Podcasts about usda food safety

With the holiday weekend upon us, Lynn Williams with the USDA joins WRAM's Kailey Foster in a discussion about food safety when grilling out.

Kevin Boston-Hill speaks with USDA Food Safety and Inspection Service Specialist, Meredith Carothers, about the ways to reduce the spread of food borne illnesses and how to send food with your child safely to school. Don't forget to get your food thermometer!

KMOX's Maria Keena goes in depth on the USDA Food Safety and Inspection Service Lab that will have a brand new facility in Normandy.

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)

11-18-21 AJ DailyAngus Breeders Learn the Power of Embracing InnovationAdapted from a release by Briley Richard, Angus Communications Farm Bureau: Survey Shows Cost for Thanksgiving Dinner Up 14% Adapted from a release by the American Farm Bureau Federation USCA Adds to Growing Call for the Halt of Brazilian Beef Imports; Cites Early Work Adapted from a release by Lia Biondo, United States Cattlemen's Association Keep Your Thanksgiving Full of Turkey and Free from Foodborne Illness Adapted from a release by the USDA Compiled by Paige Nelson, field editor, Angus Journal. For more Angus news, visit angusjournal.net. 

Michigan State University Extension's Val Albright gave us details on the new USDA Food Safety Handbook. https://www.fsis.usda.gov/news-events/publications/kitchen-companion-your-safe-food-handbook   See omnystudio.com/listener for privacy information.

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!

5-28-21 AJ DailyGlobal and Domestic Increase in Angus Genetics Demand Adapted from an article by Sarah Harris, Angus Journal Office Closed in Observance of Memorial Day Announcement by Angus Media CAB Insider: Carcass Yield and Yield Grade Adapted from an article by Paul Dykstra, Certified Angus Beef, LLC USDA Provides Food Safety Tips to Grilling Pros and Beginners Adapted from a release by the USDA Angus Journal Wants to Hear From You Adapted from a release by Angus Media Compiled by Paige Nelson, field editor, Angus Journal. For more Angus news visit angusjournal.net. 

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.

Acceptance of a petition designating avian leukosis lesions on poultry carcasses as a trimmable condition is expected to reduce waste and improve efficiency at processing plants while allowing meat inspectors to focus more on food safety, said Ashley Peterson, senior vice president, scientific and regulatory affairs for the National Chicken Council (NCC).USDA Food Safety and Inspection Service (FSIS) recently granted the petition by NCC, which requested the agency amend its regulations.“The existing regulations require that any lesion in a leukosis check results in the whole carcass  ⸺ that's the carcass and the viscera ⸺ being disposed of and not going into the food supply,” Peterson told Poultry Health Today.

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

If you’re throwing some burgers on the grill for Labor Day, make sure that you're cooking them safely! We have some tips. Janell Goodwin from the USDA Meat and Poultry Hotline says don’t just assume that you can tell it’s safely cooked just by looking at it. Your meat thermometer should read at least 160 for ground beef in hamburgers. If you’re cooking steaks or cuts of meat, the temperature should be 145. For any chicken, it’s a little higher, 165. If you need to thaw frozen food, do it by leaving it in the refrigerator, not out on a counter or in the sink. Listen to the full interview with Jannell Goodwin.

Poultry producers can expect to jump higher hurdles as USDA continues to raise the bar for food safety.

Guests: Mike Lashley of Lashley Land Brokers talks about the Buffalo Bill Farm and Ranch Expo Feb 7-8 in North Platte, how marketing land has changed and how his company is on the forefront of that change Acting Deputy Under Secretary for Food Safety Carmen Rottenberg, about USDA Food Safety and Inspection Service (FSIS) proposed amendment to federal regulations to establish voluntary inspection for market hog slaughter February is Lamb Lovers month

Guests: Mike Lashley of Lashley Land Brokers talks about the Buffalo Bill Farm and Ranch Expo Feb 7-8 in North Platte, how marketing land has changed and how his company is on the forefront of that change Acting Deputy Under Secretary for Food Safety Carmen Rottenberg, about USDA Food Safety and Inspection Service (FSIS) proposed amendment to federal regulations to establish voluntary inspection for market hog slaughter February is Lamb Lovers month

USDA Food Safety Expert Adam Gehring on tips to make sure everybody enjoys your turkey, and doesn't sick from it!

USDA Food Safety Expert Adam Gehring on tips to make sure everybody enjoys your turkey, and doesn't sick from it!

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/-/-/-/-/

Host: Brian P. McDonough, MD, FAAFP Every year, 1 in 6 Americans get sick from eating contaminated food. USDA Food Safety expert Sarah Lichtman joins host Dr. Brian McDonough to discuss ways to safely handle food, prevent food poisoning, and minimize risk of foodborne illnesses.

Host: Brian P. McDonough, MD, FAAFP Every year, 1 in 6 Americans get sick from eating contaminated food. USDA Food Safety expert Sarah Lichtman joins host Dr. Brian McDonough to discuss ways to safely handle food, prevent food poisoning, and minimize risk of foodborne illnesses.

Host: Brian P. McDonough, MD, FAAFP Every year, 1 in 6 Americans get sick from eating contaminated food. USDA Food Safety expert Sarah Lichtman joins host Dr. Brian McDonough to discuss ways to safely handle food, prevent food poisoning, and minimize risk of foodborne illnesses.

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.

Southwestern foods have grown in popularity, providing opportunities for small-scale operators to produce, process and market regional favorites. Learn how to prevent your product from causing foodborne illness by applying the food safety system known as Hazard Analysis Critical Control Points (HACCP). This project was made possible by a grant from the USDA Food Safety and Quality Initiative, project EFSF-0-3100.