Food Safety Matters

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

Martin Wiedmann, Ph.D., D.V.M, is the Gellert Family Professor of Food Safety at Cornell University. He received a veterinary degree and a doctorate in veterinary medicine from the Ludwig-Maximilian University of Munich, and a Ph.D. in Food Science from Cornell University. His research interests focus on farm-to-table microbial food safety and quality and the application of molecular tools to study the transmission of foodborne pathogens and spoilage organisms, including translation of the associated research findings into reducing foodborne illnesses and food spoilage. His team is passionate about communicating research and research findings to a range of audiences from pre-K to industry leaders, and is regularly asked to help industry with a range of microbial food safety and quality challenges. Students and staff that were previously associated with his team have pursued successful careers in a range of environments, including industry, government, academia, and nonprofits. Dr. Wiedmann has received numerous awards for his work and is a Fellow of the American Association for the Advancement of Science (AAAS), a Fellow of the Institute of Food Technologists (IFT), a Fellow of the American Academy of Microbiology (AAM), and a member of the International Academy of Food Science and Technology. In this episode of Food Safety Matters, we speak with Dr. Wiedmann [31:55] about: ·         His work to expand knowledge about Listeria monocytogenes and Salmonella in several areas, and how whole genome sequencing (WGS) aids his research ·         The importance of refining target serotypes in light of the U.S. Department of Agriculture’s Food Safety and Inspection Service’s (USDA’s FSIS’) proposed regulatory framework for reducing Salmonella illnesses from poultry ·         Efforts of the New York State Integrated Food Safety Center of Excellence, where Dr. Wiedmann is the co-director, to strengthen foodborne illness surveillance through collaboration with local health departments ·         Opportunities for collaborations between the U.S. Food and Drug Administration (FDA) and state agencies, such as expanding root-cause analysis to consider earlier stages in the food chain ·         How the COVID-19 food safety response team that Dr. Wiedmann led through Cornell University assisted the food industry through education, and consequences of the pandemic that industry is now tackling ·         The nuances of determining a pathogen to be an “adulterant,” such as Salmonella in poultry, which is being considered by FSIS ·         How WGS aids more accurate pathogen identification, and WGS’ effect on the taxonomy of bacteria ·         Why Dr. Wiedmann sees novel proteins, Bacillus cereus, biofilm, and refining food safety regulation as significant areas of concern for food safety. News and Resources FDA Gives Update on Human Foods Program Restructuring, Announces Search for Deputy Commissioner; Stakeholders Express Concern [3:39]FDA Draft Guidance for Naming, Labeling of Plant-Based Milk Alternatives [15:31]Researchers Aim to Make Cured Meat Safer with “No Nitrite-Added” Curing Process [21:03]FDA, New York Sign Domestic Mutual Reliance Partnership Agreement [23:24] Food Safety Matters Ep. 112. Rogers, Mettler, Waller: FDA and Utah on an Integrated Workforce through Mutual Reliance FDA Foods Program Publishes List of Priority Guidances for 2023 [24:14]IAFP Executive Director David Tharp to Retire [26:43]IFPA Chief Food Safety Officer Dr. Jennifer McEntire Steps Down [27:47] Food Safety Matters Ep. 111. Jennifer McEntire: IFPA—The New Voice of ProduceTheme of World Food Safety Day 2023: “Food Standards Save Lives” [28:42] FAO, WHO Report on Food Safety of Water Reuse in Dairy Industry Publisher’s Platform: Twenty-eight minutes with FDA Commissioner Califf 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

Susan Mayne, Ph.D., is the Director of the Center for Food Safety and Applied Nutrition (CFSAN) at the U.S. Food and Drug Administration (FDA). Dr. Mayne leads CFSAN in developing and implementing policies, programs, and initiatives to ensure the U.S. food supply is safe and healthy for consumers, and that food, dietary supplements, and cosmetics sold in the U.S. are safe and properly labeled. Under Dr. Mayne’s leadership, CFSAN works to reduce foodborne illness, protect consumers from harmful products, ensure that chemicals in food are found at levels that are not harmful, conduct and advance scientific research in support of food safety, and other efforts. Since taking up the role of CFSAN Director 2015, Dr. Mayne has overseen and implemented several landmark public health policies and initiatives, including issuing eight foundational rules and more than 50 guidances implementing FDA's Food Safety Modernization Act (FSMA). Dr. Mayne received a B.A. degree in chemistry from the University of Colorado and a Ph.D. in nutritional sciences, with minors in biochemistry and toxicology, from Cornell University. Prior to joining FDA, Dr. Mayne spent nearly three decades at Yale University, where she held an endowed chair as the C.-E.A. Winslow Professor of Epidemiology. She also served as Chair of the Department of Chronic Disease Epidemiology at Yale and Associate Director of the Yale Cancer Center. In this episode of Food Safety Matters, we speak with Dr. Mayne [34:55] about: CFSAN’s key accomplishments during Dr. Mayne’s tenure, including efforts such as the implementation of FSMA and working toward the Closer to Zero goals How FDA is working to reduce the presence of chemicals in the U.S. food supply through the Closer to Zero initiative The GenomeTrakr network, a genomic database including more than 1 million foodborne pathogen sequences, and how food safety can be advanced through whole genome sequencing (WGS) Lessons FDA has learned from the 2022 infant formula safety and supply crisis and actions the agency has taken, such as the release of a prevention strategy for powdered infant formula The potential for Cronobacter sakazakii to be elevated to a nationally notifiable disease Dr. Mayne’s thoughts on FDA’s recently announced vision for restructuring the agency’s Human Foods program and the Office of Regulatory Affairs (ORA), and how FDA's regulatory efforts will continue to address the evolving food safety landscape News and ResourcesSalmonella in Chicken Increasingly Resistant to Critical Antibiotics, USDA-FSIS Reports [5:47] NOAA Expands Seafood Import Monitoring to Combat Seafood Fraud [13:20] Levels of Mercury in Tuna Cans Inconsistent, Says Consumer Reports [18:21] PFAS Found in Eggs Laid by Hens that are Fed Contaminated Feed [21:34] Online Produce Safety Handbook for Buyers Simplifies Regulations in Northeastern States [22:37] Food Safety Insights Column, Bob FergusonHow the Food Traceability Rule will Impact Food Processors—Part 1 [24:26] Food Safety Summit 2023Register for the 2023 Food Safety Summit with discount code FSM23Podcast for 10% off! Sponsored by Cintas:Download the Cintas Program for Food Processing Apparel brochure We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Norma Dawkins, Ph.D. is a professor, a research scientist, and the Department Chair of Food and Nutritional Sciences at Tuskegee University in Tuskegee, Alabama. She has been actively involved in teaching and research in academic institutions at the national and international levels. She also worked as a senior scientist in the food industry. Her most recent work involves basic and applied research in the prevention and reduction of risk factors associated with cardiovascular disease, cancer, and obesity among underserved population groups. Dr. Dawkins has numerous publications covering foods, nutrition, and community-based intervention to her credit. Larry Keener, C.F.S., P.A., P.C.Q.I. is President and CEO of International Product Safety Consultants, which provides food safety and food technology solutions to the food processing industry, serving a broad client base that includes Fortune 500 food companies, academic research institutes, and government agencies.  Mr. Keener is an internationally regarded microbiologist and process authority in the food industry. His areas of expertise range from applied food microbiology to the development and application of novel preservation technologies. He is a past president of the Institute of Food Technologists’ (IFT's) Nonthermal Processing Division. Mr. Keener has received numerous awards and honors, including 2013 IFT Fellow, as well as a lifetime achievement award from the International Union of Food Science and Technology (IUFoST) for his work in microbiology and food safety. Mr. Keener has published more than 100 papers on subjects related to food production and food safety science. Mr. Keener has deep ties to Tuskegee University, previously serving as President of the Food and Nutrition Board for two terms. He has also been an advisor for the U.S. National Aeronautics Space Administration’s (NASA’s) Center for Deep Space Research, and has lead collaborative efforts between numerous organizations including IFT, the U.S. Department of Agriculture (USDA), and industry, culminating in the first George Washington Carver Lecture Series at Tuskegee. Mr. Keener is a recipient of the George Washington Carver distinguished service award from Tuskegee University. In this episode of Food Safety Matters, we speak with Dr. Hawkins and Mr. Keener about: The timeline of George Washington Carver’s life George Washington Carver’s work as a leader of the environmental movement at the turn of the 19th century and his scientific achievements that advanced agriculture How George Washington Carver found success despite the challenges he faced as a Black man in the U.S. during the Jim Crow Era, and how Tuskegee University is striving to elevate his acclaim to deserved levels George Washington Carver’s work through his Jesup Wagon, a mobile classroom that he used to teach Black farmers and sharecroppers about growing crops effectively Tuskegee University’s various programs and efforts that aim to carry on the legacy of George Washington Carver by assisting and providing opportunities for underserved farmers, and providing future-minded educational programs The importance of Historically Black Colleges and Universities (HBCUs) in the present day. Resources George Washington Carver’s Legacy  Tuskegee University My Work Is That of Conservation: An Environmental Biography of George Washington Carver by Mark D. Hersey  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com.      

Lone Jespersen, Ph.D., Founder and Principal of food safety culture consultancy Cultivate, has dedicated the last 15 years of her life to bettering food manufacturing operations and studying how culture affects food safety performance. She holds a Ph.D. in Culture Enabled Food Safety and has created a network of worldwide collaborators within the food supply chain. After 11 years with Maple Leaf Foods—including an uphill battle to regain consumer trust following the 2008 tragedy that killed 23 people—Dr. Jespersen’s life purpose shifted. At the time, she was in charge of food safety and operations learning strategies. After much introspection, questioning, and scrutiny, Dr. Jespersen led the relaunch and execution of Maple Leaf Foods' food safety and operations learning strategies, transforming the company’s food safety culture from the inside out. Carol Wallace, Ph.D., is a Professor of Food Safety Management Systems (FSMS), Co-Director of the Nutritional Sciences and Applied Food Safety Studies Group, and the Research Lead for the School of Sport and Health Sciences at the University of Central Lancashire (UCLan) in the UK. Dr. Wallace holds a Ph.D. from UCLan and a B.Sc. degree in Microbiology from the University of Glasgow. Her research interests include food safety performance from farm to fork, in particular Hazards Analysis and Critical Control Points (HACCP) system effectiveness and food safety culture, causal factors in food outbreaks and incidents, and controlling food safety risk in business and the home. Dr. Wallace was instrumental in setting up the Salus Food Safety Culture Science Group, an academic network to explore and share knowledge about the emergent food safety culture field, in 2015, and she serves as its current Chair. She regularly presents at and organizes conference symposia in the areas of food safety management and culture. Dr. Wallace is also widely published in the field of food safety and is an author and co-author of several best-selling textbooks guiding industry on HACCP and FSMS. In this episode of Food Safety Matters, we speak with Dr. Jespersen and Dr. Wallace [34:58] about: Why the prevalent mindset around food safety and HACCP within organizations leads to 37 percent of frontline employees following protocols improperly, and how change management can be leveraged to individualize food safety The definition of “nudging,” its role in incrementally improving an organization’s food safety culture over time, and examples of nudging in action How collaboration between academics and industry can elevate the concept of food safety culture through scientific validation Strategies for achieving buy-in from leadership regarding food safety culture The importance of enhancing visibility, creating accountability, and encouraging an atmosphere of teamwork in a food business when nudging improvements to food safety culture, and how such goals can be achieved How a company can begin influencing and monitoring frontline employee behavior to improve food safety culture by tapping into managers How companies can implement and emphasize reward and recognition to improve food safety culture The importance of promoting a culture that transcends the technical aspects of food safety. This episode of Food Safety Matters also features an interview [24:34] with Zach Ducheneaux, who was appointed Administrator for the U.S. Department of Agriculture's Farm Service Agency (USDA’s FSA) in February 2021. Zach discusses FSA’s Food Safety Certification for Specialty Crops Program, providing specifics on assistance eligibility, types of expenses covered by reimbursements, and recommended food safety certifications. News and Resources FDA Announces Vision for Restructuring Human Foods Program, ORA [3:52] Frank Yiannas to Resign as FDA’s Deputy Commissioner of Food Policy and Response [13:19] DOJ Criminally Investigates Abbott Nutrition After Fatal Outbreak Linked to Infant Formula [17:37] FDA Sets Action Levels for Lead in Baby Foods as Part of Closer to Zero Initiative [22:25] Watch the “Using Frontline Feedback to Nudge Food Safety Culture Improvements” recording on-demand! Sponsored by: TOMI SteraMist We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Adam Friedlander is a Policy Analyst in FDA’s Coordinated Outbreak Response and Evaluation (CORE) Network, where he helps lead the agency’s efforts to advance strategic, tech-enabled traceability initiatives under the New Era of Smarter Food Safety. Through collaboration and by leveraging the power of data, he hopes to help transform the food system to become more digital, transparent, and safe for consumers around the world. Adam graduated from Cornell University with a B.S. degree in Food Science and Operations Management and a minor in Music. He received his M.S. degree in Regulatory Affairs of Food and Food Industries from Northeastern University. Joseph (Joe) Lasprogata is a longtime seafood veteran with over 30 years in the industry. His love and passion started with his degree in Marine Biology, which took him to several corners of the world to source the best and most unique seafood available, assisting top chefs with menu development, and helping introduce, develop, and distribute over 30 million pounds of seafood annually. As Vice President of New Product Development at Samuels Seafood, he works directly with producers, aquaculture, and multiple non-governmental organizations to introduce new products and develop successful brands. Joe has a true appreciation and unique insight to the seafood industry and its potential upcoming challenges. Most recently, he developed a digital traceability system to comply with both FDA shellfish regulations and the newly instituted Food Traceability Final Rule, FSMA Section 204. In this episode of Food Safety Matters, we speak with Adam and Joe [17:49] about: How the Food Traceability Final Rule will work, and why FDA estimates that it will speed up foodborne illness outbreak investigations by 80 percent Certain questions and concerns that industry may have for FDA regarding the execution of the Food Traceability Final Rule The digital traceability system that Samuels Seafood developed to comply with both the FDA National Shellfish Sanitation Program and the Food Traceability Final Rule FDA’s emphasis that the Traceability Rule defines for industry what records to keep, rather than how industry should keep those records FDA’s plan to create a product tracing system to allow information to be provided to FDA in a secure way Perceived gaps in awareness about the Food Traceability Final Rule within the seafood industry Benefits to traceability that could encourage industry to voluntarily adopt the standards set by the Final Food Traceability Rule, even for companies that produce foods not included on the Food Traceability List (FTL) The nuances and possible challenges of the Food Traceability Final Rule that industry may wish to see addressed by FDA, and specific challenges that the rule may present for the seafood industry FDA’s vision for traceability efforts to be widely adopted and harmonized The resources offered by FDA’s Technical Assistance Network, which exists to provide answers to industry on FSMA inquiries. This episode of Food Safety Matters also features an interview [40:18] with Rob Clark and John McPherson of rfxcel to discuss FSMA 204 and where to get guidance on how it may affect your operations and how to get started. Powered by rfxcel technology, Antares Vision Group provides a unified end-to-end supply chain platform, facilitating digitalization of supply chains. Resources FDA Issues FSMA Food Traceability Final Rule, Holds Briefing FDA’s FSMA Technical Assistance Network Presenting Sponsor: Antares Vision Group, powered by rfxcel technology We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com