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 Office of Food Defense, Communication, and Emergency Response, David was appointed as the Assistant and then Associate Commissioner for Foods, which provided him an agency-wide leadership role for all food and feed issues and the responsibility for the development of the 2007 Food Protection Plan, which served as the basis for many of the authorities granted to FDA by the Food Safety Modernization Act.
 
From 2009 to 2013, he was a partner at Leavitt Partners where he managed Leavitt Partners Global Food Safety Solutions. 

David has published extensively and is internationally recognized both for his public health expertise in food safety and his research in infectious diseases. He is a sought-after speaker and regular guest on national news programs. He serves on a variety of boards and food safety advisory groups of several major food manufacturers.

In this episode of Food Safety Matters, we speak to David [32:48] about:

• The food industry's hesitation about speaking openly about food safety and the science behind it
• Consumers' lack of trust and understanding when it comes to food science
• How the media plays a role in shaping consumer attitudes about food safety
• Scientists and their traditional lack of ability to effectively communicate with consumers 
• The state of food safety today vs. years/decades ago
• Why it makes sense that today's food supply is safe despite an increasing number of recalls and outbreaks
• Balancing science, public health, consumer demand, and marketing messages
• The top misperceptions that consumers have about food

We also speak with Hilary Thesmar (Food Marketing Institute) and Shelley Feist (The Partnership for Food Safety Education) [12:03] about:

• The recent 2019 Consumer Food Safety Education Conference
• How food processors and manufacturers benefit from the conference 
• How consumer food safety messaging is continuously improving
• Consumer behavior that goes against standard food safety practices
• Support from BAC Fighters

Articles by David Acheson in Food Safety Magazine
Why Don't We Learn More from Our Mistakes?
Industry Perspectives of Proposed FSMA Rule on Preventive Controls

News Mentioned in This Episode
USDA FSIS Issues Meat Industry Best Practices for Responding to Customer Complaints [2:34] 
Bumble Bee Tuna Using Blockchain Technology to Trace Fish Origin for Consumers [4:55] 
Strawberries, Spinach, and Kale Top 2019 Dirty Dozen List [8:14]

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 an MBA from Northeastern University.

In this episode of Food Safety Matters, we speak to Jeremy [11:49] about:

• What makes the convenience store environment different—and more complicated—than more traditional outlets that sell food
• Why having simple food safety procedures is a plus for all stakeholders
• Cold chain issues and temperature monitoring
• What he sees as the biggest threat to food safety in the convenience store setting
• The difficulties of training and certification for food safety professionals in convenience stores
• Turnover, foot traffic, and other challenges that convenience stores face
• Effective communication and establishing a positive food safety culture

News Mentioned in This Episode
FSAI Now Using New DNA Scanning Tool to Identify Food Ingredients [2:37]; FSAI press release 
FDA Commissioner Scott Gottlieb to Resign [4:33] 
California Must Abandon 535,000 Acres of Prized Farmland to Meet Water Conservation Goals [7:39] 
Barbara's GFSI Recap [10:13]

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
• Alternative options for small or start-up food companies

Resources
Michigan State University's Food Processing and Innovation Center  
Neogen and MSU's FPIC Partnership
Neogen Organic Food Safety Testing

In this episode of Food Safety Matters, we speak to Samuel [24:29] about:

• The typical process for developing and implementing new food safety regulations
• The lengthy steps necessary to enact accurate and helpful allergen labels
• Why it can take years for food regulations to be implemented
• Various scientific and technical challenges that can impede the regulatory process
• How buy-in is achieved by Codex with so many regions and countries to consider
• The Global Food Safety Partnership
• Challenges that can arise when helping other countries to develop their food-related regulations
• How the academic sector falls short when it comes to training the next generation of food scientists
• His future plans to help improve risk management practices for food allergic consumers

Bob Ferguson's Food Safety Insights [11:08]
Bob joins us to discuss findings from his most recent survey and article in the February/March 2019 issue
Recalls and Outbreaks: How WGS Will Change the Rules.

Want more from Bob Ferguson? Find more of his articles and podcast segments.

News Mentioned in This Episode
FDA Releases Overview of the Latest Romaine Lettuce E. coli Outbreak [01:50] 
Investigation Summary: Factors Potentially Contributing to the Contamination of Romaine Lettuce Implicated in the Fall 2018 Multistate Outbreak of E. coli O157:H7 
Consolidated Appropriations Act (Fiscal Year 2019 Federal Government Budget) [08:08]
A Look Back at 2018 Food Recalls [09:20]

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
• Alternative options for small or start-up food companies

Resources
Michigan State University's Food Processing and Innovation Center  
Neogen and MSU's FPIC Partnership
Neogen Organic Food Safety Testing

Sponsored by:

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 also conducts allergen training for the Food Allergy Research Resource Program. In addition to his involvement with these and many other leading industry organizations, Joe is a published authority when it comes to food safety, sanitation, hygiene, and other related areas.

In this episode of Food Safety Matters, we speak to Joe [16:19] about:

• The basic fundamentals of sanitation in food safety
• The persistent problem of Listeria in food processing environments
• Sanitation best practices
• The problem with preventative and corrective actions
• The importance of using science-based approaches
• Sanitation training offered by Commercial Food Sanitation
• Advice regarding a food plant's implementation of Sanitation Standard Operating Procedures (SSOPs)
• His thoughts on whether or not SSOPs should be shared amongst the food industry
• Technological advancements vs. increasing productivity needs
• The 7 Steps of Sanitation developed at Kraft, and the importance of performing those steps in the right order
• Hygienic design and its implications regarding the future of food safety
• The 10 Principles of Equipment Design
• Good—and not so good—things he's seen when touring food processing plants 

Joe Stout's Articles in Food Safety Magazine
Hygienic Design: How Our Thinking Has Evolved
Perspectives on Practices in Food Plant Sanitation and Hygiene
Principles of Environmental Pathogen Control
10 Principles of Equipment Design for Ready-to-Eat Processing Operations

Related Content 
7 Steps of Effective Wet Sanitation 
10 Principles of Sanitary Design

News Mentioned in This Episode
Three Face Jail in the Netherlands for Links to Horsemeat Scandal [2:26]
BBC News explains the complex horsemeat supply chain 
Dr. Mindy Brashears Named USDA's Deputy Under Secretary for Food Safety [5:43]
Former FDA Leader Tells How Shutdown Will Impact Food Safety [7:31]
Workers Are Retaliating Against Peers Coming to Work by "Sick Shaming" Them [12:07]

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 work together as part of a comprehensive food safety management program
• Critical Control Points vs. prerequisite programs
• Sara's first experience writing a HACCP plan 30 years ago
• Useful resources for writing a good HACCP plan
• The seven principles of HACCP
• Reasons why companies encounter food safety issues, even with a HAACP plan in place
• The difficulties that arise when analyzing a food safety plan against varying global/international standards
• The importance of maintenance as a supplemental HACCP principle
• How altering a food product's formula (reduced sodium, sugar, etc.) can have massive food safety implications
• Why the HACCP vs. HARPC debate doesn't really matter
• HACCP and food safety culture

Related Content 
BOOK: HACCP: A Practical Approach

Bob Ferguson's Food Safety Insights Articles
Processors Increasingly Turning to Testing for Allergen Control (December 2018/January 2019)
The Uphill Path to FSMA Compliance (October/November 2018)
Lessons Learned: Careers in Food Safety (August/September 2018)
Listeria: An Important Focus of Environmental Monitoring (June/July 2018)
Sanitation Verification for Allergen Control (April/May 2018)
Testing and Sanitation for Allergen Control (February/March 2018) 
Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018)
The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017)
A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017)
What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017)
The Drivers of Differences in Food Safety Testing Practices (April/May 2017)
A Look at the Microbiology Testing Market (February/March 2017)

News Mentioned in This Episode
FDA Food Inspections "Sharply Reduced" Amid Partial Government Shutdown | UPDATE: Unpaid FDA Workers Resume High-Risk Food Inspections 
CDC Declares Romaine Lettuce E. coli Outbreak Over 
Draining Canal May Reveal Answers About Romaine Contamination 

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 University in Beijing and the Chinese Academy of Sciences, a recipient of a Winston Churchill Fellowship, and is an elected Fellow of the Royal Society of Chemistry, Royal Society of Biology, and the Institute of Food Science and Technology.

Chris has received numerous prizes and awards for his work. In 2017, he was awarded the Royal Society of Chemistry Theophilus Redwood Prize and was also awarded the title of Officer of the Most Excellent Order of the British Empire by Her Majesty Queen Elizabeth II.

In this episode of Food Safety Matters, we speak to Chris Elliott about:

• The 2013 horsemeat scandal and how he unexpectedly became involved in the investigation
• How a complex food supply chain made it easy for cheating and fraud to occur
• His recommendation to set up a special police force to begin tracking food-related crimes, which eventually became the UK's National Food Crime Unit
• The Food Industry Intelligence Network (FIIN) 
• The cutting-edge technology that's known as "food fingerprinting" to detect tampering or adulteration
• The problem with constant auditing for compliance
• The three ground challenges at Queens University
• Genetically modified (GM) foods, and the importance of pesticides, insecticides, and fungicides
• Concerns about the cocktail effect of eating every day GM foods
• Advancements and achievements in the U.S. and Europe vs. in other parts of the world
• Brexit and how it may affect current food safety work

Related Content and Resources:
National Food Crime Unit 
FIIN 
The Institute for Global Food Security - Current Research, including the Three Grand Challenges