Alex Truelove has served as Legislation and Advocacy Manager at BPI (Biodegradable Plastics Institute) since 2022. He previously directed U.S. PIRG's (Public Interest Research Group's) zero-waste program. He remains passionate about waste reduction, public policy, and working with others to incrementally solve messy environmental problems.

In this episode of Food Safety Matters, we speak with Alex [30:28] about:

• The work of the Biodegradable Plastics Institute (BPI)
• California law AB 1201, which goes into effect in January 2026 and makes significant changes to compliance for compostable products, including food packaging, in the state
• The law's anticipated effects on food packaging and food safety for companies operating in California
• The roles that labeling and certification play in the safety and sustainability of California food packaging
• How companies will need to shift how they come to market and talk about the sustainability of their packaging
• How food companies who sell in California and across other U.S. markets may respond to the changes required by the California law
• Whether AB 1201 will have a "ripple effect" on the rest of the U.S.

In this episode of Food Safety Matters, we also speak with Bob Ferguson [19:31] about:

• His latest Food Safety Insights Column, "Hygienic Design: How are Processors Coping with This Essential Element of Food Safety?"

News

FDA Announces 'Proactive' Post-Market Chemical Review Program to Keep Food Supply Safe [4:33]

FDA Approves Three Food Colors from Natural Sources [6:45]

More Than 15,000 USDA Employees Take Trump Administration's Resignation Offer [12:35]

Unions Representing USDA Staff Request Congressional Oversight of Budget, Staffing Cuts [13:20]

FDA Announces Completion of First AI-Assisted Scientific Review Pilot and Agency-Wide AI Rollout Timeline [18:04]

Food Safety Summit Live Stream Sessions | On Demand Hygienic Design: How are Processors Coping with This Essential Element of Food Safety? We Want to Hear from You!

Please send us your questions and suggestions to [email protected]

To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with Sharon Beals, Founder, SKKB; Peter Taormina, Ph.D., Founder and President, Etna Consulting Group; Sandra Eskin, J.D., CEO, STOP Foodborne Illness; John O'Fallon, Senior Manager Environmental Sensors, Zebra Technologies; Monica Khoury, Senior Quality Expert, Nestlé; and Lily Yasuda, Program Manager, Alliance to Stop Foodborne Illness.

In this episode of Food Safety Matters, we speak with:

• Sharon Beals and Dr. Peter Taormina [2:24] about the function and limitations of finished product testing
• Sandra Eskin [20:24] about STOP Foodborne Illness' leadership in food safety
• John O'Fallon [37:33] about how to harness environmental sensors for enhanced food safety.
• Monica Khoury and Lily Yasuda [1:04:01] about how simple food safety culture tools can make a big impact

Sponsored by:

Zebra Technologies

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Please send us your questions and suggestions to [email protected]

To get a taste of the discussions that were happening at the 2025 Food Safety Summit, we spoke face-to-face with keynote speaker Jason Evans, Ph.D., Dean, College of Food Innovation and Technology, Johnson & Wales University; as well as Brian Ronholm, M.A., Director of Food Policy, Consumer Reports; Michael Fang, Co-Founder, Spectacular Labs; and Steven Lyon, Ph.D., Director, Food Safety—Field Operations, Chick-fil-A Inc.; Purni Wickramasinghe, Ph.D., Food Safety & Restaurant Solutions, Chick-fil-A Inc.

In this episode of Food Safety Matters, we speak with:

• Dr. Jason Evans [30:39] about how to shine as a leader in the face of challenges
• Brian Ronholm [47:48] about chemical safety for food processors
• Michael Fang [1:02:24] about the need for a comprehensive and integrated food safety solution.
• Dr. Steven Lyon and Dr. Purni Wickramasinghe [1:28:20] about how to leverage AI for food safety applications

Sponsored by:

Spectacular Labs

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Please send us your questions and suggestions to [email protected]

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

USDA Withdraws Proposed Regulatory Framework for Salmonella in Poultry After Years of Development FDA Announces Plan to Phase Out Synthetic, Petroleum-Based Food Dyes From U.S. Food Supply

Rumored FDA Budget Proposal Would Cut Funding, Move Routine Food Inspections to States

FDA Reportedly Reinstating Some Fired Food Safety Scientists, Inspection Support Staff

FDA Testing Finds Bottled Water Samples Do Not Exceed EPA Limits for PFAS in Drinking WaterResearchers Develop Nanocage-Based Filter That Removes 90 Percent of PFAS From Groundwater

Resources

"Is AI 'Food Safe?'" by Christian Ararat, M.Sc., M.Eng. for Food Safety MagazineJoseph Corby to be Honored with Food Safety Magazine's 2025 Distinguished Service Award

Sponsored by:

Hygiena

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Alfredo Fernández, J.D. is an attorney and Partner at Shipman & Goodwin LLP. As a member of the firm's national Environmental Practice, Alfredo advises clients across industry types on environmental, health, and safety issues that arise in all areas of business operations. Risk management pertaining to per- and polyfluoroalkyl substances (PFAS) is one area of focus. Alfredo also counsels private and public entities regarding abatement of hazardous materials and conditions. He received his J.D. from University of Connecticut School of Law and holds a B.S. degree from the University of Michigan.

In this episode of Food Safety Matters, we speak with Alfredo [28:37] about:

• The U.S. Environmental Protection Agency's (EPA's) Toxic Substances Control Act (TSCA), coming into effect in January 2026, and the requirements it sets for PFAS in food contact materials
• Emerging state-level statutes related to PFAS that will affect the food and beverage industry
• How a patchwork of state-level PFAS regulations will complicate compliance for businesses that operate in multiple U.S. states
• The broader implications of PFAS contamination and regulations for businesses in the food and beverage sector
• Challenges industry may face related to PFAS compliance in light of the current unpredictability at EPA and differences in state regulations
• Actions that companies should be prioritizing to prepare for compliance with TSCA PFAS regulations by 2026
• Ways in which legal, consulting, and operational teams can collaborate to help businesses meet upcoming and emerging regulatory demands regarding PFAS.

News and Resources

News

HHS' Proposed FDA Reorganization Would Drastically Alter Structure of Agency, Eliminate Product-Specific Offices [5:30] As U.S. Pieces Together How HHS Cuts are Affecting Food Safety, Stakeholders Speak Out [8:02] Utah Bans Fluoridated Drinking Water [13:29]Study Shows Combining Antimicrobial Blue Light and Chemical Sanitizers Can Enhance Listeria Inactivation [23:22]Study Shows Chewing Gum Releases Thousands of Microplastics, Whether Gum is Synthetic or Natural [25:22]

Resources

Get 20% off your registration for the 2025 Food Safety Summit using code "FSMatters20" at checkout!

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]

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

FDA Delays FSMA 204 Traceability Rule Compliance Date by 30 Months [4:02]FDA Launches 'Operation Stork Speed' to Improve Infant Formula Safety, Including Contaminant Testing [11:08]Thousands More Layoffs Coming to FDA, CDC as HHS Announces Major Restructuring [12:06]Microplastics Increase Antibiotic Resistance of E. coli, Aid Biofilm Formation, Study Shows [18:12]Proposed Rule Would Require Mandatory Labeling on Alcoholic Beverages for Big 9 Food Allergens [22:35]Trump Admin Nominates CDC Acting Director Dr. Susan Monarez as Agency's Next Director [23:10]Boar's Head Appoints Natalie Dyenson as Chief Food Safety Officer [24:09]

Resources

Get 20 percent off your 2025 Food Safety Summit registration with code "FSMatters20" Wastewater Monitoring Can Aid Foodborne Illness Surveillance, Study Shows Wastewater Surveillance Useful for Norovirus Outbreak Detection

Presenting Sponsor:

CDG Environmental

Visit CDG Environmental at Booth #333 at the 2025 Food Safety Summit!

We Want to Hear from You! Please send us your questions and suggestions to [email protected]

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

RFK Jr. Directs FDA to Explore Ways to Eliminate GRAS Rule for Food Ingredients [4:20]Key Federal Food Safety Advisory Committees, NACMCF and NACMPI, Have Been Terminated [7:30]U.S. Office of Personnel Management Walks Back Orders to Fire Federal Employees After Court Ruling [9:04]FDA Spending Freeze Leaves Staffers Feeling 'Dangerously Unprepared' for Next Foodborne Illness Outbreak [9:50]Salmonella Outbreak Linked to Sprouts Sickened 509 People Over Two Years in Ten European Countries [12:31]Study Demonstrates Listeria's Ability to Colonize, Survive in Preexisting Multispecies Biofilms [16:35]Theme of 2025 World Food Safety Day Revealed: 'Science in Action' [18:10]

Sponsored by:

Michigan State University Online Food Safety

We Want to Hear from You!

Please send us your questions and suggestions to [email protected]

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

SureTrend: Streamline Food Safety Data Management | Hygiena

Sponsored by:

Hygiena

We Want to Hear from You!

Please send us your questions and suggestions to [email protected]

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]

• Letter From 85 Congresspeople Urges End to Federal Public Health 'Gag Order,' Addressing Bird Flu [3:48]
• FDA Moves to Rehire Some Human Foods Staffers Who Were Previously Fired [7:09]
• USDA to Invest in Farm Biosecurity, Chicken Vaccinations to Combat Avian Influenza [7:50]
• FDA Leader Jim Jones Resigns After 89 'Indiscriminate' Firings in Human Foods Program [8:14]
• Attorney Kyle Diamantas Expected to Replace Jim Jones as FDA Deputy Commissioner of Human Foods [8:34]
• Major Advocacy Groups Say Mass Layoffs at FDA Could Jeopardize Food Safety, 'MAHA' Agenda [8:50]
• RFK Jr. Confirmed as HHS Secretary; Widespread Firings Coming to FDA, CDC [9:39]
• Brooke Rollins Confirmed as Secretary of Agriculture, Cites 'Aggressive Plan' to Eliminate USDA Jobs [9:39]

Hospitalizations, Deaths Caused by Foodborne Illnesses More Than Doubled in 2024 [19:02]

Listeria Outbreak Linked to Nutritional Shakes Served at Healthcare Facilities Causes 12 Deaths [25:58]

California Bill Would Set State Drinking Water Limits for PFAS in Case EPA Standards are Weakened [31:12]

Food Safety Insights

"Food Safety Insights" by Bob Ferguson [35:24]

• Regulatory Changes Impacting Your Food Safety Program, Part 1—What Should FDA's Priorities Be? Food Safety Magazine December '24/January '25
• Regulatory Changes Impacting Your Food Safety Program, Part 2—What Should USDA's Priorities Be? Food Safety Magazine February/March '25

Sponsored by:

CINTAS

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Please send us your questions and suggestions to [email protected]

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

FDA Leader Jim Jones Resigns After 89 'Indiscriminate' Firings in Human Foods Program [3:45]National Food Safety Strategy Would Help Reduce Foodborne Illness in U.S., GAO Suggests [10:22]House Bill Aims to Block USDA From Implementing Stricter Standards for Salmonella in Raw Poultry [20:58]New EU Regulation Requires WGS Analysis, Data Reporting for Important Foodborne Pathogens [24:36]USDA Announces Detection of New HPAI H5N1 Genotype in Dairy Cattle [28:04]New Avian Influenza Genotype Found in Dairy Cattle

Resources

[WEBINAR] Recall Readiness: How to Conduct a Mock Recall and Ensure Traceability

Sponsored by:

Hygiena

Hygiena Pathogen and Spoilage Organism Detection

We Want to Hear from You! Please send us your questions and suggestions to [email protected]