Podcasts about Food safety

RaeAnn Tucker joined Wake Up Tri-Counties to discuss food safety, reproductive health services, sharps disposal locations, Medicare wellness visits, and insurance navigators. The Henry and Stark County Health Departments are highlighting vital resources for community health and safety. Medicare recipients can access a free Annual Wellness Visit at First Choice Healthcare clinics in Kewanee and Toulon, where patients receive personalized assessments and can address health concerns. In addition, six convenient sites now offer Residential Sharps Collection Kiosks for safe disposal of used needles, helping prevent accidental injury. As the holidays approach, officials remind residents that foodborne illnesses strike millions each year. They advise handwashing, separating raw and ready-to-eat foods, thorough cooking, and rapid refrigeration to keep celebrations safe and healthy.

The U.S. Department of Agriculture's Food Safety and Inspection Service announced that La Guadalupana Foods LLC of Chicago, Illinois, is recalling 2,669 pounds of frozen tamales due to misbranding and an unreported allergen.

It's not just soybeans caught in the crosshairs of tariffs. The U.S. Meat Export Federation is battling against tariffs and phytosanitary challenges on the global scene, too. Dan Halstrom is the CEO of USMEF. He visits with Bob Bosold about the challenges and opportunities he sees. Halstrom notes that while some markets like China are still throwing up obstacles, there are still areas like Central America and regions of Africa that hold tremendous promise for U.S. meat products.Warmer weather is on its way, but it brings gusty winds. Stu Muck says the warmer weather will put a dent in the snowpack around the state by later this week. Wisconsin detected its first case of H5N1 and announced the findings on Sunday. Pam Jahnke gets the details on what consumers should know from Adam Brock, administrator of the Food Safety and Recreation Dept. at DATCP. Brock says with the rigid system Wisconsin put in place earlier this year, the impacted cow/herd was detected before milk left the farm. Brock also reiterates that even milk impacted by H5N1 is safe for human consumption once pasteurized. It's a different dairy story from the current Alice in Dairyland, Sarah Hagenow. She visits with Stephanie Hoff about how real Wisconsin butter adds a delicious element to the holiday season. Hagenow reminds consumers that if they want to know their dairy comes from Wisconsin, look for the "Proudly Wisconsin" badge or the number 55 on the dairy packaging. That tells you the product is Wisconsin-based. Paid for by Dairy Farmers of Wisconsin.See omnystudio.com/listener for privacy information.

Summer is fun however it's good to remember how to stay safe when it comes to things like sun, food, insects, and alcohol. Here's what to watch out for and how to stay safe over the holidays. The number one thing to think about the sun – it makes us feel good but can cause harm! Sunburn sets us up for skin cancer. Be especially careful with children! Use SPF 30+ sunscreen, reapply every 2–3 hours and after swimming. Wear hats, sunglasses, and protective clothing. Remember: UV is highest between 10am and 4pm. Stay hydrated. Heat exhaustion and heatstroke can develop quickly, especially in the elderly and small children. Keep food safe especially in the heat We increase the risk of food poisoning over summer due to the heat, which encourages bacteria. Keep food cold and covered – use chilly bins/ice packs. Follow the 2-hour rule – avoid leaving food out in heat for more than 2 hours Wash hands and utensils to prevent spread of germs. Cook meats thoroughly, especially poultry and BBQ foods. Avoid cutting up meat/chicken on the same board as salad vegetables. Watch for signs of food poisoning: nausea, vomiting, diarrhoea, fever – see your doctor. Watch out for insects, especially mosquitoes and sandflies Avoid getting bitten – can be itchy and painful. Use insect repellent in areas with sandflies or mosquitos and wear long sleeves/pants in bushy areas. Watch out for allergic reactions: red inflamed skin around a bite, can be very itchy. May need to see your pharmacist or doctor for treatment: anti-itch cream, antihistamines. Always drink alcohol in moderation Alcohol increases dehydration. A good tip is to alternate drinks with water. Avoid swimming, boating, or driving under the influence: impaired judgement raises accident risk. Eat before and while drinking – pace yourself. Watch for the heat and alcohol combination leading to faster exhaustion. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This episode of The Food Professor Podcast opens with Michael and Sylvain analyzing the most pressing developments shaping Canada's food and retail landscape. Sylvain reflects on the extraordinary national and global reach of Canada's Food Price Report, which this year generated unprecedented media attention and continues to influence retailers, manufacturers, governments, and consumers planning for 2026. They dig into the structural issues behind Canada's complex food-tax regime, discuss why the GST holiday changed how Canadians think about food pricing, and explore the broader economic forces influencing consumer behaviour.The hosts then turn to one of the most surprising developments of the season: mounting instability in the chicken sector. With nine consecutive missed production cycles, increased reliance on imports, and confusion around border testing, the system designed to provide stability is under strain. Sylvain breaks down why this matters for households, grocers, foodservice operators, and the broader supply chain—especially as chicken remains Canada's most-purchased protein. The conversation then expands southward to U.S. agricultural subsidies, tariff battles, Costco's legal challenge over tariff refunds, and the potential fallout of proposed U.S. tariffs on Canadian fertilizer.The second half of the episode shifts to a live interview recorded at the Coffee Association of Canada conference, where Michael and Sylvain sit down with Carman Allison, Vice President, NIQ Canada, one of the country's most respected consumer data voices. Carman previews his conference keynote, “Navigating Disruption,” and explains why coffee inflation is reshaping buying behaviour even among loyal consumers who consider coffee essential. He outlines NIQ's segmentation showing that 29% of Canadian households are now financially vulnerable—and how this is affecting deal-seeking, product substitution, and consumption patterns.Drawing on NIQ's expanded Omni Shopper Panel, Carman describes how rapid multicultural population growth is shifting beverage preferences, why Generation X now holds the greatest spending power, and how value-seeking is reshaping entire store categories. He also reveals early evidence of the GLP-1 effect, where households using weight-loss or diabetes medications show measurable declines in food consumption.Carman closes by highlighting growth opportunities in instant coffee, protein-and-coffee hybrids, Maple-forward flavour innovation, and the continued rise of home-meal-replacement programs. His insights give retailers and suppliers a grounded, data-rich roadmap for growth in a highly price-sensitive marketplace. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

In this episode of Talking-ish, Raya's food poisoning incident, Coretta's parenting challenges, Britt's exhausting work event, and Anthony's community engagement with Toys for Tots. The conversation flows into viewer comments, cultural reflections, and the importance of community support, all wrapped in humor and camaraderie. In this conversation, the speakers delve into various themes surrounding ignorance, literacy, and the role of media in shaping public perception. They discuss the origins of Project 2025, the consequences of illiteracy, and the importance of reading. The conversation also touches on the slippery slope of modern journalism and the accountability of public figures like Diddy and 50 Cent. Overall, the discussion emphasizes the need for critical thinking and the impact of words in society. In this episode, the hosts delve into the controversial Diddy documentary, discussing its implications and the allegations surrounding Sean Combs. They explore the narrative changes brought by 50 Cent's involvement, the scrutiny of Diddy's relationships with artists, and the broader questions of accountability within the music industry. The conversation reflects on Diddy's complex legacy and the uncertain future he faces amidst ongoing allegationsBecome a Habitual Ish Talker and follow us on The App Formally Known As Twitter: twitter.com/TalkinIsh_PodJoin in on the conversation! E-Mail us at ⁠talkinishpod@gmail.com⁠Listen to the audio version: https://linktr.ee/TalkinIshPod00:00 - Introduction 02:41 - Weekly Wellness Check: Raya's Food Poisoning Incident05:30 - Coretta's Week: Surprises and Work Mishaps16:08 - Navigating PTO Policies and Work Culture19:42 - Food Safety and Meat Quality Concerns22:42 - Family Dynamics and Holiday Plans25:48 - Toys for Tots and Community Involvement29:20 - Personal Highlights and Collectibles30:41 - Weekend Adventures and Car Troubles32:41 - Viewer Comments and International Love33:39 - Cultural References and Humor38:07 - Political Perspectives from Lafayette42:28 - Ignorance and Literacy in the Spotlight52:37 - The Impact of AI on Black Communities53:31 - Financial Literacy and Its Importance56:38 - The Evolution of Reading Rainbow and Its New Host59:31 - Controversies Surrounding Reading Rainbow01:03:37 - The Dangers of Ignorance and Hate01:07:28 - The Legal Battle of Megan Thee Stallion01:13:02 - The Legal Implications of Revenge Porn01:14:26 - Defamation and Freedom of Speech01:16:38 - The Role of Media in Celebrity Trials01:18:47 - The Slippery Slope of Journalism01:21:15 - The Consequences of Words01:25:05 - The Importance of Press Freedom01:26:59 - Diddy and the Reckoning Documentary01:37:26 - The Dark Side of Fame01:39:45 - The Untouchable Diddy01:43:43 - The Legacy of Bad Boy Records01:46:37 - The Impact of Diddy's Upbringing01:51:29 - The Documentary's Revelations01:59:01 - Family Ties and Controversies02:02:04 - The Diddy Debate02:03:13 - Political Theories and Allegations02:07:51 - Record Label Dilemmas02:14:03 - Final Thoughts and Goodbye

“A week of drama” could have been avoided had the principal of a school with mouldy lunches waited for the investigation rather than going public, Associate Education Minister David Seymour says. New Zealand Food Safety said yesterday the mouldy lunches served at the Haeata Community Campus were most likely caused by an error at the school. Seymour told Newstalk ZB's Heather du Plessis-Allan the school should have “kept an open mind” so he did not have to spend a week talking about “what happened to 20 lunches”. “I guess people might start to ask themselves, ‘Look, this whole saga, it was unreasonable to have a principal who was out in the media for a week, when in reality, Food Safety New Zealand completed the assessment within 10 days, which is lightning speed for most things that happen in government'. “And if they were just open about what might have been the possibility, we could have waited till now, we could have saved a week of drama.” One of the lunches given to students at Haeata Community Campus He also said he had been told by Food Safety that the school had a policy of leaving school lunches in the cafeteria so students could have extras if they wanted, and the mouldy lunches came from there. He had been told by Food Safety that the school had a policy of leaving school lunches in the cafeteria so students could have extras if they wanted, and the mouldy lunches came from there. He said the same lunch was served on Thursday, so this seems like the most “plausible” answer. Seymour said Food Safety NZ had been all over the school and Compass “like a rash” and was confident in the result revealed yesterday. Haeata Community Campus principal Peggy Burrows did not wish to respond to Seymour's comments this morning. She previously told the Herald the findings of the school's internal investigation were with the board and the school's lawyers and were due to be released on Friday. Haeata Community Campus principal Dr Peggy Burrows. Photo / Supplied Vincent Arbuckle, deputy director-general of New Zealand Food Safety, said an investigation into the incident found that the mouldy lunches were not part of a wider food safety issue with the School Lunch Collective. “We know the issue caused a lot of concern among parents and students at the school, so we considered it important to provide accurate and independent information about the likely cause,” Arbuckle said. “After carefully examining all the possible causes, we are able to reassure parents that there is not a wider, or ongoing, food safety risk with the School Lunch Collective. “The most plausible explanation is that lunches intended to be served to students the previous week were accidentally mixed in with that day's lunches.” Burrows earlier maintained that none of its “robust” systems failed between Thursday and Monday, when the food was served. The lunches served at Haeata Community Campus were covered in a thick layer of mould. Arbuckle said New Zealand Food Safety's food compliance officers considered the possibility that the error was made by the distributor. They found it was unlikely that the distributor delivered lunches from the previous week because several other schools received the same lunch on the same day with no reported issues. Arbuckle said another reason was that the Compass Christchurch Kitchen (Central Production Kitchen) only receives the number of meals required for the following school day because of the minimal capacity of available chillers. A food poisoning warning was issued last week after several children from Haeata Community Campus ate school lunches covered in thick mould. The meals, provided as part of the Government's school lunch programme, were eaten before a teacher intervened. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Transcript [Music] This is Susie Craig from Washington State University Extension. Staring at leftovers on the buffet table from your office holiday party? Bacteria in perishable food multiply quickly in the “danger zone” between 40°F and 140°F. More than 2 hours in the danger zone from the home to buffet table means, in fact, your food may be dangerous. The 2 hours are cumulative, from the refrigerator until now. You may not know how long dishes sat in the danger zone. If they were cooled properly, or if cross-contamination occurred. Reheating doesn't always make food safe since some bacteria produce heat-stable toxins. No one wants to waste food, the only safe choice is to discard all perishable leftovers. Cookies, cakes, candies, and bread may be saved for later. Protect your coworkers, prioritize food safety. Thanks for listening to Food Safety in a Minute. [Music] Resources Partnership for Food Safety Education. Five Food Safety Tips for Holiday Buffets. https://fightbac.org/holidaybuffetsafety/. Accessed online 11/5/25.

There's something appealing and romantic about foraging and there's a special kind of calm that comes from working in your yard or garden.  But when plant encounters go wrong, you don't just get a bad taste in your mouth, it could be your last meal.Sources:CDC, News.com, KSBW, NIH, BBC, MDA State, Food Safety, Bon Appetit, Poison Control Utah, Local 12Support us on Patreon for as little as $1 a month, with benefits starting at the $3 tier!Follow us on Instagram at offthetrailspodcastFollow us on Facebook at Off the Trails PodcastIf you have your own outdoor misadventure (or adventure) story that you'd like us to include in a listener episode, send it to us at offthetrailspodcast@gmail.com  Please take a moment to rate and review our show, and a big thanks if you already have!**We do our own research and try our best to cross-reference reliable sources to present the most accurate information we can. Please reach out to us if you believe we have mispresented any information during this episode, and we will be happy to correct ourselves in a future episode.

WSJM Afternoon News for 12-08-25See omnystudio.com/listener for privacy information.

In this “Best of 2025” episode of Omnivore Presents: SciDish, Food Technology revisits the top food science and thought leader interviews of the year. In 2025, the industry experienced a sharp uptick in food recalls—affecting everything from leafy greens to frozen meals. And it was not just one culprit—Listeria, Salmonella, E. coli, and even viruses … Continue reading Best of SciDish 2025: Food Safety 2025: Insights on Recalls, Risks, and Resilience →

WSJM Afternoon News for 12-08-25See omnystudio.com/listener for privacy information.

As the festive season quickly approaches, the Environmental Health Division within the Ministry of Health, Wellness and Elderly Affairs wants to ensure that the both butchers and consumers are reminded of the safety guidelines of the purchase and sale of meat. In an effort to protect the health of people, butchers are encouraged to comply with national regulations and ensure proper meat handling standards. Some of the food safety guidelines for butchers and helpers are but not limited to: registering and receiving a butcher permit from the Environmental Health Division; obtaining an antemortem certification, butcher's license and valid health certificates; ensure proper hand hygiene; portable lighting and adequate lighting; ensure slaughter and inspection areas well maintained and selling meats that have been inspected, passed and stamped by the Environmental Health Division. Meanwhile, consumers are asked to prevent food borne illnesses by following guidelines such as: purchasing meats from approved butchers with permits or certificates of wholesome; ensure the meat is inspected and stamped by the Environmental Health Division. 

WSJM Afternoon News for 12-08-25See omnystudio.com/listener for privacy information.

In this action and insight-packed episode of The Food Professor Podcast, Michael LeBlanc and Sylvain Charlebois sit down with Hugo Magnan, President of Groupe MAG, the Quebec-based culinary innovator behind some of Canada's most delicious mayonnaise, salad dressings, dips, and sauces. Hugo shares the company's origin story — founded in 1989 by his father Jacques — and explains how Groupe MAG carved out a loyal following through premium ingredients, bold flavours, and a commitment to craft. Michael even reveals his own culinary experiments using MAG mayonnaise in a Texan-style potato salad, highlighting the brand's versatility and taste advantage over mainstream competitors. The conversation explores the future of condiments, how regional producers scale nationally, and why MAG's formula resonates with consumers craving authenticity and umami-rich flavours.The second half of the episode pivots to the newly released Canada's Food Price Report, featuring a detailed breakdown of projected food inflation for 2026. Using AI-driven forecasting, Sylvain's research team anticipates grocery price increases of 4–6% next year — adding nearly $1,000 annually for a family of four. Meat, centre-aisle pantry goods, and restaurant meals are expected to drive most inflation, while coffee prices are entering what Michael calls “eye-watering levels” due to global supply constraints. Sylvain warns that restructuring by major food manufacturers may lead to fewer product choices, reducing competition and elevating prices, particularly in packaged foods.Yet, amid affordability challenges, the report identifies positive shifts. Canadian consumers are entering 2026 more informed, intentional, and empowered than during the pandemic inflation wave. Shopping trips per household have risen from five to more than seven per month, as families comparison-shop, loyalty surf, and embrace food rescue apps, private label alternatives, and price-matching codes. Structural forces — from discount grocer expansion in Quebec to declining alcohol consumption in restaurants — are also reshaping the retail landscape. Restaurants, facing lower bar revenues, will need to reinvent profitability while consumers lean more into at-home dining.Whether you're a food lover curious about better mayonnaise, a retailer navigating shifting economics, or a policy-watcher tracking food affordability, this episode blends culinary storytelling with hard-hitting data, offering both delicious inspiration and serious insight into the year ahead. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Food safety officers have today been at the Christchurch school which yesterday was delivered rotten and stinky meals as part of the Government's school lunch programme. Haeata Community Campus, which covers from year one to 13, received dozens of meals which staff say were covered in mould and smelt rancid. A number of investigations are underway into what went wrong, including by MPI and the supplier Compass. Rachel Graham has more. 

George Noory and food safety expert Jeff Nelken discuss tips for keeping food safe during the holidays, why there has a been a recent increase in the number of food recalls, and the surprising dangers associated with pet food.See omnystudio.com/listener for privacy information.

This week on Truth to Power, we bring you a community conversation about reducing single use disposable plastics in foodservice and the food safety codes that impact efforts to avoid disposables. This conversation was hosted by Beyond Plastics Louisville at their November 20th meeting, and it featured Alison Schleck, Environmental Health Supervisor for the Louisville Metro Public Health and Wellness Food Safety Program. Alison engaged in a rich dialogue with Beyond Plastics Louisville members about our food safety codes as they apply to reusable containers for food and drink. Learn more about Beyond Plastics Louisville at https://www.facebook.com/groups/beyondplasticslouky. Watch a recording of the evening at https://www.youtube.com/watch?v=0SniWcZrwwA The next meeting of Beyond Plastics Louisville will be a dinner gathering on Thursday, Jan. 15, 2026 at 6pm at Mashup Food Hall in NuLu (750 E Jefferson St.). Join fellow plastic haters at this in-person gathering for dinner, followed by a discussion of the new book, The Problem with Plastic, by Beyond Plastic's founder, Judith Enck. These are some things we learned from our conversation with Alison: • The Food Safety Program oversees 4,600 food facilities in the Louisville metro area, with 17 inspectors and 2 supervisors. Most facilities have two inspections per year. • When restaurant customers dine in, they may bring reusable containers for their leftovers, as long as the restaurant staff do not handle the containers. For other carryouts, the kitchen cannot accept a customer's container. • For coffee shops, the vendor may prepare beverages and transfer into the customer's container, as long as the transfer is contamination free, with no direct contact. Shops, such as Starbucks, may choose whether or not they will allow customers to bring their containers. • Another option (used at some college campuses and in other locales) would be for a food service to provide food in a reusable container that the customer would return to the business or a third party service to be cleaned and sanitized before being reused. • Pam asked if the food safety code addressed possible chemical or microplastic contamination from plastic packaging, containers, or utensils. Alison said the food code standards require that food contact surfaces not allow “migration of deleterious substances' into food. The current code prevents contact with some metals such as lead, copper, or galvanized metal. Regarding concerns about PFAS, Alison said the code specifies that cooking surfaces with Perfluoroalkyl non-stick coatings may not be scratched. • Pam also asked about processes where food is cooked in plastic. These are currently allowed by the code. • Beatriz asked about the process for adopting or changing the KY food code. Who decides which federal code is followed? Alison answered that the KY Dept. for Public Health adopts the code. This department is under the Cabinet for Health and Family Services. • Beatriz also asked if the Metro Food Safety Program regulates food trucks. She has noticed that most food trucks seem to use Styrofoam containers. Food trucks are regulated and inspected, but Styrofoam is allowed by the code. • Arnita asked about educational resources for a friend who teaches fifth graders. Pam recommended programs from kNOw Waste Louisville. Both Pam and Shayla recommended the film Microplastic Madness. On Truth to Power each week, we gather people from around the community to discuss the state of the world, the nation, the state, and the city! It's a community conversation like you won't hear anywhere else! Truth to Power airs every Friday at 9pm, Saturday at 11am, and Sunday at 4pm on Louisville's grassroots, community radio station, Forward Radio 106.5fm WFMP and live streams at https://forwardradio.org

Thanksgiving is one of the busiest times of the year for USDA's Meat and Poultry Hotline with several food questions associated with cooking the holiday turkey. Rod Bain has the details.

This episode of The Food Professor Podcast takes a deep dive into one of the most powerful forces now reshaping the food industry: the rapid rise of GLP-1 weight-loss drugs such as Ozempic and Wegovy. Hosts Michael LeBlanc and Dr. Sylvain Charlebois begin with a run-through of current food and retail headlines, including controversy at Campbell Soup, conversations around AI adoption and innovation in the food sector, and early teasers from the 2026 Canada Food Price Report. These stories set the stage for this week's feature discussion: how GLP-1 medications are altering what consumers eat, where they shop, and which products they choose.The heart of the episode features an in-depth interview with Ransom Hawley, Founder and CEO of Caddle, a Canadian mobile-first consumer insights platform with access to real-time behavioural data. Hawley shares new Canadian research showing GLP-1 household usage has jumped from 10% to 14% over two years, a dramatic 40% increase. Equally important is the shift in why people are taking these drugs: where most users initially relied on them to manage type-2 diabetes, an increasing number now use them primarily for weight loss. That consumer pivot mirrors rapid adoption trends in the United States and offers important clues about what's coming next for Canadian retailers, manufacturers and restaurants.Hawley reveals that GLP-1 users report eating less, losing weight, buying fewer groceries, and reducing restaurant visits. Consumption of alcohol, sugary beverages and impulse-driven snack foods is falling, while protein-rich foods, functional beverages and satiety-oriented products are gaining momentum. Categories seeing the steepest declines include bakery goods, packaged cookies, chocolates, soft drinks and sweet snacks—all long-time staples of convenience-driven food consumption. This suggests a structural shift, not a temporary fad.The conversation expands to consider the broader implications. As GLP-1 usage rises, brands face new challenges and opportunities: How should they reformulate products for consumers who eat less? Should retailers redesign planograms to reflect category shrinkage? Will foodservice operators pivot toward protein-forward meals, smoothies and portion-smart menu strategies? As the hosts discuss, this is the first time since COVID-era lockdowns that such a large segment of the population is simultaneously changing eating behaviours, and its ripple effects will reshape category strategies, promotional plans, and innovation pipelines.By the end of the episode, one thing is clear: GLP-1 drugs are not just a pharmaceutical phenomenon—they are transforming food culture, retail economics, and consumer expectations. Retailers and brands that ignore this shift risk falling behind; those who understand it may unlock a once-in-a-generation competitive advantage. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

In this engaging episode Megan welcomes the incredible Tracy Stuckrath, an expert in event marketing and inclusion. Together, they explore the transformative experience of the Club Ichi Barefoot Business Retreat, a unique gathering that fosters peer-to-peer learning and community building among event professionals.Tracy shares her insights from the unique retreat, highlighting the importance of creating environments where attendees can connect, learn, and thrive. She discusses the concept of the "Spontaneous Think Tank," where participants contribute topics they want to learn about and share their expertise, creating a dynamic and collaborative learning atmosphere.Key Takeaways Include:- The Power of Community: Tracy emphasizes the value of building relationships and how retreats can enhance collaboration and support among entrepreneurs and event planners.- Reframing Self-Talk: She shared how she learned from Dr. Jess at the retreat how to shift your mindset from self-imposed limitations to intentions, helping to reduce shame and foster a more positive approach to personal and professional goals.- Food Safety and Inclusivity: Tracy discusses her mission to ensure that events are safe and inclusive for ALL attendees, addressing dietary restrictions and accessibility needs are essential to create memorable experiences.- The Role of Neurodiversity in Events: Tracy highlights the importance of understanding neurodiversity and how event professionals can design spaces that accommodate diverse needs, ensuring everyone feels welcome and included.Our Guest...Tracy Stuckrath is a passionate advocate for food safety and inclusion in the events industry through her business Thrive Meetings. With over 15 years of experience, she helps organizations create menus that cater to diverse dietary needs and ensures that all attendees feel safe and valued. Tracy's expertise extends to consulting on event design, focusing on accessibility and the overall attendee experience. Check out her weekly podcast, Eating at a Meeting!A fun, quick chat everyone can benefit from!~._.*._.~Making a Marketer is brought to you by Powers of Marketing - providing exceptional podcast experiences & online and in-person events since 2013. Check out episode 179, and if our show moves you, please share it and let us know your thoughts!Take our LISTENER Community Survey!!! HERE** Our editor Avri makes amazing music! Check out his music on Spotify ! **

Dr. Don and Professor Ben talk about the risks of cooking raw turkey to only 155 °F Fedica text: Dr. Don - not risky

Jay Berglind is a nationally respected food safety expert and the principal of Aegis Foods, a consultancy focused on strengthening food safety systems across the supply chain. Aegis Foods is also the maker of Fearless Eggs, the only pasteurized in-shell and poached eggs that are safe to eat raw. With more than 25 years of experience in food manufacturing, regulatory compliance, and quality assurance, Jay is a trusted voice on preventing foodborne illness, understanding federal regulations, and responding to product recalls. Jay has served in leadership roles overseeing food safety and quality programs for major U.S. food manufacturers. His expertise spans U.S. Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA) inspection standards, Hazards Analysis and Critical Control Points (HACCP), and third-party audit preparation. Through Aegis Foods, he now advises clients on building proactive, recall-resistant systems that prioritize both consumer health and brand integrity. In this episode of Food Safety Matters, we speak with Jay [38:36] about: The history of Jay's career and how his experiences led to the creation of Fearless Eggs The science behind the pasteurization method used by Fearless Eggs and how it differs from traditional shell egg pasteurization, as well as Fearless Eggs' latest innovation, the in-shell poached egg  How Fearless Eggs' pasteurization method inactivates Salmonella and other food safety hazards like avian influenza The process of working with FDA to get Fearless Eggs' pasteurization method approved The consumer trust built not only by Fearless Eggs' pasteurization, but also its prioritization of food safety Jay's perspective on the Trump Administration's resource and staffing cuts to FDA and the effect on consumer confidence in the safety of the U.S. food supply How Aegis and Fearless Eggs are helping move the entire industry toward safer egg products and food safety innovation Where to find Fearless Eggs products. News and Resources News ByHeart Outbreak Grows: 31 Infants in 15 States Hospitalized for Botulism From Tainted Formula [4:29] ByHeart Formula Now Linked to 23 Infant Botulism Cases in 13 States Infants Nationwide Hospitalized With Botulism After Consuming ByHeart Formula Regan-Udall Report Supports FDA Infant Formula Safety Efforts [16:16] Analysis Shows FDA Foreign Facility Inspections Hit Historic Low After Trump Admin Cuts [23:02] First-of-its-Kind Study Shows How Listeria Strains Evolve Into Strong Biofilm Formers [31:44] FAO Report Highlights Needs for Responsible AI Adoption in Food Safety Fields [35:01] Resources Webinar: Dry Sanitation and Cleaning Techniques for Facilities and Equipment We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

In this episode, Kelly Brownell speaks with Jerold Mande, CEO of Nourish Science, adjunct professor at the Harvard School of Public Health, and former Deputy Undersecretary for Food Safety at the USDA. They discuss the alarming state of children's health in America, the challenges of combating poor nutrition, and the influence of the food industry on public policy. The conversation explores the parallels between the tobacco and food industries and proposes new strategies for ensuring children reach adulthood in good health. Mande emphasizes the need for radical changes in food policy and the role of public health in making these changes. Transcript So, you co-founded this organization along with Jerome Adams, Bill Frist and Thomas Grumbly, as we said, to ensure every child breaches age 18 at a healthy weight and in good metabolic health. That's a pretty tall order given the state of the health of youth today in America. But let's start by you telling us what inspired this mission and what does it look like to achieve this in today's food environment? I was trained in public health and also in nutrition and in my career, which has been largely in service of the public and government, I've been trying to advance those issues. And unfortunately over the arc of my career from when I started to now, particularly in nutrition and public health, it's just gotten so much worse. Indeed today Americans have the shortest lifespans by far. We're not just last among the wealthy countries, but we're a standard deviation last. But probably most alarming of all is how sick our children are. Children should not have a chronic disease. Yet in America maybe a third do. I did some work on tobacco at one point, at FDA. That was an enormous success. It was the leading cause of death. Children smoked at a higher rate, much like child chronic disease today. About a third of kids smoked. And we took that issue on, and today it's less than 2%. And so that shows that government can solve these problems. And since we did our tobacco work in the early '90s, I've changed my focus to nutrition and public health and trying to fix that. But we've still made so little progress. Give us a sense of how far from that goal we are. So, if the goal is to make every child reaching 18 at a healthy weight and in good metabolic health, what percentage of children reaching age 18 today might look like that? It's probably around a half or more, but we're not quite sure. We don't have good statistics. One of the challenges we face in nutrition is, unfortunately, the food industry or other industries lobby against funding research and data collection. And so, we're handicapped in that way. But we do know from the studies that CDC and others have done that about 20% of our children have obesity about a similar number have Type 2 diabetes or the precursors, pre-diabetes. You and I started off calling it adult-onset diabetes and they had to change that name to a Type 2 because it's becoming so common in kids. And then another disease, fatty liver disease, really unthinkable in kids. Something that the typical pediatrician would just never see. And yet in the last decade, children are the fastest growing group. I think we don't know an exact number, but today, at least a third, maybe as many as half of our children have a chronic disease. Particularly a food cause chronic disease, or the precursors that show they're on the way. I remember probably going back about 20 years, people started saying that we were seeing the first generation of American children that would lead shorter lives than our parents did. And what a terrible legacy to leave our children. Absolutely. And that's why we set that overarching goal of ensuring every child reaches age 18 in good metabolic health. And the reason we set that is in my experience in government, there's a phrase we all use - what gets measured gets done. And when I worked at FDA, when I worked at USDA, what caught my attention is that there is a mission statement. There's a goal of what we're trying to achieve. And it's ensuring access to healthy options and information, like a food label. Now the problem with that, first of all, it's failed. But the problem with that is the bureaucrats that I oversaw would go into a supermarket, see a produce section, a protein section, the food labels, which I worked on, and say we've done our job. They would check those boxes and say, we've done it. And yet we haven't. And if we ensured that every child reaches age 18 at a healthy weight and good metabolic health, if the bureaucrats say how are we doing on that? They would have to conclude we're failing, and they'd have to try something else. And that's what we need to do. We need to try radically different, new strategies because what we've been doing for decades has failed. You mentioned the food industry a moment ago. Let's talk about that in a little more detail. You made the argument that food companies have substituted profits for health in how they design their products. Explain that a little bit more, if you will. And tell us how the shift has occurred and what do you think the public health cost has been? Yes, so the way I like to think of it, and your listeners should think of it, is there's a North star for food design. And from a consumer standpoint, I think there are four points on the star: taste, cost, convenience, and health. That's what they expect and want from their food. Now the challenge is the marketplace. Because that consumer, you and I, when we go to the grocery store and get home on taste, cost, and convenience, if we want within an hour, we can know whether the food we purchased met our standard there. Or what our expectations were. Not always for health. There's just no way to know in a day, a week, a month, even in a year or more. We don't know if the food we're eating is improving and maintaining our health, right? There should be a definition of food. Food should be what we eat to thrive. That really should be the goal. I borrowed that from NASA, the space agency. When I would meet with them, they said, ' Jerry, it's important. Right? It's not enough that people just survive on the food they eat in space. They really need to thrive.' And that's what WE need to do. And that's really what food does, right? And yet we have food, not only don't we thrive, but we get sick. And the reason for that is, as I was saying, the marketplace works on taste, cost and convenience. So, companies make sure their products meet consumer expectation for those three. But the problem is on the fourth point on the star: on health. Because we can't tell in even years whether it's meeting our expectation. That sort of cries out. You're at a policy school. Those are the places where government needs to step in and act and make sure that the marketplace is providing. That feedback through government. But the industry is politically strong and has prevented that. And so that has left the fourth point of the star open for their interpretation. And my belief is that they've put in place a prop. So, they're making decisions in the design of the product. They're taste, they gotta get taste right. They gotta get cost and convenience right. But rather than worrying what does it do to your health? They just, say let's do a profit. And that's resulted in this whole category of food called ultra-processed food (UPF). I actually believe in the future, whether it's a hundred years or a thousand years. If humanity's gonna thrive we need manmade food we can thrive on. But we don't have that. And we don't invest in the science. We need to. But today, ultra-processed food is manmade food designed on taste, cost, convenience, and then how do we make the most money possible. Now, let me give you one other analogy, if I could. If we were CEOs of an automobile company, the mission is to provide vehicles where people can get safely from A to point B. It's the same as food we can thrive on. That is the mission. The problem is that when the food companies design food today, they've presented to the CEO, and everyone gets excited. They're seeing the numbers, the charts, the data that shows that this food is going to meet, taste, cost, convenience. It's going to make us all this money. But the CEO should be asking this following question: if people eat this as we intend, will they thrive? At the very least they won't get sick, right? Because the law requires they can't get sick. And if the Midmanagers were honest, they'd say here's the good news boss. We have such political power we've been able to influence the Congress and the regulatory agencies. That they're not going to do anything about it. Taste, cost, convenience, and profits will work just fine. Couldn't you make the argument that for a CEO to embrace that kind of attitude you talked about would be corporate malpractice almost? That, if they want to maximize profits then they want people to like the food as much as possible. That means engineering it in ways that make people overeat it, hijacking the reward pathways in the brain, and all that kind of thing. Why in the world would a CEO care about whether people thrive? Because it's the law. The law requires we have these safety features in cars and the companies have to design it that way. And there's more immediate feedback with the car too, in terms of if you crashed right away. Because it didn't work, you'd see that. But here's the thing. Harvey Wiley.He's the founder of the food safety programs that I led at FDA and USDA. He was a chemist from academia. Came to USDA in the late 1800s. It was a time of great change in food in America. At that point, almost all of families grew their own food on a farm. And someone had to decide who's going to grow our food. It's a family conversation that needed to take place. Increasingly, Americans were moving into the cities at that time, and a brand-new industry had sprung up to feed people in cities. It was a processed food industry. And in order to provide shelf stable foods that can offer taste, cost, convenience, this new processed food industry turned to another new industry, a chemical industry. Now, it's hard to believe this, but there was a point in time that just wasn't an industry. So these two big new industries had sprung up- processed food and chemicals. And Harvey Wiley had a hypothesis that the chemicals they were using to make these processed foods were making us sick. Indeed, food poisoning back then was one of the 10 leading causes of death. And so, Harvey Wiley went to Teddy Roosevelt. He'd been trying for years within the bureaucracy and not making progress. But when Teddy Roosevelt came in, he finally had the person who listened to him. Back then, USDA was right across from the Washington Monument to the White House. He'd walk right over there into the White House and met with Teddy Roosevelt and said, ' this food industry is making us sick. We should do something about it.' And Teddy Roosevelt agreed. And they wrote the laws. And so I think what your listeners need to understand is that when you look at the job that FDA and USDA is doing, their food safety programs were created to make sure our food doesn't make us sick. Acutely sick. Not heart disease or cancer, 30, 40 years down the road, but acutely sick. No. I think that's absolutely the point. That's what Wiley was most concerned about at the time. But that's not the law they wrote. The law doesn't say acutely ill. And I'll give you this example. Your listeners may be familiar with something called GRAS - Generally Recognized as Safe. It's a big problem today. Industry co-opted the system and no longer gets approval for their food additives. And so, you have this Generally Recognized as Safe system, and you have these chemicals and people are worried about them. In the history of GRAS. Only one chemical has FDA decided we need to get that off the market because it's unsafe. That's partially hydrogenated oils or trans-fat. Does trans-fat cause acute illness? It doesn't. It causes a chronic disease. And the evidence is clear. The agency has known that it has the responsibility for both acute and chronic illness. But you're right, the industry has taken advantage of this sort of chronic illness space to say that that really isn't what you should be doing. But having worked at those agencies, I don't think they see it that way. They just feel like here's the bottom line on it. The industry uses its political power in Congress. And it shapes the agency's budget. So, let's take FDA. FDA has a billion dollars with a 'b' for food safety. For the acute food safety, you're talking about. It has less than 25 million for the chronic disease. There are about 1400 deaths a year in America due to the acute illnesses caused by our food that FDA and USDA are trying to prevent. The chronic illnesses that we know are caused by our food cause 1600 maybe a day. More than that of the acute every day. Now the agency should be spending at least half its time, if not more, worrying about those chronic illness. Why doesn't it? Because the industry used their political power in Congress to put the billion dollars for the acute illness. That's because if you get acutely ill, that's a liability concern for them. Jerry let's talk about the political influence in just a little more detail, because you're in a unique position to tell us about this because you've seen it from the inside. One mechanism through which industry might influence the political process is lobbyists. They hire lobbyists. Lobbyists get to the Congress. People make decisions based on contributions and things like that. Are there other ways the food industry affects the political process in addition to that. For example, what about the revolving door issue people talk about where industry people come into the administrative branch of government, not legislative branch, and then return to industry. And are there other ways that the political influence of the industry has made itself felt? I think first and foremost it is the lobbyists, those who work with Congress, in effect. Particularly the funding levels, and the authority that the agencies have to do that job. I think it's overwhelmingly that. I think second, is the influence the industry has. So let me back up to that a sec. As a result of that, we spend very little on nutrition research, for example. It's 4% of the NIH budget even though we have these large institutes, cancer, heart, diabetes, everyone knows about. They're trying to come up with the cures who spend the other almost 50 billion at NIH. And so, what happens? You and I have both been at universities where there are nutrition programs and what we see is it's very hard to not accept any industry money to do the research because there isn't the federal money. Now, the key thing, it's not an accident. It's part of the plan. And so, I think that the research that we rely on to do regulation is heavily influenced by industry. And it's broad. I've served, you have, others, on the national academies and the programs. When I've been on the inside of those committees, there are always industry retired scientists on those committees. And they have undue influence. I've seen it. Their political power is so vast. The revolving door, that is a little of both ways. I think the government learns from the revolving door as well. But you're right, some people leave government and try to undo that. Now, I've chosen to work in academia when I'm not in government. But I think that does play a role, but I don't think it plays the largest role. I think the thing that people should be worried about is how much influence it has in Congress and how that affects the agency's budgets. And that way I feel that agencies are corrupted it, but it's not because they're corrupted directly by the industry. I think it's indirectly through congress. I'd like to get your opinion on something that's always relevant but is time sensitive now. And it's dietary guidelines for America. And the reason I'm saying it's time sensitive is because the current administration will be releasing dietary guidelines for America pretty soon. And there's lots of discussion about what those might look like. How can they help guide food policy and industry practices to support healthier children and families? It's one of the bigger levers the government has. The biggest is a program SNAP or food stamps. But beyond that, the dietary guidelines set the rules for government spending and food. So, I think often the way the dietary guidelines are portrayed isn't quite accurate. People think of it in terms of the once (food) Pyramid now the My Plate that's there. That's the public facing icon for the dietary guidelines. But really a very small part. The dietary guidelines are meant to help shape federal policy, not so much public perception. It's there. It's used in education in our schools - the (My) Plate, previously the (Food) Pyramid. But the main thing is it should shape what's served in government feeding programs. So principally that should be SNAP. It's not. But it does affect the WIC program- Women, Infants and Children, the school meals program, all of the military spending on food. Indeed, all spending by the government on food are set, governed by, or directed by the dietary guidelines. Now some of them are self-executing. Once the dietary guidelines change the government changes its behavior. But the biggest ones are not. They require rulemaking and in particular, today, one of the most impactful is our kids' meals in schools. So, whatever it says in these dietary guidelines, and there's reason to be alarmed in some of the press reports, it doesn't automatically change what's in school meals. The Department of Agriculture would have to write a rule and say that the dietary guidelines have changed and now we want to update. That usually takes an administration later. It's very rare one administration could both change the dietary guidelines and get through the rulemaking process. So, people can feel a little reassured by that. So, how do you feel about the way things seem to be taking shape right now? This whole MAHA movement Make America Healthy Again. What is it? To me what it is we've reached this tipping point we talked about earlier. The how sick we are, and people are saying, 'enough. Our food shouldn't make us sick at middle age. I shouldn't have to be spending so much time with my doctor. But particularly, it shouldn't be hard to raise my kids to 18 without getting sick. We really need to fix that and try to deal with that.' But I think that the MAHA movement is mostly that. But RFK and some of the people around them have increasingly claimed that it means some very specific things that are anti-science. That's been led by the policies around vaccine that are clearly anti-science. Nutrition is more and more interesting. Initially they started out in the exact right place. I think you and I could agree the things they were saying they need to focus on: kids, the need to get ultra-processed food out of our diets, were all the right things. In fact, you look at the first report that RFK and his team put out back in May this year after the President put out an Executive Order. Mostly the right things on this. They again, focus on kids, ultra-processed food was mentioned 40 times in the report as the root cause for the very first time. And this can't be undone. You had the White House saying that the root cause of our food-caused chronic disease crisis is the food industry. That's in a report that won't change. But a lot has changed since then. They came out with a second report where the word ultra-processed food showed up only once. What do you think happened? I know what happened because I've worked in that setting. The industry quietly went to the White House, the top political staff in the White House, and they said, you need to change the report when you come out with the recommendations. And so, the first report, I think, was written by MAHA, RFK Jr. and his lieutenants. The second report was written by the White House staff with the lobbyists of the food industry. That's what happened. What you end up with is their version of it. So, what does the industry want? We have a good picture from the first Trump administration. They did the last dietary guidelines and the Secretary of Agriculture, then Sonny Perdue, his mantra to his staff, people reported to me, was the industries- you know, keep the status quo. That is what the industry wants is they really don't want the dietary guidelines to change because then they have to reformulate their products. And they're used to living with what we have and they're just comfortable with that. For a big company to reformulate a product is a multi-year effort and cost billions of dollars and it's just not what they want to have to do. Particularly if it's going to change from administration to administration. And that is not a world they want to live in. From the first and second MAHA report where they wanted to go back to the status quo away from all the radical ideas. It'll be interesting to see what happens with dietary guidelines because we've seen reports that RFK Jr. and his people want to make shifts in policies. Saying that they want to go back to the Pyramid somehow. There's a cartoon on TV, South Park, I thought it was produced to be funny. But they talked about what we need to do is we need to flip the Pyramid upside down and we need to go back to the old Pyramid and make saturated fat the sort of the core of the diet. I thought it meant to be a joke but apparently that's become a belief of some people in the MAHA movement. RFK. And so, they want to add saturated fat back to our diets. They want to get rid of plant oils from our diets. There is a lot of areas of nutrition where the science isn't settled. But that's one where it is, indeed. Again, you go back only 1950s, 1960s, you look today, heart disease, heart attacks, they're down 90%. Most of that had to do with the drugs and getting rid of smoking. But a substantial contribution was made by nutrition. Lowering saturated fat in our diets and replacing it with plant oils that they're now called seed oils. If they take that step and the dietary guidelines come out next month and say that saturated fat is now good for us it is going to be just enormously disruptive. I don't think companies are going to change that much. They'll wait it out because they'll ask themselves the question, what's it going to be in two years? Because that's how long it takes them to get a product to market. Jerry, let me ask you this. You painted this picture where every once in a while, there'll be a glimmer of hope. Along comes MAHA. They're critical of the food industry and say that the diet's making us sick and therefore we should focus on different things like ultra-processed foods. In report number one, it's mentioned 40 times. Report number two comes out and it's mentioned only once for the political reasons you said. Are there any signs that lead you to be hopeful that this sort of history doesn't just keep repeating itself? Where people have good ideas, there's science that suggests you go down one road, but the food industry says, no, we're going to go down another and government obeys. Are there any signs out there that lead you to be more hopeful for the future? There are signs to be hopeful for the future. And number one, we talked earlier, is the success we had regulating tobacco. And I know you've done an outstanding job over the years drawing the parallels between what happened in tobacco and food. And there are good reasons to do that. Not the least of which is that in the 1980s, the tobacco companies bought all the big food companies and imparted on them a lot of their lessons, expertise, and playbook about how to do these things. And so that there is a tight link there. And we did succeed. We took youth smoking, which was around a 30 percent, a third, when we began work on this in the early 1990s when I was at FDA. And today it's less than 2%. It's one area with the United States leads the world in terms of what we've achieved in public health. And there's a great benefit that's going to come to that over the next generation as all of those deaths are prevented that we're not quite seeing yet. But we will. And that's regardless of what happens with vaping, which is a whole different story about nicotine. But this idea success and tobacco. The food industry has a tobacco playbook about how to addict so many people and make so much money and use their political power. We have a playbook of how to win the public health fight. So, tell us about that. What you're saying is music to my ears and I'm a big believer in exactly what you're saying. So, what is it? What does that playbook look like and what did we learn from the tobacco experience that you think could apply into the food area? There are a couple of areas. One is going to be leadership and we'll have to come back to that. Because the reason we succeeded in tobacco was the good fortune of having a David Kessler at FDA and Al Gore as Vice President. Nothing was, became more important to them than winning this fight against a big tobacco. Al Gore because his sister died at a young age of smoking. And David Kessler became convinced that this was the most important thing for public health that he could do. And keep in mind, when he came to FDA, it was the furthest thing from his mind. So, one of it is getting these kinds of leaders. Did does RFK Jr. and Marty McCarey match up to Al Gore? And we'll see. But the early signs aren't that great. But we'll see. There's still plenty of time for them to do this and get it right. The other thing is having a good strategy and policy about how to do it. And here, with tobacco, it was a complete stretch, right? There was no where did the FDA get authority over tobacco? And indeed, we eventually needed the Congress to reaffirm that authority to have the success we did. As we talked earlier, there's no question FDA was created to make sure processed food and the additives and processed food don't make us sick. So, it is the core reason the agency exists is to make sure that if there's a thing called ultra-processed food, man-made food, that is fine, but we have to thrive when we eat it. We certainly can't be made sick when we eat it. Now, David Kessler, I mentioned, he's put forward a petition, a citizens' petition to FDA. Careful work by him, he put months of effort into this, and he wrote basically a detailed roadmap for RFK and his team to use if they want to regulate ultra-processed stuff food. And I think we've gotten some, initially good feedback from the MAHA RFK people that they're interested in this petition and may take action on it. So, the basic thrust of the Kessler petition from my understanding is that we need to reconsider what's considered Generally Recognized as Safe. And that these ultra-processed foods may not be considered safe any longer because they produce all this disease down the road. And if MAHA responds positively initially to the concept, that's great. And maybe that'll have legs, and something will actually happen. But is there any reason to believe the industry won't just come in and quash this like they have other things? This idea of starting with a petition in the agency, beginning an investigation and using its authority is the blueprint we used with tobacco. There was a petition we responded, we said, gee, you raised some good points. There are other things we put forward. And so, what we hope to see here with the Kessler petition is that the FDA would put out what's called an advanced notice of a proposed rulemaking with the petition. This moves it from just being a petition to something the agency is saying, we're taking this seriously. We're putting it on the record ourselves and we want industry and others now to start weighing in. Now here's the thing, you have this category of ultra-processed food that because of the North Star I talked about before, because the industry, the marketplace has failed and gives them no incentive to make sure that we thrive, that keeps us from getting sick. They've just forgotten about that and put in place profits instead. The question is how do you get at ultra-processed food? What's the way to do it? How do you start holding the industry accountable? Now what RFK and the MAHA people started with was synthetic color additives. That wasn't what I would pick but, it wasn't a terrible choice. Because if you talk to Carlos Monteiro who coined the phrase ultra-processed food, and you ask him, what is an ultra-processed food, many people say it's this industrial creation. You can't find the ingredients in your kitchen. He agrees with all that, but he thinks the thing that really sets ultra-processed food, the harmful food, is the cosmetics that make them edible when they otherwise won't I've seen inside the plants where they make the old fashioned minimally processed food versus today's ultra-processed. In the minimally processed plants, I recognize the ingredients as food. In today's plants, you don't recognize anything. There are powders, there's sludges, there's nothing that you would really recognize as food going into it. And to make that edible, they use the cosmetics and colors as a key piece of that. But here's the problem. It doesn't matter if the color is synthetic or natural. And a fruit loop made with natural colors is just as bad for you as one made with synthetics. And indeed, it's been alarming that the agency has fast tracked these natural colors and as replacements because, cyanide is natural. We don't want to use that. And the whole approach has been off and it like how is this going to get us there? How is this focus on color additives going to get us there. And it won't. Yeah, I agree. I agree with your interpretation of that. But the thing with Kessler you got part of it right but the main thing he did is say you don't have to really define ultra-processed food, which is another industry ploy to delay action. Let's focus on the thing that's making us sick today. And that's the refined carbohydrates. The refined grains in food. That's what's most closely linked to the obesity, the diabetes we're seeing today. Now in the 1980s, the FDA granted, let's set aside sugar and white flour, for example, but they approved a whole slew of additives that the companies came forward with to see what we can add to the white flour and sugar to make it shelf stable, to meet all the taste, cost, and convenience considerations we have. And profit-making considerations we have. Back then, heart disease was the driving health problem. And so, it was easy to overlook why you didn't think that the these additives were really harmful. That then you could conclude whether Generally Recognized as Safe, which is what the agency did back then. What Kessler is saying is that what he's laid out in his petition is self-executing. It's not something that the agency grants that this is GRAS or not GRAS. They were just saying things that have historical safe use that scientists generally recognize it as safe. It's not something the agency decides. It's the universe of all of us scientists generally accept. And it's true in the '80s when we didn't face the obesity and diabetes epidemic, people didn't really focus on the refined carbohydrates. But if you look at today's food environment. And I hope you agree with this, that what is the leading driver in the food environment about what is it about ultra-processed food that's making us so sick? It's these refined grains and the way they're used in our food. And so, if the agency takes up the Kessler petition and starts acting on it, they don't have to change the designation. Maybe at some point they have to say some of these additives are no longer GRAS. But what Kessler's saying is by default, they're no longer GRAS because if you ask the scientists today, can we have this level of refined grains? And they'd say, no, that's just not Generally Recognized as Safe. So, he's pointing out that status, they no longer hold that status. And if the agency would recognize that publicly and the burden shifts where Wiley really always meant it to be, on the industry to prove that there are foods or things that we would thrive on, but that wouldn't make us sick. And so that's the key point that you go back to when you said, and you're exactly right that if you let the industry use their political power to just ignore health altogether and substitute profits, then you're right. Their sort of fiduciary responsibility is just to maximize profits and they can ignore health. If you say you can maximize profits, of course you're a capitalist business, but one of the tests you have to clear is you have to prove to us that people can thrive when they eat that. Thrive as the standard, might require some congressional amplification because it's not in the statute. But what is in the statute is the food can't make you sick. If scientists would generally recognize, would say, if you eat this diet as they intend, if you eat this snack food, there's these ready to heat meals as they intend, you're going to get diabetes and obesity. If scientists generally believe that, then you can't sell that. That's just against the law and the agency needs them to enforce the law. Bio:   Jerold Mande is CEO of Nourish Science; Adjunct Professor of Nutrition, Harvard T.H. Chan School of Public Health; and a Non-Resident Senior Fellow, Tisch College of Civic Life, Tufts University. Professor Mande has a wealth of expertise and experience in national public health and food policy. He served in senior policymaking positions for three presidents at USDA, FDA, and OSHA helping lead landmark public health initiatives. In 2009, he was appointed by President Obama as USDA Deputy Under Secretary for Food Safety. In 2011, he moved to USDA's Food, Nutrition, and Consumer Services, where he spent six years working to improve the health outcomes of the nation's $100 billion investment in 15 nutrition programs. During President Clinton's administration, Mr. Mande was Senior Advisor to the FDA commissioner where he helped shape national policy on nutrition, food safety, and tobacco. He also served on the White House staff as a health policy advisor and was Deputy Assistant Secretary for Occupational Health at the Department of Labor. During the George H.W. Bush administration he led the graphic design of the iconic Nutrition Facts label at FDA, for which he received the Presidential Design Award. Mr. Mande began his career as a legislative assistant for Al Gore in the U.S. House and Senate, managing Gore's health and environment agenda, and helping Gore write the nation's organ donation and transplantation laws.  Mande earned a Master of Public Health from the University of North Carolina at Chapel Hill and a Bachelor of Science in nutritional science from the University of Connecticut. Prior to his current academic appointments, he served on the faculty at the Tufts, Friedman School of Nutrition Science and Policy, and Yale School of Medicine.

How long can you keep food out before it goes bad? How long will those leftovers last if you put them in the fridge or freezer? We talk food safety and answer all your questions with Barbara Kowalcyk, Director of the Institute for Food Safety and Nutrition Security at George Washington University.

How do you prepare Thanksgiving dishes safely? How long can you keep food out before it goes bad? How long will those leftovers last if you put them in the fridge or freezer? We answer all your questions.

Last Friday, Able Groupe pleaded guilty to a pair of felony charges for smuggling illegal baby formula into the United States. According to the Justice Department, the company, which also did business as Little Bundle and Huggable, sold European infant formula to U.S. consumers beginning in the spring of 2019 on LittleBundle.com. https://www.ien.com/food-beverage/video/22955484/guilty-pleas-follow-scheme-to-smuggle-illegal-baby-formula-into-us#InfantFormula, #BabyFormulaRecall, #FDA, #FoodSafety, #Smuggling, #JusticeDepartment, #DOJ, #FDCA, #PublicHealth, #InfantHealth, #FormulaShortage, #BotulismOutbreak, #ConsumerSafety, #ImportAlerts, #NewsUpdate

The November 24 edition of the AgNet News Hour kicked off Thanksgiving week with a fun, flavorful conversation as hosts Nick Papagni and Josh McGill welcomed one of their favorite guests — Darren Hill, five-star chef, longtime restaurateur, and sales manager at JD Foods. Hill, who's been cooking turkeys professionally for decades, delivered a masterclass on choosing, thawing, seasoning, and safely preparing the perfect Thanksgiving bird. Hill began by explaining why whole turkeys aren't common in stores during summer months. Retailers avoid carrying slow-moving frozen inventory, he said, so most whole birds arrive in stores only during the holiday season. Deli turkey, on the other hand, remains a year-round staple because it's processed differently and doesn't follow the same seasonal pattern. As for how growers plan production, Hill said turkey processors ramp up months in advance. Orders from major retailers are often placed in July or August so that birds can be grown, processed, and frozen in time for the Thanksgiving rush. “It's all done way ahead of November,” he said. When it comes to cooking the perfect turkey, Hill is proudly traditional. “I love a classic oven roast,” he said. “That's what I grew up with — the smell of turkey, the sides, the memories.” But he also shared a standout recipe he discovered years ago: the Marco Polo Turkey, a fusion-style brined bird flavored with soy sauce, olive oil, orange juice, ginger, sherry, garlic, paprika, and cracked pepper. The marinade blends Mediterranean and Asian influences, creating a deeply flavorful, incredibly moist turkey that shines whether roasted or barbecued. Hill walked listeners through his preferred cooking method: start the oven hot at 375°F for 45 minutes, then gradually taper down to 350°F and finish around 320°F. Cooking times vary by size, but Hill stressed that the only truly reliable method is a food thermometer. “You want 165°F in the thickest part of the thigh, breast, and wing joint,” he said. “That's how you know it's safe.” He also recommended using a foil tent to prevent over-browning and shared a pro tip: on larger birds, make a lateral cut where the drumstick meets the body. “It helps heat penetrate the joint, especially on those big 24–30 pounders.” Food safety was another major theme. Hill emphasized that frozen birds should thaw in the refrigerator — 24 hours for every five pounds — or, if necessary, in cold running water that is changed every 30 minutes. And once Thanksgiving dinner is over, food should be refrigerated within two hours, not left on the counter while guests chat for hours. “That's when people get sick around the holidays,” he said. “Bacteria grows fast at room temperature.” Beyond turkey, Hill discussed holiday meats like ham and prime rib, noting that demand spikes for ribeye roasts this time of year. He encouraged families to consider buying a whole ribeye, roasting half for Thanksgiving, then cutting the other half into steaks for New Year's. “It stretches the value,” he said. Papagni and McGill wrapped up the show with classic Thanksgiving banter — football on TV, favorite sides, and the power of tradition — before thanking Hill for sharing years of professional insight. As Papagni put it, “If you want your turkey done right, listen to Darren.”

This NDSU Ag Minute features Julie Garden-Robinson, Professor and Food and Nutrition Specialist with NDSU Extension. She offers some food safety tips for your upcoming holiday gatherings. See omnystudio.com/listener for privacy information.

Brian Schaneberg, Executive Director at the Institute for Food Safety and Health at Illinois Institute of Technology (IFSH), joins Lisa Dent to discuss food safety. As food recalls are becoming more regular, the Senate, in an effort to reopen the government, made cuts to federal food safety regulations. Schaneberg reports that although the United States […]

A viral video shows a Denver health inspector pouring bleach into a taco stand’s food after repeated health code violations, sparking outrage online. Nov 19th 2025 --- Please Like, Comment and Follow 'The Ray Appleton Show' on all platforms: --- 'The Ray Appleton Show’ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. --- 'The Ray Appleton Show’ Weekdays 11 AM -2 PM Pacific on News/Talk 580 AM & 105.9 KMJ | Website | Facebook | Podcast | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

RaeAnn Tucker from the Henry and Stark County Health Departments joined Wake Up Tri-Counties to discuss Lung Cancer Awareness Month, the Great Smokeout on November 20th, insurance navigators, Covid and flu vaccines, the A1C test special, the food drive blood test special, and food safety. Residents of Henry and Stark Counties are encouraged to join the Great American Smokeout on November 20th, aiming to take that important first step toward quitting smoking. Local health departments are highlighting the significant health benefits of becoming tobacco-free, especially as November marks both Lung Cancer and Diabetes Awareness Months. Area clinics are offering discounted hemoglobin A1C tests for diabetes monitoring and updated COVID-19 and flu vaccinations. As the holidays approach, officials also urge extra food safety precautions to prevent illness at gatherings. For health support, resources, and vaccination information, contact the local health department or First Choice Healthcare clinics.

To kick off Food Safety Awareness Month, I'll be joined by Chef Keith Norman—ServSafe Instructor, Allergen Awareness Trainer, and Food Safety Manager/Assistant Executive Chef at South Point Hotel, Casino & Spa—on Eating at a Meeting Podcast LIVE. Keith lives and breathes safe dining, from the back-of-house kitchen line to the banquet floor where thousands of guests are served every day. And right now, food safety is in the headlines.

Welcome to RIMScast. Your host is Justin Smulison, Business Content Manager at RIMS, the Risk and Insurance Management Society.   In this episode, Justin interviews Julia Anna Potts, President and CEO of the Meat Institute, about her career, background, lifelong interest in agriculture and food, and how she joined the Meat Institute following a career in environmental law. The discussion covers the role of the Meat Institute in the food supply chain and how it serves member companies and the food industry in general, through its food safety best practices and a free online course, "The Foundations of Listeria Control." Julia reveals the Protein PACT initiative and explains how food safety relates to risk management with their shared values. She tells how meat processors are good community members. Listen for advice on the culture of safety and how it starts at the very top of the organization.   Key Takeaways: [:01] About RIMS and RIMScast. [:17] About this episode of RIMScast. We will be joined by Julia Anna Potts, the CEO of the Meat Institute. We'll discuss food safety and education, and risk frameworks that the Institute uses to ensure that our food and supply chains are clean. But first… [:47] The next RIMS-CRMP-FED Exam Prep with AFERM will be held on December 3rd and 4th. The next RIMS-CRMP Exam Prep with PARIMA will be held on December 4th and 5th. These are virtual courses. [1:03] Links to these courses can be found through the Certifications page of RIMS.org and through this episode's show notes. [1:11] RIMS Virtual Workshops! On November 19th and 20th, Ken Baker will lead the two-day course, "Applying and Integrating ERM." [1:24] "Managing Data for ERM" will be led again by Pat Saporito. That session will start on December 11th. Registration closes on December 10th. RIMS members always enjoy deep discounts on the virtual workshops. [1:40] The full schedule of virtual workshops can be found on the RIMS.org/education and RIMS.org/education/online-learning pages. A link is also in this episode's notes. [1:52] This episode is released on November 18th, 2025, Day Two of the RIMS ERM Conference in Seattle, Washington. We've covered a lot of ERM ground in the last few episodes. For more ERM, click the link to the RIMS ERM Special Edition of Risk Management magazine in the notes. [2:18] RIMScast ERM coverage is linked as well. Enhance your ERM knowledge with RIMS! [2:24] On with the show! Our guest is Julie Anna Potts. She is the President and CEO of the Meat Institute. She leads the Institute in implementing programs and activities for the association. [2:38] She is an agricultural veteran, previously serving the American Farm Bureau Federation as its Executive Vice President. [2:47] With Thanksgiving coming up next week in the U.S., I thought this would be a great time on RIMScast to talk about food safety, food production, and what another not-for-profit is doing to ensure the safety of our products and the speed and efficiency of our supply chain. [3:07] We're going to have a lot of fun and talk turkey, so let's get to it! [3:12] Interview! Julie Anna Potts, welcome to RIMScast! [3:27] Julie Anna Potts and RIMS CEO, Gary LaBranche, are both part of the Committee of 100 with the U.S. Chamber of Commerce in Washington, D.C. They get together with other association heads across industries. Julie Anna says it is very valuable. [3:44] Julie Anna and Gary were talking in the summer about food safety and about what the Meat Institute does, and Gary invited her to be on RIMScast. [3:57] Justin notes that it is the week before Thanksgiving in the U.S. Juliana says they are doing so much in Washington now, and food safety is always top-of-mind around the holidays. There are lots of turkeys and turkey products being sold in the United States. [4:45] Julie Anna says turkey is cultural for Thanksgiving, and poultry, and how you cook it and handle it in the kitchen is incredibly important for food safety. [5:01] Justin asks, Is fish meat? Julianna says fish is protein, but we don't classify it as meat or poultry. Justin wants to keep the argument going with his family at Thanksgiving. [5:31] Julie Anna says they have lots of arguments around the Meat Institute, like whether ketchup belongs on hot dogs. Julie Anna says the answer to that is no. [5:41] Julie Anna has been at the Meat Institute for a little over seven years. She came in as President and CEO. She has been in Washington for most of her career, since undergrad. She graduated from law school in D.C. and worked at a firm. [5:59] Julie Anna has been in agriculture, representing farmers for years. She went to the Senate as Chief Counsel of the Senate Agriculture Committee. She has been at the Meat Institute for the last seven years. [6:19] Food and agriculture have been central to Julie Anna's career and also to her family life. Her husband grew up on a farm. Julie Anna is two generations off the farm. [6:32] They love to cook, dine out, and eat with their children; all the things you do around the holidays, and gather around the Thanksgiving table. They have passed to one of their three children their love of food traditions. She's their little foodie. [6:52] Julie Anna has a career and a personal life that is centered around food. [7:11] The Meat Institute members are the companies that slaughter animals and do further processing of meat. They are in the supply chain between livestock producers and retail and food service customers. [7:35] To be a general member of the Meat Institute, you have to have a Grant of Inspection from the Food Safety Inspection Service of the USDA. The Federal Grant of Inspection is a requirement to be able to operate and to sell into the market. [7:56] When we look at the capacity we have at the USDA, in the last several months, we're not seeing a decline in capacity, but more emphasis on our Food Safety Inspection Service. [8:18] Through DOGE, voluntary retirements, through additional resources coming in with the One Big Beautiful Bill, and through recruiting, the Meat Institute is seeing its member companies have staffing, even through this government shutdown. They're considered essential, as always.  [8:54] The Meat Institute was established in 1906 for the purpose of addressing food safety and industry issues. Those are Jobs One, Two, and Three, every day. The Meat Institute has all kinds of education it offers to its members. [9:15] The members of the Meat Institute have strong food safety programs. They have HASSA Plans and third-party audits. The Meat Institute helps any member company of any size, from 25 employees to global companies, with education on, for example, Listeria training.   [9:53] The Meat Institute has just launched an online platform that has had great uptake. If you have associates in your business who have never had food safety training, for all levels of folks, there is online, free, and freely available training on how to deal with Listeria. [10:19] All the Meat Institute member companies have significant Food Safety staffing and Food Safety Quality Assurance Programs. Julie Anna praises the people throughout the industry who work in Food Safety for their companies. It's a life-or-death matter. [10:45] Food Safety staff are always seeking to become better, so the Meat Institute has a Food Safety Conference and Advanced Listeria Training (an in-person module). They interface with the regulators, who are partners with the Meat Institute in this.  [11:14] The Meat Institute is always striving for better Best Management Practices across everyone's programs, which are never just the minimum. A philosophy of doing just what is compliant does not get you into the best space. [11:36] The Meat Institute is here to encourage Best in Class, always. Food Safety is non-competitive in the Meat Institute. Everyone across the different-sized companies, from 25 employees to 100,000, can feel comfortable sharing what's working for them. [12:06] That is important when it comes to conferences and other things they do. Let's be candid with each other, because nobody can get better if you're not. [12:17] The Meat Institute has seen cultural issues where CEOs don't think about Food Safety and Quality Assurance because they have great people taking care of it. That's true a lot of the time, until it isn't. [12:42] The tone that needs to be set at the very top of the organization is that this is hugely important for risk management. Hugely important for your brand and your ability to operate. [12:56] The Meat Institute board asked, if we are pushing culture down through the organization, what kinds of questions do I need to ask, not just my Food Safety Team, but everyone, and demonstrating my knowledge, understanding, and commitment to governance of this big risk? [13:31] The Meat Institute created a template of a set of questionnaires for executives. It is a C-Suite document and documentation. [13:47] It's a voluntary questionnaire for a CEO, regardless of company size, indicating that you understand how important this is in ensuring that everything that you push down through your organization, culturally, is focused on Food Safety. [14:05] The link to the Listeria Safety Platform is in this episode's show notes. [14:11] Justin says the structure of the Meat Institute is very similar to the structure of RIMS, with open communications and knowledge-sharing, or else the industry does not grow or improve. [14:27] Justin says it sounds like the industry executives are stepping up their game amid the tumult coming out of Washington. Julie Anna agrees. [14:47] Julie Anna says the Meat Institute has been driving that progress. It is incredibly important. Julie Anna thinks that in a lot of industries, there is a pull and tug between the companies and regulators. [15:07] In the case of meat and poultry inspection and what the Meat Institute does with FSIS, it is a collaboration. The inspectors verify for consumers what the companies are doing to keep food safe. [15:28] It is up to the company to decide how it is going to do this effectively and successfully and get better at it. [15:41] Numerous third parties do audits and help customers across the supply chain, but the responsibility rests with the companies. [15:59] The Meat Institute staff has highly technical people who come out of academia, out of the plant, having done FSQA, Legal, and safety regulations. There are folks who have been in inspection in the government at FSIS. [16:29] The Meat Institute has several staff whose job it is to stay on top of the latest improvements and ensure that everybody knows what those are, and in dialogue with our FSIS inspection leadership here in Washington, D.C. [16:46] The Meat Institute looks to FSIS to make sure that consumer confidence is there. It does nothing for our industry if consumers think that FSIS isn't being an effective regulator. [17:11] The Meat Institute companies have to be the ones that do more than the bare minimum to ensure they're doing the best they can. The Meat Institute's philosophy is always to push further and further. [17:25] There is an expense associated with that. The Meat Institute does its best to help manage that risk for its companies by giving them everything they need to be the best that they can be. [17:40] The Meat Institute has 36 employees. They are very transparent in the Food Safety world. They want non-members to take advantage of all their resources in Food Safety. A lot of the things they offer on education and regulations can be accessed without being a member. [18:14] The Meat Institute has recently joined an alliance to stop food-borne illness and is looking to get more engaged in that organization. That's across several segments, not just meat and poultry. [18:35] The Meat Institute has committed and re-committed over the years to the efforts it makes with its companies. The Meat Institute looks for its companies to be leaders in the Food Safety space. [18:53] Quick Break! The RIMS CRO Certificate Program in Advanced Enterprise Risk Management is our live virtual program led by the famous James Lam. Great news! A third cohort has been announced, from January through March 2026! [19:14] Registration closes January 5th. Enroll now. A link is in this episode's show notes. [19:22] Save the dates March 18th and 19th, 2026, for The RIMS Legislative Summit, which will be held in Washington, D.C. [19:31] Join us in Washington, D.C., for two days of Congressional Meetings, networking, and advocating on behalf of the risk management community. Visit RIMS.org/Advocacy for more information and updates and to register. [19:45] We've got more plugs later. Let's return to our interview with Meat Institute CEO Julie Anna Potts! [19:56] Julie Anna says a lot of our companies are also regulated by the FDA because they do further processing. For example, pizzas with pepperoni, or any number of mixed products that have both FDA and USDA regulatory personnel on site. [20:20] FSIS is, by far, more present and more in tune with what member companies are doing than the inspectors at the FDA. [20:30] Justin asks if restaurants can be members of the Meat Institute. There is a segment of membership called Allied Members, which includes restaurants and grocery stores. If they are not processors, but they are procuring meat and poultry for sale, they are in the meat industry. [21:09] The Meat Institute has had a great deal of interaction on many issues with its retail and food service customers. [21:25] Shortly after she joined the Meat Institute, Julie Anna was handed a mandate from the board to be proactive and lean in on the things consumers are interested in with an initiative to continue to maintain or rebuild trust. [21:48] These are things like food safety, animal welfare, environmental impact, and worker safety. They call this initiative Protein PACT (People, Animals, and the Climate of Tomorrow). Food Safety is front and center in Protein PACT. [22:13] The Meat Institute has a way of focusing its efforts through this lens of improvement in five areas that work together to reassure consumers. When they know that you're working on all these issues and trying to improve, it increases trust in all the above issues. [22:54] Retail and Food Service customers in the industry want to know more and more. They want to know upstream, what are you doing to get better? [23:05] They want to know how they can take the data that you are collecting anonymously and in the aggregate to communicate at the point-of-sale area to ensure that their customers, collectively, are getting what they need? [23:23] Julie Anna saw this recently at H-E-B, a popular grocer in Texas. Julie Anna walked through one of their huge, beautiful, newly renovated stores. The engagement the ultimate customer has is in the store, asking questions of the butcher. [24:07] It's wonderful to be able to say, If you have food safety concerns, we have a relationship that we can give you the knowledge you need to answer those concerns, and it's coming very consistently across the industry. [24:40] Justin asks, When the Meat Institute members lean in, are they leaning in at 85% or 93%? You'll only get ground beef jokes here, on RIMScast! Julie Anna says, it's all good. Justin says those kinds of jokes are called The Manager's Special. [25:17] One Final Break! RISKWORLD 2026 will be held from May 3rd through the 6th in Philadelphia, Pennsylvania. RISKWORLD attracts more than 10,000 risk professionals from across the globe. Guess what! Booth sales are open now! [25:37] This is the chance to showcase your solutions, meet decision-makers face-to-face, and expand your global network. Connect, Cultivate, and Collaborate with us at the largest risk management event of the year. The link to booth sales is in this episode's show notes. [25:53] Let's Return to the Conclusion of My Interview with Meat Institute CEO Julie Anna Potts! [26:16] Julie Anna was an environmental lawyer in private practice. Her work involved the Clean Water Act, the Clean Air Act, the National Environmental Policy Act, and Superfund. One of her clients was the American Farm Bureau Federation (AFBF). [26:42] When Julie Anna left the firm, she moved in as General Counsel to the AFBF, the largest general farm organization in the U.S. Besides environmental law, she worked there in lots of other types of law as General Counsel. [27:06] At the Meat Institute, Julie Anna collaborates with the AFBF. The ag sector in Washington, D.C., is very collaborative. The Meat Institute works closely with the National Cattlemen's Beef Association, the National Pork Producers Council, and the commodity groups. [27:35] Everybody is connected. If you are working on an animal issue, you're going into crop groups and animal health companies. The Meat Institute works with everyone. Their philosophy is, We all get better when we share knowledge. [28:03] That's the basis of the conversation Julie Anna and Gary LaBranche had in the summer about this podcast. The Meat Institute has resources it would love to share on the risk management of food safety issues. [28:20] The Meat Institute also knows consultants and other help outside of the meat industry that they can point people to, as needed. The Meat Institute would love to be a resource to the listeners of RIMScast. You can check out the contact information in the show notes. [29:02] Julie Anna is familiar with risk professionals. She serves on the board of Nationwide Insurance. Nationwide Agribusiness has Food Safety expertise. When Julie Anna practiced law, she worked with clients on helping them manage risk and assess potential outcomes. [30:09] Julie Anna says risk management is one of her favorite topics. How do you plan to recover from a flood after a hurricane? How do you plan for farm animal disease? There are now three animal disease outbreaks that are constantly on their minds at the Meat Institute. [30:31] The Meat Institute helps run tabletop exercises with its companies, sometimes involving government officials, as well. It's New World Screwworm to the South. It's High Path Avian Influenza, which has crossed over from poultry to dairy and beef cattle.  [30:48] Julie Anna continues, We have African Swine Fever, which has not gotten to the United States, thank goodness! All of these require a certain level of preparedness. So we work on it as a policy matter, but we also need to operationalize what happens when this happens. [31:16] The pandemic is a good recent example of what happens when things fall apart. Member companies have a very limited ability to hold live animals if they're not going to slaughter. They don't have anywhere to go. [31:44] The pandemic was an example of what happens when something reduces capacity and the animals start backing up. It's incredibly important that things work. The pandemic was unimaginable to a lot of people. It tested our risk management models. [32:10] Once we were there, dealing with it, we had incredible adaptability to the circumstances we were facing. That only happens if you face certain problems every day to keep that plant running. For member companies, if the plants don't run, the animals don't have a place to go. [32:37] Farmers get a lower price for their animals, consumers have the perception that there's not going to be enough food, and there's a run on the grocery stores. During the pandemic, it righted itself really quickly, once we got some PPE, etc. in place, and some guidance. [32:59] The member companies relied heavily on the CDC to tell them how to get people in so the plants could run. It was difficult for everyone. Julie Anna thinks that we learned a lot from that experience on how to help your company troubleshoot in the moment to keep going. [33:37] Julie Anna addresses how PFAS issues are being handled. It's an EPA issue and a state's issue for regulations on packaging and recycling. The state issues are predominant. Environmental issues are being addressed at the state level. We could end with 50 regimes. [35:04] That's where there's more risk for the Meat Institute and its members, especially companies that sell nationwide. There is very little state regulatory work that the Meat Institute does directly. [35:26] The Meat Institute is examining how to utilize other resources to figure out, with a small staff, how to monitor and stay ahead of these things for our members. That's very much on their minds. The EPA's work has been swinging back and forth between administrations. [36:02] It's hard to convince a business of a good recommendation if the rules are going to change with the next administration. It's a problem of where to invest in things like measuring emissions and what to do to satisfy customers when the rhetoric changes dramatically. [37:04] Justin says we've had a different administration every four years for the last 16 years. He says if he were a business owner, he would do everything he could to make sure the water coming in and going out is clean to avoid verdicts. Nuclear verdicts are through the roof. [37:27] Julie Anna speaks of social inflation by juries wishing to send a message to big corporate entities. She says member companies are dealing with these issues all the time. What's the right amount of rulemaking for effluent limitation guidelines? [38:20] The Meat Institute had opposed what the Biden administration had proposed, given that the number of companies it estimated would not be able to stay in business was close to 80. The Trump administration has backed off and is leaving in place what was there before. [38:52] That's all part of the Federal policy debate in D.C. It does not diminish the commitment its members have to be good community members. They work in their communities. Julie Anna was just down in East Tennessee at a wonderful family company, Swaggerty Sausage. [39:16] They do water treatment. They are beloved in the community because of how they take care of people. They bring in pigs from North Carolina and turn them into sausage. Julie Anna met the fifth generation. He is eight months old. [39:40] Julie Anna had a great visit with people, understanding how their commitment to the environment and animal welfare, and the things they can show their community members that they are doing, works for them. Julie Anna saw how the sausage is made, Justin adds. [40:28] Justin says, You've been such a delight to speak with, and we've learned so much. Is this the busiest time of year for your members, with Thanksgiving coming up, the religious holidays coming up, and then New Year's? Are they keeping Safety at the top of their risk radar now? [40:59] Julie Anna says Our members, and we, keep Safety at the top of the risk radar every single day. It does not get harder during high-volume days. [41:15] There's a spike around Memorial Day, Fourth of July, and Labor Day. There's a lot more turkey happening around Thanksgiving and possibly Christmas, but certainly, hot dogs, hamburgers, sausages, brisket, and all kinds of things. It's cyclical. [41:49] Julie Anna wishes Justin could come into a plant with her, walk through, and see the number of times there are interventions for food safety. X-rays for foreign material. Sprays for certain types of pathogens, and the ways in which the hide is treated. [42:14] It is such a huge part, and they are so proud of what they do. They are happy to show anybody how we continue to hold that up as the most important thing. Worker Safety is also hugely important. We're talking about our humans and what we do to protect them. [42:42] Safety is really important, and it does not receive any less attention at busy times. [42:50] Justin says that's a great sentiment to close on. It has been such a delight to speak with you, and I'm so glad we had the chance to do this. It's going to be especially impactful now, just ahead of Thanksgiving and the religious holidays, and the New Year. [43:16] Special thanks to Julie Anna Potts of the Meat Institute for joining us here on RIMScast just ahead of Thanksgiving 2025. Links to the Meat Institute resources are in this episode's show notes, as is RIMS coverage of Food Safety and related topics. [43:34] Plug Time! You can sponsor a RIMScast episode for this, our weekly show, or a dedicated episode. Links to sponsored episodes are in the show notes. [44:02] RIMScast has a global audience of risk and insurance professionals, legal professionals, students, business leaders, C-Suite executives, and more. Let's collaborate and help you reach them! Contact pd@rims.org for more information. [44:20] Become a RIMS member and get access to the tools, thought leadership, and network you need to succeed. Visit RIMS.org/membership or email membershipdept@RIMS.org for more information. [44:38] Risk Knowledge is the RIMS searchable content library that provides relevant information for today's risk professionals. Materials include RIMS executive reports, survey findings, contributed articles, industry research, benchmarking data, and more. [44:54] For the best reporting on the profession of risk management, read Risk Management Magazine at RMMagazine.com. It is written and published by the best minds in risk management. [45:09] Justin Smulison is the Business Content Manager at RIMS. Please remember to subscribe to RIMScast on your favorite podcasting app. You can email us at Content@RIMS.org. [45:21] Practice good risk management, stay safe, and thank you again for your continuous support!   Links: RIMS-CRO Certificate Program In Advanced Enterprise Risk Management | Jan‒March 2026 Cohort | Led by James Lam RISK PAC | RIMS Advocacy | RIMS Legislative Summit SAVE THE DATE — March 18‒19, 2026 RIMS-Certified Risk Management Professional (RIMS-CRMP) Reserve your booth at RISKWORLD 2026! 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RIMS Virtual Workshops On-Demand Webinars RIMS-Certified Risk Management Professional (RIMS-CRMP) RISK PAC | RIMS Advocacy RIMS Strategic & Enterprise Risk Center RIMS-CRMP Stories — Featuring RIMS President Kristen Peed!   RIMS Events, Education, and Services: RIMS Risk Maturity Model®   Sponsor RIMScast: Contact sales@rims.org or pd@rims.org for more information.   Want to Learn More? Keep up with the podcast on RIMS.org, and listen on Spotify and Apple Podcasts.   Have a question or suggestion? Email: Content@rims.org.   Join the Conversation! Follow @RIMSorg on Facebook, Twitter, and LinkedIn.   About our guest: Julie Anna Potts, CEO, The Meat Institute   Production and engineering provided by Podfly.  

Jeffrey Smith introduces his history with the Real Truth conference and reveals hidden links between GMOs, Roundup, and chronic health issues. #GMODangers #GlyphosateRisks #OrganicLiving

Host: Sarah Gray Guest: Melissa Rogers Air date: Nov 13, 2025

This week Susan and Dr. Steve Goss continue their talk on Food Safety during the holidays. For more information and specifics on food safety and safe preparation, check out this handy publication from the USDA: Basics for Handling Food Safely.

Tom Black is the First Assistant Secretary of the Exports and Veterinary Services Division at the Australian Government's Department of Agriculture, Fisheries, and Forestry. In this role, he is responsible for regulating and facilitating Australia's exports of animal commodities and certified organic products, while also providing the overarching technical food safety framework for both food exports and imports. Tom leads the Australian Government's bilateral and multilateral technical market access negotiations for these commodities and represents Australia in international standard-setting forums, including the Codex Alimentarius Commission. He has over 20 years of experience in government and is currently the Australian delegate to the Codex Alimentarius Commission. He also serves as Chairperson of the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS). Gabor Molnar, Ph.D. is an Industrial Development Officer at the United Nations Industrial Development Organization (UNIDO), technically leading UNIDO's food safety work. As part of his responsibilities, Dr. Molnar designs and implements food safety capacity-building initiatives, mostly in Asia and Africa. He also represents UNIDO in various global forums, including the Codex Alimentarius Commission. Dr. Molnar is the main organizer of the Vienna Food Safety Forum (VFSF) and specializes in the domain of digitalization for food control and safety systems. Dr. Molnar holds a Ph.D. from Université Laval, as well as multiple master's degrees and certifications. In this episode of Food Safety Matters, we speak with Mr. Black and Dr. Molnar [32:51] about: Emerging trends in international food safety standards and regulations, and how digitalization and AI are informing these trends How regulators are incorporating emerging, global trends into the future of food safety The experiences and responses of developing countries to emerging food safety guidelines and standards that are based on trends driven by industrialized nations, including challenges to and solutions for adoptions CCFIC's focus areas related to food safety guidelines and best practices in the context of an increasingly digitalized world The specifics and importance of UNIDO's work UNIDO's new approach to food safety, "Food Safety 2.0," and how the organization works with countries and industry worldwide to implement this approach The origins and history of the Vienna Food Safety Forum, who participates in the forum, and learnings from the 2025 forum Potential dangers posed and questions raised by the growing application of AI in food safety work A sneak peek at the 2027 Vienna Food Safety Forum. News and Resources News Food Industry Stakeholders Share Input on FDA, USDA's Intent to Define UPFs [3:58] Industry Giants Support New Coalition Aimed at Stopping MAHA-Aligned State Food Additive Bans, More Than 80 Groups Urge Congress Not to Block State Food Additives Bans [14:30] Fast Food Employee Survey Reveals Serious Food Safety Problems, Pressures to Work While Sick [23:07] Study Shows Water Hoses as Reservoirs for Biofilms in Food Processing Facilities [27:58] Resources Vienna Food Safety Forum Vienna Food Safety Forum 2025 Concludes With a Call for Smarter, Inclusive Food Safety Systems Through Digitalization Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS) We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Global food safety relies on clear, practical standards. The ISO 22002 series - aka “The Magnificent Seven” – helps organizations manage contamination, fraud, and hygiene risks, ensuring consistent quality across food, feed, and packaging sectors.In this episode, Matthew speaks to Richard Leathers, Amanda McCarthy, and Angela Cunningham, three of the standards-makers behind the series. They discuss how the seven standards, including updates and new parts for retail, wholesale, and the universal supply-chain foundation, help organizations put ISO 22000 Prerequisite Programmes (PRPs) into practice efficiently and consistently.Since it's The Standards Show, Richard, Amanda, and Angela also reflect on their own standards journeys - what motivated them to get involved, and what continues to inspire their involvement today.Find out more about the issues raised in this episode.ISO 22002 seriesISO 22000 – food safety management systems BSI Standards Committee AW/90 – Quality systems for the food industryGet involved with standardsGet in touch with The Standards Showeducation@bsigroup.comsend a voice messageFind and follow on social mediaX @StandardsShowInstagram @thestandardsshowLinkedIn | The Standards Show

We’re in an ongoing, nationwide listeria outbreak linked to pasta. It may have you wondering about the state of food safety under the Trump administration, especially in a government shutdown. We’ll talk to local food safety lawyer Bill Marler about it. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

Happy November!The holidays are swiftly approaching, and the last thing any of us wants to do is to get ill during this time of year.But with the CDC reporting that about 48 million people get sick from foodborne diseases each year, it can be easy for food poisoning to sneak up on us when there is so much food being prepared during the holiday season.So Susan has asked her husband and local physician, Dr. Steve Goss, to join the Tangible Truth podcast for a couple of episodes to share his practical advice on food safety during the holidays so we can all stay healthy.For more information and specifics on food safety and safe preparation, check out this handy publication from the USDA: Basics for Handling Food Safely