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

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

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

News and Resources

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

Sponsored by: 
MSU Online Food Safety

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

Joelle Mosso, M.S., is Associate Vice President of Science Programs for Western Growers, where she works alongside growers to develop improved approaches to food safety and sustainability challenges. She is an entrepreneurial scientist with a passion for pathogenic food microbiology, risk assessment, and working toward practical solutions for the food industry. She has a background in quantitative microbial risk assessment (QMRA), building microbial testing laboratories, and evaluating and designing microbial diagnostic tools/approaches, as well as firsthand experience with produce and with managing food safety for complex international supply chains.

Before Western Growers, Joelle was Senior Director of Technical and Regulatory Affairs for the Organic Trade Association (OTA), served as the Chief Scientific Officer for Eurofins Produce, and held food safety and business leadership roles at Earthbound Farm and Olam Spices and Vegetable Ingredients. She holds a B.S. degree from the University of Maryland in Microbiology with honors in Molecular Biology and an M.S. degree in Food Science focused on pathogenic food microbiology from the University of California–Davis. Joelle has served on numerous industry technical groups including the Center for Produce Safety Technical Committee, the International Fresh Produce Association (IFPA) Food Safety Council, the U.S. Department of Agriculture (USDA) National Advisory Committee on Microbiological Criteria for Foods (NACMCF), and the USDA National Organic Standards Board (NOSB).

In this episode of Food Safety Matters, we speak with Joelle [27:50] about:

• The unique path that led Joelle to her food safety career, beginning with her interest in agriculture as a child growing up in the California Central Valley growing region
• Western Growers' efforts to help its members comply with food safety regulations like the U.S. Food and Drug Administration's Food Safety Modernization Act Agricultural Water Rule
• Available resources for industry on pathogen and environmental testing, including Western Growers' "Primer on Preharvest Pathogen Testing of Leafy Green Products" and its recently released guide on soil sampling
• Why Cyclospora poses a distinct challenge to domestic produce safety, and ongoing efforts by FDA and USDA to address the growing threat
• The new Canadian P2 Proposal on the primary plastic packaging of consumer goods—for which Western Growers now offers a resource to help industry prepare—and how it affects packaging for fresh produce
• The complexity of packaging design for fresh-cut produce, which must consider a multitude of factors to ensure a food-safe internal atmosphere and adequate shelf life
• Farm-to-fork food safety risks that are introduced when changes are made in the name of sustainability, and the importance of taking into account factors like consumer behaviors as transitions are made
• The collaborative effort and systems approach that will be required to implement hygienic equipment design of farm equipment at scale, and the importance of doing so.

News and Resources

News
USDA-FSIS Publishes Final Regulatory Framework for Salmonella in Raw Poultry [3:48]
USDA-FSIS Begins New RTE Sampling Program to Verify Allergen Label Claims [15:45]
FDA Releases Data on Prevalence of Three Important Pathogens in Fresh Herbs [18:05]
Bill Aims to Create New Federal Food Administration That Would Take FDA's Food Responsibilities [20:16]
FAO/WHO Expert Committee Publishes Safety Evaluation of Certain Food Additives [23:13]

Interview Links
"Primer on Preharvest Pathogen Testing of Leafy Green Products"
"Fresh Produce Food Safety Considerations Relative to the Canadian P2 Proposal and the Role of Primary Plastic Packaging for Consumer Safety"

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

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

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

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

News and Resources:

The Alliance to Stop Foodborne Illness/FDA Webinar Series

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

Sponsored by:

NSF
Körber Supply Chain Consulting
Meritech

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

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

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

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

Sponsored by:

Elanco

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

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

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

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

News and Resources

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

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

Who Watches the Kitchen? Book

Register for the 2024 Food Safety Summit!

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

We Want to Hear from You!

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

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

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

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

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

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

News and Resources

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

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

Register for the 2024 Food Safety Summit!

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

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

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

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

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

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

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

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

News and Resources

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

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

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

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

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

Manning Resource LLC

Register for the 2024 Food Safety Summit!

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

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

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

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

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

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

Sponsored by:

MilliporeSigma

We Want to Hear from You!

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

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

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

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

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

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

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

News and Resources

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

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

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

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

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

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

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

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

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

News and Resources

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

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

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

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

Nationwide Produce Outbreak: A Moment You Never Forget

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

Get free access to Consumer Reports for 1 month

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

Sponsored by: IFC
Click here to schedule your free assessment.

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

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

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

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

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

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

News and Resources

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

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

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

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

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

IFPA Industry Guidance on Pre-Harvest Agricultural Water

Stop Foodborne Illness Dave Theno Food Safety Fellowship

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

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

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

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

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

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

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

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

News and Resources

News

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

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

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

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

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

Interview Resources

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

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

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

Nuno F. Soares, Ph.D., is an author, consultant, and trainer in food safety with more than 21 years of experience in the food industry as a food safety/quality (FSQ) expert and a plant manager. He is the founder of "I'm a SLO—Saving Lives Officer" initiative and the author of several books and articles on food safety, namely FSSC 22000 and ISO 22000 Blueprint and I'm a SLO—The Mindset and Framework to Develop a Positive Food Safety Culture. He works exclusively to help food safety professionals achieve a more fulfilled career by improving their knowledge, competencies, and mindset.

In this episode of Food Safety Matters, we speak with Nuno [38:14] about:

• The influence of the late Dr. Bill Sperber, a pioneering food safety scientist, on Nuno's career and the industry at large
• Nuno's new book, How to Sell Food Safety: 3-1/2 Steps to Increase Your Chances of Being Heard, which describes a three-and-a-half-step action plan to "sell" top management and other teams within a company on food safety objectives  
• Examples of conflicts between food safety professionals and other teams within an organization, and the importance of having the right mindset when presented with these challenges
• A four-step evolution that companies will experience in their food safety culture maturity journey, and what each stage might look like
• How a food safety professional can approach the task of persuading top management to elevate the status of food safety throughout the company, and the need to dually wield empathy and authority when doing so
• Examples of how food safety professionals can "sell" food safety to top management by demonstrating return on investment (ROI), and by framing the issue in a way that will evoke emotions and set aspirations
• Actions food safety professionals can take after presenting top management with a food safety plan or goal and being told "no."

News and Resources

News
Latest CDC Data Suggests Stalled Progress Toward Foodborne Illness Incidence Reduction Goals [10:20]
Frozen Food Industry Group Strives to Reduce Storage Temperature Standards by 3 °C [18:20]
Chemicals from Tires and Roads Detected in Leafy Greens [24:21]
BVO No Longer Authorized for Food Use by FDA [28:29]

Bob's Food Safety Magazine August/September '24 Food Safety Insights Column
"How is the Revolution in Technology Changing Food Safety?" [31:19]

Interview Links
Nuno F. Soares, Ph.D.
How to Sell Food Safety: 3-1/2 Steps to Increase Your Chances of Being Heard

Other Resources
Webinar: How Rapid Development of Technology Has Revolutionized Food Safety

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com.

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

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

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

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

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

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

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

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

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

News and Resources

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

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

Ongoing Concerns Around Infant Formula [14:21]

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

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

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

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

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

Food Additives Legislation [40:20]

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

Retail Foodservice Safety [49:55]

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

PFAS Concerns and Restrictions [59:04]

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

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

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

Sponsored by:

SafetyChain

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

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

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

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

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

News and Resources

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

Sponsored by:

Michigan State University Online Food Safety Program 

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

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

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

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

Sponsored by:

Path Forward Consulting

We Want to Hear from You!

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

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

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

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

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

News and Resources

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

IFT Global Food Traceability Center

Sponsored by:

Wiliot

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

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

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

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

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

Sponsored by: 
MilliporeSigma

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

Kathy Knutson, Ph.D., PCQI, is the Founder of Kathy Knutson Food Safety Consulting LLC, an author, and the Chair of the Education Committee for the National Cannabis Industry Association (NCIA), with expertise in the fields of bacteriology, food science, and education. She speaks, writes, and trains on U.S. Food and Drug Administration Food Safety Modernization Act (FDA FSMA) compliance, and has also trained over 500 Preventive Controls Qualified Individuals (PCQIs) throughout her career. Dr. Knutson works with managers to help them write thorough hazard analyses, food safety plans, recall plans, environmental monitoring programs, and allergen programs. Additionally, Dr. Knutson travels to manufacturers to conduct swabbing to locate pathogens during recall investigations, as well as for gap assessments of Good Manufacturing Practices (GMPs) for cannabis-infused edibles. In 2020, she published her book, titled, Food Safety Lessons for Cannabis-Infused Edibles.

In this episode of Food Safety Matters, we speak with Dr. Knutson [48:30] about:

• How she became interested in food safety for cannabis-infused edibles and beverages, and the challenges she faced in transitioning to the cannabis industry
• Her work with NCIA, as well as with the ASTM International D37 Cannabis committee, where she is helping write the first GMP international standard for the cannabis industry
• The need for proper packaging and labeling to ensure the safety of cannabis-infused products, particularly in preventing underage use, as well as the importance of designing the products themselves to be unattractive to children
• How the patchwork of state regulations for cannabis complicates trade and testing, and the potential for future federal regulation of cannabis edibles as either foods or supplements
• The importance of implementing GMPs, HACCP plans, and preventive controls when producing cannabis-infused goods to prepare for potential federal regulation
• The need for training and recruitment of experienced individuals in the cannabis industry and the benefits of having dedicated quality assurance managers, as well as the advantages of having multiple Preventive Controls Qualified Individuals (PCQIs) in a food company or facility.

Before our interview with Dr. Knutson, we also hear from Hal King, Ph.D. [3:42], the Editor of Food Safety Leadership in the Business of Food Safety, which is a new digital book published by Food Safety Magazine that serves as a resource for the retail foodservice industry. The book defines and models food safety business leadership from the perspective of top food safety business leaders at best-in-class retail foodservice operations.

News and Resources

News Stories and Related Items

New Stakeholder Coalition Formed to Advocate for Effective FDA Human Foods Program [18:52]

FDA Deputy Commissioner Jones Discusses Future of Human Foods Program Under His Leadership [20:41]

• FDA Proposes to Stop Allowing Brominated Vegetable Oil in Food, Says Red Dye 3 May Be Next
• "Food Safety Culture Collaboration: Are Regulators Adapting and Catching Up?" by Lone Jespersen, Ph.D., Rounaq Nayak, Ph.D., and Anne-Mette Olsen D.V.M., M.V.P.H. for Food Safety Magazine October/November 2023

California Passes Law Requiring Tests for Toxic Heavy Metals in Baby Foods, Disclosure of Results [34:02]

FAO/WHO Establishes Recommended Threshold Values for Allergens in Foods [37:12]

FAO/WHO Expert Committee Conducts Review of Foodborne Viruses to Support Codex Guidance Updates [38:56]

FDA Publishes Results of FY 2021 Pesticide Residue Sampling Program for Foods [43:44]

NACMCF's Report to FDA on Cyclospora in Produce Mentions Two Proposed Species that are Parasitic to Humans [44:28]

• "Outbreak Investigations of Cyclospora cayetanensis Infections 2013–2020: Progress Made and Challenges Remaining" by Stelios Viazis Ph.D., Fazila Shakir M.H.S., Anne Straily D.V.M., Adrienne Goodrich-Doctor Ph.D., Jeffery L. Sumter Dr.P.H., and Socrates Trujillo Ph.D. for Food Safety Magazine April/May 2022

Interview-Related Items

"Packaging and Labeling Requirements for Cannabis-Infused Edibles" by Kathy Knutson, Ph.D., PCQI for Food Safety Magazine August/September 2023

The New Digital Book Edited by Hal King, Ph.D. and Published by Food Safety Magazine

Food Safety Leadership in the Business of Food Safety (FREE download)

Food Safety Magazine Webinars

Beat the Recall: Effective Allergen Control in Food Manufacturing (Available for on-demand replay)

Safely Serving All: Allergen Control and Response in Retail Foodservice (Live on December 12, 2023)

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

Yinqing Ma, Ph.D., is the Director of Compliance Policy Staff in the Office of Compliance at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). Dr. Ma leads the development and implementation of compliance policies, initiatives, and programs for CFSAN-regulated products. She also co-leads food allergens and economic adulteration initiatives at CFSAN. Dr. Ma received her B.S. and M.S. degrees and her Ph.D. in Food Science from Cornell University.

Carol D'lima, Ph.D., is a Food Technologist in the Division of Food Labeling and Standards in the Office of Nutrition and Food Labeling at FDA's CFSAN. She is the subject matter expert working on allergen and gluten-free labeling issues. She develops all related regulations, guidances, and technical documents, and responds to relevant inquiries from stakeholders in these areas. She has served in her current role for nearly a decade. Dr. D'lima received her B.S and M.S. degrees at Purdue University and her Ph.D. in Food Science from North Carolina State University.

In this episode of Food Safety Matters, we speak with Dr. Ma and Dr. D'lima [3:17] about:

• Key takeaways from FDA's recent analysis of allergen recalls of regulated products from 2013–2019, such as common causes for allergen recalls and prominent food allergens involved in recalls
• The failure mechanisms that contribute to labeling errors for allergens, and how can companies address them
• The number and causes of recalls seen by FDA since sesame became an official major food allergen under the FASTER Act
• Ways in which FDA is addressing the practice of food companies intentionally adding sesame to their recipes and product labels to circumvent the need to conduct cross-contact controls
• FDA's methods for enforcing food allergen requirements
• FDA's future plans for research into allergens and allergen recalls trends post-2019.

Resources

Most Major Food Allergen Recalls Caused by Preventable Labeling Errors, Study Finds

Sponsored by:

SafetyChain

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

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

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

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

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

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

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

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

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

News and Resources

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

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

Sponsored by:
Cintas

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Beth Panko Briczinski, Ph.D. is the Senior Science Advisor for Milk Safety in the Office of Food Safety at the U.S. Food and Drug Administration (FDA). In this capacity, she advises FDA senior leadership on policies and programs involving scientific matters affecting the safety of milk. Prior to working at FDA, Dr. Briczinski was a Vice President with the National Milk Producers Federation, where she worked with state and federal agencies on regulatory issues in the areas of food safety and nutrition. Dr. Briczinski holds B.S. and M.S. degrees in Food Science, as well as a Ph.D. in Food Science, all from Pennsylvania State University.

Casey McCue is the Conference Chair for the National Conference on Interstate Milk Shipments (NCIMS) and the Director of the Division of Milk Control and Dairy Services for the New York State Department of Agriculture and Markets, a position he has held since 2000. Casey has served in many positions since starting as a Dairy Products Specialist in Jefferson and Lewis counties. He grew up deeply involved in his grandparents' dairy farm near Lowville, and after graduating from SUNY Canton with a degree in Milk and Food Quality Control, he began his career in industry on both the producer and processor sides. Casey was also the 2012 recipient of the National Association of State Departments of Agriculture's Administration Award for his work on behalf of New York's rapidly growing dairy industry.

Megin Nichols, D.V.M. serves as the Deputy Division Director for the Division of Foodborne, Waterborne, and Environmental Diseases at the CDC's National Center for Emerging and Zoonotic Infectious Diseases. Prior to this role, she lead the team at CDC responsible for investigating multistate outbreaks of Salmonella and Escherichia coli resulting from exposure to animals, pet products, and raw milk. Prior to joining CDC, Dr. Nichols worked in her home state at the New Mexico Department of Health for five years. She holds a B.S. degree in Animal Science from New Mexico State University, a D.V.M. from Colorado State University, and an M.P.H. degree in Food Safety and Biosecurity from the University of Minnesota. She is board certified in veterinary preventive medicine, and her areas of interest include zoonotic disease, food safety, and pediatric health.

In this episode of Food Safety Matters, we speak with Dr. Briczinski, Mr. McCue, and Dr. Nichols [29:50] about:

• What the Pasteurized Milk Ordinance (PMO) requires of milk and dairy producers, how it differs from Grade "A" milk standards, and the public health impact of PMO since its adoption 100 years ago
• The accomplishments of NCIMS since the first conference was held in 1950, and revisions to the PMO that have come out of recent NCIMS conferences
• The microbial risks of, and foodborne illnesses caused by, raw milk and dairy products, which have been increasing in popularity among consumers
• The possibility of combining audits for producers that make both Grade "A" and non-Grade "A" products
• Ways in which public health agencies and food safety professionals can combat misinformation about "natural" foods like raw milk and dairy being healthier than pasteurized products
• FDA's future plans to expand upon the PMO and milk and dairy product safety.

News and Resources

FDA Publishes Dairy Food Safety Research Agenda for HPAI H5N1
Federal Report Gives FDA Nine Recommendations to Improve Infant Formula Oversight
EU to Develop New Traceability Requirements to Tackle Honey Adulteration, Revises Origin Labeling Rules
Second Bill Introduced to Weaken FSMA 204; Safe Food Coalition Voices Opposition
The End of Chevron Doctrine Does Not End Food Safety Regulation, But it May Make It More Difficult

Upcoming Webinar—How Rapid Development of Technology has Revolutionized Food Safety

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Patrick Guzzle, M.P.H., M.A. is the Vice President of Food Science for the National Restaurant Association. He has been involved in retail food safety for over 20 years, since his wife contracted Escherichia coli O157:H7. Patrick's career in food safety began as an Environmental Health Specialist in the Southeastern Idaho Public Health District. He later became the Environmental Health Supervisor and was involved in all aspects of environmental health. In 2004, Patrick was hired as the Idaho Food Protection Program Manager with the State Division of Public Health. During that time, he served as President of the Idaho Environmental Health Association. In 2018, Patrick started Mountain West Food Safety LLC and was the Principal Consultant. In addition to helping several clients strengthen their own food safety efforts, Patrick regularly taught ServSafe® courses throughout Idaho and Eastern Oregon. Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II within the CFP. He served as Chair of the CFP from 2016–2018. He has received several commendations for his collaborative efforts with other organizations over the years. Patrick is an active member of the Association of Food and Drug Officials, the National Environmental Health Association (NEHA), and the Western Association of Food and Drug Officials. He is also an adjunct professor of Public Health at Boise State University. Patrick received an M.P.H., an M.A. in Anthropology, and a B.A. in Spanish from Idaho State University.

Melissa Ham, R.E.H.S., is a North Carolina native who has spent over half of her life working in Environmental Health. Her career started in 1989 with a local health department Environmental Health Programs. In 2001, she continued her career as an Environmental Health Regional Specialist. During her 18 years at the North Carolina Department of Health and Human Services, she worked with local health department programs, served on committees, and was tasked with coordination of the FDA Retail Program Standards. In 2010, Melissa worked to adopt the most current FDA Food Code in North Carolina. Since retirement, she has been working part time in the field, and was recently hired by Wake County Environmental Services as the Retail Program Standard Coordinator through the FDA Capacity Building grant.

Glenda R. Lewis, M.S.P.H., is the Director of Retail Food Protection Staff at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN) in the Office of Food Safety. Between beginning at FDA in 1996 and serving in her current role, Glenda started as a Team Member in, and then spent 14 years as Team Leader of, CFSAN's Retail Food Policy Team, with responsibility for leading the team in developing, revising, and interpreting regulations, model codes (such as the FDA Food Code), and federal guidelines that pertain to retail-level food operations (e.g., restaurants, retail food stores, food vending, and institutional foodservice facilities). Prior to FDA, Glenda served for eight years with the Volusia County Health Department in Florida as an Environmental Health Specialist. She holds a B.S. degree in Biology from Spelman College in Atlanta, Georgia and a M.S. degree in Public Health from the University of North Carolina at Chapel Hill.

Andre Pierce, M.P.A. joined FDA in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University.

In this episode of Food Safety Matters, we speak with Patrick, Melissa, Glenda, and Andre [24:02] about:

• How FDA's Food Code provides a framework of uniformity and consistency in the midst of decentralized retail food safety regulation in the U.S.
• How the Conference for Food Protection works with FDA and state restaurant associations to make recommendations about and support Food Code implementation
• The work it took to adopt the Food Code in North Carolina
• New topics addressed in the most recent Food Code (released in December 2022), and what new responsibilities the changes place on state and local health departments and restaurants
• Benefits that the Food Code bring to regulators, industry, and consumers
• The ways in which funding from FDA and NEHA has enhanced North Carolina's participation in the Retail Food Program Standards
• How FDA encourages Food Code adoption, for example, though Retail Food Safety Regulatory Association collaborative
• How the National Restaurant Association incorporates Food Code concepts into ServSafe guidance and resources
• FDA's method for keeping the Food Code updated and how it may evolve in the future, and the possibility of a national Food Code implementation strategy.

News and Resources

NARMS Releases 2020 Report on AMR Trends in Foodborne Pathogens [1:30]
CDC Identifies Significant REP Strain of E. coli Causing Outbreaks Linked to Leafy Greens [5:08]
Expanded Food Safety Investigation Act Would Give FDA, CDC Authority to Test for Pathogens on Farms to Trace Outbreaks [7:00]
Scientists Discover Microbe That Degrades Harmful Mycotoxin [12:08]
Titanium Dioxide Removed From California Food Safety Act; Four Chemicals Still Under Consideration for Ban [14:22]
FDA to Hold Public Listening Session on Recall Modernization (Register) [19:00]
Register for the Food Safety Magazine Webinar "Foreign Object Control: Best Practices in Food Processing and Foodservice"

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Britanny Saunier, M.P.A. is the Executive Director of the Partnership for Food Safety Education (PFSE). She focuses on leveraging PFSE's historical leadership in cross-sector collaboration and ensuring organizational effectiveness to realize PFSE's mission to develop and promote effective education programs to reduce foodborne illness risk for consumers.

Britanny began as an intern at PFSE in 2011, and later served as PFSE's Director of Development, successfully increasing PFSE's program service revenue and bringing diversification to PFSE's Partner network. She facilitated program engagement with consumer and academic food safety experts, supporting PFSE programs including the National Consumer Food Safety Education Conference.

Britanny holds a master's degree in Public Administration with a Health Policy focus from the School of Public Affairs at the American University in Washington, D.C.

Ashley Eisenbeiser, M.S., C.F.S. is Senior Director for Food and Product Safety Programs for FMI, The Food Industry Association and a food scientist specializing in food safety. In her role, Ashley serves as a subject matter expert for food and product safety for FMI's food safety programs and provides support for FMI's retail, wholesale, and product supplier members on food safety training, technical services, regulatory compliance, and industry research and resources.

Prior to joining FMI in June 2013, Ashley served as a Family and Consumer Science Extension Agent with Virginia Cooperative Extension, where she planned, delivered, and evaluated community nutrition, health, and food safety educational programs. Ashley is a Certified Food Scientist and received her master's and bachelor's degrees in Food Science and Technology from Virginia Tech.

Ashley serves as a member of the Board of Directors for the Partnership for Food Safety Education and is a member of several professional associations, including the Institute of Food Technologists (IFT), the International Association for Food Protection (IAFP), the Association of Food and Drug Officials (AFDO), and the Conference for Food Protection (CFP).

In this episode of Food Safety Matters, we speak with Britanny and Ashley [3:22] about: 

• PFSE's mission to promote safe food handling and preparation practices, and how FMI and PFSE collaborate to protect consumer health
•   Resources that FMI utilizes as an annual contributing partner to PFSE, and how FMI members benefit from these resources
• The methods and measurements of success used by PFSE's food safety educators, called BAC Fighters
• The advocacy efforts of, and resources offered by, PFSE and FMI in honor of National Food Safety Education Month
• Why Britanny and Ashley are personally invested in food safety, and how their motivations inform their work.

Resources

Partnership for Food Safety Education
Partnership for Food Safety Education NFSEM Resource
Food Safety Bingo
FMI, The Food Industry Association

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Darin Detwiler, LP.D., M.A.Ed., is a food safety academic, advisor, advocate, and author with a 30-year history of working to control foodborne illness. After losing his son, Riley, to a foodborne Escherichia coli infection in 1993, Dr. Detwiler was invited by the U.S. Secretary of Agriculture to collaborate on consumer education. He has since been appointed twice to the U.S. Department of Agriculture's (USDA's) National Advisory Board on Meat and Poultry Inspection, and has represented consumers as the Senior Policy Coordinator for non-governmental organizations, served on consumer food protection councils, and supported the U.S. Food and Drug Administration's (FDA's) implementation of the Food Safety Modernization Act (FSMA). In addition to fulfilling his current role as Chair of the National Environmental Health Association's (NEHA's) Food Safety Program, Dr. Detwiler sits on numerous advisory and editorial boards, is the Founder and CEO Detwiler Consulting Group LLC, and is an Associate Professor of food policy and corporate social responsibility at Northeastern University.

Dr. Detwiler has appeared on television, including Netflix's recent documentary, Poisoned: The Dirty Truth About Your Food, and has been published in print, such as his 2020 book, Food Safety: Past, Present, and Predictions. He is the recipient of the International Association for Food Protection's (IAFP's) 2022 Ewen C.D. Todd Control of Foodborne Illness Award, as well as Food Safety Magazine's 2018 Distinguished Service Award for his work in promoting science-based solutions for food safety issues.    

In this episode of Food Safety Matters, we speak with Dr. Detwiler [26:34] about:

• Consumer perceptions and discussions that emerged around food safety after Poisoned was released, as well as how the documentary may have spoken to industry leaders and policymakers
• What Poisoned meant to him personally, as it shared Dr. Detwiler's story as a father who lost his son to E. coli infection, and what he hoped to communicate to audiences through the film
• The work that individuals in the food industry carry out to protect consumers from foodborne illnesses, and why their efforts should be more widely recognized
• The role that legal consequences play in deterring "bad actors" from shirking their food safety responsibilities, and why fostering robust food safety culture is an important counterbalance
• Ways in which the U.S. can improve the safety of its food, such as by reducing regulatory complexity, as well as strides the U.S. has taken over the last 30 years in terms of food safety and considering the consumer
• New and emerging food safety challenges of concern in the future, how consumer demands and behavior could play into these challenges, and the importance of keeping the true "why" behind food safety—consumer protection—at the forefront of industry efforts.

Food Safety Insights Column, Bob Ferguson

Top Food Safety Priorities—Where are We Post-Pandemic? [16:51]

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Pureline

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Kris de Smet, D.V.M., is the Head of the Food Hygiene Team under the Directorate-General for Health and Food Safety at the European Commission. Dr. de Smet graduated as a Veterinary Doctor in 1987, and from 1988–1992, he was a Researcher at the University of Ghent, Belgium in the faculty of Veterinary Science. From 1992–2001, he was employed in the private sector, being mainly involved in veterinary services and quality control of poultry integration. Since 2001, Dr. de Smet has worked as an official at the European Commission under the Health and Food Safety Directorate-General, where he has been involved in the management of EU legislation on bovine spongiform encephalopathy (BSE) and zoonoses (mainly Salmonella). Since the beginning of 2009, he has served as the head of the team coordinating EU legislation on control of food hygiene, official controls for products of animal origin, and control of foodborne zoonoses. He also coordinates the EU position at the Codex Alimentarius Committee Food Hygiene and is Co-Chair in the development of several Codex standards.              

In this episode of Food Safety Matters, we speak with Dr. de Smet [3:01] about:

• The ongoing work of the European Commission's Food Hygiene Team and how it operates within the structure of the EC
• EU-wide trends in Salmonella control and antimicrobial resistance (AMR) mitigation, differences across Member States, and how trends in pathogen control are reflected in salmonellosis data
• His work as part of the Codex Committee on Food Hygiene that finalized a 2022 guidance on microbiological foodborne illness outbreaks, the impacts of that guidance, and modern advancements that are helping address outbreaks
• How the European Commission and Codex are approaching food safety culture in regulations and guidelines, how inspectors measure culture, and how businesses can improve and evaluate their own food safety cultures.

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Andre Pierce joined the U.S. Food and Drug Administration (FDA) in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to FDA with 34 years of experience at a local health department, where he built relationships, shared knowledge, and promoted quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University.

David Morales is the Managing Supervisor for the Environmental Health Division at Arizona's Maricopa County Environmental Services Department. He joined the Department in June 2000 as a Health Inspector for the Environmental Health Division, performing health inspections for restaurants, hotels and motels, mobile home parks, swimming pools, and school grounds. David has also served as a Hispanic Liaison, Training Officer, Supervisor, and Managing Supervisor for the Quality and Compliance Division, and he currently manages the Eastern Regional Office within the Environmental Health division. He received a bachelor's degree in Zoology from Brigham Young University, and he is a Registered Sanitarian in the state of Arizona and an REHS with NEHA. He also received a Certified Public Manager certificate from Arizona State University's Bob Ramsey Executive Education Program.

Susan Quam is the Executive Vice President of the Wisconsin Restaurant Association (WRA). She joined WRA in January 1997, serving as the Executive Director of WRA's Education Foundation for her first 15 years, working to promote career opportunities and scholarships within the foodservice industry and provide continuing education programs for restaurateurs. In 2012, Susan moved to the Executive Vice President position, where she works closely with WRA's President and CEO to enact the vision of the WRA board of directors. She is also one of WRA's two registered lobbyists. In addition to WRA general advocacy responsibilities, her areas of emphasis include employment law, alcohol law, food safety regulations, food defense, nutrition issues, and state/national relations.

In this episode of Food Safety Matters, we speak with Andre, David, and Susan [34:22] about:

• How FDA works with state and local regulators to reduce the occurrence of foodborne illness risk factors at retail foodservice establishments through the Food Code and the Retail Program Standards
• Key initiatives and factors that Maricopa County leaders invest in or seek out to influence the behaviors of inspectors and source quality staff
• Generational, staffing, and expenditure obstacles that small foodservice establishments must overcome to uphold food safety standards
• How Maricopa County inspectors impact food safety behaviors in small retail or foodservice establishments through the Active Managerial Control and Cutting Edge programs
• The importance of regulators forging partnerships with and understanding the challenges of the retail food sector to effectively help industry implement food safety systems and best practices
• Specific considerations and training approaches for the retail foodservice sector to better connect with the new and emerging workforce.

News and Resources

FDA Updates on Chemical Safety Reassessment Work, Reveals Substances of Agency's Focus [7:09]
California LGMA's "Romaine Test and Learn" Will Collect Members' Pathogen Testing Data to Improve Microbial Food Safety Knowledge [12:12]
Half of U.S. Drinking Water Contaminated by Toxic PFAS, Reports USGS [17:42]
Researchers Develop Tray that Alerts when Food is Contaminated by Pathogenic Bacteria [27:12]
EFSA Finds No Critical Health Concerns for Herbicide Glyphosate [28:33]

Sponsored by:

Michigan State University Online Food Safety Program 

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Sarah Gallo is Vice President of Product Policy at the Consumer Brands Association (CBA). In her role, Sarah holistically oversees Consumer Brands' policy leadership on smart regulation issues, from advocacy through education to marketplace solutions. Prior to joining CBA, she served as Vice President of Agriculture and Environment for the Biotechnology Innovation Organization, where she led the organization's strategy across agriculture, food systems, energy, and bio-based manufacturing. Earlier in Sarah's career, she held roles at CHS Inc. and the National Corn Growers Association and served as Agriculture Counsel with the U.S. House of Representatives Committee on Small Business. She graduated from Boston University with a B.A. in Marine Biology.

In this episode of Food Safety Matters, we speak with Sarah [24:28] about:

• CBA's key recommendations for FDA during its restructuring, and how those suggestions are  informed by looking at FDA modernization through the lens of the consumer
• Specific changes that CBA believes could help FDA transition from one-size-fits-all inspections to a tailored, risk-based model for inspections
• CBA's partnership with Stop Foodborne Illness and FDA, which aims to improve recall communication through the use of modernized channels and digital technologies
• CBA's call to FDA to standardize labeling and "last mile" communication in e-commerce food sales, and the Association's work to support FDA's development of such standards
• How digital tools that are already being leveraged by industry—like SmartLabel technology—can be better used to modernize labeling, and why nutrition and consumer transparency must go hand-in-hand when thinking about front-of-pack labeling
• Why FDA action regarding regulation for chemicals of concern in food packaging—such as PFAS and BPA—is urgent to avoid a wave of contradictory, state-by-state legislation
• The benefits of public-private collaboration in the creation of FDA guidances for industry, as well as guidances that CBA believes are important for FDA to develop.

Dr. José Emilio Esteban was sworn in as Under Secretary for Food Safety on January 4, 2023. In this role, Dr. Esteban leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled. Prior to his confirmation, he was chief scientist at FSIS. In this capacity, Dr. Esteban served as the primary scientific advisor on matters of public health and food safety that affect the mission of the agency, with primary responsibility for scientific initiatives within the FSIS Office of Public Health Science (OPHS). His prior positions at FSIS include Science Advisor for Laboratory Services and Executive Associate for Laboratory Services. Prior to joining FSIS, Dr. Esteban worked in several positions at CDC. He holds a doctorate in veterinary medicine (D.V.M.), an M.B.A., and a master's degree in Preventive Veterinary Medicine, as well as a Ph.D. in Epidemiology.

In this episode of Food Safety Matters, we speak with Dr. Emilio Esteban [3:08] about:

• Food safety, food security, and the global food system post-pandemic
• USDA's Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
• The steps that need to be taken to recruit and retain more veterinary doctors to address the ongoing shortage of D.V.M.s and ensure a safe food supply
• Recent developments around cell-cultured/lab-grown meat
• Ongoing work with the Agricultural Research Service on "raised without antibiotics" claims
• Dr. Esteban's three key principles of leadership 

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Steven A. Lyon, Ph.D., is the Director of Food Safety–Field Operations at Chick-Fil-A Inc. He has been with Chick-fil-A since 2009, leading various food safety and animal welfare initiatives. His current role is centered on control of foodborne and respiratory diseases within the enterprise. He has held several roles encompassing supply chain food safety; product safety; restaurant procedure; kitchen design reviews, solutions, and innovations; animal welfare; and regulatory compliance. Prior to Chick-fil-A, he was with the U.S. Department of Agriculture (USDA) for seven years, where he worked on several projects involving antimicrobial resistance (AMR) and surveillance programs aimed at protecting public health from emerging foodborne pathogens. His work has been published in peer-reviewed scientific journals and magazines associated with poultry production. Dr. Lyon holds a B.S. degree in Poultry Science, an M.S. degree in Microbiology, and a Ph.D. in Food Microbiology, all from the University of Georgia's College of Agricultural and Environmental Sciences.

In this episode of Food Safety Matters, we speak with Dr. Lyon [22:18] about:

• His scope of work in food safety for field operations at Chick-Fil-A, and how various teams across the organization work together to ensure the company's overall food safety
• Achievements in food safety during his 14 years at Chick-Fil-A, spanning supplier requirements, the produce program, digital solutions, and other areas
• The work of Chick-Fil-A's innovation centers, especially regarding machine learning and artificial intelligence (AI), and the company's five-step innovation process
• Chick-Fil-A's efforts to leverage AI and digital systems for improved risk modeling, hygiene monitoring, health self-assessments, and restrictive scheduling
• Trends in AMR mitigation and awareness he has witnessed since his time at USDA, and how Chick-Fil-A strives to be a steward of responsible agricultural antibiotic use in its own supply chain
• How labor challenges, the effects of climate change, and regulatory changes are affecting food safety within foodservice
• The importance of food safety culture, and how to prioritize its value for corporate leaders.

News and Resources

Cronobacter to be Added to the List of Nationally Notifiable Diseases [3:17]
Latest Update on FDA Human Foods Reorganization Reveals Major Changes to ORA [4:49]
USDA-FSIS Updates Guidance for Controlling Listeria in Delis [11:26]
Pseudomonas Biofilms Pose Food Safety Threat by Aiding Listeria Survival in Processing Environments [12:35]
FDA Releases FSMA 204 FAQs, Tools, Resources [15:57]
Pesticide Residues Top EU Food Safety Alerts for 2022, a Record Year for Notifications [17:41]

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Tracy Fink is the Director of Scientific Programs and Science and Policy Initiatives at IFT. She has more than 25 years of experience in leading food safety and logistics initiatives for the food industry, including with Schwan Food Co. and NSF International.

In this episode of Food Safety Matters, we speak with Tracy [29:49] about:

• Tracy's work overseeing IFT's food safety programs, which focus on several strategic topics of interest
• Programming and discussions that will take place at the IFT FIRST conference in July, the theme of which will be "Innovation in a time of crisis: Can we future-proof the food system?"
• Industry concerns, like facility cleanliness, with the introduction of sesame as a major food allergen, and resources for industry provided and being developed by IFT
• IFT's commodity-specific video series to help industry comply with FDA's Food Traceability Final Rule (FSMA 204)
• How IFT's global membership and partnerships with international organizations contribute to strengthening food science and food safety on global and regional levels.

News and Resources

Following California's Example, New York State Bill Would Ban Five Most "Pervasive and Harmful" Chemical Food Additives [1:48]
Bill Reintroduced to Congress Would Create FDA Office for Regularly Reassessing Safety of Chemicals in U.S. Food Supply [3:04]
USDA-FSIS Updates Guidance for Salmonella Control in Swine Slaughter, Pork Processing Establishments [7:48]
40 Percent of Retail Foodborne Illness Outbreaks Linked to Sick Employees, Says CDC [11:02]
Appropriations Bill Reveals Congressional Priorities for FDA in FY 2024: Restructuring Foods Program, Listeria Action Levels, and More [16:56]
FDA Finalizes Action Level of 10 ppb for Inorganic Arsenic in Apple Juice [17:49]
Effort to Develop Early Mycotoxin Warning System for European Cereal Grains Underway [18:20]

IFT
IFT FIRST
IFT Global Food Traceability Center (GFTC)
IFT GFTC Commodity-Specific Videos (FSMA Traceability Rule Resources)

Food Safety Insights Column, Bob Ferguson

Food Safety Priorities—Your Thoughts on FDA's Proposed Reorganization [21:16]

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Angela Fernandez is the Vice President of Community Engagement at GS1 U.S., where she is responsible for driving broader adoption of GS1 Standards to help industry achieve their goals for improved product traceability, product information transparency, and data quality. Since joining GS1 U.S. more than 15 years ago, Angela has collaborated with a diverse range of industry stakeholders to identify how the use of GS1 Standards can improve supply chain business processes and e-commerce operations, as well as address regulatory requirements to deliver safe products to patients and consumers.

Angela is a frequent guest speaker at industry events, including the Council of Supply Chain Management Professionals (CSCMP) Edge and the National Restaurant Association Show. She has also been a traceability and recall resource for media outlets including the Wall Street Journal, the New York Times, Food Safety Magazine, Food Logistics, and Packaging Digest. Angela holds a B.S. degree in Business Administration from Drexel University.

In this episode of Food Safety Matters, we speak with Angela [41:40] about:

• How GS1 Standards help industry accurately capture sharable data about products and events in the supply chain in an automated way
• GS1 Standards and guidance that address specific components of FSMA Rule 204
• The greatest challenges and opportunities facing industry over the next three years leading up to the FSMA 204 compliance date, which may vary depending on the role a business plays in the supply chain
• Ways in which GS1 Standards can support more complex industries that may have more to consider when striving for FSMA 204 compliance
• Resources from GS1 that can help companies prepare for FSMA 204 compliance, such as a community network and learning partnerships
• Learnings from case studies about the benefits that GS1 Standards provide to industry.

News and Resources

Major Food Industry Groups Urge Congress to Take Action on FDA Authorities, Budget [2:27]
FDA Publishes Draft Compliance Policy Guide on Major Food Allergen Labeling, Cross-Contact [7:00]
FAO/WHO Recommend Uniform Precautionary Allergen Labeling as Codex Develops Guidance [9:00]
Following USDA Proposal, CDC Study Supports Additional Salmonella Controls for Raw Stuffed, Breaded Chicken [17:37]
Food and Ag-ISAC Forms to Protect Agri-food Sector from Cybersecurity Threats [28:10]

GS1 US Food Safety Page
GS1 US FSMA 204 Guideline

Sponsored by:

Provision

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Christopher Waldrop, M.P.H., is a Senior Health Scientist in the Division of Public Health Informatics and Analytics at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). In this role, he leads cross-agency workgroups to advance FDA priorities on nutrition, food safety, and biotechnology issues. He also helps identify and assess emerging consumer research and educational needs, advises CFSAN leadership on potential and emerging issues, and assists in prioritizing activities in FDA's food program. Mr. Waldrop holds a degree in advertising from Texas Tech University and an M.P.H. degree from Johns Hopkins University.

Dr. Vanessa Coffman is the Director of the Alliance to Stop Foodborne Illness. She comes to Stop Foodborne Illness with a diverse background in food safety and sustainability, with a focus on environmental exposures across the food system. She received her Ph.D. in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health and a M.S. degree in Global Public Health and the Environment from the University of California, Berkeley.

She has conducted research for the United Nations Food and Agricultural Organization (FAO) in Sierra Leone examining farming opportunities in a post-war setting, on occupational and residential exposures from large pork production operations in rural North Carolina, examining the association between nitrate in drinking water (largely from food animal operations) and fetal health outcomes using Danish population-based health registers, and previously worked at Stop Foodborne Illness as a policy analyst. She has testified in front of U.S. government officials, has authored peer-reviewed papers, and helped draft federal regulations.

In this episode of Food Safety Matters, we speak with Mr. Waldrop and Dr. Coffman [2:46] about:

• FDA and Stop Foodborne Illness' ongoing collaboration on a webinar series promoting food safety culture within industry
• Effective strategies for communicating to corporate leadership the importance of food safety to their business
• Ways in which organizations have successfully engaged employees and assessed their awareness about food safety
• The future of food safety culture assessment from a regulatory standpoint, as well as the importance of assessing culture within an organization, building upon a conversation that took place during the FDA/Stop Foodborne Illness Webinar #7 held at the 2023 Food Safety Summit
•  FDA's priorities for food safety culture in the near future, as well as plans for future FDA/Stop Foodborne Illness webinars and efforts to promote food safety culture.

Resources

Register for FDA/Stop Foodborne Illness Webinar #8, "Facing Food Safety Challenges Through Culture & Adaptability"

Watch the FSM Webinar: "FDA's Food Safety Culture—Advancing Culture Throughout the Supply Chain"

Watch the FDA/Stop Foodborne Illness Webinar #7, "Live from the Food Safety Summit: Measure What You Treasure"

Read "A Food Safety Paradox: The Mechanistics of Selling Food Safety" by Larry Keener, CFS, PA

Sponsored by
Michigan State University Online Food Safety

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Brandon Carter, D.V.M. is a Food Safety Technical Advisor for Elanco Animal Health. Dr. Carter received his B.S. degree in Animal Science and his D.V.M. from Mississippi State University. He also holds an M.S. degree in Veterinary Epidemiology from West Texas A&M University. His areas of expertise are disease prevention and control for poultry, with specialized expertise in epidemiology and data analysis.

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

•  The significance of pre-harvest diagnostics in food safety risk management
• Common types of diagnostics used in the assessment of pre-harvest food safety risks
• The role of data analysis in the interpretation of diagnostic results for food safety decision-making
• Regulatory frameworks that influence the use of diagnostics in food safety management
• How diagnostic findings are integrated into food safety intervention strategies
• Limitations of diagnostics for food safety decision-making
• Challenges in implementing diagnostic techniques for food safety interventions.

Resources
Elanco Poultry Food Safety

Sponsored by:
Elanco

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Bill Potter, Ph.D. is a Technical Advisor at Elanco Poultry Food Safety. Dr. Potter received his Ph.D. and M.S. degrees in Poultry Science from the University of Arkansas, as well as a B.S. degree in Animal Science and an M.B.A. from Texas A&M University. His areas of expertise include food safety, food quality, and pathogen intervention technologies.

Nikki Shariat, Ph.D. is an Assistant Professor at the Poultry Diagnostic and Research Center in the Department of Population Health at the College of Veterinary Medicine at the University of Georgia. She holds a Ph.D. in Biological Sciences from Vanderbilt University and a B.Sc. degree in Molecular Biology and Genetics from the University of East Anglia in the UK. She is listed as an author or co-author on more than 40 published scientific papers, and is also the author of a book chapter in Salmonella: Methods and Protocols (Methods in Molecular Biology).

In this episode of Food Safety Matters, we speak with Dr. Potter and Dr. Shariat [2:06] about:

• Industry and regulatory efforts to reduce Salmonella in poultry, including USDA's Proposed Regulatory Framework to Reduce Salmonella Infections Linked to Poultry Products
• Ongoing work to identify the sources of, and mitigation strategies for, the top three Salmonella serotypes of concern
  
• Measuring the impact of pre-harvest interventions for Salmonella serotypes of concern
  
• The usefulness of Salmonella quantification 
  
• Short- and long-term drivers for industry to improve Salmonella controls, especially to meet the requirements of USDA's Proposed Regulatory Framework
  

Sponsored by:

Elanco

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

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

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

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

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

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

Sponsored by:
ABB and QAD Redzone

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To get a taste of the discussions happening at the 2022 Food Safety Summit, we spoke face-to-face with Michael (Mike) Taylor, J.D., Board Member Emeritus at Stop Foodborne Illness and the 2023 Recipient of Food Safety Magazine's Distinguished Service Award; Steve Ardaugh, CEO and Founder of Eagle Protect; Mindy Brashears, Ph.D., Professor of Food Safety and Public Health at Texas Tech University; and Harshavardhan Thippareddi, Ph.D., John Bekkers Professor of Poultry Science at the University of Georgia.

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

• Mike Taylor [31:51] about his achievements and learnings during his career, and words of advice to the next generation of food safety professionals
• Steve Ardagh [53:55] about the hidden threat of glove contamination
• Dr. Mindy Brashears [1:02:50] and Dr. Harshavardhan Thippareddi [1:21:49] about Salmonella controls in poultry establishments, USDA's related Proposed Regulatory Framework, and the professors' respective work to advance food safety
• Bailey Dahlquist [1:11:34] about retail food safety optimization using technology.

News and Resources:

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

Donate to Stop Foodborne Illness

Sponsored by:

Eagle Protect and Crunchtime

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

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

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

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

News and Resources

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

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

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

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

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

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

Sponsored by:
Cintas

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

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

In this episode of Food Safety Matters, we speak with Sally and Justyce [3:00] about

• The impact of food safety failures in baby formula production in recent years
• The risk factors for contamination in infant and baby foods and why contamination has been more of an issue at late
• The regulatory changes being made in response to recent foodborne illness outbreaks linked to formula
• How protecting infant health influences sustainability and corporate responsibility initiatives
• How customers can leverage companies like MilliporeSigma to take the right steps towards safety and compliance
• Recommended resources and trade organizations for those interested in understanding the issue of infant formula safety in greater depth.

Resources:
"Ask the Expert: How to Choose the Right Method for Microbial Testing in Infant Formula?"
Support for Food and Beverage Testing Heroes 

Sponsored by:
MilliporeSigma

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Frank Yiannas is a food safety culture expert, a food safety executive at global brands, an author, and an adjunct professor. He served as the Deputy Commissioner of Food Policy and Response at the U.S. Food and Drug Administration (FDA) from 2018–February 2023. While at FDA, he was instrumental in creating the New Era for Smarter Food Safety blueprint and many other initiatives related to the implementation of the Food Safety Modernization Act (FSMA). Frank has also held food safety leadership roles with Walmart and the Walt Disney Company. Additionally, he advanced global thinking on food safety culture with his pivotal 2008 book, Food Safety Culture: Creating a Behavior-Based Food Safety Management System. Frank has long been recognized for his role in elevating food safety standards and building food safety management systems based on science and risk.

In this episode of Food Safety Matters, we speak with Frank [24:37] about:

• The differences and similarities between working in food safety in the public and private sectors, and how improved public-private communication is required to drive food safety advancements
• Surprises that Frank encountered in transitioning to FDA from the private sector, and how his industry experience prepared him for his role at FDA
• Frank's proudest accomplishments with FDA, including FSMA implementation and efforts under the New Era of Smarter Food Safety
• Three big lessons Frank learned about the U.S. food system and food safety regulation during his time at FDA
• Frank's advice to "not hesitate… go bold" regarding the "new vision" proposed for FDA's Human Foods Program by FDA Commissioner Dr. Robert Califf
• Why "advancing food safety is impossible without change," and what types of changes at FDA would most benefit U.S. food safety
• What Frank is looking forward to achieving in the next chapter of his post-FDA career, and what he means when he says he wants to take care of #UnfinishedBusiness.

News and Resources
USDA-FSIS Summarizes Foodborne Illness Outbreak Investigations, Sampling Activities for 2022 [3:55]
Most Major Food Allergen Recalls Caused by Preventable Labeling Errors, Study Finds [8:11]
FAO, WHO Publish First Global Report on Cell-Based Food Safety [20:49]

Frank Yiannas Smarter Solutions 

Food Safety Magazine's "Evolution of New Era: Advancing Strategies for Smarter Food Safety" Webinar Series:
FDA's Food Safety Culture—Advancing Culture Throughout the Supply Chain 
FDA's Retail Modernization—Foodborne Illness Prevention at the Federal, Industry, State, and Local Levels 
FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency 
FDA's Smarter Tools—How Remote Regulatory Assessments Help Ensure Food Safety

Food Safety Summit 2023
Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off!

Sponsored by:
Trustwell

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Andre C. Pierce, M.P.A., REHS joined the U.S. Food and Drug Administration (FDA) in January 2022, serving as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. degree from North Carolina State University.

Ben Chapman, Ph.D. is Head of the Department of Agricultural and Human Sciences, Professor, and Director of the Safe Plates Food Safety Extension and Research Program at North Carolina State University. With the goal of reducing foodborne illness, his group researches food handling and food safety systems, designs and implements food safety strategies, and evaluates messages and media from farm-to-fork. Since February 2020, Dr. Chapman has been providing guidance to the food sector on issues related to food safety and COVID-19. He is the Co-Chair of the STOP Foodborne Illness Board of Directors, an advocacy group for individuals affected by foodborne pathogens. Dr. Chapman also co-hosts two podcasts, Food Safety Talk and Risky or Not, and is active on social media (@benjaminchapman on Twitter).

John Zimmermann is the Vice President of Quality Assurance and Food Safety with First Watch restaurants. John has over 35 years of experience in the quality assurance and food safety field within the food processing, distribution, and foodservice industry. He serves as brand protector and ambassador at First Watch by creating, implementing, and maintaining a world-class, end-to-end quality assurance and food safety philosophy that ensures that only high-quality and safe food is served to all First Watch customers. He is responsible for establishing food safety and quality standards and developing, implementing, and leading programs and practices that will have direct impact on food safety, quality, customer satisfaction, and innovation.

In this episode of Food Safety Matters, we speak with Mr. Pierce, Dr. Chapman, and Mr. Zimmerman [3:44] about:

• The ways in which FDA supports state, local, tribal, and territorial (SLTT) jurisdictions in reducing the risk of foodborne illnesses in retail foodservice environments, such as through the Retail Program Standards and the Food Code
• The importance of leadership and "storytelling" in driving an organization's food safety behavioral and cultural changes
• Why First Watch designed its food safety management system (FSMS) to consider accountability, consistency, awareness, and proactivity
• Ongoing research related to behavioral science and food safety, and how thought processes in this area are advancing industry application of knowledge
• Industry's contributions to the field of food safety science through sharing experiences
• How FSMS and complimentary tools can address the operational challenges industry is facing when striving to ensure food safety
• Ways in which stakeholders are attempting to measure food safety culture within retail food establishments
• Food safety culture best practices implemented by First Watch
• Why training and engagement efforts are crucial to better connecting with the changing foodservice industry workforce.
  

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Donald A. Prater, D.V.M. is Acting Director of the Office of Food Policy and Response (OFPR) at the U.S. Food and Drug Administration. Since 2019, he has also served as Associate Commissioner for Imported Food Safety in OFPR, providing direction to and management of imported food safety programs. In addition, he served as a senior scientific advisor and technical expert on matters related to human and animal food safety and the implementation of the FDA Food Safety Modernization Act (FSMA).

Before joining OFPR, Dr. Prater was the Assistant Commissioner for Food Safety Integration, serving as the principal spokesperson on behalf of FDA's Foods and Veterinary Medicine Program for imports discussions with external stakeholders, including foreign governments, as well as being responsible for import-related strategic resource planning activities. Earlier in his FDA tenure, Dr. Prater was Director of FDA's Europe Office in Brussels, Belgium, and served as the U.S. Department of Health and Human Services (HHS) Country Representative to the EU.

Dr. Prater received a Doctor of Veterinary Medicine from the Virginia-Maryland Regional College of Veterinary Medicine (Government and Corporate track) in 1996. Following a three-year residency in anatomic pathology, he joined FDA's Center for Veterinary Medicine (CVM) in 1999 as a Veterinary Medical Officer. He served in several roles including Leader of the Aquaculture Drugs Team, CVM Pathologist, and Director of the Division of Scientific Support.

In this episode of Food Safety Matters, we speak with Dr. Prater [28:44] about:

• FDA initiatives and FSMA standards that address some of the food safety risks posed by global supply chain disruptions
• Activities FDA is undertaking to ensure the safety of imported produce, in alignment with the 2019 Strategy for the Safety of Imported Food
• How FDA's commodity-specific prevention strategies increase food safety by engaging industry and leveraging lessons learned from outbreaks
• The reasoning behind FDA's 2022 literature review on food safety culture, and how findings on the emerging discipline are applicable to FDA and industry
• How FDA collaborated with Stop Foodborne Illness to further Core Element 4—Food Safety Culture—under the New Era of Smarter Food Safety blueprint, which will be discussed in an upcoming FDA/Stop Foodborne Illness webinar live from the Food Safety Summit on May 11
• Initiatives FDA is taking to improve its understanding of food safety culture and educate stakeholders
• Dr. Prater's outlook on how the proposed reorganization of FDA's Human Foods program may affect the agency's emphasis on food safety culture
• Efforts FDA is making in the area of consumer food safety education through the lens of the New Era of Smarter Food Safety
• Why "better food safety in the 21st Century begins and ends with better data," and the technologies that are enabling improved collection, analysis, and quality of data
• Industry privacy concerns amid an increasingly digitalized and traceable food system.

News and Resources
Dr. Susan Mayne to Resign as Director of FDA's CFSAN [6:45]
FDA Releases Strategy to Increase Resilience of U.S. Infant Formula Market; Officials Express Uncertainty in House Subcommittee Hearing [9:16]
Bill Introduced in California Would Ban Five Toxic Chemicals Common in Processed Foods [20:11]
CDC Identifies Non-Typhoidal Salmonella as Major Pathogen Causing Foodborne Illness in U.S., Ground Beef Common Cause [23:26]
SMU Researcher Develops Mini pH Sensor that Indicates Food Spoilage in Real Time [25:31]

FDA/Stop Foodborne Illness Webinar on May 11 
Register here!

Food Safety Summit 2023
Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off!

We Want to Hear from You!
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Keya Mukherjee, Ph.D., is a Food Safety Specialist with the Food Systems and Food Safety Division of the Food and Agriculture Organization of the United Nations (FAO). Dr. Mukherjee coordinates the division's work on food safety foresight, where she uses "futures thinking" to identify and evaluate new trends and drivers with varying impacts on the global food safety landscape. She has authored a number of publications on key emerging areas in food safety. She is also part of the FAO Secretariat of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), a body that provides independent scientific advice on various food additives, veterinary drugs, and contaminants to different Codex Alimentarius committees and FAO member countries. Dr. Mukherjee holds a Ph.D. in Biochemistry from Texas A&M University, an M.S. degree in Biotechnology from the University of Essex, and a B.S. degree in Life Sciences from Ramnarain Ruia College. 

Vittorio Fattori, Ph.D., is a Food Safety Officer in the Food Systems and Food Safety Division of FAO, where he both coordinates the foresight program on emerging food safety issues and provides scientific advice. Some of his focus areas include evaluating how new trends and drivers of change can affect food safety to proactively respond to risks, as well as optimize opportunities; working in the Secretariat of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) to provide scientific advice to Codex Alimentarius, FAO members, and other UN agencies on food additives, contaminants, and residues of veterinary drugs in food; and providing technical guidance on food safety regulatory and emerging issues. Before joining FAO, Dr. Fattori worked in research laboratories in academia and the private sector in the UK, Japan, and the U.S. His research activities have focused on the assessment of food safety risks posed by contaminants and pesticides. He also spent time in Africa, where his work in a rural community has further impressed upon him the need for guidance and support concerning food safety and public health.

In this episode of Food Safety Matters, we speak with Dr. Mukherjee and Dr. Fattori [31:03] about:

• Food safety hazards that are unique to novel foods like insect protein and cell-based meats, as well as hazards that these novel foods have in common with traditional foods
• How edible seaweed producers can mitigate heavy metals and microplastics contamination as the commodity rises in popularity globally, as well as existing knowledge and regulatory gaps for the food type
• The wide variety of ways in which climate change is affecting food safety, and steps that must be taken to better safeguard food supplies against its effects
• The food safety consequences of warming oceans and increasingly scarce access to clean water
• How changes in temperature, precipitation, and other factors are affecting the geographic distribution and persistence of foodborne pathogens, such as Salmonella and Campylobacter
• How food growers and processors can respond to the growing threat of mycotoxigenic fungi and toxin-producing algae
• Food safety concerns associated with controlled environment agriculture, which are integral to urban farming
• The importance of establishing a circular plastics economy, and how to ensure food safety in the development and use of recycled food contact materials and alternatives to plastic packaging.

News and Resources

News Coverage and Related Resources
EPA to Regulate Certain PFAS as Contaminants, Set Limits in Drinking Water [6:26]
"The Growing Challenge of Safe Water for use in Food Processing Operations" by Larry Keener
"EPA Proposes Enforceable Limits for PFAS in Drinking Water" by Consumer Reports
FDA Asks Infant Formula Industry to Double-Check Food Safety Controls [16:23]
Canada Publishes Guidance for Verifying Salmonella, Campylobacter Control Measures in Poultry Production [23:28]
Theme of World Food Safety Day 2023: "Food Standards Save Lives" [26:07]

Food Safety Magazine Articles
Dec '22/Jan '23: "Applying Foresight to Navigate Opportunities and Challenges amid an Evolving Food Safety Landscape"
June/July '22: "New Food Sources and Food Production Systems: Exploring the Food Safety Angle"
June/July '21: "How Is Climate Change Affecting the Safety of Our Food?"

FAO Web Resources
Foresight (FAO)
Cell-based food (FAO)
Thinking about the Future of Food Safety: A Foresight Report
Looking at Edible Insects from a Food Safety Perspective: Challenges and Opportunities for the Sector
Climate Change: Unpacking the Burden on Food Safety
Safety and Quality of Water Used with Fresh Fruits and Vegetables

FAO Videos
What New Foods are on the Horizon?
Ensuring the Food Safety of Cell-Based Food
Climate Change is Threatening the Safety of Our Food

Food Safety Summit 2023
Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off!

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

Carl Joslyn is the Industrial Market Product Manager for industrial scales at the OHAUS Corporation. He has 30 years of experience in industrial marketing and has been with OHAUS for 23 years, primarily in his current role covering a wide range of scales and balances.  

Dan Montone is the Industrial Market Product Manager for lab weighing and moisture analysis products at the OHAUS Corporation. Dan has filled various product management positions at OHAUS throughout the past decade, specializing in precision motion control systems used in laboratory instruments and custom metal alloys used in electronics and medical devices.

In this episode of Food Safety Matters, we speak with Carl Joslyn and Dan Montone [1:48] about:

• The differences between industrial scales and balances
• The definition of "calibration" as it relates to scales and balances 
• What the acronym "C.R.A.F.T." stands for, and how it can help guide decisions when selecting and using scales and balances for a given application
• The features of scales and balances
• What a moisture analyzer is used for, and what differentiates it from other measurement instruments used in food processing
• The most important features to look for in a moisture analyzer.

Sponsored by:
OHAUS

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Caroline Smith DeWaal, J.D. is Senior Manager at the Global Alliance for Improved Nutrition (GAIN). She also serves as Deputy Chief of Party of EatSafe—Evidence and Action Towards Safe, Nutritious Food—which is a U.S. Agency for International Development (USAID)-funded, five-year program running through June 2024. EatSafe aims to enable lasting improvements in the safety of nutritious foods in traditional markets by focusing on behavior change. Prior to joining GAIN, Caroline worked as an International Food Safety Policy Manager for the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). She holds a bachelor's degree in Political Science from the University of Vermont and a J.D. from Antioch School of Law.

Richard Pluke, Ph.D. is the Food Safety Lead and Chief of Party for GAIN's EatSafe and an international rural development professional specializing in agricultural enterprises and value chains, with over 15 years of applied development experience in South America, Asia, and Africa. Prior to GAIN, Dr. Pluke worked at Bayer Crop Science, and he also spent 15 years at FINTRAC Inc., where he served as Deputy Chief of Party on several USAID programs in Tanzania. He received his Ph.D. in Entomology and Farming Systems from the University of Florida at Gainesville.

In this episode of Food Safety Matters, we speak with Ms. DeWaal and Dr. Pluke [36:06] about:

• How GAIN and EatSafe are working to improve food safety in traditional markets, as well as the mission of promoting healthier diets and sustainable food systems among vulnerable communities
• Why food contamination and foodborne illness are not being addressed by vendors in traditional food markets or government regulators
• A three-legged approach that could be useful in promoting and ensuring food safety in traditional markets
• How the EatSafe initiative employs research-informed training and communication initiatives to drive positive behavioral change in market actors and to create consumer demand for safe food in traditional markets
• Specific, real-life examples of EatSafe's work and outcomes in Ethiopia and Nigeria
• GAIN's future plans for food safety education and aid after the five-year EatSafe initiative concludes.

News and Resources

FDA Study Shows STEC Can Spread Through Air to Contaminate Leafy Greens Crops [4:29]
Health Effects of Contaminants in Seafood Unclear, But Most People Aren't Eating Enough Fish Anyway [12:16]
Study Shows Risk of Gluten Migration into Food from Biodegradable Plates, Straws [23:26]
African Union Developing First-Ever Food Safety Guidelines for Continent's Informal Foods Market [30:29]

Global Alliance for Improved Nutrition (GAIN)
GAIN EatSafe
GAIN Video: "Food Safety: The Biggest Development Challenge You've Never Heard Of"
EatSafe interventions in Nigeria
EatSafe: Nigeria food safety training brief
EatSafe: Brand intervention brief
International Livestock Research Institute (ILRI): "New directions for tackling food safety risks in the informal sector of developing countries"
Food Safety Matters Podcast Ep. 104. Bonnie McClafferty: Food Safety Needs to Be a Business Model

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Martin Wiedmann, Ph.D., D.V.M, is the Gellert Family Professor of Food Safety at Cornell University. He received a veterinary degree and a doctorate in veterinary medicine from the Ludwig-Maximilian University of Munich, and a Ph.D. in Food Science from Cornell University. His research interests focus on farm-to-table microbial food safety and quality and the application of molecular tools to study the transmission of foodborne pathogens and spoilage organisms, including translation of the associated research findings into reducing foodborne illnesses and food spoilage. His team is passionate about communicating research and research findings to a range of audiences from pre-K to industry leaders, and is regularly asked to help industry with a range of microbial food safety and quality challenges. Students and staff that were previously associated with his team have pursued successful careers in a range of environments, including industry, government, academia, and nonprofits. Dr. Wiedmann has received numerous awards for his work and is a Fellow of the American Association for the Advancement of Science (AAAS), a Fellow of the Institute of Food Technologists (IFT), a Fellow of the American Academy of Microbiology (AAM), and a member of the International Academy of Food Science and Technology.

In this episode of Food Safety Matters, we speak with Dr. Wiedmann [31:55] about:

·         His work to expand knowledge about Listeria monocytogenes and Salmonella in several areas, and how whole genome sequencing (WGS) aids his research

·         The importance of refining target serotypes in light of the U.S. Department of Agriculture's Food Safety and Inspection Service's (USDA's FSIS') proposed regulatory framework for reducing Salmonella illnesses from poultry

·         Efforts of the New York State Integrated Food Safety Center of Excellence, where Dr. Wiedmann is the co-director, to strengthen foodborne illness surveillance through collaboration with local health departments

·         Opportunities for collaborations between the U.S. Food and Drug Administration (FDA) and state agencies, such as expanding root-cause analysis to consider earlier stages in the food chain

·         How the COVID-19 food safety response team that Dr. Wiedmann led through Cornell University assisted the food industry through education, and consequences of the pandemic that industry is now tackling

·         The nuances of determining a pathogen to be an "adulterant," such as Salmonella in poultry, which is being considered by FSIS

·         How WGS aids more accurate pathogen identification, and WGS' effect on the taxonomy of bacteria

·         Why Dr. Wiedmann sees novel proteins, Bacillus cereus, biofilm, and refining food safety regulation as significant areas of concern for food safety.

News and Resources

FDA Gives Update on Human Foods Program Restructuring, Announces Search for Deputy Commissioner; Stakeholders Express Concern [3:39]
FDA Draft Guidance for Naming, Labeling of Plant-Based Milk Alternatives [15:31]
Researchers Aim to Make Cured Meat Safer with "No Nitrite-Added" Curing Process [21:03]
FDA, New York Sign Domestic Mutual Reliance Partnership Agreement [23:24]
Food Safety Matters Ep. 112. Rogers, Mettler, Waller: FDA and Utah on an Integrated Workforce through Mutual Reliance
FDA Foods Program Publishes List of Priority Guidances for 2023 [24:14]
IAFP Executive Director David Tharp to Retire [26:43]
IFPA Chief Food Safety Officer Dr. Jennifer McEntire Steps Down [27:47]
Food Safety Matters Ep. 111. Jennifer McEntire: IFPA—The New Voice of Produce
Theme of World Food Safety Day 2023: "Food Standards Save Lives" [28:42]

FAO, WHO Report on Food Safety of Water Reuse in Dairy Industry
Publisher's Platform: Twenty-eight minutes with FDA Commissioner Califf

Food Safety Summit 2023
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Susan Mayne, Ph.D., is the Director of the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration (FDA). Dr. Mayne leads CFSAN in developing and implementing policies, programs, and initiatives to ensure the U.S. food supply is safe and healthy for consumers, and that food, dietary supplements, and cosmetics sold in the U.S. are safe and properly labeled. Under Dr. Mayne's leadership, CFSAN works to reduce foodborne illness, protect consumers from harmful products, ensure that chemicals in food are found at levels that are not harmful, conduct and advance scientific research in support of food safety, and other efforts. Since taking up the role of CFSAN Director 2015, Dr. Mayne has overseen and implemented several landmark public health policies and initiatives, including issuing eight foundational rules and more than 50 guidances implementing FDA's Food Safety Modernization Act (FSMA).

Dr. Mayne received a B.A. degree in chemistry from the University of Colorado and a Ph.D. in nutritional sciences, with minors in biochemistry and toxicology, from Cornell University. Prior to joining FDA, Dr. Mayne spent nearly three decades at Yale University, where she held an endowed chair as the C.-E.A. Winslow Professor of Epidemiology. She also served as Chair of the Department of Chronic Disease Epidemiology at Yale and Associate Director of the Yale Cancer Center.

In this episode of Food Safety Matters, we speak with Dr. Mayne [34:55] about:

• CFSAN's key accomplishments during Dr. Mayne's tenure, including efforts such as the implementation of FSMA and working toward the Closer to Zero goals
• How FDA is working to reduce the presence of chemicals in the U.S. food supply through the Closer to Zero initiative
• The GenomeTrakr network, a genomic database including more than 1 million foodborne pathogen sequences, and how food safety can be advanced through whole genome sequencing (WGS)
• Lessons FDA has learned from the 2022 infant formula safety and supply crisis and actions the agency has taken, such as the release of a prevention strategy for powdered infant formula
• The potential for Cronobacter sakazakii to be elevated to a nationally notifiable disease
• Dr. Mayne's thoughts on FDA's recently announced vision for restructuring the agency's Human Foods program and the Office of Regulatory Affairs (ORA), and how FDA's regulatory efforts will continue to address the evolving food safety landscape

News and Resources
Salmonella in Chicken Increasingly Resistant to Critical Antibiotics, USDA-FSIS Reports [5:47]
NOAA Expands Seafood Import Monitoring to Combat Seafood Fraud [13:20]
Levels of Mercury in Tuna Cans Inconsistent, Says Consumer Reports [18:21]
PFAS Found in Eggs Laid by Hens that are Fed Contaminated Feed [21:34]
Online Produce Safety Handbook for Buyers Simplifies Regulations in Northeastern States [22:37]

Food Safety Insights Column, Bob Ferguson
How the Food Traceability Rule will Impact Food Processors—Part 1 [24:26]

Food Safety Summit 2023
Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off!

Sponsored by Cintas:
Download the Cintas Program for Food Processing Apparel brochure

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Norma Dawkins, Ph.D. is a professor, a research scientist, and the Department Chair of Food and Nutritional Sciences at Tuskegee University in Tuskegee, Alabama. She has been actively involved in teaching and research in academic institutions at the national and international levels. She also worked as a senior scientist in the food industry. Her most recent work involves basic and applied research in the prevention and reduction of risk factors associated with cardiovascular disease, cancer, and obesity among underserved population groups. Dr. Dawkins has numerous publications covering foods, nutrition, and community-based intervention to her credit.

Larry Keener, C.F.S., P.A., P.C.Q.I. is President and CEO of International Product Safety Consultants, which provides food safety and food technology solutions to the food processing industry, serving a broad client base that includes Fortune 500 food companies, academic research institutes, and government agencies. 

Mr. Keener 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. He is a past president of the Institute of Food Technologists' (IFT's) Nonthermal Processing Division.

Mr. Keener has received numerous awards and honors, including 2013 IFT Fellow, as well as a lifetime achievement award from the International Union of Food Science and Technology (IUFoST) for his work in microbiology and food safety. Mr. Keener has published more than 100 papers on subjects related to food production and food safety science.

Mr. Keener has deep ties to Tuskegee University, previously serving as President of the Food and Nutrition Board for two terms. He has also been an advisor for the U.S. National Aeronautics Space Administration's (NASA's) Center for Deep Space Research, and has lead collaborative efforts between numerous organizations including IFT, the U.S. Department of Agriculture (USDA), and industry, culminating in the first George Washington Carver Lecture Series at Tuskegee. Mr. Keener is a recipient of the George Washington Carver distinguished service award from Tuskegee University.

In this episode of Food Safety Matters, we speak with Dr. Hawkins and Mr. Keener about:

• The timeline of George Washington Carver's life
• George Washington Carver's work as a leader of the environmental movement at the turn of the 19th century and his scientific achievements that advanced agriculture
• How George Washington Carver found success despite the challenges he faced as a Black man in the U.S. during the Jim Crow Era, and how Tuskegee University is striving to elevate his acclaim to deserved levels
• George Washington Carver's work through his Jesup Wagon, a mobile classroom that he used to teach Black farmers and sharecroppers about growing crops effectively
• Tuskegee University's various programs and efforts that aim to carry on the legacy of
• George Washington Carver by assisting and providing opportunities for underserved farmers, and providing future-minded educational programs
• The importance of Historically Black Colleges and Universities (HBCUs) in the present day.

Resources

George Washington Carver's Legacy 
Tuskegee University
My Work Is That of Conservation: An Environmental Biography of George Washington Carver by Mark D. Hersey 

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Lone Jespersen, Ph.D., Founder and Principal of food safety culture consultancy Cultivate, has dedicated the last 15 years of her life to bettering food manufacturing operations and studying how culture affects food safety performance. She holds a Ph.D. in Culture Enabled Food Safety and has created a network of worldwide collaborators within the food supply chain. After 11 years with Maple Leaf Foods—including an uphill battle to regain consumer trust following the 2008 tragedy that killed 23 people—Dr. Jespersen's life purpose shifted. At the time, she was in charge of food safety and operations learning strategies. After much introspection, questioning, and scrutiny, Dr. Jespersen led the relaunch and execution of Maple Leaf Foods' food safety and operations learning strategies, transforming the company's food safety culture from the inside out.

Carol Wallace, Ph.D., is a Professor of Food Safety Management Systems (FSMS), Co-Director of the Nutritional Sciences and Applied Food Safety Studies Group, and the Research Lead for the School of Sport and Health Sciences at the University of Central Lancashire (UCLan) in the UK. Dr. Wallace holds a Ph.D. from UCLan and a B.Sc. degree in Microbiology from the University of Glasgow. Her research interests include food safety performance from farm to fork, in particular Hazards Analysis and Critical Control Points (HACCP) system effectiveness and food safety culture, causal factors in food outbreaks and incidents, and controlling food safety risk in business and the home. Dr. Wallace was instrumental in setting up the Salus Food Safety Culture Science Group, an academic network to explore and share knowledge about the emergent food safety culture field, in 2015, and she serves as its current Chair. She regularly presents at and organizes conference symposia in the areas of food safety management and culture. Dr. Wallace is also widely published in the field of food safety and is an author and co-author of several best-selling textbooks guiding industry on HACCP and FSMS.

In this episode of Food Safety Matters, we speak with Dr. Jespersen and Dr. Wallace [34:58] about:

• Why the prevalent mindset around food safety and HACCP within organizations leads to 37 percent of frontline employees following protocols improperly, and how change management can be leveraged to individualize food safety
• The definition of "nudging," its role in incrementally improving an organization's food safety culture over time, and examples of nudging in action
• How collaboration between academics and industry can elevate the concept of food safety culture through scientific validation
• Strategies for achieving buy-in from leadership regarding food safety culture
• The importance of enhancing visibility, creating accountability, and encouraging an atmosphere of teamwork in a food business when nudging improvements to food safety culture, and how such goals can be achieved
• How a company can begin influencing and monitoring frontline employee behavior to improve food safety culture by tapping into managers
• How companies can implement and emphasize reward and recognition to improve food safety culture
• The importance of promoting a culture that transcends the technical aspects of food safety.

This episode of Food Safety Matters also features an interview [24:34] with Zach Ducheneaux, who was appointed Administrator for the U.S. Department of Agriculture's Farm Service Agency (USDA's FSA) in February 2021. Zach discusses FSA's Food Safety Certification for Specialty Crops Program, providing specifics on assistance eligibility, types of expenses covered by reimbursements, and recommended food safety certifications.

News and Resources

FDA Announces Vision for Restructuring Human Foods Program, ORA [3:52]
Frank Yiannas to Resign as FDA's Deputy Commissioner of Food Policy and Response [13:19]
DOJ Criminally Investigates Abbott Nutrition After Fatal Outbreak Linked to Infant Formula [17:37]
FDA Sets Action Levels for Lead in Baby Foods as Part of Closer to Zero Initiative [22:25]

Watch the "Using Frontline Feedback to Nudge Food Safety Culture Improvements" recording on-demand!

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