Food Safety Matters

Lone Jespersen is a principal at 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. Lone is a member of the Food Safety Magazine Editorial Advisory Board. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, a Masters and Ph.D., in food science from the University of Guelph, Canada. Dr. Jonathan Walsh is the technical applications leader for Europe, Middle East and Asia at 3M Food Safety, based in the U.K. Jonathan obtained his Ph.D. in Chromogenic media microbiology from the University of Manchester and has over 20 years working in the industry as a microbiologist. He began his career at LAB M formulating new culture media, and then held roles in other companies developing solutions for rapid microbiology, hygiene monitoring and pathogen detection. During his last 15 years at 3M, Jonathan has led technical applications, support, and training for 3M Food Safety teams and customers across Europe, Middle East, and Africa. He has a number of scientific publications and has been a key speaker for a range of expert organizations including the World Bank, Global Brand Management organization, and the Food Division of the European Union Group. Global Food Safety Culture Webinar Series: The Global Food Safety Culture Series is designed to help you learn about the regional cultures in which your company operates and how to leverage those unique characteristics to improve your food safety outcomes. The series continues to explore five distinct regions: Europe, Australia, Asia, U.S. and Canada, and Latin America. During five separate webinars, these regional cultures will be explored at a macro level by Lone Jespersen, Ph.D., Cultivate, the impact of these regional cultural differences on food safety will be discussed by 3M Food Safety, and a practical case will be illustrated by a food safety professional at a food company operating in the specific region under study. In this episode of Food Safety Matters, we speak to Lone and Jonathan [14:17] about: Overview of the Global Food Safety Culture webinar series Utilizing the Erin Meyer Culture Map Exploring food safety by regional attitudes toward authority and decision making Contributions from Dannon, Europe; Bulla Foods, Australia; Monde Nisson, Asia; Dairy Farmers of America, U.S. and Canada; Sigma, Latin America Polling results regarding decision making Technology adoption Adoption vs. adaption Cultural advantages and strengths by region Cultural challenges and weaknesses by region Lessons learned and surprises Five stories of successful change through food safety culture NewsMore than 400 now sick in Salmonella Oranienburg outbreak of unknown origin  [3:20] Foodborne Illness in the U.S. Decreased During Coronavirus Pandemic [8:10] Poultry Companies Join with Consumer Groups to Demand Updated Poultry Food Safety Standards [10:24] Sponsored by 3M Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

Bonnie McClafferty is the Director of Food Safety at GAIN, the Global Alliance for Improved Nutrition, and Chief of Party for USAID’s EatSafe: Evidence and Action Towards Safety Nutritious Food. She has more than twenty years of experience working in agricultural research and development within the institutes that make up the Consultative Group on International Agricultural Research (CGIAR) under the World Bank. Bonnie joined GAIN from HarvestPlus, where for twelve years she headed up their office on Development and Communications.  In this episode of Food Safety Matters, we speak to Bonnie [25:18] about: Overview of the EatSafe Projects Traditional markets in the developing world The role of nutrition in the definition of safe food The wild west of food safety Empowering local communities to engage in food safety Why food safety is sidelined in public talks of health and nutrition The youth movement The power of communication The UN Food Systems Summit Emerging guidelines for safe food UN sustainability goals Why we need data "If it's not safe, it cannot nourish." How food safety and food security are intertwined The impact of COVID Call to action and building capacity News and Resources Steve Mandernach, Executive Director of AFDO joins us to discuss the results of their 2021 State of Food Safety Resources Survey. [4:57] AFDO Announces It’s 2021 State Food Safety Resource We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

Nuno Soares is an author, consultant, and trainer in food safety with more than 21 years of background in the food industry as a food safety/quality and plant manager. He works exclusively to help food safety professionals achieve a more fulfilled career based on improving knowledge, improving competencies, and a growth mindset. He is also the founder of the initiative "The Why of Food Safety—I'm an SLO (Saving Lives Officer)" and he’s the author of several books and articles on food safety namely Food Safety in the Seafood Industry. In this episode of Food Safety Matters, we speak to Nuno [19:46] about: Being a Saving Lives Officer for food safety Find Your Why The role of human behavior in food safety culture How to use your passion and expertise to drive food safety Empowering food employees The SLO mindset Emotion, Reason, Psychological Safety, Efficient Communication Lean HACCP The importance of continuous improvement, learning, and training Combatting waste 5S: Sort, Set in Order, Shine, Standardize, and Sustain A day in the life: New perspectives Prioritizing food safety Nuno Soares ReferencesMan’s Search for Meaning, Think Link a Monk, FSSC & ISO 2200 Blueprint Course, I’m a SLO concept and movement News and Resources FDA Tests Nationally Distributed Processed Foods, Finds Almost No Evidence of PFAS [2:00] Larry Keener: The Growing Challenge of Safe Water for Use in Food Processing Operations Bob Ferguson, Strategic Consulting, Food Safety Insights [10:55] Food Safety Insights: 5 Years Later, Part 1 We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

In this episode of Food Safety Matters, we have an interesting discussion with Bill Potter, Food Safety Technical Advisor, at Elanco Animal Health about a very important topic for the poultry industry—pre-harvest intervention strategies for poultry production. Bill Potter is a poultry industry veteran, who has spent 28 years solving food safety problems in the poultry industry. Currently, Bill is the Food Safety Technical Advisor at Elanco Animal Health where he helps clients optimize their pre-harvest and plant interventions. Previously, Bill held senior food safety roles at numerous poultry processors including, George’s, ConAgra Poultry, and Advance Food Company. He has served as Chairman of the National Chicken Council Technical and Regulatory Committee and is an active member of both the Arkansas Association of Food Protection and IAFP. Bill has an undergraduate degree in Animal Science and an MBA from Texas A&M University and a master’s and Ph.D. in Poultry Science from the University of Arkansas. In this BONUS episode of Food Safety Matters we speak to Bill about: Primary food safety challenges in poultry production The food safety interventions are needed at the live animal stage and throughout processing Pre-harvest intervention strategies that can be implemented on the live side to control Salmonella Reasons to consider a Salmonella vaccine program What autogenous vaccines are and why a producer might want to consider using them Research studies and data that show the potential ROI of implementing a Salmonella vaccine The essential components of a well-planned and comprehensive food safety program in poultry production The risk of Campylobacter contamination in poultry production How Elanco help producers with their food safety program Poultry food safety regulations that you believe are likely to change in the future Sponsored by:Elanco References:  Salmonella 360° The State of Salmonella in the Poultry Industry

Dr. Jeff Kornacki is an industrial forensic food microbiologist. He has assisted and continues to assist many companies during environmental and product contamination concerns including FDA and USDA recalls and has made well over 850 troubleshooting related plant visits across a vast assortment of food processing industries in his career.  He is an active member of IAFP. He received the IAFP Sanitarian award in 2010. He also became an IAFP Fellow in 2017. He has published on a wide variety of food microbiology topics and is Editor/Co-Editor and Co-author of several books including “Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment” (Springer, 2010), “The Microbiological Safety of Low Water Activity Foods and Spices” (Springer, 2014) and “Foodborne Pathogens: Virulence Factors and Host Susceptibility” (Springer, 2017). He is also co-writing and co-editing a book entitled, Principles of Hygienic Design for Ensuring Food Safety. Jeff obtained his Bachelor and Master of Science and Ph.D. from the University of Wisconsin-Madison. In this episode of Food Safety Matters, we speak to Jeff [9:45] about: Common misperceptions about food microbiology Why zero risk doesn’t exist Examples of how Listeria works the system Thermal processing is not absolute Finished product testing The timing of sampling Limits of environmental monitoring Myths about clean-in-place systems Why audits don’t tell the whole story Understanding cleaning chemicals Looking more closely at shoes in the plant What visually clean does and doesn’t mean Rethinking the order of cleaning Surprising areas of contamination How equipment design factors in Understanding the microbial ecology of your plant Understanding the risks to your product News and Resources Anonymous Whistleblower Food Safety Incident Report SiteLaunched by the Global Harmonization Institute [2:08] Sponsored by: 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@foodsafetymagazine.com

Catharine Young was named executive director of the New York State Center of Excellence for Food and Agriculture in March 2019. A longtime champion of agricultural and economic development, Catharine served for 20 years in the New York State Legislature representing western New York. During that time, she chaired the Senate Agriculture Committee, founded the Legislative Wine and Grape Caucus, sponsored legislation to create the New York State Council on Food Policy, and chaired the Legislative Commission on Rural Resources. She was the first woman in state history to chair the influential Senate Finance Committee. Catharine is passionate about her new role and feels that “To grow New York’s food, beverage and agriculture economy, and to help businesses expand and flourish by linking them with the incredible innovation, expertise, and resources at Cornell, is a natural extension of the work that I have done as a senator.” Jenn Smith’s role with Grow-NY draws on her background in craft beverage market development, most recently as the Executive Director of the New York Cider Association and the Admin Director of the New York State Distillers Guild. In addition to working with NYCA and NYSDG, over the past 5 years, Jenn was an NYC-based consultant to entrepreneurs creating value-added products and hospitality ventures. Before that, she was the marketing director of New York’s largest wine and spirits retailer. In this episode of Food Safety Matters, we speak to Cathy and Jenn [12:02] about: New York State Center of Excellence for Food and Agriculture at Cornell AgriTech as a business development hub Growing food, beverage, and agriculture business in New York Cornell's Center for Regional Economic Advancement The Grow-NY competition New York’s Agrifood System Report The need for more technological innovations and entrepreneurship in food and agriculture Automation, consumer trends, and upcycling The drive to find solutions to current problems Pandemic-related pivot led by Cornell: Nourish New York Improving and expanding diversity Room to grow The future of technology in New York's farming and food processing sectors News and Resources FDA Tech-Talk Podcast: Whole Genome Sequencing in the New Era of Smarter Food Safety [3:40] FDA to Host New Era of Smarter Food Safety Summit on E-Commerce [4:38] Food Industry Counsel Introduces Searchable, Real-Time Database of Food Recalls [6:48] We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance, and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist. She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS, and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP. She also serves as a Qualified Individual for Microbiology and Food Safety for HACCP and Food Safety Teams for numerous commercial food processing companies around the country, as well as a consultant for many others. Donna received her Bachelor's and Master's of Science in food science and technology from the University of Georgia. In this episode of Food Safety Matters we speak to Donna [17:30] about: Customized corporate food safety training opportunities Boutique food products Investigating your company’s supply chain HACCP and Preventive Controls and GMPs: Back to the basics The devil’s in the details If it can go wrong, it’s gone wrong before Teaching aids: photos and stories Family-owned businesses: equipment design challenges Standing your ground on hygienic design Encouraging engineers and designers to understand food safety Want my certificate? Pass the test. Certified vs. qualified In-person vs. virtual courses Food safety for high school students: the next generation News & Resources Study: Food Animals Contain More Antimicrobial-Resistant Salmonella Than Previously Thought [8:36] USDA-FSIS Releases New Guidelines on Controlling Salmonella and Campylobacter in Raw Poultry [12:50] Sponsored by: ARM & HAMMER Visit AHfoodchain.com to learn more about the diverse and comprehensive food safety solutions available from ARM & HAMMER. We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

Dr. Noel Anderson is managing partner of Mosaic Food Advisors LLC which helps start-up companies in the food and beverage arena succeed in the marketplace. Previously, Noel spent 19 years in Research & Development at PepsiCo and 18 years at General Foods/Kraft. After receiving his BS, MS, and Ph.D. degrees from the University of Massachusetts in Food Science and Nutrition Noel stayed actively engaged with the Food Science Department. Noel served on its Industrial Advisory Board for more than 20 years, with 16 years as its Chairperson. During this time the department raised over $12 million and its Graduate Program achieved the #1 ranking in the US. He received the UMass Amherst Alumni Association's Distinguished Service Award in 2011. Noel is also very active in the Institute of Food Technologists (IFT). He currently serves as the 2020-2021 president of the 13,000 member association and was elected as an IFT Fellow in 2010. Previously Noel served as a trustee and then chair of the Board of Trustees for Feeding Tomorrow, IFT's foundation. In this episode we speak to Noel [20:15] about: Food science as a multidisciplinary field of study Institute of Food Technologists (IFT)Factors driving changes in food science Wellness, health, and nutrition Sustainability New technologies in food science How to feed the world The science that underpins advances in food production Communicating science IFT and its ongoing initiatives Bob Ferguson, Strategic Consulting, Food Safety Insights [10:20] Food Safety Testing Continues to Increase News and Resources FDA Releases List of Prioritized Draft and Final Guidance Topics for Food Program [2:41] SSAFE Launches Free Food Safety Culture Tool [5:32] Sponsored by: 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@foodsafetymagazine.com

Dr. John W. Spink is an assistant professor in the Department of Supply Chain Management at the Eli Broad Business College at Michigan State University (MSU). Previously, he was an assistant professor in the School of Criminal Justice in the College of Social Science at MSU and in the College of Veterinary Medicine. His leadership positions include product fraud-related activities with ISO 22000, GFSI, and the U.S. Pharmacopeia. Global activities include engagements with the European Commission, INTERPOL, Codex Alimentarius, and WHO/FAO, and he served as an advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment. He also spent 11 years at the Chevron Corporation, and was an independent consultant, before earning a Ph.D. in packaging/anti-counterfeit strategies at MSU in 2009. In this episode of Food Safety Matters, we speak to John [15:28] about: Ten years later: Defining food fraud Past food fraud events What falls under the umbrella of food fraud? The role of the Global Food Safety Initiative in the food fraud discussion The Food Safety Modernization Act (FSMA) Intentional Adulteration rule Economically motivated adulteration Issues of FSMA and other regulatory compliance Labeling and authentication Prosecuting for low-hanging fruit, so to speak How food fraud fits into other food safety risks How supply chain management fits in Supply chain challenges during the pandemic Examining processes in greater detail Resources Food Fraud Prevention Think Tank Food Fraud Prevention Free Online Training USDA National Organic Program: Free online training on organic fraud prevention Organic Trade Association (OTC), Organic Fraud Prevention Solutions (OFPS) program NewsHow Chipotle survived a food safety crisis and a pandemic to debut on this year’s Fortune 500 Chipotle Website: Health and Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

In this episode of Food Safety Matters, we speak with Vidya Ananth about the increasing emphasis on digitalization of food safety processes and recording-keeping and what the implications are for the food industry. Vidya Ananth is VP of Food Safety at Novolyze, where she leads Food Safety and Quality and its digitalization, Application Support, and Customer Success. As you are about to hear, she is extremely knowledgeable and has some great advice and thoughts to help you move forward with digitalizing your processes. Vidya has been in the food industry for over 25 years working with General Mills, The National Food Lab, Safeway, Clorox, and Kohana Coffee - making significant contributions in the areas of food safety, quality, and regulatory affairs with her main goal to bend the curve of foodborne illness globally. Vidya has helped small and large companies build effective Food Safety and Quality systems using risk-based prevention strategies and has helped build the food safety culture within these organizations. Vidya received her BS in Biology and Chemistry from Delhi University. She received her MS in Food Microbiology from Iowa State University and holds certifications in HACCP, PCQI, FSVP, SQF, Internal audits, and a Diamond leadership program certificate. In this BONUS episode of Food Safety Matters we Vidya Ananth about: Biggest changes to food safety in the past 25 years What food safety-related changes will the industry take hold in the near future The importance of digitalizing food safety processes The role FDA’s New Era of Smarter Food Safety blueprint will have on digitalization   What digitalization looks like when applied to food safety and quality Taking a holistic approach to digitalization The impact digitalization has on food plants Novolyze’s journey to digitalization Digitalization’s impact on sanitation and environmental monitoring Next steps the food industry should be taking to maximize digitalization Sponsored by: Novolyze Resources White Paper - Environmental Monitoring Programs - Obtaining Value from Data Digital Transformation of Food Safety - A Cocoa Case Study