Food Safety Matters

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

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

Brittany Sambol is the Vice President of Operations at Wildtype Foods, where she is responsible for leading the scale-up of the company’s operations function, including product commercialization and manufacturing facility expansion. Prior to joining Wildtype, Brittany spent six years at Clif Bar & Company, leading in various areas including supply chain and contract manufacturing management, product innovation and scale-up, and sustainable packaging development. Earlier in her career, Brittany worked as a chemical engineer and then spent over 12 years directly leading manufacturing operations in the CPG industry.  Khyati Shah, Ph.D. is an esteemed molecular biologist with a distinguished career spanning over ten years in the development and promotion of innovative pathogen testing of products for the food and beverage industry. Serving as a global product manager for the Food and Beverage segment of the Life Sciences business of MilliporeSigma, Dr. Shah is instrumental in creating and spearheading the product roadmap for the cultured meat and alternative protein business. With MilliporeSigma's strong focus on providing research and development (R&D) to scale-up solutions in this emerging industry, Dr. Shah enables cost-effective, sustainable, and efficient supply chain solutions to bring cultured meat and seafood products to market.  In this episode of Food Safety Matters, we speak with Brittany and Dr. Shah about: Wildtype Foods' origin story How MilliporeSigma is supporting the cultured meat space from R&D to scale-up Wildtype Foods' scale-up journey Key challenges that may be encountered during scale-up Solutions and support MilliporeSigma can provide during scale-up. Sponsored by: MilliporeSigma We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Jason Richardson, Ph.D. is the Vice President of Global Quality and Food Safety of The Coca-Cola Company, a position he has held since January 2021. In this role, Jason leads a team of quality and food safety professionals who are accountable for delivering global strategic and operational leadership for performance and progress of quality and food safety programs across the Coca-Cola system.   Jason joined The Coca-Cola Company in Atlanta in 2009, holding a variety of quality, food safety, and technical leadership positions within Coca-Cola North America over the course of his career. Prior to joining The Coca-Cola Company, Jason spent over seven years as a Microbiologist/Collateral Duty Safety Officer with the U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS), conducting research on sanitizers, novel technologies, standard and rapid microbiological detection methods, and the ecology of bacterial foodborne pathogens in foods, achieving more than 150 peer-reviewed publications.   Jason serves or has served on numerous committees and advisory boards during his career, including SSAFE, Consumer Brands Association, the University of Georgia's Center for Food Safety Board of Advisories and its College of Agricultural and Environmental Sciences Dean's Industry Advisory Council, USDA's Exotic Newcastle Disease Task Force, and USDA's Committee on Feasibility of "zero tolerance" for Salmonella on raw poultry. He is currently serving as Treasurer for SSAFE. He is active in professional associations, including IAFP, where he serves on several professional development groups.    Jason obtained his B.S.A. and M.S. degrees, as well as his Ph.D., from the University of Georgia, focusing in Agribusiness, Poultry Science, and Food Science and Technology, with emphases in Food Microbiology and Food Safety. In this episode of Food Safety Matters, we speak with Jason [23:58] about: The evolution of his career, from food safety microbiologist to corporate business leader The development and implementation of Coca-Cola’s Amplify Quality Framework, an initiative led by Jason to revamp the company’s food safety and quality assurance (FSQA) programs to optimize enterprise-wide performance and growth How Jason balances both food safety and quality assurance through his leadership and with the help of his FSQA teams Initiatives Jason is working on to refresh Coca-Cola’s food safety culture, and messaging and methods he uses to reinforce good food safety culture throughout the company How Jason contextualizes FSQA as an asset to business performance and growth Balancing cost optimization with FSQA efforts Words of advice for early-career food safety professionals who will be the FSQA leaders of the future. News and Resources FDA Publishes Report About On-Farm Investigations, Sampling of Leafy Greens in Salinas Valley [4:24] AMR Trends can be Reversed by Decreasing Antimicrobial Use, EU Agencies Report [9:39] Researchers Call for Improved Surveillance of Yersinia, an Underestimated Threat to Food Safety [16:23] USDA Develops Egg Pasteurization Technology That Rapidly Kills 99.999 Percent of Salmonella [19:09] Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that’s a total discount of 25%! 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

Brian Ronholm, M.A., is the Director of Food Policy for Consumer Reports, where he leads advocacy efforts to advance a safe and healthy food system. He was in public service prior to joining Consumer Reports, having served as Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA), and before that, as a congressional staff person for Congresswoman Rosa DeLauro of Connecticut.  In this episode of Food Safety Matters, we speak with Brian [28:55] about: How his prior experience in regulatory policy informs his current consumer advocacy work The FDA Foods Coalition, of which Consumer Reports is a part, and how the Coalition will work with Jim Jones, U.S. Food and Drug Administration (FDA) Deputy Commissioner for Human Foods, to bring about change The need for stricter limits, testing, and disclosure of toxic heavy metals in baby foods, and FDA’s handling of this issue through its Closer to Zero Initiative How FDA’s “historic inactivity” regarding food additives may be prompting state-level legislation, such as the California Food Safety Act, and what actions could be taken at the federal level to reign in control over food additives regulation USDA’s proposed regulatory framework to reduce cases of salmonellosis attributable to poultry, and the importance of pathogen testing and enforceable standards Takeaways from the Netflix documentary Poisoned, and the need for constant vigilance and innovation in food safety.   News and Resources WGS Helps Solve a Decade-Long Listeria Outbreak Linked to Queso Fresco, Cotija Cheese [6:00] Recent Outbreaks of Listeriosis Linked to Fresh Soft Queso Fresco Type Cheeses in the U.S. NACMCF Reports on Reducing Salmonella in Poultry, Advises FSIS on Proposed Regulatory Framework [12:43] In a 2023 Recap, USDA-FSIS Says it Aims to Publish Formal Regulatory Proposal for Salmonella in Poultry by Early 2024  Study Highlights Importance of Addressing Biofilm-Forming Pathogens to Control Listeria in Food Processing Facilities [20:03] Identification of Biofilm-forming Foodborne Pathogens and Development of Prevention Strategies  FDA Publishes Guidance to Support Seafood Industry in Trying to Get Products Removed From DWPE [23:44] Nationwide Produce Outbreak: A Moment You Never Forget Ep. 15. Will Daniels: "It was a game changer for the industry" Get free access to Consumer Reports for 1 month Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that’s a total discount of 25%! Sponsored by: IFCClick here to schedule your free assessment. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Natalie Dyenson, M.P.H. is the Chief Food Safety and Regulatory Officer for the International Fresh Produce Association (IFPA). She has nearly three decades of experience in food safety that encompasses the entire produce supply chain, from farm to fork. In her role at IFPA, Natalie and her team actively work to guide industry on food safety issues and connect with regulators and policymakers to advocate for a science-focused and risk-based approach to food safety worldwide. Having previously served as Vice President of Food Safety and Quality for Dole Food Company, Natalie is an internationally recognized food safety expert with broad and extensive experience leading international food safety programs for produce. She has leadership experience in food safety, public health, and regulatory compliance, leading global teams with a focus on scientific, risk-based program development, strategic planning, regulatory compliance, and quality assurance. Prior to joining Dole, Natalie held food safety leadership roles with both Walmart U.S. and Walmart International divisions. She also worked with Walt Disney Parks and Resorts, where she held various roles in food safety and public health supporting domestic and international operations. Natalie holds a B.S. degree in Microbiology from the University of Iowa and an M.P.H. degree in Infectious Disease Epidemiology and Biostatistics from the University of South Florida. She serves on the Produce Advisory Committee for the U.S. Department of Agriculture National Institute of Food and Agriculture’s (USDA NIFA’s) Specialty Crop Research Initiative (SCRI) grant, and sits on the Board of Directors for the Center for Produce Safety (CPS). In this episode of Food Safety Matters, we speak with Natalie [29:05] about: How Natalie’s experience has given her a well-rounded, global perspective that informs her current work at IFPA The work of IFPA’s Food Safety Council to improve food safety worldwide, and how the council represents the Association’s international and multi-sectoral community Why IFPA recently became a member of the Global Food Safety Initiative (GFSI), and the Association’s goal to reduce redundant audits as part of the GFSI Coalition for Action IFPA’s participation in the Codex Alimentarius Commission Committee on Food Hygiene to ensure the produce perspective is part of the discussion as Codex guidance and recommendations are developed IFPA’s current priorities for produce food safety achievable through its three strategic objectives The long-awaited U.S. Food and Drug Administration (FDA) Agricultural Water Proposed Rule (Subpart E of the Produce Safety Rule), and IFPA’s recently published, anticipatory guidance for industry The increasing concern about Cyclospora contamination of produce, the unreliability of detection methods under development, and strategies that can be implemented to break the cycle of contamination despite lacking effective detection methods. News and Resources New Illinois Bill Aims to Ban Same Four Toxic Food Additives as California Food Safety Act [4:12] EFSA: Poor Hygienic Equipment Design Most Crucial Risk Factor for Persistent Pathogens in Food Production [11:16] GAO, HHS Urge FDA to Develop Implementation Plan for Food Traceability Final Rule [17:50]FDA’s Food Traceability Final Rule FAQs, Tools, and Resources USDA Releases Annual Pesticide Residue Report, Finds 99 Percent of Samples Below Benchmarks [20:59] Study Shows Promise of Phage Treatment in Reducing Salmonella on Raw Chicken Breast [22:36] IFPA Industry Guidance on Pre-Harvest Agricultural Water Stop Foodborne Illness Dave Theno Food Safety Fellowship [WEBINAR] February 22, 2024 “Applied Root Cause Analysis: Using Your Results to Effectively Manage Risk” [WEBINAR] March 28, 2024 "Controlling Salmonella and Cronobacter in Dry Processing Environments by Managing System Breaches"   Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that’s a total discount of 25%! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com  

Brian Sylvester, J.D., is a Partner in Perkins Coie LLP's Washington D.C. office and a former Attorney-Advisor at the U.S. Department of Agriculture's (USDA's) Marketing, Regulatory, and Food Safety Programs Division's Office of the General Counsel. At Perkins Coie, Brian focuses his practice on regulatory matters before the U.S. Food and Drug Administration (FDA), the USDA, the Consumer Product Safety Commission (CPSC), and analogous state regulatory bodies. He is a leading authority on food technology regulation and serves as a trusted advisor to global brands, startups, life science companies, investors, and trade associations. Brian is a prolific author and frequent speaker at industry-leading events in the U.S., the EU, Israel, and other parts of the world. He is regularly called upon to offer insights on trending legal issues by preeminent industry and global publications. He holds a J.D. from Cornell Law School and a Bachelor's degree in Psychological and Brain Sciences from Dartmouth College. In this episode of Food Safety Matters, we speak with Brian [30:41] about: How the 2023 California Food Safety Act, which bans several additives common in processed foods, might affect companies’ food formulations nationwide Economic and other logistical challenges for companies adjusting for the California Food Safety Act and the feasibility of achieving compliance by the January 2027 deadline Other food additives and packaging chemicals under increasing scrutiny that companies may want to begin addressing in their products in light of class-action lawsuits Precedents set by the California Food Safety Act for other states to enact similar bans and for consumer beliefs to more heavily influence food law How the California Food Safety Act may be influencing the conversation around food additives legislation at FDA, evidenced by recent statements from the agency about two chemicals banned by the legislation The likelihood of industry lobbying and litigation in response to the California Food Safety Act, and the responses already made by industry and consumer groups criticizing the precedent it sets of circumventing science-based decision-making Brian’s thoughts on the actual contribution of the California Food Safety Act to food safety and public health, and how the ban was shaped by advocacy groups and consumers The likelihood of a patchwork of state regulations following the California Food Safety Act and the need for FDA to step in to prevent conflicting food additives regulation nationwide Possible implications if New York Senate Bill A6424 were to pass, which is pending legislation that is nearly identical to the original draft of the California Food Safety Act. News and Resources News FDA Publishes First CORE Annual Report Summarizing Foodborne Illness Outbreak Investigations [4:47]The Incident Command System and Foodborne Illness Outbreak InvestigationsOutbreak Investigations of Cyclospora cayetanensis Infections 2013–2020: Progress Made and Challenges Remaining FDA: Reckitt/Mead Johnson Nutrition Voluntarily Recalls Certain Nutramigen Hypoallergenic Powdered Infant Formula Products [12:48]Reckitt: Recall Alert: Select Batches of Nutramigen Powder New Insights About Salmonella Interactions With Environmental Biofilms May Lead to Better Food Safety Strategies [17:30] High Levels of Toxic Plasticizers Phthalates, Bisphenols Found in Nearly All Foods in U.S. [19:48] How Leadership Style Influences Employees' Likelihood to Voice Food Safety Concerns [26:31] Interview Resources California Food Safety Act Signed Into Law, Officially Banning Four Toxic Additives by 2027Following California’s Example, New York State Bill Would Ban Five Most “Pervasive and Harmful” Chemical Food AdditivesFDA Proposes to Stop Allowing Brominated Vegetable Oil in Food, Says Red Dye 3 May Be Next   Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that’s a total discount of 25%! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Sara Mortimore, M.Sc., FRSPH, MIFST, is the Vice President and Global Subject Matter Expert for Food Safety at Walmart Inc. In her role, Sara is responsible for the global development and oversight of all food safety programs, compliance, and initiatives for the company's 10,500 stores, owned manufacturing facilities, and distribution and fulfilment centers. This includes the supplier and supply chain food safety program. Prior to joining Walmart in May 2019, Sara held the position of Vice President of Product Safety, Quality, and Regulatory Affairs with enterprise-wide responsibility at Land O'Lakes Inc. In this capacity, she covered both human and animal foods and supported nonprofit international development work. Sara began her career with Glaxo SmithKline as a Research Technologist in research and development. In 1989, she joined Grand Metropolitan Foods, which later became Pillsbury and was subsequently incorporated by General Mills Inc. There, she held various roles leading supply chain food safety, quality, and regulatory teams in international markets. Sara is also the co-author of several successful books, book chapters, and papers on Hazard Analysis and Critical Control Points (HACCP) and food safety management. She has served on the board of trustees for the Royal Society of Public Health and is a Steering Committee member of the Global Food Safety Initiative (GFSI). Sara also serves on the Educational Advisory Board of the Food Safety Summit. In this episode of Food Safety Matters, we speak with Sara [3:53] about: The challenges and opportunities she has experienced throughout her career overseeing food safety at the world’s largest retailer, as well as major-brand food companies Lessons learned during Walmart’s testing phase of its Product Design Hazard Analysis (PDHA) program, a food safety program for private-label suppliers that was launched in 2022 and is now being rebranded as the Strive for Excellence program Walmart’s tech-driven efforts to improve food safety assurance and steps the company is taking to enable greater control over its supply chain Walmart’s “one global team” approach to food safety culture, and how Sara and her team works to instill this culture across the company and its supply chain, as well as how the success of these food safety culture efforts are measured Walmart’s membership with the Alliance to Stop Foodborne Illness, and how Sara and the company work to demonstrate to consumers that food safety is a priority for Walmart Challenges Sara has experienced throughout her career when it comes to ensuring that supplier HACCP plans are adequate, especially when suppliers may span the globe and have access to different resources and technologies Sara’s views on the most crucial food safety issues for the retail sector and food industry to address in the near- and long-term. We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

In this episode of Food Safety Matters, we review the top food safety stories of 2023 and their implications. Specifically, we discuss: Developments in the U.S. Food and Drug Administration’s (FDA’s) restructuring of its Human Foods Program and Office of Regulatory Affairs Ongoing concerns around infant formula safety and supply, including new regulations and guidelines, and how the crisis served as the catalyst for the reorganization of FDA's Human Foods Program New allergen guidances delivered by authorities worldwide and growing global concern over industry compliance with food allergen requirements, as well as U.S. industry’s unexpected response to the FASTER Act, which added sesame as the ninth major allergen Industry’s ongoing efforts to comply with FDA's Final Food Traceability Rule, which goes into effect in January 2026 The battle over food additives legislation in the U.S. at the state level and FDA’s efforts to get ahead of a possible regulatory patchwork The growing concern with per- and polyfluoralkyl substances (PFAS) contamination in drinking water, food, the environment, and human bodies, leading to restrictions being placed on the use of these “forever chemicals” in food packaging and other applications The state of retail foodservice safety in the U.S.—especially in light of FDA releasing a new version of the Food Code—and in other countries The release of the Netflix documentary Poisoned, which put food safety in a unique spotlight, sparking conversations and debate among industry and consumers alike. News and Resources Reorganization of FDA’s Human Foods Program [6:05] New Stakeholder Coalition Formed to Advocate for Effective FDA Human Foods Program FDA Announces Appointment of Jim Jones as First Deputy Commissioner for Human Foods Latest Update on FDA Human Foods Reorganization Reveals Major Changes to ORA Frank Yiannas to Resign as FDA’s Deputy Commissioner of Food Policy and Response Food Safety Priorities—Your Thoughts on FDA's Proposed Reorganization (Food Safety Insights column from Food Safety Magazine) Ongoing Concerns Around Infant Formula [14:21] FDA Updates Infant Formula Compliance Program, Puts Emphasis on Cronobacter, Salmonella FDA Updates on Prevention Strategy for Cronobacter Contamination of Infant Formula Cronobacter to be Added to the List of Nationally Notifiable Diseases FDA Releases Review of Response to Infant Formula Supply Crisis, Addresses Improvements After Finding Cronobacter, FDA Issues Warning Letters to Three Infant Formula Manufacturers FDA Asks Infant Formula Industry to Double-Check Food Safety Controls DOJ Criminally Investigates Abbott Nutrition After Fatal Outbreak Linked to Infant Formula Global Focus on Allergens and on Sesame in the U.S. [22:31] FDA Updates Guidance to Address Food Manufacturers Circumventing Allergen Cross-Contact Requirements for Sesame FDA Revises Labeling Requirements in Guidance Documents to Include Sesame as Major Allergen Most Major Food Allergen Recalls Caused by Preventable Labeling Errors, Study Finds FAO/WHO Recommend Uniform Precautionary Allergen Labeling as Codex Develops Guidance UK FSA Updates Guidance on Precautionary Allergen Labeling, Clarifies “Vegan” vs. “Free-From” Milk Causes Most Food Allergen Recalls in UK, Study Finds Sweden to Develop a National Strategy for Food Allergies One in Four Swedish Restaurants Provide Incorrect Allergen Information 6 of 10 Dutch Businesses Not Providing Adequate Allergen Information for Non-Prepacked Foods Food Allergy Canada Releases Allergen Management Guidelines, Focus on Labeling Ma and D’lima: How FDA Enforces Allergen Requirements and Recalls to Ensure Food Safety (Food Safety Matters podcast) Beat the Recall: Effective Allergen Control in Food Manufacturing (Food Safety Magazine webinar) Safely Serving All: Allergen Control and Response in Retail Foodservice (Food Safety Magazine webinar) FDA Food Traceability Final Rule Compliance Efforts [32:03] FDA Releases Guidance for Sprout Operations Under Produce Safety Rule, States FSMA 204 Inspections Will Begin 2027 FDA Releases FSMA 204 FAQs, Tools, Resources FDA Releases Small Business Compliance Guide for FSMA Traceability Rule FDA Goes In-Depth About FSMA Food Traceability Final Rule CAST, IFT Publish Traceability Issue Paper to Help Industry Improve Food Safety GS1 US Publishes Food Traceability Final Rule Guidance Digitized Supply Chains Deliver Improved Visibility, Traceability, and Happy Customers How the Food Traceability Rule will Impact Food Processors—Part 1 (Food Safety Insights column from Food Safety Magazine) How the Food Traceability Rule will Impact Food Processors—Part 2 (Food Safety Insights column from Food Safety Magazine) Friedlander and Lasprogata: FDA and Industry Perspectives on FSMA 204 (Food Safety Matters podcast) Ep. 158. Harris and Grantham: How Food Processors are Preparing to Meet FSMA 204 Traceability Requirements (Food Safety Matters podcast) Food Additives Legislation [40:20] California Food Safety Act Signed Into Law, Officially Banning Four Toxic Additives by 2027 Following California’s Example, New York State Bill Would Ban Five Most “Pervasive and Harmful” Chemical Food Additives Study Supports Food Safety of Titanium Dioxide, Addresses Data Gaps FDA Proposes to Stop Allowing Brominated Vegetable Oil in Food, Says Red Dye 3 May Be Next Retail Foodservice Safety [49:55] FDA Releases 2022 Food Code Pennsylvania, Mississippi First to Adopt 2022 Version of FDA Food Code, According to Status Report 40 Percent of Retail Foodborne Illness Outbreaks Linked to Sick Employees, Says CDC CDC Study Highlights Restaurant Characteristics Most Associated With Food Cross-Contamination USDA-FSIS Updates Guidance for Controlling Listeria in Delis EU Study Reveals Barriers to and Benefits of Adopting Digital Technologies for Retail Food Safety Inspections Australia Updates Food Safety Standards for Foodservice, Retail Sector WHO Releases Manual for Improving Safety of Traditional Food Markets Ep. 154. Guzzle, Ham, Lewis, Pierce: 30th Anniversary and Ongoing Implementation of FDA's Food Code (Food Safety Matters podcast) Ep. 151. Pierce, Morales, and Quam: Behavioral Science of Food Safety in Small-Scale Retail Foodservice (Food Safety Matters podcast) Pierce, Chapman, and Zimmerman: The Behavioral Science of Retail Food Safety Culture (Food Safety Matters podcast) Retail Sector Faces "New Era" of Food Safety Regulatory Focus (FSM eDigest feature article) Current States of Food Safety Culture and FSMSs in Food Establishments (Food Safety Magazine cover story) New Uses for Existing Technologies to Reduce the Risk of Persistent Pathogens on Surfaces in Retail Foodservice (Food Safety Magazine column) Food Safety Leadership in the Business of Food Safety (digital book) PFAS Concerns and Restrictions [59:04] EPA to Regulate Certain PFAS as Contaminants, Set Limits in Drinking Water Half of U.S. Drinking Water Contaminated by Toxic PFAS, Reports USGS EPA Releases First Dataset for Three-Year Project Monitoring PFAS, Lithium in U.S. Drinking Water FDA Provides Updates on PFAS Testing, Research PFAS Found in Eggs Laid by Hens that are Fed Contaminated Feed Study Shows “Significant Risk of Exposure” to PFAS from Food, Pesticide Packaging One Serving of Freshwater Fish Equivalent to Drinking PFAS-Contaminated Water for a Month, U.S. Study Finds “Safer” PFAS Types Used in Food Packaging Still Hazardous, Study Finds 3M Will Stop PFAS Manufacturing by the End of 2025 Sabert Commits to Eliminating PFAS from All Products by End of 2023 Study Suggests Strong Link Between PFAS Consumption and Thyroid Cancer; No End to PFAS Exposure in Sight Study Associates Exposure to Multiple PFAS with Metabolic, Thyroid Harm Minnesota Poised to Ban Nearly All Uses of PFAS EU Sets Limits for PFAS in Certain Foods Experts Urge Overhaul of UK Standards for PFAS in Drinking Water, Report Concerning Levels of Contamination PFAS in Food Packaging: Is it Time to Consider a Change? (Food Safety Magazine column) Netflix’s Poisoned Documentary [1:09:30] Poisoned—Book on Prominent Foodborne Illness Outbreak—Getting New Edition, Netflix Documentary Ep. 153. Dr. Darin Detwiler: Reflections on Netflix's Poisoned and 30 Years of Food Safety Advocacy (Food Safety Matters podcast) Ep. 128. Bill Marler: Perspectives on Poisoned and Food Safety Progress (Food Safety Matters podcast) Sponsored by: SafetyChain We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Sherry Brice, M.B.A. is Chief Supply Chain Officer at W.K. Kellogg Co. She was formerly Vice President of Global Quality and Food Safety at the Kellogg Company, overseeing end-to-end food safety and quality for Kellogg's internal and external network. Sherry has over 20 years of experience in the industry and joined Kellogg in 2012 as part of the Pringles acquisition from Procter & Gamble. She has served in numerous supply chain roles in the company, ranging from operations to quality. Sherry is on the SSAFE board of directors and is affiliated with a number of other industry associations such as Stop Foodborne Illness, where she is an Alliance member. Sherry is also the Executive Sponsor for the Kellogg African American Resource Group (KAARG). Sherry holds M.B.A. and B.S. degrees in Business Management and is a member of the Golden Key International Honors Society. In this episode of Food Safety Matters, we speak with Sherry [26:37] about: Her career spanning food safety, supply chain, and customer service roles at global food production companies, and how the lessons she has learned in each position have built upon one another A holistic approach that food industry professionals should apply to their work to carve a path into high-level business leadership How to “connect the dots” between food safety and quality assurance (FSQA) and supply chain operations by communicating the value of food safety to a business How to communicate and engage with teams throughout a business to ensure that food safety is a priority to all functions Ways to balance big-picture projects that drive business innovation with detail-oriented tasks that keep a supply chain running smoothly Qualities that help business leaders earn respect and equip them to make tough but necessary decisions. News and Resources Adoption of New Food Safety Standards at 46th Session of Codex Alimentarius Commission [9:36]Cantaloupes Contaminated With Salmonella Sicken More Than 100 People in U.S. and Canada, Cause Deaths [12:40]Outbreak Insights: "What Was Not Learned from the FDA Investigation of Salmonella on Cantaloupe in 2022?" From Food Safety Magazine December ‘23/January ‘24IFSAC 2021 Foodborne Illness Source Attribution Report Shows Salmonellosis Caused by Variety of Foods [16:38]FDA Publishes Redundancy Risk Management Plan Guide for Producers of Critical Foods [22:16]FDA Releases New Resources for Food Traceability Final Rule Compliance [23:14] 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

Matt Brosseau founded Path Forward Consulting LLC in early 2022 after spending a decade working as an engineer and operations manager in the powdered infant formula industry. He has spent the majority of his career installing and qualifying equipment manufacturing facilities for tools utilized in the manufacture and packaging of FDA-regulated products. Matt is also a U.S. Army veteran, and served as an officer in the Vermont Army National Guard for 11 years. Before hanging up his uniform, he served as the Company Commander of a Combat Engineer Unit and was deployed to Africa in support of Operation Enduring Freedom. Matt earned a degree in Mechanical Engineering from Clarkson University in 2014, and maintains several professional certificates in commissioning from the continuing education extension of the University of Wisconsin, Madison.    In this episode of Food Safety Matters, we speak with Matt [1:59] about: The origins of, need for, and services offered by Path Forward Consulting Equipment qualifications and why it is important for food processors to understand them Why food safety and quality assurance professionals should be concerned about equipment qualifications Crucial aspects of equipment qualifications and what they mean to food processors How food safety and quality professionals can support the equipment qualification process How listeners can reach out to Matt for expert guidance on equipment qualifications to ensure smooth equipment operation for food safety and quality. Sponsored by: Path Forward Consulting We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Blake Harris, CSCP, is a specialist in standards and process enhancement, digital solution development, and implementation, with more than a decade of experience in supply chain-related functions within the private sector and at non-governmental organizations (NGOs). He places high value on tackling complex issues to create efficient and uncomplicated solutions. As the Technical Director at the Institute of Food Technologists' Global Food Traceability Center (IFT’s GFTC), his focus centers on enhancing data digitization in food systems, which involves collaborative efforts with a diverse range of stakeholders from industry, government, and NGO sectors. Alison Grantham, Ph.D., is a consultant who brings a rigorous, practical approach to her work with public and private sector organizations to improve the food system. Alison focuses on helping her clients develop data-driven tools and programs to define and achieve goals to enhance food and agriculture. She has worked closely with IFT's Global Food Traceability Center since 2019, developing the Global Dialogue in Seafood Traceability (GDST) standards, among other traceability initiatives. Prior to consulting, she led food systems research and development, and then food procurement, at an $800-million revenue e-commerce food company. Previously, she led Penn State Extension's beginning farmer training program and directed research at the Rodale Institute. Alison currently serves on the Rodale Institute's Board of Directors and the National Academy of Sciences' Committee to advise the U.S. Global Change Research Program, the body that oversees climate and other global change research across the 14 federal agencies. In this episode of Food Safety Matters, we speak with Blake and Allison [35:05] about: IFT traceability experts’ observations over the past year regarding industry preparation to comply with FSMA 204 in 2026 Advances in traceability initiatives and technology, especially low-cost/no-cost technologies promoted by FDA, to assist industry compliance Advice for companies that have not made much progress in compliance efforts on how they can get started Advice for companies that have made strides toward assuring compliance on how they can ensure they are on track to fully meet FSMA regulations by January 2026 How worldwide adoption of Global Dialogue on Seafood Traceability (GDST) standards has been facilitated, tools offered to help the seafood industry comply with GDST standards, and how GDST standards are influenced by FSMA 204 Ways in which FSMA 204 compliance will benefit public health and food safety How FSMA 204 can help optimize individual company and entire supply chain operations. News and Resources CDC Study Highlights Restaurant Characteristics Most Associated With Food Cross-Contamination [2:24]Study Shows Potential of Antimicrobial Blue Light for Listeria Inactivation in Food Processing Plants [8:49]WHO Provides Step-by-Step Guide on Use of WGS for Foodborne Illness Surveillance, Response [13:18]FDA Clarifies "In-Shell Product" Definition and Requirements for Shellfish per 2022 Food Code [18:08] IFT Global Food Traceability Center Sponsored by: Wiliot We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Justyce Jedlicka serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma, where she is 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, and received both 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 the International Association for Food Protection (IAFP), the International Society of Beverage Technologists (ISBT), and AOAC International. Andrew Lienau is the Food Regulatory and Validation Senior Expert at MilliporeSigma. He has over 30 years of work experience in the fields of microbiology, assay development, and certification processes for pathogen detection in food. He is a member of the Expert Review Panel for AOAC International Official Methods Analysis (OMA), the Technical Board for MicroVal, and several working groups for ISO.  In this episode of Food Safety Matters, we speak with Justyce and Andrew [2:12] about: The threats posed by Cronobacter to food safety and public health, and the key challenges food manufacturers face in preventing Cronobacter contamination Why it was important for MilliporeSigma to develop a Cronobacter detection method, and how their product, Assurance® GDS, can help in the detection and control of the pathogen How MilliporeSigma has demonstrated that its assay is robust and effective The current industry standards and regulations related to Cronobacter control, and how Assurance® GDS supports compliance with these requirements Where listeners can find additional information on MilliporeSigma products and services. Sponsored by:  MilliporeSigma We Want to Hear from You!Please send us your questions and suggestions to podcast@food-safety.com

Kathy Knutson, Ph.D., PCQI, is the Founder of Kathy Knutson Food Safety Consulting LLC, an author, and the Chair of the Education Committee for the National Cannabis Industry Association (NCIA), with expertise in the fields of bacteriology, food science, and education. She speaks, writes, and trains on U.S. Food and Drug Administration Food Safety Modernization Act (FDA FSMA) compliance, and has also trained over 500 Preventive Controls Qualified Individuals (PCQIs) throughout her career. Dr. Knutson works with managers to help them write thorough hazard analyses, food safety plans, recall plans, environmental monitoring programs, and allergen programs. Additionally, Dr. Knutson travels to manufacturers to conduct swabbing to locate pathogens during recall investigations, as well as for gap assessments of Good Manufacturing Practices (GMPs) for cannabis-infused edibles. In 2020, she published her book, titled, Food Safety Lessons for Cannabis-Infused Edibles.   In this episode of Food Safety Matters, we speak with Dr. Knutson [48:30] about: How she became interested in food safety for cannabis-infused edibles and beverages, and the challenges she faced in transitioning to the cannabis industry Her work with NCIA, as well as with the ASTM International D37 Cannabis committee, where she is helping write the first GMP international standard for the cannabis industry The need for proper packaging and labeling to ensure the safety of cannabis-infused products, particularly in preventing underage use, as well as the importance of designing the products themselves to be unattractive to children How the patchwork of state regulations for cannabis complicates trade and testing, and the potential for future federal regulation of cannabis edibles as either foods or supplements The importance of implementing GMPs, HACCP plans, and preventive controls when producing cannabis-infused goods to prepare for potential federal regulation The need for training and recruitment of experienced individuals in the cannabis industry and the benefits of having dedicated quality assurance managers, as well as the advantages of having multiple Preventive Controls Qualified Individuals (PCQIs) in a food company or facility. Before our interview with Dr. Knutson, we also hear from Hal King, Ph.D. [3:42], the Editor of Food Safety Leadership in the Business of Food Safety, which is a new digital book published by Food Safety Magazine that serves as a resource for the retail foodservice industry. The book defines and models food safety business leadership from the perspective of top food safety business leaders at best-in-class retail foodservice operations. News and Resources News Stories and Related Items New Stakeholder Coalition Formed to Advocate for Effective FDA Human Foods Program [18:52] FDA Deputy Commissioner Jones Discusses Future of Human Foods Program Under His Leadership [20:41] FDA Proposes to Stop Allowing Brominated Vegetable Oil in Food, Says Red Dye 3 May Be Next “Food Safety Culture Collaboration: Are Regulators Adapting and Catching Up?” by Lone Jespersen, Ph.D., Rounaq Nayak, Ph.D., and Anne-Mette Olsen D.V.M., M.V.P.H. for Food Safety Magazine October/November 2023 California Passes Law Requiring Tests for Toxic Heavy Metals in Baby Foods, Disclosure of Results [34:02] FAO/WHO Establishes Recommended Threshold Values for Allergens in Foods [37:12] FAO/WHO Expert Committee Conducts Review of Foodborne Viruses to Support Codex Guidance Updates [38:56] FDA Publishes Results of FY 2021 Pesticide Residue Sampling Program for Foods [43:44] NACMCF’s Report to FDA on Cyclospora in Produce Mentions Two Proposed Species that are Parasitic to Humans [44:28] “Outbreak Investigations of Cyclospora cayetanensis Infections 2013–2020: Progress Made and Challenges Remaining” by Stelios Viazis Ph.D., Fazila Shakir M.H.S., Anne Straily D.V.M., Adrienne Goodrich-Doctor Ph.D., Jeffery L. Sumter Dr.P.H., and Socrates Trujillo Ph.D. for Food Safety Magazine April/May 2022 Interview-Related Items “Packaging and Labeling Requirements for Cannabis-Infused Edibles” by Kathy Knutson, Ph.D., PCQI for Food Safety Magazine August/September 2023 The New Digital Book Edited by Hal King, Ph.D. and Published by Food Safety Magazine Food Safety Leadership in the Business of Food Safety (FREE download) Food Safety Magazine Webinars Beat the Recall: Effective Allergen Control in Food Manufacturing (Available for on-demand replay) Safely Serving All: Allergen Control and Response in Retail Foodservice (Live on December 12, 2023) We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Yinqing Ma, Ph.D., is the Director of Compliance Policy Staff in the Office of Compliance at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA’s CFSAN). Dr. Ma leads the development and implementation of compliance policies, initiatives, and programs for CFSAN-regulated products. She also co-leads food allergens and economic adulteration initiatives at CFSAN. Dr. Ma received her B.S. and M.S. degrees and her Ph.D. in Food Science from Cornell University. Carol D’lima, Ph.D., is a Food Technologist in the Division of Food Labeling and Standards in the Office of Nutrition and Food Labeling at FDA’s CFSAN. She is the subject matter expert working on allergen and gluten-free labeling issues. She develops all related regulations, guidances, and technical documents, and responds to relevant inquiries from stakeholders in these areas. She has served in her current role for nearly a decade. Dr. D’lima received her B.S and M.S. degrees at Purdue University and her Ph.D. in Food Science from North Carolina State University. In this episode of Food Safety Matters, we speak with Dr. Ma and Dr. D’lima [3:17] about: Key takeaways from FDA’s recent analysis of allergen recalls of regulated products from 2013–2019, such as common causes for allergen recalls and prominent food allergens involved in recalls The failure mechanisms that contribute to labeling errors for allergens, and how can companies address them The number and causes of recalls seen by FDA since sesame became an official major food allergen under the FASTER Act Ways in which FDA is addressing the practice of food companies intentionally adding sesame to their recipes and product labels to circumvent the need to conduct cross-contact controls FDA’s methods for enforcing food allergen requirements FDA’s future plans for research into allergens and allergen recalls trends post-2019. Resources Most Major Food Allergen Recalls Caused by Preventable Labeling Errors, Study Finds Sponsored by: SafetyChain We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Lise Korsten, Ph.D. is the Co-Director of the Department of Science and Innovation (DSI) in the Center of Excellence in Food Security at the University of Pretoria in South Africa. She is also responsible for the food safety and regulatory control programs within the DSI-National Research Foundation (NRF) Center of Excellence in Food Security and actively interacts with other researchers in various institutes. She holds the position of Chair in the Global Task Force of Food Security for the International Society for Plant Pathology. Dr. Korsten has also addressed the South African Parliament on Food Safety Control and has developed a national framework for government to develop a Food Control Authority. Dr. Korsten has been able to attract extensive national and international long-term funding for food safety and water quality research projects and an EU Framework project on climate change and fresh produce. She also developed South Africa's first biocontrol agent for fruit and established a biocontrol research group at the University of Pretoria. Additionally, she has established a fresh produce health group that focuses on food safety of fresh produce and on sanitary and phytosanitary aspects related to international trade. Dr. Korsten's research has focused on the complementary fields of postharvest technology and food safety as related to international trade in fresh produce. As a team, the Plant Health and Safety research group has developed several innovative technologies to reduce disease and prevent product contamination.   In this episode of Food Safety Matters, we speak with Dr. Korsten [30:37] about: Her work with the DSI-NRF Center of Excellence in Food Security to understand the causes of and solutions to microbial contamination of potable water and irrigation water in Africa Technologies Dr. Korsten’s team has developed that enhance food crop safety and plant health Dr. Korsten’s involvement with GFSI's Science Technology Advisory Group (STAG), which works to leverage available scientific knowledge across a range of topics to advance food safety Food system transformations and considerations that are required to ensure “safe food for all” in the face of future challenges Interventions and technologies that could help address some of the most pressing global food safety and security threats, such as the effects of climate change and the rise of antimicrobial resistance (AMR) The global shift away from pesticides that is occurring due to realizations about the human health and environmental harms of the chemicals, and why similar scrutiny should be applied to the downstream impact from excessive use of sanitizers and disinfectants New technologies that have promise for food safety, such as rapid identification methods, AI, and sensors. News and ResourcesFDA Updates Infant Formula Compliance Program, Puts Emphasis on Cronobacter, Salmonella [2:56]FDA Releases Guidance for Sprout Operations Under Produce Safety Rule, States FSMA 204 Inspections Will Begin 2027 [6:42]Glyphosate Use Must Be Curbed, But Alternatives Might Pose Equal Food Safety Risk [9:16]California Food Safety Act Signed Into Law, Officially Banning Four Toxic Additives by 2027 [14:51]Study Supports Food Safety of Titanium Dioxide, Addresses Data Gaps  We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Barbara Masters, D.V.M., is the Vice President of Regulatory Policy, Food, and Agriculture at Tyson Foods Inc., where she provides regulatory vision and support to the enterprise and gives oversight to the Office of Animal Welfare. She also serves on the Board of Directors for the Partnership for Food Safety Education, the Center for Foodborne Illness, and the Steering Committee of the Global Food Safety Initiative (GFSI). Previously, Dr. Masters spent nine years as a Senior Policy Advisor at Olsson Frank Weeda, where she worked closely with the meat and poultry industry to ensure regulatory compliance. She also served as Administrator of the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA-FSIS), where she established a solid infrastructure of science-based policies and data analysis to reduce foodborne illness and product recalls. Dr. Masters holds a Doctorate of Veterinary Medicine from Mississippi State University and a Food Animal Internship from Kansas State University. In this episode of Food Safety Matters, we speak with Dr. Masters [21:42] about: The meaning behind “Never let a good crisis go to waste”—a lesson learned through significant foodborne illness and animal disease outbreaks she experienced during her career—as it relates to Dr. Masters’ approach to food safety policy What it was like to be part of USDA-FSIS’ efforts to develop landmark regulations and guidelines, such as for HACCP or SSOPs, from the administrative process to training and implementation Dr. Masters’ work at Tyson with the Office of Animal Welfare to monitor regulatory developments and establish steps for implementation How the GFSI Steering Committee works with small food businesses with limited resources to help them achieve GFSI certification The “mutual vision” GFSI shares with industry for a future where certification bodies can work more closely with regulators to help improve audits The critical importance of “doing the right thing every time”—a saying borrowed from the late Dr. David Theno, co-recipient of Food Safety Magazine’s 2010 Distinguished Service Award alongside Dr. Masters—as a leader in food safety. News and Resources FDA Updates Guidance to Address Food Manufacturers Circumventing Allergen Cross-Contact Requirements for Sesame [2:06]FDA Responds to CFP Recommendations for Food Code, Retail Program Standards [8:45]USDA Begins Sampling for Drug Residues in Cattle Claimed to be "Raised Without Antibiotics" [10:59]FDA Updates on Prevention Strategy for Cronobacter Contamination of Infant Formula [15:03]Experimental Rapid Tool Can Accurately Detect Bacteria Levels in Food Before it Leaves Production Facility [17:22] [October 19 WEBINAR] Beat the Recall: Effective Allergen Control in Food Manufacturing Sponsored by:Cintas We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Patrick Guzzle, M.P.H., M.A. is the Vice President of Food Science for the National Restaurant Association. He has been involved in retail food safety for over 20 years, since his wife contracted Escherichia coli O157:H7. Patrick’s career in food safety began as an Environmental Health Specialist in the Southeastern Idaho Public Health District. He later became the Environmental Health Supervisor and was involved in all aspects of environmental health. In 2004, Patrick was hired as the Idaho Food Protection Program Manager with the State Division of Public Health. During that time, he served as President of the Idaho Environmental Health Association. In 2018, Patrick started Mountain West Food Safety LLC and was the Principal Consultant. In addition to helping several clients strengthen their own food safety efforts, Patrick regularly taught ServSafe® courses throughout Idaho and Eastern Oregon. Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II within the CFP. He served as Chair of the CFP from 2016–2018. He has received several commendations for his collaborative efforts with other organizations over the years. Patrick is an active member of the Association of Food and Drug Officials, the National Environmental Health Association (NEHA), and the Western Association of Food and Drug Officials. He is also an adjunct professor of Public Health at Boise State University. Patrick received an M.P.H., an M.A. in Anthropology, and a B.A. in Spanish from Idaho State University. Melissa Ham, R.E.H.S., is a North Carolina native who has spent over half of her life working in Environmental Health. Her career started in 1989 with a local health department Environmental Health Programs. In 2001, she continued her career as an Environmental Health Regional Specialist. During her 18 years at the North Carolina Department of Health and Human Services, she worked with local health department programs, served on committees, and was tasked with coordination of the FDA Retail Program Standards. In 2010, Melissa worked to adopt the most current FDA Food Code in North Carolina. Since retirement, she has been working part time in the field, and was recently hired by Wake County Environmental Services as the Retail Program Standard Coordinator through the FDA Capacity Building grant. Glenda R. Lewis, M.S.P.H., is the Director of Retail Food Protection Staff at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA’s CFSAN) in the Office of Food Safety. Between beginning at FDA in 1996 and serving in her current role, Glenda started as a Team Member in, and then spent 14 years as Team Leader of, CFSAN's Retail Food Policy Team, with responsibility for leading the team in developing, revising, and interpreting regulations, model codes (such as the FDA Food Code), and federal guidelines that pertain to retail-level food operations (e.g., restaurants, retail food stores, food vending, and institutional foodservice facilities). Prior to FDA, Glenda served for eight years with the Volusia County Health Department in Florida as an Environmental Health Specialist. She holds a B.S. degree in Biology from Spelman College in Atlanta, Georgia and a M.S. degree in Public Health from the University of North Carolina at Chapel Hill. Andre Pierce, M.P.A. joined FDA in January 2022 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. from North Carolina State University. In this episode of Food Safety Matters, we speak with Patrick, Melissa, Glenda, and Andre [24:02] about: How FDA’s Food Code provides a framework of uniformity and consistency in the midst of decentralized retail food safety regulation in the U.S. How the Conference for Food Protection works with FDA and state restaurant associations to make recommendations about and support Food Code implementation The work it took to adopt the Food Code in North Carolina New topics addressed in the most recent Food Code (released in December 2022), and what new responsibilities the changes place on state and local health departments and restaurants Benefits that the Food Code bring to regulators, industry, and consumers The ways in which funding from FDA and NEHA has enhanced North Carolina’s participation in the Retail Food Program Standards How FDA encourages Food Code adoption, for example, though Retail Food Safety Regulatory Association collaborative How the National Restaurant Association incorporates Food Code concepts into ServSafe guidance and resources FDA’s method for keeping the Food Code updated and how it may evolve in the future, and the possibility of a national Food Code implementation strategy. News and Resources NARMS Releases 2020 Report on AMR Trends in Foodborne Pathogens [1:30] CDC Identifies Significant REP Strain of E. coli Causing Outbreaks Linked to Leafy Greens [5:08] Expanded Food Safety Investigation Act Would Give FDA, CDC Authority to Test for Pathogens on Farms to Trace Outbreaks [7:00] Scientists Discover Microbe That Degrades Harmful Mycotoxin [12:08] Titanium Dioxide Removed From California Food Safety Act; Four Chemicals Still Under Consideration for Ban [14:22] FDA to Hold Public Listening Session on Recall Modernization (Register) [19:00] Register for the Food Safety Magazine Webinar “Foreign Object Control: Best Practices in Food Processing and Foodservice” We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Britanny Saunier, M.P.A. is the Executive Director of the Partnership for Food Safety Education (PFSE). She focuses on leveraging PFSE's historical leadership in cross-sector collaboration and ensuring organizational effectiveness to realize PFSE's mission to develop and promote effective education programs to reduce foodborne illness risk for consumers. Britanny began as an intern at PFSE in 2011, and later served as PFSE's Director of Development, successfully increasing PFSE's program service revenue and bringing diversification to PFSE's Partner network. She facilitated program engagement with consumer and academic food safety experts, supporting PFSE programs including the National Consumer Food Safety Education Conference. Britanny holds a master's degree in Public Administration with a Health Policy focus from the School of Public Affairs at the American University in Washington, D.C. Ashley Eisenbeiser, M.S., C.F.S. is Senior Director for Food and Product Safety Programs for FMI, The Food Industry Association and a food scientist specializing in food safety. In her role, Ashley serves as a subject matter expert for food and product safety for FMI's food safety programs and provides support for FMI's retail, wholesale, and product supplier members on food safety training, technical services, regulatory compliance, and industry research and resources. Prior to joining FMI in June 2013, Ashley served as a Family and Consumer Science Extension Agent with Virginia Cooperative Extension, where she planned, delivered, and evaluated community nutrition, health, and food safety educational programs. Ashley is a Certified Food Scientist and received her master's and bachelor’s degrees in Food Science and Technology from Virginia Tech. Ashley serves as a member of the Board of Directors for the Partnership for Food Safety Education and is a member of several professional associations, including the Institute of Food Technologists (IFT), the International Association for Food Protection (IAFP), the Association of Food and Drug Officials (AFDO), and the Conference for Food Protection (CFP).   In this episode of Food Safety Matters, we speak with Britanny and Ashley [3:22] about:  PFSE’s mission to promote safe food handling and preparation practices, and how FMI and PFSE collaborate to protect consumer health   Resources that FMI utilizes as an annual contributing partner to PFSE, and how FMI members benefit from these resources The methods and measurements of success used by PFSE’s food safety educators, called BAC Fighters The advocacy efforts of, and resources offered by, PFSE and FMI in honor of National Food Safety Education Month Why Britanny and Ashley are personally invested in food safety, and how their motivations inform their work. Resources Partnership for Food Safety Education Partnership for Food Safety Education NFSEM Resource Food Safety Bingo FMI, The Food Industry Association We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Darin Detwiler, LP.D., M.A.Ed., is a food safety academic, advisor, advocate, and author with a 30-year history of working to control foodborne illness. After losing his son, Riley, to a foodborne Escherichia coli infection in 1993, Dr. Detwiler was invited by the U.S. Secretary of Agriculture to collaborate on consumer education. He has since been appointed twice to the U.S. Department of Agriculture’s (USDA's) National Advisory Board on Meat and Poultry Inspection, and has represented consumers as the Senior Policy Coordinator for non-governmental organizations, served on consumer food protection councils, and supported the U.S. Food and Drug Administration’s (FDA's) implementation of the Food Safety Modernization Act (FSMA). In addition to fulfilling his current role as Chair of the National Environmental Health Association’s (NEHA's) Food Safety Program, Dr. Detwiler sits on numerous advisory and editorial boards, is the Founder and CEO Detwiler Consulting Group LLC, and is an Associate Professor of food policy and corporate social responsibility at Northeastern University. Dr. Detwiler has appeared on television, including Netflix’s recent documentary, Poisoned: The Dirty Truth About Your Food, and has been published in print, such as his 2020 book, Food Safety: Past, Present, and Predictions. He is the recipient of the International Association for Food Protection's (IAFP’s) 2022 Ewen C.D. Todd Control of Foodborne Illness Award, as well as Food Safety Magazine's 2018 Distinguished Service Award for his work in promoting science-based solutions for food safety issues.     In this episode of Food Safety Matters, we speak with Dr. Detwiler [26:34] about: Consumer perceptions and discussions that emerged around food safety after Poisoned was released, as well as how the documentary may have spoken to industry leaders and policymakers What Poisoned meant to him personally, as it shared Dr. Detwiler’s story as a father who lost his son to E. coli infection, and what he hoped to communicate to audiences through the film The work that individuals in the food industry carry out to protect consumers from foodborne illnesses, and why their efforts should be more widely recognized The role that legal consequences play in deterring “bad actors” from shirking their food safety responsibilities, and why fostering robust food safety culture is an important counterbalance Ways in which the U.S. can improve the safety of its food, such as by reducing regulatory complexity, as well as strides the U.S. has taken over the last 30 years in terms of food safety and considering the consumer New and emerging food safety challenges of concern in the future, how consumer demands and behavior could play into these challenges, and the importance of keeping the true “why” behind food safety—consumer protection—at the forefront of industry efforts. Food Safety Insights Column, Bob Ferguson Top Food Safety Priorities—Where are We Post-Pandemic? [16:51] Sponsored by:  Pureline We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com