Food Safety Matters

In this BONUS episode of Food Safety Matters, we speak to Fredrik Johansson, manager of separators at Tetra Pak. In this chat, Fredrik discusses dairy separation, its history, challenges, best practices, and how dairy industry clients can increase efficiency and find higher profits while maintaining the highest possible food safety standards.  In this BONUS episode of Food Safety Matters, we speak to Fredrik about: A brief history of Tetra Pak The process of cold milk separation, and how it differs from hot milk separation AirTight Technology and its benefits Helping clients to meet their sustainability goals EnCapt Technology New innovations coming to Tetra Pak Resources Centrifugal Separation Processing Insights - Separation Archives  Separators and Sustainability: How the Right Equipment can Reduce the Dairy Industry's Climate Impact Presenting Sponsor

Craig Wilson is the vice president, general merchandising manager of quality assurance/food safety, non-foods quality assurance, environmental services/HAZMAT and merchandise services for Costco Wholesale Corporation. Prior to joining Costco, Craig worked as a special projects director for Frigoscandia Equipment Food Safety Systems for over 24 years. During his time there, Craig published numerous research papers in the areas of food safety and food processing. He holds many patents, the most notable for steam pasteurization of food. He was the recipient of the Gia/Matek, Global Excellence in Food Safety Award. Craig currently serves on the Global Food Safety Initiative Board, the Center for Produce Safety Board, the Center for Food Integrity Board, and the STOP Foodborne Illness Board. In this episode of Food Safety Matters, we speak to Craig [17:47] about: How Costco handles employee food safety training Costco's four-legged approach to food safety How Costco approaches food safety and varying regulatory

Lone Jespersen is principal of 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.  Prior to that, Lone worked for Woodbridge Foam as the engineering and operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, and a Master's of food science and a Ph.D. from the University of Guelph, Canada. Mike Robach is chairman of the GFSI board. Up until August 2018, he served as the vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Prior to joining Cargill, he

Dr. David Acheson, is the founder and CEO of The Acheson Group and brings more than 30 years of medical and food safety research and experience to provide strategic advice as well as recall and crisis management support to food companies and ancillary technology companies on a global basis on all matters relating to food safety and food defense.   David graduated from the University of London Medical School and practiced internal medicine and infectious diseases in the United Kingdom until 1987 when he moved to the New England Medical Center and became an Associate Professor at Tufts University in Boston, studying the molecular pathogenesis of foodborne pathogens.   Prior to forming The Acheson Group, David served as the Chief Medical Officer at the U.S. Department of Agriculture Food Safety and Inspection Service and then joined the U.S. Food and Drug Administration (FDA) as the Chief Medical Officer at the FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the director of CFSAN’s Off

Jeremy Zenlea is the director of corporate food safety at Cumberland Farms, Inc. In this role, he oversees all aspects of food safety, including regulatory compliance, retail and commissary food safety operations, and supply chain integrity. Jeremy has worked with a variety of different product categories, including refrigerated, high-risk ready-to-eat foods (meat, poultry, pork, and fresh-cut produce), chocolate, and confectionaries. Due to his diverse background, Jeremy has gained a wide range of knowledge of different food products and is an expert in constructing, implementing, and managing complex food safety and food defense systems for large domestic and international food manufacturers. He is an active member of both the Institute of Food Technologists and the International Association for Food Protection, and enjoys lecturing on food safety at local universities and mentoring other food safety professionals in his spare time. Jeremy received a B.Sc. from the University of Massachusetts-Amherst and a

Samuel Godefroy is a professor of risk analysis and regulatory policies in the Department of Food Science at the University of Laval in Quebec, Canada. Currently, he leads the development of a Food Risk Analysis and Regulatory Excellence Platform, hosted by the Institute of Nutrition and Functional Foods at the university. Samuel previously led the strategic development of the World Bank’s Global Food Safety Partnership. He's also held senior food regulatory positions at the executive level with Health Canada for over 10 years. Samuel served as vice chair of the Food and Agriculture Organization (FAO)/World Health Organization Codex Alimentarius Commission from 2011 to 2014. He also serves as a strategic and operational advisor to international food safety capacity building initiatives focused on regulatory enhancement, implemented by the United Nations Industrial Development Organization and FAO. Samuel received his Ph.D. in Analytical Chemistry from the University of Pierre and Marie Curie in Paris. In this

This BONUS episode of Food Safety Matters is all about Michigan State University's Food Processing and Innovation Center (FPIC). The Center, the first of its kind in the U.S., will be Michigan's leading independent commercial food development, processing, packaging, and research facility. Here, mid- to large-size food companies have access to a real-time production environment to support the creation of new food products. In this interview, Matt Birbeck (FPIC) and Gerry Broski (Neogen) go into great detail about how the FPIC can help food companies with their research and development efforts. In this episode of Food Safety Matters, we speak to Matt (FPIC) and Gerry (Neogen) about: Why the creation of the FPIC was necessary FPIC's purpose within the food industry Advantages, benefits, and services for clients who use the FPIC How the partnership between the FPIC, MSU, and Neogen works Why mid- and large-size food companies are ideal clients for the FPIC Food product categories that the FPIC can accommodate A

Joe Stout is the founder of Commercial Food Sanitation, a consulting firm that provides food safety and sanitation solutions to food processing plants. Before that, Joe spent nearly 30 years at Kraft Foods. While there, he held a variety of positions related to operations, quality, and sanitation, ultimately leading to his role as Kraft's director of global product protection, sanitation, and hygienic design. In this role at Kraft, Joe had global responsibility for plant cleaning controls and processes, allergen and pathogen control programs, pest control, and hygienic design for facilities and equipment used in more than 200 Kraft plants. Joe also managed the Global Product Protection Group, assuring global support for internal and external plants. Joe led the American Meat Institute’s (AMI) Equipment Design Task Force and has led Listeria Intervention training for AMI and the American Frozen Food Institute. He is the current leader of the Grocery Manufacturers Association’s Sanitary Design Working Group. He

Sara Mortimer is the vice president of product safety, quality, and regulatory affairs for Land O’Lakes. Over her 30-year career, Sara has worked to ensure the safety and quality of some of the world’s biggest brands—Haagen Daaz, Green Giant, Old El Paso, Nature Valley, and many others. Sara has co-authored a number of books on Hazard Analysis and Critical Control Points (HACCP) and food safety management. In fact, she contributed to Food Safety Magazine's Food Safety Culture eBook! She's also served on Food Control's editorial board and was a trustee of the Royal Society of Public Health for several years.  Sara has been a member of the BRC International Advisory Board for over 10 years, and she's a member of the Grocery Manufacturers Association's Executive Scientific and Regulatory Affairs Committee. Most recently, she has helped review the effectiveness of Codex HACCP and Food Hygiene principles.   In this episode of Food Safety Matters, we speak to Sara about: The purpose of HACCP, and how it should wo

Professor Chris Elliott is the founder of the Institute for Global Food Security and professor of food safety at Queen’s University Belfast. From 2016–2018, he served as pro-vice-chancellor of the Faculty of Medicine, Health and Life Sciences in the University, but stepped down from that post recently to concentrate on his world-leading research.   Chris has published more than 350 peer-reviewed articles, many of them relating to the detection and control of agriculture, food, and environmental related contaminants. His main research interests are in the development of innovative techniques to provide early warning of toxin threats across complex food supply systems. Protecting the integrity of the food supply chain from fraud is also a key research topic. Chris led the independent review of Britain’s food system following the 2013 horsemeat scandal. Over the years, Chris has developed a high-level network of collaborators across Europe, the U.S., and Asia. He is a visiting professor at the China Agriculture

As 2018 comes to an end, the Food Safety Matters team, along with Bob Ferguson of Strategic Consulting Inc., sat down to discuss the biggest moments in food safety this year, and what we have to look forward to in 2019. Topics Discussed: CDC's official list of foodborne outbreaks by year  Update since recording: FDA Narrows Down Contaminated Lettuce Origin to 33 Distributors, Growers, and Farms   South African Court Close to Certifying Class Action in World's Worst Listeriosis Outbreak   Chipotle's Head of Food Safety to Exit in 2019 Previous Episodes That Discuss Romaine Lettuce and Fresh Produce:  Ep. 15. Will Daniels: "It was a game changer for the industry." Ep. 28. Bob Brackett: Innovation and Research at IIT & IFSH  Ep. 32. Frank Yiannas: Leading Food Safety at the World's Largest Retailer  Ep. 37. Keith Warriner: Produce, Biosensors, and Successful Research   Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our bi-weekly eNews

Dr. Maria Lapinski is a joint professor in the Department of Communication and Michigan Ag-Bio Research at Michigan State University (MSU). She served as the associate dean for research for the College of Communication Arts and Sciences. In that role, she facilitated interdisciplinary research partnerships and identification of funding sources for faculty research.  Maria's research examines the impact of messages and socio-psychological factors on health and environmental risk behaviors with a focus on culturally-based differences and similarities. To this end, she has conducted collaborative research projects with her students and colleagues in a number of countries in Asia, the Pacific Rim, Central America, and Africa. Her work has been presented at national and international communication and public health conferences, and published in many journals including The Proceedings of the National Academy of Sciences, Health Communication, Communication Monographs, and others. Dr. Lapinski received her doctorate

Dr. Keith Warriner is a professor of food science at the University of Guelph. He is also the food science graduate coordinator of the department’s Master of Science and Ph.D. food science programs. After completing his Ph.D. in microbial physiology at the University College of Wales, he worked for the Department of Medicine at the University of Manchester where he studied biosensors. He also attended the University of Nottingham as a research fellow in food microbiology, working with fresh produce.  He joined the Department of Food Science at the University of Guelph in 2002 and was promoted to full professor in 2011. He is the former president of the Ontario Food Protection Association, a member of the International Association of Food Protection, is an associate editor of the Canadian Journal of Microbiology, and is on the editorial board for Applied & Environmental Microbiology and International Journal of Food Microbiology. Keith's research revolves around food safety and food microbiology, allowing

Michael Cramer is currently the senior director of food safety and quality assurance with Ajinomoto Windsor, Inc. The company was formed through various acquisitions (Multifoods, Specialty Brands, and Windsor Foods) and ultimately the purchase of Windsor Foods by Ajinomoto. He will celebrate his 25th year with the company in October 2018. Mike is an SQF practitioner, ASQ-certified quality auditor, and a preventive controls-qualified individual. CRC Press published Mike's book “Food Plant Sanitation: Design, Maintenance and Good Manufacturing Practices” (2nd Edition, 2013). Mike is a graduate of West Chester University in West Chester, PA where he earned a B.Sc. Health Science in 1977. He spent 16 years working with Swift & Company (Armour, Swift – Eckrich, ConAgra) in poultry operations, processed meats and poultry, and corporate food safety and quality assurance. Finally, Mike has been an esteemed member of Food Safety Magazine's Editorial Advisory Board since 2001.   In this episode of Food Safety Matte

John Butts is the vice president of research at Land O’Frost. He first joined the company in 1974. His focus there includes the application of scientific principles and quality management technology to develop sanitation process control methods and procedures.  John is mostly known for the development of the “seek and destroy” process controls for Listeria which has been adopted throughout the food industry. He is a leading expert on sanitary design and food safety culture and has given over 100 presentations including the North American Meat Institute Listeria Intervention and Control workshops. John is also the founder and president of FoodSafetyByDesign LLC, a private consulting firm he established in 2010. There, he aims to help producers of high-risk products learn how to prevent and manage food safety risks. Listeners can reach him directly by emailing him at foodsafetybydesign@gmail.com. Finally, John is a longtime member of the Food Safety Magazine Editorial Advisory Board, along with having wri

In this BONUS episode of Food Safety Matters, representatives from Neogen and AOAC INTERNATIONAL discuss the benefits of having testing methods and kits independently approved and certified. You will learn all about the beginnings of AOAC INTERNATIONAL, how the organization has evolved, and what it means for a company within the food industry to be an affiliate member.  To help us better understand why AOAC INTERNATIONAL membership is a plus, our editorial director, Barbara Van Renterghem, spoke with two experts from both sides of the fence.  Dave Schmidt is AOAC INTERNATIONAL's new executive director as of May 1, 2018. Prior to joining AOAC, he was principal consultant for Schmidt Commonwealth Strategies, LLC. From 2006 to 2015, he served as president CEO of the International Food Information Council (IFIC) and CEO of the IFIC Foundation in Washington, D.C. He joined IFIC in 1993 and held positions from director to executive vice president prior to being elected CEO. Dave also served as the first Bush Admin

Shawn Stevens is an attorney and founding member of the Food Industry Counsel, a law firm that provides food safety legal and regulatory consulting services exclusively for food industry clients, ultimately helping them anticipate, navigate, and resolve their most pressing food safety challenges.  As a food industry consultant and lawyer, Shawn works throughout the U.S. and abroad with food industry clients (including the world’s largest growers, processors, restaurant chains, distributors, and grocers) helping them protect their brand by reducing food safety risk, complying with U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture food safety regulations, managing recalls, and defending high-profile foodborne illness claims. Shawn also speaks regularly to audiences on a wide variety of emerging scientific, regulatory, and food safety legal trends. He authors columns for food industry publications, and he is quoted regularly by national media publications such as TIME Magazine, the New Y

In 2008, Maple Leaf Foods had a devastating outbreak caused by Listeria contamination at one of its prepared meats facilities. It resulted in 23 deaths and many serious illnesses. Since this tragedy, Maple Leaf Foods has committed to becoming a global leader in food safety and has invested significant people and financial resources in achieving this commitment. Maple Leaf Foods is a leading consumer protein company, making high-quality, innovative products under national brands including Maple Leaf®, Maple Leaf Prime®, Maple Leaf Natural Selections®, Schneiders®, Schneiders® Country Naturals®, Mina®, Lightlife™, and Field Roast Grain Meat Co. ™. Maple Leaf is one of Canada’s flagship food companies, with sales of $3.3 billion dollars, employing approximately 11,500 people and does business in Canada, the U.S., and Asia. Maple Leaf is headquartered in Mississauga, Ontario. Michael McCain, President, and CEO of Maple Leaf Foods and Randy Huffman, Chief Food Safety and Sustainability Officer. Michael has devo

Frank Yiannas is the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversees all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities includes food safety oversight of Walmart’s stores, Neighborhood Markets, and Sam’s Clubs. He is also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection (IAFP). As a frequent speaker at national and international conferences, Frank is known for his ability to build partnerships. He is also known for

Dane Bernard is currently the managing director of Bold Bear Food Safety where he offers consulting services. Prior to that, he served as the vice president of food safety and quality assurance at Keystone Foods until 2014. That role also included responsibilities over global programs on Hazard Analysis and Critical Control Points (HACCP) and food safety. Before that, Dane was the vice president of food safety for the National Food Processors Association (NFPA)—formerly the National Canners Association—an organization he joined in 1973.  Dane is a registered specialist in food, dairy, and sanitation microbiology with the American Academy of Microbiology. He has also done extensive testing of food processing systems, supervised research in many areas of food safety, and has authored/co-authored many technical articles. Dane has been an instructor and lecturer on principles and applications of HACCP and has helped to formulate HACCP plans for the U.S. food industry. He’s has been invited as an expert to five In