Food Safety Matters

Caroline Smith DeWaal, J.D. is Senior Manager at the Global Alliance for Improved Nutrition (GAIN). She also serves as Deputy Chief of Party of EatSafe—Evidence and Action Towards Safe, Nutritious Food—which is a U.S. Agency for International Development (USAID)-funded, five-year program running through June 2024. EatSafe aims to enable lasting improvements in the safety of nutritious foods in traditional markets by focusing on behavior change. Prior to joining GAIN, Caroline worked as an International Food Safety Policy Manager for the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA’s CFSAN). She holds a bachelor's degree in Political Science from the University of Vermont and a J.D. from Antioch School of Law. Richard Pluke, Ph.D. is the Food Safety Lead and Chief of Party for GAIN's EatSafe and an international rural development professional specializing in agricultural enterprises and value chains, with over 15 years of applied development experience in South America, Asia, and Africa. Prior to GAIN, Dr. Pluke worked at Bayer Crop Science, and he also spent 15 years at FINTRAC Inc., where he served as Deputy Chief of Party on several USAID programs in Tanzania. He received his Ph.D. in Entomology and Farming Systems from the University of Florida at Gainesville. In this episode of Food Safety Matters, we speak with Ms. DeWaal and Dr. Pluke [36:06] about: How GAIN and EatSafe are working to improve food safety in traditional markets, as well as the mission of promoting healthier diets and sustainable food systems among vulnerable communities Why food contamination and foodborne illness are not being addressed by vendors in traditional food markets or government regulators A three-legged approach that could be useful in promoting and ensuring food safety in traditional markets How the EatSafe initiative employs research-informed training and communication initiatives to drive positive behavioral change in market actors and to create consumer demand for safe food in traditional markets Specific, real-life examples of EatSafe’s work and outcomes in Ethiopia and Nigeria GAIN’s future plans for food safety education and aid after the five-year EatSafe initiative concludes. News and Resources FDA Study Shows STEC Can Spread Through Air to Contaminate Leafy Greens Crops [4:29]Health Effects of Contaminants in Seafood Unclear, But Most People Aren't Eating Enough Fish Anyway [12:16] Study Shows Risk of Gluten Migration into Food from Biodegradable Plates, Straws [23:26]African Union Developing First-Ever Food Safety Guidelines for Continent's Informal Foods Market [30:29] Global Alliance for Improved Nutrition (GAIN) GAIN EatSafe GAIN Video: "Food Safety: The Biggest Development Challenge You've Never Heard Of" EatSafe interventions in Nigeria EatSafe: Nigeria food safety training brief EatSafe: Brand intervention brief International Livestock Research Institute (ILRI): "New directions for tackling food safety risks in the informal sector of developing countries" Food Safety Matters Podcast Ep. 104. Bonnie McClafferty: Food Safety Needs to Be a Business Model We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Kathleen (Kathy) Glass, Ph.D. joined the Food Research Institute (FRI) at the University of Wisconsin–Madison as a food safety researcher in 1985, where she currently serves as Associate Director. Her primary duties are to assist the food industry in assessing and developing formulation-safe foods. In addition, she trains and oversees undergraduate and graduate student independent study research, and is a regular instructor at workshops on food microbiology, preventive controls, Listeria control methods, processed meat and processed cheese safety, and dairy Hazards Analysis and Critical Control Points (HACCP). Dr. Glass's research interests include the safety of low-acid refrigerated foods, ready-to-eat (RTE) meats, processed cheese, and dairy foods, focusing on the control of various bacterial pathogens. She earned her Ph.D. in Food Microbiology and Safety at the University of Wisconsin–Madison. She is a Past President of the International Association for Food Protection (IAFP) and its Wisconsin affiliate. In addition to receiving the 2024 Distinguished Service Award from Food Safety Magazine, Dr. Glass is a recipient of the 2023 IAFP Honorary Life Member Award, the 2020 University of Wisconsin–Madison Academic Staff Award for Excellence, the 2019 Wisconsin Meat Industry Hall of Fame, the 2017 National Cheese Institute (NCI) Laureate Award, and the 2011 IAFP Fellow Award. In addition, she served four terms on the National Advisory Committee for the Microbiological Criteria of Foods (NACMCF), including two terms as Co-Chair; as an academic advisor for the Food Microbiology Committee of the Institute for the Advancement of Food and Nutrition Sciences (IAFNS); and is an active member of several professional associations and advisory committees. In this episode of Food Safety Matters, we speak with Dr. Glass [28:04] about: What led to her career in food safety, and how her research interests have evolved over the years in response to outbreaks, regulatory changes, and consumer demands Dr. Glass’s work in challenge studies for food products and their impacts, such as evaluating new antimicrobial ingredients The critical importance of dairy pasteurization, especially in light of the ongoing Highly Pathogenic Avian Influenza (HPAI) H5N1 outbreak, and the need to better understand the risk of contracting HPAI H5N1 from raw dairy Dr. Glass’s past experiences as Chair of NACMCF’s Subcommittee on Salmonella in poultry and as Co-Chair of NACMF’s Subcommittee on Cronobacter in Powdered Infant Formula, and insights about the progression of these charges In her work as a professor, how Dr. Glass guides her students to become effective food safety scientists and leaders Highlights of Dr. Glass’s career, and her hope that her work has influenced other food safety professionals to center the betterment of public health in their own roles.  News and Resources Legislation Would Delay FSMA 204 Compliance Date, Ease Retailer Recordkeeping Requirements [3:18] USDA Finds HPAI in Muscle of Sick Dairy Cow; Study Shows Infectious Potential of Contaminated Raw Milk [11:57] Testing of Canadian Milk at Retail Shows No Presence of Viral HPAI [12:46] USDA Experiments Show Cooking Beef Patties to "Well Done" Kills HPAI Virus Baby Food Safety Act Would Give FDA Authority to Limit Toxic Heavy Metals in Food for Children [16:08] Only Three U.S. States Have Adopted Most Recent Version of FDA Food Code [23:25] Dr. Kathleen Glass to be Honored with Food Safety Magazine's 2024 Distinguished Service Award We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Mark (Mick) Micklos, CP-FS, is an executive dedicated to food safety education and advocacy. His 27-year career includes 16 years in restaurant operations, training, and food safety, the majority of which was spent holding Director- or Vice President-level positions at Waffle House Inc.; seven years at the National Restaurant Association working on behalf of industry, culminating as Director of Food Safety and QA Programming; and most recently, as a Partner-Advisor with Active Food Safety LLC, where his work with the Association of Food and Drug Officials (AFDO) has led to breakthrough discoveries in Food Safety Management System and food safety culture behavior in foodservice establishments. Mick has served on 19 professional advisory boards and committees. He has published six articles and three book chapters, and has contributed to two guidance documents. He has earned ten awards for his work and is a frequently requested speaker on a wide variety of topics. In this episode of Food Safety Matters, we speak with Mick [2:36] about: A chapter he wrote in Food Safety Leadership in the Business of Food Safety—a book recently published by BNP Media and Food Safety Magazine and edited by Hal King, Ph.D.—titled, "Developing a Business Model that Improves Public Health: Recovery from Natural Disasters and Food Safety Emergencies" Mick’s experience with developing a formal food safety training and certification program for Waffle House Unique attributes of Waffle House’s operation that posed challenges to the design of Waffle House’s corporate food safety program, but also provided boons to the business How businesses can build a resilient food safety program that is equipped to handle food safety emergencies, reflecting the theme of World Food Safety Day 2024, which is “Prepare for the Unexpected.” Initiatives Mick implemented to help Waffle House locations ensure food safety when operating during natural disasters The importance of and suggestions for building relationships with regulators, local emergency responders, and public health agencies prior to a disaster The meaning of the “Waffle House test” and how it testifies to the company’s exceptional efforts in emergency operation and food safety preparedness A change made to the 2013 U.S. Food and Drug Administration (FDA) Food Code that Mick helped facilitate, which allows certain foodservice businesses with approved emergency operating procedures to stay open during a disaster or to reopen without an inspection. ResourcesWorld Food Safety Day 2024 Urges Everyone to “Prepare for the Unexpected” Food Safety Leadership in the Business of Food Safety NSF: The Real Impact of Food Safety Cerifications Sponsored by:NSF  We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com

Barbara Kowalcyk, Ph.D., M.A., is an Associate Professor in the Department of Exercise and Nutrition Sciences and the Director of the Food Policy Institute at George Washington University's (GW's) Milken Institute School of Public Health. She also has an appointment in the U.S. Department of Environmental and Occupational Health and is a fellow with the Sumner M. Redstone Global Center for Prevention and Wellness. Dr. Kowalcyk's research spans a range of topics related to food safety and infectious foodborne disease, and their intersection with nutrition security. She has extensively used epidemiologic methods, data analytics, and risk analysis to assess food safety risks and potential intervention strategies in both the U.S. and the Global South. Prior to joining GW in 2023, Dr. Kowalcyk was faculty at Ohio State University with appointments in the Department of Food Science and Technology and the Department of Environmental Health Sciences, and directed the Center for Foodborne Illness Research and Prevention (CFI), a nonprofit organization she co-founded in 2006. Prior to joining OSU, she was a senior food safety and public health scientist at RTI International and a research assistant professor in the Department of Food, Bioprocessing, and Nutrition Science at North Carolina State University. Dr. Kowalcyk holds a B.A. degree in mathematics from the University of Dayton, an M.A. degree in Applied Statistics from the University of Pittsburgh, and a Ph.D. in Environmental Health from the University of Cincinnati. She has served on many national committees, including two National Academy of Sciences committees and her current appointment to the U.S. Food and Drug Administration's (FDA's) Science Board.   In this episode of Food Safety Matters, we speak with Dr. Kowalcyk [39:50] about: Her research and advocacy work in the food safety realm, which focuses on advancing equitable food systems that promote public health and prevent foodborne illness How Dr. Kowalcyk's background and personal experiences shaped her career in food safety The interconnectedness of food safety, nutrition, and food security, and the need for an integrated approach to drive improvement in these three areas Dr. Kowalcyk's experience as part of the Reagan-Udall Foundation independent panel that conducted the 2022 evaluation of FDA's operations, and her impressions of the proposed reorganization plan for the agency's Human Foods Program The benefits of whole genome sequencing (WGS) and other technological advancements in foodborne illness outbreak detection and monitoring, and why “boots-on-the-ground” data is still crucial Current food safety challenges on Dr. Kowalcyk’s radar, like the effects of climate change on the safety of water used in food production and the need for workforce development in the food safety industry. News and Resources FDA Publishes FSMA Pre-Harvest Agricultural Water Final Rule [7:41] USDA Testing Retail Ground Beef for HPAI H5N1; Maintains That U.S. Meat Supply is Safe [17:28] FDA Testing Finds HPAI in Retail Milk Samples; Research Required to Determine Infectivity, Food Safety Risk Florida Becomes First State to Ban Cell-Based Meat [23:50] Alabama Poised to Ban Cell-Based Meat Thanks, Sesame: U.S. Food Recalls Due to Undeclared Allergens Skyrocketed in 2023, Causing Half of All Food Recalls [32:53] Food Safety Summit 2024 Keynote: On-Demand Replay Now AvailableFood Industry Counsel—Food Recall Search We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

To get a taste of the discussions that were happening at the 2024 Food Safety Summit, we spoke face-to-face with Melody Ge, M.S., FSQA, Director at Starkist Co. and Co-Founder of Women in Food Safety (WIFS); Jacqueline Southee, Ph.D., North American Representative at Foundation FSSC and Co-Founder of WIFS; Jill Hoffman, M.S., Senior Director of Food Safety and Quality at B&G Foods; Anjan Chatterji, M.B.A., J.D., LL.M., CEO of NOMADX Holdings; Jorge Hernandez, Vice President of Quality Assurance at The Wendy’s Company; Chirag Bhatt, RS, CCFS, Director of Regulatory Affairs at HS GovTech Solutions; Tyler Williams, CEO of ASI Food; Marc Cwikowski and Tülay Kahraman, Co-Founders at World of Auditing; and Angela Nardone, COO of Share-ify. Discussions covered the advancement of female food safety professionals, allergen control in both foodservice and food processing, the future of food safety auditing, and other topics. In this episode of Food Safety Matters, we speak with: Melody, Jacqueline, and Jill [2:27] about the work of WIFS, and how women professionals in food safety can support themselves and each other Anjan [20:59] about how the NOMADX platform helps enhance food safety and save lives Jorge and Chirag [38:06] about the crucial importance of addressing allergens in both foodservice and food processing Tyler [58:08] about mitigating possible food safety risks posed by disgruntled employees Marc and Tülay [1:11:59] about the outcomes of a think tank on the future of food safety auditing, incorporating insights from more than 30 professionals from 18 countries Angela [1:28:31] about common gaps in food companies’ traceability programs and how Share-ify provides a solution. News and Resources: Stream On-Demand for Free: Recordings of FSS 2024 Keynote and Other Sessions FSS 2024 Town Hall with FDA, CDC, USDA, and AFDO FSS '24: Regulatory, Industry Experts Share Best Practices Around FSMA 204 and Traceability EffortsThe 26th Annual Food Safety Summit Attracts 3,400 Food Safety Professionals In Person and Virtually, a 26 Percent Increase From the 2023 Event Sponsored by: NOMADX ASI Food Safety Share-ify We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

To get a taste of the discussions that were happening at the 2024 Food Safety Summit, we spoke face-to-face with Mitzi Baum, CEO of Stop Foodborne Illness and Conrad Choiniere, Ph.D., Deputy Director for Regulatory Affairs (acting) at the U.S. Food and Drug Administration’s (FDA’s) Center for Food Safety and Applied Nutrition; Matt Taylor, Global Senior Manager of Food Consulting and Technical Solutions at NSF; Lori Dodson, Senior Advisor at the Maryland Cannabis Administration and Kathy Knutson, Ph.D., PCQI, Founder of Kathy Knutson Food Safety Consulting LLC; William Erdely, Head of Client Development at Körber Supply Chain Consulting; Larry Keener, CFS, PA, President and CEO of International Product Safety Consultants Inc. and Elizabeth (Liz) Presnell, J.D., Food Industry Consultant and Lawyer at Food Industry Counsel LLC; and Scott Jones, Director of North American Sales at Meritech. In this episode of Food Safety Matters, we speak with: Mitzi and Dr. Choiniere [3:26] about the joint Alliance to Stop Foodborne Illness/FDA webinar series on food safety culture that produced 11 webinars, the final of which was presented live from the Summit Matt [14:56] about significant current events in food safety Dr. Knutson and Lori [35:53] about food safety regulation for cannabis-infused edibles and beverages William Erdely [55:33] about adapting to changes in food traceability requirements to enhance food safety Larry and Liz [1:22:11] about threats to food safety associated with legacy facilities and equipment, and how these hazards can be addressed Scott [1:40:11] about the use of automation to create a culture of hand hygiene compliance in the food sector. News and Resources: The Alliance to Stop Foodborne Illness/FDA Webinar Series FSS 2024 Town Hall with FDA, CDC, USDA, and AFDO FSS '24: Regulatory, Industry Experts Share Best Practices Around FSMA 204 and Traceability EffortsThe 26th Annual Food Safety Summit Attracts 3,400 Food Safety Professionals In Person and Virtually, a 26 Percent Increase From the 2023 Event Sponsored by: NSF Körber Supply Chain Consulting Meritech We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

Alissa Welsher, Ph.D. is an Associate Senior Consultant at Elanco Poultry Food Safety. Dr. Welsher received her B.S. degree in Biological Sciences from the University of Pittsburgh, as well as an M.S. degree in Poultry Science and a Ph.D. in Cell and Molecular Biology from the University of Arkansas. Her area of expertise is molecular physiology, and she specializes in heat stress and gut health. In this episode of Food Safety Matters, we speak with Dr. Welsher about: How industry’s understanding of pest management’s role in food safety has evolved in recent years Why pests are often an overlooked source of foodborne pathogens like Salmonella, and why darkling beetles, in particular, are important to consider as a possible contributor to Salmonella Insights on the darkling beetle, where darkling beetles are typically found, and how beetles can transmit disease The initiation and execution of a study that showed a correlation between beetle populations and Salmonella load in poultry flocks Current indicators of pre-harvest Salmonella load and how those indicators are managed, and why beetles can be a possible indicator of pre-harvest Salmonella load Actions producers can take to gain control of pest presence on farm How the U.S. Department of Agriculture’s Food Safety and Inspection Service' (USDA-FSIS') framework to reduce cases of salmonellosis attributable to poultry may lead to producers prioritizing integrated pest management. Sponsored by: Elanco We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com  

Francine Shaw, CP-FS, FMP, is a food safety specialist, podcaster, speaker, entrepreneur, the Founder and CEO of Savvy Food Safety Inc., and the author of Who Watches the Kitchen? She has spent more than 30 years working in the foodservice industry and is committed to constantly evolving in the ever-changing landscape of foodservice. Her career has included performing services—such as operating partner, corporate/private trainer, health inspector, third-party inspector, and adjunct professor—in various sectors of the foodservice industry. Francine has also written hundreds of articles for national trade magazines and appeared on Dr. Oz, the BBC World Series Radio, and iHeart Radio as a food safety expert. In this episode of Food Safety Matters, we speak with Francine [40:38] about: The importance of incorporating real-life anecdotes into food safety education to make it relatable and engaging to the audience The need for open discussions about real-world experiences in industry to address and correct issues effectively How performance rating systems can help identify and address problem areas or employees within a foodservice organization Why it is important to take a step back to understand the root causes of problems, rather than simply “putting out fires” Common mistakes foodservice businesses make related to their sanitation and hygiene practices, and possible solutions to address these pitfalls Technologies that can help improve food safety, and why it is important to embrace technology to keep up with regulatory demands and improve efficiency The lack of gender diversity in the food safety sector, and Francine’s personal experiences as a woman and an advocate for gender equality in the industry. News and Resources FDA Deputy Commissioner Details how FY 2025 Funds Will be Spent on Human Foods Priorities [4:08] Codex Meeting Ties Up Loose Ends on Newly Adopted Guidelines, Proposes New Work [11:50] Chick-fil-A Changes Antibiotic Use Policy for Chicken [14:09]Tyson Drops “No Antibiotics Ever” Label From Some Chicken Products Scientists Find Listeria, Microbial Populations Remain Stable Despite Cleaning at RTE Food Production Facilities [18:09] Novel Technology Shows Promise as Scalable PFAS Decontamination Method for Water [20:42] “Food Safety Insights: Rapid Testing Methods—The Future” [27:26] Who Watches the Kitchen? Book Register for the 2024 Food Safety Summit! Taking place May 6–9, 2024 in Rosemont, Illinois. Register with promo code “FSMatters15” for 15% off registration. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

James (Jim) Jones joined the U.S. Food and Drug Administration (FDA) in September 2023 as the agency's first Deputy Commissioner for Human Foods. In this position, he leads the charge in setting and advancing priorities for a proposed, unified Human Foods Program, which includes food safety, chemical safety, and nutrition activities. He currently oversees the leadership of the Center for Food Safety and Applied Nutrition (CFSAN) and the Office of Food Policy and Response (OFPR), until the proposed Human Foods Program reorganization is implemented. Jones came to FDA with intimate knowledge of the Human Foods program, having served on the Reagan-Udall Foundation's Independent Expert Panel that evaluated the program in 2022. He has decades of leadership experience and a track record of forging partnerships among diverse stakeholders and achieving dynamic results to improve public health. He previously served as a federal regulator of pesticides, toxic substances, chemical safety, and pollution prevention at the U.S. Environmental Protection Agency (EPA) and made public health-based decisions grounded in sound science, public policy, and law. He was also a principal architect of the 2016 overhaul of the Toxic Substances Control Act and led several national-level sustainability programs, including the Environmental Preferable Purchasing Program and the Presidential Green Chemistry Awards Challenge. From 2017–2020, Jones worked for the Household and Commercial Products Association as Executive Vice President for Strategic Alliances and Industry Relations. He then ran his own company advising clients on issues related to chemical safety and sustainability. He holds a bachelor's degree in economics from the University of Maryland and a master's degree in economics from the University of California at Santa Barbara. In this episode of Food Safety Matters, we speak with Jim [23:20] about: How his past experiences reviewing FDA’s Human Foods Program with the Reagan-Udall Foundation and working at EPA prepared him for his new role at FDA The importance of stakeholder engagement from the very beginning of decision-making processes The value and takeaways of the field tours that Jim has been making at industry and agency sites across the country How the work being conducting at FDA laboratories ties into FDA’s broader Human Foods Program goals The role of public interest entities in keeping the system honest and ensuring transparency, and the need for all stakeholder groups to collaborate with FDA to represent their interests Jim and FDA's collaboration with the FDA Foods Coalition, which was formed in October 2023 by a diverse group of stakeholders to advocate for an effective Human Foods Program The emerging patchwork of state regulations on food additives, and FDA’s desire to get ahead of state regulations with a more ambitious chemical safety agenda How the proposed Office of Food Chemical Safety, Dietary Supplements, and Innovation will handle chemical safety assessments in the future Recent public health events caused by the contamination of certain foods for infants and young children, and FDA's work with manufacturers of these foods to ensure food safety and maintain supply volumes FDA's Closer to Zero initiative to reduce heavy metals in baby foods and recent state bills that would require routine testing of baby foods by manufacturers, and how these legislative moves could be helpful to FDA The Food Safety Summit Town Hall on May 9, 2024, in Rosemont, Illinois, where Jim will participate as part of a panel of top food safety regulators and advisors including USDA, CDC, and AFDO. News and Resources Missouri, Washington Introduce Bills to Ban Same Food Additives as California Food Safety Act [5:11]California Bill Looks to Ban Artificial Dyes, Titanium Dioxide From Foods Served in Public Schools [5:52]Pennsylvania is Latest State to Introduce Food Additives Legislation, While Kentucky Urges FDA to Take Control [6:14]USDA Scientists Working on Method to Give Hens Ability to Pass on Salmonella Immunity to Chicks [10:50]Researchers Develop Hygienic Coating for Produce Storage Containers That Repels Bacteria, Fungi, Dirt [14:57]FDA to Engage With Stakeholders on Direction of New Era of Smarter Food Safety via Day-Long Virtual Event [17:49] Ep. 162. Brian Sylvester: How the California Food Safety Act is Shaping U.S. Food Additives Regulation Register for the 2024 Food Safety Summit! Taking place May 6–9, 2024 in Rosemont, Illinois. Register with promo code “FSMatters15” for 15% off registration. Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Robert (Bob) Manning, M.B.A., M.S., M.E.M., has worked in the food and beverage industry for over 25 years in various facility and senior corporate positions. He is currently CEO of Liquid, and formerly worked as Vice President of Technical Operations at Niagara Bottling. He has spent most of his time in Operations and Quality roles for large companies such as HP Hood LLC, Campbell's Soup, and Niagara Bottling, as well as consulting for major domestic and international firms. Bob is also the author of In the Midst of a Recall: Recall Management and Prevention Strategies in Real World Scenarios, which walks the reader through what actually happens in a major product recall, and he uses his website, Manning Resource, to provide helpful tips to prevent recalls. Throughout his career, Bob has led multiple investigations into product retrievals, market withdrawals, and recalls associated with various manufacturing defects and failures. He has extensive knowledge of plant operations and quality systems and has led numerous investigations to identify the mode of failure and put actions in place to prevent future failures. Bob holds a B.S. degree in Biology from Salem State University. After graduating and while working full-time, Bob managed to earn three master's degrees: an M.B.A. and a master's degree in engineering management from Western New England University, and a master's degree in food safety from Michigan State University. He is currently pursuing a master's degree in strategic management and executive leadership at Pennsylvania State University. In this episode of Food Safety Matters, we speak with Bob [26:23] about: His career in the food and beverage industry and how his experience in quality assurance, operations, and plant management prepared him for recall and crisis management The importance of having a recall management plan, and how mock recalls can help test and refine such plans Establishing an escalation process and ensuring a properly staffed and prepared recall coordination team How everything said is “on the record,” as well as best practices to help companies communicate responsibly Working with and selecting external expert advisors during a recall investigation How to avoid making mistakes when restarting production after a food safety event has been resolved Why businesses should use mock recalls to test their traceability systems as the Food Traceability Final Rule compliance date nears Preventing future recalls by conducting thorough failure mode investigations and implementing effective solutions. News and Resources FDA Seeks $7.2 Billion Budget for 2025, a 7.4 Percent Increase [3:50] Another Bill Introduced in New York to Expand State Regulation of Food Additives [10:01] EU Poised to Make Sweeping Changes to Food Packaging Requirements, Includes PFAS Ban [13:58] New WHO Alliance for Food Safety to Increase Global Capacity for Foodborne Illness Surveillance [20:10] World Food Safety Day 2024 Urges Everyone to "Prepare for the Unexpected" [21:21] Manning Resource LLC Register for the 2024 Food Safety Summit! Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that’s a total discount of 25%! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com