Tune in every Tuesday for a brand new episode of Don't Eat Poop! A Food Safety Podcast. Join Francine L. Shaw, the savvy CEO of Savvy Food Safety, and Matthew Regusci, compliance connoisseur and founder of Fostering Compliance, as they serve up the latest in food safety with a side of laughter.
Explore the ins and outs of food systems, responsible food practices, and food safety regulations. Stay informed about food safety awareness and the not-so-occasional food recall. Delve deep into the complexities of the food supply chain with our dynamic duo, who blend expert insights with a pinch of food safety humor. Whether you're knee-deep in the food safety industry or just passionate about what's on your plate, this podcast promises a fresh take on staying safe while eating well.
Expect candid conversations, personal anecdotes, and occasional guest appearances that spice up the discussion. Shaw and Regusci bring their combined decades of experience to the table, making each episode as informative as it is entertaining. From industry trends to must-know food safety news and regulations, they've got your back (and your lunch).
In essence, Don't Eat Poop! A Food Safety Podcast is not just about imparting information; it's about fostering a culture of food safety. By shedding light on the intricacies of the food supply chain and the latest food safety news, it aims to promote awareness and encourage responsible food practices among consumers and industry professionals alike.
When it comes to food safety, knowledge is power, and a good laugh is the best seasoning. At the heart of every episode is one golden rule: Don't Eat Poop!
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Boar's Head: The Latest of This Listeria Outbreak with Bill Marler
Épisode 80
vendredi 6 septembre 2024 • Durée 50:05
🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.
👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.
In this bonus episode of Don’t Eat Poop!, Francine and Matt are joined by a very special guest, Bill Marler, a leading expert in food safety. Together, they dive into the Boar’s Head Listeria outbreak, shedding light on how things went so wrong and why it’s crucial for food companies to take responsibility when outbreaks like this occur.
You’ll hear about Boar’s Head’s food safety failures, the rise in Listeria cases across the U.S., and why transparency and accountability are the only way forward for companies involved in outbreaks.
Bill shares powerful insights from his decades of experience in food safety law, including how government agencies and corporations can prevent future tragedies.
In this episode:
💩 [01:25] Bill Marler shares his background and work in food safety law 💩 [05:20] Breaking down the Boar’s Head Listeria outbreak: What happened? Why is it deadly? 💩 [12:34] Francine’s take as a former inspector: How did this plant stay open? 💩 [18:44] Matt discusses the disconnect between corporate HQ and the facility level 💩 [27:00] The role of transparency in food safety and crisis management 💩 [39:15] Legal implications: What companies need to know in the wake of an outbreak 💩 [50:18] What consumers can do to prioritize food safety in government policy
Disclaimer: Episode title and content do not constitute legal or health advice.
“What does a company do if something like this happens? First, understand the science. If they tell you it’s your product, it’s your fault. Own it and take action.” – Bill Marler
“This isn’t just about Boar’s Head. It’s about transparency and how companies handle their mistakes. The whole industry is watching.” – Francine L. Shaw
“I’m never surprised anymore about what happens in the food industry. But it’s shocking to see these kinds of inspection reports get ignored.” – Matthew Regusci
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
The Food Safety Side of the Cannabis Industry with Carly Bader of Willow Industries | Episode 79
Épisode 79
mardi 3 septembre 2024 • Durée 11:10
🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.
👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Carly Bader, Manager of Science at Willow Industries, a cannabis decontamination technology company.
Just like foods and beverages, cannabis can also be contaminated with microbial diseases such as salmonella and E. coli. In this episode, you’ll learn more about that as well as some ways used to make cannabis safe for all consumers.
Also, tune in to hear about Carly’s exciting first experience at the Food Safety Consortium.
In this episode:
💩 [00:49] Meet Carly and Willow Industries
💩 [01:36] Cannabis contamination explained
💩 [02:50] Using food safety expertise in the cannabis industry
💩 [03:41] Ozone vs. irradiation in cannabis decontamination
💩 [05:13] The food safety side of the cannabis industry
💩 [06:17] Carly’s experience with the Food Safety Consortium
💩 [09:27] Trust in the cannabis industry
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode Register for the Food Safety Consortium 2024
Top 10 Food Safety Scandals | Episode 70
Épisode 70
mardi 2 juillet 2024 • Durée 37:32
🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.
👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are going through the list of the 10 Worst Food Safety Scandals in recent history, which include both national and international outbreaks that resulted in serious health consequences, deaths, and widespread outrage.
You will hear about what some of these outbreaks were like from the inside as Matt and Francine share their experiences from either working with the affected companies or writing extensively about the subject as it happened.
Last but not least, they are busting down another food safety myth today, the one that you should not put hot foods in the refrigerator. So, stay tuned!
In this episode:
💩 [01:05] Teaser for a future episode on mental health in food safety
💩 [09:52] US Blue Bell Creameries Outbreak (2015)
💩 [10:20] US Spinach Outbreak (2006)
💩 [14:00] US Jack in the Box Outbreak (1993)
💩 [15:07] US McDonald’s Outbreak (1993)
💩 [18:45] US Chipotle Outbreak (2015)
💩 [20:47] Japan Norovirus Outbreak (2008)
💩 [23:12] US Cantaloupe Outbreak (2011)
A Look at the FDA’s Reorganization Plan and Some Food Safety Mythbusting | Episode 69
Épisode 69
mardi 25 juin 2024 • Durée 34:20
🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.
👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the recently approved FDA’s reorganization plan, which will hopefully bring positive changes to the organization.
They discuss all the major changes being made to the FDA, including their opinions on each of them. They also talk about the acronym nightmare this is already proving to be.
But that’s not all, today Matt is busting down a widely believed food safety myth that might just shock you, so make sure to listen to the end.
In this episode:
💩 [00:54] LinkedIn Live Interview Q&A Coming Soon
💩 [02:08] The FDA’s upcoming reorganization
💩 [04:43] Doing what you have to do versus what you want to do
💩 [10:40] Changes to the FDA’s Human Foods Program
💩 [11:46] The mess of how food safety is controlled in the USA
💩 [15:15] From Office of Regulatory Affairs (ORA) to Office of Inspections and Investigations (OII)
💩 [17:09] Establishing the (OCMO) Office of Chief Medical Officer
💩 [18:35] Merging into the Office of Regulatory and Emerging Science (ORES)
The Cucumber Salmonella Major Outbreak | Episode 68
Épisode 68
mardi 18 juin 2024 • Durée 36:03
🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.
👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are, unfortunately, talking about a new multi-state outbreak, this time it’s cucumbers that are carrying salmonella and putting people in the hospital.
Prepare to learn all about this most recent outbreak, as well as how outbreaks like this happen and how multi-state outbreaks have been changing over the last few years.
Make sure to listen to the end so you don’t miss out on hotel bathroom jerky and all that’s not quite right with it.
In this episode:
💩 [00:54] Saldesia’s first Goddess of Food Safety Award
💩 [03:52] Let’s talk outbreaks
💩 [05:36] The cucumber salmonella outbreak
💩 [09:20] The changing dynamics of major outbreaks
💩 [12:01] How the outbreaks can happen in the field or facility
💩 [17:12] The issue with our sanitization methods
💩 [18:05] The resistance to change in the industry
💩 [21:11] When they just don’t care: fraud
💩 [26:05] The origin of the cucumber outbreak
💩 [27:49] Our dream podcast segment
Lab-Grown Meat: The Pros & Cons and What to Expect | Episode 67
Épisode 67
mardi 11 juin 2024 • Durée 22:13
🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.
👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the future again, this time they're tackling lab-grown meat — that is if one can even call it meat if it’s grown in a dish.
This is a huge new scientific development with a lot of money backing it as a potential for the future, so of course it deserves its own episode.
Tune in to hear all about lab-grown meat, facts, curiosities, and its political repercussions, as well as its pros and cons in terms of food safety, compliance, and regulations.
In this episode:
💩 [01:05] Why Matt and Francine are talking about lab-created meat
💩 [02:51] Wanda Fish and the first cell-cultivated fish
💩 [04:05] Parasite destruction tags and the matter with sushi
💩 [07:30] The food safety ramifications of lab-grown meat
💩 [12:30] Recent lab-grown meat bans
💩 [17:06] Lab-cultivated meat facts and curiosities
💩 [19:53] Debunking a food safety myth
Disclaimer: Episode title and content do not constitute legal or health advice.
Conference Updates from the Food Safety Summit and the National Restaurant Association Show | Episode 66
Épisode 66
mardi 4 juin 2024 • Durée 35:37
🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.
👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking conferences.
Francine recently attended the Food Safety Summit and the National Restaurant Association Show and she’s taking this opportunity to update Matt and their audience on what went down.
Prepare yourself for 2 very different events, some important discussions, and of course, some great anecdotes that will remind you of the importance of food safety, especially in big events like these.
In this episode:
💩 [00:50] Attending Conferences in Chicago
💩 [03:22] The differences between the Food Safety Summit and the NRA Show
💩 [04:23] Francine’s experience at the NRA Show
💩 [08:48] Francine’s experience at the Food Safety Summit
💩 [11:36] Don’t forget that others may not know what you know so well
💩 [16:01] The Women in Food Safety Group, sexual harassment, and racism
💩 [22:02] A patty that's frozen in the middle
💩 [25:36] Blowing into single-use gloves is not a good idea
💩 [28:26] Food safety at the NRA Show
A Better Way to Do Supply Chain Management with Sara Jane Bellocchi from TraceGains | Episode 65
Épisode 65
mardi 28 mai 2024 • Durée 12:27
🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.
👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Sara Jane Bellocchi, a Functional Consultant at TraceGains. They talk about how much of a game-changer a tool like TraceGains can be, especially when it comes to supply chain management.
You’ll learn that there is a better way to do things that doesn't involve Excel, manual data, or having to access 18 different platforms for each of your suppliers just so you can become compliant.
Tune in for a short and sweet episode that’s packed full of information about the power of the network and more.
In this episode:
💩 [01:12] Sara Jane’s journey in the food safety industry
💩 [02:21] Showing people there’s a better way to do supply chain management
💩 [04:03] The power of the TraceGains’ Network
💩 [06:03] The benefit of having all documentation in one platform
💩 [06:52] The evolution of TraceGains and its offerings
💩 [08:12] Supply chain management success stories
💩 [10:18] What’s great about the Food Safety Consortium and what could change
💩 [11:42] What trust means to Sara Jane
Paper, Spreadsheets, and the Need to Raise the Bar with David Hatch of Neogen | Episode 64
Épisode 64
mardi 21 mai 2024 • Durée 28:28
🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.
👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by David Hatch from Neogen, one of the world's largest suppliers of food safety testing platforms.
Get ready to learn all about food safety testing, such as what type of technology is available when it comes to testing (get results within seconds) and how the tests work in practice to keep food safe.
Unfortunately, you’ll also learn about the sad truth about most of the food safety industry being almost 2 decades behind when it comes to actually being able to do anything with the important data that it collects.
Tune in to hear the reasons why and how David and Neogen are working to change the tide.
In this episode:
💩 [01:57] Meet David and Neogen
💩 [03:09] The first major food safety incident David witnessed
💩 [05:00] The type of testing that most companies use and how it works
💩 [07:49] The importance of testing in food safety
💩 [10:49] The problem of managing testing information on spreadsheets and paper
💩 [14:45] David’s mission at Neogen to bring food safety to the present
The Future of the Fast Food Industry and Robot Food Safety | Episode 63
Épisode 63
mardi 14 mai 2024 • Durée 38:19
🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.
👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the future of the fast food industry, more specifically the rise of automation and robotics in fast food kitchens.
You’ll get to meet Flippy, a kitchen robot that “mans” the fry station at a cutting-edge fast food in Los Angeles, California. Robots like this are here to stay so you’ll also get to hear all about what they mean for food safety in the restaurant setting.
Lastly, you’ll hear about the world’s most questionable pizza which has been made using construction equipment. PSA: do not try this at home!
In this episode:
💩 [01:02] Buying the plane tickets without a plan and being on YouTube
💩 [05:29] The disregard for food safety when it comes to the media
💩 [08:45] Flippy, the robot “manning” the fry station with the help of AI
💩 [11:37] How food safety doesn’t get portrayed on TV
💩 [13:18] Our points of view on restaurants with robot cooks
💩 [19:40] The shifts in the fast food industry over the past couple of decades
💩 [23:52] Foodborne illness outbreaks and automated kitchens
“We're not the redheaded stepchild, we are just scientists, just like anyone else. And I often have said, you know, if it was Tortillas or bread or meat on my side of the industry… It's just the same. If it's a leafy green or a green bud of weed, I feel like we all have here a collective trust in consumer safety and a trust in science.” – Carly Bader
We hope you enjoy this episode! Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
“Before 2006, it was a job. It was my career. After 2006, it became my passion. That outbreak right there changed everything for me.” – Matthew Regusci
“People would be like, ‘I don't want to offend you. So I don't want to’... I'm like, ‘Look, I spend my days talking about vomiting and diarrhea. You're not going to offend me’.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Noteworthy quotes from this episode “I think consumers think that they can also kill pathogens in their own sinks. And they can't either until they cook it. Once they cook it over a period of time, to pickling, or something like that, or can it or whatever. ” – Matthew Regusci
“Food safety is freaking food safety, regardless. Because I live in this state, it doesn't make food safety any different than if I live in this state [...] Can we agree on that?” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Noteworthy quotes from this episode “I talk about food safety outbreaks being a series of events in a baseball game, you could be like super ahead in a baseball game up five runs and then one inning make a whole series of errors and lose the game. That's exactly how a packing house and a field could operate.” – Matthew Regusci
“Everybody seems to think that foodborne illnesses are like one and done. You get it, you get sick and life goes on. But a lot of times with the kidney issues and some of the other issues, their conditions, they don't go away. You live with these issues forever, in some cases.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
“No, cattle is not going extinct. You could make a huge argument that certain fish have the potential of going extinct because they're being overfished. So, where I think this really gets into a huge potential in the future is lab-based meat for fish alternatives.” – Matthew Regusci
“I'm certain there have to be risks with these products. Maybe we're moving away from Salmonella and E. coli to God knows what.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Register for the Food Safety Consortium 2024 here.
Noteworthy quotes from this episode
“When I have a team and I'm training them, I get to go out and experience a conference with them. And I get to see it through their eyes. Like, that information isn't new for me, but to see how excited they get from receiving that information, and how motivated they are, and how more they understand their role provides excitement to me.” – Matthew Regusci
“We forget that while this information isn't new to us, for some of the individuals that are there, it is very new to them.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
“They fill it out once and then it goes to everyone that they're connected with instead of having to go to 18 different portals and upload 18 different sets of documents and remember all those passwords. The power of the network makes the supplier’s life easier as well as the quality manager’s life easier.” – Sara Jane Bellocchi
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
“The problem is that the corporate management at food companies hasn't found a way to justify the digital transformation that needs to take place. And it's not that they don't want to, it's that the food industry operates at the lowest margins of any industry in the world. On average, it's only a 2.8% margin, which is the lowest in all industries in the world.” – David Hatch
We hope you enjoy this episode! Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
💩 [29:18] How to make a (questionable) pizza on a construction site
Disclaimer: Episode title and content do not constitute legal or health advice.
Resources from this episode
Read Francine’s LinkedIn post about Flippy the robot and Food Safety here.
Check out the video from NBC about Flippy and other robots being the cooks at a fast food restaurant that Matt and Francine are dissecting in this episode, here.
Here’s Jim Miller’s LinkedIn Post about Jobsite Pizza, if you want to go straight to the video on Instagram that shows the whole bizarre process go here.
Noteworthy quotes from this episode
“The economics of fast food does not make sense if you want cheap fast food to hire full-time employees on a large scale. It just doesn't work. So, the robot thing is going to happen. It is here. Everything has to now evolve to match that, including food safety.” – Matthew Regusci
“I think that the technology is a good thing and we need it, the industry needs it. I'm also concerned about how it's going to operate and be monitored and are the employees going to be trained properly to take care of it properly.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
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