Food Safety Matters

Patrick Guzzle, Vice President of Food Science for the National Restaurant Association, discusses the 30th anniversary of FDA's Food Code and its implementation. The podcast covers antimicrobial resistance trends, the discovery of a microorganism combating harmful mycotoxins, updates on the California Food Safety Act, challenges of food product reformulation, and the benefits of program standards in reducing foodborne outbreaks.

Britanny Saunier, Executive Director of the Partnership for Food Safety Education, and Ashley Eisenbeiser, Senior Director for Food and Product Safety Programs for FMI, discuss the significance of food safety education, the importance of partnerships in promoting safe food handling, the shift towards audio and video learning, changing consumer demands in the food industry, and the need to communicate scientific information effectively to consumers.

Dr. Darin Detwiler, food safety advocate, discusses his role in controlling foodborne illness and reflections on Netflix's documentary Poisoned. Topics include the importance of food safety advocacy, recovery of food processors from the pandemic, reactions and impact of the documentary, lack of accountability in the food industry, and reflections on the future of food safety.

Kris de Smet, D.V.M., is the Head of the Food Hygiene Team under the Directorate-General for Health and Food Safety at the European Commission. Dr. de Smet graduated as a Veterinary Doctor in 1987, and from 1988–1992, he was a Researcher at the University of Ghent, Belgium in the faculty of Veterinary Science. From 1992–2001, he was employed in the private sector, being mainly involved in veterinary services and quality control of poultry integration. Since 2001, Dr. de Smet has worked as an official at the European Commission under the Health and Food Safety Directorate-General, where he has been involved in the management of EU legislation on bovine spongiform encephalopathy (BSE) and zoonoses (mainly Salmonella). Since the beginning of 2009, he has served as the head of the team coordinating EU legislation on control of food hygiene, official controls for products of animal origin, and control of foodborne zoonoses. He also coordinates the EU position at the Codex Alimentarius Committee Food Hygiene and is Co-Chair in the development of several Codex standards.               In this episode of Food Safety Matters, we speak with Dr. de Smet [3:01] about: The ongoing work of the European Commission’s Food Hygiene Team and how it operates within the structure of the EC EU-wide trends in Salmonella control and antimicrobial resistance (AMR) mitigation, differences across Member States, and how trends in pathogen control are reflected in salmonellosis data His work as part of the Codex Committee on Food Hygiene that finalized a 2022 guidance on microbiological foodborne illness outbreaks, the impacts of that guidance, and modern advancements that are helping address outbreaks How the European Commission and Codex are approaching food safety culture in regulations and guidelines, how inspectors measure culture, and how businesses can improve and evaluate their own food safety cultures. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Andre Pierce joined the U.S. Food and Drug Administration (FDA) in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to FDA with 34 years of experience at a local health department, where he built relationships, shared knowledge, and promoted quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University. David Morales is the Managing Supervisor for the Environmental Health Division at Arizona's Maricopa County Environmental Services Department. He joined the Department in June 2000 as a Health Inspector for the Environmental Health Division, performing health inspections for restaurants, hotels and motels, mobile home parks, swimming pools, and school grounds. David has also served as a Hispanic Liaison, Training Officer, Supervisor, and Managing Supervisor for the Quality and Compliance Division, and he currently manages the Eastern Regional Office within the Environmental Health division. He received a bachelor's degree in Zoology from Brigham Young University, and he is a Registered Sanitarian in the state of Arizona and an REHS with NEHA. He also received a Certified Public Manager certificate from Arizona State University's Bob Ramsey Executive Education Program. Susan Quam is the Executive Vice President of the Wisconsin Restaurant Association (WRA). She joined WRA in January 1997, serving as the Executive Director of WRA’s Education Foundation for her first 15 years, working to promote career opportunities and scholarships within the foodservice industry and provide continuing education programs for restaurateurs. In 2012, Susan moved to the Executive Vice President position, where she works closely with WRA's President and CEO to enact the vision of the WRA board of directors. She is also one of WRA's two registered lobbyists. In addition to WRA general advocacy responsibilities, her areas of emphasis include employment law, alcohol law, food safety regulations, food defense, nutrition issues, and state/national relations. In this episode of Food Safety Matters, we speak with Andre, David, and Susan [34:22] about: How FDA works with state and local regulators to reduce the occurrence of foodborne illness risk factors at retail foodservice establishments through the Food Code and the Retail Program Standards Key initiatives and factors that Maricopa County leaders invest in or seek out to influence the behaviors of inspectors and source quality staff Generational, staffing, and expenditure obstacles that small foodservice establishments must overcome to uphold food safety standards How Maricopa County inspectors impact food safety behaviors in small retail or foodservice establishments through the Active Managerial Control and Cutting Edge programs The importance of regulators forging partnerships with and understanding the challenges of the retail food sector to effectively help industry implement food safety systems and best practices Specific considerations and training approaches for the retail foodservice sector to better connect with the new and emerging workforce. News and Resources FDA Updates on Chemical Safety Reassessment Work, Reveals Substances of Agency's Focus [7:09] California LGMA's "Romaine Test and Learn" Will Collect Members' Pathogen Testing Data to Improve Microbial Food Safety Knowledge [12:12] Half of U.S. Drinking Water Contaminated by Toxic PFAS, Reports USGS [17:42] Researchers Develop Tray that Alerts when Food is Contaminated by Pathogenic Bacteria [27:12] EFSA Finds No Critical Health Concerns for Herbicide Glyphosate [28:33] 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

Sarah Gallo is Vice President of Product Policy at the Consumer Brands Association (CBA). In her role, Sarah holistically oversees Consumer Brands' policy leadership on smart regulation issues, from advocacy through education to marketplace solutions. Prior to joining CBA, she served as Vice President of Agriculture and Environment for the Biotechnology Innovation Organization, where she led the organization's strategy across agriculture, food systems, energy, and bio-based manufacturing. Earlier in Sarah’s career, she held roles at CHS Inc. and the National Corn Growers Association and served as Agriculture Counsel with the U.S. House of Representatives Committee on Small Business. She graduated from Boston University with a B.A. in Marine Biology. In this episode of Food Safety Matters, we speak with Sarah [24:28] about: CBA’s key recommendations for FDA during its restructuring, and how those suggestions are  informed by looking at FDA modernization through the lens of the consumer Specific changes that CBA believes could help FDA transition from one-size-fits-all inspections to a tailored, risk-based model for inspections CBA’s partnership with Stop Foodborne Illness and FDA, which aims to improve recall communication through the use of modernized channels and digital technologies CBA’s call to FDA to standardize labeling and “last mile” communication in e-commerce food sales, and the Association’s work to support FDA’s development of such standards How digital tools that are already being leveraged by industry—like SmartLabel technology—can be better used to modernize labeling, and why nutrition and consumer transparency must go hand-in-hand when thinking about front-of-pack labeling Why FDA action regarding regulation for chemicals of concern in food packaging—such as PFAS and BPA—is urgent to avoid a wave of contradictory, state-by-state legislation The benefits of public-private collaboration in the creation of FDA guidances for industry, as well as guidances that CBA believes are important for FDA to develop. Dr. José Emilio Esteban was sworn in as Under Secretary for Food Safety on January 4, 2023. In this role, Dr. Esteban leads the Office of Food Safety at the U.S. Department of Agriculture (USDA), overseeing the Food Safety and Inspection Service (FSIS), which has regulatory oversight for ensuring that meat, poultry, and egg products are safe, wholesome, and properly labeled. Prior to his confirmation, he was chief scientist at FSIS. In this capacity, Dr. Esteban served as the primary scientific advisor on matters of public health and food safety that affect the mission of the agency, with primary responsibility for scientific initiatives within the FSIS Office of Public Health Science (OPHS). His prior positions at FSIS include Science Advisor for Laboratory Services and Executive Associate for Laboratory Services. Prior to joining FSIS, Dr. Esteban worked in several positions at CDC. He holds a doctorate in veterinary medicine (D.V.M.), an M.B.A., and a master's degree in Preventive Veterinary Medicine, as well as a Ph.D. in Epidemiology. In this episode of Food Safety Matters, we speak with Dr. Emilio Esteban [3:08] about: Food safety, food security, and the global food system post-pandemic USDA's Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry The steps that need to be taken to recruit and retain more veterinary doctors to address the ongoing shortage of D.V.M.s and ensure a safe food supply Recent developments around cell-cultured/lab-grown meat Ongoing work with the Agricultural Research Service on "raised without antibiotics" claims Dr. Esteban's three key principles of leadership  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Steven A. Lyon, Ph.D., is the Director of Food Safety–Field Operations at Chick-Fil-A Inc. He has been with Chick-fil-A since 2009, leading various food safety and animal welfare initiatives. His current role is centered on control of foodborne and respiratory diseases within the enterprise. He has held several roles encompassing supply chain food safety; product safety; restaurant procedure; kitchen design reviews, solutions, and innovations; animal welfare; and regulatory compliance. Prior to Chick-fil-A, he was with the U.S. Department of Agriculture (USDA) for seven years, where he worked on several projects involving antimicrobial resistance (AMR) and surveillance programs aimed at protecting public health from emerging foodborne pathogens. His work has been published in peer-reviewed scientific journals and magazines associated with poultry production. Dr. Lyon holds a B.S. degree in Poultry Science, an M.S. degree in Microbiology, and a Ph.D. in Food Microbiology, all from the University of Georgia's College of Agricultural and Environmental Sciences. In this episode of Food Safety Matters, we speak with Dr. Lyon [22:18] about: His scope of work in food safety for field operations at Chick-Fil-A, and how various teams across the organization work together to ensure the company’s overall food safety Achievements in food safety during his 14 years at Chick-Fil-A, spanning supplier requirements, the produce program, digital solutions, and other areas The work of Chick-Fil-A’s innovation centers, especially regarding machine learning and artificial intelligence (AI), and the company’s five-step innovation process Chick-Fil-A’s efforts to leverage AI and digital systems for improved risk modeling, hygiene monitoring, health self-assessments, and restrictive scheduling Trends in AMR mitigation and awareness he has witnessed since his time at USDA, and how Chick-Fil-A strives to be a steward of responsible agricultural antibiotic use in its own supply chain How labor challenges, the effects of climate change, and regulatory changes are affecting food safety within foodservice The importance of food safety culture, and how to prioritize its value for corporate leaders. News and Resources Cronobacter to be Added to the List of Nationally Notifiable Diseases [3:17] Latest Update on FDA Human Foods Reorganization Reveals Major Changes to ORA [4:49] USDA-FSIS Updates Guidance for Controlling Listeria in Delis [11:26] Pseudomonas Biofilms Pose Food Safety Threat by Aiding Listeria Survival in Processing Environments [12:35] FDA Releases FSMA 204 FAQs, Tools, Resources [15:57] Pesticide Residues Top EU Food Safety Alerts for 2022, a Record Year for Notifications [17:41] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Tracy Fink is the Director of Scientific Programs and Science and Policy Initiatives at IFT. She has more than 25 years of experience in leading food safety and logistics initiatives for the food industry, including with Schwan Food Co. and NSF International. In this episode of Food Safety Matters, we speak with Tracy [29:49] about: Tracy’s work overseeing IFT’s food safety programs, which focus on several strategic topics of interest Programming and discussions that will take place at the IFT FIRST conference in July, the theme of which will be “Innovation in a time of crisis: Can we future-proof the food system?” Industry concerns, like facility cleanliness, with the introduction of sesame as a major food allergen, and resources for industry provided and being developed by IFT IFT’s commodity-specific video series to help industry comply with FDA’s Food Traceability Final Rule (FSMA 204) How IFT’s global membership and partnerships with international organizations contribute to strengthening food science and food safety on global and regional levels. News and Resources Following California’s Example, New York State Bill Would Ban Five Most “Pervasive and Harmful” Chemical Food Additives [1:48]Bill Reintroduced to Congress Would Create FDA Office for Regularly Reassessing Safety of Chemicals in U.S. Food Supply [3:04]USDA-FSIS Updates Guidance for Salmonella Control in Swine Slaughter, Pork Processing Establishments [7:48]40 Percent of Retail Foodborne Illness Outbreaks Linked to Sick Employees, Says CDC [11:02]Appropriations Bill Reveals Congressional Priorities for FDA in FY 2024: Restructuring Foods Program, Listeria Action Levels, and More [16:56]FDA Finalizes Action Level of 10 ppb for Inorganic Arsenic in Apple Juice [17:49]Effort to Develop Early Mycotoxin Warning System for European Cereal Grains Underway [18:20] IFT IFT FIRST IFT Global Food Traceability Center (GFTC) IFT GFTC Commodity-Specific Videos (FSMA Traceability Rule Resources) Food Safety Insights Column, Bob Ferguson Food Safety Priorities—Your Thoughts on FDA's Proposed Reorganization [21:16] We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Angela Fernandez is the Vice President of Community Engagement at GS1 U.S., where she is responsible for driving broader adoption of GS1 Standards to help industry achieve their goals for improved product traceability, product information transparency, and data quality. Since joining GS1 U.S. more than 15 years ago, Angela has collaborated with a diverse range of industry stakeholders to identify how the use of GS1 Standards can improve supply chain business processes and e-commerce operations, as well as address regulatory requirements to deliver safe products to patients and consumers. Angela is a frequent guest speaker at industry events, including the Council of Supply Chain Management Professionals (CSCMP) Edge and the National Restaurant Association Show. She has also been a traceability and recall resource for media outlets including the Wall Street Journal, the New York Times, Food Safety Magazine, Food Logistics, and Packaging Digest. Angela holds a B.S. degree in Business Administration from Drexel University. In this episode of Food Safety Matters, we speak with Angela [41:40] about: How GS1 Standards help industry accurately capture sharable data about products and events in the supply chain in an automated way GS1 Standards and guidance that address specific components of FSMA Rule 204 The greatest challenges and opportunities facing industry over the next three years leading up to the FSMA 204 compliance date, which may vary depending on the role a business plays in the supply chain Ways in which GS1 Standards can support more complex industries that may have more to consider when striving for FSMA 204 compliance Resources from GS1 that can help companies prepare for FSMA 204 compliance, such as a community network and learning partnerships Learnings from case studies about the benefits that GS1 Standards provide to industry. News and Resources Major Food Industry Groups Urge Congress to Take Action on FDA Authorities, Budget [2:27]FDA Publishes Draft Compliance Policy Guide on Major Food Allergen Labeling, Cross-Contact [7:00]FAO/WHO Recommend Uniform Precautionary Allergen Labeling as Codex Develops Guidance [9:00]Following USDA Proposal, CDC Study Supports Additional Salmonella Controls for Raw Stuffed, Breaded Chicken [17:37]Food and Ag-ISAC Forms to Protect Agri-food Sector from Cybersecurity Threats [28:10] GS1 US Food Safety PageGS1 US FSMA 204 Guideline Sponsored by: Provision We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Christopher Waldrop, M.P.H., is a Senior Health Scientist in the Division of Public Health Informatics and Analytics at the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition (FDA’s CFSAN). In this role, he leads cross-agency workgroups to advance FDA priorities on nutrition, food safety, and biotechnology issues. He also helps identify and assess emerging consumer research and educational needs, advises CFSAN leadership on potential and emerging issues, and assists in prioritizing activities in FDA's food program. Mr. Waldrop holds a degree in advertising from Texas Tech University and an M.P.H. degree from Johns Hopkins University. Dr. Vanessa Coffman is the Director of the Alliance to Stop Foodborne Illness. She comes to Stop Foodborne Illness with a diverse background in food safety and sustainability, with a focus on environmental exposures across the food system. She received her Ph.D. in Environmental Epidemiology from the Johns Hopkins Bloomberg School of Public Health and a M.S. degree in Global Public Health and the Environment from the University of California, Berkeley. She has conducted research for the United Nations Food and Agricultural Organization (FAO) in Sierra Leone examining farming opportunities in a post-war setting, on occupational and residential exposures from large pork production operations in rural North Carolina, examining the association between nitrate in drinking water (largely from food animal operations) and fetal health outcomes using Danish population-based health registers, and previously worked at Stop Foodborne Illness as a policy analyst. She has testified in front of U.S. government officials, has authored peer-reviewed papers, and helped draft federal regulations. In this episode of Food Safety Matters, we speak with Mr. Waldrop and Dr. Coffman [2:46] about: FDA and Stop Foodborne Illness’ ongoing collaboration on a webinar series promoting food safety culture within industry Effective strategies for communicating to corporate leadership the importance of food safety to their business Ways in which organizations have successfully engaged employees and assessed their awareness about food safety The future of food safety culture assessment from a regulatory standpoint, as well as the importance of assessing culture within an organization, building upon a conversation that took place during the FDA/Stop Foodborne Illness Webinar #7 held at the 2023 Food Safety Summit  FDA’s priorities for food safety culture in the near future, as well as plans for future FDA/Stop Foodborne Illness webinars and efforts to promote food safety culture. Resources Register for FDA/Stop Foodborne Illness Webinar #8, "Facing Food Safety Challenges Through Culture & Adaptability” Watch the FSM Webinar: "FDA's Food Safety Culture—Advancing Culture Throughout the Supply Chain" Watch the FDA/Stop Foodborne Illness Webinar #7, “Live from the Food Safety Summit: Measure What You Treasure” Read “A Food Safety Paradox: The Mechanistics of Selling Food Safety” by Larry Keener, CFS, PA Sponsored byMichigan State University Online Food Safety We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com