Podcasts about food safety education

[music] This is Susie Craig from Washington State University Extension. From TikTok to Pinterest, there are photos of refrigerator shelves filled with plates of uncovered raw meat, crystal pitchers of milk, framed photographs, bowls of fruit, even twinkle lights. It's called fridgescaping. Decorative plates and vintage crystal pitchers may contain lead, which is unsafe for food contact. Removing food from original packaging removes storage or use-by dates. Additionally, many fridgescapes allow for cross contamination. From a food safety perspective, the best fridgescape is a regularly cleaned, sanitized, and organized refrigerator with a thermometer at forty degrees F or below. If you long for visual order, store leftovers, cut-up fruit and vegetables in food safe, stackable containers with lids and labels. Organize drinks and condiments. Arrange food to prevent cross contamination. This has been Food Safety in a Minute. Thank you for listening. [music] Resources: Datskovska, Stacia. Should You be Decorating the Inside of Your Refrigerator. Elle Décor. 8-14-24. https://www.elledecor.com/design-decorate/trends/a61865153/fridgescaping-trend-explainer/. Accessed online 9/23/2024. Partnership for Food Safety Education. The Core Four Practices. https://www.fightbac.org/food-safety-basics/the-core-four-practices/. Accessed online 9/24/24. [music]

From Washington State University Extension, this is Food Safety in a Minute. It's National Food Safety Education Month. A great time to teach your children and grandchildren about food safety. Children are more vulnerable to bacteria and viruses leading to foodborne illness. Hands-on learning, where children actively participate in food preparation following food safety guidelines, is highly effective. Search online for the Partnership for Food Safety Education. They have free resources especially for children. You'll find recipes for kids with food safety instructions in the directions. Recipes include Caterpillars, Butterflies, and Snails, Mousie Cheese Party Ball, and Turkey Apples. Hands-on learning engages and reinforces food safety with practical experience. What you do with your children and grandchildren fosters awareness, responsibility, and forms food safety habits for life. It's fun, too. Thanks for listening. I'm Susie Craig. Resources: Partnership for Food Safety Education. Kids Games and Activities. https://www.fightbac.org/kidsfoodsafety/kids-games-and-activities/ Partnership for Food Safety Education. September is National Food Safety Education Month. https://www.fightbac.org/nfsem/ Click here to take a quick survey: https://bit.ly/2E3hR5Q

From Washington State University Extension, this is Food Safety in a Minute. September is National Food Safety Education Month. Why is food safety important? According to the Centers for Disease Control and Prevention, forty-eight million of us get sick every year. That's one in six people in the U.S. 128,000 are hospitalized, and 3,000 die. It's easy to learn about food safety, apply your new knowledge, and safeguard health. Start with the Partnership for Food Safety Education. Find them online with resources galore: Food Safety Basics, Food Poisoning, and Curricula and Activities for K-12. Celebrating their 25th anniversary this year, there's an online cookbook with twenty-five delicious recipes. From Asian Glazed Meatballs to Mom's Banana Bread, recipes with principles of food safety and hand hygiene incorporated in the directions. Thanks for listening. I'm Susie Craig. Resources: Centers for Disease Control and Prevention. About Food Safety. https://www.cdc.gov/food-safety/about/index.html. Partnership for Food Safety Education. September is National Food Safety Education Month. https://www.fightbac.org/nfsem/. Accessed online 8/20/24. Partnership for Food Safety Education. The Anniversary Cookbook: Celebrating 25 Years of Food Safety Education. https://www.fightbac.org/wp-content/uploads/2023/03/Anniversary-Cookbook-FINAL.pdf. Accessed online 8/20/24. Click here to take a quick survey: https://bit.ly/2E3hR5Q

Barbara Masters, D.V.M., is the Vice President of Regulatory Policy, Food, and Agriculture at Tyson Foods Inc., where she provides regulatory vision and support to the enterprise and gives oversight to the Office of Animal Welfare. She also serves on the Board of Directors for the Partnership for Food Safety Education, the Center for Foodborne Illness, and the Steering Committee of the Global Food Safety Initiative (GFSI). Previously, Dr. Masters spent nine years as a Senior Policy Advisor at Olsson Frank Weeda, where she worked closely with the meat and poultry industry to ensure regulatory compliance. She also served as Administrator of the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS), where she established a solid infrastructure of science-based policies and data analysis to reduce foodborne illness and product recalls. Dr. Masters holds a Doctorate of Veterinary Medicine from Mississippi State University and a Food Animal Internship from Kansas State University. In this episode of Food Safety Matters, we speak with Dr. Masters [21:42] about: The meaning behind “Never let a good crisis go to waste”—a lesson learned through significant foodborne illness and animal disease outbreaks she experienced during her career—as it relates to Dr. Masters' approach to food safety policy What it was like to be part of USDA-FSIS' efforts to develop landmark regulations and guidelines, such as for HACCP or SSOPs, from the administrative process to training and implementation Dr. Masters' work at Tyson with the Office of Animal Welfare to monitor regulatory developments and establish steps for implementation How the GFSI Steering Committee works with small food businesses with limited resources to help them achieve GFSI certification The “mutual vision” GFSI shares with industry for a future where certification bodies can work more closely with regulators to help improve audits The critical importance of “doing the right thing every time”—a saying borrowed from the late Dr. David Theno, co-recipient of Food Safety Magazine's 2010 Distinguished Service Award alongside Dr. Masters—as a leader in food safety. News and Resources FDA Updates Guidance to Address Food Manufacturers Circumventing Allergen Cross-Contact Requirements for Sesame [2:06]FDA Responds to CFP Recommendations for Food Code, Retail Program Standards [8:45]USDA Begins Sampling for Drug Residues in Cattle Claimed to be "Raised Without Antibiotics" [10:59]FDA Updates on Prevention Strategy for Cronobacter Contamination of Infant Formula [15:03]Experimental Rapid Tool Can Accurately Detect Bacteria Levels in Food Before it Leaves Production Facility [17:22] [October 19 WEBINAR] Beat the Recall: Effective Allergen Control in Food Manufacturing Sponsored by:Cintas We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

It's Food Safety Education Month, and Chris is joined by Evan Powell, Retail Food Protection Manager at Kwik Trip to discuss how Kwik Trip approaches food safety to help ensure the health and wellbeing of our guests and our coworkers. They talk about the processes and personnel in place to help make sure that all of the food that comes in and out of our stores is safe, plus the ways that technology has adapted to help make a safer food future. Evan then shares some facts about an important facet of our food service program, the Feeding America Food Rescue Program.

9-20-23 AJ DailyIn The Cattle MarketsAdapted from an article by Matthew Diersen, South Dakota State University New USDA Study on Consumer Kitchen Behavior Underscores the Importance of Food Safety Education Adapted from a release by the USDA Landlubbers and Seafarers Alike Sure to Enjoy ‘Potatoes for Pirate Pearl,' New From Feeding Minds Press Adapted from a release by American Farm Bureau Foundation for Agriculture Compiled by Paige Nelson, field editor, Angus Journal.  For more Angus news, visit angusjournal.net. 

Britanny Saunier, M.P.A. is the Executive Director of the Partnership for Food Safety Education (PFSE). She focuses on leveraging PFSE's historical leadership in cross-sector collaboration and ensuring organizational effectiveness to realize PFSE's mission to develop and promote effective education programs to reduce foodborne illness risk for consumers. Britanny began as an intern at PFSE in 2011, and later served as PFSE's Director of Development, successfully increasing PFSE's program service revenue and bringing diversification to PFSE's Partner network. She facilitated program engagement with consumer and academic food safety experts, supporting PFSE programs including the National Consumer Food Safety Education Conference. Britanny holds a master's degree in Public Administration with a Health Policy focus from the School of Public Affairs at the American University in Washington, D.C. Ashley Eisenbeiser, M.S., C.F.S. is Senior Director for Food and Product Safety Programs for FMI, The Food Industry Association and a food scientist specializing in food safety. In her role, Ashley serves as a subject matter expert for food and product safety for FMI's food safety programs and provides support for FMI's retail, wholesale, and product supplier members on food safety training, technical services, regulatory compliance, and industry research and resources. Prior to joining FMI in June 2013, Ashley served as a Family and Consumer Science Extension Agent with Virginia Cooperative Extension, where she planned, delivered, and evaluated community nutrition, health, and food safety educational programs. Ashley is a Certified Food Scientist and received her master's and bachelor's degrees in Food Science and Technology from Virginia Tech. Ashley serves as a member of the Board of Directors for the Partnership for Food Safety Education and is a member of several professional associations, including the Institute of Food Technologists (IFT), the International Association for Food Protection (IAFP), the Association of Food and Drug Officials (AFDO), and the Conference for Food Protection (CFP).   In this episode of Food Safety Matters, we speak with Britanny and Ashley [3:22] about:  PFSE's mission to promote safe food handling and preparation practices, and how FMI and PFSE collaborate to protect consumer health   Resources that FMI utilizes as an annual contributing partner to PFSE, and how FMI members benefit from these resources The methods and measurements of success used by PFSE's food safety educators, called BAC Fighters The advocacy efforts of, and resources offered by, PFSE and FMI in honor of National Food Safety Education Month Why Britanny and Ashley are personally invested in food safety, and how their motivations inform their work. Resources Partnership for Food Safety Education Partnership for Food Safety Education NFSEM Resource Food Safety Bingo FMI, The Food Industry Association We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

There's a bit of detective work that has to go into investigating outbreaks of foodborne illnesses, and your local health department plays a key role. Cari Sledzik, an epidemiologist in the Office of Acute Communicable Diseases at the Baltimore City Health Department, talks with Dr. Josh Sharfstein about what goes into piecing together a potential outbreak and what happens once the source is found. To round out this Food Safety Education Month episode, she also shares some tips for how people can avoid foodborne illnesses. Learn more about how to lower your chances of getting sick with the FDA's Food Safety Education Month resources.

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September is National Food Safety Education Month, so Tom Ackerman and Carol Daniel give Michael Dutcher, Deputy Director of the Office of Human and Animal Food Operations, a call to discuss the importance of food safety and knowing the symptoms of food poisoning. 

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In the wake of viral social media posts of Ramadhan bazaar offerings of questionable food quality, how much awareness do traders and the public have about the risks of food poisoning? We discuss the current regulations and standards that food traders need to abide by as well as the levels of enforcement with food safety expert Dr. Chai Lay Ching of Universiti Malaya. Image credit: Shutterstock.com

The last thing we need right now is to have to make a trip to the ER because of something we ate. As we prepare our holiday meals, it is crucial to prevent food poisoning. Each year in the U.S. 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths can be traced to foodborne pathogens. The Partnership for Food Safety Education provides educational resources and tools.Shelley Feist explains how we can keep ourselves and our family safe from foodborne illness.Shelley Feist is Executive Director of the non-profit Partnership for Food Safety Education. At the Partnership she has focused on the delivery of evidence-based food safety information to consumers, on developing networks of health and food safety educators, and on organizational development and effectiveness.She has appeared on NBC’s Today Show and other media on the topic of safe food handling for consumers. Prior to joining the Partnership, Shelley was with the Pew Charitable Trusts. She has worked for two U.S Senators, focusing on appropriations and domestic policy, and was Director of Government Liaison for the John F. Kennedy Center for the Performing Arts. 

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September is Food Safety Education month. A Kansas State University food safety specialist says using basic, safe food handling practices can reduce opportunities for foodborne illness. Karen Blakeslee, who is also coordinator of the university’s Rapid Response Center, says there are four core principles we need to be aware of: clean, separate, cook and chill. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.

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“Food safety is the paramount goal for everyone in agriculture.” Lori Taylor (16:42)   Jennifer Pulcipher is the Director of Food Safety and Compliance at North Bay Produce. With a degree in Food Safety from Michigan State University, and nearly a decade of experience in the field, she is an expert when it comes to keeping your food safe from the field to the fork. She oversees all programs related to safety and security of the supply chain to secure the integrity of food we buy in our local grocery stores.   North Bay produce is a grower owned cooperative with farms located throughout North and South America, and are also a big importer and exporter, supplying consumers in the United States with safely grown berries, apples, beans, peas, and dried fruit.    Whether the produce is grown practically in your backyard, or exported from around the world, the strictest standards are implemented to keep your food safe!    All of their suppliers are third party audited to the Global Food Safety Initiative - the overarching body that sets the highest standards for farms around the world- with a focus on ag practices, manufacturing practices, fair treatment of employees, hygiene, and cleaning/sanitation.    “Regardless of where your food is grown, if it's sold in the United States are food safety regulations that are required of all growers.”  - Lori Taylor (3:20)   World Food Safety Day is just around the corner (June 7th), but really, food safety is of paramount importance every single day in the produce industry! This is a great time to talk about the steps taken in every single link of the supply chain to ensure you have safe, nutritious produce in your refrigerator.    What is food safety?   Food safety is somewhat of a buzzword today. We hear it tossed around a lot, but what exactly does it mean?    Technically speaking,    “Food safety is the practice of preventing chemical, physical, and biological contamination of food by using science and risk to evaluate systems.” Jennifer Pulcipher (4:50)    Simply put, food safety is an everyday practice of protecting the food from field to fork    And it's important to know that everyone- even you- has a role to play to ensure they consume safe nutritious vegetables.  What are the day-to-day steps to ensure safety?    From the seed in the ground, to the smile on the consumer's face, food safety is implemented every step of the way.    “We all want to provide safe, nutritious, wholesome food for our families.” Jennifer Pulcipher (9:00)    Let's take a look at some of the measures put in place to make sure your food is clean and ready to eat!    Growing  Safe produce starts with healthy soil. North Bay Produce makes sure the soil growing your produce has adequate levels of minerals and nutrients to grow hearty, healthy crops.    When it comes to irrigation, clean water is crucial. This is one of the very first steps taken to ensure safety.    Harvesting  Healthy bodies are the epitome of what it takes to harvest clean specialty agriculture crops. These crops are delicate and require a human touch, as opposed to a mechanized harvesting process. For this reason, harvesters have to maintain strict hygiene standards, and are trained in best practices to ensure your food is clean from picking to packing house.    Packing  A lot of hands are involved in the packing process. Produce is put into boxes or clamshells and then packed to be transported. This is the most involved stage, and a lot of consideration has been put into a data driven, technological system to help each piece of produce reach its final destination in a safe and hygienic manner. Shipping and distribution  This part of the process is almost seamless. The packaged food goes straight off the packing line into a warehouse, and then is transported to its new home - schools, restaurants, grocery stores, and ultimately your home!  Food Safety Standards in Your Home Like we shared earlier, YOU are a part of the food safety process. Practicing The CORE 4 - Clean, Separate, Cook, Chill - is the best way for you to ensure the food that goes into your family's mouth is safe for consumption.    When it comes to your produce, remember...   Fresh fruits and vegetables should be Clean. Rinse them under cold, running water. Nothing else is needed.  Separate your produce from raw meats and eggs to avoid any contamination.   What about recalls? Never do we hear more about food safety than when there is a recall. With so much information swirling around on the internet, how do we make sure we have the most up to date information?    The FDA is the most reliable source, as they are the first line when initiating a recall. You can even subscribe to their recall notifications so you receive information first hand anytime something is publicized!    North Bay Produce partnered with the United Fresh Produce Association in their Recall Ready Team. This is a program specific to North Bay Produce to focus on prevention. Their goal is to assess issues and mitigate them before it becomes an actual problem for the public.    If there is one thing we hope you take away from this article, it's that there is a whole team of people who are looking out for YOU, the consumer. Our highest priority is to provide food that is delicious, fresh, and safe! Happy World Food Safety Day!  How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week!  Reach out to us - we'd love to hear more about where you are in life and business! Find out more here.  Visit The Partnership for Food Safety Education - for more information about food safety and preventing food borne illness, including fun, educational games for your kids!  You can find North Bay produce on their website, or on social media platforms.    If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word!

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September is National Food Safety Education Month. K-State Research and Extension food scientist Karen Blakeslee discusses the steps we can take – both at home and at the grocery store – to reduce the risk of foodborne illness. The steps have been broken down into four broad categories: clean, separate, cook and chill. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan. 

Dr. David Acheson, is the founder and CEO of The Acheson Group and brings more than 30 years of medical and food safety research and experience to provide strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense.   David graduated from the University of London Medical School and practiced internal medicine and infectious diseases in the United Kingdom until 1987 when he moved to the New England Medical Center and became an Associate Professor at Tufts University in Boston, studying the molecular pathogenesis of foodborne pathogens.   Prior to forming The Acheson Group, David served as the Chief Medical Officer at the U.S. Department of Agriculture Food Safety and Inspection Service and then joined the U.S. Food and Drug Administration (FDA) as the Chief Medical Officer at the FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the director of CFSAN’s Office of Food Defense, Communication, and Emergency Response, David was appointed as the Assistant and then Associate Commissioner for Foods, which provided him an agency-wide leadership role for all food and feed issues and the responsibility for the development of the 2007 Food Protection Plan, which served as the basis for many of the authorities granted to FDA by the Food Safety Modernization Act.   From 2009 to 2013, he was a partner at Leavitt Partners where he managed Leavitt Partners Global Food Safety Solutions.  David has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. He is a sought-after speaker and regular guest on national news programs. He serves on a variety of boards and food safety advisory groups of several major food manufacturers.   In this episode of Food Safety Matters, we speak to David [32:48] about: The food industry's hesitation about speaking openly about food safety and the science behind it Consumers' lack of trust and understanding when it comes to food science How the media plays a role in shaping consumer attitudes about food safety Scientists and their traditional lack of ability to effectively communicate with consumers  The state of food safety today vs. years/decades ago Why it makes sense that today's food supply is safe despite an increasing number of recalls and outbreaks Balancing science, public health, consumer demand, and marketing messages The top misperceptions that consumers have about food We also speak with Hilary Thesmar (Food Marketing Institute) and Shelley Feist (The Partnership for Food Safety Education) [12:03] about: The recent 2019 Consumer Food Safety Education Conference How food processors and manufacturers benefit from the conference  How consumer food safety messaging is continuously improving Consumer behavior that goes against standard food safety practices Support from BAC Fighters Articles by David Acheson in Food Safety Magazine Why Don't We Learn More from Our Mistakes? Industry Perspectives of Proposed FSMA Rule on Preventive Controls News Mentioned in This Episode USDA FSIS Issues Meat Industry Best Practices for Responding to Customer Complaints [2:34]  Bumble Bee Tuna Using Blockchain Technology to Trace Fish Origin for Consumers [4:55]  Strawberries, Spinach, and Kale Top 2019 Dirty Dozen List [8:14] Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

In the latest episode of “What The Cluck!”, host Steve Olson talks with Shelley Feist, executive director of the Partnership for Food Safety Education. You’ll learn how to prepare a tasty and safe turkey for Thanksgiving Day, along with common sense tips and information for cooking your meals safely all year long.

Dr. Darin Detwiler is the Assistant Dean of Graduate Academic and Faculty Affairs at Northeastern University in Boston, MA. He is also the Lead Academic of the MS in Regulatory Affairs of Food and Food Industry (http://bit.ly/2zCQi00) and Professor of Food Policy. In addition to being the Founder and President of Detwiler Consulting Group, LLC, Dr. Detwiler serves as the Executive Vice President for Public Health at the International Food Authenticity Assurance Organization. Dr. Detwiler serves on numerous committees and advisory panels related to food science, nutrition, fraud, and policy.   In 2004, the Secretary of Agriculture appointed Detwiler to two terms on the U.S. Department of Agriculture's national advisory committee for meat and poultry inspection. He later advised the U.S. Food and Drug Administration (FDA) as the Senior Policy Coordinator for a leading national food safety advocacy organization, where his committee work and presentations supported the FDA’s progress towards implementation of Food Safety Modernization Act by bringing forward the true burden of disease to various federal, state, and industry audiences. He is a sought-after speaker and has addressed key issues in food safety at corporate and regulatory training events, as well as national and international events in Spain, Dubai, and the UK. He has been featured as a speaker before VTEC, STEC CAP, Food Safety Summit, Conference for Food Protection, National Food Policy Conference, AFDO regional events, FDA regional seminars, and multiple state public and environmental health conferences. Detwiler is a contributing writer to numerous food industry publications and is quoted frequently by journalists across the country. A consumer food safety advocate since his son’s death from E.coli during the landmark 1993 “Jack-in-the-Box” outbreak, Detwiler has been featured in a variety of national news stories on food safety with media such as The New York Times, Food Safety News, CNN, NPR, PBS’s Frontline, CNBC, and ABC’s Good Morning America. A Navy submarine veteran, Detwiler holds a Doctorate in Law and Policy at Northeastern University with his research on state food regulatory capacity and alignment with federal policy. Insert Libsyn player In this episode of Food Safety Matters, we speak to Darin Detwiler about: How his son's unexpected death led to an unplanned career in food policy and food safety The positive policy changes and technological advancements the food industry has seen in the Jack in the Box outbreak in 1993 The difference between the 1993 outbreak and Chipotle's recent food safety issues Pushback he experienced from the food industry when speaking out about his son's death and Jack in the Box's negligence The importance of the food industry understanding that their mistakes have a lasting impact on thousands of lives Working to make E. coli a common household term that consumers know, understand and ultimately prevent The lack of food safety focus in schools The evolution and trajectory of the food safety career path We also speak with Maryanne Gravely (USDA) and Hilary Thesmar (FMI) about: How industry can support the importance of the "Clean, Separate, Cook and Chill" concept as consumers head into the Thanksgiving holiday How consumers can prevent cross-contamination when grocery shopping for meat and poultry products Messaging and concepts that retailers should be educating consumers about The most frequently asked questions submitted to the USDA's Meat & Poultry Hotline Educational materials and resources available to both retailers and consumers  About Maryanne Gravely Marianne joined the U.S. Department of Agriculture's (USDA's) Meat and Poultry Hotline (http://bit.ly/2zUS8dC) staff in 1988. As the senior technical information specialist, she provides consumers with safe food handling guidance daily through phone, live-chat and email inquiries and is one of the persons behind the USDA virtual representative “Ask Karen” (http://bit.ly/2yzVdvm) answering food safety questions. She also researches and writes materials for the Food Safety Inspection Service website, and handles media inquiries.Marianne has a Bachelor of Science degree in home economics with an emphasis in foods and nutrition from Hood College in Frederick, MD. She received her Master’s degree in Human Nutrition and Foods from Virginia Tech.  About Hilary Thesmar In her role as the chief food and product safety officer and senior vice president of food safety programs for the Food Marketing Institute (FMI) (https://www.fmi.org/), Dr. Thesmar provides leadership for all safety programs for FMI’s retail and wholesale members and provides support for members on food safety training programs, FSMA training, recall plans and management, crisis management, research, and overall safety and sanitation programs. Dr. Thesmar has a Ph.D. in Food Technology from Clemson University, a Master of Science degree in Human Nutrition from Winthrop University, a bachelor’s degree in Food Science from Clemson, and she is a Registered Dietitian. She has over a decade of experience in scientific and regulatory affairs with food trade associations.  Darin Detwiler's Articles Published by Food Safety Magazine: Food Safety: A Century of Warnings   https://www.foodsafetymagazine.com/enewsletter/food-safety-a-century-of-warnings/ Related Content and Resources: Jack in the Box: Fostering Food Safety Through Great Partnering https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2007/jack-in-the-box-fostering-food-safety-through-great-partnering/ Food Safety & the CEO: Keys to Bottom Line Success https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2007/food-safety-the-ceo-keys-to-bottom-line-success/ Why Don't We Learn from Our Mistakes? https://www.foodsafetymagazine.com/magazine-archive1/junejuly-2014/why-dont-we-learn-more-from-our-mistakes/ VIDEO: Jack in the Box E. coli Outbreak https://www.youtube.com/watch?v=yfGOJKbqrWk VIDEO: Northeastern University's Regulatory Affairs of Food and Food Industries https://www.youtube.com/watch?v=WOkzzzHWFYE FightBac--Partnership for Food Safety Education http://www.fightbac.org/ FoodSafety.gov https://www.foodsafety.gov/ Ask Karen https://www.foodsafety.gov/experts/askkaren/index.html USDA Meat & Poultry Hotline: 800-535-4555 Requests for bulk food safety reading/educational materials can be sent to fsis.outreach@fsis.usda.gov News Mentioned in This EpisodeAmerican Airlines Stood Along in Suspending LAX Catering Kitchen Over Listeria Find https://www.forbes.com/sites/tedreed/2017/11/02/american-airlines-stood-alone-in-suspending-lax-catering-kitchen-over-listeria-find/#18bef6a71c92 New Study Pinpoints Source of Salmonella in Ground Turkey https://www.foodsafetymagazine.com/news/new-study-pinpoints-source-of-salmonella-in-ground-turkey/ Do you have questions or guest suggestions for the Food Safety Matters podcast? Let us know! You can leave us a voicemail anytime at 747-231-7630. You can also email us at podcast@foodsafetymagazine.com. 

Joseph Corby worked for the New York State Department of Agriculture and Markets for 37 years, ultimately retiring in 2008 as the director of the Division of Food Safety and Inspection. He is currently the executive director of the Association of Food & Drug Officials (AFDO) (http://www.afdo.org/), and he serves on the Board of Directors for the International Food Protection Training Institute (IFPTI) (https://ifpti.org/)and the Partnership for Food Safety Education (http://www.fightbac.org/). He is also an Instructor for IFPTI, Louisiana State University, and the University of Tennessee. He has been an outspoken advocate for the advancement of a nationally integrated food safety system and continues to work with numerous groups and associations in support of this cause. In this episode of Food Safety Matters, we speak to Joe Corby about: The role of AFDO, its history, accomplishments, government relationships, and resources the organization offers to the industry. AFDO involvement with creating an integrated food safety system in the U.S. AFDO's Directory of State and Local Officials, an interactive tool the industry can use to find the proper contacts when a problem occurs Increased focus on manufactured foods now that FSMA is in place FDA's recent adoption of a more education-based approach to their compliance regulations   Joe Corby's Articles Published in Food Safety Magazine: Cover Story: Building an Integrated Food Safety System One Brick at a Time (April/May 2017) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2017/building-an-integrated-food-safety-system-one-brick-at-a-time/ Cover Story: Integrating the Nation's Food Safety System: What You Need to Know: Past, Present and Future (April/May 2016) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2016/integrating-the-natione28099s-food-safety-system-what-you-need-to-knowpast-present-and-future/ Resources Mentioned in This Episode: Donate: Dave Theno Fellowship (under Donation Information, choose the Designation: "Dave Theno Fellowship") https://stopfoodborneillness.thankyou4caring.org/sslpage.aspx?pid=298 AFDO's Directory of State and Local Officials http://dslo.afdo.org/ AFDO's Manufactured Food Regulatory Program Alliance http://www.afdo.org/mfrpa International Food Protection Training Institute Toolkit Workshop: Introduction to the Integrated Food Safety System  http://www.afdo.org/Resources/Documents/4-news-and-events/past-presentations/2013/Presentation-130608-830-Workshop-Corby.pdf Presenting Sponsor SafetyChain Software http://www.safetychain.com/ What if you could easily trend all food safety and quality data across your operations? Monitor performance and process control in real time? Efficiently track, measure, and report yield, waste, and operational KPIs? Quickly see your supplier performance and risks? You can with SafetyChain Analytics. Part of SafetyChain’s integrated Food Safety & Quality Management solution offerings, this powerful management tool delivers the visibility, knowledge, and control to better manage operations. SafetyChain Analytics transforms food safety and quality records into real-time data intelligence that improves everyday business decisions, operational performance, and your bottom line.   Learn How SafetyChain Analytics Can Help Your Company Watch this video for a quick intro to SafetyChain’s powerful management tool  https://marketing.safetychain.com/acton/attachment/2194/u-0065/0/-/-/-/-/ Access the SafetyChain Analytics Performance Tools datasheet https://marketing.safetychain.com/acton/attachment/2194/u-0064/0/-/-/-/-/n

After some initial expected Skype problems the guys talked about a range of topics including their favorite beers, Apple phobias, The Wire, about (not) working from home and Telecommuting policies, writing papers using DragonDictate, Don’s Squarespace 6 trial and Ben’s The Newsroom sharing system. The guys then critiqued some obfuscated food safety messages about Listeria put out Partnership for Food Safety Education. The discussion then turned to the horse meat scandal and that audits are a tool rather than the tool. This reminded Don of the Chinese melamine incident and labeling fraud. The guys then took a short podcasting detour to Scott Simpson’s Your Monkey Called article for The Magazine entitled You’re boring. It made them think about the stories they are trying to tell in podcast episodes, blog articles or presentations. This reminded Ben of the story of Ashley’s lack of emotion to a Norovirus outbreak on UNC campus, but we don’t know how she would react to Carolyn Dunn’s story on Food Myths and Memes of no baby carrots. This turned into a chat about kale, Brussels sprouts, beets, asparagus and bodily functions. Ben then shared his surprise of reading about accelerated aging canned food, which prompted Don to think about a couple of early food science books – Ted Labuza’s “Shelf-Life Dating of Foods” and Harold McGee’s “Curious Cook.” Though Don wasn’t too keen on the idea of aging canned food. The guys then wondered about how a Michigan firm could be operating without a HACCP plan and the subsequent recall. Don then got grumpy about Candy eggs that have all been cleared of Salmonella. Then Ben got on his favorite soap box about the lack of information that is being provided. In the after dark the guys talked about Mobee Magic Charger, HyperJuice 2 external batteries, Don’s ski hat and Ben's toque ,and Ben’s fantasy baseball.​

Whether you are making lunch for work, school or a summer picnic, knowing what food to pack and how to prepare it can be the difference between enjoying your day or going home sick. From recent peanut butter and pistachio nut recalls to E. coli outbreaks associated with hamburger patties, people are increasingly concerned about the safety of the food they eat. Many illnesses can be prevented with proper food preparation and a clean kitchen. On this episode of MicrobeWorld Video, Chef Jim Ringler from the National Academy of Sciences explains some of the best practices for food safety both in and out of the home.Dr. Keith Lampel, a microbiologist from the Food and Drug Administration, also joins the discussion and offers up some statistics regarding foodborne illness and provides the viewer with some tips for maintaining a clean kitchen.In additional you'll hear from Natalia Mikha from the Partnership for Food Safety Education as she explains the organization's website FightBac.org and their basic guidelines for keeping the food you eat safe.You can find out more information about food safety by visiting www.asm.org, www.fightbac.org, and www.cdc.gov.This episode of MicrobeWorld Video was filmed at the Marian Koshland Science Museum in Washington, D.C., during one of their popular public science events. For more information about the Koshland Museum, upcoming events and online resources visit them online at www.koshland-science.org.

Whether you are making lunch for work, school or a summer picnic, knowing what food to pack and how to prepare it can be the difference between enjoying your day or going home sick. From recent peanut butter and pistachio nut recalls to E. coli outbreaks associated with hamburger patties, people are increasingly concerned about the safety of the food they eat. Many illnesses can be prevented with proper food preparation and a clean kitchen. On this episode of MicrobeWorld Video, Chef Jim Ringler from the National Academy of Sciences explains some of the best practices for food safety both in and out of the home.Dr. Keith Lampel, a microbiologist from the Food and Drug Administration, also joins the discussion and offers up some statistics regarding foodborne illness and provides the viewer with some tips for maintaining a clean kitchen.In additional you'll hear from Natalia Mikha from the Partnership for Food Safety Education as she explains the organization's website FightBac.org and their basic guidelines for keeping the food you eat safe.You can find out more information about food safety by visiting www.asm.org, www.fightbac.org, and www.cdc.gov.This episode of MicrobeWorld Video was filmed at the Marian Koshland Science Museum in Washington, D.C., during one of their popular public science events. For more information about the Koshland Museum, upcoming events and online resources visit them online at www.koshland-science.org.

Whether you are making lunch for work, school or a summer picnic, knowing what food to pack and how to prepare it can be the difference between enjoying your day or going home sick. From recent peanut butter and pistachio nut recalls to E. coli outbreaks associated with hamburger patties, people are increasingly concerned about the safety of the food they eat. Many illnesses can be prevented with proper food preparation and a clean kitchen. On this episode of MicrobeWorld Video, Chef Jim Ringler from the National Academy of Sciences explains some of the best practices for food safety both in and out of the home.Dr. Keith Lampel, a microbiologist from the Food and Drug Administration, also joins the discussion and offers up some statistics regarding foodborne illness and provides the viewer with some tips for maintaining a clean kitchen.In additional you'll hear from Natalia Mikha from the Partnership for Food Safety Education as she explains the organization's website FightBac.org and their basic guidelines for keeping the food you eat safe.You can find out more information about food safety by visiting www.asm.org, www.fightbac.org, and www.cdc.gov.This episode of MicrobeWorld Video was filmed at the Marian Koshland Science Museum in Washington, D.C., during one of their popular public science events. For more information about the Koshland Museum, upcoming events and online resources visit them online at www.koshland-science.org.