Podcasts about inspection service

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

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

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

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

Transcript [Music] From Washington State University Extension, this is Food Safety in a Minute. The holidays are a time for baking and sharing favorite family desserts. But don't let foodborne illness ruin your celebrations! Pies and desserts made with perishable ingredients—like eggs, cream, milk, or whipped toppings—need special care. Pumpkin, custard, chiffon, and cream pies should be refrigerated within two hours of baking or serving. Keep them chilled at 40°F or below and enjoy them within three to four days. Most fruit pies, on the other hand, can be stored at room temperature for up to two days. When in doubt, refrigerate! For safe holiday baking and storage tips, check reliable sources such as the USDA's Food Safety and Inspection Service and the Centers for Disease Control and Prevention. Thanks for listening, I'm Susie Craig. [Music] Resources USDA Food Safety and Inspection Service – Food Safety.gov. Food Safety Tips for the Holidays. https://www.foodsafety.gov/blog/food-safety-tips-holidays#:~:text=Many%20holiday%20favorites%20contain%20raw,who%20has%20used%20the%20toilet. Accessed online 11/1/25.

In this episode of the weekly livestock market update, Kellan Heavican and Josh Maples discuss the significant impact of the government shutdown on USDA resources and livestock markets. They analyze current market trends for cattle and hogs, the importance of USDA reports, and the implications for food safety inspections. The conversation emphasizes the need for producers to have risk management plans in place to navigate the uncertainty in the market.Market highlights:Live steer prices averaged 229.96/cwt for the 5-market average which was down about $3 from a week ago and up $43 per cwt from a year ago. The October live cattle futures contract was down about $1 per cwt from a week ago to $230.75/cwt at the time of recording on Friday afternoon, and the August feeder cattle futures price was down less than $1 per cwt on the week to $356.50. Choice box beef was at $362.95 at the end of this week, which is down about $14 per cwt from last week. Cash hogs were down $1.25 to $99.87/cwt. October lean hog futures were down about $3 to $98.90/cwt on the week. The pork cutout value was down about $5 from a week ago, to $107.35 /cwt this week.Weekly Slaughter:Weekly cattle slaughter was estimated at 557,000 head for the week, up 2,000 head from a week ago and down 54,571 from a year ago. Hog slaughter was 2.602 million head, up 72,000 head from a week ago and down 4,371 from a year ago. Shutdown Impact on USDA Reports:The U.S. government shut down on Wednesday and the impact can be seen in USDA operations. The USDA shutdown plan included furloughing of about half of the agency's 86,000 employees. This includes most of the farmer-facing positions such as FSA field staff. Select Farm Service Agency leadership at headquarters and at state offices will be on call. Only about 500 of the 7,614 people who work for the Food Safety and Inspection Service will be furloughed, which regulates meat and poultry processing.USDA will not implement or process disaster assistance payments including remaining Supplemental Disaster Assistance programs, Emergency Livestock Relief Program 2023 and 2024 for flood and wildfire. They also won't implement recent changes to farm bill programs.Reports relevant to the meat and livestock sectors could be impacted depending on how long the shutdown lasts. The ERS Livestock and Meat International Trade data are set to be released on October 8th next week may be in jeopardy. The monthly Cattle on Feed report set to be released the week after might also be affected.Learn more about what's happening in the agriculture markets here: https://brownfieldagnews.com/markets/Find more agriculture news here: https://brownfieldagnews.com/Connect with Brownfield Ag News:» Get the latest ag news: https://www.brownfieldagnews.com/» Subscribe to Brownfield on YouTube: @BrownfieldAgNews » Follow Brownfield on X (Twitter): https://x.com/brownfield» Follow Brownfield on Facebook: https://www.facebook.com/BrownfieldAgNewsSubscribe and listen to Brownfield Ag News:➡︎ Apple: https://podcasts.apple.com/dz/podcast/brownfield-ag-news/id1436508505➡︎ Spotify: https://open.spotify.com/show/4qoIHY9EYUV9sf5DXhBKHN?si=a4483aaa1afd445eBrownfield Ag News creates and delivers original content across multiple media platforms. Brownfield is the largest and one of the oldest agricultural news networks in the country carrying agricultural news, markets, weather, commentary and feature content.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Transcript [music] From Washington State University Extension, I'm Susie Craig. It's back-to-school time. Children, especially younger ones, may be seriously impacted by foodborne illness. This fall, follow these four simple steps for safe school lunches: 1. Plan and prepare lunch together with your child. This reinforces handwashing and builds food safety habits for a lifetime. 2. Choose an insulated, soft-sided lunch box—it's the easiest way to keep cold food safe. 3. The USDA Food Safety and Inspection Service advises using a frozen gel pack with a frozen juice box or water bottle, placed above and below perishable items. 4. Remind students and teachers to wash hands before eating. Hand wipes and sanitizers do NOT protect against Norovirus, often called the stomach flu. Thanks for listening to Food Safety in a Minute from Washington State University Extension. [music] Resources: Food Safety and Inspection Service, United States Department of Agriculture. Food Safety Should be on Your Back-to-School List. https://www.fsis.usda.gov/news-events/news-press-releases/food-safety-should-be-your-back-school-list. Accessed online 8/18/25.

Home | smartlessManitoba - WikipediaBASF – United StatesFood ScienceAbout the RCMP | Royal Canadian Mounted PoliceDoneness Versus Safety | Food Safety and Inspection Service(20+) Raw Milk Manitoba | FacebookFood Safety Talk 55: Damn Ignorant PhDs — Food Safety TalkFood Safety Talk 53: Raw Milk Hamsterdam — Food Safety TalkHome - Information TechnologyAmazon.com: CreaViva Cube Pomodoro Timer, Rechargeable Small Cute, Timer for Kids and Classroom, Kitchen, Cooking, Workout & Study Countdown, Time Management Tool (Honey Yellow) : Home & KitchenNow Is Not the Time to Eat Bagged Lettuce - The AtlanticRecommendations for Handling Fresh-cut Leafy Green Salads by Consumers and Retail Foodservice Operators - International Association for Food ProtectionBetteridge's law of headlines - WikipediaSaltwater For Pools vs. Chlorinated WaterSeven Oaks Swim and Racquet Club521. Unwashed Bananas — Risky or Not?Cooling Uncovered Foods at a Depth of ∼5.1 cm (2 in.) or Less Poses Little Risk of Pathogen Growth - ScienceDirectDoes Taco Bell Serve ‘Grade D But Edible' Meat? | Snopes.comHow to Avoid Food Poisoning from Leftover RiceRampant AI Cheating Is Ruining Education Alarmingly FastHome | Top Gear

The USDA’s Food Safety and Inspection Service reminds Americans to declare their independence from foodborne illness during the holiday weekend. NAFB News ServiceSee omnystudio.com/listener for privacy information.

Dr. Don and Professor Ben talk about the risks of eating mechanically tenderize steak medium rare. You might want to listen to the end... no really, the real end. Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks from eating out of date ham as depicted on the Simpsons. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Arc - Robot or Not? #310 - The Incomparable Gregory Koch: “This episode aired on February 10, 1994, so assuming that's the date this is set …. Eating processed ham that expired five years ago - #RiskyOrNot? @benchapmanncsu.bsky.social @bugcounter.bsky.social” — Bluesky Amazon.com: North Carolina Mountain Cured Country Ham Trimmings 5-4 Oz. Packs : Grocery & Gourmet Food Hams and Food Safety | Food Safety and Inspection Service

Regulations are written in blood. Whose blood are we using? Welcome to Standards, a new series from Everything is Public Health where we examine all the rules and regulations keeping us safe and healthy, and the deregulation movement working to destroy them. The current fascist administration is slashing food safety guardrails. It will cost us. -o-Patreon: https://www.patreon.com/everythingispublichealth  Bluesky Social: @everythingisPHMastodon: @everythingispublichealth Email: EverythingIsPublicHealth@gmail.com Photo Credit: Public Domain image from WikicommonsSupport the show

Do you pay attention to information printed on food labels? From eye-catching designs companies use to entice you to buy a product to nutrition facts panels to the tiny dates printed on packages. There's a lot going on to be sure. For policymakers, they hope that refining date labels on food packaging will help reduce the amount of uneaten food ending up in landfills. Food Waste is a major contributor to greenhouse gas emissions. The Food and Drug Administration and the Food Safety and Inspection Service recently asked for public input on food date labels. So, we decided to gather some experts together to talk about this important policy tool. Roni Neff is a professor in the Johns Hopkins Bloomberg School of Public Health and Senior Advisor at the School's Center for a Livable Future. Her research looks at the intersection of food waste policy, climate change, and food system resilience. Brian Roe is a professor at the Ohio State University Department of Agricultural, Environmental and Developmental Economics. His work focuses on issues including agricultural marketing, information policy, behavioral economics, and product quality. Ruiqing Miao is an associate professor of agricultural economics and rural sociology at Auburn University's College of Agriculture. His research emphasizes sustainability, innovation, and decision making. Interview Summary Brian, let's begin with you and let's make sure everyone's on the same page. Can you talk to us a little bit about what date labels are and where they are on packaging. And what is industry required to include in terms of these date labels? Yes, so date labels, we see them anytime we pick up a food package. Most packages are going to have some type of date label on them. Oddly, federal law doesn't regulate these or really require these other than the exception of infant formula, which is the only federal requirement domain out there. But in the absence of federal regulation, states have kind of done their own thing. About 40 different states require date labels on at least some food products. And about 20 states prohibit or restrict the sale or donation of food past the label date. And even though states that require date labels, manufacturers can still choose the dates. There are no real regulations on them. So, recognizing that confusion over date labels can lead to unnecessary food waste, Government and industry actors have made, you know, some efforts to try to standardize date labeling language. But nothing terribly authoritative. Now, some states have introduced bills that seek to standardize date labels, with the motivation to try to get rid of and reduce food waste. California being perhaps the most recent of these. In 2024, they passed a bill that prohibits the use of any date label other than 'Best if Used By,' the phrase that goes along with foods where the date represents kind of a quality indicator. And then the phrase 'Use By,", if that date has some implications for product safety. The bill doesn't go into effect until July of '26, so we're going to see if this is going to create a domino effect across other states, across the food manufacturing center or even bubble up and be dealt with at the federal legislation level. Now, industries tried to do things before. Back in 2017, the Food Marketing Institute and the Grocers Manufacturers Association had a standardized date labeling suggestion that some firms bought into. FDA has given out some guidance about preferring 'Best if Used By' on certain food products to indicate quality. But again, we're all kind of waiting to see if there might be a federal legislation that kind of brings these state labels into check. Thanks, Brian. And it's really important to know about the policy landscape and the fact that there hasn't been a federal policy across all foods. And it's interesting to see the efforts of, say, in California. I think this begs the question; how do consumers actually process the information of date labels? This fascinated us too. A very clever person at Ohio State that I work with, Dr. Aishwarya Badiger, led a study I was part of. We enlisted consumers to come into the Consumer Evaluation Lab that we have here on campus and evaluate samples of milk. They were presented with the label of each milk. We gave them a little glass with a nose full of the milk that they could sniff. So, they're looking at the date label, they're given the sample they could smell, and then we kind of asked them, Hey, if this were in your fridge, would you keep it or toss it? But the entire time we actually had them fitted with special glasses that precisely track their eye movements so we could understand kind of which information they were looking at while they went through the whole process of evaluating and then making their decision. Consumers overwhelmingly looked at the date itself on the package and largely ignored the phrase or the words that go along with the date. In fact, for more than half of the evaluations, the consumer's eyes never went anywhere near the phrase. This is important. And actually, we'll talk about that a little bit more with some of our other guests. So, what are the implications of date label policies? So the eye tracking research really drove home to me that dates are much more salient than phrases. Although all the policies largely deal with the phrases. Dates give you actionable information. People can look at the date on the label, look at the calendar, and man, that's something they can do something about. They can act based upon that. The phrases are a little bit more ambiguous as Roni will talk about later. I think that people have a hard time interpreting what those phrases really mean. That doesn't mean we should not try to unify those phrases, but rather this is going to be a longer-term investment in educational infrastructure that until those phrases really become salient and actionable to consumers. And then become more of a critical component of the policies. But right now, policies are generally silent on dates. And dates seem to be the real action mover. Yeah. So why don't we just get rid of all of this? What would be the implications? Yes. We did this experiment too. Same kind of setup. Had people come in, they had the jug of the milk in front of them. They had a glass of milk that they could sniff. Same thing. And we had a bunch of different milks. We had some that were only like 15 days post pasteurization. Some that went out to like 40 days past pasteurization. So, the youngest or the freshest had about three days, quote unquote, left on its date label. The 40-day old milk was like two or three weeks past the date. And we did two things. We had them evaluate the milk with the dates on the jugs, and then we had ones where we took the dates and the labels off the milk. Not surprisingly, when they did not have the dates on the milk, they were much more likely to say that they would keep the milk. Even that 40-day old milk, about half of them said, yeah, I'd drink this. I'd keep this if it were in my fridge. But it wasn't a slam dunk. So, our youngest and freshest milk had an odd flavor note. You know, sometimes as the seasons change, feed sources change for cattle, you get an odd flavor note. It's not spoilage, it's just a slightly different note. And when people have the date label, they were much more willing to give that milk a second chance and say that they would keep it. But if the date label wasn't on there, they took that odd flavor note and said, I'm going to toss this milk. So, it's really kind of a nuanced thing. And if you would take those off, I think you're going to get some consumers who are going to kind of freak out without any guidance. And they might have kind of an itchy trigger finger when it comes to throwing away that milk or other products. So, it's compelling. We've seen England, the UK, do this; take dates off of certain products. But I would probably want to see a little more example of how consumers are responding to that before I fully endorse that as kind of a policy movement forward. Brian, thank you for that. And I have got to say, I was not expecting to have a conversation about the bouquet of a glass of milk. But this is really an interesting finding, and it does help us understand some other things that we're going to talk about. Roni, I want to turn our attention to you. And I know you are someone who's been involved in understanding date labels for a while. And I really appreciate it and I've said it before, but you're the reason I got into this work. I want to understand a little bit more about what are important things to understand about the misconceptions that consumers may have about food date labels? And why does it matter for policymakers? Well, I'll start with just saying that conceptions are what we know rationally. And it's not the whole picture because as Brian was alluding to a lot of our decision making is going on in our emotions. And like I can tell my son all day long the fact that that milk is okay, he's going to toss it because he doesn't trust it. There's a lot more going on than conceptions. But I want to talk about two misconceptions. The first one is that despite what Brian just said about the fact that these date labels other than infant formula aren't federally regulated, about two in five people think that they are. We just did a national consumer survey in January 2025, and this is one of the findings. And I did that along with Emily Broad Lieb from the Harvard Food Law and Policy Project and Akif Khan also from there, and then Dana Gunders from ReFED. And in addition to this idea that they're federally regulated, I'll say that these kinds of beliefs were most common among those who were 18 to 34, parents with children under age 18, and black and Hispanic consumers. Our earlier work also found that those who think that food date labels are federally regulated are more likely to discard food based on them. All this speaks to a real challenge. And, you know, it kind of makes sense, like if you see something and you trust it, that it's from the federal government. And of course, we all trust the federal government these days. If you trust it, then you're going to respond to it. So that's an implication for food policy. And then the next thing we did also is that we tested understanding of five different food date label phrases: a date with no text, and then two of those phrases accompanied by icon images. And since none of these actually have a federally recognized meaning the correct answer for all of them in terms of the meaning is like other. But we also accepted answers that were aligned with that voluntary industry standard, just to kind of see how people were perceiving it. And, across all of these labels, only an average of 53% of people answered correctly about what these labels meant. Now, consumers were pretty good at identifying 'Best if Used By' as a quality label. But the real challenge comes in with 'Use By' which under the voluntary industry standards should be a safety label. And more people thought it was a quality label than thought it was a safety label; 44% versus 49%. And so, we need to clear up these misconceptions in support of food safety, in support of food waste prevention. But in order to do that, we need to be able to tell people clearly what the labels mean. And we can't really do that if there's no standardized meaning of what they mean. So, we really need a national standard, and that is the policy implication. Thank you for that. And I know Ruiqing and I have done some work in this space and in part learning from what you all have done. I'm interested because you mentioned the 2025 survey, but of course you also mentioned the 2016 survey. Are there any big shifts or anything that you want to tell us about changes that you see from those two different surveys? We asked a number of the same or almost identical questions in those two surveys. And since that time, we've adopted a voluntary industry standard and there's been a lot of education and communication about wasted food. And yet in our survey we actually found that things were going in the wrong direction. Consumer misunderstandings of date labels increased. Those who quote always or usually discard food based on the label: in 2016, that was 37%, and this year it was 43%. And then in terms of belief that these are federally regulated: in 2016 it was 36% and now it's 44%. We're going in the wrong direction despite all these activities, and I don't know why. I think for those who are looking for future research questions, this would be a really interesting one. This is really disturbing because all of the information that's come out about date labels. I thought people would understand this. And that this is where we would be in a different place. So, this work is really important. So, how did people's response to date labels vary by food item? Did you see any differences? Because this is something that comes up often that people may be more responsive to some food products versus others? Yeah, indeed. We asked about five different foods, and we showed a bunch of different labels for each food. And the responses did vary both based on the item and based on what label was on it. And I'll start with where caution is needed. Deli meats are one example of where we really want people to pay attention to that label. And while there's no federal standard that label's the best piece of information people has, so they should use it. And we found that only 65% would throw out the deli meat before, on, or just after the 'Use By' label. And the number of people that would respond to it reduced with other labels that were used, and older adults were most likely to disregard those labels. And they may be particularly vulnerable in terms of foodborne illness. So that's when lack of caution leads to risk. On the other hand, when caution leads to waste, we looked at raw chicken, pasteurized milk, lettuce, and breakfast cereal. And for all of those there, like the label is really only telling you about quality, and consumers should use their senses to decide, and knowledge of how that was, stored to decide whether to eat it. And so, the most common out of all five foods, including the deli, the one that they responded the strongest to was raw chicken. And that chicken can be contaminated as we know, but if you cook it, you're killing those bacteria, so it's okay. And averaging across all those different date labels, we found 54% would discard these four foods based on the date. And the piece that was most striking to me was that for breakfast cereal, 43% said they were discarded based on the date. So, we've got some education to do. Yeah. In the earlier paper I did with colleagues at Cornell, we used breakfast cereal and we were surprised to see how much people willing to throw away breakfast cereal if it were passed to date. There is confirmation and we see this happen in many other products. And we'll definitely talk about some of those product differences with Ruiqing. The last question I'd like to ask you is you found that many consumers thought they knew the meanings of the various food date labels, but they were incorrect. And in some of the work that you've done in the past, you found that many people answered incorrectly even after viewing information about the labels. So even when you educated folks or gave people information, they still made incorrect choices. Why do you think this is, and what should we do about it? And some people's responses do improve when you show them the information, but it was striking in that study that seconds after having read the definition, according to the voluntary industry standard, people were giving the wrong answer. Even though they had previously said that they thought they understood it. So, to me, this suggests that they already think they know the answer and so they're not tuning in. And this speaks to a real challenge that we're going to have when we do standardize these date labels. How are we going to reach people and capture their attention. Like, if we just change the policy, that does nothing. We've got to reach people and we've got to do it in a sophisticated and well-planned way. And I think the education should also emphasize that misunderstandings are common because that might be something that would help wake people up. But beyond that, we've got to capture their attention. So, you know, dancing clowns, whatever it is that wakes people up. I have a fear of clowns, so I'm not sure if I want that as a policy recommendation. However... For the deli meats we want you to be afraid, so it's okay. Yes, I agree. I agree. One of the things that this conversation has helped us see is that there's some real concerns around whether or not people are paying attention to the label. Or there may be paying more attention to the dates. And even when people are taught or encouraged to think about the dates, there seems to be a mismatch. And Ruiqing, I want to now turn to you because one of the things in the study that we were a part of, there's some questions about differences among people. So, in the paper that we recently published on the relationship between date labels and anticipated food waste, and people's individual orientation to risk and loss, can you tell us a little bit about what some of the key findings of that paper are? Right. So, the paper is published recently in Applied Economics Perspective Policy. It's one of the official journals of Agricultural and Applied Economics Association (AAEA). Norbert is the leading author. So, this paper built on the framework of prospect theory and is based on the data from a series of experiments we conducted in Alabama and also the state of New York. We find that consumers do adjust their anticipated food waste by date labels and by how much they tolerate risk and losses. In the experiment, we particularly measured their tolerance to risk and losses. We found that the 'Use By' date labels tend to lead to more anticipated food waste than 'Best Buy'. Maybe this echo what Roni has said. So, people may tend to link 'Use By' with quality and food safety. We also found that the consumers with low tolerance to losses and are associated with higher anticipated foot waste regardless of date labels and the products. So, we can see a heterogeneity of the responses of different consumers to date labels and food items based on their tolerance to losses and risks. Thank you for that. And I think this is a really important aspect of looking at this set of studies because we see that people are different. They respond differently. And they have different ideas about how they handle losses. This idea that it can be worse to lose a hundred dollars versus to gain a hundred dollars. Or the way we understand how we'll negatively respond versus how positively we respond. Using this economic framework of prospect theory, something that is drawn from actually the psychology literature to better understand how people react to food labels while shopping. What are some key features of this approach to explaining people's behaviors and why do you think it's a good choice? Why do you think it's important to do this? One of the key features of prospect theory is it divides the possible outcomes of a risky event into two domains. One is a gain domain and one is a loss domain. So, in terms of the food consumption, probably the most likely status quo is do not eat the food items. So, the gain domain might be gaining nutrition from the food item. The loss domain might be the loss of health if the food item is bad. So, I think this framework fits particularly well to describe the consumer's trade off in their mind when they face a food item with a date label that is maybe one day or two days past the expiration date. So, one possibility is you consume this food. If it is good, you get nutrition and if it is bad, you potentially get lost health or lose one day of work or so on. So, I think this model can capture the trade off or the decision-making procedure in a consumer's mind pretty well. And experiments data support the theoretical prediction that loss aversion may affect people's food waste decisions. Thank you for that. And I think what's one of the sort of take home messages that I've learned out of this process is this heterogeneity, the fact that people are different and may respond differently to these date labels, really does put the onus upon policymakers to think critically what date labels, if we were to use them, or if we think they have an effect, which are the right ones. And so I actually want to open up the question to all of you. In your view, what next steps make sense for date labels to help address the food waste challenges that we see in this country? Let's start with you, Brian. Ooh, yeah. So, to me a compelling issue that needs to be addressed is how do we get 'Use By' to really translate to be people to be about safety? Is it a different color? I know we don't want to mess with the phrases, but do we just call this safety date and put it in red or put a clown by it if that scares you. Something along those lines to make that stand out. And then on the relevance side, I think it might be out of policy, but perhaps, industry collaboration to really push printed dates to the end of that quality horizon. So that everybody has confidence that they're not going to get undercut by somebody else having an earlier date printed for cereals or for canned goods or something like that. To have a kind of a truce among commercial interests to say, okay, typically canned beans, has this type of 180 days or 360 days. Let's push it to the end of that acceptable horizon so that we don't have unwarranted waste happening as often. Those are two ideas that I've kind of chewed on a lot and think could be positive steps forward. But I'm fascinated to hear what others think. Thank you, Brian and I really don't like the idea of putting clowns anywhere near this. I want to go to you, Roni. All right, well first, I'll a thousand percent echo everything that Brian just said. And I'll note also in terms of the 'Use By' date, the label that was most commonly associated with food safety was 'Expires On' by consumers. But that isn't part of what has been under [policy] discussion. But anyway, in addition to echoing that, I'll just say we do need a standardized policy and it has to be accompanied by a well-designed education campaign. And this policy change, it's just a no-brainer. It's not controversial. It's fairly minimal cost. And given the high food prices and the struggles that consumers are having right now, they need every tool that they can to save money and food, and this is one of them. Great. Thank you, Roni. I'll give the last word to you, Ruiqing. Yeah. I will echo what Brian and Roni said. So, a well-designed policy and public education campaign. Particularly for the education campaign. I think regardless of if there is a policy change or not, I think it is time to do a public education campaign. Norbert, we have done the research on food waste for almost nine years, right? So, I learned a little bit about the date label's meaning. But still, I cannot change my wife's opinion. When she sees sell by yesterday for the milk, she would suggest we throw it away. But I said this is not for us, this is for sellers. But she wouldn't believe so because I cannot persuade her. But maybe an education campaign from more authoritative institutional federal government can change people's mind as a researcher or like even husband cannot change. Roni - And can I just add to that, just please. I think that the economics and psychology expertise that all of you have can really contribute to that. Because I think that's a really important point that you're making. And it's not just factual, it's emotional too. And so how do we, you know, get in there and change what people do beyond their knowledge? Bios Roni Neff is a Professor at the Johns Hopkins Bloomberg School of Public Health's Department of Environmental Health & Engineering and the Johns Hopkins Center for a Livable Future, an academic center focused on food systems and public health. Her research focuses on wasted food through the lens of equity and public health. She is a co-Director of the RECIPES national food waste research network, and she recently served on the National Academies of Science and Medicine consensus panel on consumer food waste. Brian Roe is the Van Buren Professor in the Department of Agricultural, Environmental and Development Economics at Ohio State University. Roe has worked broadly in the areas of agricultural and environmental economics focusing on issues including agricultural marketing, information policy, behavioral economics and product quality. He was recently named as a fellow of the Agricultural and Applied Economics Association and has previously served as an editor for the Association's flagship journal, the American Journal of Agricultural Economics. He currently leads the Ohio State Food Waste Collaborative, a collection of researchers, practitioners, and students working together to promote the reduction and redirection of food waste as an integral part of a healthy and sustainable food system, and co-leads the RECIPES Network, a National Science Foundation Sustainable Regional System's Research Network focused on increasing food system sustainability, resilience and equity by addressing the issue of food waste.  In addition to research on food waste, his other recent research includes a USDA funded project focused on local foods and school lunch programs and participation in an NSF-funded multidisciplinary team seeking to understand human-ecosystem feedbacks in the Western Lake Erie basin, including understanding how farms and agribusinesses respond to voluntary environmental programs and how Ohio residents respond to different options to manage Lake Erie water quality. Ruiqing Miao is an agricultural economist at Auburn University. Miao is interested in sustainability, innovation, and decision-making. His research focuses on the interaction between agricultural production and its environment, aiming to understand and quantify 1) agriculture's impact on land use, water use, water quality, and biodiversity, and 2) how agricultural production is affected by farmers' behaviors, public policies, agricultural innovation, technology adoption, and climate change.

As people kick off the summer by firing up the grill and serving food at a cookout, the USDA’s Food Safety and Inspection Service shares some tips to keep their celebrations safe.See omnystudio.com/listener for privacy information.

Roof damage isn't always obvious, and what starts as a minor issue can quickly lead to leaks, mold, or even structural problems. Galveston County Roofing (409-419-6108) offers expert roof inspections for Pearland, TX, homeowners. Go to https://galvestoncountyroofing.com/roofer-in-pearland-tx/ to schedule a complimentary roof inspection. Galveston County Roofing City: Kemah Address: 808 Anders Ln Website: https://galvestoncountyroofing.com/

Cargill Kitchen Solutions is recalling nearly 215,000 pounds of its liquid egg products that were sold in Texas and other places because the food could possibly contain a cleaning solution made with sodium hypochlorite. The U.S. Department of Agriculture's Food Safety and Inspection Service said the recalled liquid egg items were produced on March 12 and 13, and have the establishment number “G1804” printed on the carton. The recall on the liquid egg products is considered Class III, which means FSIS scientists concluded that use of the item should not cause adverse health consequences – or the risk is negligible. However, consumers and foodservice locations are urged to not consume or serve these products; In other news, North Texas food providers are scrambling to find a way to fill a $9.2 million funding gap following cuts in March to two U.S. Department of Agriculture programs that bought food from local farmers; Dallas HERO threatened Monday to file a lawsuit if the city did not adhere to a November voter mandate to hire 900 more police officers and meet with the nonprofit to review the budget. It's the second time the nonprofit has said it would sue the city since voters approved two controversial changes to the city charter; and Texas House budget writers on Monday endorsed a $337.4 billion state spending plan for the next two years, sending it to the floor for a vote expected next week. Passing a balanced spending plan for the 2026-27 cycle, which starts in September Learn more about your ad choices. Visit podcastchoices.com/adchoices

With USDA's Food Safety and Inspection Service focusing new protocols to detect Listeria monocytogenes in meat, food safety veteran Sharon Beals offers her perspectives on steps meat processors adopted in the wake of the deadly Boar's Head outbreak that was connected to the deaths of 10 consumers in 2024. She also outlines the goals of the Women's Meat Industry Network, which aims to boost education, development and promotion of women in the meat and poultry industries, an organization where she serves as executive director.

In this episode of “Financial Crime Matters,” Kieran talks with the U.S. Postal Inspection Service's Michael Bruno, who is anti-money laundering program manager at the service's national headquarters. Mike details some of the Inspection Service's efforts to tackle the theft of bank checks that are “washed” to fraudulently change the payees and amounts and that are all too often stolen during violent attacks on mail carriers. Crediting the Financial Crime Enforcement Network (FinCEN), the Inspection Service's law enforcement partners and a massive education effort, Mike shares how in roads have been made against check washing. He also discusses how the service is fighting money laundering and other types of fraud connected to the abuse of Postal Service money orders.

Episode transcript [Music] This is Food Safety in a Minute, I'm Susie Craig. Keep holiday food delicious and safe following time and temperature guidelines from the United States Department of Agriculture. The temperature danger zone for food safety is 40 to 140 degrees Fahrenheit where disease-causing bacteria multiply quickly possibly causing foodborne illness. Temperature and time matter. After two hours in the danger zone, all perishable food on your buffet table must be refrigerated or frozen to ensure food safety. This can be challenging for the host. These tips may help. • Use warming trays or slow cookers to keep hot food hot. • Hold the cold items in a cooler, serve in smaller containers. • Limit buffet service to two hours. Then, cool and refrigerate leftovers including take-home food for guests. Happy Holidays from Marketing and Communications, College of Agricultural, Human, and Natural Resource Sciences at Washington State University. [Music] Resources Food Safety and Inspection Service. United States Department of Agriculture. “Danger Zone” (40 degrees Fahrenheit to 140 degrees Fahrenheit). https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f#:~:text="Danger%20Zone"%20%2840°F%20-%20140°F%29%20Leaving%20food%20out,grow%20to%20dangerous%20levels%20that%20can%20cause%20illness. Accessed online 11/15/24.

Episode transcript [Music] Alternate Ways to Cook Holiday Turkey From Washington State University Extension, I'm Susie Craig. Are last minute power outages from a winter storm, failure to thaw your turkey, or an oven which unexpectedly breaks down coming between you and the perfect holiday turkey? The Food Safety and Inspection Service of the United States Department of Agriculture has you covered. Search online for “Turkey: Alternate Routes to the Table.” No matter the situation, you have safe and tasty alternatives for cooking your turkey: An electric roasting oven, gas or charcoal grilling, smoking, deep fat frying, pressure cooking, or microwaving. No matter the method you choose for food safety, all whole turkey should reach 165 degrees Fahrenheit as measured in the innermost part of the thigh and wing or the thickest part of the breast. This is Food Safety in a Minute from Washington State University Extension. [Music] Resources Food Safety and Inspection Service, United States Department of Agriculture. Turkey: Alternate Routes to the Table. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-alternate-routes-table#:~:text=Preheat%20the%20oven%20to%20at%20least%20325%20°F.,as%20possible%20to%20avoid%20slowing%20the%20cooking%20process. Accessed online 11/14/24.

Jackson Hole ECO Confab (this week) Live Nation is in trouble Icahn get a slap on the wrist Gold - ripping - where to next? PLUS we are now on Spotify and Amazon Music/Podcasts! Click HERE for Show Notes and Links DHUnplugged is now streaming live - with listener chat. Click on link on the right sidebar. Love the Show? Then how about a Donation? Follow John C. Dvorak on Twitter Follow Andrew Horowitz on Twitter DONATIONS ? Warm Up - Jackson Hole ECO Confab (this week) - Live Nation is in trouble - Icahn get a slap on the wrist - Gold - ripping - where to next? - Price Controls - 3rd Rail? Market Update - Nearing all-time highs again - Buy the Dips! - Yields under 4% on 10-Year - Yen still in control - Back to Overbought again - still thinking not out of the woods - Lowe's and Home Depot Outlook - POOR (But stocks are up) Jackson Hole - Aristocrats line up to speak - Big doings as often a platform for Fed and other central bankers to make policy adjustments - Powell scheduled to speak at 10am Friday --- With all of the latest data and market push - what will he do?? - Before that - Wednesday we will see the July FOMC minutes GOLDDDDDDDD - Gold hit all-time high last Friday ($2,509.65) !!!!NOW $2,563!!!!! - WHY? Discussion ranges from Fed Reserve, Election, Middle East, India Buying.... - Gold has been a better GOLD then Bitcoin - just saying... Monopoly - Finally! - Ten Additional States Join Justice Department's Suit Against Live Nation-Ticketmaster for Monopolizing Markets Across the Live Concert Industry - Today, the Attorneys General of Indiana, Iowa, Kansas, Louisiana, Mississippi, Nebraska, New Mexico, South Dakota, Utah and Vermont joined a civil antitrust lawsuit filed by the Justice Department, 29 other states and the District of Columbia against Live Nation-Ticketmaster for monopolization and other unlawful conduct in violation of Sections 1 and 2 of the Sherman Act. - Stock does not seem to care - or believe anything adverse will happen AMD buys ZT Systems - $4.9 Billion - What is ZT Systems? The company engages in full rack deployment -- a block filled with servers, storage, switches, etc. -- for hyperscale data centers. ZT also commands a data center infrastructure manufacturing business, for which AMD announced it would seek out a strategic partner to offload this part of the company. - Clearly the company does not have a CHIP or infrastructure  ready for a major AI play at this time. Carl Ichan - Hand Slap - Carl Icahn and his publicly traded company Icahn Enterprises settled with the SEC over allegedly failing to disclose billions worth in stock-backed borrowing. - Icahn and IELP will pay a combined $2 million in fines, without admitting or denying wrongdoing, over the failure to disclose as much as $5 billion in margin loans that were backed by Icahn's stake in the company. - Icahn, a well-known activist investor, had been facing pressure from another activist short seller in 2023. (Hindenburg which is still short the shares) Circle K 11? - Canada's Alimentation Couche-Tard (Circle K) has sounded out Japan's Seven & i (7-Eleven) about a potential takeover, the two companies said on Monday, making the 7-Eleven owner the largest-ever Japanese target of a foreign buyout. - While the value of the offer has not been disclosed, the bid is the latest example of the growing interest in Japanese companies by Western investors, who have been drawn by the country's push for better governance. - News of the deal sent shares of Seven & i surging by almost 23% in Tokyo Chicken and the Egg - Chicken prices are going up - Perdue Foods is recalling more than 167,000 pounds of frozen chicken nuggets and tenders after some customers reported finding metal wire embedded in the products. - According to Perdue and the U.S. Agriculture Department's Food Safety and Inspection Service, the recall covers select lots of three product...

USDA's Food Safety and Inspection Service is asking everyone to take the proper precautions during food prep. Thaw the meat or poultry first. Marinate your protein in the refrigerator. Do not marinate on the counter.See omnystudio.com/listener for privacy information.

This week on Mailin' It, we're joined by Postal Inspector Clayton Gerber to discuss the Inspection Service's role in breaking up one of the largest fraud schemes in U.S. history. From dumpster diving to find evidence to international extraditions during the height of the pandemic, the team's relentless pursuit to uncover the truth is nothing short of extraordinary. Grab your detective hat and join us for an eye-opening journey into the world of postal crime and learn how the Postal Inspection Service is working tirelessly to safeguard the public from fraudsters.

Dr. Don and Professor Ben talk about the risks of consuming raw milk cheese made with milk containing highly pathogenic avian influenza (HPAI) virus. Dr. Don - not risky

Alissa Welsher, Ph.D. is an Associate Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her B.S. degree in Biological Sciences from the University of Pittsburgh, as well as an M.S. degree in Poultry Science and a Ph.D. in Cell and Molecular Biology from the University of Arkansas. Her area of expertise is molecular physiology, and she specializes in heat stress and gut health. In this episode of Food Safety Matters, we speak with Dr. Welsher about: How industry's understanding of pest management's role in food safety has evolved in recent years Why pests are often an overlooked source of foodborne pathogens like Salmonella, and why darkling beetles, in particular, are important to consider as a possible contributor to Salmonella Insights on the darkling beetle, where darkling beetles are typically found, and how beetles can transmit disease The initiation and execution of a study that showed a correlation between beetle populations and Salmonella load in poultry flocks Current indicators of pre-harvest Salmonella load and how those indicators are managed, and why beetles can be a possible indicator of pre-harvest Salmonella load Actions producers can take to gain control of pest presence on farm How the U.S. Department of Agriculture's Food Safety and Inspection Service' (USDA-FSIS') framework to reduce cases of salmonellosis attributable to poultry may lead to producers prioritizing integrated pest management. Sponsored by: Elanco We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com  

Dr. Don and Professor Ben talk about the risks of eating raw chicken every day. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Family Feud Florida man takes on bizarre challenge of eating raw chicken every day | WFLA Raw Chicken Experiment (@rawchickenexperiment) • Instagram photos and videos April Fools' Day - Wikipedia Baseline Data Raw Chicken Parts USDA Progress Report Salmonella Campylobacter CY2014 Performance Standards Salmonella Verification Program for Raw Poultry Products | Food Safety and Inspection Service

Dr. Don and Professor Ben talk about the risks of Haley's Aunt using her car as a refrigerator. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Costco Chicken Pot Pie (Calories, Nutrition, more!) Kirkland Signature Spiral Sliced Ham, Hickory Smoked, 9 lb avg wt | Costco Listeria monocytogenes Dose Response Revisited—Incorporating Adjustments for Variability in Strain Virulence and Host Susceptibility - Pouillot* - 2015 - Risk Analysis - Wiley Online Library Food Safety Talk 298: Stop Dumping In My Tubes — Food Safety Talk Hams and Food Safety | Food Safety and Inspection Service

Dr. Don and Professor Ben talk about the risks from consuming meringue. Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks from eating a turkey that looks metallic after the brining process. Dr. Don - risky ☣️ Professor Ben - risky ☣️ 8Bit Mickey is COMING TO YOU LIVE… on X: “Some dude accidentally infused his Turkey with metal during the brining process and the comments are going wild y'all! The general consensus is that OP shouldn't risk it and just toss it. https://t.co/iHoPJYUKHY https://t.co/ZFi5LDEZQ5” / X Can anybody tell me what happened : r/Chefit Risks of Practices, Procedures and Processes that Lead to Outbreaks of Foodborne Diseases - ScienceDirect National Outbreak Reporting System (NORS) Dashboard | CDC Poultry: Basting, Brining, and Marinating | Food Safety and Inspection Service

Dr. Don and Professor Ben talk about the risks of reusing a plastic bag for storing prosciutto in the refrigerator. Dr. Don - not risky

Today on The Protectors Podcast, Mike and Mark explore the unique challenges and proactive measures taken by the US Postal Inspection Service to safeguard the joyous spirit of Christmas. Postal Inspectors across the country work hard to protect your mail, but with deliveries to more than 100 million addresses, the Inspection Service can't do it alone. US Postal Inspector and National Public Information Officer Michael Martel joins us today to shed light on the precautions in place to ensure mail and shipping safety during the festive season, and what you can do to make certain your holiday deliveries arrive safe and sound this season. Listen and enjoy as we equip you with practical tips and strategies for protecting yourself against holiday mail scams and shipping fraud so that you can enjoy a worry-free festive season!_______________________________United States Postal Service Contact Number: 877-876-2455United States Postal Inspection Service Website: https://www.uspis.gov/United States Postal Inspection Service Website Holiday: https://www.uspis.gov/holiday-2023Safety Tips from Today's Show: The United States Postal Service (USPS) WILL NEVER send you a text message unless you have signed up for text alerts with your local postal service.The USPS WILL NOT call you about an unclaimed package.If you receive a piece of mail claiming to be from the U.S. Postal Service, check the return address to confirm that it is legitimate.Pay attention to the language used in emails, text messages, and mail. Something casually written is likely NOT from the U.S. Postal Service.Delete all emails and text messages that you believe to be fraudulent. DO NOT click on any links or respond in any way!_______________________________IAFCI CONTACT INFO:IAFCI Website: https://iafci.org/Phone: 916-939-5000Advertising Opportunities and Guest Appearance: IAFCIProtectorspodcast@gmail.com

Thanksgiving is almost here. For a lot of us, it's our favorite meal of the year. But it can also be stressful for the host because it's a lot of food to prepare. Today, we're talking with Kenneth King from the USDA's Food Safety and Inspection Service. He'll walk us through the best ways to prepare and cook the turkey, the most important things to remember about food safety, and how to safely store all those delicious leftovers.

Cultivated meat is green-lit in the U.S. That's meat grown in a lab.Two food technology companies — UPSIDE Foods and GOOD Meat — are letting people try their cultivated meat. But you can't grab any off grocery shelves quite yet. For now, it's available to the public at Bar Crenn in San Francisco and China Chilcano in Washington D.C. The U.S. Department of Agriculture's Food Safety and Inspection Service approved their labels and the Food and Drug Administration left with no questions after they did a pre-market consultation with the companies on their product.We discuss how this meat is grown and its potential impact on the meat industry.Want to support 1A? Give to your local public radio station and subscribe to this podcast. Have questions? Find out how to connect with us by visiting our website.

Need Help? Contact us at: 718-968-5538, info@queenshometeam.com, or https://www.queenshometeam.com/help      Our Listings:      https://search.queenshometeam.com/idx/featured        Sign up to Receive our NYC Homeowner Newsletter:    https://www.queenshometeam.com/nychomeownerconnect     Sign up to Receive our NYC Homebuyer Newsletter:    https://www.queenshometeam.com/nychomebuyerconnect     Free Home Valuation:          http://www.queenshometeam.com/freehomevaluation               Connect with us online:    http://www.instagram.com/queenshometeam    http://www.facebook.com/queenshometeam                         Subscribe to our Podcast:           https://podcasters.spotify.com/pod/show/queenshometeam            Read our Latest Market Report:          https://www.queenshometeam.com/queens-real-estate-market-report-2023  --- Send in a voice message: https://podcasters.spotify.com/pod/show/queenshometeam/message

Cultivated meat is green-lit in the U.S. That's meat grown in a lab.Two food technology companies — UPSIDE Foods and GOOD Meat — are letting people try their cultivated meat. But you can't grab any off grocery shelves quite yet. For now, it's available to the public at Bar Crenn in San Francisco and China Chilcano in Washington D.C. The U.S. Department of Agriculture's Food Safety and Inspection Service approved their labels and the Food and Drug Administration left with no questions after they did a pre-market consultation with the companies on their product.We discuss how this meat is grown and its potential impact on the meat industry.Want to support 1A? Give to your local public radio station and subscribe to this podcast. Have questions? Find out how to connect with us by visiting our website.

Dr. Don and Professor Ben talk about the risks of cracking an egg on your kids head. Dr. Don - not risky

We cover many topics that you need to hear about on this episode of The Ranch It Up Radio Show.  Studies claim there could be an uptick in diseases from animals to people. It is the lowest cowherd size in over 50 years, what could this mean?  We recap Western Video Market's Silver Legacy Sale and so much more.  Join Jeff 'Tigger' Erhardt, the Boss Lady Rebecca Wanner aka 'BEC', and our crew as we bring you the latest in markets and Western entertainment on this all-new episode of the Ranch It Up Radio Show.    Be sure to subscribe on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. EPISODE 143 DETAILS Let's Ranch it Up! A new study by Harvard Law School and New York University claim that there could be an increase in infectious disease from animals to humans.  Of course, we offer our opinions on this one!  More and more government regulations seem to creep into our industry.  Now the USDA's Food Safety and Inspection Service has issued a questionnaire to inspectors, to use with establishments that slaughter any cattle.  Did you know that the mid-year cattle inventory is the lowest that it has been in over 50 years?  And the numbers are down even lower from last year.  Plus Tigger & BEC have an update from Western Video Market's Silver Legacy that may be a gauge of what cattle prices will bring this fall!  As always Tigger & BEC and the Ranch It Up crew dive into the latest agriculture news, rodeo action not to miss, and cover the cattle markets. WESTERN VIDEO MARKET SILVER LEGACY SALE The Silver Legacy Sale from Western Video Market was certainly glimmering for just about everyone involved.  The location was Reno, Nevada and the dates were July 10 - 12.  There was a tremendous offering of feeder and stocker cattle, cow/calf pairs, bred heifers, and bred cows.  The demand seemed especially strong for heavier-weight stocker cattle.  Many load lots were offered and we summarize the sale by picking various weight classes, and load amounts and even going through the cow/calf pairs and bred females.    WHY are these recaps so important?  Because it's all bout the MARKETING!  Sure it's great to hear how cattle are selling in other parts of the country.  But the main reason The Ranch It Up Radio Show and Podcast goes over these numbers week in and week out is to get you, the producer, to start thinking about how you are going to market your calves.  And don't just settle for one option.  There are many, many different approaches and ways to sell those calves this fall.  Your local auction barns are a great place to start.  Don't forget about listing those calves for free on LivestockMarket.com!  You can utilize the knowledge and expertise of our partners like Superior Livestock and Allied Feeding Partners.  And you can always market your cattle private treaty.  And Jeff “Tigger” Erhardt and Rebecca Wanner aka “BEC” have done plenty of that on their outfit.  Knowledge is Power!  And get that knowledge! COW COUNTRY NEWS The interaction between humans and livestock may continue to threaten to expose people to a variety of infectious diseases, according to a new study by Harvard Law School and New York University. USDA's Food Safety and Inspection Service has issued a questionnaire to inspectors, to use with establishments that slaughter any cattle.  This one is all about the use or the lack of use of antibiotics The Mid-Year Cattle Inventory is the lowest it's been in over 50 years.  What could this mean for the beef business? FCA QUALITY REPLACEMENT HEIFER SALE Florida Cattlemen's Association Quality Replacement Heifer Sale Kevin Escobar @annualfcaqualityreplacementheifersale https://floridacattlemen.org/ FEATURING Mark VanZee  Livestock Market, Equine Market, Auction Time @LivestockMkt @EquineMkt @AuctionTime  https://www.livestockmarket.com/ https://www.equinemarket.com/ https://www.auctiontime.com/   Kirk Donsbach: Stone X Financial https://www.stonex.com/   @StoneXGroupInc     Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast available on ALL podcasting apps. Rural America is center-stage on this outfit. AND how is that? Because of Tigger & BEC... Live This Western Lifestyle. Tigger & BEC represent the Working Ranch world by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ #RanchItUp #StayRanchy #TiggerApproved #tiggerandbec #rodeo #ranching #farming References https://www.meatingplace.com/Industry/News/Details/110704 https://www.meatingplace.com/Industry/News/Details/110694 https://www.meatingplace.com/Industry/News/Details/110695 https://hotrnd.com/ https://prorodeo.com/ https://alliedgeneticresources.com/feeder-calf-marketing.php https://www.wvmcattle.com/site/index.cfm http://www.superiorlivestock.com/

Welcome to Eye On Franchising, where we delve into the captivating world of franchising and uncover the boundless opportunities it holds for aspiring entrepreneurs. In this episode, we have the privilege of introducing you to Adam Long, the remarkable president of Home Team Inspection Service, a groundbreaking home inspection franchise. Prepare to be astounded as we unveil the key differentiators of Home Team Inspection Service. Imagine a home inspection process that is not only swift but also incredibly comprehensive. With multiple inspectors working in tandem, Home Team Inspection Service revolutionizes the industry by providing a quicker and more thorough assessment of properties, ensuring peace of mind for both residential and commercial clients. But that's not all! Join us as Adam Long takes us on his extraordinary journey from a technology background to becoming a trailblazer in the franchising realm. Discover the sheer joy he finds in the constant innovation and improvement that comes with introducing fresh perspectives into the franchise system. Uncover the truth about franchising's affordability, as Long debunks the misconception that it requires a hefty investment. With Home Team Inspection Service, you can embark on your entrepreneurial journey with a reasonable franchise fee starting at just $45,000. This exceptional opportunity allows you to run your franchise from the comfort of your own home, without the need for a separate business address. And let's not forget about the incredible earning potential. Home inspections are a cash-based business with remarkable profit margins, enabling you to achieve a six-figure income. Witness the life-changing stories of franchisees who have thrived with Home Team Inspection Service, building successful businesses and enjoying the fulfillment of watching others grow and succeed. But that's not all we have in store for you. Discover the significance of owning a franchise business with a protected territory, as it paves the way for exponential growth and the potential to build multiple teams within your business. Imagine the freedom to step away from day-to-day operations and focus on scaling your empire. We'll also guide you through the process of becoming a franchisee with Home Team Inspection Service, from initial discussions to a comprehensive Discovery Day experience. Immerse yourself in the extensive training provided by Home Team, combining in-person and online sessions, as well as hands-on experience with existing franchise locations. Unearth the power of real estate agents as a primary source of referrals for Home Team franchisees. Learn how their recommendation is driven by expertise and knowledge, and how you can leverage online reviews and digital marketing to attract clients and showcase exceptional service. Technology and marketing are the lifeblood of franchising, and we'll reveal how Home Team Inspection Service has harnessed these tools to give their franchises a competitive edge. You don't need a background in construction or real estate to succeed; all you need is an eagerness to learn and a passion for homes and real estate. Join us as we emphasize the importance of building relationships and rapport in the home inspection business. Discover how your personality and communication skills can be the key to success, allowing you to thrive in this adaptable industry. And finally, we'll unravel the importance of the franchise disclosure document (FDD) and the valuable insights it provides through earnings claims from existing franchise owners. Experience the power of validation and feedback as you make informed decisions on your journey to franchise success. So, buckle up and get ready to explore the limitless world of franchising with Eye On Franchising. Like, follow, and subscribe to our content to stay up to date with the latest insights and opportunities. Don't miss this chance to embark on a transformative business venture with Home Team Inspection Service. - Introduction to Home Team Inspection Service- Team concept for quicker and more efficient inspections- Adam Long's background in franchising- Benefits of franchising and low investment required- Home inspection franchise advantages and potential income- Building a sizable franchise territory and sellable asset- Process of becoming a Home Team franchisee- Comprehensive training and ongoing support provided- Importance of real estate agent referrals and digital marketing- Technology and marketing in the franchising industry- Building relationships and rapport in the home inspection business- Success not determined by specific background or experience- Importance of franchise disclosure document and validation- Sustainable growth and continuous improvement for franchisees- Franchising as a valuable opportunity for entrepreneurs- Conclusion and call to action ---Have you heard the news?  We are officially on YouTube.  Come check out a few videos have have and give me a follow!https://www.youtube.com/channel/UCwoAdrkPZmveJt5AQRDk8WA---Lance GraulichFranchise Consulting Services from ION FranchisingEye On Franchising

The Government of Canada has formally responded to the U.S. Food Safety and Inspection Service’s proposal to change its Product of U.S.A. labeling requirements. The proposed rule changes stipulate an animal must be born, raised, and processed in the U.S. to carry the Product of U.S.A. label. Though voluntary, there are concerns in Canada that... Read More

One of the most consumed and popular meats in the world, next to pork, is chicken! We like to eat it in great quantities and also prepare it with delicious veggies and spices. However, considering that eating undercooked or bad chicken can cause major health complications, people ask: "How long can raw chicken sit out?" According to the USDA Food Safety and Inspection Service, the chicken should be left at room temperature for a maximum of two hours. It often happens that we forget about it and just leave it for longer, but this can be very hazardous, and understanding the danger of undercooked or spoiled chicken is crucial!  Full:  How Long Can Raw Chicken Sit Out? (Good Food Safety Habits)

Adam is the President of HomeTeam. He has been with HomeTeam for over 15 years and has an extensive technology and marketing background. Adam is a results-oriented leader that implements the strategic vision for HomeTeam. He is committed to the growth of the company and focuses his efforts on developing new opportunities and strengthening relationships with regional and national partners. Click below to listen to the episode and make sure to subscribe to the podcast on Spotify, iTunes, or wherever you enjoy your favorite podcasts.

Martin Wiedmann, Ph.D., D.V.M, is the Gellert Family Professor of Food Safety at Cornell University. He received a veterinary degree and a doctorate in veterinary medicine from the Ludwig-Maximilian University of Munich, and a Ph.D. in Food Science from Cornell University. His research interests focus on farm-to-table microbial food safety and quality and the application of molecular tools to study the transmission of foodborne pathogens and spoilage organisms, including translation of the associated research findings into reducing foodborne illnesses and food spoilage. His team is passionate about communicating research and research findings to a range of audiences from pre-K to industry leaders, and is regularly asked to help industry with a range of microbial food safety and quality challenges. Students and staff that were previously associated with his team have pursued successful careers in a range of environments, including industry, government, academia, and nonprofits. Dr. Wiedmann has received numerous awards for his work and is a Fellow of the American Association for the Advancement of Science (AAAS), a Fellow of the Institute of Food Technologists (IFT), a Fellow of the American Academy of Microbiology (AAM), and a member of the International Academy of Food Science and Technology. In this episode of Food Safety Matters, we speak with Dr. Wiedmann [31:55] about: ·         His work to expand knowledge about Listeria monocytogenes and Salmonella in several areas, and how whole genome sequencing (WGS) aids his research ·         The importance of refining target serotypes in light of the U.S. Department of Agriculture's Food Safety and Inspection Service's (USDA's FSIS') proposed regulatory framework for reducing Salmonella illnesses from poultry ·         Efforts of the New York State Integrated Food Safety Center of Excellence, where Dr. Wiedmann is the co-director, to strengthen foodborne illness surveillance through collaboration with local health departments ·         Opportunities for collaborations between the U.S. Food and Drug Administration (FDA) and state agencies, such as expanding root-cause analysis to consider earlier stages in the food chain ·         How the COVID-19 food safety response team that Dr. Wiedmann led through Cornell University assisted the food industry through education, and consequences of the pandemic that industry is now tackling ·         The nuances of determining a pathogen to be an “adulterant,” such as Salmonella in poultry, which is being considered by FSIS ·         How WGS aids more accurate pathogen identification, and WGS' effect on the taxonomy of bacteria ·         Why Dr. Wiedmann sees novel proteins, Bacillus cereus, biofilm, and refining food safety regulation as significant areas of concern for food safety. News and Resources FDA Gives Update on Human Foods Program Restructuring, Announces Search for Deputy Commissioner; Stakeholders Express Concern [3:39]FDA Draft Guidance for Naming, Labeling of Plant-Based Milk Alternatives [15:31]Researchers Aim to Make Cured Meat Safer with “No Nitrite-Added” Curing Process [21:03]FDA, New York Sign Domestic Mutual Reliance Partnership Agreement [23:24] Food Safety Matters Ep. 112. Rogers, Mettler, Waller: FDA and Utah on an Integrated Workforce through Mutual Reliance FDA Foods Program Publishes List of Priority Guidances for 2023 [24:14]IAFP Executive Director David Tharp to Retire [26:43]IFPA Chief Food Safety Officer Dr. Jennifer McEntire Steps Down [27:47] Food Safety Matters Ep. 111. Jennifer McEntire: IFPA—The New Voice of ProduceTheme of World Food Safety Day 2023: “Food Standards Save Lives” [28:42] FAO, WHO Report on Food Safety of Water Reuse in Dairy Industry Publisher's Platform: Twenty-eight minutes with FDA Commissioner Califf Food Safety Summit 2023Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

There’s just over a month of consultation yet to go on the proposed changes to the Product of USA label, set out by the United States Department of Agriculture’s Food Safety and Inspection Service. From the outset, Canada’s beef and pork industries have been wary of what the label might mean for the integrated value... Read More

(January 17, 2023 - Hour One) 9:14 - Leading off the show tonight is a Texas BBQ master, a pit builder and a budding YouTube sensation, Bradley Robinson from Chud's BBQ. Brad and I will talk about how he has taken his interest in backyard BBQ and plotted the course from restaurant pitmaster, to getting into the business of BBQ full-time and then building his very popular YouTube channel. This promises to be a great opening interview and hopefully an introduction to some other segments in the future. 9:35 pm - After Brad, I will be joined by first time guest and the public affairs specialist for the Food Safety & Inspection Service (part of the USDA), Meredith Carothers. This is the first time we have had someone from "The Government" on the show, so we will talk to Meredith about her day to day duties, if there is anything new coming up we should know about and also go over some USDA guidelines and how they have changed over time. BBQ Central Show Sponsors! NBBQA - 2023 National Conference Link Primo Grills Pitts & Spitts BBQ Pits - Use "bbqcentral" at checkout ($500+) for free spice pack Big Poppa Smokers Green Mountain Grills Fireboard Cookin Pellets Pit Barrel Cooker David Leans / DoWellness - GET FIT for $200/month) The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show"

David W.K. Acheson, M.D., F.R.C.P., is the President and CEO of The Acheson Group, a consulting firm that provides strategic advice on all matters relating to food safety and food defense, as well as recall and crisis management support, to food companies and ancillary technology companies around the world. Prior to founding The Acheson Group in 2013, Dr. Acheson served as the Chief Medical Officer in the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). Following several other positions at FDA, he was appointed Associate Commissioner for Foods, which gave him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition. Dr. Acheson was also a partner at Leavitt Partners and managed Leavitt Partners Global Food Safety Solutions from 2009 to 2013. Dr. Acheson graduated from the University of London Medical School in 1980. Following training in internal medicine and infectious diseases in the UK, in 1987 he moved to the New England Medical Center and Tufts University in Boston, Massachusetts. As an Associate Professor at Tufts University, Dr. Acheson undertook basic molecular pathogenesis research on foodborne pathogens, especially Shiga toxin-producing Escherichia coli. In this episode of Food Safety Matters, we speak with David [28:53] about: The U.S. Department of Agriculture's Food Safety and Inspection Service's (USDA's FSIS') declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products, as well as future federal regulation of Salmonella contamination of poultry Considerations that could affect the way in which Salmonella in poultry is regulated, such as different serotypes and the risk they pose to public health The importance of FDA clearly defining for growers what compliance with the agricultural water rule under the Food Safety Modernization Act (FSMA) entails The various, nuanced factors that must be decided in order to adequately regulate ingestible Cannabis products How the federal legal status of Cannabis may hamper foodborne illness reporting and outbreak investigations related to edible Cannabis products Why more effective consumer communication would improve the food recall system, and how recall modernization can achieve that goal How food companies can prepare themselves to meet increasingly stringent aflatoxin regulations—or regulations for any contaminant—through risk assessment, and why regulatory bodies should holistically consider the ramifications of regulations before implementing them Possible avenues that companies and regulatory agencies can take when considering how to reduce human exposure to per- and polyfluoroalkyl substances (PFAS) from foods How chemical residues in foods have been neglected in comparison to microbiological contaminants, and why it is crucial to build scientific understanding around the public health risk of different chemical contaminants. News and Resources USDA-FSIS Proposed Regulatory Framework for Reducing Salmonella in Poultry May Declare Salmonella an Adulterant [3:18] More Research Needed on Exposure To, Toxicity of Microplastics in Food [7:18]International Organizations Develop One Health Action Plan, Food Safety is Key Component [12:18] WHO Launches Global Strategy for Food Safety 2022–2030 [13:08] Edible Sensor for Frozen Food Safety Indicates When Products Have Been Thawed, Refrozen [18:45] Webinar: FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency FSIS Proposed Regulatory Framework Microplastics Found in Human Breast Milk for the First Time Former Kerry Inc. Manager Pleads Guilty in Connection with Insanitary Plant Conditions Linked to 2018 Salmonella Poisoning Outbreak CDC: Multistate Outbreak of Salmonella Mbandaka Infections Linked to Kellogg's Honey Smacks Cereal (Final Update) We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Dr. Don and Professor Ben talk about the risks of trying to cook a chicken in a “hotel” coffeepot. Dr. Don - risky ☣️ Professor Ben - risky ☣️ Nick Dawson on Twitter: “@bugcounter @benjaminchapman from Reddit…chicken cooked in a hotel room coffee carafe

On The Cloud Pod this week, the team gets skeptical on Prime Day numbers. Plus: AWS re:Inforce brings GuardDuty, Detective and Identity Center updates and announcements; Google Cloud says hola to Mexico with a new Latin American region; and Azure introduces its new cost API for EC and MCA customers. A big thanks to this week's sponsor, Foghorn Consulting, which provides full-stack cloud solutions with a focus on strategy, planning and execution for enterprises seeking to take advantage of the transformative capabilities of AWS, Google Cloud and Azure. This week's highlights

Dr. Don and Professor Ben talk about the risks from reheating food in a microwave. Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks from reheating food in a microwave.Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks of steak, cooked on the use-by date and eaten two days later. Dr. Don - not risky