Podcasts about inspection service

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 Don and Professor Ben talk about the risks from eating out of date ham as depicted on the Simpsons.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.

I'm Susie Craig from Washington State University Extension. Molds are microscopic fungi. This episode explores the danger of toxins produced by a couple of molds. Called aflatoxins, they may lead to illness in livestock and people. Aflatoxin B1 or AFB1 is the most harmful, known for its powerful carcinogenic effects. Another aflatoxin M1 is a metabolite found in the milk of animals who have consumed contaminated feed. Researchers around the world are working to prevent aflatoxins in food. In the United States, the Food and Drug Administration and the Department of Agriculture check peanuts and field corn for aflatoxin. If levels are found to be unacceptable, the food and feed are removed. At home, the USDA recommends throwing out peanut butter, legumes, and nuts with mold. Thanks for listening to Food Safety in a Minute. Resources: USDA Food Safety and Inspection Service. Molds on Food: Are They Dangerous? https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous. Accessed online 8/2/2024. World Health Organization. Mycotoxins. October 2, 2023. https://www.who.int/news-room/fact-sheets/detail/mycotoxins. Accessed online 8/5/24. Click here to take a quick survey: https://bit.ly/2E3hR5Q

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...

This is Food Safety in a Minute from Washington State University Extension. Are foods with mold safe to eat? The answer, “it depends”. Molds are microscopic fungi, threadlike filaments that extend past the surface of the food. Some molds cause allergic reactions and respiratory problems. A few of them produce mycotoxins, that may make you sick. If you find mold on food in your kitchen, the USDA recommends discarding these foods: Luncheon meats including hot dogs, leftover meat and poultry, cooked casseroles, cooked grains and pasta, soft cheeses, yogurt, sour cream, jams and jellies, soft fruits and vegetables, baked goods, peanut butter, legumes, and nuts. For mold found on hard cheese, cheeses made with mold, and firm fruits and vegetables such as carrots, cut off at least one inch around mold before eating. For Food Safety in a Minute, I'm Susie Craig. Resources: United States Department of Agriculture – Food Safety and Inspection Service. Molds on Food Are They Dangerous? https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous. Accessed online 8/5/24. Click here to take a quick survey: https://bit.ly/2E3hR5Q

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

On the version of Hot off the Wire posted March 4 at 7:15 a.m. CT: WASHINGTON (AP) — Former President Donald Trump could learn Monday whether the Supreme Court will let him appear on this year’s ballot as he tries to close in on the Republican presidential nomination. The justices are expected to decide at least one case Monday, with signs pointing to resolution of the case from Colorado that threatens to kick Trump off some state ballots because of his efforts to overturn his 2020 election loss. Any opinions will post on the court’s website beginning just after 10 a.m. Eastern time Monday. Trump is challenging a decision by the Colorado Supreme Court that said he is disqualified from being president again and ineligible for the state’s primary Tuesday. WASHINGTON (AP) — Nikki Haley has won the District of Columbia’s Republican primary. It’s her first victory over Donald Trump in the GOP primary race. The Associated Press declared Haley the winner Sunday night after D.C. Republican Party officials released the vote totals. Her victory halts the former president’s sweep of the GOP voting contests at least temporarily, though Trump remains the race’s dominant front-runner. There are only about 23,000 registered Republicans in the nation’s capital, which is heavily Democratic. TRUCKEE, Calif. (AP) — A powerful blizzard that closed highways and ski resorts had mostly moved through the Sierra Nevada but forecasters warn that more snow was on the way for Northern California mountains. Sections of Interstate 80 to the west and north of Lake Tahoe were closed Sunday, and the highway patrol says there is no estimate for reopening. Blizzard warnings have mostly expired but scattered thunderstorms are likely and another 2 feet of snow is possible in the mountains. Several ski resorts were closed all weekend. Power has been restored to thousands who lost service on Saturday.' KING CITY, Calif. (AP) — Police say a group of men in masks opened fire at an outdoor party in central California, killing four people and injuring three others. The King City Police Department says officers responded to a reported shooting around 6 p.m. Sunday and found three men with gunshot wounds who were pronounced dead in a front yard. Four other people sustained gunshot wounds, including a woman who died after being transported to a hospital in King City, about 106 miles south of San Jose. Police say several people were at the party outside a residence when three men with dark masks and clothes got out of a silver car and fired at the group. The suspects, who were not immediately identified, then fled the scene in the car. CAPE CANAVERAL, Fla. (AP) — SpaceX has launched four astronauts to the International Space Station who will oversee the arrival of two new rocketships during their stint. The U.S.-Russian crew should reach the station on Tuesday, following Sunday night's launch from Florida. They'll replace a crew from the U.S., Denmark, Japan and Russia. Boeing's long-delayed Starliner capsule with test pilots and a new private mini shuttle with cargo are due to arrive during the new crew's six-month stay. NASA's Jeanette Epps was originally assigned to fly on Boeing's Starliner. NASA finally switched her to SpaceX. KUALA LUMPUR, Malaysia (AP) — Malaysia’s government says it may renew the search for MH370 after a U.S. technology firm proposed a fresh search in the southern Indian Ocean where the Malaysia Airlines plane is believed to have crashed. The plane with 239 people aboard vanished a decade ago while en route from Kuala Lumpur to Beijing. Transport Minister Anthony Loke said Sunday that Texas-based Ocean Infinity proposed another “no find, no fee” search, expanding from the site where it first looked in 2018. He said he has invited the company to meet him for a briefing on its plan. Ocean Infinity CEO Oliver Punkett reportedly said the company has worked with many experts in analyzing data to narrow the search area and is ready to return to the search. WASHINGTON (AP) — A poll finds that a growing share of U.S. adults doubt that 81-year-old President Joe Biden has the memory and acuity for the job. That means Biden's coming State of the Union address could be something of a real-time audition as he bids for a second term. According to a new survey by The Associated Press-NORC Center for Public Affairs Research, 63% of U.S. adults say they lack confidence in Biden’s mental capability to serve effectively as president. That's a slight increase from January 2022, when half of those polled expressed similar concerns. Nearly 6 in 10 also think Republican frontrunner Donald Trump lacks the mental capability to serve. NEW YORK (AP) — U.S. health officials say Americans with COVID-19 no longer need to stay in isolation for five days. The Centers for Disease Control and Prevention changed its longstanding guidance on Friday. People can return to work or regular activities if their symptoms are mild and improving and it’s been a day since they’ve had a fever. COVID-19 is no longer the public health menace it once was and most people have some degree of immunity from vaccinations or from infections. And some experts note that many people are not following the five-day isolation guidance anyway. NEW YORK (AP) — More than 61,000 pounds of steamed chicken soup dumplings sold at Trader Joe’s are being recalled for possibly containing hard plastic, according to U.S. regulators. The Agriculture Department’s Food Safety and Inspection Service noted that the now-recalled dumplings, which are produced by CJ Foods Manufacturing Beaumont Corp., may be contaminated with foreign materials — specifically hard plastic from a permanent marker pen. The 6-ounce Trader Joe’s Steamed Chicken Soup Dumplings under recall can be identified by their side box labels with lot codes 03.07.25.C1-1 and 03.07.25.C1-2. To date, no related illnesses or injures have been reported yet. In entertainment news, "Rust" director Joel Souza testifies, historians scramble to capture Woodstock's voices and "Dune: Part Two" leads at the box office. In sports, a basketball massacre in Boston, UConn wins the Big East regular season title for the first time in 25 years, Caitlin Clark tops Pistol Pete's scoring record and Connor McDavid's Oilers beat Sidney Crosby's Penguins. In religion news, Pope Francis struggles with his health as some priests are rebuked for praying for the pope to go to heaven as soon as possible.' —The Associated Press About this program Host Terry Lipshetz is managing editor of the national newsroom for Lee Enterprises. Besides producing the daily Hot off the Wire news podcast, Terry conducts periodic interviews for this Behind the Headlines program, co-hosts the Streamed & Screened movies and television program and is the former producer of Across the Sky, a podcast dedicated to weather and climate. Lee Enterprises produces many national, regional and sports podcasts. Learn more here.

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

Florida temps and rainfall help ease drought worries, and whether delivered or prepared at home, the Food Safety and Inspection Service has plans to protect your Super Bowl Sunday celebration from foodborne illness.

The USDA will invest $207 million in renewable energy and domestic fertilizer projects, and whether delivered or prepared at home, the Food Safety and Inspection Service has plans to protect your Super Bowl Sunday celebration from foodborne illness.

The USDA will invest $207 million in renewable energy and domestic fertilizer projects, and whether delivered or prepared at home, the Food Safety and Inspection Service has plans to protect your Super Bowl Sunday celebration from foodborne illness.

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"

In local news, Watauga High School's JROTC gets second in regional competition. On November 5th, 16 schools gathered at Catawba's Fred T. Foard High School to participate in the event. The Watauga team placed first in the litter carry challenge and second in the physical fitness challenge. The litter carry challenge consists of carry a weight of a person through and obstacle course and the physical fitness challenge is essentially an obstacle course. They then placed second in the humvee challenge where the team pulls a truck to a designated area. According to The Watauga Democrat, the team did well enough to move onto the next round of the competition but they are a Marine Corps unit and the next event is for Army units. The team will continue training until their next competition in the Spring. In state news, a woman from Gastonia has started her own nonprofit to help empower women of color. Charly Lindsey has been cultivating this idea for years but was never sure how to get it up and running. She would hold back to school drives with her sister to gather donations from the community and would create winter kits for the homeless. She launched Hope's Helping hand in 2020 and recently opened a thrift shop last fall. Lindsey helps the people who come to her by providing financial assistance or letting them shop in her store for free. According to WRAL News, her main mission is to help women of color but helps anyone who asks for it. Right now she is searching for people who may be interested in hosting a family for Christmas. In national news, the FDA gives its first sign off for a company selling lab-grown meat. Upside foods has created lab-grown meat by culturing animal cells to reduce the amount of animals killed for food. The FDA's decision says that the food is safe to eat but it will still need to receive further approval before the public can consume their products. According to NBC News, this will have high implications for sustainable food production and the rapidly growing cultivated meat industry. The company is now working towards getting their final approvals from the the FDA and the U.S. Department of Agriculture Food Safety and Inspection Service. Today's weather is brought to you by booneweather.com. Another very chilly day in the High Country with a high of 31 and a low of 21. A possible snow flurry in the morning with winds reaching speeds of 35 mph.

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

Welcome to the Instant Trivia podcast episode 623, where we ask the best trivia on the Internet. Round 1. Category: The Davis Cup 1: Kim Carnes sang about her eyes. Bette Davis. 2: In 1861 he resigned from the U.S. Senate. Jefferson Davis. 3: He's moved his Raiders all over California. Al Davis. 4: In 1978 this cartoonist introduced his character Garfield to the world. Jim Davis. 5: This black activist ran for vice president on the 1980 Communist Party ticket. Angela Davis. Round 2. Category: Salad 1: The name of this salad comes from the Dutch for "cabbage salad". coleslaw. 2: The ever-popular salad made from this elbow-shaped pasta often contains celery, olives and chopped pimiento. Macaroni salad. 3: There's a kitchen honcho in the name of this classic salad with egg, cheese and meat. a chef salad. 4: This salad of tomatoes and mozzarella gets its name from an island near the Bay of Naples. caprese. 5: This salad with chopped turkey, bacon, tomatoes and hard-boiled eggs is named for the owner of the Brown Derby. a Cobb salad. Round 3. Category: Movie Locations 1: 1972:Brando prefers anonymity in "Last Tango in blank ". Paris. 2: 2002:Renee Zellweger and Catherine Zeta-Jones get away with murder in " blank ". Chicago. 3: 2004:Don Cheadle managed "Hotel blank ". Rwanda. 4: L.A.'s Biltmore played the Sedgewick Hotel, where guests got slimed in this 1984 comedy. Ghostbusters. 5: 1985:Jeff Daniels steps out of "The Purple Rose of blank ". Cairo. Round 4. Category: "Sea" Ya 1: The First Daughter. Chelsea Clinton. 2: This company's V.O. whisky had a gold and black ribbon signifying the horse racing colors of its founder. Seagram's. 3: This city's annual Seafair features various water sports and a hydroplane race on Lake Washington. Seattle. 4: This fish of the genus Hippocampus has the ability to change its color to conform to its background. Seahorse. 5: In this Bobby Darin tune, "My lover stands on golden sands and watches the ships that go sailing". "Beyond the Sea". Round 5. Category: Which U.s. Cabinet Department? 1: The Food Safety and Inspection Service. the Department of Agriculture. 2: The Federal Railroad Administration. Transportation. 3: The National Park Service. Department of Interior. 4: The U.S. Parole Commission. the Justice Department. 5: The Agency for Toxic Substances and Disease Registry. Department of Health and Human Services. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/

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

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

Long Summary: The U.S. Postal Inspection Service is responsible for protecting the Postal Service's employees, infrastructure, and customers by enforcing laws that prevent people from using the Postal Service to commit crimes. As America's first federal law enforcement agency, the Postal Inspection Service has a long proud history of fighting crime against those who would attack our postal system.In this episode, our hosts are joined by Chief Postal Inspector Gary Barksdale to learn about the incredible role of the Postal Inspection Service, tips on what you can do to avoid becoming a victim of mail fraud, and the various careers available at the Postal Inspection Service.United States Postal Inspection Service (uspis.gov)

Dr. Don and Professor Ben talk about the risks of eating fried chicken held at room temperature for 4 hours. Dr. Don - not risky

Dr. Don and Professor Ben talk about the risks of eating fried chicken held at room temperature for 4 hours.Dr. Don - not risky

Dr. Clark is the Health Stewardship Veterinarian at the Great Plains Veterinary Educational Center.  Earlier in his career, he worked as a veterinarian for the USDA Food Safety and Inspection Service where he ensured that the livestock being harvested were healthy and safe to enter the food chain. Hear about what his role in the meat industry looks like and advice he has for those considering vet school!

Click here to take a quick survey: bit.ly/2E3hR5Q Click here for a written transcription of this episode: https://bit.ly/3yfAGvg

Redline Plumbing LLC is now offering preventive maintenance home plumbing inspections for the senior community of Sun City Summerlin Las Vegas and also offers a free hot water heater flush when a complete home plumbing inspection is performed by a Redline. https://redlineplumbing-lv.com (https://redlineplumbing-lv.com)

The National Cattlemen's Beef Association petitioned the USDA's Food Safety and Inspection Service to eliminate using “Product of the USA” labels for beef products. The Hagstrom Report says the NCBA wants to eliminate other broad U.S. origin labeling claims for beef and establish a “Processed in the USA” label instead.  See omnystudio.com/listener for privacy information.

 Why choosing a great inspection service is imperative for your success in real estate! See what the Maverick Realty Network can do to grow your real estate business. We help agents leverage the power of eXp Realty & connect the dots of their business! Find out more about our nationwide network by: Scheduling a 30 minute call or zoom consultation with us at: https://calendly.com/maverickrealtynetwork Bart Gurley, Real Estate Broker/Owner bartgurley@gmail.com 214-699-4992 Direct Or by visiting: https://www.mavericksregroup.com Our coast to coast network can help you grow your business no matter where you sell real estate... Connect with Rachel Bader : http://tinyurl.com/44j368uu rachel@rachelbadergroup.com 469-371-1111 Direct Connect with Michael Oldham michael@theoldhamteam.com 214-616-7063 Direct Greenworks Inspections https://www.greenworksinspections.com/ Claudia Chico Director of Business Development DFW214-274-4174 Direct Will Chico 713-305-5657 Direct Director of Business Development Austin/San Antonio/Houston 

Brought To You By SeoSamba . . . Comprehensive, High Performing Marketing Solutions For Mature And Emerging Franchise Brands . . . To Supercharge Your Franchise Marketing, Go To seosamba.com. Adam Long has been the President of HomeTeam Inspection Service for 5 years. Prior to coming on board at HomeTeam, Long was Vice President of House Doctors […] The post Adam Long with HomeTeam Inspection Service appeared first on Business RadioX ®.

Brought To You By SeoSamba . . . Comprehensive, High Performing Marketing Solutions For Mature And Emerging Franchise Brands . . . To Supercharge Your Franchise Marketing, Go To seosamba.com. Adam Long has been the President of HomeTeam Inspection Service for 5 years. Prior to coming on board at HomeTeam, Long was Vice President of House Doctors […]

SwineCast 1141 Show Notes: 'At The Meeting' Honoring Dr. Bob Morrison looks at the new Swine Slaughter Inspection System and what it means for food safety. The ATM hosts (Dr. Montserrat Torremorell - College of Veterinary Medicine, University of Minnesota, Dr. Gordon Spronk - Pipestone Veterinary Services, and Dr. Tom Wetzell - Swine Veterinary Consultant) learn more about the Swine Slaughter Inspection System with Former USDA Under Secretary for Food Safety Dr. Mindy Brashears. Dr. Brashears and the ATM team look at the changes being implemented by the USDA Food Safety and Inspection Service, and how those changes may affect producers. 'At the Meeting', Honoring Dr. Bob Morrison is a podcast sponsored by Boehringer Ingelheim Animal Health USA Inc. and is focused on the the most recent topics in swine health and production.

SwineCast 1141 Show Notes: 'At The Meeting' Honoring Dr. Bob Morrison looks at the new Swine Slaughter Inspection System and what it means for food safety. The ATM hosts (Dr. Montserrat Torremorell - College of Veterinary Medicine, University of Minnesota, Dr. Gordon Spronk - Pipestone Veterinary Services, and Dr. Tom Wetzell - Swine Veterinary Consultant) learn more about the Swine Slaughter Inspection System with Former USDA Under Secretary for Food Safety Dr. Mindy Brashears. Dr. Brashears and the ATM team look at the changes being implemented by the USDA Food Safety and Inspection Service, and how those changes may affect producers. 'At the Meeting', Honoring Dr. Bob Morrison is a podcast sponsored by Boehringer Ingelheim Animal Health USA Inc. and is focused on the the most recent topics in swine health and production.

This podcast focuses on the need for a national food strategy and why now is the right time to fix the US food system. I'm talking today with two food policy experts who have collaborated on an effort with an ambitious title of Blueprint for a National Food Strategy. They argue it's time to coordinate policymaking that identifies national food systems priorities, and develop a process that gives the public an opportunity to weigh in on the trade offs inherent in food policymaking. Emily Broad Lieb is the Faculty Director of the Harvard Law School Food Law and Policy Clinic. And Laurie Beyranevand is the Director of the Center for Agriculture and Food Systems at Vermont Law school.   Interview Summary   So let me ask you both, can you help our listeners understand what you mean by the term National Food strategy? Emily, let's begin with you. Our food system - it's incredibly fragmented in the way that it's regulated because there's so many different agencies that are regulating different aspects of food safety, and production and workers. So what we define as a national food strategy would be a set of food system goals and a coordinated approach that would foster consideration of these goals in law and policymaking that affects the food system. We call it a strategy because it would be setting a roadmap for the long-term goals in terms of health and food safety, food justice, environmental sustainability. Others have written saying, "We need a national food strategy or national food policy, and here's what it should do." The aim of our project has been very much process-based. And we need to set out a process to bring together these different agencies and coordinate them. And especially to make an opportunity for voices from outside government, those of key stakeholders and also of the general public, to participate in that process in saying what the goals should be, so that then government and the agencies regulating the food system can be responsive to that. Laurie, I'd appreciate your input on that same question, and it's interesting that there's not a national food strategy. And I'm wondering if you're getting traction for the basic concept of having such a strategy? Yeah, that's a great question. Emily laid out really well why we focused on a national food strategy and our emphasis on process. It's probably easier for people to connect around the notion of process rather than substance. A lot of the calls on a national food policy were so heavily focused on substance, it allowed people to think about where there were conflicting interests and not get behind it - because it didn't represent everyone's interests. Our focus on process is really to think about how do you have all these various stakeholders come together so that they can develop a National Food Policy, if that's what we want to call it, or a written document that reflects all of these varied interests? And in getting behind the process, it's a matter of saying, "We're committed to figuring out how do we coordinate all of these various law and policy instruments across the food system, in a way that's going to achieve better food system outcome?" So Laurie, let's follow up on this a little bit. So in 2017, you Emily and others created a blueprint for a National US Food Policy, and you've chosen to update it now, in a document that you just released. Back in 2017, you said that the American food system, and I'm quoting here, "Is a poorly coordinated patchwork of federal, state, tribal and local laws, administered by agencies with overlapping duties that results in inefficiencies and unintended consequences." What's happened in the interim that made you want to update it now, and is COVID a player in this? COVID is definitely a player in this. Not a lot has happened in terms of improving this situation, which was why we renewed our call for a national food strategy. A lot of how COVID demonstrated these inconsistencies, the lack of coordination and the really poor food system outcomes that we saw as a result of COVID. But in part it was also due to the upcoming election and an opportunity to get this in front of whichever administration was going to be in office, as a way to start thinking about how to coordinate food law and policy. What's interesting about this as a concept is that it's not unique to the food system. The food system is certainly where we focus but it's not that that's a unique situation in the United States. I mean, we often think of laws as having a discrete focus and then we have agencies that are also similarly discretely focused on the subject matter areas. Where they regulate, we don't have a lot of mechanisms in the US to think about how to account for the possibility that those things might not only be uncoordinated, but they also might be in conflict with each other. Emily, what are some examples of how a national food strategy could work and provide benefits to the food system? I'm glad you asked that, because I think a lot of the work that we've done has been really trying to paint a picture for readers about how it would be unique to have a national food strategy in the US. But national food strategies themselves are not unique, lots of other countries have these, and that was a big piece of our research. But then we also looked at in the US, we've created national strategies on countless different things, and so we examine eight different ones in the US that include everything from the National Strategy for HIV and AIDS, with the National Strategy on Antibiotic Resistance, the 9/11 Commission, which was congressionally created strategy after 911, really to say, what were the lack of coordination or other weaknesses that allowed 9/11 to happen, and then how do we plan going forward? There are lots of examples of other issues in the US where we've said, "This is a complicated topic with real impact on society, and we need to have a mechanism for coordinating amongst agencies to facilitate the best outcomes possible." And I'll just say a little bit about some of the findings, and really what we recommend. Since 2017, there have been a lot of cross agency strategies announced that impacts small specific areas of the food system. So there's been more coordination, in particular memorandums of understanding between USDA and FDA, for example, as the two agencies really share oversight over food safety. And then there's been, for example, a multi-agency initiative on reducing food waste, which was those two same agencies and also the EPA. Leadership & Coordination: Our recommendations from 2017, which were really derived from six different national food strategies in other countries, and eight different national strategies on other topics in the US. And I think that the main recommendations that stand first is around coordination. So, addressing one issue might also have equity problems, or lead to more food and security issues or things like that. And I think we really need to kind of have these regulations that impact the food system being dialogue. So coordination, really having an inter-agency working group. One thing we added on to that recommendation, this time around was leadership. Knowing that there's not really an office or agency out there now that could manage this holistically, and leadership and having an office either within the White House or somehow within the executive, that is managing the process of getting input, putting together a written plan, and then following through on it is crucial. I mean, this really wouldn't be successful without that. Participation: every single strategy that we found that was successful, it was because they did a really great job of realizing that voices from outside government were needed. And again, as we know in the food system, it's so complex, so many different stakeholders are implicated, and having producers, environmental advocates, affected communities that are really struggling with food access and food insecurity, and giving all that input and then seeing where we wind up with goals. Transparency, accountability & enforceability: The last two are one is transparency and accountability. And that is putting something in writing, saying these are our goals, and then following up with regular reporting from agencies to say how they're moving towards those goals. And we added on this time around, this real concept of enforceability as well, giving some authority to the office that's managing the strategy and making sure that they can follow through. Durability: And then lastly, durability. And there's lots of ways to do this, but really thinking about ways to make it flexible and update. And as an example of that the National HIV/AIDS strategy was so successful. After it was released in 2010, then an updated strategy was released in 2015, that really brought in a lot of new goals and built on the foundation of the first strategy. And I think something like that could be really beneficial here as well. Thanks, Emily. So Laurie, are there countries that you think have done especially well at this and what have they done to make their work impressive? One of the countries that we focused on in the original blueprint was the UK. At the time when we were doing our research, they had a really interesting Cabinet Office that was called the Strategy Unit. And the whole purpose of it was to achieve joined up policymaking in the UK, it was doing exactly what we're suggesting would be really useful is looking across all these different agencies, looking across all the decision-making that they're doing and then thinking, "How do we join up their efforts? How do we get them to work together in policymaking so that we're not creating these conflicts and we're avoiding redundancies. And at the time, the UK was in the process of developing what was called Food 2030. And that was their original food strategy paper. They initially intended to have that released over the summer, but because of COVID, they essentially broke that process into two parts, and they created part one of their strategy. And released that this summer when direct response both to COVID and also to Brexit. Their intention is to then release part two of their strategy, which is the big picture National Food strategy in the UK within the next year. So that'll be a really interesting process to follow. Sadly, the strategy unit in the UK fell apart, but a lot of it had to do with agencies not being used to coordinating with each other, and then facing some difficulties really getting past those obstacles and differences in agency culture and agency budgets and getting them to start thinking about coordination as something that they would do regularly. The other country that we focused on, Canada announced their national food policy, after many, many years of grassroots efforts to push the government to create a National Food Policy. Emily just mentioned a few minutes ago that one of our recommendations was around participation. And I think Canada provides a really great example. A bunch of different types of participatory processes were fully designed to elicit comments from a broad range of stakeholders. There was a convening of different types of stakeholder groups. So it included industry, food security, advocacy organizations, and a bunch of different stakeholders that you might not normally see at the table together. And as a result of that came out with a shared set of interests, which I think is so important. In the US, we similarly have a wide variety of stakeholders in the food system, and trying to get them to come together on a set of goals and priorities could be really difficult. And having a process that helps to facilitate those conversations, helps to get people on the same page about what the major goals and priorities are, would be so beneficial. And we have some really good models of that. Well, now that we're thinking about some of the obstacles, you mentioned that there are lots of stakeholders with different interests. And earlier, you both discuss the issue of the responsibility within government falling across lots of different agencies. So are there other obstacles that exists for thinking about a national strategy in the US? Agencies have different mandates, different cultures, different budgets, getting over that hurdle, and trying to get agencies both to appreciate the value of coordination, but also just embracing that as something that's valuable, that's going to require a big shift in the way that agencies think about their jobs. I see that as an obstacle that's certainly not insurmountable, but that would require some work. How to get stakeholders engaged in a way that's really meaningful, that's an obstacle that we need to be really thoughtful about. And how to make sure that we're enabling people that often lack of voice in law and policymaking. And then figuring out how to get them to identify common ground to come together around a shared set of goals and priorities. And then lack of political will. And also there are certain people that benefit from the lack of coordination in the food system. Trying to get to a place where they've perceived benefits in a process like this, that that's going to take some work. And allowing them to see the benefit in airing the trade offs that are inherent in food system on policymaking and allowing for greater public input, that all of that can produce outcomes that are beneficial for everyone. You were talking about issues of territoriality in a way that parts of different agencies are handling things and they have different budgets. And so in some ways, one of the obstacles I'm imagining is that people are people, and people don't want to give up territorial power or authority or whatever you want to call it. So that's one issue. And I'm wondering, does a new structure needed? Should there be some new agency where this work is better consolidated or takes all the work on a specific issue like food safety and parks it in a particular agency rather than divides it? So is there some structural change that you think might be helpful? There's a way to do this that doesn't require agencies to give up authority, but it's more in alignment and some long-term decision making. And I think actually, for some agencies, it might be somewhat relieving to say, "Okay, we know that right now we can't adequately handle certain concerns because they're not really within our mandate, but we feel uncomfortable with the fact that when we're regulating for food safety, that food security isn't really part of that." And then I would say on this question of institutional design and agency building, my take on it would be, there's been a lot of proposals to put all of food safety into one food safety agency. This definitely gets that some of the lack of coordination, particularly across the Food Safety and Inspection Service within USDA, which is in charge of safety for meat, poultry, and some eggs. And then the FDA, which is in charge of food safety for the rest of the food supply. So there's been proposals in the last two administrations, both Trump and Obama, there's been introduced in Congress on this, if the whole endeavor is just to create one agency to just handle food safety, it would be a lot of energy, maybe not worth the cost. That said, I think you kind of hinted at this, Kelly too. But just if the endeavor is to say, "We need an agency that looks at food safety, but also is equipped to balance, food safety and regulations with some of these other issues, like broader food safety, safety on farms, and in food production and food security and food assistance programs, I mean, if that's the endeavor then, I would wholeheartedly support it, because right now, the lack of coordination on these things means that we aren't really able to plan for the long-term. Two other quick things, this point of political will, and circling back to an early question you asked, about the way that COVID has shown and exacerbated these challenges in the food system, I think also makes this a moment where perhaps there is political will. So many people that weren't thinking every day about where their food was coming from, are thinking about it more now. As heartbreaking as it's been, it also gives us a moment, hopefully, we can generate some political will around figuring out how to get out of this crisis, but also plan a little bit for the long-term. So Laurie, what are your feelings about whether structural changes might be necessary to help address these issues? One thing that we suggested is having a lead office or agency that would be in charge of the coordination efforts. But where would the best place be for an office or agency like that? Certainly, there would be some jockeying for position, I would assume between USDA and FDA over something like this. And I don't know that there's a clear or natural leader among either of those. And so maybe it is that there's a different office that gets created that would be responsible for this that could be thinking about all these different agencies that would be involved here. And also would come from a perspective that would be somewhat less entrenched in the agency positions that they already have. But I would agree with Emily, I don't know that you necessarily need an entirely new agency to do something like this. One of the other suggestions that we had, was to think about something like a law similar to the National Environmental Policy Act that requires agencies to be thinking about the environmental impacts of their actions, to have something like the National Food Policy Act that requires agencies to be thinking about the food system impacts of their decision making. And to have an agency that would be responsible for implementing that as a law. So that's certainly another tool that we've thought about as a way to carry forward a strategy like this. Bios Emily M. Broad Leib is a Clinical Professor of Law, Faculty Director of the Harvard Law School Food Law and Policy Clinic, and Deputy Director of the Harvard Law School Center for Health Law and Policy Innovation. As founder of the Harvard Law School Food Law and Policy Clinic, Emily launched the first law school clinic in the nation devoted to providing clients with legal and policy solutions to address the health, economic, and environmental challenges facing our food system. Emily focuses her scholarship, teaching, and practice on finding solutions to today's biggest food system issues. She has published scholarly articles in the Wisconsin Law Review, the Harvard Law & Policy Review, the Food & Drug Law Journal, and the Journal of Food Law & Policy, among others. She was named to 2016's list of Most Innovative Women in Food and Drink. The list, released by Fortune and Food & Wine, highlights women who had the most transformative impact in the last year on what the public eats and drinks. Her groundbreaking work on food waste has been covered in such media outlets as The New York Times, Los Angeles Times, Boston Globe, The Guardian, TIME, Politico, and the Washington Post. Emily has appeared on CBS This Morning, CNN, The Today Show, and MSNBC to discuss the clinic's efforts to reduce food waste.   Laurie J. Beyranevand is the Director of the Center for Agriculture and Food Systems and a Professor of Law at Vermont Law School. The Center for Agriculture and Food Systems trains law and policy students to develop real-world solutions for a more sustainable and just food system. Beyranevand received a BA from Rutgers College in 1999 and a JD from Vermont Law School in 2003. She clerked in the Environmental Division of the Vermont Attorney General's Office and also served as a law clerk to the Honorable Marie E. Lihotz in New Jersey. Prior to joining the faculty at Vermont Law School, Professor Beyranevand was a Staff Attorney at Vermont Legal Aid where she represented adults and children in individual cases and class action litigation advocating for access to health care, education equality, and civil rights. In that capacity, she appeared in state and federal court, as well as before administrative adjudicative bodies, and served as an appointed member of the Human Rights Committee. She is an appointed member of the Food and Drug Law Institute and Georgetown Law School's Food and Drug Law Journal Editorial Advisory Board, a founding member of the Academy of Food Law and Policy, and the Chair Elect of the Agriculture and Food Law Section of the American Association of Law Schools. She is admitted to the New York and Vermont State Bars, as well as the U.S. District Court, District of Vermont. As a first generation American with Iranian and Appalachian roots, diverse food and culture have always been prominent in Professor Beyranevand's life symbolizing the power of food in bringing people together.  

Blake from The Ginther Group Real Estate introduces us to Drew Branyon, owner of HomeTeam Inspection Service of the Triad... and all-around good guy! See omnystudio.com/listener for privacy information.

Joining me today is Matt Cook, the Franchise Development Manager with Home Team Inspection Service Home Team Inspection Service is the industry leader in home inspections. They assist buyers, sellers, and real estate professionals with a wide variety of home and business inspections. Their team approach to inspections is unique in the industry and will enable a franchise owner to immediately differentiate themselves from the competition in the home inspection marketplace.If you’d like to learn more about Home Team Inspection Service, I would be happy to help. Please reach out through the form at www.FranchiseHounds.com.I hope you enjoy today's discussion with Matt Cook from Home Team Inspection Service.Topics Covered include: History of Home Team Inspection Service How many locations does Home Team Inspection Service have? How many more can the US market support? Who is an ideal candidate for Home Team Inspection Service Typical day for an owner of Home Team Inspection Service What is a typical investment for Home Team Inspection Service What is a typical buying/discovery process timeline? How are Home Team Inspection Service territories defined? Average number of employees for Home Team Inspection Service ? Competition for Home Team Inspection Service franchisees? How much can you make owning a Home Team Inspection Service? MATT COOK Franchise Development ManagerHomeTeam Inspection ServiceDirect Line (513) 248-7738

USDA’s Food Safety and Inspection Service held an all day virtual meeting to discuss efforts to reduce harmful salmonella in meat, poultry and egg products.

In this episode of The Real Build, I interviewed one of the most well-known and respected inspectors in Knoxville, Tennessee, Dusty Jameson. Dusty is part owner of Cluseau's Inspection Service, where he has quickly become the go-to resource for home inspections in his area. Growing up, Dusty never thought he would be a home inspector. He had worked on various construction projects with his dad, where he learned to swing a hammer and all about how homes are built. He later got a job with an inspection company while in college. After over ten thousand homes inspected, Dusty is now part-owner of Cluseau's Inspection Service. Dusty and I talked about what a homeowner should look for during and after a home inspection. We discussed different types of inspection services and how each one is crucial before purchasing a new home. After listening to this episode, I am sure you will never skip out on a home inspection before buying a home.

A petition for writ of certiorari seeks to challenge Indiana’s Right to Farm Act in the Supreme Court and USDA’s Food Safety and Inspection Service signed a Cooperative Interstate Shipment Agreement with Vermont. Also, the New York Attorney General filed a lawsuit against Hillandale Farms alleging egg price-gouging and the Sixth Circuit dismissed a WOTUS challenge as moot. Meanwhile, the Coronavirus Food Assistance Program expanded its list of eligible commodities and extended the application deadline. Material from the Agricultural Law Weekly Review—week ending August 14, 2020 Hosted by Audry Thompson, Research Assistant—With Brook Duer, Staff Attorney—Produced & Written by Audry Thompson Follow us on Twitter @AgShaleLaw  Like us on Facebook Penn State Center for Agricultural and Shale Law This material is based upon work supported by the National Agricultural Library, Agricultural Research Service, U.S. Department of Agriculture. Music is “Caazapá (Aire Popular Paraguayo)” by Edson Lopes is licensed under CC BY 3.0.

Dr. David Acheson, is the founder and CEO of The Acheson Group and brings more than 30 years of medical and food safety research and experience to provide strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense.   David graduated from the University of London Medical School and practiced internal medicine and infectious diseases in the United Kingdom until 1987 when he moved to the New England Medical Center and became an Associate Professor at Tufts University in Boston, studying the molecular pathogenesis of foodborne pathogens.   Prior to forming The Acheson Group, David served as the Chief Medical Officer at the U.S. Department of Agriculture Food Safety and Inspection Service and then joined the U.S. Food and Drug Administration (FDA) as the Chief Medical Officer at the FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the director of CFSAN’s Office of Food Defense, Communication, and Emergency Response, David was appointed as the Assistant and then Associate Commissioner for Foods, which provided him an agency-wide leadership role for all food and feed issues and the responsibility for the development of the 2007 Food Protection Plan, which served as the basis for many of the authorities granted to FDA by the Food Safety Modernization Act.   From 2009 to 2013, he was a partner at Leavitt Partners where he managed Leavitt Partners Global Food Safety Solutions.  David has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. He is a sought-after speaker and regular guest on national news programs. He serves on a variety of boards and food safety advisory groups of several major food manufacturers. David was previously a guest on Food Safety Matters – episodes 12 and 45. In this episode of Food Safety Matters, we speak to David [11:31] about: Classifying RTE foods and how consumer behavior plays a critical role Challenges related to messaging and marketing tactics displayed on consumer packaging and how it can interfere with food safety perception Consumer vs. manufacturer responsibility when foodborne illness occurs How food processing trends, consumer behaviors, and regulations intertwine Steps a company can take to determine if their product is truly RTE Why consistently negative swabbing results is not a good thing How FDA responds to positive contamination findings in a plant The challenges associated with drilling down traceability to the item level Romaine lettuce and why leafy greens are such a tricky commodity Salmonella and the likelihood that it may officially become an adulterant David Acheson's Contributions to Food Safety Magazine Managing Risks in the Global Supply Chain  What Have We Learned about FSMA Implementation?  Are All Salmonella Created Equal? New Directions in Food Protection   ​Resource: Blog: What Does Marler's Salmonella Citizen Petition Mean to You? News Mentioned in This Episode USA Today: Inspections, Citations, Recalls Slashed: Coronavirus is Testing America's Food Safety Net [4:17] LGMA: Work Underway to Further Strengthen Food Safety Practices for Leafy Greens [9:19] LeafyGreenGuidance.com Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

On this episode of the Animal Law Podcast, I speak with regular ALP guest Delcianna Winders along with two of her students, Hira Jaleel and Irene Au-Young, on a case they filed on behalf of several animal welfare organizations against the US Department of Agriculture and the Food Safety and Inspection Service over what the plaintiffs claim is these agencies' "unlawful failure to protect the more that half million pigs who arrive anually at slaughterhouses in the United States unable to rise or walk," otherwise known as "downed pigs." We discuss at length how the charges brought in this lawsuit violate the Human Methods of Slaughter Act and the Federal Meat Inspection Act, the causes of action presented in this case, and how these alleged violations contribute to significant decreases in agency regulation that create such horrible conditions for these animals as well as for people.

Work from home MOM, Nicole Ostler with Alati's Inspection Service, offers great tips on keeping the little ones entertained while getting some work done in Episode 12.

Bob Whitaker, recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing. Bob earned his doctorate in biology from the State University of New York at Binghamton. Jennifer McEntire is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance. Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety.  In this episode of Food Safety Matters, we speak to Bob and Jen [18:13] about: Today's most pressing food safety issues in the produce sector The importance of personal engagement and individual operations Traceability challenges The benefits of having an electronic-based traceability system  Working with the Romaine Task Force Changes with how irrigation water is treated Providing federal and government agencies with the industry knowledge they need to complete an outbreak investigation What information agencies need when they conduct a traceback investigation Traceability issues with commingled food commodities Why blockchain is not a magical solution Bob's Articles in Food Safety Magazine Latest Research Findings Hit on Produce Safety Priorities  Confronting Food Safety Challenges Head-On in Produce Jen's Articles in Food Safety Magazine Fixing FSMA's Ag Water Requirements  Environmental Monitoring in the Era of Whole-Genome Sequencing Building Food Safety Leaders Product Tracing in Food Systems: Legislation vs. Reality News Mentioned in This Episode Chipotle's Use of Nurses to Verify Employee Cases of Norovirus [2:52] 2020 Goals for the USDA Food Safety and Inspection Service [7:41] The Frozen Food Listeria Lot Risk Assessment Tool [9:39] Update: Tyson Foods Wins Lawsuit Against USDA [15:27] Sponsor: Safe Food Alliance Safe Food California Safe Food Alliance 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

An interview with Sajag Agarwal from Movley talking about Amazon fba product inspections for your amazon products. Sajag also covers misconception about supply-chain, things to look for when selecting an fba inspection company and issues you can run into while dealing with a factory to get an inspection done. Free FeedbackWhiz trial here: bit.ly/feedbackwhiz-podcast About Sajag Agerwal Bio: Sajag is the CEO & Founder of Movley. He has been manufacturing in China for nearly 7 years, 4 years of which was in custom-engineered electronics, and was involved in 2 patent-pending projects. Over 2017, he lived in Shenzhen for 6 months and experienced first-hand quality control problems, pricing problems, and issues working with sourcing agents and trading companies. Company: Movley Webpage: https://www.movley.com/ The Supply-Chain Flywheel: - Supply-chain is a set it and forget it kind of thing. It's definitely not. (biggest misconception about supply-chain?) 1. Definitely not regardless of country 2. Evolves continuously 3. Should continuously improve product quality and lower costs like a flywheel - The best companies in the world: 1. Databasing customer reviews and customer service inquiries 2. Emailing customers asking for product feedback 3. Putting that information right back in the supply-chain About FeedbackWhiz: FeedbackWhiz helps Amazon sellers monitor, manage, and automate emails, product reviews, orders, and feedback. Build professional email templates with gifs, emojis, buttons, and attachments. A/B test subject lines and view open rate analytics. Send or exclude emails based on triggers such as refunds, shipment, delivery, feedback, and repeat buyers. Track and manage all product reviews. Instant notifications whenever a review is posted. Monitor all product listings and get alerts when critical events such as hijackers, buy-box loss, and listing changes occur.

The US poultry industry needs to revisit Campylobacter-control strategies in preparation for new performance standards coming from USDA’s Food Safety and Inspection Service, Ashley Peterson, PhD, National Chicken Council, told Poultry Health Today.

In today’s episode I interview Matthew Bracci, President at Title 5 Inspection Service. Matthew has 25 years of experience in civil engineering, design engineering and septic system inspections. Question List: What is a title 5 inspection? Do you inspect anything else besides the outside components? Why look under the kitchen sink? Why do you look for salt staining in the basement, what is salt staining, and what does it have to do with a title 5 inspection? What is the high groundwater elevation? And what does that have to do with the septic system? So do you need to pick up research material form the town or from the health department to obtain any of this information? So what else do you have to look at in the basement? What happens if everything is not connected to the same system, What if there’s a secondary system or a laundry system? If I have two systems, does there need to be two totally separate inspections? Is there a price difference for that? Once you’ve completed your interior inspection, what’s the next step? How many system components are there typically? I’ve heard you do hand digging for all your title 5 inspections, is that true, and how did that come about?

The U.S Department of Agriculture's Food Safety and Inspection Service has issued a recall for more than 62,000 pounds of raw beef, packaged at the Aurora Packing Company, Inc due to E.coli concerns.The meat was packaged on April 19th and shipped nationwide for distribution. The recall includes more than 40 products, most of which are cuts of steak, like ribeyes, as well as ribs and brisket cuts.

The U.S Department of Agriculture's Food Safety and Inspection Service has issued a recall for more than 62,000 pounds of raw beef, packaged at the Aurora Packing Company, Inc due to E.coli concerns.The meat was packaged on April 19th and shipped nationwide for distribution. The recall includes more than 40 products, most of which are cuts of steak, like ribeyes, as well as ribs and brisket cuts.

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

In this BONUS episode of Food Safety Matters, representatives from Neogen and AOAC INTERNATIONAL discuss the benefits of having testing methods and kits independently approved and certified. You will learn all about the beginnings of AOAC INTERNATIONAL, how the organization has evolved, and what it means for a company within the food industry to be an affiliate member.  To help us better understand why AOAC INTERNATIONAL membership is a plus, our editorial director, Barbara Van Renterghem, spoke with two experts from both sides of the fence.  Dave Schmidt is AOAC INTERNATIONAL's new executive director as of May 1, 2018. Prior to joining AOAC, he was principal consultant for Schmidt Commonwealth Strategies, LLC. From 2006 to 2015, he served as president CEO of the International Food Information Council (IFIC) and CEO of the IFIC Foundation in Washington, D.C. He joined IFIC in 1993 and held positions from director to executive vice president prior to being elected CEO. Dave also served as the first Bush Administration's director of external affairs for the U.S. Department of Agriculture Food Safety and Inspection Service where he addressed food safety and nutrition issues and managed the inspection agency’s media, legislative, and consumer education programs. He also gained a thorough understanding of the food industry in previous sales positions with Oscar Mayer Foods, Pepsi-Cola USA, and Canada Dry Corp. He holds a B.A. in business administration from Vanderbilt University, and completed graduate business studies at the University of New Orleans. He has also served the Town of Leesburg, VA, as a town council member. Dr. Robert Donofrio is the director of food safety research and development for Neogen. He joined Neogen in February of 2016, responsible for the strategic vision, resource management, and coordination of product development activities for the following laboratory groups: Immunodiagnostics, Biochemistry, Neogen Culture Media, Molecular biology, Pathogen Detection and General Microbiology. Dr. Donofrio also oversees the Neogen Validation laboratory which is responsible for performing internal product validation and coordinating third-party product certification and approval through groups such as AOAC, AFNOR, Health Canada, and MicroVal. Dr. Donofrio is also responsible for establishing key collaborations with university and private research centers as well as evaluating novel technologies for potential integration into Neogen’s product portfolio. Prior to Neogen, Dr. Donofrio spent 16 years at NSF International, a public health and safety company.  During his tenure at NSF, Dr. Donofrio served as the director of the microbiology lab for over a decade, and then as director of the Applied Research Center for his final 3 years. He was awarded the NSF Star Employee Award in March of 2001 (was nominated for the same award in 2008), and guided his laboratory to the 2006 NSF Team of the Year Award. Dr. Donofrio obtained his B.S. in biology from the University of Dayton in 1994 and his M.S. in environmental microbiology from Duquesne University in 1996, where he was named Graduate Student of the Year.  Dr. Donofrio obtained his doctoral degree in microbiology from Michigan Technological University in May 2009.   Dr. Donofrio has authored dozens of publications for peer-reviewed journals, trade journals, and training materials. He is a full member of the International Association for Food Protection, Society of Industrial Microbiology and Biotechnology (SIMB), AOAC, American Society for Microbiology, Institute of Food Technology, and the American Association for the Advancement of Science.  He has served on the Board of Directors at SIMB for two terms.  In this episode, we speak to Neogen and AOAC INTERNATIONAL about: AOAC's history, mission, and funding Future growth opportunities in microbiological testing, dietary supplements, and cannabis Benefits of being an affiliate member Method validations offered by AOAC, and options for proprietary methods AOAC's laboratory proficiency testing program Performance tested methods program vs. official methods of analysis program The importance of AOAC approval to an affiliate member The process of getting a testing method or kit approved by AOAC Deciding which products will and will not go through the AOAC approval process Global harmonization efforts Education and training efforts, particularly for the new generation of scientists What it's like to partner with AOAC Resources AOAC Performance Tested Methods (PTM) Program AOAC Official Methods of Analysis (OMA) Program AOAC INTERNATIONAL  ANSR® Listeria Right Now™  Neogen Food Safety

Millions of Americans pack a lunch for school or work. However, when the proper food safety precautions aren’t followed, that lunch could be a health hazard. To reduce the risk of illness, the USDA’s Food Safety and Inspection Service says food should first be properly handled and cooked and then kept out of the “danger zone” – that’s the temperature between 40 and 140 degrees Fahrenheit where harmful bacteria can rapidly multiply. K-State Research and Extension food scientist Karen Blakeslee says making sack lunches safe and healthy isn’t difficult, it just takes good planning. Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more. Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.

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

In this VETgirl online veterinary continuing education podcast, we discuss other job opportunities available in veterinary medicine. If small animal, large animal, equine or mixed animal practice has you burnt out, know that you have opportunities in veterinary industry (e.g., pet food companies, veterinary pharmaceutic companies, etc.), teaching, consulting and even with the government. In this podcast, we interview Dr. Angela McIntyre, who works for the USDA FSIS on the front line of Food Safety.

In this VETgirl online veterinary continuing education podcast, we discuss other job opportunities available in veterinary medicine. If small animal, large animal, equine or mixed animal practice has you burnt out, know that you have opportunities in veterinary industry (e.g., pet food companies, veterinary pharmaceutic companies, etc.), teaching, consulting and even with the government. In this podcast, we interview Dr. Angela McIntyre, who works for the USDA FSIS on the front line of Food Safety.

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/-/-/-/-/

Things are starting to get interesting with the PRC 10-year Rate Review:          Industry filed two separate (but similar) motions to change the procedural schedule o   Asking that Phase 1 is purely focused on if the current system is failing to achieve the 9 objectives and 14 factors o   Once that is determined, then Phase 2 can be focused on what changes should be considered          USPS went on record, opposing the motions filed by industry.          At the heart of the issue: o   Industry believes the current system is working and wants to retain the CPI Cap. o   USPS wants to break the cap and have more ability to raise postage prices.          Several industry associations then responded to the USPS opposing motion o   Noting the request is a practical one, not a legal one.   9 by 14 matrix of craziness…   USPS Published Address Quality Census Method and Assessment Process:          Currently out on USPS PostalPro site          Will be published in the Federal Register to allow for industry feedback & comments o   Initially published in Dec of 2014, they received extensive industry feedback o   In July 2016 the USPS published a revised set of proposed rules (which also received extensive comments) o   Based on feedback, it has now published a 2nd revised set of proposed rules          Still need to do a detailed read, but a few items are already jumping out: o   eDoc Submitter still being held accountable for Move Update compliance, not the Mail Owner   eDoc Submitter will have access to data showing source of errors by Mail Owner o   Even if you pass on the Mailer’s Scorecard, the Inspection Service can still go after individual Mail Owners o   Size of the Penalty for failure is still unknown (speculation is saying somewhere around 7 cents per piece)          When asked about changes to the currently proposed 0.5% threshold o   The USPS noted that they are committed to providing at least 90-days notice.   USPS Posts a new version of Publication 6850: Streamlined Mail Acceptance for Letters and Flats          Similar to Move Update, it will be published in the Federal Register for Industry to comment          Can find it now posted out on USPS PostalPro website.          USPS received over 200 comment last time around.          Pub 6850 is 128 pages long that contain verification, acceptance processes and policies o   Two recent Fed Reg notices that add Seamless Acceptance and eInduction to the DMM o   Both reference this new Publication, so it is likely to get a lot of feedback again this time around.   PRC Issues Annual Report to Congress & President          Noted much of the PRC resources this coming year will be focused on the 10-year rate review          In FY2016 the PRC approved 281 Negotiated Service Agreements for Competitive Products          PRC Estimated the cost of the USO (Universal Service Obligation): The cost of binding the nation together o   USO has sever principal attributes:   Geographic Scope   Product Range   Access   Delivery   Pricing   Service Quality   Enforcement Mechanism o   While not required, the PRC also proposes an estimate for the value of the Postal Monopoly (Balanced)   FY2011: Cost 5.26B  Value: 4.25B   FY2012: Cost 4.84B  Value: 3.98B   FY2013: Cost 4.65B  Value: 4.74B   FY2014: Cost 4.34B  Value: 5.38B   FY2015: Cost 4.24B  Value: 6.48B   What does the Federal WorkForce Hiring Freeze mean for the USPS:          USPS provides essential service to the people and businesses of the United States, so it does not…          While trying to find this answer, I found some interesting facts regarding the Federal WorkForce:  o   Total size is just under 2.1 Million o   Turnover has averaged about 210K jobs per year for the past 5 years   ~75k quit   ~65k retire   ~55k leave because appointments expire   ~10k are fired

Hey it's throwback Thursday; the first person to guess the answer to this trivia question will win Inspection Service swag! Listen to find out more.

David Schmidt shares his story about working for Oscar Mayer to joining the Bush Administration and his appointment to the USDA Food Safety and Inspection Service. Now as the head of International Food Information Council, Schmidt shares with us IFIC's communication successes and strategies for explaining food science to the public. Schmidt serves as President & CEO of the International Food Information Council (IFIC) and International Food Information Council Foundation. Previously, he held the positions of executive vice president, vice president and director and has been a frequent speaker on a wide range of food safety and nutrition issues. The International Food Information Council and its Foundation is dedicated to the mission of effectively communicating science-based information on health, nutrition and food safety for the public good.

Today on Straight, No Chaser Katy Keiffer is on the phone with Dr. Richard Raymond. In 2005 after a long career in family medicine, Dr. Raymond was appointed Under Secretary for Food Safety at the U.S. Department of Agriculture. For the next 3 years, Dr. Raymond was responsible for overseeing the policies and programs of the Food Safety and Inspection Service (FSIS). In semi-retirement now, he writes several blogs on food safety, has consulted with law firms on foodborne illness cases, is a consultant with the Nebraska Medical Association helping build public health advocacy, is a frequent lecturer on food safety and public health, and is a food safety and public health consultant for Elanco, the Animal Health branch of Eli Lilly. Tune into this episode to hear Katy and Dr. Raymond discuss low-dose and sub-therapeutic antibiotic usage in the meat and poultry industry and the prevalence antibiotic-resistant bacteria. Learn more about bacteria contamination in produce, and why poor meat-handling practices may be to blame. Katy and Dr. Raymond also talk about the inspection procedures of poultry plants and how it has affected salmonella levels in our food. This program has been brought to you by S. Wallace Edwards & Sons. “Consumers have some responsibility. They need to understand that raw meat should not be considered sterile… The meat industry does not often come out and say, ‘Raw meat should not be considered sterile- you need to do a better job of handling it.’ They don’t like to say that about their product.” [18:50] — Dr. Richard Raymond on Straight, No Chaser

Today on Straight, No Chaser Katy Keiffer is on the phone with Dr. Richard Raymond. In 2005 after a long career in family medicine, Dr. Raymond was appointed Under Secretary for Food Safety at the U.S. Department of Agriculture. For the next 3 years, Dr. Raymond was responsible for overseeing the policies and programs of the Food Safety and Inspection Service (FSIS). In semi-retirement now, he writes several blogs on food safety, has consulted with law firms on foodborne illness cases, is a consultant with the Nebraska Medical Association helping build public health advocacy, is a frequent lecturer on food safety and public health, and is a food safety and public health consultant for Elanco, the Animal Health branch of Eli Lilly. Tune into this episode to hear Katy and Dr. Raymond discuss low-dose and sub-therapeutic antibiotic usage in the meat and poultry industry and the prevalence antibiotic-resistant bacteria. Learn more about bacteria contamination in produce, and why poor meat-handling practices may be to blame. Katy and Dr. Raymond also talk about the inspection procedures of poultry plants and how it has affected salmonella levels in our food. This program has been brought to you by S. Wallace Edwards & Sons. “Consumers have some responsibility. They need to understand that raw meat should not be considered sterile… The meat industry does not often come out and say, ‘Raw meat should not be considered sterile- you need to do a better job of handling it.’ They don’t like to say that about their product.” [18:50] — Dr. Richard Raymond on Straight, No Chaser

On Thursday, September 17, the HomeTeam Inspection Service Franchise Opportunity Meets with Franchise Interviews. HomeTeam has carved a niche in pre-sale inspections prior to the home's listing. Home sale transactions can fall through as the result of problems discovered during a buyer's inspection but pre-sale inspections enable necessary repairs to be made ahead of time or adjust the home price accordingly to remain as attractive to buyers. The opportunities to succeed with HomeTeam home inspection franchise are better today then ever before. When buying a home, it has become standard practice to have a home inspection before the sale closes. In fact, the number of real estate home inspections performed each year is on the rise; almost 90 percent of all homes sold are inspected. Also, many mortgage companies now require a home inspection as a financing requirement.

The FranRadio.com Franchise Talk Radio Show & Podcast features franchising and business opportunities from top business leaders and entrepreneurs sharing the secrets of their success.