Ep. 188. Dr. Kimberly Baker: Educating Small Manufacturers on Food Safety Compliance and Best Practices
Release Date: 02/25/2025
Ep. 206. Jay Berglind: In Fearless Pursuit of Safer Eggs and Food Safety Innovation
Food Safety Matters
Jay Berglind is a nationally respected food safety expert and the principal of Aegis Foods, a consultancy focused on strengthening food safety systems across the supply chain. Aegis Foods is also the maker of Fearless Eggs, the only pasteurized in-shell and poached eggs that are safe to eat raw. With more than 25 years of experience in food manufacturing, regulatory compliance, and quality assurance, Jay is a trusted voice on preventing foodborne illness, understanding federal regulations, and responding to product recalls. Jay has served in leadership roles overseeing food safety and...
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Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety
Food Safety Matters
Tom Black is the First Assistant Secretary of the Exports and Veterinary Services Division at the Australian Government's Department of Agriculture, Fisheries, and Forestry. In this role, he is responsible for regulating and facilitating Australia's exports of animal commodities and certified organic products, while also providing the overarching technical food safety framework for both food exports and imports. Tom leads the Australian Government's bilateral and multilateral technical market access negotiations for these commodities and represents Australia in international...
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Kris Sollid: What Does Consumer Sentiment Say About the Safety of the U.S. Food Supply?
Food Safety Matters
Kris Sollid, R.D., is the Senior Director for Research and Consumer Insights at the International Food Information Council (IFIC). A registered dietitian with a passion for improving nutrition science communications, his role at IFIC includes leading consumer research projects, educational resource development, social and traditional media engagement, and written contributions to various consumer, trade, and peer-reviewed publications. In this episode of Food Safety Matters, we speak with Kris [1:20] about: The methodology and key metrics of IFIC’s 20th annual "Food and Health Survey,"...
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Ep. 204. Spink and Fenoff: How to Prevent Food Fraud in Your Supply Chain
Food Safety Matters
John Spink, Ph.D. is the Director and Lead Instructor for the Food Fraud Prevention Academy, as well as an Assistant Professor in the Department of Supply Chain Management (SCM) in the College of Business at Michigan State University (MSU). His food fraud prevention research focuses on policy and strategy to understand and prevent supply chain disruptions and to implement procurement best practices. He is widely published in leading academic journals and has helped lead national and global regulatory and standards activity. More recently, his teaching and research has expanded to supply...
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Ep. 203. Dr. David Dyjack: What Does the Future of the Food Safety Workforce Look Like?
Food Safety Matters
David T. Dyjack, Dr.P.H., CIH has served as Executive Director and CEO of the National Environmental Health Association (NEHA) since May 2015. Dr. Dyjack's 30-year career includes expertise in environmental health, emergency preparedness and response, public health informatics, infectious disease, workforce development, governmental infrastructure, maternal and child health, health equity, and chronic disease. A board-certified industrial hygienist, Dr. Dyjack also has advanced degrees in public health with a doctorate from the University of Michigan and a master's degree from the University...
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Ep. 202. Dr. Kathy Knutson: What Does a Robust Environmental Monitoring Program Look Like?
Food Safety Matters
Kathy Knutson, Ph.D., PCQI, is educated in bacteriology, food science, and education. She speaks, writes, and trains on compliance for the Food and Drug Administration's (FDA's) Food Safety Modernization Act (FSMA). She has trained over 500 Preventive Controls Qualified Individuals (PCQIs). Dr. Knutson works with managers to write thorough hazard analyses, food safety plans, recall plans, environmental monitoring programs, and allergen programs. In 2020, she published a book, Food Safety Lessons for Cannabis-Infused Edibles. Dr. Knutson travels to manufacturers for swabbing to locate a...
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Ep. 201. Mick Dutcher: The Work of FDA OII's Food Products Inspectorate
Food Safety Matters
In this episode of Food Safety Matters, we speak with Dr. Dutcher [38:31] about: The internal structure of the Food Products Inspectorate (FPI) within FDA’s OII OII’s role and responsibilities for inspecting human foods at FDA, including examples of frontline activities How the FPI is equipped to facilitate outbreak investigations and recalls Priority work plans assigned to FPI in 2025, and how this work will be accomplished In light of reduced funding for state inspectoral partners, how FPI can work with state public health agencies to ensure that priority inspections are carried out How...
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Ep. 200: A Celebration of Food Safety Matters Podcast History
Food Safety Matters
In this special 200th episode of Food Safety Matters, our hosts look back at the podcast’s eight-year history, sharing their stories and experiences, as well as reviewing some of the show’s most memorable episodes and guests. Resources Sponsored by:
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Elanco: Implementing a Holistic Approach to Salmonella Control in Poultry
Food Safety Matters
Vic Fox is a Poultry Account Manager at Elanco. Prior to his time at Elanco, Fox worked as a Breeder Hatchery Manager, Live Production Manager, and Complex Manager, granting him a holistic view into live production, with a special focus on food safety. Vic earned his bachelor's degree in poultry science from North Carolina State University, and he is currently based in Virginia. In this episode of Food Safety Matters, we speak with Vic [1:40] about: The importance of a holistic approach to Salmonella in modern poultry operations Some of the most critical control points for Salmonella in...
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Ep. 199. George Misko: The Future of Food Regulation Under MAHA
Food Safety Matters
George G. Misko, Esq. is a Partner at Keller and Heckman LLP in Washington D.C. He counsels domestic and foreign clients on food and drug matters and advises clients on regulatory requirements relating to chemical substances specific to food contact, plastics, and food products in the U.S. and other jurisdictions, including Canada, the EU, Latin America, and the Asia-Pacific region. George also has experience in counseling on environmental concerns, including pesticide regulation, right-to-know laws, and toxic substance control regulations. He represents trade associations and is legal...
info_outlineKimberly Baker, Ph.D. serves as the Food Systems and Safety Program Team Director and an Associate Extension Specialist with the Clemson University Cooperative Extension Service. She received her Ph.D. in Food Technology from Clemson University and is both a registered and licensed dietitian, as well as a trained chef.
Since joining Clemson Extension in 2007 as a Food Safety and Nutrition Agent in Greenville County, Dr. Baker has become a leading authority in food safety and education. She is a certified Seafood HACCP Trainer and Instructor, a Food Safety Preventive Controls Lead Instructor for both Human and Animal Food, a certified Produce Safety Alliance Lead Trainer, and a ServSafe® Instructor/Proctor.
Dr. Baker is passionate about empowering others through education. She leverages her extensive expertise to teach home food preservation, promote consumer food safety, and support food entrepreneurs in achieving their goals.
In this episode of Food Safety Matters, we speak with Dr. Baker [33:43] about:
- Her work at Clemson Extension educating growers and manufacturers on how to prevent contamination and product recalls, as well as conducting root cause analysis on actual recall events
- How Dr. Baker collaborates with federal and South Carolina State regulatory agencies to prevent foodborne illnesses and to promote and advance food safety
- Specific strategies for mitigating contamination of ready-to-eat foods by Listeria monocytogenes and other pathogens
- Best practices to help industry avoid product recalls
- The Food2Market program, a Clemson Extension program developed by Dr. Baker that provides education and technical assistance to food producers related to food safety regulations and processes
- What the South Carolina Home-Based Food Production Law is, and how Clemson Extension helps producers navigate and comply with the law
- Education for home-based food producers and small entrepreneurs on allergen cross-contact and labeling, corrective actions in the face of food safety incidents, and recall management.
News and Resources
News
FDA Leader Jim Jones Resigns After 89 ‘Indiscriminate’ Firings in Human Foods Program [3:45]
National Food Safety Strategy Would Help Reduce Foodborne Illness in U.S., GAO Suggests [10:22]
House Bill Aims to Block USDA From Implementing Stricter Standards for Salmonella in Raw Poultry [20:58]
New EU Regulation Requires WGS Analysis, Data Reporting for Important Foodborne Pathogens [24:36]
USDA Announces Detection of New HPAI H5N1 Genotype in Dairy Cattle [28:04]
New Avian Influenza Genotype Found in Dairy Cattle
Resources
[WEBINAR] Recall Readiness: How to Conduct a Mock Recall and Ensure Traceability
Sponsored by:
Hygiena Pathogen and Spoilage Organism Detection
We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com