Podcasts about gfsi

How can data and mapping technology drive social change? In this episode of Geographical Thinking, we explore the Community Prosperity Hub, a powerful initiative that brings together nonprofits, policymakers, and residents to tackle community challenges with data-driven solutions.Host Michelle Brake is joined by Sandi MacKinnon, Executive Director of Greater Fredericton Social Innovation, Kate Walsh, Project Coordinator at GFSI, and Rob Lunn, GIS Coordinator for the City of Fredericton. Together, they discuss the origins of the Community Prosperity Hub, the impact of GIS in supporting local decision-making, and how collaboration is shaping a more inclusive and resilient Fredericton.From innovative partnerships to real-world success stories—like how local councillors used GIS data to better understand their wards—this episode highlights the power of maps in fostering meaningful change. Tune in to discover how geography and social innovation come together to build stronger communities.

In this episode, Jill Hoffman, Senior Director of Food Safety and Quality at B&G Foods, and Jacqueline Southee, North American representative for the FSSC 22000 Foundation, discuss their respective career journeys, challenges women face in the food safety industry, and the critical importance of networking and mentorship. Jill and Jacqueline emphasize the need for proper education in food safety, the development of cultural impact at all organizational levels, and the advocacy for a better understanding of ISO management systems in the U.S. This episode delves into the empowering community of Women in Food Safety, exploring opportunities for future initiatives and the importance of engaging young professionals in the field. Episode Highlights: 02:49 Jill Hoffman's Career Journey in Food Safety 05:10 Jacqueline Southee's Diverse Background and Career Shift 08:31 The Importance of Networking and Mentorship 20:53 Challenges and Opportunities for Women in Food Safety 28:01 Expanding the Women in Food Safety Community Jill is currently the Senior Director of Food Safety and Quality at B&G Foods. Before moving over to B&G, Jill was previously the Director of Global Food Safety and Quality Systems at McCormick & Co., Inc. Over her career she has worked across numerous product categories in various functions to include Food Safety and Quality, Operations, and Continuous Improvement. Jill has had the opportunity to engage and speak in various forums across the globe on topics such as supply chain integrity and food fraud and has contributed to various publications on these topics. Jill has a passion for transforming the quality and food safety functions through continuous improvement, digital enablement, and data analytics. She sees an abundance of opportunities to create efficiency and insights by greater adoption within food companies. Jill holds a B.S. in Food Science from Virginia Tech and a Masters in Food Safety from Michigan State. Connect with Jill:LinkedIn: https://www.linkedin.com/in/jill-hoffman-853a9a12/ Jacqueline Southee is the North American Representative for Foundation FSSC 22000, the owner of the globally recognized GFSI benchmarked food safety certification system, FSSC 22000, and the new FSSC 24000 certification for Social Management Systems. Based in Washington DC, Jacqueline works with the public and private sector to build a broader understanding of how accredited FSSC 22000 certification and the ISO management system approach can contribute to global harmonization, forge international compliance and help industry achieve the UN sustainability goals. A native of the UK Jacqueline is a “seasoned” player with a PhD in Animal Science from he University of Nottingham and a background in international business development. Jsouthee@fssc.com Connect with Jacqueline: Company Website: www.fssc.com LinkedIn: https://www.linkedin.com/in/jacquelinesoutheebruner/ For more insights: Book a call: https://bit.ly/4cToGDs Follow me on my YouTube Channel: https://bit.ly/47GgMdn Sign up for my Weekly Newsletter: https://bit.ly/3T09kVc See omnystudio.com/listener for privacy information.

In this episode of Don't Eat Poop!, our hosts Matt and Francine are sharing with you the Ask Us Anything! LinkedIn Live they did on Sep 25, 2024, during Food Safety Awareness & Education Month.This event was unscripted and they answered questions as they came, and there were some amazing ones. They covered the need (or not) for new regulations, the differences between the EU and the US regulations, the future of food safety especially the role of AI in that, and much more.There was even a special appearance of Francine's famous tiara, so tune in for a light episode that's also packed with great information.In this episode:

Lise Korsten, Ph.D. is the Co-Director of the Department of Science and Innovation (DSI) in the Center of Excellence in Food Security at the University of Pretoria in South Africa. She is also responsible for the food safety and regulatory control programs within the DSI-National Research Foundation (NRF) Center of Excellence in Food Security and actively interacts with other researchers in various institutes. She holds the position of Chair in the Global Task Force of Food Security for the International Society for Plant Pathology. Dr. Korsten has also addressed the South African Parliament on Food Safety Control and has developed a national framework for government to develop a Food Control Authority. Dr. Korsten has been able to attract extensive national and international long-term funding for food safety and water quality research projects and an EU Framework project on climate change and fresh produce. She also developed South Africa's first biocontrol agent for fruit and established a biocontrol research group at the University of Pretoria. Additionally, she has established a fresh produce health group that focuses on food safety of fresh produce and on sanitary and phytosanitary aspects related to international trade. Dr. Korsten's research has focused on the complementary fields of postharvest technology and food safety as related to international trade in fresh produce. As a team, the Plant Health and Safety research group has developed several innovative technologies to reduce disease and prevent product contamination.   In this episode of Food Safety Matters, we speak with Dr. Korsten [30:37] about: Her work with the DSI-NRF Center of Excellence in Food Security to understand the causes of and solutions to microbial contamination of potable water and irrigation water in Africa Technologies Dr. Korsten's team has developed that enhance food crop safety and plant health Dr. Korsten's involvement with GFSI's Science Technology Advisory Group (STAG), which works to leverage available scientific knowledge across a range of topics to advance food safety Food system transformations and considerations that are required to ensure “safe food for all” in the face of future challenges Interventions and technologies that could help address some of the most pressing global food safety and security threats, such as the effects of climate change and the rise of antimicrobial resistance (AMR) The global shift away from pesticides that is occurring due to realizations about the human health and environmental harms of the chemicals, and why similar scrutiny should be applied to the downstream impact from excessive use of sanitizers and disinfectants New technologies that have promise for food safety, such as rapid identification methods, AI, and sensors. News and ResourcesFDA Updates Infant Formula Compliance Program, Puts Emphasis on Cronobacter, Salmonella [2:56]FDA Releases Guidance for Sprout Operations Under Produce Safety Rule, States FSMA 204 Inspections Will Begin 2027 [6:42]Glyphosate Use Must Be Curbed, But Alternatives Might Pose Equal Food Safety Risk [9:16]California Food Safety Act Signed Into Law, Officially Banning Four Toxic Additives by 2027 [14:51]Study Supports Food Safety of Titanium Dioxide, Addresses Data Gaps  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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

Vanessa Coffman, Ph.D. is the Director of the Alliance to Stop Foodborne Illness. She has a diverse background in food safety and sustainability, with a focus on environmental exposures across the food system. Dr. Coffman has conducted various research for the Food and Agricultural Organization of the United Nations (FAO), on topics such as farming opportunities in post-war Sierra Leonne, occupational and residential exposures from large pork production operations in rural North Carolina, and the association between nitrate in drinking water from food animal operations and fetal health outcomes. Dr. Coffman previously worked at Stop Foodborne Illness as a policy analyst, and she has testified in front of U.S. government officials, authored peer-reviewed papers, and helped draft federal regulations. Dr. Coffman received a Ph.D. in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health and an M.S. degree from the University of California–Berkeley in Global Public Health and the Environment. Sherry Brice-Williamson, M.B.A. is the Vice President of Global Quality and Food Safety at the Kellogg Company, where she oversees end-to-end food safety and quality for Kellogg's internal and external network. Sherry has over 20 years of experience in the industry and joined Kellogg in 2012 as part of the Pringles acquisition from P&G. She has served in numerous supply chain roles in the company, ranging from operations to quality. Sherry was promoted to Vice President of Global Food Safety and Quality in January 2020. Sherry is on the SSAFE board of directors and is affiliated with a number of other industry associations such as Stop Foodborne Illness, where she is an Alliance member. Sherry also co-chairs the national chapter of KAARG (Kellogg African American Resource Group). Sherry holds B.S. and M.B.A. degrees in Business Management and is a member of the Golden Key International National Honors Society. Megan Kenjora, M.P.A. is the Senior Manager of Food Safety Culture at The Hershey Company, where she leads a diverse global team to embed food safety in the hearts and minds of all Hershey employees. Megan has extensive experience building relationships among diverse groups, getting cross-functional support, and effectively communicating messages across cultures. Megan was an engaged member of the Global Food Safety Initiative (GFSI) Technical Working Group that authored the GFSI position paper, “A Culture of Food Safety,” and served as the inaugural chair of the International Association for Food Protection (IAFP) Food Safety Culture Professional Development Group. Bringing a passion for food safety culture, she currently serves on the planning committee and numerous working groups as part of the Alliance to Stop Foodborne Illness. A combat veteran who served eight years in the U.S. Army, Megan came to Hershey in 2014 from Raytheon, where she specialized in adult learning for various intelligence courses. She is a lifelong learner and an advocate for DEI, serving as a co-lead for the Hershey Veterans Business Resource Group. Megan is an M.B.A. candidate at UNC Kenan-Flagler Business School, and she holds an M.P.A. from Penn State University, B.A. degrees in Political Science and Classics from Bucknell University, and a Korean linguist certification from the Defense Language Institute. In this episode of Food Safety Matters, we speak with Vanessa, Sherry, and Megan [25:40] about: The history of Stop Foodborne Illness and the Alliance to Stop Foodborne Illness, and how the Alliance leverages food safety culture as a vehicle for positive change in the food industry to make food safer for consumers The ways in which Megan's experience at Hershey informs the Alliance's work, such as bringing a proactive perspective to industry engagement and encouraging the adoption of best practices How Kellogg's and Hershey's memberships in the Alliance have helped both companies drive sustainable food safety cultures through collaboration and knowledge-sharing The resources included in Stop Foodborne Illness' Food Safety Culture Toolkit, which is tailored for small- and medium-sized businesses How the Alliance's work, such as advocacy for recall modernization, is steered by the needs and expertise of its members Why it is important for industry to understand the crucial need for food safety, and how resources such as video messaging and gamification frameworks can support that understanding The importance of clear and effective food safety communication from upper management, and how the Food Safety Culture Toolkit aids this objective The ways in which Sherry and Megan have established successful communication practices within their organizations to encourage robust food safety cultures. News and Resources Poisoned—Book on Prominent Foodborne Illness Outbreak—Getting New Edition, Netflix Documentary [2:08] FDA Submits FSMA Traceability Final Rule Ahead of New Era of Smarter Food Safety Webinar [7:26] 2020 Estimates Released: Food Types Associated with E. Coli, Salmonella, Listeria Foodborne Illness Outbreaks [14:46] Trust, Transparency Focus of Maple Leaf Foods' 12th Annual Food Safety Symposium [20:12] Ep. 128. Bill Marler: Perspectives on Poisoned and Food Safety Progress FSMA Proposed Rule for Food Traceability (FDA) Foodborne Illness Source Attribution Estimates for 2020 for Salmonella, Escherichia coli O157, and Listeria monocytogenes using Multi-Year Outbreak Surveillance Data, United States (CDC) We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Jill Stuber has served on FSQ teams for several multi-million-dollar food companies and food industry support companies, at both the corporate and frontline facility levels. She has defined expectations and programs for company-wide FSQ systems and has been responsible for verifying the implementation of those systems. Jill has led multi-plant teams to clearly define team and individual roles, expectations, and boundaries to more fully integrate and collaborate across organizations.  Jill holds B.S. and M.S. degrees in food science from the University of Wisconsin (at River Falls and Madison, respectively); as well as an M.S. degree in quality management from Eastern Michigan University. She is a professional coach certified through Learning Journeys, an accredited program through the International Coaching Federation. She is also HACCP Certified, PCQI Certified, an SQF Practitioner, an IFT Certified Food Scientist, a Lean Facilitator, and a Six Sigma Black Belt. Additionally, Jill is an active member of the International Association for Food Protection, serving as the Developing Food Safety Professional's Professional Development Group Vice Chair. Tia Glave is a food safety, quality, and regulatory professional with almost a decade of experience in large food manufacturing, food retail, and startup food environments. She is formally trained as a chemical engineer and holds a B.S. degree from the University of Tennessee. She is a qualified individual trained in PCQI and FSVP, is knowledgeable in GFSI schemes, and has worked with many food product categories. Tia has a passion for helping manufacturing and retail organizations of all sizes build and strengthen their FSQ programs. She uses systems, data, and proven methods to develop and implement FSQ strategies that create efficiencies, are effective, and identify cost savings, all while using servant leadership principles. She has led small and large teams across multiple functions, including operations and maintenance, giving her a unique approach to implementing a strategy cross-functionally. Tia's passion also extends to championing Black talent in food safety and quality, and she's the founder of the Black Professionals in Food Safety Group to foster sharing, development, and connection to support Black talent. You can find the group on LinkedIn! Tia is also an active member of the International Association for Food Protection, serving as the Retail and Foodservice Professional Development Group Vice Chair. In this episode of Food Safety Matters, we speak with Tia and Jill [23:30] about: The importance of “meeting people where they're at” when assessing a company's level of food safety and crafting a plan for improvement The various factors that consultants must consider when guiding a company along its food safety journey Cultivating an effective FSQ leadership team to help build a robust and healthy food safety culture How an FSQ leader can embrace their role and lead their team by discerning and evaluating workload capacity How “coaching” is different from “mentoring” or “consulting,” and why coaching may be a more effective approach when helping clients improve food safety culture How the Black Professionals in Food Safety and Quality networking group creates an avenue for Black professionals to grow in their FSQ careers and includes them in critical industry conversations Why focusing on a company's people, programs, and progress can reveal the "maturity stage" of its food safety culture Common growing pains within a food business operation, and how growing pains can be addressed through emotionally intelligent leadership Why FSQ leaders must take an active, intentional role in cultivating positive change within a company's food safety culture How FSQ can become a trusted business asset by “stepping up instead of sitting back.” News and Resources: FSIS Summarizes Foodborne Illness Outbreak Investigations for FY 2021 [03:22]FSIS Releases FY2020 Foodborne Illness Outbreak Investigations Summary Report FDA Publishes Guidance on FSMA-Compliant Preventive Controls for Pet Food [07:50] FDA Finds Harmful PFAS in Imported Canned Clams [09:16] FDA Tests Nationally Distributed Processed Foods, Finds Almost No Evidence of PFAS FDA Provides Update on Sampling and Testing Efforts of PFAS in the Food Supply The Growing Challenge of Safe Water for Use in Food Processing Operations NEHA Surveys Retail Food Regulatory Community [16:32] Food Safety Insights Column, Bob Ferguson The Return to Normal—Ready to Travel Again? [17:27] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Marc Cwikowski is Founder and Managing Director of All Food Consulting and Co-Founder of World of Auditing. He has worked for more than 30 years in the food and beverage industry and held various senior global leadership and executive positions in companies including Unilever, The Coca-Cola Company, and Danone. His former functions include audit process manager, director of quality and food safety strategy, director of supply chain capability development, food safety center director, and vice president for quality and food safety. He has international experience in innovation, quality assurance, and food safety, and has successfully designed and implemented quality and food safety strategies, created advanced initiatives for people development, and implemented strong quality and food safety programs to secure companies' business and reputation worldwide. Mr. Cwikowski holds a master's degree in chemistry and bio-industries and has served as an expert and board member for various global organizations. In this episode of Food Safety Matters, we speak with Marc [26:58] about: His 30-year career across a multitude of disciplines in the food safety sector, and how his experiences help him communicate the importance of auditing strategies and programs The three essential points for food companies to consider before developing a risk-based audit strategy The critical steps for food companies to take when developing a risk-based audit strategy How understanding and aligning audit strategies and business strategies can help businesses adapt to the challenges of today's unstable supply chain The importance of demonstrating the return-on-investment of auditing programs and processes Four simple ways that food companies can maximize the value that audits bring to their business Why auditors and auditor training should encompass technical, human, and critical thinking skills What the food industry can learn from the aviation industry regarding traceability and transparency How the food industry's traceability efforts can be advanced using modern technology Why the future of auditing should be consumer-focused, and the meaning behind “the future of audits will be no audits.” News and Resources: Codex Commission Drafting Guidance on Food Fraud [6:33] Time to Prepare: New FAO Report Highlights Possible Benefits, Risks Associated With Food of the Future [9:27] EFSA Reports on Microorganisms as Pesticides [10:22] Unstudied Chemicals Found in Food Packaging, Toxicity Questioned [15:03] WHO, FAO, Codex World Food Safety Day 2022 resources [2:15] GFSI webinar World Food Safety Day 2022 [3:40] Sponsored by: Redzone We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Today's episode is on the important subject of how you can protect the oceans' health and marine life. I've had a major crush on this company, BlueNalu, and you'll finally get to hear why I'm “true blue” for BlueNalu and President & CEO Lou Cooperhouse. We are at the forefront of a generational shift towards healthier, more sustainable eating that is good for people, the planet and accessible to all. BlueNalu is on a mission to be the global leader of cell cultured seafood, and to provide consumers with great tasting, healthy, safe and trusted products that support the sustainability and diversity of our ocean. I talk with Lou about his individual and company core values and how he shows up as a mission driven and consciously inclusive leader. He shares the inspiration of developing BlueNalu, and why we need cell cultured seafood now more than ever. Lou gives a sneak peek of what we can expect, as the company makes it's way onto a plate near you in the very near future.     Guest Links:   BlueNalu - https://www.bluenalu.com/ BlueNalu on Instagram: instagram.com/BlueNaluInc/ BlueNalu on LinkedIn: https://www.linkedin.com/company/bluenalu SHINE Links: Thank you for listening. Want to build a high trust, innovative, and inclusive culture at work? Sign up for our newsletter and get the free handout and be alerted to more inspiring Shine episodes   Building Trust Free Gift — https://www.leadfromlight.com   Carley Links   Book Carley for Speaking — https://carleyhauck.com/speaking Leading from Wholeness Learning & Development — https://carleyhauck.com/learning-and-development Carley's Book — https://carleyhauck.com/shinebook Executive Coaching with Carley — https://carleyhauck.com/executive-coaching Contact Carley — https://carleyhauck.com/contact Carley's Patreon Page https://www.patreon.com/carleyhauck   Well Being Resources:   Inner Game Meditations — https://carleyhauck.com/meditations Doterra — https://www.doterra.com/US/en/site/carleyhauck 4 Sigmatic — 15% Discount code Shine — https://us.foursigmatic.com/?rfsn=4405553.d15cc7&discount=SHINE   Social:   LinkedIn — https://www.linkedin.com/in/carley-hauck/ IG — https://www.instagram.com/carley.hauck/ Website — https://www.carleyhauck.com Newsletter — https://www.leadfromlight.com Shine Podcast Page — https://carleyhauck.com/podcast   The Imperfect Shownotes   0:01 Carley Hauck   Hi, welcome to the Shine Podcast. I am so happy you're here. My name is Carley Hauck, and I am your host. This podcast focuses on the intersection of science, the application of conscious, inclusive leadership, the recipe for high performing teams, and awareness practices so that you can cultivate what it takes on the inside, the inner game, to be the kind of leader our world needs now. I facilitate two to three episodes a month. And before I introduce this wonderful topic today, please go over to Apple podcasts, hit the subscribe button on this Shine Podcast. And if you love this interview, which I am sure you will, please share it with folks that you think will benefit or it will inspire, and write a five star review. All of this helps so much. Thank you, we are in season six of the shine podcast. And this season is really focusing on how we design our lives at work at home, to be in greater harmony, and optimize for the well being of ourselves or communities or co workers, and most importantly, our greatest stakeholder the planet. Today's episode is on the important subject of how you can protect the oceans health and marine life to thrive. Lou Cooperhouse. So I want to tell you all, I have had a major crush on this company, BlueNalu. And as you hear more, you're going to understand why I am true blue for BlueNalu.   Carley Hauck 1:55   And I have been waiting patiently yet persistently to have this interview with Lou Copperhouse for over two years. So just to give you a little backstory, I began the podcast over three years ago, it was part of the research I was conducting in order to write my new book Shine, Ignite your Inner Game to Lead Consciously at Work in the World. And the impetus for writing Shine was because I didn't have any hope for the world that we were living in. The science around climate change was just annihilating. I had nightmares for nights, when I really understood the precipice of what we were standing at, the opportunity to shift it. And so I decided I was going to take a stand for what I could do in this lifetime, to create a world where humans and planet could flourish, where business could be best for the world. And so the way that I've been able to do that is by shifting the hearts and minds of men, women, all people that have influence at the leadership and business level. And I've also amplified those leaders and businesses that are disrupting the old ways, with solutions that will support our thriving through the podcast through my book. And when I think about a business's greatest opportunity to be best for the world, it is a company with a mission and vision like BlueNalu. We are at the forefront of a generational shift towards healthier, more sustainable eating that is good for people good for the planet, and accessible to all. BlueNalu is a cellular agriculture company. Which means that living cells are isolated from fish tissue placed into culture media for proliferation, and then assembled into great tasting fresh and frozen seafood products. BlueNalu whose mission is to be the global leader and sell cultured seafood, providing consumers with great tasting healthy, safe and trusted products that support the sustainability and diversity of our ocean. The interview that you will be listening to is with the president and CEO of BlueNalu, Lou Cooperhouse. I just realized as I was getting ready to record this intro that there's something actually even more special about this company and this leader for me. So one of the catalysts for me writing my book was that seven years ago, I was having a conversation with my nephew. His name is Cooper. He was four at the time. And as you just heard, Lou Cooperhouse. We've got Cooper twice is the interview I'm about to release to you. Well, Cooper looked at me when he was four. And he said, Auntie Carley, “will you help me save the ocean?” And at that moment in time, I trembled with that responsibility. But I also knew I couldn't say no. And so that actually brought me on the journey that I'm am now. And I believe that this company can help save the ocean. So thanks to Lou, and everyone at BlueNalu. And everybody supporting this company to shine. This one's for you, Cooper.   Hi, Shine podcasters I have saved a wonderful leader and interview for you all I found out about Lou and this wonderful company BlueNalu, probably about two years ago. And before my book Shine came out, I sent Lou a copy because he exemplified this conscious, inclusive, mission driven leader, and blue. I'm so happy to have you. Thanks for being here.   Lou Cooperhouse 6:11   Thanks, Carley. It's a real honor to be on your podcast. Thank you.   Carley Hauck 6:14   So I wanted to ask you one of the first questions that I typically ask leaders and guests here, is what does conscious inclusive leadership mean to you?   Lou Cooperhouse 6:25   It's a great question. And, and my career actually spans almost 40 years now. And I've had the fortune to be in a number of leadership positions. But the end the day, it's all about the team, really a team that respects each other, and the team that also represents diversity, diversity of thought, background ideas, and really bring something to the table, but also recognizes that nobody has all the answers. So it's, it's really a spirit of open innovation collaboration, internally and externally, that I've really found to be really, really core to culture, and the values that embody a very successful company, where all of us are leaders, I am obviously the CEO of the company. But really, it's creating leadership at all levels. And also inclusivity, and respect, and communication, and empathy, where we all support each other. So that, you know, literally one plus one equals three and one plus one plus one equals seven, and so on. So so it's really trying to find that that synergy that really comes from an outstanding team.   Carley Hauck 7:35   Wonderful. Well, I'm really hearing you focus on the team. How do you create this happy, healthy, thriving team that's really focused on the North Star, because your company is very mission driven. And I'm really excited for you to tell folks more about your your mission and your vision. So let's talk a little bit about how you came to BlueNalu. And you had shared with me before we hit record, there was kind of this like, awakening this, this aha moment, because as you said, you've you've been in the food space for a long time. How did you find your way to this particular company, and this particular focus?   Lou Cooperhouse 8:21   I mentioned, I've been in entrepreneurship positions at large companies, including Campbell's and ConAgra and Nestle funded startup and pioneering all kinds of technologies and trends for many, many years in many different categories. A lot of firsts along the way, you know, first application of various technologies, the first products that really leveraged, you know, certain medical nutrition areas like gluten free or, or even diabetes products, you know, some time ago. But my aha moment, you know, really came from the period of 2000, on where I actually was doing a lot of consulting, and my consulting was actually in business incubation entrepreneurship. And during that time, I also started and ran the Rutgers Food Innovation Center, as an executive director of a program that supported many entrepreneurs, and I found myself being nicknamed Mr. Wonderful quite a bit, but never really been satisfied with all the ideas I heard, and really asking everybody about really what what is your differentiation? What is your USP? Why should I care? And along the way, I learned about all with all those happening in alternative protein. I was personally mentoring several clients in plant based categories. And I found some opportunities there, but also some limitations. And I was kind of really fascinated by both precision fermentation, but even more so about self culturing. And I found myself Carley really talking about this and kind of various public presentations about food trends, technologies, and then And there was actually an aha moment, I was actually in Hawaii in 2017. And I was asked to kind of motivate the entrepreneurs in the audience. There's about 300 people at this Hawaii Agricultural Foundation, actually, in Honolulu. And my whole objective there was think big, think differently, you know, really look at export opportunities, and so forth. And I found myself really profiling some most exciting things happened in food tech. And founding, you know, really talking about the space in alternative protein, as the most transformative disruptive thing I've ever seen, arguably, ever in mankind, describing this as the most transformative thing for any industry, very much like computers was in the 70s. Here, 50 years later, still seeing advances there. I said, food tech is the beginning of something that's happening now is very transformative. And you know, that I particularly said, we have a fundamental problem. It's right here, it's called the Pacific Ocean. 70% of our global seafood supply comes from, you know, you know, whatever 2000 mile radius of Hawaii, and this is the global problem, whereas the category began with cell culture in our meat, poultry. My opinion, it was really based on where the science that existed, it wasn't really based on where the market opportunity, where the humanity really needed to make the greatest difference. That was literally making the intersection between cell culturing and seafood. And, you know, I found myself, Carley, interestingly enough, motivating myself to actually do something. So it was really through my own kind of transplant, if you will, and looking at opportunities to really support others that I really said, there's such an a huge opportunity that could be so transformative, disruptive. And I felt that I could do it. And sure enough, shortly thereafter, I managed to an investor and one thing led to the other, and I was the co founder and CEO of what became BlueNalu. And here we are about four and a half years later. And we've come a long way. And we're very excited by what we're able to bring to the market in the coming years. So that aha moment really began from me really identifying something that was really driven by benefits, not just for consumers, but also for animals and the planet. So it was really quite the holy grail moment, if you will, that a single solution. So cultural seafood really solved so many ills on our planet. And it was such a unique a differential opportunity that I put myself in under 10%. To really make this happen.   Carley Hauck 12:40   Wonderful. Thank you for that story. And so, you know, based on the research that I've done around cellular, agricultural, specific to seafood, is that when you're creating cultivated meat, and the and you could probably say this better than me, this is this is your area, but we're minimizing animal cruelty, ocean acidification because of the warming of the planet, we're also removing the microplastics, because we're not going to be eating any of that. We don't have to worry about mercury in the food supply. Can you tell us a little bit more about the proprietary technology that allows you to create these stable cell lines, and then is able to, you know, have all these benefits so that people that want to continue to eat fish, and so much of you know, the more Asian countries and Southeast Asia, our you know, one of their major food supplies is fish. How do we actually cultivate it so that it's healthy for people, but it's healthy for the planet?   Lou Cooperhouse 13:50 That's great question. I think just to build on your question to you know, I think the problem is, is there's a global problem and challenge with our seafood supply. We literally there's a reason why says market price on a menu versus, you know, a beef or poultry product, which is maybe consistent, you know, all the time with pricing availability. So our supply chain is so fragile, and and is diminishing, it's insecure, it's variable. It's fraught with issues of animal suffering, one to 3 trillion fish are harvested if you will slaughtered each year for human animal consumption. It's the greatest amount of lives last, but there's compromise with mercury, microplastics toxins pollutants, as you've mentioned, are something that's increasingly problematic in our seafood supply. There's even been issues with mercury being found in I'm sorry, with microplastics being found in in blood or lungs, recent reports. So back to your question, when the company began, you know, in in early 2018, we recognize that there were a series of opportunities / challenges to actually Get this get this accomplished. First of all, nobody had ever established stable cell lines of commercial fish species. All the knowledge came from mammalian cell culturing, which is, frankly, why many of the companies began on mammalian cell culture inside. Because the knowledge was there, I followed the market, the market opportunity and opportunity create benefits for consumers and mankind, I felt was far greater with seafood, because we could address human health, animal welfare and global food security, which is really unparalleled versus meat poultry products. So we had to literally propagate fish shells, we tried to melee cell culture, technology did not work. So we have created our own proprietary know how an IP for propagating, you know, several 100 different cell lines to date from multiple species of fish. So we have our whole approach was a platform technology, not a single species, we're also want to focus on a ground informed product, but actually a high value whole muscle product like bluefin tuna, specifically toro, so the high value species a high value part and make this increasingly accessible to all. So as you mentioned, to the global demands an all time high, particularly in Asia, as people are consuming more and more seafood because of the health benefits, but, frankly, is becoming increasingly unhealthy due to all the issues I mentioned. So there is a migration for red meat, there's even a movement called Blue foods, for having people consume more product from the ocean. So all we're doing is just, you know, challenging that fragile ocean ecosystem even more. But to your question, we have created their proprietary cell lines, we have created an animal component free media to support them. We have done this without genetic engineering, or scaffolds or microcarriers. So everything that we're doing tonight was focused on scale production. You know, from day one, this was not about an experiment to really demonstrate proof of concept. It's about proof of scale. And that was really the challenge that all of us face. But even more so in the case of seafood, since it was such an unknown, you know, category when we first began. So so it's really the it's not just the the cell line development, but also the food safe supply chain of raw materials, an analog component free basis, and then actually developing the processes for large scale production. So we've even conducted a techno economic analysis of our own to really understand what large scale production looks like, we have been driven by what the end in mind looks like, from the very beginning of the company, to really think about factories. And, you know, I believe we were the first company even talking about what large scale production might look like, you know, with early factory designs that we put out there and actually stage get approached for what large scale production. So the food industry is all about volume, right. And, and, and that's our goal is to be the first to market with scale, particularly when it comes to seafood. And that's what really motivates all of us is to be really driven by the end in mind, but also recognize all the building blocks that it takes to get there. So an awful lot of proprietary know how that all of us in this category are developing. But our focus is also driven by first of all consumers to have products that have the greatest amount of consumer adoption, and the least amount of regulatory challenges for global adoption. So we're really focusing on species that have global applications. We're also focused on Carley displacing imports and creating more food security. So there are certain species we're not working on at this time, in particular, because we really want to work in partnership with the seafood supply chain. So that's part of our differentiation, too, is to really collaborate with industry, I mentioned earlier on internal collaborations, but also external. So we're really proud of the many partners we developed over the last four and a half years as well.   Carley Hauck 19:05   Great. Thank you for answering all of that. And I mean, I think what was so exciting for me about learning more about your, your mission and your, you know, the company a few years ago is, as you said, you know, the ecosystem of the ocean is really struggling. And we as humans are 70% water. So my thought is if we don't protect the oceans, we're not good stewards of the ocean. I mean, we're not gonna be here, you know, humanity's not going to be here, the planet will be a and when I think about, you know, just all the fish that are mostly being circulated in restaurants, it's, you know, it's tuna, as you said, it's Mahi Mahi, it's salmon. These are kind of like this staples that you see over and over and over again. And those those fish a lot of them are farm raised or they're they're really unhealthy and if they're being caught with a net In the ocean, that is, I mean, that's destroying so much of the marine ecosystem. There's bycatch involved in that. And so, you know, I see there being missed opportunity to create cell lines of endangered species, right so that they don't become endangered.   Lou Cooperhouse 20:21   That's very true. Yeah, we're there. We're certainly very driven by, by I mentioned kind of my career, you know, even working on products, like even gluten free products. So that was some 25 years ago.   Carley Hauck 20:33   I'm gluten free, by the way, really interesting. I can't eat gluten.   Lou Cooperhouse 20:37   You'll be happy to know that, you know, kind of my objective way back then, was to really create what I call an oxymoron foods, giving people something that they really emotionally crave. And they value like gluten free lasagna, or mac and cheese, things like that. So when I think about what Lunala is able to do, it's also an oxymoron kind of model. You know, it's able to provide, say, bluefin tuna, what is bluefin tuna? It's, unfortunately, has typically very unsustainable, very high mercury, it's a predatory fish. And it's also comes long distances, has a very poor yield. So we're literally, you know, think about oxymoron, we're able to make a sustainable mercury free, accessible, you know, ultimately affordable product that is available year round. So So you know, and taste just as delicious. So to the foodservice operator, when we learn about say, bluefin tuna, I just can't get it, there's no available supply. And if I do, I don't trust it. It's so variable in quality and color and texture and mouthfeel. You know, you know, and you're saying what, well, you can give me 100% yield available year round, you know, predictable and trusted supply chain, sustainable and healthy for my consumers, without mercury and microplastics. So, you know, we've had such positive reinforcement and all the customer research we've done that really addresses, frankly, unlike terrestrial animals, that we are really solving problems that are felt every day with food service establishments, but also the consumers. We've even learned from consumers who are who most enjoy seafood are most likely to want to select our products over farm raised are wild, because they love seafood. But they're feel a little bit handcuffed to fuel. You know that, you know, you know, I hear about mercury or microplastics. And so we're really solving problems in to both the foodservice operator and the consumer, that's really unique to seafood. So we're excited by that. And again, it's an oxymoron kind of logic here, giving you something that you really didn't think was even possible.   Carley Hauck 22:51   Well, that's all really fascinating. I know that you talked about scaling and factories, and I want to come back to that, but I'm gonna actually move us into a little bit of a detour around, you know, how you're leading because you're still, you know, gathering capital, you're definitely early stage, but I see you as a, I don't know, a rocket ship or a what's a ship that can fly that's in the ocean? I don't know, there's, there's there's some some version of that happening now. And there's a lot there's a lot on your plate, there's, there's a pace. This is a very competitive market. And I feel curious, like what's keeping you up at night? If you're willing to share that? And what are some of the practices that are keeping you resilient, positive, healthy, so that you can be the strong leader for yourself, but for your team, and for this mission? So I kind of asked two questions, what's keeping you up at night? And then what are some of the practices that you're leaning on, you know, within yourself to keep showing up every day? And the most resilient way? You can?   Lou Cooperhouse 24:04   I think the what keeps me up at night is is, is really, it's all about perseverance and patience, both so you know, coming from the food industry, after all these years, the food industry has really, you know, very fast pace, very much driven by volume and creating consumer benefits and value, differentiating characteristics USP, that unique selling proposition, and it's a really fast pace, where products can be developed in months and I've done that over and over again. So this is not that. This is something that has, if you will, a really long lag phase of development has never been done before. You have challenges of technology, process development, engineering, scale production, regulatory Market communication. In fact, if anything, we have so many benefits that I've described, you know, even how we communicate those benefits, what most resonates, is all part of, you know, how we get to market. And how we do that with partnerships, we can't do this alone. Right? So what, you know what historically, you know, I've been driven by, you know, quickness and speed, and really getting to market with differentiated characteristics, but this is so transformative, so differentiated, and it also takes time. So, you know, there is a requirement for patience, because it's all about doing it, right. You know, we could be driven to be in the market with something that's not scalable, you know, and that's, that's just, that's just wrong. So everything we're doing is really focusing on what it takes to be successful at scale. That's key. And, and so our, our team knows that our investors know that, you know, in our future customers will value that, because we are doing everything that we can possibly do to, again, have the products with the greatest amount of consumer acceptance, you know, really, really, through processes that, again, absent of genetic engineering, or other ingredients that might be considered deleterious or just wrong. So it's all focused on doing it the right way. And the right way, it takes longer, but at the end of the day, it's about large scale production. So everything we're doing is a lag phase, followed by a log phase, you know, a logarithmic growth. So, so we're very excited by what you know, from 2027 to 2040, massive amounts of factories being built around the world. So let's take the time to do it right, and actually go through the incremental stage case to get it right. So what keeps me up at night is just really, you know, maintaining that consistent, incremental progress. It doesn't really keep me up, frankly, because the whole team is really values that and is really engaged in that. And and I know that was one of your questions, and and what was your other one?   Carley Hauck 27:10   That's really helpful. And I'll, I'll just, you know, share a reaction. Josh Tetrick is one of the leaders that I highlighted in my book. And so you know, really being with him in the early stages of, of gestede. And they have also been really experimenting with, you know, factories, and I believe it was this week, Josh sends me emails of like, hey, we did this this week. And anyway, he's just kind of letting me know, I am still on the cheerleading side. But he, they, they got a, you know, a lot of a lot of approval with a good meat factory in Singapore, I believe it was last week. And so, yeah, it's like, how do we create this at scale. And what I also hear is, because you've been in the food industry, for 40 years, you've been an entrepreneur, based on your maturity and your tenure, you're able to be in this space of patience and persistence, that maybe a younger leader doesn't have that experience hasn't gone through the roller coaster, so to speak, you know, to really see the the long game and, and you're right, this hasn't ever been done before. And it is a competitive space. And, you know, I think what's happening in in vegan plant based alternative proteins, whatever you want to call it, is there's so many products coming to market right now. And some of them are overly processed or not very healthy. This is not that. And so, yeah, it's gonna take time, and you want the sensory experience to also wow people, right? Like, why would they ever go back to something that wasn't this? So?   Lou Cooperhouse 28:54   No, and you're probably familiar probably with that the 80 care needed that now called Charity, that report, you know, maybe three years ago or so. And they actually talked about PLANT BASE being, you know, really critical, but really, as a transitional product and their words, you know, that that cell culture would win in the long game, I think those were there, those are that those are more or less their words as well. I felt that entirely and we're starting to see that now. So plant base is certainly, you know, super beneficial to mankind. It's really bit of a it's an excellent transitional product. And there will continue to be a need and opportunity for plant based products. But unfortunately, many of them did begin something I learned early on with an awful lot of processed ingredients and consumers are where they're there. They're conflicted. So whereas they want to reduce their protein and particular animal protein intake, in particular, you know, but they, you know, but they also don't like to see 2030 Or even more ingredients on a label, and a lot of things they can't pronounce. So the entire Food Industry went to minimal labels, you know, and then all of a sudden, you know, plant based products came out with, you know, maximal labels, if you will, that these two will learn, and now you're starting to see products coming out in the plant based category where they should have originally with, you know, 357 ingredients. And that that will that will be the next generation. But the meantime, yeah, the cell culturing products are increasingly getting more mature. So each us and upside, and you have all of them future and Israel and many other companies around the world are continually moving forward and advancing, developing their commercialization, you know, pathways and timelines and this industry, you know, in just three, five years, you'll start to see the first factories being built. So this is, you know, where we call this a long game, this is not that long, after all, I think we're, we're ahead of the head of the expectation, you know, the amount of, I'm just so excited by how much has evolved, supply chain is becoming food grade, and it's increasingly becoming affordable. You know, and that's something, you know, you're seeing some major players in this space here. We're seeing all the technology being developed, but very importantly, the regulatory climate around the world. It's very motivating, frankly, currently, to see agencies that are very forward thinking, and are very communicative, and even establishing consultative relationships with companies like blue Nalo, he helped me understand this technology, the various ways that can be accomplished, I want to put in the methodology that would enable regulatory approval of these products, whether it's us, Singapore, Japan, Europe, etc. So it's very motivating. Many of them are driven by food security, as well, particularly as   Carley Hauck 31:55   to be able to feed all these people on the planet, right? Yeah, totally. Well, it's happening. It's happened. It's happening. It's exciting. So that brings us back to the second question, you know, in order to have the long game and to show up with strength and resilience for the back to back meetings, and I'm sure all the decisions you're having to make, and to continue to earn capital so that you can create this amazing product, like, what are some of the practices that support you to really lead in this way?   Lou Cooperhouse 32:30   It's, I think, go back to my earlier comment. So the the first practice, you know, really was, you know, we actually, I actually moved from East Coast to come to San Diego, and the single word that describes why San Diego despite being an amazing place to live and work was actually, you know, workforce. So it's where I could draw a team that had the expertise, and the diversity that will be required for success in cell biology, tissue engineering, and bio processing, market development, regulatory strategy, consumer insights, all the things it takes to be successful. And also, frankly, that I think that culture that thinks San Diego really resonates with innovation, and spirit, and passion, and respect for for our planet. So I was really motivated by coming here. And so so it's really building a team that, you know, is about respects inspiration, passion, culture, empathy. And, you know, recently, Carley, we even introduced our core values, you know, for the company. And the first one was actually be epicurious. So so the epi in there was really a call out to food this is first and foremost, culinary driven, creating products that people will love with no compromise. So enjoy without compromise, you know, reimagining the future of food, you know, being bold, you know, that all of us should really embrace the characteristics of of courage and innovation, problem solving, you know, thinking out of the box taking action, then we also had a value of being a lighthouse, as we called it, being a leader. So we've actually demonstrated a lot of different ways global leadership, you know, really even even nomenclature around this category. You know, we are, we are actually the only company that this at this point in time worldwide that really was trying to help, you know, in the United States, you know, regulatory agencies with appropriate nomenclature to what they're called us product. And we ended up sponsoring third party scientific peer reviewed third party research that determines cell culturing was the most appropriate term. But that leadership is really all about, you know, demonstrating a focus on food safety as well. So called out our commitment to having a company really founded not just on meeting regulatory requirements worldwide, but also what's called GFSI, global food safety initiative, best practices. So these are practices recognized by leading retailers and foodservice operators around the world. So it's all about humility, safety, continuous improvement. And lastly, what we call being true blue, you know, you know, working together as a team with trust, that commitment to sustainability and also respecting our own community, and giving back in various ways that we can as well. So those are the four values of epicurious, being bold, being a lighthouse and being true blue that, you know, we recently launched internally, and we'll be actually communicating that, you know, more broadly in the near future.   Carley Hauck 35:53   That's great. I love hearing those values. And so you know, going back to what I was asking around the practice that you're cultivating on the inside that allows you to, to model that, right, so like if you are, and I talked about this in the in the book, and I asked leaders around around that inner game. So one of the qualities of an of the inner game is, is authenticity. So the authenticity that I have of this is what matters to me, this is my truth. And then you're able to be more bold, for example, you're able to be true blue, right, and practicing radical candor. But what I heard that you didn't explicitly say, but you kind of said is that, you know, there's this culture in San Diego. And what I, and I've been there multiple times is, and I shared with you, I'm going to be spending some time there this this summer, but there's a lot of focus on well being right. There's definitely a great appreciation of the natural environment and nature, and there's a lot of healthy food choices there as well. And I think that that is something that I'm hearing is also a value within the company, because you're obviously creating this product, because you're seeing the interconnection of nature, right. And so it's it's like, what are the well being practices that you're actually invested in that your culture that your team is invested in, in? Because in order to be the lighthouse? You have to also nourish that light? Right? So I just feel curious, if you if you're willing to share like, is it? Is it going for a walk every day? Is it meditating? Is it I don't know petting your dog? I don't know, if you have a dog.   Lou Cooperhouse 37:40   Well, it's really all of this, I think that we actually are continually looking inward, as well as outward about what we can do to really, you know, embrace enhance those core values that I mentioned. Yeah. And as, as a company, you know, we have such a strong, robust HR team, that's really continually everything from the foods we serve our employees, and the health and well being products, but also our commitment to work in the community. Whether it's beach cleanups, or, you know, community food banks that we volunteered at, but also social gatherings. You know, it's actually our, the four year anniversary, we're celebrating tomorrow.   Carley Hauck 38:26   Oh, Congratulations!   Lou Cooperhouse 38:28   It was actually June 4 2018, it was June 4, that was the first day of operation where we actually went on the payroll, if you will. So that was kind of a day that we kind of celebrate, you know, so as we look at employees, anniversary dates, myself included, you know, we're all in now in business for years, but for me, it's an extra, you know, almost almost a full year of of getting this organized beforehand. But yeah, so we're constantly out there, you know, celebrating, you know, getting involved, whether it's, you know, fun events, you know, you know, we also celebrate our pets. And we have have, you know, exercise activities at work, walks around the building, but also, you know, some nutritional programs that were implemented as well. So, but you're absolutely right, it's really about, it's such an amazing environment for it really supports well being. And we have just, and frankly, even when we recruit employees, we're really driven by, you know, individuals that are so drawn to, I kind of describe people as authors or editors. So an author really loves to create to really is so motivated and passionate about doing something a balloon is all about. There's never been done before. Some people are resistant to change. We're looking for those people that are just motivated by by creation and change and authorship, if you will have a second and we're looking for people that have the passion that really are driven to make it difference for our planet. Yeah, we're looking for both those qualities. And we're finding that over and over again, you know, and that's really, I'm excited to on your podcast, because we're continually building our team, we're expanding quite a bit this year. In fact, we're now moving into a 40,000 square foot facility here in San Diego. So third building we're in. And we're expanding the team as we prepare for regulatory approval and small scale market launch in the coming years. So it's a very exciting time we're growing, but we're continually drawn by those employees that really, you know, personify those qualities.   Carley Hauck 40:37   Yeah, you have a specific culture and people will be a right fit or or not a right fit. When you think about, and I just have maybe like two more questions for you. When you think about the potential of of a product coming out in Southern California for people to try, will that come into the restaurants first? Do you have a sense of when that will be you can give us a sneak peek, and what what type of fish people will get to try?   Lou Cooperhouse 41:13   Sure. Kind of the the market opportunity kind of is dependent on on the particular product selected. And we fought so hard, Carley about what species to really launch with. And we looked at attributes that included you know, the potential for global global customer adoption, really addressing issues around sustainability, or the lack thereof today, food security, but also mercury and plastics. And, you know, and also frankly, products that command a premium price point are really highly valued and, and really resonate and represent the quality and the culinary attributes that are so important to us. And that first product will be bluefin tuna, and bluefin tuna is that the highest valued most exciting is the Wagyu beef of the ocean. We've heard from restaurant operators. And you know, and we're specifically working on the twirl the high high fat belly portion of Bluefin that is that is most most culinary, exciting to to restaurant operators and, frankly, where they differentiate. So again, we're driven by all those, those oxymorons, those those attributes that make a difference. And that obviously lends itself to food service. So we'll be launching at restaurants, and also rapids. It also resonates heavily in Asia. So So as you may be familiar, we've actually very proud to have relationships, partnerships that include its Vichy, Sumitomo, and food and life in Japan, Pomona, South Korea, taught Thai union, which is based in Thailand, but also throughout Asia and Europe and US as well. And also Nutreco and Nomad foods in Europe and rich products that Griffith foods United States. So just a series of partners that really support us in all sorts of areas from market insights and intelligence, and potential distribution, but also regulatory insights as well supply chain etc. So so at your question, we are launching with bluefin tuna and foodservice in both the United States and in Asia as quickly as we can, as quickly as we get ready to our approval there. And we will follow that with a series of products to follow. So we are really not about if you will, you know, a single product company, we are all about a platform technology with a broad array of products that will really complete menu. So our future restaurants can not just have one product, but can displace all of their conventional seafood with Lunala seafood, become entirely the cell culture of seafood. products by our peers can displace their entire menus, with alternative proteins soon to be routine protein products on their menu made through cell culturing process. And in terms of timeframe, you know, we're really looking at, you know, just we're just, you know, two years away from some sort of small scale market development, regulatory approval, could be sooner could be a little bit later. But that's kind of a reasonable timeframe. But we're looking at putting a shovel in the ground for a first large scale factory as early as 2025. So you know, and that's, that's probably a good to your projects in itself. So somewhere out 2027 We're looking at large scale factories being built. That's our goal. And we think that can be, you know, multiplied by many factories shortly thereafter. So we're really just, you know, five years away from starting to see some, some significant volumes coming out of factories, and I think we'll see other companies in the category. beef and poultry fall in a very similar timeframe, so not too far away.   Carley Hauck 44:56 Yeah. Well, that's incredibly exciting. Thank you. So much. For folks that are listening, how do they support you? How do they support BlueNalu?   Lou Cooperhouse 45:07 No, no, thank you so much for Carley for this opportunity to speak to you today on your podcasts. And please follow us on BlueNalu.com, you'll see our social media platforms there as well. And there's also a way to reach out to us with any inquiries you may have. We're all about, you know, collaboration with industry. And we're always looking for partnerships, you know, on the supply, chain side, potential distribution side and everything in between. And we can't do this alone. But on the consumer side, you know, please follow us on various social media platforms. And you know, we're excited to hopefully come to restaurants near you and not too distant future.   Carley Hauck 45:50   How wonderful. Well, I think we're all going to be just yeah, so wonderfully impacted by the opportunity here that you're solving. So thank you again, for your strong leadership. And appreciate your time today, Lou.   Lou Cooperhouse 46:05   My pleasure, Carley, thank you.   Carley Hauck 46:07   Thank you, Lou, for your service, your time, your inspired, conscious, inclusive leadership. And for all of those at Blue Nalu, who are trailblazing and leading the way in this important mission and business. As you heard in the podcast, this is a very special company. And if you want to learn more about BlueNalu, then please check out the link in the show notes. And I'd like to also invite you to think of another way that you could stamp for the protection of ocean and marine life. When we think about the interconnection of our bodies and the planet. The ocean is pretty irrelevant to me. Since we are 70% water and we cannot survive without water, and the ocean is struggling. It has been for a long time, we've been using it as a waste receptacle. When you think about the huge amount of garbage and plastic, the Pacific garbage patch that has been floating. It's about two times the size of Texas when we think about the inhumane, but also just devastating practices of the fishing industry, on the ocean floor and marine life and the ecosystem of the ocean. And if you'd like to learn more about what actually eating fish that is being caught by a net is doing and all the bycatch of dolphins and turtles and sharks that are being caught when you're, for example trying to eat tuna, I would highly encourage you to watch Seaspiracy. It was one of the most watched documentaries on Netflix in 2021. And I had the privilege of meeting one of the executive producers of that film a few weeks ago. Jim Greenbaum I'm giving a little light to you, Jim, thank you so much for your contribution and bringing all of that into the light for us to shift our patterns, our behaviors, so that we too can be supporting people and planet to thrive. As always, thank you so much for tuning in to the shine podcast. And I would love to have you share this with folks and friends. And if you would like to support me and the continuation of these interviews, you can visit my Patreon page patreon.com/carleyhauck. Your generosity helps so much. I have some incredible interviews coming for the remainder of this season. And until we meet again, be the light and shine the light.  

In the latest episode of the CGF Podcast, host Louise Chester speaks to Global Food Safety Initiative Director Erika Sheward to hear her reflections on the recent 2022 GFSI conference which took place in Barcelona. She shares some of the conference highlights, GFSI’s top priorities, including trust and capability building, and explains why the conference theme – "Delivering Impact for Safe, Sustainable Food" – is so crucial to the bigger conversation.

Dr. Guangtao Zhang, Ph.D., is the Director of the Mars Global Food Safety Center (GFSC), where he leads an international team of experts who are driving progress in several areas of food safety, including mycotoxin risk management, microbial risk management, and food integrity. Dr. Zhang has contributed to over 40 peer-reviewed publications and five patents that are advancing capabilities in food safety science and application. He has also shared insights at several international conferences in a range of key areas in food safety research. Prior to his time at GFSC, Dr. Zhang held a postdoctoral fellowship at Cornell University and developed therapeutics for breast cancer as a faculty member at Mount Sinai's Ichan School of Medicine. In this episode of Food Safety Matters, we speak with Dr. Zhang [18:10] about: The rise of food safety and quality hazards around the world, and how the Mars Global Food Safety Center aims to tackle such challenges by generating new insights, driving technology innovations, and improving food safety capabilities and methodologies How mycotoxins harm public health, the ways in which climate change is increasing mycotoxin production, and what GFSC is doing to improve mycotoxin risk management in the food industry The necessity of simplifying Good Agricultural Practices (GAPs) so that farmers can reduce the risk of mycotoxins in their harvests by effectively employing GAPs How the 2021 United Nations Food System Summit created a coalition of organizations that is developing actionable food safety plans through data analysis, risk assessment, testing and learning, and risk communications The implications of microbiological contamination, and how the food industry can shift from a reactive to a proactive approach when combatting microbial hazards GFSC's work in combatting microbiological contamination of the global food supply, including faster detection, better traceability, and predicting microbial hazards before they occur How GFSC is collaborating with academic institutions to make whole genome sequencing and multiplex sequencing more accessible, affordable, and efficient How GFSC is addressing food fraud with spectroscopy and spectrometry GFSC's research and development efforts in advancing genomics and tracking shifts in the food microbiome GFSI's intent to explore digitization, data, and AI as future food safety solutions, and what those solutions will look like when they are fully realized. News and Resources: E. coli in Lettuce Affected by Season of Harvest, Shelf Life, Storage Temperatures[4:55] Study Observes Two Decades of E. coli Evolution [8:80] AFDO Whitepaper Asks FDA to Modernize Recalls [12:40] AFDO Whitepaper Ep. 108. STOP Foodborne Illness and AFDO: Joining Forces for Recall Modernization (November 23, 2021) Sponsored by: Michigan State University Michigan State University Online Food Safety Program Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Quality management is a really misunderstood area of the food industry and other departments can often be reluctant to engage with quality management procedures. We're here to change your mind about quality management and to explain why quality management matters and what a solid quality management procedure can do for your food business. We explain the benefits of investing in establishing a quality management procedure. Although it's a long process that can be really stressful for technical teams, quality assurance can bring structure to your business, especially if you're a young start-up that's looking to grow. We give examples of some of the different aspects that you'll need to consider in your quality management procedure, such as the quality accreditations that your suppliers have and the quality requirements of your target market countries. Listen out for exciting details about our upcoming course on food quality management via Young Foodies ! If you enjoyed this episode, hop over to our Facebook page to leave us a message and make sure that you're subscribed to the Oh For Food's Sake Podcast so that you don't miss an episode. Timestamps[0:47] Today we're talking about quality management! Why does quality management matter? [1:55] Getting through a British Retail Consortium audit: Why you need to learn about quality management in the food industry[4:52] Our definition of a quality management system [5:17] The three core areas of quality management: Quality, safety, legality[8:35] Quality management isn't super interesting…but it is really important [10:00] Some businesses push back on introducing quality management procedures, but they benefit the business in the long run [12:34] There's a difference between a BRC certification and accreditation? Yes! [13:52] Quality management prevents mistakes before a product leaves the manufacturer's building [15:23] It's tempting to cut corners, but skipping steps in quality management can have a serious impact on the whole business [16:48] The pressure of working in the technical department of a food manufacturing business [18:45] How quality management can lower business costs and improve your credibility[20:25] Why your food business should have a QAS: A Quality Attribute Sheet [22:53] You need to consider in which countries your product will be sold [24:13] Start-ups and quality assurance: How implementing quality right from the get-go can help your business to grow[26:31] Top tip: Always check for GFSI standards on imported products[27:47] An example of a quality management system that saved a brand's reputation: Fig Gate!  [30:50] What's the difference between a product withdrawal and a product recall? [32:20] Please let us know what you think of these more technical podcast episodes!  [33:15] Your career becomes richer if you start asking questions and getting involved with other departments LinksOur Quality Management Course on Young FoodiesYou can follow us here on instagramIf you would like further support with myself, Amy for food industry coaching and facilitation find me here on instagram or LinkedInFor food industry Consulting from Lucy you can find her here on instagram or LinkedInSee you next time!

The Institute of Food Science & Technology (IFST)  are the UK's leading professional body for those involved in all aspects of food science and technology. They are an internationally respected independent membership body, supporting food professionals through knowledge sharing and professional recognition. Their membership comprises individuals from a wide range of backgrounds, from students to experts, working across a wide range of disciplines within the sector. Jon Poole is Chief Executive of the IFST in the UK. Whilst not a food scientist himself, Jon's role involves him in most aspects of the food sector from food safety through to sustainability and new product development through to ensuring the pipeline of talent for the next generation of food scientists and technologists. Jon also chairs SALSA, the third-party supplier assurance scheme for small and micro businesses in the UK. Alongside his role at IFST, Jon works part-time as an independent consultant focussing on organisational development across a wide range of sectors and with a particular focus on leadership competency and development and career development. Jon has written and had published three books on leadership, business coaching and career development. During 2020-21 Jon chaired one of GFSI's Working Groups as part of its ‘Race to the Top' programme, focussing on auditor professional recognition and competence. Jon joins Max to discuss some key topics ahead of their Spring Conference in May: The future technical skills needed within the food sector The importance of the role of professional recognition Changing consumer perceptions of food science and technology

The Fledge and the Impact of Covid 19 on community programming. Vicki talks with Jerry Norris is the CEO and Founder of the Fledge located in Lansing MI. Jerry obtained a B.S. in Statistics from the University of Michigan, with a focus on Computer Science. He began his career with the Unisys Corporation as a Quality Engineer and ISO 9000 Lead Auditor in 1988. Throughout the years, he moved up through the ranks of the quality profession (i.e. Quality Manager, Director of Quality, and VP of Quality). In 1988 as a Quality Engineer and Lead Auditor, he began developing a software product to help manage compliance activities. He served as the CEO of GAIA, LLC, which operated globally with customers in over 50 countries to help members connect based on expertise and vicinity. GAIA evolved into a software company supporting start-ups with an emphasis on mapping. Jerry now serves as the CEO of the Fledge, a radically inclusive ideation and maker space, incubator, and accelerator located in Lansing, MI. He also serves as the Chairman for the GAIA, Solutions, Power in Passion, and the Fledge Music Group. He also spent 5 years as a “Gatekeeper” for the Business Acceleration Fund working with the Lansing Economic Area Partnership. Jerry's expertise includes software development, quality management, food safety management, automotive and aerospace-related quality management, environmental protection and management, and safety systems. He also enjoys reading standards (e.g. ISO 17021, ISO 9001, GFSI) and following the industries that are moving from prescriptive systems (e.g. customer-based, GMPs) to more agile and adaptive management systems. Specialties: Quality Assurance, Statistics, Software Engineering, Sales, Food Safety, Compliance Management, Auditing, Inspections, International Business, Entrepreneurship, building Brands, start-up assistance, talent acquisition, funding. He has worked in the following fields: telecommunications, automotive, furniture, food safety, environmental management, economic development, human rights, labor law, life sciences, advanced manufacturing, plastics, consulting, organizational development, and more. Conversation summary: Vicki Hamilton-Allen chats with Executive Director, Jerry Norris about the increased need in the community during the COVID-19 pandemic and how the Fledge has become a center point in the community to provide much-needed opportunities to marginalized communities. Norris is an innovator and creative thinker, tune in and let him inspire you!

Jadi, kita ingin bersama dengan Pengerusi Eksekutif i-GROW, Nordin Abdul Malek. Terutama sekali, dengan pelarasan semula dibuat oleh Unit Perisikan Ekonomi (EIU), apakah itu sebagai satu tanda yang positif dalam membolehkan negara kita lebih memajukan inisiatif dalam menjamin sekuriti makanan?

Jadi, kita ingin bersama dengan Pengerusi Eksekutif i-GROW, Nordin Abdul Malek. Terutama sekali, dengan pelarasan semula dibuat oleh Unit Perisikan Ekonomi (EIU), apakah itu sebagai satu tanda yang positif dalam membolehkan negara kita lebih memajukan inisiatif dalam menjamin sekuriti makanan?

Dr. John W. Spink is an assistant professor in the Department of Supply Chain Management at the Eli Broad Business College at Michigan State University (MSU). Previously, he was an assistant professor in the School of Criminal Justice in the College of Social Science at MSU and in the College of Veterinary Medicine. His leadership positions include product fraud-related activities with ISO 22000, GFSI, and the U.S. Pharmacopeia. Global activities include engagements with the European Commission, INTERPOL, Codex Alimentarius, and WHO/FAO, and he served as an advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment. He also spent 11 years at the Chevron Corporation, and was an independent consultant, before earning a Ph.D. in packaging/anti-counterfeit strategies at MSU in 2009. In this episode of Food Safety Matters, we speak to John [15:28] about: Ten years later: Defining food fraud Past food fraud events What falls under the umbrella of food fraud? The role of the Global Food Safety Initiative in the food fraud discussion The Food Safety Modernization Act (FSMA) Intentional Adulteration rule Economically motivated adulteration Issues of FSMA and other regulatory compliance Labeling and authentication Prosecuting for low-hanging fruit, so to speak How food fraud fits into other food safety risks How supply chain management fits in Supply chain challenges during the pandemic Examining processes in greater detail Resources Food Fraud Prevention Think Tank Food Fraud Prevention Free Online Training USDA National Organic Program: Free online training on organic fraud prevention Organic Trade Association (OTC), Organic Fraud Prevention Solutions (OFPS) program NewsHow Chipotle survived a food safety crisis and a pandemic to debut on this year's Fortune 500 Chipotle Website: Health and Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

Most convenience retailers have food safety processes and training in place, many also find that that a lack of consistency and agreement among employees is driving an increased focus on food safety culture. Related Links: Cultivate Food Safety website NACS Magazine, October 2020 "Growing a Culture of Food Safety" NACS Magazine, July 2017 "Protecting Your Food Brand" NACS Food Safety Resources Hosted by: Chris Blasinsky, Content Strategist, NACS and Jeff Lenard, VP Strategic Industry Initiatives, NACS About our Guest: Lone Jespersen, Founder, Cultivate Lone Jespersen is an entrepreneur, high-level strategist, food safety expert & visionary dedicated to helping food manufacturers deliver safe and quality food through culture-driven intervention. She has dedicated the last 15 years of her life to bettering food manufacturing operations and studying how culture affects food safety performance. Lone holds a Master in Mechanical Engineering from Syd Dansk University in Denmark, a Master of Food Science from the University of Guelph in Canada, and a Ph.D. on Culture Enabled Food Safety. She also serves as chair of Food Safety Culture for the GFSI technical working group dedicated to characterizing and quantifying food safety culture across the global food industry from farm to fork.

QIMA/WQS (formerly known as WQS) was founded in 1993, offering solutions to the food industry from farm to fork through GFSI recognized certifications (BRCGS, GLOBALG.A.P., SQF, IFS), food safety and ethical audits, quality seals, inspections, training, and supply chain management. Their team of food safety professionals innovates and streamlines processes to offer customers transparency, agility in the marketplace, and unprecedented control over their entire food supply chain. In this episode, we talk with two women who are a major force behind the QIMA/WQS team, Nicole Brunner and Liza Salinas.

The boys were joined this week by Fred Brown, a true surveyor that has been working in the profession for over 40 years. Fred is proud to be the Director of Operations for Golden Field Services, Inc. (GFSI). GFSI specializes in providing professional services for the pipeline, power and telecommunication industries nationwide and has been doing so for over 25 years. We discussed what makes GFSI unique, the direction these vulnerable industries are heading and the challenges surveyors face when working in these projects. Fred has surveyed in most states of the United States as well as for several years overseas in the Oil & Gas and Mining & Metals Industries. Needless to say, he has some great stories, a few of which he was kind enough to share with us. Music for this episode by Midnight Oil!

Joseph Bou Samra, Founder and Managing Director of GMCS MENA, A Dot Com Magazine Exclusive ZOOM Interview. GMCS Global Management Consulting Services, LLC (GMCS USA) is a California Limited Liability Company specialize mainly in helping Food & Packaging industries (Retail, food service facility, manufacturing, processing and distribution) to comply with local & international food safety rules and regulations by providing consultancy on implementing international safety standard such as Global GAP, GMP, HACCP, Gluten Free, ISO 22000, GFSI approved standard (SQF, FSSC, BRCGS for food safety, packaging and storage & distribution), FSMA Also, GMCS MENA provide consultancy on sustainable standard related to Ethical trade and responsible sourcing standard such as FSC, SMETA, BRCGS ETRS and Fairtrade. As well, GMCS implement additional standards that can be used by food & packaging industries or any type of industry such as ISO 9001, ISO 27000, ISO 14000, ISO 26000, OHSAS. The company's services include providing virtual, in house or public training courses focused on product quality and safety management (ISO 9001, HACCP, FSMA, internal audit, validation and verification, vulnerability assessment for food fraud, risk assessment, root cause analysis), food safety (food hygiene, FSSC 22000, gluten-free, BRCGS food safety issue 8 all training) , packaging (BRCGS issue 6 all training) and ethical (BRCGS ETRS) all GMCS trainings are accredited and certificate are issued by the standard owner. Also, part of GMCS services are gap assessments, inspections, support with the implementation of management systems and maintenance of management systems and audits. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Certified cannabinoid ingredients with Josh Epstein, CEO of Socati. Our next guest recently announced it has successfully completed the rigorous evaluation process and received official USDA Organic certification for its CBD ingredient line up which can be used in USDA Organic finished products. This company is the only commercial-scale producer of USDA Organic certified cannabinoid ingredients with third-party verified non-detectable levels of THC. The USDA Organic Seal represents a comprehensive organic standard, a rigorous verification system, and a set of effective enforcement mechanisms to safeguard the trust and credibility of organic products, mandating manufacturers to maintain rigorous organic standards from farming through the production of final consumer packaged goods. Given the broad trend towards organic and clean label products, Socati believes the company and its partners are now uniquely positioned for the expected widespread shift to premium USDA Organic certified CBD products. With the USDA Organic certification in place, Socati has launched new organic CBD ingredients for brands looking to bring high-quality organic CBD products to market. Organic Broad Spectrum Oils – CBD oils rich in other minor cannabinoids. Broad Spectrum Oils do not contain detectable levels of THC. Organic Full Spectrum Oils – CBD oils rich in other minor cannabinoids. Full Spectrum Oils contain legal amounts of THC at 0.3% or less. Backed by stringent internal and independent testing, Socati’s Montana-based cannabinoid ingredient manufacturing facility complies with Global Food Safety Initiative (GFSI)-recognized benchmarking requirements and adheres to Good Manufacturing Practice (GMP) standards for manufacturing. All Socati organic ingredients are tested and verified by third-party labs, produced in a GFSI certified, food-grade, processing facility, non-GMO, kosher, and made to ingredient grade specifications.

Dr. John W. Spink is an assistant professor in the Department of Supply Chain Management in the Eli Broad Business College at Michigan State University (MSU). Previously, he was an assistant professor in the School of Criminal Justice in the College of Social Science at MSU and in the College of Veterinary Medicine. His leadership positions include product fraud-related activities with ISO 22000, GFSI, and the U.S. Pharmacopeia. Global activities include engagements with the European Commission, INTERPOL, Codex Alimentarius, and WHO/FAO, and he served as an advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment. He also spent 11 years at the Chevron Corporation, and was an independent consultant, before earning a Ph.D. in packaging/anti-counterfeit strategies at MSU in 2009. John was previously featured in Ep. 5 of Food Safety Matters In this episode of Food Safety Matters, we speak to John [28:14] about: Educating about concepts of food safety and food fraud as key business concepts of the integrated supply chain. The fundamentals of disruption. The effects of COVID on just-in-time. Assurance of supply and the impact on food companies. Managing risk during a crisis. Measurement and management to detect the incidence of food fraud. Viewing food safety as a standard enterprise risk. Operational versus tactical versus strategic planning. Business as a science and food science as part of business. We also speak with AFDO’s Steve Mandernach [11:50] about: USDA’s Roadmap to Reducing Salmonella: Driving Change through Science-Based Policy News Mentioned in This Episode Canada says Romaine from Part of California Must be Tested for E.coli [6:43] Could Stuart Parnell be Set Free [9:16] Blue Bell President Paul Kruse Charged with Wire Fraud and Conspiracy​ Sponsor Arm & Hammer Animal and Food Production is the only global food chain partner integrating diverse technologies for food safety. The suite of products in the ARM & HAMMER portfolio fit with a multi-hurdle, multi-technology approach to help the protein industry mitigate risks from Salmonella, Campylobacter, E.coli, and other foodborne pathogens. ​Find out more at ahfoodchain.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

In this episode of Confidently Compliant: A Food Safety Podcast we will focus on investing in your organization by investing in your own professional development. In a time of rapid change, more people are seeking training opportunities to stay up to date on the latest guidelines and gain more skills in adaptation. Program owners and Certification Bodies offer different training options for professionals in the supply chain, but with a sea of options, it can be overwhelming to know where to start. Learn from Scheme Manager of the Professional Program Robert Moss on how to create a compelling dialogue with your employer to strengthen your team by evaluating the validity of course sources, understanding your learning style, and find the right program that fits you and your organization. Start your personal development plan today by downloading our template attached! To learn more about training options in the supply chain see our Academy offerings: https://www.brcgs.com/training/.  

No Ounce Wasted  Trevor is a butcher and has worked in restaurants, wholesale processors and retail shops. And he also has a mind for the regulatory safety measures that many butchers and owners struggle to stay on top of. He is a gifted educator and helps all kinds of places stay compliant and creative. Control Point founder, Trevor J. Morones, is a classically culinary trained expert butcher. As a craft butcher, he understands first-hand the desire to focus on the craft and create the best product possible, creating throngs of satisfied customers and fulfilling on brand promises of quality, efficiency, and unique value. As a Lead HACCP Instructor, GFSI auditor in training, and ANSI Food Manager course Instructor/Proctor, Trevor brings his brilliant engineering mind and spirit to craft training and solutions to minimize the amount of time spent with red tape and regulations, eliminating costly mistakes/fines while creating cultures of operational excellence. In working with high volume manufacturing facilities and highly acclaimed restaurants such as Pat La Frieda, The Cosmopolitan of Las Vegas, LA Kitchen, Lincoln Carson Bakeshop project, Trevor has perfected the balance between productivity and compliance. Control Point was created to guide Chefs, Restaurant Groups, and Food Manufacturers through their food safety concerns and processes with a high level of excellence. Control Point is all about results. Trevor’s training and implementation practices have proven to increase company growth, domestically and internationally, by 66%. Trevor holds positions on many committees critical to the support of food industry safety and excellence. https://controlpoint.consulting/ info@controlpoint.consulting ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the archives page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

We saw signs of a consumer shift before the outbreak of the virus, however, the disruption caused may have fuelled momentum. Buying behaviour is changing and the relationship between global brands and the customers who support them is being transformed by the rise of the conscientious consumer. Purchase choices are increasingly influenced by ethical considerations as consumers seek assurance about their purchase from sourcing of raw materials to manufacturing and through to point of sale. Featuring Michael Wilson, Global Head of Ethical Trade and Responsible Sourcing, understand how you can respond to this consumer shift. Download our Ethical Standard: https://www.brcgsbookshop.com/bookshop/ethical-trade-and-responsible-sourcing-issue-1-standard/c-24/p-559

BRCGS and the Canadian Celiac Association have come together to discuss, ‘why care about trademarks?’ A trademark is a symbol used on packaged goods to support specific claims like being Gluten-Free. The Canadian Celiac Association will explain the positive impact these trademarks can make for those with Celiac and avoid having to scrutinize ingredient lists in the grocery store. BRCGS helps manufacturing sites demonstrate safe and legitimate claims through Food Safety Management Systems, ensuring that brand owners can build trust, and consumers can buy with complete confidence. See what goes on behind the trademark with Melissa Secord and Barry Meikle in this engaging podcast. Learn more about the Gluten-Free Certification Program with BRCGS.

The value of certification is often debated, however food safety is non-negotiable. Understand the structure of Food Safety Certification Programs and how your efforts protect not only your brand but the brands of your specifiers, retailers, and consumers. Featuring John Kukoly, Director of BRCGS Americas. https://www.brcgs.com/brand-owners/compliance-and-integrity/

TUNE IN TO LEARN:What reports around the globe say we are all missing - turns out, vitamins and minerals essential for our immune system!An opportunity: how you can save some restaurants and improve our food system.GFSI 2019 highlighted micronutrient deficiency as a major issue worldwide. ~ A report.@1000yearyoung - my Instagram with simple immune-boosting recipes! GET MY 10-DAY EMAIL HEALTH COURSE. THE FOUNDATION SERIES. JOIN TEAM LEAN!Fit, Lean and Healthy Body and Mind Simplified!best science + routines of high achievers = simple daily action steps for you! SUBSCRIBE!More about my coaching HERESupport the show (https://www.patreon.com/FoodSchool)

Audits are what determine your grading for certification, but how do you know that your auditor understands your business and is properly following your certification program? Discover what your program owner does to place strong third-party auditors on your service and see what opportunities they provide to get feedback on your experiences. Featuring Karen Betts, Head of Compliance at BRCGS, learn what her team does to ensure your success. Learn more by visiting our website: https://www.brcgs.com/brand-owners/compliance-and-integrity/ https://www.brcgs.com/digital/confidential-reporting/ https://www.brcgs.com/digital/insight/

In the final episode of 2019, we sit down with the Global Food Safety Initiative’s (GFSI) new Director, Erica Sheward, who joined the CGF’s ranks just a few weeks ago. Erica shares her career journey so far, her unique perspective on the topic of food safety, and her plans to take the initiative forwards. Find out more about GFSI here: https://mygfsi.com/

Uncover the value of networking and professional development at Food Safety conferences. Learn tips and tricks to maximize your time and budget at industry gatherings and ways that you can build new relationships that strengthen your brand. Guest starring: Michelle Tindale, Head of Training and Events at BRCGS. Visit https://www.brcgs.com/events/ to practice your networking skills at the Food Safety Americas Conference.

Today is an exciting day because I'm interviewing Tracy Vasquez, the owner Sugar Beez, a cookie company that mostly makes really beautiful royal icing cookies. Tracy hails from Wonder Lake, Illinois. She's the mom of five grown-up daughters, and she works full-time as a police dispatcher. She is a very interesting person and her experience has been quite different to that of most of the other home-bakers that I've spoken to on the podcast, so listen in today, to hear Tracy's story. Last year, Tracy was approached by a national grocery chain. They asked her to supply their stores in Illinois with her cookies, and then that expanded to include Wisconsin as well. Tracy discovered that she had to obtain a GFSI certification from the Global Food Safety Initiative, to provide supermarkets with her cookies. So for the last year, she has been going through the challenging process necessary to become certified. In today's episode, she talks to us about this process. We also talk about marketing, working full-time, and raising a bunch of beautiful daughters. Tune in now, to find out what Tracy has to do to obtain her GFSI certificate from the Global Food Safety Initiative.  Show highlights: How this all started for Tracey. Why Tracy has never spent money on advertising. The benefits of SEO. Tracy discusses the conscious choice she made to follow the website and SEO path to make her name known. The bulk of Tracy's business comes from Google or Instagram. Tracy has accepted that she does her best work under pressure. Making cookies brings a good balance to Tracy's life. How the supermarket approached Tracy. Tracy talks about the arduous process of getting certified. Some of the crazy things you have to consider when applying for certification. Tracy hired a technical writer to help her understand what she could not understand before. This motivated her to keep moving forward. Although it has been pretty costly, Tracy has learned a lot, she's grown, and she's become empowered from doing this process.  This process has helped Tracy become faster and more efficient, and her life has really improved as a result. Tracy makes custom cookie cutters for every order. Tracy offers her advice for going through the certification process as seamlessly as possible. All of Michelle's classes are now available online. Links: To find out about Michelle's classes, go to www.thebizofbaking.com  Sugar Beez's website: www.sugarbeez.com  See omnystudio.com/listener for privacy information.

Cindy Jiang is senior director, Global Food and Packaging Safety, Global Supply Chain & Sustainability, for McDonald’s Corporation. Her responsibilities include leading global supplier quality management systems and programs, establishing science-based food safety standards and policies, managing food-related emerging issues, and providing guidance on nutrition information, accuracy, and consistency. She has been the lead for the McDonald’s Food Safety Advisory Council since 2002, a forum for sharing food safety knowledge and best practices among leading suppliers and external experts. Cindy has been actively involved with industry and government collaboration on food safety. She has served on the Global Food Safety Initiative (GFSI) Board since 2008 and is currently a member of the Board of Advisors at the Center for Food Safety at the University of Georgia and Shanghai Jiao Tong University. Cindy began her career with the McDonald’s Corporation after receiving a M.Sc. in food science and nutrition from the University of Wisconsin in 1990. She has held various positions at McDonald’s Corporation, from a chemist to a quality assurance consultant, a senior quality assurance manager, and a director of food safety. Cindy has been actively engaged in leading the effort on harmonization of food safety standards by working with the food suppliers and the foodservice industry since early 2007. She is a senior member of the American Society for Quality and has been a member of Institute of Food Technologists since 1989. She is also a current member of the International Association of Food Protection and AOAC International. In this episode of Food Safety Matters, we speak to Cindy [19:43] about: The importance of meetings, team building activities, and volunteering in an effort to keep food safe The collaborative process McDonald's follows when new equipment needs to be developed McDonalds' approach to new employee training What regulators are looking for when they visit a foodservice establishment Understanding why collaboration is necessary and valuable Why food safety is not an area of competition McDonalds' three-leg stool system How McDonald's communicates with its many suppliers How McDonald's suppliers are required to have at least one GFSI benchmark certification Why there are so many benchmarked schemes, and why having a consolidated benchmarked scheme isn't feasible Government-to-government and government-to-business meetings Food safety culture Why every business within the food sector should be ready for an unannounced visit 24/7 McDonald's and World Food Safety Day The ongoing challenge of meeting consumers' ever-changing expectations Technology, predictive analytics, and using data to predict potential foodborne illnesses and outbreaks How McDonald's has been delivering food in other countries years before it became a trend in the U.S. The importance of mastering soft skills, communication, and networking even in a science-based field News Mentioned in This Episode EFSA Identifies Three Food Safety Priorities for the Next 5–10 Years; Codex Agrees to Tackle E. coli in Certain Foods  [3:57] Researchers Dissect 17 Years of Salmonella Outbreaks [8:51] Viral Story: The Blue Bell Ice Cream Licker [11:12]   Sponsor  MSU's Online Food Safety Program - Educating Food Safety Leaders MSU's Online Food Safety Program - Curriculum, admissions, fees, and more 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

Joan Menke-Schaenzer is the chief quality officer at Van Drunen Farms and FutureCeuticals. There, she is responsible for the safety and quality of the company's vegetable and herb growing and processing plants—both conventional and organic—as well as their nutraceutical ingredient business.  Joan's career has also included food safety and quality roles in manufacturing, foodservice, and retail. She's led McDonalds' global supply chain, safety, and compliance organization. She spearheaded food safety and quality at ConAgra, Walmart, and Kraft as well. Joan served on the U.S. Food and Drug Administration's Food Advisory Committee and the U.S. Centers for Disease Control's Board of Scientific Counselors Food Safety Modernization Act Implementation Working Group. Joan earned her B.Sc. in food science from the University of Wisconsin—Madison.   In this episode of Food Safety Matters, we speak to Joan [17:09] about: Challenges she's experienced across the supply chain at various levels of the food industry The importance of communication and soft skills in food safety How creative thinking can advance food safety success Her involvement in past foodborne outbreaks and how being proactive was the best decision for public health Issuing a recall even before a clear root cause was confirmed Gaining support from employers when it comes to joining industry and trade associations Why it's imperative to have existing relationships with regulators before a crisis occurs The benefits of epidemiological traceback and it can help in the event of an outbreak Proactively managing supply chains with GFSI audits Consumer research and combining that with risk assessment The benefits of partnering with suppliers How she used whole-genome sequencing to pinpoint the source of a growth niche Her views on blockchain and how it may not be the answer at all levels of the food supply chain How becoming responsible for profit and loss changed how she approached food safety decision-making Why it's important to build a support network throughout your career News Mentioned in This Episode Study: Here's Why Consumers Don't Use Thermometers When They Cook [2:36] Updated Tomato Metrics [6:23]  Push for a Single Federal Food Safety Agency [9:54]  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

Lone Jespersen is principal of Cultivate, an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy, and its operations learning strategy.  Prior to that, Lone worked for Woodbridge Foam as the engineering and operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, and a Master's of food science and a Ph.D. from the University of Guelph, Canada. Mike Robach is chairman of the GFSI board. Up until August 2018, he served as the vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Prior to joining Cargill, he headed up technical services for Conti Group’s meat and poultry businesses, and began his career with Monsanto. Mike is the past president of Safe Supply of Affordable Food Everywhere, a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee. Mike has worked with the World Organization of Animal Health and the Food and Agriculture Organization on harmonized animal health and food safety standards. He has worked closely with the U.S. Department of Agriculture and the U.S. Food and Drug Administration regarding food safety policy, Hazard Analysis and Critical Control Points, and regulatory reforms based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Mike is a graduate of Michigan State University and Virginia Tech. Frank Yiannas is the U.S. Food and Drug Administration's (FDA) Deputy Commissioner for Food Policy and Response, a position he assumed in December 2018. He is the principal advisor to FDA Commissioner Scott Gottlieb in the development and execution of policies related to food safety, including implementation of the landmark FDA Food Safety Modernization Act. His leadership role within the agency covers a broad spectrum of food safety priorities, such as outbreak response, traceback investigations, product recall activities, and supply chain innovation across the full spectrum of FDA-regulated products. Prior to joining FDA, Frank was the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversaw all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities included food safety oversight of Walmart’s stores, Neighborhood Markets, and Sam’s Clubs. He was also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection (IAFP). Frank is a registered microbiologist with the American Academy of Microbiology and holds memberships with several professional associations. Frank received his B.Sc. in Microbiology from the University of Central Florida and his Master's of Public Health from the University of South Florida. In this episode of Food Safety Matters, we speak to Frank [15:07], and Lone and Mike [25:08] about: Highlights, key moments, and takeaways from this year's GFSI conference in Nice, France The value of networking, collaborating, sharing challenges, and learning best practices at GFSI Projects that GFSI is working on with various government entities, the private sector, academia, and consumers The Global Markets Program GFSI's continuous improvement in the areas of benchmarking requirements, technology, certification programs, and capacity building The emerging trend of e-commerce as a food safety topic to watch Produce safety as a global issue, not just a North American issue GFSI's partnerships with STOP Foodborne Illness and Pew Charitable Trusts GFSI's unique position as the industry's premier place to bring together food industry professionals from all cultures and backgrounds Improvements that can be made around how food safety performance is measured Working in the retail/private vs. regulatory sectors Government's continuously improving response to foodborne illness outbreaks FDA's future use of blockchain technology and spreading the idea of food safety culture Related Content  A Culture of Food Safety: A Position Paper from GFSI News Mentioned in This Episode Leafy Greens Industry Working on New Water Guidelines; LGMA announcement  [4:12] Emails Show FDA Worry After Romaine Outbreaks  [0:00] USDA to Audit Brazil's Meat Inspections After 2017 Import Ban; Brazil's announcement  [8:02] FDA Requests Funds for More High-Tech, Digital Food Safety System; FDA statement [12:47] Sponsor:  Downloads: Recall Readiness: Lessons Learned & A Look Ahead  Food Safety & Traceability Software Buyer's Guide   ​ Visit Foodlogiq.com to request a demo Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us: Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

In this episode of Assurance in Action, Americas Food Safety Program Manager and Intertek Expert William Muil discusses the key differences among the industry's most utilized Global Food Safety Initiative-recognized standards. The standards discussed include the Safe Quality Food code, FSSC 22000 and the British Retail Consortium standard. Learn about the key differences between these standards and what to consider when choosing one for your organization.Relevant LinksAbout FSSC 22000About BRCAbout SQF

The CGF Podcast series welcomes guests from inside and outside the organisation and membership to discuss challenges facing the consumer goods industry, the planet and its people. The third episode in the series “GFSI and the Future of Food Safety” features Veronique Discours-Buhot, Director of the Global Food Safety Initiative, who gives listeners an insider’s perspective on last month’s GFSI conference in Nice, and shares her thoughts on how GFSI is supporting the implementation of safe food worldwide.

Discover the major differences among some of the industry's leading Food Safety Management Systems standards in this episode of Assurance in Action. Karin Hansson discusses the new ISO 22000:2018 standard revision as well as the Global Food Safety Initiative (GFSI). Further discussed, is the role and history of GFSI in the marketplace, and the measures that are taken to help ensure 'safe food for consumers, everywhere.'Links discussed in this episodeISO 22000 StandardFSSC 22000 DocumentsGFSI Scopes of Recognition

Assurance in Action is visited by Food Safety Management Systems expert Showkat Hussain. As an experienced food safety auditor for Intertek, Canada, Showkat shares his view on the overwhelming benefits that Global Food Safety Initiative (GFSI)-recognised certification provides food producers. GFSI-recognised standards include FSSC2200, SQF, and BRC among others.Links Mentioned:mygfsi.comIntertek.com

    Mike Robach is vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Mike joined Cargill in January 2004 to lead the company’s corporate food safety and regulatory affairs programs. Since then, Mike has increased the department’s scope to include animal health and quality assurance. He continues to refocus the department toward global efforts in line with Cargill’s vision of being the global leader in nourishing people. Mike began his career with Monsanto Company. Prior to joining Cargill, he headed up technical services for Conti Group’s meat and poultry businesses. Mike is the past president of Safe Supply of Affordable Food Everywhere, chairman of the Board of Directors of the Global Food Safety Initiative (GFSI), a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee. Mike has worked with the World Organization of Animal Health and the Food and Agriculture Organization on harmonized animal health and food safety standards. He has worked closely with the U.S. Department of Agriculture and the U.S. Food and Drug Administration regarding food safety policy, Hazard Analysis and Critical Control Points, and regulatory reforms based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Mike is a graduate of Michigan State University and Virginia Tech. It was recently announced that Mike will be retiring from Cargill on August 1, 2018, but will be continuing his term as chairman of the GFSI board. In this episode of Food Safety Matters, we speak to Mike about: Why GFSI exists, the early days of the organization, and how it has evolved globally over the years GFSI’s Global Markets Program Cargill’s involvement with GFSI GFSI’s primary objectives What GFSI does and does NOT do How GFSI works with scheme owners such as BRC, SQF, etc. His thoughts on the various schemes and how they stack up to FSMA GFSI compliance vs. FSMA compliance GFSI’s progress with public/private partnerships Challenges facing GFSI and goals that GFSI will be working on in the coming years How companies can become involved with GFSI What he’s learned over the course of his career His advice to food safety professionals News Mentioned in This Episode: Five Deaths in Romaine Lettuce Outbreak http://bit.ly/2Ll5jpY  Leafy Greens Industry Forms Task Force in Light of Romaine Lettuce Outbreak http://bit.ly/2xrWbh1  FDA Shares Traceback Details for Romaine Lettuce E. coli Outbreak as Investigation Continues http://bit.ly/2JipY0x  FDA Should Make Leafy Greens a Priority, Say Consumer and Food Safety Advocacy Groups http://bit.ly/2Mgfjlu Resources: Global Food Safety Initiative (GFSI) http://bit.ly/2sRdIKM IAFP Annual Meeting http://bit.ly/2t5PY5d Presenting Sponsor: KLEANZ by Nexcor Technologies http://bit.ly/2JCHr0v Everything Food Safety in One Place in Real-Time KLEANZ is the only complete Food Safety Compliance Solution that focuses on risk mitigation, driving continuous improvement, and adhering to all applicable compliance requirement while managing resources. KLEANZ protects your customers and brand. KLEANZ Food Safety Compliance (In-Depth) http://bit.ly/2JzoM5K KLEANZ Food Safety Compliance (Quick Facts) http://bit.ly/2l4J5NP KLEANZ.com http://bit.ly/2JCHr0v 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. 

Melanie Neumann is the president of Neumann Risk Services (http://www.neumannriskservices.com/), and executive vice president of Matrix Sciences—a firm that focuses on food safety risk management, business and brand protection, regulatory compliance, and industry best practices. Melanie leverages her 19 years of industry experience as a food law attorney along with her Masters of Science in Food Safety to help clients manage the risks relating to each step in the supply chain, from supplier assessment and procurement, manufacturing, distribution and sale of food globally.  She is a graduate of Mitchell-Hamline Law School for her Juris Doctorate degree, and Michigan State University for her M.S. in Food Safety. She has worked for multi-national food companies such as Hormel Foods, The Schwan Food Company, private law firms focusing on food law and intellectual property law, was instrumental in launching national food safety risk management practices for one of the “Big 4” tax and auditing firms as well as for other well-known consulting firms. She is an Adjunct Professor at Michigan State University and serves on advisory panels and boards of several notable organizations.  Melanie is a frequent speaker on executive liability in food production and food regulations including FSMA regulations. Outside of her profession, Melanie is an avid triathlete, to date completing 25 marathons and six Ironman triathlons. In this episode of Food Safety Matters, we speak to Melanie Neumann about: The level of difficulty involved when it comes to food companies having to implement FSMA. The difference between understanding a regulation vs. implementing it vs. operationalizing it. How much legal interpretation is really required to understand how to properly implement FSMA. Melanie’s view of how FDA regulators and food companies are working together during inspections in the beginning stages of FSMA. The importance of explaining the "why" behind FSMA regulations, why they exist, and why behaviors in the food facility need to change. FSMA's effect on global food companies. How FSMA stacks up against ISO, GFSI and international standards in general. What happens during an FDA inspection if a QA manager or food safety staff member cannot answer questions accurately or knowledgeably.  The number one factor that causes a food plant to be non-compliant with some part of a FSMA rule or regulation. How poor records management can make or break a food company, and the benefits of electronic record-keeping. What's involved in a readiness assessment?  Crisis management planning and after action assessments. Melanie's thoughts on mock recalls and crisis simulations. Why food companies can no longer afford to ignore social media and what people are saying about their products. News Mentioned in This Episode Update: Romaine Lettuce Named as Source of Multistate E. coli Outbreak http://bit.ly/2vvMe19  Over 200 Million Eggs Recalled After East Coast Salmonella Outbreak http://bit.ly/2HQ16dd  Salmonella Outbreak Traced to North Carolina Leads to Largest Egg Recall in Nearly a Decade http://bit.ly/2K24Vgf Study: Expensive Foodborne Outbreaks Could Be Prevented If Sick Employees Are Given Adequate Sick Time http://bit.ly/2K0aRpQ  2018 Dirty Dozen and Clean 15 Lists Rank Produce Items by Pesticide Level http://bit.ly/2EAhLhu Bob Ferguson's Food Safety Insights Articles Sanitation Verification for Allergen Control (April/May 2018) http://bit.ly/2vpsP1P Testing and Sanitation for Allergen Control (February/March 2018) http://bit.ly/2Bux9hU Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) http://bit.ly/2HH04ml The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) http://bit.ly/2kYlT6y A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) http://bit.ly/2qSbx8G What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) http://bit.ly/2sMrOyA The Drivers of Differences in Food Safety Testing Practices (April/May 2017) http://bit.ly/2p8edwL A Look at the Microbiology Testing Market (February/March 2017) http://bit.ly/2khVWy6 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.  Sign up for our bi-weekly eNewsletter http://bit.ly/foodsafetynewsletter

Jorge Hernandez is the chief food safety and compliance officer for Wholesome International, a restaurant company with different concepts and brands in the quick and fast casual foodservice markets in the U.S. He is responsible for food safety, quality, regulatory compliance, and sustainability for the organization. This includes developing structure and reporting lines for the staff, risk-based policies and procedures that meet or exceed FDA, USDA, and/or state regulations, as well as the department leadership and oversight over the company’s suppliers, restaurants, processing facilities, and distribution. Previously, Hernandez worked for 12 years as the senior vice president for food safety and quality assurance at US Foods where he developed the food safety, quality, and food regulatory program for a corporation that included more than 80 distribution centers, 14 processing facilities, and over 550 private label co-packers with 1,600 facilities across all segments of the food industry. Earlier, Jorge was the vice president of food safety and risk management at the National Restaurant Association where he led the development of the award-winning ServSafe food safety training program for the restaurant industry. Jorge started his career as a regulator and held positions at the state and the Winnebago County health departments in Illinois, U.S. He has earned degrees in biology from Rockford University, microbiology from the Centro de Estudios Medico-Biologicos in Mexico City Mexico, and languages and literature from la Universite de la Sorbonne, Paris, France. Jorge is the board member of several industry organizations, including STOP Foodborne, the International Food Protection Institute, and GFSI, where he co-leads the development of the International Standards for the Food Warehouse and Distribution and is currently the co-chair of the GFSI U.S./Canada Group. Hernandez has published many articles and is a recognized consultant in the areas of food safety, food safety management systems, food safety accreditation, food safety training, and food safety operations.  In this episode of Food Safety Matters, we speak to Jorge about: The art of balancing food safety science with common sense and making decisions based on both Food safety culture and how it allows employees to speak up when food safety is at risk Challenges of temperature control, contamination, and traceability while distributing food The importance of working with supply chain partners who are knowledgeable about food safety and take it seriously Why having the most sophisticated, up-to-date technology is not always enough to ensure the safety of food Challenges faced by large food transporters that are not always problematic for smaller, local, or regional operators The importance of using technology properly to ensure the best data and integrity possible Best practices for transporting mixed loads  Why documentation and record-keeping are so important for times when technology may fail His thoughts on why food distribution is not a huge target for intentional contamination How the introduction of FSMA has helped make it safer to transport both raw product and ready-to-eat product on the same truck without cross-contamination issues Common transportation issues and the use of trucks that are not fit to safely transport food Working with GFSI to create international standards for transportation and warehousing How GFSI standards compare to the FSMA Sanitary Transportation rule Positive trends he sees with technology, big data, analytics, epidemiology, DNA, traceability, blockchain, and more. Related Content: FSMA's Final Rule on Sanitary Transportation of Human and Animal Food http://bit.ly/2ubc21M  The Supply Chain and Food Safety Culture: Distribution (June/July 2017) http://bit.ly/food-distribution The State of Food Safety: Regulation, Collaboration and the Advancement of a Globally Safe Food Supply (August/September 2012) http://bit.ly/2DLVey0 Foodservice Distribution: Maintaining the Cold Chain  (August/September 2009) http://bit.ly/2ucQGBo News Mentioned in This Episode South African Poultry Plant Closes Amid Deadly Listeria Outbreak Investigation http://bit.ly/2Gebkpj A Spoor-Marler Team Plans Class Action for South African Listeria Victims http://bit.ly/2pz3WdY Family of 5-Year-Old Awarded $6.5 Million in Salmonella Chicken Case http://bit.ly/2tJq8ap 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 

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.

The guys are on a roll. They are very happy that they are releasing new episodes consistently. The show opens with a discussion of topics like Boom, Boom Goes the Dynamite, Dyn-o-mite, Beastie Boys, William Shatner, Yankee Hotel Foxtrot, The Avett Brothers, The Sadies, and The Best of Little Feat. They quickly transition with the Maytag Raw Milk Blue Cheese recall by Whole Foods. Ben says that there is a no way for customers to tell if milk was pasteurized; they must read the label, and he notes the absence of the word pasteurized makes the difference, not the presence of the word raw. The discussion moves to the literature and a research paper on the survival of E. coli O157:H7 in Gouda and Cheddar aged for 60 days. Don emphasizes that the rate of pathogen decrease and not the days of survival which is important. Ben asked Don if it is safe to consume raw milk. “It depends, and it is complicated” he replies. The conversation turns to an article by David Gumpert “Is OPDC Bumping Scalability Limits, to Detriment of Raw Milk Nationally”. The guys note that exposure is less when a business is small. Don goes off a tangent, mentioning two articles about the brain and self-government. Ben responds to Don by recommending another on risk communication, which suggest that it is hard to change people beliefs. From there the podcast digresses into Wordy Rappinghood and Kanye West Facts before turning to the boiling of water as affected by atmospheric pressure, and altitude in response to a question from Linda Harris. The show ends with a discussion of GFSI audits and poor food safety culture.

As the global food system has become more complex, food manufacturers are looking for ways to harmonize safety standards. Cargill’s Mike Robach, a Global Food Safety Initiative (GFSI) board member, tells FoodNavigator-USA about what's driving the industry to support the GFSI in increasing numbers.

Cannabis Safety & Quality with Chief Technology Officer & Founder Tyler Williams today on Grassroots Marketing today on Cannabis Radio. CSQ is the first cannabis certification program to meet the GFSI Benchmarking Requirements. As a division of ASI Food Safety, a woman-owned business that's provided safety solutions to the food industry since the 1940s, the CSQ Standards were built in 2020 to meet ISO requirements, GFSI requirements, and regulatory cannabis requirements from seed to sale. Tyler Williams is a consumer product safety & quality expert in the Food & Beverage, Cannabis, and Dietary Supplement industries. This Year's Cannabis Recalls, Explained: Between a Michigan company recalling the product after an employee licks shut pre-rolls, inevitably closing business, or moldy flower scares in CO, MO, OK, and AZ, Tyler can discuss lessons learned so history doesn't repeat itself. Eliminating product recalls and preparing for federal legalization are two major reasons companies consider CSQ Certification.