Podcasts about food safety modernization act

Daniel Miranda is Director of Sales at Legacy Greens, a microgreen farm located in Tallahassee, Florida. In this episode, Daniel joins us for a conversation about his experience completing two On Farm Readiness Reviews (OFRRs). Hear about: - Why Legacy Greens decided to request each OFRR - Participating in the Produce Safety Alliance Training  - The OFRR process and how it was beneficial for the farm  Resources: Learn more about On Farm Readiness Reviews on the Florida Department of Agriculture and Consumer Services (FDACS) Website: https://www.fdacs.gov/Agriculture-Industry/Fruit-and-Vegetables/Food-Safety-Modernization-Act-Produce-Safety-Rule/On-Farm-Readiness-Review Produce Safety Alliance Grower Training Schedule in Florida: https://www.fdacs.gov/Agriculture-Industry/Fruit-and-Vegetables/Food-Safety-Modernization-Act-Produce-Safety-Rule/FSMA-Produce-Safety-Training Learn more about FOG's upcoming food safety-related podcast, events and webinars on our website: https://foginfo.org/food-safety-for-producers/  For the latest news on FSMA, visit the U.S. Food and Drug Administration Website: https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/food-safety-modernization-act-fsma  Learn more about Legacy Greens: http://www.legacygreens3.com/  Support the showDue to the ongoing federal funding freeze, we must redirect our efforts to other FOG programs. But we need your help to keep programs like Fresh Take and other FOG initiatives alive! Become a sponsor today! Your sponsorship is crucial for us to continue providing essential programs, including this podcast. Visit our sponsor page now to learn more and join our community of supporters. Together, we can make a significant impact!

In this episode, Dr. Keith Schneider, Professor and Extension Specialist in the Food Science and Human Nutrition Department at the University of Florida, introduces the Preventive Controls for Human Consumption Rule and its connection to Hazard Analysis and Critical Control Points (HAACP).Learn about: - The history of Hazard Analysis and Critical Control Points (HAACP)  - What the Preventive Controls for Human Consumption Rule establishes - The Food Safety Preventive Control Alliance (FSPCA) - Preventive Controls Qualified Individual (PCQI) Training  Resources: FSMA Final Rule for Preventive Controls for Human Food: https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-final-rule-preventive-controls-human-food  Food Safety Preventive Control Alliance (FSPCA): www.ifsh.iit.edu/fspca For the latest news on FSMA, visit the U.S. Food and Drug Administration Website: https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/food-safety-modernization-act-fsma  Support the showDue to the ongoing federal funding freeze, we must redirect our efforts to other FOG programs. But we need your help to keep programs like Fresh Take and other FOG initiatives alive! Become a sponsor today! Your sponsorship is crucial for us to continue providing essential programs, including this podcast. Visit our sponsor page now to learn more and join our community of supporters. Together, we can make a significant impact!

In this episode, Sara Bratager, senior food safety and traceability scientist for the Global Food Traceability Center at the Institute of Food Technologists, talks about the Food Safety Modernization Act, the Food Traceability Rule, the importance of data standardization and how it can help with preventing and managing recalls.

Episode transcript [Music] This is Food Safety in a Minute. I'm Susie Craig. Annually, the Institute of Food Technologists Science and Policy experts name food and beverage trends. Here are three trends which will enhance and improve food safety and nutrition in 2025: • More artificial intelligence will be used in food labs, in restaurants, and by consumers for quality control, in cooking techniques, and for ingredient substitutions. • Tech-enabled food traceability alongside deadlines and implementation of the FDA's Food Safety Modernization Act will increase investment in food safety by food producers. • Increased use of weight loss medications such as GLP-1 medications will drive food product development, with producers creating food products focused on protein, gut health, and nutrient needs for consumers taking these medications. I'm Susie Craig from Washington State University Extension. [Music] Resources Institute of Food Technologists: Brain Food, Official IFT Blog. IFT's Top Ten Food Trends for 2025. Accessed online 1/20/25. https://www.ift.org/news-and-publications/blog/2024/ifts-top-ten-food-trends-for-2025.

Dr. Michelle Danyluk, Professor and Extension Specialist in the Food Science and Human Nutrition Department at University of Florida, provides insight into 7 major FSMA rules that farmers need to know. Dr. Michelle Danyluk clarifies the relationship between the Food and Drug Administration and the Food Safety Modernization Act (FSMA), highlights proposed legislation yet to be finalized, and provides insight into 7 major FSMA rules including: 1. Produce Safety Rule 2. Foreign Supplier Verification Program (FSVP) 3. Sanitary Transportation Rule 4. Protection Against Intentional Adulteration 5. Accredited Third-party Certification 6. Preventive Controls Rules for Human and Animal Food 7. Voluntary Qualified Importer Program (VQIP) Resources: Learn more about food safety and upcoming events and webinars on our website: https://foginfo.org/food-safety-for-producers/   Learn more about FSMA on the U.S. Food and Drug Administration Website: https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/food-safety-modernization-act-fsma Support the showWe hope you enjoyed the episode! Please help us continue to produce more valuable content by subscribing to our Fresh Take Podcast Series! Subscribe here SPONSORSHIP OPPORTUNITY- Learn more about the many benefits of becoming a Sponsor of Florida Organic Growers! Your contribution will not only help to advance an organic and sustainable future but gain brand awareness through our growing audience. If you are interested, click here

In this episode, we delve into the intricacies of the Food Safety Modernization Act (FSMA) and its latest update, FSMA 204. Join us as we sit down with Sally Robinson, vice president of strategic initiatives at Upshop, who shares her invaluable insights on how food retailers can effectively prepare for the new requirements.Robinson breaks down the critical components of FSMA 204, explaining its significance and the impact it will have on the food industry. We'll explore  key changes introduced by this update, focusing on enhanced traceability requirements, record-keeping mandates, and new compliance deadlines.Join us as we help you prepare for FSMA 204 and ensure the safety and trust of your food supply chain.If you enjoy Shelf Confidence, please subscribe and share. Thanks for listening!

Key experts from Sherwin-Williams share how to comply with the Food Safety Modernization Act (FSMA) with the help of high-performance coatings. Sponsored by Sherwin Williams

Let's collaborate to better secure our companies from cyberattacks, says Johnny McGuire, director of Information Technology at The Nunes Co., a California-based vegetable grower with the Foxy label. Learn how this Silicon Valley tech guy turned into a Salinas Valley farm guy, helping create cybersecurity guidelines for produce companies large and small, and the work he's doing on Rule 204 of the Food Safety Modernization Act. To find out more about the companies mentioned: ZAG Technical Services: zagtech.com Full Tilt Marketing: fulltiltmarketing.net The Nunes Co.: foxy.com ProduceSupply.org To find us: Our websites: producemarketguide.com, thepacker.com and ProduceEDU.com. Email: news@thepacker.com and artists@producemarketguide.com LinkedIn: PMG: Produce Market Guide and The Packer Instagram: @packernews and @producemktguide Facebook: @ProduceMktGuide and @PackerNews Twitter: @produceretailer and @thepacker  See omnystudio.com/listener for privacy information.

In this episode of Mr. Beacon, we discuss food safety with Frank Yiannas, former Deputy Commissioner of Food Policy & Response for the FDA. We'll explore the transformative Section 204 of the Food Safety Modernization Act, aiming to enhance food traceability. Frank's insights shed light on the urgency for improved measures after past foodborne illness outbreaks. Join the conversation to learn how this law is shaping a safer food supply chain.Song links:Synchronicity II - The Police: https://youtu.be/o5FPPoLqkCk Jump - Van Halen: https://youtu.be/SwYN7mTi6HM Absolute Reality - The Alarm: https://youtu.be/9l8bBr6o-78 Hosted on Acast. See acast.com/privacy for more information.

On this special episode of Next Level Supply Chain, GS1 US CEO Bob Carpenter speaks with Frank Yiannas, Former Deputy Commissioner, Food Policy & Response at the FDA. While at the FDA, Frank was one of the architects for the Food Safety Modernization Act using his massive experience at Walmart and Disney, where he spent a combined 29 years in charge of food health & safety. Bob and Frank discuss the importance of a smarter and more sustainable food system with the help of digitalization. Frank shares insights on the Food Traceability rule and how it was developed by the FDA. We also tackle the benefits of traceability, such as preventing illnesses and improving transparency in the food system. We talk about how data standards and emerging technologies can address challenges facing the food industry and how collaboration is key to implementing the new rule. Tune in to discover how compliance oversight is moving towards a 21st-century paradigm and how data sharing can create crucial public-private collaborations. Key takeaways: The food system needs collaboration between public and private sectors to implement traceability and prevent major outbreaks. Emerging technologies like RFID and IoT pixels offer new ways to track and monitor food assets and increase predictive capabilities for identifying volatile seafood shipments. The shift towards real-time monitoring and dynamic risk prioritization is already emerging, and the private sector should lead the way in reinventing how they do compliance oversight and share their practices with regulators around the world. Connect with GS1 US: Our website - www.gs1us.org GS1US on LinkedIn   Connect with guests: Follow Bob Carpenter on LinkedIn Follow Frank Yiannas on LinkedIn  

In this episode we speak with Lisa Rhoden, Food Safety Director with NSEVP on the island of Oahu about The Food Safety Modernization Act (or FSMA), water testing, and NSEVPʻs Group GAP program. GAP stands for Good Agricultural Practices and Lisa facilitates a group certification process for Hawaiʻi ag producers on all the islands.Brought to you by University of Hawaii College of Tropical Ag. and Human Resources, and the Seeds of Well-being (SOW) Project. This podcast is supported by the Farm and Ranch Stress Assistance Network (FRSAN) grant from the U.S. Department of Agriculture, National Institute of Food and Agriculture and Hawaii Department of Agriculture.Resources:- North Shore EVP- NSEVP GroupGAP Intro video- HeavyConnect AppWater Testing by Island- Hawaii: Aileen Yeh (ayeh@hawaii.rr.com)- Oahu: Ming Yi Wang at Hawaii Agriculture Research Center (mwang@harc-hspa.com)- Maui: Aimee Greenwood (agreenwd888@gmail.com)- Kauai: Lisa Rhoden (lisa@nsevp.org) or Carl Berg (cberg@pixi.com)Lisaʻs contact information: lisa@nsevp.orgUH AgConnect ProgramMay is Mental Health Awareness Month:USDA Mental Health Workshop SeriesFind out more about us: Seeds Of Wellbeing website Seeds of Wellbeing Resource Hub All the SOW links

Find out who and what are covered, not covered, and qualified exempt under the Food Safety Modernization Act's Produce Safety Rule.

Today we welcome Bill Marler Meet William Marler An accomplished attorney and national expert in food safety, William (Bill) Marler has become the most prominent foodborne illness lawyer in America and a major force in food policy in the U.S. and around the world. Marler Clark, The Food Safety Law Firm, has represented thousands of individuals in claims against food companies whose contaminated products have caused life-altering injury and even death. He began litigating foodborne illness cases in 1993 when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box E. coli O157:H7 outbreak, in her landmark $15.6 million settlement with the company. The 2011 book, Poisoned: The True Story of the Deadly E. coli Outbreak that Changed the Way Americans Eat, by best-selling author Jeff Benedict, chronicles the Jack in the Box outbreak and the rise of Bill Marler as a food safety attorney. For the last 26 years, he has represented victims of nearly every large foodborne illness outbreak in the United States. He has filed lawsuits against such companies as Chili's, Chi-Chi's, Cargill, ConAgra, Dole, Excel, Golden Corral, KFC, McDonald's, Odwalla, Peanut Corporation of America, Sheetz, Sizzler, Supervalu, Taco Bell, and Wendy's, securing over $700,000,000 for victims of E. coli, Salmonella, Listeria, and other foodborne illnesses. Among the most notable cases he has litigated, Bill counts those of nineteen-year-old dancer Stephanie Smith, who was sickened by an E. coli-contaminated hamburger that left her brain-damaged and paralyzed, and Linda Rivera, a fifty-seven-year-old mother of six from Nevada, who was hospitalized for over 2 years after she was stricken with what her doctor described as “the most severe multi-organ [bowel, kidney, brain, lung, gall bladder, and pancreas] case of E. coli mediated HUS I have seen in my extensive experience.” New York Times reporter Michael Moss won a Pulitzer Prize for his coverage of Smith's case, which was settled by Cargill in 2010 for an amount “to care for her throughout her life.” Linda's story hit the front page of the Washington Post and became Senate Majority Leader Harry Reid's touchstone for successfully moving forward the Food Safety Modernization Act in 2010. The B.I.STANDER Podcast is a conversational podcast unique to Bainbridge Island and Seattle Washington, that covers the Arts, Society &  Human Interest stories. The intent is to introduce interesting people, ideas, and conversations. We are not perfect and that's OK! Thank you for your support! The B.I.Stander Podcast is a listener supported show, please consider subscribing.  Thank you & tell them you heard it on: The BISTANDER Podcast! Blue Canary Auto NOW ALSO in Bremerton! Sound Reprographics Additional sound effects by: https://www.zapsplat.com/ Support the Show on PATREON

Episode 3 features FIBR Food Safety Council Lead Trainer Bill Huntley. Bill discusses the Food Safety Modernization Act (FSMA), its impact on small and medium-sized manufacturers (SMMs), and the steps SMMs can take to ensure their compliance.

This week on Mr. Beacon we speak with Ed Treacy, Vice President of Supply Chain and Sustainability at International Fresh Produce Association (IFPA), about the current state of food safety in the world. Ed explains to us all the information you need regarding the Food Safety Modernization Act (FSMA), as well as the opportunities for investment.Are we ever going to get to the point where we can limit food waste during an outbreak? Ed seems to think we're well on our way. Hosted on Acast. See acast.com/privacy for more information.

Chris Reedy is the Director of Food, Beverage, and Natural Products at NC BioNetwork. NC BioNetwork offers educational and lab resources, courses, and training programs that impact the economic and workforce development within the biotechnology, biomanufacturing, and life sciences industries across North Carolina. Chris is responsible for providing leadership and administrative oversight for statewide programs and resources. Chris joins me today to discuss the Food Safety Modernization Act and what brewers and alcohol producers need to know to comply with the new FDA policies. He explains the difference between good brewing practices and good manufacturing practices, what producers should consider when storing and reusing spent grain, and how producers can determine when it's time to conduct a hazard analysis to comply with FDA standards. We also discuss the difference between micro-toxins and aflatoxins and the long-term health effects of excessive aflatoxin consumption.  This week on Consuming the Craft: ●     What brewers and producers need to know about the Food Safety Modernization Act●     The difference between good brewing practices and good, current manufacturing practices.●     What breweries and producers can do with spent grain while being compliant with the new FDA standards.●     Proper storage of spent grain under the new policy.●     Chemical and physical contaminants to consider when storing or reusing spent grain.●     When producers need to conduct a hazard analysis according to the new FDA standards.●     What aflatoxins are, how they lead to bottle gushing, and the long-term health effects of human consumption.

This week on Water in Food is Dr. Jennifer Acuff from the University of Arkansas System Division of Agriculture. She's also an assistant professor of food microbiology and safety in the department of food science at Dale Bumpers College. Currently, her focus is microbial contamination in low-moisture foods, including products like spices, nuts, dried fruits, and powders. Her goal is to expand the body of knowledge about pathogen contamination in low-moisture foods and conduct applied research that provides real solutions. Then, she will also identify ways to present food safety training to help small food processors in order to comply with the Food Safety Modernization Act.  Hear what Dr. Acuff has to say on Water in Food.

This week, I welcomed back to the studio Karin F. Baron, Senior Regulatory Consultant at B&C and our consulting affiliate, The Acta Group. Karin and I discuss the U.S. Food and Drug Administration's (FDA) initiative called the New Era of Smarter Food Safety. The goal of this initiative is to diminish the number of foodborne illness, which, surprisingly, has not diminished since the Food Safety Modernization Act was enacted 11 years ago. We discuss FDA's “blueprint for the future” as the initiative has come to be called, the use of emerging technologies to achieve FDA's goal, and how FDA is trying to change the culture of food safety in the United States. ALL MATERIALS IN THIS PODCAST ARE PROVIDED SOLELY FOR INFORMATIONAL  AND ENTERTAINMENT PURPOSES. THE MATERIALS ARE NOT INTENDED TO CONSTITUTE LEGAL ADVICE OR THE PROVISION OF LEGAL SERVICES. ALL LEGAL QUESTIONS SHOULD BE ANSWERED DIRECTLY BY A LICENSED ATTORNEY PRACTICING IN THE APPLICABLE AREA OF LAW. ©2022 Bergeson & Campbell, P.C.  All Rights Reserved

In today's show we welcome Dr. Charles Hurburgh. Charlie manages the Iowa State Grain Quality Research Laboratory and the extension-based Iowa Grain Quality Initiative that's focused on grain handling, grain processing, grain distribution. Charlie is a native Iowan and continues to operate the family farm. He has a bachelor's degree, master's degree, and doctoral degree from Iowa State, and specializes in quality management systems with related traceability, measurement, and sensor technologies. He has been a GEAPS member since 1983 and was elected in 2022 as a GEAPS International Board Director.He serves on several key advisory and editorial committees related to quality management standards and food safety regulations. Most recently his extension group was asked by the FDA to create training materials for inspections of bulk grain and grain processing facilities under the Food Safety Modernization Act. He is the author of more than 250 technical and general articles on grain quality, measurement science, and grain marketing. We discuss a number of topics including:Grain quality Annual crop quality and crop storage reportsCulture change within the grain handling and processing industry FDA and the Food Safety Modernization Act (FSMA) TraceabilityBe sure to visit the GEAPS website and the membership page to learn about all the membership benefits.   Grain Elevator and Processing Society champions, connects and serves the global grain industry and its members. Be sure to visit GEAPS' website to learn how you can grow your network, support your personal professional development, and advance your career. Thank you for listening to another episode of GEAPS' Whole Grain podcast.

Water used for irrigation on farms will need to meet quality standards under a new agricultural water rule emerging from the FDA's years-long update of the Food Safety Modernization Act. Washington State Tree Fruit Association President Jon DeVaney joins Dillon to explain how the new rule works, and what it will mean for farmers here.

Kathy Gombas is a recognized food safety expert with over 30 years of experience in the food industry—specializing in preventive controls, supply chain management, food safety auditing, and regulatory affairs.  Kathy is the founder of FSMA Solutions, a consulting group that provides food safety solutions to the food industry. She works with large food companies in conducting corporate food safety system gap assessments to identify vulnerabilities and assists small- to medium-sized businesses in developing food safety plans and supporting programs. Kathy retired from FDA after ten years of service. She was a Senior Advisor at FDA's Center for Food Safety and Applied Nutrition (CFSAN). While at CFSAN, Kathy was in a leadership role supporting FDA's Food Safety Modernization Act implementation efforts, including the Preventive Controls Regulator Training and launch of FDA's FSMA Technical Assistance Network for industry. Kathy also led the implementation of FDA's Reportable Food Registry.  Before joining FDA, Kathy held senior food safety positions at Dean Foods overseeing food safety programs for the company's northeast dairy operations and then the corporate Supplier Management Program. Prior to that, she spent eight years at Kraft Foods conducting food safety audits worldwide and developing corporate food safety policies. Kathy is currently Chair of the Food Safety Preventive Controls Alliance (FSPCA) Executive Advisory Board and Co-chair for the FSPCA International Subcommittee working on industry training, outreach, and technical assistance programs for food companies worldwide. She is also Co-chair of the FSPCA Trainer-of-Trainers Work Group responsible for training and monitoring of FSPCA Lead Instructors. Kathy is an FSPCA Trainer-of-Trainers and Lead Instructor for Foreign Supplier Verification Programs and Preventive Controls for Human Food. She is also a member of the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak with Kathy [21:35] about: Background on the founding of the Food Safety Preventive Controls Alliance (FSPCA) and the benefits of FSPCA training Becoming an FSPCA Lead Instructor and Trainer-of-Trainers Courses developed and offered by FSPCA How to determine if a course is a registered FSPCA course Advantages of FSPCA virtual training Impact of the pandemic on FSVP and the current status of audits Looking ahead to future FSPCA services and products News and ResourcesFAO Report: Thinking About the Future of Food Safety [4:20] World Food Safety Day: June 7, 2022 – Theme and Resources [11:10] FSIS Exchanges WGS Information with FDA, Enhances Data Sharing with CDC [12:37] Food Microbiology Forum: FoodMicrobiologyForum@rdls.nestle.com EFSA Releases Scientific Opinion on High-Pressure Processing [16:36] FSPCA Resource Links FSPCA Website Intentional Adulteration Training Courses FSPCA Registered Courses Preferred Vendor List for Qualified Translators and Reviewers Sign up for FSPCA Updates and Newsletters Register for the Food Safety Summit: May 9–12; Early Bird ends March 31. Podcast listeners get an EXTRA 10%! Use the code FSMPodcast. Register before March 31 and get 10% in addition to the Early Bird discount. After March 31, get 10% off published rates. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

In this episode, Jennifer Pulcipher, Director of Food Safety and Compliance and Kinsey Porter,  Food Safety Manager for North Bay Produce, discuss working in food safety for a grower-owned cooperative.  With 30 members representing over 2000 farms across North, Central, and South America, North Bay is a leader in fresh fruits and vegetables year-round. Headquartered in Traverse City, Michigan, North Bay markets and distributes products worldwide. Jennifer holds a Master's degree in Food Safety from Michigan State University and is responsible at North Bay for the oversight of foreign and domestic food safety programs; leading the charge on all corporate food safety and compliance initiatives.  Kinsey is responsible for Food Safety Modernization Act compliance, partnering with growers to implement good food safety practices, and communicating North Bay's food safety commitment with customers. In this episode, we hear how their training and passion make them powerful forces in their industry.

unPACKed delves into the world of raw food processing with Steve's Real Food owner Nicole Lindsley as she discusses how the Food Safety Modernization Act changed the game for raw pet food processing. After spending two years evaluating its food safety program Steve's Real Food decided High Pressure Processing was the best way to meet FSMA requirements but also found that the added shelf life made it possible for Steve's to grow into a company with distribution in many different international markets.Want to learn more about the Cold Pressure Council? Support the show (https://pmmi.org/my-pmmi)

Erik Mettler is Assistant Commissioner for Partnerships and Policy within the Office of Regulatory Affairs (ORA) in the U.S. Food and Drug Administration. In this role, he serves as advisor to the Associate Commissioner for Regulatory Affairs on the full range of ORA's activities including partnerships, implementation of new laws and regulations, and overall strategic planning and prioritization. He is responsible for providing long-range strategic direction for ORA policies and programs including the implementation of the Food Safety Modernization Act. Michael Rogers is Assistant Commissioner for human and animal food (HAF) operations at FDA's ORA, focusing on inspection- and compliance-related issues in the human and animal food programs and overseeing the program directors for east and west HAF operations, as well as state cooperative programs. Mr. Rogers joined FDA in 1991 as a Field Investigator in the Baltimore District. He then became a Supervisory Investigator at the Northern Virginia Resident Post, a Branch Director at FDA headquarters, the Director of the Division of Field Investigations, and later the Director of FDA's Latin American Office. Travis Waller is the Director of Regulatory Services for the Utah Department of Agriculture and Food, where he has served since 2014. He oversees five regulatory program areas including retail and manufactured foods; weights and measures; dairy inspection; egg; and poultry grading and inspection, bedding, quilted clothing, and upholstered furniture. Mr. Waller has worked in retail food safety for the past 21 years in both industry and government. In this episode of Food Safety Matters, we speak with Erik, Michael, and Travis [17:14] about: Division of labor between FDA and states for surveillance inspections Memorializing the Domestic Mutual Reliance (DMR) relationship between FDA and Utah with a formal agreement Details about the Non-Contract Inspection (NCI) program and how states qualify for it How DMR enables better coordination between FDA, states, and localities on recalls and outbreaks Coordinating consumer complaints and corrective actions Lessons learned on building out an integrated food safety system through an integrated workforce under DMR agreements Identifying best practices state-by-state Innovation in DMR agreements throughout the COVID pandemic Benefits of formal DMR agreements between FDA and states News and Resources: FDA Releases Report on Salmonella in CEA Leafy Greens [3:14] Related story:  Is CEA being Oversold? FDA Announces New Egg Regulatory Program Standards [9:28] FDA Allows Certain Rule Exemptions for Supply Chain Crisis [11:53] Europe to Ban Titanium Dioxide in Food from Mid-2022 [13:06] Titanium Dioxide Podcasts: 99% Invisible Podcast: Their Dark Materials Chemistry World – Titanium Dioxide and just because … 99% Invisible: Rock Paper Scissors Bus Register for the Food Safety Summit: May 9–12; Early Bird ends March 31 Podcast listeners get an EXTRA 10%! Use the code FSMPodcast. Register before March 31 and get 10% in addition to the Early Bird discount. After March 31, get 10% off published rates. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com!      

In this episode, we talk with Val Wall at Whitehorse Meadows Farm about her most significant pest and wildlife issues, and how she protects her crops from animal intrusion and mitigates contamination issues when they arise. You'll gain direct insight into her trials and tribulations and how she built an effective netting structure, ultimately increasing her marketable yield. Later, Karen Ullmann at the Washington State Department of Agriculture will discuss what animal mitigation practices the FDA (Food and Drug Administration) requires under the Produce Safety Rule, one of seven rules under FSMA or the Food Safety Modernization Act. The rule establishes federal, scientific-based standards for minimizing microbial contamination and the risk of foodborne illness linked to fruits and vegetables.

Standards in Cannabis Food Manufacturing And Merril Gilbert And Rhiannon Woo today on NCIA's Cannabis Industry Voice with Bethany Moore only on Cannabis Radio. Merril Gilbert is the Co-founder and CEO of TraceTrust TraceTrust is a nationwide cannabis and hemp manufacturing compliance company advocating for safe consumer experiences through HACCP training and Good Manufacturing Process (GMP) Certifications. Merril has 25 years of experience working in the food and beverage industry and has been working in cannabis for over 6 years. Merril is the past chair of the NCIA Education Committee and a current member of the Risk Management and Insurance Committee. Rhiannon is the Co-founder and Chief Science Officer of TraceTrust. She is a sought-out leader in Food Safety development and protocol and is an expert in Good Agricultural Practices, Good Harvesting Practices, Good Manufacturing Practices, HACCP, and the Food Safety Modernization Act. She is the Secretary of NCIA's Hemp Committee.

Stock2Me's latest podcast features Dr. Art Dawson, U.S. Business Manager of Save Foods (NASDAQ: SVFD), an agri-food tech company focused on developing and selling eco-friendly products specifically designed to ensure food safety and extend the shelf life of fresh fruits and vegetables. Throughout the interview, Dawson discussed Save Foods' innovative technology and examined how its products are helping combat excessive waste in the fresh produce industry. “The most important thing to know is that Save Foods has successfully completed the development and has also begun to market natural, eco-friendly solutions for fresh produce,” Dawson said. “These solutions are used in the process of protecting fresh fruits and vegetables, and, therefore, they're an important part of the economic scheme of the fresh produce value chain. This is because the products themselves contribute to the extension of shelf life within that value chain. They are also used simultaneously to ensure food safety and to ensure compliance with the current U.S. Food Safety Modernization Act.”

Stock2Me's latest podcast features Dr. Art Dawson, U.S. Business Manager of Save Foods (NASDAQ: SVFD), an agri-food tech company focused on developing and selling eco-friendly products specifically designed to ensure food safety and extend the shelf life of fresh fruits and vegetables. Throughout the interview, Dawson discussed Save Foods' innovative technology and examined how its products are helping combat excessive waste in the fresh produce industry. “The most important thing to know is that Save Foods has successfully completed the development and has also begun to market natural, eco-friendly solutions for fresh produce,” Dawson said. “These solutions are used in the process of protecting fresh fruits and vegetables, and, therefore, they're an important part of the economic scheme of the fresh produce value chain. This is because the products themselves contribute to the extension of shelf life within that value chain. They are also used simultaneously to ensure food safety and to ensure compliance with the current U.S. Food Safety Modernization Act.”

In this episode, Farmer D and Dan Fillius discuss the many aspects of creating, activating and sustaining a farm in the middle of a community. Dan and Farmer D worked together to start Middlebrook Farms in Cumming, Iowa. They explore the challenges and opportunities that come with starting a farm, growing the enterprise, practicing food safety and engaging community.   Join Our Community!Show Notes:Middlebrook FarmFood Safety Modernization ActIowa State University Extension & OutreachAdditional Resources:Citizen Farmers Resources Citizen Farmers BookCredits:Co-Produced and Recorded by Daron Joffe and Ben BernsteinAudio Editing by Sarah MilliganMusic by Ben BernsteinAbout Farmer D:Farmer D is a nationally recognized biodynamic farmer, designer, speaker, entrepreneur and educator.He is the author of the acclaimed book "Citizen Farmers: The Biodynamic Way to Grow Healthy Food, Build Thriving Communities and Give Back to the Earth" and has spent the past 25 years designing and building community farms and gardens all over the country.Farmer D has worked on a wide range of public and private farm development projects ranging from residential “agrihood” communities like Serenbe and Rancho Mission Viejo to non-profit projects such as Coastal Roots Farm and Camp Twin Lakes.About Dan Fillius:Dan Fillius grows 4 acres of organic vegetables at Middlebrook Farm and helps Iowa's produce growers comply with the Food Safety Modernization Act through work with Iowa State University Extension & Outreach. He has been an organic vegetable farmer for 13 years, including stints managing the Michigan State university Student Organic Farm and 140 acres of vegetables at Featherstone Farm. His favorite vegetable to grow is winter squash, and he enjoys biking with family and birding in his spare time. Support the show (https://www.citizenfarmers.com/podcast/#podcast-subscribe)

“Sharing content all started because of an onion tree. Boring!”Shay Myers (4:10-4:14)   You've probably seen or heard of Shay Myers, third generation farmer and CEO of Owyhee Produce, through his TikTok and Instagram handle @shayfarmkid. He's been educating consumers and showing them behind-the-scenes of his farm on social media, which thankfully helped him harvest this year's asparagus when there was a worker shortage.   How'd Shay get inspired to start growing on social media? He was speaking with a produce buyer one day who was asking questions about how onions are grown and produced. Being so immersed in this knowledge for years, Shay went into a deep dive, in-depth discussion about things like the translucent scale, try leaf, onion roots, instead of just covering the basics. This was Shay's ‘aha moment' of understanding that his view of farming and the rest of the world is quite different. From then on, Shay has been trying to educate not just produce buyers who typically come from very urban settings, but with social media on TikTok and LinkedIn, he's trying to fulfill the hunger consumers have about understanding where their food comes from and how it is produced.  “It took me a long time to realize that what I consider farming to be and what the average person that's not associated with farming thought farming was, were two different things and that's really my mission. Shay Myers (3:27-3:40)   So how did Shay use his social media channels and tight knit audience to create one of the most successful “U-Pick” farms the industry has ever seen?    Like most farms, Shay uses a large number of H-2 workers, which are agricultural guest workers who come to the United States to work for up to nine months at a time. The program is bureaucratically challenging, but very rewarding because of the dedicated and highly-skilled individuals that come to work for the farms. Plus, usually the same workers come back year after year. Unfortunately, there was a typo (yes, a typo) in the application this year, creating some major delays. The clerical errors weren't caught until about 5 days after the farm needed their workers, so it was too late to do anything. In fact, the farm didn't get approved until the last week of May when they needed workers starting March 21st (harvest starts between the beginning to middle of April).   Needing to harvest their asparagus without any workers, the farm was in a tough spot. They had enough workers to do some of the picking, but not enough for one of their entire fields, which is about 35 acres. The farm called around, trying to pull workers from California, Washington, Idaho and even Texas, but they were unable to find any more workers.    Did you know labor costs have increased by 40% over the last five years? Although what happened at Shay's farm was a clerical error, there is a labor crisis in the farming industry and we need to do something about it.   Shay decided to get on TikTok and rant about the situation, needing to save 350,000 pounds of asparagus that was about to go to waste and wondering what to do? Somehow the local media channels picked up on Shay's call to have people come and participate in a U-pick on the farm and the following Saturday over 6,100 people showed up to pick free asparagus.   Not only was the asparagus not wasted, but people came from as far as Astoria, Oregon, which is almost ten hours away from the farm! They were expecting around 500 to 600 people, but never over 6,100! The crowds started to get so big that people had to sign up to get in.   It may sound like this was a simple and easy solution that thankfully went viral, but it came with its challenges. FSMA, or the Food Safety Modernization Act, is a strict protocol the farm had to follow to make sure the food is safe. Everyone needed to sign the food safety documents before participating in the U-Pick. If someone didn't sign digitally, when they arrived at the farm, they met with a team member who would also review how to appropriately cut the asparagus, making sure they didn't walk on the asparagus plant, checking for jewelry, and so on.    Can you imagine having to implement that, unplanned, within 24 hours? It was, however, a great teaching moment to show consumers what farm workers have to go through every day to ensure proper safety measures are met.   The good news is, not only were people grateful and thanking the farm for the opportunity, but they were making comments about how they'll never complain about the expensive price of asparagus ever again. With the amount of automation and technology we have today, it's easy to think that things on the farm are done mechanically. In all actuality, very little is done by machines. There are some mechanized plantings, but in terms of harvesting, almost everything in the produce department is still hand harvested.   “A lot of my social content is for people to understand that farming isn't a red barn, an old rusty tractor, a chicken coop with a dozen chickens and a couple of milking cows. It's a lot more involved in that and it's fun and it's cool. It can be exciting. It can be frustrating. It can be scary. And I just like to bring people along with me along that path.” Shay Myers (3:40-4:05)   Although Shay was able to find a solution to his worker shortage during his farm's most recent asparagus harvest, there's a labor crisis in the farming industry we need to recognize. There's a shortage of labor availability and the cost of labor is too high, especially when production can be moved to the Southern border and Mexico where the pay is about 10 times less than in America. A fifty cent minimum wage is a lot more affordable than, for example, Oregon's $16.44 minimum wage. There's political issues at play, human ethics issues at play, and, as Shay says, “from a food safety standpoint and a food security standpoint, we certainly can do better.”   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.    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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23:46 – Brianna mentions Standlee hay is ‘cured’ once its cut before being baled, which means hay is left in the field to be ‘sun-cured’ or ‘dried’ naturally from the sun.____________________________________Have a topic idea or feedback to share? We want to connect with you! Email podcast@standleeforage.comShare our podcast and learn more about our co-hosts at our Beyond the Barn podcast pageSUBSCRIBE to the Beyond the Barn podcast email to be an exclusive insider!Find us on Apple, Spotify or Google Podcasts and SUBSCRIBE, so you never miss an episode.____________________________________Check out the Standlee Barn Bulletin BlogFind more nutritional resources from Dr. Stephen Duren and Dr. Tania Cubitt at https://standleeforage.com/nutrition/nutritional-resourcesConnect with Standlee on Facebook, Instagram, YouTube and TikTok

Darin Detwiler, LP.D., is the Assistant Dean at Northeastern University's College of Professional Studies and the Lead Faculty of the Master of Science in Regulatory Affairs of Food and Food Industries. As an Associate Teaching Professor of food regulatory policy, he has specialized in food safety, global economics of food and agriculture, Blockchain, and food authenticity. Dr. Detwiler is also the founder and CEO of Detwiler Consulting Group, LLC. He is an internationally recognized and respected food policy expert with over 25 years' experience in shaping federal food policy, consulting with corporations, and contributing thought leadership to industry events and publications, advising industry, NGOs, and government agencies, and addressing food safety and authenticity issues in the U.S. and abroad. In addition to serving in various educational, editorial, and advisory capacities, his committee work includes appointments to two terms as a member of the USDA's National Advisory Committee on Meat and Poultry Inspection, where his work improved standards and policies related to risk-based sampling. As the senior policy coordinator for a national food safety organization, he evaluated pertinent regulatory issues for the USDA and the FDA as a consumer advocate in their stakeholder advisory group. His work supported the FDA's efforts for implementation of the Food Safety Modernization Act. He later served as a council member for the Conference for Food Protection, identifying and addressing emerging problems of food safety to influence model laws and regulations among all government agencies. Dr. Detwiler is the author of FOOD SAFETY: Past, Present, and Predictions (Elsevier, 2020); and Building the Future of Food Safety Technology (Elsevier, 2020). In this episode… When his middle school student asked him why he was here, Dr. Detwiler thought, "You're right," and walked out of the room George-Costanza-style, figuratively, at least. In this episode of An Unconventional Life, Dr. Darin Detwiler shares with Dr. Russell Strickland the heart-breaking story about the loss of his son at 16 months and how it fueled his mission in life to make our food safer for everyone. His doctoral journey began with a moment of epiphany when one of his middle school students asked why are you here. His immediate (subvocalized) response was, "I quit." But quitting was just the beginning, as is so often the case. Dr. Detwiler went on to become an assistant dean at his doctoral university so quickly that he actually hooded himself at commencement! Dr. Detwiler acknowledges that lifelong learning, ingrained in him throughout his doctoral journey, "has served me well in terms of trying to achieve what I can for my mission." How will your doctoral degree serve your mission?

Joseph Corby is Senior Advisor of Food Safety Regulations for the Association of Food and Drug Officials (AFDO). Joe Corby worked for the New York State Department of Agriculture and Markets for 37 years before retiring in 2008 as the director of the Division of Food Safety and Inspection. He currently serves on the Board of Directors for the International Food Protection Training Institute (IFPTI). He is also an instructor for IFPTI, Louisiana State University, the National Environmental Health Association, 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. Erik P. Mettler, M.P.H., M.P.A., is Assistant Commissioner for Partnerships and Policy within the Office of Regulatory Affairs, FDA. In this role, Eric Mettler serves as advisor to the associate commissioner for regulatory affairs on the full range of Office of Regulatory Affairs (ORA)'s activities, including partnerships, implementation of new laws and regulations, and overall strategic planning and prioritization. He is responsible for providing long-range strategic direction for ORA policies and programs, including the implementation of the Food Safety Modernization Act. Mettler holds a Master of Public Health from the Rollins School of Public Health at Emory University and a Master of Public Administration from the University of New Mexico. Steve Mandernach is the Executive Director of the Association of Food and Drug Officials (AFDO), which unites high-level regulatory officials, industry representatives, trade associations, academia, and consumer organizations. Prior to becoming executive director in 2018, Steve was the bureau chief for food and consumer safety at the Iowa Department of Inspections. He is a past president of AFDO and current co-chair of the Association’s Laws and Regulations committee. He has a J.D. from Drake University Law School. In this episode of Food Safety Matters, we speak to Steve, Joe, and Erik [14:25] about: How domestic mutual reliance fits into the blueprint of the New Era of Smarter Food Safety What FDA means by domestic mutual reliance Examples of domestic mutual reliance in practice The challenges of different regulations across the country Positioning resources for compliance The importance of food safety culture Harmonizing the philosophies around compliance and enforcement between state and federal governments Why having an integrated food safety system took so long Mutual reliance success stories: New York, Florida, Wisconsin Challenges for implementation of domestic mutual reliance partnerships Pros and cons of virtual audits/inspections Impact of domestic mutual reliance on food laboratories Applicability of domestic mutual reliance globally Future goals of domestic mutual reliance Resources Register now for a related webinar featuring Joe Corby, AFDO; Frank Greene, CT Dept. of Consumer Protection; Erik Mettler, FDA; Pamela Miles, VA Dept. of Agriculture & Consumer Services; and Mark Sestak, AL Dept. of Public Health: How FDA is Integrating the Blueprint for Smarter Food Safety • Food Safety Magazine launches new website! Visit us at our new address www.Food-Safety.com • Food Safety Magazine introduces our new eMagazine platform! Click here to check out our new and exciting format. • Register now for Global Food Safety Culture Series: Europe. Featuring Lone Jespersen, Ph.D., Cultivate; Jonathan Walsh Ph.D., 3M Food Safety; Lydie De Meyer and Edyta Krysiuk-Kowalczyk, Danone. This is part one of our five-part series. Parts two through five examine Australia, Asia, North American, and Latin America. • When There Wasn’t Enough Sanitizer, Distilleries Stepped Up. Now They’re Facing $14,060 FDA Fees. FDA response. FDA User Fee Programs. Sponsored by: Romer Labs, a leading global supplier of diagnostic solutions for food and feed safety. Romer Labs offers a broad range of innovative products and services covering mycotoxins, food pathogens, food allergens, gluten, GMO, veterinary drug residues, and melamine. Romer Labs operates four accredited, full-service laboratories on three continents. Explore Romer Labs’ Products and Services          

Farmers, retailers, and consumers are faced with a host of regulations and labels that are designed to inform and secure our food supply. From the biotech disclosure regulations to the Food Safety Modernization Act, the requirements upon the food supply chain and the information it provides consumers are changing rapidly. During Potato Expo 2020, we brought together policy experts for a conversation designed to cut through the confusion and let listeners know what obligations and information are coming their way.Guests: Kam Quarles, CEO, National Potato CouncilTyson Redpath, SVP, The Russell Group

We are excited to announce CannMed 2021's Keynote Presenter in the Safety Focus Area is Grace Bandong, Scientific Strategy Leader Contaminants for Eurofins Food Integrity and Innovations. The title of Ms. Bandong's presentation is “Risk Based Hazards Analysis: A Tool for Building A Comprehensive Analytical Testing Program,” in which she will explore the vulnerability of products/ingredients to contaminants and present a risk-based process for identifying potential hazards. Her presentation will also include a review of current regulation and requirements for pesticides, heavy metals, residual solvents and other contaminants in cannabis and cannabis-derived products. Ms. Bandong is a sought-after expert, speaker and author on the subject of product safety and risk in the cannabis industry. She is the Scientific Strategy Leader for Contaminants for Eurofins Food Integrity and Innovations and has spent over 25 years in the food and supplement industry specializing in contaminants analysis and risk assessments. Over the years, Ms. Bandong has developed contaminant testing programs that support supplier verification for food manufacturers and recently, the hemp industry. She has developed a process for a hazards-based chemical risk assessment of ingredients that has been used by companies to respond to global regulatory requirements. She is an expert on the analysis of risk assessments of contaminants in food. Product safety and quality are obviously a major concern for the cannabis industry. But an area that is often neglected in the development of standards is the definition of specifications for contaminants in general and chemical hazards in particular. The Food Safety Modernization Act of 2011 calls out microbial contamination, as well as the concern for chemical hazards and requires a risk-based hazard analysis for ingredients used in the manufacture of food. In the cannabis industry, regulations concerning microbial contamination vary from state to state, compounding the issue of insuring quality control for cannabis products. But what's worse is that regulations regarding pesticide use and other chemical contaminants are seriously lacking. Ms. Bandong's position is that adapting regulatory practices from the food industry to the cannabis industry would be highly beneficial. And here's where a risk-based analysis model could prove to be worthwhile. Chemical contaminants can cause serious damage to customer's health and have major effects on a business. But it's often not realistic to test every lot of an ingredient for every chemical contaminant. A risk analysis model would be able to identify and weigh risk for various ingredients resulting in a better understanding of the product, from the ground to the shelf, and allowing for a balanced allocation of resources for monitoring ingredients as well as final products. Ms. Bandong is in an ideal to affect the adoption of such recommendations. She is an active member of AOAC and is currently on the Executive Board of the AOAC Pacific Southwest section. She is also on the Technical Committee of the US Hemp Authority and a member of the HIA's Sampling and Analytical Task Force. She received her B.S. in Chemistry from the University of the Philippines and her M.S. in Chemistry from the University of Houston. We are looking forward to her keynote presentation at CannMed 2021 and enjoyed having her as a guest on the CannMed Coffee Talk Podcast. Click the player below to listen!

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. David was previously a guest on Food Safety Matters – episodes 12 and 45. In this episode of Food Safety Matters, we speak to David [11:31] about: Classifying RTE foods and how consumer behavior plays a critical role Challenges related to messaging and marketing tactics displayed on consumer packaging and how it can interfere with food safety perception Consumer vs. manufacturer responsibility when foodborne illness occurs How food processing trends, consumer behaviors, and regulations intertwine Steps a company can take to determine if their product is truly RTE Why consistently negative swabbing results is not a good thing How FDA responds to positive contamination findings in a plant The challenges associated with drilling down traceability to the item level Romaine lettuce and why leafy greens are such a tricky commodity Salmonella and the likelihood that it may officially become an adulterant David Acheson's Contributions to Food Safety Magazine Managing Risks in the Global Supply Chain  What Have We Learned about FSMA Implementation?  Are All Salmonella Created Equal? New Directions in Food Protection   ​Resource: Blog: What Does Marler's Salmonella Citizen Petition Mean to You? News Mentioned in This Episode USA Today: Inspections, Citations, Recalls Slashed: Coronavirus is Testing America's Food Safety Net [4:17] LGMA: Work Underway to Further Strengthen Food Safety Practices for Leafy Greens [9:19] LeafyGreenGuidance.com Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Abhi Kulkarni with the Walnut Board and Commission

This episode features Marissa Schuh, a vegetable production educator with MSU Extension, and Mike Snarski, manager of Summit Laboratory out of Grand Rapids, MI. They clarify what exactly is required by the Food Safety Modernization Act in terms of water testing, and they discuss how growers can communicate with a lab in order to get what they need. For help finding a water testing lab in your area, visit:https://www.canr.msu.edu/agrifood_safety/produce-safety-education/waterFor a demonstration on how to take a water sample, watch this video: https://www.youtube.com/watch?v=uvjPyKKt66k&feature=youtu.beFunding for this podcast was made possible, in part, by the Food and Drug Administration through grant PAR-16-137. The views expressed in the written materials do not necessarily reflect the official policies if the Department of Health and Human Services; nor does any mention of trade names, commercial practices or organization imply endorsement by the United States Government.

With the rollout of rules related to the Food Safety Modernization Act (FSMA), many produce growers are now subject to food safety regulations for the first time. Some of those regulations seem like common sense, and others can be downright confusing. In this episode, National Young Farmers Coalition business services director Cara Fraver talks to host Lisa Held about “A Small Farmer’s Practical Guide to Food Safety,” a resource created to help small farms navigate the new safe-produce landscape.Image courtesy of National Young Farmers Coalition.The Farm Report is powered by Simplecast.  

Food Safety. Love to eat? Hate to get sick with a food borne illness? The federal Food Safety Modernization Act was signed into law in 2011 but new rules are expected to kick in in the new year. Are Hawaii farmers ready for the stricter rules? What does it mean for small farmers and for consumers?

The August 21st, 2019 edition of the Eastern New York Vegetable News covers the following topics: Changes to Worker Housing Regulations in the Farmworker Fair Labor Practices Act (1:25) Managing Alternaria Leaf Spot and Head Rot on Broccoli (2:45) Gauging Winter Squash Maturity for Harvest (8:25) Insects in Hemp, especially European Corn Borers (16:54) Guidance on the Dropped Covered Produce Provision of the Food Safety Modernization Act (21:12) Cucurbit Downy Mildew Management Update (25:20) Report from the BioControl Field Day and Weed Management Recommendations (29:28) Day Neutral Strawberries (38:50) Here are links to additional resources mentioned in the episode: Managing Alternaria Leaf Spot and Head Rot in Broccoli Sue Scheufele “Can Alternaria Leaf Spot Be Managed Organically?” http://www.hort.cornell.edu/expo/proceedings/2013/Cole%20Crops/Cole%20Crops%20Scheufele%20Alternaria.pdf Christy Hoepting “Control of Alternaria head rot in broccoli featuring exciting results from 2018 on‐farm fungicide trial” http://www.hort.cornell.edu/expo/pdf/20190115-all-day-hoepting.pdf Dropped Covered Produce: FDA Factsheet on Dropped Covered Produce: https://www.fda.gov/media/129568/download

Host and American Family Farmer Doug Stephan, www.eastleighfarm.com begins with news about Farm Worker Appreciation Week. Next, we meet Purdue University Director and Professor, Department of Agricultural Economics Dr. James Mintert and Purdue University Professor, Department of Agricultural Economics Michael Langemeier. They both are responsible for The Ag Economy Barometer. https://ag.purdue.edu/commercialag/ageconomybarometer/ The Barometer is the result of a collaboration between Purdue University’s Center for Commercial Agriculture and the CME Group to provide monthly nationwide measures of the health of the US agricultural economy. Purdue analyzes and reports the result of each months’ Ag Economy Barometer value, which is published the first Tuesday of every month. Finally, Host Doug Stephan opines about issues with The Food Safety Modernization Act and its effects on the small Family Farmer.

The increasingly expensive tariff war with China is heating up to an all time high, and many farmers are fearing for their very livelihood. If you're a rancher in PG&E Territory, how are you going to get water to your livestock in the event of a mandatory power shutdown during wind events? We talk with one Placer County rancher about that worry. Have you heard about the Produce Safety Rule? Many California growers who sell to farmers markets have big concerns about that. But there will be exemptions. We talk with the CDFA's project supervisor about the implementation of that portion of the Food Safety Modernization Act. A record number of bee hives were decimated this past winter. However, the USDA has decided not to continue their honeybee survey research, citing budget cuts. All that, crop reports, the week ahead in weather, and more…on this week's KSTE Farm Hour.

The increasingly expensive tariff war with China is heating up to an all time high, and many farmers are fearing for their very livelihood. If you’re a rancher in PG&E Territory, how are you going to get water to your livestock in the event of a mandatory power shutdown during wind events? We talk with one Placer County rancher about that worry. Have you heard about the Produce Safety Rule? Many California growers who sell to farmers markets have big concerns about that. But there will be exemptions. We talk with the CDFA’s project supervisor about the implementation of that portion of the Food Safety Modernization Act. A record number of bee hives were decimated this past winter. However, the USDA has decided not to continue their honeybee survey research, citing budget cuts. All that, crop reports, the week ahead in weather, and more…on this week’s KSTE Farm Hour.

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

This week I talk with my friend and local farmer, Sara George. She owns D & S Gardens and grows fresh fruits and vegetables for local consumers in Pepin, WI. She manages the Wabasha Farmers Market, is on the board for Lake Pepin Local Foods, created the Wabasha Food Access Network, is the SE Regional coordinator for the MN Food Charter, is the Vice President of the MN Farmers Market Association and she is a Food Safety trainer for FSMA the Food Safety Modernization Act. Sara is so passionate about local foods and it totally shows through everything she is involved with! I hope you enjoy this episode! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

CBI002 Booze Clues, Scotch Jacuzzis & the Food Safety Modernization Act with Chris Reedy of NC BioNetwork   Chris Reedy is the Director of Food, Beverage, and Natural Products at NC BioNetwork. NC BioNetwork offers educational and lab resources, courses, and training programs that impact the economic and workforce development within the biotechnology, biomanufacturing, and life sciences industries across North Carolina. Chris is responsible for providing leadership and administrative oversight for statewide programs and resources.   Chris joins me today to discuss the Food Safety Modernization Act and what brewers and alcohol producers need to know to comply with the new FDA policies. He explains the difference between good brewing practices and good manufacturing practices, what producers should consider when storing and reusing spent grain, and how producers can determine when it’s time to conduct a hazard analysis to comply with FDA standards. We also discuss the difference between micro-toxins and aflatoxins and the long-term health effects of excessive aflatoxin consumption.       This week on Consuming the Craft:   What brewers and producers need to know about the Food Safety Modernization Act The difference between good brewing practices and good, current manufacturing practices. What breweries and producers can do with spent grain while being compliant with the new FDA standards. Proper storage of spent grain under the new policy. Chemical and physical contaminants to consider when storing or reusing spent grain. When producers need to conduct a hazard analysis, according to the new FDA standards. What aflatoxins are, how they lead to bottle gushing and the long-term health effects of human consumption.   Consuming the Craft is produced by Podcraft. You can create your own great podcast - faster and easier - at Podcraft.com  

Jenny Lester Moffitt discusses her role at the California Department of Food and Agriculture (CDFA).  She also walks through CDFA's role in working within the Administration on some of agriculture's toughest issues such as the Sustainable Groundwater Management Act, Food Safety Modernization Act, and SB 27, the nation's first antibiotics law.  Jenny also highlights challenges and opportunities she sees in the next five to ten years for the industry.

What can food teach us about our community lifeways, past and present? Community food life ways or one way that first nations tribes can regain food sovereignty in the face of federal policies that have diminished native lands, imposed a non-native diet, and made it difficult to retain native languages. This is a core part of the work of today's guest on the Leading Voices in Food A'dae Romero-Briones. About A'dae Romero-Briones A'dae Romero-Briones is the director of the Native Agriculture and Food Systems Program at the First Nations Development Institute. The Institute's goal is to strengthen American Indian economies to support healthy native communities, in part by preserving native food ways. She is also the granddaughter of a Pueblo farmer and was born in Cochiti Pueblo, New Mexico. A'dae earned a Bachelor of Arts degree in public policy from Princeton University and a law doctorate from Arizona State University's College of law. In addition to her LLM degree in food and agricultural law from the University of Arkansas, she has written extensively about food safety, the produce safety rule and tribes, and the protection of tribal traditional foods. Interview Summary Could you describe the phrase community food lifeways for our listeners? Absolutely. So when we think about food, we usually think about it as this separate entity. But when we're talking about community food lifeways, we're talking about the integration of food in virtually every institution that makes up a society. So whether it be your political institution, your spiritual institutions, your economic institutions, all of those institutions in some part has some relationship to food. So when we're talking about food lifeways, we're not only talking about having dinner at the table with your family, but we're talking about how that meal will affect everything else in that society. You were honored by the White House and the USDA is a Champion of Change for Agriculture in 2014. What motivated you to engage in agricultural law work amongst the indigenous communities? Growing up in Cochiti where there's subsistence farmers, there have been quite a number of statutes, probably in the last 30 years that have made it harder and harder to be a Pueblo farmer. And so it was just a natural progression for me to want to perpetuate Pueblo lifeways and food ways and sort of protect my community from those intrusions. So agricultural law was a natural step for me. What kind of threats are we talking about? Indigenous communities face all kinds of threats. Not only internally but externally. We can start with a whole bunch of federal laws that affect how indigenous people can access their foods even to the point of what they actually eat in their communities and everything from the Food Safety Modernization Act to maybe Farm-to-School programs that focus on bringing food to the reservation rather than allowing traditional foods in the schools. And when you think about children being in the school for eight hours a day, sometimes more, that's the primary place where they're going to have food. If you don't have traditional foods from that community in that space, these children are going to grow up without having the luxury and the liberty of those traditional foods daily. All the way to how water comes into the reservation and whether that's clean and how that water affects the food that's grown in those communities; or even how the federal government or state governments manage their natural resources, whether that be hunting elk and deer, how the management plans like for abalone and seaweed affect how those traditional food systems are accessed by tribal folks who depend on them. So there's numerous threats and food and agricultural law is probably one of the most complicated sectors of law because there's so many entities that have their hands in how those resources are managed. So within that agricultural law space, what would you say are some of the greatest challenges in your work at First Nations Development Institute? And especially in regards to economic development and an asset management for the indigenous communities engaged in that food and Ag work. I think the hardest challenge is articulating the differences in how indigenous people view an economy. So mainstream society views an economy in terms of monetary values of commodities, for example. Indigenous communities who have established economies for generations, view an economy as a system in which a community manages its resources and not necessarily tie it to monetary values. And sometimes that's really hard for people to understand--that value is just not a dollar sign. That value can be measured in other ways, like social impact, or shared community resources. And those are much harder to articulate and harder for people to understand. So that's the greatest challenge, I think, for us. So what does that look like, in terms of not being a traditional economy valuing money? Someone from the outside might think oh so you're just not making any money. How do you live? How would you respond to an outsider's viewpoint on that? So let's take water, for example. In a mainstream economy, the person who captures that water at the source is sort of the owner of that resource. But in an indigenous community, where water is considered an entity or a being or a relationship, they are member of the community. So in that sense, you can't put a dollar figure on that life of that resource or that being because there's a relationship in the community that's much more valuable than any dollar figure you can put on it. And so what we normally think of like commodities or even resources in the mainstream economy sometimes are considered members of our community, like beings. And so that I think is the primary difference. Our community is very relationship based even to non-human entities like water or land or the animals or the plants. And really we can't put dollar figures on those beings. Those are members of our community essentially. So we asked earlier challenges, but what does that orientation mean to you in terms of the opportunities that exist? There are so many opportunities! I think that indigenous communities have so much to share and so much to offer the world about how we view community resources like water, like land, like animals. And so for us it's an incredible journey to share those stories with the world. And the other challenge I think is finding spaces where indigenous people can tell those stories safely in respectable conversations, because oftentimes when two entities are using two different languages, it can become a stressful situation. So the opportunity is really creating those spaces where we can share our stories with others who are willing to listen. What are some spaces that you've found are amenable to that conversation? Well, I think I personally am not the creator of those spaces. I think a lot of our young people are the creator of those spaces. So we have this new generation of very tech savvy people who are creating and carving out their space in the social media world. We have groups like the I Collective, which is group of indigenous chefs who are basically going around the country and serving indigenous meals to people who normally wouldn't have access to them. And so I think those are two new spaces that are definitely being developed right now by young people in our community. What would your response be to folks who are really not speaking that same language, who kind of can't grip or understand of a more non-profit-based approach or commodity driven approach to utilizing those resources to grow our food? A lot of people probably would say, well, if you're not making money, how are you sustaining your family and if everybody owns the river, then how do you decide who can use the water and how? What's your response to those folks? I would say spend some time in an indigenous community. My grandma used to tell me that the easiest way to learn about how a person views the world is have a shared meal with them and their families. And those are very complicated questions and I think indigenous people have been finding ways to answer those questions over generations. And so we have a responsibility to each other, and to that river to figure out the best possible solution to ensure its continuation as well as the continuation of the community that depends on it. And so there are ways to do it and indigenous communities have found many different ways to do it. Wherever a person is most likely there's an indigenous community close by. I would say sit down and have a meal with them, go with them acorn gathering, or maybe find out what traditional foods that are important to them and start there to begin those lessons. How does your spiritual and faith tradition inform your work? You've talked a lot about community, but how that plays into your life in the law and working at this intersection with the food system but also with law, so how does faith come into that? So I grew up with my grandparents and one of the primary lessons that have stayed with me through adulthood was from my grandpa. He used to say when we plant our corn seeds, that have been passed down from generation to generation, you're not only planting that seed so that food sustains your body, you're literally eating or digesting all the prayers that your ancestors put in that one seed. And so those traditional foods and those traditional sources are the source, our spiritual connection to our ancestors and to our earth. And so why would I not protect that using every available tool, including the law You've done a lot specifically on food safety and you mentioned the Food Safety Modernization Act. So what's an example of why that matters to the communities you serve? Thank you for asking them about food safety. I don't think it's like a hot topic and agricultural world, but I love food safety. And part of the reason I love it so much is because I think there's a chasm where food safety is often looked at from a science point of view, kind of at the back end, sort of. Food safety in mainstream mainly looks at like sanitizing everything like soon as it comes from the field, sanitize it and make sure it's clean. Indigenous approaches to food safety are more long term. How do we look at the water that goes into our food? How do we ensure the soil that is healthy goes into our food so that food is grown from healthy place with healthy water and healthy soil. Then people are going to be healthy. So it's a much more long-term view. My thesis was basically about these two different worldviews and I wanted to ensure tribes knew that they can carve out a space in the food safety world to practice their version of food safety. And part of that is enacting their own tribal food code laws that address food safety. Very few tribes have enacted food and agricultural codes, but they can. They are sovereign governments who are able to enact their own food codes. So within those food codes, what's a couple of examples of things you might see there that might be different from provisions in the Food Safety Modernization Act or elsewhere? What makes those unique relative to the outside world? So I think the primary difference would be the authority. Right now the Food Safety Modernization Act puts the authority with the FDA or the State Department of Health or the equivalent for tribal communities. The authority lies with the tribal government and the tribal government can exercise who licenses, for instance, community kitchens, or what kind of standards farmers have to enact in order to ensure that the produce is safe, or what kind of water standards are enacted to ensure the water into the reservation is clean. And so those are standards are much greater in tribal communities than they would be in mainstream communities just because we want to ensure that all the inputs that go into our food are safe. Going back to this issue of faith, in your view, what are the unique gifts of your particular faith or spiritual tradition as it relates to this food systems work and these food policy conversations? So I, I would say the gifts that indigenous people have to offer the food space is that we have learned that food itself is like an indicator. Like when somebody in our community doesn't have access to food, or when the food is not culturally appropriate or when the food is being hoarded by one group or another--we know that something in our society is amiss. So food is the indicator that ensures that our society is running smoothly. Food is the indicator not only for like our physical being, but like our spiritual being, our political being, our economic being. All of those have some relationship to food and indigenous people have figured that out. So when we look at like acorns or seaweed or elk, there's ways that we read this tribute, that food among the community to ensure that everybody can partake and has access and so that ensures the health of all our institutions in our community. And that ensures that we as a community are healthy enough to perpetuate into future years and future generations. It sounds like equal access is a really big pillar within. How do you go about attempting to accomplish equal access? The most simple answer to that is first you'd have to know who's in your community, right? There's very intimate gatherings that we have, I think any indigenous community has, which is very different than like a mainstream neighborhood. Sometimes people don't even know who their neighbors are, so much less know if they're hungry or if they have access to food. But when you have those intimate gatherings consistently and community members are present, you know who those people are and you know what kind of state or life they're having. And so when you know that you kind of have a responsibility to respond to them and to make sure that they have access. Produced by Deborah Hill, Duke World Food Policy Center

Pam Young's thoughts on produce rates post-ELD mandate and how the Food Safety Modernization Act's new sanitary transportation requirements led her to develop a new automated reefer washout effort lead this podcast discussion with the produce broker, following up on parts of the discussion in last week's Overdrive Radio edition.

In Agri-News, Host Doug Stephan outlines new proposals to help Dairy Farmers and other farming http://www.farmbill.org . Next, Doug welcomes Scott Farber who leads a team working to improve food and farm legislation, chemicals policy and a host of other issues important to EWG and its supporters. http://www.egw.org Prior to joining EWG, Scott was vice president for federal affairs for the Grocery Manufacturers Association, where he spearheaded efforts to enact the Food Safety Modernization Act, which sets new food safety standards for food manufacturers and farmers. From 2000 to 2007, he was a food and farm policy campaign manager for the Environmental Defense Fund, leading efforts to reform farm policies in the 2002 and 2008 farm bills. They discuss how it's time to put the consumer back in control. Finally, Doug opines about this year's Tick Season.

Ann Bowes talks with Glenn Holloway, former Director of the Board at the Moscow Food Coop. Glen describes his background and how he came to be interested in local food. He discusses the current limitations as they relate to the Food Safety Modernization Act.

The Food Safety Modernization Act has gone into full effect for motor carriers. So what does that mean to you? Mark Reddig finds out from OOIDA’s Director of Safety and Security Operations, Doug Morris.

Bill Marler is the most prominent foodborne illness lawyer in America, and a major force in food policy in the U.S. and around the world. Bill’s firm—Marler Clark: The Food Safety Law Firm— (https://marlerclark.com/) has represented thousands of individuals in claims against food companies whose contaminated products have caused life-altering injuries and even death. Bill began litigating foodborne illness cases in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box Escherichia coli O157:H7 outbreak, in her landmark $15.6 million settlement with the fast food company. For the last 25 years, Bill has represented victims of nearly every large foodborne illness outbreak in the U.S. He has filed lawsuits and class actions against Cargill, Chili’s, Chi-Chi’s, Chipotle, ConAgra, Dole, Excel, Golden Corral, KFC, McDonald’s, Odwalla, Peanut Corporation of America, Sheetz, Sizzler, Supervalu, Taco Bell, and Wendy’s. Through his work, he has secured over $650 million for victims of E. coli, Salmonella, Listeria, and other foodborne illnesses. Bill Marler’s advocacy for a safer food supply includes petitioning the U.S. Department of Agriculture to better regulate pathogenic E. coli, working with nonprofit food safety and foodborne illness victims’ organizations, and helping spur the passage of the Food Safety Modernization Act. His work has led to invitations to address local, national, and international gatherings on food safety, including testimony before the U.S. House of Representatives Committee on Energy and Commerce, and the British House of Lords. Bill travels widely and frequently to speak to law schools, food industry groups, fair associations, and public health groups about the litigation of claims resulting from outbreaks of pathogenic bacteria and viruses, and the issues surrounding it. He gives frequent donations to industry groups for the promotion of improved food safety and has established numerous collegiate science scholarships across the nation. He is a frequent writer on topics related to foodborne illness. Among other accolades, Bill was awarded the NSF Food Safety Leadership Award for Education in 2010. In this episode of Food Safety Matters, we speak to Bill Marler about:  The circumstances under which he met the late Dave Theno The Jack in the Box case and how it propelled his career The current listeriosis outbreak in South Africa, and how it compares to the Jack in the Box case 25 years ago Why foodborne illness cases involving hamburger and Escherichia coli are no longer a huge problem How the Odwalla apple juice outbreak could have been avoided Whether or not Salmonella should be officially declared an adulterant The responsibility of food safety: consumer vs. food industry His thoughts on the ongoing Peanut Corporation of America case and whether or not Stewart Parnell's attempts at a new trial are valid FSMA, and how the new regulations can be improved Blockchain, whole-genome sequencing, and other technologies that are changing the food safety for the better His newfound interest in public health as it relates to food safety Related Content Poisoned: The True Story of the Deadly E. coli Outbreak That Changed the Way Americans Eat https://amzn.to/2rjrvbl  20 Years of Marler Clark's Top Foodborne Illness Cases   http://bit.ly/2HTgRz6 News Mentioned in This Episode Deadly Listeria Strain Confirmed at South Africa Meat Plant  http://bit.ly/2JPuU9K  UPDATE: One Death Caused by Romaine Lettuce as E. coli Outbreak Spreads  http://bit.ly/2remm5k New USDA Report Breaks Down Food Recalls 2004-2013 http://bit.ly/2FgaALZ;  Trends in Food Recalls 2004-2013 http://bit.ly/2wbvk8o UPDATE: Study: Fresh Produce Bacteria Can Thrive Despite Routine Chlorine Sanitizing http://bit.ly/2Hr9BdR;  Official Study http://bit.ly/2Ky5XRl Presenting Sponsor 3M Science. Applied to Life Online courses include environmental monitoring, quality assurance testing, industry regulations and more. Explore 3M's educational food safety resources now.  http://bit.ly/3MFSEd Learn how to reduce your risk of recalls, extend product shelf-life, and decrease the costs by shifting to an effective, preventive environmental monitoring program. Explore 3M's environmental monitoring web series now. http://bit.ly/3MEnvWeb Share Your Feedback with Us Please feel free to share any questions, comments, or even a suggestion on someone we should interview. Let us know! There are two ways for podcast listeners to interact with us.  Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com.

In this episode of Food Safety Matters, the Food Safety Magazine team discusses: Top news stories and trending topics we covered on the podcast this year A look back at the Food Safety Modernization Act's rules that took effect in 2017 Food Safety Magazine's most-viewed content in 2017 Trends observed via Bob Ferguson's Food Safety Insights series and forecasts for 2018 Commentary on some of our most memorable expert guests, and continuing themes we heard in various interviews Some podcasting lessons learned News Mentioned in This Episode: Study: Effective Handwashing Does Not Require Hot Water http://bit.ly/2qAKbGn 3.7 Million Pounds of Recalled Meat Products Linked to One Breadcrumb Supplier http://bit.ly/2sfiT7L 7 Million Pounds of Meat Products Recalled After Consumers Find Bone Pieces http://bit.ly/2urnt4x Chipotle Customers Report Foodborne Illness Symptoms Online (includes links to previous Chipotle stories)  http://bit.ly/2u8juqW Significant Foodborne Outbreaks of 2017 http://bit.ly/2BRaaLM FSMA Infographic http://bit.ly/2pc5XzL Food Safety Magazine's Most-View Articles of 2017 Food for Thought: The Federal GMO Labeling Law  http://bit.ly/gmo-labels Nanotechnology in the Food Industry: A Short Review  http://bit.ly/food-nano Consumer Food Trends Create Food Safety Challenges for the Foodservice Industry http://bit.ly/trends-food A Look at the Microbiology Testing Market  http://bit.ly/micro-testing Food Fraud Vulnerability Assessment and Pre-Filter for FSMA, GFSI and SOX Requirements http://bit.ly/FSMA-SOX Share Your Feedback with Us We would love to hear from you about the podcast—who we've talked to, what we've covered, and what you may have learned. Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us.  Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com 

Deck the halls with news of NAFTA. Extension Educator Doug Gucker isn't usually a grinch, but he doesn't have good news when it comes to how the trade agreement may affect farmers. And small farmers who sell direct to consumers need to take heed new Food Safety Modernization Act exemption rules. And to wrap it all up Illinois Extension is back at it again with its Small Farms Winter Webinar Series starting in January. Details and classes here: https://goo.gl/sDSo7i. Follow Doug on Twitter @soilwaterdoug or subscribe to his blog "Acres of Knowledge" at web.extension.illinois.edu/dmp/eb263/.

If you've experienced a touch of food poisoning in the last year, you've got lots of company. About 48 million Americans get food poisoning every year. The Food Safety Modernization Act requires Food and Drug Administration inspectors to check out certain high-risk food factories at regular intervals. How are they doing? Meridith Seife, the deputy regional inspector general at the Department of Health and Human Services, provides some answers on Federal Drive with Tom Temin.

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. 

In this episode Christa Hartsook discusses the Food Safety Modernization Act with Linda Naeve. Linda is an Extension Specialist in Value-Added Agriculture at Iowa State University Extension and Outreach. She is also a member of the ISU food safety team and the North-Central Region center for FSMA training, extension and technical assistance.

Mike Taylor is a senior fellow at the Meridian Institute and an advisor to the Food and Society Program at the Aspen Institute. His primary interests are food safety globally and food security in Africa and other developing regions. Until June 1, 2016, Mr. Taylor was Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led the comprehensive overhaul of FDA’s food safety program Congress mandated in the Food Safety Modernization Act of 2011 and oversaw all of FDA’s food-related activities, including its nutrition, labeling, food additive, dietary supplement and animal drug programs. Mr. Taylor served previously at FDA as a staff attorney and as Deputy Commissioner for Policy (1991–1994) and at the U.S. Department of Agriculture as Administrator of the Food Safety and Inspection Service and Acting Under Secretary for Food Safety (1994–1996). Prior to joining FDA in July 2009, he spent nearly a decade in academia conducting food safety, food security and public health policy research, most recently at George Washington University’s School of Public Health. He also served during that time as a Senior Fellow at the Partnership to Cut Hunger and Poverty in Africa, where he conducted research on U.S. policies affecting agricultural development and food security in Africa. In the private sector, Mr. Taylor founded the food and drug practice and was a partner in the law firm of King & Spalding. He also was vice president for public policy at Monsanto Company and served on the boards of the Alliance to End Hunger and RESOLVE, Inc. He is currently a board member of STOP Foodborne Illness and Clear Labs, Inc. He is a graduate of Davidson College and the University of Virginia School of Law. In this episode, we speak to Mike Taylor about: His role at the USDA Food Safety and Inspection Service following Jack-In-the-Box, when he advocated for Hazard Analysis and Critical Control Points (HACCP) for meat and poultry and Escherichia coli O157:H7 being labeled an adulterant. His tour of the country in support of Food Safety Modernization Act (FSMA) implementation and how comments effected rulemaking How after a 10-year break, academic kibitzing about implementing a modern risk-based system led to his tenure at FDA.  His advocacy for a single food agency and HACCP for all foods.  How he believes we’ve turned the corner from reaction to prevention in the age of FSMA.  His work on food safety and security issues in Africa.  His role at the Aspen Institute and oversight of the next wave of gene technology.  How the conversation has changed from what we should do to how we are going to do it.  His thoughts about the important role of food safety culture.  Also in the Episode: Checking in with Adriene Cooper, senior event manager for the Food Safety Summit (http://www.foodsafetysummit.com) on their Food Safety Theater programming (http://www.myprocessexpo.com/process-expo-university-session-descriptions/)  at this years’ Process Expo.  News and Resources Mentioned in this Episode: FDA Approves New Labels for Peanut-Containing Foods https://www.foodsafetymagazine.com/news/fda-approves-new-labels-for-peanut-containing-foods/ FSMA Produce Safety Rule Now Final https://www.foodsafetymagazine.com/news/fsma-produce-safety-rule-now-final/ Link to Food Safety Magazine’s articles on FSMA https://www.foodsafetymagazine.com/?Keywords=Food+Safety+Modernization+Act&display=search&newSearch=true&noCache=1 FDA Delays Water Testing Compliance https://www.foodsafetymagazine.com/news/fda-delays-water-testing-compliance/ Fixing FSMA’s Ag Water Requirements https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/fixing-fsmae28099s-ag-water-requirements/ Presenting Sponsor: SafetyChain Software (http://www.safetychain.com) SafetyChain suite of food safety and quality management solutions - Supplier Compliance, Food Safety, Food Quality, CIP Optimization & Material Loss - provide the program visibility, data intelligence, and tools needed to more effectively manage your food safety and quality operations. With SafetyChain, companies throughout the food supply chain are more effectively reducing risks, controlling costs, and ensuring everyday compliance. Learn How SafetyChain Can Help Your FSQA Operations Achieve Better Results Watch this video for a quick intro to SafetyChain’s FSQA solutions  https://marketing.safetychain.com/acton/attachment/2194/u-007a/0/-/-/-/-/ Access SafetyChain Overview datasheet https://marketing.safetychain.com/acton/attachment/2194/u-007b/0/-/-/-/-/

Dr. John Spink is the director of the Food Fraud Initiative at Michigan State University (MSU) (http://foodfraud.msu.edu/). Over the years, John's research has focused on economically motivated food adulteration, including the use of adulterant substances, counterfeit products, stolen goods, smuggled goods, tampering and intentional mislabeling. His leadership positions include product fraud related activities with the International Organization for Standardization (https://www.iso.org/home.html), Global Food Safety Initiative's (GFSI's) Food Fraud Think Tank (http://www.mygfsi.com/files/Technical_Documents/Food_Fraud_Position_Paper.pdf), and U.S. Pharmacopeia (https://www.foodfraud.org/).  John's global activities include engagements with the European Commission (https://ec.europa.eu/food/safety/food-fraud_en), INTERPOL and Operation Opson (https://www.europol.europa.eu/newsroom/news/food-fraud-joint-europol-interpol-operation-opson-v-results-report), New Zealand Ministry for Primary Industries (https://www.mpi.govt.nz/food-safety/). He also serves as the advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment )http://www.chinafoodsafety.net/). John's outreach includes MSU’s biannual Food Fraud Massive Open Online Course (http://fod.msu.edu/oir/moocs-massive-open-online-courses) that offers free training and certificates online. In addition to John's many involvements throughout the food industry, he is also a frequent contributor to Food Safety Magazine. In this episode of Food Safety Matters, we speak to John Spink about: MSU's work in studying how companies and governments make decisions related to food Food safety vs. food fraud and why these two entities deserve to be looked at separately Why food fraud prevention is more important than simply discovering new cases of food fraud The many different types of food fraud and how criminals are getting even more sophisticated with their methods The Food Safety Modernization Act: where food fraud fits in, and where it doesn't Sudan red, melamine, horse meat and how these food fraud cases have brought the problem to the forefront Upcoming regulations and requirements for companies who want to be GFSI-compliant The Codex Alimentarius global food code How criminology, consumer behavior, and other disciplines play a role in food fraud prevention   John Spink's Articles Published in Food Safety Magazine: Food Fraud Vulnerability Assessment and Prefilter for FSMA, GFSI and SOX Requirements (Feb/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/food-fraud-vulnerability-assessment-and-prefilter-for-fsma-gfsi-and-sox-requirements/) Economically Motivated Adulteration: Broadening the Focus on Food Fraud (Aug/Sep 2014) http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2014/economically-motivated-adulteration-broadening-the-focus-to-food-fraud/ COVER STORY: Economically Motivated Adulteration: Another Dimension of the Expanding Umbrella of Food Defense (Oct/Nov 2013) http://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2013/economically-motivated-adulteration-another-dimension-of-the-e2809cexpanding-umbrella-of-food-defensee2809d/ Related Content: MSU Joins Codex for New Food Fraud Undertaking http://www.foodsafetymagazine.com/news/msu-joins-codex-for-new-food-fraud-undertaking/ IUFoST Bulletin Examines Worldwide Food Fraud Problem http://www.foodsafetymagazine.com/news/iufost-bulletin-examines-worldwide-food-fraud-problem/ Trends and Solutions in Combating Global Food Fraud http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2014/trends-and-solutions-in-combating-global-food-fraud/ The Food Safety Challenge of the Global Food Supply Chain http://www.foodsafetymagazine.com/magazine-archive1/december-2011january-2012/the-food-safety-challenge-of-the-global-food-supply-chain/ About Don Schaffner Dr. Donald W. Schaffner is Distinguished Professor and Extension Specialist in Food Science at Rutgers University http://foodsci.rutgers.edu/. He has published over 150 peer reviews papers on a variety of topics including handwashing, cross-contamination, quantitative microbial risk assessment and predictive food microbiology. Dr. Schaffner has served on a variety of national and international expert committees, including service to U.S. National Academy of Sciences and the World Health Organization and Food and Agriculture Organization. He is active in several scientific associations including the International Association for Food Protection where he is a past-president. He holds a B.S. in Food Science from Cornell University and an M.S. and Ph.D. in Food Science and Technology from the University of Georgia. Don co-hosts a podcast—Food Safety Talk (http://foodsafetytalk.com/)—on microbial food safety.  Resources Mentioned in This Episode: Congressional Research Service on Food Fraud (included Food Protection Risk Matrix)https://fas.org/sgp/crs/misc/R43358.pdf GFSI White Paper: Position Paper on Mitigating the Public Health Risk of Food Fraud http://www.mygfsi.com/component/content/article.html?id=190:gfsi-position-paper-on-mitigating-the-public-health-risk-of-food-fraud SSAFE http://www.ssafe-food.org/ Codex Alimentarius http://www.fao.org/fao-who-codexalimentarius/en/ Handwashing: Cool Water as Effective as Hot for Removing Germs http://news.rutgers.edu/research-news/handwashing-cool-water-effective-hot-removing-germs/20170529#.WV_gPhPyuqA Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATTC 11229 from Hands http://http//jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-16-370?code=fopr-site&journalCode=food? Would you like to tell us what you think about Food Safety Matters so far? Do you have a suggestion on who we should interview? Are there hot topics you'd like us to cover? Email us at podcast@foodsafetymagazine.com.

Steve Gendel has worked in the FDA for 25 years and this guy has had an amazing career doing so. He’s been involved in the latest and greatest technologies ranging from early stage GMOs, Food Allergen Labeling and Consumer Protection Act, and of course, our favorite one right now, FSMA. The best part of this episode is the very practical and real advice he give son how to get a job at the FDA. Of course, it’s a special mix of fiscal year luck, and who you know. He tells you the best places to meet people in the FDA, where the FDA usually works at (which of course, it’s not easy find), and when to start asking your contacts if there are positions open.  http://myfoodjobrocks.com/074Steven About Steven M. Gendel, Ph.D. Dr. Gendel works to ensure safe food for everyone through education, consulting, and support of food manufacturers and organizations of all sizes as the Vice President, Division of Food Allergens, IEH Laboratories and Consulting Group. This includes facilitating compliance with the rules issued under the Food Safety Modernization Act, and supporting the development of Hazard Assessments and Food Safety Plans. He applies a scientifically sound approach to allergen control and testing, and to resolving compliance issues.  He is a Food Safety Preventive Control Alliance Preventive Controls Lead Trainer, a Certified Food Scientist, and an experienced speaker.  Previously he was the Food Allergen Coordinator for the US Food and Drug Administration where he lead policy initiatives, the development of regulatory documents, and assisted in enforcement activities.  He has over 25 years of experience in food safety science and policy and over 90 techincal publications. He held postdoctoral positions at Harvard University and the University of Toronto and was on the faculty of the Department of Genetics at Iowa State University before joining the FDA. Sponsor This episode is sponsored by FoodGrads, an interactive platform for the Food & Beverage Industry, which focuses on closing the gap between students and employers with a broader mission to attract and retain people to a meaningful career in food. From Food Scientists to Farmers, Chefs to Plant Managers, QA Technicians to Dieticians, or Marketing and Sales, no matter what your passion--there's something for everyone in Food—and they will help you find it. Join FoodGrads for support, mentorship and guidance to start your career. Just go to foodgrads.com Knowledge Bombs Steve talks about why he stayed in the FDA for 25 years How the FDA is funded What the FDA controls What Steve thinks has the best food safety programs The best advice on how to get into the FDA When to start looking for a FDA job Question Summary One sentence or less: I’m a food safety scientist. My job is the next thing you eat will not kill you Best thing about your job: I feel like I’m really making the world safer Step to get to where you are today: Undergraduate degree in engineering in KS Western reserve , Graduate in UC Irvine in biology, Department of Genetics in Iowa University, met someone at FDA which was now Institute of Food Safety and Health, stay with the FDA for 25 years, now a consultant What is the difference between the FDA then and now?: A lot of external factors shape the projects such as consumer, laws and regulations, and new congressional turnover The hot topic before you left: FSMA is coming into effect (well…. Maybe not anymore) Most important skill you can have in food safety: Flexibility. Food safety is a very integrative type of field. There are a lot of pieces in Food Safety. Projects Steve was involved in: Potential allergens in GMOs (back when it was new) Risk analysis modeling Joint project between FDA and Health Canada about Soft-cheeses and L.monocytogenes Food Allergen Labeling and Consumer Protection Act. Thresholds for Allergens Lead author of an allergen threshold report Helped with FSMA’s preventative control New Food Trends and Tech: Advanced Genome Technologies. Can be a great tool to understand pathogens. It helps you understand where they come from and then we can do that Biggest Challenge the Food Industry has to face: Transparency. Mainly asking “why” One thing you’d like to know more about: How companies invest in food safety and food safety program Favorite Quote: To err is human but to really mess up, you need a computer Favorite Food: Grilled Cheese Sandwich. Sharp Cheddar, Swiss Cheese, Artisanal Food What Advice Would You Give TO Work In The FDA: At this particular time in history, it’s hard to say. However, meet people in the FDA. It’s who you know. How to meet FDA people: Scientific Conferences. Local meetings at IFT and IAFP, American Chem Society, Society of Toxicology, talk to them, they will know others who do. USAjobs.com Office of Regulatory Affairs. There are District Offices. Contact the Deputy Director of that office Commissioner’s Fellowship ORISE- Oakridge CIFSAN – Centers for Food Safety in Universities that work collaboratively. Can get graduate or postdoc positions Fiscal Year for the Federal Government: Begins October 1st, ends October 1st. But start looking now How to find Steve: linkedin Other Links Ep. 031 - Tiffany Lau Myrian Zboraj – Quality Assurance Magazine GATTACA Walmart Costco  

Today’s guest is my close friend, James Garner. He is a partner in a company called Cogent Communications that does public affairs work in agriculture and agricultural businesses in Sacramento, California. For ten years, he has been a part of a band called Johnny Cash Tribute Band, where he is the group’s manager and front man. On top of these varied roles, James has also been doing drag racing with his dad. James’ father has been a part of a drag racing team as a racer for years. On today’s episode, James talks about the significant changes that occurred in his life when he started Cogent Communications with his colleague, together with the ideal clients they work with. He also points out the strong suits that have kept them on top of their game, which are understanding the issues on the farm and coherently communicating these matters to the board (local, supervisory, or regulatory). James also elaborates on what currently seems to be a mild concern, but can be a hot one in the future because of its impact at the farming level – the Food Safety Modernization Act.   “We try to be cogent in all our communications – clear, logical, convincing.” – James Garner   This Week on The Future of Agriculture Podcast: How technology helps shape the communications and data collection in James’ work High-level issues affecting the clients and what James and his team do: water, water quality, and sustainability James’ magic formula for building healthy business relationships More tips on establishing good business and personal relationships An on-going concern that the consumers keep asking for but valued much and lived out by farmers Check Out James Garner Across the Net: Cogent Communications Website Email: jgarner@cogentcc.com Johnny Cash Tribute Show   Share the Ag-Love! Thanks for joining us on the Future of Agriculture Podcast – your spot for valuable information, content, and interviews with industry leaders throughout the agricultural space! If you enjoyed this week’s episode, please subscribe on iTunes and leave your honest feedback. Don’t forget to share it with your friends on your favorite social media spots! Learn more about AgGrad by visiting: AgGrad Website    AgGrad on Twitter    AgGrad on Facebook      AgGrad on LinkedIn    AgGrad on Instagram  

This week's guest on Open Mic is Tom Stenzel, President and CEO of the United Fresh Produce Association. In this week's interview Stenzel identifies the top threat to the fruit and vegetable industry and how a shift in cabinet jurisdiction will still not resolve the matter. Stenzel welcomes a renegotiation of the North American Free Trade Agreement but strongly opposes a 20 percent tax on Mexican imports to pay for a wall between the two countries. Stenzel says the produce industry supports the Food Safety Modernization Act but hopes the Trump administration can bring relief to the burdensome regulations imposed during its implementation. Stenzel says research and nutrition are two areas they'll watch closely during discussion the 2018 farm bill.

Mike Nolan raises about five acres of vegetables at Mountain Roots Produce in Mancos, Colorado. With a focus on storage crops, Mike has patched together a market in his rural marketplace that includes restaurants, grocery stores, schools, and CSA members in the Four Corners area of Colorado. Farming in Mancos for the last seven years, Mike has recently brought Mountain Roots into profitability, and no longer has to work off the farm to make ends meet. We dig into the details of Mike’s operation, including how he has structured his tractor-scale farming operation for growing crops that are planted a limited number of times every year, and why he decided to start farming with a business model based on these limited-succession crops. Mike shares his challenges with weed control, how he’s used local resources to store his root crops with limited capital investment, and the changes he is making to prepare for the new marketing realities he expects as the Food Safety Modernization Act begins to take effect. Mike also gives us an overview of water rights in the West, and how that influences the structure of his farming operation. Plus, Mike and his girlfriend, Mindy Perkovich of Early Bird Gardens, recently joined forces in Mancos, and Mike shares the details and realities of making the transition from a solo operator to being part of a partnership. The Farmer to Farmer Podcast is generously supported by Vermont Compost Company.

The final ruling on one of a seven part rule proposal, the Food Safety Modernization Act, focuses on keeping food safe during transportation. The rule applies to shippers, loaders, and carriers by motor or rail vehicles, with Third Party Logistics (3PLs) potentially falling under the definition of shipper. In this podcast, attorney Christopher Williams explains the FSMA, its impact, and when you need to be compliant. 

In the second episode of the Perspectives Podcast, we discuss the sweeping effects that FSMA regulations will have on agricultural businesses in Vermont and beyond. Our guests include Louise Calderwood, government relations director of the Northeast Agribusiness & Feed alliance and former deputy secretary of Agriculture for the state of Vermont; as well as David...

_ Eating Matters _ is back for it’s 4th season as hosts Kim Kessler and Jenna Liut welcome Helena Bottemiller Evich and Chuck Abbott to recap the biggest stories in food policy that broke in 2015.  Helena is a senior food and agriculture reporter for POLITICO Pro while Chuck is a Contributing Editor at the Food and Environment Reporting Network. Between the genetically modified salmon dubbed ‘frankenfish’ to the Food Safety Modernization Act to the WHO labeling processed meat as carcinogenic to humans, both guests relay that this has been quite a newsworthy year!  Tune in to catch up on the headliners you may have missed! “The Campbell’s decision to be for mandatory GMO labeling is putting the pressure on other companies to figure this out.” [29:00] –Helena Bottemiller Evich on Eating Matters  

Some say S510, The Food Safety Modernization Act, is so onerous it will destroy our nation’s small farms, and so are trying to amend the Act to protect small farms. Others say “A microbe is a microbe,” and all should abide by the law, r

Farmers and consumers in the tiny, landlocked state of Vermont have initiated a petition drive to reject the Federal government’s Food Safety Modernization Act. This leads us to ask…

Guest: Pete Kennedy, President, Farm to Consumer Legal Defense Fund

Sophia Kruszewski leads the National Sustainable Agriculture Coalition’s work on food safety, and has put a ton of time and effort into the FDA’s new rules under the Food Safety Modernization Act (FSMA). The final version of the produce rule was just rolled out by the FDA, so we take the time to dig into who and what is covered under the rule, how the exemptions work, and the highlights of the major provisions of the rules – including some of the important victories we achieved in the proposal and revision process, and where work remains to be done. Sophia does a great job of putting the Food Safety Modernization Act Produce Rule in context, especially where we’re at and what happens between now and the point when non-exempt farms have to come into compliance. The Farmer to Farmer Podcast is generously supported by Vermont Compost Company.

Roger Noonan is president of New England Farmers Union, and is an organic farmer in New Boston, NH. Most recently, Roger has been a national leader on food safety and speaks around the country on the Food Safety Modernization Act and other policy issues that affect family farmers.

Roger Noonan is president of New England Farmers Union, and is an organic farmer in New Boston, NH. Most recently, Roger has been a national leader on food safety and speaks around the country on the Food Safety Modernization Act and other policy issues that affect family farmers.

This week Cutting the Curd host Greg Blais kicks off the new year with all-star guest Anne Saxelby, first catching up about the crazy cheese holidays before getting into their 2014 year in review. The duo discuss fondness for the Spring Brook Reading Raclette before deeming 2014 as the year of regulations in cheese. Revisiting the Food Safety Modernization Act and what it meant for imported and domestic cheeses, Anne points out that American cheeses have never been better and that by not being able to import certain cheeses anymore, it encourages domestic cheeses to step up. They go on to point out other regulations that came to fruition in the past year and how it has affected the industry. After the break, the chat turns to the very recent winner of the Cheesemonger Invitational, Matt Reilly, who is an alum of the NYC Eataly branch, trained by none other than Greg. Anne gets the scoop on how Eataly has trained Matt as well as the previous winner, Emily Acosta, and brainstorms an idea for a ‘Senior’ Cheesemonger Invitational. Closing out the show, Greg and Anne share what they are looking forward to in 2015 and great cheeses to look forward to. This program was brought to you by The Wisconsin Milk Marketing Board. “You can’t treat a dairy farm with ten cows the same way you’d treat a giant, industrial farm in Wisconsin or California. Of course you need good practices across the board… but what it looks like is different from operation to operation.” [8:00] —Anne Saxelby on Cutting the Curd

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.

The Food Safety Modernization Act is the first major update of federal food safety laws since 1938. FSMA gives the FDA new abilities to prevent food safety problems, detect and respond to food safety issues, and improve the safety of imported foods. The act is geared to help prevent the outbreaks of food-borne illnesses that are on the rise-- though seldom traced back to small local producers.

The Food and Drug Administration is accepting public comments for the proposed Food Safety Modernization Act, through November 15, 2013. In its current form the rule, if passed, could cost farmers thousands of dollars every week or month. Farmers will have to comply with new regulations such as mandatory weekly water testing and treatment, wildlife monitoring and rigorous manure and composting standards. It threatens the subsistence of small, local farms with small profits, at a time when they are on the rise across the U.S. In her continuing series called Farm Action, Sheri Quinn profiles a California sustainable farm in the Making. It is an agricultural recipe for growing your own farm from scratch.

Jason Foscolo knows food law. On this week’s episode of The Farm Report, Erin Fairbanks invites Jason into the studio to talk about the legal considerations of farming. Tune in to hear why every farmer, whether a beginner or a veteran, should always have a good lawyer on call. How do professionals like Jason help beginning farmers gain access to land, and represent lifelong farmers in contractual selling situations. How did Jason’s time as a judge advocate in the Marine Corp. prepare him as a lawyer and a food enthusiast? Learn how food-borne illness can be a threat to farmers’ livelihoods, and how the Food Safety Modernization Act is changing the way Jason practices law. Thanks to our sponsor, Whole Foods, and thanks to Jade for today’s music. “From the moment before a farmer starts to plant, they should start thinking about some sort of access to legal expertise. You can’t plant without land. If you’re going to buy or lease- that’s a threshold issue right there.” [2:30] — Jason Foscolo on The Farm Report

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act. Burns & McDonnell Global Reporting Initiative (GRI)-certified corporate sustainability reporting (CSR) specialists discuss: What is a CSR? What is the GRI and the Food Processing Sector Supplement? Why are companies producing CSRs? What are latest CSR trends? More at www.burnsmcd.com/csr. 

Tom Egan, vice president, Industry Services/Membership, for PMMI, discusses what processors might expect from the Food Safety Modernization Act moving forward.

Tom Egan, vice president, Industry Services/Membership, for PMMI, discusses what processors might expect from the Food Safety Modernization Act moving forward.

Bill Wenzel from the Center for Food Safety talks about the issues surrounding the controversial Food Safety Bill.

Mike talks with Dan Flynn, Editor in Chief of Food Safety News (http://www.foodsafetynews.com/) about the Food Safety Modernization Act, whether FDA inspections are tough enough, if regulations are unfair to smaller farms, and the state of food safety regulation in the Trump administration. Food Safety News on Twitter | https://twitter.com/foodsafetynews We hope you'll check out the sponsor of today's show: Blue Bottle Coffee. Hurry to http://www.bluebottlecoffee.com/TPG for $10 off your first coffee subscription order. Listener support helps make The Politics Guys possible. If you're interested in supporting the show, go to http://www.politicsguys.com and click on the Patreon link. Support this podcast at — https://redcircle.com/the-politics-guys/donations Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy