Food Safety Matters

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

Bill Potter, Ph.D. is a Technical Advisor at Elanco Poultry Food Safety. Dr. Potter received his Ph.D. and M.S. degrees in Poultry Science from the University of Arkansas, as well as a B.S. degree in Animal Science and an M.B.A. from Texas A&M University. His areas of expertise include food safety, food quality, and pathogen intervention technologies. Nikki Shariat, Ph.D. is an Assistant Professor at the Poultry Diagnostic and Research Center in the Department of Population Health at the College of Veterinary Medicine at the University of Georgia. She holds a Ph.D. in Biological Sciences from Vanderbilt University and a B.Sc. degree in Molecular Biology and Genetics from the University of East Anglia in the UK. She is listed as an author or co-author on more than 40 published scientific papers, and is also the author of a book chapter in Salmonella: Methods and Protocols (Methods in Molecular Biology). In this episode of Food Safety Matters, we speak with Dr. Potter and Dr. Shariat [2:06] about: Industry and regulatory efforts to reduce Salmonella in poultry, including USDA's Proposed Regulatory Framework to Reduce Salmonella Infections Linked to Poultry Products Ongoing work to identify the sources of, and mitigation strategies for, the top three Salmonella serotypes of concern Measuring the impact of pre-harvest interventions for Salmonella serotypes of concern The usefulness of Salmonella quantification  Short- and long-term drivers for industry to improve Salmonella controls, especially to meet the requirements of USDA’s Proposed Regulatory Framework Sponsored by: Elanco 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 2023 Food Safety Summit, we spoke face-to-face with Deb Kane, Vice President of Food Safety, Quality, EHSS, and Regulatory at J&J Snack Foods Corp; Sandra Eskin, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA); and Ann Marie McNamara, Vice President of Food Safety and Quality for Supply Chain, Manufacturing, and Commercialization at US Foods. We also heard from Brian Barr of ABB and Andrew Lansinger of QAD Redzone. In this episode of Food Safety Matters, we talk with: Deb Kane [2:52] about the importance of (and misconceptions about) root-cause analysis in risk management, as well as learnings from the 2023 Food Safety Summit “Got Root Cause?” workshop Brian Barr [16:35] about improving electrical systems in food facilities to optimize food safety Sandra Eskin [29:56] about USDA’s ongoing work to reduce cases of salmonellosis linked to poultry, including the recent Proposed Regulatory Framework and upcoming pilot projects, as well as work to update safe handling instruction labels on raw meat and poultry products Andrew Lansinger [49:26] about safety and quality software for food establishments and the importance of giving frontline workers a voice through such software Ann Marie McNamara [1:04:01] about the 1992–1993 Jack in the Box E. coli outbreak, during which time she was Director of Microbiology at USDA’s Food Safety and Inspection Service (FSIS), as well as emerging food safety challenges in the present day. Food Safety Summit Sessions On Demand:FSS 2023: Risk Culture—How to Balance Risks for the Safety of Consumers, Team Members, and the EnvironmentFSS 2023: Q&A with Regulators and Advisory Groups FSS 2023: Legal Insights to Sharpen Your Food Safety Focus—and Stay Out of the Courtroom! Over 1,200 Food Safety Professionals Gather in Person and Another 1,500 Online for the 25th Annual Food Safety Summit Donate to Stop Foodborne IllnessAll contributions made before the end of June 2023 (up to $50,000) will be matched by a generous donor! Sponsored by:ABB and QAD Redzone 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 happening at the 2022 Food Safety Summit, we spoke face-to-face with Michael (Mike) Taylor, J.D., Board Member Emeritus at Stop Foodborne Illness and the 2023 Recipient of Food Safety Magazine’s Distinguished Service Award; Steve Ardaugh, CEO and Founder of Eagle Protect; Mindy Brashears, Ph.D., Professor of Food Safety and Public Health at Texas Tech University; and Harshavardhan Thippareddi, Ph.D., John Bekkers Professor of Poultry Science at the University of Georgia. In this episode of Food Safety Matters, we speak with: Mike Taylor [31:51] about his achievements and learnings during his career, and words of advice to the next generation of food safety professionals Steve Ardagh [53:55] about the hidden threat of glove contamination Dr. Mindy Brashears [1:02:50] and Dr. Harshavardhan Thippareddi [1:21:49] about Salmonella controls in poultry establishments, USDA's related Proposed Regulatory Framework, and the professors' respective work to advance food safety Bailey Dahlquist [1:11:34] about retail food safety optimization using technology. News and Resources: FSS 2023: Risk Culture—How to Balance Risks for the Safety of Consumers, Team Members, and the EnvironmentFSS 2023: Q&A with Regulators and Advisory Groups FSS 2023: Legal Insights to Sharpen Your Food Safety Focus—and Stay Out of the Courtroom! Over 1,200 Food Safety Professionals Gather in Person and Another 1,500 Online for the 25th Annual Food Safety Summit Donate to Stop Foodborne Illness Sponsored by: Eagle Protect and Crunchtime We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

Angela Anandappa, Ph.D. is the Founding Director for the Alliance for Advanced Sanitation. She has researched and worked in food safety and genomics for over 20 years, having established the Food Systems Innovation Center at the University of Kentucky with the goal of providing resources for local food businesses. She is also a board member of the Animal Digestible Food Packaging Initiative. Dr. Anandappa has led the Alliance for Advanced Sanitation  in its strategic and scientific direction since its inception at the University of Nebraska–Lincoln. Prior to founding the Alliance, she led the supply chain food safety pillar of the Kraft Heinz Company. She has been instrumental in product development and launching food, beverage, and animal feed products for a range of businesses, from very small to billion-dollar brands. Dr. Anandappa earned her Ph.D. in Animal and Food Science from the University of Kentucky with a focus on food microbiology and systems level food safety programs. She is a member of the International Association for Food Protection (IAFP), the Association of Food and Drug Officials (AFDO), and other industry associations. She is also the former Chair of the Food Chemical Hazards and Food Allergy Professional Development Group at IAFP, and serves on several other boards. In this episode of Food Safety Matters, we speak with Dr. Anandappa [20:07] about: Dr. Anandappa’s entry into food science, her early career, and what led her to found the Alliance for Advanced Sanitation Trainings and resources that are currently offered by the Alliance, as well as offerings in development Research that the Alliance is conducting in collaboration with industry, including work to better understand the labor force Prominent misconceptions about sanitation that need to be corrected at the corporate leadership level Questions that Dr. Anandappa aims to answer through her ongoing study of the sanitation workforce’s role in implementing regulatory initiatives, such as those aligned with the Food Safety Modernization Act (FSMA) The “Five Whys” principle and how it can drive improvements in the sanitation industry The need to generate data about how the use of sanitizers in the food industry contributes to antimicrobial resistance (AMR), and why hygienic design is an important AMR mitigation tactic Dr. Anandappa’s long- and short-term goals for the Alliance, from research to regulatory advocacy. News and Resources USDA Proposes Declaring Salmonella an Adulterant in Breaded Stuffed Raw Chicken Products [5:12] The Chicken Industry has ‘Grave Concerns’ about the New USDA Salmonella Regulation Ep. 134. Sandra Eskin: How USDA-FSIS is Tackling Salmonella in Poultry Perdue Farms Funds Research on Strategies to Reduce Salmonella Illnesses Caused by Poultry [9:58] FDA Report on Salmonella Outbreak Linked to Cantaloupes Highlights Recommendations for Melon Industry [12:59] Canada Updates Policy for Listeria in RTE Foods [15:30] FDA Hosting Two Webinars on Infant Formula Ingredients, Packaging Requirements [16:23] Pennsylvania, Mississippi First to Adopt 2022 Version of FDA Food Code, According to Status Report [16:48] Sponsored by:Cintas We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Sally Powell Price is MilliporeSigma’s Regulatory and Public Health Expert for Food and Beverage Safety Testing in North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was the Food Lab Supervisor at the New York City Department of Health Public Health Laboratory. She holds a B.S. in Biology from Hamilton College, a M.S. in Microbiology and Immunology from James Cook University in Australia, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She is a member of the Association of Food and Drug Officials (AFDO), the Association of Public Health Laboratories (APHL), the International Association for Food Protection (IAFP) and AOAC International.  Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. Responsible for engaging with influencers in the food and beverage industry to align initiatives with regulatory compliance and promote best practices for food safety and quality testing methods, Justyce has been serving the food and beverage industry since 2013. She received a B.S. in Chemistry and an M.B.A. from the University of Missouri in St. Louis. She currently serves as the Food Sciences Section Chair and Executive Board Member of the American Council of Independent Labs and is a member of IAFP, International Society of Beverage Technologists (ISBT), and AOAC International. In this episode of Food Safety Matters, we speak with Sally and Justyce [3:00] about The impact of food safety failures in baby formula production in recent years The risk factors for contamination in infant and baby foods and why contamination has been more of an issue at late The regulatory changes being made in response to recent foodborne illness outbreaks linked to formula How protecting infant health influences sustainability and corporate responsibility initiatives How customers can leverage companies like MilliporeSigma to take the right steps towards safety and compliance Recommended resources and trade organizations for those interested in understanding the issue of infant formula safety in greater depth. Resources: "Ask the Expert: How to Choose the Right Method for Microbial Testing in Infant Formula?" Support for Food and Beverage Testing Heroes  Sponsored by:MilliporeSigma We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com