Food Safety Matters

Lise Korsten, Ph.D. is the Co-Director of the Department of Science and Innovation (DSI) in the Center of Excellence in Food Security at the University of Pretoria in South Africa. She is also responsible for the food safety and regulatory control programs within the DSI-National Research Foundation (NRF) Center of Excellence in Food Security and actively interacts with other researchers in various institutes. She holds the position of Chair in the Global Task Force of Food Security for the International Society for Plant Pathology. Dr. Korsten has also addressed the South African Parliament on Food Safety Control and has developed a national framework for government to develop a Food Control Authority. Dr. Korsten has been able to attract extensive national and international long-term funding for food safety and water quality research projects and an EU Framework project on climate change and fresh produce. She also developed South Africa's first biocontrol agent for fruit and established a biocontrol research group at the University of Pretoria. Additionally, she has established a fresh produce health group that focuses on food safety of fresh produce and on sanitary and phytosanitary aspects related to international trade. Dr. Korsten's research has focused on the complementary fields of postharvest technology and food safety as related to international trade in fresh produce. As a team, the Plant Health and Safety research group has developed several innovative technologies to reduce disease and prevent product contamination. In this episode of Food Safety Matters, we speak with Dr. Korsten [30:37] about: Her work with the DSI-NRF Center of Excellence in Food Security to understand the causes of and solutions to microbial contamination of potable water and irrigation water in Africa Technologies Dr. Korsten's team has developed that enhance food crop safety and plant health Dr. Korsten's involvement with GFSI's Science Technology Advisory Group (STAG), which works to leverage available scientific knowledge across a range of topics to advance food safety Food system transformations and considerations that are required to ensure "safe food for all" in the face of future challenges Interventions and technologies that could help address some of the most pressing global food safety and security threats, such as the effects of climate change and the rise of antimicrobial resistance (AMR) The global shift away from pesticides that is occurring due to realizations about the human health and environmental harms of the chemicals, and why similar scrutiny should be applied to the downstream impact from excessive use of sanitizers and disinfectants New technologies that have promise for food safety, such as rapid identification methods, AI, and sensors. News and ResourcesFDA Updates Infant Formula Compliance Program, Puts Emphasis on Cronobacter, Salmonella [2:56]FDA Releases Guidance for Sprout Operations Under Produce Safety Rule, States FSMA 204 Inspections Will Begin 2027 [6:42]Glyphosate Use Must Be Curbed, But Alternatives Might Pose Equal Food Safety Risk [9:16]California Food Safety Act Signed Into Law, Officially Banning Four Toxic Additives by 2027 [14:51]Study Supports Food Safety of Titanium Dioxide, Addresses Data Gaps We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Barbara Masters, D.V.M., is the Vice President of Regulatory Policy, Food, and Agriculture at Tyson Foods Inc., where she provides regulatory vision and support to the enterprise and gives oversight to the Office of Animal Welfare. She also serves on the Board of Directors for the Partnership for Food Safety Education, the Center for Foodborne Illness, and the Steering Committee of the Global Food Safety Initiative (GFSI). Previously, Dr. Masters spent nine years as a Senior Policy Advisor at Olsson Frank Weeda, where she worked closely with the meat and poultry industry to ensure regulatory compliance. She also served as Administrator of the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS), where she established a solid infrastructure of science-based policies and data analysis to reduce foodborne illness and product recalls. Dr. Masters holds a Doctorate of Veterinary Medicine from Mississippi State University and a Food Animal Internship from Kansas State University. In this episode of Food Safety Matters, we speak with Dr. Masters [21:42] about: The meaning behind "Never let a good crisis go to waste"—a lesson learned through significant foodborne illness and animal disease outbreaks she experienced during her career—as it relates to Dr. Masters' approach to food safety policy What it was like to be part of USDA-FSIS' efforts to develop landmark regulations and guidelines, such as for HACCP or SSOPs, from the administrative process to training and implementation Dr. Masters' work at Tyson with the Office of Animal Welfare to monitor regulatory developments and establish steps for implementation How the GFSI Steering Committee works with small food businesses with limited resources to help them achieve GFSI certification The "mutual vision" GFSI shares with industry for a future where certification bodies can work more closely with regulators to help improve audits The critical importance of "doing the right thing every time"—a saying borrowed from the late Dr. David Theno, co-recipient of Food Safety Magazine's 2010 Distinguished Service Award alongside Dr. Masters—as a leader in food safety. News and Resources FDA Updates Guidance to Address Food Manufacturers Circumventing Allergen Cross-Contact Requirements for Sesame [2:06]FDA Responds to CFP Recommendations for Food Code, Retail Program Standards [8:45]USDA Begins Sampling for Drug Residues in Cattle Claimed to be "Raised Without Antibiotics" [10:59]FDA Updates on Prevention Strategy for Cronobacter Contamination of Infant Formula [15:03]Experimental Rapid Tool Can Accurately Detect Bacteria Levels in Food Before it Leaves Production Facility [17:22] [October 19 WEBINAR] Beat the Recall: Effective Allergen Control in Food Manufacturing Sponsored by:Cintas We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Patrick Guzzle, M.P.H., M.A. is the Vice President of Food Science for the National Restaurant Association. He has been involved in retail food safety for over 20 years, since his wife contracted Escherichia coli O157:H7. Patrick's career in food safety began as an Environmental Health Specialist in the Southeastern Idaho Public Health District. He later became the Environmental Health Supervisor and was involved in all aspects of environmental health. In 2004, Patrick was hired as the Idaho Food Protection Program Manager with the State Division of Public Health. During that time, he served as President of the Idaho Environmental Health Association. In 2018, Patrick started Mountain West Food Safety LLC and was the Principal Consultant. In addition to helping several clients strengthen their own food safety efforts, Patrick regularly taught ServSafe® courses throughout Idaho and Eastern Oregon. Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II within the CFP. He served as Chair of the CFP from 2016–2018. He has received several commendations for his collaborative efforts with other organizations over the years. Patrick is an active member of the Association of Food and Drug Officials, the National Environmental Health Association (NEHA), and the Western Association of Food and Drug Officials. He is also an adjunct professor of Public Health at Boise State University. Patrick received an M.P.H., an M.A. in Anthropology, and a B.A. in Spanish from Idaho State University. Melissa Ham, R.E.H.S., is a North Carolina native who has spent over half of her life working in Environmental Health. Her career started in 1989 with a local health department Environmental Health Programs. In 2001, she continued her career as an Environmental Health Regional Specialist. During her 18 years at the North Carolina Department of Health and Human Services, she worked with local health department programs, served on committees, and was tasked with coordination of the FDA Retail Program Standards. In 2010, Melissa worked to adopt the most current FDA Food Code in North Carolina. Since retirement, she has been working part time in the field, and was recently hired by Wake County Environmental Services as the Retail Program Standard Coordinator through the FDA Capacity Building grant. Glenda R. Lewis, M.S.P.H., is the Director of Retail Food Protection Staff at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN) in the Office of Food Safety. Between beginning at FDA in 1996 and serving in her current role, Glenda started as a Team Member in, and then spent 14 years as Team Leader of, CFSAN's Retail Food Policy Team, with responsibility for leading the team in developing, revising, and interpreting regulations, model codes (such as the FDA Food Code), and federal guidelines that pertain to retail-level food operations (e.g., restaurants, retail food stores, food vending, and institutional foodservice facilities). Prior to FDA, Glenda served for eight years with the Volusia County Health Department in Florida as an Environmental Health Specialist. She holds a B.S. degree in Biology from Spelman College in Atlanta, Georgia and a M.S. degree in Public Health from the University of North Carolina at Chapel Hill. Andre Pierce, M.P.A. joined FDA in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University. In this episode of Food Safety Matters, we speak with Patrick, Melissa, Glenda, and Andre [24:02] about: How FDA's Food Code provides a framework of uniformity and consistency in the midst of decentralized retail food safety regulation in the U.S. How the Conference for Food Protection works with FDA and state restaurant associations to make recommendations about and support Food Code implementation The work it took to adopt the Food Code in North Carolina New topics addressed in the most recent Food Code (released in December 2022), and what new responsibilities the changes place on state and local health departments and restaurants Benefits that the Food Code bring to regulators, industry, and consumers The ways in which funding from FDA and NEHA has enhanced North Carolina's participation in the Retail Food Program Standards How FDA encourages Food Code adoption, for example, though Retail Food Safety Regulatory Association collaborative How the National Restaurant Association incorporates Food Code concepts into ServSafe guidance and resources FDA's method for keeping the Food Code up

Britanny Saunier, M.P.A. is the Executive Director of the Partnership for Food Safety Education (PFSE). She focuses on leveraging PFSE's historical leadership in cross-sector collaboration and ensuring organizational effectiveness to realize PFSE's mission to develop and promote effective education programs to reduce foodborne illness risk for consumers. Britanny began as an intern at PFSE in 2011, and later served as PFSE's Director of Development, successfully increasing PFSE's program service revenue and bringing diversification to PFSE's Partner network. She facilitated program engagement with consumer and academic food safety experts, supporting PFSE programs including the National Consumer Food Safety Education Conference. Britanny holds a master's degree in Public Administration with a Health Policy focus from the School of Public Affairs at the American University in Washington, D.C. Ashley Eisenbeiser, M.S., C.F.S. is Senior Director for Food and Product Safety Programs for FMI, The Food Industry Association and a food scientist specializing in food safety. In her role, Ashley serves as a subject matter expert for food and product safety for FMI's food safety programs and provides support for FMI's retail, wholesale, and product supplier members on food safety training, technical services, regulatory compliance, and industry research and resources. Prior to joining FMI in June 2013, Ashley served as a Family and Consumer Science Extension Agent with Virginia Cooperative Extension, where she planned, delivered, and evaluated community nutrition, health, and food safety educational programs. Ashley is a Certified Food Scientist and received her master's and bachelor's degrees in Food Science and Technology from Virginia Tech. Ashley serves as a member of the Board of Directors for the Partnership for Food Safety Education and is a member of several professional associations, including the Institute of Food Technologists (IFT), the International Association for Food Protection (IAFP), the Association of Food and Drug Officials (AFDO), and the Conference for Food Protection (CFP). In this episode of Food Safety Matters, we speak with Britanny and Ashley [3:22] about: PFSE's mission to promote safe food handling and preparation practices, and how FMI and PFSE collaborate to protect consumer health Resources that FMI utilizes as an annual contributing partner to PFSE, and how FMI members benefit from these resources The methods and measurements of success used by PFSE's food safety educators, called BAC Fighters The advocacy efforts of, and resources offered by, PFSE and FMI in honor of National Food Safety Education Month Why Britanny and Ashley are personally invested in food safety, and how their motivations inform their work. Resources Partnership for Food Safety Education Partnership for Food Safety Education NFSEM Resource Food Safety Bingo FMI, The Food Industry Association We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Darin Detwiler, LP.D., M.A.Ed., is a food safety academic, advisor, advocate, and author with a 30-year history of working to control foodborne illness. After losing his son, Riley, to a foodborne Escherichia coli infection in 1993, Dr. Detwiler was invited by the U.S. Secretary of Agriculture to collaborate on consumer education. He has since been appointed twice to the U.S. Department of Agriculture's (USDA's) National Advisory Board on Meat and Poultry Inspection, and has represented consumers as the Senior Policy Coordinator for non-governmental organizations, served on consumer food protection councils, and supported the U.S. Food and Drug Administration's (FDA's) implementation of the Food Safety Modernization Act (FSMA). In addition to fulfilling his current role as Chair of the National Environmental Health Association's (NEHA's) Food Safety Program, Dr. Detwiler sits on numerous advisory and editorial boards, is the Founder and CEO Detwiler Consulting Group LLC, and is an Associate Professor of food policy and corporate social responsibility at Northeastern University. Dr. Detwiler has appeared on television, including Netflix's recent documentary, Poisoned: The Dirty Truth About Your Food, and has been published in print, such as his 2020 book, Food Safety: Past, Present, and Predictions. He is the recipient of the International Association for Food Protection's (IAFP's) 2022 Ewen C.D. Todd Control of Foodborne Illness Award, as well as Food Safety Magazine's 2018 Distinguished Service Award for his work in promoting science-based solutions for food safety issues. In this episode of Food Safety Matters, we speak with Dr. Detwiler [26:34] about: Consumer perceptions and discussions that emerged around food safety after Poisoned was released, as well as how the documentary may have spoken to industry leaders and policymakers What Poisoned meant to him personally, as it shared Dr. Detwiler's story as a father who lost his son to E. coli infection, and what he hoped to communicate to audiences through the film The work that individuals in the food industry carry out to protect consumers from foodborne illnesses, and why their efforts should be more widely recognized The role that legal consequences play in deterring "bad actors" from shirking their food safety responsibilities, and why fostering robust food safety culture is an important counterbalance Ways in which the U.S. can improve the safety of its food, such as by reducing regulatory complexity, as well as strides the U.S. has taken over the last 30 years in terms of food safety and considering the consumer New and emerging food safety challenges of concern in the future, how consumer demands and behavior could play into these challenges, and the importance of keeping the true "why" behind food safety—consumer protection—at the forefront of industry efforts. Food Safety Insights Column, Bob Ferguson Top Food Safety Priorities—Where are We Post-Pandemic? [16:51] Sponsored by: Pureline We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Kris de Smet, D.V.M., is the Head of the Food Hygiene Team under the Directorate-General for Health and Food Safety at the European Commission. Dr. de Smet graduated as a Veterinary Doctor in 1987, and from 1988–1992, he was a Researcher at the University of Ghent, Belgium in the faculty of Veterinary Science. From 1992–2001, he was employed in the private sector, being mainly involved in veterinary services and quality control of poultry integration. Since 2001, Dr. de Smet has worked as an official at the European Commission under the Health and Food Safety Directorate-General, where he has been involved in the management of EU legislation on bovine spongiform encephalopathy (BSE) and zoonoses (mainly Salmonella). Since the beginning of 2009, he has served as the head of the team coordinating EU legislation on control of food hygiene, official controls for products of animal origin, and control of foodborne zoonoses. He also coordinates the EU position at the Codex Alimentarius Committee Food Hygiene and is Co-Chair in the development of several Codex standards. In this episode of Food Safety Matters, we speak with Dr. de Smet [3:01] about: The ongoing work of the European Commission's Food Hygiene Team and how it operates within the structure of the EC EU-wide trends in Salmonella control and antimicrobial resistance (AMR) mitigation, differences across Member States, and how trends in pathogen control are reflected in salmonellosis data His work as part of the Codex Committee on Food Hygiene that finalized a 2022 guidance on microbiological foodborne illness outbreaks, the impacts of that guidance, and modern advancements that are helping address outbreaks How the European Commission and Codex are approaching food safety culture in regulations and guidelines, how inspectors measure culture, and how businesses can improve and evaluate their own food safety cultures. We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Andre Pierce joined the U.S. Food and Drug Administration (FDA) in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to FDA with 34 years of experience at a local health department, where he built relationships, shared knowledge, and promoted quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University. David Morales is the Managing Supervisor for the Environmental Health Division at Arizona's Maricopa County Environmental Services Department. He joined the Department in June 2000 as a Health Inspector for the Environmental Health Division, performing health inspections for restaurants, hotels and motels, mobile home parks, swimming pools, and school grounds. David has also served as a Hispanic Liaison, Training Officer, Supervisor, and Managing Supervisor for the Quality and Compliance Division, and he currently manages the Eastern Regional Office within the Environmental Health division. He received a bachelor's degree in Zoology from Brigham Young University, and he is a Registered Sanitarian in the state of Arizona and an REHS with NEHA. He also received a Certified Public Manager certificate from Arizona State University's Bob Ramsey Executive Education Program. Susan Quam is the Executive Vice President of the Wisconsin Restaurant Association (WRA). She joined WRA in January 1997, serving as the Executive Director of WRA's Education Foundation for her first 15 years, working to promote career opportunities and scholarships within the foodservice industry and provide continuing education programs for restaurateurs. In 2012, Susan moved to the Executive Vice President position, where she works closely with WRA's President and CEO to enact the vision of the WRA board of directors. She is also one of WRA's two registered lobbyists. In addition to WRA general advocacy responsibilities, her areas of emphasis include employment law, alcohol law, food safety regulations, food defense, nutrition issues, and state/national relations. In this episode of Food Safety Matters, we speak with Andre, David, and Susan [34:22] about: How FDA works with state and local regulators to reduce the occurrence of foodborne illness risk factors at retail foodservice establishments through the Food Code and the Retail Program Standards Key initiatives and factors that Maricopa County leaders invest in or seek out to influence the behaviors of inspectors and source quality staff Generational, staffing, and expenditure obstacles that small foodservice establishments must overcome to uphold food safety standards How Maricopa County inspectors impact food safety behaviors in small retail or foodservice establishments through the Active Managerial Control and Cutting Edge programs The importance of regulators forging partnerships with and understanding the challenges of the retail food sector to effectively help industry implement food safety systems and best practices Specific considerations and training approaches for the retail foodservice sector to better connect with the new and emerging workforce. News and Resources FDA Updates on Chemical Safety Reassessment Work, Reveals Substances of Agency's Focus [7:09] California LGMA's "Romaine Test and Learn" Will Collect Members' Pathogen Testing Data to Improve Microbial Food Safety Knowledge [12:12] Half of U.S. Drinking Water Contaminated by Toxic PFAS, Reports USGS [17:42] Researchers Develop Tray that Alerts when Food is Contaminated by Pathogenic Bacteria [27:12] EFSA Finds No Critical Health Concerns for Herbicide Glyphosate [28:33] Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Sarah Gallo is Vice President of Product Policy at the Consumer Brands Association (CBA). In her role, Sarah holistically oversees Consumer Brands' policy leadership on smart regulation issues, from advocacy through education to marketplace solutions. Prior to joining CBA, she served as Vice President of Agriculture and Environment for the Biotechnology Innovation Organization, where she led the organization's strategy across agriculture, food systems, energy, and bio-based manufacturing. Earlier in Sarah's career, she held roles at CHS Inc. and the National Corn Growers Association and served as Agriculture Counsel with the U.S. House of Representatives Committee on Small Business. She graduated from Boston University with a B.A. in Marine Biology. In this episode of Food Safety Matters, we speak with Sarah [24:28] about: CBA's key recommendations for FDA during its restructuring, and how those suggestions are informed by looking at FDA modernization through the lens of the consumer Specific changes that CBA believes could help FDA transition from one-size-fits-all inspections to a tailored, risk-based model for inspections CBA's partnership with Stop Foodborne Illness and FDA, which aims to improve recall communication through the use of modernized channels and digital technologies CBA's call to FDA to standardize labeling and "last mile" communication in e-commerce food sales, and the Association's work to support FDA's development of such standards How digital tools that are already being leveraged by industry—like SmartLabel technology—can be better used to modernize labeling, and why nutrition and consumer transparency must go hand-in-hand when thinking about front-of-pack labeling Why FDA action regarding regulation for chemicals of concern in food packaging—such as PFAS and BPA—is urgent to avoid a wave of contradictory, state-by-state legislation The benefits of public-private collaboration in the creation of FDA guidances for industry, as well as guidances that CBA believes are important for FDA to develop. Dr. José Emilio Esteban was sworn in as Under Secretary for Food Safety on January 4, 2023. In this role, Dr. Esteban leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled. Prior to his confirmation, he was chief scientist at FSIS. In this capacity, Dr. Esteban served as the primary scientific advisor on matters of public health and food safety that affect the mission of the agency, with primary responsibility for scientific initiatives within the FSIS Office of Public Health Science (OPHS). His prior positions at FSIS include Science Advisor for Laboratory Services and Executive Associate for Laboratory Services. Prior to joining FSIS, Dr. Esteban worked in several positions at CDC. He holds a doctorate in veterinary medicine (D.V.M.), an M.B.A., and a master's degree in Preventive Veterinary Medicine, as well as a Ph.D. in Epidemiology. In this episode of Food Safety Matters, we speak with Dr. Emilio Esteban [3:08] about: Food safety, food security, and the global food system post-pandemic USDA's Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry The steps that need to be taken to recruit and retain more veterinary doctors to address the ongoing shortage of D.V.M.s and ensure a safe food supply Recent developments around cell-cultured/lab-grown meat Ongoing work with the Agricultural Research Service on "raised without antibiotics" claims Dr. Esteban's three key principles of leadership We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Steven A. Lyon, Ph.D., is the Director of Food Safety–Field Operations at Chick-Fil-A Inc. He has been with Chick-fil-A since 2009, leading various food safety and animal welfare initiatives. His current role is centered on control of foodborne and respiratory diseases within the enterprise. He has held several roles encompassing supply chain food safety; product safety; restaurant procedure; kitchen design reviews, solutions, and innovations; animal welfare; and regulatory compliance. Prior to Chick-fil-A, he was with the U.S. Department of Agriculture (USDA) for seven years, where he worked on several projects involving antimicrobial resistance (AMR) and surveillance programs aimed at protecting public health from emerging foodborne pathogens. His work has been published in peer-reviewed scientific journals and magazines associated with poultry production. Dr. Lyon holds a B.S. degree in Poultry Science, an M.S. degree in Microbiology, and a Ph.D. in Food Microbiology, all from the University of Georgia's College of Agricultural and Environmental Sciences. In this episode of Food Safety Matters, we speak with Dr. Lyon [22:18] about: His scope of work in food safety for field operations at Chick-Fil-A, and how various teams across the organization work together to ensure the company's overall food safety Achievements in food safety during his 14 years at Chick-Fil-A, spanning supplier requirements, the produce program, digital solutions, and other areas The work of Chick-Fil-A's innovation centers, especially regarding machine learning and artificial intelligence (AI), and the company's five-step innovation process Chick-Fil-A's efforts to leverage AI and digital systems for improved risk modeling, hygiene monitoring, health self-assessments, and restrictive scheduling Trends in AMR mitigation and awareness he has witnessed since his time at USDA, and how Chick-Fil-A strives to be a steward of responsible agricultural antibiotic use in its own supply chain How labor challenges, the effects of climate change, and regulatory changes are affecting food safety within foodservice The importance of food safety culture, and how to prioritize its value for corporate leaders. News and Resources Cronobacter to be Added to the List of Nationally Notifiable Diseases [3:17] Latest Update on FDA Human Foods Reorganization Reveals Major Changes to ORA [4:49] USDA-FSIS Updates Guidance for Controlling Listeria in Delis [11:26] Pseudomonas Biofilms Pose Food Safety Threat by Aiding Listeria Survival in Processing Environments [12:35] FDA Releases FSMA 204 FAQs, Tools, Resources [15:57] Pesticide Residues Top EU Food Safety Alerts for 2022, a Record Year for Notifications [17:41] We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Tracy Fink is the Director of Scientific Programs and Science and Policy Initiatives at IFT. She has more than 25 years of experience in leading food safety and logistics initiatives for the food industry, including with Schwan Food Co. and NSF International. In this episode of Food Safety Matters, we speak with Tracy [29:49] about: Tracy's work overseeing IFT's food safety programs, which focus on several strategic topics of interest Programming and discussions that will take place at the IFT FIRST conference in July, the theme of which will be "Innovation in a time of crisis: Can we future-proof the food system?" Industry concerns, like facility cleanliness, with the introduction of sesame as a major food allergen, and resources for industry provided and being developed by IFT IFT's commodity-specific video series to help industry comply with FDA's Food Traceability Final Rule (FSMA 204) How IFT's global membership and partnerships with international organizations contribute to strengthening food science and food safety on global and regional levels. News and Resources Following California's Example, New York State Bill Would Ban Five Most "Pervasive and Harmful" Chemical Food Additives [1:48]Bill Reintroduced to Congress Would Create FDA Office for Regularly Reassessing Safety of Chemicals in U.S. Food Supply [3:04]USDA-FSIS Updates Guidance for Salmonella Control in Swine Slaughter, Pork Processing Establishments [7:48]40 Percent of Retail Foodborne Illness Outbreaks Linked to Sick Employees, Says CDC [11:02]Appropriations Bill Reveals Congressional Priorities for FDA in FY 2024: Restructuring Foods Program, Listeria Action Levels, and More [16:56]FDA Finalizes Action Level of 10 ppb for Inorganic Arsenic in Apple Juice [17:49]Effort to Develop Early Mycotoxin Warning System for European Cereal Grains Underway [18:20] IFT IFT FIRST IFT Global Food Traceability Center (GFTC) IFT GFTC Commodity-Specific Videos (FSMA Traceability Rule Resources) Food Safety Insights Column, Bob Ferguson Food Safety Priorities—Your Thoughts on FDA's Proposed Reorganization [21:16] We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Angela Fernandez is the Vice President of Community Engagement at GS1 U.S., where she is responsible for driving broader adoption of GS1 Standards to help industry achieve their goals for improved product traceability, product information transparency, and data quality. Since joining GS1 U.S. more than 15 years ago, Angela has collaborated with a diverse range of industry stakeholders to identify how the use of GS1 Standards can improve supply chain business processes and e-commerce operations, as well as address regulatory requirements to deliver safe products to patients and consumers. Angela is a frequent guest speaker at industry events, including the Council of Supply Chain Management Professionals (CSCMP) Edge and the National Restaurant Association Show. She has also been a traceability and recall resource for media outlets including the Wall Street Journal, the New York Times, Food Safety Magazine, Food Logistics, and Packaging Digest. Angela holds a B.S. degree in Business Administration from Drexel University. In this episode of Food Safety Matters, we speak with Angela [41:40] about: How GS1 Standards help industry accurately capture sharable data about products and events in the supply chain in an automated way GS1 Standards and guidance that address specific components of FSMA Rule 204 The greatest challenges and opportunities facing industry over the next three years leading up to the FSMA 204 compliance date, which may vary depending on the role a business plays in the supply chain Ways in which GS1 Standards can support more complex industries that may have more to consider when striving for FSMA 204 compliance Resources from GS1 that can help companies prepare for FSMA 204 compliance, such as a community network and learning partnerships Learnings from case studies about the benefits that GS1 Standards provide to industry. News and Resources Major Food Industry Groups Urge Congress to Take Action on FDA Authorities, Budget [2:27]FDA Publishes Draft Compliance Policy Guide on Major Food Allergen Labeling, Cross-Contact [7:00]FAO/WHO Recommend Uniform Precautionary Allergen Labeling as Codex Develops Guidance [9:00]Following USDA Proposal, CDC Study Supports Additional Salmonella Controls for Raw Stuffed, Breaded Chicken [17:37]Food and Ag-ISAC Forms to Protect Agri-food Sector from Cybersecurity Threats [28:10] GS1 US Food Safety PageGS1 US FSMA 204 Guideline Sponsored by: Provision We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Christopher Waldrop, M.P.H., is a Senior Health Scientist in the Division of Public Health Informatics and Analytics at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). In this role, he leads cross-agency workgroups to advance FDA priorities on nutrition, food safety, and biotechnology issues. He also helps identify and assess emerging consumer research and educational needs, advises CFSAN leadership on potential and emerging issues, and assists in prioritizing activities in FDA's food program. Mr. Waldrop holds a degree in advertising from Texas Tech University and an M.P.H. degree from Johns Hopkins University. Dr. Vanessa Coffman is the Director of the Alliance to Stop Foodborne Illness. She comes to Stop Foodborne Illness with a diverse background in food safety and sustainability, with a focus on environmental exposures across the food system. She received her Ph.D. in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health and a M.S. degree in Global Public Health and the Environment from the University of California, Berkeley. She has conducted research for the United Nations Food and Agricultural Organization (FAO) in Sierra Leone examining farming opportunities in a post-war setting, on occupational and residential exposures from large pork production operations in rural North Carolina, examining the association between nitrate in drinking water (largely from food animal operations) and fetal health outcomes using Danish population-based health registers, and previously worked at Stop Foodborne Illness as a policy analyst. She has testified in front of U.S. government officials, has authored peer-reviewed papers, and helped draft federal regulations. In this episode of Food Safety Matters, we speak with Mr. Waldrop and Dr. Coffman [2:46] about: FDA and Stop Foodborne Illness' ongoing collaboration on a webinar series promoting food safety culture within industry Effective strategies for communicating to corporate leadership the importance of food safety to their business Ways in which organizations have successfully engaged employees and assessed their awareness about food safety The future of food safety culture assessment from a regulatory standpoint, as well as the importance of assessing culture within an organization, building upon a conversation that took place during the FDA/Stop Foodborne Illness Webinar #7 held at the 2023 Food Safety Summit FDA's priorities for food safety culture in the near future, as well as plans for future FDA/Stop Foodborne Illness webinars and efforts to promote food safety culture. Resources Register for FDA/Stop Foodborne Illness Webinar #8, "Facing Food Safety Challenges Through Culture & Adaptability" Watch the FSM Webinar: "FDA's Food Safety Culture—Advancing Culture Throughout the Supply Chain" Watch the FDA/Stop Foodborne Illness Webinar #7, "Live from the Food Safety Summit: Measure What You Treasure" Read "A Food Safety Paradox: The Mechanistics of Selling Food Safety" by Larry Keener, CFS, PA Sponsored byMichigan State University Online Food Safety We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Bill Potter, Ph.D. is a Technical Advisor at Elanco Poultry Food Safety. Dr. Potter received his Ph.D. and M.S. degrees in Poultry Science from the University of Arkansas, as well as a B.S. degree in Animal Science and an M.B.A. from Texas A&M University. His areas of expertise include food safety, food quality, and pathogen intervention technologies. Nikki Shariat, Ph.D. is an Assistant Professor at the Poultry Diagnostic and Research Center in the Department of Population Health at the College of Veterinary Medicine at the University of Georgia. She holds a Ph.D. in Biological Sciences from Vanderbilt University and a B.Sc. degree in Molecular Biology and Genetics from the University of East Anglia in the UK. She is listed as an author or co-author on more than 40 published scientific papers, and is also the author of a book chapter in Salmonella: Methods and Protocols (Methods in Molecular Biology). In this episode of Food Safety Matters, we speak with Dr. Potter and Dr. Shariat [2:06] about: Industry and regulatory efforts to reduce Salmonella in poultry, including USDA's Proposed Regulatory Framework to Reduce Salmonella Infections Linked to Poultry Products Ongoing work to identify the sources of, and mitigation strategies for, the top three Salmonella serotypes of concern Measuring the impact of pre-harvest interventions for Salmonella serotypes of concern The usefulness of Salmonella quantification Short- and long-term drivers for industry to improve Salmonella controls, especially to meet the requirements of USDA's Proposed Regulatory Framework Sponsored by: Elanco We Want to Hear from You! Please send us your questions and suggestions to [email protected]

To get a taste of the discussions that were happening at the 2023 Food Safety Summit, we spoke face-to-face with Deb Kane, Vice President of Food Safety, Quality, EHSS, and Regulatory at J&J Snack Foods Corp; Sandra Eskin, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA); and Ann Marie McNamara, Vice President of Food Safety and Quality for Supply Chain, Manufacturing, and Commercialization at US Foods. We also heard from Brian Barr of ABB and Andrew Lansinger of QAD Redzone. In this episode of Food Safety Matters, we talk with: Deb Kane [2:52] about the importance of (and misconceptions about) root-cause analysis in risk management, as well as learnings from the 2023 Food Safety Summit "Got Root Cause?" workshop Brian Barr [16:35] about improving electrical systems in food facilities to optimize food safety Sandra Eskin [29:56] about USDA's ongoing work to reduce cases of salmonellosis linked to poultry, including the recent Proposed Regulatory Framework and upcoming pilot projects, as well as work to update safe handling instruction labels on raw meat and poultry products Andrew Lansinger [49:26] about safety and quality software for food establishments and the importance of giving frontline workers a voice through such software Ann Marie McNamara [1:04:01] about the 1992–1993 Jack in the Box E. coli outbreak, during which time she was Director of Microbiology at USDA's Food Safety and Inspection Service (FSIS), as well as emerging food safety challenges in the present day. Food Safety Summit Sessions On Demand:FSS 2023: Risk Culture—How to Balance Risks for the Safety of Consumers, Team Members, and the EnvironmentFSS 2023: Q&A with Regulators and Advisory Groups FSS 2023: Legal Insights to Sharpen Your Food Safety Focus—and Stay Out of the Courtroom! Over 1,200 Food Safety Professionals Gather in Person and Another 1,500 Online for the 25th Annual Food Safety Summit Donate to Stop Foodborne IllnessAll contributions made before the end of June 2023 (up to $50,000) will be matched by a generous donor! Sponsored by:ABB and QAD Redzone We Want to Hear from You! Please send us your questions and suggestions to [email protected]

To get a taste of the discussions happening at the 2022 Food Safety Summit, we spoke face-to-face with Michael (Mike) Taylor, J.D., Board Member Emeritus at Stop Foodborne Illness and the 2023 Recipient of Food Safety Magazine's Distinguished Service Award; Steve Ardaugh, CEO and Founder of Eagle Protect; Mindy Brashears, Ph.D., Professor of Food Safety and Public Health at Texas Tech University; and Harshavardhan Thippareddi, Ph.D., John Bekkers Professor of Poultry Science at the University of Georgia. In this episode of Food Safety Matters, we speak with: Mike Taylor [31:51] about his achievements and learnings during his career, and words of advice to the next generation of food safety professionals Steve Ardagh [53:55] about the hidden threat of glove contamination Dr. Mindy Brashears [1:02:50] and Dr. Harshavardhan Thippareddi [1:21:49] about Salmonella controls in poultry establishments, USDA's related Proposed Regulatory Framework, and the professors' respective work to advance food safety Bailey Dahlquist [1:11:34] about retail food safety optimization using technology. News and Resources: FSS 2023: Risk Culture—How to Balance Risks for the Safety of Consumers, Team Members, and the EnvironmentFSS 2023: Q&A with Regulators and Advisory Groups FSS 2023: Legal Insights to Sharpen Your Food Safety Focus—and Stay Out of the Courtroom! Over 1,200 Food Safety Professionals Gather in Person and Another 1,500 Online for the 25th Annual Food Safety Summit Donate to Stop Foodborne Illness Sponsored by: Eagle Protect and Crunchtime We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Angela Anandappa, Ph.D. is the Founding Director for the Alliance for Advanced Sanitation. She has researched and worked in food safety and genomics for over 20 years, having established the Food Systems Innovation Center at the University of Kentucky with the goal of providing resources for local food businesses. She is also a board member of the Animal Digestible Food Packaging Initiative. Dr. Anandappa has led the Alliance for Advanced Sanitation in its strategic and scientific direction since its inception at the University of Nebraska–Lincoln. Prior to founding the Alliance, she led the supply chain food safety pillar of the Kraft Heinz Company. She has been instrumental in product development and launching food, beverage, and animal feed products for a range of businesses, from very small to billion-dollar brands. Dr. Anandappa earned her Ph.D. in Animal and Food Science from the University of Kentucky with a focus on food microbiology and systems level food safety programs. She is a member of the International Association for Food Protection (IAFP), the Association of Food and Drug Officials (AFDO), and other industry associations. She is also the former Chair of the Food Chemical Hazards and Food Allergy Professional Development Group at IAFP, and serves on several other boards. In this episode of Food Safety Matters, we speak with Dr. Anandappa [20:07] about: Dr. Anandappa's entry into food science, her early career, and what led her to found the Alliance for Advanced Sanitation Trainings and resources that are currently offered by the Alliance, as well as offerings in development Research that the Alliance is conducting in collaboration with industry, including work to better understand the labor force Prominent misconceptions about sanitation that need to be corrected at the corporate leadership level Questions that Dr. Anandappa aims to answer through her ongoing study of the sanitation workforce's role in implementing regulatory initiatives, such as those aligned with the Food Safety Modernization Act (FSMA) The "Five Whys" principle and how it can drive improvements in the sanitation industry The need to generate data about how the use of sanitizers in the food industry contributes to antimicrobial resistance (AMR), and why hygienic design is an important AMR mitigation tactic Dr. Anandappa's long- and short-term goals for the Alliance, from research to regulatory advocacy. News and Resources USDA Proposes Declaring Salmonella an Adulterant in Breaded Stuffed Raw Chicken Products [5:12] The Chicken Industry has 'Grave Concerns' about the New USDA Salmonella Regulation Ep. 134. Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry Perdue Farms Funds Research on Strategies to Reduce Salmonella Illnesses Caused by Poultry [9:58] FDA Report on Salmonella Outbreak Linked to Cantaloupes Highlights Recommendations for Melon Industry [12:59] Canada Updates Policy for Listeria in RTE Foods [15:30] FDA Hosting Two Webinars on Infant Formula Ingredients, Packaging Requirements [16:23] Pennsylvania, Mississippi First to Adopt 2022 Version of FDA Food Code, According to Status Report [16:48] Sponsored by:Cintas We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Sally Powell Price is MilliporeSigma's Regulatory and Public Health Expert for Food and Beverage Safety Testing in North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was the Food Lab Supervisor at the New York City Department of Health Public Health Laboratory. She holds a B.S. in Biology from Hamilton College, a M.S. in Microbiology and Immunology from James Cook University in Australia, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She is a member of the Association of Food and Drug Officials (AFDO), the Association of Public Health Laboratories (APHL), the International Association for Food Protection (IAFP) and AOAC International. Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. Responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods, Justyce has been serving the food and beverage industry since 2013. She received a B.S. in Chemistry and an M.B.A. from the University of Missouri in St. Louis. She currently serves as the Food Sciences Section Chair and Executive Board Member of the American Council of Independent Labs and is a member of IAFP, International Society of Beverage Technologists (ISBT), and AOAC International. In this episode of Food Safety Matters, we speak with Sally and Justyce [3:00] about The impact of food safety failures in baby formula production in recent years The risk factors for contamination in infant and baby foods and why contamination has been more of an issue at late The regulatory changes being made in response to recent foodborne illness outbreaks linked to formula How protecting infant health influences sustainability and corporate responsibility initiatives How customers can leverage companies like MilliporeSigma to take the right steps towards safety and compliance Recommended resources and trade organizations for those interested in understanding the issue of infant formula safety in greater depth. Resources: "Ask the Expert: How to Choose the Right Method for Microbial Testing in Infant Formula?" Support for Food and Beverage Testing Heroes Sponsored by:MilliporeSigma We Want to Hear from You!Please send us your questions and suggestions to [email protected]

Frank Yiannas is a food safety culture expert, a food safety executive at global brands, an author, and an adjunct professor. He served as the Deputy Commissioner of Food Policy and Response at the U.S. Food and Drug Administration (FDA) from 2018–February 2023. While at FDA, he was instrumental in creating the New Era for Smarter Food Safety blueprint and many other initiatives related to the implementation of the Food Safety Modernization Act (FSMA). Frank has also held food safety leadership roles with Walmart and the Walt Disney Company. Additionally, he advanced global thinking on food safety culture with his pivotal 2008 book, Food Safety Culture: Creating a Behavior-Based Food Safety Management System. Frank has long been recognized for his role in elevating food safety standards and building food safety management systems based on science and risk. In this episode of Food Safety Matters, we speak with Frank [24:37] about: The differences and similarities between working in food safety in the public and private sectors, and how improved public-private communication is required to drive food safety advancements Surprises that Frank encountered in transitioning to FDA from the private sector, and how his industry experience prepared him for his role at FDA Frank's proudest accomplishments with FDA, including FSMA implementation and efforts under the New Era of Smarter Food Safety Three big lessons Frank learned about the U.S. food system and food safety regulation during his time at FDA Frank's advice to "not hesitate… go bold" regarding the "new vision" proposed for FDA's Human Foods Program by FDA Commissioner Dr. Robert Califf Why "advancing food safety is impossible without change," and what types of changes at FDA would most benefit U.S. food safety What Frank is looking forward to achieving in the next chapter of his post-FDA career, and what he means when he says he wants to take care of #UnfinishedBusiness. News and Resources USDA-FSIS Summarizes Foodborne Illness Outbreak Investigations, Sampling Activities for 2022 [3:55] Most Major Food Allergen Recalls Caused by Preventable Labeling Errors, Study Finds [8:11] FAO, WHO Publish First Global Report on Cell-Based Food Safety [20:49] Frank Yiannas Smarter Solutions Food Safety Magazine's "Evolution of New Era: Advancing Strategies for Smarter Food Safety" Webinar Series: FDA's Food Safety Culture—Advancing Culture Throughout the Supply Chain FDA's Retail Modernization—Foodborne Illness Prevention at the Federal, Industry, State, and Local Levels FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency FDA's Smarter Tools—How Remote Regulatory Assessments Help Ensure Food Safety Food Safety Summit 2023 Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! Sponsored by:Trustwell We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Andre C. Pierce, M.P.A., REHS joined the U.S. Food and Drug Administration (FDA) in January 2022, serving as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. degree from North Carolina State University. Ben Chapman, Ph.D. is Head of the Department of Agricultural and Human Sciences, Professor, and Director of the Safe Plates Food Safety Extension and Research Program at North Carolina State University. With the goal of reducing foodborne illness, his group researches food handling and food safety systems, designs and implements food safety strategies, and evaluates messages and media from farm-to-fork. Since February 2020, Dr. Chapman has been providing guidance to the food sector on issues related to food safety and COVID-19. He is the Co-Chair of the STOP Foodborne Illness Board of Directors, an advocacy group for individuals affected by foodborne pathogens. Dr. Chapman also co-hosts two podcasts, Food Safety Talk and Risky or Not, and is active on social media (@benjaminchapman on Twitter). John Zimmermann is the Vice President of Quality Assurance and Food Safety with First Watch restaurants. John has over 35 years of experience in the quality assurance and food safety field within the food processing, distribution, and foodservice industry. He serves as brand protector and ambassador at First Watch by creating, implementing, and maintaining a world-class, end-to-end quality assurance and food safety philosophy that ensures that only high-quality and safe food is served to all First Watch customers. He is responsible for establishing food safety and quality standards and developing, implementing, and leading programs and practices that will have direct impact on food safety, quality, customer satisfaction, and innovation. In this episode of Food Safety Matters, we speak with Mr. Pierce, Dr. Chapman, and Mr. Zimmerman [3:44] about: The ways in which FDA supports state, local, tribal, and territorial (SLTT) jurisdictions in reducing the risk of foodborne illnesses in retail foodservice environments, such as through the Retail Program Standards and the Food Code The importance of leadership and "storytelling" in driving an organization's food safety behavioral and cultural changes Why First Watch designed its food safety management system (FSMS) to consider accountability, consistency, awareness, and proactivity Ongoing research related to behavioral science and food safety, and how thought processes in this area are advancing industry application of knowledge Industry's contributions to the field of food safety science through sharing experiences How FSMS and complimentary tools can address the operational challenges industry is facing when striving to ensure food safety Ways in which stakeholders are attempting to measure food safety culture within retail food establishments Food safety culture best practices implemented by First Watch Why training and engagement efforts are crucial to better connecting with the changing foodservice industry workforce. We Want to Hear from You! Please send us your questions and suggestions to [email protected].

Donald A. Prater, D.V.M. is Acting Director of the Office of Food Policy and Response (OFPR) at the U.S. Food and Drug Administration. Since 2019, he has also served as Associate Commissioner for Imported Food Safety in OFPR, providing direction to and management of imported food safety programs. In addition, he served as a senior scientific advisor and technical expert on matters related to human and animal food safety and the implementation of the FDA Food Safety Modernization Act (FSMA). Before joining OFPR, Dr. Prater was the Assistant Commissioner for Food Safety Integration, serving as the principal spokesperson on behalf of FDA's Foods and Veterinary Medicine Program for imports discussions with external stakeholders, including foreign governments, as well as being responsible for import-related strategic resource planning activities. Earlier in his FDA tenure, Dr. Prater was Director of FDA's Europe Office in Brussels, Belgium, and served as the U.S. Department of Health and Human Services (HHS) Country Representative to the EU. Dr. Prater received a Doctor of Veterinary Medicine from the Virginia-Maryland Regional College of Veterinary Medicine (Government and Corporate track) in 1996. Following a three-year residency in anatomic pathology, he joined FDA's Center for Veterinary Medicine (CVM) in 1999 as a Veterinary Medical Officer. He served in several roles including Leader of the Aquaculture Drugs Team, CVM Pathologist, and Director of the Division of Scientific Support. In this episode of Food Safety Matters, we speak with Dr. Prater [28:44] about: FDA initiatives and FSMA standards that address some of the food safety risks posed by global supply chain disruptions Activities FDA is undertaking to ensure the safety of imported produce, in alignment with the 2019 Strategy for the Safety of Imported Food How FDA's commodity-specific prevention strategies increase food safety by engaging industry and leveraging lessons learned from outbreaks The reasoning behind FDA's 2022 literature review on food safety culture, and how findings on the emerging discipline are applicable to FDA and industry How FDA collaborated with Stop Foodborne Illness to further Core Element 4—Food Safety Culture—under the New Era of Smarter Food Safety blueprint, which will be discussed in an upcoming FDA/Stop Foodborne Illness webinar live from the Food Safety Summit on May 11 Initiatives FDA is taking to improve its understanding of food safety culture and educate stakeholders Dr. Prater's outlook on how the proposed reorganization of FDA's Human Foods program may affect the agency's emphasis on food safety culture Efforts FDA is making in the area of consumer food safety education through the lens of the New Era of Smarter Food Safety Why "better food safety in the 21st Century begins and ends with better data," and the technologies that are enabling improved collection, analysis, and quality of data Industry privacy concerns amid an increasingly digitalized and traceable food system. News and ResourcesDr. Susan Mayne to Resign as Director of FDA's CFSAN [6:45] FDA Releases Strategy to Increase Resilience of U.S. Infant Formula Market; Officials Express Uncertainty in House Subcommittee Hearing [9:16]Bill Introduced in California Would Ban Five Toxic Chemicals Common in Processed Foods [20:11]CDC Identifies Non-Typhoidal Salmonella as Major Pathogen Causing Foodborne Illness in U.S., Ground Beef Common Cause [23:26]SMU Researcher Develops Mini pH Sensor that Indicates Food Spoilage in Real Time [25:31] FDA/Stop Foodborne Illness Webinar on May 11 Register here! Food Safety Summit 2023Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Keya Mukherjee, Ph.D., is a Food Safety Specialist with the Food Systems and Food Safety Division of the Food and Agriculture Organization of the United Nations (FAO). Dr. Mukherjee coordinates the division's work on food safety foresight, where she uses "futures thinking" to identify and evaluate new trends and drivers with varying impacts on the global food safety landscape. She has authored a number of publications on key emerging areas in food safety. She is also part of the FAO Secretariat of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), a body that provides independent scientific advice on various food additives, veterinary drugs, and contaminants to different Codex Alimentarius committees and FAO member countries. Dr. Mukherjee holds a Ph.D. in Biochemistry from Texas A&M University, an M.S. degree in Biotechnology from the University of Essex, and a B.S. degree in Life Sciences from Ramnarain Ruia College. Vittorio Fattori, Ph.D., is a Food Safety Officer in the Food Systems and Food Safety Division of FAO, where he both coordinates the foresight program on emerging food safety issues and provides scientific advice. Some of his focus areas include evaluating how new trends and drivers of change can affect food safety to proactively respond to risks, as well as optimize opportunities; working in the Secretariat of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) to provide scientific advice to Codex Alimentarius, FAO members, and other UN agencies on food additives, contaminants, and residues of veterinary drugs in food; and providing technical guidance on food safety regulatory and emerging issues. Before joining FAO, Dr. Fattori worked in research laboratories in academia and the private sector in the UK, Japan, and the U.S. His research activities have focused on the assessment of food safety risks posed by contaminants and pesticides. He also spent time in Africa, where his work in a rural community has further impressed upon him the need for guidance and support concerning food safety and public health. In this episode of Food Safety Matters, we speak with Dr. Mukherjee and Dr. Fattori [31:03] about: Food safety hazards that are unique to novel foods like insect protein and cell-based meats, as well as hazards that these novel foods have in common with traditional foods How edible seaweed producers can mitigate heavy metals and microplastics contamination as the commodity rises in popularity globally, as well as existing knowledge and regulatory gaps for the food type The wide variety of ways in which climate change is affecting food safety, and steps that must be taken to better safeguard food supplies against its effects The food safety consequences of warming oceans and increasingly scarce access to clean water How changes in temperature, precipitation, and other factors are affecting the geographic distribution and persistence of foodborne pathogens, such as Salmonella and Campylobacter How food growers and processors can respond to the growing threat of mycotoxigenic fungi and toxin-producing algae Food safety concerns associated with controlled environment agriculture, which are integral to urban farming The importance of establishing a circular plastics economy, and how to ensure food safety in the development and use of recycled food contact materials and alternatives to plastic packaging. News and Resources News Coverage and Related ResourcesEPA to Regulate Certain PFAS as Contaminants, Set Limits in Drinking Water [6:26]"The Growing Challenge of Safe Water for use in Food Processing Operations" by Larry Keener "EPA Proposes Enforceable Limits for PFAS in Drinking Water" by Consumer Reports FDA Asks Infant Formula Industry to Double-Check Food Safety Controls [16:23] Canada Publishes Guidance for Verifying Salmonella, Campylobacter Control Measures in Poultry Production [23:28] Theme of World Food Safety Day 2023: "Food Standards Save Lives" [26:07] Food Safety Magazine ArticlesDec '22/Jan '23: "Applying Foresight to Navigate Opportunities and Challenges amid an Evolving Food Safety Landscape" June/July '22: "New Food Sources and Food Production Systems: Exploring the Food Safety Angle" June/July '21: "How Is Climate Change Affecting the Safety of Our Food?" FAO Web ResourcesForesight (FAO) Cell-based food (FAO) Thinking about the Future of Food Safety: A Foresight Report Looking at Edible Insects from a Food Safety Perspective: Challenges and Opportunities for the Sector Climate Change: Unpacking the Burden on Food Safety Safety and Quality of Water Used with Fresh Fruits and Vegetables FAO VideosWhat New Foods are on the Horizon? Ensuring the Food Safety of Cell-Based Food Climate Change is Threatening the Safety of Our Food Food Safety Summit 2023Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Carl Joslyn is the Industrial Market Product Manager for industrial scales at the OHAUS Corporation. He has 30 years of experience in industrial marketing and has been with OHAUS for 23 years, primarily in his current role covering a wide range of scales and balances. Dan Montone is the Industrial Market Product Manager for lab weighing and moisture analysis products at the OHAUS Corporation. Dan has filled various product management positions at OHAUS throughout the past decade, specializing in precision motion control systems used in laboratory instruments and custom metal alloys used in electronics and medical devices. In this episode of Food Safety Matters, we speak with Carl Joslyn and Dan Montone [1:48] about: The differences between industrial scales and balances The definition of "calibration" as it relates to scales and balances What the acronym "C.R.A.F.T." stands for, and how it can help guide decisions when selecting and using scales and balances for a given application The features of scales and balances What a moisture analyzer is used for, and what differentiates it from other measurement instruments used in food processing The most important features to look for in a moisture analyzer. Sponsored by: OHAUS We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Martin Wiedmann, Ph.D., D.V.M, is the Gellert Family Professor of Food Safety at Cornell University. He received a veterinary degree and a doctorate in veterinary medicine from the Ludwig-Maximilian University of Munich, and a Ph.D. in Food Science from Cornell University. His research interests focus on farm-to-table microbial food safety and quality and the application of molecular tools to study the transmission of foodborne pathogens and spoilage organisms, including translation of the associated research findings into reducing foodborne illnesses and food spoilage. His team is passionate about communicating research and research findings to a range of audiences from pre-K to industry leaders, and is regularly asked to help industry with a range of microbial food safety and quality challenges. Students and staff that were previously associated with his team have pursued successful careers in a range of environments, including industry, government, academia, and nonprofits. Dr. Wiedmann has received numerous awards for his work and is a Fellow of the American Association for the Advancement of Science (AAAS), a Fellow of the Institute of Food Technologists (IFT), a Fellow of the American Academy of Microbiology (AAM), and a member of the International Academy of Food Science and Technology. In this episode of Food Safety Matters, we speak with Dr. Wiedmann [31:55] about: · His work to expand knowledge about Listeria monocytogenes and Salmonella in several areas, and how whole genome sequencing (WGS) aids his research · The importance of refining target serotypes in light of the U.S. Department of Agriculture's Food Safety and Inspection Service's (USDA's FSIS') proposed regulatory framework for reducing Salmonella illnesses from poultry · Efforts of the New York State Integrated Food Safety Center of Excellence, where Dr. Wiedmann is the co-director, to strengthen foodborne illness surveillance through collaboration with local health departments · Opportunities for collaborations between the U.S. Food and Drug Administration (FDA) and state agencies, such as expanding root-cause analysis to consider earlier stages in the food chain · How the COVID-19 food safety response team that Dr. Wiedmann led through Cornell University assisted the food industry through education, and consequences of the pandemic that industry is now tackling · The nuances of determining a pathogen to be an "adulterant," such as Salmonella in poultry, which is being considered by FSIS · How WGS aids more accurate pathogen identification, and WGS' effect on the taxonomy of bacteria · Why Dr. Wiedmann sees novel proteins, Bacillus cereus, biofilm, and refining food safety regulation as significant areas of concern for food safety. News and Resources FDA Gives Update on Human Foods Program Restructuring, Announces Search for Deputy Commissioner; Stakeholders Express Concern [3:39]FDA Draft Guidance for Naming, Labeling of Plant-Based Milk Alternatives [15:31]Researchers Aim to Make Cured Meat Safer with "No Nitrite-Added" Curing Process [21:03]FDA, New York Sign Domestic Mutual Reliance Partnership Agreement [23:24] Food Safety Matters Ep. 112. Rogers, Mettler, Waller: FDA and Utah on an Integrated Workforce through Mutual Reliance FDA Foods Program Publishes List of Priority Guidances for 2023 [24:14]IAFP Executive Director David Tharp to Retire [26:43]IFPA Chief Food Safety Officer Dr. Jennifer McEntire Steps Down [27:47] Food Safety Matters Ep. 111. Jennifer McEntire: IFPA—The New Voice of ProduceTheme of World Food Safety Day 2023: "Food Standards Save Lives" [28:42] FAO, WHO Report on Food Safety of Water Reuse in Dairy Industry Publisher's Platform: Twenty-eight minutes with FDA Commissioner Califf Food Safety Summit 2023Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Susan Mayne, Ph.D., is the Director of the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration (FDA). Dr. Mayne leads CFSAN in developing and implementing policies, programs, and initiatives to ensure the U.S. food supply is safe and healthy for consumers, and that food, dietary supplements, and cosmetics sold in the U.S. are safe and properly labeled. Under Dr. Mayne's leadership, CFSAN works to reduce foodborne illness, protect consumers from harmful products, ensure that chemicals in food are found at levels that are not harmful, conduct and advance scientific research in support of food safety, and other efforts. Since taking up the role of CFSAN Director 2015, Dr. Mayne has overseen and implemented several landmark public health policies and initiatives, including issuing eight foundational rules and more than 50 guidances implementing FDA's Food Safety Modernization Act (FSMA). Dr. Mayne received a B.A. degree in chemistry from the University of Colorado and a Ph.D. in nutritional sciences, with minors in biochemistry and toxicology, from Cornell University. Prior to joining FDA, Dr. Mayne spent nearly three decades at Yale University, where she held an endowed chair as the C.-E.A. Winslow Professor of Epidemiology. She also served as Chair of the Department of Chronic Disease Epidemiology at Yale and Associate Director of the Yale Cancer Center. In this episode of Food Safety Matters, we speak with Dr. Mayne [34:55] about: CFSAN's key accomplishments during Dr. Mayne's tenure, including efforts such as the implementation of FSMA and working toward the Closer to Zero goals How FDA is working to reduce the presence of chemicals in the U.S. food supply through the Closer to Zero initiative The GenomeTrakr network, a genomic database including more than 1 million foodborne pathogen sequences, and how food safety can be advanced through whole genome sequencing (WGS) Lessons FDA has learned from the 2022 infant formula safety and supply crisis and actions the agency has taken, such as the release of a prevention strategy for powdered infant formula The potential for Cronobacter sakazakii to be elevated to a nationally notifiable disease Dr. Mayne's thoughts on FDA's recently announced vision for restructuring the agency's Human Foods program and the Office of Regulatory Affairs (ORA), and how FDA's regulatory efforts will continue to address the evolving food safety landscape News and ResourcesSalmonella in Chicken Increasingly Resistant to Critical Antibiotics, USDA-FSIS Reports [5:47] NOAA Expands Seafood Import Monitoring to Combat Seafood Fraud [13:20] Levels of Mercury in Tuna Cans Inconsistent, Says Consumer Reports [18:21] PFAS Found in Eggs Laid by Hens that are Fed Contaminated Feed [21:34] Online Produce Safety Handbook for Buyers Simplifies Regulations in Northeastern States [22:37] Food Safety Insights Column, Bob FergusonHow the Food Traceability Rule will Impact Food Processors—Part 1 [24:26] Food Safety Summit 2023Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! Sponsored by Cintas:Download the Cintas Program for Food Processing Apparel brochure We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Norma Dawkins, Ph.D. is a professor, a research scientist, and the Department Chair of Food and Nutritional Sciences at Tuskegee University in Tuskegee, Alabama. She has been actively involved in teaching and research in academic institutions at the national and international levels. She also worked as a senior scientist in the food industry. Her most recent work involves basic and applied research in the prevention and reduction of risk factors associated with cardiovascular disease, cancer, and obesity among underserved population groups. Dr. Dawkins has numerous publications covering foods, nutrition, and community-based intervention to her credit. Larry Keener, C.F.S., P.A., P.C.Q.I. is President and CEO of International Product Safety Consultants, which provides food safety and food technology solutions to the food processing industry, serving a broad client base that includes Fortune 500 food companies, academic research institutes, and government agencies. Mr. Keener is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies. He is a past president of the Institute of Food Technologists' (IFT's) Nonthermal Processing Division. Mr. Keener has received numerous awards and honors, including 2013 IFT Fellow, as well as a lifetime achievement award from the International Union of Food Science and Technology (IUFoST) for his work in microbiology and food safety. Mr. Keener has published more than 100 papers on subjects related to food production and food safety science. Mr. Keener has deep ties to Tuskegee University, previously serving as President of the Food and Nutrition Board for two terms. He has also been an advisor for the U.S. National Aeronautics Space Administration's (NASA's) Center for Deep Space Research, and has lead collaborative efforts between numerous organizations including IFT, the U.S. Department of Agriculture (USDA), and industry, culminating in the first George Washington Carver Lecture Series at Tuskegee. Mr. Keener is a recipient of the George Washington Carver distinguished service award from Tuskegee University. In this episode of Food Safety Matters, we speak with Dr. Hawkins and Mr. Keener about: The timeline of George Washington Carver's life George Washington Carver's work as a leader of the environmental movement at the turn of the 19th century and his scientific achievements that advanced agriculture How George Washington Carver found success despite the challenges he faced as a Black man in the U.S. during the Jim Crow Era, and how Tuskegee University is striving to elevate his acclaim to deserved levels George Washington Carver's work through his Jesup Wagon, a mobile classroom that he used to teach Black farmers and sharecroppers about growing crops effectively Tuskegee University's various programs and efforts that aim to carry on the legacy of George Washington Carver by assisting and providing opportunities for underserved farmers, and providing future-minded educational programs The importance of Historically Black Colleges and Universities (HBCUs) in the present day. Resources George Washington Carver's Legacy Tuskegee University My Work Is That of Conservation: An Environmental Biography of George Washington Carver by Mark D. Hersey We Want to Hear from You! Please send us your questions and suggestions to [email protected].

Lone Jespersen, Ph.D., Founder and Principal of food safety culture consultancy Cultivate, has dedicated the last 15 years of her life to bettering food manufacturing operations and studying how culture affects food safety performance. She holds a Ph.D. in Culture Enabled Food Safety and has created a network of worldwide collaborators within the food supply chain. After 11 years with Maple Leaf Foods—including an uphill battle to regain consumer trust following the 2008 tragedy that killed 23 people—Dr. Jespersen's life purpose shifted. At the time, she was in charge of food safety and operations learning strategies. After much introspection, questioning, and scrutiny, Dr. Jespersen led the relaunch and execution of Maple Leaf Foods' food safety and operations learning strategies, transforming the company's food safety culture from the inside out. Carol Wallace, Ph.D., is a Professor of Food Safety Management Systems (FSMS), Co-Director of the Nutritional Sciences and Applied Food Safety Studies Group, and the Research Lead for the School of Sport and Health Sciences at the University of Central Lancashire (UCLan) in the UK. Dr. Wallace holds a Ph.D. from UCLan and a B.Sc. degree in Microbiology from the University of Glasgow. Her research interests include food safety performance from farm to fork, in particular Hazards Analysis and Critical Control Points (HACCP) system effectiveness and food safety culture, causal factors in food outbreaks and incidents, and controlling food safety risk in business and the home. Dr. Wallace was instrumental in setting up the Salus Food Safety Culture Science Group, an academic network to explore and share knowledge about the emergent food safety culture field, in 2015, and she serves as its current Chair. She regularly presents at and organizes conference symposia in the areas of food safety management and culture. Dr. Wallace is also widely published in the field of food safety and is an author and co-author of several best-selling textbooks guiding industry on HACCP and FSMS. In this episode of Food Safety Matters, we speak with Dr. Jespersen and Dr. Wallace [34:58] about: Why the prevalent mindset around food safety and HACCP within organizations leads to 37 percent of frontline employees following protocols improperly, and how change management can be leveraged to individualize food safety The definition of "nudging," its role in incrementally improving an organization's food safety culture over time, and examples of nudging in action How collaboration between academics and industry can elevate the concept of food safety culture through scientific validation Strategies for achieving buy-in from leadership regarding food safety culture The importance of enhancing visibility, creating accountability, and encouraging an atmosphere of teamwork in a food business when nudging improvements to food safety culture, and how such goals can be achieved How a company can begin influencing and monitoring frontline employee behavior to improve food safety culture by tapping into managers How companies can implement and emphasize reward and recognition to improve food safety culture The importance of promoting a culture that transcends the technical aspects of food safety. This episode of Food Safety Matters also features an interview [24:34] with Zach Ducheneaux, who was appointed Administrator for the U.S. Department of Agriculture's Farm Service Agency (USDA's FSA) in February 2021. Zach discusses FSA's Food Safety Certification for Specialty Crops Program, providing specifics on assistance eligibility, types of expenses covered by reimbursements, and recommended food safety certifications. News and Resources FDA Announces Vision for Restructuring Human Foods Program, ORA [3:52] Frank Yiannas to Resign as FDA's Deputy Commissioner of Food Policy and Response [13:19] DOJ Criminally Investigates Abbott Nutrition After Fatal Outbreak Linked to Infant Formula [17:37] FDA Sets Action Levels for Lead in Baby Foods as Part of Closer to Zero Initiative [22:25] Watch the "Using Frontline Feedback to Nudge Food Safety Culture Improvements" recording on-demand! Sponsored by: TOMI SteraMist We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Adam Friedlander is a Policy Analyst in FDA's Coordinated Outbreak Response and Evaluation (CORE) Network, where he helps lead the agency's efforts to advance strategic, tech-enabled traceability initiatives under the New Era of Smarter Food Safety. Through collaboration and by leveraging the power of data, he hopes to help transform the food system to become more digital, transparent, and safe for consumers around the world. Adam graduated from Cornell University with a B.S. degree in Food Science and Operations Management and a minor in Music. He received his M.S. degree in Regulatory Affairs of Food and Food Industries from Northeastern University. Joseph (Joe) Lasprogata is a longtime seafood veteran with over 30 years in the industry. His love and passion started with his degree in Marine Biology, which took him to several corners of the world to source the best and most unique seafood available, assisting top chefs with menu development, and helping introduce, develop, and distribute over 30 million pounds of seafood annually. As Vice President of New Product Development at Samuels Seafood, he works directly with producers, aquaculture, and multiple non-governmental organizations to introduce new products and develop successful brands. Joe has a true appreciation and unique insight to the seafood industry and its potential upcoming challenges. Most recently, he developed a digital traceability system to comply with both FDA shellfish regulations and the newly instituted Food Traceability Final Rule, FSMA Section 204. In this episode of Food Safety Matters, we speak with Adam and Joe [17:49] about: How the Food Traceability Final Rule will work, and why FDA estimates that it will speed up foodborne illness outbreak investigations by 80 percent Certain questions and concerns that industry may have for FDA regarding the execution of the Food Traceability Final Rule The digital traceability system that Samuels Seafood developed to comply with both the FDA National Shellfish Sanitation Program and the Food Traceability Final Rule FDA's emphasis that the Traceability Rule defines for industry what records to keep, rather than how industry should keep those records FDA's plan to create a product tracing system to allow information to be provided to FDA in a secure way Perceived gaps in awareness about the Food Traceability Final Rule within the seafood industry Benefits to traceability that could encourage industry to voluntarily adopt the standards set by the Final Food Traceability Rule, even for companies that produce foods not included on the Food Traceability List (FTL) The nuances and possible challenges of the Food Traceability Final Rule that industry may wish to see addressed by FDA, and specific challenges that the rule may present for the seafood industry FDA's vision for traceability efforts to be widely adopted and harmonized The resources offered by FDA's Technical Assistance Network, which exists to provide answers to industry on FSMA inquiries. This episode of Food Safety Matters also features an interview [40:18] with Rob Clark and John McPherson of rfxcel to discuss FSMA 204 and where to get guidance on how it may affect your operations and how to get started. Powered by rfxcel technology, Antares Vision Group provides a unified end-to-end supply chain platform, facilitating digitalization of supply chains. Resources FDA Issues FSMA Food Traceability Final Rule, Holds Briefing FDA's FSMA Technical Assistance Network Presenting Sponsor: Antares Vision Group, powered by rfxcel technology We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Trevor Craig is the Corporate Director of Technical Training and Consulting at Microbac Laboratories. He is responsible for the direction of Microbac's food testing, consulting with food manufacturers across the country to help decision-makers optimize their businesses from lab to production to sale. He has been working in the food industry for more than 15 years. He previously worked at other large labs across the country on hundreds of different projects and product types, conducting shelf life, accelerated, and challenge studies for each lab. Trevor's first role in the industry involved working for an ingredients company with applications to food and agriculture, including antimicrobials used for shelf stability. Microbac Laboratories helps clients manage food quality and safety risks to protect consumers and their brands. The company's industry expertise and analytical strength supports food safety programs for compliance with FSMA regulations. Microbac Laboratories serves all food industry segments with services to meet unique needs. Microbac Laboratories offers numerous food testing services including allergen detection, nutrition testing and labeling, GMO analysis, ingredient authenticity, molecular testing, Cyclospora testing, and environmental monitoring. In this episode of Food Safety Matters, we speak with Trevor Craig [1:48] about: The definition of sell-by and use-by dates on food packaging, their purpose, and when their use is required Why shelf life and expiration dates help ensure food quality as much as food safety The difference between shelf life testing and routine product quality testing, and why companies should be conducting both How Microbac Laboratories conducts shelf life testing with a tailored approach for each product to ensure that shelf life is determined correctly How Microbac uses accelerated studies to determine the shelf life of long-term, shelf-stable products The difference between a shelf life, accelerated, and challenge study, and how the data is evaluated and applied to help ensure FSQ. Resources:Free webinar recording of Microbac and Trevor Craig's Get a Grip on Food Shelf Life & Challenge Studies Shelf Life at Microbac Sponsored by:Microbac We Want to Hear from You!Please send us your questions and suggestions to [email protected]

John Gurrisi, R.E.H.S., is Vice President of Food Safety and Quality (FSQ) at Fresh Express. He has broad food safety responsibility for growing, manufacturing, new product assessment, customer collaboration, supplier management, and regulatory compliance. He leads a multidisciplinary food safety and quality team covering the U.S., Canada, and Mexico, and directs a multimillion-dollar implementation and investment budget. John holds numerous industry-critical food safety certifications and has contributed his technical expertise to wide-ranging industry initiatives. He serves as an active contributor to the Center for Produce Safety's Technical Committee and the International Fresh Produce Association's Food Safety Council, and is past Vice Chair and Executive Board Member of the Conference for Food Protection. Prior to joining Fresh Express, John led global fresh produce food safety and quality initiatives for Darden Restaurants, a premier full-service dining company with over 1,800 locations worldwide. German Rios is the Senior Director of FSQ for Fresh Express. He is responsible for food safety and quality assurance in growing, manufacturing, new product development, and customer collaboration. From a food safety standpoint, he manages the Fresh Express raw partner product program and ingredient suppliers, encompassing the U.S., Mexico, and Canada. In addition, German guides Fresh Express raw product suppliers on an ongoing basis, and leads the Fresh Express raw product growing and harvesting strategy in Central Mexico. German graduated from Cal Poly San Luis Obispo with a Crop Science degree. Throughout his career, German has had the opportunity to work in many different segments of the Fresh Express salad business including manufacturing, research and development, and agricultural operations. In this episode of Food Safety Matters, we speak with John and German [18:37] about: The various technical verification activities conducted by Fresh Express to ensure that food safety standards are upheld by growers that are partnered with the company Fresh Express' video series that highlights the company's food safety initiatives, such as continuous education and training for employees How Fresh Express embodies FDA's New Era of Smarter Food Safety by using technology to enable traceability and monitor its food safety procedures Ways in which Fresh Express continuously adapts its HACCP plans, and how the company communicates HACCP knowledge to employees by making sure food safety is always "on the agenda" for discussion The history of how Fresh Express became one of the first companies to create an FSQ program for produce crops, and how it has evolved over time to consider emerging hazards such as Cyclospora The complex inner workings of Fresh Express' traceability system, which uses scanners and radio frequency identification (RFID) tagging to provide real-time information about all raw materials used in the company's products How Fresh Express ensures microbial food safety through hygienic design and environmental monitoring at its Morrow, Georgia facility How Fresh Express' sampling and testing activities for growers have prepared the company to comply with FDA's revised agricultural water requirements under the Produce Safety Rule. News and Resources FDA Releases 2022 Food Code [3:12] Sustainable Organic Acid an Effective Disinfectant against Foodborne Pathogens, Biofilm [7:08] EFSA Determines Plastic Produced by Poly Recycling is Food Safe [9:45] Senate Confirms Esteban as USDA Under Secretary for Food Safety [13:31] Experts Call for Greater Collaboration, Funding for "Closer to Zero" Efforts [14:14] Food Safety Summit Register using discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Jovana Kovacevic, Ph.D. is an Associate Professor and Food Safety Extension Specialist at Oregon State University's Food Innovation Center (OSU's FIC) in Portland, Oregon. In her current role, Dr. Kovacevic directs the food safety program at FIC and the Western Regional Center to Enhance Food Safety, which is funded by the U.S. Department of Agriculture (USDA). Her research uses molecular methods and whole genome sequencing to trace, better understand, and prevent contamination events in the food chain, with particular focus on Listeria monocytogenes. Her work with the Western Regional Center supports the Western U.S. region in food safety training, education, and outreach activities related to the Food Safety Modernization Act (FSMA). Prior to joining OSU, Dr. Kovacevic held various positions, including a lecturer at the University of British Columbia, a food safety consultant with the British Columbia Ministry of Health, and a Food Safety Scientist at the British Columbia Centre for Disease Control in Canada. In this episode of Food Safety Matters, we speak with Jovana [4:19] about: The work at OSU's FIC to advance food safety, including the development of outreach materials related to FSMA How industry informs what topics are researched at FIC The best strategies for mitigating pervasive strains of Listeria monocytogenes in food processing facilities, according to Dr. Kovacevic's research The importance of defining clear goals for an environmental monitoring program The factors that make monocytogenes problematic for produce How monocytogenes develops tolerance to sanitizers and the implications of this challenge Kovacevic's perspective on trends in antimicrobial resistance (AMR) among L. monocytogenes and other pathogens The background of the Western Regional Center to Enhance Food Safety, and how the Center develops trainings for FSMA-related workshops The need to translate new technologies into tools that will help industry mitigate food safety risks. News and Resources 2023 Food Safety Summit Digital Brochure Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to [email protected]

In this episode of Food Safety Matters, we review the top food safety stories of 2022 and their impacts, the lessons learned, and what the future may hold for 2023 and beyond. Specifically, we discuss: COVID-19 and the resulting supply chain disruptions The U.S. Food and Drug Administration's (FDA's) Agricultural Water Proposed Rule, also known as Subpart E of the Produce Safety Rule under the Food Safety Modernization Act (FSMA) Food safety culture, a key topic of discussion at the 2022 Food Safety Summit (as well as the 2023 Summit to be held next May) The infant formula Cronobacter recall and resulting supply crisis USDA-FSIS' proposed regulatory framework for reducing Salmonella in poultry FDA's issuance of the Food Traceability Final Rule under FSMA Section 204(d) The Reagan-Udall Foundation's review of FDA's Human Foods Program. News and Resources COVID-19 and supply chain [3:56] https://www.food-safety.com/articles/8041-supply-chain-management-a-year-in-review https://www.food-safety.com/articles/7478-supply-chain-woes-what-is-at-stake-and-what-will-change https://www.food-safety.com/articles/7943-focusing-aheadprocessors-priorities-for-the-near-term https://www.food-safety.com/articles/7670-supply-chain-recoveryprocessors-speak-out https://www.food-safety.com/articles/7816-the-return-to-normalready-to-travel-again Agricultural water rule [16:03] https://www.food-safety.com/articles/7959-ep-125-dr-conrad-choiniere-moving-closer-to-zero-through-collaboration https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-proposed-rule-agricultural-water https://www.food-safety.com/articles/7890-fda-extends-deadlines-for-agricultural-water-proposed-rule https://www.food-safety.com/articles/7606-fda-debuts-agricultural-water-assessment-builder Food safety culture [21:07] https://www.food-safety.com/articles/8211-current-knowledge-on-food-safety-culture-according-to-fda https://www.fda.gov/media/163588/download https://www.food-safety.com/articles/7738-fss-2022-keynote-commitment-and-collaboration-in-food-safety-culture https://www.food-safety.com/articles/7824-free-food-safety-culture-toolkit-by-stop-foodborne-illness https://www.food-safety.com/articles/7750-fda-stop-foodborne-illness-co-host-third-webinar-on-food-safety-culture Cultivate: https://www.food-safety.com/events/533-one-size-fits-how-to-adapt-your-food-safety-culture-efforts-to-functional-ways-of-working https://www.food-safety.com/articles/7804-changing-culture-to-improve-food-safety https://www.food-safety.com/articles/7562-using-lean-tools-to-transform-your-food-safety-culture https://www.food-safety.com/articles/7479-introduction-to-global-food-safety-culture https://www.food-safety.com/articles/7560-global-food-safety-culture-europe https://www.food-safety.com/articles/7681-regional-culture-australia https://www.food-safety.com/articles/7818-global-food-safety-culture-asia https://www.food-safety.com/articles/7946-global-food-safety-culture-north-america https://www.food-safety.com/articles/8054-global-food-safety-culture-latin-america Catalyst LLC: https://www.food-safety.com/articles/7944-food-safety-culture-start-with-your-teams-well-being https://www.food-safety.com/articles/7904-ep-123-tia-glave-jill-stuber-coaching-fsq-leaders-to-drive-positive-change-in-culture https://www.food-safety.com/articles/7514-lights-camera-action-stepping-into-the-main-character-role-as-fsq-leader https://www.food-safety.com/articles/7563-maturity-in-food-safety-culture-at-any-size Infant formula recall [34:48] https://www.food-safety.com/articles/8042-ep-130-kim-livsey-leading-a-food-safety-incident-management-team https://www.food-safety.com/articles/7564-fda-issues-warning-on-powdered-infant-formula-produced-by-abbott-nutrition https://www.food-safety.com/articles/7744-fda-allows-abbott-nutrition-to-resume-production-releases-industry-guidance https://www.food-safety.com/articles/7830-senate-mandates-fda-to-ensure-infant-formula-safety-supply https://www.food-safety.com/articles/8007-fda-releases-review-of-response-to-infant-formula-supply-crisis-addresses-improvements https://www.food-safety.com/articles/8137-fda-prevention-strategy-to-enhance-infant-formula-food-safety-supports-elevating-cronobacter-infection-to-nationally-notifiable-disease USDA-FSIS and Salmonella in poultry [47:50] https://www.food-safety.com/articles/8209-episode-134-sandra-eskin-how-usda-fsis-is-tackling-emsalmonella-em-in-poultry https://www.food-safety.com/articles/7915-usda-fsis-declares-salmonella-an-adulterant-in-breaded-stuffed-raw-chicken-products https://www.food-safety.com/articles/8064-usda-fsis-proposed-regulatory-framework-for-reducing-salmonella-in-poultry-may-declare-salmonella-an-adulterant https://www.food-safety.com/articles/8043-continuous-improvement-model-for-reducing-salmonella-in-poultry https://www.food-safety.com/articles/7939-a-critical-look-at-reducing-the-risk-of-salmonella-from-poultrypart-1 https://www.food-safety.com/articles/8029-spotlight-a-cr

Sandra Eskin was appointed Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA) in March 2021. In this role, Sandra leads the Office of Food Safety, overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and accurately labeled. Prior to joining USDA, Sandra was the Project Director for Food Safety at The Pew Charitable Trusts in Washington, D.C. for over 10 years, and also served as the Deputy Director of the Produce Safety Project (PSP) from 2008–2009, a Pew-funded initiative at Georgetown University. Prior to The Pew Charitable Trusts, Sandra spent nearly 20 years as a public policy consultant to numerous consumer advocacy and public interest organizations, providing strategic and policy advice on food and drug safety, labeling, and advertising. She has served as a member of multiple federal advisory committees related to consumer information on prescription drugs, meat and poultry safety, and foodborne illness surveillance. In this episode of Food Safety Matters, we speak with Sandra [31:22] about: Knowledge gaps in understanding why salmonellosis rates have not decreased, despite a reduction in Salmonella found in chicken samples Challenges USDA-FSIS faced in trying to meet its Healthy People 2020 and 2010 targets, and why the agency is targeting Salmonella reduction in poultry for Healthy People 2030 How USDA-FSIS' Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry incentivizes industry to meet pre-harvest intervention requirements and follow best practices USDA-FSIS' plan for educating industry about a standardized, statistical approach to process control under the proposed framework The potential of naming certain Salmonella serotypes as adulterants under the proposed framework, the serotypes of concern, and what oversight of adulterated product might entail How necessity will drive innovation to develop rapid, accurate, and affordable methods for quantification-based testing, in compliance with the proposed framework Feedback that USDA-FSIS has received from stakeholders on the proposed framework, and how the agency is planning to address stakeholder concerns The relationship between USDA-FSIS' declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products and the broader proposed framework How USDA-FSIS might measure the efficacy of and fine-tune its approach to mitigating Salmonella illnesses linked to poultry. This episode of Food Safety Matters also features an interview [21:24] with Vikrant Dutta, D.V.M, Ph.D., Head of Scientific Affairs at bioMérieux. Vik has worked at bioMérieux for more than six years, having previously held the position of Senior Microbiologist at the U.S. Centers for Disease Control and Prevention (CDC) in Atlanta, Georgia. He received his doctorates in Veterinary Medicine and Microbiology from North Carolina State University, and has been working in food safety for more than 15 years. News and Resources FDA Prevention Strategy to Enhance Infant Formula Food Safety Supports Elevating Cronobacter Infection to Nationally Notifiable Disease [4:00] EU Court Annuls Classification of Titanium Dioxide as a Carcinogen [7:44] FDA Evaluates First Cell-Based Meat Products, Raises No Food Safety Concerns; Believes Cultured Meat Ready for Market in Near Future [10:28] Changes Coming Soon to USDA-FSIS Testing, Sampling for E. Coli, Salmonella in Beef [15:10] EU to Ban Titanium Dioxide in Food from Mid-2022 Webinar: FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency Sponsored by: bioMérieux We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Vanessa Coffman, Ph.D. is the Director of the Alliance to Stop Foodborne Illness. She has a diverse background in food safety and sustainability, with a focus on environmental exposures across the food system. Dr. Coffman has conducted various research for the Food and Agricultural Organization of the United Nations (FAO), on topics such as farming opportunities in post-war Sierra Leonne, occupational and residential exposures from large pork production operations in rural North Carolina, and the association between nitrate in drinking water from food animal operations and fetal health outcomes. Dr. Coffman previously worked at Stop Foodborne Illness as a policy analyst, and she has testified in front of U.S. government officials, authored peer-reviewed papers, and helped draft federal regulations. Dr. Coffman received a Ph.D. in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health and an M.S. degree from the University of California–Berkeley in Global Public Health and the Environment. Sherry Brice-Williamson, M.B.A. is the Vice President of Global Quality and Food Safety at the Kellogg Company, where she oversees end-to-end food safety and quality for Kellogg's internal and external network. Sherry has over 20 years of experience in the industry and joined Kellogg in 2012 as part of the Pringles acquisition from P&G. She has served in numerous supply chain roles in the company, ranging from operations to quality. Sherry was promoted to Vice President of Global Food Safety and Quality in January 2020. Sherry is on the SSAFE board of directors and is affiliated with a number of other industry associations such as Stop Foodborne Illness, where she is an Alliance member. Sherry also co-chairs the national chapter of KAARG (Kellogg African American Resource Group). Sherry holds B.S. and M.B.A. degrees in Business Management and is a member of the Golden Key International National Honors Society. Megan Kenjora, M.P.A. is the Senior Manager of Food Safety Culture at The Hershey Company, where she leads a diverse global team to embed food safety in the hearts and minds of all Hershey employees. Megan has extensive experience building relationships among diverse groups, getting cross-functional support, and effectively communicating messages across cultures. Megan was an engaged member of the Global Food Safety Initiative (GFSI) Technical Working Group that authored the GFSI position paper, "A Culture of Food Safety," and served as the inaugural chair of the International Association for Food Protection (IAFP) Food Safety Culture Professional Development Group. Bringing a passion for food safety culture, she currently serves on the planning committee and numerous working groups as part of the Alliance to Stop Foodborne Illness. A combat veteran who served eight years in the U.S. Army, Megan came to Hershey in 2014 from Raytheon, where she specialized in adult learning for various intelligence courses. She is a lifelong learner and an advocate for DEI, serving as a co-lead for the Hershey Veterans Business Resource Group. Megan is an M.B.A. candidate at UNC Kenan-Flagler Business School, and she holds an M.P.A. from Penn State University, B.A. degrees in Political Science and Classics from Bucknell University, and a Korean linguist certification from the Defense Language Institute. In this episode of Food Safety Matters, we speak with Vanessa, Sherry, and Megan [25:40] about: The history of Stop Foodborne Illness and the Alliance to Stop Foodborne Illness, and how the Alliance leverages food safety culture as a vehicle for positive change in the food industry to make food safer for consumers The ways in which Megan's experience at Hershey informs the Alliance's work, such as bringing a proactive perspective to industry engagement and encouraging the adoption of best practices How Kellogg's and Hershey's memberships in the Alliance have helped both companies drive sustainable food safety cultures through collaboration and knowledge-sharing The resources included in Stop Foodborne Illness' Food Safety Culture Toolkit, which is tailored for small- and medium-sized businesses How the Alliance's work, such as advocacy for recall modernization, is steered by the needs and expertise of its members Why it is important for industry to understand the crucial need for food safety, and how resources such as video messaging and gamification frameworks can support that understanding The importance of clear and effective food safety communication from upper management, and how the Food Safety Culture Toolkit aids this objective The ways in which Sherry and Megan have established successful communication practices within their organizations to encourage robust food safety cultures. News and Resources Poisoned—Book on Prominent Foodborne Illness Outbreak—Getting New Edition, Netflix Documentary [2:08] FDA Submits FSMA Traceability Final Rule Ahead of New Era of Smarter Food Safety Webinar [7:26] 2020

David W.K. Acheson, M.D., F.R.C.P., is the President and CEO of The Acheson Group, a consulting firm that provides strategic advice on all matters relating to food safety and food defense, as well as recall and crisis management support, to food companies and ancillary technology companies around the world. Prior to founding The Acheson Group in 2013, Dr. Acheson served as the Chief Medical Officer in the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). Following several other positions at FDA, he was appointed Associate Commissioner for Foods, which gave him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition. Dr. Acheson was also a partner at Leavitt Partners and managed Leavitt Partners Global Food Safety Solutions from 2009 to 2013. Dr. Acheson graduated from the University of London Medical School in 1980. Following training in internal medicine and infectious diseases in the UK, in 1987 he moved to the New England Medical Center and Tufts University in Boston, Massachusetts. As an Associate Professor at Tufts University, Dr. Acheson undertook basic molecular pathogenesis research on foodborne pathogens, especially Shiga toxin-producing Escherichia coli. In this episode of Food Safety Matters, we speak with David [28:53] about: The U.S. Department of Agriculture's Food Safety and Inspection Service's (USDA's FSIS') declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products, as well as future federal regulation of Salmonella contamination of poultry Considerations that could affect the way in which Salmonella in poultry is regulated, such as different serotypes and the risk they pose to public health The importance of FDA clearly defining for growers what compliance with the agricultural water rule under the Food Safety Modernization Act (FSMA) entails The various, nuanced factors that must be decided in order to adequately regulate ingestible Cannabis products How the federal legal status of Cannabis may hamper foodborne illness reporting and outbreak investigations related to edible Cannabis products Why more effective consumer communication would improve the food recall system, and how recall modernization can achieve that goal How food companies can prepare themselves to meet increasingly stringent aflatoxin regulations—or regulations for any contaminant—through risk assessment, and why regulatory bodies should holistically consider the ramifications of regulations before implementing them Possible avenues that companies and regulatory agencies can take when considering how to reduce human exposure to per- and polyfluoroalkyl substances (PFAS) from foods How chemical residues in foods have been neglected in comparison to microbiological contaminants, and why it is crucial to build scientific understanding around the public health risk of different chemical contaminants. News and Resources USDA-FSIS Proposed Regulatory Framework for Reducing Salmonella in Poultry May Declare Salmonella an Adulterant [3:18] More Research Needed on Exposure To, Toxicity of Microplastics in Food [7:18]International Organizations Develop One Health Action Plan, Food Safety is Key Component [12:18] WHO Launches Global Strategy for Food Safety 2022–2030 [13:08] Edible Sensor for Frozen Food Safety Indicates When Products Have Been Thawed, Refrozen [18:45] Webinar: FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency FSIS Proposed Regulatory Framework Microplastics Found in Human Breast Milk for the First Time Former Kerry Inc. Manager Pleads Guilty in Connection with Insanitary Plant Conditions Linked to 2018 Salmonella Poisoning Outbreak CDC: Multistate Outbreak of Salmonella Mbandaka Infections Linked to Kellogg's Honey Smacks Cereal (Final Update) We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Michael Cramer started his food career with Swift and Company at a turkey processing facility in eastern Pennsylvania while attending West Chester University. He graduated in 1977 with a B.S. degree in Health Education. During his career with Swift and Company, he was Quality Assurance (QA) Manager at plants in Pennsylvania and North Carolina, a Production Specialist, and a Documentation Manager at the corporate headquarters. In 1993, Michael started with Specialty Brands Inc. in Ontario, Canada, where he was Director of Food Safety and Quality. He spent 27 years with the company, and remained as Senior Director of Food Safety and Quality Assurance (FSQA) through the purchase by Ajinomoto Foods North America Inc. He developed and implemented programs to ensure production of safe, quality, ethnic frozen foods. Mike retired from Ajinomoto Foods in July 2021. Mike has been a member of the International Association for Food Protection (IAFP), and was part of the FSQA team at Ajinomoto Foods that won the prestigious Black Pearl Award in 2020. In addition to authoring Food Plant Sanitation, he is also on the Editorial Advisory Board of Food Safety Magazine and has written articles for Food Safety Magazine dealing with Listeria control, biosecurity, sanitation and sanitary design, and allergens. He was also a contributing member of the American Frozen Foods Institute (AFFI) Listeria Working Group. In addition, he has participated in multiple Food Safety Matters podcasts, conducted food sanitation webinars, and has been a presenter at numerous food safety and quality conferences. He remains active in retirement, giving back to the industry. In this episode of Food Safety Matters, we speak with Mike [18:25] about: What led him to write and publish Food Plant Sanitation and its two subsequent versions, and how the third edition touches on real-life experiences with the Food Safety and Modernization Act (FSMA) in sanitation The difference between validation and verification, and what those concepts look like in sanitation Guidelines, including regulations and directives for FSQA professionals, for designing effective sanitation standard operating procedures (SSOPs) Why FSQA personnel should spend time on the sanitation shift and have conversations with chemical suppliers, testing labs, colleagues at other plants, and consultants Trade associations and publications that can be beneficial resources to FSQA professionals Mike's experience developing a robust FSQA culture by aligning sanitarians' purpose, using cross-functional teams, and getting leaders to buy into and understand FSQA The difference behind "consumers" and "customers" from an FSQA point of view The importance of relationship-building, flexibility, and communication with FSQA staff to ensure that a healthy food safety culture survives and thrives within a company Ways in which companies can manage turnover and maintain or transfer skills and knowledge. News and Resources FDA, CDC Partner to Strengthen Retail Food Safety with MOU [3:40] Study Examines Listeria, Salmonella Survival in Dry Packaging Facilities, Efficacy of Sanitizers [6:20] FDA Study Will Evaluate Children's Exposure to Mercury from Seafood [11:21] Seaweed Food Safety Knowledge is Limited; FAO, WHO Call for Research, Regulation [12:42] Sponsored by: Cintas Download the Cintas Program for Food Processing Apparel brochure. We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Dr. Alissa Welsher is Associate Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her B.S. degree in Biological Sciences from the University of Pittsburgh, as well as an M.S. degree in Poultry Science and a Ph.D. in Cell and Molecular Biology from the University of Arkansas. Her area of expertise is molecular physiology, and she specializes in heat stress and gut health. In this episode of Food Safety Matters, we speak with Dr. Welsher about: Why a comprehensive Integrated Pest Management (IPM) program is crucial in a poultry processing plant Why it is important, at the farm level, to consider pests that carry foodborne pathogens upstream, and the types of pests that carry foodborne pathogens Pathogens that cause problems in poultry houses Why producers should prioritize IPM as an important part of food safety programs Strategies to minimize the spread of pathogens and disease from pests throughout farms How producers can reevaluate IPMs in response to resistance issues Best practices for processors to manage resistance How Elanco's Food Safety team can help poultry producers develop an IPM program to address food safety concerns Where listeners can learn more about Elanco and its solutions for developing an IPM program. Sponsored by: Elanco We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Stephen Hughes is Prevention Coordinator within the Center for Food Safety and Applied Nutrition (CFSAN), within the Office of Food Safety at the U.S. Food and Drug Administration (FDA). After outbreaks and adverse incidents, he runs a systematic process to identify and implement public health interventions intended to help limit or prevent future outbreaks linked to certain FDA-regulated foods. Before coming to FDA, Stephen worked in a public health program in Virginia, in program areas that included food safety, indoor air quality, aquatic health, and general environmental health. Dr. Jennifer McEntire is Chief Food Safety and Regulatory Officer at the International Fresh Produce Association. Prior to the merger of United Fresh and Produce Marketing Association, Jennifer was Vice President of Food Safety and Technology at United Fresh Produce Association. A food microbiologist by background, she has always worked in the Washington D.C., area, bringing a scientific perspective to food safety regulatory issues. She was previously Vice President of Science Operations at the Grocery Manufacturers Association. She has served as Vice President and Chief Science Officer at The Acheson Group and as the Senior Staff Scientist and Director of Science and Technology Projects at the Institute of Food Technologists. Jennifer earned a Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety. She serves as an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she is on the executive committee of the Food Safety Preventive Controls Alliance. In this episode of Food Safety Matters, we speak with Stephen and Jennifer [3:35] about: FDA's three main reasons—epidemiological, logistical, and relational—for taking a commodity-specific, collaborative approach to reducing foodborne illness outbreaks The key importance of prevention in mitigating food safety incidents, and how collaboration between FDA and industry enables food producers to help inform and adopt effective prevention strategies The types of conversations taking place between FDA, industry, academia, and public health partners throughout the development of prevention strategies The learnings from past foodborne illness outbreaks that are considered when creating prevention strategies and identifying future work areas to align cross-sector stakeholders The possibility of filling some of the gaps in the Produce Safety Rule with commodity-specific prevention strategies The challenges of conducting root-cause analysis in the produce sector, the benefits of getting industry to buy in to the practice, and how the conversation around root-cause analysis could be improved Why educating industry to be critical thinkers about produce safety (rather than which minimum requirements to fulfill) provides the greatest opportunity for improving outcomes FDA's intent to develop a prevention strategy for powdered infant formula in light of recent events, and how the agency is collaborating with stakeholders to identify other commodities that are deserving of prevention strategies. Resources FDA Releases Food Safety Prevention Strategies for Salmonellosis, Listeriosis from Mushrooms, Onions We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Kimberly (Kim) Livsey is a Senior Emergency Response Coordinator in the U.S. Food and Drug Administration's (FDA's) Office of Regulatory Affairs' (ORA's) Office of Human and Animal Food Operations. In addition to more than 20 years of federal service at FDA, she has leveraged her expertise in food safety oversight and emergency management at the state and local government levels. Prior to her time at FDA, she was an environmental health specialist with the DeKalb County Board of Health in Decatur, Georgia, where she served as a supervisor and trainer in the food protection program. Kim has led incident response, management, and command activities on the frontlines of multiple natural disasters, including Hurricanes Katrina, Rita, Gustav, and Irma. She has also contributed to leadership and planning for food safety and defense at numerous special event operations, including the international G-8 summit, The World Games 2022, Democratic and Republican political conventions, and Presidential inaugurations. In March 2022, Kim spent seven weeks leading the ORA Incident Management Team in response to adverse events associated with the use of powdered infant formula products. She and her 37-person team took action as part of FDA's response, including facility inspection, product sample analysis, consumer complaint triage, state sample request coordination, media inquiry response, and enforcement action initiation. In this episode of Food Safety Matters, we speak with Kim [26:12] about: How FDA leverages the Incident Command System (ICS) to coordinate multiple FDA organizational components to manage incidents, such as foodborne illness outbreaks What Incident Management Teams (IMTs) are, as well as their purpose, structure, and activities The various roles that exist on an IMT and how the personnel to fill those roles are chosen How FDA mobilized an ORA-wide IMT at the field level, for the first time, to investigate and respond to the recent, highly publicized foodborne illness outbreak associated with Abbott Nutrition powdered infant formula Kim's experience leading an IMT with the Jefferson County Department of Health in Birmingham, Alabama to ensure the safety of food served at the 2022 World Games Essential qualities for an IMT Incident Commander (IC) to embody, and the ways in which efficacious leadership and use of IMTs can impact industry and consumers How FDA responds to foodborne illness outbreaks through its Coordinated Outbreak and Response Network (CORE); its four standing, geographical IMTs; and its rapid response teams (RRTs) The working relationship between FDA's four standing IMTs and state jurisdictions Why working with and on IMTs can be rewarding. News and Resources FDA Releases Food Safety Prevention Strategies for Salmonellosis, Listeriosis from Mushrooms, Onions [5:13] FDA Releases Review of Response to Infant Formula Supply Crisis, Addresses Improvements [9:47] FDA Highlights Key Food Code Recommendations for Mitigating Norovirus in Restaurants [14:53] Resource Library for Retail Food Regulators Conducting Foodborne Illness Outbreak Investigations Sponsored by: Cintas Download the Cintas Program for Food Processing Apparel brochure. We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Michael R. Taylor is a member of the board of Stop Foodborne Illness, a consumer organization supporting and representing the victims of foodborne illness and their families. From January 2010 to June 2016, he served as Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led FDA's implementation of the Food Safety Modernization Act (FSMA) and oversaw FDA's other food-related activities, including its nutrition, labeling, food additive, dietary supplement, and animal drug programs. Previously, Mike served at FDA as a staff attorney and Deputy Commissioner for Policy, and at the U.S. Department of Agriculture (USDA) as FSIS Administrator and Acting Under Secretary for Food Safety. Prior to re-joining FDA in 2009, he spent nearly a decade in academia conducting food safety, food security, and public health policy research, most recently at George Washington University's School of Public Health. Mike is a graduate of Davidson College and the University of Virginia School of Law. In this episode of Food Safety Matters, we speak with Mike [2:52] about: His experience as Administrator of USDA's FSIS after the Jack in the Box coli outbreak of 1992–1993, including why the agency did not consider pathogenic bacteria to be an adulterant requiring regulation prior to the pivotal outbreak How Mike's time at FDA influenced his approach to his work at USDA, such as shifting cultural mindsets and implementing a preventive-based plan for reform in meat and poultry inspection USDA's challenges with getting industry to accept new standards for coli and Salmonella, which was in part overcome due to the efforts of forward-thinking advocates within industry like David Theno The way in which industry's concept of microbial testing standards and Hazards Analysis and Critical Control Points (HACCP) requirements differed at the time of their regulatory introduction, and the role that difference played in industry's levels of acceptance Mike's perspective on the recent USDA declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products, and what it may mean for the future of Salmonella regulation Clarification of what a pathogenic "adulterant" is to USDA, and how the agency regulates adulterated foods Positive cultural changes that have occurred over the last 30 years, such as industry's acceptance of accountability for prevention and the willingness to collaborate between regulators, industry, and the scientific community How USDA's efforts to reform meat and poultry inspection in the mid-1990s laid the groundwork for future food safety successes such as FSMA The positive significance of the recent focus on food safety culture, and why Mike believes it would be difficult to regulate the concept in the U.S. How the Jack in the Box coli outbreak gave political momentum to food safety regulation, as well as how the stories of the outbreak victims personally motivated Mike to sustain his involvement with food safety to this day, including serving as a board member of Stop Foodborne Illness. We Want to Hear from You! Please send us your questions and suggestions to [email protected]

An accomplished attorney and national expert in food safety, William (Bill) Marler has become the most prominent foodborne illness lawyer in America with his firm, Marler Clark: The Food Safety Law Firm, and a major force in food policy in the U.S. and around the world. For the past 26 years, Bill has represented victims of nearly every large foodborne illness outbreak in the U.S. He began litigating foodborne illness cases in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box E. coli O157:H7 outbreak, in her landmark $15.6-million settlement with the company. The 2011 book, Poisoned, by best-selling author Jeff Benedict, chronicles the Jack in the Box outbreak and the rise of Bill Marler as a food safety attorney. Bill's advocacy for a safer food supply includes petitioning the U.S. Department of Agriculture to better regulate pathogenic E. coli, working with nonprofit food safety and foodborne illness victims' organizations, and helping spur the passage of the 2010–2011 FDA Food Safety Modernization Act (FSMA). His work has led to invitations to address local, national, and international gatherings on food safety, including testimony before the U.S. House of Representatives Committee on Energy and Commerce. Bill travels widely and frequently to speak to food industry groups, fair associations, and public health groups about the litigation of claims resulting from outbreaks of pathogenic bacteria and viruses and the issues surrounding them. He gives frequent donations to industry groups for the promotion of improved food safety, and has established numerous collegiate science scholarships across the U.S. He is also a frequent writer on topics related to foodborne illness and the Publisher of the online news site, Food Safety News, and his award-winning blog, www.marlerblog.com. He is frequent media guest on food safety issues and has been profiled in numerous publications. In 2010, Bill was awarded the NSF Food Safety Leadership Award for Education, and in 2008 he earned the Outstanding Lawyer Award by the King County Bar Association. He has also received the Public Justice Award from the Washington State Trial Lawyers Association. Bill graduated from the Seattle University School of Law in 1987, and in 1998 was the Law School's "Lawyer in Residence." In 2011, he was given Seattle University's Professional Achievement Award. He is a member of the board of directors of Bainbridge Youth Services and a member of the Children's Hospital Circle of Care. In this episode of Food Safety Matters, we speak with Bill [4:24] about: How taking on and winning the various lawsuits related to the 1993 Jack in the Box coli outbreak helped shape the rest of Bill's career, and what he took away from these cases on a personal level How his career in defending victims of foodborne illness has become an "avocation" in addition to his "vocation," and his desire to do more work to advance food safety policy How Jack in the Box, under Dave Theno's leadership, turned around its operations following the outbreak and set new standards for the fast food industry The significant regulatory and industry changes that were enacted by USDA as a result of the 1993 coli outbreak Bill's advice for companies that want to shore up their food safety programs before it's too late, and the "warning signs" he sees in every foodborne illness case he defends How food safety culture, as communicated from the top management down, can successfully shape food safety practices and empower employees company-wide Potential strategies for recall modernization, including improved traceability technologies for supply chains and better ways to communicate recall information to consumers Bill's shortlist for critical food safety improvements that need to happen over the next five to ten years. Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to [email protected]

John Butts, Ph.D., is the Principal at Food Safety By Design LLC and the Advisor to the CEO at Land O' Frost Inc., where he was in the primary technical role for 47 years, having retired in 2021. As part of his succession plan, Dr. Butts founded Food Safety By Design LLC in 2010. Food Safety By Design helps producers of high-risk products learn how to prevent and manage food safety risks. Dr. Butts' specialty is the incorporation of food safety practices into company culture, including root cause identification using the "Seek and Destroy" scientific strategy for identifying and eliminating harborage sites for pathogens, which Dr. Butts developed earlier in his career. In the early 1980s, Land O' Frost entered the shelf-stable meal business, which Dr. Butts facilitated with product development, process controls, quality assurance, and the invention of a proprietary sealing method. He also provided technical and management support to Frigorifico Canelones, the largest beef processing plant in Uruguay, from 1991–2001 when Land O' Frost owned and managed the business. Dr. Butts is actively involved in pathogen reduction and control of pathogenic organisms in cooked processed meat products, seafood, leafy greens, and other ready-to-eat products. His current work includes the application of scientific principles and quality management technology to develop sanitation process control methods and procedures. Dr. Butts is the recipient of many prominent awards throughout his professional career from NSF International, the American Meat Science Association, the North American Meat Institute, Purdue University, the Meat Industry Hall of Fame, and Food Safety Magazine's Distinguished Service Award. He has published dozens of technical articles and delivered numerous presentations, workshops, classes, and interviews over the years. He is an active member of the North American Meat Institute's Scientific Affairs Committee for over 40 years and was a founding member of the Special Poultry Research Committee to obtain approval of nitrite in poultry during the Carter Administration. He is also a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with John [2:49] about: How the visceral language used to describe the meatpacking industry in The Jungle sparked public outcry that prompted further investigation into the scientific link between spoilage and disease The way in which available technology and present need enables innovation, including specific examples from the meat industry's modernization at the turn of the 20th century and beyond Key changes since the era of The Jungle to improve occupational safety for line workers in the meat and poultry industry The dangers that sanitation workers face in processing plants today, and how the food industry can leverage the most advanced techniques and technology available to support sanitarians and mitigate the health risks they face on the job The role that food safety culture plays in managing the relationship between sanitation, hygiene, and food safety The areas related to food safety for which industry needs to better understand root causes and preventive controls in the present day, such as allergens, crisis management and recall efficiency, animal and plant disease control, genomics, and other topics John's opinions on where he sees food safety progress heading over the next half-century, including changes related to the industry's growing focus on protein. We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Deborah Blum, Director of the Knight Science Journalism program at MIT and the Publisher of Undark magazine, is a Pulitzer-Prize winning science journalist, columnist and author of six books, most recently, The Poison Squad, a 2018 New York Times Notable Book. That book, as with all her recent books, focuses on influential moments in the history of science. She has worked as a science columnist for The New York Times, a blogger for Wired, and has written for other publications ranging from The Wall Street Journal to Mother Jones, The Guardian to Lapham's Quarterly. Her work has been anthologized in Best American Science Writing, Best American Nature Writing, and Best Science On-Line. Before joining MIT in the summer of 2015, she was the Helen Firstbrook Franklin Professor of Journalism at the University of Wisconsin–Madison, a position she held for 18 years. Previously, she worked at five different newspapers, including as a staff science writer for The Sacramento Bee, where she won the Pulitzer in 1992 for her reporting on ethical issues in primate research. She received her A.B.J. from the University of Georgia in 1976 and her M.A. from the University of Wisconsin–Madison's School of Journalism in Mass Communication in 1982. Deborah is a past president of the National Association of Science Writers and a former board member of the World Federation of Science Journalists. She serves on the advisory boards of the Council for the Advancement of Science Writing, Chemical and Engineering News, Spectrum, The Scientist and the MIT Museum. She is a fellow of the American Association for the Advancement of Science and a lifetime associate of the National Academy of Sciences, both in recognition of her work in public understanding of science. Larry Keener, C.F.S., P.A., P.C.Q.I., is President and CEO of International Product Safety Consultants Inc. (IPSC), based in Seattle, Washington. IPSC is a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. IPSC is engaged in the conformity, risk assessment, and food safety verification business. Larry is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies including: high pressure processing (HPP), microwave, pulsed electric field (PEF), high-powered ultrasound, atmospheric plasma, and low-energy electron beam technology. He is a past president of IFT's Nonthermal Processing Division. Larry is a 2013 Fellow of the Institute of Food Technologists (IFT), a board-certified food scientist (International Food Science Certification Commission), and a 2018 recipient of an International Union of Food Science and Technology's (IUFoST) lifetime achievement award for his work in microbiology and food safety. He is a two-term past president of Tuskegee University's Food and Nutrition Sciences Advisory Board. Larry is also a 2022 inductee into the George Washington Carver Society. He has received numerous other awards and honors, and he has published more than 100 papers on subjects related to food production and food safety science. Larry is a frequently invited speaker to food industry, business and scientific conferences, workshops, and seminars. He is also a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Deborah [04:18] about: The shocking discoveries Deborah made about food safety in the 19th century while writing her book, The Poison Squad, which chronicles the passage of the 1906 Pure Food and Drug Act How the unregulated food industry's prioritization of profits over public health led to food being one of the top ten causes of death during the latter half of the 19th century, which is also sometimes referred to as the period of the "Great American Stomachache" The different kinds of risk associated with food in urban versus rural environments The issues of adulteration and the lack of labeling requirements in the 19th century The questionable ethics of the Hygienic Table Trials that were conducted by U.S. Department of Agriculture (USDA) Chief Chemist Dr. Harvey Wiley, in an effort to convince industry, regulators, and the public that the compounds being added to foods were harmful to human health The impacts that Dr. Wiley's experiments had on public perceptions of food safety and the progression of U.S. food regulation, and the role that media played in disseminating Dr. Wiley's findings How behind-the-scenes relationships between food industry regulators, politicians, and the scientific community may weaken the law, both in present day and the 19th century Deborah's biggest revelation from researching and writing The Poison Squad—a grim case of formaldehyde in milk. We also speak with Larry

Conrad Choiniere, Ph.D., is the Director of the Office of Analytics and Outreach at the U.S. Food and Drug Administration's (FDA's) Center for Food Safety and Applied Nutrition (CFSAN). Dr. Choiniere provides executive leadership for a broad portfolio of scientific and regulatory functions including risk and decision analysis, social and behavioral sciences, epidemiology, biostatistics and informatics, education and outreach, and food defense. Dr. Choiniere currently co-leads a core element of FDA's New Era of Smarter Food Safety focused on fostering and supporting food safety culture across the food system. He also chairs FDA's Toxic Elements Working Group, which prioritizes the Administration's efforts to reduce exposures to lead, arsenic, and other heavy metals from foods to the greatest extent feasible. Dr. Choiniere holds a Ph.D. in Agricultural and Resource Economics from the University of Maryland and a B.S. degree in Chemical Engineering from Johns Hopkins University. Kruti Ravaliya, M.S., Consumer Safety Officer in the Division of Produce Safety at FDA's Center for Food Safety and Applied Nutrition, joined the Division of Produce Safety as an Oak Ridge Institute for Science and Education (ORISE) Fellow in July 2013, and transitioned to be a Consumer Safety Officer in April 2015. She has been involved with the Division of Produce Safety in a variety of ways, most significantly in developing the Supplemental and Final Agricultural Water Quality provision in the Produce Safety Rule. She earned her M.S. degree in Food Science, with minors in Biotechnology and Food Safety, at North Carolina State University in 2013, and a B.S. degree in Food Science and Spanish from the University of Massachusetts, Amherst, in 2007. Previously, Ms. Ravaliya worked in food product development with the International Food Network. In this episode of Food Safety Matters, we speak with Kruti [22:16] about: FDA's recent updates to Subpart E of the Produce Safety Rule, including the recently extended compliance dates for pre-harvest agricultural water requirements The nuances of microbial quality testing for water, and why it is a "tool within the grower's toolbox," rather than a requirement for growers How stakeholder feedback has informed FDA's updates to its regulation of pre- and post-harvest agricultural water Ways in which FDA intends to partner with state and local officials to educate and train growers on compliance with the Proposed Agricultural Water Rule We also speak with Conrad [33:47] about: His work within FDA's Toxic Elements Working Group and its considerations when assessing the risk to public health from toxic elements in certain foods How scientific advancements and regulatory changes over time have affected actual and detected levels of toxic elements in the U.S. food supply Actions that growers and manufacturers can take to reduce the uptake of toxic elements into foods, and to ensure that toxic elements are not introduced at the production level FDA's intent to collaborate with the U.S. Department of Agriculture (USDA) and industry to develop and disseminate guidance regarding preventive controls for toxic elements in food production The purpose of action levels in signaling to industry the importance of monitoring and finding solutions for reducing certain contaminants FDA's "cycle of continual improvement" approach in its Closer to Zero initiative, including four key steps to understanding and mitigating the health risk of toxic elements in baby foods Why it is crucial to consider nutrition when setting action levels The importance of FDA's collaboration with USDA in expanding upon and executing the goals of its Closer to Zero initiative FDA's current and future work to understand and reduce the presence of toxic elements in food, including the agency's sampling activities, its intent to target cadmium and arsenic, and other initiatives Key achievements of FDA's Toxic Elements Working Group since its inception in 2017 The importance of collaborating with relevant agencies and industry stakeholders to find appropriate solutions for the not-so-simple task of reducing toxic elements in the U.S. food supply. News and Resources: USDA FSIS Declares Salmonella an Adulterant in Breaded, Stuffed Raw Chicken Products [5:14]FDA Shares Updates on Cyclospora Action Plan [8:20] FDA Plans to Continue Remote Regulatory Assessments [10:52] FDA Releases New Dashboard for Laboratory Accreditation for Analyses of Foods Program [WEBINAR] FDA's Smarter Tools—How Remote Regulatory Assessments Help Ensure Food Safety FDA has more information on its website about the agency's continued work to address toxic elements in the food supply. Learn more about FDA's programs referenced in the podcast: Closer to Zero Action Plan for Baby Foods Ongoing Total Diet Study Monitoring Nutrients and Contaminants in Foods Eaten by People in the U.S. Advice about Eating Fish for Those Who Might Become or are Pregnant or Breastfeeding and Childr

Gillian Kelleher is President and CEO of Kelleher Consultants LLC, as well as the Chairperson of the Educational Advisory Board (EAB) for the 2023 Food Safety Summit. Gillian has significant, global leadership experience in the food industry and in food safety and quality, having lived and worked in Ireland, the UK, France, and the U.S. She has worked in diverse sectors including manufacturing, foodservice, retail, and distribution. She was formerly Vice President of Food Safety and Quality Assurance for Wegmans Food Markets, where her scope of responsibility included all aspects of food safety and quality for stores, self-manufacturing, distribution, and Wegmans' private-label program. Prior to her tenure at Wegmans, Kelleher also worked at Häagen Dazs, Burger King, Express Foods, and Pillsbury. In addition, she has led the development of food safety and quality programs for many large and small private-label suppliers and distributors. Kelleher earned her B.S. degree in Dairy and Food Science from University College Cork in Ireland. She is also a member of several professional organizations, including the Institute of Food Technologists (IFT) and the International Association for Food Protection (IAFP). She is a past co-Vice Chair of the Global Food Safety Initiative (GFSI) Board of Directors, a member of the Board of Directors of Stop Foodborne Illness, a longstanding member of Harvard's Private and Public Scientific, Academic, and Consumer Food Policy Committee (PAPSAC), and a member of the Editorial Advisory Board of Food Safety Magazine. Kelleher is also actively involved in the Leafy Greens Safety Coalition (LGSC). With her significant industry experience and dedication to food safety and quality, Kelleher will work with the esteemed Food Safety Summit EAB and the Summit planning team to shape the educational agenda for the 2023 Food Safety Summit, which will be held May 8–11 at the Donald E. Stephens Convention Center in Rosemont, Illinois. In this episode of Food Safety Matters, we speak with Gillian [6:04] about: Changes that have occurred in the food industry throughout Gillian's career, stemming from globalization, food safety crises, e-commerce, and other factors How suppliers can leverage their relationships with retail partners to inform their food safety and quality (FSQ) programs The importance of having top-down commitment to FSQ within an organization and keeping hazards analysis and critical control points (HACCP) at the core of a company's food safety system The ways in which consumer advocacy groups can work with industry to drive improvements in food safety, exemplified by Stop Foodborne Illness' initiatives such as its Food Safety Culture Toolkit Why it is important for food companies to hire the right talent, invest in employee training and resources, and actively work on relationship-building The value of industry organizations and events—such as the Food Safety Summit—in driving positive change through collaboration How FSQ professionals can find success and satisfaction in their careers and day-to-day duties, including advice for young FSQ professionals who are beginning their professional journeys. News and Resources: [WEBINAR] August 18, 2022: ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments [WEBINAR] August 23, 2022: Pathogen Control in a Low-Moisture Environment [WEBINAR] August 30, 2022: One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working Sponsored by:Michigan State University We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Jill Stuber has served on FSQ teams for several multi-million-dollar food companies and food industry support companies, at both the corporate and frontline facility levels. She has defined expectations and programs for company-wide FSQ systems and has been responsible for verifying the implementation of those systems. Jill has led multi-plant teams to clearly define team and individual roles, expectations, and boundaries to more fully integrate and collaborate across organizations. Jill holds B.S. and M.S. degrees in food science from the University of Wisconsin (at River Falls and Madison, respectively); as well as an M.S. degree in quality management from Eastern Michigan University. She is a professional coach certified through Learning Journeys, an accredited program through the International Coaching Federation. She is also HACCP Certified, PCQI Certified, an SQF Practitioner, an IFT Certified Food Scientist, a Lean Facilitator, and a Six Sigma Black Belt. Additionally, Jill is an active member of the International Association for Food Protection, serving as the Developing Food Safety Professional's Professional Development Group Vice Chair. Tia Glave is a food safety, quality, and regulatory professional with almost a decade of experience in large food manufacturing, food retail, and startup food environments. She is formally trained as a chemical engineer and holds a B.S. degree from the University of Tennessee. She is a qualified individual trained in PCQI and FSVP, is knowledgeable in GFSI schemes, and has worked with many food product categories. Tia has a passion for helping manufacturing and retail organizations of all sizes build and strengthen their FSQ programs. She uses systems, data, and proven methods to develop and implement FSQ strategies that create efficiencies, are effective, and identify cost savings, all while using servant leadership principles. She has led small and large teams across multiple functions, including operations and maintenance, giving her a unique approach to implementing a strategy cross-functionally. Tia's passion also extends to championing Black talent in food safety and quality, and she's the founder of the Black Professionals in Food Safety Group to foster sharing, development, and connection to support Black talent. You can find the group on LinkedIn! Tia is also an active member of the International Association for Food Protection, serving as the Retail and Foodservice Professional Development Group Vice Chair. In this episode of Food Safety Matters, we speak with Tia and Jill [23:30] about: The importance of "meeting people where they're at" when assessing a company's level of food safety and crafting a plan for improvement The various factors that consultants must consider when guiding a company along its food safety journey Cultivating an effective FSQ leadership team to help build a robust and healthy food safety culture How an FSQ leader can embrace their role and lead their team by discerning and evaluating workload capacity How "coaching" is different from "mentoring" or "consulting," and why coaching may be a more effective approach when helping clients improve food safety culture How the Black Professionals in Food Safety and Quality networking group creates an avenue for Black professionals to grow in their FSQ careers and includes them in critical industry conversations Why focusing on a company's people, programs, and progress can reveal the "maturity stage" of its food safety culture Common growing pains within a food business operation, and how growing pains can be addressed through emotionally intelligent leadership Why FSQ leaders must take an active, intentional role in cultivating positive change within a company's food safety culture How FSQ can become a trusted business asset by "stepping up instead of sitting back." News and Resources: FSIS Summarizes Foodborne Illness Outbreak Investigations for FY 2021 [03:22]FSIS Releases FY2020 Foodborne Illness Outbreak Investigations Summary Report FDA Publishes Guidance on FSMA-Compliant Preventive Controls for Pet Food [07:50] FDA Finds Harmful PFAS in Imported Canned Clams [09:16] FDA Tests Nationally Distributed Processed Foods, Finds Almost No Evidence of PFAS FDA Provides Update on Sampling and Testing Efforts of PFAS in the Food Supply The Growing Challenge of Safe Water for Use in Food Processing Operations NEHA Surveys Retail Food Regulatory Community [16:32] Food Safety Insights Column, Bob Ferguson The Return to Normal—Ready to Travel Again? [17:27] We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Markus Lipp, Ph.D., is the Senior Food Safety Officer at the Food and Agricultural Organization of the United Nations (FAO). Dr. Lipp leads the food safety work within the Food Systems and Food Safety Division at FAO, coordinating FAO's efforts to provide chemical and microbiological food safety risk assessments and capacity development to strengthen national capacities for food safety. Dr. Lipp previously worked in various public and private organizations focusing on a myriad of topics related to food safety, biotechnology, and standards-setting, including the U.S. Pharmacopeia (USP), the International Bottled Water Association, Monsanto, Unilever, and the European Commission. Dr. Lipp holds a Ph.D. in analytical chemistry from the University of Karlsruhe in Germany. In this episode of Food Safety Matters, we speak with Dr. Lipp [19:11] about: The ways in which a country's regulatory capacity and traditional cuisine determines its unique food safety challenges and priorities Some of the pressing chemical and microbiological hazards that are affecting food systems around the world The rippling effects of climate change, such as increased aflatoxin contamination, and how a nation's economic stability and geography relate to its climate resilience The balance between food safety and food security, including conflicting factors The importance of recognizing the boundaries of global food systems and collectively working to ensure food safety goals by engaging in nuanced discussions about such boundaries Reaching consumers through effective risk communication that considers the personal and emotional nature of food Why it is difficult to clearly define "food fraud," and why international collaboration is important to combatting fraud in an increasingly complex, global food system FAO and the World Health Organization's (WHO's) joint work to achieve their overlapping goals, such as developing food safety standards through the Codex Alimentarius Commission. News and Resources: FSIS Reports 75 Percent Reduction of Salmonella in Poultry [2:28] Senate Mandates FDA to Ensure Infant Formula Safety, Supply [7:48] FSIS Releases HACCP Model for Raw, Liquid Egg Products [10:38] FDA Issues Final Guidance on Systems Recognition Arrangements [11:09] GFSI Exclusive Interview: FAO Food Safety Head Talks Collaboration, Sustainability FAO Publishes Paper on Regulatory Strategies to Counter Food Fraud Sponsored by: ActiveSense We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Tim Stubbs is Senior Vice President of Food Safety and Product Research at the Innovation Center for U.S. Dairy. He leads the Innovation Center's Food Safety Committee, an active group of food safety expert volunteers from processors and academia that shares best practices across companies, produces guidance documents, and conducts training. He also coordinates and funds dairy foods and food safety research projects at universities. Mr. Stubbs has more than 30 years of food research and development experience in leadership roles at Kraft Foods, Sara Lee, Hillshire Brands, and the Innovation Center for U.S. Dairy. He has a broad background in food science and engineering, new product innovation, and food safety across a wide variety of product categories. He also sits on several food industry nonprofit boards and is a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Tim Stubbs [21:14] about: The creation and funding of the Innovation Center for U.S. Dairy (IC), a dairy industry collective that addresses pre-competitive issues, such as food safety How the dairy industry and Dairy Management Incorporated (DMI), the national dairy checkoff program, makes IC's work possible How the IC unites the dairy industry through committees to tackle common goals, and the benefits of being a nonprofit How IC's leadership team uses its knowledge and resources to deliver food safety training programs IC's initiatives to compile and disseminate important data and knowledge to the dairy industry Work to address industry issues by developing best practices IC's work in education, funded by a grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture Resources that IC provides to dairy producers, including unique tools for artisan and small-scale dairy processors and workshops for large-scale processors Microbiological studies and academic collaborations supported by IC's Listeria Research Consortium Opportunities for improvement and advances within the dairy industry The importance of constant diligence in ensuring that food safety basics are properly executed in dairy facilities. News and Resources: Some Salmonella Strains Undetected by Traditional Testing Methods [05:09] FSIS Classifies Salmonella Newport as Reoccurring Strain [12:02] Researchers to Develop Rapid Biosensor Pathogen Test [13:36] ISO Updates New Food Safety Certification Standards for World Food Safety Day [12:57] Free Food Safety Culture Toolkit by Stop Foodborne Illness [18:45] Innovation Center for U.S. Dairy Food Safety website Innovation Center for U.S. Dairy brochure with links to classes and tools Dairy Pathogen Controls Document Small Cheesemaker/Artisan Cheesemaker Food Safety website Ice Cream Food Safety website We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Dr. Charles Hofacre is the Principal at The Southern Poultry Research Group, a private contract research company, which he established with his wife in 2013. Previously, he worked in industry for a number of years before becoming a professor at the University of Georgia in the Department of Population Health and serving as Director of Clinical Services for the Poultry Diagnostic and Research Center. Dr. Hofacre also served as the Executive Vice President of the the American Association of Avian Pathologists (AAAP). Dr. Hofacre received a Doctorate of Veterinary Medicine, a Master's degree, and a Bachelor's degree from The Ohio State University, as well as Master's degree in Avian Medicine and a Ph.D. in Veterinary Medical Microbiology from the University of Georgia. Bill Potter has spent three decades leading food safety initiatives in the poultry industry. Currently, Bill is a Food Safety Technical Advisor at Elanco Animal Health, where he helps clients optimize their pre-harvest and plant interventions. Previously, Bill held strategic leadership roles in poultry food safety, quality, and technical services at George's Inc., ConAgra Poultry, and Advance Food Company. He has chaired the National Chicken Council Technical and Regulatory Committee and has been active in the International Association for Food Protection (IAFP). Bill obtained a degree in Animal Science and a Master's in Business Administration from Texas A&M University, as well as a Master's degree and Ph.D. in Poultry Science from the University of Arkansas. In this episode of Food Safety Matters, we speak with Dr. Hofacre and Dr. Potter about: The meaning and importance of a multi-hurdle approach to controlling Salmonella in poultry The different pre-harvest intervention strategies that companies can utilize in poultry production Salmonella controls for processors using a "no antibiotics ever" (NAE) program Ideas on how to integrate quantitative Salmonella measurements in pre-harvest and processing The U.S. Department of Agriculture's (USDA's) renewed focus on reducing Salmonella in poultry The Salmonella 360° website and its emphasis on a multi-hurdle approach to controlling the pathogen in poultry Controlling pathogens other than Salmonella by employing best practices for pre-harvest management and other tactics Elanco's efforts to help companies respond to USDA's focus on reducing Salmonella in poultry. Sponsored by: ELANCO We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Marc Cwikowski is Founder and Managing Director of All Food Consulting and Co-Founder of World of Auditing. He has worked for more than 30 years in the food and beverage industry and held various senior global leadership and executive positions in companies including Unilever, The Coca-Cola Company, and Danone. His former functions include audit process manager, director of quality and food safety strategy, director of supply chain capability development, food safety center director, and vice president for quality and food safety. He has international experience in innovation, quality assurance, and food safety, and has successfully designed and implemented quality and food safety strategies, created advanced initiatives for people development, and implemented strong quality and food safety programs to secure companies' business and reputation worldwide. Mr. Cwikowski holds a master's degree in chemistry and bio-industries and has served as an expert and board member for various global organizations. In this episode of Food Safety Matters, we speak with Marc [26:58] about: His 30-year career across a multitude of disciplines in the food safety sector, and how his experiences help him communicate the importance of auditing strategies and programs The three essential points for food companies to consider before developing a risk-based audit strategy The critical steps for food companies to take when developing a risk-based audit strategy How understanding and aligning audit strategies and business strategies can help businesses adapt to the challenges of today's unstable supply chain The importance of demonstrating the return-on-investment of auditing programs and processes Four simple ways that food companies can maximize the value that audits bring to their business Why auditors and auditor training should encompass technical, human, and critical thinking skills What the food industry can learn from the aviation industry regarding traceability and transparency How the food industry's traceability efforts can be advanced using modern technology Why the future of auditing should be consumer-focused, and the meaning behind "the future of audits will be no audits." News and Resources: Codex Commission Drafting Guidance on Food Fraud [6:33] Time to Prepare: New FAO Report Highlights Possible Benefits, Risks Associated With Food of the Future [9:27] EFSA Reports on Microorganisms as Pesticides [10:22] Unstudied Chemicals Found in Food Packaging, Toxicity Questioned [15:03] WHO, FAO, Codex World Food Safety Day 2022 resources [2:15] GFSI webinar World Food Safety Day 2022 [3:40] Sponsored by: Redzone We Want to Hear from You! Please send us your questions and suggestions to [email protected]

To get a taste of the discussions that were happening at the 2022 Food Safety Summit, we spoke face-to-face with Hal King, Managing Partner at Active Food Safety and John Zimmerman, Vice President of Quality Assurance and Food Safety at First Watch Restaurants; Mark Moorman, Director of the Office of Food Safety at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN); Mikael Bengtsson, Industry Principle for Food and Beverage at Infor; Steve Mandernach, Executive Director of the Association of Food and Drug Officials (AFDO); John Spink, Director of the Food Fraud Prevention Think Tank and Lead Instructor at the Food Fraud Prevention Academy; and Mitzi Baum, CEO of Stop Foodborne Illness. In this episode of Food Safety Matters, we speak with the following individuals about: Hal King and John Zimmerman [25:37]: The top risk factors that cause most foodborne illness outbreaks, and how a comprehensive food safety management system (FSMS) can help address those risk factors The importance of being proactive instead of reactive when it comes to food safety, and how a FSMS helps businesses take action The key steps to developing and executing a quality FSMS in a retail foodservice business, as well as how to sustain and update a FSMS despite turnover The importance of training and good standard operating procedures (SOPs) in a FSMS, as well as monitoring for continuous improvement. Mark Moorman [32:09]: How CFSAN helps execute FDA's New Era of Smarter Food Safety by focusing on two of the New Era's four core pillars: foodborne illness outbreak response and the retail sector The importance of leaders "taking a step back" to talk to and learn from others in the food safety community Why FDA's and the U.S. Centers for Disease Control and Prevention's (CDC's) improved ability to detect and trace foodborne illness outbreaks will lead to an increase of recorded data on such outbreaks The need for food production companies to cooperate and communicate with regulators during food safety incidents The urgency of using technology to improve traceability and "connect the dots" to rapidly remove unsafe foods from the market FDA's emphasis on engaging with industry and building partnerships. Mikael Bengtsson [43:08]: What supply chain transparency is, and how it benefits food safety by making the supply chain more efficient The process by which food moves from farm to table, including the rise and effects of direct-to-consumer food retail How food and beverage manufacturers can increase transparency by using innovative technological tools The importance of being able to react precisely and quickly to food safety incidents How the food sector can modernize its methods for data collection and analysis. Steve Mandernach [50:54]: The action steps needed to improve and modernize food product recalls at all levels The public health and business costs of fighting regulators during a food safety incident investigation Key ways to modernize the inspection process, such as with remote audits, and the possible benefits of doing so How in-person collaboration expedites progress within the food safety community. John Spink [59:55]: The interrelationships of cybersecurity, supply chain management, and food safety How to prepare for and navigate supply chain disruptions by revisiting the fundamentals of supply chain management from the role of the supply chain manager How massive changes, as precipitated by the COVID-19 pandemic, lead to supply chain vulnerabilities, and how proactive thinking can prevent food fraud during vulnerable times The level of food crime over time and changes in the way fraudulent activities are carried out. Mitzi Baum [1:05:42]: Why modernizing recalls is essential in protecting consumers, and the need for it to be a collaborative effort Stop Foodborne Illness' multi-stakeholder working group, The Alliance to Stop Foodborne Illness, and the work being done to improve the U.S. recall system Stop Foodborne Illness' approach to managing regulatory partnerships by stressing that "we are all in this together" The power of sharing effective messaging with industry, consumers, and regulators Stop Foodborne Illness' and FDA's joint webinar series on food safety culture. News and Resources: 2022 Food Safety Summit Opens with Riveting Mock Civil Trial [8:23] FSS 2022: Urgency, Communication Needed to Improve the Future of Recalls [13:58] AFDO Whitepaper FSS 2022: Regulators Highlight Policy, Technology Advances at Town Hall [15:06] FSS 2022: Keynote: Commitment and Collaboration in Food Safety Culture [16:16] FSS 2022: Improving Communication between Industry and Regulators [18:21] FSS 2022: Building a Blueprint for Tech-Enabled Traceability [19:01] Sponsored by: Infor We Want to Hear from You! Please send us your questions and suggestions to [email protected]