Explorez tous les épisodes du podcast Food Safety Matters
| Titre | Date | Durée | |
|---|---|---|---|
| Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety | 11 Nov 2025 | 01:26:43 | |
Tom Black is the First Assistant Secretary of the Exports and Veterinary Services Division at the Australian Government's Department of Agriculture, Fisheries, and Forestry. In this role, he is responsible for regulating and facilitating Australia's exports of animal commodities and certified organic products, while also providing the overarching technical food safety framework for both food exports and imports. Tom leads the Australian Government's bilateral and multilateral technical market access negotiations for these commodities and represents Australia in international standard-setting forums, including the Codex Alimentarius Commission. He has over 20 years of experience in government and is currently the Australian delegate to the Codex Alimentarius Commission. He also serves as Chairperson of the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS). Gabor Molnar, Ph.D. is an Industrial Development Officer at the United Nations Industrial Development Organization (UNIDO), technically leading UNIDO's food safety work. As part of his responsibilities, Dr. Molnar designs and implements food safety capacity-building initiatives, mostly in Asia and Africa. He also represents UNIDO in various global forums, including the Codex Alimentarius Commission. Dr. Molnar is the main organizer of the Vienna Food Safety Forum (VFSF) and specializes in the domain of digitalization for food control and safety systems. Dr. Molnar holds a Ph.D. from Université Laval, as well as multiple master's degrees and certifications. In this episode of Food Safety Matters, we speak with Mr. Black and Dr. Molnar [32:51] about: Emerging trends in international food safety standards and regulations, and how digitalization and AI are informing these trends How regulators are incorporating emerging, global trends into the future of food safety The experiences and responses of developing countries to emerging food safety guidelines and standards that are based on trends driven by industrialized nations, including challenges to and solutions for adoptions CCFIC's focus areas related to food safety guidelines and best practices in the context of an increasingly digitalized world The specifics and importance of UNIDO's work UNIDO's new approach to food safety, "Food Safety 2.0," and how the organization works with countries and industry worldwide to implement this approach The origins and history of the Vienna Food Safety Forum, who participates in the forum, and learnings from the 2025 forum Potential dangers posed and questions raised by the growing application of AI in food safety work A sneak peek at the 2027 Vienna Food Safety Forum. News and Resources News Food Industry Stakeholders Share Input on FDA, USDA's Intent to Define UPFs [3:58] Industry Giants Support New Coalition Aimed at Stopping MAHA-Aligned State Food Additive Bans, More Than 80 Groups Urge Congress Not to Block State Food Additives Bans [14:30] Fast Food Employee Survey Reveals Serious Food Safety Problems, Pressures to Work While Sick [23:07] Study Shows Water Hoses as Reservoirs for Biofilms in Food Processing Facilities [27:58] Resources Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) We Want to Hear from You! | |||
| Kris Sollid: What Does Consumer Sentiment Say About the Safety of the U.S. Food Supply? | 30 Oct 2025 | 00:30:22 | |
Kris Sollid, R.D., is the Senior Director for Research and Consumer Insights at the International Food Information Council (IFIC). A registered dietitian with a passion for improving nutrition science communications, his role at IFIC includes leading consumer research projects, educational resource development, social and traditional media engagement, and written contributions to various consumer, trade, and peer-reviewed publications. In this episode of Food Safety Matters, we speak with Kris [1:20] about:
Resources 2025 IFIC Food & Health Survey: A Focus on Food & Nutrition IFIC Spotlight Survey: Americans' Perceptions of Food Recalls IFIC Spotlight Survey: Americans' Perceptions of the U.S. FDA GRAS Program Survey: Confidence in U.S. Food Safety Hits Record Low, Foodborne Pathogens Are Top Concern | |||
| Ep. 198. Dr. Jim Fredericks: Controlling Rodent Risks in Food Facilities | 22 Jul 2025 | 01:00:48 | |
Jim Fredericks, Ph.D. is a Board Certified Entomologist and Senior Vice President of Public Affairs at the National Pest Management Association (NPMA). He received his B.S. degree in Biology Education from Millersville University of Pennsylvania and his M.S. degree in Entomology from The University of Delaware. In 2012, Dr. Fredericks received his Ph.D. in Entomology and Wildlife Ecology from the Department of Entomology and Wildlife Ecology at the University of Delaware. Prior to his role with the NPMA, Jim spent more than 11 years working for a commercial pest control company as a Technical Director, where he was responsible product selection, treatment protocol development, service quality assurance, and technical training. In this episode of Food Safety Matters, we speak with Dr. Fredericks [17:48] about:
News and Resources News Judge Stephen Vaden Sworn in as USDA Deputy Secretary [2:22] USDA-FSIS Announces Dr. Justin Ransom as New Administrator [2:57] EFSA Board Nominates Dr. Nikolaus Kriz as Executive Director [3:29] Conagra Brands to Remove FD&C Colors from U.S. Frozen Product Portfolio by End-2025 [4:18] FDA Plans to Issue Guidance on Natural Food Colorants, Other Priority Topics in 2025 [6:38] Secretary Rollins Unveils New USDA Food Safety Policy Plan at FSIS Midwestern Lab Grand Opening [8:57] FDA Issues Final Guidance for Industry on its Use of Remote Regulatory Assessments [14:19] Resources National Pest Management Association Upcoming Webinar: Strategies for Rodent Control in Distribution Facilities We Want to Hear from You! | |||
| Ep. 136. Dr. Jovana Kovacevic: Mitigating Listeria through Innovation | 10 Jan 2023 | 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 | |||
| Ep. 135: 2022 Year in Review and Look Ahead | 27 Dec 2022 | 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! | |||
| Ep. 134: Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry | 13 Dec 2022 | 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 | |||
| Ep. 133: Coffman, Brice-Williamson, Kenjora: Allied to Advance Food Safety | 22 Nov 2022 | 00:57:17 | |
Vanessa Coffman, Ph.D. is the Director of the Alliance to Stop Foodborne Illness. She has a diverse background in food safety and sustainability, with a focus on environmental exposures across the food system. Dr. Coffman has conducted various research for the Food and Agricultural Organization of the United Nations (FAO), on topics such as farming opportunities in post-war Sierra Leonne, occupational and residential exposures from large pork production operations in rural North Carolina, and the association between nitrate in drinking water from food animal operations and fetal health outcomes. Dr. Coffman previously worked at Stop Foodborne Illness as a policy analyst, and she has testified in front of U.S. government officials, authored peer-reviewed papers, and helped draft federal regulations. Dr. Coffman received a Ph.D. in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health and an M.S. degree from the University of California–Berkeley in Global Public Health and the Environment. Sherry Brice-Williamson, M.B.A. is the Vice President of Global Quality and Food Safety at the Kellogg Company, where she oversees end-to-end food safety and quality for Kellogg's internal and external network. Sherry has over 20 years of experience in the industry and joined Kellogg in 2012 as part of the Pringles acquisition from P&G. She has served in numerous supply chain roles in the company, ranging from operations to quality. Sherry was promoted to Vice President of Global Food Safety and Quality in January 2020. Sherry is on the SSAFE board of directors and is affiliated with a number of other industry associations such as Stop Foodborne Illness, where she is an Alliance member. Sherry also co-chairs the national chapter of KAARG (Kellogg African American Resource Group). Sherry holds B.S. and M.B.A. degrees in Business Management and is a member of the Golden Key International National Honors Society. Megan Kenjora, M.P.A. is the Senior Manager of Food Safety Culture at The Hershey Company, where she leads a diverse global team to embed food safety in the hearts and minds of all Hershey employees. Megan has extensive experience building relationships among diverse groups, getting cross-functional support, and effectively communicating messages across cultures. Megan was an engaged member of the Global Food Safety Initiative (GFSI) Technical Working Group that authored the GFSI position paper, "A Culture of Food Safety," and served as the inaugural chair of the International Association for Food Protection (IAFP) Food Safety Culture Professional Development Group. Bringing a passion for food safety culture, she currently serves on the planning committee and numerous working groups as part of the Alliance to Stop Foodborne Illness. A combat veteran who served eight years in the U.S. Army, Megan came to Hershey in 2014 from Raytheon, where she specialized in adult learning for various intelligence courses. She is a lifelong learner and an advocate for DEI, serving as a co-lead for the Hershey Veterans Business Resource Group. Megan is an M.B.A. candidate at UNC Kenan-Flagler Business School, and she holds an M.P.A. from Penn State University, B.A. degrees in Political Science and Classics from Bucknell University, and a Korean linguist certification from the Defense Language Institute. In this episode of Food Safety Matters, we speak with Vanessa, Sherry, and Megan [25:40] about:
News and Resources Poisoned—Book on Prominent Foodborne Illness Outbreak—Getting New Edition, Netflix Documentary [2:08] Ep. 128. Bill Marler: Perspectives on Poisoned and Food Safety Progress We Want to Hear from You! | |||
| Ep. 132: David Acheson: A Food Safety Smorgasbord—Salmonella, Cannabis, PFAS, and More | 08 Nov 2022 | 01:12:00 | |
David W.K. Acheson, M.D., F.R.C.P., is the President and CEO of The Acheson Group, a consulting firm that provides strategic advice on all matters relating to food safety and food defense, as well as recall and crisis management support, to food companies and ancillary technology companies around the world. Prior to founding The Acheson Group in 2013, Dr. Acheson served as the Chief Medical Officer in the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). Following several other positions at FDA, he was appointed Associate Commissioner for Foods, which gave him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition. Dr. Acheson was also a partner at Leavitt Partners and managed Leavitt Partners Global Food Safety Solutions from 2009 to 2013. Dr. Acheson graduated from the University of London Medical School in 1980. Following training in internal medicine and infectious diseases in the UK, in 1987 he moved to the New England Medical Center and Tufts University in Boston, Massachusetts. As an Associate Professor at Tufts University, Dr. Acheson undertook basic molecular pathogenesis research on foodborne pathogens, especially Shiga toxin-producing Escherichia coli. In this episode of Food Safety Matters, we speak with David [28:53] about:
News and Resources USDA-FSIS Proposed Regulatory Framework for Reducing Salmonella in Poultry May Declare Salmonella an Adulterant [3:18] Webinar: FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency We Want to Hear from You! | |||
| Ep. 131: Michael Cramer: Teachings for Next-Gen FSQA and Sanitation Professionals | 25 Oct 2022 | 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! | |||
| Elanco: Integrated Pest Management as a Key Part of Food Safety Programs | 20 Oct 2022 | 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:
Sponsored by: We Want to Hear from You! | |||
| Hughes and McEntire: FDA's Commodity-Specific Prevention Strategies for Produce | 18 Oct 2022 | 00:41:17 | |
Stephen Hughes is Prevention Coordinator within the Center for Food Safety and Applied Nutrition (CFSAN), within the Office of Food Safety at the U.S. Food and Drug Administration (FDA). After outbreaks and adverse incidents, he runs a systematic process to identify and implement public health interventions intended to help limit or prevent future outbreaks linked to certain FDA-regulated foods. Before coming to FDA, Stephen worked in a public health program in Virginia, in program areas that included food safety, indoor air quality, aquatic health, and general environmental health. Dr. Jennifer McEntire is Chief Food Safety and Regulatory Officer at the International Fresh Produce Association. Prior to the merger of United Fresh and Produce Marketing Association, Jennifer was Vice President of Food Safety and Technology at United Fresh Produce Association. A food microbiologist by background, she has always worked in the Washington D.C., area, bringing a scientific perspective to food safety regulatory issues. She was previously Vice President of Science Operations at the Grocery Manufacturers Association. She has served as Vice President and Chief Science Officer at The Acheson Group and as the Senior Staff Scientist and Director of Science and Technology Projects at the Institute of Food Technologists. Jennifer earned a Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety. She serves as an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she is on the executive committee of the Food Safety Preventive Controls Alliance. In this episode of Food Safety Matters, we speak with Stephen and Jennifer [3:35] about:
Resources FDA Releases Food Safety Prevention Strategies for Salmonellosis, Listeriosis from Mushrooms, Onions We Want to Hear from You! | |||
| Ep. 130: Kim Livsey: Leading a Food Safety Incident Management Team | 11 Oct 2022 | 00:52:37 | |
Kimberly (Kim) Livsey is a Senior Emergency Response Coordinator in the U.S. Food and Drug Administration's (FDA's) Office of Regulatory Affairs' (ORA's) Office of Human and Animal Food Operations. In addition to more than 20 years of federal service at FDA, she has leveraged her expertise in food safety oversight and emergency management at the state and local government levels. Prior to her time at FDA, she was an environmental health specialist with the DeKalb County Board of Health in Decatur, Georgia, where she served as a supervisor and trainer in the food protection program. Kim has led incident response, management, and command activities on the frontlines of multiple natural disasters, including Hurricanes Katrina, Rita, Gustav, and Irma. She has also contributed to leadership and planning for food safety and defense at numerous special event operations, including the international G-8 summit, The World Games 2022, Democratic and Republican political conventions, and Presidential inaugurations. In March 2022, Kim spent seven weeks leading the ORA Incident Management Team in response to adverse events associated with the use of powdered infant formula products. She and her 37-person team took action as part of FDA's response, including facility inspection, product sample analysis, consumer complaint triage, state sample request coordination, media inquiry response, and enforcement action initiation. In this episode of Food Safety Matters, we speak with Kim [26:12] about:
News and Resources FDA Releases Food Safety Prevention Strategies for Salmonellosis, Listeriosis from Mushrooms, Onions [5:13] Sponsored by: Download the Cintas Program for Food Processing Apparel brochure. We Want to Hear from You! | |||
| Ep. 129: Michael Taylor: Legislating after the 1993 Jack in the Box E.coli Outbreak | 27 Sep 2022 | 00:41:01 | |
Michael R. Taylor is a member of the board of Stop Foodborne Illness, a consumer organization supporting and representing the victims of foodborne illness and their families. From January 2010 to June 2016, he served as Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led FDA's implementation of the Food Safety Modernization Act (FSMA) and oversaw FDA's other food-related activities, including its nutrition, labeling, food additive, dietary supplement, and animal drug programs. Previously, Mike served at FDA as a staff attorney and Deputy Commissioner for Policy, and at the U.S. Department of Agriculture (USDA) as FSIS Administrator and Acting Under Secretary for Food Safety. Prior to re-joining FDA in 2009, he spent nearly a decade in academia conducting food safety, food security, and public health policy research, most recently at George Washington University's School of Public Health. Mike is a graduate of Davidson College and the University of Virginia School of Law. In this episode of Food Safety Matters, we speak with Mike [2:52] about:
We Want to Hear from You! | |||
| Ep. 197. Jatin Patel: Lessons Learned and Best Practices for Handling a Recall | 08 Jul 2025 | 00:48:03 | |
Jatin Patel is the Head of Operations at FGS Ingredients Ltd. He has over two decades of extensive experience in the food industry and has been a cornerstone of FGS Ingredients for the past 11 years. A qualified ACCA Accountant, Jatin combines his strong financial acumen with an in-depth understanding of food industry operations. He holds a Level 3 Food Safety Certification and has completed Advanced HACCP training. In this episode of Food Safety Matters, we speak with Jatin Patel [20:54] about:
News and Resources HHS Budget Request Beats Familiar Drum [2:24] Sponsored by: Hygiena: Innovative Diagnostics Solutions for Hygiene and Food Safety Allergen Diagnostics and Data Management | Hygiena We Want to Hear from You! | |||
| Ep. 128. Bill Marler: Perspectives on Poisoned and Food Safety Progress | 20 Sep 2022 | 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 | |||
| Ep. 127. Dr. John Butts: The Jungle and the Evolution of Meat and Poultry Safety | 13 Sep 2022 | 00:39:36 | |
John Butts, Ph.D., is the Principal at Food Safety By Design LLC and the Advisor to the CEO at Land O' Frost Inc., where he was in the primary technical role for 47 years, having retired in 2021. As part of his succession plan, Dr. Butts founded Food Safety By Design LLC in 2010. Food Safety By Design helps producers of high-risk products learn how to prevent and manage food safety risks. Dr. Butts' specialty is the incorporation of food safety practices into company culture, including root cause identification using the "Seek and Destroy" scientific strategy for identifying and eliminating harborage sites for pathogens, which Dr. Butts developed earlier in his career. In the early 1980s, Land O' Frost entered the shelf-stable meal business, which Dr. Butts facilitated with product development, process controls, quality assurance, and the invention of a proprietary sealing method. He also provided technical and management support to Frigorifico Canelones, the largest beef processing plant in Uruguay, from 1991–2001 when Land O' Frost owned and managed the business. Dr. Butts is actively involved in pathogen reduction and control of pathogenic organisms in cooked processed meat products, seafood, leafy greens, and other ready-to-eat products. His current work includes the application of scientific principles and quality management technology to develop sanitation process control methods and procedures. Dr. Butts is the recipient of many prominent awards throughout his professional career from NSF International, the American Meat Science Association, the North American Meat Institute, Purdue University, the Meat Industry Hall of Fame, and Food Safety Magazine's Distinguished Service Award. He has published dozens of technical articles and delivered numerous presentations, workshops, classes, and interviews over the years. He is an active member of the North American Meat Institute's Scientific Affairs Committee for over 40 years and was a founding member of the Special Poultry Research Committee to obtain approval of nitrite in poultry during the Carter Administration. He is also a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with John [2:49] about:
We Want to Hear from You! | |||
| Ep. 126. Blum, Keener: The Poison Squad and the Fight for Food Safety Legislation | 06 Sep 2022 | 01:46:21 | |
Deborah Blum, Director of the Knight Science Journalism program at MIT and the Publisher of Undark magazine, is a Pulitzer-Prize winning science journalist, columnist and author of six books, most recently, The Poison Squad, a 2018 New York Times Notable Book. That book, as with all her recent books, focuses on influential moments in the history of science. She has worked as a science columnist for The New York Times, a blogger for Wired, and has written for other publications ranging from The Wall Street Journal to Mother Jones, The Guardian to Lapham's Quarterly. Her work has been anthologized in Best American Science Writing, Best American Nature Writing, and Best Science On-Line. Before joining MIT in the summer of 2015, she was the Helen Firstbrook Franklin Professor of Journalism at the University of Wisconsin–Madison, a position she held for 18 years. Previously, she worked at five different newspapers, including as a staff science writer for The Sacramento Bee, where she won the Pulitzer in 1992 for her reporting on ethical issues in primate research. She received her A.B.J. from the University of Georgia in 1976 and her M.A. from the University of Wisconsin–Madison's School of Journalism in Mass Communication in 1982. Deborah is a past president of the National Association of Science Writers and a former board member of the World Federation of Science Journalists. She serves on the advisory boards of the Council for the Advancement of Science Writing, Chemical and Engineering News, Spectrum, The Scientist and the MIT Museum. She is a fellow of the American Association for the Advancement of Science and a lifetime associate of the National Academy of Sciences, both in recognition of her work in public understanding of science. Larry Keener, C.F.S., P.A., P.C.Q.I., is President and CEO of International Product Safety Consultants Inc. (IPSC), based in Seattle, Washington. IPSC is a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. IPSC is engaged in the conformity, risk assessment, and food safety verification business. Larry is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies including: high pressure processing (HPP), microwave, pulsed electric field (PEF), high-powered ultrasound, atmospheric plasma, and low-energy electron beam technology. He is a past president of IFT's Nonthermal Processing Division. Larry is a 2013 Fellow of the Institute of Food Technologists (IFT), a board-certified food scientist (International Food Science Certification Commission), and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST) lifetime achievement award for his work in microbiology and food safety. He is a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. Larry is also a 2022 inductee into the George Washington Carver Society. He has received numerous other awards and honors, and he has published more than 100 papers on subjects related to food production and food safety science. Larry is a frequently invited speaker to food industry, business and scientific conferences, workshops, and seminars. He is also a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Deborah [04:18] about:
We also speak with Larry [59:42] about The Poison Squad from industry's point of view, including conversations about:
Food Safety Education Month Resources CDC We Want to Hear from You! | |||
| Ep. 125. Dr. Conrad Choiniere: Moving 'Closer to Zero' Through Collaboration | 23 Aug 2022 | 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! | |||
| Ep. 124. Gillian Kelleher: Securing FSQ from the Top Down | 09 Aug 2022 | 00:41:29 | |
Gillian Kelleher is President and CEO of Kelleher Consultants LLC, as well as the Chairperson of the Educational Advisory Board (EAB) for the 2023 Food Safety Summit. Gillian has significant, global leadership experience in the food industry and in food safety and quality, having lived and worked in Ireland, the UK, France, and the U.S. She has worked in diverse sectors including manufacturing, foodservice, retail, and distribution. She was formerly Vice President of Food Safety and Quality Assurance for Wegmans Food Markets, where her scope of responsibility included all aspects of food safety and quality for stores, self-manufacturing, distribution, and Wegmans' private-label program. Prior to her tenure at Wegmans, Kelleher also worked at Häagen Dazs, Burger King, Express Foods, and Pillsbury. In addition, she has led the development of food safety and quality programs for many large and small private-label suppliers and distributors. Kelleher earned her B.S. degree in Dairy and Food Science from University College Cork in Ireland. She is also a member of several professional organizations, including the Institute of Food Technologists (IFT) and the International Association for Food Protection (IAFP). She is a past co-Vice Chair of the Global Food Safety Initiative (GFSI) Board of Directors, a member of the Board of Directors of Stop Foodborne Illness, a longstanding member of Harvard's Private and Public Scientific, Academic, and Consumer Food Policy Committee (PAPSAC), and a member of the Editorial Advisory Board of Food Safety Magazine. Kelleher is also actively involved in the Leafy Greens Safety Coalition (LGSC). With her significant industry experience and dedication to food safety and quality, Kelleher will work with the esteemed Food Safety Summit EAB and the Summit planning team to shape the educational agenda for the 2023 Food Safety Summit, which will be held May 8–11 at the Donald E. Stephens Convention Center in Rosemont, Illinois. In this episode of Food Safety Matters, we speak with Gillian [6:04] about:
News and Resources: [WEBINAR] August 18, 2022: ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments Sponsored by: We Want to Hear from You! | |||
| Ep. 123. Tia Glave, Jill Stuber: Coaching FSQ Leaders to Drive Positive Change in Culture | 26 Jul 2022 | 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! | |||
| Ep. 122. Dr. Markus Lipp: Food Safety, Food Security, and Climate Change | 12 Jul 2022 | 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! | |||
| Ep. 121. Tim Stubbs: Uniting the Dairy Industry in Food Safety Goals | 28 Jun 2022 | 01:15:08 | |
Tim Stubbs is Senior Vice President of Food Safety and Product Research at the Innovation Center for U.S. Dairy. He leads the Innovation Center's Food Safety Committee, an active group of food safety expert volunteers from processors and academia that shares best practices across companies, produces guidance documents, and conducts training. He also coordinates and funds dairy foods and food safety research projects at universities. Mr. Stubbs has more than 30 years of food research and development experience in leadership roles at Kraft Foods, Sara Lee, Hillshire Brands, and the Innovation Center for U.S. Dairy. He has a broad background in food science and engineering, new product innovation, and food safety across a wide variety of product categories. He also sits on several food industry nonprofit boards and is a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Tim Stubbs [21:14] about:
News and Resources: Some Salmonella Strains Undetected by Traditional Testing Methods [05:09] We Want to Hear from You! | |||
| Elanco: A Multi-Hurdle Approach to Poultry Pre-Harvest Food Safety | 16 Jun 2022 | 00:28:43 | |
Dr. Charles Hofacre is the Principal at The Southern Poultry Research Group, a private contract research company, which he established with his wife in 2013. Previously, he worked in industry for a number of years before becoming a professor at the University of Georgia in the Department of Population Health and serving as Director of Clinical Services for the Poultry Diagnostic and Research Center. Dr. Hofacre also served as the Executive Vice President of the the American Association of Avian Pathologists (AAAP). Dr. Hofacre received a Doctorate of Veterinary Medicine, a Master's degree, and a Bachelor's degree from The Ohio State University, as well as Master's degree in Avian Medicine and a Ph.D. in Veterinary Medical Microbiology from the University of Georgia. Bill Potter has spent three decades leading food safety initiatives in the poultry industry. Currently, Bill is a Food Safety Technical Advisor at Elanco Animal Health, where he helps clients optimize their pre-harvest and plant interventions. Previously, Bill held strategic leadership roles in poultry food safety, quality, and technical services at George's Inc., ConAgra Poultry, and Advance Food Company. He has chaired the National Chicken Council Technical and Regulatory Committee and has been active in the International Association for Food Protection (IAFP). Bill obtained a degree in Animal Science and a Master's in Business Administration from Texas A&M University, as well as a Master's degree and Ph.D. in Poultry Science from the University of Arkansas. In this episode of Food Safety Matters, we speak with Dr. Hofacre and Dr. Potter about:
Sponsored by:
We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com | |||
| Ep. 120. Marc Cwikowski: The Value and Future of Auditing | 14 Jun 2022 | 01:12:52 | |
Marc Cwikowski is Founder and Managing Director of All Food Consulting and Co-Founder of World of Auditing. He has worked for more than 30 years in the food and beverage industry and held various senior global leadership and executive positions in companies including Unilever, The Coca-Cola Company, and Danone. His former functions include audit process manager, director of quality and food safety strategy, director of supply chain capability development, food safety center director, and vice president for quality and food safety. He has international experience in innovation, quality assurance, and food safety, and has successfully designed and implemented quality and food safety strategies, created advanced initiatives for people development, and implemented strong quality and food safety programs to secure companies' business and reputation worldwide. Mr. Cwikowski holds a master's degree in chemistry and bio-industries and has served as an expert and board member for various global organizations. In this episode of Food Safety Matters, we speak with Marc [26:58] about:
News and Resources: Codex Commission Drafting Guidance on Food Fraud [6:33] Sponsored by: We Want to Hear from You! | |||
| Ep. 196. Dr. Lane Highbarger: How the FDA Workforce Cuts May Impact Food Safety | 24 Jun 2025 | 00:45:33 | |
Lane Highbarger, Ph.D. worked for 26 years in the food additive regulatory and compliance field with the U.S. Food and Drug Administration (FDA), serving as lead microbiologist in FDA's Office of Food Additive Safety (OFAS). He is also an expert in food additive regulations and served as the regulatory review scientist for regulatory submissions at OFAS. Dr. Highbarger holds a Ph.D. in Biochemistry and a B.S. degree in Microbiology, both from the University of Maryland. In this episode of Food Safety Matters, we speak with Dr. Highbarger [23:58] about:
News and Resources California Bill Would Remove Ultra-Processed Foods from School Lunches [2:12] ECDC: Europe Saw Record-High Levels of STEC and Listeria Infections in 2023 [9:21] Research Reveals Drop in AMR Bacteria Levels During Poultry Processing [18:35] STOP Foodborne Illness Opens Nominations for '40 Under 40' Program [22:16]
We Want to Hear from You! | |||
| Ep. 119: Live from the Food Safety Summit | 24 May 2022 | 01:16:30 | |
To get a taste of the discussions that were happening at the 2022 Food Safety Summit, we spoke face-to-face with Hal King, Managing Partner at Active Food Safety and John Zimmerman, Vice President of Quality Assurance and Food Safety at First Watch Restaurants; Mark Moorman, Director of the Office of Food Safety at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN); Mikael Bengtsson, Industry Principle for Food and Beverage at Infor; Steve Mandernach, Executive Director of the Association of Food and Drug Officials (AFDO); John Spink, Director of the Food Fraud Prevention Think Tank and Lead Instructor at the Food Fraud Prevention Academy; and Mitzi Baum, CEO of Stop Foodborne Illness. In this episode of Food Safety Matters, we speak with the following individuals about: Hal King and John Zimmerman [25:37]:
Mark Moorman [32:09]:
Mikael Bengtsson [43:08]:
Steve Mandernach [50:54]:
John Spink [59:55]:
Mitzi Baum [1:05:42]:
News and Resources: 2022 Food Safety Summit Opens with Riveting Mock Civil Trial [8:23] Sponsored by: We Want to Hear from You! | |||
| Ep. 118. Joe Stout: In the Trenches with Sanitation and Hygienic Design | 10 May 2022 | 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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| Ep. 117. Dr. Guangtao Zhang: Mars Drives Research and Technology Innovation in Food Safety | 26 Apr 2022 | 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! | |||
| Ep. 116. Warren, Houlroyd, White: The Intersection of Food Safety and Worker Safety | 12 Apr 2022 | 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! | |||
| Ep. 115. Kathy Gombas: Ensuring Food Safety with FSPCA Training | 22 Mar 2022 | 01:11:16 | |
Kathy Gombas is a recognized food safety expert with over 30 years of experience in the food industry—specializing in preventive controls, supply chain management, food safety auditing, and regulatory affairs. Kathy is the founder of FSMA Solutions, a consulting group that provides food safety solutions to the food industry. She works with large food companies in conducting corporate food safety system gap assessments to identify vulnerabilities and assists small- to medium-sized businesses in developing food safety plans and supporting programs. Kathy retired from FDA after ten years of service. She was a Senior Advisor at FDA's Center for Food Safety and Applied Nutrition (CFSAN). While at CFSAN, Kathy was in a leadership role supporting FDA's Food Safety Modernization Act implementation efforts, including the Preventive Controls Regulator Training and launch of FDA's FSMA Technical Assistance Network for industry. Kathy also led the implementation of FDA's Reportable Food Registry. Before joining FDA, Kathy held senior food safety positions at Dean Foods overseeing food safety programs for the company's northeast dairy operations and then the corporate Supplier Management Program. Prior to that, she spent eight years at Kraft Foods conducting food safety audits worldwide and developing corporate food safety policies. Kathy is currently Chair of the Food Safety Preventive Controls Alliance (FSPCA) Executive Advisory Board and Co-chair for the FSPCA International Subcommittee working on industry training, outreach, and technical assistance programs for food companies worldwide. She is also Co-chair of the FSPCA Trainer-of-Trainers Work Group responsible for training and monitoring of FSPCA Lead Instructors. Kathy is an FSPCA Trainer-of-Trainers and Lead Instructor for Foreign Supplier Verification Programs and Preventive Controls for Human Food. She is also a member of the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak with Kathy [21:35] about:
News and Resources FSPCA Resource Links Register for the Food Safety Summit: May 9–12; Early Bird ends March 31. We Want to Hear from You! | |||
| Ep. 114 Jeff Hahn: Crisis Management for Food Industry Leaders | 08 Mar 2022 | 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! | |||
| Ep. 113. Shawn Stevens: What's Driving Recalls and FDA Enforcement | 22 Feb 2022 | 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. | |||
| Ep. 112: Rogers, Mettler, Waller: FDA and Utah on an Integrated Workforce through Mutual Reliance | 08 Feb 2022 | 00:53:04 | |
Erik Mettler is Assistant Commissioner for Partnerships and Policy within the Office of Regulatory Affairs (ORA) in the U.S. Food and Drug Administration. In this role, he serves as advisor to the Associate Commissioner for Regulatory Affairs on the full range of ORA's activities including partnerships, implementation of new laws and regulations, and overall strategic planning and prioritization. He is responsible for providing long-range strategic direction for ORA policies and programs including the implementation of the Food Safety Modernization Act. Travis Waller is the Director of Regulatory Services for the Utah Department of Agriculture and Food, where he has served since 2014. He oversees five regulatory program areas including retail and manufactured foods; weights and measures; dairy inspection; egg; and poultry grading and inspection, bedding, quilted clothing, and upholstered furniture. Mr. Waller has worked in retail food safety for the past 21 years in both industry and government. In this episode of Food Safety Matters, we speak with Erik, Michael, and Travis [17:14] about:
News and Resources: FDA Releases Report on Salmonella in CEA Leafy Greens [3:14] 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!
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| MilliporeSigma: Discussion with NIH about the Importance of Reference Materials for Dietary Supplements | 31 Jan 2022 | 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! | |||
| Ep. 111. Jennifer McEntire: IFPA—The New Voice of Produce | 25 Jan 2022 | 01:08:38 | |
Jennifer McEntire is Chief Food Safety and Regulatory Officer at the International Fresh Produce Association. Prior to the merger of United Fresh and Produce Marketing Association, Jennifer was Vice President of Food Safety and Technology at United Fresh Produce Association. In this episode of Food Safety Matters, we speak with Jennifer [24:21] about:
News and Resources Register for GFSI Conference: March 29–31 Barcelona, Spain – Early Bird ends Jan 31 Register for Food Safety Summit: May 9–12 – Early Bird ends March 31 We Want to Hear from You! | |||
| FlexXray: How External X-Ray Inspection Helps Close the Gap on Foreign Material | 17 Jun 2025 | 00:24:16 | |
Kye Luker serves as the Chief Product Officer at FlexXray, where he leads the development of the company's innovative X-ray inspection process and technology. With over two decades of experience in the service, CPG, food, and beverage industries, Kye brings a wealth of knowledge in continuous improvement, quality assurance, and formulations to his role. In this episode of Food Safety Matters, we speak with Mr. Luker [1:15] about:
Resources FlexXray® Foreign Material X-Ray Inspection Services Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com | |||
| Ep. 110: 2021 Year in Review | 11 Jan 2022 | 00:54:44 | |
With 2021 in the rear-view mirror, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting, sat down to discuss the big food safety stories and impacts of 2021, and peek ahead at what's in store as we begin 2022. Topics discussed in this episode include:
Sponsored by: We Want to Hear from You! | |||
| Ep. 109. Mark Wittrock: Predictive Preparedness at DHS | 14 Dec 2021 | 01:10:00 | |
Mark Wittrock is the Director of the Food, Agriculture, and Veterinary Defense Division within the Countering Weapons of Mass Destruction Office at the U.S. Department of Homeland Security (DHS). In this role, he oversees the coordination and integration of the Department's food, agriculture, and veterinary defense efforts across DHS, the federal interagency, state, local, tribal, and territorial governments, academia, and the international community. His DHS focus is largely on mitigating the potential impacts from high-consequence and/or catastrophic events on the food and agriculture sectors and building stronger resilience to both the unintentional and intentional introduction of poisons, pests, or pathogens that could have quickly cascading impacts across the sectors. Mr. Wittrock has held a range of counterterrorism, nonproliferation, and counter-proliferation posts, both in the U.S. and abroad—including Deputy Assistant Director for International Cooperation, Senior Policy Advisor to the Deputy Administrator for Defense Nuclear Nonproliferation at the National Nuclear Security Administration. Mr. Wittrock worked as a Foreign Affairs Officer at the U.S. Department of State, as well as served in the U.S. Department of Defense, both on active duty and as a civil servant. Mark holds an M.S. in national security strategy, an M.B.A. in global management, and has Certificates of Professional Fluency in Russian from the U.S. Defense Language Institute, Moscow State University (Lomonosov), and the British Institute of Linguistics. In this episode of Food Safety Matters, we speak to Mark [29:27] about:
News and References Food Safety Insights [17:23] We Want to Hear from You! | |||
| MilliporeSigma: Mycotoxin Madness | 02 Dec 2021 | 00:32:20 | |
Sally Powell Price joined MilliporeSigma in 2020 as a Regulatory Expert for Food Safety Testing for North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was a Food Lab Supervisor at the New York City Department of Health - Public Health Laboratory. She has a bachelor's degree in Biology, a master's in Microbiology & Immunology, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She's a member of the Association of Food and Drug Officials (AFDO), American Public Health Association, Association of Public Health Laboratories, and AOAC. Justyce Jedlicka currently serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. Responsible for engaging with influencers in the food and beverage industry to align initiatives to be in the highest regulatory compliance and promote best practices among testing methods promoting the safest and highest quality food, Justyce has been serving the food and beverage industry since 2013. She received her BS in Chemistry and MBA from the University of Missouri in St. Louis. She currently serves on the Food Sciences Section Executive Board of the American Council of Independent Labs and is a member of IAFP, ISBT, and AOAC. In this BONUS episode of Food Safety Matters we speak with Sally and Justyce about:
References: Sponsored by: MilliporeSigma
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| Ep. 108. STOP Foodborne Illness and AFDO: Joining Forces for Recall Modernization | 23 Nov 2021 | 01:05:28 | |
Mitzi Baum joined the team at Stop Foodborne Illness as the Chief Executive Officer in May 2019. Prior to beginning her tenure at Stop, Mitzi cultivated a 23-year career at Feeding America beginning as a network services representative rising to the senior level position of managing director of food safety. Mitzi holds a Master of Science in Food Safety and a certificate in Food Law from Michigan State University. She earned her Bachelor of Science degree from Bowling Green State University, Bowling Green, OH. Steve Mandernach is the executive director of the Association of Food and Drug Officials (AFDO), which unites high-level regulatory officials, industry representatives, trade associations, academia, and consumer organizations. Prior to becoming executive director in 2018, Steve was the bureau chief for food and consumer safety at the Iowa Department of Inspections. He is a past president of AFDO and current co-chair of the Association's Laws and Regulations committee. He has a J.D. from Drake University Law School. Steve is also a member of Food Safety Magazine's Editorial Advisory Board. Jennifer Pierquet joined the Association of Food and Drug Officials (AFDO) in May 2019 as a Project Manager to oversee two support and maintenance contracts for 20 state inspection systems. Jenny leads the recall modernization project and Co-Chairs AFDO's Food Protection and Defense Committee. Formerly, she worked for the Iowa Department of Inspections and Appeals, Food and Consumer Safety Bureau as the Manufacturing Foods Regulatory Program Standards Coordinator and was involved in Iowa's Rapid Response Team. Prior to Iowa, she worked for the Minnesota Department of Agriculture. Jenny received a Master's in Public Health from the University of Minnesota, School of Public Health, and is a proud alumnus of the University of Wisconsin–Madison. In this episode of Food Safety Matters, we speak with Mitzi, Steve, and Jennifer [17:41] about:
News Study Examines Role of Dust Particles in Transferring Pathogens to Produce We Want to Hear from You! | |||
| Ep. 107. Kerry Bridges: Chipotle: "Everyone is talking about food safety." | 09 Nov 2021 | 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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| Ep. 106. Dr. Brittany Campbell: What's Bugging Your Facility? | 26 Oct 2021 | 00:59:23 | |
Dr. Brittany Campbell is the Director of Technical Services for the National Pest Management Association (NPMA). NPMA is a global association supporting the pest management industry and its commitment to protecting public health, food, and property. Brittany earned her master's degree in Entomology from Virginia Tech and her Ph.D. in Entomology from the University of Florida. In this episode of Food Safety Matters we speak with Brittany [20:49] about:
News and Resources: FDA Announces Findings from Sampling of Romaine Lettuce in Yuma, AZ [3:44] FDA Studies Effectiveness of Whole-Genome Sequencing Program [7:17] | |||
| OHAUS: Optimizing Lab Equipment Solutions | 22 Oct 2021 | 00:25:54 | |
George Hatziemanuel is the Marketing Product Manager for Lab Weighing, covering analytical, precision, and moisture balances. Carl Joslyn is the Marketing Product Manager for Industrial products, covering bench and floor weighing products used in food and industrial applications. Carl has been with OHAUS for over 21 years developing and marketing Industrial products. Peter Will is the Marketing Product Manager for Laboratory Equipment, which includes products used in Food Safety Labs such as pH Meters, Centrifuges, and Hot Plate Stirrers. Peter has over 15 years of experience with product development and marketing of small benchtop lab equipment. In this BONUS episode of Food Safety Matters, we speak with George, Carl, and Peter about:
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| Ep. 105. Jespersen, Walsh: Global Food Safety Culture Series: Lessons Learned | 12 Oct 2021 | 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! | |||
| Ep. 104. Bonnie McClafferty: Food Safety Needs to Be a Business Model | 28 Sep 2021 | 01:10:40 | |
Bonnie McClafferty is the Director of Food Safety at GAIN, the Global Alliance for Improved Nutrition, and Chief of Party for USAID's EatSafe: Evidence and Action Towards Safety Nutritious Food. She has more than twenty years of experience working in agricultural research and development within the institutes that make up the Consultative Group on International Agricultural Research (CGIAR) under the World Bank. Bonnie joined GAIN from HarvestPlus, where for twelve years she headed up their office on Development and Communications.
News and Resources Steve Mandernach, Executive Director of AFDO joins us to discuss the results of their 2021 State of Food Safety Resources Survey. [4:57] AFDO Announces It's 2021 State Food Safety Resource We Want to Hear from You! | |||
| Ep. 103. Nuno Soares: Being a Saving Lives Officer | 14 Sep 2021 | 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] | |||
| Ep. 195. Dr. Christopher Daubert: The Value of a Food Science Education | 10 Jun 2025 | 00:46:55 | |
Christopher R. Daubert, Ph.D., serves as the President of the Institute of Food Technologists (IFT) and as the Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou), as well as a Professor in the Division of Food Systems and Bioengineering. He joined Mizzou from North Carolina State University, where he served as a Professor and Head of the Department of Food, Bioprocessing, and Nutrition Services; Director of the Food Rheology Laboratory; and system Co-Chair of Food, Biochemical, and Engineered Systems. His research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries. Dr. Daubert has received distinguished alumnus awards from Pennsylvania State University and Michigan State University. He is also a Fellow of IFT and previously served IFT as chair of the Food Engineering Division and a member-at-large of the Dogwood section. He holds a B.S. degree in Agricultural Engineering from Penn State University, a Ph.D. in Agricultural Engineering and Food Science from Michigan State University, and a Post-Doctorate in Food Science from North Carolina State University.
In this episode of Food Safety Matters, we speak with Dr. Daubert [23:34] about:
News
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| Elanco: Pre-harvest Poultry Interventions | 31 Aug 2021 | 00:41:22 | |
In this episode of Food Safety Matters, we have an interesting discussion with Bill Potter, Food Safety Technical Advisor, at Elanco Animal Health about a very important topic for the poultry industry—pre-harvest intervention strategies for poultry production. Bill Potter is a poultry industry veteran, who has spent 28 years solving food safety problems in the poultry industry. Currently, Bill is the Food Safety Technical Advisor at Elanco Animal Health where he helps clients optimize their pre-harvest and plant interventions. Previously, Bill held senior food safety roles at numerous poultry processors including, George's, ConAgra Poultry, and Advance Food Company. He has served as Chairman of the National Chicken Council Technical and Regulatory Committee and is an active member of both the Arkansas Association of Food Protection and IAFP. Bill has an undergraduate degree in Animal Science and an MBA from Texas A&M University and a master's and Ph.D. in Poultry Science from the University of Arkansas. In this BONUS episode of Food Safety Matters we speak to Bill about:
Sponsored by: References: | |||
| Ep. 102. Dr. Jeff Kornacki: Nothing Is Foolproof | 24 Aug 2021 | 01:14:06 | |
Dr. Jeff Kornacki is an industrial forensic food microbiologist. He has assisted and continues to assist many companies during environmental and product contamination concerns including FDA and USDA recalls and has made well over 850 troubleshooting related plant visits across a vast assortment of food processing industries in his career. He is an active member of IAFP. He received the IAFP Sanitarian award in 2010. He also became an IAFP Fellow in 2017. He has published on a wide variety of food microbiology topics and is Editor/Co-Editor and Co-author of several books including "Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment" (Springer, 2010), "The Microbiological Safety of Low Water Activity Foods and Spices" (Springer, 2014) and "Foodborne Pathogens: Virulence Factors and Host Susceptibility" (Springer, 2017). He is also co-writing and co-editing a book entitled, Principles of Hygienic Design for Ensuring Food Safety. Jeff obtained his Bachelor and Master of Science and Ph.D. from the University of Wisconsin-Madison. In this episode of Food Safety Matters, we speak to Jeff [9:45] about:
News and Resources Michigan State University Online Food Safety Program Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program | |||
| Ep. 101. Cornell's Center of Excellence: A Call for Innovation | 10 Aug 2021 | 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! | |||