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Scott Gustin is a native of Gloucester, Virginia, where he grew up on a small family farm raising registered Angus and Hereford cattle. He received his undergraduate degree and veterinary degrees at Virginia Tech in 1999 and 2002, respectively, before continuing on to receive his Masters in Avian Medicine at the University of Georgia. In 2004 Scott began his veterinary career at Cobb-Vantress in Siloam Springs, Arkansas. While at Cobb his roles included technical service for North America and Asia, internal veterinary service, and the World Director for Quality Assurance focusing on Salmonella eradication programs. Following Cobb, Scott worked for Tyson Foods for 12 years as the Managing Director of Veterinary Services for domestic poultry in Springdale, Arkansas. At presnt, Scott is a Technical Advisor for Elanco Animal Health focusing on bird health and food safety.
In this episode of Food Safety Matters, we speak with Scott [1:49] about:
An overview of biosecurity and its importance The most significant challenges primary breeders and commercial producers face when implementing a biosecurity program Biosecurity measures that help prevent and control disease outbreaks Key biosecurity protocols that every farm should implement Best practices for training farm workers and personnel on biosecurity protocols How biosecurity measures have changed as technology has become more advanced The possible future of biosecurity and promising emerging technologies.Sponsored by:
Elanco
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Brendan A. Niemira, Ph.D. is a research microbiologist with the U.S. Department of Agriculture's Agricultural Research Service (USDA's ARS) in Wyndmoor, Pennsylvania, and a graduate of the University of Chicago and Michigan State University. His research develops and validates cold plasma, pulsed light, radiofrequency energy, and other nonthermal food processing technologies. He has published over 180 peer-reviewed research articles, book chapters, and critical reviews, is the co-editor and author of a well-regarded reference text, and holds one patent. Dr. Niemira is a Fellow of the Institute of Food Technologists (IFT) and a past member of the IFT Board of Directors. He currently serves on the Educational Advisory Board for the Food Safety Summit. A member of IFT, the International Association for Food Protection, and the American Society for Microbiology for more than 20 years, he also serves on the editorial boards for the Journal of Food Protection and Applied and Environmental Microbiology. He received the 2016 U.S. Department of Defense Award for Excellence and the 2020 Federal Laboratory Consortium Technology Transfer Innovation Award.
In this episode of Food Safety Matters, we speak with Brendan [22:52] about:
The definition of cold plasma technology and how it can be used in the food industry to improve microbial safety The strengths and weaknesses of different forms of cold plasma Types of food for which cold plasma can be used to successfully decontaminate, and why it works best for certain food types Comparisons between cold plasma technology and other thermal and nonthermal decontamination techniques Why cold plasma technology has not yet been scaled up for widespread industry use, and for what applications commercialization could be achieved Factors that affect the energy costs of different cold plasma generation methods The possibility of adapting cold plasma technology to inactivate viruses in foodservice environments Human occupational health and safety considerations in the generation of cold plasma Takeaways from a workshop and session on root cause analysis that took place at the 2023 and 2024 Food Safety Summits, respectively Other research areas Dr. Niemira is working on at USDA-ARS to advance food safety.News and Resources
NewsDraft EU Act Would Require WGS Analysis for Foodborne Illness Investigations [5:45]
Study Finds GRAS Carcinogenicity Data are Adequate, but Could Use a Standardized Approach [8:57]
USDA-FSIS to Begin Routine Monitoring for HPAI in Dairy Cows Under National Residue Program [15:00]
Researchers Offer New Tool to Identify Top Microbial Threats to Infant Foods [18:28]Resources
SUBSCRIBE to Food Safety Magazine and/or FSM eDigest
Food Safety Magazine WebinarsSponsored by:
CINTAS
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As CEO of STOP Foodborne Illness (STOP) since May 2019, Mitzi Baum, M.Sc. is focused on expanding STOP's impact by concentrating on three strategic areas: families and individuals impacted by foodborne disease, company culture and practice, and food safety policy. By instituting a collaborative, consumer-centric operating model, STOP engages stakeholders across the food system to develop and advance solutions to food safety.
Prior to her tenure at STOP, which will come to an end in late 2024, Mitzi cultivated a 23-year career at Feeding America, rising to the senior-level position of Managing Director of Food Safety. Mitzi holds a Master of Science degree in Food Safety and a certificate in Food Law from Michigan State University. She received her Bachelor of Science degree from Bowling Green State University and has obtained certificates in Nonprofit Management from the University of Chicago, Quality Management from DePaul University, and Food Safety Management from Cornell University.
Mitzi is the 2021 Joseph Leiter Lecturer of the Medical Library Association and National Library of Medicine, an adjunct faculty for Michigan State University's Online Food Safety Program, a certified seafood Hazards Analysis and Critical Control Points (HACCP) instructor, and a Preventive Controls Qualified Individual (PCQI). She also serves as the consumer representative on Council I for the Conference for Food Protection and is a member of the National Restaurant Association's Food Safety Advisory Council.
In this episode of Food Safety Matters, we speak with Mitzi [2:57] about:
The development and impacts of the Alliance to Stop Foodborne Illness, a program of STOP that joins industry with consumers STOP’s advocacy for the modernization of USDA-FSIS's regulatory standards for Salmonella in poultry, for which FSIS recently released a proposed framework, and STOP’s thoughts on the new framework STOP’s work to include Cronobacter sakazakii on the CDC’s List of Nationally Notifiable Diseases, and whether more work is required to prevent Cronobacter infections from powdered infant formula following the 2022 outbreak and supply shortage Efforts to position STOP as a more credible, reliable, and focused organization with greater visibility and improved fundraising outcomes What drew Mitzi to STOP, and her proudest achievements during her tenure as CEO.We Want to Hear from You!
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Sarah L. Brew, J.D. leads Faegre Drinker LLP's nationally recognized food litigation and regulatory practice. She is one of the country's leading food lawyers, representing food industry companies in a variety of complex cases, including many of the highest-profile and most media-scrutinized outbreaks and recalls over the past two decades. She also counsels clients on regulatory compliance, guiding them through U.S. Food and Drug Administration (FDA) inspections, recalls, warning letters, and enforcement actions; and advises on food safety, labeling, and marketing regulations and risk management issues. As a leading voice in food law, Sarah speaks nationally at food law conferences and before industry groups.
In this episode of Food Safety Matters, we speak with Sarah [33:43] about:
The June 28, 2024 Supreme Court ruling on Loper Bright Enterprises v. Raimondo, which overturned the Chevron U.S.A. Inc. v. Natural Resources Defense Council Inc. decision of 1984, and the new ruling’s regulatory implications for the food industry How the Loper Bright decision could open up an avenue for industry to challenge important FDA or U.S. Department of Agriculture (USDA) decisions, and the difficulties plaintiffs would face in actually challenging such decisions Ways in which the Loper Bright ruling might influence FDA and USDA rulemaking processes to prevent decisions from being challenged and ruled “unreasonable” in the future The potential for inconsistent application of food regulations arising from court rulings made under the new Loper Bright standard In general, the potential impacts that the Loper Bright ruling could have on food industry regulations and food safety.News and Resources
Consumer Reports Raises Alarm Over Rocket Fuel Chemical in Kids’ Foods [4:18]
FDA: Limited Scientific Evidence Does Not Show Microplastics in Food, Packaging Pose Health Risk [11:14]
Experts Recommend Codifying Food Safety Culture After Major STEC Outbreak at Calgary Childcare Facilities [18:55]
FDA to Hold Public Meeting on Development of Postmarket Food Chemical Assessment Process [26:16]
FDA Human Foods Program (and CFSAN) Career Opportunities [26:49]
USDA-FSIS Publishes Final Regulatory Framework for Salmonella in Raw Poultry [27:47]
EPA Immediately Suspends Use of Herbicide Dacthal With Emergency Order [28:36]Sponsored by:
MSU Online Food SafetyWe Want to Hear from You!
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Joelle Mosso, M.S., is Associate Vice President of Science Programs for Western Growers, where she works alongside growers to develop improved approaches to food safety and sustainability challenges. She is an entrepreneurial scientist with a passion for pathogenic food microbiology, risk assessment, and working toward practical solutions for the food industry. She has a background in quantitative microbial risk assessment (QMRA), building microbial testing laboratories, and evaluating and designing microbial diagnostic tools/approaches, as well as firsthand experience with produce and with managing food safety for complex international supply chains.
Before Western Growers, Joelle was Senior Director of Technical and Regulatory Affairs for the Organic Trade Association (OTA), served as the Chief Scientific Officer for Eurofins Produce, and held food safety and business leadership roles at Earthbound Farm and Olam Spices and Vegetable Ingredients. She holds a B.S. degree from the University of Maryland in Microbiology with honors in Molecular Biology and an M.S. degree in Food Science focused on pathogenic food microbiology from the University of California–Davis. Joelle has served on numerous industry technical groups including the Center for Produce Safety Technical Committee, the International Fresh Produce Association (IFPA) Food Safety Council, the U.S. Department of Agriculture (USDA) National Advisory Committee on Microbiological Criteria for Foods (NACMCF), and the USDA National Organic Standards Board (NOSB).
In this episode of Food Safety Matters, we speak with Joelle [27:50] about:
The unique path that led Joelle to her food safety career, beginning with her interest in agriculture as a child growing up in the California Central Valley growing region Western Growers’ efforts to help its members comply with food safety regulations like the U.S. Food and Drug Administration’s Food Safety Modernization Act Agricultural Water Rule Available resources for industry on pathogen and environmental testing, including Western Growers’ "Primer on Preharvest Pathogen Testing of Leafy Green Products" and its recently released guide on soil sampling Why Cyclospora poses a distinct challenge to domestic produce safety, and ongoing efforts by FDA and USDA to address the growing threat The new Canadian P2 Proposal on the primary plastic packaging of consumer goods—for which Western Growers now offers a resource to help industry prepare—and how it affects packaging for fresh produce The complexity of packaging design for fresh-cut produce, which must consider a multitude of factors to ensure a food-safe internal atmosphere and adequate shelf life Farm-to-fork food safety risks that are introduced when changes are made in the name of sustainability, and the importance of taking into account factors like consumer behaviors as transitions are made The collaborative effort and systems approach that will be required to implement hygienic equipment design of farm equipment at scale, and the importance of doing so.News and Resources
News
USDA-FSIS Publishes Final Regulatory Framework for Salmonella in Raw Poultry [3:48]
USDA-FSIS Begins New RTE Sampling Program to Verify Allergen Label Claims [15:45]
FDA Releases Data on Prevalence of Three Important Pathogens in Fresh Herbs [18:05]
Bill Aims to Create New Federal Food Administration That Would Take FDA's Food Responsibilities [20:16]
FAO/WHO Expert Committee Publishes Safety Evaluation of Certain Food Additives [23:13]Interview Links
“Primer on Preharvest Pathogen Testing of Leafy Green Products”
“Fresh Produce Food Safety Considerations Relative to the Canadian P2 Proposal and the Role of Primary Plastic Packaging for Consumer Safety”We Want to Hear from You!
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Nuno F. Soares, Ph.D., is an author, consultant, and trainer in food safety with more than 21 years of experience in the food industry as a food safety/quality (FSQ) expert and a plant manager. He is the founder of "I'm a SLO—Saving Lives Officer" initiative and the author of several books and articles on food safety, namely FSSC 22000 and ISO 22000 Blueprint and I'm a SLO—The Mindset and Framework to Develop a Positive Food Safety Culture. He works exclusively to help food safety professionals achieve a more fulfilled career by improving their knowledge, competencies, and mindset.
In this episode of Food Safety Matters, we speak with Nuno [38:14] about:
The influence of the late Dr. Bill Sperber, a pioneering food safety scientist, on Nuno’s career and the industry at large Nuno’s new book, How to Sell Food Safety: 3-1/2 Steps to Increase Your Chances of Being Heard, which describes a three-and-a-half-step action plan to “sell” top management and other teams within a company on food safety objectives Examples of conflicts between food safety professionals and other teams within an organization, and the importance of having the right mindset when presented with these challenges A four-step evolution that companies will experience in their food safety culture maturity journey, and what each stage might look like How a food safety professional can approach the task of persuading top management to elevate the status of food safety throughout the company, and the need to dually wield empathy and authority when doing so Examples of how food safety professionals can “sell” food safety to top management by demonstrating return on investment (ROI), and by framing the issue in a way that will evoke emotions and set aspirations Actions food safety professionals can take after presenting top management with a food safety plan or goal and being told “no.”News and Resources
News
Latest CDC Data Suggests Stalled Progress Toward Foodborne Illness Incidence Reduction Goals [10:20]
Frozen Food Industry Group Strives to Reduce Storage Temperature Standards by 3 °C [18:20]
Chemicals from Tires and Roads Detected in Leafy Greens [24:21]
BVO No Longer Authorized for Food Use by FDA [28:29]Bob’s Food Safety Magazine August/September ’24 Food Safety Insights Column
“How is the Revolution in Technology Changing Food Safety?” [31:19]Interview Links
Nuno F. Soares, Ph.D.
How to Sell Food Safety: 3-1/2 Steps to Increase Your Chances of Being HeardOther Resources
Webinar: How Rapid Development of Technology Has Revolutionized Food SafetyWe Want to Hear from You!
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Beth Panko Briczinski, Ph.D. is the Senior Science Advisor for Milk Safety in the Office of Food Safety at the U.S. Food and Drug Administration (FDA). In this capacity, she advises FDA senior leadership on policies and programs involving scientific matters affecting the safety of milk. Prior to working at FDA, Dr. Briczinski was a Vice President with the National Milk Producers Federation, where she worked with state and federal agencies on regulatory issues in the areas of food safety and nutrition. Dr. Briczinski holds B.S. and M.S. degrees in Food Science, as well as a Ph.D. in Food Science, all from Pennsylvania State University.
Casey McCue is the Conference Chair for the National Conference on Interstate Milk Shipments (NCIMS) and the Director of the Division of Milk Control and Dairy Services for the New York State Department of Agriculture and Markets, a position he has held since 2000. Casey has served in many positions since starting as a Dairy Products Specialist in Jefferson and Lewis counties. He grew up deeply involved in his grandparents' dairy farm near Lowville, and after graduating from SUNY Canton with a degree in Milk and Food Quality Control, he began his career in industry on both the producer and processor sides. Casey was also the 2012 recipient of the National Association of State Departments of Agriculture's Administration Award for his work on behalf of New York's rapidly growing dairy industry.
Megin Nichols, D.V.M. serves as the Deputy Division Director for the Division of Foodborne, Waterborne, and Environmental Diseases at the CDC's National Center for Emerging and Zoonotic Infectious Diseases. Prior to this role, she lead the team at CDC responsible for investigating multistate outbreaks of Salmonella and Escherichia coli resulting from exposure to animals, pet products, and raw milk. Prior to joining CDC, Dr. Nichols worked in her home state at the New Mexico Department of Health for five years. She holds a B.S. degree in Animal Science from New Mexico State University, a D.V.M. from Colorado State University, and an M.P.H. degree in Food Safety and Biosecurity from the University of Minnesota. She is board certified in veterinary preventive medicine, and her areas of interest include zoonotic disease, food safety, and pediatric health.
In this episode of Food Safety Matters, we speak with Dr. Briczinski, Mr. McCue, and Dr. Nichols [29:50] about:
What the Pasteurized Milk Ordinance (PMO) requires of milk and dairy producers, how it differs from Grade “A” milk standards, and the public health impact of PMO since its adoption 100 years ago The accomplishments of NCIMS since the first conference was held in 1950, and revisions to the PMO that have come out of recent NCIMS conferences The microbial risks of, and foodborne illnesses caused by, raw milk and dairy products, which have been increasing in popularity among consumers The possibility of combining audits for producers that make both Grade "A" and non-Grade "A" products Ways in which public health agencies and food safety professionals can combat misinformation about “natural” foods like raw milk and dairy being healthier than pasteurized products FDA’s future plans to expand upon the PMO and milk and dairy product safety.News and Resources
FDA Publishes Dairy Food Safety Research Agenda for HPAI H5N1
Federal Report Gives FDA Nine Recommendations to Improve Infant Formula Oversight
EU to Develop New Traceability Requirements to Tackle Honey Adulteration, Revises Origin Labeling Rules
Second Bill Introduced to Weaken FSMA 204; Safe Food Coalition Voices Opposition
The End of Chevron Doctrine Does Not End Food Safety Regulation, But it May Make It More DifficultUpcoming Webinar—How Rapid Development of Technology has Revolutionized Food Safety
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Brandon Carter, D.V.M. is a Food Safety Technical Advisor for Elanco Animal Health. Dr. Carter received his B.S. degree in Animal Science and his D.V.M. from Mississippi State University. He also holds an M.S. degree in Veterinary Epidemiology from West Texas A&M University. His areas of expertise are disease prevention and control for poultry, with specialized expertise in epidemiology and data analysis.
In this episode of Food Safety Matters, we speak with Dr. Carter [1:20] about:
The significance of pre-harvest diagnostics in food safety risk management Common types of diagnostics used in the assessment of pre-harvest food safety risks The role of data analysis in the interpretation of diagnostic results for food safety decision-making Regulatory frameworks that influence the use of diagnostics in food safety management How diagnostic findings are integrated into food safety intervention strategies Limitations of diagnostics for food safety decision-making Challenges in implementing diagnostic techniques for food safety interventions.Resources
Elanco Poultry Food SafetySponsored by:
ElancoWe Want to Hear from You!
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Caroline Smith DeWaal, J.D. is Senior Manager at the Global Alliance for Improved Nutrition (GAIN). She also serves as Deputy Chief of Party of EatSafe—Evidence and Action Towards Safe, Nutritious Food—which is a U.S. Agency for International Development (USAID)-funded, five-year program running through June 2024. EatSafe aims to enable lasting improvements in the safety of nutritious foods in traditional markets by focusing on behavior change. Prior to joining GAIN, Caroline worked as an International Food Safety Policy Manager for the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA’s CFSAN). She holds a bachelor's degree in Political Science from the University of Vermont and a J.D. from Antioch School of Law.
Richard Pluke, Ph.D. is the Food Safety Lead and Chief of Party for GAIN's EatSafe and an international rural development professional specializing in agricultural enterprises and value chains, with over 15 years of applied development experience in South America, Asia, and Africa. Prior to GAIN, Dr. Pluke worked at Bayer Crop Science, and he also spent 15 years at FINTRAC Inc., where he served as Deputy Chief of Party on several USAID programs in Tanzania. He received his Ph.D. in Entomology and Farming Systems from the University of Florida at Gainesville.
In this episode of Food Safety Matters, we speak with Ms. DeWaal and Dr. Pluke [36:06] about:
How GAIN and EatSafe are working to improve food safety in traditional markets, as well as the mission of promoting healthier diets and sustainable food systems among vulnerable communities Why food contamination and foodborne illness are not being addressed by vendors in traditional food markets or government regulators A three-legged approach that could be useful in promoting and ensuring food safety in traditional markets How the EatSafe initiative employs research-informed training and communication initiatives to drive positive behavioral change in market actors and to create consumer demand for safe food in traditional markets Specific, real-life examples of EatSafe’s work and outcomes in Ethiopia and Nigeria GAIN’s future plans for food safety education and aid after the five-year EatSafe initiative concludes.News and Resources
FDA Study Shows STEC Can Spread Through Air to Contaminate Leafy Greens Crops [4:29]
Health Effects of Contaminants in Seafood Unclear, But Most People Aren't Eating Enough Fish Anyway [12:16]
Study Shows Risk of Gluten Migration into Food from Biodegradable Plates, Straws [23:26]
African Union Developing First-Ever Food Safety Guidelines for Continent's Informal Foods Market [30:29]Global Alliance for Improved Nutrition (GAIN)
GAIN EatSafe
GAIN Video: "Food Safety: The Biggest Development Challenge You've Never Heard Of"
EatSafe interventions in Nigeria
EatSafe: Nigeria food safety training brief
EatSafe: Brand intervention brief
International Livestock Research Institute (ILRI): "New directions for tackling food safety risks in the informal sector of developing countries"
Food Safety Matters Podcast Ep. 104. Bonnie McClafferty: Food Safety Needs to Be a Business ModelWe Want to Hear from You!
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Kathleen (Kathy) Glass, Ph.D. joined the Food Research Institute (FRI) at the University of Wisconsin–Madison as a food safety researcher in 1985, where she currently serves as Associate Director. Her primary duties are to assist the food industry in assessing and developing formulation-safe foods. In addition, she trains and oversees undergraduate and graduate student independent study research, and is a regular instructor at workshops on food microbiology, preventive controls, Listeria control methods, processed meat and processed cheese safety, and dairy Hazards Analysis and Critical Control Points (HACCP).
Dr. Glass's research interests include the safety of low-acid refrigerated foods, ready-to-eat (RTE) meats, processed cheese, and dairy foods, focusing on the control of various bacterial pathogens. She earned her Ph.D. in Food Microbiology and Safety at the University of Wisconsin–Madison. She is a Past President of the International Association for Food Protection (IAFP) and its Wisconsin affiliate.
In addition to receiving the 2024 Distinguished Service Award from Food Safety Magazine, Dr. Glass is a recipient of the 2023 IAFP Honorary Life Member Award, the 2020 University of Wisconsin–Madison Academic Staff Award for Excellence, the 2019 Wisconsin Meat Industry Hall of Fame, the 2017 National Cheese Institute (NCI) Laureate Award, and the 2011 IAFP Fellow Award. In addition, she served four terms on the National Advisory Committee for the Microbiological Criteria of Foods (NACMCF), including two terms as Co-Chair; as an academic advisor for the Food Microbiology Committee of the Institute for the Advancement of Food and Nutrition Sciences (IAFNS); and is an active member of several professional associations and advisory committees.
In this episode of Food Safety Matters, we speak with Dr. Glass [28:04] about:
What led to her career in food safety, and how her research interests have evolved over the years in response to outbreaks, regulatory changes, and consumer demands Dr. Glass’s work in challenge studies for food products and their impacts, such as evaluating new antimicrobial ingredients The critical importance of dairy pasteurization, especially in light of the ongoing Highly Pathogenic Avian Influenza (HPAI) H5N1 outbreak, and the need to better understand the risk of contracting HPAI H5N1 from raw dairy Dr. Glass’s past experiences as Chair of NACMCF’s Subcommittee on Salmonella in poultry and as Co-Chair of NACMF’s Subcommittee on Cronobacter in Powdered Infant Formula, and insights about the progression of these charges In her work as a professor, how Dr. Glass guides her students to become effective food safety scientists and leaders Highlights of Dr. Glass’s career, and her hope that her work has influenced other food safety professionals to center the betterment of public health in their own roles.News and Resources
Legislation Would Delay FSMA 204 Compliance Date, Ease Retailer Recordkeeping Requirements [3:18]
USDA Finds HPAI in Muscle of Sick Dairy Cow; Study Shows Infectious Potential of Contaminated Raw Milk [11:57]
Testing of Canadian Milk at Retail Shows No Presence of Viral HPAI [12:46]
USDA Experiments Show Cooking Beef Patties to "Well Done" Kills HPAI VirusBaby Food Safety Act Would Give FDA Authority to Limit Toxic Heavy Metals in Food for Children [16:08]
Only Three U.S. States Have Adopted Most Recent Version of FDA Food Code [23:25]
Dr. Kathleen Glass to be Honored with Food Safety Magazine's 2024 Distinguished Service Award
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Mark (Mick) Micklos, CP-FS, is an executive dedicated to food safety education and advocacy. His 27-year career includes 16 years in restaurant operations, training, and food safety, the majority of which was spent holding Director- or Vice President-level positions at Waffle House Inc.; seven years at the National Restaurant Association working on behalf of industry, culminating as Director of Food Safety and QA Programming; and most recently, as a Partner-Advisor with Active Food Safety LLC, where his work with the Association of Food and Drug Officials (AFDO) has led to breakthrough discoveries in Food Safety Management System and food safety culture behavior in foodservice establishments. Mick has served on 19 professional advisory boards and committees. He has published six articles and three book chapters, and has contributed to two guidance documents. He has earned ten awards for his work and is a frequently requested speaker on a wide variety of topics.
In this episode of Food Safety Matters, we speak with Mick [2:36] about:
A chapter he wrote in Food Safety Leadership in the Business of Food Safety—a book recently published by BNP Media and Food Safety Magazine and edited by Hal King, Ph.D.—titled, "Developing a Business Model that Improves Public Health: Recovery from Natural Disasters and Food Safety Emergencies" Mick’s experience with developing a formal food safety training and certification program for Waffle House Unique attributes of Waffle House’s operation that posed challenges to the design of Waffle House’s corporate food safety program, but also provided boons to the business How businesses can build a resilient food safety program that is equipped to handle food safety emergencies, reflecting the theme of World Food Safety Day 2024, which is “Prepare for the Unexpected.” Initiatives Mick implemented to help Waffle House locations ensure food safety when operating during natural disasters The importance of and suggestions for building relationships with regulators, local emergency responders, and public health agencies prior to a disaster The meaning of the “Waffle House test” and how it testifies to the company’s exceptional efforts in emergency operation and food safety preparedness A change made to the 2013 U.S. Food and Drug Administration (FDA) Food Code that Mick helped facilitate, which allows certain foodservice businesses with approved emergency operating procedures to stay open during a disaster or to reopen without an inspection.Resources
World Food Safety Day 2024 Urges Everyone to “Prepare for the Unexpected”
Food Safety Leadership in the Business of Food SafetyNSF: The Real Impact of Food Safety Cerifications
Sponsored by:
NSFWe Want to Hear from You!
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Barbara Kowalcyk, Ph.D., M.A., is an Associate Professor in the Department of Exercise and Nutrition Sciences and the Director of the Food Policy Institute at George Washington University's (GW's) Milken Institute School of Public Health. She also has an appointment in the U.S. Department of Environmental and Occupational Health and is a fellow with the Sumner M. Redstone Global Center for Prevention and Wellness.
Dr. Kowalcyk's research spans a range of topics related to food safety and infectious foodborne disease, and their intersection with nutrition security. She has extensively used epidemiologic methods, data analytics, and risk analysis to assess food safety risks and potential intervention strategies in both the U.S. and the Global South. Prior to joining GW in 2023, Dr. Kowalcyk was faculty at Ohio State University with appointments in the Department of Food Science and Technology and the Department of Environmental Health Sciences, and directed the Center for Foodborne Illness Research and Prevention (CFI), a nonprofit organization she co-founded in 2006. Prior to joining OSU, she was a senior food safety and public health scientist at RTI International and a research assistant professor in the Department of Food, Bioprocessing, and Nutrition Science at North Carolina State University.
Dr. Kowalcyk holds a B.A. degree in mathematics from the University of Dayton, an M.A. degree in Applied Statistics from the University of Pittsburgh, and a Ph.D. in Environmental Health from the University of Cincinnati. She has served on many national committees, including two National Academy of Sciences committees and her current appointment to the U.S. Food and Drug Administration's (FDA's) Science Board.
In this episode of Food Safety Matters, we speak with Dr. Kowalcyk [39:50] about:
Her research and advocacy work in the food safety realm, which focuses on advancing equitable food systems that promote public health and prevent foodborne illness
How Dr. Kowalcyk's background and personal experiences shaped her career in food safety
The interconnectedness of food safety, nutrition, and food security, and the need for an integrated approach to drive improvement in these three areas
Dr. Kowalcyk's experience as part of the Reagan-Udall Foundation independent panel that conducted the 2022 evaluation of FDA's operations, and her impressions of the proposed reorganization plan for the agency's Human Foods Program
The benefits of whole genome sequencing (WGS) and other technological advancements in foodborne illness outbreak detection and monitoring, and why “boots-on-the-ground” data is still crucial
Current food safety challenges on Dr. Kowalcyk’s radar, like the effects of climate change on the safety of water used in food production and the need for workforce development in the food safety industry.
News and Resources
FDA Publishes FSMA Pre-Harvest Agricultural Water Final Rule [7:41]
USDA Testing Retail Ground Beef for HPAI H5N1; Maintains That U.S. Meat Supply is Safe [17:28]
FDA Testing Finds HPAI in Retail Milk Samples; Research Required to Determine Infectivity, Food Safety RiskFlorida Becomes First State to Ban Cell-Based Meat [23:50]
Alabama Poised to Ban Cell-Based MeatThanks, Sesame: U.S. Food Recalls Due to Undeclared Allergens Skyrocketed in 2023, Causing Half of All Food Recalls [32:53]
Food Safety Summit 2024 Keynote: On-Demand Replay Now Available
Food Industry Counsel—Food Recall SearchWe Want to Hear from You!
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To get a taste of the discussions that were happening at the 2024 Food Safety Summit, we spoke face-to-face with Melody Ge, M.S., FSQA, Director at Starkist Co. and Co-Founder of Women in Food Safety (WIFS); Jacqueline Southee, Ph.D., North American Representative at Foundation FSSC and Co-Founder of WIFS; Jill Hoffman, M.S., Senior Director of Food Safety and Quality at B&G Foods; Anjan Chatterji, M.B.A., J.D., LL.M., CEO of NOMADX Holdings; Jorge Hernandez, Vice President of Quality Assurance at The Wendy’s Company; Chirag Bhatt, RS, CCFS, Director of Regulatory Affairs at HS GovTech Solutions; Tyler Williams, CEO of ASI Food; Marc Cwikowski and Tülay Kahraman, Co-Founders at World of Auditing; and Angela Nardone, COO of Share-ify. Discussions covered the advancement of female food safety professionals, allergen control in both foodservice and food processing, the future of food safety auditing, and other topics.
In this episode of Food Safety Matters, we speak with:
Melody, Jacqueline, and Jill [2:27] about the work of WIFS, and how women professionals in food safety can support themselves and each other Anjan [20:59] about how the NOMADX platform helps enhance food safety and save lives Jorge and Chirag [38:06] about the crucial importance of addressing allergens in both foodservice and food processing Tyler [58:08] about mitigating possible food safety risks posed by disgruntled employees Marc and Tülay [1:11:59] about the outcomes of a think tank on the future of food safety auditing, incorporating insights from more than 30 professionals from 18 countries Angela [1:28:31] about common gaps in food companies’ traceability programs and how Share-ify provides a solution.News and Resources:
Stream On-Demand for Free: Recordings of FSS 2024 Keynote and Other Sessions
FSS 2024 Town Hall with FDA, CDC, USDA, and AFDO
FSS '24: Regulatory, Industry Experts Share Best Practices Around FSMA 204 and Traceability Efforts
The 26th Annual Food Safety Summit Attracts 3,400 Food Safety Professionals In Person and Virtually, a 26 Percent Increase From the 2023 EventSponsored by:
NOMADX
ASI Food Safety
Share-ifyWe Want to Hear from You!
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To get a taste of the discussions that were happening at the 2024 Food Safety Summit, we spoke face-to-face with Mitzi Baum, CEO of Stop Foodborne Illness and Conrad Choiniere, Ph.D., Deputy Director for Regulatory Affairs (acting) at the U.S. Food and Drug Administration’s (FDA’s) Center for Food Safety and Applied Nutrition; Matt Taylor, Global Senior Manager of Food Consulting and Technical Solutions at NSF; Lori Dodson, Senior Advisor at the Maryland Cannabis Administration and Kathy Knutson, Ph.D., PCQI, Founder of Kathy Knutson Food Safety Consulting LLC; William Erdely, Head of Client Development at Körber Supply Chain Consulting; Larry Keener, CFS, PA, President and CEO of International Product Safety Consultants Inc. and Elizabeth (Liz) Presnell, J.D., Food Industry Consultant and Lawyer at Food Industry Counsel LLC; and Scott Jones, Director of North American Sales at Meritech.
In this episode of Food Safety Matters, we speak with:
Mitzi and Dr. Choiniere [3:26] about the joint Alliance to Stop Foodborne Illness/FDA webinar series on food safety culture that produced 11 webinars, the final of which was presented live from the Summit Matt [14:56] about significant current events in food safety Dr. Knutson and Lori [35:53] about food safety regulation for cannabis-infused edibles and beverages William Erdely [55:33] about adapting to changes in food traceability requirements to enhance food safety Larry and Liz [1:22:11] about threats to food safety associated with legacy facilities and equipment, and how these hazards can be addressed Scott [1:40:11] about the use of automation to create a culture of hand hygiene compliance in the food sector.News and Resources:
The Alliance to Stop Foodborne Illness/FDA Webinar Series
FSS 2024 Town Hall with FDA, CDC, USDA, and AFDO
FSS '24: Regulatory, Industry Experts Share Best Practices Around FSMA 204 and Traceability Efforts
The 26th Annual Food Safety Summit Attracts 3,400 Food Safety Professionals In Person and Virtually, a 26 Percent Increase From the 2023 EventSponsored by:
NSF
Körber Supply Chain Consulting
MeritechWe Want to Hear from You!
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Alissa Welsher, Ph.D. is an Associate Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her B.S. degree in Biological Sciences from the University of Pittsburgh, as well as an M.S. degree in Poultry Science and a Ph.D. in Cell and Molecular Biology from the University of Arkansas. Her area of expertise is molecular physiology, and she specializes in heat stress and gut health.
In this episode of Food Safety Matters, we speak with Dr. Welsher about:
How industry’s understanding of pest management’s role in food safety has evolved in recent years Why pests are often an overlooked source of foodborne pathogens like Salmonella, and why darkling beetles, in particular, are important to consider as a possible contributor to Salmonella Insights on the darkling beetle, where darkling beetles are typically found, and how beetles can transmit disease The initiation and execution of a study that showed a correlation between beetle populations and Salmonella load in poultry flocks Current indicators of pre-harvest Salmonella load and how those indicators are managed, and why beetles can be a possible indicator of pre-harvest Salmonella load Actions producers can take to gain control of pest presence on farm How the U.S. Department of Agriculture’s Food Safety and Inspection Service' (USDA-FSIS') framework to reduce cases of salmonellosis attributable to poultry may lead to producers prioritizing integrated pest management.Sponsored by:
Elanco
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Francine Shaw, CP-FS, FMP, is a food safety specialist, podcaster, speaker, entrepreneur, the Founder and CEO of Savvy Food Safety Inc., and the author of Who Watches the Kitchen? She has spent more than 30 years working in the foodservice industry and is committed to constantly evolving in the ever-changing landscape of foodservice. Her career has included performing services—such as operating partner, corporate/private trainer, health inspector, third-party inspector, and adjunct professor—in various sectors of the foodservice industry. Francine has also written hundreds of articles for national trade magazines and appeared on Dr. Oz, the BBC World Series Radio, and iHeart Radio as a food safety expert.
In this episode of Food Safety Matters, we speak with Francine [40:38] about:
The importance of incorporating real-life anecdotes into food safety education to make it relatable and engaging to the audience The need for open discussions about real-world experiences in industry to address and correct issues effectively How performance rating systems can help identify and address problem areas or employees within a foodservice organization Why it is important to take a step back to understand the root causes of problems, rather than simply “putting out fires” Common mistakes foodservice businesses make related to their sanitation and hygiene practices, and possible solutions to address these pitfalls Technologies that can help improve food safety, and why it is important to embrace technology to keep up with regulatory demands and improve efficiency The lack of gender diversity in the food safety sector, and Francine’s personal experiences as a woman and an advocate for gender equality in the industry.News and Resources
FDA Deputy Commissioner Details how FY 2025 Funds Will be Spent on Human Foods Priorities [4:08]
Codex Meeting Ties Up Loose Ends on Newly Adopted Guidelines, Proposes New Work [11:50]
Chick-fil-A Changes Antibiotic Use Policy for Chicken [14:09]
Tyson Drops “No Antibiotics Ever” Label From Some Chicken Products
Scientists Find Listeria, Microbial Populations Remain Stable Despite Cleaning at RTE Food Production Facilities [18:09]
Novel Technology Shows Promise as Scalable PFAS Decontamination Method for Water [20:42]“Food Safety Insights: Rapid Testing Methods—The Future” [27:26]
Who Watches the Kitchen? Book
Register for the 2024 Food Safety Summit!
Taking place May 6–9, 2024 in Rosemont, Illinois. Register with promo code “FSMatters15” for 15% off registration.
We Want to Hear from You!
Please send us your questions and suggestions to [email protected]
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James (Jim) Jones joined the U.S. Food and Drug Administration (FDA) in September 2023 as the agency's first Deputy Commissioner for Human Foods. In this position, he leads the charge in setting and advancing priorities for a proposed, unified Human Foods Program, which includes food safety, chemical safety, and nutrition activities. He currently oversees the leadership of the Center for Food Safety and Applied Nutrition (CFSAN) and the Office of Food Policy and Response (OFPR), until the proposed Human Foods Program reorganization is implemented.
Jones came to FDA with intimate knowledge of the Human Foods program, having served on the Reagan-Udall Foundation's Independent Expert Panel that evaluated the program in 2022. He has decades of leadership experience and a track record of forging partnerships among diverse stakeholders and achieving dynamic results to improve public health. He previously served as a federal regulator of pesticides, toxic substances, chemical safety, and pollution prevention at the U.S. Environmental Protection Agency (EPA) and made public health-based decisions grounded in sound science, public policy, and law. He was also a principal architect of the 2016 overhaul of the Toxic Substances Control Act and led several national-level sustainability programs, including the Environmental Preferable Purchasing Program and the Presidential Green Chemistry Awards Challenge.
From 2017–2020, Jones worked for the Household and Commercial Products Association as Executive Vice President for Strategic Alliances and Industry Relations. He then ran his own company advising clients on issues related to chemical safety and sustainability. He holds a bachelor's degree in economics from the University of Maryland and a master's degree in economics from the University of California at Santa Barbara.
In this episode of Food Safety Matters, we speak with Jim [23:20] about:
How his past experiences reviewing FDA’s Human Foods Program with the Reagan-Udall Foundation and working at EPA prepared him for his new role at FDA The importance of stakeholder engagement from the very beginning of decision-making processes The value and takeaways of the field tours that Jim has been making at industry and agency sites across the country How the work being conducting at FDA laboratories ties into FDA’s broader Human Foods Program goals The role of public interest entities in keeping the system honest and ensuring transparency, and the need for all stakeholder groups to collaborate with FDA to represent their interests Jim and FDA's collaboration with the FDA Foods Coalition, which was formed in October 2023 by a diverse group of stakeholders to advocate for an effective Human Foods Program The emerging patchwork of state regulations on food additives, and FDA’s desire to get ahead of state regulations with a more ambitious chemical safety agenda How the proposed Office of Food Chemical Safety, Dietary Supplements, and Innovation will handle chemical safety assessments in the future Recent public health events caused by the contamination of certain foods for infants and young children, and FDA's work with manufacturers of these foods to ensure food safety and maintain supply volumes FDA's Closer to Zero initiative to reduce heavy metals in baby foods and recent state bills that would require routine testing of baby foods by manufacturers, and how these legislative moves could be helpful to FDA The Food Safety Summit Town Hall on May 9, 2024, in Rosemont, Illinois, where Jim will participate as part of a panel of top food safety regulators and advisors including USDA, CDC, and AFDO.News and Resources
Missouri, Washington Introduce Bills to Ban Same Food Additives as California Food Safety Act [5:11]
California Bill Looks to Ban Artificial Dyes, Titanium Dioxide From Foods Served in Public Schools [5:52]
Pennsylvania is Latest State to Introduce Food Additives Legislation, While Kentucky Urges FDA to Take Control [6:14]
USDA Scientists Working on Method to Give Hens Ability to Pass on Salmonella Immunity to Chicks [10:50]
Researchers Develop Hygienic Coating for Produce Storage Containers That Repels Bacteria, Fungi, Dirt [14:57]
FDA to Engage With Stakeholders on Direction of New Era of Smarter Food Safety via Day-Long Virtual Event [17:49]Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation
Register for the 2024 Food Safety Summit!
Taking place May 6–9, 2024 in Rosemont, Illinois. Register with promo code “FSMatters15” for 15% off registration.
Sponsored by:
Michigan State University Online Food Safety Program
We Want to Hear from You!
Please send us your questions and suggestions to [email protected]
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Robert (Bob) Manning, M.B.A., M.S., M.E.M., has worked in the food and beverage industry for over 25 years in various facility and senior corporate positions. He is currently CEO of Liquid, and formerly worked as Vice President of Technical Operations at Niagara Bottling. He has spent most of his time in Operations and Quality roles for large companies such as HP Hood LLC, Campbell's Soup, and Niagara Bottling, as well as consulting for major domestic and international firms.
Bob is also the author of In the Midst of a Recall: Recall Management and Prevention Strategies in Real World Scenarios, which walks the reader through what actually happens in a major product recall, and he uses his website, Manning Resource, to provide helpful tips to prevent recalls.
Throughout his career, Bob has led multiple investigations into product retrievals, market withdrawals, and recalls associated with various manufacturing defects and failures. He has extensive knowledge of plant operations and quality systems and has led numerous investigations to identify the mode of failure and put actions in place to prevent future failures.
Bob holds a B.S. degree in Biology from Salem State University. After graduating and while working full-time, Bob managed to earn three master's degrees: an M.B.A. and a master's degree in engineering management from Western New England University, and a master's degree in food safety from Michigan State University. He is currently pursuing a master's degree in strategic management and executive leadership at Pennsylvania State University.
In this episode of Food Safety Matters, we speak with Bob [26:23] about:
His career in the food and beverage industry and how his experience in quality assurance, operations, and plant management prepared him for recall and crisis management The importance of having a recall management plan, and how mock recalls can help test and refine such plans Establishing an escalation process and ensuring a properly staffed and prepared recall coordination team How everything said is “on the record,” as well as best practices to help companies communicate responsibly Working with and selecting external expert advisors during a recall investigation How to avoid making mistakes when restarting production after a food safety event has been resolved Why businesses should use mock recalls to test their traceability systems as the Food Traceability Final Rule compliance date nears Preventing future recalls by conducting thorough failure mode investigations and implementing effective solutions.News and Resources
FDA Seeks $7.2 Billion Budget for 2025, a 7.4 Percent Increase [3:50]
Another Bill Introduced in New York to Expand State Regulation of Food Additives [10:01]
EU Poised to Make Sweeping Changes to Food Packaging Requirements, Includes PFAS Ban [13:58]
New WHO Alliance for Food Safety to Increase Global Capacity for Foodborne Illness Surveillance [20:10]
World Food Safety Day 2024 Urges Everyone to "Prepare for the Unexpected" [21:21]
Manning Resource LLC
Register for the 2024 Food Safety Summit!
Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that’s a total discount of 25%!
We Want to Hear from You!
Please send us your questions and suggestions to [email protected]
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Brittany Sambol is the Vice President of Operations at Wildtype Foods, where she is responsible for leading the scale-up of the company’s operations function, including product commercialization and manufacturing facility expansion. Prior to joining Wildtype, Brittany spent six years at Clif Bar & Company, leading in various areas including supply chain and contract manufacturing management, product innovation and scale-up, and sustainable packaging development. Earlier in her career, Brittany worked as a chemical engineer and then spent over 12 years directly leading manufacturing operations in the CPG industry.
Khyati Shah, Ph.D. is an esteemed molecular biologist with a distinguished career spanning over ten years in the development and promotion of innovative pathogen testing of products for the food and beverage industry. Serving as a global product manager for the Food and Beverage segment of the Life Sciences business of MilliporeSigma, Dr. Shah is instrumental in creating and spearheading the product roadmap for the cultured meat and alternative protein business. With MilliporeSigma's strong focus on providing research and development (R&D) to scale-up solutions in this emerging industry, Dr. Shah enables cost-effective, sustainable, and efficient supply chain solutions to bring cultured meat and seafood products to market.
In this episode of Food Safety Matters, we speak with Brittany and Dr. Shah about:
Wildtype Foods' origin story How MilliporeSigma is supporting the cultured meat space from R&D to scale-up Wildtype Foods' scale-up journey Key challenges that may be encountered during scale-up Solutions and support MilliporeSigma can provide during scale-up.Sponsored by:
MilliporeSigma
We Want to Hear from You!
Please send us your questions and suggestions to [email protected]
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Jason Richardson, Ph.D. is the Vice President of Global Quality and Food Safety of The Coca-Cola Company, a position he has held since January 2021. In this role, Jason leads a team of quality and food safety professionals who are accountable for delivering global strategic and operational leadership for performance and progress of quality and food safety programs across the Coca-Cola system.
Jason joined The Coca-Cola Company in Atlanta in 2009, holding a variety of quality, food safety, and technical leadership positions within Coca-Cola North America over the course of his career. Prior to joining The Coca-Cola Company, Jason spent over seven years as a Microbiologist/Collateral Duty Safety Officer with the U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS), conducting research on sanitizers, novel technologies, standard and rapid microbiological detection methods, and the ecology of bacterial foodborne pathogens in foods, achieving more than 150 peer-reviewed publications.
Jason serves or has served on numerous committees and advisory boards during his career, including SSAFE, Consumer Brands Association, the University of Georgia's Center for Food Safety Board of Advisories and its College of Agricultural and Environmental Sciences Dean's Industry Advisory Council, USDA's Exotic Newcastle Disease Task Force, and USDA's Committee on Feasibility of "zero tolerance" for Salmonella on raw poultry. He is currently serving as Treasurer for SSAFE. He is active in professional associations, including IAFP, where he serves on several professional development groups.
Jason obtained his B.S.A. and M.S. degrees, as well as his Ph.D., from the University of Georgia, focusing in Agribusiness, Poultry Science, and Food Science and Technology, with emphases in Food Microbiology and Food Safety.
In this episode of Food Safety Matters, we speak with Jason [23:58] about:
The evolution of his career, from food safety microbiologist to corporate business leader The development and implementation of Coca-Cola’s Amplify Quality Framework, an initiative led by Jason to revamp the company’s food safety and quality assurance (FSQA) programs to optimize enterprise-wide performance and growth How Jason balances both food safety and quality assurance through his leadership and with the help of his FSQA teams Initiatives Jason is working on to refresh Coca-Cola’s food safety culture, and messaging and methods he uses to reinforce good food safety culture throughout the company How Jason contextualizes FSQA as an asset to business performance and growth Balancing cost optimization with FSQA efforts Words of advice for early-career food safety professionals who will be the FSQA leaders of the future.News and Resources
FDA Publishes Report About On-Farm Investigations, Sampling of Leafy Greens in Salinas Valley [4:24]
AMR Trends can be Reversed by Decreasing Antimicrobial Use, EU Agencies Report [9:39]
Researchers Call for Improved Surveillance of Yersinia, an Underestimated Threat to Food Safety [16:23]
USDA Develops Egg Pasteurization Technology That Rapidly Kills 99.999 Percent of Salmonella [19:09]
Register for the 2024 Food Safety Summit!
Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that’s a total discount of 25%!Sponsored by:
Michigan State University Online Food Safety ProgramWe Want to Hear from You!
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