Food Safety Matters

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

Dr. Charles Hofacre is the Principal at The Southern Poultry Research Group, a private contract research company, which he established with his wife in 2013. Previously, he worked in industry for a number of years before becoming a professor at the University of Georgia in the Department of Population Health and serving as Director of Clinical Services for the Poultry Diagnostic and Research Center. Dr. Hofacre also served as the Executive Vice President of the the American Association of Avian Pathologists (AAAP). Dr. Hofacre received a Doctorate of Veterinary Medicine, a Master’s degree, and a Bachelor’s degree from The Ohio State University, as well as Master’s degree in Avian Medicine and a Ph.D. in Veterinary Medical Microbiology from the University of Georgia. Bill Potter has spent three decades leading food safety initiatives in the poultry industry. Currently, Bill is a Food Safety Technical Advisor at Elanco Animal Health, where he helps clients optimize their pre-harvest and plant interventions.  Previously, Bill held strategic leadership roles in poultry food safety, quality, and technical services at George’s Inc., ConAgra Poultry, and Advance Food Company. He has chaired the National Chicken Council Technical and Regulatory Committee and has been active in the International Association for Food Protection (IAFP).  Bill obtained a degree in Animal Science and a Master’s in Business Administration from Texas A&M University, as well as a Master’s degree and Ph.D. in Poultry Science from the University of Arkansas. In this episode of Food Safety Matters, we speak with Dr. Hofacre and Dr. Potter about: The meaning and importance of a multi-hurdle approach to controlling Salmonella in poultry The different pre-harvest intervention strategies that companies can utilize in poultry production Salmonella controls for processors using a “no antibiotics ever” (NAE) program Ideas on how to integrate quantitative Salmonella measurements in pre-harvest and processing The U.S. Department of Agriculture’s (USDA’s) renewed focus on reducing Salmonella in poultry The Salmonella 360° website and its emphasis on a multi-hurdle approach to controlling the pathogen in poultry Controlling pathogens other than Salmonella by employing best practices for pre-harvest management and other tactics Elanco’s efforts to help companies respond to USDA’s focus on reducing Salmonella in poultry.   Sponsored by: ELANCO    We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Marc Cwikowski is Founder and Managing Director of All Food Consulting and Co-Founder of World of Auditing. He has worked for more than 30 years in the food and beverage industry and held various senior global leadership and executive positions in companies including Unilever, The Coca-Cola Company, and Danone. His former functions include audit process manager, director of quality and food safety strategy, director of supply chain capability development, food safety center director, and vice president for quality and food safety. He has international experience in innovation, quality assurance, and food safety, and has successfully designed and implemented quality and food safety strategies, created advanced initiatives for people development, and implemented strong quality and food safety programs to secure companies' business and reputation worldwide. Mr. Cwikowski holds a master's degree in chemistry and bio-industries and has served as an expert and board member for various global organizations. In this episode of Food Safety Matters, we speak with Marc [26:58] about: His 30-year career across a multitude of disciplines in the food safety sector, and how his experiences help him communicate the importance of auditing strategies and programs The three essential points for food companies to consider before developing a risk-based audit strategy The critical steps for food companies to take when developing a risk-based audit strategy How understanding and aligning audit strategies and business strategies can help businesses adapt to the challenges of today’s unstable supply chain The importance of demonstrating the return-on-investment of auditing programs and processes Four simple ways that food companies can maximize the value that audits bring to their business Why auditors and auditor training should encompass technical, human, and critical thinking skills What the food industry can learn from the aviation industry regarding traceability and transparency How the food industry’s traceability efforts can be advanced using modern technology Why the future of auditing should be consumer-focused, and the meaning behind “the future of audits will be no audits.” News and Resources: Codex Commission Drafting Guidance on Food Fraud [6:33] Time to Prepare: New FAO Report Highlights Possible Benefits, Risks Associated With Food of the Future [9:27] EFSA Reports on Microorganisms as Pesticides [10:22] Unstudied Chemicals Found in Food Packaging, Toxicity Questioned [15:03] WHO, FAO, Codex World Food Safety Day 2022 resources [2:15] GFSI webinar World Food Safety Day 2022 [3:40] Sponsored by: Redzone 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); Mikael Bengtsson, Industry Principle for Food and Beverage at Infor; 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. Mikael Bengtsson [43:08]: What supply chain transparency is, and how it benefits food safety by making the supply chain more efficient The process by which food moves from farm to table, including the rise and effects of direct-to-consumer food retail How food and beverage manufacturers can increase transparency by using innovative technological tools The importance of being able to react precisely and quickly to food safety incidents How the food sector can modernize its methods for data collection and analysis. 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

Joe Stout, R.S. is a leader in quality and sanitation with over 40 years of experience in the industry. He founded Commercial Food Sanitation (CFS) in 2010, which provides strategic consulting, training, and solutions to address food safety, hygienic design, and sanitation challenges for food processing plants worldwide. Previously, Mr. Stout spent 30 years at Kraft Foods. While there, he held a variety of positions related to operations, quality, and sanitation, ultimately leading to his role as Kraft's Director of Global Product Protection, Sanitation, and Hygienic Design. While at Kraft, Mr. Stout had global responsibility for plant cleaning controls and processes, allergen and pathogen control programs, pest control, and hygienic design for facilities and equipment used in more than 200 Kraft plants. He also managed the Global Product Protection group, assuring global support for internal and external plants. Mr. Stout led the American Meat Institute's (AMI's) Equipment Design Task Force and has partnered for Listeria monocytogenes intervention training with AMI and the American Frozen Food Institute (AFFI) Hygienic Design initiatives. He is currently leading continuous improvement in equipment hygienic design, both in process plants and field harvest equipment. Mr. Stout also facilitated the development and execution of the Dairy Food Safety Training classes with Dairy Management Inc.'s Innovation Center. In addition to his involvement with these initiatives and other leading industry organizations, Mr. Stout is a published authority on the subjects of food safety, sanitation, hygiene, and related areas. He became a Registered Sanitarian in the state of Pennsylvania in 1985. He is also the recipient of the International Association for Food Protection (IAFP) 2015 Sanitarian of the Year Award, the IAFP 2020 Food Safety Award, and the 2022 Food Safety Magazine Distinguished Service Award. In this episode of Food Safety Matters, we speak with Joe [27:19] about: The trajectory of his 42-year career in sanitation, what drives his passion for food safety, and his many contributions to the industry The importance of educating sanitarians and caring for worker safety, as well as cultivating an industry culture that prioritizes such goals The challenges of concurrently maintaining sanitation and productivity, and how hygienic design can help facilitate this balancing act The extent of hygienic restoration that is necessary to rectify a failed cleanliness incident in a facility, the difficulty of finding the root cause of an incident, and the importance of establishing measures to prevent future incidents The food safety and labor retention benefits of having a mature hygiene culture, and how expressing care and appreciation for sanitation workers can foster such a culture How equipping sanitarians with the tools and training they need to succeed, as well as employing hygienic design, can simultaneously improve safety conditions for workers and the cleanliness of food processing facilities How collaboration between OEMs, sanitarians, and food safety professionals can lead to improved industry design standards The importance of not overlooking simple guiding principles when seeking to improve hygienic design The need for technologically advanced solutions to foster productivity in sanitation. News and Resources Food Industry, NGOs, Consumers Urge FDA to Unify Food Program [4:50] Mike Taylor: Opinion—It’s Time to Fix FDA by Breaking It Up FAO Publishes Paper on Regulatory Strategies to Counter Food Fraud [10:20] FAO paper Eliminating Viruses in Food Production [14:28] Food Safety Insights Column, Bob Ferguson Supply Chain Recovery—Processors Speak Out [18:26] 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  

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

Hilarie Warren, M.P.H., C.I.H., manages the OSHA Training Institute (OTI) Education Center at Georgia Tech, one of the first OTI Education Centers in the national network of occupational safety and health training organizations authorized by OSHA. Jenny Houlroyd, M.S.P.H., C.I.H., has worked as an industrial hygienist with the OSHA Consultation Program for 16 years, providing onsite OSHA compliance assistance for businesses throughout the state of Georgia. She serves as the Manager of the Occupational Health Group for that program. Wendy White, M.Sc., is the Food and Beverage Industry Manager for the Georgia Manufacturing Extension Partnership (GaMEP) at Georgia Tech. She leads GaMEP's food industry services, which include regulatory compliance, HACCP food safety plans, and third-party audit certification preparation. Ms. White holds a B.S. degree in Biology and an M.Sc. degree in Food Microbiology from the University of Georgia and is an FSPCA PCQI Human Foods Lead Instructor, an International HACCP Alliance Lead Instructor, and an ASQ Certified Quality Auditor. She is also a member of the Editorial Advisory Board of Food Safety Magazine.  In this episode of Food Safety Matters, we speak with Hilarie, Jenny, and Wendy [18:35] about: The critical intersection of food safety and worker safety in food production and processing The difficulties third-shift workers face with regard to safety and workplace culture, and how those difficulties affect worker health and safety, as well as food safety The importance of internal communication between food safety and personnel safety departments and how communication gaps can occur Addressing workplace injury trends, using a holistic approach, to uncover broader issues that may also impact food safety Factors that lead to underreporting of worker injuries and how companies can encourage workers to report occupational and food safety hazards Confusion that contractors and small businesses face in navigating their responsibilities to OSHA Differences between food safety and worker safety audits and inspections The OSHA Consultation Program that is available for small- and mid-sized businesses as part of the Occupational Safety and Health Act Links to Warren, Houlroyd, White Food Safety Magazine articles:Food Safety and Employee Safety: Two Sides of the Same Coin Into the Wee Hours, Sanitation and Safety Keep Working Side by Side News and Resources FDA Completes Report on Processed Avocado and Guacamole Sampling[5:43] USDA: Salmonella Causes Most Pathogen-Based Import Violations, 2002–2019 [9:37] New FSIS Webpage: Reducing Salmonella in Poultry [14:22] IFST Releases New Best Practice Food Safety Governance Guide for Directors [15:52] Register for the Food Safety Summit: May 9–12. Podcast listeners get a 10% discount on registration! Use the code FSMPodcast. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Kathy Gombas is a recognized food safety expert with over 30 years of experience in the food industry—specializing in preventive controls, supply chain management, food safety auditing, and regulatory affairs.  Kathy is the founder of FSMA Solutions, a consulting group that provides food safety solutions to the food industry. She works with large food companies in conducting corporate food safety system gap assessments to identify vulnerabilities and assists small- to medium-sized businesses in developing food safety plans and supporting programs. Kathy retired from FDA after ten years of service. She was a Senior Advisor at FDA's Center for Food Safety and Applied Nutrition (CFSAN). While at CFSAN, Kathy was in a leadership role supporting FDA's Food Safety Modernization Act implementation efforts, including the Preventive Controls Regulator Training and launch of FDA's FSMA Technical Assistance Network for industry. Kathy also led the implementation of FDA's Reportable Food Registry.  Before joining FDA, Kathy held senior food safety positions at Dean Foods overseeing food safety programs for the company's northeast dairy operations and then the corporate Supplier Management Program. Prior to that, she spent eight years at Kraft Foods conducting food safety audits worldwide and developing corporate food safety policies. Kathy is currently Chair of the Food Safety Preventive Controls Alliance (FSPCA) Executive Advisory Board and Co-chair for the FSPCA International Subcommittee working on industry training, outreach, and technical assistance programs for food companies worldwide. She is also Co-chair of the FSPCA Trainer-of-Trainers Work Group responsible for training and monitoring of FSPCA Lead Instructors. Kathy is an FSPCA Trainer-of-Trainers and Lead Instructor for Foreign Supplier Verification Programs and Preventive Controls for Human Food. She is also a member of the Food Safety Magazine Editorial Advisory Board. In this episode of Food Safety Matters, we speak with Kathy [21:35] about: Background on the founding of the Food Safety Preventive Controls Alliance (FSPCA) and the benefits of FSPCA training Becoming an FSPCA Lead Instructor and Trainer-of-Trainers Courses developed and offered by FSPCA How to determine if a course is a registered FSPCA course Advantages of FSPCA virtual training Impact of the pandemic on FSVP and the current status of audits Looking ahead to future FSPCA services and products News and ResourcesFAO Report: Thinking About the Future of Food Safety [4:20] World Food Safety Day: June 7, 2022 – Theme and Resources [11:10] FSIS Exchanges WGS Information with FDA, Enhances Data Sharing with CDC [12:37] Food Microbiology Forum: FoodMicrobiologyForum@rdls.nestle.com EFSA Releases Scientific Opinion on High-Pressure Processing [16:36] FSPCA Resource Links FSPCA Website Intentional Adulteration Training Courses FSPCA Registered Courses Preferred Vendor List for Qualified Translators and Reviewers Sign up for FSPCA Updates and Newsletters Register for the Food Safety Summit: May 9–12; Early Bird ends March 31. Podcast listeners get an EXTRA 10%! Use the code FSMPodcast. Register before March 31 and get 10% in addition to the Early Bird discount. After March 31, get 10% off published rates. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Jeff Hahn, Principal at Hahn Marketing & Communications, is a crisis communications expert with 30 years of experience in communications and public relations. He is a specialist in the food and energy sectors and is the owner of a family of integrated agency brands including Apron Food & Beverage Communications, Hahn Public Communications, the Predictive Media Network, and White Lion Interactive. He also served in the U.S. Air Force, where he completed his associate degree in administration, and then graduated with a bachelor’s degree in political science from The University of Texas at San Antonio. He is formally trained in persuasion communication and holds a master’s degree in communication studies from Texas State University. In this episode of Food Safety Matters, we speak with Jeff [19:39] about: Demystifying crisis communications Twelve essential communication tools for food companies Three types of crises: emergencies, safety issues, and reputation issues The five stages of a crisis that companies must navigate Understanding the communication options at every stage and step Maintaining authenticity and control Beginning reputation repair during a crisis or issue Jeff’s “favorite crisis” How to get a complimentary copy of Breaking Bad News News and ResourcesDr. Robert Califf Confirmed by Senate to Lead FDA for Second Time [3:20] FSIS Requests Input on Salmonella Programs for Pork and Poultry [6:25]Dole Packaged Salads and Infant Formula Recalls [10:35]Outbreak Investigation of Listeria monocytogenes: Dole Packaged Salad (Dec 2021) FDA Investigation of Cronobacter and Salmonella Complaints: Powdered Infant Formula (Feb 2022) Cronobacter Illnesses Linked to Powdered Infant Formula Food Safety Insights Column, Bob Ferguson How WGS Continues to Change Food Safety [13:12] Register for the Food Safety Summit: May 9–12; Early Bird ends March 31. Podcast listeners get an EXTRA 10%! Use the code FSMPodcast. Register before March 31 and get 10% in addition to the Early Bird discount. After March 31, get 10% off published rates. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Shawn Stevens is the founding member of Food Industry Counsel, the only law firm in the world that represents the food industry exclusively. As a food industry consultant and lawyer, Mr. Stevens works throughout the U.S. and abroad with food industry clients—including the world’s largest growers, processors, restaurant chains, distributors, and grocers—helping them protect their brands by reducing food safety risks, complying with FDA and USDA food safety regulations, managing recalls and defending high-profile foodborne illness claims. Mr. Stevens also speaks regularly to audiences on a wide variety of emerging scientific, regulatory, and food safety legal trends, authors columns for food industry publications, and is quoted regularly by national media publications such as TIME Magazine and Corporate Counsel. In this episode of Food Safety Matters, we speak to Mr. Stevens [18:20] about: Recent recall trends related to the impacts of COVID-19 Using data from the Food Recall Reporter online tracking tool to generate predictive analytics Changes in inspections as we emerge from the pandemic Examining recalls by category, allergen, pathogen, and foreign material Controlling Listeria monocytogenes in food facilities Upcoming changes to FDA’s policy around Listeria—it’s about persistence Trends in regulatory enforcement Industry trends related to the Smarter Era of Food Safety Food Safety Summit workshop—Mock Civil Trial 2.0. News and Resources FDA Resumes Domestic Surveillance Inspections [4:00] FDA Announces List of Priority Guidance Topics for Foods Program [7:49] The Acheson Group: FDA Plans 2022 Guidance FDA Releases FASTER Act Video Overview for Food Industry [13:10] Organizations Petition FDA to Deny BPA Approvals, Limit Use in Food and Beverage [16:01] Register for the Food Safety Summit: May 9–12; Early Bird ends March 31. Podcast listeners get an EXTRA 10%! Use the code FSMPodcast. Register before March 31 and get 10% in addition to the early bird discount. After March 31, get 10% off published rates. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com.