Food Safety Matters (Food Safety Magazine)
Explorez tous les épisodes de Food Safety Matters
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| 23 Apr 2019 | Ep. 47. Craig Wilson: Costco’s Food Safety Leadership | 01:02:39 | |
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. In this episode of Food Safety Matters, we speak to Craig [17:47] about:
Bob Ferguson's Food Safety Insights [11:32] Want more from Bob Ferguson? Find more of his articles and podcast segments. Craig Wilson's Articles in Food Safety Magazine News Mentioned in This Episode Sponsor
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| 22 Feb 2022 | Ep. 113. Shawn Stevens: What’s Driving Recalls and FDA Enforcement | 01:13:02 | |
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. In this episode of Food Safety Matters, we speak to Mr. Stevens [18:20] about:
News and Resources FDA Resumes Domestic Surveillance Inspections [4:00] Register for 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. | |||
| 26 Jun 2018 | Ep. 28. Bob Brackett: Innovation and Research at IIT & IFSH | 01:06:06 | |
Dr. Bob Brackett is the vice president of the Illinois Institute of Technology (IIT) http://bit.ly/2yvT9ck and director of the Institute for Food Safety and Health (IFSH) http://bit.ly/2KbZaiV. Prior to joining IIT, Dr. Brackett served as senior vice president and chief science and regulatory officer for the Grocery Manufacturers Association. Dr. Brackett has been honored with the FDA Award of Merit, the FDA Distinguished Alumni Award, the Department of Health and Human Services Secretary’s Award for Distinguished Service, the International Association for Food Protection's President’s Appreciation Award, and the William C. Frazier Food Microbiology Award. In this episode of Food Safety Matters, we speak to Bob Brackett about:
Related Content and Resources: News Mentioned in This Episode: Bob Ferguson's Food Safety Insights Articles: Presenting Sponsor: Share Your Feedback with Us:
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| 12 Sep 2023 | Ep. 153: Dr. Darin Detwiler: Reflections on Netflix's Poisoned and 30 Years of Food Safety Advocacy | 01:22:46 | |
Darin Detwiler, LP.D., M.A.Ed., is a food safety academic, advisor, advocate, and author with a 30-year history of working to control foodborne illness. After losing his son, Riley, to a foodborne Escherichia coli infection in 1993, Dr. Detwiler was invited by the U.S. Secretary of Agriculture to collaborate on consumer education. He has since been appointed twice to the U.S. Department of Agriculture’s (USDA's) National Advisory Board on Meat and Poultry Inspection, and has represented consumers as the Senior Policy Coordinator for non-governmental organizations, served on consumer food protection councils, and supported the U.S. Food and Drug Administration’s (FDA's) implementation of the Food Safety Modernization Act (FSMA). In addition to fulfilling his current role as Chair of the National Environmental Health Association’s (NEHA's) Food Safety Program, Dr. Detwiler sits on numerous advisory and editorial boards, is the Founder and CEO Detwiler Consulting Group LLC, and is an Associate Professor of food policy and corporate social responsibility at Northeastern University. Dr. Detwiler has appeared on television, including Netflix’s recent documentary, Poisoned: The Dirty Truth About Your Food, and has been published in print, such as his 2020 book, Food Safety: Past, Present, and Predictions. He is the recipient of the International Association for Food Protection's (IAFP’s) 2022 Ewen C.D. Todd Control of Foodborne Illness Award, as well as Food Safety Magazine's 2018 Distinguished Service Award for his work in promoting science-based solutions for food safety issues. In this episode of Food Safety Matters, we speak with Dr. Detwiler [26:34] about:
Food Safety Insights Column, Bob Ferguson Top Food Safety Priorities—Where are We Post-Pandemic? [16:51] Sponsored by: We Want to Hear from You! | |||
| 08 Oct 2019 | Ep. 58. Lan Lam: Food Safety in America’s Test Kitchen | 00:56:04 | |
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.
In this episode of Food Safety Matters, we speak to Lan [25:50] about:
Bob Ferguson's Food Safety Insights [13:55] Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode We Want to Hear From You!
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| 04 Dec 2020 | IFC: Strategies for Keeping Pests Out | 00:38:25 | |
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. • Most common bird and rodent pests in facilities | |||
| 26 Apr 2022 | Ep. 117. Dr. Guangtao Zhang: Mars Drives Research and Technology Innovation in Food Safety | 01:08:04 | |
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:
News and Resources: E. coli in Lettuce Affected by Season of Harvest, Shelf Life, Storage Temperatures[4:55] Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! | |||
| 10 Sep 2024 | Ep. 177. Dr. Brendan Niemira: Cold Plasma Technology for Food Safety and Sanitation | 01:07:09 | |
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:
News and Resources NewsDraft EU Act Would Require WGS Analysis for Foodborne Illness Investigations [5:45] Resources Sponsored by: We Want to Hear from You! | |||
| 13 Oct 2020 | Ep. 81. Randy Huffman: Forming, Storming, Norming and Performing | 01:17:24 | |
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. 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.
News Mentioned in This Episode Sponsor Learn more about AIB International's Pandemic Preparedness Certification
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| 22 Aug 2023 | Ep. 152. Dr. Kris de Smet: Managing Food Safety in the EU and Beyond | 00:30:15 | |
Kris de Smet, D.V.M., is the Head of the Food Hygiene Team under the Directorate-General for Health and Food Safety at the European Commission. Dr. de Smet graduated as a Veterinary Doctor in 1987, and from 1988–1992, he was a Researcher at the University of Ghent, Belgium in the faculty of Veterinary Science. From 1992–2001, he was employed in the private sector, being mainly involved in veterinary services and quality control of poultry integration. Since 2001, Dr. de Smet has worked as an official at the European Commission under the Health and Food Safety Directorate-General, where he has been involved in the management of EU legislation on bovine spongiform encephalopathy (BSE) and zoonoses (mainly Salmonella). Since the beginning of 2009, he has served as the head of the team coordinating EU legislation on control of food hygiene, official controls for products of animal origin, and control of foodborne zoonoses. He also coordinates the EU position at the Codex Alimentarius Committee Food Hygiene and is Co-Chair in the development of several Codex standards. In this episode of Food Safety Matters, we speak with Dr. de Smet [3:01] about:
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| 28 Jun 2024 | Elanco: The Role of Diagnostics in Determining Food Safety Interventions | 00:16:51 | |
Brandon Carter, D.V.M. is a Food Safety Technical Advisor for Elanco Animal Health. Dr. Carter received his B.S. degree in Animal Science and his D.V.M. from Mississippi State University. He also holds an M.S. degree in Veterinary Epidemiology from West Texas A&M University. His areas of expertise are disease prevention and control for poultry, with specialized expertise in epidemiology and data analysis. In this episode of Food Safety Matters, we speak with Dr. Carter [1:20] about:
Resources Sponsored by: We Want to Hear from You! | |||
| 12 Mar 2024 | Ep. 165. Dr. Jason Richardson: Refreshing FSQA Culture at The Coca-Cola Company | 01:00:51 | |
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:
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! Sponsored by: We Want to Hear from You! | |||
| 13 May 2021 | IFC: Getting the Birds Out | 00:19:49 | |
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:
Sponsored by:
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| 24 Jan 2023 | Ep. 137. Gurrisi and Rios: Fresh Express' Food Safety, from Farm to Fork | 00:59:36 | |
John Gurrisi, R.E.H.S., is Vice President of Food Safety and Quality (FSQ) at Fresh Express. He has broad food safety responsibility for growing, manufacturing, new product assessment, customer collaboration, supplier management, and regulatory compliance. He leads a multidisciplinary food safety and quality team covering the U.S., Canada, and Mexico, and directs a multimillion-dollar implementation and investment budget. John holds numerous industry-critical food safety certifications and has contributed his technical expertise to wide-ranging industry initiatives. He serves as an active contributor to the Center for Produce Safety’s Technical Committee and the International Fresh Produce Association’s Food Safety Council, and is past Vice Chair and Executive Board Member of the Conference for Food Protection. Prior to joining Fresh Express, John led global fresh produce food safety and quality initiatives for Darden Restaurants, a premier full-service dining company with over 1,800 locations worldwide. German Rios is the Senior Director of FSQ for Fresh Express. He is responsible for food safety and quality assurance in growing, manufacturing, new product development, and customer collaboration. From a food safety standpoint, he manages the Fresh Express raw partner product program and ingredient suppliers, encompassing the U.S., Mexico, and Canada. In addition, German guides Fresh Express raw product suppliers on an ongoing basis, and leads the Fresh Express raw product growing and harvesting strategy in Central Mexico. German graduated from Cal Poly San Luis Obispo with a Crop Science degree. Throughout his career, German has had the opportunity to work in many different segments of the Fresh Express salad business including manufacturing, research and development, and agricultural operations. In this episode of Food Safety Matters, we speak with John and German [18:37] about:
News and Resources FDA Releases 2022 Food Code [3:12] Food Safety Summit We Want to Hear from You! | |||
| 25 Sep 2018 | Ep. 34. Shawn Stevens: Food Industry Counsel | 01:11:13 | |
Shawn Stevens is an attorney and founding member of the Food Industry Counsel, a law firm that provides food safety legal and regulatory consulting services exclusively for food industry clients, ultimately helping them anticipate, navigate, and resolve their most pressing food safety challenges. As a food industry consultant and lawyer, Shawn 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 brand by reducing food safety risk, complying with U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture food safety regulations, managing recalls, and defending high-profile foodborne illness claims. Shawn also speaks regularly to audiences on a wide variety of emerging scientific, regulatory, and food safety legal trends. He authors columns for food industry publications, and he is quoted regularly by national media publications such as TIME Magazine, the New York Post, and Corporate Counsel. In this episode of Food Safety Matters, we speak to Shawn Stevens about:
News Mentioned in This Episode
Keep Up with Food Safety Magazine We Want to Hear From You!
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| 13 Dec 2022 | Ep. 134: Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry | 01:06:25 | |
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:
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 to Ban Titanium Dioxide in Food from Mid-2022 Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com | |||
| 25 Oct 2022 | Ep. 131: Michael Cramer: Teachings for Next-Gen FSQA and Sanitation Professionals | 01:06:52 | |
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:
News and Resources FDA, CDC Partner to Strengthen Retail Food Safety with MOU [3:40] Sponsored by: Download the Cintas Program for Food Processing Apparel brochure. We Want to Hear from You! | |||
| 13 Mar 2018 | Ep. 21. Mike Cramer: Meeting the Challenges of Food Plant Sanitation | 01:12:23 | |
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 about:
Related Content and Resources: Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) http://bit.ly/2BkZyHc Allergen Management: A Personal and Professional Perspective (August/September 2016) http://bit.ly/AllergenMgmt A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) http://ow.ly/Ye2od Supplier Certification: A Matter of Risk Assessment and Resources (October/November 2015) http://ow.ly/TIUsX Upgrade Sanitation Plan to Work Out Bugs (April/May 2014) http://bit.ly/1OdwCx7 For more articles from Mike Cramer? Access our compiled search FoodSafetyMagazine.com https://www.foodsafetymagazine.com/?Keywords=cramer&display=search&newSearch=true&noCache=1 News Mentioned in This Episode: New Pesticide Testing Data Touts U.S. Food Supply as "One of the Safest in the World" http://bit.ly/2F3OHQH FDA Testing Fresh Herbs, Avocados for Foodborne Pathogens http://bit.ly/2GMTNB8 Ready-to-Eat Processed Meat: Source of South Africa's Deadly Listeria Outbreak http://bit.ly/2H5gdOf Presenting Sponsor Hydrite Chemical Download this sanitation case study from Hydrite Share Your Feedback with Us
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| 25 Jul 2023 | Ep. 150. Sarah Gallo: CBA and FDA—Modernizing Recalls, Inspections, Labeling, and More | 00:59:24 | |
Sarah Gallo is Vice President of Product Policy at the Consumer Brands Association (CBA). In her role, Sarah holistically oversees Consumer Brands' policy leadership on smart regulation issues, from advocacy through education to marketplace solutions. Prior to joining CBA, she served as Vice President of Agriculture and Environment for the Biotechnology Innovation Organization, where she led the organization's strategy across agriculture, food systems, energy, and bio-based manufacturing. Earlier in Sarah’s career, she held roles at CHS Inc. and the National Corn Growers Association and served as Agriculture Counsel with the U.S. House of Representatives Committee on Small Business. She graduated from Boston University with a B.A. in Marine Biology. In this episode of Food Safety Matters, we speak with Sarah [24:28] about:
Dr. José Emilio Esteban was sworn in as Under Secretary for Food Safety on January 4, 2023. In this role, Dr. Esteban 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. Prior to his confirmation, he was chief scientist at FSIS. In this capacity, Dr. Esteban 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). His prior positions at FSIS include Science Advisor for Laboratory Services and Executive Associate for Laboratory Services. Prior to joining FSIS, Dr. Esteban worked in several positions at CDC. He holds a doctorate in veterinary medicine (D.V.M.), an M.B.A., and a master's degree in Preventive Veterinary Medicine, as well as a Ph.D. in Epidemiology.
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| 14 Sep 2021 | Ep. 103. Nuno Soares: Being a Saving Lives Officer | 00:58:15 | |
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:
Nuno Soares References News and Resources Bob Ferguson, Strategic Consulting, Food Safety Insights [10:55] | |||
| 30 Nov 2020 | PerkinElmer: Solus One | 00:45:25 | |
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.
Presenting Sponsor | |||
| 12 Oct 2021 | Ep. 105. Jespersen, Walsh: Global Food Safety Culture Series: Lessons Learned | 01:14:49 | |
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. 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.
News We Want to Hear from You! | |||
| 09 Nov 2021 | Ep. 107. Kerry Bridges: Chipotle: “Everyone is talking about food safety.” | 00:40:29 | |
Kerry Bridges is Vice President of Food Safety at Chipotle Mexican Grill. In this role, Kerry oversees food safety standards, quality assurance, and procedures. In this episode of Food Safety Matters, we talk to Kerry [1:58] about:
References: Sponsored by: Michigan State University We Want to Hear from You!
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| 30 Jan 2023 | Microbac: Shelf Life, Where Food Safety and Quality Intersect | 00:16:37 | |
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:
Sponsored by: We Want to Hear from You! | |||
| 10 Sep 2019 | Ep. 56. Oscar Garrison: Regs and Eggs | 01:11:06 | |
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. In this episode of Food Safety Matters, we speak to Oscar [20:25] about:
Oscar Garrison's Articles in Food Safety Magazine Bob Ferguson's Food Safety Insights [15:24] Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode We Want to Hear From You!
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| 08 Aug 2017 | Ep. 7. Scott Brooks: "Never let a crisis go to waste" | 01:20:54 | |
Dr. Scott Brooks is the owner of River Run Consulting, LLC, providing food safety, quality, scientific and regulatory affairs services for food and beverage companies in manufacturing, food service and retail. He is the former senior vice president of Quality, Food Safety, Scientific and Regulatory Affairs for Kraft Foods. Scott joined Kraft from PepsiCo, where he held the position of vice president of Global Food Safety, Scientific & Regulatory Affairs, and Quality Policy. He joined PepsiCo from Yum! Brands where he was Director of Global Food Safety and Quality Assurance. Scott also held senior quality, food safety and regulatory positions at Food Safety Net Services and at E&J Gallo. He started his career in food safety and quality with the U.S. Air Force as a public health officer and director of Air Force food safety programs. Scott has a Doctorate in Veterinary Medicine from Texas A&M University, as well as a Master’s degree in Food Science/Microbiology and a Master’s degree in Preventive Veterinary Medicine/Epidemiology, both from the University of California-Davis. He has served on numerous scientific boards and food industry advisory committees and was appointed by the U.S. Secretary of Agriculture to serve on the National Advisory Committee on Microbiological Criteria for Foods. Scott is Board Certified in Veterinary Preventive Medicine and is currently the Past President of the American College of Veterinary Preventive Medicine where he influences national farm-to-table food safety policy and systems with colleagues from government, academia, and industry. In this episode of Food Safety Matters, we speak to Scott Brooks about:
Related Content: FSMA Tips Dominate 2017 Food Safety Summit http://www.foodsafetymagazine.com/news/fsma-tips-dominate-2017-food-safety-summit/ News Mentioned in This Episode USDA Food Safety Leader Al Almanza Retires http://www.foodsafetymagazine.com/news/usda-food-safety-leader-al-almanza-retires/ Mexican Papayas Triggers U.S. Salmonella Outbreak http://www.foodsafetymagazine.com/news/mexican-papayas-trigger-us-salmonella-outbreak/) Presenting Sponsor SafetyChain Software What if you could easily trend all food safety and quality data across your operations? Monitor performance and process control in real time? Efficiently track, measure, and report yield, waste, and operational KPIs? Quickly see your supplier performance and risks? You can with SafetyChain Analytics. Part of SafetyChain’s integrated Food Safety & Quality Management solution offerings, this powerful management tool delivers the visibility, knowledge, and control to better manage operations. SafetyChain Analytics transforms food safety and quality records into real-time data intelligence that improves everyday business decisions, operational performance, and your bottom line. Learn How SafetyChain Analytics Can Help Your Company Watch this video for a quick intro to SafetyChain’s powerful management tool https://marketing.safetychain.com/acton/attachment/2194/u-0065/0/-/-/-/-/ Access the SafetyChain Analytics Performance Tools datasheet https://marketing.safetychain.com/acton/attachment/2194/u-0064/0/-/-/-/-/n | |||
| 27 Aug 2024 | Ep. 176. Sarah Brew: What Does the Overturning of the 1984 Chevron Ruling Mean for Food Safety? | 00:59:29 | |
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:
News and Resources Consumer Reports Raises Alarm Over Rocket Fuel Chemical in Kids’ Foods [4:18] Sponsored by: We Want to Hear from You! | |||
| 20 Sep 2022 | Ep. 128. Bill Marler: Perspectives on Poisoned and Food Safety Progress | 00:39:40 | |
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:
Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com | |||
| 30 Apr 2024 | Elanco: Dr. Alissa Welsher—Using Darkling Beetles as an Indicator for Pre-Harvest Salmonella Loads | 00:25:33 | |
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:
Sponsored by: We Want to Hear from You!
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| 27 Apr 2020 | Ep. 70. Auburn Univ. Experts: COVID’s Effect on U.S. Meat Industry | 01:01:14 | |
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. In this episode of Food Safety Matters, we speak to Bob, Soren, Jason, and Alex [25:58] about:
Bob Norton's COVID-19 Articles in Food Safety Magazine Bob Ferguson's Food Safety Insights [17:11] Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode We Want to Hear From You!
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| 14 Apr 2020 | Ep. 69. Popham, Cramer, Leighton: Prioritizing food safety during COVID-19 | 01:14:53 | |
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. 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:
News Mentioned in This Episode We Want to Hear From You!
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| 08 Mar 2022 | Ep. 114 Jeff Hahn: Crisis Management for Food Industry Leaders | 01:03:59 | |
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:
News and Resources Food Safety Insights Column, Bob Ferguson Register for 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. We Want to Hear from You! | |||
| 28 Jan 2025 | Ep. 186. Lucy Angarita: Outlining an Action Plan for FSMA 204 Compliance | 01:30:50 | |
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:
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] Resources GS1 US on LinkedIn Presenting Sponsor: Check out Trustwell's Guide to FSMA 204 Compliance! We Want to Hear from You! | |||
| 22 Aug 2017 | Ep. 8. Ben Chapman: "We have to take a risk communication approach" | 01:08:23 | |
Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. He received a Ph.D. in plant agriculture in 2009 from the University of Guelph. With the goal of less foodborne illness, his group designs, implements and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers and organizational decision-makers; the gatekeepers of safe food. Ben co-hosts a bi-weekly podcast called Food Safety Talk (http://foodsafetytalk.com/)and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube, and Pinterest. Follow on Twitter @benjaminchapman (https://twitter.com/benjaminchapman) His research interests include consumer, retail and food safety culture, home food preservation and communicating food safety risk reduction messages. He is a member of the International Association for Food Protection (IAFP) Food Law professional development group and Outreach Education professional development group and the Carolinas Association for Food Protection. He currently co-chairs the North Carolina Fresh Produce Safety Task Force and is a member of the editorial boards of Food Protection Trends and the British Food Journal. He is the chair of the Risk Communication subgroup for the North Carolina Governor’s Task Force on Food. In this episode of Food Safety Matters, we speak to Ben Chapman about:
Ben Chapman's articles published in Food Safety Magazine: Crisis Management: How to Handle Outbreak Events (June-July 2012) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2012/crisis-management-how-to-handle-outbreak-events/ Food Safety for Food Handlers (December 2010-January 2011) http://www.foodsafetymagazine.com/magazine-archive1/december-2010january-2011/food-safety-for-food-handlers/ Resources Mentioned in This Episode: FDA Issues New FSMA Guidance for Exempt Canned Foods, Juice and Seafood http://www.foodsafetymagazine.com/news/fda-issues-new-fsma-guidance-for-exempt-canned-foods-juice-and-seafood/ New FDA Guidance Document Clarifies FSMA’s Sanitary Transportation Rule http://www.foodsafetymagazine.com/news/new-fda-guidance-document-clarifies-fsmae28099s-sanitary-transportation-rule/ FAO to consider World Food Safety Day http://www.foodsafetymagazine.com/news/fao-urges-united-nations-to-establish-world-food-safety-day/ New Data Ranks Food Safety at America’s Baseball Stadiums Seven Filthy Food Habits and How Dirty They Really Are
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| 24 Sep 2024 | Ep. 178. Jeannie Shaughnessy: 'Nuts' About Food Safety—PTNPA's Industry and Regulatory Work | 01:02:09 | |
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:
News and Resources News FSMA 204 [3:15]
Legislative Affairs [12:25] Boar’s Head Listeria Outbreak [15:59]
Resources We Want to Hear from You!
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| 27 Dec 2022 | Ep. 135: 2022 Year in Review and Look Ahead | 01:22:01 | |
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:
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.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/7824-free-food-safety-culture-toolkit-by-stop-foodborne-illness Cultivate: 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/7563-maturity-in-food-safety-culture-at-any-size Infant formula recall [34:48] https://www.food-safety.com/articles/7830-senate-mandates-fda-to-ensure-infant-formula-safety-supply USDA-FSIS and Salmonella in poultry [47:50] Traceability [56:58] https://www.food-safety.com/articles/7685-summary-of-produce-traceability-best-practices Reagan-Udall Foundation Review [1:06:10] 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 We Want to Hear from You! | |||
| 26 Jul 2022 | Ep. 123. Tia Glave, Jill Stuber: Coaching FSQ Leaders to Drive Positive Change in Culture | 01:03:24 | |
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:
News and Resources: FSIS Summarizes Foodborne Illness Outbreak Investigations for FY 2021 [03:22] Food Safety Insights Column, Bob Ferguson The Return to Normal—Ready to Travel Again? [17:27] We Want to Hear from You! | |||
| 24 Apr 2017 | Introduction to Food Safety Matters | 00:03:51 | |
Food Safety Magazine's editorial team talks about what to expect from our new podcast — Food Safety Matters. | |||
| 08 Dec 2020 | Ep. 85. Tamara Mullin: A Focus on Local | 00:37:07 | |
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.
News Mentioned in the Episode: Keep Up with Food Safety Magazine We Want to Hear From You!
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| 26 Jan 2021 | Ep. 88. Corby, Mandernach, Mettler: New Era Blueprint for Federal and State Partnerships | 01:01:02 | |
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:
Resources
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| 08 May 2018 | Ep. 25. Bill Marler: 25 Years of Food Safety | 01:22:33 | |
Bill Marler is the most prominent foodborne illness lawyer in America, and a major force in food policy in the U.S. and around the world. Bill’s firm—Marler Clark: The Food Safety Law Firm— (https://marlerclark.com/) has represented thousands of individuals in claims against food companies whose contaminated products have caused life-altering injuries and even death. Bill began litigating foodborne illness cases in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box Escherichia coli O157:H7 outbreak, in her landmark $15.6 million settlement with the fast food company. For the last 25 years, Bill has represented victims of nearly every large foodborne illness outbreak in the U.S. He has filed lawsuits and class actions against Cargill, Chili’s, Chi-Chi’s, Chipotle, ConAgra, Dole, Excel, Golden Corral, KFC, McDonald’s, Odwalla, Peanut Corporation of America, Sheetz, Sizzler, Supervalu, Taco Bell, and Wendy’s. Through his work, he has secured over $650 million for victims of E. coli, Salmonella, Listeria, and other foodborne illnesses. Bill Marler’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 Food Safety Modernization Act. 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, and the British House of Lords. Bill travels widely and frequently to speak to law schools, 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 it. He gives frequent donations to industry groups for the promotion of improved food safety and has established numerous collegiate science scholarships across the nation. He is a frequent writer on topics related to foodborne illness. Among other accolades, Bill was awarded the NSF Food Safety Leadership Award for Education in 2010.
Related Content News Mentioned in This Episode Share Your Feedback with Us
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| 08 Jun 2021 | Ep. 97. Wendy White: Making the Most of Virtual Training | 00:42:50 | |
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. 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.
News and Resources: We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com | |||
| 23 Mar 2018 | Metagenomics: 16S Challenge | 00:18:47 | |
In this BONUS episode of Food Safety Matters, we will focus on next-generation sequencing and the advantages of using 16S Metagenomics to identify spoilage organisms in your facility thereby reducing the possibility of spoiled products reaching your consumers.
Resources 16S Metagenomics Overview http://bit.ly/MetagenomicsOverview Metagenomics for Food Safety and Quality: Webinar Series http://bit.ly/16SWebinarSeries Join the 16S Challenge http://bit.ly/16SChallenge Presenting Sponsor Neogen Corp
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| 11 Dec 2018 | Ep. 39: 2018: The Year of the Outbreak | 00:45:23 | |
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. Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook We Want to Hear From You!
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| 28 May 2024 | Ep. 170. Dr. Barbara Kowalcyk: An Integrated Approach to Food Safety, Nutrition, and Food Security | 01:27:45 | |
Barbara Kowalcyk, Ph.D., M.A., is an Associate Professor in the Department of Exercise and Nutrition Sciences and the Director of the Food Policy Institute at George Washington University's (GW's) Milken Institute School of Public Health. She also has an appointment in the U.S. Department of Environmental and Occupational Health and is a fellow with the Sumner M. Redstone Global Center for Prevention and Wellness. Dr. Kowalcyk's research spans a range of topics related to food safety and infectious foodborne disease, and their intersection with nutrition security. She has extensively used epidemiologic methods, data analytics, and risk analysis to assess food safety risks and potential intervention strategies in both the U.S. and the Global South. Prior to joining GW in 2023, Dr. Kowalcyk was faculty at Ohio State University with appointments in the Department of Food Science and Technology and the Department of Environmental Health Sciences, and directed the Center for Foodborne Illness Research and Prevention (CFI), a nonprofit organization she co-founded in 2006. Prior to joining OSU, she was a senior food safety and public health scientist at RTI International and a research assistant professor in the Department of Food, Bioprocessing, and Nutrition Science at North Carolina State University. Dr. Kowalcyk holds a B.A. degree in mathematics from the University of Dayton, an M.A. degree in Applied Statistics from the University of Pittsburgh, and a Ph.D. in Environmental Health from the University of Cincinnati. She has served on many national committees, including two National Academy of Sciences committees and her current appointment to the U.S. Food and Drug Administration's (FDA's) Science Board. In this episode of Food Safety Matters, we speak with Dr. Kowalcyk [39:50] about: Her research and advocacy work in the food safety realm, which focuses on advancing equitable food systems that promote public health and prevent foodborne illness How Dr. Kowalcyk's background and personal experiences shaped her career in food safety The interconnectedness of food safety, nutrition, and food security, and the need for an integrated approach to drive improvement in these three areas Dr. Kowalcyk's experience as part of the Reagan-Udall Foundation independent panel that conducted the 2022 evaluation of FDA's operations, and her impressions of the proposed reorganization plan for the agency's Human Foods Program The benefits of whole genome sequencing (WGS) and other technological advancements in foodborne illness outbreak detection and monitoring, and why “boots-on-the-ground” data is still crucial Current food safety challenges on Dr. Kowalcyk’s radar, like the effects of climate change on the safety of water used in food production and the need for workforce development in the food safety industry. News and Resources FDA Publishes FSMA Pre-Harvest Agricultural Water Final Rule [7:41] USDA Testing Retail Ground Beef for HPAI H5N1; Maintains That U.S. Meat Supply is Safe [17:28] Florida Becomes First State to Ban Cell-Based Meat [23:50] Food Safety Summit 2024 Keynote: On-Demand Replay Now Available We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com | |||
| 19 Sep 2023 | Saunier and Eisenbeiser: Why Every Month is Food Safety Education Month | 00:40:51 | |
Britanny Saunier, M.P.A. is the Executive Director of the Partnership for Food Safety Education (PFSE). She focuses on leveraging PFSE's historical leadership in cross-sector collaboration and ensuring organizational effectiveness to realize PFSE's mission to develop and promote effective education programs to reduce foodborne illness risk for consumers. Britanny began as an intern at PFSE in 2011, and later served as PFSE's Director of Development, successfully increasing PFSE's program service revenue and bringing diversification to PFSE's Partner network. She facilitated program engagement with consumer and academic food safety experts, supporting PFSE programs including the National Consumer Food Safety Education Conference. Britanny holds a master's degree in Public Administration with a Health Policy focus from the School of Public Affairs at the American University in Washington, D.C. Ashley Eisenbeiser, M.S., C.F.S. is Senior Director for Food and Product Safety Programs for FMI, The Food Industry Association and a food scientist specializing in food safety. In her role, Ashley serves as a subject matter expert for food and product safety for FMI's food safety programs and provides support for FMI's retail, wholesale, and product supplier members on food safety training, technical services, regulatory compliance, and industry research and resources. Prior to joining FMI in June 2013, Ashley served as a Family and Consumer Science Extension Agent with Virginia Cooperative Extension, where she planned, delivered, and evaluated community nutrition, health, and food safety educational programs. Ashley is a Certified Food Scientist and received her master's and bachelor’s degrees in Food Science and Technology from Virginia Tech. Ashley serves as a member of the Board of Directors for the Partnership for Food Safety Education and is a member of several professional associations, including the Institute of Food Technologists (IFT), the International Association for Food Protection (IAFP), the Association of Food and Drug Officials (AFDO), and the Conference for Food Protection (CFP).
In this episode of Food Safety Matters, we speak with Britanny and Ashley [3:22] about:
Resources Partnership for Food Safety Education We Want to Hear from You! | |||
| 09 Jul 2019 | Ep. 52. Joan Menke-Schaenzer: Navigating Foodborne Outbreaks and Recalls | 01:08:09 | |
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 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:
News Mentioned in This Episode We Want to Hear From You!
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| 10 Jul 2018 | Ep. 29. Sean Leighton: Where Business and Food Safety Meet | 01:04:22 | |
Sean Leighton is the vice president of food safety and quality for Cargill, based in Wayzata, MN. In August 2018, Sean will be moving into the role of vice president corporate food safety, quality and regulatory for Cargill when Mike Robach retires. Prior to joining Cargill, Sean worked for over 13 years at The Coca-Cola Company in various roles across quality, food safety, and environmental sustainability. He worked in the U.S., Canada, and Europe. Sean sits on the advisory board of many organizations, including the International Association for Food Protection's Journal of Food Protection, The Center for Food Safety (University of Georgia), the Grocery Manufacturers Association's Science & Education Foundation, and the Food Fraud Think Tank (Michigan State University).
News Mentioned in This Episode Presenting Sponsor: Solus Scientific Share Your Feedback with Us
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| 13 Feb 2018 | Ep. 19. National Restaurant Association: ServSafe and Beyond | 01:01:13 | |
William Weichelt is in the newly created position of director, Food Safety & Industry Relations, for the National Restaurant Association (NRA) and has over 20 years of experience in the foodservice and food manufacturing sectors. The NRA is the largest foodservice trade association in the world by membership—supporting over 500,000 restaurant businesses. They represent and advocate for foodservice industry interests—with a focus on financial and regulatory obstacles. They also provide tools and systems that help members of all sizes get significantly better operating results as well as networking, education and research resources. Specific to food safety their ServSafe Program (http://www.servsafe.com/home) provides comprehensive educational materials to the restaurant industry through face-to-face and online instruction. More than 5 million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Examination. In this episode of Food Safety Matters, we speak to William Weichelt about:
Related Content and Resources News Mentioned in This Episode Food Safety Insights: What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) Share Your Feedback with Us
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| 28 Jun 2018 | Blockchain: Facts, Fiction, and Future | 00:21:04 | |
In this special BONUS episode of Food Safety Matters, we focus on the topic of blockchain and how it can be used within the food industry. You will learn all about what exactly blockchain is, its history, and how it can be applied to our food supply chain. To help us better understand blockchain's use in the food sector, our editorial director, Barbara Van Renterghem, spoke with two experts from FoodLogiQ (http://bit.ly/2KaeJIC). Charles Irizarry is the chief technology officer at FoodLogiQ. He oversees technology efforts and core company building activities at FoodLogiQ. His experience includes managing sophisticated, multi-disciplinary technology teams, having launched over 20 different platforms and products across multiple businesses and industries. With a background in distributed computing systems and cloud-based software architectures, Charles is currently focused on innovation in the areas of natural language processing, machine learning, and real-time computational networks. He has a bachelor’s degree from Florida International University in business management and marketing.
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| 30 Oct 2017 | Listeria Right Now: Innovations in Food Safety | 00:20:55 | |
This special BONUS episode of Food Safety Matters focuses on Listeria Right Now, an environmental Listeria test offering molecular-level accuracy, with no enrichment and a total time to results of under one hour. This innovative food safety product was introduced at the annual IAFP meeting this year, with many people remarking that it was a “game changer”. Because of the pervasiveness of Listeria in the environment, the risk that Listeria can be introduced into a food processing facilities can happen at any time. The goal of an environmental monitoring program is to verify the effectiveness of contamination control programs, identify microbial harborage sites, and ensure that corrective actions have eliminated organisms such as Listeria from the plant. In this episode, we speak with Neogen’s Jim Topper about:
Presenting Sponsor | |||
| 26 Mar 2024 | Ep. 166. Robert Manning: Real-World Recall Management and Prevention Strategies | 00:59:57 | |
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:
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] 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%! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com | |||
| 27 Oct 2020 | Ep. 82. John Spink: The Integrated Supply Chain | 01:19:46 | |
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:
We also speak with AFDO’s Steve Mandernach [11:50] about: News Mentioned in This Episode 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 We Want to Hear From You!
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| 14 Jan 2025 | Ep. 185. Dr. Haley Oliver: Global Food Safety Innovation to 'Feed the Future' | 00:54:48 | |
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:
News and Resources Purdue Receives $10 Million to Continue Work to Strengthen Global Food Safety We Want to Hear from You! | |||
| 26 Sep 2024 | Robroy: Preventing Food Recalls With Hygienic Design | 00:29:02 | |
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:
Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com | |||
| 22 Oct 2019 | Ep. 59. Cramer, Bernard, Powitz: Three career food safety pros walk into a bar (Part I) | 00:48:27 | |
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. Dr. Robert (Bob) Powitz is the principal and technical director of R.W. Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Mike, Dane, and Bob [13:43] about:
Mike Cramer's Articles Published in Food Safety Magazine: News Mentioned in This Episode We Want to Hear From You!
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| 22 Sep 2020 | Ep. 80. Bob Gravani: Unconscious Competence in Food Safety | 01:12:39 | |
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. In this episode of Food Safety Matters, we speak to Bob [16:30] about:
News Mentioned in This Episode Keep Up with Food Safety Magazine We Want to Hear From You!
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| 12 Apr 2023 | Pierce, Chapman, and Zimmerman: The Behavioral Science of Retail Food Safety Culture | 00:55:52 | |
Andre C. Pierce, M.P.A., REHS joined the U.S. Food and Drug Administration (FDA) in January 2022, serving as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. degree from North Carolina State University. Ben Chapman, Ph.D. is Head of the Department of Agricultural and Human Sciences, Professor, and Director of the Safe Plates Food Safety Extension and Research Program at North Carolina State University. With the goal of reducing foodborne illness, his group researches food handling and food safety systems, designs and implements food safety strategies, and evaluates messages and media from farm-to-fork. Since February 2020, Dr. Chapman has been providing guidance to the food sector on issues related to food safety and COVID-19. He is the Co-Chair of the STOP Foodborne Illness Board of Directors, an advocacy group for individuals affected by foodborne pathogens. Dr. Chapman also co-hosts two podcasts, Food Safety Talk and Risky or Not, and is active on social media (@benjaminchapman on Twitter). John Zimmermann is the Vice President of Quality Assurance and Food Safety with First Watch restaurants. John has over 35 years of experience in the quality assurance and food safety field within the food processing, distribution, and foodservice industry. He serves as brand protector and ambassador at First Watch by creating, implementing, and maintaining a world-class, end-to-end quality assurance and food safety philosophy that ensures that only high-quality and safe food is served to all First Watch customers. He is responsible for establishing food safety and quality standards and developing, implementing, and leading programs and practices that will have direct impact on food safety, quality, customer satisfaction, and innovation. In this episode of Food Safety Matters, we speak with Mr. Pierce, Dr. Chapman, and Mr. Zimmerman [3:44] about:
We Want to Hear from You! | |||
| 13 Jul 2021 | Ep. 99. Noel Anderson: Drivers of Change in Food Science | 00:54:20 | |
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:
Bob Ferguson, Strategic Consulting, Food Safety Insights [10:20] News and Resources Michigan State University Online Food Safety Program Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program
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| 01 Oct 2024 | Esteban and Eskin: On the Frontlines of the Food Safety Fight Against Salmonella in Poultry | 00:42:49 | |
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:
Resources USDA-FSIS Publishes Proposed Regulatory Framework for Salmonella in Raw Poultry Sponsored by: Learn about bioMérieux’s poultry solutions! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com | |||
| 26 Feb 2019 | Ep. 43. Samuel Godefroy: Food Regulations on a Global Scale | 01:24:04 | |
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:
Bob Ferguson's Food Safety Insights [11:08] News Mentioned in This Episode Keep Up with Food Safety Magazine We Want to Hear From You!
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| 13 Aug 2024 | Ep. 175. Joelle Mosso: Food Safety Starts on the Farm | 01:13:54 | |
Joelle Mosso, M.S., is Associate Vice President of Science Programs for Western Growers, where she works alongside growers to develop improved approaches to food safety and sustainability challenges. She is an entrepreneurial scientist with a passion for pathogenic food microbiology, risk assessment, and working toward practical solutions for the food industry. She has a background in quantitative microbial risk assessment (QMRA), building microbial testing laboratories, and evaluating and designing microbial diagnostic tools/approaches, as well as firsthand experience with produce and with managing food safety for complex international supply chains. Before Western Growers, Joelle was Senior Director of Technical and Regulatory Affairs for the Organic Trade Association (OTA), served as the Chief Scientific Officer for Eurofins Produce, and held food safety and business leadership roles at Earthbound Farm and Olam Spices and Vegetable Ingredients. She holds a B.S. degree from the University of Maryland in Microbiology with honors in Molecular Biology and an M.S. degree in Food Science focused on pathogenic food microbiology from the University of California–Davis. Joelle has served on numerous industry technical groups including the Center for Produce Safety Technical Committee, the International Fresh Produce Association (IFPA) Food Safety Council, the U.S. Department of Agriculture (USDA) National Advisory Committee on Microbiological Criteria for Foods (NACMCF), and the USDA National Organic Standards Board (NOSB). In this episode of Food Safety Matters, we speak with Joelle [27:50] about:
News and Resources News Interview Links We Want to Hear from You! | |||
| 11 May 2021 | Ep. 95. Frank Busta: Blazing Trails and Growing Leaders | 00:59:44 | |
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:
News and Resources: We Want to Hear from You! | |||
| 10 Oct 2017 | Ep. 11. Patricia Wester: "Preventive controls are not HACCP" | 01:20:53 | |
After obtaining her B.Sc. in poultry science from the University of Florida and serving in the meat and poultry industry, Trish began her career in food safety in 1997 as director of process and product development at ABC Research Corporation in Gainesville, FL. In 2004, she joined SGS, Consumer Testing Services, as the regional operations director for the Americas until 2009 when she became director of food safety systems for Eurofins Scientific. She is a Food Safety Preventive Controls Alliance Lead Instructor for Human Foods, an International HACCP Alliance Instructor and is currently President of her own consulting company, PA Wester Consulting, where she utilizes her broad experience in food safety testing and accredited certification auditing to support her food industry client base through the complexities of Food Safety Modernization Act (FSMA) implementation. In 2017, she launched the Association for Food Safety Auditing Professionals, a 501(C)(3) trade association to provide a platform to support the food safety auditing community.
In this episode of Food Safety Matters, we speak to Trish Wester about:
News Mentioned in This Episode
Bob Ferguson's Food Safety Insights Articles:
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| 16 Jan 2020 | FoodLogiQ: Partnering on Food Traceability and Transparency | 00:35:31 | |
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. In this BONUS episode of Food Safety Matters, we speak to Foodlogiq about:
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| 14 Nov 2017 | Ep. 13. Darin Detwiler: "It's more than just a job" | 01:03:02 | |
Dr. Darin Detwiler is the Assistant Dean of Graduate Academic and Faculty Affairs at Northeastern University in Boston, MA. He is also the Lead Academic of the MS in Regulatory Affairs of Food and Food Industry (http://bit.ly/2zCQi00) and Professor of Food Policy. In addition to being the Founder and President of Detwiler Consulting Group, LLC, Dr. Detwiler serves as the Executive Vice President for Public Health at the International Food Authenticity Assurance Organization. Dr. Detwiler serves on numerous committees and advisory panels related to food science, nutrition, fraud, and policy. In 2004, the Secretary of Agriculture appointed Detwiler to two terms on the U.S. Department of Agriculture's national advisory committee for meat and poultry inspection. He later advised the U.S. Food and Drug Administration (FDA) as the Senior Policy Coordinator for a leading national food safety advocacy organization, where his committee work and presentations supported the FDA’s progress towards implementation of Food Safety Modernization Act by bringing forward the true burden of disease to various federal, state, and industry audiences. He is a sought-after speaker and has addressed key issues in food safety at corporate and regulatory training events, as well as national and international events in Spain, Dubai, and the UK. He has been featured as a speaker before VTEC, STEC CAP, Food Safety Summit, Conference for Food Protection, National Food Policy Conference, AFDO regional events, FDA regional seminars, and multiple state public and environmental health conferences. Detwiler is a contributing writer to numerous food industry publications and is quoted frequently by journalists across the country. A consumer food safety advocate since his son’s death from E.coli during the landmark 1993 “Jack-in-the-Box” outbreak, Detwiler has been featured in a variety of national news stories on food safety with media such as The New York Times, Food Safety News, CNN, NPR, PBS’s Frontline, CNBC, and ABC’s Good Morning America. A Navy submarine veteran, Detwiler holds a Doctorate in Law and Policy at Northeastern University with his research on state food regulatory capacity and alignment with federal policy. Insert Libsyn player In this episode of Food Safety Matters, we speak to Darin Detwiler about:
We also speak with Maryanne Gravely (USDA) and Hilary Thesmar (FMI) about:
About Maryanne Gravely About Hilary Thesmar Darin Detwiler's Articles Published by Food Safety Magazine: Related Content and Resources:
News Mentioned in This Episode New Study Pinpoints Source of Salmonella in Ground Turkey | |||
| 12 Jul 2022 | Ep. 122. Dr. Markus Lipp: Food Safety, Food Security, and Climate Change | 01:25:30 | |
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:
News and Resources: FSIS Reports 75 Percent Reduction of Salmonella in Poultry [2:28] Sponsored by: We Want to Hear from You! | |||
| 23 Jan 2018 | Ep. 18. Stop Foodborne Illness: "The why of food safety" | 01:01:39 | |
Barbara interviews Deirdre Schlunegger, the CEO of Stop Foodborne Illness. Stop Foodborne Illness is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens. Their mission is to promote sound food safety policy and best practices, build public awareness and assist those impacted by foodborne illness. Stop Foodborne Illness was founded in 1993 in the wake of the Jack-in-the-Box E. coli outbreak by a group of foodborne illness victims and friends in order to address the void they saw in the national food policy arena. Since then, Stop Foodborne Illness has become a respected leader in consumer advocacy and is regularly consulted by government officials, industry leaders, academia, public health organizations, members of Congress, and the media on issues concerning food safety. Deirdre joined Stop Foodborne Illness in August 2010 bringing over 25 years of nonprofit and leadership experience. She serves as an advisory member of the Joint Institute of Food Safety and Nutrition and is a participating member of the Safe Food Coalition and the Make Our Food Safe Coalition and serves as Commissioner of the International Food Science Certification Commission. If you would like to become involved with Stop Foodborne Illness's advocacy work, you can call them directly at 773-269-6555 or visit StopFoodborneIllness.org (http://bit.ly/StopFood). In this episode of Food Safety Matters, we speak to Deirdre Schlunegger about:
Related Content and Resources: News Mentioned in This Episode: Share Your Feedback with Us
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| 05 Aug 2020 | IFC: Fogging & Insect Growth Regulators | 00:26:24 | |
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:
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| 27 Apr 2023 | MilliporeSigma: Small Steps, Big Impacts—Understanding Risks and Regulations for Infant Food Safety | 00:33:38 | |
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. in Biology from Hamilton College, a M.S. 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. Justyce Jedlicka 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 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. She received 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 IAFP, International Society of Beverage Technologists (ISBT), and AOAC International. In this episode of Food Safety Matters, we speak with Sally and Justyce [3:00] about
Resources: Sponsored by: We Want to Hear from You! | |||
| 23 Aug 2022 | Ep. 125. Dr. Conrad Choiniere: Moving 'Closer to Zero' Through Collaboration | 01:15:26 | |
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:
We also speak with Conrad [33:47] about:
News and Resources: USDA FSIS Declares Salmonella an Adulterant in Breaded, Stuffed Raw Chicken Products [5:14] 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:
Food Safety Insights Column, Bob Ferguson Focusing Ahead—Processors' Priorities for the Near Term [17:37] We Want to Hear from You! | |||
| 12 Jan 2021 | Ep. 87. 10 Years of FSMA | 01:03:28 | |
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
The remaining gaps in the food safety regulations
Have these regulations reduced outbreaks of foodborne illness?
Moving forward with the New Era for Smarter Food Safety Blueprint
Download Food Safety Matters Compilation of Industry Responses The FDA Food Safety Modernization Act at 10: Reflecting on Our Progress and the Path Forward | |||
| 20 Oct 2022 | Elanco: Integrated Pest Management as a Key Part of Food Safety Programs | 00:25:22 | |
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:
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| 12 Nov 2024 | Ep. 181. Johanna Velez: Dedicated to a Culture of Consistent Improvement | 00:55:49 | |
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:
News and Resources News McDonald’s E. coli Outbreak [3:29]
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] Resources Food Safety Insights: “How is the Revolution in Technology Changing Food Safety?—Part 3” [20:01] Food Safety Magazine’s YouTube Channel We Want to Hear from You! | |||
| 08 Oct 2024 | Ep. 179. Dr. Takashi Nakamura: Ensuring Fresh Produce Safety From Field to Fork | 01:18:47 | |
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:
News and Resources FDA Introduces Streamlined Complaint Process on First Day of New Human Foods Program [1:07] Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! | |||
| 23 Jan 2024 | Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation | 01:02:44 | |
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:
News and Resources News FDA Publishes First CORE Annual Report Summarizing Foodborne Illness Outbreak Investigations [4:47] FDA: Reckitt/Mead Johnson Nutrition Voluntarily Recalls Certain Nutramigen Hypoallergenic Powdered Infant Formula Products [12:48] 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 2027
Register for the 2024 Food Safety Summit! We Want to Hear from You! | |||
| 11 Apr 2023 | Ep. 142. Dr. Donald Prater: FDA's Import Food Safety, Culture, and Smarter Tools | 01:08:36 | |
Donald A. Prater, D.V.M. is Acting Director of the Office of Food Policy and Response (OFPR) at the U.S. Food and Drug Administration. Since 2019, he has also served as Associate Commissioner for Imported Food Safety in OFPR, providing direction to and management of imported food safety programs. In addition, he served as a senior scientific advisor and technical expert on matters related to human and animal food safety and the implementation of the FDA Food Safety Modernization Act (FSMA). Before joining OFPR, Dr. Prater was the Assistant Commissioner for Food Safety Integration, serving as the principal spokesperson on behalf of FDA’s Foods and Veterinary Medicine Program for imports discussions with external stakeholders, including foreign governments, as well as being responsible for import-related strategic resource planning activities. Earlier in his FDA tenure, Dr. Prater was Director of FDA's Europe Office in Brussels, Belgium, and served as the U.S. Department of Health and Human Services (HHS) Country Representative to the EU. Dr. Prater received a Doctor of Veterinary Medicine from the Virginia-Maryland Regional College of Veterinary Medicine (Government and Corporate track) in 1996. Following a three-year residency in anatomic pathology, he joined FDA’s Center for Veterinary Medicine (CVM) in 1999 as a Veterinary Medical Officer. He served in several roles including Leader of the Aquaculture Drugs Team, CVM Pathologist, and Director of the Division of Scientific Support. In this episode of Food Safety Matters, we speak with Dr. Prater [28:44] about:
News and Resources FDA/Stop Foodborne Illness Webinar on May 11 Food Safety Summit 2023 We Want to Hear from You! | |||
| 02 Oct 2017 | Metagenomics: A Fresh Take on Spoilage | 00:18:11 | |
This special BONUS episode of Food Safety Matters brings you a discussion about an application of next-generation sequencing — metagenomics.
16s Metagenomics Resources: Metagenomics for Food Safety and Quality: Webinar Series Sponsored By: Neogen
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| 24 Dec 2024 | Ep. 184. Hottest Topics of 2024: Outbreaks, Food Chemicals, FDA Changes, and More | 01:40:44 | |
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]
The McDonald's/Taylor Farms E. coli Outbreak [18:53]
Grimmway Farms E. coli Outbreak [32:31]
The Yu Shang Foods Listeria Outbreak [33:48]
Food Safety Technology Developments [36:37]
FDA Human Foods Program Restructuring [42:39]
Highly Pathogenic Avian Flu (HPAI) H5N1 and Dairy Foods [50:30]
USDA's Salmonella Framework for Raw Poultry Products [57:35]
FSMA 204/Food Traceability Rule Compliance [1:04:09]
Legislation Targeting Food Additives and “Generally Recognized as Safe” (GRAS) Substances [1:13:13]
Another Bill Introduced in New York to Expand State Regulation of Food Additives
Environmental and Chemical Contaminants [1:24:42]
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| 31 Mar 2020 | COVID-19: Assessing the Impacts on the Food Industry | 00:58:21 | |
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:
Resources Keep Up with Food Safety Magazine We Want to Hear From You!
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| 31 Jan 2022 | MilliporeSigma: Discussion with NIH about the Importance of Reference Materials for Dietary Supplements | 00:30:58 | |
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:
References:
Sponsored By: We Want to Hear from You! | |||
| 10 Jan 2023 | Ep. 136. Dr. Jovana Kovacevic: Mitigating Listeria through Innovation | 00:43:42 | |
Jovana Kovacevic, Ph.D. is an Associate Professor and Food Safety Extension Specialist at Oregon State University’s Food Innovation Center (OSU’s FIC) in Portland, Oregon. In her current role, Dr. Kovacevic directs the food safety program at FIC and the Western Regional Center to Enhance Food Safety, which is funded by the U.S. Department of Agriculture (USDA). Her research uses molecular methods and whole genome sequencing to trace, better understand, and prevent contamination events in the food chain, with particular focus on Listeria monocytogenes. Her work with the Western Regional Center supports the Western U.S. region in food safety training, education, and outreach activities related to the Food Safety Modernization Act (FSMA). Prior to joining OSU, Dr. Kovacevic held various positions, including a lecturer at the University of British Columbia, a food safety consultant with the British Columbia Ministry of Health, and a Food Safety Scientist at the British Columbia Centre for Disease Control in Canada. In this episode of Food Safety Matters, we speak with Jovana [4:19] about:
News and Resources 2023 Food Safety Summit Digital Brochure Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com | |||
| 10 Dec 2019 | Ep. 62. 2019: Shutdown, Swine, Romaine – Oh My! | 00:47:25 | |
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. Bob Ferguson's Food Safety Insights [38:35] Want more from Bob Ferguson? Find more of his articles and podcast segments. Keep Up with Food Safety Magazine We Want to Hear From You!
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| 11 Jun 2019 | Ep. 50. Bob Powitz: The Right Way to Clean and Sanitize—Part I | 00:49:34 | |
Dr. Robert (Bob) Powitz is the principal and technical director of R.W.Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob has served as director of environmental health and safety and biological safety officer at Wayne State University where he also held the title of Adjunct Associate Professor in the College of Engineering. He also served as director of biological safety and environment for the U.S. Department of Agriculture as well as health director for five different towns in Connecticut. He is currently the public health consultant for the Bucks County, PA, Department of Corrections. In this episode of Food Safety Matters, we speak to Bob [15:12] about:
Bob Powitz's Articles in Food Safety Magazine Want more from Bob Powitz? Find more of his articles on Food Safety Magazine. News Mentioned in This Episode Keep Up with Food Safety Magazine We Want to Hear From You!
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| 26 Sep 2023 | Ep. 154: Guzzle, Ham, Lewis, Pierce: 30th Anniversary and Ongoing Implementation of FDA's Food Code | 01:07:20 | |
Patrick Guzzle, M.P.H., M.A. is the Vice President of Food Science for the National Restaurant Association. He has been involved in retail food safety for over 20 years, since his wife contracted Escherichia coli O157:H7. Patrick’s career in food safety began as an Environmental Health Specialist in the Southeastern Idaho Public Health District. He later became the Environmental Health Supervisor and was involved in all aspects of environmental health. In 2004, Patrick was hired as the Idaho Food Protection Program Manager with the State Division of Public Health. During that time, he served as President of the Idaho Environmental Health Association. In 2018, Patrick started Mountain West Food Safety LLC and was the Principal Consultant. In addition to helping several clients strengthen their own food safety efforts, Patrick regularly taught ServSafe® courses throughout Idaho and Eastern Oregon. Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II within the CFP. He served as Chair of the CFP from 2016–2018. He has received several commendations for his collaborative efforts with other organizations over the years. Patrick is an active member of the Association of Food and Drug Officials, the National Environmental Health Association (NEHA), and the Western Association of Food and Drug Officials. He is also an adjunct professor of Public Health at Boise State University. Patrick received an M.P.H., an M.A. in Anthropology, and a B.A. in Spanish from Idaho State University. Melissa Ham, R.E.H.S., is a North Carolina native who has spent over half of her life working in Environmental Health. Her career started in 1989 with a local health department Environmental Health Programs. In 2001, she continued her career as an Environmental Health Regional Specialist. During her 18 years at the North Carolina Department of Health and Human Services, she worked with local health department programs, served on committees, and was tasked with coordination of the FDA Retail Program Standards. In 2010, Melissa worked to adopt the most current FDA Food Code in North Carolina. Since retirement, she has been working part time in the field, and was recently hired by Wake County Environmental Services as the Retail Program Standard Coordinator through the FDA Capacity Building grant. Glenda R. Lewis, M.S.P.H., is the Director of Retail Food Protection Staff at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA’s CFSAN) in the Office of Food Safety. Between beginning at FDA in 1996 and serving in her current role, Glenda started as a Team Member in, and then spent 14 years as Team Leader of, CFSAN's Retail Food Policy Team, with responsibility for leading the team in developing, revising, and interpreting regulations, model codes (such as the FDA Food Code), and federal guidelines that pertain to retail-level food operations (e.g., restaurants, retail food stores, food vending, and institutional foodservice facilities). Prior to FDA, Glenda served for eight years with the Volusia County Health Department in Florida as an Environmental Health Specialist. She holds a B.S. degree in Biology from Spelman College in Atlanta, Georgia and a M.S. degree in Public Health from the University of North Carolina at Chapel Hill. Andre Pierce, M.P.A. joined FDA in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University. In this episode of Food Safety Matters, we speak with Patrick, Melissa, Glenda, and Andre [24:02] about:
News and Resources NARMS Releases 2020 Report on AMR Trends in Foodborne Pathogens [1:30] We Want to Hear from You! | |||
| 19 Nov 2020 | bioMerieux: Predictive Diagnostics | 00:36:04 | |
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.
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| 15 Oct 2024 | Dr. Lone Jespersen: Methods for Communicating Insights to Assess Food Safety Culture | 00:38:04 | |
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:
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 Sponsored by: Access Meritech’s Food Safety Toolbox! We Want to Hear from You! | |||
| 24 Jul 2018 | Ep. 30. IAFP 2018: USDA FSIS and More! | 00:45:30 | |
Earlier this month, the Food Safety Magazine team gathered in Salt Lake City, UT for the Annual Meeting of the International Association for Food Protection (IAFP). The IAFP Annual Meeting was attended by more than 3,800 top industry, academic, and governmental food safety professionals from six continents. Each year, this premiere event for industry professionals convenes and discusses current and emerging food safety issues, the latest science, and innovative solutions to new and recurring problems. The meeting also presents opportunities to network with thousands of food safety professionals from around the globe. While in Salt Lake City, we invited experts from across the industry to come to our booth and chat with us about all things food safety. Some of those impromptu conversations and interviews are included in our 30th installment of the Food Safety Matters podcast. In this episode of Food Safety Matters, we spoke to a number of food safety professionals about a variety of hot topics: Tim Stubbs, National Dairy Council (NDC)
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| 26 Mar 2019 | Ep. 45. David Acheson: The Challenges of Communicating Food Safety to Consumers | 01:27:57 | |
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 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.
In this episode of Food Safety Matters, we speak to David [32:48] about:
We also speak with Hilary Thesmar (Food Marketing Institute) and Shelley Feist (The Partnership for Food Safety Education) [12:03] about:
Articles by David Acheson in Food Safety Magazine News Mentioned in This Episode Keep Up with Food Safety Magazine We Want to Hear From You!
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| 27 Mar 2018 | Ep. 22. Jorge Hernandez: Transportation: The driving force behind food safety | 00:57:19 | |
Jorge Hernandez is the chief food safety and compliance officer for Wholesome International, a restaurant company with different concepts and brands in the quick and fast casual foodservice markets in the U.S. He is responsible for food safety, quality, regulatory compliance, and sustainability for the organization. This includes developing structure and reporting lines for the staff, risk-based policies and procedures that meet or exceed FDA, USDA, and/or state regulations, as well as the department leadership and oversight over the company’s suppliers, restaurants, processing facilities, and distribution. Previously, Hernandez worked for 12 years as the senior vice president for food safety and quality assurance at US Foods where he developed the food safety, quality, and food regulatory program for a corporation that included more than 80 distribution centers, 14 processing facilities, and over 550 private label co-packers with 1,600 facilities across all segments of the food industry. Earlier, Jorge was the vice president of food safety and risk management at the National Restaurant Association where he led the development of the award-winning ServSafe food safety training program for the restaurant industry. Jorge started his career as a regulator and held positions at the state and the Winnebago County health departments in Illinois, U.S. He has earned degrees in biology from Rockford University, microbiology from the Centro de Estudios Medico-Biologicos in Mexico City Mexico, and languages and literature from la Universite de la Sorbonne, Paris, France. Jorge is the board member of several industry organizations, including STOP Foodborne, the International Food Protection Institute, and GFSI, where he co-leads the development of the International Standards for the Food Warehouse and Distribution and is currently the co-chair of the GFSI U.S./Canada Group. Hernandez has published many articles and is a recognized consultant in the areas of food safety, food safety management systems, food safety accreditation, food safety training, and food safety operations. In this episode of Food Safety Matters, we speak to Jorge about:
Related Content: News Mentioned in This Episode Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us.
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| 28 Mar 2023 | Ep. 141. Mukherjee and Fattori: Preparing for Tomorrow's Food Safety Risks, Today | 01:00:23 | |
Keya Mukherjee, Ph.D., is a Food Safety Specialist with the Food Systems and Food Safety Division of the Food and Agriculture Organization of the United Nations (FAO). Dr. Mukherjee coordinates the division's work on food safety foresight, where she uses "futures thinking" to identify and evaluate new trends and drivers with varying impacts on the global food safety landscape. She has authored a number of publications on key emerging areas in food safety. She is also part of the FAO Secretariat of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), a body that provides independent scientific advice on various food additives, veterinary drugs, and contaminants to different Codex Alimentarius committees and FAO member countries. Dr. Mukherjee holds a Ph.D. in Biochemistry from Texas A&M University, an M.S. degree in Biotechnology from the University of Essex, and a B.S. degree in Life Sciences from Ramnarain Ruia College. Vittorio Fattori, Ph.D., is a Food Safety Officer in the Food Systems and Food Safety Division of FAO, where he both coordinates the foresight program on emerging food safety issues and provides scientific advice. Some of his focus areas include evaluating how new trends and drivers of change can affect food safety to proactively respond to risks, as well as optimize opportunities; working in the Secretariat of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) to provide scientific advice to Codex Alimentarius, FAO members, and other UN agencies on food additives, contaminants, and residues of veterinary drugs in food; and providing technical guidance on food safety regulatory and emerging issues. Before joining FAO, Dr. Fattori worked in research laboratories in academia and the private sector in the UK, Japan, and the U.S. His research activities have focused on the assessment of food safety risks posed by contaminants and pesticides. He also spent time in Africa, where his work in a rural community has further impressed upon him the need for guidance and support concerning food safety and public health. In this episode of Food Safety Matters, we speak with Dr. Mukherjee and Dr. Fattori [31:03] about:
News and Resources News Coverage and Related Resources Food Safety Magazine Articles FAO Web Resources FAO Videos Food Safety Summit 2023 We Want to Hear from You! | |||
| 26 May 2020 | Ep. 72. David Acheson: The Trouble with Defining “Ready-to-Eat" | 01:10:38 | |
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 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:
David Acheson's Contributions to Food Safety Magazine News Mentioned in This Episode We Want to Hear From You!
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| 10 May 2022 | Ep. 118. Joe Stout: In the Trenches with Sanitation and Hygienic Design | 01:19:38 | |
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:
News and Resources Food Industry, NGOs, Consumers Urge FDA to Unify Food Program [4:50] Food Safety Insights Column, Bob Ferguson Supply Chain Recovery—Processors Speak Out [18:26] Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You!
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| 10 Aug 2021 | Ep. 101. Cornell’s Center of Excellence: A Call for Innovation | 00:58:27 | |
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:
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] We Want to Hear from You! | |||
| 24 Sep 2019 | Ep. 57. Sanjay Gummalla: AFFI’s Food Safety Innovations | 01:01:53 | |
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. In this episode of Food Safety Matters, we speak to Sanjay [17:59] about:
Resources Mentioned: News Mentioned in This Episode We Want to Hear From You!
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| 09 Mar 2021 | Ep. 91. Donna Schaffner: Getting Real about Processing, and Training, Training, Training | 01:07:08 | |
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.
Resources 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.
Keep up with Food Safety Magazine
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| 28 Feb 2023 | Ep. 139. Dr. Susan Mayne: CFSAN's Mission, Today and Tomorrow | 00:55:03 | |
Susan Mayne, Ph.D., is the Director of the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration (FDA). Dr. Mayne leads CFSAN in developing and implementing policies, programs, and initiatives to ensure the U.S. food supply is safe and healthy for consumers, and that food, dietary supplements, and cosmetics sold in the U.S. are safe and properly labeled. Under Dr. Mayne’s leadership, CFSAN works to reduce foodborne illness, protect consumers from harmful products, ensure that chemicals in food are found at levels that are not harmful, conduct and advance scientific research in support of food safety, and other efforts. Since taking up the role of CFSAN Director 2015, Dr. Mayne has overseen and implemented several landmark public health policies and initiatives, including issuing eight foundational rules and more than 50 guidances implementing FDA's Food Safety Modernization Act (FSMA). Dr. Mayne received a B.A. degree in chemistry from the University of Colorado and a Ph.D. in nutritional sciences, with minors in biochemistry and toxicology, from Cornell University. Prior to joining FDA, Dr. Mayne spent nearly three decades at Yale University, where she held an endowed chair as the C.-E.A. Winslow Professor of Epidemiology. She also served as Chair of the Department of Chronic Disease Epidemiology at Yale and Associate Director of the Yale Cancer Center. In this episode of Food Safety Matters, we speak with Dr. Mayne [34:55] about:
News and Resources Food Safety Insights Column, Bob Ferguson Food Safety Summit 2023 Sponsored by Cintas: We Want to Hear from You! | |||
| 23 Oct 2018 | Ep. 36. Mike Cramer: Environmental Monitoring and Listeria Control | 01:15:13 | |
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:
Related Content and Resources: Mike Cramer's Articles Published in Food Safety Magazine: Bob Ferguson's Food Safety Insights Articles: News Mentioned in This Episode: Presenting Sponsor: Eurofins Keep Up with Food Safety Magazine We Want to Hear From You!
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| 12 Apr 2022 | Ep. 116. Warren, Houlroyd, White: The Intersection of Food Safety and Worker Safety | 01:15:42 | |
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:
Links to Warren, Houlroyd, White Food Safety Magazine articles: News and Resources Register for the Food Safety Summit: May 9–12. Podcast listeners get a 10% discount on registration! Use the code FSMPodcast. We Want to Hear from You! | |||
| 26 Sep 2017 | Ep. 10. Mike Taylor: "We're in a whole new world" | 01:00:38 | |
Mike Taylor is a senior fellow at the Meridian Institute and an advisor to the Food and Society Program at the Aspen Institute. His primary interests are food safety globally and food security in Africa and other developing regions. Until June 1, 2016, Mr. Taylor was Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led the comprehensive overhaul of FDA’s food safety program Congress mandated in the Food Safety Modernization Act of 2011 and oversaw all of FDA’s food-related activities, including its nutrition, labeling, food additive, dietary supplement and animal drug programs. Mr. Taylor served previously at FDA as a staff attorney and as Deputy Commissioner for Policy (1991–1994) and at the U.S. Department of Agriculture as Administrator of the Food Safety and Inspection Service and Acting Under Secretary for Food Safety (1994–1996). Prior to joining FDA in July 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. He also served during that time as a Senior Fellow at the Partnership to Cut Hunger and Poverty in Africa, where he conducted research on U.S. policies affecting agricultural development and food security in Africa. In the private sector, Mr. Taylor founded the food and drug practice and was a partner in the law firm of King & Spalding. He also was vice president for public policy at Monsanto Company and served on the boards of the Alliance to End Hunger and RESOLVE, Inc. He is currently a board member of STOP Foodborne Illness and Clear Labs, Inc. He is a graduate of Davidson College and the University of Virginia School of Law. In this episode, we speak to Mike Taylor about:
Checking in with Adriene Cooper, senior event manager for the Food Safety Summit (http://www.foodsafetysummit.com) on their Food Safety Theater programming (http://www.myprocessexpo.com/process-expo-university-session-descriptions/) at this years’ Process Expo. News and Resources Mentioned in this Episode: FDA Approves New Labels for Peanut-Containing Foods FSMA Produce Safety Rule Now Final Link to Food Safety Magazine’s articles on FSMA Fixing FSMA’s Ag Water Requirements Presenting Sponsor: SafetyChain Software (http://www.safetychain.com) SafetyChain suite of food safety and quality management solutions - Supplier Compliance, Food Safety, Food Quality, CIP Optimization & Material Loss - provide the program visibility, data intelligence, and tools needed to more effectively manage your food safety and quality operations. With SafetyChain, companies throughout the food supply chain are more effectively reducing risks, controlling costs, and ensuring everyday compliance. Learn How SafetyChain Can Help Your FSQA Operations Achieve Better Results Watch this video for a quick intro to SafetyChain’s FSQA solutions Access SafetyChain Overview datasheet | |||
