Podcasts about ask karen

Karen Jackson from Didlaw discusses disability discrimination law.Ask Karen your questions at the 30 employment webinar sessions in March 2021 - https://employmentwebinars.co.uk/Subscribe to Daniel Barnett’s YouTube Channel Listen to Daniel Barnett on LBC, the UK’s largest commercial talk radio station. Join him every Saturday from 9pm for the LBC Legal Hour. Listen live on FM 97.3, DAB radio, online at lbc.co.uk or via the Global Player App. Listen to his latest show using the Global Catchup Player. See all Daniel Barnett’s books here. Get high-level access to barrister Daniel Barnett, for answers to your most complex HR and employment law problems. Visit http://www.hrinnercircle.co.uk for more information. Thank you for listening and please leave a review if you found this helpful. Subscribe to Employment Law Matters to automatically receive new episodes every Tuesday. If you have a question, or any feedback, please email podcast@danielbarnett.co.uk or tweet @daniel_barnett . © Employment Law Services Limited 2021. Any information on this podcast is for general guidance only. Please see our full terms and disclaimer.

As we wrap up 2019, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting Inc., sat down once again to discuss the biggest moments in food safety this year, and what we have to look forward to in 2020 and beyond. News Mentioned in This Episode Partial government shutdown and how it affected food safety [3:49]  Frank Yiannas joins FDA [7:49]  New swine modernization regulations [10:40] FSMA key dates [12:04]  Theo Morille-Hinds wins FSM's Distinguished Food Safety Award [13:27]  Ask Karen becomes Ask USDA [14:35]  Romaine lettuce, leafy greens, recalls, and never-ending foodborne outbreaks [16:48] Bob Ferguson's Food Safety Insights [38:35] Bob joins us to discuss his article featured in our December 2019/January 2020 issue Want more from Bob Ferguson? Find more of his articles and podcast segments. Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

It’s Episode Twenty-One of Not for the Dinner Table!! And we’re looking into the strange weird and odd sayings that appear in the English language. We’re focusing on some of our favourites, but if you have some let us know on notforthedinnertable@gmail.com We’ve got some NFTDT news. We finally uncover the referee from The Gladiators, Sophie’s sister gives us some chemicals that could control the human population. We finally talk about the Area 51 event and have you heard about the poo river. Listen to find out more There are no listeners leftovers this week, but we have an awesome promo from the amazing Ask Karen podcast. Go check them out https://podcasts.apple.com/gb/podcast/ask-karen/id1455692887 and follow them on twitter @Askkarenpodcast If you want to send us your strange, weird, scary or paranormal story email us on notforthedinnertable@gmail.com And remember everyone is welcome at our dinner table, except… Follow us on Twitter @NFTDT Follow us on Instagram @notforthe_dinnertable Follow us on Facebook @ Not for the Dinner Table You can listen to our podcast on the Apple Podcast App, Soundcloud, Stitcher and Spotify or wherever you find podcasts. If you like the show, please leave a review wherever you have listened to this podcast. Welcome along to our dinner table where we have conversations that aren't suitable for the regular dinner table. We discuss ghosts, crypts, aliens and everything in between. We are not experts in our topics and this is not a deep dive podcast (all the time), but we are two people that enjoy discussing the stranger things in our world.

For the second time this month, our disaster movie season lands on the bizarre latter-day career choices of Nicholas Cage. Based on a bestselling Christian book series, 2014's Left Behind is a low-budget, shoddily made train wreck that not even Jesus could save from box office oblivion.  With the help of our special guest Chris Scott from the Ask Karen podcast, we spend this week's episode discussing important spiritual matters such as Nicholas Cage's alarming headpiece, the suspiciously porn star-sounding character names, dwarf kicking, air hostess slut shaming and much more.  Along the way we also have the usual collection of drinking games - and trust us, you'll need it for this one - listener submissions and of course, sequel pitches! Given that this movie was intended to kickstart a nine-part franchise, theoretically we should have plenty to work with. You'll have to tune in to discover just how that turned out... ----- Every week on Beyond The Box Set, we take a look back at a classic standalone movie and compete to pitch the most ridiculous sequel, prequel and spin-off ideas to bring them back to the big screen. We've been featured in The Guardian as a 'Podcast of the Week' and recommended as a 'Binge worthy Podcast' by Apple.  We upload a new episode every Friday morning so please hit subscribe on your preferred podcasting app to stay up to date. While you're there, please take the time to rate or review us, it really does help us to attract new listeners and keep the show alive.  beyondtheboxset.com patreon.com/beyondtheboxset twitter.com/beyondtheboxset facebook.com/beyondtheboxset instagram.com/beyondtheboxset 00.00: The secret to reversing a box office flop? SEO... 37.35: Left Behind Drinking Games 48.20: Left Behind 2: Snapped Away 59.30: Left Behind 2: Left Behind The Times 1.06.00: Left Behind 2: Highway To Hell 1.17.15: Listener Submissions & Episode 123 Preview  

Matt interviews Jessica Robertson while at SYNC 2019. Her first career was a high school teacher, which is something Matt and Jessica have in common. They both loved working with that age group and still do. And they both love teaching (and learning), which is why they love to share what they know with the industry. Storytelling and collaborating with clients is what is working for Jessica. Listen in to find out more about how she does that. And don’t miss what she’s excited about in the industry now. You’ll also want to hear how Jessica overcame her fears when she first started… and how she stays in business now. Jessica’s advice on what to spend money on is based on where you are in your career, which is great. The best advice she ever received she uses on a daily basis and you’ll want to too. Book: Rachel Martin: What to Say Online Resources: (http://www.jessicarobertson.com/) (http://www.jessicarobertson.com/for-photographers) (https://www.facebook.com/groups/630336874012039/) – Shoot it Straight with Jessica Roberton   (#) Transcription was done by Temi.com which means it’s an AI generated transcript. The transcript may contain spelling, grammar and other errors, and is not a substitute for watching the video.   [00:01] Hi, this is Jessica Robertson and you’re listening to from nothing to profit. [00:05] Welcome to from nothing to profit a photographer’s podcast with Matt and Kaia where each week they talk to photographers about what is working in their business now so you can swipe those ideas and grow your business faster. [00:21] Hey everybody. So Matt here and I’m going to, I’m recording another podcast from sync without Kaia. Maybe next year we can all convince Kaia to come back here. She comes every year, which didn’t come this year. And so go ahead and just send her an email and let her know she has to come next year. Anyways, I’m, my guest today is Jessica Robinson, so I don’t know much about you because we don’t run in the same, I know we don’t, we don’t, we don’t, we don’t run in those same circles. We should. We should. We will. We will from now. But I just saw Jessica speak at sink and I was blown away by what you guys are doing. So I don’t want to steal your flame cause you already liked did your speech and so you can just tell everybody those slides again if you want. But I’m going to do it from start to beginning. Sure. Um, so tell, tell us real quick about your studio, what you guys are doing and all that stuff. [01:09] Sure. So our studio was in Ashland, Virginia, just outside of Richmond. We photograph about 200 seniors a year in addition to some families and babies and some corporate work that we do. I started out of my home originally or I started on location really and then to my home. And then we opened our retail space in 2005. Um, our first studio was about 1500 square feet and we lived across the street because the street that you want to be on in our small town. And um, now we have a 3000 square foot studio and that’s been since 2011. I have a fabulous team that works with me. I’m very fortunate to have, um, Karen and Robin support me and help me so that I’m able to really do the thing that I love, which is photography. Yeah. [01:46] Yeah. And then they’re here this week at sync with you as well. They’re really awesome people. So you are, let me just tell you, you are lucky. [01:52] Oh, I’m so fortunate. I’m so incredibly wishing. Just have this whole podcast and just talk about them as what we should really, really, I mean it’s not really mean, let’s be honest. I just do what I’m told. I, I say that all the time and it’s DDN again, so you can you tell me this, I’m like, ah, I don’t really know. Ask Karen and Robin. I just do what I’m told to Support this podcast

Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. Prior to that, he served as the vice president of food safety and quality assurance at Keystone Foods until 2014. That role also included responsibilities over global programs on Hazard Analysis and Critical Control Points (HACCP) and food safety. Before that, Dane was the vice president of food safety for the National Food Processors Association (NFPA)—formerly the National Canners Association—an organization he joined in 1973.  Dane is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. He has also done extensive testing of food processing systems, supervised research in many areas of food safety, and has authored/co-authored many technical articles. Dane has been an instructor and lecturer on principles and applications of HACCP and has helped to formulate HACCP plans for the U.S. food industry. He’s has been invited as an expert to five International Consultations—sponsored by the Food and Agriculture Organization and the World Health Organization—that dealt with certain aspects of HACCP, risk analysis, and other food safety issues. Dane received an M.Sc. in Food Microbiology from University of Maryland, College Park. Finally, Dane was a recipient of the Food Safety Magazine Distinguished Service Award in 2017. In this episode of Food Safety Matters, we speak to Dane about: How he got started in the field of food microbiology so early His 28 years with the National Food Processors Association Working in the U.S. Army as a food inspector His thoughts on the shift from HAACP to HARPC (Hazard Analysis and Risk-Based Preventive Controls)  How HACCP regulations originated and evolved over the years The importance of soft skills and learning to work with other divisions within a single organization His time at Keystone Foods What it takes to be a good, effective manager The challenge of getting management to approve additional resources for food safety Why he hasn't totally and officially retired yet Where he thinks the food safety needs to focus in the near future We also speak with Hilary Thesmar (Food Marketing Institute) and Marianne Gravely (U.S. Department of Agriculture Food Safety and Inspection Service) and about: The processes that retailers use to minimize cross-contamination and keep consumers safe from allergens The importance of accurate labeling and making sure that every food product only contains ingredients listed on the label Food allergen labels and what is not required for meat and poultry products regulated by FSIS The complexities of allergen labeling for ingredients within a supply chain  Allergen labels that are—and are not—required for some food products Messaging efforts that FMI and FSIS have in place for their respective audiences About Hilary Thesmar In her role as the chief food and product safety officer and senior vice president of food safety programs for the Food Marketing Institute  (FMI), Dr. Thesmar provides leadership for all safety programs for FMI’s retail and wholesale members and provides support for members on food safety training programs, FSMA training, recall plans and management, crisis management, research, and overall safety and sanitation programs. Dr. Thesmar has a Ph.D. in food technology from Clemson University, an M.Sc. in human nutrition from Winthrop University, a B.Sc. in food science from Clemson, and she is a Registered Dietitian. She has over a decade of experience in scientific and regulatory affairs with food trade associations.  About Marianne Gravely Marianne joined the U.S. Department of Agriculture's (USDA's) Meat and Poultry Hotline staff in 1988. As the senior technical information specialist, she provides consumers with safe food handling guidance daily through phone, live chat, and email inquiries and is one of the persons behind the USDA virtual representative “Ask Karen” answering food safety questions. She also researches and writes materials for the Food Safety Inspection Service website, and handles media inquiries. Marianne has a Bachelor of Science degree in home economics with an emphasis on foods and nutrition from Hood College in Frederick, MD. She received her M.Sc. in human nutrition and foods from Virginia Tech.  Related Content  BOOK: The First 90 Days https://amzn.to/2nwPuCG USDA FSIS http://bit.ly/2vY8deh USDA FSIS History http://bit.ly/2MGOlU0 Milestones in U.S. Food and Drug Law History http://bit.ly/2MeThDu News Mentioned in This Episode Romaine Lettuce Outbreak: FDA Identifies Cattle Operation Near Contaminated Canal Water http://bit.ly/2M7poE3 Chipotle Store Temporarily Closes Amid Hundreds of Foodborne Illness Complaints http://bit.ly/2O4nyRV Delaware General Health District Updates http://bit.ly/2MjB0nB  FDA Update on FSMA's Produce Safety Rule http://bit.ly/2LUFwZy  Whey Powder Salmonella Recall Impacts Popular Household Snack Brands http://bit.ly/2vGrhyn Listeriosis Outbreak Situation Report-July 2018 http://bit.ly/2AX9ic0  Pre-Cut Melon Salmonella Outbreak Declared Over http://bit.ly/2MhqjhA  Ongoing Del Monte Vegetable Tray Outbreak http://bit.ly/2MQlsVS  UPDATE: McDonald's Cyclospora Illnesses Linked to Fresh Express Salads http://bit.ly/2Mz6OS9  Keep Up with Food Safety Magazine Follow Us on Twitter - @FoodSafetyMag  twitter.com/FoodSafetyMag and on Facebook facebook.com/FoodSafetyMagazine Subscribe to our magazine http://bit.ly/subscribefoodsafety, and our bi-weekly eNewsletter http://bit.ly/foodsafetynewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself - we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com Leave us a voicemail at 747-231-6730

Shirley quickly summarizes the New Resource, Ask Karen. For the full written review see the New Resources collection.

Dr. Darin Detwiler is the Assistant Dean of Graduate Academic and Faculty Affairs at Northeastern University in Boston, MA. He is also the Lead Academic of the MS in Regulatory Affairs of Food and Food Industry (http://bit.ly/2zCQi00) and Professor of Food Policy. In addition to being the Founder and President of Detwiler Consulting Group, LLC, Dr. Detwiler serves as the Executive Vice President for Public Health at the International Food Authenticity Assurance Organization. Dr. Detwiler serves on numerous committees and advisory panels related to food science, nutrition, fraud, and policy.   In 2004, the Secretary of Agriculture appointed Detwiler to two terms on the U.S. Department of Agriculture's national advisory committee for meat and poultry inspection. He later advised the U.S. Food and Drug Administration (FDA) as the Senior Policy Coordinator for a leading national food safety advocacy organization, where his committee work and presentations supported the FDA’s progress towards implementation of Food Safety Modernization Act by bringing forward the true burden of disease to various federal, state, and industry audiences. He is a sought-after speaker and has addressed key issues in food safety at corporate and regulatory training events, as well as national and international events in Spain, Dubai, and the UK. He has been featured as a speaker before VTEC, STEC CAP, Food Safety Summit, Conference for Food Protection, National Food Policy Conference, AFDO regional events, FDA regional seminars, and multiple state public and environmental health conferences. Detwiler is a contributing writer to numerous food industry publications and is quoted frequently by journalists across the country. A consumer food safety advocate since his son’s death from E.coli during the landmark 1993 “Jack-in-the-Box” outbreak, Detwiler has been featured in a variety of national news stories on food safety with media such as The New York Times, Food Safety News, CNN, NPR, PBS’s Frontline, CNBC, and ABC’s Good Morning America. A Navy submarine veteran, Detwiler holds a Doctorate in Law and Policy at Northeastern University with his research on state food regulatory capacity and alignment with federal policy. Insert Libsyn player In this episode of Food Safety Matters, we speak to Darin Detwiler about: How his son's unexpected death led to an unplanned career in food policy and food safety The positive policy changes and technological advancements the food industry has seen in the Jack in the Box outbreak in 1993 The difference between the 1993 outbreak and Chipotle's recent food safety issues Pushback he experienced from the food industry when speaking out about his son's death and Jack in the Box's negligence The importance of the food industry understanding that their mistakes have a lasting impact on thousands of lives Working to make E. coli a common household term that consumers know, understand and ultimately prevent The lack of food safety focus in schools The evolution and trajectory of the food safety career path We also speak with Maryanne Gravely (USDA) and Hilary Thesmar (FMI) about: How industry can support the importance of the "Clean, Separate, Cook and Chill" concept as consumers head into the Thanksgiving holiday How consumers can prevent cross-contamination when grocery shopping for meat and poultry products Messaging and concepts that retailers should be educating consumers about The most frequently asked questions submitted to the USDA's Meat & Poultry Hotline Educational materials and resources available to both retailers and consumers  About Maryanne Gravely Marianne joined the U.S. Department of Agriculture's (USDA's) Meat and Poultry Hotline (http://bit.ly/2zUS8dC) staff in 1988. As the senior technical information specialist, she provides consumers with safe food handling guidance daily through phone, live-chat and email inquiries and is one of the persons behind the USDA virtual representative “Ask Karen” (http://bit.ly/2yzVdvm) answering food safety questions. She also researches and writes materials for the Food Safety Inspection Service website, and handles media inquiries.Marianne has a Bachelor of Science degree in home economics with an emphasis in foods and nutrition from Hood College in Frederick, MD. She received her Master’s degree in Human Nutrition and Foods from Virginia Tech.  About Hilary Thesmar In her role as the chief food and product safety officer and senior vice president of food safety programs for the Food Marketing Institute (FMI) (https://www.fmi.org/), Dr. Thesmar provides leadership for all safety programs for FMI’s retail and wholesale members and provides support for members on food safety training programs, FSMA training, recall plans and management, crisis management, research, and overall safety and sanitation programs. Dr. Thesmar has a Ph.D. in Food Technology from Clemson University, a Master of Science degree in Human Nutrition from Winthrop University, a bachelor’s 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. 

Join me today for another episode of “Ask Karen” where I dedicate the entire show to answering your questions. We’ve been getting a ton of questions from Facebook, LinkedIn, and my blog and I’m sure we’ve got the answers that you’ve been looking for! The topics we will be covering today include: · What is a full-documented loan? · When … Read more about this episode...