Don't Eat Poop! A Food Safety Podcast

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about how the majority of people are finally seeing that food irradiation may be a good solution for keeping food safe.Between personal anecdotes, lessons from their journeys in food safety, and a new Food Safety News article, our hosts remember how this technology was first received decades ago, celebrate the big change in consumer opinion, and point out the biggest hurdles to its full adoption in the US.In this episode:💩 [01:03] When conversations about food irradiation first came around💩 [02:10] Matt and Francine's childhood go-to foods💩 [08:16] People's strong initial reactions to the idea of irradiated food💩 [10:17] People don't like change, and they're still not seeing the "ir-"💩 [12:07] The hardest thing in food safety and how Matt got into the industry💩 [16:37] The review that revealed a growing acceptance of food irradiation💩 [20:14] Will companies start adopting food irradiation?💩 [22:07] How the FDA is getting in the way of change💩 [25:38] What needs to change for food irradiation to be widely used💩 [28:28] The great Listeria problem and the technology of the future💩 [30:30] The FDA needs more change management peopleDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with our last episode, where Matt shares his story, Episode 132.Learn about Hypochlorous acid (HOCl) in this LinkedIn post by Francine.Check out the Food Safety News article our hosts are talking about, Review reveals growing support for food irradiation.Listen to the episode with Bob Comstock about his UV-based technology for making milk safe, Episode 131.Learn more about FSMA 204, which has been punted yet again, in Episode 109.Noteworthy quotes from this episode“ Change management [is] the hardest thing in food safety. It was 20 years ago. It's still the same today. Change management is the hardest thing because getting people to change their habits is exactly what we do in food safety, and it is the hardest thing to do over and over and over and over again.” – Matt Regusci“ I think [food irradiation is] a good thing. I also think that hypochlorous acid is a good thing, but nobody wants to change the way they do things. Everybody's like, it's the same old, same old that we've been doing for years. People don't like change.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.Get ready for an intensely personal, raw, and possibly uncomfortable episode of Don’t Eat Poop! Warning: In case alcoholism is a sensitive topic for you, proceed with caution.In the face of a recent Celsius Astro Vibe energy drink recall due to a mix-up at the factory, which resulted in High Noon vodka seltzer alcohol inside Celsius cans, our hosts Matt and Francine are approaching this recall in a different way.To better illustrate how serious this mishap is and its possible consequences, Matt opens up on his complicated decades-long journey with alcoholism and how he's finally managed to recover from it in the past two and a half years.Tune in for this brave story and more information on this possibly disastrous recall.In this episode:💩 [03:00] Matt's early introduction to alcohol💩 [04:06] From his teenage years all the way to COVID💩 [05:44] When Matt's addiction to alcohol got really bad💩 [09:45] The breaking point and Matt's hard road to sobriety💩 [18:13] The physical aspects behind addiction💩 [21:10] The feelings that come up in the process of recovery💩 [24:59] The mistakenly alcoholic Celsius Astro Vibe recall💩 [25:49] The risks if these mislabeled cans fall into kids' hands💩 [27:00] Understand High Noon's monumentally terrible whoops💩 [30:58] The seeming lack of quality control in these factories💩 [32:12] Energy drinks and their differences💩 [34:53] The recent diet Coke and regular Coke mix-upDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeListen to the song Paralyzed by NF.Learn more about Alcoholics Anonymous and find the one nearest to you at aa.org.Check out the NBC article Matt refers to when talking about the Celsius recall.Noteworthy quotes from this episode“ An alcoholic who is in recovery, getting a drink that has alcohol in it, and they don't know, that could be very bad. Will it kill them? No, that one alcohol drink is not going to kill them. Will it kill them because they start drinking again, and then everything goes down? Potentially.” – Matt Regusci“ Sometimes I wonder if some of these places even have quality control. I don't know. They have to, at some level, but you have to wonder.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In episode 127 of Don’t Eat Poop!, our hosts Matt and Francine talked about a technological breakthrough that could zap the pathogens out of raw milk while preserving its beneficial components.Well, in this episode they are joined by the man behind it all, Bob Comstock, the Founder and CEO of Tamarack Biotics, the company that's developed this UV-based pasteurization process.Tune in to discover how this technology makes nutritious and safe milk, how it will replace thermal treatments, and how it's already making its way to the rest of the world.In this episode:💩 [01:11] Meet Bob Comstock and his journey with Tamarack Biotics💩 [02:57] How this UV-based technology makes milk safe💩 [06:44] The differences in milk after different treatments💩 [08:51] Improving milk's bioavailability and restoring immune function💩 [11:10] The 3 reasons this technology will change everything💩 [11:44] The FDA and the history of making milk safe💩 [12:47] How TruActive kills only the pathogens and leaves the rest💩 [15:40] Solving the biggest challenge in processing milk with heat💩 [16:40] Replacing heat with UV without changing dairy infrastructure💩 [19:00] Why the FDA is slowing down the adoption of this technology💩 [23:00] How UV-treated milk can prevent children from developing allergies💩 [25:07] This is already making its way to the rest of the world💩 [26:05] Making infant formula better and more nutritious💩 [29:33] Why plant-based milks can't compare with the real thing💩 [31:29] How this technology will affect the raw milk industry💩 [35:39] The groundbreaking approval from the FDA and the global rollout💩 [37:35] Research centers for dairy, food technology, and nutrition 💩 [40:16] The very real dangers of raw milk (take care of your cats)Disclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with the episode where we first talked about Bob Comstock and his innovative technology, Episode 127 | Zapping Pathogens Could Be a Breakthrough For Making Raw Milk Safe.Learn more about Tamarack Biotics here.Catch up with one of the podcast's best episodes on raw milk: Episode 22 | Is It Safe to Drink Raw Milk? Food Safety Specialists Break It Down.Noteworthy quotes from this episode“This approval we got from the FDA was groundbreaking. It's opening an enormous door because they've affirmed that we're legal pasteurization of milk and that we're actually safer than heat. It's not a compromise in safety that some people might think from an alternative to heat, but it's safer.” – Bob ComstockWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Bob, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are diving into the 2025 IFIC Food and Health Survey, a robust study that reveals confidence in U.S. food safety has hit an all-time low.Tune in for their analysis on the big shifts that have happened in consumer opinions and concerns over the past few years, and their opinion on what this means for food suppliers going forward.Keep in mind that there is a lot of their trademark humor throughout the episode. Don't always take things at face value, unless they're actual stats. Beware!In this episode:💩 [01:18] Matt's going from 11 to 12 forever kiddos💩 [07:32] Francine's health scare (don't worry, she's alright now)💩 [09:55] Confidence in U.S. food safety has hit an all-time low💩 [12:00] How different generations relate to the safety of their food💩 [15:43] Why overall confidence dropped so much so fast💩 [17:46] The pressure is on for food suppliers to catch up 💩 [19:55] The shift in consumers' major concerns around the U.S. food supply💩 [24:17] Consumers are becoming more worried about foodborne illnesses💩 [28:50] Growing concern over heavy metals, chemicals, and food dyes💩 [33:52] Americans' views on the safety of imported food💩 [37:21] Key results from the 2025 IFIC Food and Health SurveyDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out the Food Safety News article our hosts are talking about, Confidence in U.S. food safety hits an all-time low.Learn more about the Clean Label Project Certification at cleanlabelproject.org.Catch up on our previous episode for more on the Shakes Outbreak, Episode 129 | A Recap of 2025’s Major Outbreaks (So Far) with Bill Marler.Catch up on the episode where we talked about what MAHA is trying to push, Episode 125 | FDA Spikes the Ball and Claims Success.Watch Emmy award-winning documentary, Poisoned: The Dirty Truth About Your Food.Learn all about the WanaBana Cinnamon Applesauce Pouches Lead and Chromium Poisoning Outbreak with Episode 51.Noteworthy quotes from this episode“The food industry is going to have to shift. It just is. It's not a, if it's going to, it's a when it's going to because it won't be able to compete with other companies that address these issues. It just won't.” – Matt Regusci“ I don't think even three years ago that [...] people were aware of foodborne illnesses so much. Yeah, they existed. But [...] I don't think it was something that was really even thought about. Which makes me believe that things like Poisoned and the podcasts that are out there talking about these things are helping.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Bill Marler, the nation's leading foodborne illness attorney, to discuss some of the major outbreaks of 2025 (so far), those who aren't doing what they're supposed to, and how we can push for changes towards food safety.Buckle up because not only are there many, but they're very frustrating ones.We'll revisit the Boar's Head Outbreak as new violations have been found in other plants, and the company is reopening the plant from the outbreak. We'll tackle the Darwin Dog Food case, which has been linked to a four-year-old child who became infected with E. coli O157:H7 and developed HUS, as well as the Listeria Shake Outbreak in long-term care facilities, with 14 dead.In this episode:💩 [01:11] Sexy tractors and feeling politically out of place💩 [04:07] Do the Boar's Head executives even care?💩 [08:06] What Boar's Head is doing and what they should've done instead💩 [16:15] The frustrating E. coli-contaminated Darwin Dog Food case💩 [18:53] FDA's failure to enforce a product recall from Darwin💩 [24:14] How Bill is finally getting justice for the Shake Outbreak victims💩 [29:42] How companies can save lives by testing their products💩 [33:29] When authorities redact documents and withhold critical information 💩 [37:58] The Romaine Lettuce outbreak that remains a "mystery"💩 [42:49] How Bill Marler is unfortunately having to do the FDA and CDC's jobs💩 [50:04] The incredible success of the fight against E. coli in hamburgers💩 [55:04] Addressing the Poisoned documentary skepticsDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRead the Marler Blog post with the 35 pages of non-conformances on Boar's Head's plants.Read about the frustrating E. coli-contaminated Darwin Dog Food case.Read about the Listeria Shake Outbreak in long-term care facilities.Here's the video with the keynote speaker saying we should "Put Bill Marler out of business".Watch Bill Marler and Darin Detwiler’s Emmy award-winning documentary, Poisoned: The Dirty Truth About Your Food.Read about the multi-state E. coli outbreak where the FDA and CDC chose to Romaine Silent.Catch up with past Bill Marler episodes:Episode 17Episode 18Bonus EpisodeEpisode 92Episode 100Noteworthy quotes from this episode“ I don't know why FDA won't name the romaine lettuce guys, even though they did when the same guys were growing onions. I don't have a good answer to that question other than I just think it sadly, undercuts the authority of public health, that they seem to be an honest broker in the process. It breaks my heart.” – Bill MarlerWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.Think you know food safety? Think again. In this special highlight episode of Don’t Eat Poop, we’re rewinding to some of the most surprising facts we’ve ever shared on the show — the kind that can change the way you shop, cook, and eat.From chemical-laced decaf to disgusting yet FDA-approved gloves, these are real, documented truths that every food lover (and every food safety professional) should know… but most don’t.In this episode:💩 [01:43] Why some decaf coffee may contain industrial solvents — and what you should choose instead (yes, there is a safe option)💩 [04:40] The surprising truth about mayonnaise storage 💩 [06:52] Why washing this food does more harm than good 💩 [12:41] The big myth about “killing all bacteria” in fresh produce facilities and why washing produce at home won’t save you💩 [20:08] The dirty truth about disposable gloves (including the pathogens and contaminants found right out of the box)Disclaimer: Episode title and content do not constitute legal or health advice.Resources & ReferencesClean Label Project: Decaf Coffee Contaminants White PaperEpisode 111 | What They Don’t Tell You About Decaf Coffee That You Should Absolutely KnowEpisode 99 | 20 Food Items You Don’t Actually Need to RefrigerateEpisode 73 | Don’t Wash Your Chicken, SeriouslyEpisode 69 | A Look at the FDA’s Reorganization Plan and Some Food Safety MythbustingEpisode 115 | Gloves: Risks and Solutions for the Most Overlooked Zone 1 Food Safety Item with Steve Ardagh, CEO & Founder of Eagle ProtectNoteworthy quotes from this episode“Methylene Chloride is an active ingredient in paint thinner that was recently banned by the EPA. So you could not use this product to scrape paint off your walls. It's too dangerous for that, but to throw into some coffee beans to get rid of caffeine? No problem?!” – Matt Regusci“We know from independent research that in tests done on 2,800 new and unused gloves from 26 different brands, over 260 different viable pathogens were found. Listeria, E. coli, Salmonella. Name it, it was there. ” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are revisiting a much-discussed topic within the food safety world: raw milk.Despite its undeniable health benefits, the long list of dangerous pathogens that may be present makes consuming raw milk far too risky. Until now, the only way to make sure milk is safe for consumption has been through pasteurization; however, an emerging advanced UV light technology may change the game.Tune in to discover what we know so far about the breakthrough that promises to zap pathogens out of raw milk while preserving its beneficial components, which will save lots of lives.In this episode:💩 [01:02] No sympathy for a man cold💩 [06:49] Why you can potentially die if you drink raw milk💩 [08:58] A possible way to make raw milk safe without pasteurization💩 [10:58] PSA about contacting Matt and Francine on LinkedIn💩 [12:14] The new technology and what is FDA-approved so far💩 [16:41] A macro view of how the process possibly works💩 [19:53] What will make or break this new technology💩 [21:31] The importance of agreeing to disagree💩 [23:08] The potential uses and impact of this treatment process💩 [25:22] The benefits for raw milk producers and consumers💩 [27:25] How about some Don't Eat Poop! merch?Disclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out the Food Safety News article our hosts are talking about, Zapping pathogens could be breakthrough for raw milk.Catch up with one of the podcast's best episodes on raw milk: Episode 22 | Is It Safe to Drink Raw Milk? Food Safety Specialists Break It Down.Listen to our previous episode with Roger Hancock: Episode 126 | How the FDA Wants YOU to Fix Food Safety Recalls.Noteworthy quotes from this episode"Who doesn't know there's poop in raw milk? There's poop in pasteurized milk. The difference is it's pasteurized, so it's got rid of the pathogens." – Matt Regusci“They've been advertising [these UV light treatments] in kitchens for equipment and things like that for years. I've always been a bit skeptical [...] because it's only going to sanitize where the light can reach. [...] That wouldn't be the case with this. I mean, it's kind of exciting.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.What happens when the FDA says, “Help us help you!” in the middle of recall chaos? You get an impromptu - and enlightening - episode featuring food recall expert Roger Hancock, CEO of Recall InfoLink. In this episode of Don’t Eat Poop!, our hosts Matt and Francine, together with Roger, dive into a recently released (and very quietly announced) FDA letter calling on the food industry to step up and collaborate on modernizing food recall systems - especially for products impacting babies and kids.Spoiler alert: this episode is part policy analysis, part industry gossip, and part Roger being roped into a podcast live via a surprise call. You’re welcome.In this episode:💩 [01:07] Introducing Roger Hancock, CEO of Recall InfoLink💩 [03:38] Roger breaks down the FDA’s 2025 recall modernization priority💩 [05:55] FDA’s letter to industry leaders💩 [08:00] When are you required to notify the FDA about a recall?💩 [11:12] Is reporting to the FDA really that tedious? Roger spills the data💩 [13:28] Recall communication protocols💩 [16:12] Infant formula, foods intended for children, and allergens💩 [17:32] The three pillars of every recall and why message delivery isn’t enough💩 [21:14] Increasing the speed of recall classification💩 [27:12] Recall processes, standardizing data, and AI💩 [35:37] Modernizing data submissions💩 [43:16] Why consumers never hear about recallsDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeTake a look at the food safety news article we’re talking about today: FDA wants industry to suggest how to better use recalls for food safetyBehind the Scenes at the Food Safety Consortium with Rick Biros: Conference Culture, Compliance & Community | Episode 123Alliance for Recall Ready CommunitiesNoteworthy quotes from this episode“ The important part of recall, quite frankly, isn't the message. The important part about a recall is the action.” – Roger Hancock“ There's a variety of potential outcomes for a defective product, but those three things are critical. Defective product, consumers that have purchased it, and instructions about what to do.” – Roger HancockWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Roger, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.The FDA just dropped a list of food safety "wins," and in this episode of Don’t Eat Poop!, our hosts Matt and Francine are here to break it down. Spoiler: If you're hoping for action on salmonella-in-your-eggs or listeria-in-your-lunchmeat, you might want to lower your expectations. Matt and Francine dissect what the FDA is really prioritizing (hint: it’s not pathogen prevention), why “generally recognized as safe” might be due for a rebrand, and what Frank Yiannas had to say with his subtle-but-spicy LinkedIn post. In this episode:💩 [01:08] Introducing Don’t Eat Poop’s new sponsor💩 [04:36] The FDA’s 100 Days of Embracing Gold-Standard Science, Transparency and Common Sense💩 [06:00] Infant formula improvements💩 [09:00] Titanium dioxide and other banned substances💩 [10:03] GRAS reform: What “generally recognized as safe” really means💩 [11:14] Nature food dyes💩 [12:12] Defining “ultra-processed foods” is harder than you think💩 [14:56] Frank Yiannas’s take on the FDA’s 100 Days💩 [20:37] Using AI to help utilize big data💩 [22:58] The drug side of the FDA gets 3x more attention than the food side💩 [26:36] Two types of safety: what kills you now vs. what kills you slowlyDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeTake a look at the FDA’s 100 Days of Embracing Gold-Standard Science, Transparency and Common Sense here.Listeria’s Lasting Damage: A Food Safety Wake-Up Call | Episode 122. Listen here.Noteworthy quotes from this episode“ The FDA should actually be renamed DAF. Drug administration and food. It's like food is an afterthought in the FDA.” – Matt Regusci“ We need to think about the American consumers and keeping their food safe because we don't want them to die when they eat their food.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this jaw-dropping episode of Don’t Eat Poop!, our hosts Matt and Francine unpack a food safety scandal so grotesque it could make you ill just thinking about it. From a Kansas City steakhouse scandal involving literal food contamination for fetish content, to cringe-worthy confessions from food safety trainees, this episode hits every horrifying note in the foodservice handbook of “what not to do.”Hold onto your lunch: this is the food safety podcast episode you wish was fiction.In this episode:💩 [02:28] The cult classic restaurant movie - Waiting💩 [05:11] The case of Jace Hanson💩 [10:36] Food contamination for Grindr clout💩 [12:26] Confessions from a food safety trainee💩 [17:17] How improper storage and poor practices shut down a high-end restaurant💩 [22:18] The fallout: 380 complaints, 130 illnesses, and one closed restaurant💩 [28:37] Why culture fit matters in food safetyDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeTake a look at the article we’re talking about in this episode: https://www.foodsafetynews.com/2025/07/man-in-kansas-pleads-guilty-to-contaminating-food-at-upscale-restaurant/ Noteworthy quotes from this episode“ The Leawood police said that they eventually received 380 tips about food contamination from diners who ate at the restaurant. 380 in one month. So if you guys are ever curious about hiring practices and how important that is, it's very important.” – Matt Regusci“Never did I think I’d read Food Safety News and Grindr in the same sentence.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop! recorded on-site at the 2024 Food Safety Consortium, our hosts Matt and Francine sit down with Rick Biros, the mastermind behind the conference and publisher of Food Safety Tech. From escalator woes to high-level discussions on FSMA 204 and food safety culture metrics, this episode captures the pulse of a post-pandemic industry ready to level up. Whether you're an industry vet or a newcomer, get ready for insights and a healthy dose of laughter.In this episode:💩 [01:41] Kicking things off with Rick Biros💩 [04:30] The escalator strikes again! Why venue logistics matter💩 [06:55] The value of a conference: education & networking💩 [08:59] FSMA 204, listeria outbreaks, and why the food safety industry is “waking up”💩 [11:06] Chemical testing rising💩 [13:16] The AFFI partnership: how collaboration upgraded the agenda💩 [17:17] Women in Food Safety Breakfast: growing stronger every year💩 [19:37] What’s next for Food Safety Tech: more projects & purpose💩 [22:12] Measuring food safety cultureDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeVisit: https://foodsafetytech.com/Noteworthy quotes from this episode“ We've not really been paying a lot of attention from a regulatory standpoint on chemical testing. That's been all Europe's big issues. Now with forever chemicals and a lot of the other issues, we're going to see an increase in the aspect of analytical testing that we've not seen in a long time in the food industry.” – Rick BirosWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Rick, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.When foodborne illness becomes a life sentence, who carries the burden? In this gut-wrenching episode of Don’t Eat Poop!, our hosts Matt and Francine share the devastating story of John Trahar - a once-vibrant entrepreneur now reduced to a shadow of himself after a listeria infection caused bacterial meningitis. It's not just about pathogens and paperwork; it's about people. This episode puts a very real, very human face on why preventing foodborne illness isn't optional.In this episode:💩 [05:20] Introduction to Bill Marler💩 [05:57] Listeria strikes again: backstory on the Mexico potato connection💩 [07:54] The devastating effects of listeria💩 [14:32] What bacterial meningitis means for a human body💩 [19:00] John’s wife’s emotional reality💩 [22:10] Family fallout: Impact on their teenage son and family business💩 [28:43] Where's the FDA? Lingering questions about traceback and accountability💩 [30:51] Why storytelling matters in food safety cultureDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out Bill Marler’s blog: https://www.marlerblog.com/ The case that we’re talking about today: https://www.marlerblog.com/case-news/a-tragic-listeria-illness-and-the-search-for-the-cause/ Noteworthy quotes from this episode“ Dying from listeria is probably one of the worst ways to die. [...] It's perpetual pain.” – Matt Regusci“ I wouldn’t want to live with listeria. I would prefer to die.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.When a fired Disney employee went full villain and hacked into the company's menu system, the consequences weren’t just petty - they were potentially deadly. In this episode of Don’t Eat Poop!, our hosts Matt and Francine dive headfirst into the bizarre true story of a rogue ex-employee who changed prices, dropped profanities, and worst of all, tampered with allergen info on Disney’s restaurant menus. From food defense to the overlooked cybersecurity risks in food service, this is one story where food safety, tech, and a little insanity collide.In this episode:💩 [05:19] A fired Disney employee hacks into Disney’s menus💩 [09:12] From paternity leave to felony charges💩 [11:44] How allergen tampering crosses a deadly line💩 [14:21] Trying to understand the motives behind the menu hacking💩 [16:41] Software security failures and food safety💩 [21:24] Who should have access to menu allergens?💩 [24:06] Understanding the severity of allergen tamperingDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeFind the past episode on hacking and food safety here: Some Growing Food Safety Threats That Most Don’t Think About But Can Gravely Affect Your Facility | Episode 116Noteworthy quotes from this episode“ I don't think they would've thrown the book at him as much as they did until he started jacking with allergens because that's changing it from a bad prank [...] to manslaughter.” – Matt Regusci“ I understand being angry, but the things that he did went beyond hurting the company. [...] Some of them could have killed people.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.Is your wheat toast a weapon waiting to happen? In this eye-opening episode of the Don't Eat Poop!, our hosts Francine and Matt unpack a disturbing real-world threat: the smuggling of a biological weapon-grade fungus into the U.S. food system. From fusarium head blight to potential global famine, they connect the dots between agroterrorism, supply chain vulnerabilities, and why food safety professionals need to think like defense strategists. It’s not paranoia, it’s preparedness.In this episode:💩 [04:38] Francine and Matt recap their global webinar on the future of food safety💩 [05:11] Bioterrorism: Why internal threats are often more dangerous than external ones💩 [06:55] The case of the Chinese doctoral students smuggling fusarium head blight (FHB) into U.S. labs💩 [08:52] A breakdown of FHB’s economic and food security impact💩 [13:37] Global catastrophe potential: How disrupting the Western Hemisphere’s grain supply could trigger a worldwide famine💩 [17:25] Could bioterrorism reverse decades of food production efficiency?💩 [22:55] What food producers and processors can (and can’t) do💩 [31:50] Why training and trust alone won’t cut itDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out this past episode on food terrorism: Some Growing Food Safety Threats That Most Don’t Think About But Can Gravely Affect Your Facility | Episode 116Noteworthy quotes from this episode“ I don't think we have to have a nuclear war in order to kill every human being in the United States. A bioterrorist war would do it,” – Matt Regusci“ I truly believed that everybody just operated to the best of their ability and cared about what they served and how they served it. It was so eye-opening for me when I became an inspector and realized that that was not the case.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.When your cucumbers keep ending up on outbreak lists, it’s time to ask: what the actual food safety fail is going on?In this episode of Don’t Eat Poop!, our hosts Matt and Francine dig into the repeat salmonella outbreaks linked to Bedner Growers - and why the phrase “voluntary recall” should still raise your eyebrows. They dissect how the contamination trail is traced, what might really be behind recurring farm-based outbreaks, and why cross-contamination is everyone’s problem. Whether you're running a farm, a food service kitchen, or just trying to avoid the “poop” in your produce, this one’s a wake-up call.In this episode:💩 [03:02] The shift from consumer ignorance to awareness of food safety💩 [05:32] Bedner Growers: One salmonella outbreak is bad–two is a pattern💩 [08:02] How tracebacks work💩 [12:35] Epidemiology 101: What did you eat... a week ago?💩 [17:16] Farming and food safety: Where does Salmonella come from?💩 [20:59] Most farms don’t survive a salmonella outbreak💩 [25:54] Ripple effects: How one farm’s mistake can tank a whole commodity💩 [32:24] Lessons from Jack in the Box, Chipotle, and other infamous outbreaks💩 [35:35] Food safety and insurance companiesDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out the Food Safety News article our hosts are talking about, Bedner cucumbers are back, making people sick once again.Noteworthy quotes from this episode“ You can't taste [salmonella], you can't see it, you can't smell it. It's invisible to the naked eye, but not invisible to the human body system.” – Matt Regusci“All foodborne illnesses are preventable. You get them from eating something that's contaminated. Are we ever going to eliminate all of them? No. But they're all preventable.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this raw and eye-opening episode of Don’t Eat Poop!, our hosts Matt and Francine tackle one of the deadliest (and most misunderstood) topics in the food industry: food allergies. Prompted by a tragic case of a mislabeled cookie causing a grandmother’s death, they break down how simple labeling mistakes and casual attitudes toward allergens can have lethal consequences. From cross-contact catastrophes to faux allergy fibbers, this episode dives deep into the real-life implications of allergy mismanagement in both food service and retail.Whether you're managing a restaurant kitchen, hosting kids at summer camp, or buying cookies at a supermarket, this one’s a must-listen for anyone serious about food safety compliance.In this episode:💩 [02:53] Mislabeling leads to a fatal peanut allergy reaction💩 [05:00] Why labeling systems fail and how POS errors put lives at risk💩 [05:59] Fake allergy claims and their dangerous consequences💩 [08:38] The allergy vs. intolerance debate💩 [13:41] When an NBC announcer had to leave the Kentucky Derby due to allergen exposure on live TV💩 [15:54] Carrying your EpiPen with you everywhere you go💩 [20:16] Brazilian nuts can be toxic in high quantities💩 [23:15] The dangers of cross-contamination💩 [26:08] Why even lettuce needs label clarity💩 [29:47] Anaphylaxis as a special needDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out the Food Safety News article our hosts are talking about, Family sues Safeway after mislabeled cookie causes grandmother’s death.Take a look at the last allergen episode, Diving Back Into Food Allergies: Important Data, Recent Deaths, and Hidden Dangers | Episode 58Noteworthy quotes from this episode“ When people say that they're allergic, it desensitizes people to the real fact that people who are actually allergic to this are carrying an EpiPen and this could kill them from anaphylactic shock.” – Matt Regusci“ There are a million reasons as to why people don't take [food allergies] as seriously as they should, but none of that negates how serious it is. People die.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine dive into the dark, crunchy underbelly of food safety: cockroach infestations.They kick things off with a recent incident at Erewhon’s luxury tonic bar in Santa Monica, temporarily shut down after cockroaches were discovered in a cabinet. But things quickly escalate when Francine shares one of the worst infestation cases of her career.The hosts dig into the gaps in pest control protocols, how poor vendor oversight can keep infestations alive, and the often-overlooked realities of food safety enforcement.In this episode:💩 [04:07] The cockroach violation at Erewhon’s luxury tonic bar in Santa Monica💩 [07:59] Francine’s craziest cockroach story💩 [09:03] What happens when you spray a bad cockroach infestation💩 [13:17] What it takes for the health department to reopen a restaurant💩 [16:34] The psychological effect of inspecting a bad cockroach infestation💩 [18:44] Taking food safety seriously💩 [20:35] A fill factor💩 [21:59] What they found at Erewhon’s luxury tonic bar in Santa Monica💩 [23:05] Where there’s one cockroach, there are thousands💩 [24:49] Consumer reaction to the Erewhon cockroach violation💩 [27:20] The need for weekly pest control💩 [28:44] The expectations of Erewhon’s luxury tonic bar customersDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out the Food Safety News article our hosts are talking about, Cockroach violation shuts down Erewhon’s luxury tonic bar in Santa Monica.Noteworthy quotes from this episode“If you're paying 20 bucks for a smoothie or a tonic, you probably don't want cockroaches as the added ingredient.” – Matt Regusci“[Cockroaches] were inside the milkshake machine. They were everywhere. [...] This does not happen overnight. It took a while for it to get this bad.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about some growing threats to food safety: cyber attacks, food terrorism, and food fraud.For some time, these were associated with external threats, as was the case with JBS's Russian ransomware attack, which stopped 30% of the American meat supply back in 2021, and the lead-laced-cinnamon fraud that came from Ecuador and led to the Cinnamon Applesauce Pouches Lead and Chromium Poisoning Outbreak.But today, our hosts are bringing you a very serious case of a cyber attack by someone on the inside, with dangerous consequences for both consumers and workers at a poultry processing facility. So, stay tuned to know all about these growing threats and how to protect your facility from them.In this episode:💩 [04:05] What makes our hosts successful in the food compliance world💩 [05:23] The food industry must prepare for food terrorism and fraud💩 [07:17] The South Carolina chicken plant sabotage case💩 [08:26] The bad side of the current level of automation in meat-packing plants💩 [10:05] What the saboteur accomplished and the questions that elicited💩 [12:08] A disgruntled insider’s access and the importance of changing codes💩 [16:07] Having no past criminal records doesn't mean much💩 [17:32] Chemical risks in poultry processing💩 [20:41] Cybersecurity: A growing threat to food safety💩 [23:55] Listen to your IT people, they're trying to protect you from this💩 [26:25] The points in the system where food can be tampered with💩 [29:50] The need for good food defense plansDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with our decaf coffee episode, What They Don’t Tell You About Decaf Coffee That You Should Absolutely Know | Episode 111.In case you're curious, these are the Alani Nu Energy Drinks marketed to women.Check out the Food Safety News article our hosts are talking about, South Carolina chicken plant sabotage case exposes food safety gap.Watch Matt and Francine's global webinar for NEMIS, Ensuring Food Safety Worldwide: Tackling Challenges and Paving the Way for a Safer Future.Catch up with our funny take on Dr. Darin's article, When Dead Chickens Fly: The Current Issue With American Chicken Processing Plants | Episode 110.Noteworthy quotes from this episode“This case exposes a blind spot in food safety: the vulnerability of digitized processing systems to insider attacks. While efficient, these systems are susceptible to sabotage, especially by former employees with lingering access.” – Matt Regusci“ Companies need to start watching out for this type of behavior [food terrorism] because it's going to happen. It's just a matter of time till this type of behavior starts to happen. It's on the forefront and it's not just [in] manufacturing and processing [but in] restaurants as well.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Steve Ardagh, the CEO and Founder of Eagle Protect, now as our official sponsor. He’s also known as the “Glove Guy” and is on a mission to save the world one glove at a time.He’s been on the podcast before, and we’ve also talked about his research and glove safety on other occasions. Even so, we guarantee you’ll learn something new today, as our hosts always do when talking to him.They touch on topics such as the glove safety gap in the US, the fact that contaminated gloves might result in false positive lab results, the idea that better quality gloves actually reduce glove cost, the impact of tariffs on glove quality, why vinyl gloves should be banned, and more.In this episode:💩 [01:14] Officially meet Steve Ardagh, the “Glove Guy”, as our new sponsor💩 [03:17] The biggest challenge behind glove safety💩 [04:01] When Matt and Francine learned that gloves may already come in dirty💩 [05:03] Being FDA Food Compliant doesn’t guarantee the glove is safe💩 [07:11] The glove safety gap and Eagle Protect’s role in closing it💩 [08:28] The harmful chemicals that can even be in FDA food-compliant gloves💩 [09:50] Bringing awareness to the problem, but also providing the solution💩 [12:07] Any risk is too much of a risk when it comes to our safety💩 [14:34] The terrible consequences for the most vulnerable and their loved ones💩 [17:08] The idea that maybe the gloves are the actual culprit💩 [19:39] Why vinyl gloves should be banned from food handling💩 [22:28] How tariffs can impact the vinyl glove supply and a better option💩 [24:29] The progress in the industry around gloves💩 [25:36] Stop cutting corners: better quality gloves actually reduce glove cost💩 [30:03] Beware the ways glove factories save money, especially as tariffs rise💩 [31:58] How Eagle Protect guarantees their gloves are safe and high quality💩 [34:55] Make sure your gloves help rather than compromise your safety💩 [36:13] Good gloves don’t rip💩 [38:05] 16% of food outbreaks implicate gloves as the cause💩 [40:36] Stories of concerning yet common glove misuseDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up on our previous episodes about Glove Safety:Episode 56 | The Truth About Single-Use Gloves: Are They Actually Helping?Episode 57 | The Glove Food Safety Gap: Raising Disposable Glove Standards with Steve Ardagh, CEO and Founder of Eagle ProtectEpisode 81 | Global Glove Safety Day and Other Big Food Safety Issues with “Food Safety Icon” Dr. Darin DetwilerAccess the Journal of Food Protection Paper Steve mentions.Check out Eagle Protect’s Clean Gloves Project: White Paper & Glove Testing.The new glove safety solution that Eagle Protect unveiled at the Food Safety Summit 2025.Eagle Protect’s Case Study on How Better Quality Gloves Reduce Glove Cost. For more of their Case Studies, go here.Articles and Papers on Phthalates and Vinyl Gloves:Eagle Protect’s Article: Are Vinyl Gloves - Protection or Poison?The Coalition for Safer Food Processing & Packaging’s Report: Time To Take Off The Toxic Gloves.Ansell Care’s Position Paper: Vinyl Gloves: Facts You Should Know.The paper that showed that 16% of Foodborne Outbreaks Implicate Glove Cross-Contamination.Noteworthy quote from this episode“ Gloves [in the US] aren't required to be clean or intact, so you could have a glove come in with a dead mouse in it and holes all through it, and as long as it passes that FDA food compliance, there's nothing illegal being done.” – Steve ArdaghWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Steve, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are welcoming Roger Hancock, the CEO of Recall InfoLink, back to the podcast straight from the Food Safety Consortium once again to talk about... you guessed it: Food Recalls!Prepare to dive even deeper into food recalls this time around with lots of multilevel questions followed by fascinating answers.They’ll provide valuable insights into how and why Europe deals with recalls openly versus the wary way the U.S. deals with them. You’ll learn about the different types of recalls out there and how to create a Recall Ready Community so your supply chain is ready to get the affected product out of circulation quickly and smoothly.In this episode:💩 [00:58] Meet (or get reacquainted with) Roger Hancock💩 [03:35] Repetition is crucial to ensure that food safety best practices are followed💩 [07:23] Setting the standard and practicing what you preach is key💩 [11:15] The connection between ingredient and end product recalls💩 [12:31] How Europe approaches food recalls versus how the U.S. does💩 [16:53] Understand the different recall classifications💩 [21:46] The drivers for recalls and why Europe has more recalls than the U.S.💩 [26:49] How to create a Recall Ready Community within your supply chain💩 [30:13] Those who belong in your Recall Ready Community and the Alliance💩 [32:38] FSMA 204 and the impact of traceability in recalls💩 [36:04] What’s better about the Food Safety Consortium 2024💩 [39:10] The disconnect between brand image and food safety practicesDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with our interview with Roger Hancock on Episode 42 | What Does A Fast And Efficient Food Recall Look Like? With Roger Hancock, CEO of Recall InfoLink.Visit recallinfolink.com.Learn more about The Alliance for Recall Ready Communities.Check out Betsy Craig’s post.Noteworthy quotes from this episode“ The connected companies across the supply chain often drop the ball between the connections, and so we think that there's a way to get some glue together using standard processes and data to pass information quickly and efficiently and seamlessly for the good of the consumer.” – Roger HancockWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Roger, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Tina Brillinger, the president and CEO of Global Food Safety Resource (GFSR), straight from the Food Safety Consortium 2024.You’ll learn more about the world-leading food safety resource for helping food professionals with food safety compliance, as well as its podcast.Tina also shares her unique perspective as a Canadian working in food safety globally, and information about a serious foodborne illness that she only recently discovered, after 15 years in the field.In this episode:💩 [01:12] Meet Tina Brillinger and the Global Food Safety Resource💩 [03:09] The Eye on Food Safety Podcast 💩 [04:12] Getting more women to work and be visible in the food safety industry💩 [07:11] What you’ll find inside GFSR💩 [09:05] How GFSR’s resources have directly impacted people around the world💩 [10:56] The demand for food safety culture training and information 💩 [11:49] What you can expect from GFSR’s articles and their podcast in 2025💩 [13:22] The far-reaching impact of the Calgary daycare outbreak💩 [15:45] Find what you need to know about pathogens, like Listeria and H. pylori💩 [19:00] We need to educate more instead of just training💩 [21:21] Why the Food Safety Consortium continues to be a favorite of Tina’sDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeAccess all of GFSR’s valuable content at globalfoodsafetyresource.com.Listen to the Eye on Food Safety Podcast here or on LinkedIn.Catch up with previous Don’t Eat Poop! episodes with Dr. Darin Detwiler, starting with Episode 81, where you’ll find the links to the other ones as well.Learn more about the outbreak in the daycare in Canada from our episodes about it, Unidentified Food Floating in Chemical Buckets | Episode 32, and The Calgary Daycare Outbreak: Revisited | Episode 33Noteworthy quotes from this episode“ There isn't any topic that is off limits as far as [GFSR is] concerned because food safety really touches on all corners of the industry. So, right from warehousing to logistics and recalls, the whole gamut. So, we don't focus on quality at all, we focus strictly on food safety.” – Tina BrillingerWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Tina, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are discussing a true alphabet soup of changes in the U.S. Health Agencies.In late March 2025, Robert F. Kennedy Jr., the current U.S. Secretary of Health and Human Services (HHS), announced the Transformation to Make America Healthy Again. This will entail a great restructuring and consolidation of the existing Health Agencies.Tune in to understand what the government (says it) means to do and Matt and Francine’s great insights on how this will unfold and, ultimately, affect Food Safety in the U.S.In this episode:💩 [01:43] Things Matt and Francine had in common growing up💩 [05:22] Parenting tips from someone with A LOT of kiddos 💩 [10:52] Working in food safety and compliance is just like having children💩 [14:09] Consolidating everything into the Administration for Healthy America💩 [16:57] HHS’s fact sheet on the changes that will take place💩 [24:11] Our hosts’ first impressions of the proposed changes💩 [28:16] Immediate concerns regarding food safety💩 [30:30] How food safety regulations came to be in the U.S.💩 [32:23] The much-needed upcoming paradigm shift in the U.S. food industry💩 [36:34] Will personal opinions alter science, or will science and facts prevail?💩 [40:49] The importance of seeking information from various sources💩 [42:01] Cautiously optimistic about the upcoming changes, but we’ll see Disclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeWatch Secretary Kennedy’s AHA announcement on X.Check out the Fact Sheet: HHS’ Transformation to Make America Healthy Again.Catch up with Episode 108 | How Changes in U.S. Food Agencies Are Putting Food Safety in America at Risk.Catch up with Episode 85 | The Road to Food Safety with Deborah Blum.Catch up with Episode 82 | Household Foods in The US That Are Banned in Other Countries.Visit Ground News.Noteworthy quotes from this episode“ Good or bad, [Make America Healthy Again] is going to be a fundamental paradigm shift in the food industry, and I think it'll be viewed [as] good for some people [and] it'll be viewed [as] bad by other people.” – Matt Regusci“ My only concern with any of it is, [RFK Jr.] seems to have a lot of his own personal opinions about a lot of things, and... I wouldn't be me if I didn't address this. I wonder how much his own personal opinions about food or any other of the health-related topics that are going to fall under this are going to affect him looking at the science of those things.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the ongoing Class II recall of Our Family’s Traverse City Cherry-Flavored Decaf Light Roast Ground Coffee from the parent company Massimo Zanetti Beverage USA due to mislabeling.They use this opportunity to share some little-known truths about decaf coffee that consumers should be aware of, such as the actual caffeine content of decaf coffee, and the fact that they might be ingesting harmful chemicals when going for decaf coffee.In this episode:💩 [02:00] The current mislabelled decaf coffee recall 💩 [03:32] The caffeine content of decaf coffee (no, it’s not 0%)💩 [04:09] Drinking decaf versus regular coffee💩 [05:03] Matt’s and Francine’s daily caffeine intake💩 [07:34] Matt’s and Francine’s different opinions on black coffee💩 [09:38] When drinking a caffeinated decaf coffee can be harmful💩 [11:32] Debatable coffee flavors💩 [12:48] Decaffeination processes, including a very unsafe one💩 [14:47] The danger of Methylene Chloride💩 [16:02] The use of dangerous chemicals in house flipping (and food?)💩 [20:00] Small doses of harmful chemicals add up over time💩 [23:21] Details on the recalled product, so you can send it back if you have itDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeIf you’re curious about the movie Sausage Party, you can watch it here, but again, we don’t recommend it.Catch up with the episode we thought would lose us a lot of listeners, but actually didn’t, Episode 108 | How Changes in U.S. Food Agencies Are Putting Food Safety in America at Risk.Learn everything about Clean Label Project’s findings on the dangerous chemicals present in decaf coffee here.Catch up on our interview with Deborah Blum, Episode 85 | The Road to Food Safety with Deborah Blum, Award-Winning Author of “The Poison Squad”.Noteworthy quotes from this episode“Methylene chloride is an active ingredient in paint thinner that was recently banned by the FDA. So, you could not use this product to scrape paint off of your walls. It's too dangerous for that, but to throw into some coffee beans to get rid of caffeine? No problem. That sounds like a good application for this thing.” – Matt Regusci“Somebody said to me the other day, ‘I just drink black [coffee].’ Okay, well, you stick to your black. You don't want anything interesting or different in your life. That's wonderful. Don't go out on a limb and have any risk because you might like something different.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are discussing a new development in the poultry industry: a waiver made during the pandemic that allowed poultry plants to increase their speeds from 140 to 175 birds per minute has now been made permanent.This change raises numerous concerns around how to guarantee that the meat being processed is safe for consumers and that the plant is a safe space for workers. They go over the current flaws in the industry, some solutions to make processes more efficient, and the end product safer for Americans.In this episode:💩 [03:19] Speedy butchery: when dead chickens fly💩 [04:58] The realities of meat packing plants versus at-home butchering💩 [09:03] How meat inspections fall short in these plants💩 [10:38] When it went from bad to worse💩 [11:29] Meat safety is, apparently, still in the hands of the wife💩 [12:03] The hazard behind the new 175 birds per minute speed💩 [13:22] USDA inspectors don’t guarantee meat safety at any speed💩 [14:50] Some sobering foodborne illness stats connected to poultry💩 [15:20] What will actually decrease Salmonella in American chickens💩 [17:14] How higher speeds will affect workers’ safety💩 [18:55] Industry consolidation and its consequences for mom-and-pops💩 [23:53] Ways to actually make the meat inspection process effective💩 [25:07] When chickens still have feathers after being processedDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRead Dr. Darin Detwiler’s opinion piece in Food Safety News, Unsafe at any speed — again: The meat industry’s looming crisis.Watch the Grammy Award-Winning Food Safety Documentary, Poisoned: The Dirty Truth About Your Food, where you’ll see some dead chickens flying.Check out an “I Love Lucy” clip that shows the scene Matt and Francine are talking about, but colorized.Noteworthy quotes from this episode“ The population is going to continue to increase. We're an exporter of food. We need somehow to allow us to create more plants effectively and efficiently by using new technology that does not revolve around hiring a USDA inspector to sit down there and watch 175 birds a minute fly past their face.” – Matt Regusci“ 1.3 million people get sick from Salmonella every year, some 420 die, and nearly a quarter of those cases come from poultry. Another 1.5 million people suffer from campylobacter infections, which is traced back to contaminated poultry.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about some very frustrating but (unfortunately) not surprising news: the FSMA 204 implementation process has been pushed off yet again and the food industry now has 30 additional months to become fully compliant.Tune in to discover what FSMA 204 is all about, why it matters so much that this gets accomplished, and the causes and consequences of this delay.In this episode:💩 [01:17] The big news: FSMA 204 compliance gets pushed off yet again💩 [04:19] Why this traceability rule matters💩 [04:59] How this rule will improve the way the FDA handles outbreaks 💩 [08:12] Why the industry is so resistant to adopting FSMA 204💩 [08:39] 14 years in and neither the industry nor the FDA has implemented it yet💩 [10:35] The dire and little-known consequences of this continued delay💩 [13:57] Corporate culture and the role of industry associations in this fight💩 [15:26] Complicated and expensive, but worth it to everyone💩 [16:33] Will this new rule ever be implemented?💩 [18:35] How the bureaucracy around food safety is getting in the way💩 [21:31] Consumer awareness around the quality and safety of our food 💩 [25:19] Food should not only be safe, it should also be healthy💩 [27:10] How hard it is to eat healthily in the U.S.💩 [29:41] Some predictions about where U.S. food safety is headedDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with our interview with Andy Kennedy on Episode 97 | Insider Knowledge on the FDA's Traceability Rule FSMA 204 and Its Implementation with Andrew Kennedy from iFoodDS.Catch up with our interview with Roger Hancock on Episode 42 | What Does A Fast And Efficient Food Recall Look Like? With Roger Hancock, CEO of Recall InfoLink.Check out the FDA’s Generally Recognized as Safe (GRAS) List, Francine mentions.Noteworthy quotes from this episode“ I don't think people really truly understand how important one hour is in an outbreak, in a recall situation, every minute that product is on the shelf is a minute that somebody is purchasing it or consuming it in a restaurant, and is just another potential person that will get sick and potentially die.” – Matt Regusci“ We could do this, but they don't want to. They choose. They choose not to. It's a choice, and they choose not to. The FDA has chosen not to deal with this for the last 14 years. The bottom line is they choose not to, over public health and food safety. Because it is a choice and they're choosing not to deal with it.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about a very important but also potentially controversial topic: how the significant changes that are happening with this new administration in the USDA, CDC, FDA, and other U.S. agencies that oversee food will impact food safety and the lives of American citizens.Tune in for this much-needed discussion.They bring the information they’ve gathered from talking to a lot of people in these different agencies and focus on the actual policy implications, opportunities, and issues rather than simply the politics behind it all. They also share what they believe should be done to make the U.S. food safety system function appropriately.In this episode:💩 [01:38] Preface to the episode, which touches upon current politics💩 [09:16] Can the government solve these problems?💩 [10:30] Bureaucracy is getting in the way💩 [13:11] The consequences of the current government incentives💩 [14:28] From constantly replacing everybody to not being able to let them go💩 [17:36] The article on Jim Jones’ resignation that Francine participated in💩 [19:35] The confusing way food is overseen in the U.S. and some solutions💩 [25:52] What was wrong with the FDA Reorganization Plan💩 [26:57] What Francine and Matt would do to improve the food safety system💩 [41:47] Matt and Francine’s views on what the future will bring💩 [45:27] The impact of lobbyists and the origin of the termDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRead the article Francine mentions with her and other food safety leaders’ opinions on Jim Jones’ leaving the FDA, QA Exclusive: Food Safety Leaders React to Jim Jones’ Departure, FDA Layoffs.Catch up with the episode where Matt and Francine discuss the FDA reorg, Episode 69 | A Look at the FDA’s Reorganization Plan and Some Food Safety Mythbusting.Check out Part I and Part II of Francine’s episode on Hal King’s Food Safety Unwrapped podcast.Noteworthy quotes from this episode“ Our whole entire career, you and I have worked very, very hard, ruffled very, very many feathers, took in a lot of stones, pissed off a lot of people because we really believe in the mission. I think there are some people in the government that really do believe in their mission. I don't think they're the majority.” – Matt Regusci“ 3000 people die every year from eating food. We know people whose children have gotten sick and had lifelong ramifications, people whose children have died, and it's not a game.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are alone again for a change. Matt brought up a very important topic for discussion: at-home freeze drying, something that’s quickly growing in popularity.Matt confessed that he has some ulterior motives behind his topic choice. He wants a freeze dryer in his home, but he’s still trying to convince his wife that this is a wise choice.Tune in to learn all about freeze drying food at home, including what exactly freeze drying is, how the process works, and how to make sure you’re doing it correctly, so you’re able to have products with a shelf life of 25 years and, most importantly, not die.In this episode:💩 [02:51] Having an at-home freeze dryer💩 [04:14] The science behind freeze drying💩 [07:11] The importance of packaging swiftly and correctly💩 [09:48] Matt’s dilemma: an at-home freeze dryer or a pig?💩 [11:45] The investment and training needed to have this sizable appliance💩 [15:44] How the cottage food industry is embracing freeze dried products💩 [17:10] The particulars of getting and installing an at-home freeze dryer💩 [21:29] Some of the things that can go wrong and how to handle them💩 [25:39] The safest and the riskiest foods to freeze dry💩 [28:33] Best practices for safe at-home freeze drying💩 [33:04] A new way to reach your daily veggie intake goalsDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out the Food Safety News article Matt mentions, At-home freeze drying: A growing trend with food safety concerns.Catch up with the episode where they talk about a guy who sold Walmart pizzas that he microwaved in his own oven on DoorDash Episode 14 | Certification Fraud in The Food Safety Industry.If you want to learn how to calibrate a thermometer, listen to Episode 92 | A Recap of 2024’s Major Outbreaks with Bill Marler.Interested in freeze drying your food at home? Check out Harvest Right’s Home Freeze Dryers.Noteworthy quotes from this episode“ I know that this is going to last 25 years because that's what it said on the package. That is correct. If done correctly, if not, it's a ticking time bomb of food compliance issues.” – Matt Regusci“[Freeze drying is] going to take all the moisture out of the food. So, if there's no moisture, it's going to be safe because you need the moisture for the bacteria to grow.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are sharing with you the food safety star-studded “Food Safety Voices: Communicating Effectively in Challenging Times” LinkedIn Live with guests: Bryan Armentrout, Dr. Darin Detwiler, Jill Stuber, and Tia Glave.These are six of the most recognized voices in food safety and they came together to discuss how to effectively communicate critical food safety messages in difficult situations both in public and professional arenas.From media interviews to industry panels, from crisis responses to everyday advocacy, everyone shared personal experiences, communication frameworks, practical takeaways, and strategies for engaging positively and effectively with the public, industry, and regulators.In this episode:💩 [01:06] Meet our 6 leading food safety professionals💩 [04:22] Francine: tips to work well with the media and avoid mishaps💩 [12:46] Matt: the power of stories for effective food safety communication💩 [20:16] Bryan: learning the skills to communicate well in any situation💩 [25:27] Tips for getting over your nerves and speaking to a large group💩 [30:18] Tia: understanding your audience’s WHY and building relationships💩 [40:47] How to engage with people who minimize food safety issues💩 [44:00] Jill: the need to develop your emotional intelligence (EQ)💩 [50:19] The elements and balance of an effective message💩 [51:13] The importance of getting the leadership involved💩 [54:58] Leadership lessons, humor, and how to create culture💩 [59:33] Last round of advice and takeawaysDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeWatch the LinkedIn live in full here.Learn more about Bryan Armentrout’s The Food Leadership Group, tune into his podcast Food Safety Chat - Live!, and get a copy of his book The New Manager Mindset.Catch up with previous episodes with Dr. Darin Detwiler, starting with Episode 81, where you’ll find the links to the other ones as well. Make sure to check his book Food Safety: Past, Present, and Predictions as well.Learn more about Tia Glave and Jill Stuber’s Catalyst Food Leaders, and tune into Real Talk with Jill & Tia, their LinkedIn Live series. Also, see Tia’s Black Professionals in Food Safety and Quality.Don’t forget to save your seat for Catalyst’s virtual Leadership Summit for People in Food on Wednesday, April 2nd.Noteworthy quotes from this episode“That false belief that all I have to do is point to a piece of paper and then say, you have to do this, that people are going to do it, right? That's completely false.” – Bryan Armentrout“We need to use these stories. We need to engage with these people to remind them that these weren't just leadership lessons. These were life lessons and that these are not just job responsibilities. These are responsibilities that impact lives.” – Dr. Darin Detwiler“No matter who your audience is, you still have to create awareness around what will resonate with them.” – Jill Stuber“ Get the leadership skills you need in order to communicate effectively with people. So you can build those relationships, create safe spaces and trust, so you can understand their values, their beliefs, and their assumptions around what we do.” – Tia GlaveWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Bryan, Dr. Darin, Jill, Tia, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Kim Carlton, the Retail Food Program Manager at the Minnesota Department of Agriculture, straight from the 2024 FDA Retail Food Seminar & IEHA Annual Education Conference.As you probably know by now, with federalism in the US, the federal government, the states, the counties, and the municipalities all have their own way of doing things when it comes to food safety. Today, Kim explains how the state of Minnesota keeps their citizens safe from foodborne illnesses.She also shares some of her best and most unbelievable stories from the time she was an environmental health inspector.In this episode:💩 [01:45] How the Retail Food Safety Program in Minnesota works💩 [06:34] How Minnesota manages the data from health inspections💩 [07:18] Kim’s role in the National Environmental Health Association💩 [08:49] Kim’s perception of environmental health throughout her career💩 [11:04] Challenges Kim faced as an inspector💩 [12:30] The pizza incident💩 [13:27] We've come a long way as women in food safety, but not far enough💩 [15:06] The celebrity chef’s very public tantrum💩 [17:48] The cockroach mayhem💩 [21:08] Is there anything you would do differently?Disclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with the conversation Matt and Francine had with Doug Farquhar in Episode 87 | The Impacts of American Federalism on US Food Safety with Doug Farquhar.Discover more unbelievable stories like these in Francine’s book Who Watches the Kitchen? where she shares her own experiences out in the field as a health inspector.Noteworthy quotes from this episode“Depending on where you are in the state of Minnesota and what type of retail food you sell, it could be one of 30 different agencies that regulate you.” – Kim CarltonWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Kim, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon!🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by David Lennarz, the President of Registrar Corp, a company that helps their clients to become and continue to be compliant with U.S. FDA Regulations. According to Matt, David is one of the most important, least-known people in the American food and beverage, cosmetic, medical device, and drug industries, and today, he is sharing his expertise from 22 working in the field with us.You’ll learn about FDA Compliance nationally and internationally, what to watch out for, David’s take on the significant changes happening within the FDA and with the new administration, and more.In this episode:💩 [01:34] The many ways Registrar Corp helps clients with FDA Compliance💩 [11:00] How ComplyHub can change the game for the supply chains💩 [15:27] The impact of FSMA on importers and retailers💩 [17:06] Supply chain issues and weaknesses and a possible solution💩 [20:04] Food and customs fraud and the impact of higher tariffs💩 [27:08] How recent FDA changes will affect the industry💩 [29:11] The Wild West of dietary supplements💩 [35:18] Some predictions on where FSMA 204 will go💩 [37:17] The impacts of tariffs and regulations on food prices💩 [44:10] The biggest change that’s happened and the biggest one that shouldDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeLearn more about the 100% online compliance training Registrar Corp offers here.Catch up with Episode 51 | Stanley Cups vs. Cinnamon Applesauce: Which Is More Likely To Give You Lead Poisoning? to learn more about the WanaBana Cinnamon Applesauce Pouches Lead and Chromium Poisoning Outbreak.Catch up with Episode 97 | Insider Knowledge on the FDA's Traceability Rule FSMA 204 and Its Implementation with Andrew Kennedy from iFoodDS for more information on FSMA 204 and Matt’s former business partner.Listen to Episode 62 | Food Safety Gets the Short End of the Stick (Again) for our take on the FDA’s 37-million-dollar cut on funds for state food inspection programs.Noteworthy quotes from this episode“ We're never going to stop importing products. You'd see about half of the products on a store shelf because even though a base product that you think could be made here, the problem is there are ingredients to make that product. But it's made with five different ingredients coming from three different countries.” – David LennarzWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with David, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Nevin Barich, the food and beverage guru of Industry Intelligence Inc.With 15+ years working as a curator and editor of all information and content out there about the food and beverage industry that his company can gather, Nevin shares a little bit of how this type of market intelligence works, how companies benefit from it, and the trends that have been emerging during his time in the role.Prepare to see a side of the industry we don’t often see or talk about: the data that’s behind it all.In this episode:💩 [01:05] Meet Nevin Barich and learn what his company does for their clients💩 [04:01] How it all works in practice💩 [05:47] What business intelligence and Bruce Almighty have in common💩 [07:51] Nevin’s role within the food and beverage space💩 [09:14] The importance of the human element in a world of automation and AI💩 [10:49] What type of food safety data companies are actually looking for💩 [12:09] The Legislation Monitor, how it works, and its benefits over others💩 [16:23] How Nevin’s company tracks outbreaks for their clients💩 [16:44] How we met and what the latest McDonald’s outbreak meant to Nevin💩 [19:26] The impact of Don’t Eat Poop! and others in the industry on listeners💩 [21:41] L.A. versus Los Angeles and Nevin’s 17 years in the same company💩 [24:03] The January 2025 L.A. wildfires💩 [25:16] The biggest change within food and beverage over the last 17 years💩 [27:13] Why the McDonald’s E. coli outbreak was so shocking and its lessons💩 [30:10] The growing interest in regulatory changes in food safety💩 [32:43] Stay tuned for a future LinkedIn Live with Nevin💩 [34:38] Paying someone who is creating content about youDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeLearn more about Nevin’s company’s services, including the new Legislation Monitor they have at industryintel.com Listen to Francine’s interview on Food Safety Unwrapped Hal King’s podcast, From Kitchen to Compliance: A Dual Perspective on Food Safety. You can find Part I here and Part II here.Catch up with some of our most impactful episodes yet:Episode 93 | Letter from a Widow of Boar’s Head Listeria LiverwurstEpisode 88 | McDonald’s, Here We Go Again: Deadly E. Coli Outbreak Linked to McDonald’sSubscribe to the Don’t Eat Poop! Newsletter on LinkedIn here and stay up-to-date with all our episodes.Noteworthy quotes from this episode“From where I sit, I think it's a matter of really being cautious [about AI] because it's very easy to just say, ‘Oh, the AI will just do everything for us.’ Maybe one day it will, but in the meantime, there's a lot of tweaks and fixes that need to be made again, like any other technology that's ever come up.” – Nevin BarichWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Nevin, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Food Safety Sanitation Professional Elena Montoya.She has been one of the podcast’s most loyal listeners, and if you look through Francine’s, Matt’s, and the Don’t Eat Poop!’s posts on LinkedIn, you will certainly find one of her comments, which are always very thoughtful and bring something new to the table.So, it’s only natural that someone as passionate about food safety and helping others become the best food safety professionals and leaders they can be as our hosts should be one of our first guests in 2025.Get ready for some great laughs (usually Matt’s fault), Elena’s inspiring story in food safety, and ways you can become part of our welcoming and enriching Food Safety Community on LinkedIn.In this episode:💩 [01:12] Meet Elena and her work as a food safety sanitation professional💩 [04:49] The sanitation staff for a manufacturing facility versus a warehouse💩 [07:35] How to address the pain point of staffing your sanitation department💩 [09:21] What makes chemicals pre-approved💩 [10:56] How Francine got Savvy Food Safety, Inc. off the ground💩 [12:34] Matt brings the food safety humor💩 [14:12] Why Elena chose to work in the field of sanitation💩 [20:21] The challenge of engaging people of all education levels💩 [21:22] The one ability that will make you truly effective in your food safety job💩 [24:25] Reviewing food safety books on LinkedIn💩 [32:00] What Elena wants the next decade or two to look like for her careerDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeJoin the Don’t Eat Poop team on Wed, Feb 26, at Noon EST for a special podcast event featuring food safety experts—Dr. Darin Detwiler, Matt Regusci, Bryan Armentrout, Tia Glave, Jill Stuber, and Francine L. Shaw! Attend the event here.Follow Elena on LinkedIn to participate in the latest Book Giveaway and discover the next best read that will help you grow professionally.To learn more about Tia Glave and Jill Stuber, catch up with Episode 36 | How to Create a Functional Food Safety Culture within Your Organization with Tia Glave and Jill Stuber from Catalyst.Join Tia and Jill’s Catalyst Community Book Club here.This episode is sponsored by Eagle ProtectDid you know you can find fecal coliform on over 50% of gloves? It’s astounding to learn that many of the gloves coming into our country are contaminated. But Eagle Protect is changing that. They test every single lot of their Eagle Delta Zero™ gloves for microbial contamination.This is a company truly committed to food safety. So please check them out at eagleprotect.com and get your gloves tested!Noteworthy quotes from this episode“You're never going to succeed at anything if you don't give it your 100%. So, in my free time, I'm reading books, I'm posting book reviews, I'm studying for certifications and honestly, I don't have a life. I eat, breathe, sleep, repeat food safety, and that's why I'm committed to helping others and want to give back and protect people in the process.” – Elena MontoyaWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Elena, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Jaclyn Bowen, the Executive Director of the Clean Label Project. Food toxicology is the next frontier of food safety, and it’s not just coming, it's already here.That’s why we need to change and expand the definition of food safety from only protecting consumers from microbial and pathogen contaminants, to also minimizing our exposure to dangerous environmental contaminants and toxins in everyday consumer products.Tune in to discover how Jaclyn Bowen and the Clan Label Project are bringing about this change, as well as what you need to know about heavy metals, pesticide residues, and packaging migration issues.In this episode:💩 [01:53] Meet Jaclyn Bowen from the Clean Label Project💩 [03:22] The new frontier of food safety💩 [04:40] Why Jaclyn got into food toxicology💩 [06:24] Heavy metals are a problem, even if they’re naturally occurring💩 [10:47] How best to inform consumers and provide trust in the food system💩 [13:56] The realities of modern food safety pressures in a global society💩 [15:56] Putting the proverbial regulatory cart in front of the science horse💩 [18:01] California’s AB 899: what’s good and what could improve💩 [21:41] Gerber’s Hawaiian Delight and other baby food (for adults too)💩 [25:03] Heavy metals in protein powder and supplement regulations💩 [29:55] The challenges of getting enough protein and some solutions💩 [33:37] Complementing a healthy lifestyle with supplements💩 [35:50] CLP’s call to action for consumers to make brands accountable💩 [37:46] How heavy metal testing works and how shockingly cheap it is💩 [40:54] Testing for 500 different pesticides for less than $400💩 [41:56] COAs might be making brands more lenient💩 [43:17] Ingredients that present a higher heavy metal risk💩 [44:07] Levels of detection versus levels of quantification💩 [46:59] Why brands aren’t investing in testing and how to change that💩 [51:28] Where baby food suppliers that didn’t pass muster are goingDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeLearn more about the Clean Label Project at cleanlabelproject.org. Read Clean Label Project’s White Paper on Protein Powder.If you want to learn more about the Cinnamon Applesauce Pouches Lead and Chromium Poisoning Outbreak mentioned in this episode, catch up with Episode 51 | Stanley Cups vs. Cinnamon Applesauce: Which Is More Likely To Give You Lead Poisoning?Noteworthy quotes from this episode“ Trust [your suppliers] but verify. You don't have to have [a Clean Label Project] certification but recognize that the future of food safety is food toxicology. Heavy metals, pesticide residues, packaging migration issues are a modern food safety problem. And independent of CLP, it's a matter of doing your diligence in order to minimize the introduction of these contaminants for my family, as well as yours.” – Jaclyn BowenWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Jaclyn, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are celebrating their 100th episode and 2 years of the podcast. Incredible, right?This means that this isn’t just your regular old episode. To make this milestone extra special, they decided to switch things up and invited the incredible Bill Marler, the nation's leading foodborne illness attorney and regular guest on the podcast, to interview THEM!Tune in for a very special episode and celebration.In this episode:💩 [01:16] How the idea for the episode came about💩 [03:18] Bill’s appreciation for the Don’t Eat Poop! podcast💩 [04:38] How Francine became a go-to voice in food safety💩 [08:40] The two men who changed the trajectory of Francine’s career💩 [11:40] How food safety went from just a job to a true passion for Matt💩 [14:56] The importance of being able to fire or be fired by clients in food safety💩 [17:46] The Don’t Eat Poop! Podcast origin story💩 [19:00] How the podcast grew over the last 100 episodes💩 [22:08] How Matt and Francine fell into interviewing guests💩 [24:13] The hard but really important stories that need to be told💩 [28:07] The letter from a widow of Boar’s Head Listeria liverwurst episode💩 [30:48] The moment when Bill truly realized how important this work is💩 [34:14] Food Safety News: its origin, incredible growth, and how it works💩 [37:25] The future of Food Safety News💩 [40:37] When Francine first got to write an article for Food Safety NewsDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with past Bill Marler episodes:Episode 17Episode 18Bonus EpisodeEpisode 92Watch Bill Marler and Darin Detwiler’s Emmy award-winning documentary, Poisoned: The Dirty Truth About Your Food.Listen to the episode where Matt and Francine get choked up by a Letter from a Widow of Boar’s Head Listeria Liverwurst | Episode 93.Watch stories of foodborne illness victims represented by Marler Clark on their Vimeo channel.Catch up with our Dr. Darin Detwiler episodes:The 1st interview on the podcast: Episode 13Episode 43Episode 81Check out Francine’s episode on Hal King’s Food Safety Unwrapped podcast.Noteworthy quotes from this episode“ I'm very cognizant now of how I speak to people, what I say to people. And I know that it may change their path because those conversations very much changed my trajectory.” – Francine L Shaw“ I think the ability to talk about food safety and the impacts on humans is just really important. And I think not only do you guys do that, but you also bring in perspective of the companies that are making mistakes and the companies that are doing a good job. I think the more people that talk about it, the more people will learn about it. It's a good thing. So, I thank you for you guys for doing this.” – Bill MarlerWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.We'd love to hear from you!📲 Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn!📕 Check out Francine's book Who Watches the Kitchen? on Amazon! 🎙️ BE A GUEST ON DON’T EAT POOP!Fill out this form to tell us more about yourself. We’ll reach out via email within 30 days with next steps if you’re selected._______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are going through the things we put in our refrigerator that don’t actually need to be in there.Prepare to be surprised about some of the 20 food items they cover. We for sure thought they had to be refrigerated, but it turns out they don’t.In other cases, you’ll discover that putting these items in the refrigerator is not only unnecessary but can actually lower the quality of the product, so that’s a big no-no.This episode is for you, Lynn.In this episode:💩 [01:19] Here we are at episode 99. Wow!💩 [04:11] A recap of the holidays and the passing of dear ones💩 [06:36] The inspiration for today’s episode💩 [10:02] #1 Ketchup and #2 potatoes💩 [12:41] #3 Mayonnaise (you heard that right) and #4 mustard💩 [16:13] #5 Soy sauce and Worcestershire sauce💩 [17:28] #6 Tomatoes and #7 hot sauce💩 [21:59] The long-lasting consequences of working in a restaurant💩 [25:43] #8 Avocados and #9 fresh basil💩 [27:31] #10 Stone fruit and buying in bulk💩 [29:31] Potatoes and acrylamide💩 [30:20] #11 Nuts and #12 chocolate (Francine’s favorite)💩 [34:55] #13 Coffee and the cry once mentality💩 [38:09] #14 Apples and apple trivia💩 [41:32] #15 Nutella and peanut butter and #16 honey💩 [42:39] #17 Cucumbers and #18 citrus fruit💩 [43:12] #19 Fresh peppers, #20 onions, and cryingDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRead the article Matt and Francine used for this episode in full here.Noteworthy quotes from this episode“ Benjamin Franklin is quoted for saying, ‘God loves us because he gave us beer.’ I actually think that we know God loves us because he gave us coffee and tea.” – Matthew Regusci“ Ironically, when you work in a restaurant, you eat a lot of room-temperature food. You eat a lot of food standing up. You learn how to eat very fast. You're always the first one done eating at the table, clearing away the dishes before anybody else is done eating. Everybody gets really annoyed with you.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Sharon Beals from SKKB LLC, straight from the Food Safety Consortium 2024.Sharon truly cares about this work of keeping food safe. She has more than 40 years of experience in food safety, quality, and regulatory compliance, and during that time held senior-level roles across foodservice and manufacturing companies, and today she’s sharing her expertise with us.Tune in to find out the lessons Sharon has learned throughout her career and that will help us keep food safe. They’ll talk through a culture of doing things right (even when no one is watching), the biggest food safety challenge of the next 20 years, and more.In this episode:💩 [01:10] Meet Sharon and her pu pu platter career💩 [03:25] We need more people like Bob Jackson in our plants💩 [06:26] A culture of doing the right thing💩 [07:44] How to get people to always do the right thing💩 [09:24] The need for a change in mindset in the industry💩 [12:16] The two most dangerous phrases in the food business💩 [13:25] We, in the food industry, need to learn from each other💩 [15:04] The biggest changes in food safety during Sharon’s career💩 [15:59] The biggest challenge for the next 20 years💩 [18:37] The importance of having a cross-functional team💩 [19:15] Always dealing with the crisis du jour💩 [20:57] Supporting instead of criticizing those involved in an outbreak💩 [22:40] Being in the industry for the right reasons💩 [25:24] Preaching to the choir and the stories that need to be told💩 [29:40] Our workforce should reflect our population💩 [32:35] Learning from past food safety crises💩 [35:18] What’s good and bad about the Food Safety Consortium 2024Disclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeLearn more about SKKB LLC at skkbllc.com.Get a hold of Sharon at [email protected]. Catch up with Matt and Francine’s conversation with Deborah Blum, Episode 85 | The Road to Food Safety with Deborah Blum, Award-Winning Author of “The Poison Squad”.Listen to Matt and Francine’s conversation with Steve Mandernach, Episode 90 | Rethinking How Things Are Done to Solve Food Safety Problems with Steven Mandernach from AFDO.Noteworthy quotes from this episode“ Don't get me started on food safety culture. Because you cannot have any niche culture – food safety, quality, personal safety, any of them – if you don't have a company culture of doing the right thing. It's not sustainable.” – Sharon BealsWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Sharon, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Andrew Kennedy from iFoodDS, straight from the Food Safety Consortium 2024.Andrew worked in the FDA and was one of the key people involved in writing the FDA's Traceability Rule FSMA 204, and in this episode he is sharing some insights into the process.He also talks about his time working for the FDA during the COVID pandemic, what he learned about food supply chain management (especially when things go wrong), and his current work facilitating the implementation of the traceability rule through iFoodDS, the leader in food supply chain software.In this episode:💩 [01:04] Andy, a long-awaited guest💩 [03:33] Where the idea for New Era Partners came from💩 [06:10] From traceability company founder to working in the FDA💩 [09:17] FDA’s food supply chain management initiatives during COVID💩 [14:11] How the food supply chain really works when it breaks💩 [16:30] From the iterative development model to “you have one shot”💩 [20:26] The importance of having 360º feedback from different sources💩 [22:25] What does Andy prefer: government or private sector?💩 [23:57] Implementing FDA's Traceability Rule FSMA 204💩 [26:32] The current challenge to implementing FSMA 204💩 [32:02] What’s good and bad about the Food Safety Consortium 2024Disclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeLearn more about iFoodDS, the leader in food supply chain software, at ifoodds.com. Want to know more about the FDA's Traceability Rule FSMA 204? You can find all the information you need here.Noteworthy quotes from this episode“ What I found out [when working on the FDA Traceability Rule] was how passionate people are about traceability. Which I didn't fully appreciate until we went through that process just how many people are invested in the effort around creating a traceability rule. And so that kind of opened my eyes like, Oh, this is a big deal.” – Andrew KennedyWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Andrew, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are wrapping up the year by discussing the produce industry and how the shocking number of produce recalls in 2024 clearly shows that what they’re doing is far from working.They talk about this year’s outbreaks and explore new food-safe technologies that can address the problem, such as Hypochlorous acid (HOCl) and electric shocks, which can kill foodborne pathogens.They also share some insights into the podcast and some of the amazing results from one more year of Don’t Eat Poop!In this episode:💩 [01:08] The upcoming 100th episode💩 [02:09] Wearing poop-free disposable gloves and setting an example💩 [05:09] Francine’s poopy salad dilemma💩 [09:21] 2024’s worst outbreak💩 [09:55] We never know the real numbers of an outbreak💩 [12:09] Vendors must also be held accountable for outbreaks💩 [13:41] The importance of food safety compliance software💩 [15:49] The current lettuce E. coli outbreak💩 [16:46] What the produce industry is doing wrong💩 [17:34] 2 new food-safe technologies that fully kill pathogens💩 [19:33] Francine, the youngest old person out there💩 [21:42] Salad ingredients that have been recalled in 2024💩 [25:18] Coming up with content for Don’t Eat Poop!💩 [26:21] Concerns from when Matt and Francine started the podcast💩 [30:02] Some amazing results from one more year of Don’t Eat Poop!💩 [31:35] The poop-free salad might have to waitDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeLearn more about poop-free gloves by catching up with our episode with Steve Ardagh: Episode 57 | The Glove Food Safety Gap: Raising Disposable Glove Standards with Steve Ardagh, CEO and Founder of Eagle Protect.Check out Francine’s LinkedIn post about her poopy salad dilemma.Catch up with the episode we recorded earlier this year about when and where the next major food safety outbreak would be: Episode 60 | Food Safety Culture and The Next Big Food Safety Crisis.Learn about Hypochlorous acid (HOCl) in this LinkedIn post by Francine.Want to know more about barfly7777? Catch up on Episode 46 | Do You Know How to Get Rid of Salmonella? And How About An Airplane Bathroom Garlic Shrimp to Go?.Noteworthy quotes from this episode“ There's a lot of people in the industry that make a lot of money because they actually don't care.” – Matthew Regusci“ There's nobody better to help the industry than the people that do what we do because we understand both sides of it. There are just a lot of issues right now.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are sharing some food safety tips for safe holiday cooking.There are a lot of holiday parties this time of year, and you don't want to spend most of the time on your knees in the bathroom with your head over the toilet.So, tune in to learn how to protect yourself, your family, and your friends from foodborne illnesses this holiday season.In this episode:💩 [01:29] The need for food safety around the holidays💩 [02:08] A career created out of vomit and diarrhea💩 [03:28] The evolution of food safety training 💩 [12:59] The importance of being safe when cooking for others💩 [16:23] How to not kill your loved ones during the holidays💩 [17:13] Step 1: Clean and sanitize your kitchen💩 [20:45] One thing you must not do💩 [21:35] Step 2: Separate to avoid cross-contamination💩 [25:27] Step 3: Use a thermometer to cook meat and poultry💩 [25:57] How to calibrate your thermometer💩 [27:00] How to thaw your turkey safely💩 [28:07] Step 4: Storing, refrigerating, and reheating food guidelines💩 [31:23] Quick reminder for happy holidaysDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeTo learn more about the woman who tried to kill her ex’s family with Beef Wellington, catch up with Episode 38 | Don’t Cook Salmon in the Dishwasher!Noteworthy quotes from this episode“Most people don't know about food safety. I think people know on the periphery about food safety, but most people think what they do is safe in their kitchen. A lot of that is not safe.” – Matthew Regusci“ When you're with your extended family, you never know what type of immune system they really have. They could have cancer and not be telling you that they have cancer. So, we always need to be conscientious about their immune systems. So, it's important that we take all the precautions that we would take as if we worked in a restaurant.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Justin Dwyer, an Environmental Health Practitioner for Peoria City/County Health Department, straight from the 2024 FDA Retail Food Seminar & IEHA Annual Education Conference.Justin shares a little bit about the different parts of his job: handling food recalls, doing lead abatement inspections, overseeing farmers' markets and the food that falls under the Illinois Cottage Food Act, making sure well water is safe, inspecting food establishments, and investigating foodborne illness and outbreaks.Tune in for some great stories, tips, and the realities of the life of a health inspector.In this episode:💩 [01:10] Meet Justin Dwyer, who ran the 2024 IEHA Conference💩 [02:38] The recall for the applesauce with lead💩 [04:15] Lead abatement inspections for children with lead poisoning💩 [07:22] Crazy farmers’ market inspection stories 💩 [12:35] Cottage food and food freedom laws and their benefits💩 [18:35] Well water safety and controversial sun tea💩 [22:26] The life of an inspector on a weekly basis💩 [25:19] Handling foodborne illness complaints and outbreaks💩 [29:02] A frustrating large outbreak investigation💩 [36:58] 2024 IEHA Conference insights and highlightsDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with the episode about the lead in the applesauce: Episode 51 | Stanley Cups vs. Cinnamon Applesauce: Which Is More Likely To Give You Lead Poisoning?Also catch up on our episode with Doug Farquhar where we talk about cottage food laws: Episode 87 | The Impacts of American Federalism on US Food Safety with Doug Farquhar. Noteworthy quotes from this episode“ The unfortunate thing is most foodborne illness complaints, we never find a true answer. And that's a simple fact, that's the retail side. Unlike industry, where you're going to be doing all your zone testing, and then you figure out exactly where it is, and you do all the recalls on all the product. Sometimes you don't ever truly know what happened.” – Justin DwyerWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Justin, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are tying a knot in the Boar’s Head Listeria outbreak now that the outbreak has been deemed over by the CDC.They share the final toll of the outbreak, discuss the reality of underreporting, and talk about its impacts.They also share the very grave and necessary letter from one of Bill Marler’s, the nation's leading foodborne illness attorney, clients who lost her husband to a Boar’s Head Listeria-laced liverwurst sandwich.Warning: this episode discusses grief and loss and recounts the death of a beloved husband. You might want to keep some tissues handy, this is a hard one.In this episode:💩 [01:17] Francine’s dedication to Don’t Eat Poop!💩 [03:05] Tying a knot in the Boar’s Head Listeria outbreak💩 [04:55] The impact of the outbreak on delis💩 [06:05] The numbers are far greater than what’s reported💩 [08:26] Letter from a widow of Boar’s Head Listeria liverwurstDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRead the letter on Food Safety News, Words from a widow of Boar’s Head Listeria liverwurst.Noteworthy quotes from this episode“I never thought my husband would die eating a Liverwurst sandwich. (...) My question to Boar’s Head is, ‘Would you take poisoned meat home to your family and loved ones?’ We all know the answer! (...) I’m devastated, heartbroken, and I feel I will never be the same.” – a Widow of Boar’s Head Listeria LiverwurstWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Bill Marler, the nation's leading foodborne illness attorney, to discuss some of the major outbreaks of 2024 (so far) and there are many.According to Matt, it feels like the industry, in terms of a lot of amazing brands, decided to throw their brands into a dumpster, put gasoline on it, and light a fricking match over the last six months.They talk about the Boar’s Head Listeria outbreak, the McDonald's Quarter Pounders E. coli O157:H7 outbreak, and the Grimmway Farms carrots E. coli O121:H19 outbreak. As well as some you probably haven’t heard of like the Andre’s Banquet Center E. coli O157:H7 outbreak, the Wolverine Packing Co. E. coli O157:H7 outbreak, and the Montana Wagyu Beef E. coli O157:H7 outbreak.In this episode:💩 [02:09] Diving deep into one outbreak or talking about them all?💩 [03:26] The many major outbreaks of 2024💩 [05:27] Stories of grief from Bill’s clients💩 [08:36] Boar’s Head Listeria outbreak💩 [10:59] McDonald's Quarter Pounders E. coli O157:H7 outbreak💩 [12:35] Food safety in the board of directors💩 [14:06] McDonald’s poor response to their outbreak💩 [18:18] Chi-Chi’s 2003 Hepatitis A outbreak💩 [19:22] How companies respond to outbreaks💩 [20:44] Iwaspoisoned.com and Bill’s strong ethics💩 [21:57] The cost of food safety headlines for McDonald’s💩 [22:57] Grimmway Farms carrots E. coli O121:H19 outbreak💩 [29:14] The resurgence of undercooked E. coli-laced hamburger outbreaks💩 [33:55] Where food safety liability lies💩 [35:18] How to calibrate a thermometer💩 [36:24] Every outbreak could and should have been prevented💩 [38:28] The one who holds the industry accountable💩 [39:51] “Get the F out of the FDA” shirts and Thanksgiving wishesDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRead Dr. Darin Detwiler’s article Matt mentioned Anticipating the inevitable: Predicting the next major food safety failure.Visit Bill Marler’s blog at marlerblog.com.Watch this short video about one of the victims of the 2011 Listeria outbreak posted by Marler Clark.Check out the post by Patrick Quade, founder of Iwaspoisoned.com, about The Cost of Food Safety Headlines: 2024 McDonald's Edition.Catch up with past Bill Marler episodes:Episode 17 | This Legendary Food Safety Attorney Has Made An Offer You Can't RefuseEpisode 18 | Bill Marler: The Attorney Behind The $15.6 Million Settlement from Jack in the Box Following Their Infamous 1992-1993 e. Coli OutbreakBonus Episode | Breaking News: What's Going on with Boar's Head? The Latest of This Listeria Outbreak with Bill MarlerNoteworthy quotes from this episode“We all are going to die. I get it. I think the thing that drives me the craziest about death in food cases is people live their entire lives, and then all of a sudden, they eat something, and it kills them, or it kills their child, kills their spouse. It's just not the way it's supposed to be.” – Bill MarlerWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Bill, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by FDA Retail Food Specialist Carolyn White at the 2024 FDA Retail Food Seminar & IEHA Annual Education Conference.No one is happy to see a health inspector, right? Well, today’s guest will help reframe that point of view as she shows that a health inspector is NOT the enemy but a resource.She shares some essential FDA resources available for retail food safety both for regulators and operators.In true Don’t Eat Poop! fashion, they dive deep into the issue of Norovirus including all the projectile vomiting that goes with it. They also share great stories of being in food retail.In this episode:💩 [01:35] Carolyn White and her role as FDA Retail Food Specialist💩 [03:21] The power of Carolyn’s background 💩 [05:11] Working with different rules in different places💩 [05:56] A day in the life of an FDA Retail Food Specialist💩 [06:37] The importance of the Annexes in the Food Code💩 [10:09] Free tools and resources for regulators and operators💩 [12:36] Norovirus and the difficulty of preventing its spread 💩 [16:09] An FDA Retail Food Specialist’s role in an outbreak situation💩 [17:19] How local regulatory programs are making a difference💩 [21:22] Regulators and operators share the same goals💩 [24:52] No conversation is off-limits for folks in retail food💩 [26:45] The importance of health inspectorsDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRead Francine’s recent article for QA Magazine Sanitation Supplement: The Essentials of Sanitation in Food Facilities.Check out the FDA Employee Health Policy Tool Carolyn mentioned.Meet Vomiting Larry and get a visual representation of vomit spray.Noteworthy quotes from this episode“For our industry stakeholders, we talk a lot about food safety management systems and are we putting in a culture of food safety into our establishment, whether you have a 4 million dollar budget or a 40 dollar budget, right? The importance of that food safety culture.” – Carolyn WhiteWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Carolyn, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Steven Mandernach, Executive Director at the Association of Food and Drug Officials, straight from the Food Safety Consortium 2024.“I never thought of it that way” is something you’ll catch yourself saying throughout this episode full of gems. Prepare yourself to better understand the harsh realities of being a food inspector, the consequences of the planned budgetary cuts by the FDA to food inspections, how food e-commerce could be better regulated, and more.In this episode:💩 [01:07] AFDO and what it does for state and local regulators💩 [03:31] Understand the FDA Reorganization Plan and its impacts💩 [08:06] Rethinking the requirements for food inspectors💩 [10:40] Just-in-time training and specialization💩 [14:15] FDA information sharing challenges💩 [17:15] The realities of food inspector salaries💩 [18:42] A hopeful solution for the information sharing issues💩 [20:50] When state departments step in for USDA and FDA💩 [25:45] The food safety challenges of food e-commerce💩 [32:01] AFDO and lobbying💩 [33:26] What to do when going through difficult budget times💩 [34:55] The contracting system between the states and the FDA💩 [38:17] The FDA’s sometimes questionable risk analysis💩 [40:23] The sheer deficit of food inspectors💩 [43:38] Get the F out of the FDA💩 [45:39] How the reorg is going so far💩 [47:31] The FDA’s dilemma: a public health or regulatory organization?💩 [49:45] What’s good about the Food Safety Consortium 2024Disclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeLearn more about AFDO at afdo.org. Noteworthy quotes from this episode“So, if I were a commissioner right now of the Food and Drug Administration, I hope they realize this is your last chance to fix food. If you don't do it, a single food agency is next. I mean, I really don't think you get another bite at the apple, you've had all of them now.” – Steven MandernachWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Steven, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine have just gotten back from the Food Safety Consortium 2024 and they’re sharing everything while it’s still fresh in their minds.You will hear all about their experience and their biggest takeaways. You will also be in the know about the amazing interviews they have coming your way.So, don’t miss this event recap!In this episode:💩 [01:32] An exciting start to the Food Safety Consortium 2024💩 [04:19] The best networking event in food safety 💩 [07:29] The difference being in Washington D.C. made💩 [09:11] The interviews they did and that are coming your way💩 [11:11] The Women in Food Safety networking event💩 [13:35] The sense of community around industry colleagues💩 [15:34] The missed opportunities of our legal system💩 [16:47] What you can expect in the upcoming episodes💩 [17:36] A taste of fame💩 [18:48] Matt’s and Francine’s biggest takeaways from the Consortium💩 [21:32] Food safety concerns aren’t the same all over the world💩 [23:47] Concerns about the FDA’s Reorganization Plan💩 [25:00] The right reason for wearing black glovesDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeStay up to date on all things Food Safety Consortium for next year’s edition here. Catch up on our interview with Rick Biros, the organizer of the Food Safety Consortium, on last year’s edition, Episode 37 | Integrating Cannabis into The World of Food Safety with Rick Biros.Learn more about Women in Food Safety.Catch up on the episode about the FDA’s plans to cut food funding to the states, Episode 69 | A Look at the FDA’s Reorganization Plan and Some Food Safety Mythbusting.Noteworthy quotes from this episode“Really, truly the Food Safety Consortium is the best networking event that I have ever been to.” – Matthew Regusci“Corporate culture has got to change before we can change food safety culture and that's where we need to start. I know that's where the difference is going to be made.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the hot topic of the past few weeks: the deadly McDonald’s E. Coli outbreak.This is a multistate outbreak with cases in 13 states and one death so far. Tune in to learn more about the facts surrounding the outbreak as well as Matt’s and Francine’s expert opinions on the situation.They’ll also address the food safety controversy around Donald Trump’s publicity stunt at a McDonald’s on October 20, 2024.In this episode:💩 [03:15] The current McDonald’s E. Coli outbreak💩 [05:10] The source of the outbreak and what we should worry about💩 [09:09] The incredible shift that happened over a generation💩 [11:11] The process to confirm the outbreak source💩 [12:28] When the issue is most likely in the supply chain💩 [17:09] Food safety facts about Trump’s publicity stunt at McDonald’s💩 [24:27] Trip down fast food memory laneDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with our talk with Tia and Jill from Catalyst LLC. in Episode 36 | Food Safety Talk with Tia Glave and Jill Stuber from Catalyst.Check out Burger King’s vintage commercial Francine mentions, Have It Your Way.Food Safety News articles on this Outbreak (up until October 28, 2024):McDonald’s linked to deadly outbreak of E. coli infectionsMcDonald’s says Taylor Farms supplied onions linked to deadly E. coli outbreakMore patients identified in outbreak traced to McDonald’s; Taylor Farms recalls onionsColorado and McDonald’s officials say hamburger was not a source of E. coli outbreakNoteworthy quotes from this episode“I've been in these Taylor Farms facilities, their sanitization routine is amazing. So, if they had a bad batch of E. Coli laced onions that went through the facility, the chances of that E. Coli being still in that facility, either on the belts, on the machines, or in anything is close to zero. They're not clean, they are sanitized.” – Matthew Regusci“You can't go into a McDonald's and say, ‘I want a rare burger’. It isn't going to happen. They're not going to give you a rare burger. Policies and procedures that they have in place for cooking those burgers are pretty intense. You might get a burnt one, but the odds of getting a rare one are pretty slim.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Doug Farquhar, the Director of Government Affairs of the National Environmental Health Association, at the 2024 FDA Retail Food Seminar & IEHA Annual Education Conference.Doug is on a mission to encourage US states to adopt more recent versions of the FDA Food Code (only 4 states have adopted the most recent version so far) but this gets really tricky because of federalism.Tune in as he sheds some light on just how independent every single state, county, and municipality is from the federal government and what that ultimately means for US food safety.In this episode:💩 [01:32] Doug’s career in environmental health💩 [03:30] Food safety in national brands versus mom-and-pops💩 [07:53] The impact of not doing food safety💩 [10:41] State and local issues with guidance from the federal government💩 [12:45] Issues when it comes to meat💩 [14:49] Cottage food laws: it all depends on where you are💩 [17:23] The frustrating predicament American food trucks face💩 [20:10] Selling food on the Internet and food fraud💩 [21:19] Peanut butter, Nutella, Vegemite, and world trade💩 [25:54] Codex Alimentarius and selling overseas💩 [27:10] The Food Code and why its evolution is necessary💩 [30:44] When the media doesn’t know what they’re talking about💩 [34:56] Very outdated CDC food safety data💩 [37:20] Food Code adoption throughout the US💩 [40:07] Regulation adoption within different states💩 [41:45] Cannabis legalization in AlabamaDisclaimer: Episode title and content do not constitute legal or health advice.Noteworthy quotes from this episode“It's very interesting because it's very complicated and the way we do it in this country, as I said, is a federalist system. The locals, the states, the federal government, they all have to work together, but really the authority, you can do whatever you want to inside your state, inside your jurisdiction, as long as you don't conflict with what the FDA is doing.” – Doug FarquharWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Doug, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are sharing with you the Ask Us Anything! LinkedIn Live they did on Sep 25, 2024, during Food Safety Awareness & Education Month.This event was unscripted and they answered questions as they came, and there were some amazing ones. They covered the need (or not) for new regulations, the differences between the EU and the US regulations, the future of food safety especially the role of AI in that, and much more.There was even a special appearance of Francine’s famous tiara, so tune in for a light episode that’s also packed with great information.In this episode:💩 [02:46] What are the best ways to engage in social media as a consultant?💩 [04:36] What new regulations do you see coming from the recent outbreaks?💩 [10:11] Do you think retailers hold enough responsibility in ensuring consumers don't get a hold of contaminated products?💩 [15:44] With the difference between the EU food standards and US standards do you ever see the US catching up to their level of regulations?💩 [17:40] I don’t have the resources to visit all of my hundreds of suppliers so how do I choose which ones to visit?💩 [20:08] What technologies/innovations do you see making the biggest impact in food safety in the next 3 years?💩 [24:23] Do you see audits being performed by robots utilizing AI with our known shortage of auditors?💩 [33:54] Do you see cannabis adopting the audit schemes used in food safety or are they currently being audited by SQF, BRCG & GFSI?💩 [34:56] Book giveaway and Francine’s Goddess of Food Safety tiaraDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with the LinkedIn Live in video format here.Learn more about the Book Giveaway and how you can win a copy of Francine’s book “Who Watches the Kitchen” at Elena Montoya’s post.Check out the Goddess of Food Safety Award and crown Francine received from Saldesia Corporation here.Noteworthy quotes from this episode“We have to adopt technology based upon its ability to get the job done, and get the job done right, and get the job done safely, versus just adopting technology for technology's sake, which I think sometimes we end up doing.” – Matthew Regusci“There's a definite shortage of audits. We need to find a way to make sure that the auditors that are doing these audits are actually qualified to do the audits. And we're not just sending people out there to mark off a checklist and be paid to mark off that checklist.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, at the 2024 FDA Retail Food Seminar & IEHA Annual Education Conference.She is the author of “The Poison Squad”, one of Matt’s favorite food safety books. Together they explore her outrageous findings from the time before regulations that she shares in the book, as well as ways to make things change for the better.In this episode:💩 [00:59] Meet Deborah and “The Poison Squad” book💩 [03:41] Food in the 19th and early 20th century wasn’t as safe as we think💩 [08:23] Dr. Wiley, the Poison Squad, and low-dose toxicology💩 [12:57] The embalmed milk scandals💩 [17:48] Important regulatory movements in the US and their scandals💩 [23:01] Good regulations with insufficient funds and little enforcement💩 [29:06] Francine’s experience as a health inspector💩 [31:20] How to make a difference and the holes in regulations💩 [32:44] We’ve come a long way but not far enough💩 [34:34] The challenges of being an informed consumer💩 [37:04] The power of cookbooks for education💩 [41:57] Why our lifespan increased over the last century💩 [44:07] The “good old days”💩 [46:23] The ongoing battle against food adulteration💩 [48:30] Food safety in the future💩 [50:45] Consumers misdirected anger and Boar’s Head outbreak💩 [55:19] Revolution by inchDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeLearn all about Deborah Blum and her books at deborahblum.com.Noteworthy quotes from this episode“Back to your question, ‘How do we make things change for the better?’ We have people like you. We get the word out. We let people know that there are these issues. We don't quit talking about them. Eventually, we get change. It's never as fast as I want it to be. I've come to accept that sometimes you get revolution by inch.” – Deborah BlumWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Deborah, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Patrick Quade, Founder and CEO of Iwaspoisoned.com, at the 2024 FDA Retail Food Seminar & IEHA Annual Education Conference.They talk about Iwaspoisoned.com, which is a food safety crowdsourcing website. People can come to the website and report a food safety issue, and that data is then used to detect outbreaks, clusters, and trends in real time.Tune in to hear about the great impact this technology can have in food safety by allowing companies to prevent instead of react to challenges.In this episode:💩 [01:28] Meet Patrick Quade💩 [03:16] How Iwaspoisoned.com came to be💩 [07:43] Food poisoning reporting and underreporting💩 [09:56] How Iwaspoisoned.com evolved into a business💩 [12:14] Concerns around the name Iwaspoisoned💩 [14:03] How they were able to foresee Chipotle’s series of foodborne illness outbreaks💩 [17:40] How they deal with inaccurate reports💩 [22:10] Making it easy to report💩 [23:31] Study on Norovirus outbreaks and Iwaspoisoned.com reports💩 [27:07] Iwaspoisoned.com around the world💩 [28:16] Handling unusual or criminal reports💩 [30:22] Brand-specific insights💩 [32:47] Encouraging consumer, government, and industry participationDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out iwaspoisoned.com.You will find the post on LinkedIn that helps explain what Patrick’s B2B company, DineSafe, does here.Catch up with the episode Matt and Francine talk about a woman charged with murder for allegedly poisoning her ex-husband's family with Beef Wellington: Episode 38.Noteworthy quotes from this episode“We detected the first major Chipotle outbreak in real time, Simi Valley in 2015, and most of their subsequent outbreaks in real time. They lost 10 billion in market cap from top to bottom, from their peak at the start of their string of food poisoning outbreaks to the bottom.” – Patrick QuadeWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Patrick, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms