Food Safety Matters

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  

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