Food Safety Matters

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

Frank Yiannas is a food safety culture expert, a food safety executive at global brands, an author, and an adjunct professor. He served as the Deputy Commissioner of Food Policy and Response at the U.S. Food and Drug Administration (FDA) from 2018–February 2023. While at FDA, he was instrumental in creating the New Era for Smarter Food Safety blueprint and many other initiatives related to the implementation of the Food Safety Modernization Act (FSMA). Frank has also held food safety leadership roles with Walmart and the Walt Disney Company. Additionally, he advanced global thinking on food safety culture with his pivotal 2008 book, Food Safety Culture: Creating a Behavior-Based Food Safety Management System. Frank has long been recognized for his role in elevating food safety standards and building food safety management systems based on science and risk. In this episode of Food Safety Matters, we speak with Frank [24:37] about: The differences and similarities between working in food safety in the public and private sectors, and how improved public-private communication is required to drive food safety advancements Surprises that Frank encountered in transitioning to FDA from the private sector, and how his industry experience prepared him for his role at FDA Frank's proudest accomplishments with FDA, including FSMA implementation and efforts under the New Era of Smarter Food Safety Three big lessons Frank learned about the U.S. food system and food safety regulation during his time at FDA Frank’s advice to “not hesitate… go bold” regarding the “new vision” proposed for FDA’s Human Foods Program by FDA Commissioner Dr. Robert Califf Why “advancing food safety is impossible without change,” and what types of changes at FDA would most benefit U.S. food safety What Frank is looking forward to achieving in the next chapter of his post-FDA career, and what he means when he says he wants to take care of #UnfinishedBusiness. News and Resources USDA-FSIS Summarizes Foodborne Illness Outbreak Investigations, Sampling Activities for 2022 [3:55] Most Major Food Allergen Recalls Caused by Preventable Labeling Errors, Study Finds [8:11] FAO, WHO Publish First Global Report on Cell-Based Food Safety [20:49] Frank Yiannas Smarter Solutions  Food Safety Magazine's "Evolution of New Era: Advancing Strategies for Smarter Food Safety" Webinar Series: FDA’s Food Safety Culture—Advancing Culture Throughout the Supply Chain  FDA's Retail Modernization—Foodborne Illness Prevention at the Federal, Industry, State, and Local Levels  FDA's Tech-Enabled Traceability—New Standards to Improve Food System Transparency  FDA's Smarter Tools—How Remote Regulatory Assessments Help Ensure Food Safety Food Safety Summit 2023 Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! Sponsored by:Trustwell We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Andre C. Pierce, M.P.A., REHS joined the U.S. Food and Drug Administration (FDA) in January 2022, serving as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting 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. degree from North Carolina State University. Ben Chapman, Ph.D. is Head of the Department of Agricultural and Human Sciences, Professor, and Director of the Safe Plates Food Safety Extension and Research Program at North Carolina State University. With the goal of reducing foodborne illness, his group researches food handling and food safety systems, designs and implements food safety strategies, and evaluates messages and media from farm-to-fork. Since February 2020, Dr. Chapman has been providing guidance to the food sector on issues related to food safety and COVID-19. He is the Co-Chair of the STOP Foodborne Illness Board of Directors, an advocacy group for individuals affected by foodborne pathogens. Dr. Chapman also co-hosts two podcasts, Food Safety Talk and Risky or Not, and is active on social media (@benjaminchapman on Twitter). John Zimmermann is the Vice President of Quality Assurance and Food Safety with First Watch restaurants. John has over 35 years of experience in the quality assurance and food safety field within the food processing, distribution, and foodservice industry. He serves as brand protector and ambassador at First Watch by creating, implementing, and maintaining a world-class, end-to-end quality assurance and food safety philosophy that ensures that only high-quality and safe food is served to all First Watch customers. He is responsible for establishing food safety and quality standards and developing, implementing, and leading programs and practices that will have direct impact on food safety, quality, customer satisfaction, and innovation. In this episode of Food Safety Matters, we speak with Mr. Pierce, Dr. Chapman, and Mr. Zimmerman [3:44] about: The ways in which FDA supports state, local, tribal, and territorial (SLTT) jurisdictions in reducing the risk of foodborne illnesses in retail foodservice environments, such as through the Retail Program Standards and the Food Code The importance of leadership and “storytelling” in driving an organization’s food safety behavioral and cultural changes Why First Watch designed its food safety management system (FSMS) to consider accountability, consistency, awareness, and proactivity Ongoing research related to behavioral science and food safety, and how thought processes in this area are advancing industry application of knowledge Industry’s contributions to the field of food safety science through sharing experiences How FSMS and complimentary tools can address the operational challenges industry is facing when striving to ensure food safety Ways in which stakeholders are attempting to measure food safety culture within retail food establishments Food safety culture best practices implemented by First Watch Why training and engagement efforts are crucial to better connecting with the changing foodservice industry workforce. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com.

Donald A. Prater, D.V.M. is Acting Director of the Office of Food Policy and Response (OFPR) at the U.S. Food and Drug Administration. Since 2019, he has also served as Associate Commissioner for Imported Food Safety in OFPR, providing direction to and management of imported food safety programs. In addition, he served as a senior scientific advisor and technical expert on matters related to human and animal food safety and the implementation of the FDA Food Safety Modernization Act (FSMA). Before joining OFPR, Dr. Prater was the Assistant Commissioner for Food Safety Integration, serving as the principal spokesperson on behalf of FDA’s Foods and Veterinary Medicine Program for imports discussions with external stakeholders, including foreign governments, as well as being responsible for import-related strategic resource planning activities. Earlier in his FDA tenure, Dr. Prater was Director of FDA's Europe Office in Brussels, Belgium, and served as the U.S. Department of Health and Human Services (HHS) Country Representative to the EU. Dr. Prater received a Doctor of Veterinary Medicine from the Virginia-Maryland Regional College of Veterinary Medicine (Government and Corporate track) in 1996. Following a three-year residency in anatomic pathology, he joined FDA’s Center for Veterinary Medicine (CVM) in 1999 as a Veterinary Medical Officer. He served in several roles including Leader of the Aquaculture Drugs Team, CVM Pathologist, and Director of the Division of Scientific Support. In this episode of Food Safety Matters, we speak with Dr. Prater [28:44] about: FDA initiatives and FSMA standards that address some of the food safety risks posed by global supply chain disruptions Activities FDA is undertaking to ensure the safety of imported produce, in alignment with the 2019 Strategy for the Safety of Imported Food How FDA’s commodity-specific prevention strategies increase food safety by engaging industry and leveraging lessons learned from outbreaks The reasoning behind FDA’s 2022 literature review on food safety culture, and how findings on the emerging discipline are applicable to FDA and industry How FDA collaborated with Stop Foodborne Illness to further Core Element 4—Food Safety Culture—under the New Era of Smarter Food Safety blueprint, which will be discussed in an upcoming FDA/Stop Foodborne Illness webinar live from the Food Safety Summit on May 11 Initiatives FDA is taking to improve its understanding of food safety culture and educate stakeholders Dr. Prater’s outlook on how the proposed reorganization of FDA’s Human Foods program may affect the agency’s emphasis on food safety culture Efforts FDA is making in the area of consumer food safety education through the lens of the New Era of Smarter Food Safety Why “better food safety in the 21st Century begins and ends with better data,” and the technologies that are enabling improved collection, analysis, and quality of data Industry privacy concerns amid an increasingly digitalized and traceable food system. News and ResourcesDr. Susan Mayne to Resign as Director of FDA’s CFSAN [6:45] FDA Releases Strategy to Increase Resilience of U.S. Infant Formula Market; Officials Express Uncertainty in House Subcommittee Hearing [9:16]Bill Introduced in California Would Ban Five Toxic Chemicals Common in Processed Foods [20:11]CDC Identifies Non-Typhoidal Salmonella as Major Pathogen Causing Foodborne Illness in U.S., Ground Beef Common Cause [23:26]SMU Researcher Develops Mini pH Sensor that Indicates Food Spoilage in Real Time [25:31] FDA/Stop Foodborne Illness Webinar on May 11 Register here! Food Safety Summit 2023Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Keya Mukherjee, Ph.D., is a Food Safety Specialist with the Food Systems and Food Safety Division of the Food and Agriculture Organization of the United Nations (FAO). Dr. Mukherjee coordinates the division's work on food safety foresight, where she uses "futures thinking" to identify and evaluate new trends and drivers with varying impacts on the global food safety landscape. She has authored a number of publications on key emerging areas in food safety. She is also part of the FAO Secretariat of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), a body that provides independent scientific advice on various food additives, veterinary drugs, and contaminants to different Codex Alimentarius committees and FAO member countries. Dr. Mukherjee holds a Ph.D. in Biochemistry from Texas A&M University, an M.S. degree in Biotechnology from the University of Essex, and a B.S. degree in Life Sciences from Ramnarain Ruia College.  Vittorio Fattori, Ph.D., is a Food Safety Officer in the Food Systems and Food Safety Division of FAO, where he both coordinates the foresight program on emerging food safety issues and provides scientific advice. Some of his focus areas include evaluating how new trends and drivers of change can affect food safety to proactively respond to risks, as well as optimize opportunities; working in the Secretariat of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) to provide scientific advice to Codex Alimentarius, FAO members, and other UN agencies on food additives, contaminants, and residues of veterinary drugs in food; and providing technical guidance on food safety regulatory and emerging issues. Before joining FAO, Dr. Fattori worked in research laboratories in academia and the private sector in the UK, Japan, and the U.S. His research activities have focused on the assessment of food safety risks posed by contaminants and pesticides. He also spent time in Africa, where his work in a rural community has further impressed upon him the need for guidance and support concerning food safety and public health. In this episode of Food Safety Matters, we speak with Dr. Mukherjee and Dr. Fattori [31:03] about: Food safety hazards that are unique to novel foods like insect protein and cell-based meats, as well as hazards that these novel foods have in common with traditional foods How edible seaweed producers can mitigate heavy metals and microplastics contamination as the commodity rises in popularity globally, as well as existing knowledge and regulatory gaps for the food type The wide variety of ways in which climate change is affecting food safety, and steps that must be taken to better safeguard food supplies against its effects The food safety consequences of warming oceans and increasingly scarce access to clean water How changes in temperature, precipitation, and other factors are affecting the geographic distribution and persistence of foodborne pathogens, such as Salmonella and Campylobacter How food growers and processors can respond to the growing threat of mycotoxigenic fungi and toxin-producing algae Food safety concerns associated with controlled environment agriculture, which are integral to urban farming The importance of establishing a circular plastics economy, and how to ensure food safety in the development and use of recycled food contact materials and alternatives to plastic packaging. News and Resources News Coverage and Related ResourcesEPA to Regulate Certain PFAS as Contaminants, Set Limits in Drinking Water [6:26]“The Growing Challenge of Safe Water for use in Food Processing Operations” by Larry Keener “EPA Proposes Enforceable Limits for PFAS in Drinking Water” by Consumer Reports FDA Asks Infant Formula Industry to Double-Check Food Safety Controls [16:23] Canada Publishes Guidance for Verifying Salmonella, Campylobacter Control Measures in Poultry Production [23:28] Theme of World Food Safety Day 2023: “Food Standards Save Lives” [26:07] Food Safety Magazine ArticlesDec '22/Jan '23: "Applying Foresight to Navigate Opportunities and Challenges amid an Evolving Food Safety Landscape" June/July '22: "New Food Sources and Food Production Systems: Exploring the Food Safety Angle" June/July '21: "How Is Climate Change Affecting the Safety of Our Food?" FAO Web ResourcesForesight (FAO) Cell-based food (FAO) Thinking about the Future of Food Safety: A Foresight Report Looking at Edible Insects from a Food Safety Perspective: Challenges and Opportunities for the Sector Climate Change: Unpacking the Burden on Food Safety Safety and Quality of Water Used with Fresh Fruits and Vegetables FAO VideosWhat New Foods are on the Horizon? Ensuring the Food Safety of Cell-Based Food Climate Change is Threatening the Safety of Our Food Food Safety Summit 2023Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Carl Joslyn is the Industrial Market Product Manager for industrial scales at the OHAUS Corporation. He has 30 years of experience in industrial marketing and has been with OHAUS for 23 years, primarily in his current role covering a wide range of scales and balances.   Dan Montone is the Industrial Market Product Manager for lab weighing and moisture analysis products at the OHAUS Corporation. Dan has filled various product management positions at OHAUS throughout the past decade, specializing in precision motion control systems used in laboratory instruments and custom metal alloys used in electronics and medical devices. In this episode of Food Safety Matters, we speak with Carl Joslyn and Dan Montone [1:48] about: The differences between industrial scales and balances The definition of “calibration” as it relates to scales and balances  What the acronym “C.R.A.F.T.” stands for, and how it can help guide decisions when selecting and using scales and balances for a given application The features of scales and balances What a moisture analyzer is used for, and what differentiates it from other measurement instruments used in food processing The most important features to look for in a moisture analyzer. Sponsored by: OHAUS We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com