HIGHLIGHTS
Food Safety Matters is the podcast for food safety professionals, hosted by Food Safety Magazine—the leading media brand in food safety for over 20 years. Each episode features a conversation with a food safety professional sharing their experiences and insights on the important job of safeguarding the world’s food supply. New episodes are posted twice per month; a selection of our recent episodes are highlighted below.
Episode 198: Proactive Prevention Strategies for Pest Management
Jim Fredericks, Ph.D., Senior Vice President of Public Affairs, National Pest Management Association (NPMA)
In this episode, Dr. Jim Fredericks explains the risks posed by rodents in food facilities—and specifically, the role of the pest control provider in helping assure food safety for customers and consumers.
Episode 197: Lessons Learned and Best Practices for Handling a Recall
Jatin Patel, Director of Operations, FGS Ingredients
In this episode, we speak with Jatin Patel about FGS Ingredients' recall of several of its mustard-based products due to peanut contamination. Jatin discusses the recall, the measures FGS has implemented to prevent future risks, and the broader implications for food safety standards.
Episode 196: How the FDA Workforce Cuts May Impact Food Safety
Lane Highbarger, Ph.D., President, Highbarger Consulting LLC and former Regulatory Specialist and lead microbiologist, Office of Food Additive Safety, U.S. Food and Drug Administration (FDA)
In this episode, Dr. Lane Highbarger shares his thoughts on the recent FDA workforce cuts instigated by the Trump administration, and how these cuts may impact the agency's ability to ensure safe food for consumers.
Episode 195: The Value of a Food Science Education
Christopher Daubert, Ph.D., President, Institute of Food Technologists (IFT) and Vice Chancellor and Dean of the College of Agriculture, Food, and Natural Resources, and Professor, Division of Food Systems and Bioengineering, University of Missouri
In this episode, we speak with Dr. Christopher Daubert about the value of a food science education, as well as the complex food system challenges that today's students, who make up tomorrow's workforce, can help address.
