Food Safety Matters

By Food Safety Magazine

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 ... more

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The podcast currently has 299 episodes available.

Best of Food Safety Matters

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Number 1: Ep. 224. Rhodes Yepsen: Balancing Food Safety, Sustainability, and Packaging Policy
Rhodes Yepsen joined the Biodegradable Products Institute (BPI) in 2015, where he leads the organization's efforts to promote the value of compostable products. Rhodes is passionate about systems-based solutions, where there is synergy in solving for food waste and packaging simultaneously—addressing climate change, ecosystem impacts, and regenerative agriculture. Previously, he served on the Board of USCC, worked for biopolymer producer Novamont, and was a staff editor and writer at BioCycle magazine. In this episode of Food Safety Matters, we speak with Rhodes [30:05] about: An overview of California bills AB 2226, AB 1812, and SB 1031, and why the proposed packaging policies matter to food processors and packaging manufacturers nationwide Potential compliance challenges for food companies navigating evolving California packaging requirements while trying to maintain consistent packaging systems across multiple markets How compostable food packaging and organics diversion programs can contribute to food waste reduction and broader sustainability goals within the food industry Why packaging decisions must account for food safety, shelf life, and product protection alongside sustainability and end-of-life considerations BPI's concerns about the proposals and the revisions it would like lawmakers to consider to support composting infrastructure, organics diversion, and sustainable packaging Key factors food processors should weigh when selecting packaging amid changing regulations, including food safety requirements, shelf-life needs, and sustainability commitments How policymakers, food manufacturers, and packaging suppliers can collaborate on sustainable packaging solutions without compromising food safety, product quality, or consumer confidence. Sponsored by: Michigan State University News and Resources News FDA Proposes Mandatory GRAS Notifications for Ingredients Introduced to U.S. Food Supply [3:08] FDA, USDA Submit 'Ultra-Processed Foods' Definition for Final Review [9:35] FDA Finalizes FSMA Preventive Controls Guidance for Fresh-Cut Produce [16:09] FAO, Wageningen Researchers Review Broad Range of AI Food Safety Applications [18:53] FDA Finalizes Guidance for Assessing Human Health Risks of Antimicrobial Use in Food-Producing Animals [26:04] Resources Biodegradable Products Institute We Want to Hear from You! Please send us your questions and suggestions to [email protected]
August 25, 20261h 7min
Number 2: NomadX: Preventing Food Safety Crises—A New Approach to Detection, Decontamination, and Intervention
Lyle Probst is the CEO of NomadX and an accomplished entrepreneur with more than 25 years of experience in operations, product development, engineering, biodefense, and advanced technology commercialization. Lyle was previously a scientist at Lawrence Livermore National Laboratory and has founded and led multiple companies spanning technology development, manufacturing, biomedical technology, and biological defense. He was part of the team that developed the U.S. BioWatch program and previously served as CEO of MicroFluidic Systems, which, under a contract with the U.S. Department of Homeland Security, developed the M-BAND biological detection system to continuously monitor for biological threats. The system was ultimately licensed by a major defense contractor. Lyle has also designed and shipped multiple mobile command centers and laboratories around the world for several governments and notable private companies. Today, Lyle leads NomadX's mission to help food producers prevent contamination through innovative approaches to detection and decontamination. He has spoken at the U.S. National Academy of Sciences, National BioWatch conferences, and has appeared as a contributor on national media outlets. He is the recipient of several awards and certificates of appreciation from the U.S. Government for his work and contributions to the BioWatch program and related projects. Lyle holds a Bachelor of Science in Biology and an MBA in Executive Management. In this episode of Food Safety Matters, we speak with Lyle [2:18] about: How his background in biodefense, autonomous pathogen detection, and national security led Lyle into food safety, and lessons from biodefense that can be applied to food production and food safety The importance of moving beyond a compliance mindset when it comes to food safety and how recalls and food safety events can impact a business beyond direct costs Industry blind spots related to microbiological contamination control The advancement of rapid pathogen detection technologies and what it means for real-life applications Utilizing pathogen detection data to guide root cause analyses, inform targeted interventions, and prevent recurrence Potential applications for artificial intelligence in food safety What the future of food safety programs may look like in light of advancements in testing, automation, and data integration Advice for food safety leaders as they prepare for the future. Resources The Three-Pillar Food Safety Solution Sponsored by: NomadX We Want to Hear from You! Please send us your questions and suggestions to [email protected]
July 21, 202624min
Number 3: Ep. 220. Ramirez and Hodgson: What it Takes to Build and Maintain an Effective Food Safety Culture
Miguel Ramirez is a seasoned food manufacturing executive with more than three decades of operational leadership experience in the food industry. He currently serves as Vice President of Operations at Fresca Foods Inc. in Louisville, Colorado, where he has held progressive leadership roles over the past 13 years including Plant Manager, Director of Operations, and his current VP role. Prior to Fresca Foods, Miguel spent over 24 years with Butterball LLC, where he managed more than 12 production lines across a two-shift operation with a workforce of 350 employees. Known for championing food safety culture at the operational level, Miguel brings a rare perspective to food safety conversations—that of a senior operations leader who understands that food safety and operational excellence are not competing priorities, but instead, are deeply interconnected. Madisen Hodgson, M.S. is a food safety and quality assurance professional with nearly a decade of progressive experience spanning food manufacturing, retail bakery, beverage, and airline catering environments. She currently serves as a Quality Assurance Manager for a protein and nutritional bar manufacturer in Denver, Colorado, where she oversees the full food safety management system and leads a multi-shift quality assurance team across multiple production lines. Madisen holds an M.S. degree in Food Safety from the University of Arkansas and carries certifications including PCQI, SQF Practitioner, HACCP Coordinator, and CP-FS. She is passionate about building strong food safety cultures, developing food safety professionals, and bridging the gap between regulatory compliance and practical, operational food safety. In this episode of Food Safety Matters, we speak with Miguel and Madisen [30:31] about: The evolution and current understanding of food safety culture in the food manufacturing industry Operationalizing food safety culture across teams and balancing production demands with food safety priorities Specific practices and behaviors that indicate a robust food safety culture How leadership visibility and engagement influences employees' food safety behaviors and accountability Challenges companies face when trying to move from a compliance-based mindset to a true culture of food safety, and how they can be overcome Measuring the effectiveness of food safety culture initiatives by paying attention to certain indicators and utilizing feedback mechanisms What sets a great food safety culture apart from an average or ineffective food safety culture The future of food safety culture in light of increasing regulatory scrutiny and industry emphasis on accountability and transparency. Sponsored by: Registrar Corp See how training can impact food safety culture in research data from the Global Food Safety Training Survey. News and Resources News New Research Reveals Addictive Design, Health Harms of Ultra-Processed Foods; Calls for Systemic Change [2:48]Study Suggests Food Processing, Not Just Nutrient Content, May Affect Health Impacts of UPFs Global Foodborne Disease Burden Comparable to Malaria, Per Updated WHO Estimates [14:34] After Infant Botulism Outbreak, FDA Shares Root Cause Analysis Findings from ByHeart Formula Plants [23:00] Eight Sick, One Dead in Three-Year Listeria Outbreak Linked to Soft Cheese [25:23] We Want to Hear from You! Please send us your questions and suggestions to [email protected]
June 23, 20261h 9min
Number 4: Ep. 211. Kathy Sanzo: The Implications of FDA's Synthetic Food Dye Phase-Out
Kathleen Sanzo, J.D. is Co-Chair of Morgan Lewis' life sciences industry team. She centers her practice on regulatory and compliance issues connected to U.S. Food and Drug Administration (FDA)-regulated products. She leads and counsels clients on all legal and regulatory issues concerning food, dietary supplements, and cosmetic product manufacture, approval, marketing, and distribution; food, drug, and device compliance and enforcement matters; and consumer product issues regulated by the U.S. Consumer Product Safety Commission and state enforcement agencies, among other areas. A frequent author and co-author on publications related to FDA matters, Kathleen regularly speaks on these issues at industry events. She serves as Vice Chair of the Consumer Product Regulation Committee of the American Bar Association Section of Administrative Law and Regulatory Practice, and is a member of the Food and Drug Law Institute's Medical Products Committee. In this episode of Food Safety Matters, we speak with Kathy [32:33] about: Why FDA chose a voluntary approach to phasing out synthetic food dyes, the implications of this approach, and industry's response Why state-level food additive restrictions are outpacing federal action How the emerging patchwork of state laws creates significant operational and legal challenges for food manufacturers nationwide The expected supply chain impacts of phasing out synthetic dyes The legal risks companies face, from state enforcement to labeling, false advertising claims, and product liability How companies can prepare by monitoring legislation, securing dependable ingredient suppliers, updating labels, and planning consumer communication How state actions on additives may influence consumer expectations, spur industry innovation, and shape food policy over the next decade. News and Resources News FDA Releases Human Foods Program Priority Deliverables and Guidance Agenda for 2026 [5:48] FDA Testing Pinpoints Contaminated Ingredient in Infant Botulism Outbreak [17:44] EFSA Sets Safety Thresholds for Cereulide Toxin in Infant Formula [19:43] EFSA to Advise on Cereulide Levels in Infant Formula Following Global Recall UK Mother's Allegation that Recalled Nestlé Formula Sickened her Baby is Unconfirmed Experts Share Lessons from a Successful Listeria 'Seek and Destroy' Process [23:36] FDA to Hold Virtual Public Meeting on Food Allergen Thresholds, Releases Event Materials [29:44] Sponsored by: CINTAS We Want to Hear from You! Please send us your questions and suggestions to [email protected]
February 10, 202659min
Number 5: Ep. 210. Campbell Mitchell: Executive Leadership in Food Safety on a Global Scale
Campbell Mitchell, M.B.A., is Head of Food Safety and Compliance for Kraft Heinz North America. He has more than 30 years of international experience in food safety, quality management, and risk mitigation. Prior to joining Kraft Heinz, Campbell served as Vice President of Quality and Safety at Fairlife LLC, a $4-billion Coca-Cola-owned dairy brand. He has also held senior leadership roles with Kerry Group and Almarai in the Middle East. Additionally, he founded a consultancy that supported Tiger Brands in Africa. A microbiologist by training, Campbell holds a Postgraduate Diploma in Business Administration from Massey University in New Zealand. He frequently speaks at industry events on the topics of food safety culture and sustainability. In this episode of Food Safety Matters, we speak with Campbell [38:24] about: His childhood experience of growing up in different parts of the world and how it prepared him for an international career working in cross-cultural environments What led Campbell from an education in microbiology to a profession in food safety, which he describes as "more of an art than a science" What his role at Kraft Heinz entails, such as communicating that food safety is more than just lab testing—it's about every decision made within the organization The drivers behind and work involved in Kraft Heinz's decision to phase out synthetic food colorings from its U.S. product portfolio How Campbell manages high-level leadership responsibilities with the task of meeting technical and regulatory requirements for food safety and quality The difference between food safety professionals' and consumers' concepts of "food safety" and how consumer demand influences business decisions Kraft Heinz's near-term objectives for strengthening organizational food safety culture and compliance, starting with an enterprise-wide food safety culture survey Examples of how digital tools can be used to proactively address food safety in complex supply chains, such as artificial intelligence (AI) for predicting when clean-in-place (CIP) needs to be conducted. News and Resources Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods' [6:29] USDA-FSIS Describes Vision for Science-Based Approach to Reducing Salmonella in Poultry [14:35] GAO Identifies Areas in Which FDA Has Yet to Fulfill FSMA [24:40] Journal Retracts Hallmark Glyphosate Safety Study, Increasing Cancer Concerns [28:33] EU Provides Guidance on Shelf-Life Studies to Reflect New Listeria Criteria for RTE Foods [35:09] Sponsored by: Michigan State University Online Food Safety Program We Want to Hear from You! Please send us your questions and suggestions to [email protected]
January 27, 20261h 4min