Food Safety Matters

Wendy White is the Industry Manager for Food and Beverage for Georgia Tech’s Georgia Manufacturing Extension Program (GaMEP). She serves as GaMEP’s food safety expert to Georgia food businesses by providing educational outreach and aiding the improvement of food safety and quality systems.  Before joining academia in 2019, Wendy spent the first 17 years of her career in food manufacturing and distribution, most recently as a Corporate Director of Food Safety & Quality for Golden State Foods. Wendy received her BS in Biology at the University of Georgia and stayed to complete her MS in Food Science under the tutelage of Dr. Larry Beuchat. She has been a member of the IAFP since 2001 and has been deeply involved with many Professional Development Groups over the years.  In 2011, she was honored to receive the IAFP President’s Recognition Award from Dr. Lee-Ann Jakus. Wendy has presented at many industry conferences over the years and has published articles in the Journal of Food Protection and Food Safety Magazine, among others.  She currently serves on the Editorial Board of Food Safety Magazine and is a previous member of the BRCGS International Advisory Board. In this episode of Food Safety Matters, we speak to Wendy about [6:46]: The role of the Georgia Manufacturing Extension Partnership in professional education The educational opportunities that are offered Customized training Playing the matchmaker of educational resources Transitioning from corporate America to academia Shifting from in-person instruction to virtual Advantages and disadvantages of virtual training How to boost student engagement Lessons learned about virtual training Honing one’s teaching approach Using personal stories as teachable moments In-class brainstorming How virtual extends training globally and enhances global communication Training after the pandemic News and Resources: Cornell Scientists Discover Five Unknown Species to Listeria Genus [2:02] FDA Launches Traceability Challenge [4:05] We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

Ryk Lues, Ph.D., holds the positions of Professor of Food Safety and Director of the Centre for Applied Food Sustainability and Biotechnology (CAFSaB) at the Central University of Technology, Free State, South Africa. His main field of specialization involves social-behavioral aspects that impact food safety and organizational food safety culture. He serves on several national regulatory and legal advisory teams, acts as an expert witness, and has held the office of vice president of the South African Association of Food Science and Technology (SAAFoST). He is a National Research Foundation of South Africa-rated scientist. In this episode of Food Safety Matters, we speak to Ryk Lues [17:38] about: Evolution of food safety in Africa The 2017–2018 listeriosis outbreak in South Africa Realizing that food safety has a face and a name Consumer awareness of food safety The role of science in food safety A closer look at food regulations in Africa Making food safety culture more tangible The importance of risk mitigation Increasing food employee engagement The challenges of multiple societal customs and languages on food safety The need for expanded capacity building in Africa The impact of food insecurity on food safety practices The VUCA (Volatile, Uncertain, Complex and Ambiguous) environment Required characteristics of food safety leadership Identifying and overcoming food safety challenges in Africa African willingness to embrace new technologies Ongoing efforts to enhance food safety and change food safety culture We also speak with Stacey Popham, VP Quality & Food Safety for the Americas at Barry Callebaut [3:40] about how her team is bringing attention to World Food Safety Day on June 7. Joint FAO/WHO/Codex Alimentarius Campaign Page News and ResourcesFDA to Collect, Test Samples of Lettuce Grown in Salinas Valley, CA California LGMA Board Recommends Preharvest Testing to Reduce Foodborne Illness Outbreaks FDA Releases Report on Foodborne Illness Risk Factors in Retail Food Store Delis FDA Releases Report Highlighting Salmonella Newport Outbreak in Red Onions 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

In this BONUS episode of Food Safety Matters, we speak to Leonard Mongiello (business development and sales manager) from the Industrial Fumigant Company (IFC) about best practices for keeping birds out of your facilities. In this BONUS episode of Food Safety Matters, we speak to IFC about: Why birds at a food processing facility considered a problem Solutions available to control or exclude birds from your facility The cost of effective bird control methods and projects What can be done about bird droppings on the ground and surfaces Sponsored by: IFC    

Dr. Frank Busta is the director emeritus of the Food Protection & Defense Institute (formerly the National Center for Food Protection and Defense NCFPD) and professor emeritus of food microbiology at the University of Minnesota. He was named as the first director of the Food Protection & Defense Institute in 2004. Previously, he held faculty positions at the University of Minnesota, North Carolina State University, and the University of Florida. He served as chair of the Department of Food Science and Human Nutrition from 1984 to 1987 at the University of Florida and head of the Department of Food Science & Nutrition, University of Minnesota, from 1987 to 1997. Dr. Busta’s research areas are in food safety, growth, and survival of microorganisms after environmental stress in food, microbial ecology, and food defense. He has published more than 125 refereed research papers. He has served as Chief Technology Advisor on a UNDP project in China on agri-processing within the WTO framework. He retired in 2002 from the International Commission on the Microbiological Specifications for Food after 15 years of service. He is a fellow of the Institute of Food Technologists (IFT), of the American Academy of Microbiology (AAM), of the American Association for the Advancement of Science, of the Institute of Food Science and Technology (IFST, in the UK), of the International Association for Food Protection (IAFP), and of the Academy of the International Union of Food Science and Technology. He received the IAFP Honorary Life Membership Award in 2009 and gave the Silliker Lecture at IAFP in 2015. He received the IFT Calvert L. Willey Distinguished Service Award in 2003 and the Myron Solberg Award from IFT in 2017. He chaired the Food Forum of the Institute of Medicine in the National Academies from 2011 to 2014. He was president of IFT in 1995–1996. Dr. Busta served as Senior Science Advisor to NCFPD from 2007 to 2014. He is a Certified Food Scientist (IFT), a Registered Scientist (IFST), and a Registered Specialist in Food, Dairy, and Sanitation Microbiology (National Registry of Microbiologists, AAM). He received his B.A. and M.Sc. from the University of Minnesota and his Ph.D. from the University of Illinois. In this episode of Food Safety Matters, we speak to Dr. Busta about: His crowning research achievement Injuring microbial cells and spores Aha moment: Heat treatment of Staphylococcus aureus and the effects of salt The tenacity of food microbiologists Applications of scientific research to food plant operations The importance of validation and verification The concept of zero and its relationship to risk The Salmonella problem The original objectives of the National Center for Food Protection and Defense Inputs for the Food Safety Modernization Act Intentional Adulteration rule A story about HACCP: The very beginnings Advice for his younger self News and Resources:FDA Launches New Era of Smarter Food Safety Tech Talk Podcast We Want to Hear from You! Please send us your questions and suggestions to podcast@foodsafetymagazine.com

Dr. Michele Sayles has over 21 years of experience in Food Safety, Quality, and Food Microbiology. As I mentioned, Michele’s current role is Executive Director of Food Safety and Quality for Diamond Pet Foods.  Prior to joining Diamond, Michele was responsible for the Global Food Safety and Microbiology Program at Hill’s Pet Nutrition.  She has also held key Food Safety and Quality positions across various industries.  She was the Sr. Corporate Quality Assurance & Food Safety Manager for the Sara Lee Corporation; the Director of HACCP and Food Safety for Seaboard Foods; and Director of Pork Safety for the National Pork Board. Michele holds a Ph.D. in Food Microbiology from Oklahoma State University, a Master of Science degree from Kansas State University, and a Bachelor of Science degree from California Polytechnic State University-San Luis Obispo.  Vik Dutta has been a Senior Staff Scientist at bioMérieux for over 4 years. Prior to that, he was employed as a Senior Microbiologist at CDC. He has earned his doctorate in Veterinary Medicine from MAFSU and received his Ph.D. in Microbiology from North Carolina State University. Vik has been working in various aspects of food safety for over 15 years, with specific expertise in molecular biology and molecular assay development. He has authored or co-authored over 20 peer-reviewed articles/book chapters. Vik has been awarded a patent on improving isothermal detection technology and has been recognized many times for his contributions to food safety. In this BONUS episode of Food Safety Matters, we speak to Michele Sayles, Ph.D. and Vik Dutta, Ph.D. about: Diamond Pet’s commitment to food safety Essential components of Diamond Pet’s environmental monitoring program How bioMerieux has helped Diamond Pet improved its environmental monitoring program Challenges faced improving an environmental monitoring program Communicating with upper management about food safety What to evaluate when looking for new solutions Sponsored by: bioMerieux

Dr. Ruth Petran is a passionate yet practical food safety scientist, and Principal of Ruth Petran Consulting, LLC. Prior to starting her own business, Ruth held technical food safety and public health leadership roles at Ecolab, Pillsbury, and General Mills.  She is skilled at tactical application of technical food safety risk management strategies, spanning the global farm to fork supply chain, and has focused on managing safety and quality concerns of microbiologically sensitive foods and systems. She has led food safety assessments at food manufacturing facilities worldwide, focusing on applied HACCP systems and regulatory compliance. Dr. Petran is President-Elect of the International Association for Food Protection (IAFP) and served two terms on the US National Advisory Committee for Microbiological Criteria for Foods. She is a Certified Food Scientist and chaired the Minnesota Food Safety and Defense Task Force.  Her Bachelor’s degree is in Consumer Food Science from Cornell University and she holds an M.Sc. in Food Science and a Ph.D. in Public Health both from the University of Minnesota. In this episode of Food Safety Matters, we speak to Ruth [26:00] about: Applying technical data and putting risk management strategies into practice Multiple influences on public health The role of the hazard analysis FDA’s summary of inspection violations from FY 2020 How poorly implemented sanitation protocols impact food safety The importance of facility design and maintenance to sanitation Impact of documentation and training on sanitation Asking for help with your sanitation program Stories from the field How sanitation practices should change moving forward Ongoing sanitation challenges, such as turnover Sanitation changes as a result of the pandemic References from Ruth Petran:FDA Violations Found FY2020 Penn State's SSOP guide U Fla Sanitation info Bob Ferguson, Strategic Consulting, Food Safety Insights [14:46]Food Safety Testing to Continue to Increase in 2021 News and Resources:Frank Busta to Receive Food Safety Magazine Distinguished Service AwardFDA Advances Safety of Leafy Greens FDA’s Warning Shot for Leafy Greens – Micheal Taylor Opinion piece in Food Safety News U.S. House of Representatives Passes Food Allergen Safety Treatment Education and Research Act We Want to Hear from You!Please send us your questions and suggestions to podcast@foodsafetymagazine.com

Omar Oyarzabal, Ph.D., D.V.M., is an Extension associate professor and food safety specialist at the University of Vermont. He is a lead instructor for HACCP FSMA - Preventive Controls for Human Food, and Sprout Safety Alliance training. He is also a Certified HACCP Auditor and has taught food safety, bioinformatics, biostatistics, microbial risk assessment and management, and introductory HACCP classes for more than 15 years. Omar's research expertise is the identification, typing, and control of foodborne pathogens, with emphasis on Campylobacter. Omar has worked for the National Food Processors Association, Neogen Corporation, Auburn University (associate professor, Department of Poultry Science), Alabama State University (associate professor, Ph.D. Program in Microbiology), and IEH Laboratories and Consulting Group. He received his Ph.D. in microbiology and food safety from Auburn University and his D.V.M. from the National University of Rio in Argentina. In this episode of Food Safety Matters, we speak to Omar [22:54] about: Why the definition of food safety matters How the definition of food safety has evolved Is there a “best” definition of food safety? The influence of consumers on food safety, food labeling, and food marketing How adopting a common definition streamlines food safety training Understanding “hazard” versus “risk” Food safety versus food quality Do we need a “one-size-fits-all” definition of food safety? What impacts someone’s sense of what food safety means? We also speak to Gary Ades, President of G&L Consulting and Chairperson of the Food Safety Summit’s Educational Advisory Board about this year’s conference. [14:25] News and Resources Researchers Study How Much Peanut Protein Those with Allergies Can Tolerate [3:02] FDA Releases Results of 2019 Food Safety and Nutrition Survey Report [5:58] Global Food Safety Culture Series: Asia. Live April 27, 2021 Register for Food Safety Summit May 11-13, 2021 Articles and References from Omar Oyarzabal Perception of Food Safety by Food Manufacturers and Food Safety Professionals, March 5, 2019 The Meaning of Food Safety, April 2020 The Complexity of Defining Food Safety, January 2021 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

Chirag Bhatt has been involved in food safety for 4 decades. After working with the local regulatory agency in the city of Houston for over 26 years. Chirag joined Bloomin’ Brands as their Global Regulatory Compliance Manager. Then Sysco Corp as Regulatory and Technical Services Director. And most recently with retailer Buc-ee’s, as a Director of Food Safety and QA before starting his own food safety consulting company. He has served as Chair for the National Restaurant Associations Quality Assurance executive study group. And currently serves as an Education Advisory Board member with Food Safety Summit and is an advisory council member with Sani Professional. Chirag holds a Bachelor of Science in Biology and Chemistry. In this episode of Food Safety Matters, we speak to Chirag [14:40] about: The interconnectedness of the food supply chain Inspection challenges at a local level Food Code compliance Effects of COVID on the distribution chain Supply chain vulnerabilities Meal and food delivery The effects of local culture on food safety The interface between consumers and foodservice/retail Trying to be proactive rather than reactive Consumer messaging Current food safety trends Resources First Quarter of 2021 Brings Only Two Multistate Foodborne Illness Outbreaks (1:00) AFDO Resources for Reopening Restaurants [3:58] Advice on Preventing Mislabeling [7:11] We had a letter from a listener about label related recalls who wrote: “At my company, we have separate rooms for our products and even have a separate facility for peanut butter to ensure there’s no cross-contamination and for allergen control. We keep labels for those specific products in each room and QA audits them monthly to make sure they didn’t get mixed up.   We have caught some product mislabeled in the middle of a run recently. We got lucky that we caught it before we finished the run so we could correct it, but this still prompts an investigation and a corrective action. What do most companies do to avoid mislabeling product? Do they have lockers in the rooms themselves or elsewhere?” Food Safety Magazine’s Editorial Director Barbara VanRenterghem reached out to one of her contacts at Conagra who responded: “In general, we store all labels completely separate from the production lines (in completely different areas of the plant) and only bring those labels to the line (or even into the production room) that are for the specific product being made at that time.  The pre-production checklist requires a member of our team to verify that the label on the line matches that for the product being run.  We then remove a label from each roll or packet of labels and affix it to the production paperwork.  This paperwork is reviewed and signed off by a supervisor before the product is released to trade. Whenever we do a product changeover for the line, we require that all labels are removed from the line area or entire room prior to any new labels being brought to the line or into the room.  This helps to ensure that the pre-production checklist verifies all labels brought into the room for each run.  It is a violation of our internal policies for more than one batch of labels to be at a production line at any one time.   One of the best ways to confirm label accuracy occurs on those lines where we have bar code readers on the lines themselves.  We are moving toward as much automation as possible in all aspects of our business and label control and verification is a great example of how automation can help.  Of course, this requires that the programming be accurate in our production software! Finally, the ultimate verification process is with the individual people running the lines.  In companies with a good food safety culture, every line worker feels it is their duty to help confirm that the right product is in the right container with the right label and all of our food safety and quality parameters have been followed.   I know that your listener probably knows all of this and it sounds like they are doing a great job.  In any system, no matter how good it seems, mistakes can and do happen.  It always comes down to following your procedures and having well-trained people on the lines that care about what they are making.  Not sure if this helps much but willing to answer any specific questions.” • • • Register now for our webinar Global Food Safety Series: Australia. Featuring Lone Jespersen, Ph.D., Cultivate, Rachel Downey, Bulla Dairy Foods, and Diana Pregonero, 3M Food Safety. This is part two of our five-part series. Part one examined Europe, parts three to five Asia, North America, and Latin America. Registration is open for the Food Safety Summit, coming to a computer near you, May 11-13. This year’s theme highlights Food Safety Lessons Learned from the Global Pandemic and so much more. Our best-in-class virtual experience has now added a video chat feature so we can all connect again!  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. 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

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 [12:36] about: The evolution of the Rutgers University Food Innovation Center Driving economic growth The role of training How to start a food business with help from the center Putting food safety front and center The center’s available facilities Notable brands that have worked with the center Her unique approach to training Different courses and programs offered at the center How virtual training may be here to stay How to engage students on the small details ResourcesUSDA FSIS Inspection Systems Produce More Competing Data (1:44)FDA Aims to Further Reduce Toxic Elements in Baby Food, Food for Young Children (4:24)FDA Response to Questions About Levels of Toxic Elements in Baby Food, Following Congressional ReportParents Erupt Over RDA Failure to Regulate Toxic Metals in Food Register now for our webinar Global Food Safety Series: Australia. Featuring Lone Jespersen, Ph.D., Cultivate, Rachel Downey, Bulla Dairy Foods, and Diana Pregonero, 3M Food Safety. This is part two of our five-part series. Part one examined Europe, parts three to five Asia, North America, and Latin America. Registration is open for the Food Safety Summit, coming to a computer near you, May 11-13. This year’s theme highlights Food Safety Lessons Learned from the Global Pandemic and so much more. Our best-in-class virtual experience has now added a video chat feature so we can all connect again! 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. 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 Keep up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag, Facebook, and LinkedIn Subscribe to our eMagazine and weekly eNewsletter at food-safety.com

Dr. David Acheson is the President and CEO of the Acheson Group; David has had a long and distinguished career in the food industry, probably best known for his work with the FDA where he held several positions including Associate Commissioner for Foods, which gave him an agency-wide leadership role for all food and feed issues, including health promotion and nutrition. After his time with the FDA, Dr. Acheson was a partner at Leavitt Partners and managed Leavitt Partners Global Food Safety Solutions.  In 2013 he founded The Acheson Group, a consulting firm which provides strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense. Dr. Acheson works with many food and beverage companies globally to assist them in managing the complexity of modern food safety. This includes both well-established global companies as well as technology providers, startup businesses, and private equity firms.  Dr. Ben Katchman leads the research and development of sample preparation and assay development at PathogenDx, a Scottsdale, AZ-based company which provides disruptive DNA-based pathogen testing technology and solutions for the cannabis, botanical, food, and agricultural industries. Prior to joining PathogenDx, Dr. Katchman was a Principle Investigator at Eccrine Systems, where he led all clinical research, regulatory pathway implementation, assay development, and biomarker studies. He was also the co-founder of FlexBioTech, where he led the development of novel OLED-based molecular diagnostic assay platforms. Dr. Katchman received a Bachelor of Science degree in Microbiology, from Indiana University before carrying out graduate research at Arizona State University. In this BONUS episode of Food Safety Matters, we speak to Dr. David Acheson and Ben Katchman, Ph.D. about: Environmental monitoring through the regulatory lens and the advent of the ‘Swabathon’ Root causes of microbiological contamination in processing plants David Acheson describes what impressed him about PathogenDxs’ solutions Overview of EnviroX-F technology Time and cost savings associated with a single test solution Shifting the science of food safety from microbiology to molecular biology techniques The critical role of environmental monitoring managing risk in food processing Sponsored by: PathogenDx For more information on PathogenDx’s simple, powerful and inexpensive DNA-based pathogen testing, visit www.pathogendx.com.