Food Safety Matters

Tamara Mullin is currently the Director of Safety for FOODWORKS where she oversees food safety procedures and builds upon them to create food safety programs, training, and compliances. Before this, she was the FOODWORKS District Manager. Tamara obtained her degree from the Pennsylvania Institute of Culinary Arts in 1993. Tamara has been working in corporate dining since 1997. She has managed multiple corporate kitchens, rolled out café concepts, and created menus with recipes focused on customer needs. ​In this episode of Food Safety Matters, we speak to Tamara [10:15] about: The history of FOODWORKS How FOODWORKS helps local communities Amenities for their restaurant and host partners How FOODWORKS interfaces with health departments FOODWORKS locations across the country Leveraging resources to help small businesses Impact of COVID on the process Partnership opportunities and how to get started Food code challenges Sharing food safety “tricks of the trade” Incorporating food safety training Standards for acceptance into the program News Mentioned in the Episode: FDA Expands Partnerships in California to Enhance Food Safety [4:32] ​CORE Outbreak Investigation Table Issued by FDA [7:10] Keep Up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag and on Facebook.  Subscribe to our magazine and our biweekly eNewsletter. 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. We want to get to know you! 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.

In this BONUS episode of Food Safety Matters, we speak to Sharon Dobesh (director of technical services) and Leonard Mongiello (business development and sales manager) from the Industrial Fumigant Company (IFC) about controlling birds and rodents. Specifically, how to keep them where they belong—away from your buildings, out of your docks and processing areas. In this BONUS episode of Food Safety Matters, we speak to IFC about: • Most common bird and rodent pests in facilities • Exclusion methods for keeping birds off and out of facilities • Exclusion methods for keeping rodents out of facilities • Threats associated with bird and rodent presence at facilities • Facilities that could be at higher risk for pests • Signs and symptoms that help you identify pests • Conducting visual inspections • Adequate vs. proactive pest management • Pest prevention Resources IFC Resources ​ Presenting Sponsor IFC

Nevin Perera is the research & development manager for PerkinElmer where he and his team have developed a range of enzyme-linked immunosorbent assays (ELISAs) including Solus One Salmonella, Solus One Listeria, and Solus One Escherichia coli. Nevin’s career started at the University of Birmingham in the UK, where he was studying for a B.Sc. (Hons) in microbiology before transitioning to a M.Sc. in toxicology and a Ph.D. in Biochemistry. He was researching the regulation of phospholipase C in yeast under different environmental and chemical stresses. He continued his academic career in the Department of Cell Signalling and Immunology, University of Dundee, carrying out postdoctoral research on the regulation of the tumor suppressor gene PTEN, finishing with 10 peer-reviewed publications. Upon leaving academia, Nevin focused his career on ELISA and lateral flow device development, doing outstanding work at Merck Millipore, Mediawatch Plc., and now PerkinElmer. In this BONUS episode of Food Safety Matters, we speak to PerkinElmer's Nevin Perera about: Pressure on the food industry regarding the critical need for rapid and accurate pathogen detection How PerkinElmer targeted the trifecta of rapid, specific, and sensitive assays for food matrices and environmental surfaces in alignment with FSMA Comparing methods: molecular, cultural, and immunological Optimizing workflow parameters Solus One global validations and certifications Meeting the challenges of troublesome matrices Presenting Sponsor PerkinElmer Learn more about Solus One:  Salmonella, Listeria, E.coli O157 Learn more about Solus One for Environmental Monitoring

Dr. Scott Brooks is the Senior Vice President of Food Safety and Quality Assurance for Tyson Foods. Previously, Scott held similar food safety, quality, and regulatory executive positions at Kraft Heinz, PepsiCo, and Yum! Brands after serving as a Public Health Officer in the Air Force. His Doctorate is in Veterinary Medicine with Master’s degrees in both Food Microbiology and Preventive Veterinary Medicine. He served on the National Advisory Committee on Microbiological Criteria for Foods and is a Past-President of the American College of Veterinary Preventive Medicine. In this episode of Food Safety Matters, we speak to Scott [18:29] about: The centralized corporate structure of Tyson Foods Initial assumptions about the pandemic  The challenge in keeping 120,000 team members safe and healthy How Tyson got its hands on PPE for their employees Facility changes as a result of the pandemic Sanitation challenges The creation of a cross-functional group consisting of occupational health and safety and food safety and quality teams What happens when facilities get locked down Challenges unique to the meat industry How to navigate federal guidance when the science is a moving target Positive outcomes as a result of COVID What still remains a challenge Rethinking crisis management plans Bringing healthcare to the workplace Supply chain impacts Unintended consequences of COVID on the food industry Resource:  Promoting workplace safety in the era of COVID-19: keeping employees, their families, and communities healthy and safe News Mentioned in the Episode: FDA Provides Tools and Resources Related to Food Traceability Proposed Rule [4:31] Here We Go Again: E.coli Found in Romaine [7:35] Not Fare Enough: FARE Expresses Disappointment in FDA's Proposed Voluntary Disclosure of Sesame as Allergen [12:26] U.S. House of Representatives Unanimously Passes Faster Act Food Research and Resource Program: Food Allergens [FARRP] - International Regulatory Chart Keep Up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag and on Facebook.  Subscribe to our magazine and our biweekly eNewsletter. 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. We want to get to know you! 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.

Adam Joelsson is Director of Technology and Head of Research and Development at Invisible Sentinel Inc. Having a background in microbiology and molecular biology, Adam joined Invisible Sentinel in 2008 as part of the founding team and has been integral in the development and commercialization of both Veriflow® and veriPRO® molecular diagnostic platforms. As part of the Invisible Sentinel technical team, Adam has overseen the R&D technical transfer and commercial launches of over a dozen rapid assay systems for a wide range of industrial applications, including food safety as well as beverage and food quality. 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 bioMerieux about: Evolution of industry from one-test one-result to a predictive model Learning to use predictive diagnostics to bend the curve in food safety and quality bioMeriuex’s leadership in predictive diagnostics The role of bioMerieux’s Predictive Diagnostic Innovation Center (PDIC) Resources bioMerieux Predictive Diagnostics Invisible Sentinel

Hugo Gutierrez is the Global Food Safety and Quality Officer for Kerry. He has 25 years of experience in leading global, virtual, and multicultural quality, food safety, and regulatory teams. In his current position, he is responsible for developing and executing a long-term strategy to transform their quality, food safety, and employee safety into world-class systems. Prior to his position at Kerry, he served as Vice President of Quality and Regulatory at Hershey Corporation, Director of International Quality and Regulatory Operations for General Mills, and held QA-related positions with Cadbury Schweppes USA, Pfizer in Canada, and Adams (Warner-Lambert) in Colombia.  Gutierrez holds a B.Sc. in Industrial Engineering from Javeriana University and an M.B.A. from Icesi University, both in his home country of Colombia. He speaks fluent Spanish, French, English, and basic Portuguese. In this episode of Food Safety Matters, we speak to Hugo [28:09] about: How food safety culture and behavior are fundamental parts of doing business The importance of engaging senior company leadership The influence of geography on food safety culture Using cultural differences as an intrinsic part of an overall food safety strategy The challenges of managing food safety at a global company New approaches for training and employee learning The significance of always learning new skills What being effective in food safety looks like Continuous improvement and Six Sigma Connecting with all levels of the company through proper communication Global regulatory challenges Management tips for the global food industry Opportunities and changes during the pandemic Supply chain impacts Encouraging employee success Bob Ferguson's Food Safety Insights [14:26] Bob joins us to discuss his article featured in our October/November 2020 issue. Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode FDA Launches Voluntary Pilot Program to Evaluate Third-Party Food Safety Standards [7:22] NSF Honors Dr. Jennifer McEntire at Food Safety Summit [11:12] Jennifer McEntire's articles and podcast appearances. Sponsor Arm & Hammer Animal and Food Production is the only global food chain partner integrating diverse technologies for food safety. The suite of products in the ARM & HAMMER portfolio fit with a multi-hurdle, multi-technology approach to help the protein industry mitigate risks from Salmonella, Campylobacter, Escherichia coli, and other foodborne pathogens. ​​ Find out more at ahfoodchain.com Keep Up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag and on Facebook.  Subscribe to our magazine and our biweekly eNewsletter. 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. We want to get to know you! 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.

Dr. John W. Spink is an assistant professor in the Department of Supply Chain Management in 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. John was previously featured in Ep. 5 of Food Safety Matters In this episode of Food Safety Matters, we speak to John [28:14] about: Educating about concepts of food safety and food fraud as key business concepts of the integrated supply chain. The fundamentals of disruption. The effects of COVID on just-in-time. Assurance of supply and the impact on food companies. Managing risk during a crisis. Measurement and management to detect the incidence of food fraud. Viewing food safety as a standard enterprise risk. Operational versus tactical versus strategic planning. Business as a science and food science as part of business. We also speak with AFDO’s Steve Mandernach [11:50] about: USDA’s Roadmap to Reducing Salmonella: Driving Change through Science-Based Policy News Mentioned in This Episode Canada says Romaine from Part of California Must be Tested for E.coli [6:43] Could Stuart Parnell be Set Free [9:16] Blue Bell President Paul Kruse Charged with Wire Fraud and Conspiracy​ Sponsor Arm & Hammer Animal and Food Production is the only global food chain partner integrating diverse technologies for food safety. The suite of products in the ARM & HAMMER portfolio fit with a multi-hurdle, multi-technology approach to help the protein industry mitigate risks from Salmonella, Campylobacter, E.coli, and other foodborne pathogens. ​Find out more at ahfoodchain.com Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter 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. We want to get to know you! 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

Dr. Randy Huffman joined Maple Leaf Foods in 2009 and is currently Chief Food Safety and Sustainability Officer at the company.  This role encompasses Food Safety and Quality, Occupational Health, Safety and Security, Environmental Sustainability and Compliance, Animal Care, and Corporate Engineering.   Randy also leads the company's Food Safety Advisory Council, a team of external experts with the mandate to increase Maple Leaf's access to global knowledge and expertise in food safety, including best practices, regulatory compliance, microbiology, and fostering a food safety culture. Prior to joining Maple Leaf Foods, Dr. Huffman served as President of the American Meat Institute (AMI) Foundation, as well as Senior Vice President Scientific Affairs for 9 years at AMI.  Randy was previously featured in Ep. 33 of Food Safety Matters. In this episode of Food Safety Matters, we speak to Randy [34:40] about: Maple Leaf's initial response to COVID Fighting Complacency Commemorating the 11th Anniversary of the 2008 tragic listeria event Answering NAMI's call to share pandemic response plan​ Culture of accountability Working with local, provincial, and federal agencies Impact of COVID on food safety Powerful connections between health and safety and food safety News Mentioned in This Episode FSMA Proposed Rule for Food Traceability [13:36] Additional Resources: Requirements for Additional Traceability Records for Certain Foods; Proposed Rule; Public Meetings; Request for Comments, Food Traceability List, Public Meetings, Pre-recorded Webinar to Discuss Food Traceability Proposed Rule USDA's FSIS Studies: Year 3 Observational Study Consumer Behaviors, Web-Based Survey Results Sponsor ​AIB International Learn more about AIB International's Pandemic Preparedness Certification Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter 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. We want to get to know you! 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

Bob Gravani is Professor Emeritus of food science and Director Emeritus of the National Good Agricultural Practices Program at Cornell University. There's he's been actively engaged in extension and outreach, teaching, and research activities. His food safety career spans 40 years and includes work with all sectors of the food system. He has developed innovative programs for constituents in production agriculture, food processing, food retailing, and foodservice, as well as for regulatory agencies and consumers. Bob earned his bachelor's degree in food science from Rutgers University as well as his master's and Ph.D. degrees in food science from Cornell University. He is a Past President of the International Association for Food Protection (IAFP) and is an IAFP Fellow. In this episode of Food Safety Matters, we speak to Bob [16:30] about: His work with the New York State Department of Agriculture and Markets How research, science, and technology have changed the food safety arena How the idea of food safety has evolved over the years Challenges related to making sure people who work in the food industry understand the impact of their jobs Good Manufacturing Practices and how not following them can lead to food system failures The concept of being unconsciously competent The importance of new training techniques, adult education, and behavioral science Why food safety culture is such a poorly understood concept Programs implemented for food science majors​ News Mentioned in This Episode FDA Halts Production at Sprouts and Soy Processing Facility for Failing to Comply with Produce Safety Rule under FSMA  [4:14] Egg Product Inspection Regulations Get First Update in 50 Years | Final Rule Pre-publication [8:47]  FSIS to Host Virtual Public Meeting on the Future of Consumer Food Safety Education [11:46]    Food Safety Education Month Resources  ServSafe - FoodSafetyFocus.com  FoodSafety.gov  Clean, Separate, Cook, Chill  Food Safety Education Resources for Families  Ask USDA (formerly Ask Karen)  CDC Food Safety Education Month Resources Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter 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. We want to get to know you! 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

Hal King, Ph.D., is a recognized leader in public health. He's worked in government, industry, and education. Currently, Hal is the managing partner at Active Food Safety, a new advisory services and digital products company. He is also the founder and CEO of Public Health Innovations, a public health strategy and design company. In addition, Hal serves as an associate professor of public health at the University of Georgia. As a public health professional, Hal has investigated foodborne and other disease outbreaks at the U.S. Centers for Disease Control and Prevention. And, he's performed federally funded research on the causation and prevention of infectious diseases at Emory University School of Medicine. Hal also worked in the prevention of intentional adulteration of foods and food defense for the Army Force Health Protection. Another one of his prior roles was as the director of food and product safety at Chick-fil-A. There, he designed and led the company's food safety management program for 11 years. Hal is the author and co-author of several books, articles, and chapters on public health interventions, including safe food manufacturing and food allergen controls in foodservice. His newest book, Food Safety Management Systems, is published as part of the International Association for Food Protection's Food Microbiology Series by Springer. Hal was the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award. He was our featured guest in Ep. 14. Also, Hal penned the cover story in our August/September 2020 issue: Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business. Finally, Hal is a member of the Food Safety Magazine editorial advisory board. In this episode of Food Safety Matters, we speak to Hal [21:34] about: What compelled him to write a new book about foodborne illnesses and outbreaks in the foodservice industry Why the content of his book did not change as the pandemic emerged What food safety management systems are...and what they are not Whether COVID has really changed the process of food safety The value and purpose of third-party audits and health inspections Foodborne illness risk factors that cause outbreaks Making the change from in-person training to digital How demographics play in role in the future success of restaurants Air recirculation and air disinfection Common staff mistakes being made at the retail and foodservice level The future of food safety management systems in restaurants Bob Ferguson's Food Safety Insights [13:40] Bob joins us to discuss his article featured in our August/September 2020 issue. Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode OSHA and FDA Develop Checklist to Protect Food Industry Employees Amid the Coronavirus Pandemic [4:45]   NAMI and OSHA Team Up to Fight COVID-19 in Meatpacking and Processing Plants [5:59] USDA Announces Public Meeting on Salmonella: State of Science [10:36]  American Frozen Food Institutes (AFFI)'s response to China's claims of detecting coronavirus on food, food surfaces, or packaging  AFFI's FAQs  Video response Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter 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. We want to get to know you! 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