Food Safety Matters

Dr. Bob Brackett is the vice president of the Illinois Institute of Technology (IIT) http://bit.ly/2yvT9ck and director of the Institute for Food Safety and Health (IFSH) http://bit.ly/2KbZaiV. Prior to joining IIT, Dr. Brackett served as senior vice president and chief science and regulatory officer for the Grocery Manufacturers Association. Before that, he served at the U.S. Food and Drug Administration's (FDA's) Center for Food Safety and Applied Nutrition (CFSAN). His initial role there was as a senior microbiologist. After several promotions, Dr. Brackett was appointed CFSAN director, where he provided executive leadership to CFSAN's development and implementation of programs and policies relative to the composition, quality, safety, and labeling of foods, food and color additives, dietary supplements, and cosmetics. Earlier in his career, Dr. Brackett held professorial positions with North Carolina State University and the University of Georgia. Dr. Brackett has been honored with the FDA Award of Merit, the FDA Distinguished Alumni Award, the Department of Health and Human Services Secretary's Award for Distinguished Service, the International Association for Food Protection's President's Appreciation Award, and the William C. Frazier Food Microbiology Award. Bob received his doctorate in food microbiology from the University of Wisconsin-Madison. He is a member of the Food Safety Magazine editorial advisory board. In this episode of Food Safety Matters, we speak to Bob Brackett about: The impetus behind starting IIT IIT's collaborative research practices His research on nanotechnology in the food industry and why he thinks that type of research has become less of an industry focus The growing interest in researching the survival and elimination of pathogens from low-moisture ingredients New technologies being used in food safety: high-pressure, pulse light, and cool plasma IIT's Biocontaminant Pilot Plant Current studies and research that may help to explain what happened in the recent romaine lettuce E. coli outbreak, and the 2006 spinach outbreak Joint research with FDA that found an effective way to clean pipes and rid them of Salmonella bacteria in a peanut butter production facility IIT's work with NOROCORE and norovirus interventions What goes on at the Center for Nutrition Research, the Center for Process Innovation, and the Center for Specialty Programs The most innovative developments to come out of IIT IIT's top goals moving forward His advice to food safety graduate students Related Content and Resources: Illinois Institute of Technology http://bit.ly/2yvT9ck Institute for Food Safety and Health http://bit.ly/2KbZaiV News Mentioned in This Episode: Feedback Wanted: FDA to Seek Comments on Cell Culture Technology Use in Food Sector http://bit.ly/2JV4O8U FDA's Constituent Update/Public Meeting Announcement on Cell Culture Technology http://bit.ly/2tBuL3l FDA Commissioner Scott Gottlieb's Statement on Cell Culture Technology http://bit.ly/2Mf9d3V Safe Food for Canadians Regulations Announced for 2019 http://bit.ly/2HN5HLx Pre-Cut Fruit Causes Multistate Salmonella Outbreak http://bit.ly/2JtkhxyFDA Outbreak Updates http://bit.ly/2MhqjhA CDC Advisory: Do Not Consume Any Kellogg's Honey Smacks Cereal http://bit.ly/2JX4p2r FDA: Del Monte Vegetable Trays Linked to Multistate Cyclospora Outbreak http://bit.ly/2MQlsVS Darin Detwiler to Receive Food Safety Magazine's Distinguished Service Award http://bit.ly/2kEx4hP Bob Ferguson's Food Safety Insights Articles: Listeria: An Important Focus of Environmental Monitoring (June/July 2018) http://bit.ly/2th4B6x Sanitation Verification for Allergen Control (April/May 2018) http://bit.ly/2vpsP1P Testing and Sanitation for Allergen Control (February/March 2018) http://bit.ly/2Bux9hU Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) http://bit.ly/2HH04ml The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) http://bit.ly/2kYlT6y A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) http://bit.ly/2qSbx8G What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) http://bit.ly/2sMrOyA The Drivers of Differences in Food Safety Testing Practices (April/May 2017) http://bit.ly/2p8edwL A Look at the Microbiology Testing Market (February/March 2017) http://bit.ly/2khVWy6 Presenting Sponsor: Purell® Foodservice Surface Sanitizer kills norovirus in 30 seconds. No rinse required. To get a free bottle, visit podcast.purellsurface.com 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].

Mike Robach is vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Mike joined Cargill in January 2004 to lead the company's corporate food safety and regulatory affairs programs. Since then, Mike has increased the department's scope to include animal health and quality assurance. He continues to refocus the department toward global efforts in line with Cargill's vision of being the global leader in nourishing people. Mike began his career with Monsanto Company. Prior to joining Cargill, he headed up technical services for Conti Group's meat and poultry businesses. Mike is the past president of Safe Supply of Affordable Food Everywhere, chairman of the Board of Directors of the Global Food Safety Initiative (GFSI), 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. It was recently announced that Mike will be retiring from Cargill on August 1, 2018, but will be continuing his term as chairman of the GFSI board. In this episode of Food Safety Matters, we speak to Mike about: Why GFSI exists, the early days of the organization, and how it has evolved globally over the years GFSI's Global Markets Program Cargill's involvement with GFSI GFSI's primary objectives What GFSI does and does NOT do How GFSI works with scheme owners such as BRC, SQF, etc. His thoughts on the various schemes and how they stack up to FSMA GFSI compliance vs. FSMA compliance GFSI's progress with public/private partnerships Challenges facing GFSI and goals that GFSI will be working on in the coming years How companies can become involved with GFSI What he's learned over the course of his career His advice to food safety professionals News Mentioned in This Episode: Five Deaths in Romaine Lettuce Outbreak http://bit.ly/2Ll5jpY Leafy Greens Industry Forms Task Force in Light of Romaine Lettuce Outbreak http://bit.ly/2xrWbh1 FDA Shares Traceback Details for Romaine Lettuce E. coli Outbreak as Investigation Continues http://bit.ly/2JipY0x FDA Should Make Leafy Greens a Priority, Say Consumer and Food Safety Advocacy Groups http://bit.ly/2Mgfjlu Resources: Global Food Safety Initiative (GFSI) http://bit.ly/2sRdIKM IAFP Annual Meeting http://bit.ly/2t5PY5d Presenting Sponsor: KLEANZ by Nexcor Technologies http://bit.ly/2JCHr0v Everything Food Safety in One Place in Real-Time KLEANZ is the only complete Food Safety Compliance Solution that focuses on risk mitigation, driving continuous improvement, and adhering to all applicable compliance requirement while managing resources. KLEANZ protects your customers and brand. KLEANZ Food Safety Compliance (In-Depth) http://bit.ly/2JzoM5K KLEANZ Food Safety Compliance (Quick Facts) http://bit.ly/2l4J5NP KLEANZ.com http://bit.ly/2JCHr0v 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].

Kathy Gombas is a recognized food safety expert with over 30 years of experience in the food industry specializing in preventive controls, supply chain management, food safety auditing, and regulatory affairs. Kathy retired from the U.S. Food and Drug Administration (FDA) after 10 years of service. She was a senior advisor at FDA's Center for Food Safety and Applied Nutrition (CFSAN). While at CFSAN, Kathy was in a leadership role supporting the agency's Food Safety Modernization Act (FSMA) implementation efforts including the Preventive Controls Regulator Training and launch of FDA's FSMA Technical Assistance Network for industry. Kathy also led the implementation of FDA's Reportable Food Registry. Before joining FDA, Kathy held senior food safety positions at Dean Foods overseeing food safety programs for their Northeast dairy operations and then the corporate supplier management program. Prior to that, she spent 8 years at Kraft Foods conducting food safety audits worldwide and developing corporate food safety policies. Kathy is currently a member of the Food Safety Preventive Controls Alliance (FSPCA) steering committee and co-chair for the international subcommittee working on industry training, outreach, and technical assistance programs for food companies worldwide. Finally, Kathy is on the Editorial Advisory Board of Food Safety Magazine. Kathy graduated from Northern Arizona University with a B.Sc. in Microbiology. In this episode of Food Safety Matters, we speak to Kathy about: The importance of reading and understanding FSMA guidance documents Highlights from the Preventive Controls Hazards Guide How crucial it is to get your hazard analysis right Remembering to look at all ingredients, including process water and overrun air, when it comes to your manufacturing process and the hazards it may present Being able to justify what's included--and what's not included--in your hazard analysis Why importers need to understand Foreign Supplier Verification Program requirements What FSPCA is working on next Food Safety Magazine Articles Written and Co-Written by Kathy: Food Safety Preventive Controls Alliance Education and Outreach Goes Global (October/November 2017) http://bit.ly/2x7V4hR Learning from FDA Food Allergen Recalls and Reportable Foods (April/May 2014) http://bit.ly/2KzsSuE The Reportable Food Registry: A Valuable New Tool for Preventing Foodborne Illness (June/July 2011) http://bit.ly/2Gvtejn GFSI's Role in Harmonizing Food Safety Standards (June/July 2009) http://bit.ly/2rRHYE9 Auditing Mechanics 101: A Guide for Auditors and Auditees (April/May 2005) http://bit.ly/2GukD0E Food Allergen Awareness: An FDA Priority (February/March 2001) http://bit.ly/2IsN5WA The Challenge of Food Allergens: An Update (October/November 2001) http://bit.ly/2Iwl5NJ Supplier Scorecards: Are They Right for You? (December 2008/January 2009) http://bit.ly/2k97gtQ Related Content and Resources: Food Safety Preventive Controls Alliance All FSMA Rules and Guidance for Industry FDA's FSVP Importer List FDA FSVP Guidance Document (Draft) FSMA Guidance on Enforcement Discretion Describing a Hazard That Needs Control in Documents Accompanying the Food, as Required by FSMA (Draft) HARPC Draft Guidance + Appendix 1 News Mentioned in This Episode UPDATE: Multistate Romaine Lettuce E. coli Outbreak Continues to Spread VIDEO: Romaine Lettuce Farmers Frustrated by Government Response to E. coli Outbreak Canada Hit by Romaine Lettuce Illnesses USDA FSIS New Leadership Announced Research: Food Safety Inspection Scheduling Can Positively Impact Foodborne Illness Rates; Harvard Study 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].

Bill Marler is the most prominent foodborne illness lawyer in America, and a major force in food policy in the U.S. and around the world. Bill's firm—Marler Clark: The Food Safety Law Firm— (https://marlerclark.com/) has represented thousands of individuals in claims against food companies whose contaminated products have caused life-altering injuries and even death. Bill began litigating foodborne illness cases in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box Escherichia coli O157:H7 outbreak, in her landmark $15.6 million settlement with the fast food company. For the last 25 years, Bill has represented victims of nearly every large foodborne illness outbreak in the U.S. He has filed lawsuits and class actions against Cargill, Chili's, Chi-Chi's, Chipotle, ConAgra, Dole, Excel, Golden Corral, KFC, McDonald's, Odwalla, Peanut Corporation of America, Sheetz, Sizzler, Supervalu, Taco Bell, and Wendy's. Through his work, he has secured over $650 million for victims of E. coli, Salmonella, Listeria, and other foodborne illnesses. Bill Marler's advocacy for a safer food supply includes petitioning the U.S. Department of Agriculture to better regulate pathogenic E. coli, working with nonprofit food safety and foodborne illness victims' organizations, and helping spur the passage of the Food Safety Modernization Act. His work has led to invitations to address local, national, and international gatherings on food safety, including testimony before the U.S. House of Representatives Committee on Energy and Commerce, and the British House of Lords. Bill travels widely and frequently to speak to law schools, food industry groups, fair associations, and public health groups about the litigation of claims resulting from outbreaks of pathogenic bacteria and viruses, and the issues surrounding it. He gives frequent donations to industry groups for the promotion of improved food safety and has established numerous collegiate science scholarships across the nation. He is a frequent writer on topics related to foodborne illness. Among other accolades, Bill was awarded the NSF Food Safety Leadership Award for Education in 2010. In this episode of Food Safety Matters, we speak to Bill Marler about: The circumstances under which he met the late Dave Theno The Jack in the Box case and how it propelled his career The current listeriosis outbreak in South Africa, and how it compares to the Jack in the Box case 25 years ago Why foodborne illness cases involving hamburger and Escherichia coli are no longer a huge problem How the Odwalla apple juice outbreak could have been avoided Whether or not Salmonella should be officially declared an adulterant The responsibility of food safety: consumer vs. food industry His thoughts on the ongoing Peanut Corporation of America case and whether or not Stewart Parnell's attempts at a new trial are valid FSMA, and how the new regulations can be improved Blockchain, whole-genome sequencing, and other technologies that are changing the food safety for the better His newfound interest in public health as it relates to food safety Related Content Poisoned: The True Story of the Deadly E. coli Outbreak That Changed the Way Americans Eat https://amzn.to/2rjrvbl 20 Years of Marler Clark's Top Foodborne Illness Cases http://bit.ly/2HTgRz6 News Mentioned in This Episode Deadly Listeria Strain Confirmed at South Africa Meat Plant http://bit.ly/2JPuU9K UPDATE: One Death Caused by Romaine Lettuce as E. coli Outbreak Spreads http://bit.ly/2remm5k New USDA Report Breaks Down Food Recalls 2004-2013 http://bit.ly/2FgaALZ; Trends in Food Recalls 2004-2013 http://bit.ly/2wbvk8o UPDATE: Study: Fresh Produce Bacteria Can Thrive Despite Routine Chlorine Sanitizing http://bit.ly/2Hr9BdR; Official Study http://bit.ly/2Ky5XRl Presenting Sponsor 3M Science. Applied to Life Online courses include environmental monitoring, quality assurance testing, industry regulations and more. Explore 3M's educational food safety resources now. http://bit.ly/3MFSEd Learn how to reduce your risk of recalls, extend product shelf-life, and decrease the costs by shifting to an effective, preventive environmental monitoring program. Explore 3M's environmental monitoring web series now. http://bit.ly/3MEnvWeb 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].

Melanie Neumann is the president of Neumann Risk Services (http://www.neumannriskservices.com/), and executive vice president of Matrix Sciences—a firm that focuses on food safety risk management, business and brand protection, regulatory compliance, and industry best practices. Melanie leverages her 19 years of industry experience as a food law attorney along with her Masters of Science in Food Safety to help clients manage the risks relating to each step in the supply chain, from supplier assessment and procurement, manufacturing, distribution and sale of food globally. She is a graduate of Mitchell-Hamline Law School for her Juris Doctorate degree, and Michigan State University for her M.S. in Food Safety. She has worked for multi-national food companies such as Hormel Foods, The Schwan Food Company, private law firms focusing on food law and intellectual property law, was instrumental in launching national food safety risk management practices for one of the "Big 4" tax and auditing firms as well as for other well-known consulting firms. She is an Adjunct Professor at Michigan State University and serves on advisory panels and boards of several notable organizations. Melanie is a frequent speaker on executive liability in food production and food regulations including FSMA regulations. Outside of her profession, Melanie is an avid triathlete, to date completing 25 marathons and six Ironman triathlons. In this episode of Food Safety Matters, we speak to Melanie Neumann about: The level of difficulty involved when it comes to food companies having to implement FSMA. The difference between understanding a regulation vs. implementing it vs. operationalizing it. How much legal interpretation is really required to understand how to properly implement FSMA. Melanie's view of how FDA regulators and food companies are working together during inspections in the beginning stages of FSMA. The importance of explaining the "why" behind FSMA regulations, why they exist, and why behaviors in the food facility need to change. FSMA's effect on global food companies. How FSMA stacks up against ISO, GFSI and international standards in general. What happens during an FDA inspection if a QA manager or food safety staff member cannot answer questions accurately or knowledgeably. The number one factor that causes a food plant to be non-compliant with some part of a FSMA rule or regulation. How poor records management can make or break a food company, and the benefits of electronic record-keeping. What's involved in a readiness assessment? Crisis management planning and after action assessments. Melanie's thoughts on mock recalls and crisis simulations. Why food companies can no longer afford to ignore social media and what people are saying about their products. News Mentioned in This Episode Update: Romaine Lettuce Named as Source of Multistate E. coli Outbreak http://bit.ly/2vvMe19 Over 200 Million Eggs Recalled After East Coast Salmonella Outbreak http://bit.ly/2HQ16dd Salmonella Outbreak Traced to North Carolina Leads to Largest Egg Recall in Nearly a Decade http://bit.ly/2K24Vgf Study: Expensive Foodborne Outbreaks Could Be Prevented If Sick Employees Are Given Adequate Sick Time http://bit.ly/2K0aRpQ 2018 Dirty Dozen and Clean 15 Lists Rank Produce Items by Pesticide Level http://bit.ly/2EAhLhu Bob Ferguson's Food Safety Insights Articles Sanitation Verification for Allergen Control (April/May 2018) http://bit.ly/2vpsP1P Testing and Sanitation for Allergen Control (February/March 2018) http://bit.ly/2Bux9hU Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) http://bit.ly/2HH04ml The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) http://bit.ly/2kYlT6y A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) http://bit.ly/2qSbx8G What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) http://bit.ly/2sMrOyA The Drivers of Differences in Food Safety Testing Practices (April/May 2017) http://bit.ly/2p8edwL A Look at the Microbiology Testing Market (February/March 2017) http://bit.ly/2khVWy6 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]. Sign up for our bi-weekly eNewsletter http://bit.ly/foodsafetynewsletter

Don Schaffner is distinguished professor and Extension Specialist in food science at Rutgers University. He has published over 150 peer-reviewed papers on a variety of topics including handwashing, cross-contamination, quantitative microbial risk assessment, and predictive food microbiology. Dr. Schaffner is active in several scientific associations, including the International Association for Food Protection where he is a past-president. Ben Chapman is associate professor and food safety Extension Specialist at North Carolina State University. There, with the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Ben is also a contributor to the very popular Barfblog http://www.barfblog.com. Together, Don and Ben are co-hosts of the Food Safety Talk http://foodsafetytalk.com podcast. In this episode of Food Safety Matters, we speak to Ben Chapman and Don Schaffner about: Current research involving berry harvesting and norovirus The impact that social media may or may not have on consumers' food safety behaviors Blockchain and other innovative technologies Inspiring and worthwhile published works about food safety and related research The benefits of industry tradeshows like IAFP Related Content: Parameters for Determining Inoculated Pack/Challenge Study Protocols http://bit.ly/2qcmS3a Prevention of Foodborne Illness by Time-Temperature Control of Thawing, Cooking, Chilling and Reheating Turkeys in School Lunch Kitchens http://bit.ly/2GHHXZC Health Department Inspection Criteria More Likely to be Associated with Outbreak Restaurants in Minnesota http://bit.ly/2qboLwl Ben Chapman's Articles Published in Food Safety Magazine: The Role of the Cooperative Extension in Food Safety (October/November 2014) http://bit.ly/2qhqzVd Crisis Management: How to Handle Outbreak Events (June/July 2012) http://bit.ly/2qhTNmn Food Safety for Food Handlers (December 2010/January 2011) http://bit.ly/2ExzI0n News Mentioned in This Episode FDA Issues First Mandatory Recall for Food Product http://bit.ly/2q4kDz3 Fifth Recall Reveals Known Contamination at Raw Pet Food Plant http://bit.ly/2GkjNo1 Health Officials Release Statement Clarifying Source of South Africa's Listeria Outbreak http://bit.ly/2GGMKdQ Ridiculous History Podcast: The Poison Squad http://bit.ly/2GGNjV0 Presenting Sponsor FoodLogiQ https://www.foodlogiq.com/ FoodLogiQ the leader in food safety, supplier management, and end-to-end traceability. FoodLogiQ is mapping the world's food chain and empowering people to make informed decisions about the food they eat. Interested to learn more? Request Demo Now http://bit.ly/2GEa93I Download Ebook Now: State of Food Traceability http://bit.ly/2GCVh5r Safety & Quality Management by FoodLogiQ http://bit.ly/2uWGL3e 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].

Jorge Hernandez is the chief food safety and compliance officer for Wholesome International, a restaurant company with different concepts and brands in the quick and fast casual foodservice markets in the U.S. He is responsible for food safety, quality, regulatory compliance, and sustainability for the organization. This includes developing structure and reporting lines for the staff, risk-based policies and procedures that meet or exceed FDA, USDA, and/or state regulations, as well as the department leadership and oversight over the company's suppliers, restaurants, processing facilities, and distribution. Previously, Hernandez worked for 12 years as the senior vice president for food safety and quality assurance at US Foods where he developed the food safety, quality, and food regulatory program for a corporation that included more than 80 distribution centers, 14 processing facilities, and over 550 private label co-packers with 1,600 facilities across all segments of the food industry. Earlier, Jorge was the vice president of food safety and risk management at the National Restaurant Association where he led the development of the award-winning ServSafe food safety training program for the restaurant industry. Jorge started his career as a regulator and held positions at the state and the Winnebago County health departments in Illinois, U.S. He has earned degrees in biology from Rockford University, microbiology from the Centro de Estudios Medico-Biologicos in Mexico City Mexico, and languages and literature from la Universite de la Sorbonne, Paris, France. Jorge is the board member of several industry organizations, including STOP Foodborne, the International Food Protection Institute, and GFSI, where he co-leads the development of the International Standards for the Food Warehouse and Distribution and is currently the co-chair of the GFSI U.S./Canada Group. Hernandez has published many articles and is a recognized consultant in the areas of food safety, food safety management systems, food safety accreditation, food safety training, and food safety operations. In this episode of Food Safety Matters, we speak to Jorge about: The art of balancing food safety science with common sense and making decisions based on both Food safety culture and how it allows employees to speak up when food safety is at risk Challenges of temperature control, contamination, and traceability while distributing food The importance of working with supply chain partners who are knowledgeable about food safety and take it seriously Why having the most sophisticated, up-to-date technology is not always enough to ensure the safety of food Challenges faced by large food transporters that are not always problematic for smaller, local, or regional operators The importance of using technology properly to ensure the best data and integrity possible Best practices for transporting mixed loads Why documentation and record-keeping are so important for times when technology may fail His thoughts on why food distribution is not a huge target for intentional contamination How the introduction of FSMA has helped make it safer to transport both raw product and ready-to-eat product on the same truck without cross-contamination issues Common transportation issues and the use of trucks that are not fit to safely transport food Working with GFSI to create international standards for transportation and warehousing How GFSI standards compare to the FSMA Sanitary Transportation rule Positive trends he sees with technology, big data, analytics, epidemiology, DNA, traceability, blockchain, and more. Related Content: FSMA's Final Rule on Sanitary Transportation of Human and Animal Food http://bit.ly/2ubc21M The Supply Chain and Food Safety Culture: Distribution (June/July 2017) http://bit.ly/food-distribution The State of Food Safety: Regulation, Collaboration and the Advancement of a Globally Safe Food Supply (August/September 2012) http://bit.ly/2DLVey0 Foodservice Distribution: Maintaining the Cold Chain (August/September 2009) http://bit.ly/2ucQGBo News Mentioned in This Episode South African Poultry Plant Closes Amid Deadly Listeria Outbreak Investigation http://bit.ly/2Gebkpj A Spoor-Marler Team Plans Class Action for South African Listeria Victims http://bit.ly/2pz3WdY Family of 5-Year-Old Awarded $6.5 Million in Salmonella Chicken Case http://bit.ly/2tJq8ap 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 BONUS episode of Food Safety Matters, we will focus on next-generation sequencing and the advantages of using 16S Metagenomics to identify spoilage organisms in your facility thereby reducing the possibility of spoiled products reaching your consumers. You will learn about a 16S Metagenomics service and how to join the 16S Challenge that gives you a chance to take advantage of the Advanced Microbial Mapping Program and get your facility biomapped at no charge. To help us explore this new technology and service, our editorial director Barbara Van Renterghem will be speaking with Joe Heinzelmann, who specializes in food safety genomics at Neogen. Joe began his career as a nanotechnology chemist after graduating from Albion College with a bachelor's degree in chemistry, and with an MBA from Northwood University. Joe tells us more about the practical applications of metagenomics in eliminating spoilage organisms in a food processing facility. In this episode, we speak to Neogen's Joe Heinzelmann about: What is 16S Metagenomics and how it's different from Whole Genome Sequencing What type of facilities benefit most from biomapping How 16S Metagenomics is different from other technologies currently being used in the market Partnering with the Alliance for Advanced Sanitation on research to understand how bacteria communities are affected by sanitation What is the 16S Metagenomics Challenge? Opportunites presented by using 16S Metagenomics for biomapping Resources 16S Metagenomics Overview http://bit.ly/MetagenomicsOverview Metagenomics for Food Safety and Quality: Webinar Series http://bit.ly/16SWebinarSeries Join the 16S Challenge http://bit.ly/16SChallenge Presenting Sponsor Neogen Corp http://bit.ly/16SChallenge

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 about: The characteristics of an effective sanitation program Balancing cost-savings while implementing an effective sanitation program The importance of the sanitation team within a food facility His experience with testing for allergen cross-contamination from the lunch room to the plant floor Plans for the third edition of his popular sanitation book What he thinks is the biggest sanitation challenge in food plants today The real reason for allergen-related food recalls The success of his "Seek and Destroy" and "Monthly Facility Assessment" programs What happens at Ajinomoto Windsor when a positive Listeria monocytogenes sample is detected The seven steps of sanitation explained in detail The role of sanitors, including what they should and shouldn't do as part of their daily jobs The complexities of seemingly simple tasks in sanitation, such as vacuuming and floor sweeping His tips for equipment cleaning, including his preferences when it comes to pressure washing and water temperature His thoughts on all-encompassing equipment checks vs. random spot checks The benefits of collecting microbiological swabs BEFORE applying sanitizer Standard tools that all sanitors need and use How to communicate with your chemical supplier to get the tools and resources you need for an effective sanitation program The use of UV light in sanitation Advice for anyone looking for new technology to improve food plant sanitation What can happen when sanitation is not approached correctly Related Content and Resources: BOOK: Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, 2nd Edition http://amzn.to/2FyaKzf Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) http://bit.ly/2BkZyHc Allergen Management: A Personal and Professional Perspective (August/September 2016) http://bit.ly/AllergenMgmt A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) http://ow.ly/Ye2od Supplier Certification: A Matter of Risk Assessment and Resources (October/November 2015) http://ow.ly/TIUsX Upgrade Sanitation Plan to Work Out Bugs (April/May 2014) http://bit.ly/1OdwCx7 For more articles from Mike Cramer? Access our compiled search FoodSafetyMagazine.com https://www.foodsafetymagazine.com/?Keywords=cramer&display=search&newSearch=true&noCache=1 News Mentioned in This Episode: New Pesticide Testing Data Touts U.S. Food Supply as "One of the Safest in the World" http://bit.ly/2F3OHQH FDA Testing Fresh Herbs, Avocados for Foodborne Pathogens http://bit.ly/2GMTNB8 Ready-to-Eat Processed Meat: Source of South Africa's Deadly Listeria Outbreak http://bit.ly/2H5gdOf Presenting Sponsor Hydrite Chemical http://bit.ly/Hydrite Download this sanitation case study from Hydrite Case Study: Improving Environmental Sanitation Results at a Pet Food Manufacturer http://bit.ly/HydriteCaseStudy 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].

Larry Keener has a long record of involvement, both nationally and internationally, with food industry issues. He is the current vice president and co-chair of the Austrian-based Global Harmonization Initiative (http://www.globalharmonization.net/), an organization founded in 2004 to promote harmonization of food safety legislation and regulations. He is president and chief executive officer of Seattle-based International Product Safety Consultants, Inc. (http://www.foodsafetyprofessionals.com/)—a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. Also, Larry has written and published more than 100 scientific papers and numerous book chapters on food safety, microbiology, and process validation. He is a frequently invited speaker to the food industry, business and scientific conferences, workshops, and seminars. Larry is an internationally regarded microbiologist and process authority in the food industry, and frequently works with food companies in this capacity to communicate the processor's regulatory responsibilities, assess risk and adequacy of controls for entire processing operations from raw materials receipt to finished product storage and distribution, and provide advice and direction with regard to regulatory impact and food safety risk that changes in operations might cause. As such, his areas of expertise range from applied food microbiology and sanitation methods, the development and application of thermal and non-thermal processing and preservation technologies, including high-pressure processing, microwave and pulsed electric field, high-powered ultrasound and design and implementation of food safety management and control systems and strategies. Finally, Food Safety Magazine is proud to have Larry as a member of our editorial advisory board. In this episode of Food Safety Matters, we speak to Larry once again about: Why the concept of validation causes so much confusion for both regulators and food safety professionals The reason why validation and verification are not interchangeable terms Verification by way of end product testing How the process of validation has evolved over the years How FSMA and HARPC have changed the validation process Why FDA decided to build validation requirements and HARPC into new FSMA rules Whether there really is a difference between HACCP and HARPC Types of validation: prospective, concurrent and retrospective The reason why concurrent validation is so often overlooked The importance of validation when changing or reformulating a food product's manufacturing process Examples of how food spoilage was the result of not validating a new process The use of a multidisciplinary team to properly perform validation HACCP decision trees vs. validation decision trees Related Content and Resources: Quality Management Systems - Process Validation Guidance by SG3, 2nd Edition, 2004 (see decision tree on pg. 6) http://bit.ly/2CFUslO Larry Keener's Articles Published in Food Safety Magazine: COVER STORY: Key New (and Not So New) Food Safety Challenges (December 2017/January 2018) http://bit.ly/2Aw9Dlg Risks of Oligodynamic Silver Use in Food Preservation and Processing Operations (June/July 2017) http://bit.ly/Oligodynamic Novel Food Safety Technologies Emerge in Food Production (Feb/March 2015) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2015/novel-food-safety-technologies-emerge-in-food-production/ Shedding Light on Food Safety: Applications of Pulsed Light Processing (June/July 2014) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2014/shedding-light-on-food-safety-applications-of-pulsed-light-processing The Squeaky Wheel: Is Transportation the Watershed for Food Safety and Food Defense? (Aug/Sep 2013) http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2013/the-squeaky-wheel-is-transporation-the-watershed-for-food-safety-and-food-defense/ Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing (June/July 2011) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2011/ex-ante-or-ex-post-food-safety-strategies-process-validation-versus-inspection-and-testing/ Hurdling New Technology Challenges: Investing in Process Validation of Novel Technologies (Feb/March 2006) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2006/hurdling-new-technology-challenges-investing-in-process-validation-of-novel-technologies/ Looking for more by Larry Keener? Search FoodSafetyMagazine.com https://www.foodsafetymagazine.com/?Keywords=larry+keener&display=search&newSearch=true&noCache=1 News Mentioned in This Episode Feb. 22 Update | Listeria Outbreak in South Africa | National Institute for Communicable Diseases http://bit.ly/2opgcNv Fiscal Year 2019 Budget http://bit.ly/2okgO7X Various Dog Foods Recalled for Salmonella, Liste

William Weichelt is in the newly created position of director, Food Safety & Industry Relations, for the National Restaurant Association (NRA) and has over 20 years of experience in the foodservice and food manufacturing sectors. The NRA is the largest foodservice trade association in the world by membership—supporting over 500,000 restaurant businesses. They represent and advocate for foodservice industry interests—with a focus on financial and regulatory obstacles. They also provide tools and systems that help members of all sizes get significantly better operating results as well as networking, education and research resources. Specific to food safety their ServSafe Program (http://www.servsafe.com/home) provides comprehensive educational materials to the restaurant industry through face-to-face and online instruction. More than 5 million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Examination. In this episode of Food Safety Matters, we speak to William Weichelt about: Challenges the NRA faces with the upstart of their new Food Safety Industry Relations department NRA's current top priorities to help the industry going forward Using food safety best practices that have been applied in manufacturing to create new best practices in foodservice and hospitality Working with an industry that runs the gamut—from large operators with their own systems in place to independent operators who have no food science staff or expertise The challenge of figuring out what topics to educate the industry on in the short-term, based on need, from edible marijuana to implementing a food safety management system NRA's training and resources offered to smaller operators who do not have food safety staff Challenges related to keeping ServSafe relevant and always in line with the FDA Food Code Milestones that NRA has achieved as the organization's 100th-anniversary approaches The importance of having everyone in an organization from the top down involved in the implementation and maintenance of a food safety management system The new Food Safety Industry Relations department's future plans to help the industry in new areas: food fraud, food defense, traceability and figuring out how to apply these topics to the restaurant level, not just to manufacturers How changing trends, consumer demand and product innovations impact how the food industry operates and how it all affects the industry's approach to food safety Related Content and Resources For National Food Safety Month, Restaurants Focus on Food Allergens https://www.foodsafetymagazine.com/news/for-national-food-safety-month-restaurants-focus-on-food-allergens/ National Restaurant Association http://www.restaurant.org/Home ServSafe https://www.servsafe.com/ News Mentioned in This Episode The "Best .gif Ever," http://bit.ly/2EfoClx tweeted by the Safe Food Alliance http://bit.ly/2nVz9Y0 A Look Back at 2017 Food Recalls http://bit.ly/2017Recalls Norovirus Sickens More than 100 at 2018 Winter Olympic Games http://bit.ly/2nPVoPF New USDA, FDA Joint Venture to Improve Food Safety Oversight and Inspection Process http://bit.ly/2E1GBuK Lactalis Official Statement Regarding Salmonella Tainted Baby Formula http://bit.ly/2G1fy01 List of Lactalis Recalled Products http://bit.ly/2BOk4ku South Africa's Listeriosis Outbreak Death Toll Exceeds 100 http://bit.ly/2FZNtGi Chicken Line Speed Changes http://politi.co/2EdyR5B PCA's Remaining Appeals Denied http://bit.ly/2skTpYu What's in Your Sushi? http://time.com/5110153/sushi-lover-five-foot-tapeworm/ Bob Ferguson's Food Safety Insights Articles: Food Safety Insights: Testing and Sanitation for Allergen Control (February/March 2018) article will be linked as soon as it's taken live on our website Food Safety Insights: Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) https://www.foodsafetymagazine.com/magazine-archive1/december-2017january-2018/outsourcing-pathogen-testing-under-the-microscope/ Food Safety Insights: The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2017/the-new-face-of-sanitation-programs-new-rules-new-challenges/ Food Safety Insights: A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/a-closer-look-at-environmental-monitoring-in-the-processing-plant/ Food Safety Insights: What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2017/what-industry-and-fda-are-thinking-about-fsma-implementation/ Food Safety Insights: The Drivers of Differences in Food Safety Testing Practices (April/May 2017) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2017/the-drivers-of-differences-in-food-safety-testing-practices/ Food Safety Insights: A Lo

Barbara interviews Deirdre Schlunegger, the CEO of Stop Foodborne Illness. Stop Foodborne Illness is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens. Their mission is to promote sound food safety policy and best practices, build public awareness and assist those impacted by foodborne illness. Stop Foodborne Illness was founded in 1993 in the wake of the Jack-in-the-Box E. coli outbreak by a group of foodborne illness victims and friends in order to address the void they saw in the national food policy arena. Since then, Stop Foodborne Illness has become a respected leader in consumer advocacy and is regularly consulted by government officials, industry leaders, academia, public health organizations, members of Congress, and the media on issues concerning food safety. Deirdre joined Stop Foodborne Illness in August 2010 bringing over 25 years of nonprofit and leadership experience. She serves as an advisory member of the Joint Institute of Food Safety and Nutrition and is a participating member of the Safe Food Coalition and the Make Our Food Safe Coalition and serves as Commissioner of the International Food Science Certification Commission. If you would like to become involved with Stop Foodborne Illness's advocacy work, you can call them directly at 773-269-6555 or visit StopFoodborneIllness.org (http://bit.ly/StopFood). In this episode of Food Safety Matters, we speak to Deirdre Schlunegger about: The founding of Stop Foodborne Illness How the organization has helped to motivate regulatory reform, particularly via the U.S. Department of Agriculture, and the Food Safety Modernization Act Stop Foodborne Illness's consumer outreach efforts, especially for food outbreaks and recalls Consumer materials made available via Stop Foodborne Illness on topics such as handwashing, grocery shopping, food handling and preparation Positive cultural shifts that have taken place within the organization to a more cooperative approach with industry The impact of telling stories to workers in the food industry vs. relying on training/technical videos The Stop Foodborne Illness honor wall, a collection of stories from families who have been personally impacted by foodborne illness The Dave Theno Food Safety Fellowship Future projects and collaborations with food companies, government groups, and consumer communities Related Content and Resources: Donate Now: Stop Foodborne Illness http://bit.ly/2rkeba8 Dave Theno Food Safety Fellowship http://bit.ly/2DkyxRW Stop Foodborne Illness Stories & Honor Wall http://bit.ly/2DumG7s Video: The WHY Behind Food Safety http://bit.ly/2Do3EAa Food Marketing Institute http://bit.ly/FMIorg Fightbac http://bit.ly/Fightbac Ask Karen http://bit.ly/Ask-Karen USDA Meat and Poultry Hotline: 888-MPHotline or 800-535-4555 News Mentioned in This Episode: U.S. Says E. coli Outbreaks is "Likely Leafy Greens" While Canada Declares Outbreak Over http://bit.ly/2FqxSA8 FSIS Works to Make Eggs Safer http://bit.ly/2mjtNG3 Worst Ever Listeria Outbreak Plaguing South Africa http://bit.ly/2Bk9fle 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]

Dr. Lee-Ann Jaykus is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, having been employed with the university for over 22 years. Dr. Jaykus received a Ph.D. (1993) in environmental sciences and engineering from the School of Public Health at the University of North Carolina in Chapel Hill. She previously earned B.Sc. (1979) and M.Sc. (1982) degrees in food science from Purdue University, as well as serving in industrial positions for seven years. Her research efforts are varied but she is best known for her work in food virology. She is currently serving as the scientific director of the USDA-NIFA Food Virology Collaborative. Also called NoroCORE (https://norocore.ncsu.edu/), the Collaborative is a seven-year, $25 million project intended to reduce the burden of disease associated with enteric viruses, particularly noroviruses. Prevention and control of norovirus contamination and subsequent transmission is one of her particular passions. Dr. Jaykus' professional activities have included membership on the National Advisory Committee on Microbiological Criteria for Foods, on several Institute of Medicine-National Research Council consensus committees, and on the executive board of the International Association for Food Protection, for which she served as president in 2010-2011. Dr. Jaykus has also worked closely with the FDA Office of Foods in facilitating the implementation of risk-based food safety management systems. She has taught food microbiology/safety on the undergraduate and graduate levels, has mentored over 50 graduate students and post-doctoral research associates and authored or co-authored over 150 scientific publications. In this episode of Food Safety Matters, we speak to Lee-Ann Jaykus about: How NoroCORE got started, including the major players and institutions that have contributed to the initiative's success and outreach efforts Why NoroCORE focuses so much on engaging stakeholders from the foodservice industry The history of norovirus first identified in the 1960s Work done by Baylor College of Medicine to produce replication of norovirus for the first time Human challenge studies, popular among cash-strapped college students but necessary for continued and timely norovirus research The most surprising findings she's come across in her years researching norovirus Clarifying the source of norovirus What foodservice can do to prevent norovirus outbreaks from occurring Social media's effect on educating the public about norovirus Lee-Ann Jaykus's Articles Published in Food Safety Magazine: Updates from the NoroCORE Project: Progress Toward Reducing the Burden of Foodborne Viruses http://bit.ly/NoroCORE2017 Food Virology Collaborative: NoroCORE Tackles Foodborne Viruses http://bit.ly/2qFwK8u News Mentioned in This Episode: Similar E. coli Outbreaks Persist in U.S. and Canada http://bit.ly/2CcGQyG Audits Criticize FDA on Food Recalls http://bit.ly/2ERbXld Enforcement Discretion Policy Announced for Some FSMA Regulations http://bit.ly/2D8oDDV 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 episode of Food Safety Matters, the Food Safety Magazine team discusses: Top news stories and trending topics we covered on the podcast this year A look back at the Food Safety Modernization Act's rules that took effect in 2017 Food Safety Magazine's most-viewed content in 2017 Trends observed via Bob Ferguson's Food Safety Insights series and forecasts for 2018 Commentary on some of our most memorable expert guests, and continuing themes we heard in various interviews Some podcasting lessons learned News Mentioned in This Episode: Study: Effective Handwashing Does Not Require Hot Water http://bit.ly/2qAKbGn 3.7 Million Pounds of Recalled Meat Products Linked to One Breadcrumb Supplier http://bit.ly/2sfiT7L 7 Million Pounds of Meat Products Recalled After Consumers Find Bone Pieces http://bit.ly/2urnt4x Chipotle Customers Report Foodborne Illness Symptoms Online (includes links to previous Chipotle stories) http://bit.ly/2u8juqW Significant Foodborne Outbreaks of 2017 http://bit.ly/2BRaaLM FSMA Infographic http://bit.ly/2pc5XzL Food Safety Magazine's Most-View Articles of 2017 Food for Thought: The Federal GMO Labeling Law http://bit.ly/gmo-labels Nanotechnology in the Food Industry: A Short Review http://bit.ly/food-nano Consumer Food Trends Create Food Safety Challenges for the Foodservice Industry http://bit.ly/trends-food A Look at the Microbiology Testing Market http://bit.ly/micro-testing Food Fraud Vulnerability Assessment and Pre-Filter for FSMA, GFSI and SOX Requirements http://bit.ly/FSMA-SOX Share Your Feedback with Us We would love to hear from you about the podcast—who we've talked to, what we've covered, and what you may have learned. 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]

This special BONUS episode of Food Safety Matters focuses on Allergens. Concerns about food allergens have been around now for quite some time, and the food industry has done a respectable job of proactively guarding against unintended food allergens in their products. However, with the introduction of the Food Safety Modernization Act (FSMA), continued globalization of the food supply and increased regulatory activities, food manufacturers will need to keep diligent in their food allergen control plans. To explore how the food industry can improve their odds of avoiding allergen risks, Food Safety Magazine's Editorial Director, Barbara VanRenterghem, speaks with Tim Hendra from Neogen. Tim has been with Neogen for 21 years, specializing in diagnostic applications such as rapid testing and allergens. He has been a very active member of technical committees at various food industry associations, such as the Food Allergen Research and Resource Program (FARRP) and International Association for Food Protection (IAFP), and has co-authored several food allergen handbooks. In this episode, we speak to Neogen's Tim Headra about: Why allergens continue to be such an important issue for food manufacturers. Food allergen trends and recalls Risks to consumers and the business in the food industry How manufacturers and retailers can work together when allergen recalls occur Importance of transparency (for manufacturers) Reasons for allergen recalls other than mislabeling What the "Big 8" allergens mean on a global scale, and what allergens in other countries mean for the U.S. Efforts to harmonize allergen lists and threshold levels between countries Detecting allergens vs. proteins, and the relationship between the two FSMA and food allergen control programs, types of allergen testing kits and methods Limitations with PCR tests and LC-MS methods vs. ELISA tests What food manufacturers can do when they are faced with allergen issues Resources Visit Neogen's Allergen website (http://http//bit.ly/2CNAeGW) for information on Neogen's complete line of allergen solutions. Food Allergen Monitoring Handbook (http://bit.ly/2DkvUjB) Validation and Verification Handbook (http://bit.ly/2DkvUjB) To speak to a Neogen representative call 1-800-234-5333 Presenting Sponsor: Neogen Corphttp://http//bit.ly/2CNAeGW

Will Daniels is president of the produce division at IEH Laboratories and Consulting Group. In this role, Will is responsible for lab and consulting services for the produce industry. Prior to joining IEH, Will was president and CEO of Fresh Integrity Group, Inc., a consulting firm specializing in operations and food safety consulting for the fresh produce and perishables industries. He was recently involved in the cold-pressed juice industry, working with two startups to develop their operations. Prior to his involvement with start-up companies, Will was with Earthbound Farm from 1999 until 2014. Having leadership roles in both quality assurance and operations, he helped the company grow from a small, regional salad producer to the nation's largest grower, packer, and shipper of organic produce. As Earthbound Farm's Chief Food Integrity Officer, Daniels was responsible for food safety, food quality, and the company's organic integrity program. Before joining Earthbound Farm, Will worked for 15 years as a consultant in the foodservice sector; working in the back of the house designing menus, introducing food safety and, improving costs; he even had his own catering business. Will is a sought-after speaker and has addressed key issues in food safety in the produce industry at meetings of the National Academy of Sciences, the National Restaurant Association, the Institute of Food Technologists and the International Association for Food Protection. He was the keynote speaker at the 2013 Food Safety Summit in Washington, DC, was one of the Packer 25 annual list of produce leaders for 2013 and was named one of the food industry's top food safety leaders by Marler/Clark's Food Safety News in 2013. He has also been featured in a variety of national news stories on food safety with media such as The New York Times and ABC News's Good Morning America; he is the author of two book chapters, "Effectively Managing through a Crisis," in Microbial Safety of Fresh Produce, published by Wiley in 2009 and "Pathogen Testing in Fresh Produce: Earthbound Farm," in Global Safety of Fresh Produce; A Handbook of Best Practice, Innovative Commercial Collations and Case Studies, published by Woodhead Publishing in 2014. An active leader in the food industry, Will serves on a variety of boards and technical committees. In this episode of Food Safety Matters, we speak to Will Daniels about: How Earthbound Farm responded to a deadly E. coli 0157:H7 outbreak linked to fresh spinach The complexities and challenges of the supply chain Balancing food safety needs with marketing objectives The importance of education along every point of the supply chain Low product pricing and its effect on food safety Misconceptions about FSMA regulations Getting the C-suite to understand the value of investing in food safety Articles by Will Daniels in Food Safety Magazine Nationwide Produce Outbreak: A Moment You Never Forget http://bit.ly/2Abhxfo Earthbound Farm: Balancing Food Safety From Seed to Shelf http://bit.ly/2B23so5 Industry Perceptions of Proposed FSMA Rule on Preventive Controls http://bit.ly/2kWn5rz News Mentioned in This Episode Study: Raw Flour Linked to E. coli Food Poisoning http://bit.ly/2BSyH1O Ells Departs as Chipotle CEO http://cnb.cx/2C4Eoe4 A Food Fight Has Broken Out Between the USDA and FDA http://53eig.ht/2BOwULe Editors Note: Our apologies to FiveThirtyEight for crediting the article to Politico in the episode. Danone Welcomes Arbitration Award in Fonterra Case http://bit.ly/2AF130a Joining us for this discussion is Larry Keener, CFS, PCQI, president and CEO of International Product Safety Consultants (http://www.foodsafetyprofessionals.com/). He is a member of the Editorial Advisory Board of Food Safety Magazine. Other resources for Fonterra-Danone Story: Danone Damages Anger Fonterra http://bit.ly/2A6pYc3 2013 Fonterra Recall (Wiki page) http://bit.ly/2nH2NmN Download Incident Report from Government of New Zealand: The WPC80 Incident: Causes and Responses Government Inquiry into the Whey Protein Concentrate Contamination Incident http://bit.ly/2B1QQ0w Share Your Feedback with Us We would love to hear from you about the podcast—who we've talked to, what we've covered, and what you may have learned. 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]

Dr. Hal King is the founder and CEO of Public Health Innovations (http://publichealthinnovations.biz/), an ideation technology and consulting business. Hal is a public health professional who has worked in the investigation of foodborne and other disease outbreaks with the Centers for Disease Control and Prevention, He has also performed funded research on causation of diseases at Emory University. Hal has worked in the prevention of intentional adulteration of foods for U.S. Army Reserves Consequence Management Unit, then on the design and implementation of preventative controls for food safety hazards in the food industry while serving as director of food and product safety at Chick-fil-A. Hal is past chairman of the National Restaurant Association Quality Assurance Executive Study Group, past board member of the National Council of Chain Restaurants and the U.S. Food and Drug Administration and CDC Industry Partnerships, and past President of the Georgia Association for Food Protection an affiliate of the International Association of Food Protection. Hal's company, Public Health Innovations developed The Food Safety Lab (https://www.thefoodsafetylab.com/)a website that facilitates Open Access to best practices in food safety for the food industry. He is the co-author and author of several food safety articles including numerous peer-reviewed research publications on the science of food safety and public health, holds several U.S. Patents and Patent Pending technologies. He has also authored several books including: Food Safety Management: Implementing a Food Safety Program in a Food Retail Business (http://www.springer.com/us/book/9781461462040)and Hazard Analysis and Risk-Based Preventive Controls Improving Food Safety in Human Food Manufacturing for Food Businesses (https://www.elsevier.com/books/hazard-analysis-and-risk-based-preventive-controls/king/978-0-12-809475-4) He is now writing a new book to help the industry ensure food safety in restaurant operations called Active Managerial Control: Implementing Food Safety Management Systems in a Retail Food Service Business. In this episode of Food Safety Matters, we speak to Hal King about: How to design a food safety management system that can enable control of risk factors that contribute to foodborne illness His time at the Centers for Disease Control and Prevention and how it helped him to understand food safety management How and where food safety hazards occur in the restaurant environment Turnover in the foodservice industry, and how it can be a setback in terms of food safety How health inspections work and the important role they play in food safety HACCP in a restaurant environment vs. in a food manufacturing facility Food hazards that get the most—and least—attention at the restaurant level Why some restaurant chains are reluctant to implement daily monitoring and other food safety systems The top food safety challenge facing restaurants today How spending $10,000 on food safety could potentially save millions in preventing a recall, outbreak, etc. How consumers' perceptions of food safety have shifted, according to multiple studies Industry vs. consumers: Who bears responsibility when it comes to handling and preparing foods at home? Educational and career advice for young professionals interested in a food safety career Hal King's Articles Published in Food Safety Magazine: The Supply Chain and Food Safety Culture: Foodservice https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2017/the-supply-chain-and-food-safety-culture-foodservice/ Is It Time for a "Kill Step" for Pathogens on Produce at Retail? https://www.foodsafetymagazine.com/magazine-archive1/december-2016january-2017/is-it-time-for-a-e2809ckill-stepe2809d-for-pathogens-on-produce-at-retail/ Implementing Active Managerial Control Principles in a Retail Food Business https://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2016/implementing-active-managerial-control-principles-in-a-retail-food-business/ Hazard Analysis and Risk-based Preventive Controls (HARPC): The New GMP for Food Manufacturing https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2015/hazard-analysis-and-risk-based-preventive-controls-harpc-the-new-gmp-for-food-manufacturing/ Food Defense Perspectives within a Food Protection Landscape: An Invitation to All Stakeholders https://www.foodsafetymagazine.com/enewsletter/food-defense-perspectives-within-a-food-protection-landscape-an-invitation-to-all-stakeholders/ Related Content and Resources: The Key to a Successful Career in the Food Safety Profession https://www.thefoodsafetylab.com/blogs/the-key-to-a-successful-career-in-the-food-safety-profession News Mentioned in This Episode Delta Joins American Airlines in Suspending Use of LAX Kitchen to Listeria https://www.forbes.com/sites/tedreed/2017/11/13/virgin-australia-joins-american-airlines-suspends-use-of-lax-kitchen-due-to-listeria/ Sonny Perdue's reorganization of USDA

Dr. Darin Detwiler is the Assistant Dean of Graduate Academic and Faculty Affairs at Northeastern University in Boston, MA. He is also the Lead Academic of the MS in Regulatory Affairs of Food and Food Industry (http://bit.ly/2zCQi00) and Professor of Food Policy. In addition to being the Founder and President of Detwiler Consulting Group, LLC, Dr. Detwiler serves as the Executive Vice President for Public Health at the International Food Authenticity Assurance Organization. Dr. Detwiler serves on numerous committees and advisory panels related to food science, nutrition, fraud, and policy. In 2004, the Secretary of Agriculture appointed Detwiler to two terms on the U.S. Department of Agriculture's national advisory committee for meat and poultry inspection. He later advised the U.S. Food and Drug Administration (FDA) as the Senior Policy Coordinator for a leading national food safety advocacy organization, where his committee work and presentations supported the FDA's progress towards implementation of Food Safety Modernization Act by bringing forward the true burden of disease to various federal, state, and industry audiences. He is a sought-after speaker and has addressed key issues in food safety at corporate and regulatory training events, as well as national and international events in Spain, Dubai, and the UK. He has been featured as a speaker before VTEC, STEC CAP, Food Safety Summit, Conference for Food Protection, National Food Policy Conference, AFDO regional events, FDA regional seminars, and multiple state public and environmental health conferences. Detwiler is a contributing writer to numerous food industry publications and is quoted frequently by journalists across the country. A consumer food safety advocate since his son's death from E.coli during the landmark 1993 "Jack-in-the-Box" outbreak, Detwiler has been featured in a variety of national news stories on food safety with media such as The New York Times, Food Safety News, CNN, NPR, PBS's Frontline, CNBC, and ABC's Good Morning America. A Navy submarine veteran, Detwiler holds a Doctorate in Law and Policy at Northeastern University with his research on state food regulatory capacity and alignment with federal policy. Insert Libsyn player In this episode of Food Safety Matters, we speak to Darin Detwiler about: How his son's unexpected death led to an unplanned career in food policy and food safety The positive policy changes and technological advancements the food industry has seen in the Jack in the Box outbreak in 1993 The difference between the 1993 outbreak and Chipotle's recent food safety issues Pushback he experienced from the food industry when speaking out about his son's death and Jack in the Box's negligence The importance of the food industry understanding that their mistakes have a lasting impact on thousands of lives Working to make E. coli a common household term that consumers know, understand and ultimately prevent The lack of food safety focus in schools The evolution and trajectory of the food safety career path We also speak with Maryanne Gravely (USDA) and Hilary Thesmar (FMI) about: How industry can support the importance of the "Clean, Separate, Cook and Chill" concept as consumers head into the Thanksgiving holiday How consumers can prevent cross-contamination when grocery shopping for meat and poultry products Messaging and concepts that retailers should be educating consumers about The most frequently asked questions submitted to the USDA's Meat & Poultry Hotline Educational materials and resources available to both retailers and consumers About Maryanne Gravely Marianne joined the U.S. Department of Agriculture's (USDA's) Meat and Poultry Hotline (http://bit.ly/2zUS8dC) 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" (http://bit.ly/2yzVdvm) 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 in foods and nutrition from Hood College in Frederick, MD. She received her Master's degree in Human Nutrition and Foods from Virginia Tech. 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) (https://www.fmi.org/), 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, a Master of Science degree in Human Nutrition from Winthrop University, a bachelor's

This special BONUS episode of Food Safety Matters focuses on Listeria Right Now, an environmental Listeria test offering molecular-level accuracy, with no enrichment and a total time to results of under one hour. This innovative food safety product was introduced at the annual IAFP meeting this year, with many people remarking that it was a "game changer". Because of the pervasiveness of Listeria in the environment, the risk that Listeria can be introduced into a food processing facilities can happen at any time. The goal of an environmental monitoring program is to verify the effectiveness of contamination control programs, identify microbial harborage sites, and ensure that corrective actions have eliminated organisms such as Listeria from the plant. With the intent of helping to control this ubiquitous pathogen in food processing facilities, Neogen has developed a one-hour Listeria test that features the total elimination of the enrichment process. Neogen's new Listeria Right Now test is fast and flexible enough to be used in a "seek and destroy" mode, as well as to identify vectors and sources of contamination. To understand the practical applications of this innovative new pathogen test and the possibilities it brings to food processing and production we spoke with Jim Topper, a senior marketing development manager with Neogen. In this episode, we speak with Neogen's Jim Topper about: Conventional environmental monitoring methods and how Listeria Right Now has moved the needle. FDA's guidance on Listeria testing that supports "seek and destroy" methods. What the Listeria Right Now actually is. Obtaining Listeria test results in under one hour and the timeline to results. The types of validations performed for the Listeria Right Now system. How this product will be used throughout the food industry. Whether the product should be used for all Listeria testing. Resources For more information, visit the resource page on Neogen's website for Listeria Right Now http://bit.ly/2xLYNSy or call Jim Topper at 1-800-234-5333 Presenting Sponsor Neogen http://bit.ly/2xLYNSy

Dr. David Acheson, M.D., 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 (FSIS) 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 (FSMA). 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 Acheson about: His role in building the 2007 Food Protection Plan and how it parallels FSMA The importance of the food safety crises that took place in 2006 and 2007 The differences between food fraud, food security, food defense and food adulteration, and how sometimes these instances do not necessarily implicate a public health risk His advice to food companies gearing up to comply with FSMA's food defense regulations Facing the realities of determining whether your food plant is at risk of committing a food-related crime How to advocate for more or better resources, and how to convince the C-suite to invest in food safety Balancing food safety goals with a company's other metrics—sales, margins, etc. The main challenges he sees facing food companies His views on announced vs. unannounced audits How the Peanut Corporation of America debacle helped shape FSMA's Preventive Controls rule and how it forced some food companies to rebuild their own supply and control programs His thoughts on how legal roadblocks keep food safety violations from ever coming to light Articles by David Acheson in Food Safety Magazine Why Don't We Learn More from Our Mistakes? https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2014/why-dont-we-learn-more-from-our-mistakes/ Industry Perspectives of Proposed FSMA Rule on Preventive Controls https://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2013/industry-perceptions-of-proposed-fsma-rule-on-preventive-controls/ News Mentioned in This Episode FDA Reminds Public of Soy Nut Butter Recall https://www.foodsafetymagazine.com/news/fda-reminds-public-of-soy-nut-butter-recall/ Opponents Say USDA Reorganization has Multiple Problems http://www.foodsafetynews.com/2017/10/opponents-say-usda-reorganization-has-multiple-problems/#.We5sGpOnHUJ Raw Milk Dairy Out of Time to Appeal Retail License Suspension http://www.foodsafetynews.com/2017/10/raw-milk-dairy-out-of-time-to-appeal-retail-license-suspension/#.WeoVEhNSygR Why Is it So Hard to Track the Source of a Food Poisoning Outbreak? https://www.bostonglobe.com/magazine/2017/10/11/why-hard-track-source-food-poisoning-outbreak/6RD8EJru631SldqXHFx9mK/story.html Food Truck Commissary: The Foundation of a Mobile Business https://www.foodsafetymagazine.com/magazine-archive1/junejuly2016/food-truck-commissary-the-foundation-of-a-mobile-business/ Savor Safe Street Food https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2015/savor-safe-street-food/

After obtaining her B.Sc. in poultry science from the University of Florida and serving in the meat and poultry industry, Trish began her career in food safety in 1997 as director of process and product development at ABC Research Corporation in Gainesville, FL. In 2004, she joined SGS, Consumer Testing Services, as the regional operations director for the Americas until 2009 when she became director of food safety systems for Eurofins Scientific. She is a Food Safety Preventive Controls Alliance Lead Instructor for Human Foods, an International HACCP Alliance Instructor and is currently President of her own consulting company, PA Wester Consulting, where she utilizes her broad experience in food safety testing and accredited certification auditing to support her food industry client base through the complexities of Food Safety Modernization Act (FSMA) implementation. In 2017, she launched the Association for Food Safety Auditing Professionals, a 501(C)(3) trade association to provide a platform to support the food safety auditing community. She is active on numerous committees and councils, including as a member of the Food Safety Summit Education Advisory Board, and past Global Food Safety Initiative (GFSI) Auditor Competence and Global Regulatory Affairs Technical Working Groups. In this episode of Food Safety Matters, we speak to Trish Wester about: The types of audits conducted within the food industry and how they differ How exacting standards for third-party auditing became part of FSMA How FSMA implementation will change the way that auditing has always been performed Auditing for food safety preventive controls vs. the robust systems that already exist for HACCP What it will take to create audits that are as robust and viable as the ones that were performed pre-FSMA How food plants are adapting to preventive controls rules in light of FSMA implementation and compliance deadlines Apparent gaps in how FDA has structured FSMA regulations How companies are working to meet FSMA compliance deadlines in a relatively short period of time What happens when an auditor does not have specific training and experience in the food sector they're evaluating What kinds of skills should a qualified auditor possess How scoring of audits works The challenges of training an auditor to be well-versed in all FDA-regulated food sectors News Mentioned in This Episode FDA Agrees to Enforce Menu Labeling Rule in May 2018 https://www.foodsafetymagazine.com/news/fda-agrees-to-enforce-menu-labeling-rule-in-may-2018/ Office of the Inspector General: FDA Must Boost Efficiency https://www.foodsafetymagazine.com/news/office-of-the-inspector-general-fda-must-boost-efficiency/ CFIA Funding to further DNA-Based Research with University of Guelph https://www.foodsafetymagazine.com/news/cfia-funding-to-further-dna-based-research-with-university-of-guelph/ Bob Ferguson's Food Safety Insights Articles: October/November issue article discussed in this episode will be linked once published. Food Safety Insights: The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) Food Safety Insights: A Look at the Microbiology Testing Market (February/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/a-look-at-the-microbiology-testing-market/ Food Safety Insights: The Drivers of Differences in Food Safety Testing Practices (April/May 2017) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2017/the-drivers-of-differences-in-food-safety-testing-practices/ Food Safety Insights: What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2017/what-industry-and-fda-are-thinking-about-fsma-implementation/ Food Safety Insights: A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/a-closer-look-at-environmental-monitoring-in-the-processing-plant/ If you're interested in participating in our Food Safety Insights Survey program please email your contact information to [email protected].

This special BONUS episode of Food Safety Matters brings you a discussion about an application of next-generation sequencing — metagenomics. As the cost of DNA testing decreases, practical applications are increasing, with one of the most exciting applications available being the use of sequencing to identify microorganisms in samples, including unculturable organisms. The value proposition of the 16s metagenomic application is that you can identify spoilage organisms in your facility, eliminate them and reduce the possibility of spoiled products reaching your consumers thus reducing your overall cost of quality. We will be speaking with Joe Heinzelmann, Director of Business development for food safety genomics at Neogen. Joe began his career as a nanotechnology chemist and has since focused on marketing and business development efforts. He graduated from Albion College with a bachelor's degree in chemistry and from Northwood University with an MBA. Joe tells us more about the practical applications of metagenomics in eliminating spoilage organisms in a food processing facility. In this episode we speak to Neogen's Joe Heinzelmann about: Adoption of whole-genome sequencing by federal regulatory agencies and food processing companies. How metagenomics differs from how agencies are using whole-genome sequencing. What 16s metagenomics is and how is it used in plants. What kinds of data are being discovered with 16s metagenomics? What food industry trends can benefit from next-generation sequencing. Understanding the differences in data provided by whole-genome sequencing vs. metagenomics analyses. 16s Metagenomics Resources: 16s Metagenomics Overview http://bit.ly/2xLMeqg Metagenomics for Food Safety and Quality: Webinar Series http://mkt.foodsafety.neogen.com/acton/media/30418/metagenomics-for-food-safety-and-quality-webinar-series-linkedin Sponsored By: Neogen http://bit.ly/2xLMeqg

Mike Taylor is a senior fellow at the Meridian Institute and an advisor to the Food and Society Program at the Aspen Institute. His primary interests are food safety globally and food security in Africa and other developing regions. Until June 1, 2016, Mr. Taylor was Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led the comprehensive overhaul of FDA's food safety program Congress mandated in the Food Safety Modernization Act of 2011 and oversaw all of FDA's food-related activities, including its nutrition, labeling, food additive, dietary supplement and animal drug programs. Mr. Taylor served previously at FDA as a staff attorney and as Deputy Commissioner for Policy (1991–1994) and at the U.S. Department of Agriculture as Administrator of the Food Safety and Inspection Service and Acting Under Secretary for Food Safety (1994–1996). Prior to joining FDA in July 2009, he spent nearly a decade in academia conducting food safety, food security and public health policy research, most recently at George Washington University's School of Public Health. He also served during that time as a Senior Fellow at the Partnership to Cut Hunger and Poverty in Africa, where he conducted research on U.S. policies affecting agricultural development and food security in Africa. In the private sector, Mr. Taylor founded the food and drug practice and was a partner in the law firm of King & Spalding. He also was vice president for public policy at Monsanto Company and served on the boards of the Alliance to End Hunger and RESOLVE, Inc. He is currently a board member of STOP Foodborne Illness and Clear Labs, Inc. He is a graduate of Davidson College and the University of Virginia School of Law. In this episode, we speak to Mike Taylor about: His role at the USDA Food Safety and Inspection Service following Jack-In-the-Box, when he advocated for Hazard Analysis and Critical Control Points (HACCP) for meat and poultry and Escherichia coli O157:H7 being labeled an adulterant. His tour of the country in support of Food Safety Modernization Act (FSMA) implementation and how comments effected rulemaking How after a 10-year break, academic kibitzing about implementing a modern risk-based system led to his tenure at FDA. His advocacy for a single food agency and HACCP for all foods. How he believes we've turned the corner from reaction to prevention in the age of FSMA. His work on food safety and security issues in Africa. His role at the Aspen Institute and oversight of the next wave of gene technology. How the conversation has changed from what we should do to how we are going to do it. His thoughts about the important role of food safety culture. Also in the Episode: Checking in with Adriene Cooper, senior event manager for the Food Safety Summit (http://www.foodsafetysummit.com) on their Food Safety Theater programming (http://www.myprocessexpo.com/process-expo-university-session-descriptions/) at this years' Process Expo. News and Resources Mentioned in this Episode: FDA Approves New Labels for Peanut-Containing Foods https://www.foodsafetymagazine.com/news/fda-approves-new-labels-for-peanut-containing-foods/ FSMA Produce Safety Rule Now Final https://www.foodsafetymagazine.com/news/fsma-produce-safety-rule-now-final/ Link to Food Safety Magazine's articles on FSMA https://www.foodsafetymagazine.com/?Keywords=Food+Safety+Modernization+Act&display=search&newSearch=true&noCache=1 FDA Delays Water Testing Compliance https://www.foodsafetymagazine.com/news/fda-delays-water-testing-compliance/ Fixing FSMA's Ag Water Requirements https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/fixing-fsmae28099s-ag-water-requirements/ Presenting Sponsor: SafetyChain Software (http://www.safetychain.com) SafetyChain suite of food safety and quality management solutions - Supplier Compliance, Food Safety, Food Quality, CIP Optimization & Material Loss - provide the program visibility, data intelligence, and tools needed to more effectively manage your food safety and quality operations. With SafetyChain, companies throughout the food supply chain are more effectively reducing risks, controlling costs, and ensuring everyday compliance. Learn How SafetyChain Can Help Your FSQA Operations Achieve Better Results Watch this video for a quick intro to SafetyChain's FSQA solutions https://marketing.safetychain.com/acton/attachment/2194/u-007a/0/-/-/-/-/ Access SafetyChain Overview datasheet https://marketing.safetychain.com/acton/attachment/2194/u-007b/0/-/-/-/-/

Dr. William Sperber is a renowned food microbiologist who has been appointed five times by the U.S. Secretary of Agriculture to the National Advisory Committee on Microbiological Criteria for Foods and has been recognized for his pioneering work at the Pillsbury Co. in the development of the Hazard Analysis and Critical Control Points (HACCP) food safety program model. During his career, Dr. Sperber worked for three major food companies—Best Foods, Pillsbury and Cargill—and has become one of the world's experts in controlling the microbiological safety and quality of foods. A former chair of the IFT Division of Food Microbiology and the Food Microbiology Research Conference, Dr. Sperber was appointed in 2000 to the FAO/WHO roster of experts for microbiological risk assessments. In 2001, the International Association for Food Protection presented Dr. Sperber with the Harold Barnum Industry Award, and in 2002, the American Meat Institute Foundation presented him with its inaugural Scientific Achievement Award. In 2004 he received our Food Safety Magazine Distinguished Service Award. Now retired, Dr. Sperber is a strategic advisor to Cargill's food safety program and remains actively involved in professional activities on a personal level, including the development of a textbook on food safety and HACCP. In this episode of Food Safety Matters we speak to Dr. Bill Sperber about: Bill's early life influences and what lead him to a career in food microbiology Why Salmonella is his 'favorite' bacterium The food industry before HACCP Developing and implementing HACCP Listeria hysteria Canned foods regulation, pasteurization, and raw milk Who's responsible for safe foods? Insights from visiting 1,000+ plants in 20 years Top advances in food safety in the last 50 years The advent of 'The Friendly Microbiologist' Articles by Dr. Sperber in Food Safety Magazine: Good Consumer Practices Are Necessary to Further Improve Global Food Safety (April/May 2015) By Sean Leighton, M.Sc., M.B.A., and William H. Sperber, Ph.D. http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2015/good-consumer-practices-are-necessary-to-further-improve-global-food-safety/ Happy 50th Birthday to HACCP: Retrospective and Prospective (December 2009/January 2010) By William H. Sperber. Ph.D., and Richard F. Stierhttp://www.foodsafetymagazine.com/magazine-archive1/december-2009january-2010/happy-50th-birthday-to-haccp-retrospective-and-prospective/ Shifting the Emphasis from Product Testing to Process Testing (April/May 2010) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2010/shifting-the-emphasis-from-product-testing-to-process-testing/ Advancing the Food Safety Agenda (June/July 2004) An interview with William H. Sperber, Ph.D. http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2004/advancing-the-food-safety-agenda/ Resources Mentioned in This Episode: USDA Integrates Recall Information into 'FoodKeeper' Application http://www.foodsafetymagazine.com/news/usda-integrates-recall-information-into-foodkeeper-application/ FDA Launches Food Safety Plan Builder to Help with FSMA Requirements http://www.foodsafetymagazine.com/news/fda-launches-food-safety-plan-builder-to-help-with-fsma-requirements/ Federal court upholds Seafood Traceability Rule; targets fraud http://www.foodsafetymagazine.com/news/federal-court-upholds-seafood-traceability-rule-targets-fraud/ USDA Offers Food Safety Tips for Areas Affected by Hurricanes http://www.foodsafetymagazine.com/news/usda-offers-food-safety-tips-for-areas-affected-by-hurricane-harvey/

Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. He received a Ph.D. in plant agriculture in 2009 from the University of Guelph. With the goal of less foodborne illness, his group designs, implements and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers and organizational decision-makers; the gatekeepers of safe food. Ben co-hosts a bi-weekly podcast called Food Safety Talk (http://foodsafetytalk.com/)and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube, and Pinterest. Follow on Twitter @benjaminchapman (https://twitter.com/benjaminchapman) His research interests include consumer, retail and food safety culture, home food preservation and communicating food safety risk reduction messages. He is a member of the International Association for Food Protection (IAFP) Food Law professional development group and Outreach Education professional development group and the Carolinas Association for Food Protection. He currently co-chairs the North Carolina Fresh Produce Safety Task Force and is a member of the editorial boards of Food Protection Trends and the British Food Journal. He is the chair of the Risk Communication subgroup for the North Carolina Governor's Task Force on Food. In this episode of Food Safety Matters, we speak to Ben Chapman about: Supporting local retail, foodservice and consumer food safety through NC State Extension Co-founding Barfblog with Doug Powell and how it supports food safety efforts Emerging of niche markets like petting zoos and agritourism Developing NC State's Master Food Volunteer program Working in food safety as a career Researching cookbooks for food safety instructions made Ben famous for two days Translating and communicating risk to consumers and businesses Using social media to arm the right people with the right messages Starting the Food Safety Talk podcast with Don Schaffner Using reality-based research Developing social media projects to engage citizen scientists Ben Chapman's articles published in Food Safety Magazine: Crisis Management: How to Handle Outbreak Events (June-July 2012) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2012/crisis-management-how-to-handle-outbreak-events/ Food Safety for Food Handlers (December 2010-January 2011) http://www.foodsafetymagazine.com/magazine-archive1/december-2010january-2011/food-safety-for-food-handlers/ Resources Mentioned in This Episode: FDA Issues New FSMA Guidance for Exempt Canned Foods, Juice and Seafood http://www.foodsafetymagazine.com/news/fda-issues-new-fsma-guidance-for-exempt-canned-foods-juice-and-seafood/ New FDA Guidance Document Clarifies FSMA's Sanitary Transportation Rule http://www.foodsafetymagazine.com/news/new-fda-guidance-document-clarifies-fsmae28099s-sanitary-transportation-rule/ FAO to consider World Food Safety Day http://www.foodsafetymagazine.com/news/fao-urges-united-nations-to-establish-world-food-safety-day/ New Data Ranks Food Safety at America's Baseball Stadiums http://www.foodsafetymagazine.com/news/new-data-ranks-food-safety-at-americae28099s-baseball-stadiums/ Seven Filthy Food Habits and How Dirty They Really Are http://www.cnn.com/2017/08/10/health/science-dirty-food-habits-study/index.html

Dr. Scott Brooks is the owner of River Run Consulting, LLC, providing food safety, quality, scientific and regulatory affairs services for food and beverage companies in manufacturing, food service and retail. He is the former senior vice president of Quality, Food Safety, Scientific and Regulatory Affairs for Kraft Foods. Scott joined Kraft from PepsiCo, where he held the position of vice president of Global Food Safety, Scientific & Regulatory Affairs, and Quality Policy. He joined PepsiCo from Yum! Brands where he was Director of Global Food Safety and Quality Assurance. Scott also held senior quality, food safety and regulatory positions at Food Safety Net Services and at E&J Gallo. He started his career in food safety and quality with the U.S. Air Force as a public health officer and director of Air Force food safety programs. Scott has a Doctorate in Veterinary Medicine from Texas A&M University, as well as a Master's degree in Food Science/Microbiology and a Master's degree in Preventive Veterinary Medicine/Epidemiology, both from the University of California-Davis. He has served on numerous scientific boards and food industry advisory committees and was appointed by the U.S. Secretary of Agriculture to serve on the National Advisory Committee on Microbiological Criteria for Foods. Scott is Board Certified in Veterinary Preventive Medicine and is currently the Past President of the American College of Veterinary Preventive Medicine where he influences national farm-to-table food safety policy and systems with colleagues from government, academia, and industry. In this episode of Food Safety Matters, we speak to Scott Brooks about: His evolution from veterinary medicine to food safety How Dave Theno influenced his career pathway His time in the Air Force, including his food safety and bioterrorism responsibilities as a public health officer Working with Yum Brands, the parent company of Taco Bell, KFC and Pizza Hut How the industry's focus on food safety changed after 9/11 Challenges food companies are faced with while balancing new regulations with ongoing requirements Tips to prepare for food plant inspections Advice on how to advocate for more (or better) food safety resources Top challenges facing the food safety industry Differences between food safety at the corporate level vs. at the plant level Related Content: FSMA Tips Dominate 2017 Food Safety Summit http://www.foodsafetymagazine.com/news/fsma-tips-dominate-2017-food-safety-summit/ News Mentioned in This Episode USDA Food Safety Leader Al Almanza Retires http://www.foodsafetymagazine.com/news/usda-food-safety-leader-al-almanza-retires/ Mexican Papayas Triggers U.S. Salmonella Outbreak http://www.foodsafetymagazine.com/news/mexican-papayas-trigger-us-salmonella-outbreak/) Chipotle Customers Report Foodborne Illness Symptoms Online (http://www.foodsafetymagazine.com/news/chipotle-customers-report-foodborne-illness-symptoms-online/ Presenting Sponsor SafetyChain Software http://www.safetychain.com What if you could easily trend all food safety and quality data across your operations? Monitor performance and process control in real time? Efficiently track, measure, and report yield, waste, and operational KPIs? Quickly see your supplier performance and risks? You can with SafetyChain Analytics. Part of SafetyChain's integrated Food Safety & Quality Management solution offerings, this powerful management tool delivers the visibility, knowledge, and control to better manage operations. SafetyChain Analytics transforms food safety and quality records into real-time data intelligence that improves everyday business decisions, operational performance, and your bottom line. Learn How SafetyChain Analytics Can Help Your Company Watch this video for a quick intro to SafetyChain's powerful management tool https://marketing.safetychain.com/acton/attachment/2194/u-0065/0/-/-/-/-/ Access the SafetyChain Analytics Performance Tools datasheet https://marketing.safetychain.com/acton/attachment/2194/u-0064/0/-/-/-/-/n

Joseph Corby worked for the New York State Department of Agriculture and Markets for 37 years, ultimately retiring in 2008 as the director of the Division of Food Safety and Inspection. He is currently the executive director of the Association of Food & Drug Officials (AFDO) (http://www.afdo.org/), and he serves on the Board of Directors for the International Food Protection Training Institute (IFPTI) (https://ifpti.org/)and the Partnership for Food Safety Education (http://www.fightbac.org/). He is also an Instructor for IFPTI, Louisiana State University, and the University of Tennessee. He has been an outspoken advocate for the advancement of a nationally integrated food safety system and continues to work with numerous groups and associations in support of this cause. In this episode of Food Safety Matters, we speak to Joe Corby about: The role of AFDO, its history, accomplishments, government relationships, and resources the organization offers to the industry. AFDO involvement with creating an integrated food safety system in the U.S. AFDO's Directory of State and Local Officials, an interactive tool the industry can use to find the proper contacts when a problem occurs Increased focus on manufactured foods now that FSMA is in place FDA's recent adoption of a more education-based approach to their compliance regulations Joe Corby's Articles Published in Food Safety Magazine: Cover Story: Building an Integrated Food Safety System One Brick at a Time (April/May 2017) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2017/building-an-integrated-food-safety-system-one-brick-at-a-time/ Cover Story: Integrating the Nation's Food Safety System: What You Need to Know: Past, Present and Future (April/May 2016) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2016/integrating-the-natione28099s-food-safety-system-what-you-need-to-knowpast-present-and-future/ Resources Mentioned in This Episode: Donate: Dave Theno Fellowship (under Donation Information, choose the Designation: "Dave Theno Fellowship") https://stopfoodborneillness.thankyou4caring.org/sslpage.aspx?pid=298 AFDO's Directory of State and Local Officials http://dslo.afdo.org/ AFDO's Manufactured Food Regulatory Program Alliance http://www.afdo.org/mfrpa International Food Protection Training Institute Toolkit Workshop: Introduction to the Integrated Food Safety System http://www.afdo.org/Resources/Documents/4-news-and-events/past-presentations/2013/Presentation-130608-830-Workshop-Corby.pdf Presenting Sponsor SafetyChain Software http://www.safetychain.com/ What if you could easily trend all food safety and quality data across your operations? Monitor performance and process control in real time? Efficiently track, measure, and report yield, waste, and operational KPIs? Quickly see your supplier performance and risks? You can with SafetyChain Analytics. Part of SafetyChain's integrated Food Safety & Quality Management solution offerings, this powerful management tool delivers the visibility, knowledge, and control to better manage operations. SafetyChain Analytics transforms food safety and quality records into real-time data intelligence that improves everyday business decisions, operational performance, and your bottom line. Learn How SafetyChain Analytics Can Help Your Company Watch this video for a quick intro to SafetyChain's powerful management tool https://marketing.safetychain.com/acton/attachment/2194/u-0065/0/-/-/-/-/ Access the SafetyChain Analytics Performance Tools datasheet https://marketing.safetychain.com/acton/attachment/2194/u-0064/0/-/-/-/-/n

Dr. John Spink is the director of the Food Fraud Initiative at Michigan State University (MSU) (http://foodfraud.msu.edu/). Over the years, John's research has focused on economically motivated food adulteration, including the use of adulterant substances, counterfeit products, stolen goods, smuggled goods, tampering and intentional mislabeling. His leadership positions include product fraud related activities with the International Organization for Standardization (https://www.iso.org/home.html), Global Food Safety Initiative's (GFSI's) Food Fraud Think Tank (http://www.mygfsi.com/files/Technical_Documents/Food_Fraud_Position_Paper.pdf), and U.S. Pharmacopeia (https://www.foodfraud.org/). John's global activities include engagements with the European Commission (https://ec.europa.eu/food/safety/food-fraud_en), INTERPOL and Operation Opson (https://www.europol.europa.eu/newsroom/news/food-fraud-joint-europol-interpol-operation-opson-v-results-report), New Zealand Ministry for Primary Industries (https://www.mpi.govt.nz/food-safety/). He also serves as the advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment )http://www.chinafoodsafety.net/). John's outreach includes MSU's biannual Food Fraud Massive Open Online Course (http://fod.msu.edu/oir/moocs-massive-open-online-courses) that offers free training and certificates online. In addition to John's many involvements throughout the food industry, he is also a frequent contributor to Food Safety Magazine. In this episode of Food Safety Matters, we speak to John Spink about: MSU's work in studying how companies and governments make decisions related to food Food safety vs. food fraud and why these two entities deserve to be looked at separately Why food fraud prevention is more important than simply discovering new cases of food fraud The many different types of food fraud and how criminals are getting even more sophisticated with their methods The Food Safety Modernization Act: where food fraud fits in, and where it doesn't Sudan red, melamine, horse meat and how these food fraud cases have brought the problem to the forefront Upcoming regulations and requirements for companies who want to be GFSI-compliant The Codex Alimentarius global food code How criminology, consumer behavior, and other disciplines play a role in food fraud prevention John Spink's Articles Published in Food Safety Magazine: Food Fraud Vulnerability Assessment and Prefilter for FSMA, GFSI and SOX Requirements (Feb/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/food-fraud-vulnerability-assessment-and-prefilter-for-fsma-gfsi-and-sox-requirements/) Economically Motivated Adulteration: Broadening the Focus on Food Fraud (Aug/Sep 2014) http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2014/economically-motivated-adulteration-broadening-the-focus-to-food-fraud/ COVER STORY: Economically Motivated Adulteration: Another Dimension of the Expanding Umbrella of Food Defense (Oct/Nov 2013) http://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2013/economically-motivated-adulteration-another-dimension-of-the-e2809cexpanding-umbrella-of-food-defensee2809d/ Related Content: MSU Joins Codex for New Food Fraud Undertaking http://www.foodsafetymagazine.com/news/msu-joins-codex-for-new-food-fraud-undertaking/ IUFoST Bulletin Examines Worldwide Food Fraud Problem http://www.foodsafetymagazine.com/news/iufost-bulletin-examines-worldwide-food-fraud-problem/ Trends and Solutions in Combating Global Food Fraud http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2014/trends-and-solutions-in-combating-global-food-fraud/ The Food Safety Challenge of the Global Food Supply Chain http://www.foodsafetymagazine.com/magazine-archive1/december-2011january-2012/the-food-safety-challenge-of-the-global-food-supply-chain/ About Don Schaffner Dr. Donald W. Schaffner is Distinguished Professor and Extension Specialist in Food Science at Rutgers University http://foodsci.rutgers.edu/. He has published over 150 peer reviews papers on a variety of topics including handwashing, cross-contamination, quantitative microbial risk assessment and predictive food microbiology. Dr. Schaffner has served on a variety of national and international expert committees, including service to U.S. National Academy of Sciences and the World Health Organization and Food and Agriculture Organization. He is active in several scientific associations including the International Association for Food Protection where he is a past-president. He holds a B.S. in Food Science from Cornell University and an M.S. and Ph.D. in Food Science and Technology from the University of Georgia. Don co-hosts a podcast—Food Safety Talk (http://foodsafetytalk.com/)—on microbial food safety. Resources Mentioned in This Episode: Congressional Research Service on Food Fraud (included Food Protection Risk Matrix)https://fas.org/sgp/crs/misc/R43358.pdf GFSI White Pape

Steve L. Taylor, Ph.D. currently serves as a professor in the Department of Food Science & Technology and founder and co-director of the Food Allergy Research & Resource Program (FARRP) (http://farrp.unl.edu/) at the University of Nebraska. Dr. Taylor received his B.S. and M.S. degrees in food science and technology from Oregon State University and his Ph.D. in biochemistry from the University of California - Davis. Dr. Taylor maintains an active research program in the area of food allergies. Dr. Taylor initiated his professional interest in food allergies and sensitivities in 1980. His primary research interests involve the development of methods for the detection of residues of allergenic foods, the determination of the minimal eliciting doses for specific allergenic foods and their use in quantitative risk assessment, the assessment of the allergenicity of ingredients derived from allergenic sources, and the assessment of the allergenicity of foods produced through agricultural biotechnology. Dr. Taylor is heavily involved in outreach to the food industry on food allergies and sensitivities and has helped countless companies on a wide range of allergen-related topics. In this episode of Food Safety Matters, we speak to Steve Taylor about: Why the number of food allergen recalls in the U.S. appears to be climbing How U.S. regulations continue to lag behind in terms of setting allergy thresholds The discrepancy between consumer allergy management and the U.S. healthcare system The development of allergies in infants vs. adults, and how food allergies are less common outside the U.S. Why allergy avoidance is not always the best treatment for consumers with perceived food allergies Immunotherapies, mass spectrometry, and other forms of allergy treatment currently undergoing research His industry work and ongoing research with detection methods, and his involvement with Food Allergy Research & Education, and FARRP at the University of Nebraska Thoughts on how the U.S. Food and Drug Administration could help alleviate problems related to food allergens and product labeling The correlation between gluten-free foods and food allergens Whether or not food processors should have dedicated processing lines for foods made with allergenic ingredients Related Content: A Look Back at 2016 Recalls http://www.foodsafetymagazine.com/enewsletter/a-look-back-at-2016-food-recalls/ Report from the National Academies of Sciences, Engineering, and Medicine: Recommendations to the Food Industry and Regulatory Agencies on the Management of Food Allergens (Feb/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/report-from-the-national-academies-of-sciences-engineering-and-medicine-recommendations-to-the-food-industry-and-regulatory-agencies-on-the-management-of-food-allergens/ Steve Taylor, Ph.D., Receives Food Safety Magazine's Distinguished Service Award (2013) http://www.foodsafetymagazine.com/news/steve-taylor-phd-receives-food-safety-magazine-distinguished-service-award/ Allergen Validation: Analytical Methods and Scientific Support for a Visually Clean Standard (Dec. 2011/Jan. 2012) http://www.foodsafetymagazine.com/magazine-archive1/december-2011january-2012/allergen-validation-analytical-methods-and-scientific-support-for-a-visually-clean-standard/ Ensuring the Safety and Quality of Fried Foods (June/July 2007) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2007/ensuring-the-safety-and-quality-of-fried-foods/ Bakeries Rise to Food Safety and Defense Challenges (Aug/Sep 2006) http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2006/bakeries-rise-to-food-safety-and-defense-challenges/ News Mentioned in This Episode: Food Safety Pioneer Dave Theno Dies at 66 http://www.foodsafetymagazine.com/news/food-safety-pioneer-dave-theno-dies-at-66/ Bernard and Bennett to Receive Food Safety Magazine's Distinguished Service Award http://www.foodsafetymagazine.com/news/bernard-and-bennett-to-receive-food-safety-magazine-distinguished-service-award/ 3.7 Million Pounds of Recalled Meat Products Linked to One Breadcrumb Supplier http://www.foodsafetymagazine.com/news/37-million-pounds-of-recalled-meat-products-linked-to-one-breadcrumb-supplier/ Clemson Studies Stress Responses of Foodborne Illness and the Impact on Food Safety http://www.foodsafetymagazine.com/news/clemson-studies-stress-responses-of-foodborne-illness-and-the-impact-on-food-safety/ New EU-China-Safe Project to Focus on Food Fraud http://www.foodsafetymagazine.com/news/new-eu-china-safe-project-to-focus-on-food-fraud/ EU Commissioner for Health and Food Safety Dr. Vytenis Andriukaitis Speaks with Food Safety Magazine http://www.foodsafetymagazine.com/news/eu-commissioner-for-health-and-food-safety-dr-vytenis-andriukaitis-speaks-with-food-safety-magazine/ Presenting Sponsor Neogen http://www.neogen.com) Food Allergen Handbook and Best Practices for Food Allergen Validation & Verification Request These food allerge

Lone Jespersen is a principal at Cultivate (http://www.cultivatefoodsafety.com) 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, a Master of food science from the University of Guelph, Canada and is presently pursuing her Ph.D. on Culture Enabled Food Safety with Dr. Mansel Griffiths at the University of Guelph, Canada. Lone currently serves as chair of the Global Food Safety Initiative (GFSI) technical working group on Food Safety Culture, a group dedicated to characterizing and quantifying food safety culture across the global food industry from farm to fork. In this episode of Food Safety Matters, we speak to Lone Jespersen about: Her time at Maple Leaf Foods when a Listeria monocytogenes outbreak claimed the lives of 23 Canadians. Moving forward and how Maple Leaf Foods transformed their entire food safety approach. The elaborate 4-tier food safety program implemented at Maple Leaf Foods. Elevating the importance of food safety culture within a business. How trade associations can help to enforce the impact that food safety really has. Her involvement with the Global Food Safety Initiative (GFSI). The Food Safety Magazine 2017 series on food safety culture and how every sector within the food industry can benefit from reading the series. Food safety maturity of culture Balancing food safety with other business goals. Related Content: The Supply Chain and Food Safety Culture: Distribution (June/July 2017) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2017/the-supply-chain-and-food-safety-culture-distribution/ The Supply Chain and Food Safety Culture: Primary Production (April/May 2017) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2017/the-supply-chain-and-food-safety-culture-primary-production/ Supply Chain and Food Safety Culture (Feb/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/supply-chain-and-food-safety-culture/ News Mentioned in This Episode: CDC: Raw Milk, Cheese Cause Almost All Dairy Foodborne Illnesses http://www.foodsafetymagazine.com/news/cdc-raw-milk-cheese-cause-almost-all-dairy-foodborne-illness/ No More Appeals for Former Egg Executives http://www.foodsafetymagazine.com/news/no-more-appeals-for-former-egg-executives/ Study: Effective Handwashing Does Not Require Hot Water http://www.foodsafetymagazine.com/news/study-effective-handwashing-does-not-require-hot-water/ FSMA's Foreign Supplier Verification Program Rule Now Final http://www.foodsafetymagazine.com/news/fsmae28099s-foreign-supplier-verification-program-rule-now-final/ Presenting Sponsor: Roka Bioscience (http://www.rokabio.com) has partnered with Primus Laboratories and Azzule Systems to deliver another impactful, practical and free webinar on June 28th at 2:00 PM EST. Food Safety Pixels to Pictures: Sharpening the Food Safety Picture with Actionable Data, this webinar will provide a step by step review of the importance of building a foundation with accurate data, a trusted lab partner, as well as how data management solutions can bring all the data into focus. It will also include a real-world application to show how this is being used to navigate the new regulatory landscape. Sign Up for the Food Safety Pixels to Pictures Webinar (http://hubs.ly/H07y3Fr0)

Larry Keener has a long record of involvement, both nationally and internationally, with food industry issues. He is the current vice president and co-chair of the Austrian-based Global Harmonization Initiative (http://www.globalharmonization.net/), an organization founded in 2004 to promote harmonization of food safety legislation and regulations. He is president and chief executive officer of Seattle-based International Product Safety Consultants, Inc. (http://www.foodsafetyprofessionals.com/)—a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. Also, Larry has written and published more than 100 scientific papers and numerous book chapters on food safety, microbiology, and process validation. He is a frequently invited speaker to the food industry, business and scientific conferences, workshops, and seminars. Larry is an internationally regarded microbiologist and process authority in the food industry, and frequently works with food companies in this capacity to communicate the processor's regulatory responsibilities, assess risk and adequacy of controls for entire processing operations from raw materials receipt to finished product storage and distribution, and provide advice and direction with regard to regulatory impact and food safety risk that changes in operations might cause. As such, his areas of expertise range from applied food microbiology and sanitation methods, the development and application of thermal and non-thermal processing and preservation technologies, including high-pressure processing, microwave and pulsed electric field, high-powered ultrasound and design and implementation of food safety management and control systems and strategies. Finally, Food Safety Magazine is proud to have Larry as a member of our editorial advisory board. In this episode of Food Safety Matters, we speak to Larry Keener about: His leadership role with the Global Harmonization Initiative Four cutting-edge technologies in food processing How regulatory agencies react to new food processing and manufacturing technologies What it's like working with the U.S. Food and Drug Administration and the Food Safety Inspection Service when presenting new food processing methods and technologies How many of you are in manufacturing? Understanding your role in making food safe Acceptance of hygienic facility design Larry's thoughts on the possibility of reduced government funding for food safety initiatives Larry's scheduled Keynote Address at the 2017 Institute of Food Technologists-European Federation of Food Science and Technology International Nonthermal Processing Conference https://www.ifsh.iit.edu/2017-ift-effost-international-non-thermal-processing-workshop-short-course Larry Keener's Articles Published in Food Safety Magazine: Novel Food Safety Technologies Emerge in Food Production (Feb/March 2015) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2015/novel-food-safety-technologies-emerge-in-food-production/ Shedding Light on Food Safety: Applications of Pulsed Light Processing (June/July 2014) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2014/shedding-light-on-food-safety-applications-of-pulsed-light-processing/ The Squeaky Wheel: Is Transportation the Watershed for Food Safety and Food Defense? (Aug/Sep 2013) http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2013/the-squeaky-wheel-is-transporation-the-watershed-for-food-safety-and-food-defense/ Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing (June/July 2011) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2011/ex-ante-or-ex-post-food-safety-strategies-process-validation-versus-inspection-and-testing/ Hurdling New Technology Challenges: Investing in Process Validation of Novel Technologies (Feb/March 2006) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2006/hurdling-new-technology-challenges-investing-in-process-validation-of-novel-technologies/ Looking for more on Larry Keener? Search FoodSafetyMagazine.com http://www.foodsafetymagazine.com/?Keywords=larry+keener&display=search&newSearch=true&noCache=1 Bob Ferguson's Food Safety Insights Articles: Food Safety Insights: A Look at the Microbiology Testing Market (Feb/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/a-look-at-the-microbiology-testing-market/ Food Safety Insights: The Drivers of Differences in Food Safety Testing Practices (April/May 2017) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2017/the-drivers-of-differences-in-food-safety-testing-practices/ What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2017/what-industry-and-fda-are-thinking-about-fsma-implementation/ A Closer Look a

David M. Theno, Ph.D., is currently CEO of Gray Dog Partners, Inc., a Del Mar California-based technical consulting business specializing in food safety, food manufacturing, restaurant operations, supply chain management and strategic planning. Theno is most widely known for the role he assumed with Jack in the Box (JIB) after the fast-food chain experienced a tragic and massive foodborne illness outbreak in 1993. He joined the team as JIB's senior vice president and chief food safety officer, developing a comprehensive Hazard Analysis and Critical Control Points plan for the chain, as well as a finished product testing protocol that initially irked his former meat industry colleagues. Theno also held previous food safety and quality management roles with Foster Farms, Kellogg's, Armour Food Company and Peter Eckrich & Sons, Inc. He holds a B.Sc. in zoology and science journalism from Iowa State University and earned both M.Sc. and Ph.D. degrees in food microbiology and animal sciences from the University of Illinois at Urbana-Champaign. We regret to share that we lost Dave Theno was taken from us unexpectedly as a result of a swimming accident on June 20, 2017. Dave's generous offer to have listeners call him was 100% genuine, and an example of the important role of mentor that he so completely embodied. You can read more about how the industry remembered Dave Theno in our August/September 2017 issue.(https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/dave-theno-remembering-the-man-behind-the-headlines) In this episode of Food Safety Matters, we speak to Dave Theno about: His evolution from zoology and veterinary medicine to food safety The value of knowing your food safety metrics The importance of effective communication in food science Tips and advice for the new generation of food safety professionals Dave's thoughts on industry collaboration and whether food companies should be sharing best practices Find out what Dave carries in his briefcase as a daily reminder of the vital food safety work he does Dave's thoughts on the U.S. Food and Drug Administration, the U.S. Department of Agriculture, the newly appointed Agriculture Secretary, as well as Dave's offer to President Donald Trump What the future of food safety really requires to improve Related Content: Jack in the Box: Fostering Food Safety Through Great Partnering http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2007/jack-in-the-box-fostering-food-safety-through-great-partnering/ Dave Theno: Remembering The Man Behind the Headlines https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/dave-theno-remembering-the-man-behind-the-headlines/ News Mentioned in This Episode: Trump's Acting Solicitor Opposes High Court Review for DeCoster http://www.foodsafetymagazine.com/news/trumpe28099s-acting-solicitor-opposes-high-court-review-for-decoster/ General Mills Invests $16M in Food Safety http://www.foodsafetymagazine.com/news/general-mills-invests-16-million-in-food-safety/ Campylobacter and Salmonella Top Foodborne Illnesses in 2016 http://www.foodsafetymagazine.com/news/campylobacter-and-salmonella-top-foodborne-illnesses-in-2016/ Presenting Sponsor for this episode is Roka Bioscience (www.rokabio.com). Download Roka's Presentation http://hubs.ly/H07lWqC0

Food Safety Magazine's editorial team talks about what to expect from our new podcast — Food Safety Matters.