Patrick Guzzle, M.P.H., M.A. is the Vice President of Food Science for the National Restaurant Association. He has been involved in retail food safety for over 20 years, since his wife contracted Escherichia coli O157:H7. Patrick’s career in food safety began as an Environmental Health Specialist in the Southeastern Idaho Public Health District. He later became the Environmental Health Supervisor and was involved in all aspects of environmental health. In 2004, Patrick was hired as the Idaho Food Protection Program Manager with the State Division of Public Health. During that time, he served as President of the Idaho Environmental Health Association. In 2018, Patrick started Mountain West Food Safety LLC and was the Principal Consultant. In addition to helping several clients strengthen their own food safety efforts, Patrick regularly taught ServSafe® courses throughout Idaho and Eastern Oregon. Patrick has been an active participant in the Conference for Food Protection (CFP) and has served on several Committees, as well as Chairing Council II within the CFP. He served as Chair of the CFP from 2016–2018. He has received several commendations for his collaborative efforts with other organizations over the years. Patrick is an active member of the Association of Food and Drug Officials, the National Environmental Health Association (NEHA), and the Western Association of Food and Drug Officials. He is also an adjunct professor of Public Health at Boise State University. Patrick received an M.P.H., an M.A. in Anthropology, and a B.A. in Spanish from Idaho State University. Melissa Ham, R.E.H.S., is a North Carolina native who has spent over half of her life working in Environmental Health. Her career started in 1989 with a local health department Environmental Health Programs. In 2001, she continued her career as an Environmental Health Regional Specialist. During her 18 years at the North Carolina Department of Health and Human Services, she worked with local health department programs, served on committees, and was tasked with coordination of the FDA Retail Program Standards. In 2010, Melissa worked to adopt the most current FDA Food Code in North Carolina. Since retirement, she has been working part time in the field, and was recently hired by Wake County Environmental Services as the Retail Program Standard Coordinator through the FDA Capacity Building grant. Glenda R. Lewis, M.S.P.H., is the Director of Retail Food Protection Staff at the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition (FDA’s CFSAN) in the Office of Food Safety. Between beginning at FDA in 1996 and serving in her current role, Glenda started as a Team Member in, and then spent 14 years as Team Leader of, CFSAN's Retail Food Policy Team, with responsibility for leading the team in developing, revising, and interpreting regulations, model codes (such as the FDA Food Code), and federal guidelines that pertain to retail-level food operations (e.g., restaurants, retail food stores, food vending, and institutional foodservice facilities). Prior to FDA, Glenda served for eight years with the Volusia County Health Department in Florida as an Environmental Health Specialist. She holds a B.S. degree in Biology from Spelman College in Atlanta, Georgia and a M.S. degree in Public Health from the University of North Carolina at Chapel Hill. Andre Pierce, M.P.A. joined FDA in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to the position with 34 years of experience at a local health department in building relationships, sharing knowledge, and promoting quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University. In this episode of Food Safety Matters, we speak with Patrick, Melissa, Glenda, and Andre [24:02] about: How FDA’s Food Code provides a framework of uniformity and consistency in the midst of decentralized retail food safety regulation in the U.S. How the Conference for Food Protection works with FDA and state restaurant associations to make recommendations about and support Food Code implementation The work it took to adopt the Food Code in North Carolina New topics addressed in the most recent Food Code (released in December 2022), and what new responsibilities the changes place on state and local health departments and restaurants Benefits that the Food Code bring to regulators, industry, and consumers The ways in which funding from FDA and NEHA has enhanced North Carolina’s participation in the Retail Food Program Standards How FDA encourages Food Code adoption, for example, though Retail Food Safety Regulatory Association collaborative How the National Restaurant Association incorporates Food Code concepts into ServSafe guidance and resources FDA’s method for keeping the Food Code updated and how it may evolve in the future, and the possibility of a national Food Code implementation strategy. News and Resources NARMS Releases 2020 Report on AMR Trends in Foodborne Pathogens [1:30] CDC Identifies Significant REP Strain of E. coli Causing Outbreaks Linked to Leafy Greens [5:08] Expanded Food Safety Investigation Act Would Give FDA, CDC Authority to Test for Pathogens on Farms to Trace Outbreaks [7:00] Scientists Discover Microbe That Degrades Harmful Mycotoxin [12:08] Titanium Dioxide Removed From California Food Safety Act; Four Chemicals Still Under Consideration for Ban [14:22] FDA to Hold Public Listening Session on Recall Modernization (Register) [19:00] Register for the Food Safety Magazine Webinar “Foreign Object Control: Best Practices in Food Processing and Foodservice” We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Britanny Saunier, M.P.A. is the Executive Director of the Partnership for Food Safety Education (PFSE). She focuses on leveraging PFSE's historical leadership in cross-sector collaboration and ensuring organizational effectiveness to realize PFSE's mission to develop and promote effective education programs to reduce foodborne illness risk for consumers. Britanny began as an intern at PFSE in 2011, and later served as PFSE's Director of Development, successfully increasing PFSE's program service revenue and bringing diversification to PFSE's Partner network. She facilitated program engagement with consumer and academic food safety experts, supporting PFSE programs including the National Consumer Food Safety Education Conference. Britanny holds a master's degree in Public Administration with a Health Policy focus from the School of Public Affairs at the American University in Washington, D.C. Ashley Eisenbeiser, M.S., C.F.S. is Senior Director for Food and Product Safety Programs for FMI, The Food Industry Association and a food scientist specializing in food safety. In her role, Ashley serves as a subject matter expert for food and product safety for FMI's food safety programs and provides support for FMI's retail, wholesale, and product supplier members on food safety training, technical services, regulatory compliance, and industry research and resources. Prior to joining FMI in June 2013, Ashley served as a Family and Consumer Science Extension Agent with Virginia Cooperative Extension, where she planned, delivered, and evaluated community nutrition, health, and food safety educational programs. Ashley is a Certified Food Scientist and received her master's and bachelor’s degrees in Food Science and Technology from Virginia Tech. Ashley serves as a member of the Board of Directors for the Partnership for Food Safety Education and is a member of several professional associations, including the Institute of Food Technologists (IFT), the International Association for Food Protection (IAFP), the Association of Food and Drug Officials (AFDO), and the Conference for Food Protection (CFP).   In this episode of Food Safety Matters, we speak with Britanny and Ashley [3:22] about:  PFSE’s mission to promote safe food handling and preparation practices, and how FMI and PFSE collaborate to protect consumer health   Resources that FMI utilizes as an annual contributing partner to PFSE, and how FMI members benefit from these resources The methods and measurements of success used by PFSE’s food safety educators, called BAC Fighters The advocacy efforts of, and resources offered by, PFSE and FMI in honor of National Food Safety Education Month Why Britanny and Ashley are personally invested in food safety, and how their motivations inform their work. Resources Partnership for Food Safety Education Partnership for Food Safety Education NFSEM Resource Food Safety Bingo FMI, The Food Industry Association We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Darin Detwiler, LP.D., M.A.Ed., is a food safety academic, advisor, advocate, and author with a 30-year history of working to control foodborne illness. After losing his son, Riley, to a foodborne Escherichia coli infection in 1993, Dr. Detwiler was invited by the U.S. Secretary of Agriculture to collaborate on consumer education. He has since been appointed twice to the U.S. Department of Agriculture’s (USDA's) National Advisory Board on Meat and Poultry Inspection, and has represented consumers as the Senior Policy Coordinator for non-governmental organizations, served on consumer food protection councils, and supported the U.S. Food and Drug Administration’s (FDA's) implementation of the Food Safety Modernization Act (FSMA). In addition to fulfilling his current role as Chair of the National Environmental Health Association’s (NEHA's) Food Safety Program, Dr. Detwiler sits on numerous advisory and editorial boards, is the Founder and CEO Detwiler Consulting Group LLC, and is an Associate Professor of food policy and corporate social responsibility at Northeastern University. Dr. Detwiler has appeared on television, including Netflix’s recent documentary, Poisoned: The Dirty Truth About Your Food, and has been published in print, such as his 2020 book, Food Safety: Past, Present, and Predictions. He is the recipient of the International Association for Food Protection's (IAFP’s) 2022 Ewen C.D. Todd Control of Foodborne Illness Award, as well as Food Safety Magazine's 2018 Distinguished Service Award for his work in promoting science-based solutions for food safety issues.     In this episode of Food Safety Matters, we speak with Dr. Detwiler [26:34] about: Consumer perceptions and discussions that emerged around food safety after Poisoned was released, as well as how the documentary may have spoken to industry leaders and policymakers What Poisoned meant to him personally, as it shared Dr. Detwiler’s story as a father who lost his son to E. coli infection, and what he hoped to communicate to audiences through the film The work that individuals in the food industry carry out to protect consumers from foodborne illnesses, and why their efforts should be more widely recognized The role that legal consequences play in deterring “bad actors” from shirking their food safety responsibilities, and why fostering robust food safety culture is an important counterbalance Ways in which the U.S. can improve the safety of its food, such as by reducing regulatory complexity, as well as strides the U.S. has taken over the last 30 years in terms of food safety and considering the consumer New and emerging food safety challenges of concern in the future, how consumer demands and behavior could play into these challenges, and the importance of keeping the true “why” behind food safety—consumer protection—at the forefront of industry efforts. Food Safety Insights Column, Bob Ferguson Top Food Safety Priorities—Where are We Post-Pandemic? [16:51] Sponsored by:  Pureline We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Kris de Smet, D.V.M., is the Head of the Food Hygiene Team under the Directorate-General for Health and Food Safety at the European Commission. Dr. de Smet graduated as a Veterinary Doctor in 1987, and from 1988–1992, he was a Researcher at the University of Ghent, Belgium in the faculty of Veterinary Science. From 1992–2001, he was employed in the private sector, being mainly involved in veterinary services and quality control of poultry integration. Since 2001, Dr. de Smet has worked as an official at the European Commission under the Health and Food Safety Directorate-General, where he has been involved in the management of EU legislation on bovine spongiform encephalopathy (BSE) and zoonoses (mainly Salmonella). Since the beginning of 2009, he has served as the head of the team coordinating EU legislation on control of food hygiene, official controls for products of animal origin, and control of foodborne zoonoses. He also coordinates the EU position at the Codex Alimentarius Committee Food Hygiene and is Co-Chair in the development of several Codex standards.               In this episode of Food Safety Matters, we speak with Dr. de Smet [3:01] about: The ongoing work of the European Commission’s Food Hygiene Team and how it operates within the structure of the EC EU-wide trends in Salmonella control and antimicrobial resistance (AMR) mitigation, differences across Member States, and how trends in pathogen control are reflected in salmonellosis data His work as part of the Codex Committee on Food Hygiene that finalized a 2022 guidance on microbiological foodborne illness outbreaks, the impacts of that guidance, and modern advancements that are helping address outbreaks How the European Commission and Codex are approaching food safety culture in regulations and guidelines, how inspectors measure culture, and how businesses can improve and evaluate their own food safety cultures. We Want to Hear from You! Please send us your questions and suggestions to [email protected]

Andre Pierce joined the U.S. Food and Drug Administration (FDA) in January 2022 as the Retail Food Protection Division Director in the Office of State Cooperative Programs (OSCP). He came to FDA with 34 years of experience at a local health department, where he built relationships, shared knowledge, and promoted quality improvement through the Voluntary Retail Program Standards. Andre earned his B.Sc. degree in Biology from the University of North Carolina at Chapel Hill and his M.P.A. from North Carolina State University. David Morales is the Managing Supervisor for the Environmental Health Division at Arizona's Maricopa County Environmental Services Department. He joined the Department in June 2000 as a Health Inspector for the Environmental Health Division, performing health inspections for restaurants, hotels and motels, mobile home parks, swimming pools, and school grounds. David has also served as a Hispanic Liaison, Training Officer, Supervisor, and Managing Supervisor for the Quality and Compliance Division, and he currently manages the Eastern Regional Office within the Environmental Health division. He received a bachelor's degree in Zoology from Brigham Young University, and he is a Registered Sanitarian in the state of Arizona and an REHS with NEHA. He also received a Certified Public Manager certificate from Arizona State University's Bob Ramsey Executive Education Program. Susan Quam is the Executive Vice President of the Wisconsin Restaurant Association (WRA). She joined WRA in January 1997, serving as the Executive Director of WRA’s Education Foundation for her first 15 years, working to promote career opportunities and scholarships within the foodservice industry and provide continuing education programs for restaurateurs. In 2012, Susan moved to the Executive Vice President position, where she works closely with WRA's President and CEO to enact the vision of the WRA board of directors. She is also one of WRA's two registered lobbyists. In addition to WRA general advocacy responsibilities, her areas of emphasis include employment law, alcohol law, food safety regulations, food defense, nutrition issues, and state/national relations. In this episode of Food Safety Matters, we speak with Andre, David, and Susan [34:22] about: How FDA works with state and local regulators to reduce the occurrence of foodborne illness risk factors at retail foodservice establishments through the Food Code and the Retail Program Standards Key initiatives and factors that Maricopa County leaders invest in or seek out to influence the behaviors of inspectors and source quality staff Generational, staffing, and expenditure obstacles that small foodservice establishments must overcome to uphold food safety standards How Maricopa County inspectors impact food safety behaviors in small retail or foodservice establishments through the Active Managerial Control and Cutting Edge programs The importance of regulators forging partnerships with and understanding the challenges of the retail food sector to effectively help industry implement food safety systems and best practices Specific considerations and training approaches for the retail foodservice sector to better connect with the new and emerging workforce. News and Resources FDA Updates on Chemical Safety Reassessment Work, Reveals Substances of Agency's Focus [7:09] California LGMA's "Romaine Test and Learn" Will Collect Members' Pathogen Testing Data to Improve Microbial Food Safety Knowledge [12:12] Half of U.S. Drinking Water Contaminated by Toxic PFAS, Reports USGS [17:42] Researchers Develop Tray that Alerts when Food is Contaminated by Pathogenic Bacteria [27:12] EFSA Finds No Critical Health Concerns for Herbicide Glyphosate [28:33] 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]