Food Safety Matters

Kathy Gombas is a recognized food safety expert with over 30 years of experience in the food industry specializing in preventive controls, supply chain management, food safety auditing, and regulatory affairs. Kathy retired from the U.S. Food and Drug Administration (FDA) after 10 years of service. She was a senior advisor at FDA’s Center for Food Safety and Applied Nutrition (CFSAN). While at CFSAN, Kathy was in a leadership role supporting the agency’s Food Safety Modernization Act (FSMA) implementation efforts including the Preventive Controls Regulator Training and launch of FDA’s FSMA Technical Assistance Network for industry. Kathy also led the implementation of FDA’s Reportable Food Registry.   Before joining FDA, Kathy held senior food safety positions at Dean Foods overseeing food safety programs for their Northeast dairy operations and then the corporate supplier management program. Prior to that, she spent 8 years at Kraft Foods conducting food safety audits worldwide and developing corporate food safety policies. Kathy is currently a member of the Food Safety Preventive Controls Alliance (FSPCA) steering committee and co-chair for the international subcommittee working on industry training, outreach, and technical assistance programs for food companies worldwide. Finally, Kathy is on the Editorial Advisory Board of Food Safety Magazine. Kathy graduated from Northern Arizona University with a B.Sc. in Microbiology. In this episode of Food Safety Matters, we speak to Kathy about: The importance of reading and understanding FSMA guidance documents Highlights from the Preventive Controls Hazards Guide How crucial it is to get your hazard analysis right Remembering to look at all ingredients, including process water and overrun air, when it comes to your manufacturing process and the hazards it may present Being able to justify what's included--and what's not included--in your hazard analysis Why importers need to understand Foreign Supplier Verification Program requirements What FSPCA is working on next Food Safety Magazine Articles Written and Co-Written by Kathy: Food Safety Preventive Controls Alliance Education and Outreach Goes Global (October/November 2017) http://bit.ly/2x7V4hR Learning from FDA Food Allergen Recalls and Reportable Foods (April/May 2014) http://bit.ly/2KzsSuE The Reportable Food Registry: A Valuable New Tool for Preventing Foodborne Illness (June/July 2011) http://bit.ly/2Gvtejn GFSI's Role in Harmonizing Food Safety Standards (June/July 2009) http://bit.ly/2rRHYE9 Auditing Mechanics 101: A Guide for Auditors and Auditees (April/May 2005) http://bit.ly/2GukD0E Food Allergen Awareness: An FDA Priority (February/March 2001) http://bit.ly/2IsN5WA The Challenge of Food Allergens: An Update (October/November 2001) http://bit.ly/2Iwl5NJ Supplier Scorecards: Are They Right for You? (December 2008/January 2009) http://bit.ly/2k97gtQ Related Content and Resources: Food Safety Preventive Controls Alliance All FSMA Rules and Guidance for Industry FDA's FSVP Importer List FDA FSVP Guidance Document (Draft) FSMA Guidance on Enforcement Discretion  Describing a Hazard That Needs Control in Documents Accompanying the Food, as Required by FSMA (Draft) HARPC Draft Guidance + Appendix 1 News Mentioned in This Episode UPDATE: Multistate Romaine Lettuce E. coli Outbreak Continues to Spread  VIDEO: Romaine Lettuce Farmers Frustrated by Government Response to E. coli Outbreak  Canada Hit by Romaine Lettuce Illnesses  USDA FSIS New Leadership Announced  Research: Food Safety Inspection Scheduling Can Positively Impact Foodborne Illness Rates; Harvard Study  Share Your Feedback with Us Please feel free to share any questions, comments, or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

Bill Marler is the most prominent foodborne illness lawyer in America, and a major force in food policy in the U.S. and around the world. Bill’s firm—Marler Clark: The Food Safety Law Firm— (https://marlerclark.com/) has represented thousands of individuals in claims against food companies whose contaminated products have caused life-altering injuries and even death. Bill began litigating foodborne illness cases in 1993, when he represented Brianne Kiner, the most seriously injured survivor of the historic Jack in the Box Escherichia coli O157:H7 outbreak, in her landmark $15.6 million settlement with the fast food company. For the last 25 years, Bill has represented victims of nearly every large foodborne illness outbreak in the U.S. He has filed lawsuits and class actions against Cargill, Chili’s, Chi-Chi’s, Chipotle, ConAgra, Dole, Excel, Golden Corral, KFC, McDonald’s, Odwalla, Peanut Corporation of America, Sheetz, Sizzler, Supervalu, Taco Bell, and Wendy’s. Through his work, he has secured over $650 million for victims of E. coli, Salmonella, Listeria, and other foodborne illnesses. Bill Marler’s advocacy for a safer food supply includes petitioning the U.S. Department of Agriculture to better regulate pathogenic E. coli, working with nonprofit food safety and foodborne illness victims’ organizations, and helping spur the passage of the Food Safety Modernization Act. His work has led to invitations to address local, national, and international gatherings on food safety, including testimony before the U.S. House of Representatives Committee on Energy and Commerce, and the British House of Lords. Bill travels widely and frequently to speak to law schools, food industry groups, fair associations, and public health groups about the litigation of claims resulting from outbreaks of pathogenic bacteria and viruses, and the issues surrounding it. He gives frequent donations to industry groups for the promotion of improved food safety and has established numerous collegiate science scholarships across the nation. He is a frequent writer on topics related to foodborne illness. Among other accolades, Bill was awarded the NSF Food Safety Leadership Award for Education in 2010. In this episode of Food Safety Matters, we speak to Bill Marler about:  The circumstances under which he met the late Dave Theno The Jack in the Box case and how it propelled his career The current listeriosis outbreak in South Africa, and how it compares to the Jack in the Box case 25 years ago Why foodborne illness cases involving hamburger and Escherichia coli are no longer a huge problem How the Odwalla apple juice outbreak could have been avoided Whether or not Salmonella should be officially declared an adulterant The responsibility of food safety: consumer vs. food industry His thoughts on the ongoing Peanut Corporation of America case and whether or not Stewart Parnell's attempts at a new trial are valid FSMA, and how the new regulations can be improved Blockchain, whole-genome sequencing, and other technologies that are changing the food safety for the better His newfound interest in public health as it relates to food safety Related Content Poisoned: The True Story of the Deadly E. coli Outbreak That Changed the Way Americans Eat https://amzn.to/2rjrvbl  20 Years of Marler Clark's Top Foodborne Illness Cases   http://bit.ly/2HTgRz6 News Mentioned in This Episode Deadly Listeria Strain Confirmed at South Africa Meat Plant  http://bit.ly/2JPuU9K  UPDATE: One Death Caused by Romaine Lettuce as E. coli Outbreak Spreads  http://bit.ly/2remm5k New USDA Report Breaks Down Food Recalls 2004-2013 http://bit.ly/2FgaALZ;  Trends in Food Recalls 2004-2013 http://bit.ly/2wbvk8o UPDATE: Study: Fresh Produce Bacteria Can Thrive Despite Routine Chlorine Sanitizing http://bit.ly/2Hr9BdR;  Official Study http://bit.ly/2Ky5XRl Presenting Sponsor 3M Science. Applied to Life Online courses include environmental monitoring, quality assurance testing, industry regulations and more. Explore 3M's educational food safety resources now.  http://bit.ly/3MFSEd Learn how to reduce your risk of recalls, extend product shelf-life, and decrease the costs by shifting to an effective, preventive environmental monitoring program. Explore 3M's environmental monitoring web series now. http://bit.ly/3MEnvWeb Share Your Feedback with Us Please feel free to share any questions, comments, or even a suggestion on someone we should interview. Let us know! There are two ways for podcast listeners to interact with us.  Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com.

Melanie Neumann is the president of Neumann Risk Services (http://www.neumannriskservices.com/), and executive vice president of Matrix Sciences—a firm that focuses on food safety risk management, business and brand protection, regulatory compliance, and industry best practices. Melanie leverages her 19 years of industry experience as a food law attorney along with her Masters of Science in Food Safety to help clients manage the risks relating to each step in the supply chain, from supplier assessment and procurement, manufacturing, distribution and sale of food globally.  She is a graduate of Mitchell-Hamline Law School for her Juris Doctorate degree, and Michigan State University for her M.S. in Food Safety. She has worked for multi-national food companies such as Hormel Foods, The Schwan Food Company, private law firms focusing on food law and intellectual property law, was instrumental in launching national food safety risk management practices for one of the “Big 4” tax and auditing firms as well as for other well-known consulting firms. She is an Adjunct Professor at Michigan State University and serves on advisory panels and boards of several notable organizations.  Melanie is a frequent speaker on executive liability in food production and food regulations including FSMA regulations. Outside of her profession, Melanie is an avid triathlete, to date completing 25 marathons and six Ironman triathlons. In this episode of Food Safety Matters, we speak to Melanie Neumann about: The level of difficulty involved when it comes to food companies having to implement FSMA. The difference between understanding a regulation vs. implementing it vs. operationalizing it. How much legal interpretation is really required to understand how to properly implement FSMA. Melanie’s view of how FDA regulators and food companies are working together during inspections in the beginning stages of FSMA. The importance of explaining the "why" behind FSMA regulations, why they exist, and why behaviors in the food facility need to change. FSMA's effect on global food companies. How FSMA stacks up against ISO, GFSI and international standards in general. What happens during an FDA inspection if a QA manager or food safety staff member cannot answer questions accurately or knowledgeably.  The number one factor that causes a food plant to be non-compliant with some part of a FSMA rule or regulation. How poor records management can make or break a food company, and the benefits of electronic record-keeping. What's involved in a readiness assessment?  Crisis management planning and after action assessments. Melanie's thoughts on mock recalls and crisis simulations. Why food companies can no longer afford to ignore social media and what people are saying about their products. News Mentioned in This Episode Update: Romaine Lettuce Named as Source of Multistate E. coli Outbreak http://bit.ly/2vvMe19  Over 200 Million Eggs Recalled After East Coast Salmonella Outbreak http://bit.ly/2HQ16dd  Salmonella Outbreak Traced to North Carolina Leads to Largest Egg Recall in Nearly a Decade http://bit.ly/2K24Vgf Study: Expensive Foodborne Outbreaks Could Be Prevented If Sick Employees Are Given Adequate Sick Time http://bit.ly/2K0aRpQ  2018 Dirty Dozen and Clean 15 Lists Rank Produce Items by Pesticide Level http://bit.ly/2EAhLhu Bob Ferguson's Food Safety Insights Articles Sanitation Verification for Allergen Control (April/May 2018) http://bit.ly/2vpsP1P Testing and Sanitation for Allergen Control (February/March 2018) http://bit.ly/2Bux9hU Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) http://bit.ly/2HH04ml The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) http://bit.ly/2kYlT6y A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) http://bit.ly/2qSbx8G What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) http://bit.ly/2sMrOyA The Drivers of Differences in Food Safety Testing Practices (April/May 2017) http://bit.ly/2p8edwL A Look at the Microbiology Testing Market (February/March 2017) http://bit.ly/2khVWy6 Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com.  Sign up for our bi-weekly eNewsletter http://bit.ly/foodsafetynewsletter

Don Schaffner is distinguished professor and Extension Specialist in food science at Rutgers University. He has published over 150 peer-reviewed papers on a variety of topics including handwashing, cross-contamination, quantitative microbial risk assessment, and predictive food microbiology. Dr. Schaffner is active in several scientific associations, including the International Association for Food Protection where he is a past-president. Ben Chapman is associate professor and food safety Extension Specialist at North Carolina State University. There, with the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Ben is also a contributor to the very popular Barfblog http://www.barfblog.com. Together, Don and Ben are co-hosts of the Food Safety Talk http://foodsafetytalk.com podcast. In this episode of Food Safety Matters, we speak to Ben Chapman and Don Schaffner about: Current research involving berry harvesting and norovirus The impact that social media may or may not have on consumers' food safety behaviors Blockchain and other innovative technologies Inspiring and worthwhile published works about food safety and related research The benefits of industry tradeshows like IAFP Related Content: Parameters for Determining Inoculated Pack/Challenge Study Protocols http://bit.ly/2qcmS3a  Prevention of Foodborne Illness by Time-Temperature Control of Thawing, Cooking, Chilling and Reheating Turkeys in School Lunch Kitchens http://bit.ly/2GHHXZC  Health Department Inspection Criteria More Likely to be Associated with Outbreak Restaurants in Minnesota http://bit.ly/2qboLwl  Ben Chapman's Articles Published in Food Safety Magazine: The Role of the Cooperative Extension in Food Safety (October/November 2014) http://bit.ly/2qhqzVd Crisis Management: How to Handle Outbreak Events (June/July 2012) http://bit.ly/2qhTNmn Food Safety for Food Handlers (December 2010/January 2011) http://bit.ly/2ExzI0n News Mentioned in This Episode FDA Issues First Mandatory Recall for Food Product http://bit.ly/2q4kDz3 Fifth Recall Reveals Known Contamination at Raw Pet Food Plant http://bit.ly/2GkjNo1 Health Officials Release Statement Clarifying Source of South Africa's Listeria Outbreak http://bit.ly/2GGMKdQ Ridiculous History Podcast: The Poison Squad http://bit.ly/2GGNjV0  Presenting Sponsor FoodLogiQ https://www.foodlogiq.com/ FoodLogiQ the leader in food safety, supplier management, and end-to-end traceability. FoodLogiQ is mapping the world’s food chain and empowering people to make informed decisions about the food they eat. Interested to learn more? Request Demo Now http://bit.ly/2GEa93I Download Ebook Now: State of Food Traceability http://bit.ly/2GCVh5r Safety & Quality Management by FoodLogiQ http://bit.ly/2uWGL3e Share Your Feedback with Us Please feel free to share any questions, comments, or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747.231.7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

Jorge Hernandez is the chief food safety and compliance officer for Wholesome International, a restaurant company with different concepts and brands in the quick and fast casual foodservice markets in the U.S. He is responsible for food safety, quality, regulatory compliance, and sustainability for the organization. This includes developing structure and reporting lines for the staff, risk-based policies and procedures that meet or exceed FDA, USDA, and/or state regulations, as well as the department leadership and oversight over the company’s suppliers, restaurants, processing facilities, and distribution. Previously, Hernandez worked for 12 years as the senior vice president for food safety and quality assurance at US Foods where he developed the food safety, quality, and food regulatory program for a corporation that included more than 80 distribution centers, 14 processing facilities, and over 550 private label co-packers with 1,600 facilities across all segments of the food industry. Earlier, Jorge was the vice president of food safety and risk management at the National Restaurant Association where he led the development of the award-winning ServSafe food safety training program for the restaurant industry. Jorge started his career as a regulator and held positions at the state and the Winnebago County health departments in Illinois, U.S. He has earned degrees in biology from Rockford University, microbiology from the Centro de Estudios Medico-Biologicos in Mexico City Mexico, and languages and literature from la Universite de la Sorbonne, Paris, France. Jorge is the board member of several industry organizations, including STOP Foodborne, the International Food Protection Institute, and GFSI, where he co-leads the development of the International Standards for the Food Warehouse and Distribution and is currently the co-chair of the GFSI U.S./Canada Group. Hernandez has published many articles and is a recognized consultant in the areas of food safety, food safety management systems, food safety accreditation, food safety training, and food safety operations.  In this episode of Food Safety Matters, we speak to Jorge about: The art of balancing food safety science with common sense and making decisions based on both Food safety culture and how it allows employees to speak up when food safety is at risk Challenges of temperature control, contamination, and traceability while distributing food The importance of working with supply chain partners who are knowledgeable about food safety and take it seriously Why having the most sophisticated, up-to-date technology is not always enough to ensure the safety of food Challenges faced by large food transporters that are not always problematic for smaller, local, or regional operators The importance of using technology properly to ensure the best data and integrity possible Best practices for transporting mixed loads  Why documentation and record-keeping are so important for times when technology may fail His thoughts on why food distribution is not a huge target for intentional contamination How the introduction of FSMA has helped make it safer to transport both raw product and ready-to-eat product on the same truck without cross-contamination issues Common transportation issues and the use of trucks that are not fit to safely transport food Working with GFSI to create international standards for transportation and warehousing How GFSI standards compare to the FSMA Sanitary Transportation rule Positive trends he sees with technology, big data, analytics, epidemiology, DNA, traceability, blockchain, and more. Related Content: FSMA's Final Rule on Sanitary Transportation of Human and Animal Food http://bit.ly/2ubc21M  The Supply Chain and Food Safety Culture: Distribution (June/July 2017) http://bit.ly/food-distribution The State of Food Safety: Regulation, Collaboration and the Advancement of a Globally Safe Food Supply (August/September 2012) http://bit.ly/2DLVey0 Foodservice Distribution: Maintaining the Cold Chain  (August/September 2009) http://bit.ly/2ucQGBo News Mentioned in This Episode South African Poultry Plant Closes Amid Deadly Listeria Outbreak Investigation http://bit.ly/2Gebkpj A Spoor-Marler Team Plans Class Action for South African Listeria Victims http://bit.ly/2pz3WdY Family of 5-Year-Old Awarded $6.5 Million in Salmonella Chicken Case http://bit.ly/2tJq8ap Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

In this BONUS episode of Food Safety Matters, we will focus on next-generation sequencing and the advantages of using 16S Metagenomics to identify spoilage organisms in your facility thereby reducing the possibility of spoiled products reaching your consumers. You will learn about a 16S Metagenomics service and how to join the 16S Challenge that gives you a chance to take advantage of the Advanced Microbial Mapping Program and get your facility biomapped at no charge. To help us explore this new technology and service, our editorial director Barbara Van Renterghem will be speaking with Joe Heinzelmann, who specializes in food safety genomics at Neogen. Joe began his career as a nanotechnology chemist after graduating from Albion College with a bachelor’s degree in chemistry, and with an MBA from Northwood University. Joe tells us more about the practical applications of metagenomics in eliminating spoilage organisms in a food processing facility. In this episode, we speak to Neogen's Joe Heinzelmann about: What is 16S Metagenomics and how it's different from Whole Genome Sequencing What type of facilities benefit most from biomapping How 16S Metagenomics is different from other technologies currently being used in the market Partnering with the Alliance for Advanced Sanitation on research to understand how bacteria communities are affected by sanitation What is the 16S Metagenomics Challenge? Opportunites presented by using 16S Metagenomics for biomapping Resources 16S Metagenomics Overview http://bit.ly/MetagenomicsOverview Metagenomics for Food Safety and Quality: Webinar Series http://bit.ly/16SWebinarSeries Join the 16S Challenge http://bit.ly/16SChallenge Presenting Sponsor Neogen Corp  http://bit.ly/16SChallenge  

Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. The company was formed through various acquisitions (Multifoods, Specialty Brands, and Windsor Foods) and ultimately the purchase of Windsor Foods by Ajinomoto. He will celebrate his 25th year with the company in October 2018. Mike is an SQF practitioner, ASQ-certified quality auditor, and a preventive controls-qualified individual. CRC Press published Mike's book “Food Plant Sanitation: Design, Maintenance and Good Manufacturing Practices” (2nd Edition, 2013). Mike is a graduate of West Chester University in West Chester, PA where he earned a B.Sc. Health Science in 1977. He spent 16 years working with Swift & Company (Armour, Swift – Eckrich, ConAgra) in poultry operations, processed meats and poultry, and corporate food safety and quality assurance. Finally, Mike has been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001. In this episode of Food Safety Matters, we speak to Mike about: The characteristics of an effective sanitation program Balancing cost-savings while implementing an effective sanitation program The importance of the sanitation team within a food facility His experience with testing for allergen cross-contamination from the lunch room to the plant floor Plans for the third edition of his popular sanitation book What he thinks is the biggest sanitation challenge in food plants today The real reason for allergen-related food recalls The success of his "Seek and Destroy" and "Monthly Facility Assessment" programs What happens at Ajinomoto Windsor when a positive Listeria monocytogenes sample is detected The seven steps of sanitation explained in detail The role of sanitors, including what they should and shouldn't do as part of their daily jobs The complexities of seemingly simple tasks in sanitation, such as vacuuming and floor sweeping His tips for equipment cleaning, including his preferences when it comes to pressure washing and water temperature  His thoughts on all-encompassing equipment checks vs. random spot checks The benefits of collecting microbiological swabs BEFORE applying sanitizer Standard tools that all sanitors need and use How to communicate with your chemical supplier to get the tools and resources you need for an effective sanitation program The use of UV light in sanitation Advice for anyone looking for new technology to improve food plant sanitation What can happen when sanitation is not approached correctly Related Content and Resources: BOOK: Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices, 2nd Edition http://amzn.to/2FyaKzf Mike Cramer's Articles Published in Food Safety Magazine: Environmental Listeria Monitoring: Seek and Destroy Pathogens (December 2017/January 2018) http://bit.ly/2BkZyHc Allergen Management: A Personal and Professional Perspective (August/September 2016) http://bit.ly/AllergenMgmt A Look at GMPs: How FSMA Will Change Expectations (February/March 2016) http://ow.ly/Ye2od Supplier Certification: A Matter of Risk Assessment and Resources (October/November 2015) http://ow.ly/TIUsX Upgrade Sanitation Plan to Work Out Bugs (April/May 2014) http://bit.ly/1OdwCx7 For more articles from Mike Cramer? Access our compiled search FoodSafetyMagazine.com https://www.foodsafetymagazine.com/?Keywords=cramer&display=search&newSearch=true&noCache=1 News Mentioned in This Episode: New Pesticide Testing Data Touts U.S. Food Supply as "One of the Safest in the World" http://bit.ly/2F3OHQH  FDA Testing Fresh Herbs, Avocados for Foodborne Pathogens  http://bit.ly/2GMTNB8 Ready-to-Eat Processed Meat: Source of South Africa's Deadly Listeria Outbreak http://bit.ly/2H5gdOf Presenting Sponsor Hydrite Chemical http://bit.ly/Hydrite Download this sanitation case study from Hydrite  Case Study: Improving Environmental Sanitation Results at a Pet Food Manufacturer  http://bit.ly/HydriteCaseStudy Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

  Larry Keener has a long record of involvement, both nationally and internationally, with food industry issues. He is the current vice president and co-chair of the Austrian-based Global Harmonization Initiative (http://www.globalharmonization.net/), an organization founded in 2004 to promote harmonization of food safety legislation and regulations. He is president and chief executive officer of Seattle-based International Product Safety Consultants, Inc. (http://www.foodsafetyprofessionals.com/)—a global leader in providing food safety and food technology solutions to the food processing industry for a broad client base of Fortune 500 food companies, academic research institutes, and government agencies. Also, Larry has written and published more than 100 scientific papers and numerous book chapters on food safety, microbiology, and process validation. He is a frequently invited speaker to the food industry, business and scientific conferences, workshops, and seminars.  Larry is an internationally regarded microbiologist and process authority in the food industry, and frequently works with food companies in this capacity to communicate the processor's regulatory responsibilities, assess risk and adequacy of controls for entire processing operations from raw materials receipt to finished product storage and distribution, and provide advice and direction with regard to regulatory impact and food safety risk that changes in operations might cause. As such, his areas of expertise range from applied food microbiology and sanitation methods, the development and application of thermal and non-thermal processing and preservation technologies, including high-pressure processing, microwave and pulsed electric field, high-powered ultrasound and design and implementation of food safety management and control systems and strategies. Finally, Food Safety Magazine is proud to have Larry as a member of our editorial advisory board. In this episode of Food Safety Matters, we speak to Larry once again about: Why the concept of validation causes so much confusion for both regulators and food safety professionals  The reason why validation and verification are not interchangeable terms Verification by way of end product testing How the process of validation has evolved over the years How FSMA and HARPC have changed the validation process Why FDA decided to build validation requirements and HARPC into new FSMA rules Whether there really is a difference between HACCP and HARPC Types of validation: prospective, concurrent and retrospective The reason why concurrent validation is so often overlooked The importance of validation when changing or reformulating a food product's manufacturing process Examples of how food spoilage was the result of not validating a new process The use of a multidisciplinary team to properly perform validation HACCP decision trees vs. validation decision trees Related Content and Resources: Quality Management Systems - Process Validation Guidance by SG3, 2nd Edition, 2004 (see decision tree on pg. 6) http://bit.ly/2CFUslO Larry Keener's Articles Published in Food Safety Magazine: COVER STORY: Key New (and Not So New) Food Safety Challenges (December 2017/January 2018) http://bit.ly/2Aw9Dlg Risks of Oligodynamic Silver Use in Food Preservation and Processing Operations (June/July 2017) http://bit.ly/Oligodynamic Novel Food Safety Technologies Emerge in Food Production (Feb/March 2015) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2015/novel-food-safety-technologies-emerge-in-food-production/ Shedding Light on Food Safety: Applications of Pulsed Light Processing (June/July 2014) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2014/shedding-light-on-food-safety-applications-of-pulsed-light-processing The Squeaky Wheel: Is Transportation the Watershed for Food Safety and Food Defense? (Aug/Sep 2013) http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2013/the-squeaky-wheel-is-transporation-the-watershed-for-food-safety-and-food-defense/ Ex Ante or Ex Post Food Safety Strategies: Process Validation versus Inspection and Testing (June/July 2011) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2011/ex-ante-or-ex-post-food-safety-strategies-process-validation-versus-inspection-and-testing/ Hurdling New Technology Challenges: Investing in Process Validation of Novel Technologies (Feb/March 2006) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2006/hurdling-new-technology-challenges-investing-in-process-validation-of-novel-technologies/ Looking for more by Larry Keener? Search FoodSafetyMagazine.com https://www.foodsafetymagazine.com/?Keywords=larry+keener&display=search&newSearch=true&noCache=1 News Mentioned in This Episode Feb. 22 Update | Listeria Outbreak in South Africa | National Institute for Communicable Diseases http://bit.ly/2opgcNv Fiscal Year 2019 Budget http://bit.ly/2okgO7X Various Dog Foods Recalled for Salmonella, Listeria and Presence of Illegal Drug http://bit.ly/2oat1Mo Additional info on dog food recalls by company/brand:  Smokehouse Pet Products http://bit.ly/2GB5qLy,  Raws for Paws http://bit.ly/2CCoIh9,  Redbarn Pet Products http://bit.ly/2okaI7p,  Arrow Reliance Inc. (Darwin's Natural and ZooLogics) http://bit.ly/2HDYFtC,  J.M. Smucker (Gravy Train and Kibbles 'N Bits) http://bit.ly/2HDZbrB Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

William Weichelt is in the newly created position of director, Food Safety & Industry Relations, for the National Restaurant Association (NRA) and has over 20 years of experience in the foodservice and food manufacturing sectors.  The NRA is the largest foodservice trade association in the world by membership—supporting over 500,000 restaurant businesses. They represent and advocate for foodservice industry interests—with a focus on financial and regulatory obstacles. They also provide tools and systems that help members of all sizes get significantly better operating results as well as networking, education and research resources. Specific to food safety their ServSafe Program (http://www.servsafe.com/home) provides comprehensive educational materials to the restaurant industry through face-to-face and online instruction. More than 5 million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Examination. In this episode of Food Safety Matters, we speak to William Weichelt about: Challenges the NRA faces with the upstart of their new Food Safety Industry Relations department NRA’s current top priorities to help the industry going forward Using food safety best practices that have been applied in manufacturing to create new best practices in foodservice and hospitality Working with an industry that runs the gamut—from large operators with their own systems in place to independent operators who have no food science staff or expertise The challenge of figuring out what topics to educate the industry on in the short-term, based on need, from edible marijuana to implementing a food safety management system NRA's training and resources offered to smaller operators who do not have food safety staff Challenges related to keeping ServSafe relevant and always in line with the FDA Food Code Milestones that NRA has achieved as the organization's 100th-anniversary approaches The importance of having everyone in an organization from the top down involved in the implementation and maintenance of a food safety management system The new Food Safety Industry Relations department's future plans to help the industry in new areas: food fraud, food defense, traceability and figuring out how to apply these topics to the restaurant level, not just to manufacturers How changing trends, consumer demand and product innovations impact how the food industry operates and how it all affects the industry’s approach to food safety Related Content and Resources For National Food Safety Month, Restaurants Focus on Food Allergens https://www.foodsafetymagazine.com/news/for-national-food-safety-month-restaurants-focus-on-food-allergens/ National Restaurant Association  http://www.restaurant.org/Home ServSafe https://www.servsafe.com/   News Mentioned in This Episode  The "Best .gif Ever,"  http://bit.ly/2EfoClx tweeted by the Safe Food Alliance http://bit.ly/2nVz9Y0 A Look Back at 2017 Food Recalls http://bit.ly/2017Recalls Norovirus Sickens More than 100 at 2018 Winter Olympic Games http://bit.ly/2nPVoPF New USDA, FDA Joint Venture to Improve Food Safety Oversight and Inspection Process http://bit.ly/2E1GBuK Lactalis Official Statement Regarding Salmonella Tainted Baby Formula http://bit.ly/2G1fy01 List of Lactalis Recalled Products  http://bit.ly/2BOk4ku South Africa's Listeriosis Outbreak Death Toll Exceeds 100 http://bit.ly/2FZNtGi Chicken Line Speed Changes http://politi.co/2EdyR5B PCA's Remaining Appeals Denied http://bit.ly/2skTpYu What's in Your Sushi?  http://time.com/5110153/sushi-lover-five-foot-tapeworm/ Bob Ferguson's Food Safety Insights Articles: Food Safety Insights: Testing and Sanitation for Allergen Control (February/March 2018) article will be linked as soon as it's taken live on our website Food Safety Insights: Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) https://www.foodsafetymagazine.com/magazine-archive1/december-2017january-2018/outsourcing-pathogen-testing-under-the-microscope/ Food Safety Insights: The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2017/the-new-face-of-sanitation-programs-new-rules-new-challenges/ Food Safety Insights: A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/a-closer-look-at-environmental-monitoring-in-the-processing-plant/ Food Safety Insights: What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2017/what-industry-and-fda-are-thinking-about-fsma-implementation/ Food Safety Insights: The Drivers of Differences in Food Safety Testing Practices (April/May 2017) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2017/the-drivers-of-differences-in-food-safety-testing-practices/ Food Safety Insights: A Look at the Microbiology Testing Market (February/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/a-look-at-the-microbiology-testing-market/ Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

Barbara interviews Deirdre Schlunegger, the CEO of Stop Foodborne Illness. Stop Foodborne Illness is a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens. Their mission is to promote sound food safety policy and best practices, build public awareness and assist those impacted by foodborne illness. Stop Foodborne Illness was founded in 1993 in the wake of the Jack-in-the-Box E. coli outbreak by a group of foodborne illness victims and friends in order to address the void they saw in the national food policy arena. Since then, Stop Foodborne Illness has become a respected leader in consumer advocacy and is regularly consulted by government officials, industry leaders, academia, public health organizations, members of Congress, and the media on issues concerning food safety. Deirdre joined Stop Foodborne Illness in August 2010 bringing over 25 years of nonprofit and leadership experience. She serves as an advisory member of the Joint Institute of Food Safety and Nutrition and is a participating member of the Safe Food Coalition and the Make Our Food Safe Coalition and serves as Commissioner of the International Food Science Certification Commission. If you would like to become involved with Stop Foodborne Illness's advocacy work, you can call them directly at 773-269-6555 or visit StopFoodborneIllness.org (http://bit.ly/StopFood). In this episode of Food Safety Matters, we speak to Deirdre Schlunegger about: The founding of Stop Foodborne Illness How the organization has helped to motivate regulatory reform, particularly via the U.S. Department of Agriculture, and the Food Safety Modernization Act Stop Foodborne Illness's consumer outreach efforts, especially for food outbreaks and recalls Consumer materials made available via Stop Foodborne Illness on topics such as handwashing, grocery shopping, food handling and preparation Positive cultural shifts that have taken place within the organization to a more cooperative approach with industry The impact of telling stories to workers in the food industry vs. relying on training/technical videos The Stop Foodborne Illness honor wall, a collection of stories from families who have been personally impacted by foodborne illness The Dave Theno Food Safety Fellowship Future projects and collaborations with food companies, government groups, and consumer communities Related Content and Resources: Donate Now: Stop Foodborne Illness http://bit.ly/2rkeba8 Dave Theno Food Safety Fellowship http://bit.ly/2DkyxRW Stop Foodborne Illness Stories & Honor Wall http://bit.ly/2DumG7s Video: The WHY Behind Food Safety http://bit.ly/2Do3EAa Food Marketing Institute http://bit.ly/FMIorg Fightbac http://bit.ly/Fightbac Ask Karen http://bit.ly/Ask-Karen USDA Meat and Poultry Hotline: 888-MPHotline or 800-535-4555  News Mentioned in This Episode:  U.S. Says E. coli Outbreaks is "Likely Leafy Greens" While Canada Declares Outbreak Over http://bit.ly/2FqxSA8 FSIS Works to Make Eggs Safer http://bit.ly/2mjtNG3 Worst Ever Listeria Outbreak Plaguing South Africa  http://bit.ly/2Bk9fle Share Your Feedback with Us Please feel free to share any questions, comments or even a suggestion on someone we should interview, let us know! There are two ways for podcast listeners to interact with us. Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com