Food Safety Matters

Dr. Brittany Campbell is the Director of Technical Services for the National Pest Management Association (NPMA). NPMA is a global association supporting the pest management industry and its commitment to protecting public health, food, and property. Brittany earned her master's degree in Entomology from Virginia Tech and her Ph.D. in Entomology from the University of Florida. In this episode of Food Safety Matters we speak with Brittany [20:49] about: Overview of National Pest Management Association Training and background of pest management professionals Pest Control versus integrated pest management (IPM) Common pests in food plants and the potential impacts Pest identification Controlling rodents and birds Signs you have an infestation Top three things every plant should do to prevent pest issues Advice for starting or updating your pest management program News and Resources: FDA Announces Findings from Sampling of Romaine Lettuce in Yuma, AZ [3:44] FDA Studies Effectiveness of Whole-Genome Sequencing Program [7:17] Bob Ferguson of Strategic Consulting shares insights from his discussion with the authors of the FDA study. We Want to Hear from You! Please send us your questions and suggestions to [email protected]

George Hatziemanuel is the Marketing Product Manager for Lab Weighing, covering analytical, precision, and moisture balances. Carl Joslyn is the Marketing Product Manager for Industrial products, covering bench and floor weighing products used in food and industrial applications. Carl has been with OHAUS for over 21 years developing and marketing Industrial products. Peter Will is the Marketing Product Manager for Laboratory Equipment, which includes products used in Food Safety Labs such as pH Meters, Centrifuges, and Hot Plate Stirrers. Peter has over 15 years of experience with product development and marketing of small benchtop lab equipment. In this BONUS episode of Food Safety Matters, we speak with George, Carl, and Peter about: OHAUS's history with solving food processing challenges The areas of food processing where OHAUS has the strongest presence The wide range of equipment OHAUS offers How moisture analyzers can be used for food development and processing Applications for pH meters, sample prep equipment, check weighers and scales in food processing The features that you should look for in a piece of equipment to support food safety Maintenance requirements for scales and lab equipment to help ensure accurate and reliable results The most common data requirements for food processing Sponsored by:OHAUS The AquaSearcher New OHAUS Defender® 6000 Extreme Washdown Bench Scale Precision Balances We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Lone Jespersen is a principal at Cultivate, an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy and its operations learning strategy. Lone is a member of the Food Safety Magazine Editorial Advisory Board. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, a Masters and Ph.D., in food science from the University of Guelph, Canada. Dr. Jonathan Walsh is the technical applications leader for Europe, Middle East and Asia at 3M Food Safety, based in the U.K. Jonathan obtained his Ph.D. in Chromogenic media microbiology from the University of Manchester and has over 20 years working in the industry as a microbiologist. He began his career at LAB M formulating new culture media, and then held roles in other companies developing solutions for rapid microbiology, hygiene monitoring and pathogen detection. During his last 15 years at 3M, Jonathan has led technical applications, support, and training for 3M Food Safety teams and customers across Europe, Middle East, and Africa. He has a number of scientific publications and has been a key speaker for a range of expert organizations including the World Bank, Global Brand Management organization, and the Food Division of the European Union Group. Global Food Safety Culture Webinar Series: The Global Food Safety Culture Series is designed to help you learn about the regional cultures in which your company operates and how to leverage those unique characteristics to improve your food safety outcomes. The series continues to explore five distinct regions: Europe, Australia, Asia, U.S. and Canada, and Latin America. During five separate webinars, these regional cultures will be explored at a macro level by Lone Jespersen, Ph.D., Cultivate, the impact of these regional cultural differences on food safety will be discussed by 3M Food Safety, and a practical case will be illustrated by a food safety professional at a food company operating in the specific region under study. In this episode of Food Safety Matters, we speak to Lone and Jonathan [14:17] about: Overview of the Global Food Safety Culture webinar series Utilizing the Erin Meyer Culture Map Exploring food safety by regional attitudes toward authority and decision making Contributions from Dannon, Europe; Bulla Foods, Australia; Monde Nisson, Asia; Dairy Farmers of America, U.S. and Canada; Sigma, Latin America Polling results regarding decision making Technology adoption Adoption vs. adaption Cultural advantages and strengths by region Cultural challenges and weaknesses by region Lessons learned and surprises Five stories of successful change through food safety culture NewsMore than 400 now sick in Salmonella Oranienburg outbreak of unknown origin [3:20] Foodborne Illness in the U.S. Decreased During Coronavirus Pandemic [8:10] Poultry Companies Join with Consumer Groups to Demand Updated Poultry Food Safety Standards [10:24] Sponsored by 3M Food Safety We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Bonnie McClafferty is the Director of Food Safety at GAIN, the Global Alliance for Improved Nutrition, and Chief of Party for USAID's EatSafe: Evidence and Action Towards Safety Nutritious Food. She has more than twenty years of experience working in agricultural research and development within the institutes that make up the Consultative Group on International Agricultural Research (CGIAR) under the World Bank. Bonnie joined GAIN from HarvestPlus, where for twelve years she headed up their office on Development and Communications. In this episode of Food Safety Matters, we speak to Bonnie [25:18] about: Overview of the EatSafe Projects Traditional markets in the developing world The role of nutrition in the definition of safe food The wild west of food safety Empowering local communities to engage in food safety Why food safety is sidelined in public talks of health and nutrition The youth movement The power of communication The UN Food Systems Summit Emerging guidelines for safe food UN sustainability goals Why we need data "If it's not safe, it cannot nourish." How food safety and food security are intertwined The impact of COVID Call to action and building capacity News and Resources Steve Mandernach, Executive Director of AFDO joins us to discuss the results of their 2021 State of Food Safety Resources Survey. [4:57] AFDO Announces It's 2021 State Food Safety Resource We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Nuno Soares is an author, consultant, and trainer in food safety with more than 21 years of background in the food industry as a food safety/quality and plant manager. He works exclusively to help food safety professionals achieve a more fulfilled career based on improving knowledge, improving competencies, and a growth mindset. He is also the founder of the initiative "The Why of Food Safety—I'm an SLO (Saving Lives Officer)" and he's the author of several books and articles on food safety namely Food Safety in the Seafood Industry. In this episode of Food Safety Matters, we speak to Nuno [19:46] about: Being a Saving Lives Officer for food safety Find Your Why The role of human behavior in food safety culture How to use your passion and expertise to drive food safety Empowering food employees The SLO mindset Emotion, Reason, Psychological Safety, Efficient Communication Lean HACCP The importance of continuous improvement, learning, and training Combatting waste 5S: Sort, Set in Order, Shine, Standardize, and Sustain A day in the life: New perspectives Prioritizing food safety Nuno Soares ReferencesMan's Search for Meaning, Think Link a Monk, FSSC & ISO 2200 Blueprint Course, I'm a SLO concept and movement News and Resources FDA Tests Nationally Distributed Processed Foods, Finds Almost No Evidence of PFAS [2:00] Larry Keener: The Growing Challenge of Safe Water for Use in Food Processing Operations Bob Ferguson, Strategic Consulting, Food Safety Insights [10:55] Food Safety Insights: 5 Years Later, Part 1 We Want to Hear from You! Please send us your questions and suggestions to [email protected]

In this episode of Food Safety Matters, we have an interesting discussion with Bill Potter, Food Safety Technical Advisor, at Elanco Animal Health about a very important topic for the poultry industry—pre-harvest intervention strategies for poultry production. Bill Potter is a poultry industry veteran, who has spent 28 years solving food safety problems in the poultry industry. Currently, Bill is the Food Safety Technical Advisor at Elanco Animal Health where he helps clients optimize their pre-harvest and plant interventions. Previously, Bill held senior food safety roles at numerous poultry processors including, George's, ConAgra Poultry, and Advance Food Company. He has served as Chairman of the National Chicken Council Technical and Regulatory Committee and is an active member of both the Arkansas Association of Food Protection and IAFP. Bill has an undergraduate degree in Animal Science and an MBA from Texas A&M University and a master's and Ph.D. in Poultry Science from the University of Arkansas. In this BONUS episode of Food Safety Matters we speak to Bill about: Primary food safety challenges in poultry production The food safety interventions are needed at the live animal stage and throughout processing Pre-harvest intervention strategies that can be implemented on the live side to control Salmonella Reasons to consider a Salmonella vaccine program What autogenous vaccines are and why a producer might want to consider using them Research studies and data that show the potential ROI of implementing a Salmonella vaccine The essential components of a well-planned and comprehensive food safety program in poultry production The risk of Campylobacter contamination in poultry production How Elanco help producers with their food safety program Poultry food safety regulations that you believe are likely to change in the future Sponsored by:Elanco References: Salmonella 360° The State of Salmonella in the Poultry Industry

Dr. Jeff Kornacki is an industrial forensic food microbiologist. He has assisted and continues to assist many companies during environmental and product contamination concerns including FDA and USDA recalls and has made well over 850 troubleshooting related plant visits across a vast assortment of food processing industries in his career. He is an active member of IAFP. He received the IAFP Sanitarian award in 2010. He also became an IAFP Fellow in 2017. He has published on a wide variety of food microbiology topics and is Editor/Co-Editor and Co-author of several books including "Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment" (Springer, 2010), "The Microbiological Safety of Low Water Activity Foods and Spices" (Springer, 2014) and "Foodborne Pathogens: Virulence Factors and Host Susceptibility" (Springer, 2017). He is also co-writing and co-editing a book entitled, Principles of Hygienic Design for Ensuring Food Safety. Jeff obtained his Bachelor and Master of Science and Ph.D. from the University of Wisconsin-Madison. In this episode of Food Safety Matters, we speak to Jeff [9:45] about: Common misperceptions about food microbiology Why zero risk doesn't exist Examples of how Listeria works the system Thermal processing is not absolute Finished product testing The timing of sampling Limits of environmental monitoring Myths about clean-in-place systems Why audits don't tell the whole story Understanding cleaning chemicals Looking more closely at shoes in the plant What visually clean does and doesn't mean Rethinking the order of cleaning Surprising areas of contamination How equipment design factors in Understanding the microbial ecology of your plant Understanding the risks to your product News and Resources Anonymous Whistleblower Food Safety Incident Report SiteLaunched by the Global Harmonization Institute [2:08] Sponsored by: Michigan State University Online Food Safety Program Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Catharine Young was named executive director of the New York State Center of Excellence for Food and Agriculture in March 2019. A longtime champion of agricultural and economic development, Catharine served for 20 years in the New York State Legislature representing western New York. During that time, she chaired the Senate Agriculture Committee, founded the Legislative Wine and Grape Caucus, sponsored legislation to create the New York State Council on Food Policy, and chaired the Legislative Commission on Rural Resources. She was the first woman in state history to chair the influential Senate Finance Committee. Catharine is passionate about her new role and feels that "To grow New York's food, beverage and agriculture economy, and to help businesses expand and flourish by linking them with the incredible innovation, expertise, and resources at Cornell, is a natural extension of the work that I have done as a senator." Jenn Smith's role with Grow-NY draws on her background in craft beverage market development, most recently as the Executive Director of the New York Cider Association and the Admin Director of the New York State Distillers Guild. In addition to working with NYCA and NYSDG, over the past 5 years, Jenn was an NYC-based consultant to entrepreneurs creating value-added products and hospitality ventures. Before that, she was the marketing director of New York's largest wine and spirits retailer. In this episode of Food Safety Matters, we speak to Cathy and Jenn [12:02] about: New York State Center of Excellence for Food and Agriculture at Cornell AgriTech as a business development hub Growing food, beverage, and agriculture business in New York Cornell's Center for Regional Economic Advancement The Grow-NY competition New York's Agrifood System Report The need for more technological innovations and entrepreneurship in food and agriculture Automation, consumer trends, and upcycling The drive to find solutions to current problems Pandemic-related pivot led by Cornell: Nourish New York Improving and expanding diversity Room to grow The future of technology in New York's farming and food processing sectors News and Resources FDA Tech-Talk Podcast: Whole Genome Sequencing in the New Era of Smarter Food Safety [3:40] FDA to Host New Era of Smarter Food Safety Summit on E-Commerce [4:38] Food Industry Counsel Introduces Searchable, Real-Time Database of Food Recalls [6:48] We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance, and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist. She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS, and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP. She also serves as a Qualified Individual for Microbiology and Food Safety for HACCP and Food Safety Teams for numerous commercial food processing companies around the country, as well as a consultant for many others. Donna received her Bachelor's and Master's of Science in food science and technology from the University of Georgia. In this episode of Food Safety Matters we speak to Donna [17:30] about: Customized corporate food safety training opportunities Boutique food products Investigating your company's supply chain HACCP and Preventive Controls and GMPs: Back to the basics The devil's in the details If it can go wrong, it's gone wrong before Teaching aids: photos and stories Family-owned businesses: equipment design challenges Standing your ground on hygienic design Encouraging engineers and designers to understand food safety Want my certificate? Pass the test. Certified vs. qualified In-person vs. virtual courses Food safety for high school students: the next generation News & Resources Study: Food Animals Contain More Antimicrobial-Resistant Salmonella Than Previously Thought [8:36] USDA-FSIS Releases New Guidelines on Controlling Salmonella and Campylobacter in Raw Poultry [12:50] Sponsored by: ARM & HAMMER Visit AHfoodchain.com to learn more about the diverse and comprehensive food safety solutions available from ARM & HAMMER. We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Dr. Noel Anderson is managing partner of Mosaic Food Advisors LLC which helps start-up companies in the food and beverage arena succeed in the marketplace. Previously, Noel spent 19 years in Research & Development at PepsiCo and 18 years at General Foods/Kraft. After receiving his BS, MS, and Ph.D. degrees from the University of Massachusetts in Food Science and Nutrition Noel stayed actively engaged with the Food Science Department. Noel served on its Industrial Advisory Board for more than 20 years, with 16 years as its Chairperson. During this time the department raised over $12 million and its Graduate Program achieved the #1 ranking in the US. He received the UMass Amherst Alumni Association's Distinguished Service Award in 2011. Noel is also very active in the Institute of Food Technologists (IFT). He currently serves as the 2020-2021 president of the 13,000 member association and was elected as an IFT Fellow in 2010. Previously Noel served as a trustee and then chair of the Board of Trustees for Feeding Tomorrow, IFT's foundation. In this episode we speak to Noel [20:15] about: Food science as a multidisciplinary field of study Institute of Food Technologists (IFT)Factors driving changes in food science Wellness, health, and nutrition Sustainability New technologies in food science How to feed the world The science that underpins advances in food production Communicating science IFT and its ongoing initiatives Bob Ferguson, Strategic Consulting, Food Safety Insights [10:20] Food Safety Testing Continues to Increase News and Resources FDA Releases List of Prioritized Draft and Final Guidance Topics for Food Program [2:41] SSAFE Launches Free Food Safety Culture Tool [5:32] Sponsored by: Michigan State University Online Food Safety Program Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program We Want to Hear from You!Please send us your questions and suggestions to [email protected]

Dr. John W. Spink is an assistant professor in the Department of Supply Chain Management at the Eli Broad Business College at Michigan State University (MSU). Previously, he was an assistant professor in the School of Criminal Justice in the College of Social Science at MSU and in the College of Veterinary Medicine. His leadership positions include product fraud-related activities with ISO 22000, GFSI, and the U.S. Pharmacopeia. Global activities include engagements with the European Commission, INTERPOL, Codex Alimentarius, and WHO/FAO, and he served as an advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment. He also spent 11 years at the Chevron Corporation, and was an independent consultant, before earning a Ph.D. in packaging/anti-counterfeit strategies at MSU in 2009. In this episode of Food Safety Matters, we speak to John [15:28] about: Ten years later: Defining food fraud Past food fraud events What falls under the umbrella of food fraud? The role of the Global Food Safety Initiative in the food fraud discussion The Food Safety Modernization Act (FSMA) Intentional Adulteration rule Economically motivated adulteration Issues of FSMA and other regulatory compliance Labeling and authentication Prosecuting for low-hanging fruit, so to speak How food fraud fits into other food safety risks How supply chain management fits in Supply chain challenges during the pandemic Examining processes in greater detail Resources Food Fraud Prevention Think Tank Food Fraud Prevention Free Online Training USDA National Organic Program: Free online training on organic fraud prevention Organic Trade Association (OTC), Organic Fraud Prevention Solutions (OFPS) program NewsHow Chipotle survived a food safety crisis and a pandemic to debut on this year's Fortune 500 Chipotle Website: Health and Safety We Want to Hear from You! Please send us your questions and suggestions to [email protected]

In this episode of Food Safety Matters, we speak with Vidya Ananth about the increasing emphasis on digitalization of food safety processes and recording-keeping and what the implications are for the food industry. Vidya Ananth is VP of Food Safety at Novolyze, where she leads Food Safety and Quality and its digitalization, Application Support, and Customer Success. As you are about to hear, she is extremely knowledgeable and has some great advice and thoughts to help you move forward with digitalizing your processes. Vidya has been in the food industry for over 25 years working with General Mills, The National Food Lab, Safeway, Clorox, and Kohana Coffee - making significant contributions in the areas of food safety, quality, and regulatory affairs with her main goal to bend the curve of foodborne illness globally. Vidya has helped small and large companies build effective Food Safety and Quality systems using risk-based prevention strategies and has helped build the food safety culture within these organizations. Vidya received her BS in Biology and Chemistry from Delhi University. She received her MS in Food Microbiology from Iowa State University and holds certifications in HACCP, PCQI, FSVP, SQF, Internal audits, and a Diamond leadership program certificate. In this BONUS episode of Food Safety Matters we Vidya Ananth about: Biggest changes to food safety in the past 25 years What food safety-related changes will the industry take hold in the near future The importance of digitalizing food safety processes The role FDA's New Era of Smarter Food Safety blueprint will have on digitalization What digitalization looks like when applied to food safety and quality Taking a holistic approach to digitalization The impact digitalization has on food plants Novolyze's journey to digitalization Digitalization's impact on sanitation and environmental monitoring Next steps the food industry should be taking to maximize digitalization Sponsored by: Novolyze Resources White Paper - Environmental Monitoring Programs - Obtaining Value from Data Digital Transformation of Food Safety - A Cocoa Case Study

Wendy White is the Industry Manager for Food and Beverage for Georgia Tech's Georgia Manufacturing Extension Program (GaMEP). She serves as GaMEP's food safety expert to Georgia food businesses by providing educational outreach and aiding the improvement of food safety and quality systems. Before joining academia in 2019, Wendy spent the first 17 years of her career in food manufacturing and distribution, most recently as a Corporate Director of Food Safety & Quality for Golden State Foods. Wendy received her BS in Biology at the University of Georgia and stayed to complete her MS in Food Science under the tutelage of Dr. Larry Beuchat. She has been a member of the IAFP since 2001 and has been deeply involved with many Professional Development Groups over the years. In 2011, she was honored to receive the IAFP President's Recognition Award from Dr. Lee-Ann Jakus. Wendy has presented at many industry conferences over the years and has published articles in the Journal of Food Protection and Food Safety Magazine, among others. She currently serves on the Editorial Board of Food Safety Magazine and is a previous member of the BRCGS International Advisory Board. In this episode of Food Safety Matters, we speak to Wendy about [6:46]: The role of the Georgia Manufacturing Extension Partnership in professional education The educational opportunities that are offered Customized training Playing the matchmaker of educational resources Transitioning from corporate America to academia Shifting from in-person instruction to virtual Advantages and disadvantages of virtual training How to boost student engagement Lessons learned about virtual training Honing one's teaching approach Using personal stories as teachable moments In-class brainstorming How virtual extends training globally and enhances global communication Training after the pandemic News and Resources: Cornell Scientists Discover Five Unknown Species to Listeria Genus [2:02] FDA Launches Traceability Challenge [4:05] We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Ryk Lues, Ph.D., holds the positions of Professor of Food Safety and Director of the Centre for Applied Food Sustainability and Biotechnology (CAFSaB) at the Central University of Technology, Free State, South Africa. His main field of specialization involves social-behavioral aspects that impact food safety and organizational food safety culture. He serves on several national regulatory and legal advisory teams, acts as an expert witness, and has held the office of vice president of the South African Association of Food Science and Technology (SAAFoST). He is a National Research Foundation of South Africa-rated scientist. In this episode of Food Safety Matters, we speak to Ryk Lues [17:38] about: Evolution of food safety in Africa The 2017–2018 listeriosis outbreak in South Africa Realizing that food safety has a face and a name Consumer awareness of food safety The role of science in food safety A closer look at food regulations in Africa Making food safety culture more tangible The importance of risk mitigation Increasing food employee engagement The challenges of multiple societal customs and languages on food safety The need for expanded capacity building in Africa The impact of food insecurity on food safety practices The VUCA (Volatile, Uncertain, Complex and Ambiguous) environment Required characteristics of food safety leadership Identifying and overcoming food safety challenges in Africa African willingness to embrace new technologies Ongoing efforts to enhance food safety and change food safety culture We also speak with Stacey Popham, VP Quality & Food Safety for the Americas at Barry Callebaut [3:40] about how her team is bringing attention to World Food Safety Day on June 7. Joint FAO/WHO/Codex Alimentarius Campaign Page News and ResourcesFDA to Collect, Test Samples of Lettuce Grown in Salinas Valley, CA California LGMA Board Recommends Preharvest Testing to Reduce Foodborne Illness Outbreaks FDA Releases Report on Foodborne Illness Risk Factors in Retail Food Store Delis FDA Releases Report Highlighting Salmonella Newport Outbreak in Red Onions Sponsored by: Michigan State University Online Food Safety Program Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to [email protected]

In this BONUS episode of Food Safety Matters, we speak to Leonard Mongiello (business development and sales manager) from the Industrial Fumigant Company (IFC) about best practices for keeping birds out of your facilities. In this BONUS episode of Food Safety Matters, we speak to IFC about: Why birds at a food processing facility considered a problem Solutions available to control or exclude birds from your facility The cost of effective bird control methods and projects What can be done about bird droppings on the ground and surfaces Sponsored by: IFC

Dr. Frank Busta is the director emeritus of the Food Protection & Defense Institute (formerly the National Center for Food Protection and Defense NCFPD) and professor emeritus of food microbiology at the University of Minnesota. He was named as the first director of the Food Protection & Defense Institute in 2004. Previously, he held faculty positions at the University of Minnesota, North Carolina State University, and the University of Florida. He served as chair of the Department of Food Science and Human Nutrition from 1984 to 1987 at the University of Florida and head of the Department of Food Science & Nutrition, University of Minnesota, from 1987 to 1997. Dr. Busta's research areas are in food safety, growth, and survival of microorganisms after environmental stress in food, microbial ecology, and food defense. He has published more than 125 refereed research papers. He has served as Chief Technology Advisor on a UNDP project in China on agri-processing within the WTO framework. He retired in 2002 from the International Commission on the Microbiological Specifications for Food after 15 years of service. He is a fellow of the Institute of Food Technologists (IFT), of the American Academy of Microbiology (AAM), of the American Association for the Advancement of Science, of the Institute of Food Science and Technology (IFST, in the UK), of the International Association for Food Protection (IAFP), and of the Academy of the International Union of Food Science and Technology. He received the IAFP Honorary Life Membership Award in 2009 and gave the Silliker Lecture at IAFP in 2015. He received the IFT Calvert L. Willey Distinguished Service Award in 2003 and the Myron Solberg Award from IFT in 2017. He chaired the Food Forum of the Institute of Medicine in the National Academies from 2011 to 2014. He was president of IFT in 1995–1996. Dr. Busta served as Senior Science Advisor to NCFPD from 2007 to 2014. He is a Certified Food Scientist (IFT), a Registered Scientist (IFST), and a Registered Specialist in Food, Dairy, and Sanitation Microbiology (National Registry of Microbiologists, AAM). He received his B.A. and M.Sc. from the University of Minnesota and his Ph.D. from the University of Illinois. In this episode of Food Safety Matters, we speak to Dr. Busta about: His crowning research achievement Injuring microbial cells and spores Aha moment: Heat treatment of Staphylococcus aureus and the effects of salt The tenacity of food microbiologists Applications of scientific research to food plant operations The importance of validation and verification The concept of zero and its relationship to risk The Salmonella problem The original objectives of the National Center for Food Protection and Defense Inputs for the Food Safety Modernization Act Intentional Adulteration rule A story about HACCP: The very beginnings Advice for his younger self News and Resources:FDA Launches New Era of Smarter Food Safety Tech Talk Podcast We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Dr. Michele Sayles has over 21 years of experience in Food Safety, Quality, and Food Microbiology. As I mentioned, Michele's current role is Executive Director of Food Safety and Quality for Diamond Pet Foods. Prior to joining Diamond, Michele was responsible for the Global Food Safety and Microbiology Program at Hill's Pet Nutrition. She has also held key Food Safety and Quality positions across various industries. She was the Sr. Corporate Quality Assurance & Food Safety Manager for the Sara Lee Corporation; the Director of HACCP and Food Safety for Seaboard Foods; and Director of Pork Safety for the National Pork Board. Michele holds a Ph.D. in Food Microbiology from Oklahoma State University, a Master of Science degree from Kansas State University, and a Bachelor of Science degree from California Polytechnic State University-San Luis Obispo. Vik Dutta has been a Senior Staff Scientist at bioMérieux for over 4 years. Prior to that, he was employed as a Senior Microbiologist at CDC. He has earned his doctorate in Veterinary Medicine from MAFSU and received his Ph.D. in Microbiology from North Carolina State University. Vik has been working in various aspects of food safety for over 15 years, with specific expertise in molecular biology and molecular assay development. He has authored or co-authored over 20 peer-reviewed articles/book chapters. Vik has been awarded a patent on improving isothermal detection technology and has been recognized many times for his contributions to food safety. In this BONUS episode of Food Safety Matters, we speak to Michele Sayles, Ph.D. and Vik Dutta, Ph.D. about: Diamond Pet's commitment to food safety Essential components of Diamond Pet's environmental monitoring program How bioMerieux has helped Diamond Pet improved its environmental monitoring program Challenges faced improving an environmental monitoring program Communicating with upper management about food safety What to evaluate when looking for new solutions Sponsored by: bioMerieux

Dr. Ruth Petran is a passionate yet practical food safety scientist, and Principal of Ruth Petran Consulting, LLC. Prior to starting her own business, Ruth held technical food safety and public health leadership roles at Ecolab, Pillsbury, and General Mills. She is skilled at tactical application of technical food safety risk management strategies, spanning the global farm to fork supply chain, and has focused on managing safety and quality concerns of microbiologically sensitive foods and systems. She has led food safety assessments at food manufacturing facilities worldwide, focusing on applied HACCP systems and regulatory compliance. Dr. Petran is President-Elect of the International Association for Food Protection (IAFP) and served two terms on the US National Advisory Committee for Microbiological Criteria for Foods. She is a Certified Food Scientist and chaired the Minnesota Food Safety and Defense Task Force. Her Bachelor's degree is in Consumer Food Science from Cornell University and she holds an M.Sc. in Food Science and a Ph.D. in Public Health both from the University of Minnesota. In this episode of Food Safety Matters, we speak to Ruth [26:00] about: Applying technical data and putting risk management strategies into practice Multiple influences on public health The role of the hazard analysis FDA's summary of inspection violations from FY 2020 How poorly implemented sanitation protocols impact food safety The importance of facility design and maintenance to sanitation Impact of documentation and training on sanitation Asking for help with your sanitation program Stories from the field How sanitation practices should change moving forward Ongoing sanitation challenges, such as turnover Sanitation changes as a result of the pandemic References from Ruth Petran:FDA Violations Found FY2020 Penn State's SSOP guide U Fla Sanitation info Bob Ferguson, Strategic Consulting, Food Safety Insights [14:46]Food Safety Testing to Continue to Increase in 2021 News and Resources:Frank Busta to Receive Food Safety Magazine Distinguished Service AwardFDA Advances Safety of Leafy Greens FDA's Warning Shot for Leafy Greens – Micheal Taylor Opinion piece in Food Safety News U.S. House of Representatives Passes Food Allergen Safety Treatment Education and Research Act We Want to Hear from You!Please send us your questions and suggestions to [email protected]

Omar Oyarzabal, Ph.D., D.V.M., is an Extension associate professor and food safety specialist at the University of Vermont. He is a lead instructor for HACCP FSMA - Preventive Controls for Human Food, and Sprout Safety Alliance training. He is also a Certified HACCP Auditor and has taught food safety, bioinformatics, biostatistics, microbial risk assessment and management, and introductory HACCP classes for more than 15 years. Omar's research expertise is the identification, typing, and control of foodborne pathogens, with emphasis on Campylobacter. Omar has worked for the National Food Processors Association, Neogen Corporation, Auburn University (associate professor, Department of Poultry Science), Alabama State University (associate professor, Ph.D. Program in Microbiology), and IEH Laboratories and Consulting Group. He received his Ph.D. in microbiology and food safety from Auburn University and his D.V.M. from the National University of Rio in Argentina. In this episode of Food Safety Matters, we speak to Omar [22:54] about: Why the definition of food safety matters How the definition of food safety has evolved Is there a "best" definition of food safety? The influence of consumers on food safety, food labeling, and food marketing How adopting a common definition streamlines food safety training Understanding "hazard" versus "risk" Food safety versus food quality Do we need a "one-size-fits-all" definition of food safety? What impacts someone's sense of what food safety means? We also speak to Gary Ades, President of G&L Consulting and Chairperson of the Food Safety Summit's Educational Advisory Board about this year's conference. [14:25] News and Resources Researchers Study How Much Peanut Protein Those with Allergies Can Tolerate [3:02] FDA Releases Results of 2019 Food Safety and Nutrition Survey Report [5:58] Global Food Safety Culture Series: Asia. Live April 27, 2021 Register for Food Safety Summit May 11-13, 2021 Articles and References from Omar Oyarzabal Perception of Food Safety by Food Manufacturers and Food Safety Professionals, March 5, 2019 The Meaning of Food Safety, April 2020 The Complexity of Defining Food Safety, January 2021 Sponsored by ARM & HAMMER Visit AHfoodchain.com to learn more about the diverse and comprehensive food safety solutions available from ARM & HAMMER. We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Chirag Bhatt has been involved in food safety for 4 decades. After working with the local regulatory agency in the city of Houston for over 26 years. Chirag joined Bloomin' Brands as their Global Regulatory Compliance Manager. Then Sysco Corp as Regulatory and Technical Services Director. And most recently with retailer Buc-ee's, as a Director of Food Safety and QA before starting his own food safety consulting company. He has served as Chair for the National Restaurant Associations Quality Assurance executive study group. And currently serves as an Education Advisory Board member with Food Safety Summit and is an advisory council member with Sani Professional. Chirag holds a Bachelor of Science in Biology and Chemistry. In this episode of Food Safety Matters, we speak to Chirag [14:40] about: The interconnectedness of the food supply chain Inspection challenges at a local level Food Code compliance Effects of COVID on the distribution chain Supply chain vulnerabilities Meal and food delivery The effects of local culture on food safety The interface between consumers and foodservice/retail Trying to be proactive rather than reactive Consumer messaging Current food safety trends Resources First Quarter of 2021 Brings Only Two Multistate Foodborne Illness Outbreaks (1:00) AFDO Resources for Reopening Restaurants [3:58] Advice on Preventing Mislabeling [7:11] We had a letter from a listener about label related recalls who wrote: "At my company, we have separate rooms for our products and even have a separate facility for peanut butter to ensure there's no cross-contamination and for allergen control. We keep labels for those specific products in each room and QA audits them monthly to make sure they didn't get mixed up. We have caught some product mislabeled in the middle of a run recently. We got lucky that we caught it before we finished the run so we could correct it, but this still prompts an investigation and a corrective action. What do most companies do to avoid mislabeling product? Do they have lockers in the rooms themselves or elsewhere?" Food Safety Magazine's Editorial Director Barbara VanRenterghem reached out to one of her contacts at Conagra who responded: "In general, we store all labels completely separate from the production lines (in completely different areas of the plant) and only bring those labels to the line (or even into the production room) that are for the specific product being made at that time. The pre-production checklist requires a member of our team to verify that the label on the line matches that for the product being run. We then remove a label from each roll or packet of labels and affix it to the production paperwork. This paperwork is reviewed and signed off by a supervisor before the product is released to trade. Whenever we do a product changeover for the line, we require that all labels are removed from the line area or entire room prior to any new labels being brought to the line or into the room. This helps to ensure that the pre-production checklist verifies all labels brought into the room for each run. It is a violation of our internal policies for more than one batch of labels to be at a production line at any one time. One of the best ways to confirm label accuracy occurs on those lines where we have bar code readers on the lines themselves. We are moving toward as much automation as possible in all aspects of our business and label control and verification is a great example of how automation can help. Of course, this requires that the programming be accurate in our production software! Finally, the ultimate verification process is with the individual people running the lines. In companies with a good food safety culture, every line worker feels it is their duty to help confirm that the right product is in the right container with the right label and all of our food safety and quality parameters have been followed. I know that your listener probably knows all of this and it sounds like they are doing a great job. In any system, no matter how good it seems, mistakes can and do happen. It always comes down to following your procedures and having well-trained people on the lines that care about what they are making. Not sure if this helps much but willing to answer any specific questions." • • • Register now for our webinar Global Food Safety Series: Australia. Featuring Lone Jespersen, Ph.D., Cultivate, Rachel Downey, Bulla Dairy Foods, and Diana Pregonero, 3M Food Safety. This is part two of our five-part series. Part one examined Europe, parts three to five Asia, North America, and Latin America. Registration is open for the Food Safety Summit, coming to a computer near you, May 11-13. This year's theme highlights Food Safety Lessons Learned from the Global Pandemic and so much more. Our best-in-class virtual experience has now added a video chat feature so we can all connect again! We Want to Hear from You! Please share your comments, questions, and suggestion

Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance, and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist. She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS, and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP. She also serves as a Qualified Individual for Microbiology and Food Safety for HACCP and Food Safety Teams for numerous commercial food processing companies around the country, as well as a consultant for many others. Donna received her Bachelor's and Master's of Science in food science and technology from the University of Georgia. In this episode of Food Safety Matters, we speak to Donna [12:36] about: The evolution of the Rutgers University Food Innovation Center Driving economic growth The role of training How to start a food business with help from the center Putting food safety front and center The center's available facilities Notable brands that have worked with the center Her unique approach to training Different courses and programs offered at the center How virtual training may be here to stay How to engage students on the small details ResourcesUSDA FSIS Inspection Systems Produce More Competing Data (1:44)FDA Aims to Further Reduce Toxic Elements in Baby Food, Food for Young Children (4:24)FDA Response to Questions About Levels of Toxic Elements in Baby Food, Following Congressional ReportParents Erupt Over RDA Failure to Regulate Toxic Metals in Food Register now for our webinar Global Food Safety Series: Australia. Featuring Lone Jespersen, Ph.D., Cultivate, Rachel Downey, Bulla Dairy Foods, and Diana Pregonero, 3M Food Safety. This is part two of our five-part series. Part one examined Europe, parts three to five Asia, North America, and Latin America. Registration is open for the Food Safety Summit, coming to a computer near you, May 11-13. This year's theme highlights Food Safety Lessons Learned from the Global Pandemic and so much more. Our best-in-class virtual experience has now added a video chat feature so we can all connect again! We Want to Hear from You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected] Keep up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag, Facebook, and LinkedIn Subscribe to our eMagazine and weekly eNewsletter at food-safety.com

Dr. David Acheson is the President and CEO of the Acheson Group; David has had a long and distinguished career in the food industry, probably best known for his work with the FDA where he held several positions including Associate Commissioner for Foods, which gave him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition. After his time with the FDA, Dr. Acheson was a partner at Leavitt Partners and managed Leavitt Partners Global Food Safety Solutions. In 2013 he founded The Acheson Group, a consulting firm which provides strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense. Dr. Acheson works with many food and beverage companies globally to assist them in managing the complexity of modern food safety. This includes both well-established global companies as well as technology providers, startup businesses, and private equity firms. Dr. Ben Katchman leads the research and development of sample preparation and assay development at PathogenDx, a Scottsdale, AZ-based company which provides disruptive DNA-based pathogen testing technology and solutions for the cannabis, botanical, food, and agricultural industries. Prior to joining PathogenDx, Dr. Katchman was a Principle Investigator at Eccrine Systems, where he led all clinical research, regulatory pathway implementation, assay development, and biomarker studies. He was also the co-founder of FlexBioTech, where he led the development of novel OLED-based molecular diagnostic assay platforms. Dr. Katchman received a Bachelor of Science degree in Microbiology, from Indiana University before carrying out graduate research at Arizona State University. In this BONUS episode of Food Safety Matters, we speak to Dr. David Acheson and Ben Katchman, Ph.D. about: Environmental monitoring through the regulatory lens and the advent of the 'Swabathon' Root causes of microbiological contamination in processing plants David Acheson describes what impressed him about PathogenDxs' solutions Overview of EnviroX-F technology Time and cost savings associated with a single test solution Shifting the science of food safety from microbiology to molecular biology techniques The critical role of environmental monitoring managing risk in food processing Sponsored by: PathogenDx For more information on PathogenDx's simple, powerful and inexpensive DNA-based pathogen testing, visit www.pathogendx.com.

Phil Kafarakis is president of the Specialty Food Association, where he is an advocate and spokesman for the $140 billion U.S. specialty food industry. Prior to his appointment in 2016, he served as the Chief Innovation & Member Advancement Officer at the National Restaurant Association. He has held positions at Kraft, McCormick & Co., Cargill, and Jones Dairy Farm. He received an MBA from the McDonough School of Business at Georgetown University in Washington, DC. In this episode of Food Safety Matters, we speak to Phil [14:59] about: Effects of politics on the food supply chain: Trade and tariffs and regulatory environment Leadership changes in our federal food agencies Important topics to watch for in 2021: FSMA compliance, genetically modified foods, climate issues, and country of origin labeling Changes in import and export regulations The future of foodservice Effects of the pandemic on the food industry: Stimulus payments, lockdowns, and transportation Third-party delivery: Lack of regulations, packaging and temperature challenges, and who's responsible for food safety? Pandemic-inspired innovations Bob Ferguson: Food Safety Insights [5:35]2021: What Changes of the Past Year Are Likely to Stick? News and Resources: FDA Publishes Information from Food Traceability Public Meetings, Including Supply Chain Example FDA's Core Response Teams Releases List of Outbreak Investigations Global Food Safety Culture Series: Europe Global Food Safety Culture Series: Australia Sponsored by ARM & HAMMER Visit AHfoodchain.com to learn more about the diverse and comprehensive food safety solutions available from ARM & HAMMER. We Want to Hear from You!Please send us your questions and suggestions to [email protected]

Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. Prior to joining IEH, Will was president and CEO of Fresh Integrity Group, Inc., a consulting firm specializing in operations and food safety consulting for the fresh produce and perishables industries. Prior to his involvement with start-up companies, Will was with Earthbound Farm from 1999 until 2014. Having leadership roles in both quality assurance and operations, he helped the company grow from a small, regional salad producer to the nation's largest grower, packer, and shipper of organic produce. As Earthbound Farm's Chief Food Integrity Officer, Daniels was responsible for food safety, food quality, and the company's organic integrity program. Before joining Earthbound Farm, Will worked for 15 years as a consultant in the foodservice sector; working in the back of the house designing menus, introducing food safety and, improving costs; he even had his own catering business. Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was the keynote speaker at the 2020 Food Safety Summit. Will was one of the Packer 25 annual list of produce leaders for 2013 and was named one of the food industry's top food safety leaders by Marler/Clark's Food Safety News in 2013. He has also been featured in a variety of national news stories on food safety with media such as The New York Times and ABC News's Good Morning America; he is the author of two book chapters, "Effectively Managing through a Crisis," in Microbial Safety of Fresh Produce, published by Wiley in 2009 and "Pathogen Testing in Fresh Produce: Earthbound Farm," in Global Safety of Fresh Produce; A Handbook of Best Practice, Innovative Commercial Collations and Case Studies, published by Woodhead Publishing in 2014. An active leader in the food industry, Will serves on a variety of boards and technical committees including the Food Safety Magazine editorial advisory board. In this episode of Food Safety Matters, we speak to Will [13:36] about: The human side of food safety as part of public health Reestablishing a relationship with the consumer Reliving the 2006 spinach outbreak Educating and engaging your workforce Engaging senior management in food safety How to counter complacency in your food safety plan The ongoing saga of romaine lettuce outbreaks The role of whole-genome sequencing in outbreak surveillance Why romaine is such a challenging commodity to keep safe Irrigation water standards Moving beyond the regulations to improve food safety even more What drives food safety programs Keeping food workers safe during the pandemic Where we go from here News and Resources: FDA Investigation Finds Cattle Implicated in Leafy Greens E. coli Outbreak [1:55] Researchers Examine Listeria monocytogenes Tolerance to Sanitizers [5:07] Center for Produce Safety (CPS) Fund Raising Campaign Study: Text Mining Approaches for Postmarket Food Safety Surveillance Using Online Media [9:35] Sponsored By: Michigan State UniversityMichigan State University Online Food Safety Program Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program We Want to Hear from You!Please send us your questions and suggestions to [email protected]

Joseph Corby is Senior Advisor of Food Safety Regulations for the Association of Food and Drug Officials (AFDO). Joe Corby worked for the New York State Department of Agriculture and Markets for 37 years before retiring in 2008 as the director of the Division of Food Safety and Inspection. He currently serves on the Board of Directors for the International Food Protection Training Institute (IFPTI). He is also an instructor for IFPTI, Louisiana State University, the National Environmental Health Association, and the University of Tennessee. He has been an outspoken advocate for the advancement of a nationally integrated food safety system and continues to work with numerous groups and associations in support of this cause. Erik P. Mettler, M.P.H., M.P.A., is Assistant Commissioner for Partnerships and Policy within the Office of Regulatory Affairs, FDA. In this role, Eric Mettler serves as advisor to the associate commissioner for regulatory affairs on the full range of Office of Regulatory Affairs (ORA)'s activities, including partnerships, implementation of new laws and regulations, and overall strategic planning and prioritization. He is responsible for providing long-range strategic direction for ORA policies and programs, including the implementation of the Food Safety Modernization Act. Mettler holds a Master of Public Health from the Rollins School of Public Health at Emory University and a Master of Public Administration from the University of New Mexico. Steve Mandernach is the Executive Director of the Association of Food and Drug Officials (AFDO), which unites high-level regulatory officials, industry representatives, trade associations, academia, and consumer organizations. Prior to becoming executive director in 2018, Steve was the bureau chief for food and consumer safety at the Iowa Department of Inspections. He is a past president of AFDO and current co-chair of the Association's Laws and Regulations committee. He has a J.D. from Drake University Law School. In this episode of Food Safety Matters, we speak to Steve, Joe, and Erik [14:25] about: How domestic mutual reliance fits into the blueprint of the New Era of Smarter Food Safety What FDA means by domestic mutual reliance Examples of domestic mutual reliance in practice The challenges of different regulations across the country Positioning resources for compliance The importance of food safety culture Harmonizing the philosophies around compliance and enforcement between state and federal governments Why having an integrated food safety system took so long Mutual reliance success stories: New York, Florida, Wisconsin Challenges for implementation of domestic mutual reliance partnerships Pros and cons of virtual audits/inspections Impact of domestic mutual reliance on food laboratories Applicability of domestic mutual reliance globally Future goals of domestic mutual reliance Resources Register now for a related webinar featuring Joe Corby, AFDO; Frank Greene, CT Dept. of Consumer Protection; Erik Mettler, FDA; Pamela Miles, VA Dept. of Agriculture & Consumer Services; and Mark Sestak, AL Dept. of Public Health: How FDA is Integrating the Blueprint for Smarter Food Safety • Food Safety Magazine launches new website! Visit us at our new address www.Food-Safety.com • Food Safety Magazine introduces our new eMagazine platform! Click here to check out our new and exciting format. • Register now for Global Food Safety Culture Series: Europe. Featuring Lone Jespersen, Ph.D., Cultivate; Jonathan Walsh Ph.D., 3M Food Safety; Lydie De Meyer and Edyta Krysiuk-Kowalczyk, Danone. This is part one of our five-part series. Parts two through five examine Australia, Asia, North American, and Latin America. • When There Wasn't Enough Sanitizer, Distilleries Stepped Up. Now They're Facing $14,060 FDA Fees. FDA response. FDA User Fee Programs. Sponsored by: Romer Labs is a leading global supplier of diagnostic solutions for food and feed safety. Romer Labs offers a broad range of innovative products and services covering mycotoxins, food pathogens, food allergens, gluten, GMO, veterinary drug residues, and melamine. Romer Labs operates four accredited, full-service laboratories on three continents. Explore Romer Labs' Products and Services

As we embark on 2021, the Food Safety Matters team, along with Larry Keener President and CEO of International Product Safety Consultants, sat down to discuss the impacts of the Food Safety Modernization Act (FSMA) over the last 10 years and how we move forward from here. Also included are comments from, Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response, Stephen Mandernach, Executive Director, Association of Food and Drug Officials (AFDO), Kathy Gombas, Food Safety Consultant at FSMA Implementation Solutions, and Dr. David Acheson, Founder and CEO of The Acheson Group. Questions discussed in this episode: The most significant impact of FSMA on the food industry Impacts of the Preventive Controls (PC) and Produce rules Impact on U.S. Food and Drug Administration (FDA) regulators and FDA culture Moved food safety into mainstream conversations Supply chain control The remaining gaps in the food safety regulations Transportation needs Traceability Retail/foodservice Understanding whether a certain business is subject to a particular regulation FDA guidance Exemptions for the very small businesses Have these regulations reduced outbreaks of foodborne illness? The problem with following the numbers of outbreaks as an indication of success Increased detection capabilities = increased numbers of outbreaks ≠ unsafe food Moving forward with the New Era for Smarter Food Safety Blueprint Resources Download Food Safety Matters Compilation of Industry Responses The FDA Food Safety Modernization Act at 10: Reflecting on Our Progress and the Path Forward

As we wrap up 2020, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting Inc., sat down to discuss the biggest moments in food safety this year, and what we have to look forward to as we move into 2021. Topics discussed in this episode: Food business disruptions: Changes to the supply chain and transportation challenges Keeping food personnel safe Implications for food safety Emergency preparedness Sanitation New Era of Smarter Food Safety The future of remote audits: Implications and innovations Recalls and outbreaks: What the numbers may mean Presenting Sponsor Michigan State University Michigan State University Online Food Safety Program Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. ​ • Email us at [email protected] • Record a voice memo on your phone and email it to us at [email protected]

Sally Powell Price joined MilliporeSigma earlier this year as a Regulatory Expert for Food Safety. Previously, Sally served as the Director of Lab Operations at a biotech startup in Boston supporting regulatory & R&D operations. Prior to that role, she was the Food Lab Supervisor at the New York City Department of Health, Public Health Laboratory. Sally is a member of the Association of Food and Drug Officials, American Public Health Association, Association of Public Health Laboratories, and AOAC. She has a B.Sc. degree in biology from Hamilton College, and a M.Sc. in microbiology & immunology from James Cook University in Australia, and continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. Justyce Jedlicka currently serves in the newly created role of the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. She is responsible for engaging with influencers in the food and beverage industry to align initiatives to be in the highest regulatory compliance and promote best practices among testing methods—promoting the safest and highest quality food. Prior to MilliporeSigma, she worked as a formulation chemist and lab technician at Chemia Corporation. She currently serves on the Food Sciences Section Executive Board of the American Council of Independent Labs. She is a member of the International Association of Food Protection, Institute of Beverage Technologists, and participates in working groups with AOAC. Justyce received a B.Sc. in chemistry and an M.B.A. from the University of Missouri in St. Louis. ​In this BONUS episode of Food Safety Matters, we speak to MilliporeSigma about: Why are we seeing so many Salmonella outbreaks? Why Salmonella is so difficult to irradicate in the processing environment How to use FDA's new outbreak tool Steps the food industry is taking to control Salmonella Choosing the correct kill steps for Salmonella How the industry is communicating with consumers about Salmonella The importance of food safety advocacy groups Regulatory updates surrounding Salmonella What are multi-drug resistant Salmonella and why are they important to understand What the future holds for controlling and irradicating Salmonella What makes MilliporeSigma's Salmonella control products different Advice for the food industry in controlling Salmonella How Salmonella is affecting the pet food industry Resources: Safe Solutions for Food and Beverages EN ISO 6579-1 for Salmonella Detection in the food chain Presenting Sponsor: MilliporeSigma

Tamara Mullin is currently the Director of Safety for FOODWORKS where she oversees food safety procedures and builds upon them to create food safety programs, training, and compliances. Before this, she was the FOODWORKS District Manager. Tamara obtained her degree from the Pennsylvania Institute of Culinary Arts in 1993. Tamara has been working in corporate dining since 1997. She has managed multiple corporate kitchens, rolled out café concepts, and created menus with recipes focused on customer needs. ​In this episode of Food Safety Matters, we speak to Tamara [10:15] about: The history of FOODWORKS How FOODWORKS helps local communities Amenities for their restaurant and host partners How FOODWORKS interfaces with health departments FOODWORKS locations across the country Leveraging resources to help small businesses Impact of COVID on the process Partnership opportunities and how to get started Food code challenges Sharing food safety "tricks of the trade" Incorporating food safety training Standards for acceptance into the program News Mentioned in the Episode: FDA Expands Partnerships in California to Enhance Food Safety [4:32] ​CORE Outbreak Investigation Table Issued by FDA [7:10] Keep Up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag and on Facebook. Subscribe to our magazine and our biweekly eNewsletter. We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected]. Record a voice memo on your phone and email it to us at [email protected].

In this BONUS episode of Food Safety Matters, we speak to Sharon Dobesh (director of technical services) and Leonard Mongiello (business development and sales manager) from the Industrial Fumigant Company (IFC) about controlling birds and rodents. Specifically, how to keep them where they belong—away from your buildings, out of your docks and processing areas. In this BONUS episode of Food Safety Matters, we speak to IFC about: • Most common bird and rodent pests in facilities • Exclusion methods for keeping birds off and out of facilities • Exclusion methods for keeping rodents out of facilities • Threats associated with bird and rodent presence at facilities • Facilities that could be at higher risk for pests • Signs and symptoms that help you identify pests • Conducting visual inspections • Adequate vs. proactive pest management • Pest prevention Resources IFC Resources ​ Presenting Sponsor IFC

Nevin Perera is the research & development manager for PerkinElmer where he and his team have developed a range of enzyme-linked immunosorbent assays (ELISAs) including Solus One Salmonella, Solus One Listeria, and Solus One Escherichia coli. Nevin's career started at the University of Birmingham in the UK, where he was studying for a B.Sc. (Hons) in microbiology before transitioning to a M.Sc. in toxicology and a Ph.D. in Biochemistry. He was researching the regulation of phospholipase C in yeast under different environmental and chemical stresses. He continued his academic career in the Department of Cell Signalling and Immunology, University of Dundee, carrying out postdoctoral research on the regulation of the tumor suppressor gene PTEN, finishing with 10 peer-reviewed publications. Upon leaving academia, Nevin focused his career on ELISA and lateral flow device development, doing outstanding work at Merck Millipore, Mediawatch Plc., and now PerkinElmer. In this BONUS episode of Food Safety Matters, we speak to PerkinElmer's Nevin Perera about: Pressure on the food industry regarding the critical need for rapid and accurate pathogen detection How PerkinElmer targeted the trifecta of rapid, specific, and sensitive assays for food matrices and environmental surfaces in alignment with FSMA Comparing methods: molecular, cultural, and immunological Optimizing workflow parameters Solus One global validations and certifications Meeting the challenges of troublesome matrices Presenting Sponsor PerkinElmer Learn more about Solus One: Salmonella, Listeria, E.coli O157 Learn more about Solus One for Environmental Monitoring

Dr. Scott Brooks is the Senior Vice President of Food Safety and Quality Assurance for Tyson Foods. Previously, Scott held similar food safety, quality, and regulatory executive positions at Kraft Heinz, PepsiCo, and Yum! Brands after serving as a Public Health Officer in the Air Force. His Doctorate is in Veterinary Medicine with Master's degrees in both Food Microbiology and Preventive Veterinary Medicine. He served on the National Advisory Committee on Microbiological Criteria for Foods and is a Past-President of the American College of Veterinary Preventive Medicine. In this episode of Food Safety Matters, we speak to Scott [18:29] about: The centralized corporate structure of Tyson Foods Initial assumptions about the pandemic The challenge in keeping 120,000 team members safe and healthy How Tyson got its hands on PPE for their employees Facility changes as a result of the pandemic Sanitation challenges The creation of a cross-functional group consisting of occupational health and safety and food safety and quality teams What happens when facilities get locked down Challenges unique to the meat industry How to navigate federal guidance when the science is a moving target Positive outcomes as a result of COVID What still remains a challenge Rethinking crisis management plans Bringing healthcare to the workplace Supply chain impacts Unintended consequences of COVID on the food industry Resource: Promoting workplace safety in the era of COVID-19: keeping employees, their families, and communities healthy and safe News Mentioned in the Episode: FDA Provides Tools and Resources Related to Food Traceability Proposed Rule [4:31] Here We Go Again: E.coli Found in Romaine [7:35] Not Fare Enough: FARE Expresses Disappointment in FDA's Proposed Voluntary Disclosure of Sesame as Allergen [12:26] U.S. House of Representatives Unanimously Passes Faster Act Food Research and Resource Program: Food Allergens [FARRP] - International Regulatory Chart Keep Up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag and on Facebook. Subscribe to our magazine and our biweekly eNewsletter. We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected]. Record a voice memo on your phone and email it to us at [email protected].

Adam Joelsson is Director of Technology and Head of Research and Development at Invisible Sentinel Inc. Having a background in microbiology and molecular biology, Adam joined Invisible Sentinel in 2008 as part of the founding team and has been integral in the development and commercialization of both Veriflow® and veriPRO® molecular diagnostic platforms. As part of the Invisible Sentinel technical team, Adam has overseen the R&D technical transfer and commercial launches of over a dozen rapid assay systems for a wide range of industrial applications, including food safety as well as beverage and food quality. Vik Dutta has been a Senior Staff Scientist at bioMérieux for over 4 years. Prior to that, he was employed as a Senior Microbiologist at CDC. He has earned his doctorate in Veterinary Medicine from MAFSU and received his Ph.D. in Microbiology from North Carolina State University. Vik has been working in various aspects of food safety for over 15 years, with specific expertise in molecular biology and molecular assay development. He has authored or co-authored over 20 peer-reviewed articles/book chapters. Vik has been awarded a patent on improving isothermal detection technology and has been recognized many times for his contributions to food safety. ​ In this BONUS episode of Food Safety Matters, we speak to bioMerieux about: Evolution of industry from one-test one-result to a predictive model Learning to use predictive diagnostics to bend the curve in food safety and quality bioMeriuex's leadership in predictive diagnostics The role of bioMerieux's Predictive Diagnostic Innovation Center (PDIC) Resources bioMerieux Predictive Diagnostics Invisible Sentinel

Hugo Gutierrez is the Global Food Safety and Quality Officer for Kerry. He has 25 years of experience in leading global, virtual, and multicultural quality, food safety, and regulatory teams. In his current position, he is responsible for developing and executing a long-term strategy to transform their quality, food safety, and employee safety into world-class systems. Prior to his position at Kerry, he served as Vice President of Quality and Regulatory at Hershey Corporation, Director of International Quality and Regulatory Operations for General Mills, and held QA-related positions with Cadbury Schweppes USA, Pfizer in Canada, and Adams (Warner-Lambert) in Colombia. Gutierrez holds a B.Sc. in Industrial Engineering from Javeriana University and an M.B.A. from Icesi University, both in his home country of Colombia. He speaks fluent Spanish, French, English, and basic Portuguese. In this episode of Food Safety Matters, we speak to Hugo [28:09] about: How food safety culture and behavior are fundamental parts of doing business The importance of engaging senior company leadership The influence of geography on food safety culture Using cultural differences as an intrinsic part of an overall food safety strategy The challenges of managing food safety at a global company New approaches for training and employee learning The significance of always learning new skills What being effective in food safety looks like Continuous improvement and Six Sigma Connecting with all levels of the company through proper communication Global regulatory challenges Management tips for the global food industry Opportunities and changes during the pandemic Supply chain impacts Encouraging employee success Bob Ferguson's Food Safety Insights [14:26] Bob joins us to discuss his article featured in our October/November 2020 issue. Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode FDA Launches Voluntary Pilot Program to Evaluate Third-Party Food Safety Standards [7:22] NSF Honors Dr. Jennifer McEntire at Food Safety Summit [11:12] Jennifer McEntire's articles and podcast appearances. Sponsor Arm & Hammer Animal and Food Production is the only global food chain partner integrating diverse technologies for food safety. The suite of products in the ARM & HAMMER portfolio fit with a multi-hurdle, multi-technology approach to help the protein industry mitigate risks from Salmonella, Campylobacter, Escherichia coli, and other foodborne pathogens. ​​ Find out more at ahfoodchain.com Keep Up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag and on Facebook. Subscribe to our magazine and our biweekly eNewsletter. We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected]. Record a voice memo on your phone and email it to us at [email protected].

Dr. John W. Spink is an assistant professor in the Department of Supply Chain Management in the Eli Broad Business College at Michigan State University (MSU). Previously, he was an assistant professor in the School of Criminal Justice in the College of Social Science at MSU and in the College of Veterinary Medicine. His leadership positions include product fraud-related activities with ISO 22000, GFSI, and the U.S. Pharmacopeia. Global activities include engagements with the European Commission, INTERPOL, Codex Alimentarius, and WHO/FAO, and he served as an advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment. He also spent 11 years at the Chevron Corporation, and was an independent consultant, before earning a Ph.D. in packaging/anti-counterfeit strategies at MSU in 2009. John was previously featured in Ep. 5 of Food Safety Matters In this episode of Food Safety Matters, we speak to John [28:14] about: Educating about concepts of food safety and food fraud as key business concepts of the integrated supply chain. The fundamentals of disruption. The effects of COVID on just-in-time. Assurance of supply and the impact on food companies. Managing risk during a crisis. Measurement and management to detect the incidence of food fraud. Viewing food safety as a standard enterprise risk. Operational versus tactical versus strategic planning. Business as a science and food science as part of business. We also speak with AFDO's Steve Mandernach [11:50] about: USDA's Roadmap to Reducing Salmonella: Driving Change through Science-Based Policy News Mentioned in This Episode Canada says Romaine from Part of California Must be Tested for E.coli [6:43] Could Stuart Parnell be Set Free [9:16] Blue Bell President Paul Kruse Charged with Wire Fraud and Conspiracy​ Sponsor Arm & Hammer Animal and Food Production is the only global food chain partner integrating diverse technologies for food safety. The suite of products in the ARM & HAMMER portfolio fit with a multi-hurdle, multi-technology approach to help the protein industry mitigate risks from Salmonella, Campylobacter, E.coli, and other foodborne pathogens. ​Find out more at ahfoodchain.com Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

Dr. Randy Huffman joined Maple Leaf Foods in 2009 and is currently Chief Food Safety and Sustainability Officer at the company. This role encompasses Food Safety and Quality, Occupational Health, Safety and Security, Environmental Sustainability and Compliance, Animal Care, and Corporate Engineering. Randy also leads the company's Food Safety Advisory Council, a team of external experts with the mandate to increase Maple Leaf's access to global knowledge and expertise in food safety, including best practices, regulatory compliance, microbiology, and fostering a food safety culture. Prior to joining Maple Leaf Foods, Dr. Huffman served as President of the American Meat Institute (AMI) Foundation, as well as Senior Vice President Scientific Affairs for 9 years at AMI. Randy was previously featured in Ep. 33 of Food Safety Matters. In this episode of Food Safety Matters, we speak to Randy [34:40] about: Maple Leaf's initial response to COVID Fighting Complacency Commemorating the 11th Anniversary of the 2008 tragic listeria event Answering NAMI's call to share pandemic response plan​ Culture of accountability Working with local, provincial, and federal agencies Impact of COVID on food safety Powerful connections between health and safety and food safety News Mentioned in This Episode FSMA Proposed Rule for Food Traceability [13:36] Additional Resources: Requirements for Additional Traceability Records for Certain Foods; Proposed Rule; Public Meetings; Request for Comments, Food Traceability List, Public Meetings, Pre-recorded Webinar to Discuss Food Traceability Proposed Rule USDA's FSIS Studies: Year 3 Observational Study Consumer Behaviors, Web-Based Survey Results Sponsor ​AIB International Learn more about AIB International's Pandemic Preparedness Certification Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

Bob Gravani is Professor Emeritus of food science and Director Emeritus of the National Good Agricultural Practices Program at Cornell University. There's he's been actively engaged in extension and outreach, teaching, and research activities. His food safety career spans 40 years and includes work with all sectors of the food system. He has developed innovative programs for constituents in production agriculture, food processing, food retailing, and foodservice, as well as for regulatory agencies and consumers. Bob earned his bachelor's degree in food science from Rutgers University as well as his master's and Ph.D. degrees in food science from Cornell University. He is a Past President of the International Association for Food Protection (IAFP) and is an IAFP Fellow. In this episode of Food Safety Matters, we speak to Bob [16:30] about: His work with the New York State Department of Agriculture and Markets How research, science, and technology have changed the food safety arena How the idea of food safety has evolved over the years Challenges related to making sure people who work in the food industry understand the impact of their jobs Good Manufacturing Practices and how not following them can lead to food system failures The concept of being unconsciously competent The importance of new training techniques, adult education, and behavioral science Why food safety culture is such a poorly understood concept Programs implemented for food science majors​ News Mentioned in This Episode FDA Halts Production at Sprouts and Soy Processing Facility for Failing to Comply with Produce Safety Rule under FSMA [4:14] Egg Product Inspection Regulations Get First Update in 50 Years | Final Rule Pre-publication [8:47] FSIS to Host Virtual Public Meeting on the Future of Consumer Food Safety Education [11:46] Food Safety Education Month Resources ServSafe - FoodSafetyFocus.com FoodSafety.gov Clean, Separate, Cook, Chill Food Safety Education Resources for Families Ask USDA (formerly Ask Karen) CDC Food Safety Education Month Resources Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

Hal King, Ph.D., is a recognized leader in public health. He's worked in government, industry, and education. Currently, Hal is the managing partner at Active Food Safety, a new advisory services and digital products company. He is also the founder and CEO of Public Health Innovations, a public health strategy and design company. In addition, Hal serves as an associate professor of public health at the University of Georgia. As a public health professional, Hal has investigated foodborne and other disease outbreaks at the U.S. Centers for Disease Control and Prevention. And, he's performed federally funded research on the causation and prevention of infectious diseases at Emory University School of Medicine. Hal also worked in the prevention of intentional adulteration of foods and food defense for the Army Force Health Protection. Another one of his prior roles was as the director of food and product safety at Chick-fil-A. There, he designed and led the company's food safety management program for 11 years. Hal is the author and co-author of several books, articles, and chapters on public health interventions, including safe food manufacturing and food allergen controls in foodservice. His newest book, Food Safety Management Systems, is published as part of the International Association for Food Protection's Food Microbiology Series by Springer. Hal was the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award. He was our featured guest in Ep. 14. Also, Hal penned the cover story in our August/September 2020 issue: Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business. Finally, Hal is a member of the Food Safety Magazine editorial advisory board. In this episode of Food Safety Matters, we speak to Hal [21:34] about: What compelled him to write a new book about foodborne illnesses and outbreaks in the foodservice industry Why the content of his book did not change as the pandemic emerged What food safety management systems are...and what they are not Whether COVID has really changed the process of food safety The value and purpose of third-party audits and health inspections Foodborne illness risk factors that cause outbreaks Making the change from in-person training to digital How demographics play in role in the future success of restaurants Air recirculation and air disinfection Common staff mistakes being made at the retail and foodservice level The future of food safety management systems in restaurants Bob Ferguson's Food Safety Insights [13:40] Bob joins us to discuss his article featured in our August/September 2020 issue. Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode OSHA and FDA Develop Checklist to Protect Food Industry Employees Amid the Coronavirus Pandemic [4:45] NAMI and OSHA Team Up to Fight COVID-19 in Meatpacking and Processing Plants [5:59] USDA Announces Public Meeting on Salmonella: State of Science [10:36] American Frozen Food Institutes (AFFI)'s response to China's claims of detecting coronavirus on food, food surfaces, or packaging AFFI's FAQs Video response Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

Lone Jespersen is the principal at Cultivate, an organization dedicated to helping food manufacturers globally make safe, great-tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone led the execution of Maple Leaf's food strategy and its operations learning strategy. She holds a master's degree in mechanical engineering from Syd Dansk University (Denmark), and an M.Sc. and Ph.D. in food science from the University of Guelph (Canada). Marie Tanner joined the Dairy Farmers of America in 2017. She is currently the senior vice president of food safety and quality. Prior to that, Marie was the global chief food safety and quality, health, safety, and environment management at Kerry. Before Kerry, Marie held various quality leadership roles at PepsiCo and Godiva (Ulker). Marie holds an M.Sc. in food science from Rutgers University. She formally served on the board of SSAFE, a global nonprofit working to integrate food safety, animal health, and plant health across food supply chains. Neil Coole is the director of food and retail supply chain at BSI Americas. In 2015, Neil joined BRC Global Standards to head up their global key account strategy, engaging key industry brand owners, manufacturers, and retailers to understand their requirements from a risk solutions perspective. He was the subject matter expert on BRC Global Standards' new strategy on food safety and quality culture excellence, working with manufacturers on how to embed a culture of food safety and training food manufacturers, brand owners, and suppliers on the important topic of food safety and quality culture excellence. In this episode of Food Safety Matters, we speak to the panel [11:46] about: Organizational culture and how it influences food safety How a company's culture is created from the top down How food safety culture can and should give an organization a competitive edge COVID's impact on food safety culture Why the idea of "implementing" a food safety culture is problematic Some wrong ways to go about creating change within an organization's culture Diversity and inclusion, and how they play a role in changing a company's culture How to begin undoing a history of complacency within a company's current culture Tips for improving and sustaining a positive culture Food Safety Culture Articles Supply Chain and Food Safety Culture - Feb/March 2017 The Supply Chain and Food Safety Culture: Primary Production - April/May 2017 The Supply Chain and Food Safety Culture: Distribution - June/July 2017 The Supply Chain and Food Safety Culture: Processing - Aug/Sep 2017 The Supply Chain and Food Safety Culture: Foodservice - Oct/Nov 2017 The Supply Chain and Food Safety Culture: Retail - Dec/Jan 2018 Supply Chain and Food Safety Culture: Sector Leaders Sharing Their Challenges and Recommended Practices - Feb/March 2018 Resources Cultivate Maturity Model BSI - Cultivate Food Safety Culture Postcard BSI - COVID-19 Safe Working Guidelines BSI - Workplace Hygiene Solutions Brochure BSI - Workplace Hygiene Solutions Video BSI - UK's National Standards Body - COVID-19 Response News Mentioned in This Episode EU's Draft Amendment of Hygiene Legislation Includes Focus on Food Safety Culture [2:07] - see official draft regulation document FDA Announces the Voluntary Phase-Out of by Industry of Certain PFAS Used in Food Packaging [3:46] | The Growing Challenge of Safe Water Use for Food Processing Operations UMASS Food Scientist Secures Grant to Develop New Method for Cleaning Peanut Butter Off Food Processing Equipment [7:42] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

This episode features a panel of the Food Safety Preventive Control Alliance (FSPCA)'s lead instructors. They discuss virtual food safety training in the age of COVID. Connie Landis Fisk is a northwest regional extension associate for the Produce Safety Alliance (PSA). PSA has a temporary policy allowing its trainers to deliver their Grower Training Course remotely during the COVID-19 pandemic. Connie offers a weekly office hour to share tips and answer questions about using Zoom for those remote trainings. Amanda Evans-Lara is a principle food safety consultant and compliance specialist with HACCP Mentor, a website that provides tools, tips, and training to help food businesses comply with global, customer, and regulatory Hazard Analysis and Critical Control Points (HACCP) and food safety requirements. She has over 28 years of experience working with Australian and international food businesses. Amanda is an FSPCA lead instructor for Preventive Controls for Human Food and Intentional Adulteration Vulnerability Assessments courses. Charles Kalish is a managing member and co-founder of Food Safety Guides, a food safety and quality consulting and training firm that specializes in remote consulting. He is a lead instructor for FSPCA's Preventive Controls (Human and Animal), Foreign Supplier Verification Programs, and Intentional Adulteration Vulnerability Assessment courses. Charlie is also a Safe Quality Food (SQF) trainer and lead instructor for the International Food Protection Institute (IFPTI)'s Instructor Skills Training. Michael Kalish is a managing member and co-founder of Food Safety Guides. He is a lead instructor for FSPCA's Preventive Controls (Human and Animal), Foreign Supplier Verification Programs, and Intentional Adulteration Vulnerability Assessment courses. Michael is also an SQF trainer and lead instructor for IFPTI's Instructor Skills Training. A special thanks to our friend and previous podcast guest Kathy Gombas (Ep. 26) for spearheading this discussion. Kathy is a member of FSPCA's Steering Committee. She also serves on Food Safety Magazine's Editorial Advisory Board. In this episode of Food Safety Matters, we speak to the panel [12:23] about: The features, benefits, and ins and outs of using Zoom, Google Hangouts, and other digital platforms to perform food safety certification courses Maintaining high levels of participation and engagement during online training How training and testing policies and procedures have changed to fit a virtual format Conducting oral exams vs. standardized tests online Challenges and limitations of web-based teaching and training News Mentioned in This Episode Salmonella Newport Outbreak Linked to Onions [3:46] FDA Announces New Protocol for the Development and Registration of Treatments for Preharvest Ag Water Antimicrobial [5:40] | Water Disinfection: A Practical Approach to Calculating Dose Values for Pre- and Postharvest Applications (2001) Pillsbury Announces "Safe to Eat Raw" Products [10:03] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

In this BONUS episode of Food Safety Matters, we speak—for the third time—to Sharon Dobesh (director of technical services) and Jerry Heath (staff entomologist) from the Industrial Fumigant Company (IFC) about insect growth regulators (IGR) and how these compounds can benefit a pest control management plan. In this BONUS episode of Food Safety Matters, we speak to IFC about: The benefits of fogging and aerosol applications How toxicity, safety, and warning labels have evolved IGRs and how these compounds can keep insects from taking over a food facility Fixed or remote fogging application systems Re-entry guidelines after a fogging application Tips for preparing for a pest control analysis The importance of proactive pest control vs. reactive Resources IFC Resources ​ Presenting Sponsor: IFC

Joe Stout is the founder of Commercial Food Sanitation, a consulting firm that provides food safety and sanitation solutions to food processing plants. Before that, Joe spent nearly 30 years at Kraft Foods. While there, he held a variety of positions related to operations, quality, and sanitation, ultimately leading to his role as Kraft's director of global product protection, sanitation, and hygienic design. In this role at Kraft, Joe had global responsibility for plant cleaning controls and processes, allergen and pathogen control programs, pest control, and hygienic design for facilities and equipment used in more than 200 Kraft plants. Joe also managed the Global Product Protection Group, assuring global support for internal and external plants. Joe led the American Meat Institute's (AMI) Equipment Design Task Force and has led Listeria Intervention training for AMI and the American Frozen Food Institute. He is the current leader of the Consumer Brands Association's (formerly, the Grocery Manufacturers Association) Sanitary Design Working Group. He also conducts allergen training for the Food Allergy Research Resource Program. In addition to his involvement with these and many other leading industry organizations, Joe is a published authority when it comes to food safety, sanitation, hygiene, and other related areas. Joe was previously featured in Ep. 42 of Food Safety Matters. In this episode of Food Safety Matters, we speak to Joe [24:00] about: Why Listeria is such a tricky pathogen to get rid of Seek and destroy vs. seek and eliminate How Kraft has handled past instances of Listeria Why ready-to-eat products are so susceptible to Listeria contamination Pairing a Listeria control program with environmental monitoring Sanitation procedures for Listeria vs. Salmonella A company's options when a complete food facility rebuild or redesign is not possible Advice for cleaning equipment Swabbing frequency tips Why completely avoiding Listeria in certain food plants is impossible We also speak with Steve Mandernach [9:12] about: The release of the U.S. Food and Drug Administration's New Era of Smarter Food Safety Blueprint Joe Stout's Articles in Food Safety Magazine Hygienic Design: How Our Thinking Has Evolved Perspectives on Practices in Food Plant Sanitation and Hygiene Principles of Environmental Pathogen Control 10 Principles of Equipment Design for Ready-to-Eat Processing Operations News Mentioned in This Episode FDA Prepares for Resumption of Domestic Inspections with New Risk Assessment System [2:07] FDA: Inspections of Small Businesses under the FSMA Intentional Adulteration Rule to Begin March 2021 [5:09] Former Blue Bell CEO: Felony Charges Dropped in Deadly Listeria Outbreak Case [7:00] Sponsor: Michigan State University Michigan State University Online Food Safety Program Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

John G. Keogh is a strategist, advisor, and management science researcher with 30 years of executive leadership roles as director, vice president, and senior vice president in global supply chain management, information technology, technology consulting, and supply chain standards. Currently, he is managing principal at Toronto-based, niche advisory, and research firm Shantalla Inc. He holds a post-graduate diploma in Management, an MBA in Management, and a Master of Science in Business and Management Research in Transparency and Trust in the Food Chain. He is currently completing doctoral research focused on transparency and trust in global food chains at Henley Business School, University of Reading, using the lenses of agency theory, signaling theory, and transactional cost theory. Carl or ''C.J." Unis is a Systems Engineer with expertise in Continuity of Operations, Continuity of Government, devolution, infrastructure, supply chain logistics, and emergency management. He has a Master's Degree in Systems Engineering from the Stevens Institute of Technology. C.J. was formerly the critical infrastructure protection program manager for the New Mexico Department of Homeland Security and Emergency Management. He has served as a federal agent in the capacity of providing classified transportation for the Department of Energy, National Nuclear Security Administration—Office of Secure Transportation, as well as holding numerous positions for the U.S. Marine Corps in the capacity of performing internal embassy, dignitary, motor transport specialist, and classified material security duties. John and C.J. are the authors of our June/July 2020 cover story. In this episode of Food Safety Matters, we speak to C.J. and John [11:14] about: Companies having to seek alternative methods of distribution due to COVID-19 The risks associated with not performing plant-level inspections Remote auditing How COVID has opened up more opportunities to commit food fraud How ingredient changes and formula deviations could cause problems after the pandemic is over Health and safety best practices for meat facilities and how those recommendations haven't changed in at least 10 years Why the phrase "social distancing" is problematic, and what term should be used instead News Mentioned in This Episode Another Foodborne Outbreak for Salad Products, This Time Due to Cyclospora Contamination [1:24] Allergy Community Still Concerned About FDA's Temporary Labeling Guidance [6:34] USDA and FDA Issue Joint Statement Regarding Food Export Restrictions and COVID [8:44] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

John G. Keogh is a strategist, advisor, and management science researcher with 30 years of executive leadership roles as director, vice president, and senior vice president in global supply chain management, information technology, technology consulting, and supply chain standards. Currently, he is managing principal at Toronto-based, niche advisory, and research firm Shantalla Inc. He holds a post-graduate diploma in Management, an MBA in Management, and a Master of Science in Business and Management Research in Transparency and Trust in the Food Chain. He is currently completing doctoral research focused on transparency and trust in global food chains at Henley Business School, University of Reading, using the lenses of agency theory, signaling theory, and transactional cost theory. Carl or ''C.J." Unis is a Systems Engineer with expertise in Continuity of Operations, Continuity of Government, devolution, infrastructure, supply chain logistics, and emergency management. He has a Master's Degree in Systems Engineering from the Stevens Institute of Technology. C.J. was formerly the critical infrastructure protection program manager for the New Mexico Department of Homeland Security and Emergency Management. He has served as a federal agent in the capacity of providing classified transportation for the Department of Energy, National Nuclear Security Administration—Office of Secure Transportation, as well as holding numerous positions for the U.S. Marine Corps in the capacity of performing internal embassy, dignitary, motor transport specialist, and classified material security duties. In this episode of Food Safety Matters, we speak to C.J. and John [18:48] about: What the food industry may experience after the pandemic How the food industry's "new normal" will need to incorporate and adapt digitization Changes that supply chains and product fulfillment centers may go through Problems that the food industry experienced at the onset of the pandemic How military-style training can help foster a more proactive approach within food companies Technology-based "trip wires" Bob Ferguson's Food Safety Insights [9:07] Bob joins us to discuss his article featured in our June/July 2020 issue. That article will be shared here once it's available. Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode USDA FSIS to Expand STEC Testing to Additional Raw Beef Products [2:21] AFFI Responds to Officials Linking COVID-19 to Imported Seafood [5:32] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

In this BONUS episode of Food Safety Matters, we speak to Paul Barnhill, chief technology officer and head engineer at Meritech, the leader in automated employee hygiene. He has over 28 years of experience working with professionals in food manufacturing, healthcare, and foodservice. He understands the challenges these industries face when creating hygiene programs and how to overcome these obstacles through education and automated technologies. Paul often speaks on best practices in hand hygiene, footwear sanitation, and the science behind pathogen removal. Helping food processing and packaging facilities produce safe and healthy products through hygiene excellence is a passion for him. Prior to joining Meritech, Paul worked at Medtronic, Inc. a leader in cardiovascular equipment and implantable devices, in their hemostasis division as a mechanical designer within the R&D department. Paul earned his accreditation degree from the American Institute for Design & Drafting. In this BONUS episode of Food Safety Matters, we speak to Paul about: The most prevalent challenges with traditional handwashing and instant sanitizers The advantages of automated handwashing Meritech's CleanTech automated handwashing system Often overlooked steps in handwashing The Meritech Employee Hygiene Toolbox--what's included and who it's for Common problems with hygienic zoning and why it matters for handwashing Why creating a food safety culture goes beyond basic regulatory requirements and why that matters How foodservice is experimenting with new handwashing concepts Resources Employee Hygiene Toolbox How to Wash Your Hands Properly: A Step by Step Handwashing Guide with Hygiene Expert Paul Barnhill Meritech.com Presenting Sponsor: Meritech

Keith Warriner, Ph.D., is a professor of food science at the University of Guelph. He is also the food science graduate coordinator of the department's Master of Science and Ph.D. food science programs. After completing his Ph.D. in microbial physiology at the University College of Wales, he worked for the Department of Medicine at the University of Manchester where he studied biosensors. He also attended the University of Nottingham as a research fellow in food microbiology, working with fresh produce. He joined the Department of Food Science at the University of Guelph in 2002 and was promoted to full professor in 2011. He is the former president of the Ontario Food Protection Association, a member of the International Association of Food Protection, is an associate editor of the Canadian Journal of Microbiology, and is on the editorial board for Applied & Environmental Microbiology and International Journal of Food Microbiology. ​Keith's research revolves around food safety and food microbiology, allowing him to work closely with industry and apply his research findings in a practical way. Keith was previously interviewed for Episode 37 of Food Safety Matters. In this episode of Food Safety Matters, we speak to Keith [14:30] about: The history of Henry Fenton, the Fenton reaction, and the Fenton reagent The use of water, hydrogen peroxide, and UV light to kill pollutants, pesticides, etc. Applying hydroxyl radicals to fresh produce including spinach and other leafy greens The advanced oxidation process (AOP) and why it's so problematic with tomatoes How the 2006 spinach outbreak change the leafy greens industry's outlook on food safety Thoughts on how to address polluted water affecting leafy greens and how his process would likely be effective The George Weston Seeding Innovation Program Why washing is so problematic in preventing cross-contamination in leafy greens What matters to food companies when it comes to AOP AOP's use with meat and fish The current pandemic, N95 masks, and how food recalls have been affected News Mentioned in This Episode FDA: Nearby Cattle Grazing Land Likely to Blame for Late 2019 Romaine Lettuce Outbreaks [7:50] Pandemic Challenges Highlight the Importance of New Era of Smarter Food Safety [11:22] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

Dr. David Acheson, is the founder and CEO of The Acheson Group and brings more than 30 years of medical and food safety research and experience to provide strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense. David graduated from the University of London Medical School and practiced internal medicine and infectious diseases in the United Kingdom until 1987 when he moved to the New England Medical Center and became an Associate Professor at Tufts University in Boston, studying the molecular pathogenesis of foodborne pathogens. Prior to forming The Acheson Group, David served as the Chief Medical Officer at the U.S. Department of Agriculture Food Safety and Inspection Service and then joined the U.S. Food and Drug Administration (FDA) as the Chief Medical Officer at the FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the director of CFSAN's Office of Food Defense, Communication, and Emergency Response, David was appointed as the Assistant and then Associate Commissioner for Foods, which provided him an agency-wide leadership role for all food and feed issues and the responsibility for the development of the 2007 Food Protection Plan, which served as the basis for many of the authorities granted to FDA by the Food Safety Modernization Act. From 2009 to 2013, he was a partner at Leavitt Partners where he managed Leavitt Partners Global Food Safety Solutions. David has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. He is a sought-after speaker and regular guest on national news programs. He serves on a variety of boards and food safety advisory groups of several major food manufacturers. David was previously a guest on Food Safety Matters – episodes 12 and 45. In this episode of Food Safety Matters, we speak to David [11:31] about: Classifying RTE foods and how consumer behavior plays a critical role Challenges related to messaging and marketing tactics displayed on consumer packaging and how it can interfere with food safety perception Consumer vs. manufacturer responsibility when foodborne illness occurs How food processing trends, consumer behaviors, and regulations intertwine Steps a company can take to determine if their product is truly RTE Why consistently negative swabbing results is not a good thing How FDA responds to positive contamination findings in a plant The challenges associated with drilling down traceability to the item level Romaine lettuce and why leafy greens are such a tricky commodity Salmonella and the likelihood that it may officially become an adulterant David Acheson's Contributions to Food Safety Magazine Managing Risks in the Global Supply Chain What Have We Learned about FSMA Implementation? Are All Salmonella Created Equal? New Directions in Food Protection ​Resource: Blog: What Does Marler's Salmonella Citizen Petition Mean to You? News Mentioned in This Episode USA Today: Inspections, Citations, Recalls Slashed: Coronavirus is Testing America's Food Safety Net [4:17] LGMA: Work Underway to Further Strengthen Food Safety Practices for Leafy Greens [9:19] LeafyGreenGuidance.com Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

Bryan Hitchcock is the executive director of the Global Food Traceability Center (GFTC) for the Institute of Food Technologists (IFT). Bryan is responsible for managing and directing the GFTC, including overall leadership, strategy and governance, sales and marketing, and government, public, and industry relations. Additionally, Bryan is IFT's principal scientific and technology leader on matters related to existing food chains and their digital transformation. His previous roles have been with PepsiCo, Procter & Gamble, and 3M Company. Bryan earned his bachelor's degree in Chemical Engineering from Cornell University. In this episode of Food Safety Matters, we speak to Bryan [26:44] about: The birth of GFTC and how it was made possible with the help of the U.S. Food and Drug Administration What traceability and communication should look like within the food supply chain Proactive steps food companies can take to improve their supply chain transparency and traceability How social media plays a role in communicating recalls and other issues GFTC's multi-year partnership project with FDA Why the Center has placed so much focus on researching the seafood industry and supply chain Four key data elements uncovered in research GFTC's role in providing feedback to FDA The need for more training at all levels of the food supply chain Ways to digitize the food supply chain Date labeling Artificial intelligence and how it's been applied in agricultural farming Resources: Pilot Projects for Improving Product Tracing along the Food Supply System - Final Report World Food Safety Day - World Health Organization World Food Safety Day - Codex Alimentarius We also speak with Laura Allred (Gluten Intolerance Group [GIG]) [9:25] about: The history of GIG Partnering with the U.S. Food and Drug Administration to establish a certification program Their work in certifying products as gluten-free, not facilities Unexpected sources of gluten How wheat gets all the attention when it comes to gluten Why there's such an increasing demand for gluten-free products The reason behind GIG's recent certification mark/label update Best practices for gluten-free manufacturers The benefits of gluten-free certification via GIG Why focusing on wheat as an allergen can be problematic Upcoming research and surveys News Mentioned in This Episode $19M in Fines for Blue Bell; Former President Also Charged with Concealing Listeria Contamination [3:14] Foodborne Illness is on the Rise, Says CDC [7:43] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

Bob Norton, Ph.D. is the chair of the Auburn University Food System Institute's Food and Water Defense Working Group He is a long-time consultant to the U.S. military as well as federal and state law enforcement agencies. Bob is also a regular contributor to the Food Safety Magazine eDigest. Soren Rodning, D.V.M., M.Sc., DACT, is an associate professor and extension veterinarian with the Auburn University Department of Animal Sciences and the Alabama Cooperative Extension System. Jason Sawyer is an associate professor of meat science with the Department of Animal Sciences at Auburn University. Alex Tigue is a regional extension agent, Animal Sciences & Forages, Auburn University. In this episode of Food Safety Matters, we speak to Bob, Soren, Jason, and Alex [25:58] about: Whether or not the food industry could have seen such an event coming The current state of the U.S. food supply and whether or not we'll experience a food shortage The changing relationship between food companies and the public health sector The truth about whether or not COVID-19 can be transmitted from a food facility worker to the food they work so closely with The risks associated with having sick employees in the workplace Converting food products meant for foodservice to other food sectors and the complications that accompany such a change Bob Norton's COVID-19 Articles in Food Safety Magazine Novel Coronavirus (2019-nCoV) and Food Safety: A Time for Facts, Not Panic The 2019-nCoV Coronavirus Is Not a Food Supply Threat Bob Ferguson's Food Safety Insights [17:11] Bob joins us to discuss his article featured in our April/May 2020 issue: Analytical Testing in Food Safety Continues to Grow Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode Chipotle to Pay $25M Fine for Causing 1,000+ Foodborne Illnesses 2015-2018 [3:12] U.S. Meat and Poultry Plant Closings [7:38] NEW: CDC Publishes New Guidance for Meat & Poultry Industry NEW: CDC Issues Long List of Recommendations to Smithfield Foods Plant Plagued with COVID-19 Infections Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

Stacey Popham is the vice president of quality and food safety for the Americas region of Barry Callebaut. Prior to this, Stacey held the same role at Treehouse Foods. Before then, she spent 13 years at Kraft Foods in various quality and R&D roles. Mike Cramer is the senior director of food safety and quality assurance for Ajinomoto Windsor where he's served for 26 years. Mike is also a longstanding member of Food Safety Magazine's Editorial Advisory Board. ​Sean Leighton is the vice president of food safety, quality, and regulatory affairs at Cargill. Before that, Sean spent 13 years with Coca-Cola (U.S., Canada, and Europe) in various roles spanning quality, food safety, and environmental sustainability. Sean is also a member of Food Safety Magazine's Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Stacey [10:26], Mike [29:58], and Sean [52:54] about: How food safety and quality roles have shifted to address many challenges brought forth by COVID-19 Communicating and assuring employee safety and food safety Slower line speeds, social distancing, and other measures in place to keep food facilities clean and virus-free Helping employees differentiate between COVID-19 symptoms vs. cold/allergy symptoms Maintaining a consistent supply chain New ways to work with on-site suppliers and service providers Creative solutions and approaching food safety virtually Lessons learned and new approaches going forward News Mentioned in This Episode FDA Provides Temporary Flexibility Regarding the Egg Safety Rule During COVID-19 Pandemic While Still Ensuring the Safety of Eggs [4:17] FDA to Temporarily Conduct Remote Importer Inspections under FSVP Due to COVID-19 [4:41] Trade Show Postponements and Updates [6:44] Sponsor: Michigan State UniversityMichigan State University Online Food Safety ProgramOnline MS in Food Safety Program Curriculum: Online MS in Food Safety Program Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]