Podcasts about stop foodborne illness

As CEO of STOP Foodborne Illness (STOP) since May 2019, Mitzi Baum, M.Sc. is focused on expanding STOP's impact by concentrating on three strategic areas: families and individuals impacted by foodborne disease, company culture and practice, and food safety policy. By instituting a collaborative, consumer-centric operating model, STOP engages stakeholders across the food system to develop and advance solutions to food safety. Prior to her tenure at STOP, which will come to an end in late 2024, Mitzi cultivated a 23-year career at Feeding America, rising to the senior-level position of Managing Director of Food Safety. Mitzi holds a Master of Science degree in Food Safety and a certificate in Food Law from Michigan State University. She received her Bachelor of Science degree from Bowling Green State University and has obtained certificates in Nonprofit Management from the University of Chicago, Quality Management from DePaul University, and Food Safety Management from Cornell University. Mitzi is the 2021 Joseph Leiter Lecturer of the Medical Library Association and National Library of Medicine, an adjunct faculty for Michigan State University's Online Food Safety Program, a certified seafood Hazards Analysis and Critical Control Points (HACCP) instructor, and a Preventive Controls Qualified Individual (PCQI). She also serves as the consumer representative on Council I for the Conference for Food Protection and is a member of the National Restaurant Association's Food Safety Advisory Council. In this episode of Food Safety Matters, we speak with Mitzi [2:57] about: The development and impacts of the Alliance to Stop Foodborne Illness, a program of STOP that joins industry with consumers STOP's advocacy for the modernization of USDA-FSIS's regulatory standards for Salmonella in poultry, for which FSIS recently released a proposed framework, and STOP's thoughts on the new framework STOP's work to include Cronobacter sakazakii on the CDC's List of Nationally Notifiable Diseases, and whether more work is required to prevent Cronobacter infections from powdered infant formula following the 2022 outbreak and supply shortage Efforts to position STOP as a more credible, reliable, and focused organization with greater visibility and improved fundraising outcomes What drew Mitzi to STOP, and her proudest achievements during her tenure as CEO. We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com

To get a taste of the discussions that were happening at the 2024 Food Safety Summit, we spoke face-to-face with Mitzi Baum, CEO of Stop Foodborne Illness and Conrad Choiniere, Ph.D., Deputy Director for Regulatory Affairs (acting) at the U.S. Food and Drug Administration's (FDA's) Center for Food Safety and Applied Nutrition; Matt Taylor, Global Senior Manager of Food Consulting and Technical Solutions at NSF; Lori Dodson, Senior Advisor at the Maryland Cannabis Administration and Kathy Knutson, Ph.D., PCQI, Founder of Kathy Knutson Food Safety Consulting LLC; William Erdely, Head of Client Development at Körber Supply Chain Consulting; Larry Keener, CFS, PA, President and CEO of International Product Safety Consultants Inc. and Elizabeth (Liz) Presnell, J.D., Food Industry Consultant and Lawyer at Food Industry Counsel LLC; and Scott Jones, Director of North American Sales at Meritech. In this episode of Food Safety Matters, we speak with: Mitzi and Dr. Choiniere [3:26] about the joint Alliance to Stop Foodborne Illness/FDA webinar series on food safety culture that produced 11 webinars, the final of which was presented live from the Summit Matt [14:56] about significant current events in food safety Dr. Knutson and Lori [35:53] about food safety regulation for cannabis-infused edibles and beverages William Erdely [55:33] about adapting to changes in food traceability requirements to enhance food safety Larry and Liz [1:22:11] about threats to food safety associated with legacy facilities and equipment, and how these hazards can be addressed Scott Jones [1:40:11] about the use of automation to create a culture of hand hygiene compliance in the food sector. News and Resources: The Alliance to Stop Foodborne Illness/FDA Webinar Series FSS 2024 Town Hall with FDA, CDC, USDA, and AFDO FSS '24: Regulatory, Industry Experts Share Best Practices Around FSMA 204 and Traceability EffortsThe 26th Annual Food Safety Summit Attracts 3,400 Food Safety Professionals In Person and Virtually, a 26 Percent Increase From the 2023 Event Sponsored by: NSF Körber Supply Chain Consulting Meritech We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

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

Sherry Brice, M.B.A. is Chief Supply Chain Officer at W.K. Kellogg Co. She was formerly Vice President of Global Quality and Food Safety at the Kellogg Company, overseeing end-to-end food safety and quality for Kellogg's internal and external network. Sherry has over 20 years of experience in the industry and joined Kellogg in 2012 as part of the Pringles acquisition from Procter & Gamble. She has served in numerous supply chain roles in the company, ranging from operations to quality. Sherry is on the SSAFE board of directors and is affiliated with a number of other industry associations such as Stop Foodborne Illness, where she is an Alliance member. Sherry is also the Executive Sponsor for the Kellogg African American Resource Group (KAARG). Sherry holds M.B.A. and B.S. degrees in Business Management and is a member of the Golden Key International Honors Society. In this episode of Food Safety Matters, we speak with Sherry [26:37] about: Her career spanning food safety, supply chain, and customer service roles at global food production companies, and how the lessons she has learned in each position have built upon one another A holistic approach that food industry professionals should apply to their work to carve a path into high-level business leadership How to “connect the dots” between food safety and quality assurance (FSQA) and supply chain operations by communicating the value of food safety to a business How to communicate and engage with teams throughout a business to ensure that food safety is a priority to all functions Ways to balance big-picture projects that drive business innovation with detail-oriented tasks that keep a supply chain running smoothly Qualities that help business leaders earn respect and equip them to make tough but necessary decisions. News and Resources Adoption of New Food Safety Standards at 46th Session of Codex Alimentarius Commission [9:36]Cantaloupes Contaminated With Salmonella Sicken More Than 100 People in U.S. and Canada, Cause Deaths [12:40]Outbreak Insights: "What Was Not Learned from the FDA Investigation of Salmonella on Cantaloupe in 2022?" From Food Safety Magazine December ‘23/January ‘24IFSAC 2021 Foodborne Illness Source Attribution Report Shows Salmonellosis Caused by Variety of Foods [16:38]FDA Publishes Redundancy Risk Management Plan Guide for Producers of Critical Foods [22:16]FDA Releases New Resources for Food Traceability Final Rule Compliance [23:14] Sponsored by: Michigan State University Online Food Safety Program  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

In the summer of 2022, I sat down for a conversation with Dr. Darin Detwiler, featured in the top-rated documentary "Poisoned: The Dirty Truth About Your Food" now streaming on Netflix. Dr. Detwiler is a well-respected food safety academic, advisor, advocate, and author.  For nearly 30 years, he has played a unique role in controlling foodborne illness.  After losing his son, Riley, to E.coli in 1993, the Secretary of Agriculture invited Detwiler's collaboration on consumer education.  He was twice appointed to the USDA's National Advisory Board on Meat and Poultry Inspection, represented consumers as the Senior Policy Coordinator for STOP Foodborne Illness, served on Conference for Food Protection councils, and supported the FDA's implementation of FSMA.  ​ Today, Detwiler is a Professor of food policy and corporate social responsibility at Northeastern University, where his students have gone on to leadership positions in industry and in state and federal agencies.  Detwiler's research and insights have appeared on television and in print, including his column and articles in Quality Assurance and Food Safety Magazine and his books Food Safety: Past, Present, and Predictions and Building the Future of Food Safety Technology: Blockchain and Beyond.  In addition to his current role as the Chair of the National Environmental Health Association's Food Safety Program, his leadership capacities include numerous advisory and editorial boards as well as having long consulted on food safety issues with industry in the U.S. and abroad.  ​ A U.S. Navy Nuclear Submarine Veteran, and a former high school teacher, Detwiler earned his doctorate in Law and Policy, focusing on states' ability to implement federal food policies.  He is the recipient of the International Association for Food Protection's 2022 Ewen C.D. Todd Control of Foodborne Illness Award as well as their 2018 Distinguished Service Award for dedicated and exceptional contributions to the reduction of risks of foodborne illness.

In the summer of 2022, I sat down for a conversation with Dr. Darin Detwiler, featured in the top-rated documentary "Poisoned: The Dirty Truth About Your Food" now streaming on Netflix. Dr. Detwiler is a well-respected food safety academic, advisor, advocate, and author. For nearly 30 years, he has played a unique role in controlling foodborne illness. After losing his son, Riley, to E.coli in 1993, the Secretary of Agriculture invited Detwiler's collaboration on consumer education. He was twice appointed to the USDA's National Advisory Board on Meat and Poultry Inspection, represented consumers as the Senior Policy Coordinator for STOP Foodborne Illness, served on Conference for Food Protection councils, and supported the FDA's implementation of FSMA. ​ Today, Detwiler is a Professor of food policy and corporate social responsibility at Northeastern University, where his students have gone on to leadership positions in industry and in state and federal agencies. Detwiler's research and insights have appeared on television and in print, including his column and articles in Quality Assurance and Food Safety Magazine and his books Food Safety: Past, Present, and Predictions and Building the Future of Food Safety Technology: Blockchain and Beyond. In addition to his current role as the Chair of the National Environmental Health Association's Food Safety Program, his leadership capacities include numerous advisory and editorial boards as well as having long consulted on food safety issues with industry in the U.S. and abroad. ​ A U.S. Navy Nuclear Submarine Veteran, and a former high school teacher, Detwiler earned his doctorate in Law and Policy, focusing on states' ability to implement federal food policies. He is the recipient of the International Association for Food Protection's 2022 Ewen C.D. Todd Control of Foodborne Illness Award as well as their 2018 Distinguished Service Award for dedicated and exceptional contributions to the reduction of risks of foodborne illness.

Sarah Gallo is Vice President of Product Policy at the Consumer Brands Association (CBA). In her role, Sarah holistically oversees Consumer Brands' policy leadership on smart regulation issues, from advocacy through education to marketplace solutions. Prior to joining CBA, she served as Vice President of Agriculture and Environment for the Biotechnology Innovation Organization, where she led the organization's strategy across agriculture, food systems, energy, and bio-based manufacturing. Earlier in Sarah's career, she held roles at CHS Inc. and the National Corn Growers Association and served as Agriculture Counsel with the U.S. House of Representatives Committee on Small Business. She graduated from Boston University with a B.A. in Marine Biology. In this episode of Food Safety Matters, we speak with Sarah [24:28] about: CBA's key recommendations for FDA during its restructuring, and how those suggestions are  informed by looking at FDA modernization through the lens of the consumer Specific changes that CBA believes could help FDA transition from one-size-fits-all inspections to a tailored, risk-based model for inspections CBA's partnership with Stop Foodborne Illness and FDA, which aims to improve recall communication through the use of modernized channels and digital technologies CBA's call to FDA to standardize labeling and “last mile” communication in e-commerce food sales, and the Association's work to support FDA's development of such standards How digital tools that are already being leveraged by industry—like SmartLabel technology—can be better used to modernize labeling, and why nutrition and consumer transparency must go hand-in-hand when thinking about front-of-pack labeling Why FDA action regarding regulation for chemicals of concern in food packaging—such as PFAS and BPA—is urgent to avoid a wave of contradictory, state-by-state legislation The benefits of public-private collaboration in the creation of FDA guidances for industry, as well as guidances that CBA believes are important for FDA to develop. Dr. José Emilio Esteban was sworn in as Under Secretary for Food Safety on January 4, 2023. In this role, Dr. Esteban leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled. Prior to his confirmation, he was chief scientist at FSIS. In this capacity, Dr. Esteban served as the primary scientific advisor on matters of public health and food safety that affect the mission of the agency, with primary responsibility for scientific initiatives within the FSIS Office of Public Health Science (OPHS). His prior positions at FSIS include Science Advisor for Laboratory Services and Executive Associate for Laboratory Services. Prior to joining FSIS, Dr. Esteban worked in several positions at CDC. He holds a doctorate in veterinary medicine (D.V.M.), an M.B.A., and a master's degree in Preventive Veterinary Medicine, as well as a Ph.D. in Epidemiology. In this episode of Food Safety Matters, we speak with Dr. Emilio Esteban [3:08] about: Food safety, food security, and the global food system post-pandemic USDA's Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry The steps that need to be taken to recruit and retain more veterinary doctors to address the ongoing shortage of D.V.M.s and ensure a safe food supply Recent developments around cell-cultured/lab-grown meat Ongoing work with the Agricultural Research Service on "raised without antibiotics" claims Dr. Esteban's three key principles of leadership  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Mitzi Baum, the CEO of Stop Foodborne Illness, joins Lisa Dent to talk about certain foods you should not eat if you’re planning on traveling abroad and what you should do if you happen to consume any of these food items. Follow The Lisa Dent Show on Twitter:Follow @LisaDentSpeaksFollow @SteveBertrand Follow @kpowell720 Follow @maryvandeveldeFollow @LaurenLapka

Christopher Waldrop, M.P.H., is a Senior Health Scientist in the Division of Public Health Informatics and Analytics at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN). In this role, he leads cross-agency workgroups to advance FDA priorities on nutrition, food safety, and biotechnology issues. He also helps identify and assess emerging consumer research and educational needs, advises CFSAN leadership on potential and emerging issues, and assists in prioritizing activities in FDA's food program. Mr. Waldrop holds a degree in advertising from Texas Tech University and an M.P.H. degree from Johns Hopkins University. Dr. Vanessa Coffman is the Director of the Alliance to Stop Foodborne Illness. She comes to Stop Foodborne Illness with a diverse background in food safety and sustainability, with a focus on environmental exposures across the food system. She received her Ph.D. in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health and a M.S. degree in Global Public Health and the Environment from the University of California, Berkeley. She has conducted research for the United Nations Food and Agricultural Organization (FAO) in Sierra Leone examining farming opportunities in a post-war setting, on occupational and residential exposures from large pork production operations in rural North Carolina, examining the association between nitrate in drinking water (largely from food animal operations) and fetal health outcomes using Danish population-based health registers, and previously worked at Stop Foodborne Illness as a policy analyst. She has testified in front of U.S. government officials, has authored peer-reviewed papers, and helped draft federal regulations. In this episode of Food Safety Matters, we speak with Mr. Waldrop and Dr. Coffman [2:46] about: FDA and Stop Foodborne Illness' ongoing collaboration on a webinar series promoting food safety culture within industry Effective strategies for communicating to corporate leadership the importance of food safety to their business Ways in which organizations have successfully engaged employees and assessed their awareness about food safety The future of food safety culture assessment from a regulatory standpoint, as well as the importance of assessing culture within an organization, building upon a conversation that took place during the FDA/Stop Foodborne Illness Webinar #7 held at the 2023 Food Safety Summit  FDA's priorities for food safety culture in the near future, as well as plans for future FDA/Stop Foodborne Illness webinars and efforts to promote food safety culture. Resources Register for FDA/Stop Foodborne Illness Webinar #8, "Facing Food Safety Challenges Through Culture & Adaptability” Watch the FSM Webinar: "FDA's Food Safety Culture—Advancing Culture Throughout the Supply Chain" Watch the FDA/Stop Foodborne Illness Webinar #7, “Live from the Food Safety Summit: Measure What You Treasure” Read “A Food Safety Paradox: The Mechanistics of Selling Food Safety” by Larry Keener, CFS, PA Sponsored byMichigan State University Online Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

To get a taste of the discussions happening at the 2022 Food Safety Summit, we spoke face-to-face with Michael (Mike) Taylor, J.D., Board Member Emeritus at Stop Foodborne Illness and the 2023 Recipient of Food Safety Magazine's Distinguished Service Award; Steve Ardaugh, CEO and Founder of Eagle Protect; Mindy Brashears, Ph.D., Professor of Food Safety and Public Health at Texas Tech University; and Harshavardhan Thippareddi, Ph.D., John Bekkers Professor of Poultry Science at the University of Georgia. In this episode of Food Safety Matters, we speak with: Mike Taylor [31:51] about his achievements and learnings during his career, and words of advice to the next generation of food safety professionals Steve Ardagh [53:55] about the hidden threat of glove contamination Dr. Mindy Brashears [1:02:50] and Dr. Harshavardhan Thippareddi [1:21:49] about Salmonella controls in poultry establishments, USDA's related Proposed Regulatory Framework, and the professors' respective work to advance food safety Bailey Dahlquist [1:11:34] about retail food safety optimization using technology. News and Resources: FSS 2023: Risk Culture—How to Balance Risks for the Safety of Consumers, Team Members, and the EnvironmentFSS 2023: Q&A with Regulators and Advisory Groups FSS 2023: Legal Insights to Sharpen Your Food Safety Focus—and Stay Out of the Courtroom! Over 1,200 Food Safety Professionals Gather in Person and Another 1,500 Online for the 25th Annual Food Safety Summit Donate to Stop Foodborne Illness Sponsored by: Eagle Protect and Crunchtime We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

Donald A. Prater, D.V.M. is Acting Director of the Office of Food Policy and Response (OFPR) at the U.S. Food and Drug Administration. Since 2019, he has also served as Associate Commissioner for Imported Food Safety in OFPR, providing direction to and management of imported food safety programs. In addition, he served as a senior scientific advisor and technical expert on matters related to human and animal food safety and the implementation of the FDA Food Safety Modernization Act (FSMA). Before joining OFPR, Dr. Prater was the Assistant Commissioner for Food Safety Integration, serving as the principal spokesperson on behalf of FDA's Foods and Veterinary Medicine Program for imports discussions with external stakeholders, including foreign governments, as well as being responsible for import-related strategic resource planning activities. Earlier in his FDA tenure, Dr. Prater was Director of FDA's Europe Office in Brussels, Belgium, and served as the U.S. Department of Health and Human Services (HHS) Country Representative to the EU. Dr. Prater received a Doctor of Veterinary Medicine from the Virginia-Maryland Regional College of Veterinary Medicine (Government and Corporate track) in 1996. Following a three-year residency in anatomic pathology, he joined FDA's Center for Veterinary Medicine (CVM) in 1999 as a Veterinary Medical Officer. He served in several roles including Leader of the Aquaculture Drugs Team, CVM Pathologist, and Director of the Division of Scientific Support. In this episode of Food Safety Matters, we speak with Dr. Prater [28:44] about: FDA initiatives and FSMA standards that address some of the food safety risks posed by global supply chain disruptions Activities FDA is undertaking to ensure the safety of imported produce, in alignment with the 2019 Strategy for the Safety of Imported Food How FDA's commodity-specific prevention strategies increase food safety by engaging industry and leveraging lessons learned from outbreaks The reasoning behind FDA's 2022 literature review on food safety culture, and how findings on the emerging discipline are applicable to FDA and industry How FDA collaborated with Stop Foodborne Illness to further Core Element 4—Food Safety Culture—under the New Era of Smarter Food Safety blueprint, which will be discussed in an upcoming FDA/Stop Foodborne Illness webinar live from the Food Safety Summit on May 11 Initiatives FDA is taking to improve its understanding of food safety culture and educate stakeholders Dr. Prater's outlook on how the proposed reorganization of FDA's Human Foods program may affect the agency's emphasis on food safety culture Efforts FDA is making in the area of consumer food safety education through the lens of the New Era of Smarter Food Safety Why “better food safety in the 21st Century begins and ends with better data,” and the technologies that are enabling improved collection, analysis, and quality of data Industry privacy concerns amid an increasingly digitalized and traceable food system. News and ResourcesDr. Susan Mayne to Resign as Director of FDA's CFSAN [6:45] FDA Releases Strategy to Increase Resilience of U.S. Infant Formula Market; Officials Express Uncertainty in House Subcommittee Hearing [9:16]Bill Introduced in California Would Ban Five Toxic Chemicals Common in Processed Foods [20:11]CDC Identifies Non-Typhoidal Salmonella as Major Pathogen Causing Foodborne Illness in U.S., Ground Beef Common Cause [23:26]SMU Researcher Develops Mini pH Sensor that Indicates Food Spoilage in Real Time [25:31] FDA/Stop Foodborne Illness Webinar on May 11 Register here! 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

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

Michael R. Taylor is a member of the board of Stop Foodborne Illness, a consumer organization supporting and representing the victims of foodborne illness and their families. From January 2010 to June 2016, he served as Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led FDA's implementation of the Food Safety Modernization Act (FSMA) and oversaw FDA's other food-related activities, including its nutrition, labeling, food additive, dietary supplement, and animal drug programs. Previously, Mike served at FDA as a staff attorney and Deputy Commissioner for Policy, and at the U.S. Department of Agriculture (USDA) as FSIS Administrator and Acting Under Secretary for Food Safety. Prior to re-joining FDA in 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. Mike is a graduate of Davidson College and the University of Virginia School of Law. In this episode of Food Safety Matters, we speak with Mike [2:52] about: His experience as Administrator of USDA's FSIS after the Jack in the Box coli outbreak of 1992–1993, including why the agency did not consider pathogenic bacteria to be an adulterant requiring regulation prior to the pivotal outbreak How Mike's time at FDA influenced his approach to his work at USDA, such as shifting cultural mindsets and implementing a preventive-based plan for reform in meat and poultry inspection USDA's challenges with getting industry to accept new standards for coli and Salmonella, which was in part overcome due to the efforts of forward-thinking advocates within industry like David Theno The way in which industry's concept of microbial testing standards and Hazards Analysis and Critical Control Points (HACCP) requirements differed at the time of their regulatory introduction, and the role that difference played in industry's levels of acceptance Mike's perspective on the recent USDA declaration of Salmonella as an adulterant in breaded and stuffed raw chicken products, and what it may mean for the future of Salmonella regulation Clarification of what a pathogenic “adulterant” is to USDA, and how the agency regulates adulterated foods Positive cultural changes that have occurred over the last 30 years, such as industry's acceptance of accountability for prevention and the willingness to collaborate between regulators, industry, and the scientific community How USDA's efforts to reform meat and poultry inspection in the mid-1990s laid the groundwork for future food safety successes such as FSMA The positive significance of the recent focus on food safety culture, and why Mike believes it would be difficult to regulate the concept in the U.S. How the Jack in the Box coli outbreak gave political momentum to food safety regulation, as well as how the stories of the outbreak victims personally motivated Mike to sustain his involvement with food safety to this day, including serving as a board member of Stop Foodborne Illness. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Gillian Kelleher is President and CEO of Kelleher Consultants LLC, as well as the Chairperson of the Educational Advisory Board (EAB) for the 2023 Food Safety Summit. Gillian has significant, global leadership experience in the food industry and in food safety and quality, having lived and worked in Ireland, the UK, France, and the U.S. She has worked in diverse sectors including manufacturing, foodservice, retail, and distribution. She was formerly Vice President of Food Safety and Quality Assurance for Wegmans Food Markets, where her scope of responsibility included all aspects of food safety and quality for stores, self-manufacturing, distribution, and Wegmans' private-label program. Prior to her tenure at Wegmans, Kelleher also worked at Häagen Dazs, Burger King, Express Foods, and Pillsbury. In addition, she has led the development of food safety and quality programs for many large and small private-label suppliers and distributors. Kelleher earned her B.S. degree in Dairy and Food Science from University College Cork in Ireland. She is also a member of several professional organizations, including the Institute of Food Technologists (IFT) and the International Association for Food Protection (IAFP). She is a past co-Vice Chair of the Global Food Safety Initiative (GFSI) Board of Directors, a member of the Board of Directors of Stop Foodborne Illness, a longstanding member of Harvard's Private and Public Scientific, Academic, and Consumer Food Policy Committee (PAPSAC), and a member of the Editorial Advisory Board of Food Safety Magazine. Kelleher is also actively involved in the Leafy Greens Safety Coalition (LGSC). With her significant industry experience and dedication to food safety and quality, Kelleher will work with the esteemed Food Safety Summit EAB and the Summit planning team to shape the educational agenda for the 2023 Food Safety Summit, which will be held May 8–11 at the Donald E. Stephens Convention Center in Rosemont, Illinois. In this episode of Food Safety Matters, we speak with Gillian [6:04] about: Changes that have occurred in the food industry throughout Gillian's career, stemming from globalization, food safety crises, e-commerce, and other factors How suppliers can leverage their relationships with retail partners to inform their food safety and quality (FSQ) programs The importance of having top-down commitment to FSQ within an organization and keeping hazards analysis and critical control points (HACCP) at the core of a company's food safety system The ways in which consumer advocacy groups can work with industry to drive improvements in food safety, exemplified by Stop Foodborne Illness' initiatives such as its Food Safety Culture Toolkit Why it is important for food companies to hire the right talent, invest in employee training and resources, and actively work on relationship-building The value of industry organizations and events—such as the Food Safety Summit—in driving positive change through collaboration How FSQ professionals can find success and satisfaction in their careers and day-to-day duties, including advice for young FSQ professionals who are beginning their professional journeys. News and Resources: [WEBINAR] August 18, 2022: ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments [WEBINAR] August 23, 2022: Pathogen Control in a Low-Moisture Environment [WEBINAR] August 30, 2022: One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working Sponsored by:Michigan State University We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Tim Stubbs is Senior Vice President of Food Safety and Product Research at the Innovation Center for U.S. Dairy. He leads the Innovation Center's Food Safety Committee, an active group of food safety expert volunteers from processors and academia that shares best practices across companies, produces guidance documents, and conducts training. He also coordinates and funds dairy foods and food safety research projects at universities. Mr. Stubbs has more than 30 years of food research and development experience in leadership roles at Kraft Foods, Sara Lee, Hillshire Brands, and the Innovation Center for U.S. Dairy. He has a broad background in food science and engineering, new product innovation, and food safety across a wide variety of product categories. He also sits on several food industry nonprofit boards and is a member of the Editorial Advisory Board of Food Safety Magazine. In this episode of Food Safety Matters, we speak with Tim Stubbs [21:14] about: The creation and funding of the Innovation Center for U.S. Dairy (IC), a dairy industry collective that addresses pre-competitive issues, such as food safety How the dairy industry and Dairy Management Incorporated (DMI), the national dairy checkoff program, makes IC's work possible How the IC unites the dairy industry through committees to tackle common goals, and the benefits of being a nonprofit How IC's leadership team uses its knowledge and resources to deliver food safety training programs IC's initiatives to compile and disseminate important data and knowledge to the dairy industry Work to address industry issues by developing best practices IC's work in education, funded by a grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture Resources that IC provides to dairy producers, including unique tools for artisan and small-scale dairy processors and workshops for large-scale processors Microbiological studies and academic collaborations supported by IC's Listeria Research Consortium Opportunities for improvement and advances within the dairy industry The importance of constant diligence in ensuring that food safety basics are properly executed in dairy facilities. News and Resources: Some Salmonella Strains Undetected by Traditional Testing Methods [05:09] FSIS Classifies Salmonella Newport as Reoccurring Strain [12:02] Researchers to Develop Rapid Biosensor Pathogen Test [13:36] ISO Updates New Food Safety Certification Standards for World Food Safety Day [12:57] Free Food Safety Culture Toolkit by Stop Foodborne Illness [18:45] Innovation Center for U.S. Dairy Food Safety website Innovation Center for U.S. Dairy brochure with links to classes and tools Dairy Pathogen Controls Document Small Cheesemaker/Artisan Cheesemaker Food Safety website Ice Cream Food Safety website We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

To get a taste of the discussions that were happening at the 2022 Food Safety Summit, we spoke face-to-face with Hal King, Managing Partner at Active Food Safety and John Zimmerman, Vice President of Quality Assurance and Food Safety at First Watch Restaurants; Mark Moorman, Director of the Office of Food Safety at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA's CFSAN); Steve Mandernach, Executive Director of the Association of Food and Drug Officials (AFDO); John Spink, Director of the Food Fraud Prevention Think Tank and Lead Instructor at the Food Fraud Prevention Academy; and Mitzi Baum, CEO of Stop Foodborne Illness. In this episode of Food Safety Matters, we speak with the following individuals about: Hal King and John Zimmerman [25:37]: The top risk factors that cause most foodborne illness outbreaks, and how a comprehensive food safety management system (FSMS) can help address those risk factors The importance of being proactive instead of reactive when it comes to food safety, and how a FSMS helps businesses take action The key steps to developing and executing a quality FSMS in a retail foodservice business, as well as how to sustain and update a FSMS despite turnover The importance of training and good standard operating procedures (SOPs) in a FSMS, as well as monitoring for continuous improvement. Mark Moorman [32:09]: How CFSAN helps execute FDA's New Era of Smarter Food Safety by focusing on two of the New Era's four core pillars: foodborne illness outbreak response and the retail sector The importance of leaders “taking a step back” to talk to and learn from others in the food safety community Why FDA's and the U.S. Centers for Disease Control and Prevention's (CDC's) improved ability to detect and trace foodborne illness outbreaks will lead to an increase of recorded data on such outbreaks The need for food production companies to cooperate and communicate with regulators during food safety incidents The urgency of using technology to improve traceability and “connect the dots” to rapidly remove unsafe foods from the market FDA's emphasis on engaging with industry and building partnerships. Steve Mandernach [50:54]: The action steps needed to improve and modernize food product recalls at all levels The public health and business costs of fighting regulators during a food safety incident investigation Key ways to modernize the inspection process, such as with remote audits, and the possible benefits of doing so How in-person collaboration expedites progress within the food safety community. John Spink [59:55]: The interrelationships of cybersecurity, supply chain management, and food safety How to prepare for and navigate supply chain disruptions by revisiting the fundamentals of supply chain management from the role of the supply chain manager How massive changes, as precipitated by the COVID-19 pandemic, lead to supply chain vulnerabilities, and how proactive thinking can prevent food fraud during vulnerable times The level of food crime over time and changes in the way fraudulent activities are carried out. Mitzi Baum [1:05:42]: Why modernizing recalls is essential in protecting consumers, and the need for it to be a collaborative effort Stop Foodborne Illness' multi-stakeholder working group, The Alliance to Stop Foodborne Illness, and the work being done to improve the U.S. recall system Stop Foodborne Illness' approach to managing regulatory partnerships by stressing that “we are all in this together” The power of sharing effective messaging with industry, consumers, and regulators Stop Foodborne Illness' and FDA's joint webinar series on food safety culture. News and Resources: 2022 Food Safety Summit Opens with Riveting Mock Civil Trial [8:23] FSS 2022: Urgency, Communication Needed to Improve the Future of Recalls [13:58] AFDO Whitepaper FSS 2022: Regulators Highlight Policy, Technology Advances at Town Hall [15:06] FSS 2022: Keynote: Commitment and Collaboration in Food Safety Culture [16:16] FSS 2022: Improving Communication between Industry and Regulators [18:21] FSS 2022: Building a Blueprint for Tech-Enabled Traceability [19:01] Sponsored by: Infor We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

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

It's another three-interview podcast this week, as we have conversations with Steve Gidman, president of Fortress Technology Inc.; Wipak UK's technical development manager, Keith Gater; and Stop Foodborne Illness CEO, Mitzi Baum.

Mitzi Baum joined the team at Stop Foodborne Illness as the Chief Executive Officer in May 2019. Prior to beginning her tenure at Stop, Mitzi cultivated a 23-year career at Feeding America beginning as a network services representative rising to the senior level position of managing director of food safety. Mitzi holds a Master of Science in Food Safety and a certificate in Food Law from Michigan State University. She earned her Bachelor of Science degree from Bowling Green State University, Bowling Green, OH. Steve Mandernach is the executive director of the Association of Food and Drug Officials (AFDO), which unites high-level regulatory officials, industry representatives, trade associations, academia, and consumer organizations. Prior to becoming executive director in 2018, Steve was the bureau chief for food and consumer safety at the Iowa Department of Inspections. He is a past president of AFDO and current co-chair of the Association's Laws and Regulations committee. He has a J.D. from Drake University Law School. Steve is also a member of Food Safety Magazine's Editorial Advisory Board. Jennifer Pierquet joined the Association of Food and Drug Officials (AFDO) in May 2019 as a Project Manager to oversee two support and maintenance contracts for 20 state inspection systems. Jenny leads the recall modernization project and Co-Chairs AFDO's Food Protection and Defense Committee. Formerly, she worked for the Iowa Department of Inspections and Appeals, Food and Consumer Safety Bureau as the Manufacturing Foods Regulatory Program Standards Coordinator and was involved in Iowa's Rapid Response Team. Prior to Iowa, she worked for the Minnesota Department of Agriculture. Jenny received a Master's in Public Health from the University of Minnesota, School of Public Health, and is a proud alumnus of the University of Wisconsin–Madison. In this episode of Food Safety Matters, we speak with Mitzi, Steve, and Jennifer [17:41] about: How the recall process has worked for the last 20 years Some of the problems associated with how recalls are currently handled Identifying gaps in the recall process for consumers The complexity of recalls and recall fatigue STOP's working group and their recommendations to FDA AFDO's recommendations to FDA Are recalls happening fast enough – too fast? Priorities for change that could be implemented quickly Training Using consistent language between agencies Viewing recalls as urgent public health issues News Study Examines Role of Dust Particles in Transferring Pathogens to Produce FSIS Releases FY2020 Foodborne Illness Outbreak Investigations Summary Report FDA Releases New Food Fraud Website We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

In this episode, Executive Chef Keith Norman, South Point Resort and Casino, candidly talks about managing food allergies from his unique perspective behind the stove. Chef Keith challenges us to ask our servers and food establishments not only about allergens, but what type of food allergen training have they experienced. To keep you in the know, below are helpful links:Dining Out - FAACT resourceAllergen Awareness: A Chef's Perspective, Author Chef Keith NormanSouth Point Resort and Casino - Las Vegas, NevadaVisit us at www.FoodAllergyAwareness.org and follow us on Facebook, Twitter, Instagram, LinkedIn, Pinterest, and YouTube. Contact us directly via Email.Sponsored by: National Peanut BoardChef Keith Bio:Growing up in a family surrounded by cooking and homemade meals from scratch, Chef Keith was instilled with knowledge of adding patients and love into every pinch and every dash of ingredients added to his recipes. Beginning with a taste of culinary duties as a Marine, then finding his calling within a series of experiences in Las Vegas, Chef Keith perseveres by offering a safe dining experience to those with life-threatening food allergies. He has become regarded as the top professional in his industry for over 25 years. Chef Keith continues his journey in helping others each year with a heart full of compassion while doing no less than continuing to surprise everyone with his relentless advocacy.Chef Keith has a passion for food safety and sanitation that is apparent in his role as Assistant Executive Chef and Food Safety Manager for the South Point Hotel & Casino and as a culinary arts instructor at The International Culinary School at The Art Institute of Las Vegas. In both roles, Chef Keith is responsible for training and educating students and culinary professionals in one of the most important facets of the food service industry.     Chef Keith has worked his way up the culinary ladder at Las Vegas properties, including Bally's, the Mirage, Treasure Island, Paris, Suncoast, and South Point hotels and casinos. He is a certified professional food manager, certified HACCP (Hazard Analysis and Critical Control Points) manager, NEHA (National Environmental Health Association) certified food trainer, NRA (Nevada Restaurant Association) certified food safety trainer, a certified registered OSHA (Occupational Safety and Health Administration) trainer and a master certified food executive. Chef Keith has trained through the FDA (Food and Drug Administration) in the areas of foodborne illness investigation, agro-terrorism and food systems disasters.     Chef Norman is a member of FAACT's Board of Directors and Diversity, Equity, & Inclusion Advisory Board, the Casino Management Association, International Food Safety Council, Alliance of Black Culinarians, Nevada Food Safety Task Force, and Stop Foodborne Illness.

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

Frank Yiannas is the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversees all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities includes food safety oversight of Walmart’s stores, Neighborhood Markets, and Sam’s Clubs. He is also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection (IAFP). As a frequent speaker at national and international conferences, Frank is known for his ability to build partnerships. He is also known for his innovative approaches to food safety. In 2008, Frank was given the Collaboration Award by the U.S. Food and Drug Administration. He is the 2007 recipient of the NSF International Lifetime Achievement Award for Leadership in Food Safety, and the 2015 Industry Professional Food Safety Hero Award by STOP Foodborne Illness. Frank is also a past president of IAFP and a past vice chair of the Global Food Safety Initiative. He is also an adjunct professor in the food safety program at Michigan State University (MSU), and in 2017 was awarded the MSU Outstanding Faculty Award. Frank has authored two books—Food Safety Culture, Creating a Behavior-based Food Safety Management System, and Food Safety = Behavior, 30 Proven Techniques to Enhance Employee Compliance. Frank is a registered microbiologist with the American Academy of Microbiology and holds memberships with several professional associations. Frank received his B.Sc. in Microbiology from the University of Central Florida and his Master of Public Health from the University of South Florida. In this episode of Food Safety Matters, we speak to Frank about: Traditional food safety management vs. behavior-based food safety management Creating a successful food safety culture at Walmart Food safety programs implemented at Walmart stores Working with suppliers to improve food safety Walmart's initiatives around poultry and deli meat safety How Walmart associates use handheld technology for daily and periodic food safety checks His thoughts on blockchain technology, what it is, how it can improve the future of food safety, and how it could have possibly prevented past outbreaks How Walmart has started using blockchain traceability with some produce items Working with small suppliers who may be exempt from federal food safety regulations Advice for new food safety professionals Bob Ferguson's Food Safety Insights Articles Lessons Learned: Careers in Food Safety (August/September 2018) Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018)  Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) News Mentioned in This Episode Chipotle to Retrain All Workers on Food Safety After Ohio Episode  Chipotle Illness Outbreak; Employees Must Take Food Safety Test  Delaware General Health District-Aug. 16 Update  Caito Foods' pre-cut melon recall and Salmonella outbreak  Caito Foods' salad Cyclospora outbreak McDonald's/Fresh Express salad Cyclospora outbreak  Court Orders EPA to Ban Chlorpyrifos, Pesticide Tied to Children's Health Problems  Court Orders Trump EPA to Ban Controversial Pesticide  Three Companies Flip; Reveal Suppliers of Romaine Linked to Deadly E. coli Outbreak CDC's final romaine lettuce outbreak update Presenting Sponsor: FoodLogiQ FoodLogiQ is launching a blockchain pilot to research opportunities and challenges of this emerging technology within the food industry. Learn More about FoodLogiQ's Blockchain Pilot  Watch On-Demand Demo  Download eBook: The Fact, Fiction, and Future of Blockchain Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag, and on Facebook  Subscribe to our magazine, and our bi-weekly 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 Leave us a voicemail at 747.231.6730

Barbara interviews Deirdre Schlunegger, the CEO of Stop Foodborne Illness. Stop Foodborne Illness is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens. Their mission is to promote sound food safety policy and best practices, build public awareness and assist those impacted by foodborne illness. Stop Foodborne Illness was founded in 1993 in the wake of the Jack-in-the-Box E. coli outbreak by a group of foodborne illness victims and friends in order to address the void they saw in the national food policy arena. Since then, Stop Foodborne Illness has become a respected leader in consumer advocacy and is regularly consulted by government officials, industry leaders, academia, public health organizations, members of Congress, and the media on issues concerning food safety. Deirdre joined Stop Foodborne Illness in August 2010 bringing over 25 years of nonprofit and leadership experience. She serves as an advisory member of the Joint Institute of Food Safety and Nutrition and is a participating member of the Safe Food Coalition and the Make Our Food Safe Coalition and serves as Commissioner of the International Food Science Certification Commission. If you would like to become involved with Stop Foodborne Illness's advocacy work, you can call them directly at 773-269-6555 or visit StopFoodborneIllness.org (http://bit.ly/StopFood). In this episode of Food Safety Matters, we speak to Deirdre Schlunegger about: The founding of Stop Foodborne Illness How the organization has helped to motivate regulatory reform, particularly via the U.S. Department of Agriculture, and the Food Safety Modernization Act Stop Foodborne Illness's consumer outreach efforts, especially for food outbreaks and recalls Consumer materials made available via Stop Foodborne Illness on topics such as handwashing, grocery shopping, food handling and preparation Positive cultural shifts that have taken place within the organization to a more cooperative approach with industry The impact of telling stories to workers in the food industry vs. relying on training/technical videos The Stop Foodborne Illness honor wall, a collection of stories from families who have been personally impacted by foodborne illness The Dave Theno Food Safety Fellowship Future projects and collaborations with food companies, government groups, and consumer communities Related Content and Resources: Donate Now: Stop Foodborne Illness http://bit.ly/2rkeba8 Dave Theno Food Safety Fellowship http://bit.ly/2DkyxRW Stop Foodborne Illness Stories & Honor Wall http://bit.ly/2DumG7s Video: The WHY Behind Food Safety http://bit.ly/2Do3EAa Food Marketing Institute http://bit.ly/FMIorg Fightbac http://bit.ly/Fightbac Ask Karen http://bit.ly/Ask-Karen USDA Meat and Poultry Hotline: 888-MPHotline or 800-535-4555  News Mentioned in This Episode:  U.S. Says E. coli Outbreaks is "Likely Leafy Greens" While Canada Declares Outbreak Over http://bit.ly/2FqxSA8 FSIS Works to Make Eggs Safer http://bit.ly/2mjtNG3 Worst Ever Listeria Outbreak Plaguing South Africa  http://bit.ly/2Bk9fle Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com

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/-/-/-/-/

Guest Susan Vaughn Grooters, MPH, Director of Research and Education for Stop Foodborne Illness, discusses recent outbreaks, prevention strategies and long term consequences of foodborne illnessSTOP