety Matters, we speak to Craig [9:15], Gary [20:18], Paul [36:05], and Will [47:31] about:

Food Safety Summit's new format, Community Cafes, and the new focus on supply chain management content
Recurring challenges for Summit attendees: keeping up with documentation, lack of resources, little commitment, incorrect reporting, and more
The need for university extensions to bridge the gap with smaller food businesses
Problems associated with incongruent messaging from the government agencies
Why business and financial expertise are needed when making food safety decisions
How changes within the industry are leading to food safety problems not seen in years
Whole genome sequencing
Blockchain technology

News Mentioned in This Episode
LGMA Releases New, Stricter Water Rules for Leafy Greens Growers [1:45]
Foodborne Illness is on the Rise, Says CDC [2:26]
Walmart Welcomes Sara Mortimore as New Food Safety Leader [2:58]
CDC Tweets: Don't Wash Raw Chicken [3:25]

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The 2019 Sani Awards
No-Rinse Sanitizing Multi-Surface Spray
SaniProfessional.com

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In this BONUS episode of Food Safety Matters, we speak to Fredrik Johansson, manager of separators at Tetra Pak. In this chat, Fredrik discusses dairy separation, its history, challenges, best practices, and how dairy industry clients can increase efficiency and find higher profits while maintaining the highest possible food safety standards.

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

A brief history of Tetra Pak
The process of cold milk separation, and how it differs from hot milk separation
AirTight Technology and its benefits
Helping clients to meet their sustainability goals
EnCapt Technology
New innovations coming to Tetra Pak

Resources
Centrifugal Separation
Processing Insights - Separation Archives
Separators and Sustainability: How the Right Equipment can Reduce the Dairy Industry's Climate Impact

Presenting Sponsor

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Craig Wilson is the vice president, general merchandising manager of quality assurance/food safety, non-foods quality assurance, environmental services/HAZMAT and merchandise services for Costco Wholesale Corporation.

Prior to joining Costco, Craig worked as a special projects director for Frigoscandia Equipment Food Safety Systems for over 24 years. During his time there, Craig published numerous research papers in the areas of food safety and food processing. He holds many patents, the most notable for steam pasteurization of food. He was the recipient of the Gia/Matek, Global Excellence in Food Safety Award.

Craig currently serves on the Global Food Safety Initiative Board, the Center for Produce Safety Board, the Center for Food Integrity Board, and the STOP Foodborne Illness Board.

In this episode of Food Safety Matters, we speak to Craig [17:47] about:

How Costco handles employee food safety training
Costco's four-legged approach to food safety
How Costco approaches food safety and varying regulatory requirements throughout the U.S. and globally
The importance of building relationships with local and state health inspectors
Costco's test and hold program
Using Costco's membership program to keep consumers safe when recalls occur
How Costco manages a supply chain with over 3,000 sku's per store
How food safety has changed over the past 50 years

Bob Ferguson's Food Safety Insights [11:32]
Bob joins us to discuss findings from his most recent survey and article in the April/May 2019 issue
What Industry and FDA are Thinking about FSMA Implementation—Part I

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

Craig Wilson's Articles in Food Safety Magazine
Allergen Management: Challenges and Trends
Costco Wholesale: Culturing Food Safety Success
Costco Wholesale: Food Safety from the Top Down

News Mentioned in This Episode
Source of Mystery Multistate E. coli Outbreak: Ground Beef [3:08]
Albertsons Joins IBM Food Trust Blockchain Network [7:22]

Sponsor

Spot On: New Challenges and Methods in Allergen Testing
VIDEO: Food and Feed Safety Starts with "No"

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Lone Jespersen is principal of Cultivate, an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy, and its operations learning strategy.

Prior to that, Lone worked for Woodbridge Foam as the engineering and operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, and a Master's of food science and a Ph.D. from the University of Guelph, Canada.

Mike Robach is chairman of the GFSI board. Up until August 2018, he served as the vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Prior to joining Cargill, he headed up technical services for Conti Group’s meat and poultry businesses, and began his career with Monsanto.

Mike is the past president of Safe Supply of Affordable Food Everywhere, a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee.

Mike has worked with the World Organization of Animal Health and the Food and Agriculture Organization on harmonized animal health and food safety standards. He has worked closely with the U.S. Department of Agriculture and the U.S. Food and Drug Administration regarding food safety policy, Hazard Analysis and Critical Control Points, and regulatory reforms based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods.

Mike is a graduate of Michigan State University and Virginia Tech.

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. He is the principal advisor to FDA Commissioner Scott Gottlieb in 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.

In this episode of Food Safety Matters, we speak to Frank [15:07], and Lone and Mike [25:08] about:

Highlights, key moments, and takeaways from this year's GFSI conference in Nice, France
The value of networking, collaborating, sharing challenges, and learning best practices at GFSI
Projects that GFSI is working on with various government entities, the private sector, academia, and consumers
The Global Markets Program
GFSI's continuous improvement in the areas of benchmarking requirements, technology, certification programs, and capacity building
The emerging trend of e-commerce as a food safety topic to watch
Produce safety as a global issue, not just a North American issue
GFSI's partnerships with STOP Foodborne Illness and Pew Charitable Trusts
GFSI's unique position as the industry's premier place to bring together food industry professionals from all cultures and backgrounds
Improvements that can be made around how food safety performance is measured
Working in the retail/private vs. regulatory sectors
Government's continuously improving response to foodborne illness outbreaks
FDA's future use of blockchain technology and spreading the idea of food safety culture

Related Content
A Culture of Food Safety: A Position Paper from GFSI

News Mentioned in This Episode
Leafy Greens Industry Working on New Water Guidelines; LGMA announcement [4:12]
Emails Show FDA Worry After Romaine Outbreaks [0:00]
USDA to Audit Brazil's Meat Inspections After 2017 Import Ban; Brazil's announcement [8:02]
FDA Requests Funds for More High-Tech, Digital Food Safety System; FDA statement [12:47]

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From 2009 to 2013, he was a partner at Leavitt Partners where he managed Leavitt Partners Global Food Safety Solutions.

In this episode of Food Safety Matters, we speak to David [32:48] about:

The food industry's hesitation about speaking openly about food safety and the science behind it
Consumers' lack of trust and understanding when it comes to food science
How the media plays a role in shaping consumer attitudes about food safety
Scientists and their traditional lack of ability to effectively communicate with consumers
The state of food safety today vs. years/decades ago
Why it makes sense that today's food supply is safe despite an increasing number of recalls and outbreaks
Balancing science, public health, consumer demand, and marketing messages
The top misperceptions that consumers have about food

We also speak with Hilary Thesmar (Food Marketing Institute) and Shelley Feist (The Partnership for Food Safety Education) [12:03] about:

The recent 2019 Consumer Food Safety Education Conference
How food processors and manufacturers benefit from the conference
How consumer food safety messaging is continuously improving
Consumer behavior that goes against standard food safety practices
Support from BAC Fighters

Articles by David Acheson in Food Safety Magazine
Why Don't We Learn More from Our Mistakes?
Industry Perspectives of Proposed FSMA Rule on Preventive Controls

News Mentioned in This Episode
USDA FSIS Issues Meat Industry Best Practices for Responding to Customer Complaints [2:34]
Bumble Bee Tuna Using Blockchain Technology to Trace Fish Origin for Consumers [4:55]
Strawberries, Spinach, and Kale Top 2019 Dirty Dozen List [8:14]

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Jeremy Zenlea is the director of corporate food safety at Cumberland Farms, Inc. In this role, he oversees all aspects of food safety, including regulatory compliance, retail and commissary food safety operations, and supply chain integrity. Jeremy has worked with a variety of different product categories, including refrigerated, high-risk ready-to-eat foods (meat, poultry, pork, and fresh-cut produce), chocolate, and confectionaries. Due to his diverse background, Jeremy has gained a wide range of knowledge of different food products and is an expert in constructing, implementing, and managing complex food safety and food defense systems for large domestic and international food manufacturers. He is an active member of both the Institute of Food Technologists and the International Association for Food Protection, and enjoys lecturing on food safety at local universities and mentoring other food safety professionals in his spare time.

Jeremy received a B.Sc. from the University of Massachusetts-Amherst and an M.B.A from Northeastern University.

In this episode of Food Safety Matters, we speak to Jeremy [11:49] about:

What makes the convenience store environment different—and more complicated—than more traditional outlets that sell food
Why having simple food safety procedures is a plus for all stakeholders
Cold chain issues and temperature monitoring
What he sees as the biggest threat to food safety in the convenience store setting
The difficulties of training and certification for food safety professionals in convenience stores
Turnover, foot traffic, and other challenges that convenience stores face
Effective communication and establishing a positive food safety culture

News Mentioned in This Episode
FSAI Now Using New DNA Scanning Tool to Identify Food Ingredients [2:37]; FSAI press release
FDA Commissioner Scott Gottlieb to Resign [4:33]
California Must Abandon 535,000 Acres of Prized Farmland to Meet Water Conservation Goals [7:39]
Barbara's GFSI Recap [10:13]

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Samuel Godefroy is a professor of risk analysis and regulatory policies in the Department of Food Science at the University of Laval in Quebec, Canada. Currently, he leads the development of a Food Risk Analysis and Regulatory Excellence Platform, hosted by the Institute of Nutrition and Functional Foods at the university.

Samuel previously led the strategic development of the World Bank’s Global Food Safety Partnership. He's also held senior food regulatory positions at the executive level with Health Canada for over 10 years.

Samuel served as vice chair of the Food and Agriculture Organization (FAO)/World Health Organization Codex Alimentarius Commission from 2011 to 2014. He also serves as a strategic and operational advisor to international food safety capacity building initiatives focused on regulatory enhancement, implemented by the United Nations Industrial Development Organization and FAO.

Samuel received his Ph.D. in Analytical Chemistry from the University of Pierre and Marie Curie in Paris.

In this episode of Food Safety Matters, we speak to Samuel [24:29] about:

The typical process for developing and implementing new food safety regulations
The lengthy steps necessary to enact accurate and helpful allergen labels
Why it can take years for food regulations to be implemented
Various scientific and technical challenges that can impede the regulatory process
How buy-in is achieved by Codex with so many regions and countries to consider
The Global Food Safety Partnership
Challenges that can arise when helping other countries to develop their food-related regulations
How the academic sector falls short when it comes to training the next generation of food scientists
His future plans to help improve risk management practices for food allergic consumers

Bob Ferguson's Food Safety Insights [11:08]
Bob joins us to discuss findings from his most recent survey and article in the February/March 2019 issue
Recalls and Outbreaks: How WGS Will Change the Rules.

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

News Mentioned in This Episode
FDA Releases Overview of the Latest Romaine Lettuce E. coli Outbreak [01:50]
Investigation Summary: Factors Potentially Contributing to the Contamination of Romaine Lettuce Implicated in the Fall 2018 Multistate Outbreak of E. coli O157:H7
Consolidated Appropriations Act (Fiscal Year 2019 Federal Government Budget) [08:08]
A Look Back at 2018 Food Recalls [09:20]

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This BONUS episode of Food Safety Matters is all about Michigan State University's Food Processing and Innovation Center (FPIC). The Center, the first of its kind in the U.S., will be Michigan's leading independent commercial food development, processing, packaging, and research facility. Here, mid- to large-size food companies have access to a real-time production environment to support the creation of new food products.

In this interview, Matt Birbeck (FPIC) and Gerry Broski (Neogen) go into great detail about how the FPIC can help food companies with their research and development efforts.

In this episode of Food Safety Matters, we speak to Matt (FPIC) and Gerry (Neogen) about:

Why the creation of the FPIC was necessary
FPIC's purpose within the food industry
Advantages, benefits, and services for clients who use the FPIC
How the partnership between the FPIC, MSU, and Neogen works
Why mid- and large-size food companies are ideal clients for the FPIC
Food product categories that the FPIC can accommodate
Alternative options for small or start-up food companies

Resources
Michigan State University's Food Processing and Innovation Center
Neogen and MSU's FPIC Partnership
Neogen Organic Food Safety Testing

Presenting Sponsor

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Joe led the American Meat Institute’s (AMI) Equipment Design Task Force and has led Listeria Intervention training for AMI and the American Frozen Food Institute. He is the current leader of the Grocery Manufacturers Association’s Sanitary Design Working Group. He also conducts allergen training for the Food Allergy Research Resource Program. In addition to his involvement with these and many other leading industry organizations, Joe is a published authority when it comes to food safety, sanitation, hygiene, and other related areas.

Joe's interview begins at [16:19].

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

The basic fundamentals of sanitation in food safety
The persistent problem of Listeria in food processing environments
Sanitation best practices
The problem with preventative and corrective actions
The importance of using science-based approaches
Sanitation training offered by Commercial Food Sanitation
Advice regarding a food plant's implementation of Sanitation Standard Operating Procedures (SSOPs)
His thoughts on whether or not SSOPs should be shared amongst the food industry
Technological advancements vs. increasing productivity needs
The 7 Steps of Sanitation developed at Kraft, and the importance of performing those steps in the right order
Hygienic design and its implications regarding the future of food safety
The 10 Principles of Equipment Design
Good—and not so good—things he's seen when touring food processing plants

Related Content
7 Steps of Effective Wet Sanitation
10 Principles of Sanitary Design

News Mentioned in This Episode
Three Face Jail in the Netherlands for Links to Horsemeat Scandal [2:26]
Horsemeat supply chain
Dr. Mindy Brashears Named USDA's Deputy Under Secretary for Food Safety [5:43]
Former FDA Leader Tells How Shutdown Will Impact Food Safety [7:31]
Workers Are Retaliating Against Peers Coming to Work by "Sick Shaming" Them [12:07]

**Sponsor

Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables**

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Sara Mortimer is the vice president of product safety, quality, and regulatory affairs for Land O’Lakes. Over her 30-year career, Sara has worked to ensure the safety and quality of some of the world’s biggest brands—Haagen Daaz, Green Giant, Old El Paso, Nature Valley, and many others.

Sara has co-authored a number of books on Hazard Analysis and Critical Control Points (HACCP) and food safety management. In fact, she contributed to Food Safety Magazine's Food Safety Culture eBook! She's also served on Food Control's editorial board and was a trustee of the Royal Society of Public Health for several years.

Sara has been a member of the BRC International Advisory Board for over 10 years, and she's a member of the Grocery Manufacturers Association's Executive Scientific and Regulatory Affairs Committee. Most recently, she has helped review the effectiveness of Codex HACCP and Food Hygiene principles.

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

The purpose of HACCP, and how it should work together as part of a comprehensive food safety management program
Critical Control Points vs. prerequisite programs
Sara's first experience writing a HACCP plan 30 years ago
Useful resources for writing a good HACCP plan
The seven principles of HACCP
Reasons why companies encounter food safety issues, even with a HAACP plan in place
The difficulties that arise when analyzing a food safety plan against varying global/international standards
The importance of maintenance as a supplemental HACCP principle
How altering a food product's formula (reduced sodium, sugar, etc.) can have massive food safety implications
Why the HACCP vs. HARPC debate doesn't really matter
HACCP and food safety culture

Related Content
BOOK: HACCP: A Practical Approach

Bob Ferguson's Food Safety Insights Articles
Processors Increasingly Turning to Testing for Allergen Control (December 2018/January 2019)
The Uphill Path to FSMA Compliance (October/November 2018)
Lessons Learned: Careers in Food Safety (August/September 2018)
Listeria: An Important Focus of Environmental Monitoring (June/July 2018)
Sanitation Verification for Allergen Control (April/May 2018)
Testing and Sanitation for Allergen Control (February/March 2018)
Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018)
The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017)
A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017)
What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017)
The Drivers of Differences in Food Safety Testing Practices (April/May 2017)
A Look at the Microbiology Testing Market (February/March 2017)

News Mentioned in This Episode
FDA Food Inspections "Sharply Reduced" Amid Partial Government Shutdown | UPDATE: Unpaid FDA Workers Resume High-Risk Food Inspections
CDC Declares Romaine Lettuce E. coli Outbreak Over
Draining Canal May Reveal Answers About Romaine Contamination

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Professor Chris Elliott is the founder of the Institute for Global Food Security and professor of food safety at Queen’s University Belfast. From 2016–2018, he served as pro-vice-chancellor of the Faculty of Medicine, Health and Life Sciences in the University, but stepped down from that post recently to concentrate on his world-leading research.

Chris has published more than 350 peer-reviewed articles, many of them relating to the detection and control of agriculture, food, and environmental related contaminants. His main research interests are in the development of innovative techniques to provide early warning of toxin threats across complex food supply systems. Protecting the integrity of the food supply chain from fraud is also a key research topic. Chris led the independent review of Britain’s food system following the 2013 horsemeat scandal.

Over the years, Chris has developed a high-level network of collaborators across Europe, the U.S., and Asia. He is a visiting professor at the China Agriculture University in Beijing and the Chinese Academy of Sciences, a recipient of a Winston Churchill Fellowship, and is an elected Fellow of the Royal Society of Chemistry, Royal Society of Biology, and the Institute of Food Science and Technology.

Chris has received numerous prizes and awards for his work. In 2017, he was awarded the Royal Society of Chemistry Theophilus Redwood Prize and was also awarded the title of Officer of the Most Excellent Order of the British Empire by Her Majesty Queen Elizabeth II.

In this episode of Food Safety Matters, we speak to Chris Elliott about:

The 2013 horsemeat scandal and how he unexpectedly became involved in the investigation
How a complex food supply chain made it easy for cheating and fraud to occur
His recommendation to set up a special police force to begin tracking food-related crimes, which eventually became the UK's National Food Crime Unit
The Food Industry Intelligence Network (FIIN)
The cutting-edge technology that's known as "food fingerprinting" to detect tampering or adulteration
The problem with constant auditing for compliance
The three ground challenges at Queens University
Genetically modified (GM) foods, and the importance of pesticides, insecticides, and fungicides
Concerns about the cocktail effect of eating every day GM foods
Advancements and achievements in the U.S. and Europe vs. in other parts of the world
Brexit and how it may affect current food safety work

Related Content and Resources: National Food Crime Unit FIIN The Institute for Global Food Security - Current Research, including the Three Grand Challenges

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We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us.

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As 2018 comes to an end, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting Inc., sat down to discuss the biggest moments in food safety this year, and what we have to look forward to in 2019. Topics Discussed: CDC's official list of foodborne outbreaks by year Update since recording: FDA Narrows Down Contaminated Lettuce Origin to 33 Distributors, Growers, and Farms South African Court Close to Certifying Class Action in World's Worst Listeriosis Outbreak Chipotle's Head of Food Safety to Exit in 2019 Previous Episodes That Discuss Romaine Lettuce and Fresh Produce: Ep. 15. Will Daniels: "It was a game changer for the industry." Ep. 28. Bob Brackett: Innovation and Research at IIT & IFSH Ep. 32. Frank Yiannas: Leading Food Safety at the World's Largest Retailer Ep. 37. Keith Warriner: Produce, Biosensors, and Successful Research

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Dr. Maria Lapinski is a joint professor in the Department of Communication and Michigan Ag-Bio Research at Michigan State University (MSU). She served as the associate dean for research for the College of Communication Arts and Sciences. In that role, she facilitated interdisciplinary research partnerships and identification of funding sources for faculty research.

Maria's research examines the impact of messages and socio-psychological factors on health and environmental risk behaviors with a focus on culturally-based differences and similarities. To this end, she has conducted collaborative research projects with her students and colleagues in a number of countries in Asia, the Pacific Rim, Central America, and Africa. Her work has been presented at national and international communication and public health conferences, and published in many journals including The Proceedings of the National Academy of Sciences, Health Communication, Communication Monographs, and others.

Dr. Lapinski received her doctorate in 2000 from MSU and earned her Master of Arts from the University of Hawaii, Manoa.

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

Risk communication courses offered at MSU
What risk communication is, and how it requires an interdisciplinary approach
How consumers view their responsibility when it comes to food risk
How guidance and mandates about risk communication are not typically science-based
General risk communication approaches
The importance of social media monitoring for brands
What food processors and other food safety professionals can do to help consumers minimize their risk
The challenge of information overload when it comes to food recalls
How algorithms shape what messages consumers see—and don't see
How social media affects consumers' perception of risk and their behavioral decisions
Seemingly minor factors that can affect a person's food safety behaviors and attitudes
How cultural dynamics influence the way people respond to health issues and food safety
What motivates people to research more information, particularly in the event of a recall
The important work of extensions and land-grant institutions
The positive impact of brands engaging with consumers

Related Content: Best Practices in Crisis and Emergency Risk Communication

News Mentioned in This Episode: Don't Eat Romaine Lettuce, Says CDC 46 Tons of Jennie-O Turkey Products Recalled in Relation to Ongoing Multistate Salmonella Outbreak Supreme Court Won't Review Michael Parnell's Case Related to Deadly Outbreak

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We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself - we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us.

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Dr. Keith Warriner is a professor of food science at the University of Guelph. He is also the food science graduate coordinator of the department’s Master of Science and Ph.D. food science programs.

He joined the Department of Food Science at the University of Guelph in 2002 and was promoted to full professor in 2011. He is the former president of the Ontario Food Protection Association, a member of the International Association of Food Protection, is an associate editor of the Canadian Journal of Microbiology, and is on the editorial board for Applied & Environmental Microbiology and International Journal of Food Microbiology. Keith's research revolves around food safety and food microbiology, allowing him to work closely with industry and he is able to apply his research findings in a practical way.

In this episode of Food Safety Matters, we speak to Keith Warriner about:

Effective antimicrobial treatments for fresh produce
Ridding leafy greens of microbial contamination
His research looking at pathogen survival in different types of soil, and the impact of soil temperature
His thoughts on what happened in the U.S. romaine lettuce outbreak
Clostridium difficile and its persistent presence in meat, seafood, and fresh produce
The new development of biosensors, and how they detect pathogens
Internet of Things and how it can be used to track data and produce results
Challenges with contamination in low-moisture food products
The use of food-contact antimicrobial coatings
How getting certain products or processes is easier to get approved in the U.S. vs. in Canada
The One Health approach, which focuses on animal health, which would then lead to safer food
The Highly Qualified Personnel Scholarship Program

Food Safety Magazine articles written by Keith: Control of Listeria monocytogenes on Food-Contact and Noncontact Surfaces by Antimicrobial Coatings Developing a Cost-effective Sanitation Plan for Small-to-medium Processors

News Mentioned in This Episode: Larry Keener's IUFoST Lifetime Achievement Award Deirdre Schlunegger to Retire from Stop Foodborne Illness

FDA Update on Romaine Lettuce Outbreak as Yuma, AZ, Growing Season Begins | FDA's environmental assessment California LGMA Updates Food Safety Practices Prior to the Desert Growing Season FSMA Produce Safety Rule Meetings in Albany, Anaheim, Atlanta, and Portland | FDA meeting page FDA Q&A on Mandatory Recalls

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Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. The company was formed through various acquisitions (Multifoods, Specialty Brands, and Windsor Foods) and ultimately the purchase of Windsor Foods by Ajinomoto. He will celebrate his 25th year with the company in October 2018.

Mike is an SQF practitioner, ASQ-certified quality auditor, and a preventive controls-qualified individual. CRC Press published Mike's book “Food Plant Sanitation: Design, Maintenance and Good Manufacturing Practices” (2nd Edition, 2013).

Mike is a graduate of West Chester University in West Chester, PA where he earned a B.Sc. Health Science in 1977. He spent 16 years working with Swift & Company (Armour, Swift – Eckrich, ConAgra) in poultry operations, processed meats and poultry, and corporate food safety and quality assurance.

Finally, Mike has been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001.

In this episode of Food Safety Matters, we speak to Mike Cramer about:

Why Listeria continues to be a challenge in food plants
Qualities that a food facility—and its staff—should have in order to tackle Listeria and environmental monitoring issues
The financial burden of setting up an environmental monitoring program, and why it's necessary
Implementing a program that is designed to look for Listeria spp., not just Listeria monocytogenes
What happens when regulatory inspectors come in to conduct swabbing
The pros and cons of testing in an in-house lab vs. a third-party lab
Testing methodologies: cultural method, polymerase chain reaction, VIDAS, lateral flow devices, etc.
What should happen when positive test results are confirmed
The Ishikawa process and how it relates to getting to the root cause of environmental problems
The importance of having a cross-functional team in place to attack Listeria harborage from all angles and departments
Implementing chemical and mechanical actions to rid a plant of biofilm
How the dirtiest areas of a food facility don't automatically equal Listeria contamination
Sanitary design and hygienic design
Quat, peroxyacetic acid, chlorine dioxide, silver dihydrous chloride, and other options for sanitizing
Taking advantage of industry conferences, events, and new technologies to hone in on what a particular food business needs to know to improve food safety operations

Related Content and Resources: BOOK: Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, 2nd Edition 2014 Sanitary Equipment Design Taskforce (checklist and glossary) Risks of Oligodynamic Silver Use in Food Preservation and Processing Operations (June/July 2017)

Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) Supplier Certification: A Matter of Risk Assessment and Resources (October/November 2015) Upgrade Sanitation Plan to Work Out Bugs (April/May 2014) For more articles from Mike Cramer, access our compiled search FoodSafetyMagazine.com

Bob Ferguson's Food Safety Insights Articles: The Uphill Path to FSMA Compliance (October/November 2018) Lessons Learned: Careers in Food Safety (August/September 2018) Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018) Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017)

News Mentioned in This Episode: Ostroff Retiring from FDA; Walmart's Yiannas Moving to Agency Plant at Center of Largest Ever Salmonella Ground Beef Recall Accused of "Inhumane" Animal Treatment in USDA FSIS Records (Notice of Intended Enforcement, Notice of Deferral) Nearly 7 Million Pounds of Raw Ground Beef Recalled After Salmonella Outbreak

Presenting Sponsor: Eurofins Training Courses: Register and browse online for a training course near you Webinar: Is Your EMP Program Hitting the Mark? Watch our recorded webinar White Paper: Download Eurofins' Environmental Monitoring Guide

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Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, Second Edition

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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 is no longer prevalent in meat
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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In this BONUS episode of Food Safety Matters, representatives from Neogen and AOAC INTERNATIONAL discuss the benefits of having testing methods and kits independently approved and certified.

You will learn all about the beginnings of AOAC INTERNATIONAL, how the organization has evolved, and what it means for a company within the food industry to be an affiliate member.

To help us better understand why AOAC INTERNATIONAL membership is a plus, our editorial director, Barbara Van Renterghem, spoke with two experts from both sides of the fence. Dave Schmidt is AOAC INTERNATIONAL's new executive director as of May 1, 2018. Prior to joining AOAC, he was principal consultant for Schmidt Commonwealth Strategies, LLC. From 2006 to 2015, he served as president CEO of the International Food Information Council (IFIC) and CEO of the IFIC Foundation in Washington, D.C. He joined IFIC in 1993 and held positions from director to executive vice president prior to being elected CEO. Dave also served as the first Bush Administration's director of external affairs for the U.S. Department of Agriculture Food Safety and Inspection Service where he addressed food safety and nutrition issues and managed the inspection agency’s media, legislative, and consumer education programs. He also gained a thorough understanding of the food industry in previous sales positions with Oscar Mayer Foods, Pepsi-Cola USA, and Canada Dry Corp. He holds a B.A. in business administration from Vanderbilt University, and completed graduate business studies at the University of New Orleans. He has also served the Town of Leesburg, VA, as a town council member. Dr. Robert Donofrio is the director of food safety research and development for Neogen. He joined Neogen in February of 2016, responsible for the strategic vision, resource management, and coordination of product development activities for the following laboratory groups: Immunodiagnostics, Biochemistry, Neogen Culture Media, Molecular biology, Pathogen Detection and General Microbiology. Dr. Donofrio also oversees the Neogen Validation laboratory which is responsible for performing internal product validation and coordinating third-party product certification and approval through groups such as AOAC, AFNOR, Health Canada, and MicroVal. Dr. Donofrio is also responsible for establishing key collaborations with university and private research centers as well as evaluating novel technologies for potential integration into Neogen’s product portfolio. Prior to Neogen, Dr. Donofrio spent 16 years at NSF International, a public health and safety company. During his tenure at NSF, Dr. Donofrio served as the director of the microbiology lab for over a decade, and then as director of the Applied Research Center for his final 3 years. He was awarded the NSF Star Employee Award in March of 2001 (was nominated for the same award in 2008), and guided his laboratory to the 2006 NSF Team of the Year Award.

Dr. Donofrio obtained his B.S. in biology from the University of Dayton in 1994 and his M.S. in environmental microbiology from Duquesne University in 1996, where he was named Graduate Student of the Year. Dr. Donofrio obtained his doctoral degree in microbiology from Michigan Technological University in May 2009.

Dr. Donofrio has authored dozens of publications for peer-reviewed journals, trade journals, and training materials. He is a full member of the International Association for Food Protection, Society of Industrial Microbiology and Biotechnology (SIMB), AOAC, American Society for Microbiology, Institute of Food Technology, and the American Association for the Advancement of Science. He has served on the Board of Directors at SIMB for two terms.

In this episode, we speak to Neogen and AOAC INTERNATIONAL about:

AOAC's history, mission, and funding
Future growth opportunities in microbiological testing, dietary supplements, and cannabis
Benefits of being an affiliate member
Method validations offered by AOAC, and options for proprietary methods
AOAC's laboratory proficiency testing program
Performance tested methods program vs. official methods of analysis program
The importance of AOAC approval to an affiliate member
The process of getting a testing method or kit approved by AOAC
Deciding which products will and will not go through the AOAC approval process
Global harmonization efforts
Education and training efforts, particularly for the new generation of scientists
What it's like to partner with AOAC

Resources AOAC Performance Tested Methods (PTM) Program

AOAC Official Methods of Analysis (OMA) Program

AOAC INTERNATIONAL ANSR® Listeria Right Now™

Neogen Food Safety

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