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32 episodes with food protection
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2 episodes with food protection
Dr. Don and Professor Ben talk about the risks of putting on gloves without first washing your hands as required by the FDA model food code. Dr. Don - not risky
Dr. Don and Professor Ben talk about the risks from eating peaches from big open jar of canned peaches kept at room temperature. Dr. Don - not risky
Haley F. Oliver, Ph.D. is the Director of the Feed the Future Food Safety Innovation Lab at Purdue University. She is also the Vice Provost for Graduate Students and Postdoctoral Scholars and the 150th Anniversary Professor of Food Science at Purdue University, renowned for her expertise in food safety microbiology. She earned dual B.S. degrees in Molecular Biology and Microbiology from the University of Wyoming in 2004, followed by a Ph.D. in Food Science, with minors in Epidemiology and Microbiology, from Cornell University in 2009. After completing a postdoctoral fellowship at Cornell, Dr. Oliver joined Purdue University in 2010. Her research focuses on the prevalence, persistence, and control of foodborne pathogens, particularly Listeria monocytogenes and Salmonella in retail food environments. She has been instrumental in developing practical strategies to mitigate cross-contamination in food systems. In June 2019, Dr. Oliver became the Director of the Feed the Future Food Safety Innovation Lab, leading efforts to enhance food safety in countries such as Bangladesh, Cambodia, Kenya, Nepal, Nigeria, and Senegal. Throughout her career, Dr. Oliver has received numerous accolades, including the U.S. Department of Agriculture's (USDA's) Food and Agriculture Science Excellence in Teaching Awards, the International Association for Food Protection's (IAFP's) Larry Beuchat Young Researcher Award in 2016, and the Purdue University Agriculture Research Award in 2023. Beyond her research, Dr. Oliver is dedicated to serving the over 13,000 students and professionals seeking graduate education and postdoctoral training at Purdue University. In this episode of Food Safety Matters, we speak with Dr. Oliver [3:40] about: Purdue's Feed the Future Innovation Lab for Food Safety (FSIL), founded in 2019 by Dr. Oliver with a grant from the U.S. Agency for International Development (USAID) Food safety knowledge gaps and challenges identified by FSIL during its first phase, and how FSIL will address these gaps and challenges in the project's second phase over the next five years FSIL's poultry safety project in Kenya, and the food safety challenges and opportunities faced by the Kenyan poultry sector FSIL's project to reduce microbial contamination of Cambodian produce, and interventions that are being implemented as part of this work How FSIL will leverage insights from surveys measuring consumer perspectives and attitudes toward food safety in Kenya, Cambodia, and Nepal The intersections between FSIL's food safety work and efforts to improve global food security, nutrition, and sustainability Other projects on the horizon for FSIL Insights from Dr. Oliver's personal academic research work on foodborne pathogens in retail food systems, control strategies for reducing cross-contamination, and food safety capacity-building. News and Resources Purdue Receives $10 Million to Continue Work to Strengthen Global Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
In this episode, recorded in late December 2024, Michael and Diana talk with Dr. Darin Detweiler, a prominent food safety academic, advisor, advocate, and author. Dr. Detwiler has significantly influenced food safety policies through roles with the USDA, FDA, and others. He is a Professor at Northeastern University, an adjunct professor of food law at Michigan State University, and Founder and CEO of Detwiler Consulting Group. His career, spanning over 30 years, is highlighted in the Emmy Award-winning 2023 Netflix documentary "Poisoned: The Dirty Truth about Your Food." In addition to traveling around the world as a keynote speaker, Dr. Detwiler's work and insights appear regularly in various publications, news outlets, and podcasts, as well as his books: “Food Safety: Past, Present, and Predictions” and “Building the Future of Food Safety Technology: Blockchain and Beyond.” Notably, he is the recipient of the International Association for Food Protection's 2022 Control of Foodborne Illness Award as well as their 2018 Distinguished Service Award for dedicated and exceptional contributions to the reduction of risks of foodborne illness. Here, Dr. Detwiler discusses the recent spate of foodborne illness outbreaks, and he looks to the past to predict, and make recommendations for, the future. You can find more information on Dr. Detwiler here. You can read about the documentary Poisoned: The Dirty Truth About Your Food here. Michael T. Roberts is the Executive Director of the Resnick Center for Food Law & Policy at UCLA Law. Diana Winters is the Deputy Director of the Resnick Center for Food Law & Policy at UCLA Law.
Dr. Don and Professor Ben talk about the risks of slivered onions today in light of the ongoing outbreak. Dr. Don - not risky
All this week I am talking to Matthew D. Schellig CEC, CEPC, CCE, CCA, AAC and Partner at WFSO This Episode is sponsored by worldfoodsafety.org and if you need to get your food manager certification check out: Essentials + FPM LRP: https://academy.worldfoodsafety.org/course/nsfva-essentials-of-food-hygiene-and-fpm-lrp or Study Course + FPM LRP: https://academy.worldfoodsafety.org/course/nsfva-food-protection-manager-study-course-and-fpm-certification-access-lrp Get your tickets to the Food Truck Owners Expo in Orlando, November 12 and 13. Use Code FTTG15 for a 15% discount on tickets. https://www.ftoexpo.com/accesspass/ Get on my schedule for a free no obligation call. https://calendly.com/bill_moore/fttg-introductory-coaching-call Brand new to food trucking? Check out our training course that comes with 8 hours of one-on-one training. https://www.moorebetterperformance.com/food-truck-101.html Support the podcast with a monthly donation. https://anchor.fm/food-truck-training/support Or offer one time support here. https://www.moorebetterperformance.com/store/p7/10_Minute_Food_Truck_Training_Pod_Cast_Support.html --- Support this podcast: https://podcasters.spotify.com/pod/show/food-truck-training/support
Podcast: Bites & Bytes PodcastEpisode: How Cybersecurity is Reshaping Food Safety with Rick BirosPub date: 2024-10-14Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationIn this episode of the Bites and Bytes Podcast, host Kristin Demoranville welcomes Rick Biros, the founder of Food Safety Tech and the Food Safety Consortium. Rick, an industry veteran with decades of experience, shares fascinating insights into the critical role of food safety and its intersection with Cybersecurity. From the early days of food safety regulations sparked by major outbreaks to today's technological advancements, Rick discusses how the industry has evolved and why Cybersecurity is becoming an integral part of protecting our food supply. Rick also reflects on his journey from launching Food Quality magazine to creating the Food Safety Consortium, a must-attend event for senior-level food safety professionals. The episode covers how the Consortium fosters a collaborative environment for problem-solving and innovation, bringing together leaders from across the industry. Listeners will also hear Rick's thoughts on the latest challenges facing the food industry, including the impact of recent cyber threats and how technology is reshaping food safety protocols. Whether you're in the food industry, Cybersecurity, or just curious about the future of food protection, this episode offers a wealth of knowledge and practical insights.
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] ResourcesSUBSCRIBE to Food Safety Magazine and/or FSM eDigestFood Safety Magazine Webinars Sponsored by: CINTAS We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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!Please send us your questions and suggestions to podcast@food-safety.com
Dr. David Buckley is a principal scientist with Diversey's Global Research and Development Innovation Team. In addition to this role, he serves as an adjunct faculty member at Clemson University, is vice chairman of the Food Hygiene and Sanitation PDG at IAFP, and is a member of the editorial board for the Journal of Food Protection. In this interview, Buckley details the threat avian influenza poses to processors and shares steps they can incorporate to minimize their risk and exposure to the disease.
We address common misconceptions about food counterfeiting and protection. While generic food items like pizza or mozzarella cannot be legally protected against imitation, specific products with designations of origin, such as Mozzarella di Bufala Campana DOP, can and should be safeguarded. This protection ensures quality, preserves cultural heritage, and supports local economies. We talk about a few analogies, comparing generic foods to cars and specific protected items to luxury brands.
The Washington State Department of Health requires a Certified Food Protection Manager in every restaurant and a Person in Charge. They must both be able to Demonstrate Knowledge of the food code. What is the difference? How do you know if your restaurant follows these rules? Join Susan Shelton of the Department of Health to learn more about these positions and ask any questions you may have. Our ServSafe instructor, James Grigsby, will join us to discuss how a ServSafe Manager class can help your employees earn this certification. You can check out the presentation slides here. Subscribe to Washington Hospitality Industry Podcast on Soundwise
In this two-part episode of the IoT For All Podcast, Guy Yehiav, President of SmartSense by Digi, and Hsing-Yi Hsieh, Director of Food Protection and Regulatory Affairs at Festival Foods, join Ryan Chacon to explore deploying IoT solutions in the grocery industry from both the provider and customer perspective. The conversation covers IoT sensors, opportunities for IoT in the grocery industry, deployment challenges, and advice for those considering IoT solutions. Guy Yehiav is the President of SmartSense by Digi, an IoT solution for the nation's largest pharmacy retailers, food retailers, and food service companies. Guy leads strategy, direction, development, and implementation of enterprise solutions. Over his 25-year career, Guy has built a reputation as a highly respected executive known for creating a culture of innovation and inclusion while embracing new customers and pursuing vertical markets. Previously, he was General Manager and Vice President of Zebra Technologies, where he led organic and non-organic growth, M&A activities, leadership strategy, and customer success for the company's Zebra Analytics business unit. He has also held senior positions at Oracle and was a founder and executive board member of Demantra, which was acquired by Oracle in 2006. Guy holds a bachelor's degree in computer science and industrial management from Shenkar College of Israel and an MBA in entrepreneurship from Babson College. SmartSense by Digi, a business unit of Digi International, is a leading global provider of Internet of Things (IoT) Sensing as a Service solutions that deliver dynamic and personalized asset monitoring, process digitization, and digital decisioning across key verticals. The company enables organizations to leverage the power of IoT automation, prescriptive workflows, and insightful analytics to ensure compliance, workforce productivity, brand loyalty, loss prevention, and reduction of waste and energy consumption. Combining new and innovative data-driven approaches with world-class IoT tools, SmartSense partners with enterprises to elevate their business outcomes and asset protection to new heights. Hsing-Yi Hsieh is the Director of Food Protection and Regulatory Affairs at Festival Foods, a privately owned chain of grocery stores in Wisconsin. In this role, she is responsible for leading the execution of the company's food safety, workplace safety, and quality programs as well as all regulatory compliance efforts across 41 retail locations. Under her leadership, Festival Foods is the recipient of the 2019 Food Industry Association's Food Safety Innovation Award. She holds a M.S. degree in Food Microbiology from Iowa State University and has over 20 years of food safety experience in both public and private sectors. Festival Foods is one of Wisconsin's largest privately held grocers. Founded as a single store by Paul and Jane Skogen in 1946, Festival Foods now operates 32 full-service supermarkets and has more than 7,500 employees across Wisconsin. Discover more about IoT at https://www.iotforall.com More about SmartSense by Digi: https://lora-alliance.org/ Connect with Guy: https://www.linkedin.com/in/guyyehiav/ (00:00) Sponsor (00:40) Intro (01:07) Guy Yehiav and SmartSense by Digi (05:53) What sensors does SmartSense use? (07:43) Opportunities for IoT in the grocery industry (11:25) Challenges with deploying IoT in grocery stores (16:03) Advice for grocers considering IoT solutions (24:31) Hsing-Yi Hsieh and Festival Foods (27:12) Biggest pain points in the grocery industry (32:19) What was the IoT adoption process like? (35:24) What have you learned from deploying IoT? (40:39) Potential for IoT in the grocery industry SUBSCRIBE TO THE CHANNEL: https://bit.ly/2NlcEwm Join Our Newsletter: https://www.iotforall.com/iot-newsletter Follow Us on Social: https://linktr.ee/iot4all Check out the IoT For All Media Network: https://www.iotforall.com/podcast-overview
This Rural Health Leadership Radio episode features a conversation with Dr. Matt Seeger, Distinguished University Professor at Wayne State University, who has extensively studied organizational behavior, communication, and crisis management and response. Dr. Seeger shares his unique story as an undergraduate student deeply affected by a tragedy and how that led him to become a leading expert in crisis communication. We discuss the critical role of leadership in navigating crises, especially in rural communities. If you want to learn more about crisis and emergency communication check this website out: https://emergency.cdc.gov/cerc/ “It's really the whole community that is going to facilitate an effective crisis response” -Matthew W. Seeger, Ph.D. Matthew W. Seeger, Ph.D., a Distinguished University Professor of Communication and Dean Emeritus, is renowned for his expertise in crisis and emergency risk communication, particularly in the context of infectious disease outbreaks, health promotion, and resilience and renewal post-crisis. His significant contributions include working closely with the CDC, the National Center for Food Protection and Defense, and being a part of the WHO Guidelines Development Group for Emergency Risk Communication. Dr. Seeger's research, supported by the CDC, NSF, NIH, and the State of Michigan, has led to over 200 publications, including the CDC's Handbook for Crisis and Emergency Risk Communication. He has also authored several influential books on crisis communication and risk management. A founding editor of The Journal of International Crisis and Risk Communication Research, Seeger's insights have been featured in major media outlets. He is a Fellow of the International Communication Association, and a member of the Wayne State University Academy of Scholars. He has received numerous awards for his service and scholarship in communication, including induction into the Public Relations Society of America, Detroit Chapter, and Hall of Fame.
Pat Venditte - Wikipedianational potato lover's day | Foodimentary - National Food HolidaysVirginia is for Lovers - Virginia Is For LoversNAMKEENFood Safety Talk 249: The Disbarring Of LD Sledge — Food Safety TalkStephen Dombroski | LinkedInAstrid | PBSCurb Your Enthusiasm - WikipediaRizo-López Foods, Inc. Voluntarily Recalls Dairy Products Because of Possible Health Risk | FDAHarris Teeter : Shop Groceries, Find Digital Coupons & Order OnlineQueso Fresco – Rizo Brothers California CreameryProduct Recall - Rizo Bros Cheeses - Harris Teeter(Y)Our Health in the Movies | NC State University Libraries(Y)Our Health in the Movies: Food and Water | NC State University Libraries“Quincy M.E.” Deadly Arena (TV Episode 1980) - IMDbHugo & Ron Inspect The Restaurant | Season 11 Ep. 6 | BOB'S BURGERS - YouTube‘The Bear' Recap, Season One, Episode Two: ‘Hands'MallRats - Stink Palm [Best Quality] - YouTubeMystic Pizza - WikipediaThe Martian (film) - WikipediaDelivery robot invasion delayed in Tennessee - The Food SectionLessons in Chemistry (TV Mini Series 2023) - IMDbStarlight Motor Inn | The Best Motel in CharlestonNotes from the Field: Severe Vibrio vulnificus Infections During Heat Waves — Three Eastern U.S. States, July–August 2023 | MMWRVibrio vulnificus Health Education Kit Fact Sheet | FDAThe financial impact of foodborne illness outbreaks at restaurants: Chipotle Mexican Grill - Kalaitzandonakes - Agribusiness - Wiley Online LibraryMarket Capitalization: How Is It Calculated and What Does It Tell Investors?Inside the Beef Industry's Campaign to Influence Kids | WIREDNational FFA Organization - WikipediaSupplemental Nutrition Assistance Program Education (SNAP-Ed) | Food and Nutrition ServiceImpacts of lid closure during toilet flushing and of toilet bowl cleaning on viral contamination of surfaces in United States restrooms - American Journal of Infection ControlTWiV 1083: AI builds better virusesRisky or Not?State Coalition for Remediation of Drycleaners (SCRD) – ASTSWMO.Org vs .Com: What's The Difference? – Forbes AdvisorInternational Association for Food Protection - International Association for Food Protection(17)#stitch with @Janny, MS2 TL;DR, maybe avoid leftover rice?? #rice #foo… | botulism symptoms | TikTok48: John's Old Refrigerated Fried Rice — Risky or Not?270. Rice, Chicken, and Lo Mein Leftovers — Risky or Not?People Are Claiming Eating Day-Old Rice Can Be Dangerous, And Rage Has Ensued — Here's The Unfortunate Confirmation From An Expert
Podcast: Bites & Bytes PodcastEpisode: Mint Chocolate-Chip Ice Cream, Risks, and Collaboration with Food Safety with James NasellaPub date: 2023-11-01In this episode, James Nasella of Glanbia Nutritionals unpacks the intricacies of food safety in the ingredient space. As the Director of Supply Chain Quality with over a decade of experience in global food ingredients, flavor, and starch industries, James emphasizes the role of collaboration in risk management. Learn surprising facts about mint chocolate chip ice cream and get insights from a Drexel and Michigan State University alumnus. Explore the importance of inter-departmental cooperation in ensuring food safety, from IT to Cybersecurity to R&D. Whether you're in the food industry or just an ice cream enthusiast, this episode offers expert knowledge and delightful trivia. Key Episode Highlights: (00:24 - 00:54) Food Safety & Cybersecurity Parallels (07:37 - 08:53) Food Protection and Cybersecurity Intersection (13:42 - 14:53) Navigating Food Industry Digitalization and Cybersecurity (16:55 - 18:02) Implementing Tech in Food Production (22:30 - 23:14) Measuring Food Safety Culture and Cybersecurity (25:32 - 26:15) Evaluating Multiple Risk Assessments in Company (30:50 - 31:49) IT's Impact on Food Production Connect with James on LinkedIn Connect with your host, Kristin, on LinkedIn Connect on the Bites and Bytes Podcast websiteThe podcast and artwork embedded on this page are from AnzenSage, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.
Podcast: Bites & Bytes PodcastEpisode: Bread, Bugs, and Bytes: Cybersecurity's Role in Food Safety with Sabetha WellsPub date: 2023-10-20We have the privilege of hosting Sabetha Wells, an expert in food safety with over two decades of experience in the field. Currently leading the charge as the Food Safety & Quality Director for Rise Baking Company, Sabetha's rich portfolio encompasses everything from cheese, yogurt, and dry mixes to sumptuous cakes, cookies, and fillings. Not just a Kansas State alumna, Sabetha is a dedicated wife, mother, mentor, ASQ Certified Manager of Quality & Organizational Excellence, and an FSPCA Preventive Controls Qualified Individual Lead Instructor. And if you're curious about her downtime? She's quite the crocheter! Join us as we explore the fascinating crossroads of food safety and cybersecurity. From understanding the nuances of flour mites and bread production to diving into the pivotal roles played by people and processes, we highlight the significance of inter-sector collaboration. We discuss the food industry's unique community dynamics and discover how tech and food converge to ensure the bread on your table is not just delicious but safe. Key Episode Highlights: (02:46 - 03:16) Pumping Oxygen for Fish in Water (06:26 - 07:52) Food Protection and Industry Journey (08:41 - 10:01) Security Breach at Manufacturing Plant (21:35 - 22:32) Security Risks of Personal Phones (43:05 - 45:02) Personal Impact on Career Choices Connect with Sabetha on LinkedIn Connect with your host, Kristin, on LinkedIn Connect on the Bites and Bytes Podcast websiteThe podcast and artwork embedded on this page are from AnzenSage, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.
Dr. Marcus Plescia, ASTHO's Chief Medical Officer, shares the challenges facing plans to ban tobacco flavorings; Dr. David McSwane, Executive Director of the Conference for Food Protection, explains the collaborative work of CFP and NACCHO to research and evaluate retail program standards networks; a new ASTHO blog article examines how everyday surroundings impact the health of communities; and an ASTHO infographic shares exercises health agencies can use to prepare for emergencies. ASTHO Webpage: From the Chief Medical Officer: How State Health Officials Can Make a Stand Against Menthol An Evaluation of Existing Retail Program Standards Networks ASTHO Webpage: What Surrounds Us Shapes Our Health—Look to Primary Prevention for Better Health ASTHO Webpage: Seven Emergency Preparedness Exercises for Health Agencies
Patrick Guzzle, M.P.H., M.A. is the Vice President of Food Science for the National Restaurant Association. He has been involved in retail food safety for over 20 years, since his wife contracted Escherichia coli O157:H7. Patrick's career in food safety began as an Environmental Health Specialist in the Southeastern Idaho Public Health District. He later became the Environmental Health Supervisor and was involved in all aspects of environmental health. In 2004, Patrick was hired as the Idaho Food Protection Program Manager with the State Division of Public Health. During that time, he served as President of the Idaho Environmental Health Association. In 2018, Patrick started Mountain West Food Safety LLC and was the Principal Consultant. In addition to helping several clients strengthen their own food safety efforts, Patrick regularly taught ServSafe® courses throughout Idaho and Eastern Oregon. Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II within the CFP. He served as Chair of the CFP from 2016–2018. He has received several commendations for his collaborative efforts with other organizations over the years. Patrick is an active member of the Association of Food and Drug Officials, the National Environmental Health Association (NEHA), and the Western Association of Food and Drug Officials. He is also an adjunct professor of Public Health at Boise State University. Patrick received an M.P.H., an M.A. in Anthropology, and a B.A. in Spanish from Idaho State University. Melissa Ham, R.E.H.S., is a North Carolina native who has spent over half of her life working in Environmental Health. Her career started in 1989 with a local health department Environmental Health Programs. In 2001, she continued her career as an Environmental Health Regional Specialist. During her 18 years at the North Carolina Department of Health and Human Services, she worked with local health department programs, served on committees, and was tasked with coordination of the FDA Retail Program Standards. In 2010, Melissa worked to adopt the most current FDA Food Code in North Carolina. Since retirement, she has been working part time in the field, and was recently hired by Wake County Environmental Services as the Retail Program Standard Coordinator through the FDA Capacity Building grant. Glenda R. Lewis, M.S.P.H., is the Director of Retail Food Protection Staff at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN) in the Office of Food Safety. Between beginning at FDA in 1996 and serving in her current role, Glenda started as a Team Member in, and then spent 14 years as Team Leader of, CFSAN's Retail Food Policy Team, with responsibility for leading the team in developing, revising, and interpreting regulations, model codes (such as the FDA Food Code), and federal guidelines that pertain to retail-level food operations (e.g., restaurants, retail food stores, food vending, and institutional foodservice facilities). Prior to FDA, Glenda served for eight years with the Volusia County Health Department in Florida as an Environmental Health Specialist. She holds a B.S. degree in Biology from Spelman College in Atlanta, Georgia and a M.S. degree in Public Health from the University of North Carolina at Chapel Hill. Andre Pierce, M.P.A. joined FDA in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University. In this episode of Food Safety Matters, we speak with Patrick, Melissa, Glenda, and Andre [24:02] about: How FDA's Food Code provides a framework of uniformity and consistency in the midst of decentralized retail food safety regulation in the U.S. How the Conference for Food Protection works with FDA and state restaurant associations to make recommendations about and support Food Code implementation The work it took to adopt the Food Code in North Carolina New topics addressed in the most recent Food Code (released in December 2022), and what new responsibilities the changes place on state and local health departments and restaurants Benefits that the Food Code bring to regulators, industry, and consumers The ways in which funding from FDA and NEHA has enhanced North Carolina's participation in the Retail Food Program Standards How FDA encourages Food Code adoption, for example, though Retail Food Safety Regulatory Association collaborative How the National Restaurant Association incorporates Food Code concepts into ServSafe guidance and resources FDA's method for keeping the Food Code updated and how it may evolve in the future, and the possibility of a national Food Code implementation strategy. News and Resources NARMS Releases 2020 Report on AMR Trends in Foodborne Pathogens [1:30] CDC Identifies Significant REP Strain of E. coli Causing Outbreaks Linked to Leafy Greens [5:08] Expanded Food Safety Investigation Act Would Give FDA, CDC Authority to Test for Pathogens on Farms to Trace Outbreaks [7:00] Scientists Discover Microbe That Degrades Harmful Mycotoxin [12:08] Titanium Dioxide Removed From California Food Safety Act; Four Chemicals Still Under Consideration for Ban [14:22] FDA to Hold Public Listening Session on Recall Modernization (Register) [19:00] Register for the Food Safety Magazine Webinar “Foreign Object Control: Best Practices in Food Processing and Foodservice” We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
Darin Detwiler, LP.D., M.A.Ed., is a food safety academic, advisor, advocate, and author with a 30-year history of working to control foodborne illness. After losing his son, Riley, to a foodborne Escherichia coli infection in 1993, Dr. Detwiler was invited by the U.S. Secretary of Agriculture to collaborate on consumer education. He has since been appointed twice to the U.S. Department of Agriculture's (USDA's) National Advisory Board on Meat and Poultry Inspection, and has represented consumers as the Senior Policy Coordinator for non-governmental organizations, served on consumer food protection councils, and supported the U.S. Food and Drug Administration's (FDA's) implementation of the Food Safety Modernization Act (FSMA). In addition to fulfilling his current role as Chair of the National Environmental Health Association's (NEHA's) Food Safety Program, Dr. Detwiler sits on numerous advisory and editorial boards, is the Founder and CEO Detwiler Consulting Group LLC, and is an Associate Professor of food policy and corporate social responsibility at Northeastern University. Dr. Detwiler has appeared on television, including Netflix's recent documentary, Poisoned: The Dirty Truth About Your Food, and has been published in print, such as his 2020 book, Food Safety: Past, Present, and Predictions. He is the recipient of the International Association for Food Protection's (IAFP's) 2022 Ewen C.D. Todd Control of Foodborne Illness Award, as well as Food Safety Magazine's 2018 Distinguished Service Award for his work in promoting science-based solutions for food safety issues. In this episode of Food Safety Matters, we speak with Dr. Detwiler [26:34] about: Consumer perceptions and discussions that emerged around food safety after Poisoned was released, as well as how the documentary may have spoken to industry leaders and policymakers What Poisoned meant to him personally, as it shared Dr. Detwiler's story as a father who lost his son to E. coli infection, and what he hoped to communicate to audiences through the film The work that individuals in the food industry carry out to protect consumers from foodborne illnesses, and why their efforts should be more widely recognized The role that legal consequences play in deterring “bad actors” from shirking their food safety responsibilities, and why fostering robust food safety culture is an important counterbalance Ways in which the U.S. can improve the safety of its food, such as by reducing regulatory complexity, as well as strides the U.S. has taken over the last 30 years in terms of food safety and considering the consumer New and emerging food safety challenges of concern in the future, how consumer demands and behavior could play into these challenges, and the importance of keeping the true “why” behind food safety—consumer protection—at the forefront of industry efforts. Food Safety Insights Column, Bob Ferguson Top Food Safety Priorities—Where are We Post-Pandemic? [16:51] Sponsored by: Pureline We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
Dr. Don and Professor Ben talk about the risks of mozzarella and Gouda cheese left in the rain for four hours. Dr. Don - not risky
In the summer of 2022, I sat down for a conversation with Dr. Darin Detwiler, featured in the top-rated documentary "Poisoned: The Dirty Truth About Your Food" now streaming on Netflix. Dr. Detwiler is a well-respected food safety academic, advisor, advocate, and author. For nearly 30 years, he has played a unique role in controlling foodborne illness. After losing his son, Riley, to E.coli in 1993, the Secretary of Agriculture invited Detwiler's collaboration on consumer education. He was twice appointed to the USDA's National Advisory Board on Meat and Poultry Inspection, represented consumers as the Senior Policy Coordinator for STOP Foodborne Illness, served on Conference for Food Protection councils, and supported the FDA's implementation of FSMA. Today, Detwiler is a Professor of food policy and corporate social responsibility at Northeastern University, where his students have gone on to leadership positions in industry and in state and federal agencies. Detwiler's research and insights have appeared on television and in print, including his column and articles in Quality Assurance and Food Safety Magazine and his books Food Safety: Past, Present, and Predictions and Building the Future of Food Safety Technology: Blockchain and Beyond. In addition to his current role as the Chair of the National Environmental Health Association's Food Safety Program, his leadership capacities include numerous advisory and editorial boards as well as having long consulted on food safety issues with industry in the U.S. and abroad. A U.S. Navy Nuclear Submarine Veteran, and a former high school teacher, Detwiler earned his doctorate in Law and Policy, focusing on states' ability to implement federal food policies. He is the recipient of the International Association for Food Protection's 2022 Ewen C.D. Todd Control of Foodborne Illness Award as well as their 2018 Distinguished Service Award for dedicated and exceptional contributions to the reduction of risks of foodborne illness.
In the summer of 2022, I sat down for a conversation with Dr. Darin Detwiler, featured in the top-rated documentary "Poisoned: The Dirty Truth About Your Food" now streaming on Netflix. Dr. Detwiler is a well-respected food safety academic, advisor, advocate, and author. For nearly 30 years, he has played a unique role in controlling foodborne illness. After losing his son, Riley, to E.coli in 1993, the Secretary of Agriculture invited Detwiler's collaboration on consumer education. He was twice appointed to the USDA's National Advisory Board on Meat and Poultry Inspection, represented consumers as the Senior Policy Coordinator for STOP Foodborne Illness, served on Conference for Food Protection councils, and supported the FDA's implementation of FSMA. Today, Detwiler is a Professor of food policy and corporate social responsibility at Northeastern University, where his students have gone on to leadership positions in industry and in state and federal agencies. Detwiler's research and insights have appeared on television and in print, including his column and articles in Quality Assurance and Food Safety Magazine and his books Food Safety: Past, Present, and Predictions and Building the Future of Food Safety Technology: Blockchain and Beyond. In addition to his current role as the Chair of the National Environmental Health Association's Food Safety Program, his leadership capacities include numerous advisory and editorial boards as well as having long consulted on food safety issues with industry in the U.S. and abroad. A U.S. Navy Nuclear Submarine Veteran, and a former high school teacher, Detwiler earned his doctorate in Law and Policy, focusing on states' ability to implement federal food policies. He is the recipient of the International Association for Food Protection's 2022 Ewen C.D. Todd Control of Foodborne Illness Award as well as their 2018 Distinguished Service Award for dedicated and exceptional contributions to the reduction of risks of foodborne illness.
Property is theft! - WikipediaFood Safety Talk 245: Peer Chicken — Food Safety TalkUrbanHens TO program must be cancelled | The StarConference for Food Protection2023 Biennial Meeting | Biennial Meetings | Conference for Food Protectionwww.foodprotect.org/media/biennialmeeting/council-iii-combined.pdfhttps://www.fda.gov/media/164194/downloadeCFR :: 21 CFR Part 1240 – Control of Communicable DiseaseseCFR :: 21 CFR Part 1250 – Interstate Conveyance SanitationThe Wire Clip: Omar “It's all in the game” - YouTube453. Wild Yeast Water — Risky or Not?(3) Merlin Mann on Twitter: “I used to say people who believe conspiracy theories have never had to manage a project. Today, I feel like folks who claim “A.I. will easily replace writers” have never had a boss, a client, a team, or even held…a regular job. It's like announcing forks will replace food.” / Twitterhttps://www.fda.gov/media/121202/download#:~:text=In%201969%2C%20FDA%20set%20an,to%20the%20lowest%20possible%20level.Guidance for Industry: Action Levels for Poisonous or Deleterious Substances in Human Food and Animal Feed | FDASalmonella Outbreak Linked to Flour | Salmonella | CDCWhen People Got Sick | Salmonella | CDCInvestigation Details | Salmonella | CDC(3) Merlin Mann on Twitter: “Really relieved our flour doesn't look like this. https://t.co/WiBifpietG” / TwitterCarla Schwan | UGA FACSThermal Inactivation of Salmonella enterica and Nonpathogenic Bacterial Surrogates in Wheat Flour by Baking in a Household Oven - ScienceDirecthttps://www.fda.gov/media/167640/download2023 Biennial Meeting | Biennial Meetings | Conference for Food Protectionwww.foodprotect.org/media/biennialmeeting/council-iii-combined.pdfGenetic changes are introduced by repeated exposure of Salmonella spiked in low water activity and high fat matrix to heat - PMCMultistate Outbreak of Listeriosis Linked to Whole Cantaloupes from Jensen Farms, Colorado | Listeria | CDC(12) Watch | FacebookGordon Lightfoot's ‘Wreck of the Edmund Fitzgerald' Was An Unlikely Hit - The New York TimesRheostatics - Melville - 11 The Wreck Of The Edmund Fitzgerald - YouTubeWest End Phoenix - Community Newspaper in Toronto
Dr. Don and Professor Ben talk about the risks of eating in a restaurant without power. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Waffle House - Good Food Fast Nashville restaurant owner says power outage costing him business FATTOUSH CAFE - 1716 Charlotte Ave, Nashville, Tennessee - 104 Photos & 169 Reviews - Middle Eastern - Restaurant Reviews - Phone Number - Menu - Yelp Fattoush Cafe - Menu - Nashville https://www.orangecountync.gov/DocumentCenter/View/17418/2017-FoodCodeAdoption-Summary-of-Changes-FINAL-WITH-EDITS-2021?bidId= Emergency Action Plan for Retail Food Establishment | Conference-Developed Guides and Documents | Conference for Food Protection www.foodprotect.org/media/guide/Emergency%20Action%20Plan%20for%20Retail%20food%20Est.pdf Power Outage Guidance for Food Establishments | Washington State Department of Health 5: Doner Kebab — Risky or Not?
Tom Licker is Senior Vice President, Regulatory Business Practice at First Onsite. He specializes in environmental, biorecovery and infection control services. Tom is also Board President for American Bio recovery Association (ABRA) in Washington, DC. Tom has over 25 years of professional experience that includes managing the investigation and remediation of industrial, commercial and residential properties. He has been involved with the risk mitigation of biohazardous and hazardous materials in relation to the food, transportation, pharmaceutical and healthcare industries. He has been responsible for overseeing the clean-up of sites under the CDC, FDA, USDA, RCRA, CERCLA, DOD, and DOE guidelines. Mr. Licker has worked for the United States EPA Site Assessment and Technical Assistance Team as an over-sight consultant for CERCLA and RCRA Corrective Actions. His company was selected as one of the contractors for the response to the Ebola Crisis by the state of New Jersey. Mr. Licker is also an active member of the New Jersey Food Processors association, New Jersey Food Council, the International Association for Food Protection, International Facility Management Association and the Association for Professionals in Infection Control. In 2011, Mr. Licker earned certification as a Certified Environmental Infection Control Remediator (CEICR) from the American Council for Accredited Certification and in 2016 he earned the ABRA Certified Bio Recovery Master (CBRM) designation. Tom's degree is from Slippery Rock University in Environmental Sciences.
How to reset your AirPods Max - Apple SupportWebsite Builder — Create a Website in Minutes — SquarespaceQI - WikipediaWould I Lie to You? (game show) - WikipediaChatGPT: Optimizing Language Models for DialoguePasties - WikipediaThe Real Jerk Restaurant (@realjerktoronto) • Instagram photos and videosCaribana TorontoDrake (musician) - WikipediaRob Ford - WikipediaRob Ford, Canada's Trump and a self-avowed ‘racist,' was beloved by immigrants - The Washington PostIt's Jamaican Patty Day in Toronto | The StarRob Ford said what? Experts weigh in on his Jamaican patois | CTV NewsHealth Inspector Jim (@phijimchan) / TwitterToronto Celebrates ‘Jamaican Patty Day' on February 23The Food Section | Hanna Raskin | SubstackSo I Got That Goin' For Me, Which is Nice | Know Your MemeMerlin Mann on Twitter: “This shit is officially bananas. Guys, if you can make it through reading all of this, please know that I one-hundred percent promise to share how our next chat about this goes. I'm giddy like it's Christmas Eve! https://t.co/StM3qZQAGv” / TwitterDaring Fireball: ‘Why do I have to be Bing Search?
John Gurrisi, R.E.H.S., is Vice President of Food Safety and Quality (FSQ) at Fresh Express. He has broad food safety responsibility for growing, manufacturing, new product assessment, customer collaboration, supplier management, and regulatory compliance. He leads a multidisciplinary food safety and quality team covering the U.S., Canada, and Mexico, and directs a multimillion-dollar implementation and investment budget. John holds numerous industry-critical food safety certifications and has contributed his technical expertise to wide-ranging industry initiatives. He serves as an active contributor to the Center for Produce Safety's Technical Committee and the International Fresh Produce Association's Food Safety Council, and is past Vice Chair and Executive Board Member of the Conference for Food Protection. Prior to joining Fresh Express, John led global fresh produce food safety and quality initiatives for Darden Restaurants, a premier full-service dining company with over 1,800 locations worldwide. German Rios is the Senior Director of FSQ for Fresh Express. He is responsible for food safety and quality assurance in growing, manufacturing, new product development, and customer collaboration. From a food safety standpoint, he manages the Fresh Express raw partner product program and ingredient suppliers, encompassing the U.S., Mexico, and Canada. In addition, German guides Fresh Express raw product suppliers on an ongoing basis, and leads the Fresh Express raw product growing and harvesting strategy in Central Mexico. German graduated from Cal Poly San Luis Obispo with a Crop Science degree. Throughout his career, German has had the opportunity to work in many different segments of the Fresh Express salad business including manufacturing, research and development, and agricultural operations. In this episode of Food Safety Matters, we speak with John and German [18:37] about: The various technical verification activities conducted by Fresh Express to ensure that food safety standards are upheld by growers that are partnered with the company Fresh Express' video series that highlights the company's food safety initiatives, such as continuous education and training for employees How Fresh Express embodies FDA's New Era of Smarter Food Safety by using technology to enable traceability and monitor its food safety procedures Ways in which Fresh Express continuously adapts its HACCP plans, and how the company communicates HACCP knowledge to employees by making sure food safety is always “on the agenda” for discussion The history of how Fresh Express became one of the first companies to create an FSQ program for produce crops, and how it has evolved over time to consider emerging hazards such as Cyclospora The complex inner workings of Fresh Express' traceability system, which uses scanners and radio frequency identification (RFID) tagging to provide real-time information about all raw materials used in the company's products How Fresh Express ensures microbial food safety through hygienic design and environmental monitoring at its Morrow, Georgia facility How Fresh Express' sampling and testing activities for growers have prepared the company to comply with FDA's revised agricultural water requirements under the Produce Safety Rule. News and Resources FDA Releases 2022 Food Code [3:12] Sustainable Organic Acid an Effective Disinfectant against Foodborne Pathogens, Biofilm [7:08] EFSA Determines Plastic Produced by Poly Recycling is Food Safe [9:45] Senate Confirms Esteban as USDA Under Secretary for Food Safety [13:31] Experts Call for Greater Collaboration, Funding for “Closer to Zero” Efforts [14:14] Food Safety Summit Register using discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
Dr. Don and Professor Ben talk about the risks of using a boiling water bath canning method for canning water for long-term storage. Dr. Don - not risky
What are the current risks to our national and global food security? How do cyber-attacks play a role? What are the conflicts in the grain industry that prevent us from moving forward? Dr. Molly Jahn and Col. John Hoffman, two of the most sought-after food security experts in the world, provide their recommendations for real solutions to this growing problem. About the guests: Dr. Molly Jahn is a professor at the University of Wisconsin-Madison where she holds appointments in the Department of Agronomy, the Nelson Institute, and the Global Health Institute. She is currently on an interagency personnel agreement from UW-Madison to work as a program manager at the Defense Advanced Research Projects Agency (DARPA). She is also appointed Joint Faculty at the US Department of Energy Oak Ridge National Laboratory (ORNL) where she chairs the Scientific Advisory Committee of the Energy and Environmental Sciences Directorate and sits on the Lab Director's SAC. Col. John T. Hoffman is a senior research fellow with the Food Protection and Defense Institute (FPDI), a U.S. Department of Homeland Security Center of Excellence at the University of Minnesota. Col. Hoffman has extensive experience in developing, operating, hardening and sustaining extensive cyber systems. Episode topics: Current global food security measuresImplications of cyber threats on food securityCyber-attack preparedness and current limitationsAction steps for the grain industryTo find more helpful resources, be sure to visit the GEAPS website and the membership page. Grain Elevator and Processing Society champions, connects and serves the global grain industry and its members. Be sure to visit GEAPS' website to learn how you can grow your network, support your personal professional development, and advance your career. Thank you for listening to another episode of GEAPS' Whole Grain podcast.
Dr. Don and Professor Ben talk about the risks of cooking short ribs after a 12 hour delay at room temperature. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Instant Pot Short Ribs (Pressure Cooker) | Tested by Amy + Jacky ComBase Evaluating Microbial Safety of Slow Partial-Cooking Processes for Bacon: Use of a Predictive Tool Based on Small-Scale Isothermal Meat Inoculation Studies | Journal of Food Protection
Dr. Don and Professor Ben talk about the risks of eating a medium rare blade tenderized steak. Dr. Don - not risky
Dr. Don and Professor Ben talk about the risks of transporting watermelons from the field to post harvest in a grass lined flume. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Joe Holt on Twitter: “@bugcounter @benjaminchapman transporting watermelons in a grass lined flume, or something. Risky or not?” / Twitter Internalization of Listeria monocytogenes in cantaloupes during dump tank washing and hydrocooling - ScienceDirect https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/223990.pdf https://www.fda.gov/media/116691/download Development and Validation of a Mathematical Model for Growth of Pathogens in Cut Melons | Journal of Food Protection
Dr. Don and Professor Ben talk about the risks of eating lettuce from a container with a live frog in it. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Woman discovers live frog in sealed lettuce container in London, Ont., grocery store | CBC News C h a n t e l S c o t t on Instagram: “The now famous frog in the lettuce I found at Sobeys in London Ontario!
Jill Stuber has served on FSQ teams for several multi-million-dollar food companies and food industry support companies, at both the corporate and frontline facility levels. She has defined expectations and programs for company-wide FSQ systems and has been responsible for verifying the implementation of those systems. Jill has led multi-plant teams to clearly define team and individual roles, expectations, and boundaries to more fully integrate and collaborate across organizations. Jill holds B.S. and M.S. degrees in food science from the University of Wisconsin (at River Falls and Madison, respectively); as well as an M.S. degree in quality management from Eastern Michigan University. She is a professional coach certified through Learning Journeys, an accredited program through the International Coaching Federation. She is also HACCP Certified, PCQI Certified, an SQF Practitioner, an IFT Certified Food Scientist, a Lean Facilitator, and a Six Sigma Black Belt. Additionally, Jill is an active member of the International Association for Food Protection, serving as the Developing Food Safety Professional's Professional Development Group Vice Chair. Tia Glave is a food safety, quality, and regulatory professional with almost a decade of experience in large food manufacturing, food retail, and startup food environments. She is formally trained as a chemical engineer and holds a B.S. degree from the University of Tennessee. She is a qualified individual trained in PCQI and FSVP, is knowledgeable in GFSI schemes, and has worked with many food product categories. Tia has a passion for helping manufacturing and retail organizations of all sizes build and strengthen their FSQ programs. She uses systems, data, and proven methods to develop and implement FSQ strategies that create efficiencies, are effective, and identify cost savings, all while using servant leadership principles. She has led small and large teams across multiple functions, including operations and maintenance, giving her a unique approach to implementing a strategy cross-functionally. Tia's passion also extends to championing Black talent in food safety and quality, and she's the founder of the Black Professionals in Food Safety Group to foster sharing, development, and connection to support Black talent. You can find the group on LinkedIn! Tia is also an active member of the International Association for Food Protection, serving as the Retail and Foodservice Professional Development Group Vice Chair. In this episode of Food Safety Matters, we speak with Tia and Jill [23:30] about: The importance of “meeting people where they're at” when assessing a company's level of food safety and crafting a plan for improvement The various factors that consultants must consider when guiding a company along its food safety journey Cultivating an effective FSQ leadership team to help build a robust and healthy food safety culture How an FSQ leader can embrace their role and lead their team by discerning and evaluating workload capacity How “coaching” is different from “mentoring” or “consulting,” and why coaching may be a more effective approach when helping clients improve food safety culture How the Black Professionals in Food Safety and Quality networking group creates an avenue for Black professionals to grow in their FSQ careers and includes them in critical industry conversations Why focusing on a company's people, programs, and progress can reveal the "maturity stage" of its food safety culture Common growing pains within a food business operation, and how growing pains can be addressed through emotionally intelligent leadership Why FSQ leaders must take an active, intentional role in cultivating positive change within a company's food safety culture How FSQ can become a trusted business asset by “stepping up instead of sitting back.” News and Resources: FSIS Summarizes Foodborne Illness Outbreak Investigations for FY 2021 [03:22]FSIS Releases FY2020 Foodborne Illness Outbreak Investigations Summary Report FDA Publishes Guidance on FSMA-Compliant Preventive Controls for Pet Food [07:50] FDA Finds Harmful PFAS in Imported Canned Clams [09:16] FDA Tests Nationally Distributed Processed Foods, Finds Almost No Evidence of PFAS FDA Provides Update on Sampling and Testing Efforts of PFAS in the Food Supply The Growing Challenge of Safe Water for Use in Food Processing Operations NEHA Surveys Retail Food Regulatory Community [16:32] Food Safety Insights Column, Bob Ferguson The Return to Normal—Ready to Travel Again? [17:27] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
Dr. Darin Detwiler:* Recipient, 2018 “Distinguished Service Award,” INTERNATIONAL ASSOCIATION FOR FOOD PROTECTION (sponsored by Food Safety Magazine.). * Author - Food Safety: Past, Present, and Predictions (Elsevier Academic Press, 2020). * Regarded as “One of America's leading food safety advocates”(Food Safety Magazine). * "One of the most well-known, respected, and accomplished people in the food safety industry" (Food Safety News). * A nationally recognized leader in food regulatory industry and academia, with over 25 years of consultation for industry, government, and NGOs. * US Navy Nuclear Submarine Veteran. Dr. Darin Detwiler, the Assistant Dean at Northeastern University's College of Professional Studies, provides academic leadership for all undergraduate and graduate programs. He is also a professor of food regulatory policy, responsible for the development and instruction of courses related to food safety, global economics of food and agriculture, and food policy for graduate students who work in the food industry. He additionally advises industry and government agencies, addressing food safety and authenticity issues in the U.S. and abroad. After the loss of a son to E. coli in a landmark outbreak over 25 years ago, he consulted with the U.S. Department of Agriculture (USDA) in strengthening food safety policies, particularly in the areas of consumer education, product labeling, and their pathogen reduction program. In addition to serving in various educational and advisory capacities, his committee work includes appointments to two terms as a member of the National Advisory Committee on Meat and Poultry Inspection for USDA, where his work improved standards and policies related to risk-based sampling. As the senior policy coordinator for a national food safety organization, he evaluated pertinent regulatory issues for the USDA and the U.S. Food and Drug Administration (FDA) as a consumer advocate in their stakeholder advisory group. He later served two terms as a council member for the Conference for Food Protection, identifying and addressing emerging problems of food safety to influence model laws and regulations among all government agencies. Detwiler received his doctorate of law and policy from Northeastern University with a research focus on state implementation of the FDA Food Safety Modernization Act.Dr. Detwiler can be reached at HerculeanEffort.net.***Follow the Greg Krino Show here...GregKrino.comYouTubeInstagramFacebookTwitterLinkedInIf you enjoyed the podcast, please leave a 5-star rating and friendly comment on your podcast app. It takes only a minute, and it really helps convince popular guests to join me.If you have comments or ideas for the show, please contact me at gregkrinoshow@gmail.com.
Dr. Don and Professor Ben talk about the risks of several foods (chili oil, herbs in oil and potato frying oils) stored for different times and temperatures. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Aunties Chili Oil 2016 - Google Photos Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil 315. Continuing to Eat a Jar of Recalled Jif Peanutbutter — Risky or Not? Earth-616 - Wikipedia Conservative Prediction of Time to Clostridium botulinum Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods | Journal of Food Protection (1) ★metal★matt★ on Twitter: “@bugcounter @benjaminchapman I fried some potatoes in oil; afterward the oil still looked clean, so I let it cool and put it back in the bottle. Stored at room temp, is it #RiskyOrNot to continue to use this oil for other cooking?” / Twitter Reconcilable Differences Store
Comedy Roulette focuses on how to protect food in the fridge. See omnystudio.com/listener for privacy information.
Dr. Don and Professor Ben talk about the risks posed by feminine hygiene products in uncovered trash cans in women's/unisex bathrooms. Dr. Don - not risky
Criminal actors—whether they be halfway across the globe or within our own companies—pose significant risks to dairy business operations, food and workplace safety, and our industry's reputation. They can attack at any time, from anywhere, and through any number of means. On the latest episode of The Dairy Download, we speak to a cybersecurity veteran with a background in the U.S. military and a food defense expert with a background as a Washington, D.C. homicide detective.First up is John Hoffman, senior research fellow at the National Center for Food Protection & Defense, who details the extent to which cybersecurity threats can harm dairy businesses. What motivates cyber criminals? What vulnerabilities are common at food and beverage manufacturing facilities? And how can we each individually support security at our own businesses? John gives us the scoop.Next is Rod Wheeler, founder and CEO of The Global Food Defense Institute — a firm that provides food defense and crisis management training and education to manufacturing and retail operations. With a prolific background in criminal investigations, Rod brings a unique perspective when thinking about intentional adulteration of our food supply, whether that's from actors within or outside of our businesses.Listen and subscribe to The Dairy Download on your favorite podcast app.Today's episode of The Dairy Download is brought to you by DairyTech – a brand new conference brought to you by IDFA and Dairy.com."DairyTech 2022 will bring together dairy and technology business leaders from around the world this May to form new connections and showcase innovative solutions that will transform the dairy industry. Learn more about the program and register for this new event at dairytechconference.com."If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Melissa Lembke at mlembke@idfa.org.Questions or comments about the show? We want to hear from you. Send a note to dairydownload@idfa.org and your feedback could be included on a future episode.
Dr. Don and Professor Ben talk about the risks of holding pesto unrefrigerated for an extended period of time. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Merch — Risky or Not? Boxing Day - Wikipedia Current Food Safety Issues of Home-prepared Vegetables and Herbs Stored in Oil Garlic-in-oil associated botulism: episode leads to product modification. | AJPH | Vol. 80 Issue 11 Outgrowth and Toxin Production by Clostridium botulinum in Bottled Chopped Garlic | Journal of Food Protection
Dr. Don and Professor Ben talk about the risks of holding salmon at 43 °F for 15 hours. Dr. Don - not risky
Dr. Don and Professor Ben talk about the risks from eating produce stickers. Dr. Don - not risky
Dr. Don and Professor Ben talk about the risks of giving a raw turkey to a 13 year old to take home from school as a prize. Dr. Don - not risky
Dr. Don and Professor Ben talk about the risks cross-contamination from plant based meat. Dr. Don - not risky
Dr. Don and Professor Ben talk about the risks posed by pickles that bubble during room temperature fermentation. Dr. Don - not risky
Dr. Don and Professor Ben talk about the risks from storing sealed mason jars of washed strawberries in the refrigerator. Dr. Don - not risky
Dr. Don and Professor Ben talk about the risks of tamago kake gohan (cooking an egg with hot rice). Dr. Don - risky ☣️ Professor Ben - risky ☣️ Tamago Kake Gohan Recipe - Love and Lemons 31: Rice Left in a Warming Rice Cooker Over Night — Risky or Not? Parameters for Determining Inoculated Pack/Challenge Study Protocols†,‡ | Journal of Food Protection eggs - Risky or Not? “Letterkenny” Crack An Ag (TV Episode 2019) - IMDb
Dr. Don and Professor Ben talk about the risks of leaving meat pizza in the trunk of your car for an entire hockey game. Dr. Don - not risky
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