Food Safety Matters

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

Kerry Bridges is Vice President of Food Safety at Chipotle Mexican Grill. In this role, Kerry oversees food safety standards, quality assurance, and procedures. Kerry joined Chipotle in January of 2019 and oversees a team of individuals who are committed to enforcing Chipotle’s zero-tolerance policy and industry-leading processes, focusing on supply chain, in-restaurant practices, food prep, and employee training. Prior to joining Chipotle, Kerry oversaw supplier food safety for the world’s largest food retailer, Walmart, serving over 200 million customers around the world on a weekly basis. During her time at Walmart, Kerry’s food safety oversight included tens of thousands of Walmarts, Neighborhood Markets, and Sam’s Clubs food suppliers, in addition to researching and assessing new and emerging food safety issues and handling regulatory compliance. Prior to Walmart, Kerry’s food safety career included roles with TESCO and Jack in the Box Inc. Kerry is the past President of the International Association for the Southern California Affiliate of Food Protection (IAFP) and a former Board Member of the Global Food Safety Initiative (GSFI). Kerry attended California Polytechnic State University, where she received a bachelor’s degree in Food Science. In this episode of Food Safety Matters, we talk to Kerry [1:58] about: Looking back on the 2015 norovirus outbreaks Chipotle’s HACCP and Norovirus Prevention Protocol (NPP) programs Top three steps foodservice providers should take to prevent foodborne illness How to include food safety training in every aspect of business Establishing Food Safety Leaders in every restaurant Strategic direction for Field Food Safety Teams Using data to establish a digital HACCP program How food safety and wellness programs prepared Chipotle for COVID-19 Working with Zero Hour Health Food safety culture: “You’re responsible, and you’re accountable” Highlighting food safety programs on Chipotle’s corporate website Chipotle’s All-Star Food Safety Advisory Council Embracing opportunities to improve food safety through technology References: Chipotle Website Chipotle Website - Food Safety 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@foodsafetymagazine.com  

Dr. Brittany Campbell is the Director of Technical Services for the National Pest Management Association (NPMA). NPMA is a global association supporting the pest management industry and its commitment to protecting public health, food, and property. Brittany earned her master’s degree in Entomology from Virginia Tech and her Ph.D. in Entomology from the University of Florida. In this episode of Food Safety Matters we speak with Brittany [20:49] about: Overview of National Pest Management Association Training and background of pest management professionals Pest Control versus integrated pest management (IPM) Common pests in food plants and the potential impacts Pest identification Controlling rodents and birds Signs you have an infestation Top three things every plant should do to prevent pest issues Advice for starting or updating your pest management program News and Resources: FDA Announces Findings from Sampling of Romaine Lettuce in Yuma, AZ [3:44] FDA Studies Effectiveness of Whole-Genome Sequencing Program [7:17] Bob Ferguson of Strategic Consulting shares insights from his discussion with the authors of the FDA study. We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

George Hatziemanuel is the Marketing Product Manager for Lab Weighing, covering analytical, precision, and moisture balances. Carl Joslyn is the Marketing Product Manager for Industrial products, covering bench and floor weighing products used in food and industrial applications. Carl has been with OHAUS for over 21 years developing and marketing Industrial products. Peter Will is the Marketing Product Manager for Laboratory Equipment, which includes products used in Food Safety Labs such as pH Meters, Centrifuges, and Hot Plate Stirrers.  Peter has over 15 years of experience with product development and marketing of small benchtop lab equipment.   In this BONUS episode of Food Safety Matters, we speak with George, Carl, and Peter about: OHAUS’s history with solving food processing challenges The areas of food processing where OHAUS has the strongest presence The wide range of equipment OHAUS offers How moisture analyzers can be used for food development and processing Applications for pH meters, sample prep equipment, check weighers and scales in food processing The features that you should look for in a piece of equipment to support food safety Maintenance requirements for scales and lab equipment to help ensure accurate and reliable results The most common data requirements for food processing Sponsored by:OHAUS The AquaSearcher New OHAUS Defender® 6000 Extreme Washdown Bench Scale Precision Balances We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

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