Food Safety Matters

Food Safety Matters is a podcast for food safety professionals hosted by the Food Safety Magazine editorial team – the leading media brand in food safety for over 20 years. Each episode will feature a conversation with a food safety professional sharing their experiences and insights into the important job of safeguarding the world’s food supply.

Ep. 206. Jay Berglind: In Fearless Pursuit of Safer Eggs and Food Safety Innovation 11/25/2025

Ep. 206. Jay Berglind: In Fearless Pursuit of Safer Eggs and Food Safety Innovation 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 quality programs for major U.S. food manufacturers. His expertise spans U.S. Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA) inspection standards, Hazards Analysis and Critical Control Points (HACCP), and third-party audit preparation. Through Aegis Foods, he now advises clients on building proactive, recall-resistant systems that prioritize both consumer health and brand integrity. In this episode of Food Safety Matters, we speak with Jay [38:36] about: The history of Jay’s career and how his experiences led to the creation of Fearless Eggs The science behind the pasteurization method used by Fearless Eggs and how it differs from traditional shell egg pasteurization, as well as Fearless Eggs’ latest innovation, the in-shell poached egg How Fearless Eggs’ pasteurization method inactivates Salmonella and other food safety hazards like avian influenza The process of working with FDA to get Fearless Eggs’ pasteurization method approved The consumer trust built not only by Fearless Eggs’ pasteurization, but also its prioritization of food safety Jay’s perspective on the Trump Administration’s resource and staffing cuts to FDA and the effect on consumer confidence in the safety of the U.S. food supply How Aegis and Fearless Eggs are helping move the entire industry toward safer egg products and food safety innovation Where to find Fearless Eggs products. News and Resources News [4:29] [16:16] [23:02] [31:44] [35:01] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/39124440

Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety 11/11/2025

Ep. 205. Black and Gabor: Digital Transformation and Emerging International Standards for Food Safety 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 standard-setting forums, including the Codex Alimentarius Commission. He has over 20 years of experience in government and is currently the Australian delegate to the Codex Alimentarius Commission. He also serves as Chairperson of the Codex Committee on Food Import and Export Inspection and Certification Systems (CCFICS). Gabor Molnar, Ph.D. is an Industrial Development Officer at the United Nations Industrial Development Organization (UNIDO), technically leading UNIDO's food safety work. As part of his responsibilities, Dr. Molnar designs and implements food safety capacity-building initiatives, mostly in Asia and Africa. He also represents UNIDO in various global forums, including the Codex Alimentarius Commission. Dr. Molnar is the main organizer of the Vienna Food Safety Forum (VFSF) and specializes in the domain of digitalization for food control and safety systems. Dr. Molnar holds a Ph.D. from Université Laval, as well as multiple master's degrees and certifications. In this episode of Food Safety Matters, we speak with Mr. Black and Dr. Molnar [32:51] about: Emerging trends in international food safety standards and regulations, and how digitalization and AI are informing these trends How regulators are incorporating emerging, global trends into the future of food safety The experiences and responses of developing countries to emerging food safety guidelines and standards that are based on trends driven by industrialized nations, including challenges to and solutions for adoptions CCFIC’s focus areas related to food safety guidelines and best practices in the context of an increasingly digitalized world The specifics and importance of UNIDO’s work UNIDO’s new approach to food safety, “Food Safety 2.0,” and how the organization works with countries and industry worldwide to implement this approach The origins and history of the Vienna Food Safety Forum, who participates in the forum, and learnings from the 2025 forum Potential dangers posed and questions raised by the growing application of AI in food safety work A sneak peek at the 2027 Vienna Food Safety Forum. News and Resources News [3:58] , [14:30] [23:07] [27:58] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/38957595

Kris Sollid: What Does Consumer Sentiment Say About the Safety of the U.S. Food Supply? 10/30/2025

Ep. 204. Spink and Fenoff: How to Prevent Food Fraud in Your Supply Chain 10/28/2025

Ep. 204. Spink and Fenoff: How to Prevent Food Fraud in Your Supply Chain 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 chain disruption management and procurement best practices. Roy Fenoff, Ph.D. is an Associate Professor in the Department of Criminal Justice at The Military College of South Carolina (The Citadel). He is also a Forensic Handwriting and Document Examiner and an expert in forgery detection. Dr. Fenoff specializes in forgery and document fraud, food fraud and protection, and transnational crime. In this episode of Food Safety Matters, we speak with Drs. Spink and Fenoff [33:30] about: Their recurring workshop and certificate course for the annual Food Safety Summit on food fraud prevention What makes food fraud an urgent and misunderstood issue The intersections between food safety and food fraud Different ways to check for, catch, and trace food fraud The elements of a comprehensive food fraud vulnerability assessment Focus areas for companies trying to develop a deep enough understanding of their supply chains and end products to prevent food fraud from occurring How to implement a food fraud prevention strategy and management system, which is taught during Drs. Spink and Fenoff’s annual Food Safety Summit course, and how course participants respond to and have applied these teachings within their companies What Drs. Spink and Fenoff find both meaningful and challenging about their food fraud prevention and research work. News and Resources News [7:08] [14:40] [23:09] [28:57] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/38799825

Ep. 203. Dr. David Dyjack: What Does the Future of the Food Safety Workforce Look Like? 10/14/2025

Ep. 202. Dr. Kathy Knutson: What Does a Robust Environmental Monitoring Program Look Like? 09/23/2025

Ep. 201. Mick Dutcher: The Work of FDA OII's Food Products Inspectorate 09/09/2025

Ep. 200: A Celebration of Food Safety Matters Podcast History 08/26/2025

Elanco: Implementing a Holistic Approach to Salmonella Control in Poultry 08/19/2025

Ep. 199. George Misko: The Future of Food Regulation Under MAHA 08/12/2025

Ep. 199. George Misko: The Future of Food Regulation Under MAHA 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 counsel to the Global Silicones Council. Prior to joining Keller and Heckman, George was Senior Regulatory Counsel for the Chemical Specialty Manufacturers Association (now known as the Household and Commercial Products Association), where he counseled on a broad range of environmental and health and safety issues. George is a frequent contributor to trade publications, including Food Safety Magazine, and he is frequently invited to speak at conferences on food contact and chemical control laws. In this episode of Food Safety Matters, we speak with George [41:42] about: The potential regulatory implications for the food industry of the Trump Administration’s focus on food packaging chemicals and food contact materials, as outlined in the May 2025 “Make America Healthy Again” (MAHA) Report How new policies or laws on food packaging and food contact materials could impact food safety assurance and packaging innovation The existence and quality of evidence supporting the MAHA Report’s claims about the negative health effects of certain food additives and preservatives How food companies can address the Trump Administration’s concerns about preservatives, sweeteners, and other additives without compromising food safety and quality The MAHA Report’s call for federal reform of the “Generally Recognized as Safe” (GRAS) provision and what it means for food chemicals and ingredients regulation Ways in which GRAS reform could be implemented and how it would affect food companies Cases where GRAS could still be a useful tool for food companies and regulators. News and Resources News [10:21] [17:12] [29:51] [37:46] [38:22] [38:54] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/37739100

Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More 08/05/2025

Diamantas and Choiniere: FDA Focuses on Produce Safety, MAHA, Culture, and More Kyle Diamantas, J.D. is the Deputy Commissioner for Human Foods at the U.S. Food and Drug Administration's (FDA's) Human Foods Program (HFP), where he oversees all FDA nutrition and food safety activities. As FDA's top food executive, Mr. Diamantas sets the strategic direction and operations for food policy in the U.S., while serving as a critical liaison between FDA, the U.S. Department of Health and Human Services (HHS), and the White House. He also represents the agency on food activities and matters in dealings with foreign governments and international organizations. Mr. Diamantas has extensive experience working with various federal and state agencies and policy-makers, scientific organizations, consumer advocacy groups, and industry stakeholders. He has wide-ranging experience on matters spanning regulatory, compliance, investigative, enforcement, rulemaking, and legislation. He holds a J.D. from the University of Florida Levin College of Law and a bachelor's degree in pre-law political science from the University of Central Florida. Conrad Choiniere, Ph.D. is the Director of the Office of Microbiological Food Safety (OMFS) at FDA’s HFP. OMFS uses a risk management approach to evaluate and determine priorities that will help reduce the burden of pathogen-related foodborne illness in foods regulated by FDA, leads the development of risk-based policies, provides regulatory oversight, and recommends research priorities related to microbiological food safety. Dr. Choiniere joined FDA in 2003. He has a Ph.D. in Agricultural and Resource Economics from the University of Maryland and a B.S. degree in Chemical Engineering from Johns Hopkins University. In this episode of Food Safety Matters, we speak with Mr. Diamantas and Dr. Choiniere [3:09] about: Mr. Diamantas’ background and his responsibilities as Deputy Commissioner for Human Foods, a role that he assumed in February The evolution of Mr. Choiniere’s role at FDA since the structural reorganization that led to the creation of the new HFP, and how the OMFS within the HFP works to ensure food safety and protect public health Key issues to be addressed at HFP and potential changes to the program projected for the next 2–3 years Ways in which food safety culture influences the function and operation of the HFP How the HFP contributes to the broader goals of the “Make America Healthy Again” (MAHA) initiative led by HHS Secretary Robert F. Kennedy Jr. Ongoing efforts to collaborate with industry to improve produce safety, and how a food safety culture mindset might affect the way FDA and industry approach produce safety. Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/37678865

Ep. 198. Dr. Jim Fredericks: Controlling Rodent Risks in Food Facilities 07/22/2025

Ep. 198. Dr. Jim Fredericks: Controlling Rodent Risks in Food Facilities Jim Fredericks, Ph.D. is a Board Certified Entomologist and Senior Vice President of Public Affairs at the National Pest Management Association (NPMA). He received his B.S. degree in Biology Education from Millersville University of Pennsylvania and his M.S. degree in Entomology from The University of Delaware. In 2012, Dr. Fredericks received his Ph.D. in Entomology and Wildlife Ecology from the Department of Entomology and Wildlife Ecology at the University of Delaware. Prior to his role with the NPMA, Jim spent more than 11 years working for a commercial pest control company as a Technical Director, where he was responsible product selection, treatment protocol development, service quality assurance, and technical training. In this episode of Food Safety Matters, we speak with Dr. Fredericks [17:48] about: The fundamentals of rodent-proofing a facility—the “gold standard” in rodent control Important factors to consider when rodent-proofing a facility, such as behavioral differences between species Why rodent identification, including species and sex, is critical for pest control Benefits of establishing and maintaining a collaborative relationship between a pest management provider and a food facility Best practices for rodent control device placement in a food facility, based in “common sense driven by knowledge of pest biology and behavior” Challenges that may arise when addressing different kinds of pests in the same facility, as well as possible overlap in pest control approaches Real-time data collected by pest control tools and technologies, and how this data is used Ways in which food facilities can lean on their pest control providers—beyond the task of checking pest traps. News and Resources News [2:22] [2:57] [3:29] [4:18] [6:38] [8:57] [14:19] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/37483520

Ep. 197. Jatin Patel: Lessons Learned and Best Practices for Handling a Recall 07/08/2025

Ep. 196. Dr. Lane Highbarger: How the FDA Workforce Cuts May Impact Food Safety 06/24/2025

FlexXray: How External X-Ray Inspection Helps Close the Gap on Foreign Material 06/17/2025

Ep. 195. Dr. Christopher Daubert: The Value of a Food Science Education 06/10/2025

Ep. 195. Dr. Christopher Daubert: The Value of a Food Science Education Christopher R. Daubert, Ph.D., serves as the President of the Institute of Food Technologists (IFT) and as the Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou), as well as a Professor in the Division of Food Systems and Bioengineering. He joined Mizzou from North Carolina State University, where he served as a Professor and Head of the Department of Food, Bioprocessing, and Nutrition Services; Director of the Food Rheology Laboratory; and system Co-Chair of Food, Biochemical, and Engineered Systems. His research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries. Dr. Daubert has received distinguished alumnus awards from Pennsylvania State University and Michigan State University. He is also a Fellow of IFT and previously served IFT as chair of the Food Engineering Division and a member-at-large of the Dogwood section. He holds a B.S. degree in Agricultural Engineering from Penn State University, a Ph.D. in Agricultural Engineering and Food Science from Michigan State University, and a Post-Doctorate in Food Science from North Carolina State University. In this episode of Food Safety Matters, we speak with Dr. Daubert [23:34] about: The challenges and opportunities for attracting students to food science and other food-related academic programs The value of an education in food science The role the food industry plays in food science education The complex food system challenges that today’s students—tomorrow's workforce—can help address Dr. Daubert’s work at Mizzou in promoting food science education How IFT helps prepare students to contribute to the global food community upon graduation. News [3:34] [6:38] [10:18] [21:41] Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/36927585

Elanco: Diagnostics and the Role of Testing in Ensuring Food Safety 06/03/2025

Ep. 194. Alex Truelove: Impending Compliance Changes for Compostable Food Packaging 05/27/2025

Bonus Episode: Live from the 2025 Food Safety Summit—Part 2 05/22/2025

Bonus Episode: Live from the 2025 Food Safety Summit—Part 1 05/20/2025

Ep. 193. Christian Ararat: A Global Perspective on Auditing, Certifications, AI, and Beyond 05/13/2025

Ep. 193. Christian Ararat: A Global Perspective on Auditing, Certifications, AI, and Beyond Christian Ararat, M.Sc., M.Eng. is a food safety professional with more than ten years of experience in food safety and quality. After earning a bachelor's degree in Food Science from Valley University in Colombia, he began his career in the bakery industry, where he implemented and enforced good manufacturing practices (GMPs) and prerequisite programs. After moving to Canada, Christian joined Natursource Inc., a Montreal-based food manufacturing company dedicated to producing healthy snacks. As head of the Quality Assurance department, Christian implemented the Global Food Safety Initiative (GFSI) SQF food safety system; helped the company to achieve claims such as gluten-free, non-GMO, and Halal; and maintained certifications such as Organic and Kosher. Christian has continued his education and pursued a master's degree in Food Safety and a master's degree in Quality Systems Engineering. Currently, he serves as the Director of Quality and Laboratory at Geloso Beverage Group, the first wine manufacturer in Québec, Canada. In this episode of Food Safety Matters, we speak with Christian [46:53] about: How variances in audit scores can cause issues for food safety professionals Things food and beverage companies should be paying close attention to on their audit results The importance of striving for continuous improvement over a specific audit score, and how this informs food safety culture How traceability is measured on audits and why food and beverage companies should still prioritize traceability, despite the recent 30-month extension of the U.S. Food and Drug Administration’s (FDA’s) Food Traceability Final Rule/FSMA 204 compliance date A $26-million budget cut coming to the Canadian Food Inspection Agency (CFIA) in 2026, and how it could affect CFIA’s surveillance and enforcement work The differences between certified “Organic” criteria required by the U.S. Department of Agriculture (USDA) versus FDA’s Foreign Supplier Verification program (FSVP), and how those differences affect organic food and beverage exporters to the U.S. Limitations imposed by FDA's evaluation protocols for FSVP-registered entities Potential applications of artificial intelligence (AI) that could bolster food safety efforts, as well as possible pitfalls that should be considered when looking to leverage AI for food safety. In this episode, we also interview Joseph Corby [24.26], the recipient of Food Safety Magazine’s 2025 Distinguished Service Award, about his career in food safety and his advocacy for a nationally integrated food safety system. After receiving a degree in Environmental Health, Joseph Corby worked for the New York State Department of Agriculture and Markets for 38 years, beginning as a Food Inspector in 1970 and retiring in 2008 as the Director of the Division of Food Safety and Inspection. He then went on to become the Executive Director of the Association of Food and Drug Officials (AFDO), a role he held for ten years, and is now a Senior Advisor for AFDO. Joseph has served as an Instructor for the U.S. Food and Drug Administration (FDA), AFDO, the International Food Protection Training Institute (IFPTI), Louisiana State University, the National Environmental Health Association (NEHA), the University of Tennessee, and Oregon State University. He continues to be an outspoken advocate for the advancement of a nationally integrated food safety system and works with numerous groups and associations in support of this cause. News and Resources News Resources “” by Christian Ararat, M.Sc., M.Eng. for Food Safety Magazine Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/36511010

Ep. 192. Alfredo Fernández: Emerging U.S. Regulations for PFAS in Food Contact Materials 04/22/2025

Ep. 191. Dr. Edward Dudley: Wastewater Monitoring for Foodborne Pathogen Surveillance 04/08/2025

Ep. 191. Dr. Edward Dudley: Wastewater Monitoring for Foodborne Pathogen Surveillance Edward G. Dudley, Ph.D. is the Director of the E. coli Reference Center and a Professor of Food Science at the Pennsylvania State University. He has a broad background in molecular biology, physiology, and foodborne bacteria genomics, with expertise in both beneficial and pathogenic species. His current research program focuses on factors that drive the virulence of Escherichia coli O157:H7 and the development of DNA sequence-based methods for tracking pathogen spread during foodborne illness outbreaks, including wastewater monitoring. Dr. Dudley is a past Chair of the Food Microbiology Division of the American Society of Microbiology (ASM), the Food Microbiology Representative to ASM's Council of Microbial Sciences, and a previous member of ASM's Microbe Program Committee. In 2019, he was appointed an ASM Distinguished Lecturer and Co-Editor of the Evolution and Genomics domain for ASM's online journal, EcoSal Plus. He was also elected to the American Academy of Microbiology in 2023. Dr. Dudley holds a Ph.D. in Bacteriology and an M.S. degree in Food Science, both from the University of Wisconsin–Madison. In this episode of Food Safety Matters, we speak with Dr. Dudley [35:17] about: A study conducted by Dr. Dudley’s lab that investigated the usefulness of wastewater monitoring for surveillance of foodborne Salmonella illnesses How whole genome sequencing (WGS) was used to link Salmonella isolates from wastewater systems in central Pennsylvania to an existing salmonellosis outbreak The significance of discovering the rare S. Baildon serotype in the wastewater samples How wastewater monitoring activities could fill gaps created when foodborne illnesses go underreported by infected people, as well as the potential limitations of wastewater monitoring for foodborne illness surveillance Other foodborne pathogens besides Salmonella that could be surveilled via wastewater monitoring Apart from the Salmonella wastewater monitoring study, various research projects carried out by Dr. Dudley’s lab related to E. coli. Before we speak to Dr. Dudley, we also hear from Patrick Schneider [25:37], Vice President of Operations and Engineering (Chlorine Dioxide) at CDG Environmental LLC. In his interview, he discusses the usefulness of chlorine dioxide for food plant sanitation, and what makes CDG Solution 3000TM the “gold standard in chlorine dioxide solutions.” Prior to joining CDG Environmental, Mr. Schneider spent 35 years holding various global roles in the oil and gas industry. He holds a B.S. degree in Petroleum Engineering from Penn State University. News and Resources News [4:02] [11:08] [12:06] [18:12] [22:35] [23:10] [24:09] Resources Presenting Sponsor: Visit CDG Environmental at the 2025 Food Safety Summit! We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/36037265

Ep. 190. Phil Kafarakis: Ensuring Food Safety for Food Away From Home 03/25/2025

Ep. 190. Phil Kafarakis: Ensuring Food Safety for Food Away From Home Phil Kafarakis is the President and CEO of IFMA The Food Away from Home Association, formerly known as the International Foodservice Manufacturers Association. He is responsible for overseeing IFMA's day-to-day operations and directing the activities of the association in support of its policies, goals, and objectives. Phil is a highly accomplished senior executive with broad experience leading major food industry companies and associations. He began his industry career in the manufacturing sector, successfully leading and managing businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co., where he also served on IFMA's Board of Directors. He also previously served as President of the Specialty Food Association (SFA) and as the Chief Innovation and Member Advancement Officer at the National Restaurant Association (NRA). In this episode of Food Safety Matters, we speak with Phil [21:13] about: The decision to rebrand the International Foodservice Manufacturers Association as IFMA The Food Away from Home Association, and how the new branding reflects IFMA’s strategy and mission What resilience and persistence means in the foodservice industry after the COVID-19 pandemic How the "Level Up 2027: A Path Forward for IFMA” strategic plan will help reposition IFMA as a leader for the foodservice industry and enhance value for its members Lessons that quick-service food establishments can learn from how McDonald’s handled the autumn 2024 multistate Escherichia coli outbreak linked to onions supplied to its restaurants by Taylor Farms Ways in which IFMA reinforces the importance of food safety and sanitation to its members through collaboration with industry peers along the foodservice supply chain Actions that the foodservice industry should take to ensure compliance with the Food Traceability Final Rule, and how collaboration with regulators plays a role The need for hands-on food safety and traceability training for those working in the foodservice sector Potential impacts of regulatory policies like the U.S. Food and Drug Administration’s (FDA’s) “healthy” designation and the Food Traceability Final Rule. News and Resources News [4:20] [7:30] [9:04] [9:50] [12:31] [16:35] [18:10] Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/35838420

Hygiena: Optimizing Data for Improved Food Safety Risk Management and Compliance 03/18/2025

Hygiena: Optimizing Data for Improved Food Safety Risk Management and Compliance Mark Carter is the Senior Software Product Manager at Hygiena. He assumed the presidency of the International Association for Food Protection (IAFP) at the conclusion of the IAFP Annual Meeting in July 2024. Mr. Carter has extensive international business and technical experience. He most recently served as COO of Matrix Sciences, as well as the Executive Vice President of Corporate Development, where he was responsible for Matrix Sciences Mergers and Acquisitions activity. He previously held positions as CEO of QC Laboratories and Corporate Vice President of Research and Development with the Silliker Group Corporation (now Mérieux NutriSciences). He has served within the food industry as Section Manager for Microbiology and Food Safety at Kraft Foods and Corporate Laboratory Group Leader at McKee Foods Corporation. An active member of IAFP since 1993, Mr. Carter has served on the Maurice Weber Laboratorian Selection Committee, the Food Protection Trends Editorial Board, the Nominating Committee, the Journal of Food Protection Management Committee, and the Tellers Committee. He was a co-founder of the Sample Prep working group and actively participates in both the Applied Laboratory Methods and the Food Sanitation and Hygiene professional development groups. His commitment to the association also includes participation and organization of numerous technical symposia and poster presentations. Mr. Carter is a graduate of the University of Georgia with a B.S. degree in Microbiology, and he holds an M.S.A. degree from Columbus State University. He is a registered clinical and public health microbiologist with the American Academy of Microbiology. In this episode of Food Safety Matters, we speak with Mr. Carter [2:38] about: The challenge presented by data fragmentation across different systems and why this hinders food safety and quality How data visualization and centralization, enabled by tools like Hygiena’s SureTrend analytics software, enhances food safety and operational efficiency Important factors that businesses should prioritize to maintain and demonstrate regulatory compliance Examples of how predictive analytics and scenario modeling can help companies proactively address potential risks Technological innovations that are helping industry extend food product shelf life The benefits of data-driven sanitation programs, which can help reduce chemical use while ensuring that standards are met Other technology advancements that will be impactful for the food industry in the future Hygiena’s acquisition of Nexcor Food Safety Technologies Inc., and how integration of Nexcor’s sanitation and compliance software complements SureTrend. Resources Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/35684505

Ep. 189. Dr. Jason Evans: Leadership When Nothing is Easy—A Food Safety Summit Keynote Preview 03/11/2025

Ep. 189. Dr. Jason Evans: Leadership When Nothing is Easy—A Food Safety Summit Keynote Preview Jason Evans, Ph.D. is the Dean of the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, which offers baccalaureate and graduate programming in Culinary Arts, Culinary Science, Culinary Nutrition, Food and Beverage Entrepreneurship, and Sustainable Food Systems. Formerly, Dr. Evans was an Associate Professor of Agricultural Business Management at the State University of New York's College of Agriculture and Technology, Cobleskill (SUNY Cobleskill), where he also served as the Director of the Institute for Rural Vitality and Chair of the Department of Agriculture and Food Management. Before joining the SUNY Cobleskill faculty in 2009, Dr. Evans was an Assistant Research Professor at West Virginia University, where he earned a Ph.D. in Natural Resource Economics in 2007. In this episode of Food Safety Matters, we speak with Dr. Evans [47:30] about: His role as the Keynote Presenter at the 2025 Food Safety Summit in May, and what he is looking forward to at the Summit The topic of Dr. Evans’ Keynote speech, “Leadership When Nothing is Easy,” and the challenges he sees with worker disengagement in the context of food safety Why it is crucial for food industry leaders to foster a sense of engagement, accountability, and collaboration among their teams Dr. Evans’ experience as the Founding Dean of CFIT at JWU, and what a JWU education in food innovation and technology offers to students Topics that Dr. Evans emphasizes as a food and agriculture educator and researcher, and how he has seen the academic field evolve throughout his career Why the need for problem-solvers in the food system is greater now than ever. News and Resources News Changes happening at U.S. federal food safety regulatory agencies [3:48] [3:48] [7:09] [7:50] [8:14] [8:34] [8:50] [9:39] [9:39] [19:02] [25:58] [31:12] Food Safety Insights “Food Safety Insights” by Bob Ferguson [35:24] Food Safety Magazine December ‘24/January ’25 Food Safety Magazine February/March ‘25 Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/35605955

Ep. 188. Dr. Kimberly Baker: Educating Small Manufacturers on Food Safety Compliance and Best Practices 02/25/2025

Ep. 188. Dr. Kimberly Baker: Educating Small Manufacturers on Food Safety Compliance and Best Practices Kimberly 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 [3:45] [10:22] [20:58] [24:36] [28:04] Resources Sponsored by: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/35380105

Ep. 187. Rainer and Coneski: Evolving Legislation Around Food Packaging Chemicals and Additives—Implications for Industry 02/11/2025

Ep. 187. Rainer and Coneski: Evolving Legislation Around Food Packaging Chemicals and Additives—Implications for Industry Natalie Rainer, J.D., M.P.H. is a Partner and a Member of K&L Gates LLP's Health Care and FDA practice. She focuses her practice primarily in the food and beverage industry. Natalie practices food and drug law, advising clients on regulatory requirements for foods, dietary supplements, cosmetics, and food and drug packaging in jurisdictions around the world, including North America, Latin America, Europe, Asia, and the Middle East. Natalie has in-depth experience in evaluating the regulatory status of food additives, color additives, and food contact materials. She counsels companies on advertising and labeling requirements, including claim substantiation, nutrition labeling, menu labeling, and environmental claims. She also provides guidance regarding compliance with U.S. Department of Agriculture (USDA) regulations, including the Bioengineered Labeling rules, organic rules, and regulations related to additives in meat and poultry products. Natalie holds a J.D. from Georgetown University, an M.P.H. degree from the Johns Hopkins University Bloomberg School of Public Health, and a B.A. degree from the University of California–Berkeley. Peter Coneski, Ph.D. is a Senior Scientific Advisor in K&L Gates LLP's Health Care and FDA practice. He provides technical assistance in evaluating the regulatory compliance of food additives and food contact materials in the U.S. and other jurisdictions. He also develops strategic testing plans and protocols for analytical data acquisition that support industry filings to regulatory agencies globally. In addition to his work related to food additives and food packaging materials, Peter advises clients on global sustainability initiatives, Extended Producer Responsibility schemes, and compliance with emerging legislations impacting companies operating in a global marketplace. Peter also has an extensive research background, authoring numerous peer-reviewed publications and holding several patents related to his work. He was granted an American Society for Engineering Education Postdoctoral Fellowship at the U.S. Naval Research Laboratory, where he focused on the development and characterization of novel, high-performance polymeric and composite materials. While earning his Ph.D., he developed absorbable and persistent polymer with enhanced biocompatibility for use as implantable biomaterials. Peter holds a Ph.D. and a master's degree from the University of North Carolina at Chapel Hill, and a B.S. degree from Clarkson University. In this episode of Food Safety Matters, we speak with Ms. Rainer and Dr. Coneski [30:07] about: The growing understanding of the health effects of dietary exposure to chemicals migrating from packaging to food How concerns about chemical contaminants and environmental contaminants are shaping food safety policy and regulations Technical challenges producers face when attempting to reduce chemical usage in food packaging Impacts on the sustainability and composability of packaging stemming from producers’ efforts to adapt to regulatory developments and shifting attitudes about chemicals in packaging How the federal government is reacting to emerging Extended Producer Responsibility (EPR) programs that vary by state The challenge that producers face in assuring the quality and safety of packaged food while maintaining compliance with regulations and adhering to various state EPR requirements The wave of state legislative efforts to regulate food chemicals following the California Food Safety Act, and how an emerging patchwork of state regulations could impact processors’ ability to meet regulatory requirements for all markets Whether the U.S. Food and Drug Administration’s (FDA’s) enhanced, systematic process for the post-market safety assessment of chemicals in food could lead to better state-federal cooperation on food chemical regulation Thoughts on the prioritization of food chemical safety under FDA’s reorganized Human Foods Program and whether it will be successful in the near-term and long-term, in light of the new presidential administration. News and Resources News [4:32] [6:41] [7:31] [16:47] [20:37] [25:07] Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/35223245

Ep. 186. Lucy Angarita: Outlining an Action Plan for FSMA 204 Compliance 01/28/2025

Ep. 186. Lucy Angarita: Outlining an Action Plan for FSMA 204 Compliance Lucy Angarita is the Director of Food Supply Chain visibility at GS1 US, where she works with retail, grocery, foodservice, and healthcare companies to increase data quality, operational efficiencies, and full supply chain traceability. With over 20 years of experience in program management and process improvement, as well as a Six Sigma Black Belt certification, she has a passion for solving complex problems and delivering value to customers and stakeholders. Prior to joining GS1 US, she led a team at Independent Purchasing Cooperative that focused on supply chain data governance and GS1 standards adoption, as well as incident management, for the SUBWAY® system. She also participated in various GS1 workgroups to collaborate and promote trading partner alignment in the foodservice industry. Lucy has a strong background in food safety and quality, and she is committed to advancing the adoption of GS1 standards for enhanced traceability and transparency in the food supply chain. In this episode of Food Safety Matters, we speak with Lucy [54:14] about: The challenges industry is facing related to Section 204 of the Food Safety Modernization Act (FSMA 204), also known as the Food Traceability Final Rule, as the January 2026 compliance date approaches Progress toward compliance that is being made through supply chain-wide alignment, facilitated by initiatives like the GS1 US FSMA 204 work group How a continuous improvement approach can help industry more easily meet the FSMA 204 deadline Immediate actions companies should be taking to achieve FSMA 204 compliance, and why it is not necessary to “reinvent the wheel” Reasons industry should begin their traceability journeys now, even if legislative proposals to delay or weaken FSMA 204 are passed. How GS1 US standards help enhance traceability and transparency in the food supply chain, and how GS1 US is working to help companies achieve FSMA 204 compliance. Before we speak to Lucy, listen to Adrienne’s interview with Julie McGill [32:17], Vice President of Supply Chain Strategy and Compliance at Trustwell, to gain valuable insights regarding FSMA 204 implementation. She provides strategic guidance to drive the implementation of effective supply chain strategies, from her deep understanding of the industry. Julie previously spent 16 years at GS1 US, where she led the Foodservice GS1 US Standards Initiative, collaborating with key industry players to establish a foundation for traceability and supply chain visibility. Her career also includes roles at Coors Brewing Company, where she gained expertise in foodservice and CPG supply chains. News and Resources News [4:44] [15:45] [20:14] [21:39] [22:58] [27:06] Resources Presenting Sponsor: We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/35028190

Ep. 185. Dr. Haley Oliver: Global Food Safety Innovation to 'Feed the Future' 01/14/2025

Ep. 185. Dr. Haley Oliver: Global Food Safety Innovation to 'Feed the Future' Haley F. Oliver, Ph.D. is the Director of the Feed the Future Food Safety Innovation Lab at Purdue University. She is also the Vice Provost for Graduate Students and Postdoctoral Scholars and the 150th Anniversary Professor of Food Science at Purdue University, renowned for her expertise in food safety microbiology. She earned dual B.S. degrees in Molecular Biology and Microbiology from the University of Wyoming in 2004, followed by a Ph.D. in Food Science, with minors in Epidemiology and Microbiology, from Cornell University in 2009. After completing a postdoctoral fellowship at Cornell, Dr. Oliver joined Purdue University in 2010. Her research focuses on the prevalence, persistence, and control of foodborne pathogens, particularly Listeria monocytogenes and Salmonella in retail food environments. She has been instrumental in developing practical strategies to mitigate cross-contamination in food systems. In June 2019, Dr. Oliver became the Director of the Feed the Future Food Safety Innovation Lab, leading efforts to enhance food safety in countries such as Bangladesh, Cambodia, Kenya, Nepal, Nigeria, and Senegal. Throughout her career, Dr. Oliver has received numerous accolades, including the U.S. Department of Agriculture’s (USDA’s) Food and Agriculture Science Excellence in Teaching Awards, the International Association for Food Protection's (IAFP’s) Larry Beuchat Young Researcher Award in 2016, and the Purdue University Agriculture Research Award in 2023. Beyond her research, Dr. Oliver is dedicated to serving the over 13,000 students and professionals seeking graduate education and postdoctoral training at Purdue University. In this episode of Food Safety Matters, we speak with Dr. Oliver [3:40] about: Purdue’s Feed the Future Innovation Lab for Food Safety (FSIL), founded in 2019 by Dr. Oliver with a grant from the U.S. Agency for International Development (USAID) Food safety knowledge gaps and challenges identified by FSIL during its first phase, and how FSIL will address these gaps and challenges in the project’s second phase over the next five years FSIL’s poultry safety project in Kenya, and the food safety challenges and opportunities faced by the Kenyan poultry sector FSIL’s project to reduce microbial contamination of Cambodian produce, and interventions that are being implemented as part of this work How FSIL will leverage insights from surveys measuring consumer perspectives and attitudes toward food safety in Kenya, Cambodia, and Nepal The intersections between FSIL’s food safety work and efforts to improve global food security, nutrition, and sustainability Other projects on the horizon for FSIL Insights from Dr. Oliver’s personal academic research work on foodborne pathogens in retail food systems, control strategies for reducing cross-contamination, and food safety capacity-building. News and Resources We Want to Hear from You! Please send us your questions and suggestions to /episode/index/show/foodsafetymatters/id/34808720

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