Food Safety Matters

John Keogh is a strategist, advisor and management science researcher with 30 years of executive leadership roles as director, VP and SVP 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. 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, at the University of Reading using the lenses of agency theory, signalling theory and transactional cost theory. Carl ''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 John and C.J. about: Opinions on whether or not the current coronavirus outbreak was a foreseeable event How the consequences of the food industry's lack of digitization is panning out amid the outbreak Issues within the global supply chain, ingredient sourcing, and what could happen if the effects of COVID-19 are long-lasting What leadership really looks like at a time like this How the government and food industry are initiating change in parts of Canada Disruptions and unintended consequences the food industry is having to deal with The food industry's road to recovery Resources Breaking Boundaries to Avoid a Food System Crisis (February/March 2020) 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]

Keith Robinson is the vice president of pest control services for Fine Tune. He joined the company in 2019 after spending nearly 30 years in the pest control industry, most recently as the vice president of operations training, quality assurance, and food safety at ABC Home & Commercial Services. In that role, Keith led all commercial pest management operations in northern and eastern Texas, plus Oklahoma. A board-certified entomologist, Keith has developed and rolled out food safety programs for national chain accounts across the U.S. Today, Keith oversees Fine Tune's pest control services offerings nationwide. In this BONUS episode of Food Safety Matters, we speak to Fine Tune about: The biggest challenges facing pest control in the face of changing regulations How pest control has evolved over the years Why pest control providers also need to be subject matter experts Common problems with pest misidentification, proper documentation, and more The importance of open and regular communication between the client and the pest control provider Questions that clients should be asking when interviewing a potential pest control company How technology and real-time monitoring are making a difference in pest control Resources FineTuneUS For the latest insights and thought leadership, check out the Fine Tune Knowledge Center FSMA Preparation: Is Your Pest Management Program Compliant? Presenting Sponsor: Fine Tune ​

Steven 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. Ernest Julian, Ph.D. is chief of the Center for Food Protection for the Rhode Island Department of Health, a position he has held for the last 30 years. Prior to this, he was with the Connecticut Department of Health for 14 years. He is president of the Association of Food and Drug Officials (AFDO) and he has served as AFDO's representative to the Council to Improve Foodborne Outbreak Response (CIFOR), and the U.S. Centers for Disease Control and Prevention (CDC)'s FSMA Surveillance Workgroup. Ernie is also an adjunct assistant professor of Health Services, Policy, and Practice at Brown University. In this episode of Food Safety Matters, we speak to Steve and Ernie [37:07] about: Recruiting and retaining employees in food regulation and industry sectors Proper allocation of resources for food facility inspections The importance of following up after a less than stellar inspection Teachable moments and their effect on behavioral change with consumers How upper management can become powerful advocates for inspectors in the field How AFDO approaches messaging with consumer audiences Leafy greens contamination Ongoing and potential future food safety challenges We also speak to the International Food Information Council (IFIC)'s Joe Clayton (CEO) and Silvia Dumitrescu [16:25] about: IFIC's recent leadership restructuring How the organization is aligning itself with ever-changing consumer demands and needs Keeping science at the forefront of consumer messaging, and how social media has changed the way data is disseminated New research and data on food fraud ​Steve Mandernach's Articles in Food Safety Magazine Keeping Food Safe in the C-Store Environment Unsung Heroes: State and Local Public Health Officials Innovating Outbreak Investigations Responding to Harvey and Irma: Rapid Response Teams Take Action Building an Integrated Food Safety System One Brick at a Time Integrating the Nation's Food Safety System: What You Need to Know Ernie Julian's Articles in Food Safety Magazine Where the Rubber Meets the Road: RRTs in Action Creating the Rapid Response Road Map: Collaboration Points the Way Forward Resources: AFDO Retail Webinars (Hepatitis A and Norovirus) FoodInsight.org IFIC Presentation: Trust in a Changing World: Consumer Perception in the Age of Social Media Q&A: "Scheduling Nightmares" I have only recently begun listening to your show, and love the content. It is interesting and engaging while still being challenging, complex, and informative. There may be some past content which I have not observed that answers my question, but I have a question for your team. With some recent spikes in demand, our plant has opted to fluctuate/extend schedules and has a history of regular (excessive) overtime requirements. We are fortunate to have a solid staff with dramatically improved retention and our plant safety mechanisms have been successfully over-hauled. Now however, we have begun to ask operators to work additional days and also begin their shifts much earlier from (6 am to 3 am). This is having a directly negative impact on our sanitors who typically have to react to the changing production schedules, reduces supervisory oversight, and may lead to burnout. The QA staff is also not available to be on-site during the extended manufacturing hours. As a team leader in Quality Assurance, I am attempting to demonstrate that there is sufficient added risk in these methods to rule them out except under defined circumstances. My question is whether you would be familiar with any white paper support on probable impacts of varying, unpredictable schedules. I have not found what I was looking for in my research. Overall a good problem to have (product in high-demand), but we as an organization need to fully understand the risks to guide our actions. If you have any support, I appreciate it! Response via Mike Cramer: Unfortunately, I'm not aware of any publications or white papers on the impacts of unpredictable schedules. What I can provide is more of my anecdotal experience with some of our plants where constantly changing and extended schedules ultimately lead to employee dissatisfaction, tardiness and absenteeism and ultimately turnover. We experienced this a year or so ago when we opened up our newest facility in Joplin, MO with the concept of continuous runs with built in sanitation periods. However the management of the process was inconsistent and we were not able to maintain an effective work staff be

Steven 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. Ernest Julian, Ph.D. is chief of the Center for Food Protection for the Rhode Island Department of Health, a position he has held for the last 30 years. Prior to this, he was with the Connecticut Department of Health for 14 years. He is president of the Association of Food and Drug Officials (AFDO) and he has served as AFDO's representative to the Council to Improve Foodborne Outbreak Response (CIFOR), and the U.S. Centers for Disease Control and Prevention (CDC)'s FSMA Surveillance Workgroup. Ernie is also an adjunct assistant professor of Health Services, Policy, and Practice at Brown University. In this episode of Food Safety Matters, we speak to Steve and Ernie [26.51] about: Current efforts to improve recall notifications and outbreak response at the retail level The need for additional funding to conduct more laboratory work and more epidemiologists What it means to shift resources to improve food safety Physicians' ability to test for foodborne pathogens, and how is helpful during an outbreak investigation Food safety culture as an issue for regulators, not just industry Programs that teach retail level inspectors how to conduct environmental sampling, regardless of whether or not an implicated, contaminated food is still on the market Figuring out how to deal with emerging trends (online food selling, meal delivery apps, etc.) before they become widespread Pinpointing the exact risks associated with home meal delivery kits Creating distance between sources of contamination and ready-to-eat foods at concentrated animal food operations The change in food safety culture needed at the farmer's level after decades of using manure for fertilizer Rhode Island's process of investigating individual cases of listeriosis Steve Mandernach's Articles in Food Safety Magazine Keeping Food Safe in the C-Store Environment Unsung Heroes: State and Local Public Health Officials Innovating Outbreak Investigations Responding to Harvey and Irma: Rapid Response Teams Take Action Building an Integrated Food Safety System One Brick at a Time Integrating the Nation's Food Safety System: What You Need to Know Ernie Julian's Articles in Food Safety Magazine Where the Rubber Meets the Road: RRTs in Action Creating the Rapid Response Road Map: Collaboration Points the Way Forward Resources: AFDO Retail Webinars (Hepatitis A and Norovirus) Bob Ferguson's Food Safety Insights [16:35] Bob joins us to discuss his article featured in our February/March 2020 issue: Food Safety Priorities and Plans for 2020: Part 2 Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode FDA Approves Costco as First Participant in FSMA's VQIP [8:24] FDA Warns Jimmy John's and Sprouts Unlimited After Outbreak [10:24] U.S. Welcomes Imports of Previously Banned Brazilian Beef [12:00] 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]

Frank Yiannas is the U.S. Food and Drug Administration's (FDA) Deputy Commissioner for Food Policy and Response, a position he assumed in December 2018. In this role, he is charged with the development and execution of policies related to food safety, including implementation of the landmark FDA Food Safety Modernization Act. His leadership role within the agency covers a broad spectrum of food safety priorities, such as outbreak response, traceback investigations, product recall activities, and supply chain innovation across the full spectrum of FDA-regulated products. Prior to joining FDA, Frank was the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversaw all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities included food safety oversight of Walmart's stores, Neighborhood Markets, and Sam's Clubs. He was also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection. Frank is a registered microbiologist with the American Academy of Microbiology and holds memberships with several professional associations. Frank received his B.Sc. in Microbiology from the University of Central Florida and his Master's of Public Health from the University of South Florida. In this episode of Food Safety Matters, we speak to Frank [11:26] about: The impetus behind the FDA's New Era of Smarter Food Safety Current shifts in the food industry and how FDA must keep up with everchanging trends What to expect in the upcoming Strategic Blueprint that will outline the New Era of Smarter Food safety Similar food safety modernization improvements being implemented globally How advancements in tracking and tracing made a difference in the 2019 romaine lettuce outbreaks (vs. 2018) Food delivery, time and temperature control, tamper resistance, and cross-contamination The future of tracking and tracing Building and strengthening your company's food safety culture BEFORE a crisis occurs The road ahead for FDA's Food Policy & Response office News Mentioned in This Episode Proposed Bill Would Allow FDA Access to CAFOs to Investigate Foodborne Outbreaks [3:33] Three Year Multi-Country Salmonella Outbreak Linked to Eggs Isn't Over Yet [8:43] Sponsor FoodTech 2020: A Look Ahead at the Trends Impacting the Food Chain This Decade Visualize Your Entire Supply Chain Through Critical Tracking Events Getting Started in the Current Age of Traceability FoodLogiQ's Public Comments on a New Era of Smarter Food Safety Food Safety Matters: Partnering on Food Traceability and Transparency Podcast 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]

The National Association Association of Convenience Stores (NACS) show provides the most comprehensive representation of products and services for the convenience and fuel retailing industry. Retailers attend the NACS show to discover proven ideas, attract new customers, build their brand, and improve their bottom line. The show is attended by more than 24,000 people. At the 2019 NACS show in Atlanta, GA, Barbara VanRenterghem moderated a roundtable discussion about food safety in the C-store environment. She was joined by Jeremy Zenlea (Cumberland Farms). Jeremy was also the featured guest in Ep. 44 of Food Safety Matters. In this episode of Food Safety Matters, we share snippets of the food safety roundtable at NACS [6:57]. Topics discussed include: How to decide whether or not to initiate recall when a food allergen is not so clearly displayed on food packaging How food handling and sanitation should be approached when a sick employee returns to the workplace Decision-making when a suspected, potentially dangerous food product sold in your store has not been officially proven to be a microbiological hazard C-Store Articles in Food Safety Magazine Keeping Food Safe in the C-Store Environment News Mentioned in This Episode Foreign Crab Meat Labeled as Product of USA Lands Seafood Company Owner in Prison [3:34] 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 Whitaker, Ph.D., recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing. Bob earned his doctorate in biology from the State University of New York at Binghamton. Jennifer McEntire, Ph.D., is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance. Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety. In this episode of Food Safety Matters, we speak to Bob and Jen [14:07] about: How United Fresh and PMA work with retailers during recalls and foodborne outbreaks False beliefs that contamination within the leafy greens community doesn't or can't affect other food commodities How outbreaks that fly under the radar and go unannounced can hurt the industry The use of ag water and whether it's really the true root of contamination Their thoughts on the Produce Safety rule as it's currently written What trade associations are focusing on for the future Bob's Articles in Food Safety Magazine Latest Research Findings Hit on Produce Safety Priorities Confronting Food Safety Challenges Head-On in Produce The Supply Chain and Food Safety Culture: Primary Production The Supply Chain and Food Safety Culture: Sector Leaders Sharing Their Challenges and Recommended Practices Jen's Articles in Food Safety Magazine Fixing FSMA's Ag Water Requirements Environmental Monitoring in the Era of Whole-Genome Sequencing Building Food Safety Leaders Product Tracing in Food Systems: Legislation vs. Reality News Mentioned in This Episode USDA's New Swine Slaughter Rule Hit By Another Lawsuit [2:13] GMA Debuts as CBA [5:51] Three Separate Romaine Lettuce Outbreaks Declared Over [10:00] 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]

Katy Jones is the chief marketing and strategy officer at FoodLogiQ. Since joining FoodLogiQ in 2015, Katy has served as a thought leader within the food industry, providing insight and education on the importance of supplier management and traceability across the food supply chain. She has held various leadership roles with increasing levels of responsibility at FoodLogiQ, including vice president of marketing, chief marketing officer, and most recently, chief marketing and strategy officer. ​Jeanne Duckett leads the Transparency Initiative Development for Avery Dennison Printer Systems. There, she investigates blockchain, distributed computing, radio-frequency identification (RFID), networking, and new technology. Additionally, she manages the Food IP portfolio for Avery Dennison's printer systems and holds multiple patents in imaging, RFID handling, and various aspects of printer design including the design of food freshness printers. Jeanne is a contributing member of AIM Global and GS1 inter-industry organizations. In this BONUS episode of Food Safety Matters, we speak to Foodlogiq about: Capturing traceability data in the food supply chain using RFID Avery Dennison's traceability technology and how it's been paired with Foodlogiq's solutions Active and passive RFID Advantages of using RFID technology in the food supply chain How traceability technologies are currently helping food companies to be more proactive and efficient Blockchain technology and smart contracts How digital traceability data can be used for marketing purposes and to increase consumer and brand awareness Goal: To reduce the rate of foodborne illness in the U.S. by 1 percent Resources Getting Started in the Current Age of Traceability Crafting the Case for Traceability: How to Gain Buy-In from Executive Leadership Visualize Your Entire Supply Chain Through Critical Tracking Events Food Retail in the Digital Age ​ Presenting Sponsor: Foodlogiq

Bob Whitaker, recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing. Bob earned his doctorate in biology from the State University of New York at Binghamton. Jennifer McEntire is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance. Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety. In this episode of Food Safety Matters, we speak to Bob and Jen [18:13] about: Today's most pressing food safety issues in the produce sector The importance of personal engagement and individual operations Traceability challenges The benefits of having an electronic-based traceability system Working with the Romaine Task Force Changes with how irrigation water is treated Providing federal and government agencies with the industry knowledge they need to complete an outbreak investigation What information agencies need when they conduct a traceback investigation Traceability issues with commingled food commodities Why blockchain is not a magical solution Bob's Articles in Food Safety Magazine Latest Research Findings Hit on Produce Safety Priorities Confronting Food Safety Challenges Head-On in Produce Jen's Articles in Food Safety Magazine Fixing FSMA's Ag Water Requirements Environmental Monitoring in the Era of Whole-Genome Sequencing Building Food Safety Leaders Product Tracing in Food Systems: Legislation vs. Reality News Mentioned in This Episode Chipotle's Use of Nurses to Verify Employee Cases of Norovirus [2:52] 2020 Goals for the USDA Food Safety and Inspection Service [7:41] The Frozen Food Listeria Lot Risk Assessment Tool [9:39] Update: Tyson Foods Wins Lawsuit Against USDA [15:27] Sponsor: Safe Food Alliance Safe Food California Safe Food Alliance 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]

As we wrap up 2019, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting Inc., sat down once again to discuss the biggest moments in food safety this year, and what we have to look forward to in 2020 and beyond. News Mentioned in This Episode Partial government shutdown and how it affected food safety [3:49] Frank Yiannas joins FDA [7:49] New swine modernization regulations [10:40] FSMA key dates [12:04] Theo Morille-Hinds wins FSM's Distinguished Food Safety Award [13:27] Ask Karen becomes Ask USDA [14:35] Romaine lettuce, leafy greens, recalls, and never-ending foodborne outbreaks [16:48] Bob Ferguson's Food Safety Insights [38:35] Bob joins us to discuss his article featured in our December 2019/January 2020 issue Want more from Bob Ferguson? Find more of his articles and podcast segments. 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. Marta Hugas, Ph.D., is the chief scientist for the European Food Safety Authority (EFSA). In this role, Marta oversees the development of EFSA's scientific strategic direction, manages scientific matters, facilitates the understanding of science, fosters scientific cooperation, and leverages connections and networks to promote EFSA's research priorities. Since joining EFSA in 2003, Marta has led the agency's Biological Hazards Unit, the Risk Assessment and Scientific Assistance Department, and the Biological Hazards and Contaminants Unit. Before joining EFSA, Marta worked for the Institute for Food and Agricultural Research and Technology in Spain where she was head of the Food Microbiology and Biotechnology Unit. There, she led a research group on applied research on meat and food safety. Marta earned her bachelor's degree in biological sciences, a Master's degree in genetics and microbial biotechnology, as well as a Ph.D. in food microbiology. In this episode of Food Safety Matters, we speak to Marta [19:35] about: Identifying the needs and gaps that shaped the agency's plans for the next 5–10 years. The Horizon 2020 and Horizon Europe initiatives Relying on more alternative and sustainable production systems for future food safety success Balancing and improving risk and assessment with new innovations in the food industry Involving various subject matter experts when exploring a new food safety question or issue Working toward climate neutrality The importance of communicating all research and data to the public, even when that information can be difficult for the general public to comprehend The Eurobarometer consumer survey The three ingredients of risk assessment EFSA's partnerships, grants, and procurements Related Content Editorial: Food Safety Regulatory Research Needs 2030 Call Launch: Supporting the Food Safety Systems of the Future Climate Change and Food Safety 2019 Eurobarometer on Food Safety in the EU EU-ANSA Agencies' Engagement in the European Union Research Knowledge Cycle: An Overview News Mentioned in This Episode FDA Begins Year-Long Assignment to Test Romaine Lettuce for Pathogens [9:54] UPDATE: Cluster of E. coli Illnesses Linked to Romaine Lettuce Salads [13:05] Lawmakers Demand More Transparency When Meat Plants Are Linked to Foodborne Outbreaks [13:49] 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 you 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]

Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. He is a Safe Quality Food practitioner, an American Society for Quality-certified quality auditor, and a Preventive Controls-Qualified Individual. A graduate of West Chester University, Mike earned a B.Sc. in health science in 1977. He's been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. He is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. Dane has been an instructor and lecturer on principles and applications of Hazard Analysis and Critical Control Points (HACCP) and has helped to formulate HACCP plans for the U.S. food industry. Dane received an M.Sc. in Food Microbiology from the University of Maryland, College Park. He's also a recipient of the Food Safety Magazine Distinguished Service Award (2017). Dr. Robert (Bob) Powitz is the principal and technical director of R.W. Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Mike, Dane, and Bob [32:15] about: Issues with staffing, especially in food manufacturing Education gaps, and how colleges and universities play a role in staffing the future of food safety How current food safety professionals can do a better job of making the industry more inviting to up and coming professionals Working with auditors and regulators Trends such as food delivery, meal kits, plant-based meat We also speak with Dr. Mindy Brashears [19:11], the U.S. Department of Agriculture (USDA)'s Deputy Under Secretary for Food Safety about: USDA's recent Food Safety Consumer Research Project: Meal Preparation Experiment Related to Poultry Washing (in partnership with RTI International and North Carolina State University) Study findings related to the evolution of consumer behaviors in the kitchen How USDA's current consumer messaging is faring, and how that messaging may change in the future Recommendations to prevent illness beyond USDA's Clean, Separate, Cook, Chill mantra Why changing consumer behavior continues to be a challenge Partnering with the U.S. Food and Drug Administration and the Partnership for Food Safety Education Opportunities to work with meat and poultry processors, and how they can assist with spreading accurate food safety messages Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) For more articles from Mike Cramer? Access our compiled search at FoodSafetyMagazine.com Bob Powitz's Articles Published in Food Safety Magazine: Checking Field Thermometer Accuracy (April 2015 eDigest) Chemical-Free Cleaning: Revisited (October/November 2014) Non-EPA Registered Cleaners and Sanitizers For Use in Food Production Facilities and Retail Food Establishments (September 2013 eDigest) ​Want more articles from Bob Powitz? Access our compiled search at FoodSafetyMagazine.com News Mentioned in This Episode News Mentioned in This Episode Public Meeting: New Era of Smarter Food Safety (submit comments here) [2:11] New Romaine Lettuce E. coli Outbreak Investigation Kept Secret for 6 Weeks [7:06] Five Major Food Companies Form Leafy Greens Safety Coalition [15:59] 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 second time—to Jerry Heath (staff entomologist) and Sharon Dobesh (director of technical services) from the Industrial Fumigant Company (IFC) about integrated pest management and some best practices that food facilities can follow. In this BONUS episode of Food Safety Matters, we speak to IFC about: Tips for creating or improving upon a pest management program The importance of communication and partnership between the food plant and the pest management company How hard it is to change a facility's food safety culture How fluctuating environmental conditions can lead to unexpected pest problems The different types of food facilities (dry vs. wet processing) and the various types of pests and insects they tend to attract Surprising pest discoveries The most vulnerable hot spots and risky areas within most food plants The critical importance of keeping trailers and other forms of transportation clean Best practices in pest management, plus actions that food plant employees can take when they spot a rodent The use of pesticides vs. the demand for more natural pest products Resources Pest-Free Shipping and the FDA's Sanitary Transportation Rule Integrated Pest Management-based Prevention Tips The Integrated Pest Management Pyramid ​ Presenting Sponsor: IFC

Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. He is a Safe Quality Food practitioner, an American Society for Quality-certified quality auditor, and a Preventive Controls-Qualified Individual. A graduate of West Chester University, Mike earned a B.Sc. in health science in 1977. He's been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. He is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. Dane has been an instructor and lecturer on principles and applications of Hazard Analysis and Critical Control Points (HACCP) and has helped to formulate HACCP plans for the U.S. food industry. Dane received an M.Sc. in Food Microbiology from the University of Maryland, College Park. He's also a recipient of the Food Safety Magazine Distinguished Service Award (2017). Dr. Robert (Bob) Powitz is the principal and technical director of R.W. Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Mike, Dane, and Bob [13:43] about: Sanitation, training, and other areas of instruction that colleges and universities fail to cover, and why reaching out to these institutions is so important Working with regulators who do not fully understand the sanitation process Some of the downfalls of contracting with chemical suppliers who lack technical expertise beyond the sale cycle Why equipment design is so crucial to a sanitation program The do's and don'ts of effective swabbing Balancing marketing and product development ideas with food safety priorities and needs Understanding the "why" behind sanitation Keeping up with food codes and regulations not only state to state, but in other countries, particularly as it relates to allergens Why industry needs to do a better job of representing the positive side of their work so that younger sanitarians see the benefits Trends: sustainability and green cleaning Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) For more articles from Mike Cramer? Access our compiled search at FoodSafetyMagazine.com Bob Powitz's Articles Published in Food Safety Magazine: Checking Field Thermometer Accuracy (April 2015 eDigest) Chemical-Free Cleaning: Revisited (October/November 2014) Non-EPA Registered Cleaners and Sanitizers For Use in Food Production Facilities and Retail Food Establishments (September 2013 eDigest) ​Want more articles from Bob Powitz? Access our compiled search at FoodSafetyMagazine.com News Mentioned in This Episode Pork Industry Workers Sue USDA Over New Swine Rule's Faster Line Speeds [3:27] New Report: IFSAC Releases 2017 Foodborne Illness Data [5:50] FDA's FSMA Tracking Dashboard [9:55] 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]

Lan Lam is the senior editor of Cook's Illustrated Magazine and a cast member on PBS's America's Test Kitchen (ATK). Lan earned her bachelor's degree in chemistry from Wesleyan University. There, she learned scientific methods that inform her approach to developing recipes and teaching home cooks the principles of cooking and baking. Before joining ATK, Lan learned to cook by working for James Beard Foundation Award winners and nominees in Cambridge and Boston. The James Beard Foundation Awards are presented annually to recognize U.S. culinary professionals including chefs, restaurateurs, authors, and journalists. In this episode of Food Safety Matters, we speak to Lan [25:50] about: The origins of Cook's Illustrated Magazine and ATK Explaining the 'why' behind each recipe that goes on air Addressing viewer concerns about handwashing, how television editing can be misleading, and how they work around this The process behind choosing what is discussed on ATK Commonly submitted viewer questions Addressing concerns about raw poultry and eggs Proper refrigeration of cooked foods How the show ensures they are disseminating accurate food safety information Bob Ferguson's Food Safety Insights [13:55] Bob joins us to discuss his article featured in our October/November 2019 issue: Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode Meat Plant Owner and HACCP Manager Plead Guilty to Falsifying E. coli Test Records [3:10] Beef Execs Plead Guilty to Selling $1 Million of Adulterated Meat to Bureau of Prisons [7:55] Former PCA Quality Control Officer Moves Into Halfway House [10:15] FDA Announces Joint Venture to Study Human Pathogens in Yuma Region Leafy Greens [10:58] 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]

Sanjay Gummalla is the vice president of regulatory and technical affairs at the American Frozen Food Institute (AFFI), where he recently led the effort to launch the organization's Food Safety Zone online tool released earlier this year. Previously, Sanjay was the vice president of product development at Zentis North America. Before that, he spent time at Givaudan where he served as the lead scientist for food and dairy processing and was responsible for conducting research to establish impact, performance, and stability of new ingredients and technologies. He also spent time in dairy flavor development at Cargill. Sanjay earned his Ph.D. in nutrition and food sciences at Utah State University in 2000 and was a post-doctoral researcher at the Joint Institute for Food Safety and Applied Nutrition. In this episode of Food Safety Matters, we speak to Sanjay [17:59] about: Sanjay's career and background The history of AFFI and the organization's recent 75th anniversary AFFI's science-based and risk-based approach to food safety, and their focus on preventing and controlling Listeria monocytogenes in frozen foods The Food Safety Zone, AFFI's Listeria control program, and how it was developed and implemented Sanitation control, environmental monitoring, and other areas, templates, and resources covered or offered within the program AFFI's efforts to advance food safety via scientific research, developing best practices, training, and education for the supply chain, retailers, foodservice workers, and consumers Collaboration in food safety without the worry of competition AFFI's partnership with Merieux NutriSciences The Alliance for Listeriosis Prevention AFFI's Frozen Food Foundation Consumer confusion about cooking instructions and what 'ready-to-eat' really means, and working with regulatory agencies to get consistent messaging out to the public Balancing convenience, taste, and safety of frozen foods Misconceptions about the nutritional benefits of frozen foods vs. fresh foods Plans to expand the Food Safety Zone and focus on other pathogens besides Listeria Resources Mentioned: AFFI Food Safety Zone online tool Alliance for Listeriosis Prevention AFFI Frozen Food Foundation FrozenAdvantage.org News Mentioned in This Episode New Food Allergen Labeling Coming to the UK [5:13] Trade Group Pushes to Remove Coconut from FDA's Food Allergen List [6:51] USDA Modernizes Swine Slaughter Inspection for the First Time in 50 Years [10:44] 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 you 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 two experts from Phoseon. Theresa Thompson is an application scientist for Phoseon's Life Science Group. Jay Pasquantonio is the strategy director for Phoseon's Life Science Group. Theresa and Jay discuss the use of ultraviolet light-emitting diode (UV LED) technology to reduce pathogens in food. In this BONUS episode of Food Safety Matters, we speak to Phoseon about: Phoseon's use of UV LED disinfection systems to reduce and control foodborne pathogens from food products and contact surfaces The potential to use UV LED to treat beverages, produce, packaging, and various surfaces The overall benefits of using UV light, particularly in food processing Environments and instances that are ideal (and not ideal) for Phoseon's food safety applications Why traditional or more aggressive methods to eliminate pathogens may not be desirable The risks of purchasing UV LED equipment and systems from commercial market sellers Worker safety when using UV LED lights Upcoming research and product innovation within Phoseon Resources UV LED Disinfection for Food Safety Effectiveness of UV LEDs for Inactivating Biomolecules and Microorganisms Rapid UV Inactivation Enables Faster Disinfection Processes for Manufacturing Presenting Sponsor: ​Phoseon

Oscar Garrison is the senior vice president of food safety regulatory affairs at United Egg Producers. Previously, he was the director of food safety with the Georgia Department of Agriculture. As a past president of the Association of Food and Drug Officials, Oscar led the national organization's efforts to promote an integrated food safety system by working with federal, state, and local regulatory agencies and industry. Oscar earned his B.Sc. in Forensic Science and Technology from Jacksonville State University. In this episode of Food Safety Matters, we speak to Oscar [20:25] about: How his background in forensic science led him to an unexpected career in food safety The most challenging aspects of being a state regulator How state regulatory bodies work with federal and local agencies to investigate foodborne illness outbreaks Why having specialized staff and maintaining those staff members are crucial at the state regulatory level How state regulators can help educate small and independent producers Inspection changes implemented in Georgia after the Peanut Corporation of America case His thoughts on data related to recent research on Salmonella and eggs Common questions and misconceptions about eggs and egg safety Whether or not a single food safety agency is a good idea Creative ways to use digital technology to ensure that state regulators can do their jobs Social media and regulators' responsibility to educate the public on food safety matters Whole-genome sequencing Oscar Garrison's Articles in Food Safety Magazine A Closer Look at Egg Safety Evolution of a State Food Safety Program Bob Ferguson's Food Safety Insights [15:24] Bob joins us to discuss his article featured in our August/September 2019 issue: The FSMA Intentional Adulteration Rule Is Here: Are Processors Ready? Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode Spain's Largest-Ever Listeria Outbreak [5:42] Listeria Outbreak Has No Known Source in U.S.; Likely Source in Canada [8:56] FDA Reminds Industry of Best Practices in Response to Food Tampering in Retail Grocery Stores [10:45] Sponsor: Sterilex Dry Floor Application Guide Egg Grading Sanitation 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 you 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. Laura Gieraltowski leads the Foodborne Outbreak Response Team in the Outbreak Response and Prevention Branch at the U.S. Centers for Disease Control and Prevention (CDC) in Atlanta, GA. She leads the team that helps coordinate the national network of epidemiologists and other public health officials who investigate outbreaks of foodborne and other enteric illnesses. ​Laura is a graduate of CDC's Epidemic Intelligence Service Program. She received a Ph.D. in epidemiology from the University of Pittsburgh Graduate School of Public Health and has a Masters of Public Health degree in behavioral health sciences from Emory University Rollins School of Public Health. She has worked at the CDC since 2009 and has been involved in numerous multistate outbreak investigations leading to the identification and recall of food products. In this episode of Food Safety Matters, we speak to Laura [14:39] about: CDC's role in foodborne outbreak investigations How CDC works with the U.S. Food and Drug Administration and the U.S. Department of Agriculture Pulsed-field gel electrophoresis vs. whole-genome sequencing, and why the former is no longer the standard method for DNA fingerprinting when investigating a foodborne outbreak How outbreak investigations become more or less complicated depending on what type of food product is involved Changes and advancements coming to food safety within the next 5–10 years News Mentioned in This Episode FDA Issues First Foreign Supplier Verification Program Warning [1:35] FDA Tests Romaine Lettuce in Yuma Growing Region for Pathogens [3:56] USDA to Consumers: Do Not Wash Raw Poultry [7:55] 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 you 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]

Theodora Morille-Hinds is the vice president of global quality food safety for The Kellogg Company. She is also the 2019 recipient of Food Safety Magazine's Distinguished Service Award. Stacey Popham is the head of food safety and quality for the Americas region of Barry Callebaut. Dr. Mindy Brashears is the U.S. Department of Agriculture's Deputy Under Secretary for Food Safety. Tim Stubbs is the vice president of product research and food safety for the Innovation Center for U.S. Dairy. In this episode of Food Safety Matters, we speak to Theo [13:18] about: The greatest day-to-day challenges in her current role at Kellogg Partnerships with Michigan State University, University of Georgia, and more Celebrating women and girls in science How she unexpectedly got into food science Advice to young women who may be thinking about a science-related career We speak to Stacey [27:59] about: The first-ever World Food Safety Day and how it prompted Barry Callebaut to initiate monthly Food Safety Friday meetings within the organizations. We speak to Tim [38:48] about: Dairy-related research discussed during IAFP sessions We speak to Mindy [44:55] about: Upcoming modernization of poultry and swine systems The science-based data and programs that have prompted new initiatives Consumer education resources safe food handling Goals for new Campylobacter performance standards New testing for Shiga toxin-producing E. coli​ besides O157:H7 Partnering with the U.S. Food and Drug Administration on cell-based meat regulations News Mentioned in This Episode Employee Discovery Prompts Cookie Dough Recall Sponsor MSU's Online Food Safety Program - Educating Food Safety Leaders MSU's Online Food Safety Program - Curriculum, admissions, fees, and more 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 you 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]

Cindy Jiang is senior director, Global Food and Packaging Safety, Global Supply Chain & Sustainability, for McDonald's Corporation. Her responsibilities include leading global supplier quality management systems and programs, establishing science-based food safety standards and policies, managing food-related emerging issues, and providing guidance on nutrition information, accuracy, and consistency. She has been the lead for the McDonald's Food Safety Advisory Council since 2002, a forum for sharing food safety knowledge and best practices among leading suppliers and external experts. Cindy has been actively involved with industry and government collaboration on food safety. She has served on the Global Food Safety Initiative (GFSI) Board since 2008 and is currently a member of the Board of Advisors at the Center for Food Safety at the University of Georgia and Shanghai Jiao Tong University. Cindy began her career with the McDonald's Corporation after receiving a M.Sc. in food science and nutrition from the University of Wisconsin in 1990. She has held various positions at McDonald's Corporation, from a chemist to a quality assurance consultant, a senior quality assurance manager, and a director of food safety. Cindy has been actively engaged in leading the effort on harmonization of food safety standards by working with the food suppliers and the foodservice industry since early 2007. She is a senior member of the American Society for Quality and has been a member of Institute of Food Technologists since 1989. She is also a current member of the International Association of Food Protection and AOAC International. In this episode of Food Safety Matters, we speak to Cindy [19:43] about: The importance of meetings, team building activities, and volunteering in an effort to keep food safe The collaborative process McDonald's follows when new equipment needs to be developed McDonalds' approach to new employee training What regulators are looking for when they visit a foodservice establishment Understanding why collaboration is necessary and valuable Why food safety is not an area of competition McDonalds' three-leg stool system How McDonald's communicates with its many suppliers How McDonald's suppliers are required to have at least one GFSI benchmark certification Why there are so many benchmarked schemes, and why having a consolidated benchmarked scheme isn't feasible Government-to-government and government-to-business meetings Food safety culture Why every business within the food sector should be ready for an unannounced visit 24/7 McDonald's and World Food Safety Day The ongoing challenge of meeting consumers' ever-changing expectations Technology, predictive analytics, and using data to predict potential foodborne illnesses and outbreaks How McDonald's has been delivering food in other countries years before it became a trend in the U.S. The importance of mastering soft skills, communication, and networking even in a science-based field News Mentioned in This Episode EFSA Identifies Three Food Safety Priorities for the Next 5–10 Years; Codex Agrees to Tackle E. coli in Certain Foods [3:57] Researchers Dissect 17 Years of Salmonella Outbreaks [8:51] Viral Story: The Blue Bell Ice Cream Licker [11:12] Sponsor MSU's Online Food Safety Program - Educating Food Safety Leaders MSU's Online Food Safety Program - Curriculum, admissions, fees, and more 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 you 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]

Joan Menke-Schaenzer is the chief quality officer at Van Drunen Farms and FutureCeuticals. There, she is responsible for the safety and quality of the company's vegetable and herb growing and processing plants—both conventional and organic—as well as their nutraceutical ingredient business. Joan's career has also included food safety and quality roles in manufacturing, foodservice, and retail. She's led McDonalds' global supply chain, safety, and compliance organization. She spearheaded food safety and quality at ConAgra, Walmart, and Kraft as well. Joan served on the U.S. Food and Drug Administration's Food Advisory Committee and the U.S. Centers for Disease Control's Board of Scientific Counselors Food Safety Modernization Act Implementation Working Group. Joan earned her B.Sc. in food science from the University of Wisconsin—Madison. In this episode of Food Safety Matters, we speak to Joan [17:09] about: Challenges she's experienced across the supply chain at various levels of the food industry The importance of communication and soft skills in food safety How creative thinking can advance food safety success Her involvement in past foodborne outbreaks and how being proactive was the best decision for public health Issuing a recall even before a clear root cause was confirmed Gaining support from employers when it comes to joining industry and trade associations Why it's imperative to have existing relationships with regulators before a crisis occurs The benefits of epidemiological traceback and it can help in the event of an outbreak Proactively managing supply chains with GFSI audits Consumer research and combining that with risk assessment The benefits of partnering with suppliers How she used whole-genome sequencing to pinpoint the source of a growth niche Her views on blockchain and how it may not be the answer at all levels of the food supply chain How becoming responsible for profit and loss changed how she approached food safety decision-making Why it's important to build a support network throughout your career News Mentioned in This Episode Study: Here's Why Consumers Don't Use Thermometers When They Cook [2:36] Updated Tomato Metrics [6:23] Push for a Single Federal Food Safety Agency [9:54] 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 you 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. Robert (Bob) Powitz is the principal and technical director of R.W.Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob has served as director of environmental health and safety and biological safety officer at Wayne State University where he also held the title of Adjunct Associate Professor in the College of Engineering. He also served as director of biological safety and environment for the U.S. Department of Agriculture as well as health director for five different towns in Connecticut. He is currently the public health consultant for the Bucks County, PA, Department of Corrections. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board. Subscribe on Apple Podcasts | Stitcher | Google Play | Android Insert Libsyn player In this episode of Food Safety Matters, we speak to Bob [35:25] about: The overuse of chemicals and sanitizers and why relying too much on them is a problem Faulty ventilation systems, condensation, and leaks—how these problems can lead to the active growth of biofilm His plan of action when he sees chemicals being used incorrectly in a food plant Integrated cleaning and measurement New clean-in-place methods, steam, dry ice, carbon dioxide, hydrogen peroxide, and other green ways to clean Why the regulatory community needs to buy into green cleaning methods Assessing a cleaning and sanitizing methodologies Why more cleaning products need to be evaluated to a standard like NSF International Innovating cleaning technologies that have originated in Europe, the Pacific Rim, and elsewhere. An example of a time he could not find the source of confirmed Listeria contamination in a ready-to-eat processing facility His advice to future sanitarians Bob Powitz's Articles in Food Safety Magazine Checking Field Thermometer Accuracy Chemical-Free Cleaning: Revisited Non-EPA Registered Cleaners and Sanitizers for Use in Food Production Facilities and Retail Food Establishments Want more from Bob Powitz? Find more of his articles on Food Safety Magazine. Bob Ferguson's Food Safety Insights [25:19] Bob joins us to discuss FDA's comments regarding survey results that appeared in the April/May article: What Industry and FDA are Thinking about FSMA Implementation—Part II Want more from Bob Ferguson? Find more of his articles and podcast segments. ​News Mentioned in This Episode VIDEO: Burger King Employee Caught Cleaning Table with Floor Mop [4:50] FDA Holds First-Ever Public Hearing on Regulating CBD Products ​[9:41] Kroger and Costco Frozen Berries Recalled a Month After FDA Announces Surprise Testing [21:28] 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 you 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. Robert (Bob) Powitz is the principal and technical director of R.W.Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob has served as director of environmental health and safety and biological safety officer at Wayne State University where he also held the title of Adjunct Associate Professor in the College of Engineering. He also served as director of biological safety and environment for the U.S. Department of Agriculture as well as health director for five different towns in Connecticut. He is currently the public health consultant for the Bucks County, PA, Department of Corrections. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Bob [15:12] about: What keeps him so heavily involved in food safety and sanitation Why it's so crucial to acknowledge and reward good methods and habits when you see them Why commercial food establishments don't necessarily follow state food codes I-D-E-A in sanitation Bob Powitz's Articles in Food Safety Magazine Checking Field Thermometer Accuracy Chemical-Free Cleaning: Revisited Non-EPA Registered Cleaners and Sanitizers for Use in Food Production Facilities and Retail Food Establishments Want more from Bob Powitz? Find more of his articles on Food Safety Magazine. News Mentioned in This Episode FDA: Most Date Labels Are Not Based on Exact Science[8:32] Theo Morille-Hinds to Receive Food Safety Magazine's Distinguished Service Award ​[11:20] 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 you 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 Jerry Heath (staff entomologist) and Sharon Dobush (director of technical services) from the Industrial Fumigant Company (IFC) about how to set up and utilize a pest management program that is compliant with the Food Safety Modernization Act (FSMA) and that also works well with a food processor's existing Hazard Analysis and Critical Control Points or Hazard Analysis and Risk-Based Preventive Controls plan. In this BONUS episode of Food Safety Matters, we speak to IFC about: FSMA's impact on how pest management fits into a company's overall food safety plan The main challenge that pest management clients want to address and learn more about Changes in how auditors now approach their inspection methods with new regulations in place Steps that a food company will need to take in order to implement or overhaul their pest program Mapping tools and how they help companies to better pinpoint the cause and/or source of an infestation How the trend of going chemical-free is changing the pest management industry Action thresholds and how they cannot be one-size-fits-all Asking the right questions when a sudden infestation or unfamiliar insect/rodent species appears Critical advice about keeping pristine records and documentation How technology is already changing the future of pest management Professional certification and other ways to get into the pest management field Resources IFC Resource Page Whitepaper: Implications of FSMA on Pest Management Programs Presenting Sponsor

Jeff Farber is the director of the Canadian Research Institute for Food Safety and head of the University of Guelph's Food Safety and Quality Assurance M.Sc. program. Farber's most well-known work is a 1991 review paper on Listeria monocytogenes. He's also authored an estimated 50 other papers on Listeria research and risk assessment. Farber worked at Health Canada for a number of years as a research scientist, research division chief, associate director, and director of microbial food safety. His research interests at Health Canada centered around mycotoxins, Listeria monocytogenes, and Cronobacter sakazakii. He also played a large role in developing many of the food safety policies that are currently in place in Health Canada. Jeff is the former President of the International Association of Food Protection. He also serves on the International Commission on Microbiological Specifications for Foods, the New York Academy of Sciences Committee on Food Safety, the U.S. Food and Drug Administration's External Advisory Committee for the Microbial Safety of Foods, and the Canadian Food Inspection Agency's Advisory Board for Risk-based Inspections. He earned his Ph.D. in Food Microbiology from McGill University. In this episode of Food Safety Matters, we speak to Jeff [24:08] about: How his studies evolved from mycotoxin research to Listeria Educating consumers—particularly high-risk populations—about unsafe eating practices All of the factors—including family dynamics and consumer trends—that contribute to today's frequent Listeria outbreaks, and foodborne illness outbreaks in general Figuring out how to use big data to improve risk assessments Why fresh produce and other food groups experience more food safety issues now compared to previous years How free trade agreements affect food safety in Canada Global warming and its emergence as a serious danger to food safety Animals and food products that have been increasingly associated with Hepatitis E The online grocery sector—including a new food delivery innovation introduced by Amazon—and how gaps in how its regulated could mean more food safety risks The process of producing lab-grown meat, and the need for proper hazard analysis in this new arena Challenging University of Guelph students to brainstorm solutions to emerging food safety issues Related Content Listeria monocytogenes, A Foodborne Pathogen (1991) News Mentioned in This Episode Tyson Sues USDA FSIS; 2016 Ante-mortem training document [9:54] USDA to Begin Testing for African Swine Fever [14:20] Compost Potatoes | Jose Andres [16:35] 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 you 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]

At the 21st annual Food Safety Summit in Rosemont, IL, editorial director Barbara VanRenterghem sat down with four food safety pros for real-time insight on the Summit sessions, topics, trends, and more. Craig Henry is a food safety consultant with Intro Inc. There, he specializes in U.S. food safety program development and review for federal regulatory compliance such as the Food Safety Modernization Act (FSMA). He is a lead instructor for FSMA Preventive Control Qualified Individual training for human food. He also led the contracting team delivering technical content for FSMA human food guidance to the U.S. Food and Drug Administration. Prior to this role, Craig's previous roles were with Decernis, Deloitte and Touche, the Grocery Manufacturers Association, Koch Foods, Foster Farms, and Cargill, among others. Gary Ades is president of G&L Consulting Group LLC. He is also a member of the Editorial Advisory Board of Food Safety Magazine. Paul Kiecker is the Deputy Administrator for the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS)—a role he's held since May 2018. From August 2017 through January 2019, Kiecker was the agency's Acting Administrator. He initially joined FSIS in 1988 as a food inspector. ​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. He's also held past roles at Fresh Integrity Group, Inc., Earthbound Farm, and as a consultant in the foodservice sector. 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 named one of the food industry's top food safety leaders by Marler/Clark's Food Safety News in 2013. An active leader in the food industry, Will serves on a variety of boards and technical committees. In this episode of Food Safety Matters, we speak to Craig [9:15], Gary [20:18], Paul [36:05], and Will [47:31] about: Food Safety Summit's new format, Community Cafes, and the new focus on supply chain management content Recurring challenges for Summit attendees: keeping up with documentation, lack of resources, little commitment, incorrect reporting, and more The need for university extensions to bridge the gap with smaller food businesses Problems associated with incongruent messaging from the government agencies Why business and financial expertise are needed when making food safety decisions How changes within the industry are leading to food safety problems not seen in years Whole genome sequencing Blockchain technology News Mentioned in This Episode LGMA Releases New, Stricter Water Rules for Leafy Greens Growers [1:45] Foodborne Illness is on the Rise, Says CDC [2:26] Walmart Welcomes Sara Mortimore as New Food Safety Leader [2:58] CDC Tweets: Don't Wash Raw Chicken [3:25] Sponsor The 2019 Sani Awards No-Rinse Sanitizing Multi-Surface Spray SaniProfessional.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 you 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 Fredrik Johansson, manager of separators at Tetra Pak. In this chat, Fredrik discusses dairy separation, its history, challenges, best practices, and how dairy industry clients can increase efficiency and find higher profits while maintaining the highest possible food safety standards. In this BONUS episode of Food Safety Matters, we speak to Fredrik about: A brief history of Tetra Pak The process of cold milk separation, and how it differs from hot milk separation AirTight Technology and its benefits Helping clients to meet their sustainability goals EnCapt Technology New innovations coming to Tetra Pak Resources Centrifugal Separation Processing Insights - Separation Archives Separators and Sustainability: How the Right Equipment can Reduce the Dairy Industry's Climate Impact Presenting Sponsor

Craig Wilson is the vice president, general merchandising manager of quality assurance/food safety, non-foods quality assurance, environmental services/HAZMAT and merchandise services for Costco Wholesale Corporation. Prior to joining Costco, Craig worked as a special projects director for Frigoscandia Equipment Food Safety Systems for over 24 years. During his time there, Craig published numerous research papers in the areas of food safety and food processing. He holds many patents, the most notable for steam pasteurization of food. He was the recipient of the Gia/Matek, Global Excellence in Food Safety Award. Craig currently serves on the Global Food Safety Initiative Board, the Center for Produce Safety Board, the Center for Food Integrity Board, and the STOP Foodborne Illness Board. In this episode of Food Safety Matters, we speak to Craig [17:47] about: How Costco handles employee food safety training Costco's four-legged approach to food safety How Costco approaches food safety and varying regulatory requirements throughout the U.S. and globally The importance of building relationships with local and state health inspectors Costco's test and hold program Using Costco's membership program to keep consumers safe when recalls occur How Costco manages a supply chain with over 3,000 sku's per store How food safety has changed over the past 50 years Bob Ferguson's Food Safety Insights [11:32] Bob joins us to discuss findings from his most recent survey and article in the April/May 2019 issue What Industry and FDA are Thinking about FSMA Implementation—Part I Want more from Bob Ferguson? Find more of his articles and podcast segments. Craig Wilson's Articles in Food Safety Magazine Allergen Management: Challenges and Trends Costco Wholesale: Culturing Food Safety Success Costco Wholesale: Food Safety from the Top Down News Mentioned in This Episode Source of Mystery Multistate E. coli Outbreak: Ground Beef [3:08] Albertsons Joins IBM Food Trust Blockchain Network [7:22] Sponsor Spot On: New Challenges and Methods in Allergen Testing VIDEO: Food and Feed Safety Starts with "No" 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 you 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 principal of 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. Prior to that, Lone worked for Woodbridge Foam as the engineering and operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, and a Master's of food science and a Ph.D. from the University of Guelph, Canada. Mike Robach is chairman of the GFSI board. Up until August 2018, he served as the vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Prior to joining Cargill, he headed up technical services for Conti Group's meat and poultry businesses, and began his career with Monsanto. Mike is the past president of Safe Supply of Affordable Food Everywhere, a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association's Research Advisory Committee. Mike has worked with the World Organization of Animal Health and the Food and Agriculture Organization on harmonized animal health and food safety standards. He has worked closely with the U.S. Department of Agriculture and the U.S. Food and Drug Administration regarding food safety policy, Hazard Analysis and Critical Control Points, and regulatory reforms based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Mike is a graduate of Michigan State University and Virginia Tech. Frank Yiannas is the U.S. Food and Drug Administration's (FDA) Deputy Commissioner for Food Policy and Response, a position he assumed in December 2018. He is the principal advisor to FDA Commissioner Scott Gottlieb in the development and execution of policies related to food safety, including implementation of the landmark FDA Food Safety Modernization Act. His leadership role within the agency covers a broad spectrum of food safety priorities, such as outbreak response, traceback investigations, product recall activities, and supply chain innovation across the full spectrum of FDA-regulated products. Prior to joining FDA, Frank was the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversaw all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities included food safety oversight of Walmart's stores, Neighborhood Markets, and Sam's Clubs. He was also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection (IAFP). Frank is a registered microbiologist with the American Academy of Microbiology and holds memberships with several professional associations. Frank received his B.Sc. in Microbiology from the University of Central Florida and his Master's of Public Health from the University of South Florida. In this episode of Food Safety Matters, we speak to Frank [15:07], and Lone and Mike [25:08] about: Highlights, key moments, and takeaways from this year's GFSI conference in Nice, France The value of networking, collaborating, sharing challenges, and learning best practices at GFSI Projects that GFSI is working on with various government entities, the private sector, academia, and consumers The Global Markets Program GFSI's continuous improvement in the areas of benchmarking requirements, technology, certification programs, and capacity building The emerging trend of e-commerce as a food safety topic to watch Produce safety as a global issue, not just a North American issue GFSI's partnerships with STOP Foodborne Illness and Pew Charitable Trusts GFSI's unique position as the industry's premier place to bring together food industry professionals from all cultures and backgrounds Improvements that can be made around how food safety performance is measured Working in the retail/private vs. regulatory sectors Government's continuously improving response to foodborne illness outbreaks FDA's future use of blockchain technology and spreading the idea of food safety culture Related Content A Culture of Food Safet

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. In this episode of Food Safety Matters, we speak to David [32:48] about: The food industry's hesitation about speaking openly about food safety and the science behind it Consumers' lack of trust and understanding when it comes to food science How the media plays a role in shaping consumer attitudes about food safety Scientists and their traditional lack of ability to effectively communicate with consumers The state of food safety today vs. years/decades ago Why it makes sense that today's food supply is safe despite an increasing number of recalls and outbreaks Balancing science, public health, consumer demand, and marketing messages The top misperceptions that consumers have about food We also speak with Hilary Thesmar (Food Marketing Institute) and Shelley Feist (The Partnership for Food Safety Education) [12:03] about: The recent 2019 Consumer Food Safety Education Conference How food processors and manufacturers benefit from the conference How consumer food safety messaging is continuously improving Consumer behavior that goes against standard food safety practices Support from BAC Fighters Articles by David Acheson in Food Safety Magazine Why Don't We Learn More from Our Mistakes? Industry Perspectives of Proposed FSMA Rule on Preventive Controls News Mentioned in This Episode USDA FSIS Issues Meat Industry Best Practices for Responding to Customer Complaints [2:34] Bumble Bee Tuna Using Blockchain Technology to Trace Fish Origin for Consumers [4:55] Strawberries, Spinach, and Kale Top 2019 Dirty Dozen List [8:14] 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 you 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]

Jeremy Zenlea is the director of corporate food safety at Cumberland Farms, Inc. In this role, he oversees all aspects of food safety, including regulatory compliance, retail and commissary food safety operations, and supply chain integrity. Jeremy has worked with a variety of different product categories, including refrigerated, high-risk ready-to-eat foods (meat, poultry, pork, and fresh-cut produce), chocolate, and confectionaries. Due to his diverse background, Jeremy has gained a wide range of knowledge of different food products and is an expert in constructing, implementing, and managing complex food safety and food defense systems for large domestic and international food manufacturers. He is an active member of both the Institute of Food Technologists and the International Association for Food Protection, and enjoys lecturing on food safety at local universities and mentoring other food safety professionals in his spare time. Jeremy received a B.Sc. from the University of Massachusetts-Amherst and an M.B.A from Northeastern University. In this episode of Food Safety Matters, we speak to Jeremy [11:49] about: What makes the convenience store environment different—and more complicated—than more traditional outlets that sell food Why having simple food safety procedures is a plus for all stakeholders Cold chain issues and temperature monitoring What he sees as the biggest threat to food safety in the convenience store setting The difficulties of training and certification for food safety professionals in convenience stores Turnover, foot traffic, and other challenges that convenience stores face Effective communication and establishing a positive food safety culture News Mentioned in This Episode FSAI Now Using New DNA Scanning Tool to Identify Food Ingredients [2:37]; FSAI press release FDA Commissioner Scott Gottlieb to Resign [4:33] California Must Abandon 535,000 Acres of Prized Farmland to Meet Water Conservation Goals [7:39] Barbara's GFSI Recap [10:13] 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 you 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]

Samuel Godefroy is a professor of risk analysis and regulatory policies in the Department of Food Science at the University of Laval in Quebec, Canada. Currently, he leads the development of a Food Risk Analysis and Regulatory Excellence Platform, hosted by the Institute of Nutrition and Functional Foods at the university. Samuel previously led the strategic development of the World Bank's Global Food Safety Partnership. He's also held senior food regulatory positions at the executive level with Health Canada for over 10 years. Samuel served as vice chair of the Food and Agriculture Organization (FAO)/World Health Organization Codex Alimentarius Commission from 2011 to 2014. He also serves as a strategic and operational advisor to international food safety capacity building initiatives focused on regulatory enhancement, implemented by the United Nations Industrial Development Organization and FAO. Samuel received his Ph.D. in Analytical Chemistry from the University of Pierre and Marie Curie in Paris. In this episode of Food Safety Matters, we speak to Samuel [24:29] about: The typical process for developing and implementing new food safety regulations The lengthy steps necessary to enact accurate and helpful allergen labels Why it can take years for food regulations to be implemented Various scientific and technical challenges that can impede the regulatory process How buy-in is achieved by Codex with so many regions and countries to consider The Global Food Safety Partnership Challenges that can arise when helping other countries to develop their food-related regulations How the academic sector falls short when it comes to training the next generation of food scientists His future plans to help improve risk management practices for food allergic consumers Bob Ferguson's Food Safety Insights [11:08] Bob joins us to discuss findings from his most recent survey and article in the February/March 2019 issue Recalls and Outbreaks: How WGS Will Change the Rules. Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode FDA Releases Overview of the Latest Romaine Lettuce E. coli Outbreak [01:50] Investigation Summary: Factors Potentially Contributing to the Contamination of Romaine Lettuce Implicated in the Fall 2018 Multistate Outbreak of E. coli O157:H7 Consolidated Appropriations Act (Fiscal Year 2019 Federal Government Budget) [08:08] A Look Back at 2018 Food Recalls [09:20] 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 you 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 BONUS episode of Food Safety Matters is all about Michigan State University's Food Processing and Innovation Center (FPIC). The Center, the first of its kind in the U.S., will be Michigan's leading independent commercial food development, processing, packaging, and research facility. Here, mid- to large-size food companies have access to a real-time production environment to support the creation of new food products. In this interview, Matt Birbeck (FPIC) and Gerry Broski (Neogen) go into great detail about how the FPIC can help food companies with their research and development efforts. In this episode of Food Safety Matters, we speak to Matt (FPIC) and Gerry (Neogen) about: Why the creation of the FPIC was necessary FPIC's purpose within the food industry Advantages, benefits, and services for clients who use the FPIC How the partnership between the FPIC, MSU, and Neogen works Why mid- and large-size food companies are ideal clients for the FPIC Food product categories that the FPIC can accommodate Alternative options for small or start-up food companies Resources Michigan State University's Food Processing and Innovation Center Neogen and MSU's FPIC Partnership Neogen Organic Food Safety Testing Presenting Sponsor

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 Grocery Manufacturers Association's 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's interview begins at [16:19]. In this episode of Food Safety Matters, we speak to Joe about: The basic fundamentals of sanitation in food safety The persistent problem of Listeria in food processing environments Sanitation best practices The problem with preventative and corrective actions The importance of using science-based approaches Sanitation training offered by Commercial Food Sanitation Advice regarding a food plant's implementation of Sanitation Standard Operating Procedures (SSOPs) His thoughts on whether or not SSOPs should be shared amongst the food industry Technological advancements vs. increasing productivity needs The 7 Steps of Sanitation developed at Kraft, and the importance of performing those steps in the right order Hygienic design and its implications regarding the future of food safety The 10 Principles of Equipment Design Good—and not so good—things he's seen when touring food processing plants 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 Related Content 7 Steps of Effective Wet Sanitation 10 Principles of Sanitary Design News Mentioned in This Episode Three Face Jail in the Netherlands for Links to Horsemeat Scandal [2:26] Horsemeat supply chain Dr. Mindy Brashears Named USDA's Deputy Under Secretary for Food Safety [5:43] Former FDA Leader Tells How Shutdown Will Impact Food Safety [7:31] Workers Are Retaliating Against Peers Coming to Work by "Sick Shaming" Them [12:07] Sponsor Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables 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 you 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]

Sara Mortimer is the vice president of product safety, quality, and regulatory affairs for Land O'Lakes. Over her 30-year career, Sara has worked to ensure the safety and quality of some of the world's biggest brands—Haagen Daaz, Green Giant, Old El Paso, Nature Valley, and many others. Sara has co-authored a number of books on Hazard Analysis and Critical Control Points (HACCP) and food safety management. In fact, she contributed to Food Safety Magazine's Food Safety Culture eBook! She's also served on Food Control's editorial board and was a trustee of the Royal Society of Public Health for several years. Sara has been a member of the BRC International Advisory Board for over 10 years, and she's a member of the Grocery Manufacturers Association's Executive Scientific and Regulatory Affairs Committee. Most recently, she has helped review the effectiveness of Codex HACCP and Food Hygiene principles. In this episode of Food Safety Matters, we speak to Sara about: The purpose of HACCP, and how it should work together as part of a comprehensive food safety management program Critical Control Points vs. prerequisite programs Sara's first experience writing a HACCP plan 30 years ago Useful resources for writing a good HACCP plan The seven principles of HACCP Reasons why companies encounter food safety issues, even with a HAACP plan in place The difficulties that arise when analyzing a food safety plan against varying global/international standards The importance of maintenance as a supplemental HACCP principle How altering a food product's formula (reduced sodium, sugar, etc.) can have massive food safety implications Why the HACCP vs. HARPC debate doesn't really matter HACCP and food safety culture Related Content BOOK: HACCP: A Practical Approach Bob Ferguson's Food Safety Insights Articles Processors Increasingly Turning to Testing for Allergen Control (December 2018/January 2019) The Uphill Path to FSMA Compliance (October/November 2018) Lessons Learned: Careers in Food Safety (August/September 2018) Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018) Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) News Mentioned in This Episode FDA Food Inspections "Sharply Reduced" Amid Partial Government Shutdown | UPDATE: Unpaid FDA Workers Resume High-Risk Food Inspections CDC Declares Romaine Lettuce E. coli Outbreak Over Draining Canal May Reveal Answers About Romaine Contamination 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 you 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]

Professor Chris Elliott is the founder of the Institute for Global Food Security and professor of food safety at Queen's University Belfast. From 2016–2018, he served as pro-vice-chancellor of the Faculty of Medicine, Health and Life Sciences in the University, but stepped down from that post recently to concentrate on his world-leading research. Chris has published more than 350 peer-reviewed articles, many of them relating to the detection and control of agriculture, food, and environmental related contaminants. His main research interests are in the development of innovative techniques to provide early warning of toxin threats across complex food supply systems. Protecting the integrity of the food supply chain from fraud is also a key research topic. Chris led the independent review of Britain's food system following the 2013 horsemeat scandal. Over the years, Chris has developed a high-level network of collaborators across Europe, the U.S., and Asia. He is a visiting professor at the China Agriculture University in Beijing and the Chinese Academy of Sciences, a recipient of a Winston Churchill Fellowship, and is an elected Fellow of the Royal Society of Chemistry, Royal Society of Biology, and the Institute of Food Science and Technology. Chris has received numerous prizes and awards for his work. In 2017, he was awarded the Royal Society of Chemistry Theophilus Redwood Prize and was also awarded the title of Officer of the Most Excellent Order of the British Empire by Her Majesty Queen Elizabeth II. In this episode of Food Safety Matters, we speak to Chris Elliott about: The 2013 horsemeat scandal and how he unexpectedly became involved in the investigation How a complex food supply chain made it easy for cheating and fraud to occur His recommendation to set up a special police force to begin tracking food-related crimes, which eventually became the UK's National Food Crime Unit The Food Industry Intelligence Network (FIIN) The cutting-edge technology that's known as "food fingerprinting" to detect tampering or adulteration The problem with constant auditing for compliance The three ground challenges at Queens University Genetically modified (GM) foods, and the importance of pesticides, insecticides, and fungicides Concerns about the cocktail effect of eating every day GM foods Advancements and achievements in the U.S. and Europe vs. in other parts of the world Brexit and how it may affect current food safety work Related Content and Resources: National Food Crime Unit FIIN The Institute for Global Food Security - Current Research, including the Three Grand Challenges Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag, and on Facebook Subscribe to our magazine, and our bi-weekly 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 you 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]

As 2018 comes to an end, 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 in 2019. Topics Discussed: CDC's official list of foodborne outbreaks by year Update since recording: FDA Narrows Down Contaminated Lettuce Origin to 33 Distributors, Growers, and Farms South African Court Close to Certifying Class Action in World's Worst Listeriosis Outbreak Chipotle's Head of Food Safety to Exit in 2019 Previous Episodes That Discuss Romaine Lettuce and Fresh Produce: Ep. 15. Will Daniels: "It was a game changer for the industry." Ep. 28. Bob Brackett: Innovation and Research at IIT & IFSH Ep. 32. Frank Yiannas: Leading Food Safety at the World's Largest Retailer Ep. 37. Keith Warriner: Produce, Biosensors, and Successful Research Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our bi-weekly 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 you 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] Leave us a voicemail at 747.231.6730

Dr. Maria Lapinski is a joint professor in the Department of Communication and Michigan Ag-Bio Research at Michigan State University (MSU). She served as the associate dean for research for the College of Communication Arts and Sciences. In that role, she facilitated interdisciplinary research partnerships and identification of funding sources for faculty research. Maria's research examines the impact of messages and socio-psychological factors on health and environmental risk behaviors with a focus on culturally-based differences and similarities. To this end, she has conducted collaborative research projects with her students and colleagues in a number of countries in Asia, the Pacific Rim, Central America, and Africa. Her work has been presented at national and international communication and public health conferences, and published in many journals including The Proceedings of the National Academy of Sciences, Health Communication, Communication Monographs, and others. Dr. Lapinski received her doctorate in 2000 from MSU and earned her Master of Arts from the University of Hawaii, Manoa. In this episode of Food Safety Matters, we speak to Maria about: Risk communication courses offered at MSU What risk communication is, and how it requires an interdisciplinary approach How consumers view their responsibility when it comes to food risk How guidance and mandates about risk communication are not typically science-based General risk communication approaches The importance of social media monitoring for brands What food processors and other food safety professionals can do to help consumers minimize their risk The challenge of information overload when it comes to food recalls How algorithms shape what messages consumers see—and don't see How social media affects consumers' perception of risk and their behavioral decisions Seemingly minor factors that can affect a person's food safety behaviors and attitudes How cultural dynamics influence the way people respond to health issues and food safety What motivates people to research more information, particularly in the event of a recall The important work of extensions and land-grant institutions The positive impact of brands engaging with consumers Related Content: Best Practices in Crisis and Emergency Risk Communication News Mentioned in This Episode: Don't Eat Romaine Lettuce, Says CDC 46 Tons of Jennie-O Turkey Products Recalled in Relation to Ongoing Multistate Salmonella Outbreak Supreme Court Won't Review Michael Parnell's Case Related to Deadly Outbreak Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag, and on Facebook 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 you 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] Leave us a voicemail at 747.231.6730

Dr. Keith Warriner 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 he is able to apply his research findings in a practical way. In this episode of Food Safety Matters, we speak to Keith Warriner about: Effective antimicrobial treatments for fresh produce Ridding leafy greens of microbial contamination His research looking at pathogen survival in different types of soil, and the impact of soil temperature His thoughts on what happened in the U.S. romaine lettuce outbreak Clostridium difficile and its persistent presence in meat, seafood, and fresh produce The new development of biosensors, and how they detect pathogens Internet of Things and how it can be used to track data and produce results Challenges with contamination in low-moisture food products The use of food-contact antimicrobial coatings How getting certain products or processes is easier to get approved in the U.S. vs. in Canada The One Health approach, which focuses on animal health, which would then lead to safer food The Highly Qualified Personnel Scholarship Program Food Safety Magazine articles written by Keith: Control of Listeria monocytogenes on Food-Contact and Noncontact Surfaces by Antimicrobial Coatings Developing a Cost-effective Sanitation Plan for Small-to-medium Processors News Mentioned in This Episode: Larry Keener's IUFoST Lifetime Achievement Award Deirdre Schlunegger to Retire from Stop Foodborne Illness FDA Update on Romaine Lettuce Outbreak as Yuma, AZ, Growing Season Begins | FDA's environmental assessment California LGMA Updates Food Safety Practices Prior to the Desert Growing Season FSMA Produce Safety Rule Meetings in Albany, Anaheim, Atlanta, and Portland | FDA meeting page FDA Q&A on Mandatory Recalls Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag, and on Facebook Subscribe to our magazine, and our bi-weekly 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 you 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] Leave us a voicemail at 747.231.6730

Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. The company was formed through various acquisitions (Multifoods, Specialty Brands, and Windsor Foods) and ultimately the purchase of Windsor Foods by Ajinomoto. He will celebrate his 25th year with the company in October 2018. Mike is an SQF practitioner, ASQ-certified quality auditor, and a preventive controls-qualified individual. CRC Press published Mike's book "Food Plant Sanitation: Design, Maintenance and Good Manufacturing Practices" (2nd Edition, 2013). Mike is a graduate of West Chester University in West Chester, PA where he earned a B.Sc. Health Science in 1977. He spent 16 years working with Swift & Company (Armour, Swift – Eckrich, ConAgra) in poultry operations, processed meats and poultry, and corporate food safety and quality assurance. Finally, Mike has been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. In this episode of Food Safety Matters, we speak to Mike Cramer about: Why Listeria continues to be a challenge in food plants Qualities that a food facility—and its staff—should have in order to tackle Listeria and environmental monitoring issues The financial burden of setting up an environmental monitoring program, and why it's necessary Implementing a program that is designed to look for Listeria spp., not just Listeria monocytogenes What happens when regulatory inspectors come in to conduct swabbing The pros and cons of testing in an in-house lab vs. a third-party lab Testing methodologies: cultural method, polymerase chain reaction, VIDAS, lateral flow devices, etc. What should happen when positive test results are confirmed The Ishikawa process and how it relates to getting to the root cause of environmental problems The importance of having a cross-functional team in place to attack Listeria harborage from all angles and departments Implementing chemical and mechanical actions to rid a plant of biofilm How the dirtiest areas of a food facility don't automatically equal Listeria contamination Sanitary design and hygienic design Quat, peroxyacetic acid, chlorine dioxide, silver dihydrous chloride, and other options for sanitizing Taking advantage of industry conferences, events, and new technologies to hone in on what a particular food business needs to know to improve food safety operations Related Content and Resources: BOOK: Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, 2nd Edition 2014 Sanitary Equipment Design Taskforce (checklist and glossary) Risks of Oligodynamic Silver Use in Food Preservation and Processing Operations (June/July 2017) Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) Supplier Certification: A Matter of Risk Assessment and Resources (October/November 2015) Upgrade Sanitation Plan to Work Out Bugs (April/May 2014) For more articles from Mike Cramer, access our compiled search FoodSafetyMagazine.com Bob Ferguson's Food Safety Insights Articles: The Uphill Path to FSMA Compliance (October/November 2018) Lessons Learned: Careers in Food Safety (August/September 2018) Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018) Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) News Mentioned in This Episode: Ostroff Retiring from FDA; Walmart's Yiannas Moving to Agency Plant at Center of Largest Ever Salmonella Ground Beef Recall Accused of "Inhumane" Animal Treatment in USDA FSIS Records (Notice of Intended Enforcement, Notice of Deferral) Nearly 7 Million Pounds of Raw Ground Beef Recalled After Salmonella Outbreak Presenting Sponsor: Eurofins Training Courses: Register and browse online for a training course near you Webinar: Is Your EMP Program Hitting the Mark? Watch our recorded webinar White Paper: Download Eurofins' Environmental Monitoring Guide Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag, and on Facebook Subscribe to our magazine, and our bi-weekly 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

John Butts is the vice president of research at Land O'Frost. He first joined the company in 1974. His focus there includes the application of scientific principles and quality management technology to develop sanitation process control methods and procedures. John is mostly known for the development of the "seek and destroy" process controls for Listeria which has been adopted throughout the food industry. He is a leading expert on sanitary design and food safety culture and has given over 100 presentations including the North American Meat Institute Listeria Intervention and Control workshops. John is also the founder and president of FoodSafetyByDesign LLC, a private consulting firm he established in 2010. There, he aims to help producers of high-risk products learn how to prevent and manage food safety risks. Listeners can reach him directly by emailing him at [email protected]. Finally, John is a longtime member of the Food Safety Magazine Editorial Advisory Board, along with having written numerous articles for the publication. He received the FSM Distinguished Service Award in 2006. In this episode of Food Safety Matters, we speak to John Butts about: The many reasons why Listeria is no longer prevalent in meat The importance of physical barriers and hygienic zoning within a food facility Why Listeria is so problematic in both wet and dry environments The proper processes of cleaning, sanitizing, disassembling equipment, and surface sampling Problems associated with cleaning and disassembling equipment Where Listeria actually comes from, and where it's commonly found The definition of a harborage site Unique ways to sanitize food facility equipment The importance of having a multidisciplinary team in place Sanitary design, sampling, and how keeping up with these tasks can save money The three fundamental types of sampling Food Safety Magazine articles written by (or featuring) John Butts: Land O'Frost: Breaking Ground in Sanitary Facility Design The Supply Chain and Food Safety Culture: Processing Seek & Destroy: Identifying and Controlling Listeria monocytogenes Growth Niches The Journey to a State of Control Related Content: 2014 Sanitary Equipment Design Taskforce (checklist and glossary) YouTube Video: Weber--Steaming a Ready-to-Eat Slicer Blockchain Explained—Reuters infographic News Mentioned in This Episode: Walmart's Blockchain Food Traceability Initiative FDA Recall/Retail Disclosure Draft Guidance (includes instructions to submit public comments) Congresswoman DeLauro Questions Ground Beef Recall Timeline Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag, and on Facebook Subscribe to our magazine, and our bi-weekly 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 you 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] Leave us a voicemail at 747.231.6730

In this BONUS episode of Food Safety Matters, representatives from Neogen and AOAC INTERNATIONAL discuss the benefits of having testing methods and kits independently approved and certified. You will learn all about the beginnings of AOAC INTERNATIONAL, how the organization has evolved, and what it means for a company within the food industry to be an affiliate member. To help us better understand why AOAC INTERNATIONAL membership is a plus, our editorial director, Barbara Van Renterghem, spoke with two experts from both sides of the fence. Dave Schmidt is AOAC INTERNATIONAL's new executive director as of May 1, 2018. Prior to joining AOAC, he was principal consultant for Schmidt Commonwealth Strategies, LLC. From 2006 to 2015, he served as president CEO of the International Food Information Council (IFIC) and CEO of the IFIC Foundation in Washington, D.C. He joined IFIC in 1993 and held positions from director to executive vice president prior to being elected CEO. Dave also served as the first Bush Administration's director of external affairs for the U.S. Department of Agriculture Food Safety and Inspection Service where he addressed food safety and nutrition issues and managed the inspection agency's media, legislative, and consumer education programs. He also gained a thorough understanding of the food industry in previous sales positions with Oscar Mayer Foods, Pepsi-Cola USA, and Canada Dry Corp. He holds a B.A. in business administration from Vanderbilt University, and completed graduate business studies at the University of New Orleans. He has also served the Town of Leesburg, VA, as a town council member. Dr. Robert Donofrio is the director of food safety research and development for Neogen. He joined Neogen in February of 2016, responsible for the strategic vision, resource management, and coordination of product development activities for the following laboratory groups: Immunodiagnostics, Biochemistry, Neogen Culture Media, Molecular biology, Pathogen Detection and General Microbiology. Dr. Donofrio also oversees the Neogen Validation laboratory which is responsible for performing internal product validation and coordinating third-party product certification and approval through groups such as AOAC, AFNOR, Health Canada, and MicroVal. Dr. Donofrio is also responsible for establishing key collaborations with university and private research centers as well as evaluating novel technologies for potential integration into Neogen's product portfolio. Prior to Neogen, Dr. Donofrio spent 16 years at NSF International, a public health and safety company. During his tenure at NSF, Dr. Donofrio served as the director of the microbiology lab for over a decade, and then as director of the Applied Research Center for his final 3 years. He was awarded the NSF Star Employee Award in March of 2001 (was nominated for the same award in 2008), and guided his laboratory to the 2006 NSF Team of the Year Award. Dr. Donofrio obtained his B.S. in biology from the University of Dayton in 1994 and his M.S. in environmental microbiology from Duquesne University in 1996, where he was named Graduate Student of the Year. Dr. Donofrio obtained his doctoral degree in microbiology from Michigan Technological University in May 2009. Dr. Donofrio has authored dozens of publications for peer-reviewed journals, trade journals, and training materials. He is a full member of the International Association for Food Protection, Society of Industrial Microbiology and Biotechnology (SIMB), AOAC, American Society for Microbiology, Institute of Food Technology, and the American Association for the Advancement of Science. He has served on the Board of Directors at SIMB for two terms. In this episode, we speak to Neogen and AOAC INTERNATIONAL about: AOAC's history, mission, and funding Future growth opportunities in microbiological testing, dietary supplements, and cannabis Benefits of being an affiliate member Method validations offered by AOAC, and options for proprietary methods AOAC's laboratory proficiency testing program Performance tested methods program vs. official methods of analysis program The importance of AOAC approval to an affiliate member The process of getting a testing method or kit approved by AOAC Deciding which products will and will not go through the AOAC approval process Global harmonization efforts Education and training efforts, particularly for the new generation of scientists What it's like to partner with AOAC Resources AOAC Performance Tested Methods (PTM) Program AOAC Official Methods of Analysis (OMA) Program AOAC INTERNATIONAL ANSR® Listeria Right Now™ Neogen Food Safety

Shawn Stevens is an attorney and founding member of the Food Industry Counsel, a law firm that provides food safety legal and regulatory consulting services exclusively for food industry clients, ultimately helping them anticipate, navigate, and resolve their most pressing food safety challenges. As a food industry consultant and lawyer, Shawn works throughout the U.S. and abroad with food industry clients (including the world's largest growers, processors, restaurant chains, distributors, and grocers) helping them protect their brand by reducing food safety risk, complying with U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture food safety regulations, managing recalls, and defending high-profile foodborne illness claims. Shawn also speaks regularly to audiences on a wide variety of emerging scientific, regulatory, and food safety legal trends. He authors columns for food industry publications, and he is quoted regularly by national media publications such as TIME Magazine, the New York Post, and Corporate Counsel. In this episode of Food Safety Matters, we speak to Shawn Stevens about: What he sees as the biggest food safety challenges his clients are facing The Jack in the Box outbreak and how it changed the food industry An overview of what happens during FDA's Food Safety Modernization Act inspections His advice for food companies that expect to undergo a FSMA inspection What a food company should do in the event of a recall—before, during, and after The benefits of conducting a high-level mock recall Consumer responsibility vs. manufacturer/processor responsibility when it comes to ready-to-eat food products The concept of ready-to-prepare foods How food safety regulations are beginning to mimic those in the pharmaceutical industry Food companies' biggest liability How he would approach food safety in his own food company Trends in recall insurance and whether FDA will create thresholds for Listeria monocytogenes News Mentioned in This Episode FDA Investigation: Cyclospora Illnesses Linked to McDonald's Salads Supplied by Fresh Express FDA Commissioner's Statement on Recent Cyclospora Illnesses South Africa Listeria Outbreak Declared Over FDA Sampling Assignment-Cyclospora in Fresh Herbs FDA: Avoid Frozen Desserts and Drinks Made with Liquid Nitrogen Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag, LinkedIn, and on Facebook Subscribe to our magazine, and our bi-weekly 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 you 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] Leave us a voicemail at 747.231.6730

In 2008, Maple Leaf Foods had a devastating outbreak caused by Listeria contamination at one of its prepared meats facilities. It resulted in 23 deaths and many serious illnesses. Since this tragedy, Maple Leaf Foods has committed to becoming a global leader in food safety and has invested significant people and financial resources in achieving this commitment. Maple Leaf Foods is a leading consumer protein company, making high-quality, innovative products under national brands including Maple Leaf®, Maple Leaf Prime®, Maple Leaf Natural Selections®, Schneiders®, Schneiders® Country Naturals®, Mina®, Lightlife™, and Field Roast Grain Meat Co. ™. Maple Leaf is one of Canada's flagship food companies, with sales of $3.3 billion dollars, employing approximately 11,500 people and does business in Canada, the U.S., and Asia. Maple Leaf is headquartered in Mississauga, Ontario. Michael McCain, President, and CEO of Maple Leaf Foods and Randy Huffman, Chief Food Safety and Sustainability Officer. Michael has devoted his career to the food industry, starting at McCain Foods in the late 1970's where he held a variety of roles, including President and Chief Executive Officer of McCain Foods USA. He joined Maple Leaf Foods in 1995. Since then, he has been instrumental in establishing Maple Leaf as a strong and sustainable, values-based company with leading brands and a bold vision for the future. Dr. Randy Huffman joined Maple Leaf 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. In this episode of Food Safety Matters, we speak to two Maple Leaf executives—Michael McCain and Randy Huffman about: What food safety processes and programs Maple Leaf had in place at the time of the 2008 listeriosis outbreak How complacency played a part in Maple Leaf's food safety crisis The steps Maple Leaf took in the hours, days, and weeks after learning of multiple illnesses and deaths How the tragedy led Maple Leaf to make a long-term food safety commitment to be a world leader in the food industry How Maple Leaf's story can help other food companies improve and avoid a similar situation What is believed to be the root cause of Maple Leaf's outbreak The consequences of not properly addressing positive environmental results The benefits of implementing a "seek and destroy" strategy Staying on top of food safety and swab results with a daily conference call that includes executive leadership The critical importance of segregation in ready-to-eat processing facilities What Maple Leaf might do differently if an outbreak or recall were to occur today The establishment of the Food Safety Advisory Council in 2009 How they commemorate the outbreak every August, particularly marking the 10-year anniversary in 2018 The 10th annual Food Safety Symposium Resources: Maple Leaf Food Safety Symposium Free eBook Download - Exclusive Food Safety Culture Collection 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 you 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] Leave us a voicemail at 747.231.6730

Frank Yiannas is the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversees all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities includes food safety oversight of Walmart's stores, Neighborhood Markets, and Sam's Clubs. He is also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection (IAFP). As a frequent speaker at national and international conferences, Frank is known for his ability to build partnerships. He is also known for his innovative approaches to food safety. In 2008, Frank was given the Collaboration Award by the U.S. Food and Drug Administration. He is the 2007 recipient of the NSF International Lifetime Achievement Award for Leadership in Food Safety, and the 2015 Industry Professional Food Safety Hero Award by STOP Foodborne Illness. Frank is also a past president of IAFP and a past vice chair of the Global Food Safety Initiative. He is also an adjunct professor in the food safety program at Michigan State University (MSU), and in 2017 was awarded the MSU Outstanding Faculty Award. Frank has authored two books—Food Safety Culture, Creating a Behavior-based Food Safety Management System, and Food Safety = Behavior, 30 Proven Techniques to Enhance Employee Compliance. Frank is a registered microbiologist with the American Academy of Microbiology and holds memberships with several professional associations. Frank received his B.Sc. in Microbiology from the University of Central Florida and his Master of Public Health from the University of South Florida. In this episode of Food Safety Matters, we speak to Frank about: Traditional food safety management vs. behavior-based food safety management Creating a successful food safety culture at Walmart Food safety programs implemented at Walmart stores Working with suppliers to improve food safety Walmart's initiatives around poultry and deli meat safety How Walmart associates use handheld technology for daily and periodic food safety checks His thoughts on blockchain technology, what it is, how it can improve the future of food safety, and how it could have possibly prevented past outbreaks How Walmart has started using blockchain traceability with some produce items Working with small suppliers who may be exempt from federal food safety regulations Advice for new food safety professionals Bob Ferguson's Food Safety Insights Articles Lessons Learned: Careers in Food Safety (August/September 2018) Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018) Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) News Mentioned in This Episode Chipotle to Retrain All Workers on Food Safety After Ohio Episode Chipotle Illness Outbreak; Employees Must Take Food Safety Test Delaware General Health District-Aug. 16 Update Caito Foods' pre-cut melon recall and Salmonella outbreak Caito Foods' salad Cyclospora outbreak McDonald's/Fresh Express salad Cyclospora outbreak Court Orders EPA to Ban Chlorpyrifos, Pesticide Tied to Children's Health Problems Court Orders Trump EPA to Ban Controversial Pesticide Three Companies Flip; Reveal Suppliers of Romaine Linked to Deadly E. coli Outbreak CDC's final romaine lettuce outbreak update Presenting Sponsor: FoodLogiQ FoodLogiQ is launching a blockchain pilot to research opportunities and challenges of this emerging technology within the food industry. Learn More about FoodLogiQ's Blockchain Pilot Watch On-Demand Demo Download eBook: The Fact, Fiction, and Future of Blockchain Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag, and on Facebook Subscribe to our magazine, and our bi-weekly 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 you know you! Here are a few ways to be in touch with us. Email us at podcast@foods

Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. Prior to that, he served as the vice president of food safety and quality assurance at Keystone Foods until 2014. That role also included responsibilities over global programs on Hazard Analysis and Critical Control Points (HACCP) and food safety. Before that, Dane was the vice president of food safety for the National Food Processors Association (NFPA)—formerly the National Canners Association—an organization he joined in 1973. Dane is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. He has also done extensive testing of food processing systems, supervised research in many areas of food safety, and has authored/co-authored many technical articles. Dane has been an instructor and lecturer on principles and applications of HACCP and has helped to formulate HACCP plans for the U.S. food industry. He's has been invited as an expert to five International Consultations—sponsored by the Food and Agriculture Organization and the World Health Organization—that dealt with certain aspects of HACCP, risk analysis, and other food safety issues. Dane received an M.Sc. in Food Microbiology from University of Maryland, College Park. Finally, Dane was a recipient of the Food Safety Magazine Distinguished Service Award in 2017. In this episode of Food Safety Matters, we speak to Dane about: How he got started in the field of food microbiology so early His 28 years with the National Food Processors Association Working in the U.S. Army as a food inspector His thoughts on the shift from HAACP to HARPC (Hazard Analysis and Risk-Based Preventive Controls) How HACCP regulations originated and evolved over the years The importance of soft skills and learning to work with other divisions within a single organization His time at Keystone Foods What it takes to be a good, effective manager The challenge of getting management to approve additional resources for food safety Why he hasn't totally and officially retired yet Where he thinks the food safety needs to focus in the near future We also speak with Hilary Thesmar (Food Marketing Institute) and Marianne Gravely (U.S. Department of Agriculture Food Safety and Inspection Service) and about: The processes that retailers use to minimize cross-contamination and keep consumers safe from allergens The importance of accurate labeling and making sure that every food product only contains ingredients listed on the label Food allergen labels and what is not required for meat and poultry products regulated by FSIS The complexities of allergen labeling for ingredients within a supply chain Allergen labels that are—and are not—required for some food products Messaging efforts that FMI and FSIS have in place for their respective audiences About Hilary Thesmar In her role as the chief food and product safety officer and senior vice president of food safety programs for the Food Marketing Institute (FMI), Dr. Thesmar provides leadership for all safety programs for FMI's retail and wholesale members and provides support for members on food safety training programs, FSMA training, recall plans and management, crisis management, research, and overall safety and sanitation programs. Dr. Thesmar has a Ph.D. in food technology from Clemson University, an M.Sc. in human nutrition from Winthrop University, a B.Sc. in food science from Clemson, and she is a Registered Dietitian. She has over a decade of experience in scientific and regulatory affairs with food trade associations. About Marianne Gravely Marianne joined the U.S. Department of Agriculture's (USDA's) Meat and Poultry Hotline staff in 1988. As the senior technical information specialist, she provides consumers with safe food handling guidance daily through phone, live chat, and email inquiries and is one of the persons behind the USDA virtual representative "Ask Karen" answering food safety questions. She also researches and writes materials for the Food Safety Inspection Service website, and handles media inquiries. Marianne has a Bachelor of Science degree in home economics with an emphasis on foods and nutrition from Hood College in Frederick, MD. She received her M.Sc. in human nutrition and foods from Virginia Tech. Related Content BOOK: The First 90 Days https://amzn.to/2nwPuCG USDA FSIS http://bit.ly/2vY8deh USDA FSIS History http://bit.ly/2MGOlU0 Milestones in U.S. Food and Drug Law History http://bit.ly/2MeThDu News Mentioned in This Episode Romaine Lettuce Outbreak: FDA Identifies Cattle Operation Near Contaminated Canal Water http://bit.ly/2M7poE3 Chipotle Store Temporarily Closes Amid Hundreds of Foodborne Illness Complaints http://bit.ly/2O4nyRV Delaware General Health District Updates http://bit.ly/2MjB0nB FDA Update on FSMA's Produce Safety Rule http://bit.ly/2LUFwZy Whey Powder Salmonella Recall Impacts Popular Household Snack Brands http://bit.ly/2vGrhyn Lis

Earlier this month, the Food Safety Magazine team gathered in Salt Lake City, UT for the Annual Meeting of the International Association for Food Protection (IAFP). The IAFP Annual Meeting was attended by more than 3,800 top industry, academic, and governmental food safety professionals from six continents. Each year, this premiere event for industry professionals convenes and discusses current and emerging food safety issues, the latest science, and innovative solutions to new and recurring problems. The meeting also presents opportunities to network with thousands of food safety professionals from around the globe. While in Salt Lake City, we invited experts from across the industry to come to our booth and chat with us about all things food safety. Some of those impromptu conversations and interviews are included in our 30th installment of the Food Safety Matters podcast. In this episode of Food Safety Matters, we spoke to a number of food safety professionals about a variety of hot topics: Tim Stubbs, National Dairy Council (NDC) NDC's role within the dairy industry, resources provided, etc. Various food technologies including atmospheric plasma for packaging treatment, antimicrobial use in cheese, and more How food safety and technology has evolved over the last few years Will Daniels, IEH Laboratories & Consulting Group The romaine lettuce outbreak that originated in the Yuma, AZ, growing region and new food safety issues that have been brought to the forefront because of it One health concept: Escherichia coli, Salmonella, and soil… the connection between the animal world and the produce world Reducing microbial shedding events Community relations and food safety Lessons learned from the Earthbound Farms spinach outbreak Communicating risk within an organization, and publicly Paul Kiecker, U.S. Department of Agriculture (USDA) His roles within USDA What "modernizing" does (and does not) mean What food companies should expect USDA inspection roles (vs. U.S. Food and Drug Administration roles) Top priorities at USDA in terms of modernization Progress with pathogen sampling and whole-genome sequencing use Salmonella as an adulterant Standard setting for Campylobacter Carmen Rottenberg, USDA An in-depth conversation about USDA's study on consumer handwashing, meal preparation, and thermometer use http://bit.ly/2JNMKJz Keep Up with Food Safety Magazine Follow Us on Twitter - @FoodSafetyMag https://twitter.com/FoodSafetyMag and on Facebook https://www.facebook.com/FoodSafetyMagazine Subscribe to our magazine http://bit.ly/subscribefoodsafety, and our bi-weekly eNewsletter http://bit.ly/foodsafetynewsletter 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 you 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] Leave us a voicemail at 747-231-6730

Sean Leighton is the vice president of food safety and quality for Cargill, based in Wayzata, MN. In August 2018, Sean will be moving into the role of vice president corporate food safety, quality and regulatory for Cargill when Mike Robach retires. Prior to joining Cargill, Sean worked for over 13 years at The Coca-Cola Company in various roles across quality, food safety, and environmental sustainability. He worked in the U.S., Canada, and Europe. Sean has a B.Sc. in Bacteriology from the University of Wisconsin-Madison, a Master of Science degree in Food Science from the University of Minnesota, and an MBA from Emory University. Sean sits on the advisory board of many organizations, including the International Association for Food Protection's Journal of Food Protection, The Center for Food Safety (University of Georgia), the Grocery Manufacturers Association's Science & Education Foundation, and the Food Fraud Think Tank (Michigan State University). Sean is also a member of the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Sean about: Food safety vs. food quality culture The difference between making safety decisions vs. quality decisions How food safety and quality are sometimes at odds with other corporate departments and their business goals Making the case for food safety when cost-benefit is at play Building a food safety culture with the younger, millennial workforce, and dealing with quick turnover rates Sean's thoughts on today's biggest food safety challenges Connecting the dots between food safety, technology, finance, and all other parts of a business How earning an MBA has shaped his career path His mentors and influencers over the years What he believes is the next big opportunity for food safety The opportunities and problems with big data News Mentioned in This Episode Yuma Region Environmental Samples Test Positive for E. coli http://bit.ly/2KMQC2c Politico - Victims Blame FDA for Food Recall Failures https://politi.co/2MQCq5G Study: Consumers are Spreading Bacteria All Over the Kitchen http://bit.ly/2Nsa4Ql - Study/Executive Summary http://bit.ly/2NscAWA Free eBook Download - Exclusive Food Safety Culture Collection http://go.foodsafetymagazine.com/culture/ Keep Up with Food Safety Magazine Follow Us on Twitter - @FoodSafetyMag https://twitter.com/FoodSafetyMag and on Facebook https://www.facebook.com/FoodSafetyMagazine Subscribe to our magazine http://bit.ly/2KQB8Hc, and our bi-weekly eNewsletter http://bit.ly/foodsafetynewsletter Presenting Sponsor: Solus Scientific Complete Solus Pathogen Testing Platform http://bit.ly/2MRghUY Solus One Listeria http://bit.ly/2u0Ez7N Solus One Listeria PDF http://bit.ly/2IYGWNf Share Your Feedback with Us Please feel free to share any questions, comments, or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at [email protected].

In this special BONUS episode of Food Safety Matters, we focus on the topic of blockchain and how it can be used within the food industry. You will learn all about what exactly blockchain is, its history, and how it can be applied to our food supply chain. To help us better understand blockchain's use in the food sector, our editorial director, Barbara Van Renterghem, spoke with two experts from FoodLogiQ (http://bit.ly/2KaeJIC). Katy Jones is the chief marketing officer at FoodLogiQ. She holds a bachelor's degree in journalism and mass communication from the University of North Carolina at Chapel Hill, and a master's degree in data marketing communications from West Virginia University. Charles Irizarry is the chief technology officer at FoodLogiQ. He oversees technology efforts and core company building activities at FoodLogiQ. His experience includes managing sophisticated, multi-disciplinary technology teams, having launched over 20 different platforms and products across multiple businesses and industries. With a background in distributed computing systems and cloud-based software architectures, Charles is currently focused on innovation in the areas of natural language processing, machine learning, and real-time computational networks. He has a bachelor's degree from Florida International University in business management and marketing. FoodLogiQ, together with a select group of customers, recently announced the launch of a Blockchain pilot. AgBiome Innovations, Subway®- Independent Purchasing Cooperative, Testo, Tyson Foods and others are partnering with FoodLogiQ to test the application of blockchain to raise transparency within their own supply chains. In this episode, we speak to FoodLogiQ about: The history and concept behind blockchain technology How and why more people, companies, and industries are investing in blockchain, even if prematurely How blockchain could potentially impact and benefit the food industry "Public" vs. "permissioned" blockchains FoodLogiQ's blockchain pilot How blockchain might play a role in boosting consumer confidence in a time of many foodborne illness outbreaks and food product recalls How food suppliers, manufacturers, and operators can prepare for blockchain Resources: Learn More: FoodLogiQ Blockchain Pilot http://bit.ly/2KaeJIC Register to Attend: FoodLogiQ Demo: Exploring Blockchain Solutions within the Food Supply Chain http://bit.ly/2lyMvII Download eBook: The Fact, Fiction, and Future of Blockchain http://bit.ly/2IuhDCx Presenting Sponsor: FoodLogiQ http://bit.ly/2KaeJIC