Food Safety Matters

Steven 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. Ernest Julian, Ph.D. is chief of the Center for Food Protection for the Rhode Island Department of Health, a position he has held for the last 30 years. Prior to this, he was with the Connecticut Department of Health for 14 years. He is president of the Association of Food and Drug Officials (AFDO) and he has served as AFDO’s representative to the Council to Improve Foodborne Outbreak Response (CIFOR), and the U.S. Centers for Disease Control and Prevention (CDC)’s FSMA Surveillance Workgroup. Ernie is also an adjunct assistant professor of Health Services, Policy, and Practice at Brown University. In this episode of Food Safety Matters, we speak to Steve and Ernie [37:07] about: Recruiting and retaining employees in food regulation and industry sectors Proper allocation of resources for food facility inspections The importance of following up after a less than stellar inspection Teachable moments and their effect on behavioral change with consumers How upper management can become powerful advocates for inspectors in the field How AFDO approaches messaging with consumer audiences Leafy greens contamination Ongoing and potential future food safety challenges We also speak to the International Food Information Council (IFIC)'s Joe Clayton (CEO) and Silvia Dumitrescu [16:25] about: IFIC's recent leadership restructuring How the organization is aligning itself with ever-changing consumer demands and needs Keeping science at the forefront of consumer messaging, and how social media has changed the way data is disseminated New research and data on food fraud ​Steve Mandernach's Articles in Food Safety Magazine Keeping Food Safe in the C-Store Environment  Unsung Heroes: State and Local Public Health Officials Innovating Outbreak Investigations Responding to Harvey and Irma: Rapid Response Teams Take Action Building an Integrated Food Safety System One Brick at a Time  Integrating the Nation's Food Safety System: What You Need to Know  Ernie Julian's Articles in Food Safety Magazine Where the Rubber Meets the Road: RRTs in Action Creating the Rapid Response Road Map: Collaboration Points the Way Forward Resources: AFDO Retail Webinars (Hepatitis A and Norovirus)  FoodInsight.org   IFIC Presentation: Trust in a Changing World: Consumer Perception in the Age of Social Media  Q&A: "Scheduling Nightmares" I have only recently begun listening to your show, and love the content. It is interesting and engaging while still being challenging, complex, and informative. There may be some past content which I have not observed that answers my question, but I have a question for your team. With some recent spikes in demand, our plant has opted to fluctuate/extend schedules and has a history of regular (excessive) overtime requirements. We are fortunate to have a solid staff with dramatically improved retention and our plant safety mechanisms have been successfully over-hauled. Now however, we have begun to ask operators to work additional days and also begin their shifts much earlier from (6 am to 3 am). This is having a directly negative impact on our sanitors who typically have to react to the changing production schedules, reduces supervisory oversight, and may lead to burnout. The QA staff is also not available to be on-site during the extended manufacturing hours. As a team leader in Quality Assurance, I am attempting to demonstrate that there is sufficient added risk in these methods to rule them out except under defined circumstances.  My question is whether you would be familiar with any white paper support on probable impacts of varying, unpredictable schedules. I have not found what I was looking for in my research. Overall a good problem to have (product in high-demand), but we as an organization need to fully understand the risks to guide our actions. If you have any support, I appreciate it!  Response via Mike Cramer: Unfortunately, I’m not aware of any publications or white papers on the impacts of unpredictable schedules. What I can provide is more of my anecdotal experience with some of our plants where constantly changing and extended schedules ultimately lead to employee dissatisfaction, tardiness and absenteeism and ultimately turnover. We experienced this a year or so ago when we opened up our newest facility in Joplin, MO with the concept of continuous runs with built in sanitation periods. However the management of the process was inconsistent and we were not able to maintain an effective work staff because personnel were unhappy with not having a set schedule around which they could plan their family/personal life. It’s hard to tell from the message whether this is a USDA or FDA environment, but I suspect it is not USDA because they would have to provide the Area Supervisor with a set schedule so that they can assign inspection for pre-op; and they would not be able to run beyond the time they set with USDA otherwise they would run into situations where they are operating without benefit of inspection. A possible solution would be to modify FSQA staff hours so that there is 24-hour coverage with overlap as needed. This would be dependent upon the size of the staff and their flexibility to work off hours, but when I worked at a hot dog/sausage plant in Chicago many years ago I had to do this with personnel due to the time the sanitation team worked and pre-op needed to be conducted, the time that grinding and blending started and the time second shift finished at night. However that was a much more consistent schedule, particularly since it was a USDA operation. What I would suggest is that the individual also partner with other departments, such as HR, to determine the turnover rate in various departments and how this might impact their efficiencies. I’d also want to know, from an HR perspective, whether this inconsistency of scheduling could put the plant into a conflict with labor laws. Finally, the biggest factor is whether this shortening of the time for sanitation is having a direct impact on the sanitary operating conditions of the plant. Sometimes this is not noticeable immediately but “builds up” over time. It may be an indicator that you are not cleaning effectively due to fatigue or due to lack of time to be thorough. Hope this helps. News Mentioned in This Episode Food Safety Summit Announces New Dates for 2020 Event Due to Coronavirus [9:39] ​FDA Updates Stats of Foreign Inspections Amid COVID-19 [10:28] FDA's 2020 Leafy Greens STEC Action Plan [11:57] 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

Steven 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. Ernest Julian, Ph.D. is chief of the Center for Food Protection for the Rhode Island Department of Health, a position he has held for the last 30 years. Prior to this, he was with the Connecticut Department of Health for 14 years. He is president of the Association of Food and Drug Officials (AFDO) and he has served as AFDO’s representative to the Council to Improve Foodborne Outbreak Response (CIFOR), and the U.S. Centers for Disease Control and Prevention (CDC)’s FSMA Surveillance Workgroup. Ernie is also an adjunct assistant professor of Health Services, Policy, and Practice at Brown University. In this episode of Food Safety Matters, we speak to Steve and Ernie [26.51] about: Current efforts to improve recall notifications and outbreak response at the retail level The need for additional funding to conduct more laboratory work and more epidemiologists What it means to shift resources to improve food safety Physicians' ability to test for foodborne pathogens, and how is helpful during an outbreak investigation Food safety culture as an issue for regulators, not just industry Programs that teach retail level inspectors how to conduct environmental sampling, regardless of whether or not an implicated, contaminated food is still on the market Figuring out how to deal with emerging trends (online food selling, meal delivery apps, etc.) before they become widespread Pinpointing the exact risks associated with home meal delivery kits Creating distance between sources of contamination and ready-to-eat foods at concentrated animal food operations The change in food safety culture needed at the farmer's level after decades of using manure for fertilizer Rhode Island's process of investigating individual cases of listeriosis Steve Mandernach's Articles in Food Safety Magazine Keeping Food Safe in the C-Store Environment  Unsung Heroes: State and Local Public Health Officials Innovating Outbreak Investigations Responding to Harvey and Irma: Rapid Response Teams Take Action   Building an Integrated Food Safety System One Brick at a Time  Integrating the Nation's Food Safety System: What You Need to Know  Ernie Julian's Articles in Food Safety Magazine Where the Rubber Meets the Road: RRTs in Action Creating the Rapid Response Road Map: Collaboration Points the Way Forward Resources: AFDO Retail Webinars (Hepatitis A and Norovirus) Bob Ferguson's Food Safety Insights [16:35] Bob joins us to discuss his article featured in our February/March 2020 issue: Food Safety Priorities and Plans for 2020: Part 2 Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode FDA Approves Costco as First Participant in FSMA's VQIP [8:24] FDA Warns Jimmy John's and Sprouts Unlimited After Outbreak [10:24] U.S. Welcomes Imports of Previously Banned Brazilian Beef [12:00]   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

Frank Yiannas is the U.S. Food and Drug Administration's (FDA) Deputy Commissioner for Food Policy and Response, a position he assumed in December 2018. In this role, he is charged with the development and execution of policies related to food safety, including implementation of the landmark FDA Food Safety Modernization Act. His leadership role within the agency covers a broad spectrum of food safety priorities, such as outbreak response, traceback investigations, product recall activities, and supply chain innovation across the full spectrum of FDA-regulated products. Prior to joining FDA, Frank was the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversaw all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities included food safety oversight of Walmart’s stores, Neighborhood Markets, and Sam’s Clubs. He was also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection. Frank is a registered microbiologist with the American Academy of Microbiology and holds memberships with several professional associations. Frank received his B.Sc. in Microbiology from the University of Central Florida and his Master's of Public Health from the University of South Florida. In this episode of Food Safety Matters, we speak to Frank [11:26] about: The impetus behind the FDA's New Era of Smarter Food Safety Current shifts in the food industry and how FDA must keep up with everchanging trends What to expect in the upcoming Strategic Blueprint that will outline the New Era of Smarter Food safety Similar food safety modernization improvements being implemented globally How advancements in tracking and tracing made a difference in the 2019 romaine lettuce outbreaks (vs. 2018) Food delivery, time and temperature control, tamper resistance, and cross-contamination The future of tracking and tracing Building and strengthening your company's food safety culture BEFORE a crisis occurs The road ahead for FDA's Food Policy & Response office News Mentioned in This Episode Proposed Bill Would Allow FDA Access to CAFOs to Investigate Foodborne Outbreaks [3:33] Three Year Multi-Country Salmonella Outbreak Linked to Eggs Isn't Over Yet [8:43] Sponsor FoodTech 2020: A Look Ahead at the Trends Impacting the Food Chain This Decade Visualize Your Entire Supply Chain Through Critical Tracking Events Getting Started in the Current Age of Traceability FoodLogiQ’s Public Comments on a New Era of Smarter Food Safety Food Safety Matters: Partnering on Food Traceability and Transparency Podcast 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

The National Association Association of Convenience Stores (NACS) show provides the most comprehensive representation of products and services for the convenience and fuel retailing industry. Retailers attend the NACS show to discover proven ideas, attract new customers, build their brand, and improve their bottom line. The show is attended by more than 24,000 people. At the 2019 NACS show in Atlanta, GA, Barbara VanRenterghem moderated a roundtable discussion about food safety in the C-store environment. She was joined by Jeremy Zenlea (Cumberland Farms). Jeremy was also the featured guest in Ep. 44 of Food Safety Matters. In this episode of Food Safety Matters, we share snippets of the food safety roundtable at NACS [6:57]. Topics discussed include: How to decide whether or not to initiate recall when a food allergen is not so clearly displayed on food packaging How food handling and sanitation should be approached when a sick employee returns to the workplace Decision-making when a suspected, potentially dangerous food product sold in your store has not been officially proven to be a microbiological hazard C-Store Articles in Food Safety Magazine Keeping Food Safe in the C-Store Environment News Mentioned in This Episode Foreign Crab Meat Labeled as Product of USA Lands Seafood Company Owner in Prison [3:34] 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 Whitaker, Ph.D., recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing. Bob earned his doctorate in biology from the State University of New York at Binghamton. Jennifer McEntire, Ph.D., is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance. Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety.  In this episode of Food Safety Matters, we speak to Bob and Jen [14:07] about: How United Fresh and PMA work with retailers during recalls and foodborne outbreaks False beliefs that contamination within the leafy greens community doesn't or can't affect other food commodities How outbreaks that fly under the radar and go unannounced can hurt the industry The use of ag water and whether it's really the true root of contamination Their thoughts on the Produce Safety rule as it's currently written What trade associations are focusing on for the future Bob's Articles in Food Safety Magazine Latest Research Findings Hit on Produce Safety Priorities  Confronting Food Safety Challenges Head-On in Produce  The Supply Chain and Food Safety Culture: Primary Production  The Supply Chain and Food Safety Culture: Sector Leaders Sharing Their Challenges and Recommended Practices Jen's Articles in Food Safety Magazine Fixing FSMA's Ag Water Requirements  Environmental Monitoring in the Era of Whole-Genome Sequencing Building Food Safety Leaders Product Tracing in Food Systems: Legislation vs. Reality News Mentioned in This Episode USDA's New Swine Slaughter Rule Hit By Another Lawsuit [2:13] GMA Debuts as CBA [5:51] Three Separate Romaine Lettuce Outbreaks Declared Over [10:00] 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

Katy Jones is the chief marketing and strategy officer at FoodLogiQ. Since joining FoodLogiQ in 2015, Katy has served as a thought leader within the food industry, providing insight and education on the importance of supplier management and traceability across the food supply chain. She has held various leadership roles with increasing levels of responsibility at FoodLogiQ, including vice president of marketing, chief marketing officer, and most recently, chief marketing and strategy officer.  ​Jeanne Duckett leads the Transparency Initiative Development for Avery Dennison Printer Systems. There, she investigates blockchain, distributed computing, radio-frequency identification (RFID), networking, and new technology.  Additionally, she manages the Food IP portfolio for Avery Dennison's printer systems and holds multiple patents in imaging, RFID handling, and various aspects of printer design including the design of food freshness printers. Jeanne is a contributing member of AIM Global and GS1 inter-industry organizations. In this BONUS episode of Food Safety Matters, we speak to Foodlogiq about: Capturing traceability data in the food supply chain using RFID Avery Dennison's traceability technology and how it's been paired with Foodlogiq's solutions Active and passive RFID Advantages of using RFID technology in the food supply chain How traceability technologies are currently helping food companies to be more proactive and efficient Blockchain technology and smart contracts How digital traceability data can be used for marketing purposes and to increase consumer and brand awareness Goal: To reduce the rate of foodborne illness in the U.S. by 1 percent Resources Getting Started in the Current Age of Traceability Crafting the Case for Traceability: How to Gain Buy-In from Executive Leadership Visualize Your Entire Supply Chain Through Critical Tracking Events Food Retail in the Digital Age ​ Presenting Sponsor: Foodlogiq

Bob Whitaker, recently retired, served as the chief science and technology officer for the Produce Marketing Association (PMA). In that role, Bob was responsible for food safety, technology, supply chain management, and sustainability. He also served on the Center for Produce Safety's Board of Directors as well as on the California Leafy Greens Technical Committee. Prior to joining PMA, Bob spent 16 years in the biotechnology arena with DNA Plant Technology Corporation as a researcher, and then as vice president of fruit and vegetable R&D. Bob's career has also included roles at NewStar Fresh Foods and its subsidiary MissionStar Processing. Bob earned his doctorate in biology from the State University of New York at Binghamton. Jennifer McEntire is the vice president of food safety and technology at United Fresh Produce Association. Before that, she was the vice president of science operations for the Grocery Manufacturers Association. She has also had roles as vice president and chief science officer at The Acheson Group and as the senior staff scientist and director of science and technology projects for the Institute of Food Technologists. She is an advisory board member of the Global Food Traceability Center, the technical committee of the Center for Produce Safety, and she serves on the executive committee of the Food Safety Preventive Controls Alliance. Jennifer earned her Ph.D. from Rutgers University as a U.S. Department of Agriculture (USDA) National Needs Fellow in food safety.  In this episode of Food Safety Matters, we speak to Bob and Jen [18:13] about: Today's most pressing food safety issues in the produce sector The importance of personal engagement and individual operations Traceability challenges The benefits of having an electronic-based traceability system  Working with the Romaine Task Force Changes with how irrigation water is treated Providing federal and government agencies with the industry knowledge they need to complete an outbreak investigation What information agencies need when they conduct a traceback investigation Traceability issues with commingled food commodities Why blockchain is not a magical solution Bob's Articles in Food Safety Magazine Latest Research Findings Hit on Produce Safety Priorities  Confronting Food Safety Challenges Head-On in Produce Jen's Articles in Food Safety Magazine Fixing FSMA's Ag Water Requirements  Environmental Monitoring in the Era of Whole-Genome Sequencing Building Food Safety Leaders Product Tracing in Food Systems: Legislation vs. Reality News Mentioned in This Episode Chipotle's Use of Nurses to Verify Employee Cases of Norovirus [2:52] 2020 Goals for the USDA Food Safety and Inspection Service [7:41] The Frozen Food Listeria Lot Risk Assessment Tool [9:39] Update: Tyson Foods Wins Lawsuit Against USDA [15:27] Sponsor: Safe Food Alliance Safe Food California Safe Food Alliance 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

As we wrap up 2019, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting Inc., sat down once again to discuss the biggest moments in food safety this year, and what we have to look forward to in 2020 and beyond. News Mentioned in This Episode Partial government shutdown and how it affected food safety [3:49]  Frank Yiannas joins FDA [7:49]  New swine modernization regulations [10:40] FSMA key dates [12:04]  Theo Morille-Hinds wins FSM's Distinguished Food Safety Award [13:27]  Ask Karen becomes Ask USDA [14:35]  Romaine lettuce, leafy greens, recalls, and never-ending foodborne outbreaks [16:48] Bob Ferguson's Food Safety Insights [38:35] Bob joins us to discuss his article featured in our December 2019/January 2020 issue Want more from Bob Ferguson? Find more of his articles and podcast segments. 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. Marta Hugas, Ph.D., is the chief scientist for the European Food Safety Authority (EFSA). In this role, Marta oversees the development of EFSA's scientific strategic direction, manages scientific matters, facilitates the understanding of science, fosters scientific cooperation, and leverages connections and networks to promote EFSA's research priorities. Since joining EFSA in 2003, Marta has led the agency's Biological Hazards Unit, the Risk Assessment and Scientific Assistance Department, and the Biological Hazards and Contaminants Unit. Before joining EFSA, Marta worked for the Institute for Food and Agricultural Research and Technology in Spain where she was head of the Food Microbiology and Biotechnology Unit. There, she led a research group on applied research on meat and food safety. Marta earned her bachelor's degree in biological sciences, a Master's degree in genetics and microbial biotechnology, as well as a Ph.D. in food microbiology. In this episode of Food Safety Matters, we speak to Marta [19:35] about: Identifying the needs and gaps that shaped the agency's plans for the next 5–10 years. The Horizon 2020 and Horizon Europe initiatives Relying on more alternative and sustainable production systems for future food safety success Balancing and improving risk and assessment with new innovations in the food industry Involving various subject matter experts when exploring a new food safety question or issue Working toward climate neutrality The importance of communicating all research and data to the public, even when that information can be difficult for the general public to comprehend The Eurobarometer consumer survey The three ingredients of risk assessment EFSA's partnerships, grants, and procurements Related Content Editorial: Food Safety Regulatory Research Needs 2030  Call Launch: Supporting the Food Safety Systems of the Future Climate Change and Food Safety 2019 Eurobarometer on Food Safety in the EU EU-ANSA Agencies' Engagement in the European Union Research Knowledge Cycle: An Overview   News Mentioned in This Episode FDA Begins Year-Long Assignment to Test Romaine Lettuce for Pathogens [9:54] UPDATE: Cluster of E. coli Illnesses Linked to Romaine Lettuce Salads [13:05] Lawmakers Demand More Transparency When Meat Plants Are Linked to Foodborne Outbreaks [13:49]   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 you 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

Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. He is a Safe Quality Food practitioner, an American Society for Quality-certified quality auditor, and a Preventive Controls-Qualified Individual. A graduate of West Chester University, Mike earned a B.Sc. in health science in 1977. He's been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. He is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. Dane has been an instructor and lecturer on principles and applications of Hazard Analysis and Critical Control Points (HACCP) and has helped to formulate HACCP plans for the U.S. food industry. Dane received an M.Sc. in Food Microbiology from the University of Maryland, College Park. He's also a recipient of the Food Safety Magazine Distinguished Service Award (2017). Dr. Robert (Bob) Powitz is the principal and technical director of R.W. Powitz & Associates. There, he specializes in forensic sanitation services to industry, law firms, insurance companies, and government agencies. Bob has dedicated his career to food safety having worked for over 54 years to study, develop, and implement the most effective sanitation practices. Bob received his undergraduate education in agronomy and plant pathology from the State University of New York and the University of Georgia. He holds a M.Sc. in Public Health with a specialty in institutional environmental health and a Ph.D. in environmental health, with specialties in environmental microbiology and epidemiology from the University of Minnesota School of Public Health. He also has a very long list of honors including, most impressively, a spot on the Food Safety Magazine Editorial Advisory Board.   In this episode of Food Safety Matters, we speak to Mike, Dane, and Bob [32:15] about: Issues with staffing, especially in food manufacturing Education gaps, and how colleges and universities play a role in staffing the future of food safety How current food safety professionals can do a better job of making the industry more inviting to up and coming professionals Working with auditors and regulators Trends such as food delivery, meal kits, plant-based meat We also speak with Dr. Mindy Brashears [19:11], the U.S. Department of Agriculture (USDA)'s Deputy Under Secretary for Food Safety about: USDA's recent Food Safety Consumer Research Project: Meal Preparation Experiment Related to Poultry Washing (in partnership with RTI International and North Carolina State University) Study findings related to the evolution of consumer behaviors in the kitchen How USDA's current consumer messaging is faring, and how that messaging may change in the future Recommendations to prevent illness beyond USDA's Clean, Separate, Cook, Chill mantra Why changing consumer behavior continues to be a challenge Partnering with the U.S. Food and Drug Administration and the Partnership for Food Safety Education Opportunities to work with meat and poultry processors, and how they can assist with spreading accurate food safety messages Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) Allergen Management: A Personal and Professional Perspective (August/September 2016) A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) For more articles from Mike Cramer? Access our compiled search at FoodSafetyMagazine.com Bob Powitz's Articles Published in Food Safety Magazine: Checking Field Thermometer Accuracy (April 2015 eDigest) Chemical-Free Cleaning: Revisited (October/November 2014) Non-EPA Registered Cleaners and Sanitizers For Use in Food Production Facilities and Retail Food Establishments (September 2013 eDigest) ​Want more articles from Bob Powitz? Access our compiled search at FoodSafetyMagazine.com News Mentioned in This Episode News Mentioned in This Episode Public Meeting: New Era of Smarter Food Safety (submit comments here) [2:11] New Romaine Lettuce E. coli Outbreak Investigation Kept Secret for 6 Weeks [7:06]   Five Major Food Companies Form Leafy Greens Safety Coalition [15:59] 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