Food Safety Matters – Details, episodes & analysis
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Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety
mardi 11 novembre 2025 • Duration 01:26:43
Tom Black is the First Assistant Secretary of the Exports and Veterinary Services Division at the Australian Government's Department of Agriculture, Fisheries, and Forestry. In this role, he is responsible for regulating and facilitating Australia's exports of animal commodities and certified organic products, while also providing the overarching technical food safety framework for both food exports and imports.
Tom leads the Australian Government's bilateral and multilateral technical market access negotiations for these commodities and represents Australia in international standard-setting forums, including the Codex Alimentarius Commission. He has over 20 years of experience in government and is currently the Australian delegate to the Codex Alimentarius Commission. He also serves as Chairperson of the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS).
Gabor Molnar, Ph.D. is an Industrial Development Officer at the United Nations Industrial Development Organization (UNIDO), technically leading UNIDO's food safety work. As part of his responsibilities, Dr. Molnar designs and implements food safety capacity-building initiatives, mostly in Asia and Africa. He also represents UNIDO in various global forums, including the Codex Alimentarius Commission. Dr. Molnar is the main organizer of the Vienna Food Safety Forum (VFSF) and specializes in the domain of digitalization for food control and safety systems. Dr. Molnar holds a Ph.D. from Université Laval, as well as multiple master's degrees and certifications.
In this episode of Food Safety Matters, we speak with Mr. Black and Dr. Molnar [32:51] about:
Emerging trends in international food safety standards and regulations, and how digitalization and AI are informing these trends
How regulators are incorporating emerging, global trends into the future of food safety
The experiences and responses of developing countries to emerging food safety guidelines and standards that are based on trends driven by industrialized nations, including challenges to and solutions for adoptions
CCFIC's focus areas related to food safety guidelines and best practices in the context of an increasingly digitalized world
The specifics and importance of UNIDO's work
UNIDO's new approach to food safety, "Food Safety 2.0," and how the organization works with countries and industry worldwide to implement this approach
The origins and history of the Vienna Food Safety Forum, who participates in the forum, and learnings from the 2025 forum
Potential dangers posed and questions raised by the growing application of AI in food safety work
A sneak peek at the 2027 Vienna Food Safety Forum.
News and Resources
News
Food Industry Stakeholders Share Input on FDA, USDA's Intent to Define UPFs [3:58]
Industry Giants Support New Coalition Aimed at Stopping MAHA-Aligned State Food Additive Bans, More Than 80 Groups Urge Congress Not to Block State Food Additives Bans [14:30]
Fast Food Employee Survey Reveals Serious Food Safety Problems, Pressures to Work While Sick [23:07]
Study Shows Water Hoses as Reservoirs for Biofilms in Food Processing Facilities [27:58]
Resources
Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS)
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com
Kris Sollid: What Does Consumer Sentiment Say About the Safety of the U.S. Food Supply?
jeudi 30 octobre 2025 • Duration 30:22
Kris Sollid, R.D., is the Senior Director for Research and Consumer Insights at the International Food Information Council (IFIC). A registered dietitian with a passion for improving nutrition science communications, his role at IFIC includes leading consumer research projects, educational resource development, social and traditional media engagement, and written contributions to various consumer, trade, and peer-reviewed publications.
In this episode of Food Safety Matters, we speak with Kris [1:20] about:
- The methodology and key metrics of IFIC's 20th annual "Food and Health Survey," which found that consumer confidence in the safety of the U.S. food supply has hit a 13-year low
- Specific beliefs driving consumers' declining confidence in U.S. food safety, including the perception of food corporations prioritizing profits over safety, as well as the perceived inadequacy of federal regulatory oversight of the food supply
- Key findings from IFIC's supplemental "Americans' Perceptions of Food Recalls" survey
- Whether consumer concerns about rising recall rates reflect reality, based on FDA and USDA recall data
- How high-profile recalls associated with severe or far-reaching foodborne illness outbreaks may influence consumer perceptions about the number of recalls
- Another IFIC supplemental survey on Americans' perceptions of FDA's Generally Recognized as Safe (GRAS) program, and what the results say about consumer confidence in food safety, as well as their GRAS awareness
- The potential influence of U.S. Health Secretary Robert F. Kennedy Jr.'s (RFK Jr.'s) "Make America Healthy Again" (MAHA) movement on consumer perceptions of food ingredient safety in the U.S. food supply and the federal government's responsibility for oversight.
Resources
2025 IFIC Food & Health Survey: A Focus on Food & Nutrition
IFIC Spotlight Survey: Americans' Perceptions of Food Recalls
IFIC Spotlight Survey: Americans' Perceptions of the U.S. FDA GRAS Program
Survey: Confidence in U.S. Food Safety Hits Record Low, Foodborne Pathogens Are Top Concern
Ep. 198. Dr. Jim Fredericks: Controlling Rodent Risks in Food Facilities
mardi 22 juillet 2025 • Duration 01:00:48
Jim Fredericks, Ph.D. is a Board Certified Entomologist and Senior Vice President of Public Affairs at the National Pest Management Association (NPMA). He received his B.S. degree in Biology Education from Millersville University of Pennsylvania and his M.S. degree in Entomology from The University of Delaware. In 2012, Dr. Fredericks received his Ph.D. in Entomology and Wildlife Ecology from the Department of Entomology and Wildlife Ecology at the University of Delaware. Prior to his role with the NPMA, Jim spent more than 11 years working for a commercial pest control company as a Technical Director, where he was responsible product selection, treatment protocol development, service quality assurance, and technical training.
In this episode of Food Safety Matters, we speak with Dr. Fredericks [17:48] about:
- The fundamentals of rodent-proofing a facility—the "gold standard" in rodent control
- Important factors to consider when rodent-proofing a facility, such as behavioral differences between species
- Why rodent identification, including species and sex, is critical for pest control
- Benefits of establishing and maintaining a collaborative relationship between a pest management provider and a food facility
- Best practices for rodent control device placement in a food facility, based in "common sense driven by knowledge of pest biology and behavior"
- Challenges that may arise when addressing different kinds of pests in the same facility, as well as possible overlap in pest control approaches
- Real-time data collected by pest control tools and technologies, and how this data is used
- Ways in which food facilities can lean on their pest control providers—beyond the task of checking pest traps.
News and Resources
News
Judge Stephen Vaden Sworn in as USDA Deputy Secretary [2:22]
USDA-FSIS Announces Dr. Justin Ransom as New Administrator [2:57]
EFSA Board Nominates Dr. Nikolaus Kriz as Executive Director [3:29]
Conagra Brands to Remove FD&C Colors from U.S. Frozen Product Portfolio by End-2025 [4:18]
FDA Plans to Issue Guidance on Natural Food Colorants, Other Priority Topics in 2025 [6:38]
Secretary Rollins Unveils New USDA Food Safety Policy Plan at FSIS Midwestern Lab Grand Opening [8:57]
FDA Issues Final Guidance for Industry on its Use of Remote Regulatory Assessments [14:19]
Resources
National Pest Management Association
Upcoming Webinar: Strategies for Rodent Control in Distribution Facilities
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com
Ep. 136. Dr. Jovana Kovacevic: Mitigating Listeria through Innovation
mardi 10 janvier 2023 • Duration 43:42
Jovana Kovacevic, Ph.D. is an Associate Professor and Food Safety Extension Specialist at Oregon State University's Food Innovation Center (OSU's FIC) in Portland, Oregon. In her current role, Dr. Kovacevic directs the food safety program at FIC and the Western Regional Center to Enhance Food Safety, which is funded by the U.S. Department of Agriculture (USDA). Her research uses molecular methods and whole genome sequencing to trace, better understand, and prevent contamination events in the food chain, with particular focus on Listeria monocytogenes. Her work with the Western Regional Center supports the Western U.S. region in food safety training, education, and outreach activities related to the Food Safety Modernization Act (FSMA).
Prior to joining OSU, Dr. Kovacevic held various positions, including a lecturer at the University of British Columbia, a food safety consultant with the British Columbia Ministry of Health, and a Food Safety Scientist at the British Columbia Centre for Disease Control in Canada.
In this episode of Food Safety Matters, we speak with Jovana [4:19] about:
- The work at OSU's FIC to advance food safety, including the development of outreach materials related to FSMA
- How industry informs what topics are researched at FIC
- The best strategies for mitigating pervasive strains of Listeria monocytogenes in food processing facilities, according to Dr. Kovacevic's research
- The importance of defining clear goals for an environmental monitoring program
- The factors that make monocytogenes problematic for produce
- How monocytogenes develops tolerance to sanitizers and the implications of this challenge
- Kovacevic's perspective on trends in antimicrobial resistance (AMR) among L. monocytogenes and other pathogens
- The background of the Western Regional Center to Enhance Food Safety, and how the Center develops trainings for FSMA-related workshops
- The need to translate new technologies into tools that will help industry mitigate food safety risks.
News and Resources
2023 Food Safety Summit Digital Brochure
Sponsored by:
Michigan State University Online Food Safety Program
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com
Ep. 135: 2022 Year in Review and Look Ahead
mardi 27 décembre 2022 • Duration 01:22:01
In this episode of Food Safety Matters, we review the top food safety stories of 2022 and their impacts, the lessons learned, and what the future may hold for 2023 and beyond. Specifically, we discuss:
- COVID-19 and the resulting supply chain disruptions
- The U.S. Food and Drug Administration's (FDA's) Agricultural Water Proposed Rule, also known as Subpart E of the Produce Safety Rule under the Food Safety Modernization Act (FSMA)
- Food safety culture, a key topic of discussion at the 2022 Food Safety Summit (as well as the 2023 Summit to be held next May)
- The infant formula Cronobacter recall and resulting supply crisis
- USDA-FSIS' proposed regulatory framework for reducing Salmonella in poultry
- FDA's issuance of the Food Traceability Final Rule under FSMA Section 204(d)
- The Reagan-Udall Foundation's review of FDA's Human Foods Program.
News and Resources
COVID-19 and supply chain [3:56]
https://www.food-safety.com/articles/8041-supply-chain-management-a-year-in-review
https://www.food-safety.com/articles/7478-supply-chain-woes-what-is-at-stake-and-what-will-change
https://www.food-safety.com/articles/7943-focusing-aheadprocessors-priorities-for-the-near-term
https://www.food-safety.com/articles/7670-supply-chain-recoveryprocessors-speak-out
https://www.food-safety.com/articles/7816-the-return-to-normalready-to-travel-again
Agricultural water rule [16:03]
https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-proposed-rule-agricultural-water
https://www.food-safety.com/articles/7890-fda-extends-deadlines-for-agricultural-water-proposed-rule
https://www.food-safety.com/articles/7606-fda-debuts-agricultural-water-assessment-builder
Food safety culture [21:07]
https://www.food-safety.com/articles/8211-current-knowledge-on-food-safety-culture-according-to-fda
https://www.fda.gov/media/163588/download
https://www.food-safety.com/articles/7824-free-food-safety-culture-toolkit-by-stop-foodborne-illness
Cultivate:
https://www.food-safety.com/articles/7804-changing-culture-to-improve-food-safety
https://www.food-safety.com/articles/7562-using-lean-tools-to-transform-your-food-safety-culture
https://www.food-safety.com/articles/7479-introduction-to-global-food-safety-culture
https://www.food-safety.com/articles/7560-global-food-safety-culture-europe
https://www.food-safety.com/articles/7681-regional-culture-australia
https://www.food-safety.com/articles/7818-global-food-safety-culture-asia
https://www.food-safety.com/articles/7946-global-food-safety-culture-north-america
https://www.food-safety.com/articles/8054-global-food-safety-culture-latin-america
Catalyst LLC:
https://www.food-safety.com/articles/7944-food-safety-culture-start-with-your-teams-well-being
https://www.food-safety.com/articles/7563-maturity-in-food-safety-culture-at-any-size
Infant formula recall [34:48]
https://www.food-safety.com/articles/7830-senate-mandates-fda-to-ensure-infant-formula-safety-supply
USDA-FSIS and Salmonella in poultry [47:50]
Traceability [56:58]
https://www.food-safety.com/articles/7685-summary-of-produce-traceability-best-practices
Reagan-Udall Foundation Review [1:06:10]
https://www.food-safety.com/articles/7894-fda-to-evaluate-human-foods-program
https://www.food-safety.com/articles/7992-experts-to-review-fda-human-foods-program-announced
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com
Ep. 134: Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry
mardi 13 décembre 2022 • Duration 01:06:25
Sandra Eskin was appointed Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA) in March 2021. In this role, Sandra leads the Office of Food Safety, overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and accurately labeled.
Prior to joining USDA, Sandra was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C. for over 10 years, and also served as the Deputy Director of the Produce Safety Project (PSP) from 2008–2009, a Pew-funded initiative at Georgetown University. Prior to The Pew Charitable Trusts, Sandra spent nearly 20 years as a public policy consultant to numerous consumer advocacy and public interest organizations, providing strategic and policy advice on food and drug safety, labeling, and advertising. She has served as a member of multiple federal advisory committees related to consumer information on prescription drugs, meat and poultry safety, and foodborne illness surveillance.
In this episode of Food Safety Matters, we speak with Sandra [31:22] about:
- Knowledge gaps in understanding why salmonellosis rates have not decreased, despite a reduction in Salmonella found in chicken samples
- Challenges USDA-FSIS faced in trying to meet its Healthy People 2020 and 2010 targets, and why the agency is targeting Salmonella reduction in poultry for Healthy People 2030
- How USDA-FSIS' Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry incentivizes industry to meet pre-harvest intervention requirements and follow best practices
- USDA-FSIS' plan for educating industry about a standardized, statistical approach to process control under the proposed framework
- The potential of naming certain Salmonella serotypes as adulterants under the proposed framework, the serotypes of concern, and what oversight of adulterated product might entail
- How necessity will drive innovation to develop rapid, accurate, and affordable methods for quantification-based testing, in compliance with the proposed framework
- Feedback that USDA-FSIS has received from stakeholders on the proposed framework, and how the agency is planning to address stakeholder concerns
- The relationship between USDA-FSIS' declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products and the broader proposed framework
- How USDA-FSIS might measure the efficacy of and fine-tune its approach to mitigating Salmonella illnesses linked to poultry.
This episode of Food Safety Matters also features an interview [21:24] with Vikrant Dutta, D.V.M, Ph.D., Head of Scientific Affairs at bioMérieux. Vik has worked at bioMérieux for more than six years, having previously held the position of Senior Microbiologist at the U.S. Centers for Disease Control and Prevention (CDC) in Atlanta, Georgia. He received his doctorates in Veterinary Medicine and Microbiology from North Carolina State University, and has been working in food safety for more than 15 years.
News and Resources
FDA Prevention Strategy to Enhance Infant Formula Food Safety Supports Elevating Cronobacter Infection to Nationally Notifiable Disease [4:00]
EU Court Annuls Classification of Titanium Dioxide as a Carcinogen [7:44]
FDA Evaluates First Cell-Based Meat Products, Raises No Food Safety Concerns; Believes Cultured Meat Ready for Market in Near Future [10:28]
Changes Coming Soon to USDA-FSIS Testing, Sampling for E. Coli, Salmonella in Beef [15:10]
EU to Ban Titanium Dioxide in Food from Mid-2022
Webinar: FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency
Sponsored by:
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com
Ep. 133: Coffman, Brice-Williamson, Kenjora: Allied to Advance Food Safety
mardi 22 novembre 2022 • Duration 57:17
Vanessa Coffman, Ph.D. is the Director of the Alliance to Stop Foodborne Illness. She has a diverse background in food safety and sustainability, with a focus on environmental exposures across the food system. Dr. Coffman has conducted various research for the Food and Agricultural Organization of the United Nations (FAO), on topics such as farming opportunities in post-war Sierra Leonne, occupational and residential exposures from large pork production operations in rural North Carolina, and the association between nitrate in drinking water from food animal operations and fetal health outcomes. Dr. Coffman previously worked at Stop Foodborne Illness as a policy analyst, and she has testified in front of U.S. government officials, authored peer-reviewed papers, and helped draft federal regulations.
Dr. Coffman received a Ph.D. in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health and an M.S. degree from the University of California–Berkeley in Global Public Health and the Environment.
Sherry Brice-Williamson, M.B.A. is the Vice President of Global Quality and Food Safety at the Kellogg Company, where she oversees end-to-end food safety and quality for Kellogg's internal and external network. Sherry has over 20 years of experience in the industry and joined Kellogg in 2012 as part of the Pringles acquisition from P&G. She has served in numerous supply chain roles in the company, ranging from operations to quality. Sherry was promoted to Vice President of Global Food Safety and Quality in January 2020.
Sherry is on the SSAFE board of directors and is affiliated with a number of other industry associations such as Stop Foodborne Illness, where she is an Alliance member. Sherry also co-chairs the national chapter of KAARG (Kellogg African American Resource Group). Sherry holds B.S. and M.B.A. degrees in Business Management and is a member of the Golden Key International National Honors Society.
Megan Kenjora, M.P.A. is the Senior Manager of Food Safety Culture at The Hershey Company, where she leads a diverse global team to embed food safety in the hearts and minds of all Hershey employees. Megan has extensive experience building relationships among diverse groups, getting cross-functional support, and effectively communicating messages across cultures.
Megan was an engaged member of the Global Food Safety Initiative (GFSI) Technical Working Group that authored the GFSI position paper, "A Culture of Food Safety," and served as the inaugural chair of the International Association for Food Protection (IAFP) Food Safety Culture Professional Development Group. Bringing a passion for food safety culture, she currently serves on the planning committee and numerous working groups as part of the Alliance to Stop Foodborne Illness.
A combat veteran who served eight years in the U.S. Army, Megan came to Hershey in 2014 from Raytheon, where she specialized in adult learning for various intelligence courses. She is a lifelong learner and an advocate for DEI, serving as a co-lead for the Hershey Veterans Business Resource Group. Megan is an M.B.A. candidate at UNC Kenan-Flagler Business School, and she holds an M.P.A. from Penn State University, B.A. degrees in Political Science and Classics from Bucknell University, and a Korean linguist certification from the Defense Language Institute.
In this episode of Food Safety Matters, we speak with Vanessa, Sherry, and Megan [25:40] about:
- The history of Stop Foodborne Illness and the Alliance to Stop Foodborne Illness, and how the Alliance leverages food safety culture as a vehicle for positive change in the food industry to make food safer for consumers
- The ways in which Megan's experience at Hershey informs the Alliance's work, such as bringing a proactive perspective to industry engagement and encouraging the adoption of best practices
- How Kellogg's and Hershey's memberships in the Alliance have helped both companies drive sustainable food safety cultures through collaboration and knowledge-sharing
- The resources included in Stop Foodborne Illness' Food Safety Culture Toolkit, which is tailored for small- and medium-sized businesses
- How the Alliance's work, such as advocacy for recall modernization, is steered by the needs and expertise of its members
- Why it is important for industry to understand the crucial need for food safety, and how resources such as video messaging and gamification frameworks can support that understanding
- The importance of clear and effective food safety communication from upper management, and how the Food Safety Culture Toolkit aids this objective
- The ways in which Sherry and Megan have established successful communication practices within their organizations to encourage robust food safety cultures.
News and Resources
Poisoned—Book on Prominent Foodborne Illness Outbreak—Getting New Edition, Netflix Documentary [2:08]
FDA Submits FSMA Traceability Final Rule Ahead of New Era of Smarter Food Safety Webinar [7:26]
2020 Estimates Released: Food Types Associated with E. Coli, Salmonella, Listeria Foodborne Illness Outbreaks [14:46]
Trust, Transparency Focus of Maple Leaf Foods' 12th Annual Food Safety Symposium [20:12]
Ep. 128. Bill Marler: Perspectives on Poisoned and Food Safety Progress
FSMA Proposed Rule for Food Traceability (FDA)
Foodborne Illness Source Attribution Estimates for 2020 for Salmonella, Escherichia coli O157, and Listeria monocytogenes using Multi-Year Outbreak Surveillance Data, United States (CDC)
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com
Ep. 132: David Acheson: A Food Safety Smorgasbord—Salmonella, Cannabis, PFAS, and More
mardi 8 novembre 2022 • Duration 01:12:00
David W.K. Acheson, M.D., F.R.C.P., is the President and CEO of The Acheson Group, a consulting firm that provides strategic advice on all matters relating to food safety and food defense, as well as recall and crisis management support, to food companies and ancillary technology companies around the world.
Prior to founding The Acheson Group in 2013, Dr. Acheson served as the Chief Medical Officer in the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). Following several other positions at FDA, he was appointed Associate Commissioner for Foods, which gave him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition. Dr. Acheson was also a partner at Leavitt Partners and managed Leavitt Partners Global Food Safety Solutions from 2009 to 2013.
Dr. Acheson graduated from the University of London Medical School in 1980. Following training in internal medicine and infectious diseases in the UK, in 1987 he moved to the New England Medical Center and Tufts University in Boston, Massachusetts. As an Associate Professor at Tufts University, Dr. Acheson undertook basic molecular pathogenesis research on foodborne pathogens, especially Shiga toxin-producing Escherichia coli.
In this episode of Food Safety Matters, we speak with David [28:53] about:
- The U.S. Department of Agriculture's Food Safety and Inspection Service's (USDA's FSIS') declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products, as well as future federal regulation of Salmonella contamination of poultry
- Considerations that could affect the way in which Salmonella in poultry is regulated, such as different serotypes and the risk they pose to public health
- The importance of FDA clearly defining for growers what compliance with the agricultural water rule under the Food Safety Modernization Act (FSMA) entails
- The various, nuanced factors that must be decided in order to adequately regulate ingestible Cannabis products
- How the federal legal status of Cannabis may hamper foodborne illness reporting and outbreak investigations related to edible Cannabis products
- Why more effective consumer communication would improve the food recall system, and how recall modernization can achieve that goal
- How food companies can prepare themselves to meet increasingly stringent aflatoxin regulations—or regulations for any contaminant—through risk assessment, and why regulatory bodies should holistically consider the ramifications of regulations before implementing them
- Possible avenues that companies and regulatory agencies can take when considering how to reduce human exposure to per- and polyfluoroalkyl substances (PFAS) from foods
- How chemical residues in foods have been neglected in comparison to microbiological contaminants, and why it is crucial to build scientific understanding around the public health risk of different chemical contaminants.
News and Resources
USDA-FSIS Proposed Regulatory Framework for Reducing Salmonella in Poultry May Declare Salmonella an Adulterant [3:18]
More Research Needed on Exposure To, Toxicity of Microplastics in Food [7:18]
International Organizations Develop One Health Action Plan, Food Safety is Key Component [12:18]
WHO Launches Global Strategy for Food Safety 2022–2030 [13:08]
Edible Sensor for Frozen Food Safety Indicates When Products Have Been Thawed, Refrozen [18:45]
Webinar: FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency
FSIS Proposed Regulatory Framework
Microplastics Found in Human Breast Milk for the First Time
Former Kerry Inc. Manager Pleads Guilty in Connection with Insanitary Plant Conditions Linked to 2018 Salmonella Poisoning Outbreak
CDC: Multistate Outbreak of Salmonella Mbandaka Infections Linked to Kellogg's Honey Smacks Cereal (Final Update)
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com
Ep. 131: Michael Cramer: Teachings for Next-Gen FSQA and Sanitation Professionals
mardi 25 octobre 2022 • Duration 01:06:52
Michael Cramer started his food career with Swift and Company at a turkey processing facility in eastern Pennsylvania while attending West Chester University. He graduated in 1977 with a B.S. degree in Health Education. During his career with Swift and Company, he was Quality Assurance (QA) Manager at plants in Pennsylvania and North Carolina, a Production Specialist, and a Documentation Manager at the corporate headquarters.
In 1993, Michael started with Specialty Brands Inc. in Ontario, Canada, where he was Director of Food Safety and Quality. He spent 27 years with the company, and remained as Senior Director of Food Safety and Quality Assurance (FSQA) through the purchase by Ajinomoto Foods North America Inc. He developed and implemented programs to ensure production of safe, quality, ethnic frozen foods. Mike retired from Ajinomoto Foods in July 2021.
Mike has been a member of the International Association for Food Protection (IAFP), and was part of the FSQA team at Ajinomoto Foods that won the prestigious Black Pearl Award in 2020. In addition to authoring Food Plant Sanitation, he is also on the Editorial Advisory Board of Food Safety Magazine and has written articles for Food Safety Magazine dealing with Listeria control, biosecurity, sanitation and sanitary design, and allergens. He was also a contributing member of the American Frozen Foods Institute (AFFI) Listeria Working Group. In addition, he has participated in multiple Food Safety Matters podcasts, conducted food sanitation webinars, and has been a presenter at numerous food safety and quality conferences. He remains active in retirement, giving back to the industry.
In this episode of Food Safety Matters, we speak with Mike [18:25] about:
- What led him to write and publish Food Plant Sanitation and its two subsequent versions, and how the third edition touches on real-life experiences with the Food Safety and Modernization Act (FSMA) in sanitation
- The difference between validation and verification, and what those concepts look like in sanitation
- Guidelines, including regulations and directives for FSQA professionals, for designing effective sanitation standard operating procedures (SSOPs)
- Why FSQA personnel should spend time on the sanitation shift and have conversations with chemical suppliers, testing labs, colleagues at other plants, and consultants
- Trade associations and publications that can be beneficial resources to FSQA professionals
- Mike's experience developing a robust FSQA culture by aligning sanitarians' purpose, using cross-functional teams, and getting leaders to buy into and understand FSQA
- The difference behind "consumers" and "customers" from an FSQA point of view
- The importance of relationship-building, flexibility, and communication with FSQA staff to ensure that a healthy food safety culture survives and thrives within a company
- Ways in which companies can manage turnover and maintain or transfer skills and knowledge.
News and Resources
FDA, CDC Partner to Strengthen Retail Food Safety with MOU [3:40]
Study Examines Listeria, Salmonella Survival in Dry Packaging Facilities, Efficacy of Sanitizers [6:20]
FDA Study Will Evaluate Children's Exposure to Mercury from Seafood [11:21]
Seaweed Food Safety Knowledge is Limited; FAO, WHO Call for Research, Regulation [12:42]
Sponsored by:
Download the Cintas Program for Food Processing Apparel brochure.
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com
Elanco: Integrated Pest Management as a Key Part of Food Safety Programs
jeudi 20 octobre 2022 • Duration 25:22
Dr. Alissa Welsher is Associate Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her B.S. degree in Biological Sciences from the University of Pittsburgh, as well as an M.S. degree in Poultry Science and a Ph.D. in Cell and Molecular Biology from the University of Arkansas. Her area of expertise is molecular physiology, and she specializes in heat stress and gut health.
In this episode of Food Safety Matters, we speak with Dr. Welsher about:
- Why a comprehensive Integrated Pest Management (IPM) program is crucial in a poultry processing plant
- Why it is important, at the farm level, to consider pests that carry foodborne pathogens upstream, and the types of pests that carry foodborne pathogens
- Pathogens that cause problems in poultry houses
- Why producers should prioritize IPM as an important part of food safety programs
- Strategies to minimize the spread of pathogens and disease from pests throughout farms
- How producers can reevaluate IPMs in response to resistance issues
- Best practices for processors to manage resistance
- How Elanco's Food Safety team can help poultry producers develop an IPM program to address food safety concerns
- Where listeners can learn more about Elanco and its solutions for developing an IPM program.
Sponsored by:
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com
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