Sally Powell Price joined MilliporeSigma in 2020 as a Regulatory Expert for Food Safety Testing for North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was a Food Lab Supervisor at the New York City Department of Health - Public Health Laboratory. She has a bachelor’s degree in Biology, a master’s in Microbiology & Immunology, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She’s a member of the Association of Food and Drug Officials (AFDO), American Public Health Association, Association of Public Health Laboratories, and AOAC.
Justyce Jedlicka currently serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. Responsible for engaging with influencers in the food and beverage industry to align initiatives to be in the highest regulatory compliance and promote best practices among testing methods promoting the safest and highest quality food, Justyce has been serving the food and beverage industry since 2013. She received her BS in Chemistry and MBA from the University of Missouri in St. Louis. She currently serves on the Food Sciences Section Executive Board of the American Council of Independent Labs and is a member of IAFP, ISBT, and AOAC.
In this BONUS episode of Food Safety Matters we speak with Sally and Justyce about:
- Where do mycotoxins come from?
- Why mycotoxins are a concern in the food space
- Contributing factors to the rising concern of mycotoxins
- How mycotoxins are controlled from a regulatory standpoint
- Recommended resources for those interested in understanding the regulatory landscape
- Commodities where mycotoxin analysis is becoming increasingly relevant
- Sampling and testing challenges some might experience with Mycotoxins?
- How customers can leverage companies like MilliporeSigma to maintain compliance
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Ep. 110: 2021 Year in Review
54:44With 2021 in the rear-view mirror, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting, sat down to discuss the big food safety stories and impacts of 2021, and peek ahead at what’s in store as we begin 2022. Topics discussed in this episode include: Regulatory Changes New Era of Smarter Food Safety PFAS COVID-19 Supply Chain Food Market Changes Food Safety Culture Sponsored by: Michigan State University Online Food Safety Program Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to [email protected]
Ep. 109. Mark Wittrock: Predictive Preparedness at DHS
1:10:00Mark Wittrock is the Director of the Food, Agriculture, and Veterinary Defense Division within the Countering Weapons of Mass Destruction Office at the U.S. Department of Homeland Security (DHS). In this role, he oversees the coordination and integration of the Department’s food, agriculture, and veterinary defense efforts across DHS, the federal interagency, state, local, tribal, and territorial governments, academia, and the international community. His DHS focus is largely on mitigating the potential impacts from high-consequence and/or catastrophic events on the food and agriculture sectors and building stronger resilience to both the unintentional and intentional introduction of poisons, pests, or pathogens that could have quickly cascading impacts across the sectors. Mr. Wittrock has held a range of counterterrorism, nonproliferation, and counter-proliferation posts, both in the U.S. and abroad—including Deputy Assistant Director for International Cooperation, Senior Policy Advisor to the Deputy Administrator for Defense Nuclear Nonproliferation at the National Nuclear Security Administration. Mr. Wittrock worked as a Foreign Affairs Officer at the U.S. Department of State, as well as served in the U.S. Department of Defense, both on active duty and as a civil servant. Mark holds an M.S. in national security strategy, an M.B.A. in global management, and has Certificates of Professional Fluency in Russian from the U.S. Defense Language Institute, Moscow State University (Lomonosov), and the British Institute of Linguistics. In this episode of Food Safety Matters, we speak to Mark [29:27] about: Overview of the Office of Food, Agriculture, and Veterinary Defense Engaging emergency support functions during the pandemic Building the architecture framework to enhance resilience and prevent crisis The One Health initiative: the interconnection between people, animals, plants, and their environment Developing robust interagency partnerships Developing partnerships with external organizations, agencies, universities, and corporations Call to industry as a critical partner in developing resilience. News and References FDA Proposed Revision for Produce Safety Rule’s Agricultural Water Requirements [3:40] Related articles: You Can’t Change the Future by Always Looking at the Past Fixing FSMA’s Ag Water Requirements EFSA Assesses Risk of Bacteria Spread During Animal Transport [12:19] USDA Agriculture Secretary to Nominate New Under Secretary for Food Safety [15:22] Food Safety Insights [17:23] Supply Chain Woes—What is at Stake, and What Will Change? We Want to Hear from You! Please send your questions and suggestions to [email protected]
MilliporeSigma: Mycotoxin Madness
32:20Sally Powell Price joined MilliporeSigma in 2020 as a Regulatory Expert for Food Safety Testing for North America. Previously, she served as Director of Lab Operations at a biotech startup in Boston and was a Food Lab Supervisor at the New York City Department of Health - Public Health Laboratory. She has a bachelor’s degree in Biology, a master’s in Microbiology & Immunology, and did continuing coursework in public health and foodborne disease at Harvard TH Chan School of Public Health. She’s a member of the Association of Food and Drug Officials (AFDO), American Public Health Association, Association of Public Health Laboratories, and AOAC. Justyce Jedlicka currently serves as the Food and Beverage Regulatory Liaison in North America for MilliporeSigma. Responsible for engaging with influencers in the food and beverage industry to align initiatives to be in the highest regulatory compliance and promote best practices among testing methods promoting the safest and highest quality food, Justyce has been serving the food and beverage industry since 2013. She received her BS in Chemistry and MBA from the University of Missouri in St. Louis. She currently serves on the Food Sciences Section Executive Board of the American Council of Independent Labs and is a member of IAFP, ISBT, and AOAC. In this BONUS episode of Food Safety Matters we speak with Sally and Justyce about: Where do mycotoxins come from? Why mycotoxins are a concern in the food space Contributing factors to the rising concern of mycotoxins How mycotoxins are controlled from a regulatory standpoint Recommended resources for those interested in understanding the regulatory landscape Commodities where mycotoxin analysis is becoming increasingly relevant Sampling and testing challenges some might experience with Mycotoxins? How customers can leverage companies like MilliporeSigma to maintain compliance References: Association of American Feed Control Officials AOAC’s Cannabis Analytical Science Program FDA’s Chemical Hazards Resource Page Sponsored by: MilliporeSigma We Want to Hear from You! Please send us your questions and suggestions to [email protected]
Ep. 108. STOP Foodborne Illness and AFDO: Joining Forces for Recall Modernization
1:05:28Mitzi Baum joined the team at Stop Foodborne Illness as the Chief Executive Officer in May 2019. Prior to beginning her tenure at Stop, Mitzi cultivated a 23-year career at Feeding America beginning as a network services representative rising to the senior level position of managing director of food safety. Mitzi holds a Master of Science in Food Safety and a certificate in Food Law from Michigan State University. She earned her Bachelor of Science degree from Bowling Green State University, Bowling Green, OH. Steve Mandernach is the executive director of the Association of Food and Drug Officials (AFDO), which unites high-level regulatory officials, industry representatives, trade associations, academia, and consumer organizations. Prior to becoming executive director in 2018, Steve was the bureau chief for food and consumer safety at the Iowa Department of Inspections. He is a past president of AFDO and current co-chair of the Association’s Laws and Regulations committee. He has a J.D. from Drake University Law School. Steve is also a member of Food Safety Magazine’s Editorial Advisory Board. Jennifer Pierquet joined the Association of Food and Drug Officials (AFDO) in May 2019 as a Project Manager to oversee two support and maintenance contracts for 20 state inspection systems. Jenny leads the recall modernization project and Co-Chairs AFDO's Food Protection and Defense Committee. Formerly, she worked for the Iowa Department of Inspections and Appeals, Food and Consumer Safety Bureau as the Manufacturing Foods Regulatory Program Standards Coordinator and was involved in Iowa's Rapid Response Team. Prior to Iowa, she worked for the Minnesota Department of Agriculture. Jenny received a Master’s in Public Health from the University of Minnesota, School of Public Health, and is a proud alumnus of the University of Wisconsin–Madison. In this episode of Food Safety Matters, we speak with Mitzi, Steve, and Jennifer [17:41] about: How the recall process has worked for the last 20 years Some of the problems associated with how recalls are currently handled Identifying gaps in the recall process for consumers The complexity of recalls and recall fatigue STOP’s working group and their recommendations to FDA AFDO’s recommendations to FDA Are recalls happening fast enough – too fast? Priorities for change that could be implemented quickly Training Using consistent language between agencies Viewing recalls as urgent public health issues News Study Examines Role of Dust Particles in Transferring Pathogens to Produce FSIS Releases FY2020 Foodborne Illness Outbreak Investigations Summary Report FDA Releases New Food Fraud Website We Want to Hear from You! Please send us your questions and suggestions to [email protected]
Ep. 107. Kerry Bridges: Chipotle: “Everyone is talking about food safety.”
40:29Kerry Bridges is Vice President of Food Safety at Chipotle Mexican Grill. In this role, Kerry oversees food safety standards, quality assurance, and procedures. Kerry joined Chipotle in January of 2019 and oversees a team of individuals who are committed to enforcing Chipotle’s zero-tolerance policy and industry-leading processes, focusing on supply chain, in-restaurant practices, food prep, and employee training. Prior to joining Chipotle, Kerry oversaw supplier food safety for the world’s largest food retailer, Walmart, serving over 200 million customers around the world on a weekly basis. During her time at Walmart, Kerry’s food safety oversight included tens of thousands of Walmarts, Neighborhood Markets, and Sam’s Clubs food suppliers, in addition to researching and assessing new and emerging food safety issues and handling regulatory compliance. Prior to Walmart, Kerry’s food safety career included roles with TESCO and Jack in the Box Inc. Kerry is the past President of the International Association for the Southern California Affiliate of Food Protection (IAFP) and a former Board Member of the Global Food Safety Initiative (GSFI). Kerry attended California Polytechnic State University, where she received a bachelor’s degree in Food Science. In this episode of Food Safety Matters, we talk to Kerry [1:58] about: Looking back on the 2015 norovirus outbreaks Chipotle’s HACCP and Norovirus Prevention Protocol (NPP) programs Top three steps foodservice providers should take to prevent foodborne illness How to include food safety training in every aspect of business Establishing Food Safety Leaders in every restaurant Strategic direction for Field Food Safety Teams Using data to establish a digital HACCP program How food safety and wellness programs prepared Chipotle for COVID-19 Working with Zero Hour Health Food safety culture: “You’re responsible, and you’re accountable” Highlighting food safety programs on Chipotle’s corporate website Chipotle’s All-Star Food Safety Advisory Council Embracing opportunities to improve food safety through technology References: Chipotle Website Chipotle Website - Food Safety Sponsored by: Michigan State University Michigan State University Online Food Safety Program Online MS in Food Safety Program Curriculum: Online MS in Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to: [email protected]
Ep. 106. Dr. Brittany Campbell: What’s Bugging Your Facility?
59:23Dr. Brittany Campbell is the Director of Technical Services for the National Pest Management Association (NPMA). NPMA is a global association supporting the pest management industry and its commitment to protecting public health, food, and property. Brittany earned her master’s degree in Entomology from Virginia Tech and her Ph.D. in Entomology from the University of Florida. In this episode of Food Safety Matters we speak with Brittany [20:49] about: Overview of National Pest Management Association Training and background of pest management professionals Pest Control versus integrated pest management (IPM) Common pests in food plants and the potential impacts Pest identification Controlling rodents and birds Signs you have an infestation Top three things every plant should do to prevent pest issues Advice for starting or updating your pest management program News and Resources: FDA Announces Findings from Sampling of Romaine Lettuce in Yuma, AZ [3:44] FDA Studies Effectiveness of Whole-Genome Sequencing Program [7:17] Bob Ferguson of Strategic Consulting shares insights from his discussion with the authors of the FDA study. We Want to Hear from You! Please send us your questions and suggestions to [email protected]
OHAUS: Optimizing Lab Equipment Solutions
25:54George Hatziemanuel is the Marketing Product Manager for Lab Weighing, covering analytical, precision, and moisture balances. Carl Joslyn is the Marketing Product Manager for Industrial products, covering bench and floor weighing products used in food and industrial applications. Carl has been with OHAUS for over 21 years developing and marketing Industrial products. Peter Will is the Marketing Product Manager for Laboratory Equipment, which includes products used in Food Safety Labs such as pH Meters, Centrifuges, and Hot Plate Stirrers. Peter has over 15 years of experience with product development and marketing of small benchtop lab equipment. In this BONUS episode of Food Safety Matters, we speak with George, Carl, and Peter about: OHAUS’s history with solving food processing challenges The areas of food processing where OHAUS has the strongest presence The wide range of equipment OHAUS offers How moisture analyzers can be used for food development and processing Applications for pH meters, sample prep equipment, check weighers and scales in food processing The features that you should look for in a piece of equipment to support food safety Maintenance requirements for scales and lab equipment to help ensure accurate and reliable results The most common data requirements for food processing Sponsored by:OHAUS The AquaSearcher New OHAUS Defender® 6000 Extreme Washdown Bench Scale Precision Balances We Want to Hear from You! Please send us your questions and suggestions to [email protected]
Ep. 105. Jespersen, Walsh: Global Food Safety Culture Series: Lessons Learned
1:14:49Lone Jespersen is a principal at Cultivate, an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy and its operations learning strategy. Lone is a member of the Food Safety Magazine Editorial Advisory Board. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, a Masters and Ph.D., in food science from the University of Guelph, Canada. Dr. Jonathan Walsh is the technical applications leader for Europe, Middle East and Asia at 3M Food Safety, based in the U.K. Jonathan obtained his Ph.D. in Chromogenic media microbiology from the University of Manchester and has over 20 years working in the industry as a microbiologist. He began his career at LAB M formulating new culture media, and then held roles in other companies developing solutions for rapid microbiology, hygiene monitoring and pathogen detection. During his last 15 years at 3M, Jonathan has led technical applications, support, and training for 3M Food Safety teams and customers across Europe, Middle East, and Africa. He has a number of scientific publications and has been a key speaker for a range of expert organizations including the World Bank, Global Brand Management organization, and the Food Division of the European Union Group. Global Food Safety Culture Webinar Series: The Global Food Safety Culture Series is designed to help you learn about the regional cultures in which your company operates and how to leverage those unique characteristics to improve your food safety outcomes. The series continues to explore five distinct regions: Europe, Australia, Asia, U.S. and Canada, and Latin America. During five separate webinars, these regional cultures will be explored at a macro level by Lone Jespersen, Ph.D., Cultivate, the impact of these regional cultural differences on food safety will be discussed by 3M Food Safety, and a practical case will be illustrated by a food safety professional at a food company operating in the specific region under study. In this episode of Food Safety Matters, we speak to Lone and Jonathan [14:17] about: Overview of the Global Food Safety Culture webinar series Utilizing the Erin Meyer Culture Map Exploring food safety by regional attitudes toward authority and decision making Contributions from Dannon, Europe; Bulla Foods, Australia; Monde Nisson, Asia; Dairy Farmers of America, U.S. and Canada; Sigma, Latin America Polling results regarding decision making Technology adoption Adoption vs. adaption Cultural advantages and strengths by region Cultural challenges and weaknesses by region Lessons learned and surprises Five stories of successful change through food safety culture NewsMore than 400 now sick in Salmonella Oranienburg outbreak of unknown origin [3:20] Foodborne Illness in the U.S. Decreased During Coronavirus Pandemic [8:10] Poultry Companies Join with Consumer Groups to Demand Updated Poultry Food Safety Standards [10:24] Sponsored by 3M Food Safety We Want to Hear from You! Please send us your questions and suggestions to [email protected]
Ep. 104. Bonnie McClafferty: Food Safety Needs to Be a Business Model
1:10:40Bonnie McClafferty is the Director of Food Safety at GAIN, the Global Alliance for Improved Nutrition, and Chief of Party for USAID’s EatSafe: Evidence and Action Towards Safety Nutritious Food. She has more than twenty years of experience working in agricultural research and development within the institutes that make up the Consultative Group on International Agricultural Research (CGIAR) under the World Bank. Bonnie joined GAIN from HarvestPlus, where for twelve years she headed up their office on Development and Communications. In this episode of Food Safety Matters, we speak to Bonnie [25:18] about: Overview of the EatSafe Projects Traditional markets in the developing world The role of nutrition in the definition of safe food The wild west of food safety Empowering local communities to engage in food safety Why food safety is sidelined in public talks of health and nutrition The youth movement The power of communication The UN Food Systems Summit Emerging guidelines for safe food UN sustainability goals Why we need data "If it's not safe, it cannot nourish." How food safety and food security are intertwined The impact of COVID Call to action and building capacity News and Resources Steve Mandernach, Executive Director of AFDO joins us to discuss the results of their 2021 State of Food Safety Resources Survey. [4:57] AFDO Announces It’s 2021 State Food Safety Resource We Want to Hear from You! Please send us your questions and suggestions to [email protected]
Ep. 103. Nuno Soares: Being a Saving Lives Officer
58:15Nuno Soares is an author, consultant, and trainer in food safety with more than 21 years of background in the food industry as a food safety/quality and plant manager. He works exclusively to help food safety professionals achieve a more fulfilled career based on improving knowledge, improving competencies, and a growth mindset. He is also the founder of the initiative "The Why of Food Safety—I'm an SLO (Saving Lives Officer)" and he’s the author of several books and articles on food safety namely Food Safety in the Seafood Industry. In this episode of Food Safety Matters, we speak to Nuno [19:46] about: Being a Saving Lives Officer for food safety Find Your Why The role of human behavior in food safety culture How to use your passion and expertise to drive food safety Empowering food employees The SLO mindset Emotion, Reason, Psychological Safety, Efficient Communication Lean HACCP The importance of continuous improvement, learning, and training Combatting waste 5S: Sort, Set in Order, Shine, Standardize, and Sustain A day in the life: New perspectives Prioritizing food safety Nuno Soares ReferencesMan’s Search for Meaning, Think Link a Monk, FSSC & ISO 2200 Blueprint Course, I’m a SLO concept and movement News and Resources FDA Tests Nationally Distributed Processed Foods, Finds Almost No Evidence of PFAS [2:00] Larry Keener: The Growing Challenge of Safe Water for Use in Food Processing Operations Bob Ferguson, Strategic Consulting, Food Safety Insights [10:55] Food Safety Insights: 5 Years Later, Part 1 We Want to Hear from You! Please send us your questions and suggestions to [email protected]