Food Safety Matters

By: Food Safety Magazine
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  • Summary

  • 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.
    2023 Food Safety Magazine
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Episodes
  • Ep. 181. Johanna Velez: Dedicated to a Culture of Consistent Improvement

    Ep. 181. Johanna Velez: Dedicated to a Culture of Consistent Improvement
    Nov 12 2024
    Johanna Velez is Vice President of Quality Assurance for Monin Americas, having joined the brand in 2002. With more than 27 years in the food industry, Johanna has a wealth of experience in leading, directing, and guiding the company’s food safety and quality programs at all Monin North America locations. She successfully led Monin to achieve Safe Quality Foods (SQF) and Organic certifications for both the Clearwater, Florida and Sparks, Nevada facilities, resulting in an "Excellent" rating for the brand’s food safety practices. Prior to Monin, Johanna spent five years at Wild Flavors (now Archer-Daniels-Midland Company) in Cincinnati, Ohio. She is a member of the Institute of Food Technologists (IFT), including the Florida IFT Division, as well as the Bay Area Manufacturers Association (BAMA). Johanna graduated from Louisiana State University and later attended Michigan State University to obtain her certification in Food Law and Regulations. In this episode of Food Safety Matters, we speak with Johanna [30:04] about: How her industry and academic experiences inform her work at Monin Americas, and important food safety and quality considerations of doing business as a global supplierEmbracing technology and digitization to modernize quality control processes, such as using QR codes to track equipment maintenance historyImplementing quarterly proficiency testing to ensure that employees' skills and knowledge stay up-to-dateUtilizing a "blameless problem-solving" approach to address non-conformances, and bringing cross-functional teams together to identify root causes of issues and implement improvementsHow Monin Americas achieved an “Excellent” rating for its food safety practices, and the company’s processes for upholding its SQF and Organic certificationsReinforcing a culture of continuous improvement and collaboration at Monin Americas, where food safety is a core value shared by all employeesOnboarding suppliers as "partners" and working closely with them to reinforce robust food safety standards and ensure implementation of best practices. News and Resources News McDonald’s E. coli Outbreak [3:29] CDC Names Taylor Farms Onions as Cause of McDonald’s E. coli Outbreak; Patient Count Rises to 90Beef Ruled Out as Source of McDonald's E. coli Outbreak, Quarter Pounders Return to RestaurantsMajor Chains Pull Onions Due to E. coli Concerns After Taylor Farms Confirmed as McDonald's SupplierAt Least One Death Caused by E. coli Outbreak Linked to McDonald's Quarter Pounders FDA Human Foods Program Reveals Work Plans for 2025 [7:13] Listeria, Salmonella Represent 40 Percent of FDA Food and Beverage Recalls in Last 20 Years [17:01] Following Salmonella Outbreaks Linked to Indiana Cantaloupe, FDA and Purdue University Launch Environmental Study [19:10] Resources Food Safety Insights: “How is the Revolution in Technology Changing Food Safety?—Part 3” [20:01] Food Safety Five Newsreel Food Safety Magazine’s YouTube Channel We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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    56 mins
  • Ep. 180. Dr. Carolyn Ross: Where Sensory Science Meets Food Safety and Quality

    Ep. 180. Dr. Carolyn Ross: Where Sensory Science Meets Food Safety and Quality
    Oct 22 2024

    Carolyn Ross, Ph.D., M.Sc. is a Professor in the School of Food Science at Washington State University (WSU), Affiliate Professor in the WSU School of Medicine, and Director of the WSU Sensory Science Center. Since starting at WSU in 2004, Dr. Ross has established her lab and the WSU Sensory Science Center as a hub for graduate student training in the areas of sensory science and analytical chemistry. Specifically, the overall objectives of Dr. Ross's research and graduate education program are to understand the theoretical basis underpinning the sensory perception of foods and wines and correlate these attributes with quantifiable characteristics. Dr. Ross has also expanded her research to explore food texture perception in children. She has thrice been awarded the Institute of Food Technologists' (IFT's) Tanner Award for most‐cited article in the Journal of Food Science (in the Sensory and Food Quality section). Dr. Ross was also awarded the WSU Faculty Excellence Award for Instruction and is a Fulbright-Australia Scholar at Deakin University in Melbourne. She holds a Ph.D. in Food Science/Environmental Toxicology from Michigan State University and an M.Sc. degree in Food Science from the University of Guelph.

    In this episode of Food Safety Matters, we speak with Dr. Ross [24:22] about:

    • Food safety and quality research underway at WSU's Sensory Science Center
    • What e-tongue technology is, how it can be used for food safety and quality assessments, and the Sensory Science Center's work in this area
    • The potential benefits of e-tongue technology to the food and beverage industry, and current commercial applications
    • Other technologies that leverage sensory experience and show promise for food safety and quality assurance in different foods
    • How Dr. Ross' work as a professor prepares students for food safety and quality assurance careers
    • Dr. Ross' previous research regarding food texture perception in children with developmental delays, and its implications for the food and beverage industry at large.

    News and Resources

    FDA Outlines its Developing Systematic Post-Market Review Process for Chemicals in Food [2:44]
    California Passes First-of-its-Kind Legislation Standardizing 'Best By' Dates on Food; Bans 'Sell By' [8:50]
    Study: PCHF Compliance Costs Small and Midsized Food Businesses $22,000 in First Year Alone [14:07]
    EFSA Updates Guidance for Novel Food Applications [19:34]
    Scientists Develop Antibody With Detection, Treatment Potential for Foodborne Campylobacter [21:02]

    We Want to Hear from You!
    Please send us your questions and suggestions to podcast@food-safety.com
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    44 mins
  • Dr. Lone Jespersen: Methods for Communicating Insights to Assess Food Safety Culture

    Dr. Lone Jespersen: Methods for Communicating Insights to Assess Food Safety Culture
    Oct 15 2024

    Lone Jespersen, Ph.D. is a published author, speaker, and the Principal and Founder of Cultivate SA, a Swiss-based organization dedicated to eradicating foodborne illness, one culture at a time. Dr. Jespersen has worked to strengthen food safety through organizational culture improvements for 20 years, since starting at Maple Leaf Foods in 2004. She chaired the Global Food Safety Initiative (GFSI) technical working group "A Culture of Food Safety," chaired the International Association of Food Protection (IAFP) professional development group "Food Safety Culture," and was the technical author on the BSI PAS320 Practical Guide to Food Safety Culture. Dr. Jespersen holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph in Canada and a master's degree in Mechanical Engineering from Syd Dansk University in Denmark. She is also a visiting Professor at the University of Central Lancashire in the UK. Dr. Jespersen serves as Chair of the IFPTI Board and as Director on the STOP Foodborne Illness Board. She is also a member of the Editorial Advisory Board of Food Safety Magazine and a member of the Educational Advisory Board of the Food Safety Summit.

    In this episode of Food Safety Matters, we speak with Dr. Jespersen [3:44] about:

    • The definition of food safety culture, what it looks like, and indicators of food safety culture maturity within an organization
    • The crucial role of assessment in promoting continuous improvement of food safety culture
    • Different food safety culture assessment methods, their positives and negatives, and how to select the most appropriate method
    • Best practices for communicating insights gained from food safety culture assessments to stakeholders
    • How to adapt communication about assessment insights to different stakeholder groups
    • Strategies for translating assessment insights into actions that effect organizational change and promote continuous improvement
    • Learnings about food safety culture assessment and continuous improvement that can be applied within your organization today.

    Resources

    Article—Assessing Food Safety Culture: Selecting Methods and Communicating Insights, by Lone Jespersen, Ph.D., Shingai Nyarugwe, Ph.D., and Bob Lijana, M.Sc., for Food Safety Magazine October/November 2024

    Webinar—Assessing Food Safety Culture: Selecting Methods and Communicating Insights

    Sponsored by:

    Meritech

    Access Meritech’s Food Safety Toolbox!

    We Want to Hear from You!
    Please send us your questions and suggestions to podcast@food-safety.com
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    38 mins

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