Food Safety Matters

Mike Taylor is a senior fellow at the Meridian Institute and an advisor to the Food and Society Program at the Aspen Institute. His primary interests are food safety globally and food security in Africa and other developing regions. Until June 1, 2016, Mr. Taylor was Deputy Commissioner for Foods and Veterinary Medicine at the U.S. Food and Drug Administration (FDA). He led the comprehensive overhaul of FDA’s food safety program Congress mandated in the Food Safety Modernization Act of 2011 and oversaw all of FDA’s food-related activities, including its nutrition, labeling, food additive, dietary supplement and animal drug programs. Mr. Taylor served previously at FDA as a staff attorney and as Deputy Commissioner for Policy (1991–1994) and at the U.S. Department of Agriculture as Administrator of the Food Safety and Inspection Service and Acting Under Secretary for Food Safety (1994–1996). Prior to joining FDA in July 2009, he spent nearly a decade in academia conducting food safety, food security and public health policy research, most recently at George Washington University’s School of Public Health. He also served during that time as a Senior Fellow at the Partnership to Cut Hunger and Poverty in Africa, where he conducted research on U.S. policies affecting agricultural development and food security in Africa. In the private sector, Mr. Taylor founded the food and drug practice and was a partner in the law firm of King & Spalding. He also was vice president for public policy at Monsanto Company and served on the boards of the Alliance to End Hunger and RESOLVE, Inc. He is currently a board member of STOP Foodborne Illness and Clear Labs, Inc. He is a graduate of Davidson College and the University of Virginia School of Law. In this episode, we speak to Mike Taylor about: His role at the USDA Food Safety and Inspection Service following Jack-In-the-Box, when he advocated for Hazard Analysis and Critical Control Points (HACCP) for meat and poultry and Escherichia coli O157:H7 being labeled an adulterant. His tour of the country in support of Food Safety Modernization Act (FSMA) implementation and how comments effected rulemaking How after a 10-year break, academic kibitzing about implementing a modern risk-based system led to his tenure at FDA.  His advocacy for a single food agency and HACCP for all foods.  How he believes we’ve turned the corner from reaction to prevention in the age of FSMA.  His work on food safety and security issues in Africa.  His role at the Aspen Institute and oversight of the next wave of gene technology.  How the conversation has changed from what we should do to how we are going to do it.  His thoughts about the important role of food safety culture.  Also in the Episode: Checking in with Adriene Cooper, senior event manager for the Food Safety Summit (http://www.foodsafetysummit.com) on their Food Safety Theater programming (http://www.myprocessexpo.com/process-expo-university-session-descriptions/)  at this years’ Process Expo.  News and Resources Mentioned in this Episode: FDA Approves New Labels for Peanut-Containing Foods https://www.foodsafetymagazine.com/news/fda-approves-new-labels-for-peanut-containing-foods/ FSMA Produce Safety Rule Now Final https://www.foodsafetymagazine.com/news/fsma-produce-safety-rule-now-final/ Link to Food Safety Magazine’s articles on FSMA https://www.foodsafetymagazine.com/?Keywords=Food+Safety+Modernization+Act&display=search&newSearch=true&noCache=1 FDA Delays Water Testing Compliance https://www.foodsafetymagazine.com/news/fda-delays-water-testing-compliance/ Fixing FSMA’s Ag Water Requirements https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/fixing-fsmae28099s-ag-water-requirements/ Presenting Sponsor: SafetyChain Software (http://www.safetychain.com) SafetyChain suite of food safety and quality management solutions - Supplier Compliance, Food Safety, Food Quality, CIP Optimization & Material Loss - provide the program visibility, data intelligence, and tools needed to more effectively manage your food safety and quality operations. With SafetyChain, companies throughout the food supply chain are more effectively reducing risks, controlling costs, and ensuring everyday compliance. Learn How SafetyChain Can Help Your FSQA Operations Achieve Better Results Watch this video for a quick intro to SafetyChain’s FSQA solutions  https://marketing.safetychain.com/acton/attachment/2194/u-007a/0/-/-/-/-/ Access SafetyChain Overview datasheet https://marketing.safetychain.com/acton/attachment/2194/u-007b/0/-/-/-/-/

Dr. William Sperber is a renowned food microbiologist who has been appointed five times by the U.S. Secretary of Agriculture to the National Advisory Committee on Microbiological Criteria for Foods and has been recognized for his pioneering work at the Pillsbury Co. in the development of the Hazard Analysis and Critical Control Points (HACCP) food safety program model. During his career, Dr. Sperber worked for three major food companies—Best Foods, Pillsbury and Cargill—and has become one of the world’s experts in controlling the microbiological safety and quality of foods. A former chair of the IFT Division of Food Microbiology and the Food Microbiology Research Conference, Dr. Sperber was appointed in 2000 to the FAO/WHO roster of experts for microbiological risk assessments. In 2001, the International Association for Food Protection presented Dr. Sperber with the Harold Barnum Industry Award, and in 2002, the American Meat Institute Foundation presented him with its inaugural Scientific Achievement Award. In 2004 he received our Food Safety Magazine Distinguished Service Award. Now retired, Dr. Sperber is a strategic advisor to Cargill’s food safety program and remains actively involved in professional activities on a personal level, including the development of a textbook on food safety and HACCP. In this episode of Food Safety Matters we speak to Dr. Bill Sperber about: Bill’s early life influences and what lead him to a career in food microbiology Why Salmonella is his ‘favorite’ bacterium The food industry before HACCP Developing and implementing HACCP Listeria hysteria Canned foods regulation, pasteurization, and raw milk Who’s responsible for safe foods? Insights from visiting 1,000+ plants in 20 years Top advances in food safety in the last 50 years The advent of 'The Friendly Microbiologist'   Articles by Dr. Sperber in Food Safety Magazine: Good Consumer Practices Are Necessary to Further Improve Global Food Safety  (April/May 2015) By Sean Leighton, M.Sc., M.B.A., and William H. Sperber, Ph.D. http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2015/good-consumer-practices-are-necessary-to-further-improve-global-food-safety/ Happy 50th Birthday to HACCP: Retrospective and Prospective (December 2009/January 2010) By William H. Sperber. Ph.D., and Richard F. Stierhttp://www.foodsafetymagazine.com/magazine-archive1/december-2009january-2010/happy-50th-birthday-to-haccp-retrospective-and-prospective/ Shifting the Emphasis from Product Testing to Process Testing (April/May 2010)  http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2010/shifting-the-emphasis-from-product-testing-to-process-testing/ Advancing the Food Safety Agenda (June/July 2004) An interview with William H. Sperber, Ph.D.  http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2004/advancing-the-food-safety-agenda/ Resources Mentioned in This Episode: USDA Integrates Recall Information into 'FoodKeeper' Application http://www.foodsafetymagazine.com/news/usda-integrates-recall-information-into-foodkeeper-application/ FDA Launches Food Safety Plan Builder to Help with FSMA Requirements http://www.foodsafetymagazine.com/news/fda-launches-food-safety-plan-builder-to-help-with-fsma-requirements/  Federal court upholds Seafood Traceability Rule; targets fraud http://www.foodsafetymagazine.com/news/federal-court-upholds-seafood-traceability-rule-targets-fraud/ USDA Offers Food Safety Tips for Areas Affected by Hurricanes http://www.foodsafetymagazine.com/news/usda-offers-food-safety-tips-for-areas-affected-by-hurricane-harvey/

Dr. Ben Chapman is an associate professor and food safety extension specialist at North Carolina State University. He received a Ph.D. in plant agriculture in 2009 from the University of Guelph. With the goal of less foodborne illness, his group designs, implements and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers and organizational decision-makers; the gatekeepers of safe food. Ben co-hosts a bi-weekly podcast called Food Safety Talk (http://foodsafetytalk.com/)and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube, and Pinterest. Follow on Twitter @benjaminchapman (https://twitter.com/benjaminchapman) His research interests include consumer, retail and food safety culture, home food preservation and communicating food safety risk reduction messages. He is a member of the International Association for Food Protection (IAFP) Food Law professional development group and Outreach Education professional development group and the Carolinas Association for Food Protection. He currently co-chairs the North Carolina Fresh Produce Safety Task Force and is a member of the editorial boards of Food Protection Trends and the British Food Journal. He is the chair of the Risk Communication subgroup for the North Carolina Governor’s Task Force on Food. In this episode of Food Safety Matters, we speak to Ben Chapman about: Supporting local retail, foodservice and consumer food safety through NC State Extension Co-founding Barfblog with Doug Powell and how it supports food safety efforts Emerging of niche markets like petting zoos and agritourism Developing NC State’s Master Food Volunteer program Working in food safety as a career Researching cookbooks for food safety instructions made Ben famous for two days Translating and communicating risk to consumers and businesses Using social media to arm the right people with the right messages Starting the Food Safety Talk podcast with Don Schaffner Using reality-based research Developing social media projects to engage citizen scientists   Ben Chapman's articles published in Food Safety Magazine: Crisis Management: How to Handle Outbreak Events (June-July 2012) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2012/crisis-management-how-to-handle-outbreak-events/ Food Safety for Food Handlers (December 2010-January 2011) http://www.foodsafetymagazine.com/magazine-archive1/december-2010january-2011/food-safety-for-food-handlers/ Resources Mentioned in This Episode: FDA Issues New FSMA Guidance for Exempt Canned Foods, Juice and Seafood http://www.foodsafetymagazine.com/news/fda-issues-new-fsma-guidance-for-exempt-canned-foods-juice-and-seafood/ New FDA Guidance Document Clarifies FSMA’s Sanitary Transportation Rule http://www.foodsafetymagazine.com/news/new-fda-guidance-document-clarifies-fsmae28099s-sanitary-transportation-rule/ FAO to consider World Food Safety Day http://www.foodsafetymagazine.com/news/fao-urges-united-nations-to-establish-world-food-safety-day/ New Data Ranks Food Safety  at America’s Baseball Stadiums  http://www.foodsafetymagazine.com/news/new-data-ranks-food-safety-at-americae28099s-baseball-stadiums/ Seven Filthy Food Habits and How Dirty They Really Are http://www.cnn.com/2017/08/10/health/science-dirty-food-habits-study/index.html  

Dr. Scott Brooks is the owner of River Run Consulting, LLC, providing food safety, quality, scientific and regulatory affairs services for food and beverage companies in manufacturing, food service and retail. He is the former senior vice president of Quality, Food Safety, Scientific and Regulatory Affairs for Kraft Foods. Scott joined Kraft from PepsiCo, where he held the position of vice president of Global Food Safety, Scientific & Regulatory Affairs, and Quality Policy. He joined PepsiCo from Yum! Brands where he was Director of Global Food Safety and Quality Assurance. Scott also held senior quality, food safety and regulatory positions at Food Safety Net Services and at E&J Gallo. He started his career in food safety and quality with the U.S. Air Force as a public health officer and director of Air Force food safety programs. Scott has a Doctorate in Veterinary Medicine from Texas A&M University, as well as a Master’s degree in Food Science/Microbiology and a Master’s degree in Preventive Veterinary Medicine/Epidemiology, both from the University of California-Davis. He has served on numerous scientific boards and food industry advisory committees and was appointed by the U.S. Secretary of Agriculture to serve on the National Advisory Committee on Microbiological Criteria for Foods. Scott is Board Certified in Veterinary Preventive Medicine and is currently the Past President of the American College of Veterinary Preventive Medicine where he influences national farm-to-table food safety policy and systems with colleagues from government, academia, and industry. In this episode of Food Safety Matters, we speak to Scott Brooks about: His evolution from veterinary medicine to food safety How Dave Theno influenced his career pathway His time in the Air Force, including his food safety and bioterrorism responsibilities as a public health officer Working with Yum Brands, the parent company of Taco Bell, KFC and Pizza Hut How the industry's focus on food safety changed after 9/11 Challenges food companies are faced with while balancing new regulations with ongoing requirements Tips to prepare for food plant inspections Advice on how to advocate for more (or better) food safety resources Top challenges facing the food safety industry Differences between food safety at the corporate level vs. at the plant level   Related Content: FSMA Tips Dominate 2017 Food Safety Summit  http://www.foodsafetymagazine.com/news/fsma-tips-dominate-2017-food-safety-summit/ News Mentioned in This Episode USDA Food Safety Leader Al Almanza Retires  http://www.foodsafetymagazine.com/news/usda-food-safety-leader-al-almanza-retires/ Mexican Papayas Triggers U.S. Salmonella Outbreak  http://www.foodsafetymagazine.com/news/mexican-papayas-trigger-us-salmonella-outbreak/) Chipotle Customers Report Foodborne Illness Symptoms Online  (http://www.foodsafetymagazine.com/news/chipotle-customers-report-foodborne-illness-symptoms-online/ Presenting Sponsor SafetyChain Software http://www.safetychain.com What if you could easily trend all food safety and quality data across your operations? Monitor performance and process control in real time? Efficiently track, measure, and report yield, waste, and operational KPIs? Quickly see your supplier performance and risks? You can with SafetyChain Analytics. Part of SafetyChain’s integrated Food Safety & Quality Management solution offerings, this powerful management tool delivers the visibility, knowledge, and control to better manage operations. SafetyChain Analytics transforms food safety and quality records into real-time data intelligence that improves everyday business decisions, operational performance, and your bottom line.   Learn How SafetyChain Analytics Can Help Your Company Watch this video for a quick intro to SafetyChain’s powerful management tool  https://marketing.safetychain.com/acton/attachment/2194/u-0065/0/-/-/-/-/ Access the SafetyChain Analytics Performance Tools datasheet  https://marketing.safetychain.com/acton/attachment/2194/u-0064/0/-/-/-/-/n

Joseph Corby worked for the New York State Department of Agriculture and Markets for 37 years, ultimately retiring in 2008 as the director of the Division of Food Safety and Inspection. He is currently the executive director of the Association of Food & Drug Officials (AFDO) (http://www.afdo.org/), and he serves on the Board of Directors for the International Food Protection Training Institute (IFPTI) (https://ifpti.org/)and the Partnership for Food Safety Education (http://www.fightbac.org/). He is also an Instructor for IFPTI, Louisiana State University, and the University of Tennessee. He has been an outspoken advocate for the advancement of a nationally integrated food safety system and continues to work with numerous groups and associations in support of this cause. In this episode of Food Safety Matters, we speak to Joe Corby about: The role of AFDO, its history, accomplishments, government relationships, and resources the organization offers to the industry. AFDO involvement with creating an integrated food safety system in the U.S. AFDO's Directory of State and Local Officials, an interactive tool the industry can use to find the proper contacts when a problem occurs Increased focus on manufactured foods now that FSMA is in place FDA's recent adoption of a more education-based approach to their compliance regulations   Joe Corby's Articles Published in Food Safety Magazine: Cover Story: Building an Integrated Food Safety System One Brick at a Time (April/May 2017) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2017/building-an-integrated-food-safety-system-one-brick-at-a-time/ Cover Story: Integrating the Nation's Food Safety System: What You Need to Know: Past, Present and Future (April/May 2016) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2016/integrating-the-natione28099s-food-safety-system-what-you-need-to-knowpast-present-and-future/ Resources Mentioned in This Episode: Donate: Dave Theno Fellowship (under Donation Information, choose the Designation: "Dave Theno Fellowship") https://stopfoodborneillness.thankyou4caring.org/sslpage.aspx?pid=298 AFDO's Directory of State and Local Officials http://dslo.afdo.org/ AFDO's Manufactured Food Regulatory Program Alliance http://www.afdo.org/mfrpa International Food Protection Training Institute Toolkit Workshop: Introduction to the Integrated Food Safety System  http://www.afdo.org/Resources/Documents/4-news-and-events/past-presentations/2013/Presentation-130608-830-Workshop-Corby.pdf Presenting Sponsor SafetyChain Software http://www.safetychain.com/ What if you could easily trend all food safety and quality data across your operations? Monitor performance and process control in real time? Efficiently track, measure, and report yield, waste, and operational KPIs? Quickly see your supplier performance and risks? You can with SafetyChain Analytics. Part of SafetyChain’s integrated Food Safety & Quality Management solution offerings, this powerful management tool delivers the visibility, knowledge, and control to better manage operations. SafetyChain Analytics transforms food safety and quality records into real-time data intelligence that improves everyday business decisions, operational performance, and your bottom line.   Learn How SafetyChain Analytics Can Help Your Company Watch this video for a quick intro to SafetyChain’s powerful management tool  https://marketing.safetychain.com/acton/attachment/2194/u-0065/0/-/-/-/-/ Access the SafetyChain Analytics Performance Tools datasheet https://marketing.safetychain.com/acton/attachment/2194/u-0064/0/-/-/-/-/n

Dr. John Spink is the director of the Food Fraud Initiative at Michigan State University (MSU) (http://foodfraud.msu.edu/). Over the years, John's research has focused on economically motivated food adulteration, including the use of adulterant substances, counterfeit products, stolen goods, smuggled goods, tampering and intentional mislabeling. His leadership positions include product fraud related activities with the International Organization for Standardization (https://www.iso.org/home.html), Global Food Safety Initiative's (GFSI's) Food Fraud Think Tank (http://www.mygfsi.com/files/Technical_Documents/Food_Fraud_Position_Paper.pdf), and U.S. Pharmacopeia (https://www.foodfraud.org/).  John's global activities include engagements with the European Commission (https://ec.europa.eu/food/safety/food-fraud_en), INTERPOL and Operation Opson (https://www.europol.europa.eu/newsroom/news/food-fraud-joint-europol-interpol-operation-opson-v-results-report), New Zealand Ministry for Primary Industries (https://www.mpi.govt.nz/food-safety/). He also serves as the advisor on food fraud to the Chinese National Center for Food Safety Risk Assessment )http://www.chinafoodsafety.net/). John's outreach includes MSU’s biannual Food Fraud Massive Open Online Course (http://fod.msu.edu/oir/moocs-massive-open-online-courses) that offers free training and certificates online. In addition to John's many involvements throughout the food industry, he is also a frequent contributor to Food Safety Magazine. In this episode of Food Safety Matters, we speak to John Spink about: MSU's work in studying how companies and governments make decisions related to food Food safety vs. food fraud and why these two entities deserve to be looked at separately Why food fraud prevention is more important than simply discovering new cases of food fraud The many different types of food fraud and how criminals are getting even more sophisticated with their methods The Food Safety Modernization Act: where food fraud fits in, and where it doesn't Sudan red, melamine, horse meat and how these food fraud cases have brought the problem to the forefront Upcoming regulations and requirements for companies who want to be GFSI-compliant The Codex Alimentarius global food code How criminology, consumer behavior, and other disciplines play a role in food fraud prevention   John Spink's Articles Published in Food Safety Magazine: Food Fraud Vulnerability Assessment and Prefilter for FSMA, GFSI and SOX Requirements (Feb/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/food-fraud-vulnerability-assessment-and-prefilter-for-fsma-gfsi-and-sox-requirements/) Economically Motivated Adulteration: Broadening the Focus on Food Fraud (Aug/Sep 2014) http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2014/economically-motivated-adulteration-broadening-the-focus-to-food-fraud/ COVER STORY: Economically Motivated Adulteration: Another Dimension of the Expanding Umbrella of Food Defense (Oct/Nov 2013) http://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2013/economically-motivated-adulteration-another-dimension-of-the-e2809cexpanding-umbrella-of-food-defensee2809d/ Related Content: MSU Joins Codex for New Food Fraud Undertaking http://www.foodsafetymagazine.com/news/msu-joins-codex-for-new-food-fraud-undertaking/ IUFoST Bulletin Examines Worldwide Food Fraud Problem http://www.foodsafetymagazine.com/news/iufost-bulletin-examines-worldwide-food-fraud-problem/ Trends and Solutions in Combating Global Food Fraud http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2014/trends-and-solutions-in-combating-global-food-fraud/ The Food Safety Challenge of the Global Food Supply Chain http://www.foodsafetymagazine.com/magazine-archive1/december-2011january-2012/the-food-safety-challenge-of-the-global-food-supply-chain/ About Don Schaffner Dr. Donald W. Schaffner is Distinguished Professor and Extension Specialist in Food Science at Rutgers University http://foodsci.rutgers.edu/. He has published over 150 peer reviews papers on a variety of topics including handwashing, cross-contamination, quantitative microbial risk assessment and predictive food microbiology. Dr. Schaffner has served on a variety of national and international expert committees, including service to U.S. National Academy of Sciences and the World Health Organization and Food and Agriculture Organization. He is active in several scientific associations including the International Association for Food Protection where he is a past-president. He holds a B.S. in Food Science from Cornell University and an M.S. and Ph.D. in Food Science and Technology from the University of Georgia. Don co-hosts a podcast—Food Safety Talk (http://foodsafetytalk.com/)—on microbial food safety.  Resources Mentioned in This Episode: Congressional Research Service on Food Fraud (included Food Protection Risk Matrix)https://fas.org/sgp/crs/misc/R43358.pdf GFSI White Paper: Position Paper on Mitigating the Public Health Risk of Food Fraud http://www.mygfsi.com/component/content/article.html?id=190:gfsi-position-paper-on-mitigating-the-public-health-risk-of-food-fraud SSAFE http://www.ssafe-food.org/ Codex Alimentarius http://www.fao.org/fao-who-codexalimentarius/en/ Handwashing: Cool Water as Effective as Hot for Removing Germs http://news.rutgers.edu/research-news/handwashing-cool-water-effective-hot-removing-germs/20170529#.WV_gPhPyuqA Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATTC 11229 from Hands http://http//jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-16-370?code=fopr-site&journalCode=food? Would you like to tell us what you think about Food Safety Matters so far? Do you have a suggestion on who we should interview? Are there hot topics you'd like us to cover? Email us at podcast@foodsafetymagazine.com.

  Steve L. Taylor, Ph.D. currently serves as a professor in the Department of Food Science & Technology and founder and co-director of the Food Allergy Research & Resource Program (FARRP) (http://farrp.unl.edu/) at the University of Nebraska. Dr. Taylor received his B.S. and M.S. degrees in food science and technology from Oregon State University and his Ph.D. in biochemistry from the University of California - Davis. Dr. Taylor maintains an active research program in the area of food allergies. Dr. Taylor initiated his professional interest in food allergies and sensitivities in 1980. His primary research interests involve the development of methods for the detection of residues of allergenic foods, the determination of the minimal eliciting doses for specific allergenic foods and their use in quantitative risk assessment, the assessment of the allergenicity of ingredients derived from allergenic sources, and the assessment of the allergenicity of foods produced through agricultural biotechnology. Dr. Taylor is heavily involved in outreach to the food industry on food allergies and sensitivities and has helped countless companies on a wide range of allergen-related topics.  In this episode of Food Safety Matters, we speak to Steve Taylor about: Why the number of food allergen recalls in the U.S. appears to be climbing How U.S. regulations continue to lag behind in terms of setting allergy thresholds The discrepancy between consumer allergy management and the U.S. healthcare system The development of allergies in infants vs. adults, and how food allergies are less common outside the U.S. Why allergy avoidance is not always the best treatment for consumers with perceived food allergies Immunotherapies, mass spectrometry, and other forms of allergy treatment currently undergoing research His industry work and ongoing research with detection methods, and his involvement with Food Allergy Research & Education, and FARRP at the University of Nebraska Thoughts on how the U.S. Food and Drug Administration could help alleviate problems related to food allergens and product labeling The correlation between gluten-free foods and food allergens Whether or not food processors should have dedicated processing lines for foods made with allergenic ingredients   Related Content: A Look Back at 2016 Recalls http://www.foodsafetymagazine.com/enewsletter/a-look-back-at-2016-food-recalls/ Report from the National Academies of Sciences, Engineering, and Medicine: Recommendations to the Food Industry and Regulatory Agencies on the Management of Food Allergens (Feb/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/report-from-the-national-academies-of-sciences-engineering-and-medicine-recommendations-to-the-food-industry-and-regulatory-agencies-on-the-management-of-food-allergens/ Steve Taylor, Ph.D., Receives Food Safety Magazine's Distinguished Service Award (2013)  http://www.foodsafetymagazine.com/news/steve-taylor-phd-receives-food-safety-magazine-distinguished-service-award/ Allergen Validation: Analytical Methods and Scientific Support for a Visually Clean Standard (Dec. 2011/Jan. 2012)  http://www.foodsafetymagazine.com/magazine-archive1/december-2011january-2012/allergen-validation-analytical-methods-and-scientific-support-for-a-visually-clean-standard/ Ensuring the Safety and Quality of Fried Foods (June/July 2007) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2007/ensuring-the-safety-and-quality-of-fried-foods/ Bakeries Rise to Food Safety and Defense Challenges (Aug/Sep 2006) http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2006/bakeries-rise-to-food-safety-and-defense-challenges/ News Mentioned in This Episode: Food Safety Pioneer Dave Theno Dies at 66 http://www.foodsafetymagazine.com/news/food-safety-pioneer-dave-theno-dies-at-66/ Bernard and Bennett to Receive Food Safety Magazine's Distinguished Service Award http://www.foodsafetymagazine.com/news/bernard-and-bennett-to-receive-food-safety-magazine-distinguished-service-award/ 3.7 Million Pounds of Recalled Meat Products Linked to One Breadcrumb Supplier http://www.foodsafetymagazine.com/news/37-million-pounds-of-recalled-meat-products-linked-to-one-breadcrumb-supplier/ Clemson Studies Stress Responses of Foodborne Illness and the Impact on Food Safety http://www.foodsafetymagazine.com/news/clemson-studies-stress-responses-of-foodborne-illness-and-the-impact-on-food-safety/ New EU-China-Safe Project to Focus on Food Fraud http://www.foodsafetymagazine.com/news/new-eu-china-safe-project-to-focus-on-food-fraud/ EU Commissioner for Health and Food Safety Dr. Vytenis Andriukaitis Speaks with Food Safety Magazine http://www.foodsafetymagazine.com/news/eu-commissioner-for-health-and-food-safety-dr-vytenis-andriukaitis-speaks-with-food-safety-magazine/ Presenting Sponsor Neogen http://www.neogen.com) Food Allergen Handbook and Best Practices for Food Allergen Validation & Verification Request These food allergen handbooks were created in collaboration with the University of Nebraska’s Food Allergy Research and Resource Program (FARRP) to help companies understand and develop food allergen controls. Topics covered include: Food Allergen Handbook Why test for food allergens? Testing methods and how they work Sampling guidelines Best Practices for Food Allergen Validation & Verification Cleaning to a validated standard Migrating from validation to verification Where to test Download Allergen Handbook Now  http://foodsafety.neogen.com/en/food-allergen-handbook

Lone Jespersen is a principal at Cultivate (http://www.cultivatefoodsafety.com) an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy and its operations learning strategy. Prior to that, Lone worked for Woodbridge Foam as the engineering and operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, a Master of food science from the University of Guelph, Canada and is presently pursuing her Ph.D. on Culture Enabled Food Safety with Dr. Mansel Griffiths at the University of Guelph, Canada. Lone currently serves as chair of the Global Food Safety Initiative (GFSI) technical working group on Food Safety Culture, a group dedicated to characterizing and quantifying food safety culture across the global food industry from farm to fork.  In this episode of Food Safety Matters, we speak to Lone Jespersen about: Her time at Maple Leaf Foods when a Listeria monocytogenes outbreak claimed the lives of 23 Canadians. Moving forward and how Maple Leaf Foods transformed their entire food safety approach. The elaborate 4-tier food safety program implemented at Maple Leaf Foods. Elevating the importance of food safety culture within a business. How trade associations can help to enforce the impact that food safety really has. Her involvement with the Global Food Safety Initiative (GFSI). The Food Safety Magazine 2017 series on food safety culture and how every sector within the food industry can benefit from reading the series. Food safety maturity of culture Balancing food safety with other business goals.   Related Content: The Supply Chain and Food Safety Culture: Distribution (June/July 2017) http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2017/the-supply-chain-and-food-safety-culture-distribution/ The Supply Chain and Food Safety Culture: Primary Production (April/May 2017) http://www.foodsafetymagazine.com/magazine-archive1/aprilmay-2017/the-supply-chain-and-food-safety-culture-primary-production/ Supply Chain and Food Safety Culture (Feb/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/supply-chain-and-food-safety-culture/ News Mentioned in This Episode: CDC: Raw Milk, Cheese Cause Almost All Dairy Foodborne Illnesses http://www.foodsafetymagazine.com/news/cdc-raw-milk-cheese-cause-almost-all-dairy-foodborne-illness/ No More Appeals for Former Egg Executives http://www.foodsafetymagazine.com/news/no-more-appeals-for-former-egg-executives/ Study: Effective Handwashing Does Not Require Hot Water http://www.foodsafetymagazine.com/news/study-effective-handwashing-does-not-require-hot-water/ FSMA's Foreign Supplier Verification Program Rule Now Final http://www.foodsafetymagazine.com/news/fsmae28099s-foreign-supplier-verification-program-rule-now-final/ Presenting Sponsor: Roka Bioscience (http://www.rokabio.com) has partnered with Primus Laboratories and Azzule Systems to deliver another impactful, practical and free webinar on June 28th at 2:00 PM EST. Food Safety Pixels to Pictures: Sharpening the Food Safety Picture with Actionable Data, this webinar will provide a step by step review of the importance of building a foundation with accurate data, a trusted lab partner, as well as how data management solutions can bring all the data into focus. It will also include a real-world application to show how this is being used to navigate the new regulatory landscape.  Sign Up for the Food Safety Pixels to Pictures Webinar (http://hubs.ly/H07y3Fr0)

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 Keener about: His leadership role with the Global Harmonization Initiative Four cutting-edge technologies in food processing How regulatory agencies react to new food processing and manufacturing technologies What it's like working with the U.S. Food and Drug Administration and the Food Safety Inspection Service when presenting new food processing methods and technologies How many of you are in manufacturing? Understanding your role in making food safe Acceptance of hygienic facility design Larry's thoughts on the possibility of reduced government funding for food safety initiatives Larry's scheduled Keynote Address at the 2017 Institute of Food Technologists-European Federation of Food Science and Technology International Nonthermal Processing Conference https://www.ifsh.iit.edu/2017-ift-effost-international-non-thermal-processing-workshop-short-course   Larry Keener's Articles Published in Food Safety Magazine: 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 on Larry Keener? Search FoodSafetyMagazine.com http://www.foodsafetymagazine.com/?Keywords=larry+keener&display=search&newSearch=true&noCache=1 Bob Ferguson's Food Safety Insights Articles: Food Safety Insights: A Look at the Microbiology Testing Market (Feb/March 2017) http://www.foodsafetymagazine.com/magazine-archive1/februarymarch-2017/a-look-at-the-microbiology-testing-market/ 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/ 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/ 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/ News  and Resources Mentioned in This Episode: FSMA Tips Dominate 2017 Food Safety Summit http://www.foodsafetymagazine.com/news/fsma-tips-dominate-2017-food-safety-summit/ Presenting Sponsor for this episode is Roka Bioscience (http://www.rokabio.com) Register for Roka’s webinar Food Safety Pixels to Pictures: Sharpening the Food Safety Picture with Actionable Data

David M. Theno, Ph.D., is currently CEO of Gray Dog Partners, Inc., a Del Mar California-based technical consulting business specializing in food safety, food manufacturing, restaurant operations, supply chain management and strategic planning. Theno is most widely known for the role he assumed with Jack in the Box (JIB) after the fast-food chain experienced a tragic and massive foodborne illness outbreak in 1993. He joined the team as JIB's senior vice president and chief food safety officer, developing a comprehensive Hazard Analysis and Critical Control Points plan for the chain, as well as a finished product testing protocol that initially irked his former meat industry colleagues. Theno also held previous food safety and quality management roles with Foster Farms, Kellogg’s, Armour Food Company and Peter Eckrich & Sons, Inc. He holds a B.Sc. in zoology and science journalism from Iowa State University and earned both M.Sc. and Ph.D. degrees in food microbiology and animal sciences from the University of Illinois at Urbana-Champaign. We regret to share that we lost Dave Theno was taken from us unexpectedly as a result of a swimming accident on June 20, 2017. Dave's generous offer to have listeners call him was 100% genuine, and an example of the important role of mentor that he so completely embodied. You can read more about how the industry remembered Dave Theno in our August/September 2017 issue.(https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/dave-theno-remembering-the-man-behind-the-headlines)  In this episode of Food Safety Matters, we speak to Dave Theno about: His evolution from zoology and veterinary medicine to food safety The value of knowing your food safety metrics The importance of effective communication in food science Tips and advice for the new generation of food safety professionals  Dave's thoughts on industry collaboration and whether food companies should be sharing best practices Find out what Dave carries in his briefcase as a daily reminder of the vital food safety work he does Dave's thoughts on the U.S. Food and Drug Administration, the U.S. Department of Agriculture, the newly appointed Agriculture Secretary, as well as Dave's offer to President Donald Trump What the future of food safety really requires to improve   Related Content: Jack in the Box: Fostering Food Safety Through Great Partnering http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2007/jack-in-the-box-fostering-food-safety-through-great-partnering/ Dave Theno: Remembering The Man Behind the Headlines https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/dave-theno-remembering-the-man-behind-the-headlines/ News Mentioned in This Episode: Trump's Acting Solicitor Opposes High Court Review for DeCoster http://www.foodsafetymagazine.com/news/trumpe28099s-acting-solicitor-opposes-high-court-review-for-decoster/ General Mills Invests $16M in Food Safety http://www.foodsafetymagazine.com/news/general-mills-invests-16-million-in-food-safety/ Campylobacter and Salmonella Top Foodborne Illnesses in 2016 http://www.foodsafetymagazine.com/news/campylobacter-and-salmonella-top-foodborne-illnesses-in-2016/ Presenting Sponsor for this episode is Roka Bioscience (www.rokabio.com). Download Roka’s Presentation http://hubs.ly/H07lWqC0