Podcasts about Hazard analysis

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

Safety experts share strategies to revitalize job hazard analysis programs. A piece of paper won't save your life, but what's on that paper could.   Trish and Traci, along with guest Valerie Stakes, discuss five steps to improve job hazard analysis (JHA) programs: honest program evaluation, form clarity, embedding JHAs in other documents, improved training and increasing visibility through collaboration.

This session of the radio show shares my conversation with Town of Franklin (MA) Health Director Cathleen Liberty. We had our conversation in the Franklin TV & Radio Studio on Wednesday, October 9, 2024.The recording runs about 33 minutes, so let's listen to my conversation with Cathleen--------------Health Dept page https://www.franklinma.gov/health-departmentMetacomet Health page -> https://www.metacometpha.org/Health Dept Homeless Resource page -> https://sites.google.com/view/homeless-resources-services/home Hazard Analysis and Critical Control Point (HACCP) -> https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccp-principles-application-guidelines#execsumCDC page on raw dough https://www.cdc.gov/food-safety/foods/no-raw-dough.htmlMass College of Pharmacy & health Science https://www.mcphs.edu/Sign up for Health alerts via Regroup -> https://franklintown.regroup.com/signup The Topic podcast -> https://www.franklinma.gov/health-department/pages/topic-podcast-links--------------We are now producing this in collaboration with Franklin.TV and Franklin Public Radio (wfpr.fm) or 102.9 on the Franklin area radio dial. This podcast is my public service effort for Franklin but we can't do it alone. We can always use your help.How can you help?If you can use the information that you find here, please tell your friends and neighborsIf you don't like something here, please let me knowAnd if you have interest in reporting on meetings or events, please reach. We'll share and show you what and how we do what we doThrough this feedback loop we can continue to make improvements. I thank you for listening.For additional information, please visit Franklinmatters.org/ or www.franklin.news If you have questions or comments you can reach me directly at shersteve @ gmail dot comThe music for the intro and exit was provided by Michael Clark and the group "East of Shirley". The piece is titled "Ernesto, manana" c. Michael Clark & Tintype Tunes, 2008 and used with their permission.I hope you enjoy!------------------You can also subscribe and listen to Franklin Matters audio on iTunes or your favorite podcast app; search in "podcasts" for "Franklin Matters"

FMEA and Hazard Analysis Abstract Carl and Fred discuss a reader question about FMEA and Hazard Analysis and whether or not they can be combined into a single analysis. Key Points Join Carl and Fred as they discuss the difference between FMEA and Hazard Analysis. Topics include: FMEA and Hazard Analysis have some similarity of […] The post SOR 996 FMEA and HAZOP appeared first on Accendo Reliability.

There's a lot to be excited about at Northcentral Technical College (NTC). As they have a brand new meat lab, housing the school's new ‘Pasture to Plate' butchery program.  The new program was born out of necessity. During the pandemic, meat facilities were unable to take in all the animals that needed to be harvested. In response, state funds have been invested in educational programs focusing on meat processing and animal husbandry to prevent such issues from recurring. The "Pasture to Plate" program offers students an in-depth understanding of the entire meat processing chain. This includes: Humane Slaughter: Students learn ethical and inspected slaughter techniques that ensure the meat is legally fit for sale. Food Safety and HASAF Certification: The curriculum includes critical training in Hazard Analysis and Critical Control Points (HASAF) certification to ensure students can manage food safety protocols. Cold Lab Experience: Students spend significant time in NTC's state-of-the-art cold lab, gaining hands-on experience with industry-standard equipment such as emulsifiers, rollers, grinders, and band saws. "Our cold lab provides students with real-world industry experience," says culinary instructor Chef Brock Decker. "They spend hours breaking down animals, learning about the nuances of different cuts, and ensuring food safety, which is crucial for their future careers."See omnystudio.com/listener for privacy information.

Hello there!Ensuring rigorous food safety standards is crucial for maintaining the health and well-being of pets and upholding the integrity of the pet food industry. In this episode of The Pet Food Science Podcast Show, Scott Hawks, Senior Food Safety and Regulatory Consultant, discusses critical aspects of food safety in the pet food industry. Scott shares his extensive experience, covering topics like sampling methodologies, hazard analysis, and managing contamination risks. Listen now to understand the nuances of food safety and improve pet food manufacturing processes on all major platforms."I think you're going to see more interest in chemical hazards coming in the next 5 to 10 years."Meet the guest: Scott Hawks is a Senior Food Safety and Regulatory Consultant based in West Milford, New Jersey. With over 30 years of experience in the food industry, Scott deeply understands dairy, protein, analytical chemistry, and food microbiology. He is HACCP Certified and has extensive experience auditing HACCP and GMP programs. Scott has worked with leading companies like Tata Global Beverages and WellPet, ensuring compliance with food safety standards.What will you learn:(00:00) Highlight(01:21) Introduction(08:21) Combining Safety and Profitability(17:47) Importance of Validation and Sampling(25:21) USDA Guidelines and Sampling Tools(32:47) Risks in Pet Food Manufacturing(37:29) Mycotoxins in the Supply Chain(49:01) Importance of Hazard Analysis(50:41) Final ThoughtsThe Pet Food Science Podcast Show is trusted and supported by innovative companies like:* Trouw Nutrition* Kemin- ICC- ProAmpac- ADM- Biorigin- Innovafeed- Corbion- AluraAre you ready to unleash the podcasting potential of your company? wisenetix.co/custom-podcast

Diane Cave, Eastern Lead from Element6 Solutions, goes over the top five mistakes identified during external audits and review of dust hazard analysis reports.

Sara Mortimore, M.Sc., FRSPH, MIFST, is the Vice President and Global Subject Matter Expert for Food Safety at Walmart Inc. In her role, Sara is responsible for the global development and oversight of all food safety programs, compliance, and initiatives for the company's 10,500 stores, owned manufacturing facilities, and distribution and fulfilment centers. This includes the supplier and supply chain food safety program. Prior to joining Walmart in May 2019, Sara held the position of Vice President of Product Safety, Quality, and Regulatory Affairs with enterprise-wide responsibility at Land O'Lakes Inc. In this capacity, she covered both human and animal foods and supported nonprofit international development work. Sara began her career with Glaxo SmithKline as a Research Technologist in research and development. In 1989, she joined Grand Metropolitan Foods, which later became Pillsbury and was subsequently incorporated by General Mills Inc. There, she held various roles leading supply chain food safety, quality, and regulatory teams in international markets. Sara is also the co-author of several successful books, book chapters, and papers on Hazard Analysis and Critical Control Points (HACCP) and food safety management. She has served on the board of trustees for the Royal Society of Public Health and is a Steering Committee member of the Global Food Safety Initiative (GFSI). Sara also serves on the Educational Advisory Board of the Food Safety Summit. In this episode of Food Safety Matters, we speak with Sara [3:53] about: The challenges and opportunities she has experienced throughout her career overseeing food safety at the world's largest retailer, as well as major-brand food companies Lessons learned during Walmart's testing phase of its Product Design Hazard Analysis (PDHA) program, a food safety program for private-label suppliers that was launched in 2022 and is now being rebranded as the Strive for Excellence program Walmart's tech-driven efforts to improve food safety assurance and steps the company is taking to enable greater control over its supply chain Walmart's “one global team” approach to food safety culture, and how Sara and her team works to instill this culture across the company and its supply chain, as well as how the success of these food safety culture efforts are measured Walmart's membership with the Alliance to Stop Foodborne Illness, and how Sara and the company work to demonstrate to consumers that food safety is a priority for Walmart Challenges Sara has experienced throughout her career when it comes to ensuring that supplier HACCP plans are adequate, especially when suppliers may span the globe and have access to different resources and technologies Sara's views on the most crucial food safety issues for the retail sector and food industry to address in the near- and long-term. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

A small NASA program helped the food industry make good on its most basic promise – safe food on the table.

In this podcast, Frank Davis (Shareholder, Dallas) and John Surma (Shareholder, Houston)  discuss job hazard analysis and pre-test planning. Frank and John—both members of Ogletree's Workplace Safety and Health Practice Group—address how and when to conduct an analysis, who to involve in the process, the importance of communication, and methods of documentation. They offer insights and best practices for identifying hazards so that they can be eliminated or reduced to an acceptable risk level.

Yongfei Wang, SCEC Coseismic fault displacements in large earthquakes have caused significant damage to structures and lifelines located on or near fault lines. For buildings or distributed infrastructure systems located near active faults, engineering displacement demands are defined using probabilistic fault-displacement hazard analysis (PFDHA) models. However, fault displacement models (FDMs) used in PFDHA are sparse and poorly constrained in part due to the scarcity of direct observations. The physics-based dynamic rupture simulation method is an attractive alternative to address this important issue. Because fault displacements can be simulated for various geologic conditions as constrained by current knowledge of earthquake processes, they can be used alone or combined with empirical datasets to support FDM and thereafter PFDHA model development. Simulations must first be validated against data, then the underlying physics can justify their extrapolation to other plausible events. This study summarizes our calibrated dynamic rupture models and their validation against displacement observations from empirical scaling relationships for strike-slip earthquakes from M5 to M8. This combination of calibration and validation of the model is critical in informing the functional forms used in the FDMs. We also perform a first-order validation of the near-fault ground motion to confirm that essential modeling physical factors important to ground motions are also properly addressed. This work is an essential first step in paving the way for dynamic rupture modeling to support PFDHA development.

Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance, and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist. She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS, and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP. She also serves as a Qualified Individual for Microbiology and Food Safety for HACCP and Food Safety Teams for numerous commercial food processing companies around the country, as well as a consultant for many others. Donna received her Bachelor's and Master's of Science in food science and technology from the University of Georgia. In this episode of Food Safety Matters we speak to Donna [17:30] about: Customized corporate food safety training opportunities Boutique food products Investigating your company's supply chain HACCP and Preventive Controls and GMPs: Back to the basics The devil's in the details If it can go wrong, it's gone wrong before Teaching aids: photos and stories Family-owned businesses: equipment design challenges Standing your ground on hygienic design Encouraging engineers and designers to understand food safety Want my certificate? Pass the test. Certified vs. qualified In-person vs. virtual courses Food safety for high school students: the next generation News & Resources Study: Food Animals Contain More Antimicrobial-Resistant Salmonella Than Previously Thought [8:36] USDA-FSIS Releases New Guidelines on Controlling Salmonella and Campylobacter in Raw Poultry [12:50] Sponsored by: ARM & HAMMER Visit AHfoodchain.com to learn more about the diverse and comprehensive food safety solutions available from ARM & HAMMER. We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

Do we have the ability to map out the automotive safety integrity level (ASIL) and cybersecurity assurance level (CAL)? What do I mean by this - can we say that one CAL level is the same as another level? I don’t think so. Why? ➡️ Because each level is different. ➡️ ASIL comes up in the Hazard Analysis and Risk Assessment (HARA) ➡️ CAL comes up in the threat analysis and risk assessment (TARA) Listen to my full response here. questioner: Akshay Kumar #autonomousvehicle #automotiveindustry #autonomousdriving #automotivesecurity #cybersecurity #CAL #ASIL #TARA #HARA #threatanalysis

Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance, and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist. She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS, and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP. She also serves as a Qualified Individual for Microbiology and Food Safety for HACCP and Food Safety Teams for numerous commercial food processing companies around the country, as well as a consultant for many others. Donna received her Bachelor's and Master's of Science in food science and technology from the University of Georgia. In this episode of Food Safety Matters, we speak to Donna [12:36] about: The evolution of the Rutgers University Food Innovation Center Driving economic growth The role of training How to start a food business with help from the center Putting food safety front and center The center’s available facilities Notable brands that have worked with the center Her unique approach to training Different courses and programs offered at the center How virtual training may be here to stay How to engage students on the small details ResourcesUSDA FSIS Inspection Systems Produce More Competing Data (1:44)FDA Aims to Further Reduce Toxic Elements in Baby Food, Food for Young Children (4:24)FDA Response to Questions About Levels of Toxic Elements in Baby Food, Following Congressional ReportParents Erupt Over RDA Failure to Regulate Toxic Metals in Food Register now for our webinar Global Food Safety Series: Australia. Featuring Lone Jespersen, Ph.D., Cultivate, Rachel Downey, Bulla Dairy Foods, and Diana Pregonero, 3M Food Safety. This is part two of our five-part series. Part one examined Europe, parts three to five Asia, North America, and Latin America. Registration is open for the Food Safety Summit, coming to a computer near you, May 11-13. This year’s theme highlights Food Safety Lessons Learned from the Global Pandemic and so much more. Our best-in-class virtual experience has now added a video chat feature so we can all connect again! 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. 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 Keep up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag, Facebook, and LinkedIn Subscribe to our eMagazine and weekly eNewsletter at food-safety.com

In this episode of the DustSafetyScience podcast, we talk to Dr. Ashok Dastidar from Fauske & Associates returns to talk about how to incorporate decomposition, off-gassing and hybrid mixtures into your dust hazard analysis.

In this episode of the DustSafetyScience podcast, we review the replay of the second Ask Me Anything session with Jason Reason on remote dust hazard analysis.

Originally aired July 15th. Scenario-based hazard analysis, risk calculation and response planning should be aligned as companies look to reopen after COVID-19 shutdowns. Featuring Fred Myatt, Assistant Vice President – Casualty Technical Director at Zurich North America.

This episode features a panel of the Food Safety Preventive Control Alliance (FSPCA)'s lead instructors. They discuss virtual food safety training in the age of COVID. Connie Landis Fisk is a northwest regional extension associate for the Produce Safety Alliance (PSA). PSA has a temporary policy allowing its trainers to deliver their Grower Training Course remotely during the COVID-19 pandemic. Connie offers a weekly office hour to share tips and answer questions about using Zoom for those remote trainings. Amanda Evans-Lara is a principle food safety consultant and compliance specialist with HACCP Mentor, a website that provides tools, tips, and training to help food businesses comply with global, customer, and regulatory Hazard Analysis and Critical Control Points (HACCP) and food safety requirements. She has over 28 years of experience working with Australian and international food businesses. Amanda is an FSPCA lead instructor for Preventive Controls for Human Food and Intentional Adulteration Vulnerability Assessments courses.  Charles Kalish is a managing member and co-founder of Food Safety Guides, a food safety and quality consulting and training firm that specializes in remote consulting. He is a lead instructor for FSPCA's Preventive Controls (Human and Animal), Foreign Supplier Verification Programs, and Intentional Adulteration Vulnerability Assessment courses. Charlie is also a Safe Quality Food (SQF) trainer and lead instructor for the International Food Protection Institute (IFPTI)'s Instructor Skills Training. Michael Kalish is a managing member and co-founder of Food Safety Guides. He is a lead instructor for FSPCA's Preventive Controls (Human and Animal), Foreign Supplier Verification Programs, and Intentional Adulteration Vulnerability Assessment courses. Michael is also an SQF trainer and lead instructor for IFPTI's Instructor Skills Training. A special thanks to our friend and previous podcast guest Kathy Gombas (Ep. 26) for spearheading this discussion. Kathy is a member of FSPCA's Steering Committee. She also serves on Food Safety Magazine's Editorial Advisory Board. In this episode of Food Safety Matters, we speak to the panel [12:23] about: The features, benefits, and ins and outs of using Zoom, Google Hangouts, and other digital platforms to perform food safety certification courses Maintaining high levels of participation and engagement during online training How training and testing policies and procedures have changed to fit a virtual format Conducting oral exams vs. standardized tests online Challenges and limitations of web-based teaching and training News Mentioned in This Episode Salmonella Newport Outbreak Linked to Onions [3:46] FDA Announces New Protocol for the Development and Registration of Treatments for Preharvest Ag Water Antimicrobial [5:40] | Water Disinfection: A Practical Approach to Calculating Dose Values for Pre- and Postharvest Applications (2001) Pillsbury Announces "Safe to Eat Raw" Products [10:03]   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 the DustSafetyScience podcast, we have a replay of the Ask Me Anything session with Jason Reason on remote dust hazard analysis.

In this episode Dr. Oscar Slotosch brings you an introduction to ISO 26262, the crucial safety standard used in the automotive industry — and one of Oscar’s fields of expertise. Join us to understand the purpose and role of ISO 26262, but also to learn about the concepts of the Automotive Safety Integrity Level (ASIL), the Hazard Analysis and Risk Assessment (HARA), and the Safety Element out of Context (SEooC). Whether you are new to safety standards or curious about the minute changes in the revised version of ISO 26262, this episode has something for you. You can find the ISO 26262 standard here and learn details about IEC 61508, which Oscar calls the mother of all safety standards, here. If you would like to learn more about safety standards, join us in our Episode 06: Safety Standards, if you would like to hear about the details of the ISO 26262 safety standard, listen to Question 01: Did ISO 26262 abolish tool qualification in its second edition? and Episode 07: Tool Confidence Level, or join us for Oscar’s interview with Dr. Philipp Robbel, in Episode 31: Safety of C++ Exceptions — Deep Dive with Mapless AI.

Scenario-based hazard analysis, risk calculation and response planning should be aligned as companies look to reopen after COVID-19 shutdowns. Featuring Fred Myatt, Assistant Vice President – Casualty Technical Director at Zurich North America.

In this episode of the DustSafetyScience podcast, we talk to Dr. Chris Bloore about important considerations for performing a remote dust hazard analysis.

In this week's episode we are covering some discussion about corona virus to start and then we are diving into justification for decisions in your hazard analysis. Really...why are hazards NRLTO or RLTO? Even know what that means? Well listen in and find out!

We've gone through the five pre-steps of HACCP and now we are on to the meat of the matter as it were. And here is where everyone gets stopped. Stopped in confusion and overwhelm and regulations and AIGH ISN'T THIS SUPPOSED TO BE A CCP. That overwhelm all comes from a fear that you are going to do it wrong and nothing is going to work and all your efforts will be for nothing. Stop. Breathe. I get it. I've been there. I was once new at this too. Listen, you aren't writing the Bible or any other Holy Book. You are writing a food safety plan. It is ok if it isn't right on the first or even 10th try. It won't be. Write it anyway. Write it in fear and loathing and failure. Know that is what you are going to feel when you write a hazard analysis. Plan on it. It is the tax you get to pay for building the business of your dreams.

In this podcast episode, we interview Walter Frank, founder of Frank Risk Solutions, about hazard identification and evaluation through dust hazard analysis.

Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. He is a Safe Quality Food practitioner, an American Society for Quality-certified quality auditor, and a Preventive Controls-Qualified Individual. A graduate of West Chester University, Mike earned a B.Sc. in health science in 1977. He's been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. He is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. Dane has been an instructor and lecturer on principles and applications of Hazard Analysis and Critical Control Points (HACCP) and has helped to formulate HACCP plans for the U.S. food industry. Dane received an M.Sc. in Food Microbiology from the University of Maryland, College Park. He's also a recipient of the Food Safety Magazine Distinguished Service Award (2017). Dr. Robert (Bob) Powitz is the principal and technical director of R.W. Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board.   In this episode of Food Safety Matters, we speak to Mike, Dane, and Bob [32:15] about: Issues with staffing, especially in food manufacturing Education gaps, and how colleges and universities play a role in staffing the future of food safety How current food safety professionals can do a better job of making the industry more inviting to up and coming professionals Working with auditors and regulators Trends such as food delivery, meal kits, plant-based meat We also speak with Dr. Mindy Brashears [19:11], the U.S. Department of Agriculture (USDA)'s Deputy Under Secretary for Food Safety about: USDA's recent Food Safety Consumer Research Project: Meal Preparation Experiment Related to Poultry Washing (in partnership with RTI International and North Carolina State University) Study findings related to the evolution of consumer behaviors in the kitchen How USDA's current consumer messaging is faring, and how that messaging may change in the future Recommendations to prevent illness beyond USDA's Clean, Separate, Cook, Chill mantra Why changing consumer behavior continues to be a challenge Partnering with the U.S. Food and Drug Administration and the Partnership for Food Safety Education Opportunities to work with meat and poultry processors, and how they can assist with spreading accurate food safety messages Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) For more articles from Mike Cramer? Access our compiled search at FoodSafetyMagazine.com Bob Powitz's Articles Published in Food Safety Magazine: Checking Field Thermometer Accuracy (April 2015 eDigest) Chemical-Free Cleaning: Revisited (October/November 2014) Non-EPA Registered Cleaners and Sanitizers For Use in Food Production Facilities and Retail Food Establishments (September 2013 eDigest) ​Want more articles from Bob Powitz? Access our compiled search at FoodSafetyMagazine.com News Mentioned in This Episode News Mentioned in This Episode Public Meeting: New Era of Smarter Food Safety (submit comments here) [2:11] New Romaine Lettuce E. coli Outbreak Investigation Kept Secret for 6 Weeks [7:06]   Five Major Food Companies Form Leafy Greens Safety Coalition [15:59] 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

JHA's are living documents and should be in active use in your facility. They break a job task down into steps and then for every step associate the hazards for those steps and how to mitigate them. The common use for a JHA is for training and possibly for a pre-operation review. But there is so much more you can do with a JHA. For this week's show notes and links go to www.thesafetygeek.com/15 -------- Thank you for taking the time to listen to this episode. If you liked it, be sure to share it with your best safety friend. It's a goal of The Safety Geek to elevate the safety manager position and that is why I share tips and resources on how you can manage your safety program more effectively. Safety is safety, if you are a general industry nerd like me or if you work in construction, agriculture, environmental or other areas. The common factor is getting management support and employee participation. That's where I can help. To get started, take my FREE COURSE on how to manage your workplace safety program with ease where you will learn the basic steps from organizing all the moving parts of a safety program and building safety awareness. Join The Safety Geek Community and become part of The Squad where you get access to monthly safety webinars at https://community.thesafetygeek.com Check out Safety Management Academy!https://TheSafetyGeek.com/SMA Visit the website at https://TheSafetyGeek.com Subscribe to the YouTube Channel at https://www.youtube.com/c/safetygeek Find The Safety Geek Podcast on your favorite podcast players:iTunes: https://thesafetygeek.com/itunes Stitcher: https://thesafetygeek.com/stitcher Spotify: https://thesafetygeek.com/spotify Google Play: https://thesafetygeek.com/googleplay Sign Up for my safety newsletter where I share exclusive tips, content, forms, and templates at https://TheSafetyGeek.com/Newsletter Follow me @Facebook: https://www.facebook.com/TheSafetyGeek LinkedIn: https://www.linkedin.com/in/brye-sargent/ Instagram: https://www.instagram.com/safety_brye/ Pinterest: https://www.pinterest.com/thesafetygeek/ Twitter: https://twitter.com/Safety_Brye

JHA’s are living documents and should be in active use in your facility. They break a job task down into steps and then for every step associate the hazards for those steps and how to mitigate them. The common use for a JHA is for training and possibly for a pre-operation review. But there is so much more you can do with a JHA. For this week's show notes and links go to www.AskSafetyGeek.com/15

Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. He is a Safe Quality Food practitioner, an American Society for Quality-certified quality auditor, and a Preventive Controls-Qualified Individual. A graduate of West Chester University, Mike earned a B.Sc. in health science in 1977. He's been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. He is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. Dane has been an instructor and lecturer on principles and applications of Hazard Analysis and Critical Control Points (HACCP) and has helped to formulate HACCP plans for the U.S. food industry. Dane received an M.Sc. in Food Microbiology from the University of Maryland, College Park. He's also a recipient of the Food Safety Magazine Distinguished Service Award (2017). Dr. Robert (Bob) Powitz is the principal and technical director of R.W. Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak to Mike, Dane, and Bob [13:43] about: Sanitation, training, and other areas of instruction that colleges and universities fail to cover, and why reaching out to these institutions is so important Working with regulators who do not fully understand the sanitation process Some of the downfalls of contracting with chemical suppliers who lack technical expertise beyond the sale cycle Why equipment design is so crucial to a sanitation program The do's and don'ts of effective swabbing Balancing marketing and product development ideas with food safety priorities and needs Understanding the "why" behind sanitation Keeping up with food codes and regulations not only state to state, but in other countries, particularly as it relates to allergens Why industry needs to do a better job of representing the positive side of their work so that younger sanitarians see the benefits Trends: sustainability and green cleaning Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) For more articles from Mike Cramer? Access our compiled search at FoodSafetyMagazine.com Bob Powitz's Articles Published in Food Safety Magazine: Checking Field Thermometer Accuracy (April 2015 eDigest) Chemical-Free Cleaning: Revisited (October/November 2014) Non-EPA Registered Cleaners and Sanitizers For Use in Food Production Facilities and Retail Food Establishments (September 2013 eDigest) ​Want more articles from Bob Powitz? Access our compiled search at FoodSafetyMagazine.com News Mentioned in This Episode Pork Industry Workers Sue USDA Over New Swine Rule's Faster Line Speeds [3:27] New Report: IFSAC Releases 2017 Foodborne Illness Data [5:50] FDA's FSMA Tracking Dashboard [9:55]   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 podcast episode, we talk about dust hazard analysis requirements for owners and operators as specified in NFPA 652. We also discuss hazard identification and what is involved in a dust hazard analysis.

In this podcast episode, we interview David Hakes, President of XP Products LLC, about the five critical elements of an effective dust hazard analysis report.

In this podcast episode, we interview Marc Hodapp, Senior Fire Protection Engineer at Jensen Hughes, about the different approaches to dust hazard analysis.

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 we discuss dust hazard analysis and explosion prevention with Dr. Ashok Dastidar, Vice President, Dust and Flammability Testing and Consultancy services at Fauske & Associates.

Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. Prior to that, he served as the vice president of food safety and quality assurance at Keystone Foods until 2014. That role also included responsibilities over global programs on Hazard Analysis and Critical Control Points (HACCP) and food safety. Before that, Dane was the vice president of food safety for the National Food Processors Association (NFPA)—formerly the National Canners Association—an organization he joined in 1973.  Dane is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. He has also done extensive testing of food processing systems, supervised research in many areas of food safety, and has authored/co-authored many technical articles. Dane has been an instructor and lecturer on principles and applications of HACCP and has helped to formulate HACCP plans for the U.S. food industry. He’s has been invited as an expert to five International Consultations—sponsored by the Food and Agriculture Organization and the World Health Organization—that dealt with certain aspects of HACCP, risk analysis, and other food safety issues. Dane received an M.Sc. in Food Microbiology from University of Maryland, College Park. Finally, Dane was a recipient of the Food Safety Magazine Distinguished Service Award in 2017. In this episode of Food Safety Matters, we speak to Dane about: How he got started in the field of food microbiology so early His 28 years with the National Food Processors Association Working in the U.S. Army as a food inspector His thoughts on the shift from HAACP to HARPC (Hazard Analysis and Risk-Based Preventive Controls)  How HACCP regulations originated and evolved over the years The importance of soft skills and learning to work with other divisions within a single organization His time at Keystone Foods What it takes to be a good, effective manager The challenge of getting management to approve additional resources for food safety Why he hasn't totally and officially retired yet Where he thinks the food safety needs to focus in the near future We also speak with Hilary Thesmar (Food Marketing Institute) and Marianne Gravely (U.S. Department of Agriculture Food Safety and Inspection Service) and about: The processes that retailers use to minimize cross-contamination and keep consumers safe from allergens The importance of accurate labeling and making sure that every food product only contains ingredients listed on the label Food allergen labels and what is not required for meat and poultry products regulated by FSIS The complexities of allergen labeling for ingredients within a supply chain  Allergen labels that are—and are not—required for some food products Messaging efforts that FMI and FSIS have in place for their respective audiences About Hilary Thesmar In her role as the chief food and product safety officer and senior vice president of food safety programs for the Food Marketing Institute  (FMI), Dr. Thesmar provides leadership for all safety programs for FMI’s retail and wholesale members and provides support for members on food safety training programs, FSMA training, recall plans and management, crisis management, research, and overall safety and sanitation programs. Dr. Thesmar has a Ph.D. in food technology from Clemson University, an M.Sc. in human nutrition from Winthrop University, a B.Sc. in food science from Clemson, and she is a Registered Dietitian. She has over a decade of experience in scientific and regulatory affairs with food trade associations.  About Marianne Gravely Marianne joined the U.S. Department of Agriculture's (USDA's) Meat and Poultry Hotline staff in 1988. As the senior technical information specialist, she provides consumers with safe food handling guidance daily through phone, live chat, and email inquiries and is one of the persons behind the USDA virtual representative “Ask Karen” answering food safety questions. She also researches and writes materials for the Food Safety Inspection Service website, and handles media inquiries. Marianne has a Bachelor of Science degree in home economics with an emphasis on foods and nutrition from Hood College in Frederick, MD. She received her M.Sc. in human nutrition and foods from Virginia Tech.  Related Content  BOOK: The First 90 Days https://amzn.to/2nwPuCG USDA FSIS http://bit.ly/2vY8deh USDA FSIS History http://bit.ly/2MGOlU0 Milestones in U.S. Food and Drug Law History http://bit.ly/2MeThDu News Mentioned in This Episode Romaine Lettuce Outbreak: FDA Identifies Cattle Operation Near Contaminated Canal Water http://bit.ly/2M7poE3 Chipotle Store Temporarily Closes Amid Hundreds of Foodborne Illness Complaints http://bit.ly/2O4nyRV Delaware General Health District Updates http://bit.ly/2MjB0nB  FDA Update on FSMA's Produce Safety Rule http://bit.ly/2LUFwZy  Whey Powder Salmonella Recall Impacts Popular Household Snack Brands http://bit.ly/2vGrhyn Listeriosis Outbreak Situation Report-July 2018 http://bit.ly/2AX9ic0  Pre-Cut Melon Salmonella Outbreak Declared Over http://bit.ly/2MhqjhA  Ongoing Del Monte Vegetable Tray Outbreak http://bit.ly/2MQlsVS  UPDATE: McDonald's Cyclospora Illnesses Linked to Fresh Express Salads http://bit.ly/2Mz6OS9  Keep Up with Food Safety Magazine Follow Us on Twitter - @FoodSafetyMag  twitter.com/FoodSafetyMag and on Facebook facebook.com/FoodSafetyMagazine Subscribe to our magazine http://bit.ly/subscribefoodsafety, and our bi-weekly eNewsletter http://bit.ly/foodsafetynewsletter 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 Leave us a voicemail at 747-231-6730

    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. 

Listen now to Dr. Yonathan Admassu from the Department of Geology and Environmental Science at James Madison University at the W&M Geology Lecture Series, where he gives his talk, entitled in the title of this Podcast.Recorded Wednesday, March 28 at 4:00 PM

Listen now to Dr. Yonathan Admassu from the Department of Geology and Environmental Science at James Madison University at the W&M Geology Lecture Series, where he gives his talk, entitled in the title of this Podcast.Recorded Wednesday, March 28 at 4:00 PM

Fundamentals of Hazard Analysis podcast episode Some products and systems are just dangerous, inherently. Understanding inherent safety-related risks permit a team to design out or mitigate those risks. Hazard analysis is the systematic process identify and control safety risks. Let s discuss the basic definition(s) of hazard analysis including the range of industries and standards involved. […] The post Fundamentals of Hazard Analysis appeared first on Accendo Reliability.

Dr. Hal King is the founder and CEO of Public Health Innovations (http://publichealthinnovations.biz/), an ideation technology and consulting business.  Hal is a public health professional who has worked in the investigation of foodborne and other disease outbreaks with the Centers for Disease Control and Prevention, He has also performed funded research on causation of diseases at Emory University. Hal has worked in the prevention of intentional adulteration of foods for U.S. Army Reserves Consequence Management Unit, then on the design and implementation of preventative controls for food safety hazards in the food industry while serving as director of food and product safety at Chick-fil-A. Hal is past chairman of the National Restaurant Association Quality Assurance Executive Study Group, past board member of the National Council of Chain Restaurants and the U.S. Food and Drug Administration and CDC Industry Partnerships, and past President of the Georgia Association for Food Protection an affiliate of the International Association of Food Protection. Hal’s company, Public Health Innovations developed The Food Safety Lab (https://www.thefoodsafetylab.com/)a website that facilitates Open Access to best practices in food safety for the food industry.   He is the co-author and author of several food safety articles including numerous peer-reviewed research publications on the science of food safety and public health, holds several U.S. Patents and Patent Pending technologies. He has also authored several books including: Food Safety Management: Implementing a Food Safety Program in a Food Retail Business (http://www.springer.com/us/book/9781461462040)and Hazard Analysis and Risk-Based Preventive Controls Improving Food Safety in Human Food Manufacturing for Food Businesses (https://www.elsevier.com/books/hazard-analysis-and-risk-based-preventive-controls/king/978-0-12-809475-4) He is now writing a new book to help the industry ensure food safety in restaurant operations called Active Managerial Control: Implementing Food Safety Management Systems in a Retail Food Service Business. In this episode of Food Safety Matters, we speak to Hal King about: How to design a food safety management system that can enable control of risk factors that contribute to foodborne illness His time at the Centers for Disease Control and Prevention and how it helped him to understand food safety management How and where food safety hazards occur in the restaurant environment Turnover in the foodservice industry, and how it can be a setback in terms of food safety How health inspections work and the important role they play in food safety HACCP in a restaurant environment vs. in a food manufacturing facility Food hazards that get the most—and least—attention at the restaurant level Why some restaurant chains are reluctant to implement daily monitoring and other food safety systems The top food safety challenge facing restaurants today  How spending $10,000 on food safety could potentially save millions in preventing a recall, outbreak, etc. How consumers' perceptions of food safety have shifted, according to multiple studies Industry vs. consumers: Who bears responsibility when it comes to handling and preparing foods at home? Educational and career advice for young professionals interested in a food safety career Hal King's Articles Published in Food Safety Magazine: The Supply Chain and Food Safety Culture: Foodservice https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2017/the-supply-chain-and-food-safety-culture-foodservice/ Is It Time for a "Kill Step" for Pathogens on Produce at Retail? https://www.foodsafetymagazine.com/magazine-archive1/december-2016january-2017/is-it-time-for-a-e2809ckill-stepe2809d-for-pathogens-on-produce-at-retail/ Implementing Active Managerial Control Principles in a Retail Food Business https://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2016/implementing-active-managerial-control-principles-in-a-retail-food-business/ Hazard Analysis and Risk-based Preventive Controls (HARPC): The New GMP for Food Manufacturing https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2015/hazard-analysis-and-risk-based-preventive-controls-harpc-the-new-gmp-for-food-manufacturing/ Food Defense Perspectives within a Food Protection Landscape: An Invitation to All Stakeholders https://www.foodsafetymagazine.com/enewsletter/food-defense-perspectives-within-a-food-protection-landscape-an-invitation-to-all-stakeholders/ Related Content and Resources: The Key to a Successful Career in the Food Safety Profession https://www.thefoodsafetylab.com/blogs/the-key-to-a-successful-career-in-the-food-safety-profession News Mentioned in This Episode Delta Joins American Airlines in Suspending Use of LAX Kitchen to Listeria https://www.forbes.com/sites/tedreed/2017/11/13/virgin-australia-joins-american-airlines-suspends-use-of-lax-kitchen-due-to-listeria/ Sonny Perdue's reorganization of USDA on New Food Economy https://newfoodeconomy.org/trump-usda-reorganization-perdue/ FDA Releases Small Entity Compliance Guide for the FSMA Sanitary Transportation of Human Food and Animal Food Final Rule https://www.foodsafetymagazine.com/news/fda-releases-small-entity-compliance-guide-for-the-fsma-sanitary-transportation-of-human-and-animal-food-final-rule/ Share Your Feedback with Us As we prepare for our year-end episode that will air on December 26 we would love to hear from you about 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. 

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

Dr. William Sperber is a renowned food microbiologist who has been appointed five times by the U.S. Secretary of Agriculture to the National Advisory Committee on Microbiological Criteria for Foods and has been recognized for his pioneering work at the Pillsbury Co. in the development of the Hazard Analysis and Critical Control Points (HACCP) food safety program model. During his career, Dr. Sperber worked for three major food companies—Best Foods, Pillsbury and Cargill—and has become one of the world’s experts in controlling the microbiological safety and quality of foods. A former chair of the IFT Division of Food Microbiology and the Food Microbiology Research Conference, Dr. Sperber was appointed in 2000 to the FAO/WHO roster of experts for microbiological risk assessments. In 2001, the International Association for Food Protection presented Dr. Sperber with the Harold Barnum Industry Award, and in 2002, the American Meat Institute Foundation presented him with its inaugural Scientific Achievement Award. In 2004 he received our Food Safety Magazine Distinguished Service Award. Now retired, Dr. Sperber is a strategic advisor to Cargill’s food safety program and remains actively involved in professional activities on a personal level, including the development of a textbook on food safety and HACCP. In this episode of Food Safety Matters we speak to Dr. Bill Sperber about: Bill’s early life influences and what lead him to a career in food microbiology Why Salmonella is his ‘favorite’ bacterium The food industry before HACCP Developing and implementing HACCP Listeria hysteria Canned foods regulation, pasteurization, and raw milk Who’s responsible for safe foods? Insights from visiting 1,000+ plants in 20 years Top advances in food safety in the last 50 years The advent of 'The Friendly Microbiologist'   Articles by Dr. Sperber in Food Safety Magazine: Good Consumer Practices Are Necessary to Further Improve Global Food Safety  (April/May 2015) By Sean Leighton, M.Sc., M.B.A., and William H. Sperber, Ph.D. http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2015/good-consumer-practices-are-necessary-to-further-improve-global-food-safety/ Happy 50th Birthday to HACCP: Retrospective and Prospective (December 2009/January 2010) By William H. Sperber. Ph.D., and Richard F. Stierhttp://www.foodsafetymagazine.com/magazine-archive1/december-2009january-2010/happy-50th-birthday-to-haccp-retrospective-and-prospective/ Shifting the Emphasis from Product Testing to Process Testing (April/May 2010)  http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2010/shifting-the-emphasis-from-product-testing-to-process-testing/ Advancing the Food Safety Agenda (June/July 2004) An interview with William H. Sperber, Ph.D.  http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2004/advancing-the-food-safety-agenda/ Resources Mentioned in This Episode: USDA Integrates Recall Information into 'FoodKeeper' Application http://www.foodsafetymagazine.com/news/usda-integrates-recall-information-into-foodkeeper-application/ FDA Launches Food Safety Plan Builder to Help with FSMA Requirements http://www.foodsafetymagazine.com/news/fda-launches-food-safety-plan-builder-to-help-with-fsma-requirements/  Federal court upholds Seafood Traceability Rule; targets fraud http://www.foodsafetymagazine.com/news/federal-court-upholds-seafood-traceability-rule-targets-fraud/ USDA Offers Food Safety Tips for Areas Affected by Hurricanes http://www.foodsafetymagazine.com/news/usda-offers-food-safety-tips-for-areas-affected-by-hurricane-harvey/

David M. Theno, Ph.D., is currently CEO of Gray Dog Partners, Inc., a Del Mar California-based technical consulting business specializing in food safety, food manufacturing, restaurant operations, supply chain management and strategic planning. Theno is most widely known for the role he assumed with Jack in the Box (JIB) after the fast-food chain experienced a tragic and massive foodborne illness outbreak in 1993. He joined the team as JIB's senior vice president and chief food safety officer, developing a comprehensive Hazard Analysis and Critical Control Points plan for the chain, as well as a finished product testing protocol that initially irked his former meat industry colleagues. Theno also held previous food safety and quality management roles with Foster Farms, Kellogg’s, Armour Food Company and Peter Eckrich & Sons, Inc. He holds a B.Sc. in zoology and science journalism from Iowa State University and earned both M.Sc. and Ph.D. degrees in food microbiology and animal sciences from the University of Illinois at Urbana-Champaign. We regret to share that we lost Dave Theno was taken from us unexpectedly as a result of a swimming accident on June 20, 2017. Dave's generous offer to have listeners call him was 100% genuine, and an example of the important role of mentor that he so completely embodied. You can read more about how the industry remembered Dave Theno in our August/September 2017 issue.(https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/dave-theno-remembering-the-man-behind-the-headlines)  In this episode of Food Safety Matters, we speak to Dave Theno about: His evolution from zoology and veterinary medicine to food safety The value of knowing your food safety metrics The importance of effective communication in food science Tips and advice for the new generation of food safety professionals  Dave's thoughts on industry collaboration and whether food companies should be sharing best practices Find out what Dave carries in his briefcase as a daily reminder of the vital food safety work he does Dave's thoughts on the U.S. Food and Drug Administration, the U.S. Department of Agriculture, the newly appointed Agriculture Secretary, as well as Dave's offer to President Donald Trump What the future of food safety really requires to improve   Related Content: Jack in the Box: Fostering Food Safety Through Great Partnering http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2007/jack-in-the-box-fostering-food-safety-through-great-partnering/ Dave Theno: Remembering The Man Behind the Headlines https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/dave-theno-remembering-the-man-behind-the-headlines/ News Mentioned in This Episode: Trump's Acting Solicitor Opposes High Court Review for DeCoster http://www.foodsafetymagazine.com/news/trumpe28099s-acting-solicitor-opposes-high-court-review-for-decoster/ General Mills Invests $16M in Food Safety http://www.foodsafetymagazine.com/news/general-mills-invests-16-million-in-food-safety/ Campylobacter and Salmonella Top Foodborne Illnesses in 2016 http://www.foodsafetymagazine.com/news/campylobacter-and-salmonella-top-foodborne-illnesses-in-2016/ Presenting Sponsor for this episode is Roka Bioscience (www.rokabio.com). Download Roka’s Presentation http://hubs.ly/H07lWqC0

In this episode the following are discussed: FTC Releases Follow-Up Study Detailing Promotional Activities, Expenditures, and Nutritional Profiles of Food Marketed to Children and Adolescents. F.D.A. Offers Broad New Rules to Fight Food Contamination. Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food. Genetically Monetized Food. Dark Ecology. Diverticulitis Can…

In 2008, Mindy Brashears received one of the Young Professionals of Greater Lubbock Under Forty Awards for her combined civic and university leadership. Meriting such an award speaks volumes about the dedication and energy she has brought to Texas Tech and our city since joining the university in 2001. Besides teaching food microbiology and safety at the undergraduate and graduate levels, Brashears is a nationally recognized leader in food safety, having published extensively from research conducted at Texas Tech and with collaborators at the University of Nebraska. The research has been sponsored by more than $13 million in extramural grants and has been instrumental in supporting a significant number of graduate students and other researchers. No ivory tower researcher, Brashears has extended the benefits of her research through the College of Agricultural Sciences and Natural Resources International Center for Food Industry Excellence, which she directs. Her outreach and service programs have been recognized as being of great benefit to food producers regionally and nationally. Most notably, Brashears is an acknowledged expert in the U.S. Food and Drug Administration so-called Hazard Analysis and Critical Control Point program that is crucial to keeping the nation’s food supply safe. Bringing all that she does together with coherency and a firm resolve to serve students as well as the local, regional, and national communities, are marks of the integrated scholarship of this notable integrated scholar.

Join investigator, Suzy LaSana, as she turns back time to trace the origin of Mr. Hurlman's foodborne illness. This video stresses the importance of having a Hazard Analysis and Critical Control Point (HACCP) system in every food establishment. HACCP systems help monitor and correct potential problems before they happen. This project was made possible by a grant from the USDA Food Safety Inspection Service.

Join investigator, Suzy LaSana, as she turns back time to trace the origin of Mr. Hurlman's foodborne illness. This video stresses the importance of having a Hazard Analysis and Critical Control Point (HACCP) system in every food establishment. HACCP systems help monitor and correct potential problems before they happen. This project was made possible be a grant from the USDA Food Safety Inspection Service.

Understanding and implementing regulations for the production of safe and wholesome meat products can be challenging. The United States Department of Agriculture's Food Safety Inspection Service (USDA/FSIS) in partnership with New Mexico State University and the New Mexico Livestock Board, created this video to help new and existing meat processing plants reach this goal. In this video, plant owners will get an overview of the plant inspection process and learn about two methods designed to reduce pathogens. They will see how to implement Sanitation Standard Operating Procedures (SSOP) and individualized Hazard Analysis and Critical Control Points (HACCP) plans. HACCPs and SSOPs were developed by USDA/FSIS and are supported both on national and state levels. By following these procedures faithfully, meat processors can reach their goal of producing safe, unadulterated meat that will be both profitable and healthy.

Understanding and implementing regulations for the production of safe and wholesome meat products can be challenging. The United States Department of Agriculture's Food Safety Inspection Service (USDA/FSIS) in partnership with New Mexico State University and the New Mexico Livestock Board, created this video to help new and existing meat processing plants reach this goal. In this video, plant owners will get an overview of the plant inspection process and learn about two methods designed to reduce pathogens. They will see how to Implement Sanitation Standard Operating Procedures (SSOP) and individualized Hazard Analysis and Critical Control Points (HACCP) plans. HACCPs and SSOPs were developed by USDA/FSIS and are supported both on national and state levels. By following these procedures faithfully, meat processors can reach their goal of producing safe, unadulterated meat that will be both profitable and healthy.

Understanding and implementing regulations for the production of safe and wholesome meat products can be challenging. The Unites States Department of Agriculture's Food Safety Inspection Service (USDA/FSIS) in partnership with New Mexico State University and the New Mexico Livestock Board, created this video to help new and existing meat processing plants reach this goal. In this video, plant owners will get an overview of the plant inspection process and learn about two methods designed to reduce pathogens. They will see how to implement Sanitation Standard Operating Procedures (SSOP) and individualized Hazard Analysis and Critical Control Points (HACCP) plans. HACCPs and SSOPs were developed by USDA/FSIS and are supported both on national and state levels. By following these procedures faithfully, meat processors can reach their goal of producing safe, unadulterated meat that will be both profitable and healthy.

Durch den hohen Stellenwert des Verbraucherschutzes in der heutigen Gesellschaft ist es für jedes Lebensmittelunternehmen, neben den gesetzlichen Verpflichtungen, ein Muss, einwandfreie, nicht kontaminierte und qualitativ hochwertige Lebensmittel herzustellen und in den Verkehr zu bringen. Hierzu bedarf es entsprechender Hygiene-Sicherungssysteme. Ein solches, in Form eines Hazard Analysis and Critical Control (HACCP)-Konzeptes, war ein Ziel dieser Arbeit und wurde beispielhaft für einen kleinen milchverarbeitenden Betrieb erstellt. Hierzu wurden u. a. bakterielle Proben an vorher ausgewählten Prozessstufen gezogen und untersucht. Anhand dieser wurde versucht, Schwachstellen zu erkennen und gleichzeitig wurde ein besonderes Augenmerk auf die Untersuchung von Indikatorkeimen (Enterobacteriaceae, Coliformen, E. coli) gerichtet, da auf EU-Ebene beabsichtigt wird, die im Milchbereich seit Jahrzehnten etablierte Untersuchung auf Coliforme als Hygieneindikatoren durch andere Parameter (Enterobacteriaceae, E. coli) zu ersetzen oder z. T. zu eliminieren. Für die Erarbeitung des HACCP-Konzeptes wurde der bestehende Hygienestatus in der Molkerei bewertet, die Prozessabläufe überprüft und ein Fließdiagramm erstellt. Anschließend wurde jede Prozessstufe bearbeitet, eine Risiko- und Gefahrenanalyse und eine geeignete Dokumentation dazu erstellt. Durch diese Maßnahmen wurden Schwachstellen beim Betriebsablauf aufgedeckt. Hauptsächlich waren das Rekontaminationsstellen. Darüber hinaus wurden Probleme bei der praktischen Umsetzung des HACCP-Konzeptes behoben. Während der Erstellung des HACCP-Konzeptes und in der Folge wurden die mikrobiologische Proben gezogen. Fünf ausgewählte Weichkäsesorten wurden an sieben Punkten im Fertigungsprozess auf ihren Gehalt an Coliformen, Enterobacteriaceae, Escherichia coli, Salmonellen, Listerien und koagulasepositive Staphylokokken untersucht. Die Untersuchungen fanden an Prozessstufen statt, die zuvor als besonders kritisch eingestuft wurden. Die Untersuchungsergebnisse der Salmonellen und Listerien (neg. in 25 ml) und der koagulasepositiven Staphylokokken (< 10/ml) waren innerhalb der Vorgaben der MilchV. Bei den Listerien wurden in 52,11 % der Proben L. innocua gefunden. In einer Camembert-Probe zum Zeitpunkt des Warenausgangs überstieg der Gehalt an E. coli (> 1,1 x 107) die Anforderungen der MilchV deutlich. Im Vergleich der Enterobacteriaceae zu den coliformen Keimen stellte sich heraus, dass die Werte der Enterobacteriaceae in 34 von 71 Fällen (47,88 %) höher waren, als die der Coliformen. 9 Mal (12,68 %) war der Wert des Untersuchungsergebnisses etwa identisch und bei 28 Proben (39,44 %) waren die Werte der Coliformen höher. Der Unterschied betrug, bis auf zwei Ausnahmen, eine Zehnerpotenz. Anhand der eigenen Untersuchungsergebnisse erscheint es nur bedingt sinnvoll die Coliformen durch die Enterobacteriaceae als Markerkeim in der pasteurisierten Milch zu ersetzen. Sollte, wie im Entwurf vorgesehen, die Untersuchung von Weichkäse auf den Gehalt an coliformen Keimen wegfallen, bedeutet dies einen klaren Rückschritt in der Produkthygiene und damit auch im Hinblick auf den Verbraucherschutz.