Natural Sciences

Food Safety Matters

Food Safety Magazine

Food Safety Matters is a podcast for food safety professionals hosted by the Food Safety Magazine editorial team – the leading media brand in food safety for over 20 years. Each episode will feature a conversation with a food safety professional sharing their experiences and insights of the important job of safetyguarding the world’s food supply.

Episodes

Ep. 9. Bill Sperber: "We never had these problems until you came along"
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Ep. 9. Bill Sperber: "We never had these problems until you came along"

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/

Ep. 8. Ben Chapman: "We have to take a risk communication approach"
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Ep. 8. Ben Chapman: "We have to take a risk communication approach"

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

 

Ep. 7. Scott Brooks: "Never let a crisis go to waste"
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Ep. 7. Scott Brooks: "Never let a crisis go to waste"

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)

Ep. 6. Joe Corby: "It's important to know who the players are"
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2017-09-23 00:47:56 UTC 42:32
Ep. 6. Joe Corby: "It's important to know who the players are"

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

Ep. 5. John Spink: "We'll never arrest our way to food protection"
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2017-09-23 00:47:56 UTC 01:06:04
Ep. 5. John Spink: "We'll never arrest our way to food protection"

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 Paper: Position Paper on Mitigating the Public Health Risk of Food Fraud (http://www.mygfsi.com/component/content/article.html?id=190:gfsi-position-paper-on-mitigating-the-public-health-risk-of-food-fraud) SSAFE (http://www.ssafe-food.org/) Codex Alimentarius (http://www.fao.org/fao-who-codexalimentarius/en/) Handwashing: Cool Water as Effective as Hot for Removing Germs (http://news.rutgers.edu/research-news/handwashing-cool-water-effective-hot-removing-germs/20170529#.WV_gPhPyuqA) Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATTC 11229 from Hands (http://http//jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-16-370?code=fopr-site&journalCode=food?)  

Would you like to tell us what you think about Food Safety Matters so far? Do you have a suggestion on who we should interview? Are there hot topics you'd like us to cover? Email us at podcast@foodsafetymagazine.com.

Ep. 4: Steve Taylor: "The number one reason for food allergen recalls is…"
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2017-09-23 00:47:56 UTC 40:51
Ep. 4: Steve Taylor: "The number one reason for food allergen recalls is…"

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 allergen handbooks were created in collaboration with the University of Nebraska’s Food Allergy Research and Resource Program (FARRP) to help companies understand and develop food allergen controls. Topics covered include:

Food Allergen Handbook

  • Why test for food allergens?
  • Testing methods and how they work
  • Sampling guidelines

Best Practices for Food Allergen Validation & Verification

  • Cleaning to a validated standard
  • Migrating from validation to verification
  • Where to test

Download Allergen Handbook Now  (http://foodsafety.neogen.com/en/food-allergen-handbook)

Ep. 3: Lone Jespersen: "Culture comes first"
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Ep. 3: Lone Jespersen: "Culture comes first"

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)

Ep. 2. Larry Keener: "Food safety is manufactured"
52:53
2017-09-23 00:47:56 UTC 52:53
Ep. 2. Larry Keener: "Food safety is manufactured"

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 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/

News and Resources Mentioned in This Episode: FSMA Tips Dominate 2017 Food Safety Summit http://www.foodsafetymagazine.com/news/fsma-tips-dominate-2017-food-safety-summit/ Presenting Sponsor for this episode is Roka Bioscience (http://www.rokabio.com) Register for Roka’s webinar Food Safety Pixels to Pictures: Sharpening the Food Safety Picture with Actionable Data

Ep. 1. Dave Theno: "No one cooks their salad"
52:07
2017-09-23 00:47:56 UTC 52:07
Ep. 1. Dave Theno: "No one cooks their salad"

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 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 ContentJack 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

Introduction to Food Safety Matters
03:51
2017-09-23 00:47:56 UTC 03:51
Introduction to Food Safety Matters

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

Ep. 10. Mike Taylor: "We're in a whole new world"
01:00:38
2017-09-27 13:46:46 UTC 01:00:38
Ep. 10. Mike Taylor: "We're in a whole new world"

 

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/-/-/-/-/

 

 

Ep. 9. Bill Sperber: "We never had these problems until you came along"
45:02
2017-09-27 13:46:46 UTC 45:02
Ep. 9. Bill Sperber: "We never had these problems until you came along"

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/

Ep. 8. Ben Chapman: "We have to take a risk communication approach"
01:08:23
2017-09-27 13:46:46 UTC 01:08:23
Ep. 8. Ben Chapman: "We have to take a risk communication approach"

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

 

Ep. 7. Scott Brooks: "Never let a crisis go to waste"
01:20:54
2017-09-27 13:46:46 UTC 01:20:54
Ep. 7. Scott Brooks: "Never let a crisis go to waste"

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

Ep. 6. Joe Corby: "It's important to know who the players are"
42:32
2017-09-27 13:46:46 UTC 42:32
Ep. 6. Joe Corby: "It's important to know who the players are"

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/

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Ep. 5. John Spink: "We'll never arrest our way to food protection"
01:06:04
2017-09-27 13:46:46 UTC 01:06:04
Ep. 5. John Spink: "We'll never arrest our way to food protection"

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 Paper: Position Paper on Mitigating the Public Health Risk of Food Fraud http://www.mygfsi.com/component/content/article.html?id=190:gfsi-position-paper-on-mitigating-the-public-health-risk-of-food-fraud

SSAFE http://www.ssafe-food.org/

Codex Alimentarius http://www.fao.org/fao-who-codexalimentarius/en/

Handwashing: Cool Water as Effective as Hot for Removing Germs http://news.rutgers.edu/research-news/handwashing-cool-water-effective-hot-removing-germs/20170529#.WV_gPhPyuqA

Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATTC 11229 from Hands http://http//jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-16-370?code=fopr-site&journalCode=food?

Would you like to tell us what you think about Food Safety Matters so far? Do you have a suggestion on who we should interview? Are there hot topics you'd like us to cover? Email us at podcast@foodsafetymagazine.com.

Ep. 4: Steve Taylor: "The number one reason for food allergen recalls is…"
40:51
2017-09-27 13:46:46 UTC 40:51
Ep. 4: Steve Taylor: "The number one reason for food allergen recalls is…"

 

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 allergen handbooks were created in collaboration with the University of Nebraska’s Food Allergy Research and Resource Program (FARRP) to help companies understand and develop food allergen controls. Topics covered include:

Food Allergen Handbook

  • Why test for food allergens?
  • Testing methods and how they work
  • Sampling guidelines

Best Practices for Food Allergen Validation & Verification

  • Cleaning to a validated standard
  • Migrating from validation to verification
  • Where to test

Download Allergen Handbook Now  http://foodsafety.neogen.com/en/food-allergen-handbook

Ep. 3: Lone Jespersen: "Culture comes first"
53:47
2017-09-27 13:46:46 UTC 53:47
Ep. 3: Lone Jespersen: "Culture comes first"

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)

Ep. 2. Larry Keener: "Food safety is manufactured"
52:53
2017-09-27 13:46:46 UTC 52:53
Ep. 2. Larry Keener: "Food safety is manufactured"

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 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/

News  and Resources Mentioned in This Episode:

FSMA Tips Dominate 2017 Food Safety Summit http://www.foodsafetymagazine.com/news/fsma-tips-dominate-2017-food-safety-summit/

Presenting Sponsor for this episode is Roka Bioscience (http://www.rokabio.com)

Register for Roka’s webinar Food Safety Pixels to Pictures: Sharpening the Food Safety Picture with Actionable Data

Ep. 1. Dave Theno: "No one cooks their salad"
52:07
2017-09-27 13:46:46 UTC 52:07
Ep. 1. Dave Theno: "No one cooks their salad"

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

Introduction to Food Safety Matters
03:51
2017-09-27 13:46:46 UTC 03:51
Introduction to Food Safety Matters

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

Ep. 15. Will Daniels: "It was a game changer for the industry"
01:18:26
2017-12-19 14:30:07 UTC 01:18:26
Ep. 15. Will Daniels: "It was a game changer for the industry"

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 podcast@foodsafetymagazine.com

Ep. 14. Hal King: “That looks really clean, but it’s not”
01:14:31
2017-12-19 14:30:07 UTC 01:14:31
Ep. 14. Hal King: “That looks really clean, but it’s not”

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 on New Food Economy https://newfoodeconomy.org/trump-usda-reorganization-perdue/ FDA Releases Small Entity Compliance Guide for the FSMA Sanitary Transportation of Human Food and Animal Food Final Rule https://www.foodsafetymagazine.com/news/fda-releases-small-entity-compliance-guide-for-the-fsma-sanitary-transportation-of-human-and-animal-food-final-rule/

Share Your Feedback with Us As we prepare for our year-end episode that will air on December 26 we would love to hear from you about 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 podcast@foodsafetymagazine.com

Ep. 13. Darin Detwiler: "It's more than just a job"
01:03:02
2017-12-19 14:30:07 UTC 01:03:02
Ep. 13. Darin Detwiler: "It's more than just a job"

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 TimesFood 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 degree in Food Science from Clemson, and she is a Registered Dietitian. She has over a decade of experience in scientific and regulatory affairs with food trade associations. 

Darin Detwiler's Articles Published by Food Safety Magazine: Food Safety: A Century of Warnings   https://www.foodsafetymagazine.com/enewsletter/food-safety-a-century-of-warnings/

Related Content and Resources: Jack in the Box: Fostering Food Safety Through Great Partnering https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2007/jack-in-the-box-fostering-food-safety-through-great-partnering/

Food Safety & the CEO: Keys to Bottom Line Success https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2007/food-safety-the-ceo-keys-to-bottom-line-success/ Why Don't We Learn from Our Mistakes? https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2014/why-dont-we-learn-more-from-our-mistakes/

VIDEO: Jack in the Box E. coli Outbreak https://www.youtube.com/watch?v=yfGOJKbqrWk

VIDEO: Northeastern University's Regulatory Affairs of Food and Food Industries https://www.youtube.com/watch?v=WOkzzzHWFYE FightBac--Partnership for Food Safety Education http://www.fightbac.org/ FoodSafety.gov https://www.foodsafety.gov/

Ask Karen https://www.foodsafety.gov/experts/askkaren/index.html

USDA Meat & Poultry Hotline: 800-535-4555 Requests for bulk food safety reading/educational materials can be sent to fsis.outreach@fsis.usda.gov

News Mentioned in This EpisodeAmerican Airlines Stood Along in Suspending LAX Catering Kitchen Over Listeria Find https://www.forbes.com/sites/tedreed/2017/11/02/american-airlines-stood-alone-in-suspending-lax-catering-kitchen-over-listeria-find/#18bef6a71c92

New Study Pinpoints Source of Salmonella in Ground Turkey https://www.foodsafetymagazine.com/news/new-study-pinpoints-source-of-salmonella-in-ground-turkey/ Do you have questions or guest suggestions for the Food Safety Matters podcast? Let us know! You can leave us a voicemail anytime at 747-231-7630. You can also email us at podcast@foodsafetymagazine.com

Listeria Right Now: Innovations in Food Safety
20:55
2017-12-19 14:30:07 UTC 20:55
Listeria Right Now: Innovations in Food Safety

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 

Ep. 12. David Acheson M.D.: "No...that's a problem"
01:06:23
2017-12-19 14:30:07 UTC 01:06:23
Ep. 12. David Acheson M.D.: "No...that's a problem"

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/

Ep. 11. Patricia Wester: "Preventive controls are not HACCP"
01:20:53
2017-12-19 14:30:07 UTC 01:20:53
Ep. 11. Patricia Wester: "Preventive controls are not HACCP"

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 podcast@foodsafetymagazine.com.

Metagenomics: A Fresh Take on Spoilage
18:11
2017-12-19 14:30:07 UTC 18:11
Metagenomics: A Fresh Take on Spoilage

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

 

Ep. 10. Mike Taylor: "We're in a whole new world"
01:00:38
2017-12-19 14:30:07 UTC 01:00:38
Ep. 10. Mike Taylor: "We're in a whole new world"

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/-/-/-/-/

Ep. 9. Bill Sperber: "We never had these problems until you came along"
45:02
2017-12-19 14:30:07 UTC 45:02
Ep. 9. Bill Sperber: "We never had these problems until you came along"

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/

Ep. 8. Ben Chapman: "We have to take a risk communication approach"
01:08:23
2017-12-19 14:30:07 UTC 01:08:23
Ep. 8. Ben Chapman: "We have to take a risk communication approach"

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

 

Ep. 7. Scott Brooks: "Never let a crisis go to waste"
01:20:54
2017-12-19 14:30:07 UTC 01:20:54
Ep. 7. Scott Brooks: "Never let a crisis go to waste"

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

Ep. 6. Joe Corby: "It's important to know who the players are"
42:32
2017-12-19 14:30:07 UTC 42:32
Ep. 6. Joe Corby: "It's important to know who the players are"

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

Ep. 5. John Spink: "We'll never arrest our way to food protection"
01:06:04
2017-12-19 14:30:07 UTC 01:06:04
Ep. 5. John Spink: "We'll never arrest our way to food protection"

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 Paper: Position Paper on Mitigating the Public Health Risk of Food Fraud http://www.mygfsi.com/component/content/article.html?id=190:gfsi-position-paper-on-mitigating-the-public-health-risk-of-food-fraud

SSAFE http://www.ssafe-food.org/

Codex Alimentarius http://www.fao.org/fao-who-codexalimentarius/en/

Handwashing: Cool Water as Effective as Hot for Removing Germs http://news.rutgers.edu/research-news/handwashing-cool-water-effective-hot-removing-germs/20170529#.WV_gPhPyuqA

Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATTC 11229 from Hands http://http//jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-16-370?code=fopr-site&journalCode=food?

Would you like to tell us what you think about Food Safety Matters so far? Do you have a suggestion on who we should interview? Are there hot topics you'd like us to cover? Email us at podcast@foodsafetymagazine.com.

Ep. 4. Steve Taylor: "The number one reason for food allergen recalls is…"
40:51
2017-12-19 14:30:07 UTC 40:51
Ep. 4. Steve Taylor: "The number one reason for food allergen recalls is…"

 

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 allergen handbooks were created in collaboration with the University of Nebraska’s Food Allergy Research and Resource Program (FARRP) to help companies understand and develop food allergen controls. Topics covered include:

Food Allergen Handbook

  • Why test for food allergens?
  • Testing methods and how they work
  • Sampling guidelines

Best Practices for Food Allergen Validation & Verification

  • Cleaning to a validated standard
  • Migrating from validation to verification
  • Where to test

Download Allergen Handbook Now  http://foodsafety.neogen.com/en/food-allergen-handbook

Ep. 3. Lone Jespersen: "Culture comes first"
53:47
2017-12-19 14:30:07 UTC 53:47
Ep. 3. Lone Jespersen: "Culture comes first"

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)

Ep. 2. Larry Keener: "Food safety is manufactured"
52:53
2017-12-19 14:30:07 UTC 52:53
Ep. 2. Larry Keener: "Food safety is manufactured"

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 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/

News  and Resources Mentioned in This Episode:

FSMA Tips Dominate 2017 Food Safety Summit http://www.foodsafetymagazine.com/news/fsma-tips-dominate-2017-food-safety-summit/

Presenting Sponsor for this episode is Roka Bioscience (http://www.rokabio.com)

Register for Roka’s webinar Food Safety Pixels to Pictures: Sharpening the Food Safety Picture with Actionable Data

Ep. 1. Dave Theno: "No one cooks their salad"
52:07
2017-12-19 14:30:07 UTC 52:07
Ep. 1. Dave Theno: "No one cooks their salad"

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

Introduction to Food Safety Matters
03:51
2017-12-19 14:30:07 UTC 03:51
Introduction to Food Safety Matters

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