http://www.blogtalkradio.com/ame-foodtestingshowThe AME Food Testing Show discusses topics of interest to Food Safety professionals committed to providing consumers with the safest food possible.enCopyright Andy Moreno (C/O Blogtalkradio)Sun, 16 Jun 2019 01:30:00 GMTTue, 09 Dec 2014 23:00:00 GMTEducationBlogTalkRadio Feed v2.0https://dasg7xwmldix6.cloudfront.net/hostpics/d5a456db-8b5e-481e-93a8-93cb44df258a_ame_food_testing_show.jpghttp://www.blogtalkradio.com/ame-foodtestingshowThe AME Food Testing Show discusses topics of interest to Food Safety professionals committed to providing consumers with the safest food possible.feeds@blogtalkradio.comBlogTalkRadio.comeducation,food safety,food quality,food production,food testing,foodborne pathogens,salmonella,e coli,food safety modernization act,listeriaAndy MorenonoThe AME Food Testing Show discusses topics of interest to Food Safety professionals committed to providing consumers with the safest food possible.episodichttp://www.blogtalkradio.com/ame-foodtestingshow/2014/12/09/hepatitus-a-in-frozen-berries-with-cesare-varalloEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/12/09/hepatitus-a-in-frozen-berries-with-cesare-varallo/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/12/09/hepatitus-a-in-frozen-berries-with-cesare-varalloTue, 09 Dec 2014 23:00:00 GMTHepatitus A in Frozen Berries with Cesare VaralloCesare Varallo is lawyer in Italy and his specialization lies mainly on food safety, food labeling and food regulatory issues. He founded the website www.foodlawlatest.com and in 2013 he started his independent consultancy activity for the food business operators.He can assist clients in the crisis management and he offers complete and tailor made support to companies during food recalls/withdrawals procedures.His activity embraces also legal assistance to clients both in managing consumer's complaints and in drafting internal procedures to minimize the impact of these incidents. He can represent clients in front of criminal and administrative Italian courts, and in front of the competition authority AGCM.From April 2014 he is Vice President Business and Regulatory Affairs EU at Inscatech. Agenda: 1. Introduction 2. Are there recurrent food safety issues related to Hepatitis A in EU?  3. Do you have a huge Hepatitis outbreak in EU in 2013, can you tell us more? 4. So, there were multiple oubreaks. Any link between them or with the US outbreak as well? 5. How the Authorities managed the crisis. What they suggested to consumers to avoid the infection from Hepatitis A? 6. In the end, the Authorities were able to trace back the establishments and the causes of the infection? 7. Conclusion Contact information: Cesare Varallo Food Lawyer in Italy Corso Vittorio Emanuele II, 27, 10125 Turin, Italy M: +39.349.5275567  Fax: +39.(0)11.0674767 foodlawlatest@gmail.com 00:24:00Andy Morenonofood safety,food testing,hepatitis ACesare Varallo is lawyer in Italy and his specialization lies mainly on food safety, food labeling and food regulatory issues. He founded the website www.foodlahttp://www.blogtalkradio.com/ame-foodtestingshow/2014/12/09/dietz-watson-speeds-food-safety-testing-with-sample6-with-dr-michael-koerisEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/12/09/dietz-watson-speeds-food-safety-testing-with-sample6-with-dr-michael-koeris/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/12/09/dietz-watson-speeds-food-safety-testing-with-sample6-with-dr-michael-koerisTue, 09 Dec 2014 22:30:00 GMTDietz & Watson Speeds Food Safety Testing With Sample6 with Dr. Michael KoerisAgenda:  1.Introduction 2. What is Sample6? 3. How fast does the testing process take with Sample6? (Including getting results) 4. How has Sample6 improved food testing? 5. What are the differences between Sample6 and previous testing methods? 6. Conclusion Bio:  Co-founder of food safety innovator Sample6, Dr. Michael Koeris also co-founded the nonprofit BiotechStart.org. Before starting Sample6 and BiotechStart, Michael completed his doctoral work on network approaches to combat antibiotic-tolerant bacteria with Professor James Collins at the Howard Hughes Medical Institute and Boston University. While working on his thesis Michael co-developed Sample6’s technology, working with Tim Lu. Michael remains a visiting scholar with the Synthetic Biology Group at MIT and HHMI. Prior to his doctoral degree, Mike graduated with a M.S. in Biochemistry from MIT, received an undergraduate degree from the Free University of Berlin, and was a recipient of the German Academic Exchange Fellowship (DAAD) to study at MIT. In addition to his scientific work, Mike previously worked at KPMG Consulting and McKinsey & Company in Germany, as well as Flagship Ventures in Cambridge. Contact info: Sample6 (617) 393-7600 840 Memorial Drive,  4th Floor,  Cambridge, MA 02139 info@sample6.com 00:11:00Andy Morenonofood safety,food testing,Sample6Agenda:  1.Introduction 2. What is Sample6? 3. How fast does the testing process take with Sample6? (Including getting results) 4. How has Sample6 improvedhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/11/11/food-testing-market-expected-to-grow-to-463-billion-by-2018-with-shandan-naderEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/11/11/food-testing-market-expected-to-grow-to-463-billion-by-2018-with-shandan-nader/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/11/11/food-testing-market-expected-to-grow-to-463-billion-by-2018-with-shandan-naderTue, 11 Nov 2014 02:00:00 GMTFood Testing Market Expected to Grow to $4.63 Billion by 2018 with Shandan NaderShantan Maderu is a Senior Business Consultant for the Consumer Sector vertical at IndustryARC for the past 3 years. He has worked in Reliance Retail earlier and has an overall industry experience of more than 8 years. He has done his MBA in Marketing from VJIM. His work on various projects involves providing strategic insights that helped various people to establish their business in retail sector. Shantan has also worked closely with sales, operational heads and used data Analytics to significantly improve the operational and also the sales efficiencies. His work on the food testing, professional hair care and hair oils markets was highly appreciated by IndustryARC clients. Agenda: 1. Introduction 2. Who is involved in the food testing market? 3. Why is the food testing market increasing? 4. Conclusion   00:09:00Andy Morenonofood testing,food safetyShantan Maderu is a Senior Business Consultant for the Consumer Sector vertical at IndustryARC for the past 3 years. He has worked in Reliance Retail earlier anhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/09/24/api-study-on-the-accuracy-of-non-o157h7-shiga-toxin-producing-e-coli-testingEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/09/24/api-study-on-the-accuracy-of-non-o157h7-shiga-toxin-producing-e-coli-testing/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/09/24/api-study-on-the-accuracy-of-non-o157h7-shiga-toxin-producing-e-coli-testingWed, 24 Sep 2014 04:43:37 GMTAPI study on the accuracy of non-O157:H7 Shiga toxin-producing E. coli testingAgenda: 1. Introduction. 2. What is a non-O157:H7 Shiga toxin-producing E. coli test? 3. How will this test help food producers? 4. Who is the best person in the organization to run these tests? 5. Why is the issue critical? 6. Conclusion Contact: Robin E . Stombler President Auburn Health Strategies, LLC (202) 390-3932 Rstombler@auburnstrat.com www.auburnstrat.com 00:13:00Andy Morenonofood safety,food testing,APIAgenda: 1. Introduction. 2. What is a non-O157:H7 Shiga toxin-producing E. coli test? 3. How will this test help food producers? 4. Who is the best person ihttp://www.blogtalkradio.com/ame-foodtestingshow/2014/08/12/sanitation-101-with-dr-elis-owensEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/08/12/sanitation-101-with-dr-elis-owens/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/08/12/sanitation-101-with-dr-elis-owensTue, 12 Aug 2014 19:30:00 GMTSanitation 101 with Dr. Elis OwensElis is active in developing Birko’s antimicrobial product line and attendant delivery systems. He oversees field trials at customer plants, works with university research partners and outside labs and acts as a government liaison for antimicrobial approvals. Elis earned his Ph.D. from the University of Wales in Cardiff. He conducted post-doctoral research at Michigan State University’s Center for Microbial Ecology. He has published papers in Federation of European Microbiological Societies (FEMS) Microbiology Ecology and FEMS Microbiology Letters. Elis has been a presenter at the Produce Marketing Association, the Beef Industry Food Safety Council (BIFSCo) and the North American Meat Association. He is a member of the International Association for Food Protection (IAFP), Master Brewers Association of the Americas (MBAA), American Oil Chemists’ Society (AOCS) and the American Society of Brewing Chemists (ASBC). Agenda: 1. Introduction 2. What is sanitation? 3. Why is sanitation important? 4. What is a foodborne illness? 5. What is cross contamination? 6. What are the basics of sanitation? 7. Conclusion Contact: Ian Bessell Director of Business Development and Food Safety for Produce Birko Corporation 561-790-3804 isbessell@gmail.com 00:16:00Andy Morenonofood safet,sanitation,foodvborne illness,contaminationElis is active in developing Birko’s antimicrobial product line and attendant delivery systems. He oversees field trials at customer plants, works with univershttp://www.blogtalkradio.com/ame-foodtestingshow/2014/06/14/business-insurance-requirements-for-food-producers-with-jeremy-moreno-aaiEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/06/14/business-insurance-requirements-for-food-producers-with-jeremy-moreno-aai/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/06/14/business-insurance-requirements-for-food-producers-with-jeremy-moreno-aaiSat, 14 Jun 2014 18:00:00 GMTBusiness insurance requirements for food producers with Jeremy Moreno, AAIJeremy Moreno, Accredited Advisor of Insurance, joined Tolman & Wiker Insurance Services, LLC in 2011. He specializes in risk advisement to executives and business owners.  His specialties are in agriculture, construction, manufacturing, finance, and technology. Prior to entering the insurance industry, Jeremy has years of experience in starting an agricultural marketing division for a row crop grower on the Central Coast of California.  Jeremy has experience in sales, management, food safety compliance, quality control, accounting, contract review, commodity pricing, inventory management, content management, recall procedures and finance.  Jeremy attended the University of Southern California and Fresno State. He holds a Bachelor’s in Business Administration with a Focus in Entrepreneurship and Management. In addition, Jeremy is active in a number of professional associations including AgSafe, Grower Shipper Association, Boys and Girls Club, Rotary International, Toastmasters International, Santa Maria Operation of Transportation Helpers, Young Professionals, and the Santa Maria Chamber of Commerce. 1. Introduction 2. The world population is projected to go over 9 billion by 2050 with production to grow by 60%. 3. This will place major challenges for the global food supply chain. 4. Product contamination and recall liability is a major risk for food producers. 5. How can the insurance industry help food growers, processors and distributors? 6. What are the business insurance requirements for food producers? 7. Are there additional risks which can be minimized with business insurance? 8. Conclusion. Jeremy Moreno, AAI Risk Advisor 805-588-4510 Cell 805-361-7438 Office 805-361-7338 Fax jmoreno@tolmanandwiker.com CA DOI License: 0E52073 00:28:00Andy Morenonobusiness insurance,food producers,food safety,food qualityJeremy Moreno, Accredited Advisor of Insurance, joined Tolman & Wiker Insurance Services, LLC in 2011. He specializes in risk advisement to executives and businhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/04/22/guidance-on-environmental-monitoring-and-control-of-listeria-with-elis-owensEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/04/22/guidance-on-environmental-monitoring-and-control-of-listeria-with-elis-owens/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/04/22/guidance-on-environmental-monitoring-and-control-of-listeria-with-elis-owensTue, 22 Apr 2014 23:00:00 GMTGuidance on Environmental Monitoring and Control of Listeria with Elis OwensGuidance on Environmental Monitoring and Control of Listeria for the Fresh Produce Industry with Elis Owens, Ph.D. Elis is active in developing Birko’s antimicrobial product line and attendant delivery systems. He oversees field trials at customer plants, works with university research partners and outside labs and acts as a government liaison for antimicrobial approvals.  Elis earned his Ph.D. from the University of Wales in Cardiff. He conducted post-doctoral research at Michigan State University’s Center for Microbial Ecology. He has published papers in Federation of European Microbiological Societies (FEMS) Microbiology Ecology and FEMS Microbiology Letters. Elis has been a presenter at the Produce Marketing Association,  the Beef Industry Food Safety Council (BIFSCo) and the North American Meat Association.  He is a member of the International Association for Food Protection (IAFP), Master Brewers Association of the Americas (MBAA), American Oil Chemists’ Society (AOCS) and the American Society of Brewing Chemists (ASBC). Guidance on Environmental Monitoring and Control of Listeria for the Fresh Produce Industry United Fresh Produce Association Agenda: 1. Introduction 2. What is listeria? 3. How can we minimize microbial food safety hazards of fresh cut fruits and vegetables? 4. What are some listeria control measures relevant to fresh produce? 5. How do you kill listeria and control its growth? 6. Conclusion. Contact: Elis Owens, Ph.D. Senior Microbiologist/Chemist Birko Corporation info@birkocorp.com Ian Bessell Director of Business Development and Food Safety for Produce Birko Corporation ibessell@birkocorp.com   00:22:00Andy Morenonoenvironmental monitoring,listeria,fresh produce,produce industry,food safetyGuidance on Environmental Monitoring and Control of Listeria for the Fresh Produce Industry with Elis Owens, Ph.D. Elis is active in developing Birko’s antimichttp://www.blogtalkradio.com/ame-foodtestingshow/2014/04/09/resultados-epidemiolgicos-vs-anlisis-de-peligros-biolgicos--hector-lousaEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/04/09/resultados-epidemiolgicos-vs-anlisis-de-peligros-biolgicos--hector-lousa/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/04/09/resultados-epidemiolgicos-vs-anlisis-de-peligros-biolgicos--hector-lousaWed, 09 Apr 2014 01:30:00 GMTResultados epidemiológicos vs. análisis de peligros (biológicos) - Hector LousaProfesional de la Seguridad alimentaria con desarrollo en el sector agroalimentario en toda su extensión: de sector primario - piscifactorias, cofradías de pescadores, asociaciones de productores -A retailers, a nivel nacional e internacional -República Dominicana, Ecuador, Portugal -Para distintos sectores y productos: pesqueros, lácteos, distribución, ovoproductos, comidas preparadas, envases, etc. Gran experiencia en sector distribución en Gestión de: • Calidad (desarrollo, implantación y mantenimiento de Sistemas de Gestión de Calidad multisede) • Seguridad Alimentaria (Control de marcas propias, auditorías de homologación de proveedores, etc.) • Medioambiente (Asesorías, diagnósticos, implantación de sistemas, planes de acción, minimización de residuos, etc.). Más de trescientas auditorías de Calidad (ISO 9001) y Seguridad alimentaria (IFS, BRC, ISO 22000) de primera y segunda parte para distribuidoras francesas y alemanas. Orden del Día: 1. Introducion. 2. La Historia de Hector Lousa. 3. Que son auditorios de Seguria Alimentaria? 4. Que es un Industria Alimentaria y afinesh? 5. Resultado Epidemiológicos? 6. Análisis de peligros biologicos? 7. Surrencias profesional. 8. Final. Información de contacto: Hector Lousa Director Técnico Comercial ACERTA Norte Telefono: +34-943049940 hlousapro@gmail.com 00:17:00Andy MorenonoResultados epidemiológicos,análisis de peligrosProfesional de la Seguridad alimentaria con desarrollo en el sector agroalimentario en toda su extensión: de sector primario - piscifactorias, cofradías de peshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/02/07/validated-realtime-reverse-transcriptase-pcr-methods-with-manohar-furtadoEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/02/07/validated-realtime-reverse-transcriptase-pcr-methods-with-manohar-furtado/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/02/07/validated-realtime-reverse-transcriptase-pcr-methods-with-manohar-furtadoFri, 07 Feb 2014 05:30:00 GMTValidated RealTime reverse transcriptase PCR methods with Manohar FurtadoManohar Furtado, Ph.D. is currently consulting for Biology for Global Good LLC. Lead R&D and Molecular Diagnostics teams at Applied Biosystems Inc., Celera Diagnostics and Life Technologies for 12 years. Assistant Professor of Pathology and Director, Clinical Virology and Retrovirology Laboratories at Northwestern University Medical School for 7 years. Over 15 years’ experience working in the Life Sciences domain in academic research and clinical research as a PI at the Robert H. Lurie Comprehensive Cancer Center. Ph.D., M.Sc., B.Sc., Poona University, Biochemistry (Area: Protein structure and evolution). 70 publications in peer-reviewed journals. Over 200 oral presentations and posters at major national and international conferences. Two issued patents and ten pending patent applications. Agenda: 1. Introduction. 2. What methods are traditionally used to detect avian influenza virus infections? 3. What is Real-time reverse transcription (RT)-PCR? 4. How do RT-PCR technologies compare with culture and traditional methods? 5. What are the limitations of liquid RT-PCR assays? 6. What is lyophilization? 7. What were the findings of the recent RT-PCR lyophilized assay trials? 8. Conclusion Contact: Manohar R. Furtado, Ph.D. Biology Consultant Global Good LLC. 420 Ventura Pl, San Ramon, CA 94583 925-548-5667 manoharfurtado@gmail.com http://www.intellectualventures.com/globalgood 00:18:00Andy MorenonoPCR,lyophilization,influenza,real-timeManohar Furtado, Ph.D. is currently consulting for Biology for Global Good LLC. Lead R&D and Molecular Diagnostics teams at Applied Biosystems Inc., Celera Diahttp://www.blogtalkradio.com/ame-foodtestingshow/2014/02/03/diagnosing-foodborne-illness-outbreaks-with-roy-costaEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/02/03/diagnosing-foodborne-illness-outbreaks-with-roy-costa/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/02/03/diagnosing-foodborne-illness-outbreaks-with-roy-costaMon, 03 Feb 2014 15:00:00 GMTDiagnosing Foodborne Illness Outbreaks with Roy CostaRoy Costa is the founder and owner of the consulting firm Environ Health Associates, Inc. Mr. Costa is a registered professional sanitarian with more than 30 years of environmental health practice in the academic, government and private sectors. Mr. Costa is a food safety consultant, educator, auditor and expert, with international experience. Mr. Costa’s dynamic practice specializes in the prevention and control of contaminates that may be transmitted through food, environmental surfaces and water. Agenda: 1. Introduction. 2. What is a foodborne illness? 3. What are contamination sources by microbes? 4. What is an outbreak? 5. How is an outbreak diagnosed or declared? 6. What is an epidemiologic investigation? 7. What are notifications the public, recalls of products, stopping of the sale of products and/or closing of affected businesses? 8. What are the tools of identifying the causes of a foodborne illness outbreak? 9. How does the Hazard Analysis Critical Control Point, (HACCP) analysis help reduce outbreaks? 10. Recent cases. 11. Conclusion. Contact: Roy E Costa R.S., M.S.(M.B.A.) Public Health Sanitarian and Consultant Environ Health Associates, Inc. 1.877.734.5187 skype: environ.health.associates rcosta1@cfl.rr.com www.haccptraining.org www.safefoods.tv www.HACCPprinciples.com www.safefoodsblog.com 00:37:00Andy Morenonofoodborne illness outbreak,contamination,HACCP,food safety,food testingRoy Costa is the founder and owner of the consulting firm Environ Health Associates, Inc. Mr. Costa is a registered professional sanitarian with more than 30 yhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/02/01/handheld-authentication-of-counterfeit-alcohol-proliferation-mitchell-weinbergEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/02/01/handheld-authentication-of-counterfeit-alcohol-proliferation-mitchell-weinberg/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/02/01/handheld-authentication-of-counterfeit-alcohol-proliferation-mitchell-weinbergSat, 01 Feb 2014 06:00:00 GMTHandheld authentication of counterfeit alcohol proliferation-Mitchell WeinbergMitchell Weinberg is the founder, President and Chief Executive Officer of INSCATECH. INSCATECH is the first and only company of its kind in the world. Using its proprietary methodology and specially trained food fraud detection professionals, INSCATECH conducts food supply chain vulnerability assessments to identify the sources of food fraud and to recommend mitigation solutions that help to prevent our food from being adulterated. Food producers, retailers and food service companies employ INSCATECH to ensure that their supply chains and food products are secure from food fraud. Mitchell is a graduate of Carleton University in Ottawa, Canada where he obtained a Bachelor of Arts in Pre-Law and Sociology and the McGill University School of Law in Montreal, Canada where he obtained his Common Law (LL.B) and Civil Law (B.C.L.) degrees in 1991. Agenda: 1.Introduction 2. What is counterfeit food? 3. What is the frequency of counterfiet alcohol? 4. Is this a worldwide problem? 5. How can consumers protect themselves? 6. What tools were historically availble? 7. What is the new Real EyeD technology? 8. How does the technology engage scratch-off labels? 9. When will the technology be available? 10. History and future of INSCATECH. 11. Conclusion. Mitchell K. Weinberg B.A., B.C.L, LL.B. President and Chief Executive Officer INSCATECH Park Avenue South, 6th Floor New York, New York  10016 Tel: +1 347-448-2790 mitchellweinberg@inscatech.com 00:21:00Andy Morenonofood authentication,alcohol,counterfeit food,Real EyeD,INSCATECHMitchell Weinberg is the founder, President and Chief Executive Officer of INSCATECH. INSCATECH is the first and only company of its kind in the world. Using ihttp://www.blogtalkradio.com/ame-foodtestingshow/2014/01/31/learning-to-comply-with-brc-standards-with-russell-parryEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/01/31/learning-to-comply-with-brc-standards-with-russell-parry/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/01/31/learning-to-comply-with-brc-standards-with-russell-parryFri, 31 Jan 2014 05:00:00 GMTLearning to comply with BRC Standards with Russell ParryRussell Parry set up Advanced Food Safety Limited in 1995, the company specialises in BRC standard / ISO22000 consultancy and provides a wide range of food safety training courses which the company provides in-house, via book-based distance learning and online e-learning. Russell and his company has won many awards over the years including Best Training Company (twice), Best Trainer, Entrepreneur of the Year and various Export Awards. The consultancy side of the business is well respected as all clients are ‘A’ grade BRC with several having no non-conformities! Russell assisted the first company in Latvia achieve BRC and also the first 3 companies in Macedonia achieve the BRC standard which was through a USAID funded project with Land O Lakes. Russell Parry is author of the leading brand of Allsafe distance learning courses which cover Food Safety (Level 1 – 3), HACCP, Internal Auditing, Allergens, 5 Whys and Health & Safety. Russell is principle trainer for his company Advanced Food Safety Ltd and specialises in Level 3 HACCP and Level 4 Food Safety. Agenda: 1. Introduction. 2. What are international food safety certifications? 3. What is the British Retail Consortium (BRC)? 4. What are the BRC Global Standards? 5. Can you give us a brief overview of the BRC Food Standard? 6. What is the audit process? 6. What are the advantages of BRC certification? 7. Conclusion Contact: Russell Parry, FRSPH Director Advanced Food Safety Ltd. Jubilee House 5 Broad O'Th Lane Shevington, Wigan , Lancashire WN6 8EA  UK Registered in England and Wales No 3894022 VAT Registration No 643 7523 33 Tel: 01257 254999 info@food-safety.co.uk allsafe.org.uk 00:33:00Andy MorenonoBRC,food safety,food standard,food testing,BRC standardsRussell Parry set up Advanced Food Safety Limited in 1995, the company specialises in BRC standard / ISO22000 consultancy and provides a wide range of food safehttp://www.blogtalkradio.com/ame-foodtestingshow/2014/01/27/dry-pet-food-bacterial-surveillance-system-tony-bashallEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/01/27/dry-pet-food-bacterial-surveillance-system-tony-bashall/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/01/27/dry-pet-food-bacterial-surveillance-system-tony-bashallMon, 27 Jan 2014 04:00:00 GMTDry Pet Food Bacterial Surveillance System--Tony BashallTony is a serial and parallel entrepreneur having also held a number of senior and executive roles in Fortune 50 companies.  Tony has over 25 years of experience in the area of sensors, chemical and biological detection for a wide variety of market segments including food safety, food quality, healthcare, diagnostics, homeland security, environmental and industrial applications. In addition Tony is a consultant and advisor to governments and corporations in his area of expertise focusing on disruptive technology, strategy, strategic marketing and major deals associated with chemical and biological detection. Tony holds a B.Sc. (Hons) in Applied Analytical Chemistry, an MBA in Management together with several patents. He has presented at major worldwide conferences, published over 80 papers & articles and is a recognized thought-leader. Agenda: 1.    Introduction. 2.    What are foodborne bacterial pathogens? 3.    What are the challenges of sampling dry pet for bacterial pathogens? 4.    What is the downside of “grab sampling?” 5.    What is a pneumatically collected dry food sample? 6.    What is the interstitial headspace? 7.    How does the new Hollison Technology system address these issues? 8.    Conclusion.   Contact: Anthony D. Bashall Hollison 1010 Allen Street, suite 202 Owensboro, KY 42303 Phone +1(617) 633-6030 www.hollison.com 00:26:00Andy Morenonofood safety,food testing,bacterial surveillance system,dry pet foodTony is a serial and parallel entrepreneur having also held a number of senior and executive roles in Fortune 50 companies.  Tony has over 25 years of experienchttp://www.blogtalkradio.com/ame-foodtestingshow/2014/01/17/method-validation-for-food-safety-production-facilities-piplu-baruaEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2014/01/17/method-validation-for-food-safety-production-facilities-piplu-barua/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2014/01/17/method-validation-for-food-safety-production-facilities-piplu-baruaFri, 17 Jan 2014 14:00:00 GMTMethod validation for food safety production facilities- Piplu BaruaMethod validation for food safety production facilities Piplu Barua Duration: 11minutes, 29 seconds Mr. Piplu Barua is the Senior Executive in charge of Microbiology at Nipro Jmi Company in Vitikandi, Gozaria, Munshigonj, Bangladesh. He holds a Master's degree, Bachelor's degree in Microbiology as well as other science degrees. His native language is Bangali and he also speaks English. Agenda: 1. Introduction 2. What is food production testing? 3. How does an in-house food safety professional determine the need for a microbial test? 4. What are the steps necessary to validate food bacterial tests? 5. What documentation substantiates the validation? 6. Conclusion. Contact: Piplu Barua Sr. Executive, Microbiology NIPRO JMI COMPANY LTD (A 100 % Export Oriented Joint Venture Medical Devices Enterprise with NIPRO, JAPAN) Vitikandi, Gozaria, Munshigonj, Bangladesh. +8801914282406 mbcupiplu@gmail.com  http://bd.linkedin.com/pub/piplu-barua/60/867/251/ 00:12:00Andy Morenonofood safety,testing,food production,Microbiology,labsMethod validation for food safety production facilities Piplu Barua Duration: 11minutes, 29 seconds Mr. Piplu Barua is the Senior Executive in charge of Microhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/25/swat-team-raids-on-food-facilities-with-ajna-sharma-wilson-esqEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/25/swat-team-raids-on-food-facilities-with-ajna-sharma-wilson-esq/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/25/swat-team-raids-on-food-facilities-with-ajna-sharma-wilson-esqMon, 25 Nov 2013 06:30:00 GMTSwat team raids on food facilities with Ajna Sharma-Wilson, Esq.Swat team raids on food facilities with Ajna Sharma-Wilson, Esq. Click: http://www.blogtalkradio.com/ame-foodtestingshow/2013/11/25/swat-team-raids-on-food-facilities-with-ajna-sharma-wilson-esq YouTube: http://youtu.be/A056kRR1_yA Duration: 36 minutes, 29 seconds. University of California, Irvine, B.A., Hofstra University, J.D. California Bar Admission in 2007. Maintains a law office practice in Southern California. She has lectured on food law issues at many law schools. She counsels food law cases throughout the United States, including Wisconsin, New York, Washington, DC. Agenda: 1. Introduction. 2. What is food safety? 3. Which governmental agencies monitor food safety? 4. How do these agencies monitor food safety? 5. What is a SWAT team food facility raid?  a. Client, James Stewart, owner of Rawesome Foods. 6. Under what circumstances do these raids occur? 7. Are they likely to increase in the future? 8. Your recent airline experience with food safety enforcement. 9. Conclusion. Contact: Ajna Sharma-Wilson, Esq. The Law Office of Ajna Sharma-Wilson and Associates 1647 W. Anaheim Street, Harbor City, CA 90710 P.O. Box 2244, Palos Verdes Peninsula, CA  90274 Telephone: 310-308-0901 Facsimile:  310-534-5591 ajnalaw@gmail.com 00:37:00Andy Morenonofood law,food raid,food regulation,fda,usdaSwat team raids on food facilities with Ajna Sharma-Wilson, Esq. Click: http://www.blogtalkradio.com/ame-foodtestingshow/2013/11/25/swat-team-raids-on-food-fachttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/13/fsma-how-can-you-be-prepared-with-beth-johnson-ms-rdEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/13/fsma-how-can-you-be-prepared-with-beth-johnson-ms-rd/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/13/fsma-how-can-you-be-prepared-with-beth-johnson-ms-rdWed, 13 Nov 2013 23:30:00 GMTFSMA – How can you be prepared? with Beth Johnson, MS, RDFSMA – How can you be prepared? with Beth Johnson, MS, RD Elizabeth (Beth) Johnson, MS, RD, is the Principal and Founder of Food Directions LLC. Prior to starting Food Directions, she served as Executive Vice President for Public Affairs for the National Restaurant Association where she oversaw government affairs, public policy and communications for the organization. In 2008, she was named Acting Under Secretary for Food Safety at USDA where she led and oversaw the Food Safety and Inspection Service (FSIS). Beth was also deputy chief of staff and senior advisor for the Secretary of Agriculture at USDA, where she focused on agricultural trade, animal health, food safety and nutrition. Beth will talk more on FSMA during Food Safety Tech’s Food Safety Consortium to be held in Schaumburg, IL on December 4 and 5, 2013. More details are available at FoodSafetyTech.com. 1. Introduction. 2. What is FSMA and what the need for these new set of food safety regulations? 3. Why is FSMA regarded as such a game-changing legislation in the food industry? 4. What will FSMA aim to achieve? 5. How is the industry prepared to meet FSMA requirements and what are some gaps? 6. What can companies do to meet these gaps? 7. What are some further developments we can expect re FSMA? 8. How do you view food safety landscape in the next five years post FSMA implementation? 9. Conclusion. Contact: Beth Johnson, MS, RD President Food Directions LLC 50 F. St NW Suite 900 Washington, D.C. 20001 @FoodDirections Twitter Food Directions LLC Facebook Food Directions Pinterest 410.353.6032 fooddirectionsdc@gmail.com 00:24:00Andy MorenonoFood Safety Modernization Act,FSMA,USDA,FDA,Food ProductionFSMA – How can you be prepared? with Beth Johnson, MS, RD Elizabeth (Beth) Johnson, MS, RD, is the Principal and Founder of Food Directions LLC. Prior to starhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/09/government-censorship-of-organic-food-benefits-with-mischa-popoff-baEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/09/government-censorship-of-organic-food-benefits-with-mischa-popoff-ba/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/09/government-censorship-of-organic-food-benefits-with-mischa-popoff-baSat, 09 Nov 2013 08:00:00 GMTGovernment Censorship of Organic Food Benefits with Mischa Popoff, B.A.Government Censorship of Organic Food Benefits with Mischa Popoff, B.A. (Hons.) Univ. of Sasketchewan. Mischa Popoff is a former organic farmer and USDA-contract organic inspector. Bachelor of Arts from the University of Saskatchewan in Saskatoon Author of “History of nitrogen for warfare and fertilizer” Author of “Is it Organic? The inside story of the organic industry”--Some people won't like this book, but you will. Policy Advisor for The Heartland Institute. Research Associate for The Frontier Centre for Public Policy He exposes the practice of the lack of field testing in the global organic industry and how it may have contributed to foodborne bacterial outbreaks. He has contributed to many outbreak investigations, including listeria, E. coli and salmonella, in organic food. Agenda: 1. Introduction 2. What is organic marketing labeling? 3. What types of testing protocols prove organic labels?  a. Chemical testing  b. Biological testing  c. Process documentation 4. Government censorship of analysis of organic labeling. 5. Testing Analysis efforts of Organic food products. 6. Conclusion Contact: Mischa Popoff Greenville TX US 903-259-6087 isitorganic.ca polyphase.us For public speaking engagements or consultations, please contact the National Speakers Bureau Sawa Matsumura, 1-800-661-4110 ext. 311, smatsumura@nsb.com 00:29:00Andy Morenonoorganic food,organic foods,organic food labeling,food safety,food testingGovernment Censorship of Organic Food Benefits with Mischa Popoff, B.A. (Hons.) Univ. of Sasketchewan. Mischa Popoff is a former organic farmer and USDA-contrahttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/08/food-safety-consortium-2013-with-rick-biros-president-food-safety-tech-1Educationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/08/food-safety-consortium-2013-with-rick-biros-president-food-safety-tech-1/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/08/food-safety-consortium-2013-with-rick-biros-president-food-safety-tech-1Fri, 08 Nov 2013 08:00:00 GMTFood Safety Consortium 2013 with Rick Biros, President, Food Safety TechFood Safety Consortium 2013 with Rick Biros, Publisher/President, Food Safety Tech. Rick has over 25 years of B2B publishing experience. Early in his career we worked on Food Processing and then Food Engineering magazines in a sales and then management role. He was the founder and a principal in Carpe Diem Communications where he developed and launched Food Quality magazine, The Food Quality Award and The Food Quality Conference & Expo as well as Pharmaceutical Formulation & Quality and Contamination Control magazines. Under his direction, Food Quality and Pharmaceutical Formulation & Quality received editorial excellence awards from The American Society of Bu3siness Publication Editors. In 2007, John Wiley & Sons, Inc. acquired Carpe Diem and continues to publish Food Quality. Rick continues his entrepreneurial interests with the formation of Innovative Publishing Co., an event and ePublishing company. IPC launched Medical Device Summit in 2009, an eJournal and a series on focused medical device conferences; Food Safety Tech, the eJournal in 2012, The Food Safety Supply Chain Conference in 2012, the Food Labs Conference in 2012 and the Food Safety Consortium in 2013. Agenda: 1. Introduction 2. Purpose of the conference? 3. Who should attend the conference? 4. What will be discussed? 5. Where will the conference be held? 6. How can attendees participate? 7. When will be the conference be conducted? 8. What is the cost of the conference to participate? 9. Conclusion Contact: Rick Biros Publisher/President Innovative Publishing Co. LLC office: +215.504.7382 mobile: +267.266.8876 skype:  rickbiros email:  rbiros@InnovativePublishing.net FoodSafetyTech.com MedicalDeviceSummit.com   00:26:00Andy Morenonofood safety conference,food quality conference,food safety tech magzazine,fsma,SchaumburgFood Safety Consortium 2013 with Rick Biros, Publisher/President, Food Safety Tech. Rick has over 25 years of B2B publishing experience. Early in his career whttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/07/transparency-along-the-food-supply-chain-with-barbara-levinEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/07/transparency-along-the-food-supply-chain-with-barbara-levin/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/07/transparency-along-the-food-supply-chain-with-barbara-levinThu, 07 Nov 2013 08:30:00 GMTTransparency along the food supply chain with Barbara LevinTransparency along the food supply chain with Barbara Levin, SafetyChain Software’s Senior VP. She is a frequent speaker and publisher in the ERP and Software-as-a-Service communities. Barbara is best known for working with customers to increase understanding of the role technology plays in meeting strategic business initiatives. At SafetyChain, she is focused on building awareness, throughout the food safety & quality community. She strives to implement innovations such as Food Safety Chain Management. Her mission is to help companies stay ahead of the growing complexities of global enforcement of food regulations and requirements. 1. Introduction. 2. What is transparency when it comes to food safety? 3.  What are the various areas in which Transparency and Visibility can come in to play?  a. Practices.  b. Supplier compliance.  c. Overall FSQA management.  d. Retail/Food Service.  e. Consumers. 4. What are the challenges food producers and others in the supply chain face now?  a. What tools can help?  b. What are some of the benefits that can be achieved? 5. Which SafetyChain products and services help with transparency? 6. Conclusion. Contact: Barbara Levin SVP, Marketing & Customer Community blevin@safetychain.com www.safetychain.com Office: 415-233-9474 x 1003 Cell: 415-637-4065 00:22:00Andy Morenonofood safety,food safety software,food tracking,food erp,food qualityTransparency along the food supply chain with Barbara Levin, SafetyChain Software’s Senior VP. She is a frequent speaker and publisher in the ERP and Software-http://www.blogtalkradio.com/ame-foodtestingshow/2013/11/07/will-the-fsma-make-our-food-safer-with-baylen-linnekin-ma-jd-llm-1Educationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/07/will-the-fsma-make-our-food-safer-with-baylen-linnekin-ma-jd-llm-1/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/11/07/will-the-fsma-make-our-food-safer-with-baylen-linnekin-ma-jd-llm-1Thu, 07 Nov 2013 02:30:00 GMTWill the FSMA make our food safer? with Baylen Linnekin, MA, JD, LLM.Will the FSMA make our food safer? with Baylen Linnekin, MA, JD, LLM. Baylen Linnekin is Executive Director of Keep Food Legal, a Washington, DC nonprofit that advocates in favor of food freedom—the right of every American to grow, raise, produce, buy, sell, share, cook, eat, and drink the foods of their own choosing. He writes a weekly column on food law and policy issues for Reason magazine’s website and serves as an adjunct faculty member at American. Linnekin earned an LL.M. in agricultural and food law from the University of Arkansas School of Law, a J.D. from Washington College of Law, an M.A. in learning sciences from Northwestern University, and a B.A. in sociology from American University. Agenda: 1. Introduction. 2. What is FSMA? 3. Who must comply? 4. Will FSMA make food safer? 5. Major Foodborne Illness Outbreak and the Government’s Shut Down 6. Criminal liability for food producers. 7. Conclusion Contact: Baylen Linnekin, MA, JD, LLM Executie Director Keep Food Legal / Keep Food Legal Foundation 3509 Connecticut Ave. NW #1009 Washington, DC 20008 Office: 202.594.3130 Mobile: 202.415.8148 Fax: 202.594.3129 Web: http://www.keepfoodlegal.org/ Twitter: @keepfoodlegal Skype: baylenlinnekin   00:17:00Andy MorenonoFood Satey Modernization Act,FSMA,Law,food safety,complianceWill the FSMA make our food safer? with Baylen Linnekin, MA, JD, LLM. Baylen Linnekin is Executive Director of Keep Food Legal, a Washington, DC nonprofit thahttp://www.blogtalkradio.com/ame-foodtestingshow/2013/09/23/how-to-automate-a-fsma-ready-food-safety-plan-barbara-levinEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/09/23/how-to-automate-a-fsma-ready-food-safety-plan-barbara-levin/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/09/23/how-to-automate-a-fsma-ready-food-safety-plan-barbara-levinMon, 23 Sep 2013 16:30:00 GMTHow to Automate a FSMA-Ready Food Safety Plan: Barbara Levin How to Automate a FSMA-Ready Food Safety Plan with Barbara Levin, Senior Vice President and Co-Founder, SafetyChain Software. Barbara has spent more than 30 years helping companies understand how to leverage emerging technologies to achieve strategic and tactical business initiatives. In her role at SafetyChain, Barbara works with food and beverage companies to increase their understanding of how Food Safety Chain Management innovations save time, save money and increase compliance efficiencies at all points in their supply chains. Barbara is a frequent author and speaker in the food safety industry. Agenda: 1. Introduction. 2. Why should companies consider automating their food safety plans for FSMA if they haven’t automated them up until now? 3. The key components of a FSMA food safety plan? 4. The FSMA produce and facility plan. 5. The FSMA risk assessment. 6. How automation helps with preventive controls. 7. FSMA safety plans: monitoring, validation, and corrective/preventive actions. 8. How does automation help with FSMA documentation? 9. A business case for FSMA automation? 10. Conclusion Contact: Barbara Levin SVP Marketing & Customer Community blevin@safetychain.com Office: 415-233-9478 Cell: 415-637-4065 http://www.safetychain.com 00:29:00Andy Morenonofood safety,FSMA,FSMA automation,food testing,food safety chain managementHow to Automate a FSMA-Ready Food Safety Plan with Barbara Levin, Senior Vice President and Co-Founder, SafetyChain Software. Barbara has spent more than 30 yhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/09/10/salmonella-e-coli-listeria-in-almondswalnutsEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/09/10/salmonella-e-coli-listeria-in-almondswalnuts/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/09/10/salmonella-e-coli-listeria-in-almondswalnutsTue, 10 Sep 2013 17:30:00 GMTSalmonella, E. coli, listeria in almonds/walnuts Salmonella, E. coli, listeria, yeast and mold, FFA/POV, aflatoxin in almonds and walnuts production with Pamela Sweeten, P. Sweeten Consulting. She is the owner of P. Sweeten Consulting, since 2006 to present, Greater San Joaquin Valley, CA. Pamela worked with Ryan-Parriera Almond Company, from 1992 to 2005, Los Banos, CA. Experience: • Experienced professional with skills in sales and marketing services to potential clients • Proven ability to manage key account relationships and large-scale projects • Experience presenting to senior management • Representing senior management in discussions with clients • Product  training and assisting clients in set up of recordkeeping • Deep understanding and effective management of product price fluctuation; knowledge and application of computers for increased productivity; and great planning skills with extraordinary goal setting ability, as well as excellent communication and interpersonal skills. Education: California State University Stanislaus. Agenda: 1. Intoduction. 2. What are the bacterial contamination issues for almond and walnut producers? 3. Which human pathogens are of interest: Salmonella, E. coli, Listeria? 4. Is yeast and mold a challenge? 5. What is Free Fatty Acid (FFA) in nut products? 6. What is Peroxide Value (POV) or rancidity? 7. What are the current methods to screen products for these issues? 8. Are there government standards? 9. New methods on the horizon. 10. Conclusion. Contact: Pamela Sweeten P. Sweeten Consulting 209-606-1418 www.trackmycrop.com Twitter - @trackmycrop Facebook – P. Sweeten Consulting Pamela@trackmycrop.com 00:18:00Andy Morenonofood safety,food quality,almonds,walnuts,food trainingSalmonella, E. coli, listeria, yeast and mold, FFA/POV, aflatoxin in almonds and walnuts production with Pamela Sweeten, P. Sweeten Consulting. She is the ownhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/20/carcinogen-found-in-pepsi-coke-products-charles-margulisEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/20/carcinogen-found-in-pepsi-coke-products-charles-margulis/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/20/carcinogen-found-in-pepsi-coke-products-charles-margulisSat, 20 Jul 2013 05:00:00 GMTCarcinogen found in Pepsi & Coke products-Charles Margulis Carcinogen found in Pepsi & Coke products with Charles Margulis. Charles Margulis is the Communications Director at the Center for Environmental Health. Prior to joining CEH, Charles was the lead campaigner for Greenpeace USA's Genetic Engineering Campaign for five years. He is a graduate of the University of California at Berkeley in Peace and Conflict Studies. He is also a graduate of the California Culinary Academy and was a long-time professional baker. Agenda: 1. Introduction. 2. Are there any carcinogenic ingredients in cola drinks? 3. How was this data collected and validated? 4. What was the Center for Environmental Health campaign regarding 4-methylimidazole, or 4-Mel? 5. The campaign’s goals, efforts and results? 6. Future projects. 7. Conclusion. Charles Margulis Communications Director Center for Environmental Health 2201 Broadway, Suite 302 Oakland, CA 94612 510.655.3900 x 305 http://www.ceh.org @4envirohealth Charles@ceh.org 00:14:00Andy Morenonofood safety,food testing,Cola drinks,carcinogenic ingredients,4-methylimidazoleCarcinogen found in Pepsi & Coke products with Charles Margulis. Charles Margulis is the Communications Director at the Center for Environmental Health. Priohttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/19/food-fraud-usps-food-fraud-database-markus-lipp-phdEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/19/food-fraud-usps-food-fraud-database-markus-lipp-phd/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/19/food-fraud-usps-food-fraud-database-markus-lipp-phdFri, 19 Jul 2013 19:00:00 GMTFood fraud: USP’s Food Fraud Database-Markus Lipp, Ph.D.Food fraud: USP’s Food Fraud Database Markus Lipp, Ph.D., Senior Director for Food Standards, U.S. Pharmacopeia. Dr. Markus Lipp is the Senior Director for Food Standards at the U.S. Pharmacopeia. USP is a non-profit scientific organization that sets standards for the identity, quality and purity of pharmaceuticals, food ingredients and dietary supplements. USP publishes quality standards for food ingredients in the Food Chemicals Codex; and for dietary supplements in the Dietary Supplements Compendium. Prior to this position, Dr. Lipp worked as the Director for Science and Research at the International Bottled Water Association and as the Global Lead for Detection Methods and Reference Materials relevant to genetically modified organisms at Monsanto Co’s headquarters in St. Louis, MO. Dr. Lipp holds a Ph.D. in analytical chemistry from the University of Karlsruhe, Germany. Agenda: 1. Introduction. 2. What is food fraud? 3. Is there a systematic compilation of food fraud scholarly and media articles? 4. What is the U.S. Pharmacopeia? 5. What is the U.S. Pharmacopeia database repository for ingredient fraud reports? 6. What are the risks and trends for economically motivated adulteration, authenticity, fraud, or counterfeiting of food ingredients? 7. Is there a susceptibility or vulnerability of individual ingredients to fraud? 8. Does the database include a library of detection methods reported in peer-reviewed scientific journals? 9. An extract of the information in the database is also published in the Food Chemicals Codex. 10. Article in Journal of Food Science regarding USP’s Food Ingredients Fraud Database. 11. Conclusion. Contact: Markus Lipp, Ph.D. Senior Director for Food Standards U.S. Pharmacopeia 301-230-6366 mxl@usp.org 00:24:00Andy MorenonoFood fraud,food safety,food testing,food articles,food journalsFood fraud: USP’s Food Fraud Database Markus Lipp, Ph.D., Senior Director for Food Standards, U.S. Pharmacopeia. Dr. Markus Lipp is the Senior Director for Foohttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/19/food-recalls-in-the-european-union-with-cesare-varalloEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/19/food-recalls-in-the-european-union-with-cesare-varallo/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/19/food-recalls-in-the-european-union-with-cesare-varalloFri, 19 Jul 2013 16:30:00 GMTFood Recalls in the European Union with Cesare Varallo. Food Recalls in the European Union with Cesare Varallo. He began his career as a criminal lawyer, specializing in medical malpractice, white collar crimes and work injuries. During the last two years he has been working in a law firm which represents Italian and international food industries. He can represent clients before criminal and administrative Italian courts, and before the competition authority AGCM (authority in Italy for advertising). Agenda: 1. Introduction. 2. What are the food safety laws in the European Union? 3. What is the normal recall of a food borne outbreak in the EU? 4. Which are the typical reasons for a food product recall? 5. Where on the internet are the EU recalls found? 6. What lessons can food producers learn worldwide from these recalls? 7. Which type or notifications are put in the RASFF (Rapid Alert System for Food and Feed)?  a. There are food alerts (recalls from consumers/withdrawal from the market), but also information for attention and for follow up, nonetheless also the border rejections.  b. They could interest food, feed or food contact materials.  c. Between the actions taken you can see also seizures, product destruction, etc... 8. Why there are not products and companies names on RASFF?  a. This is a very hot topic in EU! FDA publishes all the products/companies names interested by a recall. In EU it's not the same.  b. There are a lot of discussions on this point and there were also some pronounces by the European Court of Justice. 9. His food law practice and specialty in Italy. 10. Conclusion Cesare Varallo, Esq. Food Lawyer Corso Vittorio Emanuele II, 27, 10125 Turin, Italy +39.3495275567 foodlawlatest.com foodlawlatest@gmail.com 00:29:00Andy Morenonofood recalls,European Union,food law,food outbreak,food alertsFood Recalls in the European Union with Cesare Varallo. He began his career as a criminal lawyer, specializing in medical malpractice, white collar crimes andhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/18/food-fraud-economically-motivated-adulterationEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/18/food-fraud-economically-motivated-adulteration/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/18/food-fraud-economically-motivated-adulterationThu, 18 Jul 2013 07:00:00 GMTFood Fraud: Economically Motivated Adulteration Food Fraud: Economically Motivated Adulteration with Mitchell K. Weinberg, LL.B. Mitchell Weinberg is the founder, President and Chief Executive Officer of the International Supply Chain Assessment Technologies Corporation (INSCATECH). INSCATECH has created a comprehensive solution to protect the world's food supply chains from FOOD FRAUD (economically motivated adulteration). Using its proprietary methodology and specially trained fraud detection professionals, INSCATECH conducts food supply chain vulnerability assessments to identify the sources of Food Fraud and to recommend mitigation solutions that help to prevent our food from being adulterated. INSCATECH has created a secure and user-friendly software tool that is used by the food industry to manage and protect food supply chains from Food Fraud. Mitchell is a graduate of Carleton University in Ottawa, Canada where he obtained a Bachelor of Arts in Pre-Law and Sociology and the McGill University School of Law in Montreal, Canada where he obtained his Common Law (LL.B) and Civil Law (B.C.L.) degrees in 1991. 1. Introduction. 2. What is food fraud? 3. Who would commit this act? 4. What is concealment? 5. What is counterfeiting? 6. What is dilution? 7. What is the grey/parallel market?     a. Is there theft, diversion? 8. What is mislabeling? 9. What is substitution? 10. What are unapproved enhancements? 11. What does Inscatech do to help fight these food fraud acts? 12. Conclusion. Contact: Mitchell K. Weinberg B.A, B.C.L, LL.B Founder, President & Chief Executive Officer INSCATECH 373 Park Avenue South, 6th Floor New York City, New York  10016 347-448-2790 mitchellweinberg@inscatech.com 00:29:00Andy MorenonoFood Fraud,Food Safety,Food concealment,Food counterfeiting,Food dilutionFood Fraud: Economically Motivated Adulteration with Mitchell K. Weinberg, LL.B. Mitchell Weinberg is the founder, President and Chief Executive Officer of thhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/11/designing-quality-and-safety-into-food-products-felix-amiriEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/11/designing-quality-and-safety-into-food-products-felix-amiri/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/11/designing-quality-and-safety-into-food-products-felix-amiriThu, 11 Jul 2013 07:00:00 GMTDesigning quality and safety into food products-Felix Amiri Designing quality and safety into food products with Mr. Felix Amiri, Food Safety and Quality Systems Specialist. Felix has worked for many international organizations over the years. He is the Director of Technical Services at Amiri Food Industry Support Services (AFISS) and the current Food Industry Chair of the Global Coalition for Sustained Excellence in Food & Health Protection. Felix conducts Food Safety and Quality System audits in various facilities and distribution centres throughout Canada and the U.S. He is a member of the American Society for Quality (ASQ), and is a Certified Quality Auditor under ASQ. Felix is also the North American Regional Manager for World Food Safety Organisation. 1. Introduction. 2. What is food quality? 3. What is food safety? 4. What roles do design and testing play in food quality and safety 5. What is a HACCP plan? 6. Can a HACCP plan be designed to include quality and safety? 7. Specific items to include in the HACCP plan. 8. How does a company know if its FS & QS plans are accomplishing the desired purpose? 9. Conclusion. Contact: Felix Amiri Food Safety and Quality Systems Specialist (519) 323-3515 felix@afisservices.com http://www.afisservices.com Listen anytime to all AME Food Testing Show podcasts: http://itunes.apple.com/us/podcast/ames-food-testing-show-blog/id447337326 http://www.blogtalkradio.com/ame-foodtestingshow.rss   00:39:00Andy Morenonofood safety,food quality,food auditing,food documentation,food industryDesigning quality and safety into food products with Mr. Felix Amiri, Food Safety and Quality Systems Specialist. Felix has worked for many international orgahttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/05/certified-organic-crops-are-not-tested-for-human-pathogensEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/05/certified-organic-crops-are-not-tested-for-human-pathogens/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/05/certified-organic-crops-are-not-tested-for-human-pathogensFri, 05 Jul 2013 18:30:00 GMTCertified organic crops are not tested for human pathogens Certified organic crops are not tested for human pathogens with Mischa Popoff, B.A. Mischa Popoff is a former organic farmer and USDA-contract organic inspector. Bachelor of Arts from the University of Saskatchewan in Saskatoon. Author of “History of nitrogen for warfare and fertilizer” and “Is it Organic? The inside story of the organic industry.” Policy Advisor for The Heartland Institute. Research Associate for The Frontier Centre for Public Policy. He will explain how the lack of field testing in the global organic industry may have contributed to foodborne bacterial outbreaks. Agenda: 1. Introduction 2. What is a foodborne outbreak? 3. What is a USDA-certified organic grower? 4. What are the facts about the recent organic frozen berry outbreak? 5. Did improper hand washing contribute to the outbreak? 6. Where did the protocol error occur? 7. How did the error infect 131 people in 8 states? 8. Could the virus have been introduced with improperly-composted manure? 9. Why isn’t this being discussed? 10. What measures, if any, are taken in the multibillion dollar organic industry to prevent food-borne illness (and even death) resulting from improperly-composted manure? 11. Conclusion Contact: Mischa Popoff, B.A. (Hons.) U. of S. Organic farming consultant Osoyoos, British Columbia, Canada 250-495-2902 www.isitorganic.ca For public speaking engagements or consultations, please contact the National Speakers Bureau Sawa Matsumura, 1-800-661-4110 ext. 311, smatsumura@nsb.com 00:30:00Andy Morenonofood safety,organic food,organic certification,organic food testing,food testingCertified organic crops are not tested for human pathogens with Mischa Popoff, B.A. Mischa Popoff is a former organic farmer and USDA-contract organic inspecthttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/02/us-response-to-foodborne-disease-outbreaks-jennifer-nuzzoEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/02/us-response-to-foodborne-disease-outbreaks-jennifer-nuzzo/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/07/02/us-response-to-foodborne-disease-outbreaks-jennifer-nuzzoTue, 02 Jul 2013 05:30:00 GMTUS Response to Foodborne Disease Outbreaks: Jennifer Nuzzo US Response to Foodborne Disease Outbreaks with Jennifer Nuzzo, SM. Ms. Nuzzo is a Senior Associate at the UPMC Center for Health Security. An epidemiologist by training, Ms. Nuzzo’s work focuses on international and domestic biosurveillance, situational awareness, and disease mitigation strategies. She also has worked on issues related to water security, public/private partnerships for public health preparedness, mass critical care, and hospital preparedness. Ms. Nuzzo is Associate Editor of the peer-reviewed journal Biosecurity and Bioterrorism: Biodefense Strategy, Practice, and Science. Agenda: Introduction. What is the University of Pittsburgh Medical Center for Health Security? What is the mission? How does the UPMC research the consequences of epidemics and disasters? What is the substance of the publication, “When Good Food Goes Bad: Strengthening the US Response to Foodborne Disease Outbreaks”? What are the principle lessons of the research? 40m 20K hospitalized What can food producers learn from the study? What are the roles of surveillance and rapid response in foodborne pathogen outbreaks? What is the impact of culture-based testing to determine food outbreak causes? What is the potential positive effect of FSMA? Conclusion Click: http://www.upmchealthsecurity.org/website/resources/publications/2013/2013-03-05-when_food_goes_bad.html Jennifer B. Nuzzo, S.M. Senior Associate 621 East Pratt Street, Suite 210 Baltimore, MD 21202 443-573-3315 UPMCHealthSecurity.org jnuzzo@upmc.edu   00:24:00Andy Morenonofood safety,foodborne outbreaks,CDC,FDA,public safetyUS Response to Foodborne Disease Outbreaks with Jennifer Nuzzo, SM. Ms. Nuzzo is a Senior Associate at the UPMC Center for Health Security. An epidemiologisthttp://www.blogtalkradio.com/ame-foodtestingshow/2013/06/06/accuracy-of-food-testing-a-concern-christopher-c-snabesEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/06/06/accuracy-of-food-testing-a-concern-christopher-c-snabes/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/06/06/accuracy-of-food-testing-a-concern-christopher-c-snabesThu, 06 Jun 2013 23:00:00 GMTAccuracy of Food Testing: A Concern-Christopher C. Snabes Accuracy of Food Testing: A Concern with Christopher C. Snabes, B.S., M.S., CFS, Food Technical Specialist, the American Proficiency Institute. Christopher C. Snabes, B.S., M.S., CFS is a Food Technical Specialist at the American Proficiency Institute (API).  Mr. Snabes is among the first in the nation to earn the Certified Food Scientist credential – CFS – from the Institute of Food Technologists.  This credential recognizes his knowledge and applied skills in food science.  Mr. Snabes has been an adjunct professor at North Central Michigan College, and has worked in the private sector to improve the quality and efficiency of the food laboratory.  Mr. Snabes is here today as the lead author of the API study, Pathogen Detection in Food Microbiology Laboratories: An Analysis of Proficiency Test Performance.  Agenda: 1) Introduction. 2) What are food testing laboratories? 3) What do they test? 4) What is proficiency testing? 5) A report by the American Proficiency Institute (API) expresses concern about accuracy. 6) About 40,000 food laboratory proficiency tests conducted over the last 14 years. 7) Reporting: False negatives/False positives 8) Conclusion. Contact: American Proficiency Institute 00:13:00Andy Morenonofood testing,food laboratories,proficiency testing,food safety,false resultsAccuracy of Food Testing: A Concern with Christopher C. Snabes, B.S., M.S., CFS, Food Technical Specialist, the American Proficiency Institute. Christopher C.http://www.blogtalkradio.com/ame-foodtestingshow/2013/06/05/hepatitis-a-in-colorado-organic-blueberriesdan-perlman-mdEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/06/05/hepatitis-a-in-colorado-organic-blueberriesdan-perlman-md/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/06/05/hepatitis-a-in-colorado-organic-blueberriesdan-perlman-mdWed, 05 Jun 2013 07:30:00 GMTHepatitis A in Colorado Organic Blueberries:Dan Perlman, MD Hepatitis A virus in Colorado Organic Blueberries with Dan Perlman, MD, MBA. Dr. Perlman has been an infectious disease specialist in Colorado for about 25 years. He is a practicing infectious disease specialist in Colorado. He graduated from the University of Maryland School of Medicine. He completed his residency in internal medicine at Johns Hopkins University School of Medicine and his fellowship in infectious disease at the University of Maryland School of Medicine and the University of Colorado Health Sciences Center. Dr. Perlman is a member of the Infectious Disease Society of America, the Colorado Medical Society, and the International Association of Physicians in AIDS Care. He is board certified by the American Board of Internal Medicine in the subspecialty of infectious diseases. Agenda 1. Introduction. 2. What is a viral infection in the human body? 3. How do humans contract the virus? 4. What are the symptoms? 5. Recent Hepatitis A outbreak linked to organic blueberries in Colorado. 6. What steps can producers take to screen for the virus? 7 What can consumers do to protect themselves? 8. Conclusion. Contact: Dr. Daniel Perlman, MD, MBA Healthcare Innovator dperlman1@mac.com 00:24:00Andy Morenonofoodborne outbreak,viral infection,organic blueberries,Hepatitis A,Infectious DiseasesHepatitis A virus in Colorado Organic Blueberries with Dan Perlman, MD, MBA. Dr. Perlman has been an infectious disease specialist in Colorado for about 25 yehttp://www.blogtalkradio.com/ame-foodtestingshow/2013/06/04/leatherhead-opens-dirtylab-for-pathogen-challenge-testingEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/06/04/leatherhead-opens-dirtylab-for-pathogen-challenge-testing/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/06/04/leatherhead-opens-dirtylab-for-pathogen-challenge-testingTue, 04 Jun 2013 16:00:00 GMTLeatherhead Opens ‘DirtyLab’ For Pathogen Challenge Testing Leatherhead Opens ‘DirtyLab’ For Pathogen Challenge Testing with John Haines, Leatherhead Food Research John has 23 years’ experience working in the clinical and food sectors, with 16 years’ service at Leatherhead working on the development, optimization and evaluation of new technologies for the rapid separation, concentration and detection of analytes of importance to food safety and quality, including foodborne bacterial pathogens, toxins, viruses, allergens and adulterated ingredients.  Technologies for separation and concentration include SPE, immunoaffinity, magnetic separation, dielectrophoresis, free flow electrophoresis and molecular imprinting; and for detection include RT-PCR, immunoassay, microarray, optical biosensors and fluorescence microscopy. Current work includes the development of methods for the detection of antibiotic resistant bacteria (e.g. ESBL’s) and virus (HNov and surrogates) inactivation during food processing. Agenda: 1. Introduction. 2. What is a human pathogen? 3. How do pathogens contaminate food products? 4. What are the methods to test for these pathogens? 5. Leatherhead’s new Pathogen Pilot Plant, also known as DirtyLab, mission. 6. Which processes deliberately contaminate food products with pathogens? 7. How will this investigate micro-organisms under selected processing conditions? 8. How does challenge testing in an environment which replicates a food production areas help? 9. How does the lab assist with industry best practices? 10. Conclusion. Contact: John Haines Principal Scientist Food Safety Leatherhead Food Research +44 1372 822347 jhaines@leatherheadfood.com http://www.leatherheadfood.com 00:25:00Andy Morenonofood safety,food testing,rt-PCR,pathogen testing,foodborne bacteria testingLeatherhead Opens ‘DirtyLab’ For Pathogen Challenge Testing with John Haines, Leatherhead Food Research John has 23 years’ experience working in the clinicalhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/31/automating-inspectionsobservationsaudits-inspectitracEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/31/automating-inspectionsobservationsaudits-inspectitrac/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/31/automating-inspectionsobservationsaudits-inspectitracFri, 31 May 2013 17:30:00 GMTAutomating inspections/observations/audits: inspectiTRAC Automating inspections, observations, and audits: inspectiTRAC with Jerry Van Oort and Tom Doheny. Jerry Van Oort has over twenty five years experience in the fields of sales and marketing management, operations and general management, employee training and development management with Fortune 500 and Fortune 1000 agriculture and food industry companies. Tom Doheny is the Vice President of Information Services at Russell Associates.  After earning his degree in Information Technology. Tom works with many clients in his role as the Project Manager for inspectiTRAC™, a mobile inspection, observation and audit automation system. Agenda: 1. Introduction. 2. The Food Safety Modernization Act’s new reporting requirements. 3. Issues companies face when completing food safety audits, inspections and observations?  a. Time and Labor Required  b. Accuracy of data collected  c. Transferring data and accessing results  d. Volume of paper  e. Compliance/Regulations/Certification 4. inspectiTRAC’s computerized collection process. 5. Mobile platforms collect easy to manage database. 6. Reduce costs, errors/Increase accuracy, efficiency. 7. Helpful for Internal and External Audits  a. Safety Equipment Inspections  b. Quality Inspections and Audits  c. Safety Observation  d. Maintenance Checklists and Inspections 8. Conclusion. Contact: Jerry Van Oort CEO Russell Associates (B) 507-665-6266 Ext 103 (C) 651-260-2028 www.intRAtrain.com jerry@intratrain.com http://linkedin.com/in/jerryvanoort   00:30:00Andy Morenonofood inspection,food safety,audit automation,FSMA,Food data collectionAutomating inspections, observations, and audits: inspectiTRAC with Jerry Van Oort and Tom Doheny. Jerry Van Oort has over twenty five years experience in thehttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/29/walmart-china-mobile-food-testing-labs-rob-chesterbenny-liuEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/29/walmart-china-mobile-food-testing-labs-rob-chesterbenny-liu/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/29/walmart-china-mobile-food-testing-labs-rob-chesterbenny-liuWed, 29 May 2013 10:00:00 GMTWalmart China mobile food testing labs:Rob Chester&Benny Liu Walmart China’s mobile food testing labs with Rob Chester and Benny Liu. Rob Chester has over 20 years of retail experience, and has experience of compliance in many different countries. He is highly recognized for his strong and decisive leadership skills, but also for getting things done through collaborating with teams across the business He joined ASDA, Wal-Mart’s UK operation, in 2004 as Head of Risk and was responsible for a broad range of compliance issues. Prior to this he worked for Tesco in the UK and around the world. He started out as an hourly paid associate filling shelves and operating checkouts. Benny Lium QA Director at Wal-Mart China. For 10 years he has worked to improve the food safety program at Wal-Mart, China. 1. Introduction. 2. Wal-mart operations in China.   a. How many stores?   b. Where are they located in the country?   c. What types of products are sold?   d. What types of food products are offered? 3. What is the mission of the mobile food testing labs?   a. Which products will the labs be testing?   b. Which types of tests will be performed?   c. Who will be performing the tests?   d. What will the technicians do with the test results? 4. What anticipated changes/improvements will the testing program bring to Wal-mart China?   a. Will food suppliers be more closely monitored?   b. Will Wal-mart establish more mobile labs? 5. Conclusion. Contact: Rob Chester Chief Compliance Officer Wal-Mart's Chinese operations Tel. 86-755-2397-3398 rob.chester@asda.co.uk www.wal-martchina.com 00:26:00Andy Morenonofood safety,food testing,Wal-Mart China,Food quality,mobile labWalmart China’s mobile food testing labs with Rob Chester and Benny Liu. Rob Chester has over 20 years of retail experience, and has experience of compliancehttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/26/1st-100-food-safety-interviews-the-ame-food-testing-showsEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/26/1st-100-food-safety-interviews-the-ame-food-testing-shows/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/26/1st-100-food-safety-interviews-the-ame-food-testing-showsSun, 26 May 2013 01:30:00 GMT1st 100 Food Safety Interviews-The AME Food Testing Shows The 1st 100 food safety interviews on The AME Food Testing Show with Andy Moreno & Karl Kolb. Welcome Karl Kolb, PhD., Chief Science Officer of the High Sierra Group as a new host. The High Sierra Group is one of the nation’s largest purveyor of food safety products and services. The High Sierra Group is a composite of companies offering a wide range of accredited and acclaimed services to the food industry. 1. Introduction. 2. Biography of Andy Moreno 3. Motivation for The AME Food Testing Show. 4. The first 100 interviews 5. What were the general lessons? 6. Which food safety matter can be engaged in the near term?  a. Pathogen detection  b. Pathogen control  c. Surveillance models  d. Testing regimes 7. Conclusion  a. How has the program changed your opinion of the food industry? Karl Kolb Ph.D. Chief, Science Officer The High Sierra Group 715.723.4915 (office) http://www.highsierragroup.com karl@highsierragroup.com Andy Moreno, DMc Bacterial Pathogen Surveillance Systems Engineer AME Certified Laboratories 559-827-8245 andy.moreno@ame-qpcr.com http://www.ame-qpcr.com       00:52:00Andy Morenonofood safety,food production,food quality,food security,food innovationThe 1st 100 food safety interviews on The AME Food Testing Show with Andy Moreno & Karl Kolb. Welcome Karl Kolb, PhD., Chief Science Officer of the High Sierrhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/17/food-production-chemical-use-with-roy-zahnEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/17/food-production-chemical-use-with-roy-zahn/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/17/food-production-chemical-use-with-roy-zahnFri, 17 May 2013 00:30:00 GMTFood Production Chemical Use with Roy Zahn Food Production Chemical Use with Roy Zahn, Chief Technological Officer, High Sierra Chemicals He was a Territory Manager, Ecolab Inc. His speciality included service to Hospitality & Healthcare clients. He studied at USC in Los Angeles, CA. Agenda: Price of Chemicals  Understand the yield  Less expensive products require more product  Yield is higher with more expensive  Not to be aggressive to seals and equipment  Caustic to soft metals, seals, membranes  Replacement at an accellerated rate  Shipping costs are higher with cheaper chemicals Selection of Quaternary Sanitizer (Disinfectant)  Disinfectants are substances that are applied to non-living objects to destroy microorganisms that are living on the objects.   Food safe contact sanitizer  Food contact chemical  No rinsing required   Use of Chlorine Concentrate  Sodium hypochlorite: Oxidizing agent  Food grade Chlorine  Already in a 12.5% solution  Required rinsing  Introduced into automated system  Oxidation reduction system  Measures millivolts  2 to 3 to 4 parts per million in a wash bath  Foaming or non-foaming for cleaning of equipment Selection of an appropriate Degreaser  Degreasing the contamination layer  Follow label instructions  Wide range of dillutions to effect yields  Heavy duty stuck on or greasy soil or equipment  Change dillution Contact: Roy T. Zahn Chief Technological Officer High Sierra Chemicals Cell: 831-224-2360 715-723-4915 roy@highsierragroup.com highsierragroup.com 00:19:00Andy Morenonofood production,food cleaning,food disinfection,food chemicals,food safetyFood Production Chemical Use with Roy Zahn, Chief Technological Officer, High Sierra Chemicals He was a Territory Manager, Ecolab Inc. His speciality includedhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/16/real-time-detection-of-pathogens-nanoparticlesEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/16/real-time-detection-of-pathogens-nanoparticles/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/16/real-time-detection-of-pathogens-nanoparticlesThu, 16 May 2013 16:30:00 GMTReal-time detection of pathogens: Nanoparticles Real-time detection of pathogens using customized nanoparticle biosensors with Fred Byerlein, MBA & Houng-Yau Mei, Ph.D., MBA Mr. Beyerlein has over 30 years of extensive experience in early stage enterprise development product and market strategy, financial systems and overall business strategy. Mr. Beyerlein currently serves as the CEO of nanoRETE, Inc.; a biosensor development company focused on pathogen and toxin detection within the food safety and supply markets. Mr. Beyerlein received his MBA in Economics and Finance from Fordham University. Dr. Mei received his Ph.D. degree from Columbia University followed by a NIH-postdoctoral fellowship at the University of California and an Executive MBA from Michigan State University. He has worked at Pfizer and Parke-Davis Pharmaceuticals, Rubicon Genomics, and Neural Intervention Technologies. Dr. Mei has over 60 patent applications, publications & abstracts.. Agenda: 1. Introduction. 2. What are human pathogens, such as anthrax, E. Coli, salmonella, tuberculosis? 3. What are the traditional methods of detection? 4. Is there a need for in-field, rapid testing results? 5. What is bio-barcode technology?   a. Nano particle-presence/absence metal-ion 6. What advantages does multiplex testing offer? 7. What is square wave anodic stripping voltammetry (SWASV)? 8. Why is the reporting of test results within an hour advantageous? 9. What is the price of these new technologies? 10. Conclusion. Contact: Fred Beyerlein, BS/MBA Chief Executive Officer nanoRETE, Inc. 3815 Technology Blvd. #1050 Lansing, MI  48910 517.336.4680 fbeyerlein@nanorete.com http://www.nanorete.com 00:28:00Andy Morenonofood safety,food testing,nanoparticle biosensors,pathogen detection,new testing technologiesReal-time detection of pathogens using customized nanoparticle biosensors with Fred Byerlein, MBA & Houng-Yau Mei, Ph.D., MBA Mr. Beyerlein has over 30 yearshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/12/negative-salmonella-for-mexican-cucumbers-reported-by-usfdaEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/12/negative-salmonella-for-mexican-cucumbers-reported-by-usfda/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/12/negative-salmonella-for-mexican-cucumbers-reported-by-usfdaSun, 12 May 2013 15:00:00 GMTNegative Salmonella for Mexican Cucumbers Reported by USFDA Negative Salmonella for Mexican Cucumbers Reported by USFDA with Jesus Aceves is the Director General of Enviro Tech LA, S.A. de C.V. Jesus Aceves is the Director General of Enviro Tech LA, S.A. de C.V. Has earned his degrees in engineering and biochemistry at the Instituto Tecnológico y de Estudios Superiores de Monterrey. He is active in food safety in the produce sector in Northern Mexico. He was a Biotecnology Branch Manager at ProAqua México - Proveedora de Insumos Acuicolas, S.A. de C.V.  He has certifications on HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) from NOAA, USDA National Training Branch. See: http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm349461.htm?goback=%2Egde_1393897_member_239569966 Agenda: 1. Introduction. 2. What is a food borne pathogen? 3. What is the Salmonella organism? 4. How do humans react to this organism? 5. The recent US FDA Salmonella warning about Mexican cucumbers. 6. What were the vendor actions taken in Mexico to investigate these claims? 7. What was the final conclusion of these studies? 8. How did the US FDA report these results? 9. What is the optimum food safety approach to protect the public from Salmonella? 10. Conclusion. Contact: Jesus Aceves Director General Enviro Tech LA, S.A. de C.V. Mazatlan, Sinaloa Cel. (52)+1 669 912 0119 Of. (52) 669 118 0707 E-mail. jaceves@envirotech.com  Skype. J.aceves www.envirotechla.com 00:17:00Andy Morenonofood safety,Salmonella,food borne pathogens,food production,food qualityNegative Salmonella for Mexican Cucumbers Reported by USFDA with Jesus Aceves is the Director General of Enviro Tech LA, S.A. de C.V. Jesus Aceves is the Direhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/11/conjugating-antibodies-antigens-to-dots-food-pathogensEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/11/conjugating-antibodies-antigens-to-dots-food-pathogens/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/11/conjugating-antibodies-antigens-to-dots-food-pathogensSat, 11 May 2013 13:00:00 GMTConjugating Antibodies Antigens to Dots-Food Pathogens Conjugating Antibodies Antigens to Dots to Detect Food Pathogens in Seconds with Dan Forte Dan's 30 year career has focused on sales, marketing and business management. He has worked for a variety of firms in multiple industries including consumer goods, food products, real estate development, electronics, software, chemicals, commodities, oil refining, defense and now the nanotechnology field. Over the last two decades his expertise has been applied to international sales and marketing projects in Brazil, Mexico, Mainland China, Japan, South Korea and the Middle East North Africa. He has assisted US firms to gain market entry.  He is an appointee by the Secretary of Commerce to the District Export Trade Council. He participates and lectures on innovation and foreign trade at various academic institutions His present mission is to build and manage his scientific and business team and focus everyone on the rapid commercialization of the nanotechnology products manufactured by the Quantum Technology Group. Agenda: 1. Introduction. 2. What are food pathogens? 3. How are they detected now by food production facilities? 4. What are the challenges with these methods? 5. What is needed in food testing? 6. What is the ZnSe platform? 7. How could conjugating antibodies antigens to dots technology help food production? 8. What will the technology bring to the food testing market? 9. When is the anticipated market release date? 10. Conclusion. Contact: Daniel Forte CEO, Founder Quantum Technology Group Woburn, MA 781.569.5060 DF@QTech-Group.Com http://qtech-group.com 00:31:00Andy Morenonofood safety,food testing,food pathogens,food technology,detection technologiesConjugating Antibodies Antigens to Dots to Detect Food Pathogens in Seconds with Dan Forte Dan's 30 year career has focused on sales, marketing and business mhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/10/soylent-a-new-food-source-rob-rhinehart-project-soylentEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/10/soylent-a-new-food-source-rob-rhinehart-project-soylent/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/10/soylent-a-new-food-source-rob-rhinehart-project-soylentFri, 10 May 2013 17:00:00 GMTSoylent: A new food source: Rob Rhinehart, Project Soylent Soylent: A new food source with Rob Rhinehart, Project Soylent. Rob is an electrical engineer from Georgia working for a wireless communications start up in San Francisco. Frustrated with his poor options for food he set out to create a more efficient option. He is 24. He has authored "How I Stopped Eating Food" and Mostly Harmless on the Internet. Interested persons can sign up at soylent.me. Volunteer forms are at: https://soylent.wufoo.com/forms/soylent-trial-1/ Agenda: 1.       Introduction. 2.       What are the challenges with today’s food sources? 3.       How can these challenges be addressed by food producers? 4.       What benefits could optimal food offer? 5.       What form would ideal food take? 6.       Research and develop steps for Soylent. 7.       Product description of Soylent. 8.       Marketing plans for Soylent. 9.       Conclusion. Contact: Rob Rhinehart robrhinehart@ieee.org http://www.soylent.me/ http://robrhinehart.com/?p=424   00:17:00Andy Morenonofood nutrition,food safety,food production,food quality,food costSoylent: A new food source with Rob Rhinehart, Project Soylent. Rob is an electrical engineer from Georgia working for a wireless communications start up in Shttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/02/real-time-meat-contamination-test-system-with-craig-tuffnellEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/02/real-time-meat-contamination-test-system-with-craig-tuffnell/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/05/02/real-time-meat-contamination-test-system-with-craig-tuffnellThu, 02 May 2013 00:00:00 GMTReal-time meat contamination test system-Craig Tuffnell, PhD Craig graduated with a PhD in Biomedical Engineering from the University of Canterbury in Christchurch, New Zealand. Craig worked as a database designer for Digital Equipment Limited. He worked for 15 years at AuCom Electronics Limited, a company that develops electronic industrial motor control systems. Craig was responsible for Research and Development at AuCom, then the Director of Design.. Craig is the Chief Executive Officer at Veritide Ltd. Veritide has developed a certified Anthrax/spore detection device called Ceeker. 1. Introduction. 2. What is a foodborne pathogen? 3. What types of contaminants can meat products contain? 4. Does contamination include microorganisms, faecal contamination and "other" items? 5. What are meat spoilage bacteria or micro-organisms? 6. Which tests can detect foodborne pathogens in meat products? 7. What are the technical challenges those tests pose? 8. Which new technologies are available to solve these challenges? 9. Which new proprietary testing technology uses fluorescence? 10. Do the Veritide technologies test for total viable organisms with quantification? 11. Can the technologies test surface, airborne and liquid samples? 12. The portable instrumentation can test rapidly, on-site for the detection of bacteria, viruses and other biological agents. 13. The Ceeker™ detects in 3 to 10 minutes (approximately, depending on spore species, spore density and analysis conditions). 14. Veritide is developing cutting-edge technologies which include a hand held "wand" with fibre optics and a full carcass scanner. 15. Conclusion. Craig Tuffnell Cheif Operating Officer Veritide Limited +64 21 945944 c.tuffnell@veritide.com 00:29:00Andy Morenonofood safety,food contaminant detection,bacteria,meat spoilage,pathogen detectionCraig graduated with a PhD in Biomedical Engineering from the University of Canterbury in Christchurch, New Zealand. Craig worked as a database designer for Dhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/04/30/use-of-acidifiers-in-controlling-salmonella-nataliya-rothEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/04/30/use-of-acidifiers-in-controlling-salmonella-nataliya-roth/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/04/30/use-of-acidifiers-in-controlling-salmonella-nataliya-rothTue, 30 Apr 2013 11:00:00 GMTUse of Acidifiers in Controlling Salmonella-Nataliya Roth The Use of Acidifiers in Controlling Salmonella with Nataliya Roth, Technical Manager, BIOMIN Click: http://www.blogtalkradio.com/ame-foodtestingshow/2013/04/30/use-of-acidifiers-in-controlling-salmonella-nataliya-roth Duration: 23 minutes, 25 seconds. Nataliya was born in Ukraine. She studied technology of meat products at the University of Veterinary Medicine in Lviv, Ukraine. She then moved to Austria to study Food Technology and Biotechnology at the University of Natural Resources and Life Sciences in Vienna. For the past 5 years she has worked as a technical manager for Biomin. She is also working on her PhD thesis about the reduction of antibiotic resistant bacteria with help of feed additives. Agenda: 1.    Introduction 2.    What is a foodborne pathogen? 3.    What is Salmonella? 4.    How can Salmonella be controlled in food? 5.    What are acidifiers? 6.    How can acidifiers be employed to control Salmonella? 7.    What products does BIOMIN Holding GmbH offer? 8.    What is the optimum application protocol? 9.    Conclusion Nataliya ROTH DI (MSc) Technical Manager BIOMIN Holding GmbH Industriestrasse 21 3130 Herzogenburg, Austria Tel: +43 2782 803 314 Mobile: +43 664 8254 318 nataliya.roth@biomin.net http://www.biomin.net 00:24:00Andy Morenonofood safety,Salmonella,food borne pathogens,food quality,Food protectionThe Use of Acidifiers in Controlling Salmonella with Nataliya Roth, Technical Manager, BIOMIN Click: http://www.blogtalkradio.com/ame-foodtestingshow/2013/04/http://www.blogtalkradio.com/ame-foodtestingshow/2013/04/25/faims-an-emerging-technique-for-food-beverage-safetyEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/04/25/faims-an-emerging-technique-for-food-beverage-safety/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/04/25/faims-an-emerging-technique-for-food-beverage-safetyThu, 25 Apr 2013 14:30:00 GMTFAIMS-An Emerging Technique for Food & Beverage Safety FAIMS: An Emerging Technique for Food & Beverage Safety with Billy Boyle, Co-Founder and President, Operations of Owlstone. Since co-founding Owlstone, Billy has been overseeing the development and implementation of the detection technology with nanotechnology foundry partners. He is also active in business development, demonstrating to partners how the Owlstone technology can used to realise a paradigm shift in detection applications and deployment scenarios. Billy is heavily involved in the creation and realisation of new technologies and IP. Prior to joining Owlstone Billy was a Research Associate in the Microsystems and Nanotech group at Cambridge University. In an academic / industry consortium he designed and developed silicon-opto hybrid devices for next generation telecoms systems. Agenda: 1. Introduction. 2. What is FAIMS (Field Asymmetric Ion Mobility Spectrometry)? 3. How does the FAIMS specificity and sensitivity compare with other technologies? 4. What kinds of food samples can the FAIMS technology be used to analyze? 5. How can Food Freshness and Odour Detection be performed? 6. How can the spoilage of meat during storage and transportation be detected? 7. How can the detection of potato storage diseases be quantified in less than 5 minutes? 8. Conclusion. Contact: Phone Billy Boyle Co-Founder and President, Operations Owlstone Ltd 127 Cambridge Science Park Milton Road Cambridge CB4 0GD Phones: UK +44 (0)1223 96 8189 USA +1 415 992 6671 http://www.owlstonenanotech.com Billy.Boyle@owlstone.co.uk LinkedIn: http://www.linkedin.com/in/billyboyle Twitter @Bily_Boyle Skype billy.boyle4 00:29:00Andy Morenonofood safety,food quality,Ion Mobility Spectrometry,food odors,food contaminationFAIMS: An Emerging Technique for Food & Beverage Safety with Billy Boyle, Co-Founder and President, Operations of Owlstone. Since co-founding Owlstone, Billyhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/04/05/the-use-of-pathatrix-technologies-in-food-testingEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/04/05/the-use-of-pathatrix-technologies-in-food-testing/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/04/05/the-use-of-pathatrix-technologies-in-food-testingFri, 05 Apr 2013 14:00:00 GMTThe Use of Pathatrix Technologies in Food TestingThe Use of Pathatrix Technologies in Food Testing with Melanie Patterson. Melanie is the Food Safety Consultant for Life Technologies in Europe. Her role is to understand market requirements and apply her microbiology background to identify what solutions Life Technologies can provide to better meet customer testing needs. She works closely with the commercial teams, product management and R&D. She has worked for Life Technologies for 5 years. She enjoys the frequent customer interaction and attending industry forums and events. Her background includes a BSc in microbiology and 13 years working in the food safety industry. She has worked in a contract laboratory both at the bench and helping customers with troubleshooting. She also has experience working as a support specialist across Europe. Agenda: 1. Introduction. 2. What is the goal of food testing for human pathogens? 3. Which bacterial pathogens cause the most harm? 4. What are some of the methods to detect those pathogens? 5. How does the Pathatrix technology address those challenges? 6. What is re-circulating immuno-magnetic separation (RIMS) technology? 7. How does a high volume wash enable the efficient removal of sample matrices, non-specific microorganisms and PCR inhibitors? 8. What are the advantages of Pathatrix? 9. Are there any alternatives to Pathatrix? 10. Conclusion Contact: Melanie Patterson Senior Product Applications Specialist for Food & Safety Life Technologies http://lifetechnologies.com/foodsafety dalessjr@lifetech.com +800-500-6885   00:23:00Andy Morenonofood testing,food safety,foodborne pathogens,Pathatrix System,Life TechnologiesThe Use of Pathatrix Technologies in Food Testing with Melanie Patterson. Melanie is the Food Safety Consultant for Life Technologies in Europe. Her role is thttp://www.blogtalkradio.com/ame-foodtestingshow/2013/04/04/sales-funnel-development-for-food-professionalsEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/04/04/sales-funnel-development-for-food-professionals/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/04/04/sales-funnel-development-for-food-professionalsThu, 04 Apr 2013 01:00:00 GMTSales Funnel Development for Food Professionals Sales Funnel Development for Food Professionals with Humberto Huerta. Humberto has over 20 years experience in consultative sales. His sales management leadership spans high-technology and consumer product systems. Humberto is a dedicated, professional, laser-focused on the right things and has exceptional rapport with his customers and internal colleagues. He is a graduate of San Diego State University in Business Management. Humberto is an avid surfer and former baseball pitcher. Agenda: 1. Introduction 2. The importance of professionalism in food sales. 3. How to solve food customer problems? 4. What is a sales funnel? 5. How to maximize the sales funnel? 6. What is a professional sales relationship in food sales? 7. Conclusion Contact: Humberto Huerta Strategic and Tactical Sales Consulting 714-318-0214 humbertohII@netscape.net http://www.linkedin.com/profile/view?id=72815283&locale=en_US&trk=tyah 00:18:00Andy Morenonofood sales,food safety,food client,food client relationship,Profesional Sales skillsSales Funnel Development for Food Professionals with Humberto Huerta. Humberto has over 20 years experience in consultative sales. His sales management leadehttp://www.blogtalkradio.com/ame-foodtestingshow/2013/03/15/fda-warning-letters-under-fsma-regs-marc-sanchez-esqEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/03/15/fda-warning-letters-under-fsma-regs-marc-sanchez-esq/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/03/15/fda-warning-letters-under-fsma-regs-marc-sanchez-esqFri, 15 Mar 2013 17:00:00 GMTFDA Warning Letters under FSMA regs: Marc Sanchez, Esq. Responding to FDA Warning Letters under FSMA regulations with Marc Sanchez, Esq. Marc Sanchez, JD/M.S. Itn'l Comm. Policy, Attorney & Consultant with Social Media, Privacy, Food/FSMA Compliance, Recalls, USDA Imports, FDA & CPSC Compliance issues.  Marc's practice in Atlanta, Georgia, focuses on product recalls, regulatory compliance, and employment law.  He has a special interest and knowledge of food law and social media privacy publishing several articles and presenting throughout Washington on the topics, including FDA compliance (food and medical device), recalls, import protocols, and employee privacy.    Agenda: 1. Introduction. 2. What is an FDA Warning Letter? 3. When is a warning letter issued? 4. What is the effect of the proposed FSMA regulations? 5. Strategies in the event of an FDA 483 letter. 6. Conclusion.   Contact: Marc C. Sanchez, JD/M.S. Itn'l Comm. Policy Attorney & Regulatory Consultant (Medical Device, Food, Dietary Supp., & Social Media/Digital Privacy) Contract In-House Counsel & Consultants, LLC PO Box 8292 Atlanta, GA 31106 404.895.4882 msanchez@curiouslaw.com http://foodct.com  00:26:00Andy Morenonofood safety,food safety modernization act,fda 483,warning letter,food lawResponding to FDA Warning Letters under FSMA regulations with Marc Sanchez, Esq. Marc Sanchez, JD/M.S. Itn'l Comm. Policy, Attorney & Consultant with Social Mhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/03/06/one-forward-one-back-food-safety-traceabilitypamela-sEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/03/06/one-forward-one-back-food-safety-traceabilitypamela-s/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/03/06/one-forward-one-back-food-safety-traceabilitypamela-sWed, 06 Mar 2013 22:00:00 GMTOne Forward-One Back-Food Safety Traceability:Pamela S One Forward/One Back: Food Safety Traceability with Pamela Sweeten   She is the owner of P. Sweeten Consulting and Representative for Advanced Traceability Solutions & ScoringAg and Advocate for Safe Food. Pamela attended CSU Stanislaus as a Communication Major, then in 1992, began her career with the almond industry.  Her experience began with transportation, logistics, and shipping of almonds. She has actively promoted food safety and quality in almond processing. She is active in the California Women for Agriculture, the American Agri-Women, the Central California Children’s Hospital and the Escalon FFA Ag Boosters organizations. The agenda: Introduction. Why does food safety require traceability of products? What are the minimum requirements of traceability? What does One Step Forward mean? What does One Step Back mean? What are the best practices for food managers to engage to assure traceability? Conclusion. Contact: Pamela Sweeten P. Sweeten Consulting Modesto, CA 209-606-1418 pamela@trackmycrop.com http://www.trackmycrop.com http://www.tracethefood.com 00:27:00Andy Morenonofood safety,traceability,food quality,food management,best practices foodOne Forward/One Back: Food Safety Traceability with Pamela Sweeten   She is the owner of P. Sweeten Consulting and Representative for Advanced Traceability Shttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/27/supplier-compliance-challenges-food-supply-barbara-levinEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/27/supplier-compliance-challenges-food-supply-barbara-levin/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/27/supplier-compliance-challenges-food-supply-barbara-levinWed, 27 Feb 2013 20:00:00 GMTSupplier Compliance Challenges: Food Supply-Barbara LevinSupplier Compliance Challenges Throughout the Food Supply Chain with Barbara Levin Barbara Levin is SafetyChain Software’s Senior Vice President of Marketing and Customer Community.   She is a frequent speaker and publisher in the ERP and Software-as-a-Service communities. Barbara is best known for working with customers to increase understanding of the role technology plays in meeting strategic business initiatives. At SafetyChain, she is focused on building awareness, throughout the food safety & quality community. She strives to implement innovations such as Food Safety Chain Management. Her mission is  to help companies stay ahead of the growing complexities of global enforcement of food regulations and requirements. 1. Introduction. 2. Which types of companies comprise the food supply chain? 3. What types of challenges do they face when it comes to supplier compliance? 3. What traditional methods have been used to document manage their supplier compliance their activities? 4. What are the new FSMA supplier challenges? 5. How can technology optimize supplier compliance challenges? 6. What goods and services does SafetyChain offer? 7. Conclusion. Contact: Barbara Levin SVP, Marketing & Customer Community blevin@safetychain.com www.safetychain.com Office: 415-233-9474 x 1003 Cell: 415-637-4065 00:22:00Andy Morenonofood safety,Food Safety Modernization Act,Food Supply Chain Software,contamination of food,Safetychain softwareSupplier Compliance Challenges Throughout the Food Supply Chain with Barbara Levin Barbara Levin is SafetyChain Software’s Senior Vice President of Marketing anhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/25/peanut-executives-indicted-in-2009-salmonella-caseEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/25/peanut-executives-indicted-in-2009-salmonella-case/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/25/peanut-executives-indicted-in-2009-salmonella-caseMon, 25 Feb 2013 19:00:00 GMTPeanut Executives Indicted in 2009 Salmonella CasePeanut Executives Indicted in 2009 Salmonella Case with Shawn Stevens, Esq. Shawn is an equity member of the law firm of Gass Weber Mullins. He is one of the only lawyers in America who dedicates his practice entirely to representing the food industry. Mr. Stevens works closely with food companies to identify and manage risk, plan and prepare for possible crises. Mr. Stevens has also defended food industry clients against high-profile foodborne illness outbreak claims in more than 20 states throughout the country. Agenda: 1. Introduction. 2. 2009 FDA investigation of salmonella outbreak at PCA plant in Blakely, GA. 3. CDC reported 714 sickened & 9 deaths in 46 states because of outbreak. 4. Largest food recalls in U.S. history, involving thousands of products. 5. FDA plant inspection found dirty, unsanitary conditions. 6. The company's own testing found salmonella contamination, but it continued to ship its products. 7. PCA's scheme to fabricate certificates of analysis accompanying shipments of products. 8. Daniel Kilgore signs plea agreement in 2013: mail/wire fraud, the introduction of adulterated and misbranded food into interstate commerce with the intent to defraud or mislead, and conspiracy. 9. Charges filed by US Attorney/FBI against 3 other executives. 10. Lessons for the food industry. 11. Precautions and guidance for food executives with food safety responsibilities. 12. Conclusion. Contact: Shawn K. Stevens, Esq. Gass, Weber, Mullins, LLC. 309 North Water Street Milwaukee, WI   53202 www.gasswebermullins.com www.defendingfoodsafety.com Direct:   (414) 224-7784 Fax:      (414) 224-6116 stevens@gasswebermullins.com 00:40:00Andy Morenonofood safety,food production,food borne pathogens,food oubreak,Food recallsPeanut Executives Indicted in 2009 Salmonella Case with Shawn Stevens, Esq. Shawn is an equity member of the law firm of Gass Weber Mullins. He is one of the onhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/21/the-importance-of-ph-testing-in-food-productionEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/21/the-importance-of-ph-testing-in-food-production/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/21/the-importance-of-ph-testing-in-food-productionThu, 21 Feb 2013 00:00:00 GMTThe Importance of Ph Testing in Food ProductionThe Importance of Ph Testing in Food Production with Roberto O. Young, MS, D.SC., Ph.D. In 1994, Dr. Young discovered the biological transformation of red blood cells into bacteria and bacteria to red blood cells. He has since documented several such transformations. Dr. Young's research has been published in several noted journals, including The Journal of Alternative and Complementary Medicine. (Sympathetic Resonance Technology, Scientific Foundations and Summary of Biologic and Clinical Studies, Dec. 2002, Vol. 8, No. 6: 835-842). He is the author of numerous articles (Herbal Nutrition 1988) and author and co-author of many books including: Herbal Nutritional Medications (1988), One Sickness, One Disease, One Treatment (1992), Sick and Tired (Woodland Publishing, 1995), Back to the House of Health (Woodland Publishing, 1999), The pH Miracle (Warner Books, 2002), The pH Miracle for Diabetes, (Warner Books,2003), Back to the House of Health 2, (Woodland Books, 2003) and The pH Miracle for Weight Loss(Warner Books, 2004) and The pH Miracle: Revised and Updated (Warner Books, 2010). The pH Miracle series has sold more than 400,000 copies and has more than ½ million copies in print as of April, 2009. The pH Miracle books have been translated into 17 languages and are gaining a widespread following internationally. Agenda: 1. Introduction. 2. What is the utility of examining the potential of hydrogen (Ph)? 3. How is Ph measured in water? 4. In food production, what is the importance of Ph measurement product wash water? 5. What are the hazards of low Ph measurement? 6. What are the benefits of high Ph measurement? 7. What is the importance of Ph measurement for food production managers? 8. Conclusion. Contact: Dr. Robert Young PH Miracle, Inc. info@phmiracleliving.com http://www.phmiracle.com 00:21:00Andy Morenonofood safety,food production,food borne pathogens,ph in food water,food qualityThe Importance of Ph Testing in Food Production with Roberto O. Young, MS, D.SC., Ph.D. In 1994, Dr. Young discovered the biological transformation of red bloodhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/18/9-high-pressure-wash-issues-for-food-production-with-kevin-nEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/18/9-high-pressure-wash-issues-for-food-production-with-kevin-n/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/18/9-high-pressure-wash-issues-for-food-production-with-kevin-nMon, 18 Feb 2013 14:00:00 GMT9 High Pressure Wash Issues for Food Production with Kevin N 9 High Pressure Wash Issues for Food Production with Kevin Netzer Educated at University of Florida National Sales Manager for Ultimate Washer, Inc. Work with Ultimate Washer for 5 Years Member of CETA (Cleaning Equipment Trade Association) Member of ISSA/ Interclean ( International Cleaning Association) Member of WJTA (Water Jetting Technology Association) Member of PWNA (Power Washers of North America Association) All memberships are geared to help in gaining specific knowledge in certain cleaning applications and to share new techonologies. Agenda: 1. Introduction 2. Importance of scheduled maintenance cleaning in food production facilities. 3. Level of cleanliness requirements in food facilities. 4. Traditional cleaning technologies. 5. Application of Pressure Washer systems. 6. 9 High Pressure Wash Issues for Food Production  a. Unclog drains  b. De-grime grout and tile  c. Clean windows  d. Clean air ducts  e. Wash surfaces  f. Clear gutters  g. Wash walkways  h. Remove water and muck  i. Quick dry 7. Addressing microbial splash issues. 8. High temperature pressure washer systems. 9. Conclusion Contact: Kevin Netzer National Sales Manager Ultimate Washer, Inc. 711 Commerce Way East, Suite # 1 Jupiter, Florida 33458 (866)858-4982 ext.106 (561)277-1635 Fax: (561)741-2125 Skype: ultimatewasher kevin@ultimatewasher.com http://www.ultimatewasher.com GSA Contract # GS-07F-9586S/ Cage Code: 30QA1   00:57:00Andy Morenonofood safety,food production,high pressure wash,maintenance of food production,sanitation9 High Pressure Wash Issues for Food Production with Kevin Netzer Educated at University of Florida National Sales Manager for Ultimate Washer, Inc. Work wihttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/14/unlikely-contamination-of-produce-through-root-uptakeEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/14/unlikely-contamination-of-produce-through-root-uptake/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/14/unlikely-contamination-of-produce-through-root-uptakeThu, 14 Feb 2013 16:30:00 GMTUnlikely Contamination of Produce Through Root UptakeUnlikely Contamination of Produce Through Root Uptake with Dr. Kalmia E. Kniel-Tolbert Associate Professor, Microbial Food Safety, Assistant Chair, Department of Animal and Food Sciences, College of Agriculture and Natural Resources. Food and waterborne protozoa and viruses and use of non-thermal methods to inactivate these organisms on fresh produce. University of Delaware2002: Ph.D., Food Microbiology, Department of Food Science and Technology, Virginia Polytechnic Institute and State University , Blacksburg , VA, M.S., B.S. Agenda: 1. Introduction. 2. What are foodborne pathogens? 3. How do foodborne pathogens contaminate food products? 4. Can fresh produce be contaminated via the roots into the product? 5. What does recent science suggest? 6. Which further research would enlighten producers and consumers? 7. Conclusion. Contact: Dr. Kalmia E. Kniel-Tolbert Associate Professor, Microbial Food Safety Assistant Chair, Department of Animal and Food Sciences College of Agriculture and Natural Resources University of Delaware 531 S College Ave, 044 Townsend Hall Newark, DE 19716 302-831-6513 kniel@udel.edu http://ag.udel.edu/anfs/faculty/kniel.htm00:20:00Andy Morenonofood safety,food borne pathogens,fresh produce,contamination of food,food qualityUnlikely Contamination of Produce Through Root Uptake with Dr. Kalmia E. Kniel-Tolbert Associate Professor, Microbial Food Safety, Assistant Chair, Department ohttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/11/the-preventative-controls-of-fsma-with-gilian-dagan-phdEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/11/the-preventative-controls-of-fsma-with-gilian-dagan-phd/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/11/the-preventative-controls-of-fsma-with-gilian-dagan-phdMon, 11 Feb 2013 14:00:00 GMTThe Preventative Controls of FSMA with Gilian Dagan, Ph.D.The Preventative Controls of FSMA with Gilian Dagan, Ph.D., Chief Science Officer, ABC Research Laboratories. As the Chief Scientific Officer of ABC Research Laboratories, Dr. Dagan serves as a technical resource to clients in all matters of food safety and quality.  Dr. Dagan leads the scientific efforts of the company, managing developments as well as scientific partnerships for research and discovery.  She maintains scientific integrity in existing and new endeavors as well serves source of valid scientific information for ABCRL associates and clients.  In August of 2004, Dr. Gillian Dagan joined ABC Research Corporation as Director for Product Performance Services. Under her direction the department concentrates on product quality evaluation, shelf life studies, ingredient applications, product comparisons, and sensory testing. She enjoys working with all sectors of the food industry, but especially food service. Dr. Dagan brought expertise with in-depth sensory research and quality assurance testing to ABC. She received her Ph.D. in Food Science from the University of Florida, concentrating in food processing, protein chemistry, and sensory science. Agenda: 1. Introduction. 2. What is the Food Safety Modernization Act of 2011? 3. The guidance the recently-published regulations offer. 4. Which are the proposed preventative controls? 5. Why a 3rd party laboratory is important in compliance? 6. Why working with a 3rd party lab in 2013 is critical? 7. ABC Laboratories can help. 9. Conclusion. Contact: Gillian Dagan, Ph.D. Chief Scientific Officer ABC Research Laboratories 3437 SW 24th Avenue Gainesville, FL 32607 866.233.5883 352.372.0436 fax: 352.378.6483 http://www.abcr.com http://www.facebook.com/ABCLabs http://twitter.com/foodtestexperts 00:27:00Andy Morenonofood safety,Food Safety Modernization Act,Preventative Controls,3rd party laboratory,regulatory guidanceThe Preventative Controls of FSMA with Gilian Dagan, Ph.D., Chief Science Officer, ABC Research Laboratories. As the Chief Scientific Officer of ABC Research Lahttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/06/food-safety-liability-in-restaurants-with-howard-cannonEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/06/food-safety-liability-in-restaurants-with-howard-cannon/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/06/food-safety-liability-in-restaurants-with-howard-cannonWed, 06 Feb 2013 20:00:00 GMTFood Safety Liability in Restaurants with Howard CannonFood Safety Liability in Restaurants with Howard Cannon Howard Cannon is America's most visible Restaurant Expert Witness. He has authored four books, given hundreds of seminars and speeches, been published in dozens of magazines and newspapers across the country and around the globe; he has been featured and interviewed on Anderson Cooper, The Wall Street Journal, Reader's Digest, Fox News, MSNBC, Canadian Public Radio, and countless others. Since 1987, his firm has been called upon by clients of all types and sizes to provide start-up, turnaround, and expert witness services pertaining strictly to restaurants, bars, and hospitality industry matters. Mr. Cannon's books can be found in bookstores; such as, Barnes and Noble, Books-a-Million, Walmart, and Amazon, in more than 76 countries around the globe. Mr. Cannon has experience in State and Federal expert witness cases for both Plaintiffs and Defendants. He is also considered by many to be one of the world's foremost consultants, analysts, and authorities on restaurants and bars across the United States and in markets around the globe. From start-ups to turnarounds, from operations to marketing, and from advisory to expert witness, Mr. Cannon is called upon by many, and others to provide his unbiased, clear and concise opinions, and to implement his intensely-driven and results-oriented strategies. Agenda: 1. Introduction. 2. What are the food safety standards of restaurants in the USA? 3. What is the compliance level, generally? 4. What are the examples of the lowest compliance? 5. What are the examples of the highest compliance? 6. In the event of food contamination, what is the restaurant liability? 7. What are the products and services of Restaurant Expert Witness? 8. Conclusion. Contact: Howard Cannon Restaurant Expert Witness 800.300.5764 http://www.RestaurantExpertWitness.com00:23:00Andy Morenonofood safety,restaurants,food liability,foodborne pathogens,food safety trainingFood Safety Liability in Restaurants with Howard Cannon Howard Cannon is America's most visible Restaurant Expert Witness. He has authored four books, given huhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/04/cornells-produce-safety-alliance-programEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/04/cornells-produce-safety-alliance-program/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/02/04/cornells-produce-safety-alliance-programMon, 04 Feb 2013 20:30:00 GMTCornell’s Produce Safety Alliance ProgramCornell’s Produce Safety Alliance Program with Elizabeth A. Bihn, Ph.D. Elizabeth A. Bihn is a Senior Extension Associate in the Department of Food Science at Cornell University. Betsy received her B.S. in Zoology from Ohio State University, M.S. in Horticulture from the University of Florida, and Ph.D. in Food Science from Cornell University.  Betsy is the Director for the Produce Safety Alliance (PSA) that was created to assist growers with GAPs understanding and implementation prior to and after final acceptance of the FDA produce safety regulation.  She has been the program coordinator for the National Good Agricultural Practices (GAPs) Program since 1999 working directly with fresh produce farmers and farm workers.  Betsy regularly conducts GAPs training workshops and has written many award-winning extension publications used by growers to develop farm food safety plans and implement food safety practices.  Her current projects include developing risk-assessment decision trees and the creation of the PSA food safety curriculum. 1. Introduction 2. What is the Produce Safety Alliance Program? 3. What are Good Agricultural Practices (GAPs)?  a. Preventive Controls  b. Worker Health, Hygiene, and Training Preventive Controls  c. Soil Amendment Preventive Controls.  d. Wildlife and Domestic Animal Preventive Controls  e. Production Water Preventive Controls  f. Postharvest Water Preventive Controls  g. Postharvest Handling and Sanitation Preventive Controls  h. How to Develop a Farm Food Safety Plan 4. What is On-Farm Preventive Controls Training? 5. Conclusion Elizabeth A. Bihn, Ph.D. National GAPs Program 630 W. North Street, NYSAES Geneva, NY 14456 (315) 787 2625 Eab38@cornell.edu www.gaps.cornell.edu www.producesafetyalliance.cornell.edu 00:40:00Andy Morenonofood Safety,Produce safety alliance program,food production,Conell University,USDACornell’s Produce Safety Alliance Program with Elizabeth A. Bihn, Ph.D. Elizabeth A. Bihn is a Senior Extension Associate in the Department of Food Science athttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/26/on-line-food-safety-training-with-russell-parry-frsphEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/26/on-line-food-safety-training-with-russell-parry-frsph/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/26/on-line-food-safety-training-with-russell-parry-frsphSat, 26 Jan 2013 08:00:00 GMTOn-Line Food Safety Training with Russell Parry, FRSPHOn-Line Food Safety Training with Russell Parry, FRSPH, Director, Advanced Food Safety Limited. Click: http://www.blogtalkradio.com/ame-foodtestingshow/2013/01/12/on-line-food-safety-training-with-russell-parry-frsph-1 Duration: 34 minutes, 42 seconds. On-Line Food Safety Training with Russell Parry, FRSPH, Director, Advanced Food Safety Limited. Russell Parry set up Advanced Food Safety Limited in 1995, the company specialises in BRC standard / ISO22000 consultancy and provides a wide range of food safety training courses which the company provides in-house, via book-based distance learning and online e-learning. Russell and his company has won many National and regional awards over the years including Best Training Company (twice), Best Trainer, Entrepreneur of the Year and various Export Awards. The consultancy side of the business is well respected as all clients are ‘A’ grade BRC with several having no non-conformities! Russell assisted the first company in Latvia achieve BRC and also the first 3 companies in Macedonia achieve the BRC standard which was through a USAID funded project with Land O Lakes. Agenda: 1. Introduction. 2. What is food safety training? 3. What is the traditional form of training? 4. How does on-line food safety training work? 5. What are the advantages of on-line training? 6. Are there any disadvantages of on-line training? 7. Will on-line training grow in the future? 8. Conclusion Contact: Russell Parry, FRSPH Director Advanced Food Safety Ltd. Jubilee House 5 Broad O'Th Lane Shevington, Wigan , Lancashire WN6 8EA  UK Registered in England and Wales No 3894022 VAT Registration No 643 7523 33 Tel: 01257 254999 info@food-safety.co.uk 00:35:00Andy Morenonofood safety,food safety training,food regulation,HACCP training,food complianceOn-Line Food Safety Training with Russell Parry, FRSPH, Director, Advanced Food Safety Limited. Click: http://www.blogtalkradio.com/ame-foodtestingshow/2013/01/http://www.blogtalkradio.com/ame-foodtestingshow/2013/01/18/detection-of-pathogens-in-food-production-fieldsEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/18/detection-of-pathogens-in-food-production-fields/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/18/detection-of-pathogens-in-food-production-fieldsFri, 18 Jan 2013 16:00:00 GMTDetection of Pathogens in Food Production Fields Detection of Pathogens in Food Production Fields with Laura Strawn, MS., Candidate for a Ph.D. at Cornell University in the Food Science Department with specialties in Microbiology and Epidemiology. Laura Strawn has published four peer reviewed articles, one book chapter, over ten abstracts and organized/chaired three symposia at the annual meeting of the International Association for Food Protection (IAFP). Laura has also been a teaching assistant for multiple classes and received the outstanding teaching assistant award at Cornell in 2010. In addition, she is an avid member of professional associations, as well as multiple affiliates. She has held a number of student leadership positions at the international, national and local levels (e.g., IAFP Student Professional Development Group Chair, IFT Vice President of Membership, etc.). Agenda: 1. Introduction. 2. What is a foodborne pathogen? 3. What have been the traditional methods of detection of foodborne pathogens? 4. What are the traditional methods to trace back pathogens to the production fields. 5. The Cornell University study of a method to detect pathogens in food production fields. 6. Details of the study method. 7. Findings of the study. 8. Is the method applicable to current production processes and procedures? 9. Future study & research areas. 10. Conclusion. Contact: Laura K Strawn, M.S. PhD Candidate, Field of Food Science and Technology 410b Stocking Hall Department of Food Science Cornell University Ithaca, NY 14853 607-255-1266 LKS67@cornell.edu http://www.linkedin.com/in/laurakstrawn00:36:00Andy Morenonofood safety,food production,food testing,foodborne pathogens,food complianceDetection of Pathogens in Food Production Fields with Laura Strawn, MS., Candidate for a Ph.D. at Cornell University in the Food Science Department with specialhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/17/the-new-fsma-regulations-with-marc-sanchez-jdms-attorneyEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/17/the-new-fsma-regulations-with-marc-sanchez-jdms-attorney/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/17/the-new-fsma-regulations-with-marc-sanchez-jdms-attorneyThu, 17 Jan 2013 17:00:00 GMTThe new FSMA regulations with Marc Sanchez, JD/MS, Attorney The new FSMA regulations with Marc Sanchez, JD/MS, Attorney & Regulatory Consultant. Marc Sanchez, JD/M.S. Itn'l Comm. Policy, Attorney & Consultant with Social Media, Privacy, Food/FSMA Compliance, Recalls, USDA Imports, FDA & CPSC Compliance issues. Marc represents FDA-regulated companies in the food, dietary supplement, beverage, cosmetic, medical device and drug industries. With a focus on international trade, he advises clients on the regulatory requirements and strategic corporate considerations that affect the importation, distribution and exportation of FDA regulated products. He is considered a leading voice in understanding the Food Safety Modernization Act, which has fundamentally changed food law in the US. For the food industry, Marc’s practice includes working with both the FDA and USDA on compliance, recalls, and import matters. His clients rely on his ability to equally balance market opportunity with risk exposure. The result is a philosophy that utilizes a client’s strengths in adapting to regulatory issues and market limitations. Marc’s strategy is to develop smart corporate governance along with regulatory compliance. 1. Comment Period and Compliance Dates (i.e. get involved and be prepared); 2. Exemptions (produce safety rule mainly) 3. Food Safety Plans - who can write one for my facility (the "qualified individual" debate) 4. Enforcement - is FSMA funded? 5. Recall Plans 6. What is the focus of the produce safety rule-water, soil, employee hygiene... Marc C. Sanchez, JD/M.S. Itn'l Comm. Policy Attorney & Regulatory Consultant (Medical Device, Food, Dietary Supp., & Social Media/Digital Privacy) Contract In-House Counsel & Consultants, LLC PO Box 8292 Atlanta, GA 31106 404.895.4882 msanchez@curiouslaw.com http://foodct.com   00:42:00Andy MorenonoFSMA,food safety modernization act of 2011,food regulation,food safety,food complianceThe new FSMA regulations with Marc Sanchez, JD/MS, Attorney & Regulatory Consultant. Marc Sanchez, JD/M.S. Itn'l Comm. Policy, Attorney & Consultant with Sochttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/16/comparison-of-the-food-microbiology-testing-markets-us-euEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/16/comparison-of-the-food-microbiology-testing-markets-us-eu/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/16/comparison-of-the-food-microbiology-testing-markets-us-euWed, 16 Jan 2013 19:00:00 GMTComparison of the Food Microbiology Testing Markets: US & EUComparison of the Food Microbiology Testing Markets in the US and EU with Thomas Weschler, MBA Since our founding in 1996, Strategic Consulting has become the leading knowledge resource for strategy and tactics in industrial diagnostics. With over 50 years of combined experience in business management, we have walked in your shoes, faced the same challenges, and been successful. Our pragmatic, action-oriented approach to corporate strategy, business development, and market research is built on critical understanding of the marketplace, technology, and competition. Our list of over 200 clients includes major companies in this industry, as well as new entrants and financial institutions involved in this field. Specialties: business strategy, market research, mergers and acquisitions, mentoring Mr. Weschler received his MBA from Harvard University. Agenda: 1. Introduction. 2. What are the basic food microbiology tests? 3. What is the market for these tests in the USA? 4. What is the market for these tests in the European Union? 5. How do these markets compare? 6. What are the expected trends? 7. Are there any reasonable predictions in the near term? 8. Conclusion Contact: Thomas Weschler, MBA President Strategic Consulting, Inc. 1957 Prosper Road Woodstock, VT 05091 (802) 457-9933 info@strategic-consult.com www.strategic-consult.com http://www.linkedin.com/profile/view?id=23656371 http://www.strategic-consult.com/blog/ 00:23:00Andy Morenonofood testing,food production,food safety,United States food safety,European Union Food SafetyComparison of the Food Microbiology Testing Markets in the US and EU with Thomas Weschler, MBA Since our founding in 1996, Strategic Consulting has become the lhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/10/continuous-ultrasound-treatment-with-chlorine-washingEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/10/continuous-ultrasound-treatment-with-chlorine-washing/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/10/continuous-ultrasound-treatment-with-chlorine-washingThu, 10 Jan 2013 17:00:00 GMTContinuous Ultrasound Treatment with Chlorine WashingContinuous Ultrasound Treatment with Chlorine Washing with Arne Pearlstein, Ph.D., and Hao Feng, Ph.D. Arne Pearlstein received all of his degrees (B.S., M.S., and Ph.D.) at UCLA in engineering.  He is a professor in the Department of Mechanical Science and Engineering at the University of Illinois at Urbana-Champaign.  His research is in the area of fluid dynamics, and his work has been supported by the National Science Foundation, the Department of Energy, NASA, the Office of Naval Research, the Air Force Office of Scientific Research, several corporations (including IBM), and now by the Department of Agriculture. Dr. Hao Feng is an associate professor in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana-Champaign. He has concentrated his research over the last 10 years on applying novel chemical and physical methods to enhancing microbial safety of fresh produce. Dr. Feng has worked on four USDA supported projects totaling .8 million. 1. Introduction. 2. What are the pathogen risks inherent in fresh vegetable production? 3. What are the common risk minimization strategies? 4. What is continuous ultrasonic treatment? 5. Description of the pilot-scale project. 6. Preliminary results of method. 7. Potential for the application of technology. 8. Other projects and studies. 9. Conclusion. Contact: Arne Pearlstein, Ph.D. Professor University of Illinois at Urbana-Champaign 266 Mechanical Engineering Bldg 1206 W. Green, Urbana IL 61801 (217) 333-3658 ajp@illinois.edu Hao Feng, Ph.D. Associate Professor of Food and Bioprocess Engineering Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign 382F-AESB, 1304 W Pennsylvania Ave Urbana, IL 61801, USA Tel: (217) 244-2571 (O) haofeng@illinois.edu 00:31:00Andy Morenonofood testing,food safety,food cleaning,food sterilization,ultrasoundContinuous Ultrasound Treatment with Chlorine Washing with Arne Pearlstein, Ph.D., and Hao Feng, Ph.D. Arne Pearlstein received all of his degrees (B.S., M.S.,http://www.blogtalkradio.com/ame-foodtestingshow/2013/01/04/environmental-risk-concerns-the-dangers-of-palletskarl-kolbEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/04/environmental-risk-concerns-the-dangers-of-palletskarl-kolb/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/04/environmental-risk-concerns-the-dangers-of-palletskarl-kolbFri, 04 Jan 2013 18:00:00 GMTEnvironmental Risk Concerns-The Dangers of Pallets:Karl Kolb Environmental Risk Concerns: The Dangers of Pallets with Karl Kolb, PhD., Chief Science Officer of the High Sierra Group. Karl Kolb, PhD., Chief Science Officer of the High Sierra Group which provides nation’s largest purveyor of food safety products and services. Agenda: 1. Introduction. 2. What are pallets used for in food production? 3. What materials are used in their construction? 4. Environmental risk analysis concerns. 5. Listeria and pathogenic transmission characteristics of pallets. 6. Floors, pallets and trucks as transmission vehicles. 7. How do pathogens prosper on pallets? 8. How do pallets transfer bacteria? 9. How long can bacteria survive on pallets? 10. Why is a 3rd party important? 11. What are the concerns for organic production and agricultural sites? 12. Why is testing difficult for the average facility? 13. What can be done to eradicate the problem at the time of receipt? 14. Conclusion. Contact:   Karl Kolb PhD. Chief, Science Officer The High Sierra Group 715.723.4915 (office) 715.723.4956 (fax) 702.523.2068 (cell) http://highsierracorp.com/ karl@highsierragroup.com Listen to AME Food Testing Show podcasts: http://itunes.apple.com/us/podcast/ames-food-testing-show-blog/id447337326 http://www.blogtalkradio.com/ame-foodtestingshow.rss 00:29:00Andy Morenonofood safety,foodborne pathogens,food production,food pallets,HACCPEnvironmental Risk Concerns: The Dangers of Pallets with Karl Kolb, PhD., Chief Science Officer of the High Sierra Group. Karl Kolb, PhD., Chief Science Offichttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/03/gfsifda-inspectorauditor-requirements-karl-kolb-phdEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/03/gfsifda-inspectorauditor-requirements-karl-kolb-phd/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2013/01/03/gfsifda-inspectorauditor-requirements-karl-kolb-phdThu, 03 Jan 2013 11:30:00 GMTGFSI/FDA Inspector/Auditor requirements: Karl Kolb, Ph.D. GFSI/FDA Inspector/Auditor requirements with Karl Kolb, Ph.D., Chief Science Officer of the High Sierra Group. Karl Kolb, PhD., Chief Science Officer of the High Sierra Group which provides nation’s largest purveyor of food safety products and services. Adgenda: 1. Introduction 2. What is a food safety inspection? 3. What is a GFSI FS inspection? 4. What does it cover? 5. What are the penalties for non-compliance? 6. What are the benefits? 7. Conclusion. Contact:   Karl Kolb PhD. Chief, Science Officer The High Sierra Group 715.723.4915 (office) 715.723.4956 (fax) 702.523.2068 (cell) http://highsierracorp.com/ karl@highsierragroup.com Listen to AME Food Testing Show podcasts: http://itunes.apple.com/us/podcast/ames-food-testing-show-blog/id447337326 http://www.blogtalkradio.com/ame-foodtestingshow.rss Please join The Food Pathogen Outbreak/Recall Response Group at: http://www.linkedin.com/groups/Food-Pathogen-Outbreak-Recall-Response-3772913 00:23:00Andy Morenonofood safety,food audit,food inspection,GFSI inspection,FDA inspectionGFSI/FDA Inspector/Auditor requirements with Karl Kolb, Ph.D., Chief Science Officer of the High Sierra Group. Karl Kolb, PhD., Chief Science Officer of thttp://www.blogtalkradio.com/ame-foodtestingshow/2012/12/28/cold-plasma-as-a-foodborne-pathogen-kill-stepEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/12/28/cold-plasma-as-a-foodborne-pathogen-kill-step/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/12/28/cold-plasma-as-a-foodborne-pathogen-kill-stepFri, 28 Dec 2012 17:00:00 GMTCold Plasma as a Foodborne Pathogen Kill StepCold Plasma as a Foodborne Pathogen Kill Step with Kevin M. Keener, Ph.D., P.E. Dr. Keener is the Director of the Food Technology Development Laboratory at Purdue University. He received his Bachelors and Masters Degrees from Ohio State University and his Ph.D. degree from Purdue University. His research areas include: Development of non-invasive quality measurement techniques and novel food processing technologies. Specific research projects include the following: Development of NMR and MRI methods for food processing Development of food applications for radiant frying technology Development of food applications for nonthermal plasma technology Characterization of antimicrobial activity in shell eggs with carbon dioxide treatment Agenda: 1. Introduction. 2. What are foodborne pathogens? 3. What are the traditional methods to kill foodborne pathogens? 4. What is cold plasma technology? 5. How was cold plasma discovered? 6. Has recent research shown cold plasma to be an effective food processing technology? 7. What is the potential for cold plasma technology? 8. Other research projects. 9. Conclusion. Contact: Kevin M. Keener, Ph.D., P.E. Director, Food Technology Development Laboratory Food Process Engineer Professor of Food Science Purdue University Nelson Hall of Food Science, Room 3215 745 Agriculture Mall Drive West Lafayette, IN 47907-2009 Phone: (765) 494-6648 Fax: (765) 494-7953 kkeener@purdue.edu www.foodsci.purdue.edu https://ag.purdue.edu/foodsci/Pages/Profile.aspx?strAlias=kkeener&intDirDeptID=14 2012 Research Fellow Director, Food Processing Environmental Assistance Center Dublin Institute of Technology00:20:00Andy Morenonofood processing,foodborne pathogens,cold plasma,food sterilization,food pasterizationCold Plasma as a Foodborne Pathogen Kill Step with Kevin M. Keener, Ph.D., P.E. Dr. Keener is the Director of the Food Technology Development Laboratory at Purdhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/12/26/pallet-testing-service-needed-now-more-than-everEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/12/26/pallet-testing-service-needed-now-more-than-ever/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/12/26/pallet-testing-service-needed-now-more-than-everWed, 26 Dec 2012 14:30:00 GMTPallet Testing Service: Needed Now More Than Ever Pallet Testing Service: Needed Now More Than Ever with Rico Armstrong & Richard Alvarado. Rico Armstrong, Sr. Field Operations Manager, handles field operator training, auditing & consulting. The auditors assist food and pharmaceutical plants lessen the risk of product contamination. Mr. Armstrong is also the Regional Director for Export Wood Packaging Service which helps businesses adhere to American and International wood packaging materials standards and qualification for export outside of the USA.  Richard Alvarado is the Senior Administrator at PTS and the chief Inspection Program Director for EWPS. Mr. Alvarado has experience in Sales, Production Control, Inventory Control, and Purchasing. His unique and comprehensive perspective helps him to implement procedures for the simultaneous benefit of various departments. PTS services includes brining a mobile laboratory to clients to help protect their products from sources of bacterial and chemical contamination throughout the shipping process. 1. Introduction. 2. What are pallets used for in food production? 3. What materials are used in their construction? 4. What are the risks of using poor quality pallets? 5. What services does Pallet Testing Services offer? 6. What are the benefits? 7. What are the detriments of not using PTS? 8. Conclusion Contact: Rico Armstrong Senior Manager 817-217-9171 Arlington, Texas 817-217-9171 rico@pallettesting.com Richard “Rich” J. Alvardo Program Inspection Director 928-775-9072 rich@pallettesting.com Contact@exportwoodpi.com   00:52:00Andy Morenonofood safety,food production,foodborne pathogens,pallet testing,dirty palletsPallet Testing Service: Needed Now More Than Ever with Rico Armstrong & Richard Alvarado. Rico Armstrong, Sr. Field Operations Manager, handles field operhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/12/18/selecting-a-3rd-party-laboratory-for-food-testingEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/12/18/selecting-a-3rd-party-laboratory-for-food-testing/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/12/18/selecting-a-3rd-party-laboratory-for-food-testingTue, 18 Dec 2012 20:30:00 GMTSelecting a 3rd Party Laboratory for Food Testing Selecting a 3rd Party Laboratory for Food Testing with Gillian Dagan, Ph.D. As the Chief Scientific Officer of ABC Research Laboratories, Dr. Dagan serves as a technical resource to clients in all matters of food safety and quality.  Dr. Dagan leads the scientific efforts of the company, managing developments as well as scientific partnerships for research and discovery.  She maintains scientific integrity in existing and new endeavors as well serves source of valid scientific information for ABCRL associates and clients.  In August of 2004, Dr. Gillian Dagan joined ABC Research Corporation as Director for Product Performance Services. Under her direction the department concentrates on product quality evaluation, shelf life studies, ingredient applications, product comparisons, and sensory testing. She enjoys working with all sectors of the food industry, but especially food service. Dr. Dagan brought expertise with in-depth sensory research and quality assurance testing to ABC. She received her Ph.D. in Food Science from the University of Florida, concentrating in food processing, protein chemistry, and sensory science. She has sensory experience for a number of sectors in the food industry and is a trained taster for a number of products and commodities. Agenda: 1. Introduction. 2. What is a 3rd party lab? 3. What types of food tests are available? 4. What are the criteria for a selection? 5. What are common challenges? 6. Should food testing be increased with FSMA? 7. What are other considerations? 8. Conclusion. Contact: Gillian Dagan, Ph.D. Chief Scientific Officer 3437 SW 24th Avenue Gainesville, FL 32607 866.233.5883 352.372.0436 fax: 352.378.6483 http://www.abcr.com http://www.facebook.com/ABCLabs http://twitter.com/foodtestexperts 00:34:00Andy Morenonofood safety,food testing,foodborne pathogen,3rd party laboratory,FSMASelecting a 3rd Party Laboratory for Food Testing with Gillian Dagan, Ph.D. As the Chief Scientific Officer of ABC Research Laboratories, Dr. Dagan serves ashttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/27/fda-inspections-of-airline-food-safety-with-roy-costa-mbaEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/27/fda-inspections-of-airline-food-safety-with-roy-costa-mba/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/27/fda-inspections-of-airline-food-safety-with-roy-costa-mbaTue, 27 Nov 2012 00:00:00 GMTFDA Inspections of Airline Food Safety with Roy Costa, MBA FDA Inspections of Airline Food Safety with Roy Costa, RS, MBA. Roy Costa is the founder and owner of the consulting firm Environ Health Associates, Inc. Mr. Costa is a registered professional sanitarian with more than 30 years of environmental health practice in the academic, government and private sectors. Mr. Costa is a food safety consultant, educator, auditor and expert, with international experience. Agenda: 1. Introduction. 2. Airline food standards. 3. FDA Inspections of airline food. 4. ABC 20-20 television program report. 5. Specific Form 483 Health Observations 6. Lessons for all food producers. 7. Is prevention the best business practice? 8. Food safety is serious business for all. 9. Conclusion. Click: http://abc.go.com/watch/2020/SH559026/VD55249033/2020-1116-the-real-dish Click:http://www.safefoodsblog.com/2012/11/articles/food-safety/airline-food-safety-and-industry-denial/#more Contact: Roy E Costa R.S., M.S.(M.B.A.) Public Health Sanitarian and Consultant Environ Health Associates, Inc. 1.877.734.5187 skype: environ.health.associates rcosta1@cfl.rr.com www.haccptraining.org www.safefoods.tv www.HACCPprinciples.com www.safefoodsblog.com 00:20:00Andy Morenonofood safety,foodborne pathogens,airline food,FDA inspections,food qualityFDA Inspections of Airline Food Safety with Roy Costa, RS, MBA. Roy Costa is the founder and owner of the consulting firm Environ Health Associates, Inc. Mr.http://www.blogtalkradio.com/ame-foodtestingshow/2012/11/17/stochastic-mapping-of-food-distribution-networksEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/17/stochastic-mapping-of-food-distribution-networks/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/17/stochastic-mapping-of-food-distribution-networksSat, 17 Nov 2012 01:30:00 GMTStochastic Mapping of Food Distribution Networks Stochastic Mapping of Food Distribution Networks to Understand Risks/Tracing Contaminant Pathways with Steven Conrad, Ph.D. Steve became the manager of the Resilience and Regulatory effects Department at Sandia National Laboratories in November 2012. Previously he was a principal member of the technical staff in the Infrastructure Modeling and Analysis Department at Sandia National Laboratories where he developed computer simulation tools to analyze the consequences of disruptive events on the nation's critical infrastructures. Steve was also the Sandia NISAC  deputy for analysis. Recently, Steve was the project lead to develop a risk assessment approach for protecting food supply chains against deliberate contamination by a malevolent adversary. He has developed a national-scale model of interdependent agricultural commodities (beef, dairy, and corn) to examine the impacts for several major agricultural disruption scenarios. Steve has worked at Sandia for 22 years.. Steve received his Ph.D. from the New Mexico Institute of Mining and Technology. He has a Q-clearance. Link of study: http://1.usa.gov/S3ya1g Agenda: 1. Introduction 2. What is the mission of Sandia National Laboratories? 3. The National Infrastructure Simulation and Analysis Center. 3. What is stochastic food mapping? 3. How are food distribution networks mapped? 4. How can we understand the risks of contaminant pathways? 5. Can stochastic food mapping help with outbreak tracebacks? 6. Topology of food supply networks. 7. Probability maps of the seed-to-consumer pathways. 8. Model assists in the design robust food defense strategies. Contact: Stephen H. Conrad, Ph.D. Sandia National Laboratories Albuquerque, NM 87185 505-844-5267 shconra@sandia.gov 00:28:00Andy Morenonofood safety,food production,food testing,food contamination,food securityStochastic Mapping of Food Distribution Networks to Understand Risks/Tracing Contaminant Pathways with Steven Conrad, Ph.D. Steve became the manager of the Reshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/15/testrelease-programs-for-pathogen-detectionfood-productionEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/15/testrelease-programs-for-pathogen-detectionfood-production/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/15/testrelease-programs-for-pathogen-detectionfood-productionThu, 15 Nov 2012 21:30:00 GMTTest/Release Programs for Pathogen Detection:Food Production Test and Release Programs for Pathogen Detection  in Food Production with Dr. John Murray. An academic high achiever with broad commercial experience in the rapid microbiology, diagnostics and biotechnology sector. His scientific credibility is recognised as an industry expert in sample preparation and diagnostic microbiological & pathogen detection assays for food safety, clinical and biodefense applications he honed his business and technical skills during 14 years in commercially focused R&D management and product development and validation. John established and managed the laboratory at Matrix MicroScience Ltd where a portfolio of world class antibody, enzymatic and PCR based diagnostics were developed & validated under his technical guidance. The PATHATRIX product range became a gold standard diagnostic tool - chosen by Cadbury Schweppes Inc, Kraft Foods, the FDA, USDA clients. 1. Introduction. 2. What is a test and release program for food production? 3. Which technologies would enable food producers to screen food prior to release to the market? 4. What are the benefits of a test and release program? 5. What are the detriments of a test and release program? 6. What was your experience with the Cadbury and Kraft Salmonella screening programs? 7. What was your experience with the USDA and E. coli O157:H7 screening program? 8. What was your experience in the 2006 E. coli spinach outbreak? 9. What was your experience in the 2007 Salmonella peanut butter outbreak? 10.  Which technology was employed in the 2006 and 2007 pathogen outbreak for detection? 11. What is the veracity of the statement that " you cannot test food safe? John Murray, Ph.D. Rapid Diagnostics for Food Safety and Clinical IVD +44 0777 567 1735 johnmurray325@gmail.com   00:36:00Andy Morenonofood safety,food testing,food production,food quality,PCRTest and Release Programs for Pathogen Detection  in Food Production with Dr. John Murray. An academic high achiever with broad commercial experience in the rahttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/10/food-safety-implementation-conflict-awareness-mitigationEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/10/food-safety-implementation-conflict-awareness-mitigation/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/10/food-safety-implementation-conflict-awareness-mitigationSat, 10 Nov 2012 14:00:00 GMTFood Safety Implementation: Conflict Awareness & Mitigation Food Safety Implementation: Conflict Awareness & Mitigation Strategies to Increase Project Success with Paul Richardson, DoMc, MBA, PMP. Paul is originally from West Baltimore County, Maryland. He earned a Bachelor of Science degree in Physical Sciences from the University of Maryland at College Park with a degree of concentration in Civil Engineering and minor in Math and Meteorology. He worked as a Civil Engineer after graduating. He returned to school at the University of Baltimore where he achieved a second Bachelors degree in Finance. During that time he worked for a Mutual Fund Financial Services firm. After graduating he accepted a position with an Insurance Risk Management Employee Benefits firm as a Vice President Client Manager. He later received his Master of Business Administration degree with a concentration in Management from Loyola College of Maryland. After graduation he acquired his Project Management Professional (PMP) designation. He later changed industries and worked as a Senior Project Manager for a Customer Relationship Management (CRM) firm before moving to a Government Contractor firm where he was a Senior Project Manager. He is currently a Project Manager with the Centers. Agenda: 1. Introduction. 2. Food Safety Implementation Challenges in Food Organizations. 3. What is Conflict Awareness? 4. What is Conflict Mitigation? 5. What are the best conflict recognition strategies? 6. How can project managers determine best conflict resolution strategies? 7. What are characteristics of project team members who can help prevent project failure? 8. Does a conflict resolution strategy improve the chances of successful completion? 9. Other projects and programs. Contact: Paul William Richardson, DoMc, MBA, PMP 410-404-0985 richardsonpw@hotmail.com 00:39:00Andy Morenonofood safety,project management,conflict resolution,conflict awareness,conflict mitigationFood Safety Implementation: Conflict Awareness & Mitigation Strategies to Increase Project Success with Paul Richardson, DoMc, MBA, PMP. Paul is originally frhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/08/how-fsma-rfid-benefit-the-perishable-food-industryEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/08/how-fsma-rfid-benefit-the-perishable-food-industry/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/08/how-fsma-rfid-benefit-the-perishable-food-industryThu, 08 Nov 2012 16:00:00 GMTHow FSMA & RFID Benefit the Perishable Food Industry How FSMA and RFID benefits the perishable food industry with John Ryan, Ph.D. Dr. John Ryan recently retired as the Administrator for the Hawaii State Department of Agriculture's Quality Assurance Division.  He has spent over 25 years implementing high technology quality control systems for international corporations and he specializes in food traceability and food safety systems.  He architects and supplies sensor-enabled traceability and food safety solutions for product requiring temperature, bio-contaminant, GPS and explosives measurement and reporting.  His primary services are focused on the cold chain and assuring that foods are traceable and delivered in sanitary containers.  He also works on delivery controls for the safe import and export of international food shipments. Agenda, 1. Introduction. 2. What is the Food Safety Modernization Act (FSMA)? 3. What are Radio Frequency Identification (RFID) Tags? 4. What is the relationship between FSMA and RFID tags? 5. Will RFID tags be required by FSMA? 6. What would be the benefits of RFID tags to food producers? 7. Are there any downsides to RFID tags? 8. Other projects and programs. Contact:John Ryan, Ph.D. Sanitary Cold Chain Delivery Control Solutions http://www.SanitaryColdChain.com Food Safety Transportation Certification (TransCert) 29905 Santa Maria Drive Canyon Lake, California 92587 Tel. 951-746-2294 jryan@sanitarycoldchain.com   00:30:00Andy Morenonofood safety,food transportation,Food Safety Modernization Act,Radio Frequency Identification,Cold ChainHow FSMA and RFID benefits the perishable food industry with John Ryan, Ph.D. Dr. John Ryan recently retired as the Administrator for the Hawaii State Departmhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/06/intelleflex-rfid-tags-for-food-cold-chain-assuranceEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/06/intelleflex-rfid-tags-for-food-cold-chain-assurance/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/06/intelleflex-rfid-tags-for-food-cold-chain-assuranceTue, 06 Nov 2012 16:00:00 GMTIntelleflex RFID Tags for Food Cold Chain Assurance Intelleflex Extended Capability RFID Tags for Food Cold Chain Assurance with Kevin Payne, Senior Director of Marketing, Intelleflex Corporation. [Biography] Agenda: 1. Introduction. 2. What is the cold chain in food production? 3. Historically how have companies tracked their products? 4. What is an RFID tag? 5. How would an RFID tag help food producers? 6. What information could the RFID tag track? 7. What are the benefits for consumers? 8. What other products and services does Intelleflex? Kevin Payne Senior Director of Marketing Intelleflex Corporation 2465 Augustine Drive #102 Santa Clara, CA 95054 408-200-6500 Fax: 408-200-6599 kpayne@intelleflex.com http://www.intelleflex.com/ 00:39:00Andy Morenonofood safety,cold chain monitoring,RFID tags,foodborne pathogens,food qualityIntelleflex Extended Capability RFID Tags for Food Cold Chain Assurance with Kevin Payne, Senior Director of Marketing, Intelleflex Corporation. [Biography]http://www.blogtalkradio.com/ame-foodtestingshow/2012/11/05/canadas-food-inspection-agencys-cantaloupe-testing-programEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/05/canadas-food-inspection-agencys-cantaloupe-testing-program/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/05/canadas-food-inspection-agencys-cantaloupe-testing-programMon, 05 Nov 2012 18:00:00 GMTCanada's Food Inspection Agency's Cantaloupe Testing Program The Canadian Food Inspection Agency's (CFIA) Cantaloupe Testing Program with Christine Shaker, Senior Program Officer and Irina Frenkel, Chief, Fresh Produce Safety. The CFIA develops and delivers programs and services designed to protect Canadians from preventable food safety hazards, to ensure that food safety emergencies are effectively managed, and that the public is aware of--and contributes to--food safety. On September 6, 2012, as part of the Canadian Food Inspection Agency's (CFIA) routine testing of various food products, a study was released that found 100% of cantaloupes tested did not contain Salmonella or Shigella and were safe for human consumption. No follow-up activities were needed. The CFIA analyzed 1,207 domestic and imported cantaloupe samples collected from Canadian retail stores. They included 895 samples from domestic and imported whole cantaloupes and 312 from imported fresh-cut, ready-to-eat cantaloupes. Because neither Salmonella nor Shigella was detected, all samples were classified as "satisfactory". Agenda: 1. Introduction. 2. What is Canada’s Cantaloupe Testing Program? 3. Which pathogens are of interest? 4. How is the testing program conducted? 5. What has the program discovered about the cantaloupe market? 6. Are there other product markets to be tested? 7. Summary Contacts: Irina Frenkel Chief, Fresh Produce Safety Fresh Fruit and Vegetable Section Agrifood Division, CFIA Christine Shaker Senior Program Officer Fresh Fruit and Vegetable Section Agrifood Division, CFIA Guy Gravelle Senior Media Relations Officer Canadian Food Inspection Agency Government of Canada (613) 773-6600 FAX: (613) 773-5558 media@inspection.gc.ca   00:24:00Andy Morenonofood safety,food testing,cantaloupe,e coli,foodborne pathogensThe Canadian Food Inspection Agency's (CFIA) Cantaloupe Testing Program with Christine Shaker, Senior Program Officer and Irina Frenkel, Chief, Fresh Produce Shttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/01/usda-fsis-verification-tests-beef-trimmings-e-coli-o157-h7Educationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/01/usda-fsis-verification-tests-beef-trimmings-e-coli-o157-h7/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/11/01/usda-fsis-verification-tests-beef-trimmings-e-coli-o157-h7Thu, 01 Nov 2012 20:00:00 GMTUSDA FSIS Verification Tests Beef Trimmings E coli O157-H7 United States USDA's Food Safety and Inspection Service (FSIS) Verification Testing Program of Beef Trimmings for E. coli O157:H7 with Jim Byron, CEO, Xgenex LLC. Jim Byron graduated from Boston College with a Bachelors degree in Business Administration.  His career of over 30 years progressed from water treatment and industrial chemicals sales management to biotechnology, food testing systems and food testing laboratories.  In addition to several patent applications in process, Jim has authored several articles for Food Safety Magazine, including articles on Listeria Testing and STEC Testing. In 2012 Xgenex was formed by a group of biotech executives, food industry insiders and investors appointing Jim Byron as CEO.  Xgenex executives have strong relationships and networks with owners, executives, regulators and decision makers in the food industry.  This network includes academicians and leading consulting organizations.  Xgenex is focused on bringing New Technology and Innovative New Scientific Discoveries to the food industry to advance outdated routines, enhancing results and improving financial performance of food manufacturers and companies working in the food industry. Agenda: 1. Introduction. 2. What is E. coli O157:H7? 3. Why is it important to screen beef prior to shipment? 4. What is the current technology and process? 5. What is the FSIS? 6. How does the FSIS test beef? 7. What are the challenges? 8. How can the program be improved? 9. Xgenex other products and projects. Contact: Jim Byron CEO Xgenex LLC. http://www.linkedin.com/in/jimbyron828 xgenex.com jimbyron828@gmail.com (484) 356-7283 00:31:00Andy Morenonofood safety,food testing,beef trimings,E coli O157 H7,USDA FSISUnited States USDA's Food Safety and Inspection Service (FSIS) Verification Testing Program of Beef Trimmings for E. coli O157:H7 with Jim Byron, CEO, Xgenex Lhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/25/food-safety-at-ohio-produce-growers-marketers-associationEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/25/food-safety-at-ohio-produce-growers-marketers-association/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/25/food-safety-at-ohio-produce-growers-marketers-associationThu, 25 Oct 2012 11:00:00 GMTFood Safety at The Ohio Produce Growers & Marketers Assn. Food Safety at The Ohio Produce Growers & Marketers Association with Bob Jones Jr., the Chair of the Ohio Produce Marketing Agreement and COO of The Chef’s Garden and Michael V. Geary, CAE, is serving as the Executive Director of the Ohio Produce Growers & Marketers Association and Chief Executive Officer of OFA—The Association of Horticulture Professionals. Bob Jones Jr. holds a B.S. degree in Agriculture from The Ohio State University and a Masters degree from the Institute for Effective Church Leadership. Jones has been involved in industry organizations for over fifteen years. Bobby first served on the board of directors of the Ohio Vegetable and Potato Growers Association and subsequently on the board of the Ohio Produce Growers & Marketers Association. Michael V. Geary, has twenty years of association management and organizational development experience. He is a graduate of the University of Florida and earned the designation of Certified Association Executive (CAE) from the American Society of Association Executives in 2000. Agenda: 1.    Introduction. 2.    What is food safety? 3.    What is the OPMA? 4.    The OPMA food safety program. 5.    Benefits to the consumer. 6.    Benefits to the food producer. 7.    OPMA goals and projects Contact: Bob Jones Jr. COO The Chef’s Garden Huron, OH bobj@chefs-garden.com Chair of the Ohio Produce Marketing Agreement Michael V. Geary, CAE Executive Director The Ohio Produce Growers & Marketers Association Chief Executive Officer OFA—The Association of Horticulture Professionals Columbus, OH mgeary@ofa.org 00:30:00Andy Morenonofood safety,Ohio Produce Growers,food production,food transportation,food qualityFood Safety at The Ohio Produce Growers & Marketers Association with Bob Jones Jr., the Chair of the Ohio Produce Marketing Agreement and COO of The Chef’s Garhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/21/gmo-effects-on-tumor-growth-with-gilles-eric-sralini-phdEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/21/gmo-effects-on-tumor-growth-with-gilles-eric-sralini-phd/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/21/gmo-effects-on-tumor-growth-with-gilles-eric-sralini-phdSun, 21 Oct 2012 01:00:00 GMTGMO Effects on Tumor Growth with Gilles-Eric Séralini, Ph.D. GMO Effects on Tumor Growth with Gilles-Eric Séralini, Ph.D. Dr. Seralini is a Professor of molecular biology at the University of Caen in France. Professor Seralini's studies on the safety of genetically modified organisms have seen the publication of over 100 scientific articles and conference papers relating to food safety. He's concluded from these studies that it is too soon to declare GMO's safe for human consumption.CRIIGEN is a unique international group of experts having a transdisciplinary approach on the benefits and risks of genetic engineering, and on alternatives. It is independent from biotech companies and promotes counter-analysis. - A  Molecular Biology Professor at Caen University, since 1991, France - Researcher and teacher in charge of a team and author, -  One the very first to demand a European commercial moratorium on agricultural GMOs for further research, - Appointed member of two governmental commissions on GMOs (the Biomolecular Engineering Commission (CGB) in charge of risk assessment, and the Biovigilance Committee assessing GMOs after they have been commercialized) in 1998. Agenda: 1. Introduction. 2. What is a genetically modified organism? 3. What does a GMO do to food? 4. Which studies have you conducted about GMOs? 5. What were the results of the studies? 6. What are the benefits of GMO food? 7. What are the liabilities of GMO food? 8. What should consumers know about GMO food? 9. Other projects and programs. Contact: Professor Gilles-Eric Seralini Professor of Molecular Biology at the University of Caen Laboratory of Biochemistry and Molecular Biology I.B.F.A. Esplanade de la Paix 14032 Caen Cedex France criigen@unicaen.fr www.criigen.org 00:42:00Andy Morenonofood safety,genetically modified foods,food gmo,food production,food qualityGMO Effects on Tumor Growth with Gilles-Eric Séralini, Ph.D. Dr. Seralini is a Professor of molecular biology at the University of Caen in France. Professor Shttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/16/atp-testing-vs-other-of-tests-for-environmental-surfacesEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/16/atp-testing-vs-other-of-tests-for-environmental-surfaces/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/16/atp-testing-vs-other-of-tests-for-environmental-surfacesTue, 16 Oct 2012 00:00:00 GMTATP Testing vs. Other of Tests for Environmental Surfaces ATP testing vs. Other Types of Tests for Environmental Surfaces with Joshua Jones, founder of Fish&Loaves Food Safety Consulting. After beginning his career in quality assurance as an internal quality process auditor for a medical device manufacturer, Joshua applied his education and quality background in medical device manufacturing into the food industry as a food safety and quality specialist, regulatory consultant, trainer and sanitarian for a privately owned vegetable grower and processor as well as an international ingredients manufacturer.  Joshua possesses a Bachelor’s in Biology with a minor in Biochemistry from the University of South Carolina. Joshua is a certified Safe Quality Food practitioner and auditor for both the ISO 22000 food safety and ISO 9001 quality management systems. He is a registered ServSafe instructor and proctor and conducts these trainings on basic sanitation practices and principles for the restaurant industry. Agenda: 1. Introduction. 2. Why test a food contact surface for bacterial contamination? 3. What is ATP technology? 3. What are the advantages/disadvantages of ATP testing? 4. How does ATP testing compare with traditional methods? 5. What are the audit guidelines regarding ATP testing? 6. How does a manager engage ATP testing? 7. What types decisions are driven by ATP testing? 8. Fish&Loaves Food Safety Consulting products and services. Contact: Joshua Jones Fish&Loaves Food Safety Consulting Lexington SC 803-378-2369 fishandloaves1@gmail.com 00:31:00Andy Morenonofood testing,food safety,food production,foodborne pathogens,food qualityATP testing vs. Other Types of Tests for Environmental Surfaces with Joshua Jones, founder of Fish&Loaves Food Safety Consulting. After beginning his career ihttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/05/a-primer-on-molecular-epidemiology-stephen-j-knabel-phdEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/05/a-primer-on-molecular-epidemiology-stephen-j-knabel-phd/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/05/a-primer-on-molecular-epidemiology-stephen-j-knabel-phdFri, 05 Oct 2012 18:00:00 GMTA Primer on Molecular epidemiology- Stephen J. Knabel, Ph.D.A Primer on Molecular epidemiology with Stephen J. Knabel, Ph.D., Professor of Food Science, College of Agricultural Sciences, Penn State University. Iowa State University, Microbiology and Food Technology, Ph.D., 1989, M.S., 1986, B.S., 1973. Dr. Knabel's studies: Detection, tracking and control of foodborne pathogens: Listeria monocytogenes, E. coli O157:H7, Salmonella and Campylobacter. Development of novel methods for the recovery of injured foodborne pathogens and detection by conventional and molecular methods. Contamination of raw animal foods by gram-negative foodborne pathogens and destruction by high pH. Understanding and enhancing the mechanisms of action of foodgrade microbial inhibitors. Metal ion interactions with spoilage and pathogenic microorganisms. Role of heat shock proteins in induced thermotolerance. Research on the long-term-survival phase of Listeria monocytogenes and its effect on changes in barotolerance, thermotolerance and cellular morphology. Agenda: 1. Introduction 2. What is a bacterial pathogen? 3. Which technologies have been employed to detect them? 4. What is molecular epidemiology and how is it different than detection? 5. What is the goal of molecular epidemiology? 6. How has molecular epidemiology evolved (from biochemical testing to DNA fingerprinting to DNA sequencing)? 7. Listeria discussion. 8. What recent advances have been made in your lab in the area of molecular epidemiology? 9. Overall conclusions and wrap-up. Contact: Stephen J. Knabel, Ph.D. Professor of Food Science College of Agricultural Sciences Penn State University 437 Food Science Building University Park, PA 16802 Phone: 814-863-1372 sjk9@psu.edu 00:59:00Andy MorenonoFood safety,food testing,molecular detectin of food pathogens,pulsed field gel electrophloresis,DNA fingerprintingA Primer on Molecular epidemiology with Stephen J. Knabel, Ph.D., Professor of Food Science, College of Agricultural Sciences, Penn State University. Iowa Stahttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/03/a-plaintiffs-lawyer-discusses-food-outbreak-litigationEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/03/a-plaintiffs-lawyer-discusses-food-outbreak-litigation/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/10/03/a-plaintiffs-lawyer-discusses-food-outbreak-litigationWed, 03 Oct 2012 15:00:00 GMTA Plaintiff’s Lawyer Discusses Food Outbreak Litigation “A Plaintiff’s Lawyer Discusses Food Outbreak Litigation” with Elliot L. Olsen, Esq. of PritzkerOlsen, P.A. Elliot Olsen practices in the areas of personal injury, wrongful death, products liability, medical malpractice, and foodborne illness litigation. As a recognized national leader in foodborne illness, he has lectured to a broad range of the industry, including produce growers, beef and poultry producers, and other lawyers.  In 2012, he was again named a “Super Lawyer” by Minnesota Law and Politics. Mr. Olsen received his undergraduate degree from Carleton College and his law degree from Washington University in St. Louis, Missouri.  Mr. Olsen is a Certified Civil Trial Specialist with the Minnesota State Bar and is an elected member of the American Board of Trial Advocates. Agenda: 1. Introduction. 2. What is a foodborne illness case? 3. The use of governmental outbreak test results in a case. 4. What is pulsed field gel electrophoresis (PFGE)? 5. What is multi-virulence locus–sequence typing (MVLST)? 6. Is the tracking food production from field to fork helpful for plaintiffs? 7. Examples of food production management failures which led to outbreaks. 8. Additional damages to the food industry due to outbreaks. 9. Other projects and cases. Contact: Elliot L. Olsen, Esq. PritzkerOlsen, P.A. Suite 2950 45 South 7th Street Minneapolis, MN 55402-1652 612-338-0202 612-338-0104 Fax elliot@pritzkerlaw.com 00:46:00Andy MorenonoFood safety,food litigation,foodborne pathogens,food testing detection,food pathogens“A Plaintiff’s Lawyer Discusses Food Outbreak Litigation” with Elliot L. Olsen, Esq. of PritzkerOlsen, P.A. Elliot Olsen practices in the areas of personal inhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/09/21/legal-response-to-an-fda-inspection-form-483-shawn-stevensEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/09/21/legal-response-to-an-fda-inspection-form-483-shawn-stevens/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/09/21/legal-response-to-an-fda-inspection-form-483-shawn-stevensFri, 21 Sep 2012 18:30:00 GMTLegal Response to an FDA Inspection: Form 483--Shawn Stevens “Legal Response to an FDA Inspection: Form 483” with Shawn K. Stevens, Esq. Shawn is an equity member of the law firm of Gass Weber Mullins. He is one of the only lawyers in America who dedicates his practice entirely to representing the food industry. During the past decade, Mr. Stevens has counseled food industry clients throughout the country (including some of the nation’s largest food producers, national restaurant chains, and several food distributors and grocers) on a wide-range of food safety regulatory and liability issues.  Mr. Stevens works closely with food companies to identify and manage risk, plan and prepare for possible crises, and also respond appropriately to governmental enforcement actions and recalls. Mr. Stevens has also defended food industry clients against high-profile foodborne illness outbreak claims in more than 2o states throughout the country. Agenda: Introduction. What is a US FDA Inspection? When would such an inspection occur? What is an FDA Inspection Form 483? What is an appropriate response? What are the potential outcomes? How to avoid such situations. Review of best practices and programs. Contact: Shawn K. Stevens, Esq. Gass, Weber, Mullins, LLC. 309 North Water Street Milwaukee, WI   53202 www.gasswebermullins.com www.defendingfoodsafety.com Direct:   (414) 224-7784 Fax:      (414) 224-6116 stevens@gasswebermullins.com 00:47:00Andy MorenonoFood safety,food litigation,foodborne pathogens,food production,food inspections“Legal Response to an FDA Inspection: Form 483” with Shawn K. Stevens, Esq. Shawn is an equity member of the law firm of Gass Weber Mullins. He is one of thehttp://www.blogtalkradio.com/ame-foodtestingshow/2012/09/18/food-safety-audits-one-element-in-a-food-safety-programEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/09/18/food-safety-audits-one-element-in-a-food-safety-program/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/09/18/food-safety-audits-one-element-in-a-food-safety-programTue, 18 Sep 2012 03:00:00 GMTFood Safety Audits: One Element in a Food Safety Program Food Safety Audits: One Element in a Food Safety Program with Dr. Douglas Powell, Professor, Food Safety, Dept. Diagnostic Medicine/Pathobiology, Kansas State University. Doug Powell, food scientist and creator of an online repository of food-safety related information, joined K-State as an associate professor in the College of Veterinary Medicine's department of diagnostic medicine and pathobiology in May 2006. He was promoted to full professor in 2011. Powell is among a collection of individuals who passionately care about reducing the burden of food-borne illness and who seek innovative ways to compel everyone in the farm-to-fork food safety system -- individual producers, retail employees and consumers, among others -- to acknowledge and adopt best practices to reduce the risk of food-borne illness. He has published more than 60 peer-reviewed papers and book chapters, and has served on national and international food safety advisory boards. Agenda: 1.     Introduction. 2.     What is a food safety audit? 3.     Is a 3rd party audit or inspection enough to guard against pathogen contamination? 4.     What are verification of product and process systems? 5.     What other steps can food producers take to assure safe food? 6.     How to develop a food safety culture. 7.     Other projects and programs. Contact: Dr. Douglas Powell Professor, Food Safety Dept. Diagnostic Medicine/Pathobiology Kansas State University Manhattan, KS  66506 dpowell@ksu.edu bites.ksu.edu barfblog.com Google voice: 1-785-289-8165 skype: dpowell29 ichat: ifoodsafety 00:25:00Andy MorenonoFood safety,food quality,foodborne pathogens,food production,food inspectionsFood Safety Audits: One Element in a Food Safety Program with Dr. Douglas Powell, Professor, Food Safety, Dept. Diagnostic Medicine/Pathobiology, Kansas Statehttp://www.blogtalkradio.com/ame-foodtestingshow/2012/09/14/hydrogen-peroxide-fogging-food-transport-disinfection-systemEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/09/14/hydrogen-peroxide-fogging-food-transport-disinfection-system/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/09/14/hydrogen-peroxide-fogging-food-transport-disinfection-systemFri, 14 Sep 2012 13:00:00 GMTHydrogen Peroxide Fogging-Food Transport Disinfection System Hydrogen Peroxide Fogging-Food Transport Disinfection System Hydrogen Peroxide Fogging-Food Transport Disinfection System with John Barton and AJ Barton of MED EFFECT, Inc. Med Effect, Inc. is a SERVICE RELATED DISABLED VETERAN OWNED SMALL BUSINESS and comprehensive providers of infection and microorganism control platforms for infection control and prevention,decontamination procedures, biopharma Q/A-Q/C, biological safety, environmental hygiene, critical cleaning, micro cleaning, janitorial,custodial, sanitation, mold remediation, restoration, trauma scene clean up and disaster relief providers. Agenda: 1. Introduction. 2. Contamination Risks in Food Transportation. 3. Current Standards and Disinfection Methods. 4. What is Hydrogen Peroxide Fogging? 5. H2O2 Fogging Compared To Other Decontamination Systems. 6. Is the Sanosil H2O2Fogging System Government Approved? 7. How Does the Service Work? 8. Future Projects and Programs. Contact: John Barton President MED EFFECT Inc. Mobile 305 942 1247 Office 800 472 5605 jbarton@medffect360.com http://www.medeffect360.com http://www.youtube.com/medeffect http://www.linkedin.com/in/medeffectjohn https://twitter.com/#!/medeffectjohn AJ Barton Chief Marketing Officer MED EFFECT, Inc. Mobile 310 428 4636 Office 800 472 5605 ajbarton@medeffect360.com http://www.medeffect360.com/ http://www.linkedin.com/in/medeffect360 https://twitter.com/#!/medeffect360 http://www.youtube.com/medeffect 00:43:00Andy MorenonoFood safety,food quality,food disinfection,food transportation,disinfectionHydrogen Peroxide Fogging-Food Transport Disinfection System Hydrogen Peroxide Fogging-Food Transport Disinfection System with John Barton and AJ Barton of Mhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/31/gmo-food-labeling-californias-proposition-37Educationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/31/gmo-food-labeling-californias-proposition-37/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/31/gmo-food-labeling-californias-proposition-37Fri, 31 Aug 2012 17:00:00 GMTGMO Food Labeling: California’s Proposition 37 MO Food Labeling: California’s Proposition 37 with Zack Kaldveer, Assistant Media Director, The Yes on Prop 37 Campaign. Zack Kaldveer is the Assistant Media Director for the Yes on Proposition 37 campaign. Zack formerly served as both the Communications Director for the Consumer Federation of California (CFC), a non-profit consumer rights and economic justice organization, and Editor of the California Progress Report, an independent online journal that covers a wide range of vital public policy issues. He has nearly 15 years experience working on a diverse range of social, environmental and economic justice issues, including privacy rights and civil liberties, election integrity, corporate accountability, peace and nuclear non-proliferation, climate change, transportation, and ecological sustainability. Agenda: 1. Introduction. 2. What is genetically modified food? 3. Is genetically-modified food beneficial or harmful to humans? 4. Why should GMO food be labeled? 5. What is the current state of GMO food labeling in the USA? 6. Why is food labeling important? 7. What is the purpose of California’s Proposition 37? 8. What will the change improve? 9. Will food companies be required to submit documents and tests of all ingredients? 10. Who endorses Proposition 37? 11. Who opposes Prop. 37? Contact: Zack Kaldveer Assistant Media Director The Yes on Prop 37 Campaign 5940 College Ave. Suite F, Oakland, CA 94618 zack@carighttoknow.org http://www.carighttoknow.org Tel. 510-938-2664 00:41:00Andy MorenonoFood safety,food quality,food gmo,genetically modified organisms,food pathogensMO Food Labeling: California’s Proposition 37 with Zack Kaldveer, Assistant Media Director, The Yes on Prop 37 Campaign. Zack Kaldveer is the Assistant Mediahttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/27/foodborne-illness-outbreak-litigation-managementEducationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/27/foodborne-illness-outbreak-litigation-management/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/27/foodborne-illness-outbreak-litigation-managementMon, 27 Aug 2012 16:00:00 GMTFoodborne Illness Outbreak Litigation Management Defending the company and the industry: High-Profile Foodborne Illness Outbreak Litigation Management with Shawn K. Stevens, Esq., of Gass, Weber and Mullins, Milwaukee, WI. During the past decade, Mr. Stevens has counseled food industry clients throughout the country (including some of the nation’s largest food producers, national restaurant chains, and several food distributors and grocers) on a wide-range of food safety regulatory and liability issues.  Mr. Stevens works closely with food companies to identify and manage risk, plan and prepare for possible crises, and also respond appropriately to governmental enforcement actions and recalls. Mr. Stevens has also defended food industry clients against high-profile foodborne illness outbreak claims in more than 2o states throughout the country. 1.     Introduction. 2.     What is the history of foodborne illness litigation, and where is it trending today? 2.     What is a food borne illness outbreak law suit? 3.     What are the best preparatory steps to prevent these events? 4.     How does a food producer respond to this situation? 5.     What are the things not to do? 6.     What is the best outcome for such cases? 7.     Your goals and projects. Shawn K. Stevens, Esq. Gass Weber Mullins LLC 309 North Water Street Milwaukee, WI   53202 www.gasswebermullins.com www.defendingfoodsafety.com stevens@gasswebermullins.com Direct:   (414) 224-7784 Fax:      (414) 224-6116   00:59:00Andy MorenonoFood safety,food litigation,outbreak,food production,law suitsDefending the company and the industry: High-Profile Foodborne Illness Outbreak Litigation Management with Shawn K. Stevens, Esq., of Gass, Weber and Mullins,http://www.blogtalkradio.com/ame-foodtestingshow/2012/08/21/environmental-alert-a-precursor-to-a-contamination-eventBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/21/environmental-alert-a-precursor-to-a-contamination-event/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/21/environmental-alert-a-precursor-to-a-contamination-eventTue, 21 Aug 2012 02:00:00 GMTEnvironmental Alert--A Precursor to a Contamination Event How an Environmental Alert is A Precursor to a Contamination Event with Karl Kolb, Ph.D., President of the High Sierra Chemical Company of Chippewa Falls, WI, which provides specialty chemical products for the food industry.  The High Sierra Group is a composite of companies offering a wide range of accredited and acclaimed services to the food industry.  It is a group of companies that are focused on the return of your hard earned investment. They are registered, accredited and accepted throughout the industry and have built a business on a long-standing reputation of hard work and tangible results. Agenda: Introduction What is an environmental alert? Why does an environmental "positive test" alert management? What is a contamination event? Emailed questions from food professionals to call-in with questions. Concluding remarks. Contact: Karl Kolb, Ph.D. Chief, Science Officer The High Sierra Group 715.723.4915 (office) 715.723.4956 (fax) 702.523.2068 (cell) http://www.highsierragroup.com karl@highsierragroup.com 00:32:00Andy Morenonofood safety,food quality,environmental testing,food production,food pathogensHow an Environmental Alert is A Precursor to a Contamination Event with Karl Kolb, Ph.D., President of the High Sierra Chemical Company of Chippewa Falls, WI,http://www.blogtalkradio.com/ame-foodtestingshow/2012/08/15/norovirus-a-food-borne-pathogen-with-lee-ann-jaykusBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/15/norovirus-a-food-borne-pathogen-with-lee-ann-jaykus/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/15/norovirus-a-food-borne-pathogen-with-lee-ann-jaykusWed, 15 Aug 2012 14:00:00 GMTNorovirus, a food borne pathogen? with Lee-Ann JaykusNorovirus, a food borne pathogen? with Lee-Ann Jaykus, Ph.D., Professor, Food Science, North Carolina State University, Raliegh, North Carolina. B.S. (1979) Purdue University M.S. (1982) Purdue University Ph.D. (1993) University of North Carolina at Chapel Hill Our research activities focus on application of molecular biological methods for the detection of pathogenic microorganisms in foods. Current research projects involve the development of nucleic acid amplification technology for the detection of human enteric viruses (human enteroviruses, hepatitis A virus, Norwalk virus) in shellfish, fresh produce, and ready-to-eat food commodities. Additional research opportunities exist for developing similar methods for the detection of Listeria monocytogenes and Salmonella from dairy food products, with specific focuses on bacterial concentration and refining molecular methods to facilitate the real-time detection of foodborne pathogens. Our group is also actively involved in the application of quantitative risk assessment methods for the evaluation of public health risks of foodborne pathogens. Agenda: 1. Dr. Jaykus' introduction. 2. What is a virus? 3. What is Norovirus? 4. Can Norovirus be a food borne pathogen? 5. What are the detection methodologies? 6. Can food producers screen prior to shipment? 7. Dr. Jaykus's research and projects. Contact: Lee-Ann Jaykus, Ph.D. Professor, Food Science 339-A Schaub Hall Raleigh, NC  27695  USA Tel. 919-513-2074 leeann_jaykus@ncsu.edu http://ncsu.edu/foodscience/JaykusLab/LeeAnn%20Jaykus%20CV%202007.pdf   00:40:00Andy MorenonoFood safety,Norovirus,foodborne pathogens,food production,food qualityNorovirus, a food borne pathogen? with Lee-Ann Jaykus, Ph.D., Professor, Food Science, North Carolina State University, Raliegh, North Carolina. B.S. (1979) Puhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/04/the-turbidity-meter-and-food-safety-with-eduardo-castilloBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/04/the-turbidity-meter-and-food-safety-with-eduardo-castillo/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/08/04/the-turbidity-meter-and-food-safety-with-eduardo-castilloSat, 04 Aug 2012 05:00:00 GMTThe Activity Meter and Food Safety with Eduardo Castillo. The activity meter and food safety with Eduardo Castillo, Technical Support Specialist, Sinerfil, Mexico City, Mexico.  Eduardo Castillo graduated in Engineering, from the National University Autonomous of México (UNAM). He worked as an Automation Engineer at SIEMENS in automated processes. In 2001, he worked as Support Engineer at Sistemas Neumáticos de Envíos. In 2002, as a Service Representative at Teletech, for Charter, Accenture and Satmex projects. From 2010 he has worked at Sinerfil as a Technical Support Specialist Engineer. Agenda: 1. Eduardo’s introduction. 2. What is water activity? 3. Water activity and food production. 4. Food safety and activity measurement. 5. Instruments to measure activity. 6. Sinerfil’s products and services Contact: Eduardo Castillo Sinerfil Especialista en Soporte Técnico Tel. 5526280201 cel. 5585492399 educastz@live.com.mx skype: eduardo.castillo.ortiz dimdim: educastz.dimdim.com Linkedin: Eduardo Castillo http://www.linkedin.com/profile/view?id=79694248&locale=en_US&trk=tyah 00:17:00Andy MorenonoFood safety,water testing,water turbidity meter,food production,food qualityThe activity meter and food safety with Eduardo Castillo, Technical Support Specialist, Sinerfil, Mexico City, Mexico.  Eduardo Castillo graduated in Engineerihttp://www.blogtalkradio.com/ame-foodtestingshow/2012/07/13/u-of-nebraska-food-processing-management-certificate-programBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/07/13/u-of-nebraska-food-processing-management-certificate-program/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/07/13/u-of-nebraska-food-processing-management-certificate-programFri, 13 Jul 2012 07:00:00 GMTU of Nebraska Food Processing Management Certificate Program The University of Nebraska’s Food Processing Management Certificate Program with Andreia Bianchini Huebner, Research Assistant Professor in The Food Processing Center at the University of Nebraska – Lincoln. She has a B.S. degree in Food Engineering and a M.S. degree in Environmental and Agricultural Microbiology, both from Brazil. Her Ph.D. degree is in Food Science and Technology from the University of Nebraska - Lincoln. With a strong background in food safety, and molds and mycotoxins, her area of interest includes the development of quality control mechanisms and HACCP assistance focusing on food, dairy and feed products. She conducts applied research and provides technical advice, training activities for improvement of safety and quality of food and pet food processes. She is a member of the International Association for Food Protection and the Institute of Food Technologists. Agenda: 1. Andreia’s introduction. 2. The U of N’s Food Processing Management Certificate Program. 3. What are the goals of the program? 4. How is the program conducted? 5. Who can apply for admission? 6. Current and future projects. Contact: Andreia Bianchini Huebner, Ph.D. Research Assistant Professor Food Processing Center University of Nebraska–Lincoln 229 FOOD Bldg. Lincoln NE 68583-0919 Tel: (402) 909-0157 abianchini2@unl.edu http://fpm.unl.edu/contact http://www.http://fpm.unl.edu/   00:21:00Andy Morenonofood safety,food training,university of nebraska,on-line food training,food qualityThe University of Nebraska’s Food Processing Management Certificate Program with Andreia Bianchini Huebner, Research Assistant Professor in The Food Processinghttp://www.blogtalkradio.com/ame-foodtestingshow/2012/07/12/toxic-chemical-contaminants-in-food-productsBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/07/12/toxic-chemical-contaminants-in-food-products/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/07/12/toxic-chemical-contaminants-in-food-productsThu, 12 Jul 2012 07:30:00 GMTToxic Chemical Contaminants in Food Products Toxic Chemical Contaminants in Food Products with Gianluca Tognon. He an Italian biologist, specializing in food science and human nutrition. Dr. Tognon is a researcher at the University of Gothenburg, Sweden. He is also adjunct teacher at the Master in Human Nutrition at the University of Pavia, Italy. He has worked in the oncology field, at the Mario Negri institute in Milan, but has subsequently developed a strong interest for human nutrition, which ended in his further ScD in food science and human nutrition, followed by a four year experience in nutritional epidemiology at the Cancer Prevention Institute in Florence. Dr. Tognon has worked on different European projects on diet and health and is presently involved in a project on the association between diet and survival in the Scandinavian population. He has recently published the results of two studies showing a positive association between a “Mediterranean-like” dietary pattern and survival. Agenda: "Toxic Chemical Contaminants in Food Products" 1. Gianluca's biography. 2. What are contaminants in food products? 3. Toxic chemicals in food. 4. Brominated flame retardants, phtalates, etc. 5. How environmental pollutants get into foods? 6. Which foods are more at risk? 7. Why should we be concerned? 8. REACH--European regulation on chemicals. 9. Toxics which should be ruled out. 10. Your projects and interests. Contact: Gianluca Tognon, ScD Specialist in Food Science and Human Nutrition www.gianlucatognon.com Researcher, University of Gothenburg, Sweden. Adjunct teacher at the Master in Human Nutrition at the University of Pavia, Italy. 0039 3474453990 (Italy) 0046 727 335920 (Sweden) gianluca@gianlucatognon.it Skype: gianluca.tognon 00:34:00Andy Morenonofood safety,food audits,food safety modernization act,foodborne pathogens,food qualityToxic Chemical Contaminants in Food Products with Gianluca Tognon. He an Italian biologist, specializing in food science and human nutrition. Dr. Tognon is ahttp://www.blogtalkradio.com/ame-foodtestingshow/2012/07/03/fsma-why-white-house-should-finalize-the-rulesBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/07/03/fsma-why-white-house-should-finalize-the-rules/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/07/03/fsma-why-white-house-should-finalize-the-rulesTue, 03 Jul 2012 19:00:00 GMTFSMA-–Why White House Should Finalize the Rules FSMA – Why White House Should Finalize the Rules with Michele Simon, Policy Consultant for the Center for Food Safety. Michele Simon is a public health lawyer who has been researching and writing about the food industry and food politics since 1996. She specializes in legal strategies to counter corporate tactics that harm the public’s health. For 4.5 years she served as research and policy director for Marin Institute (now Alcohol Justice), an alcohol industry watchdog group. Her 2007 report on alcoholic energy drinks led to a federal ban on these dangerous products. Michele Simon has taught Health Policy at the University of California, Hastings College of the Law, and lectures frequently on corporate tactics and policy solutions. She has authored the thesebooks: Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back. She is also president of Eat Drink Politics. Simon has a master’s degree in public health from Yale University and a law degree from the University of California, Hastings College of the Law. Agenda: 1.    Michelle's introduction. 2.    What is the Food Safety Modernization Act? 3.    What are the goals of FSMA? 4.    How will FSMA protect consumers? 5.    Why is it being stalled? 6.    What about funding for implementation? 7.    Are user fees the way to fund FMSA? 8.    Current and future projects. Contact: Michele Simon, JD, MPH Policy Consultant for the Center for Food Safety. President, Eat Drink Politics www.eatdrinkpolitics.com/ Direct: (510) 465-0322 Author, Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back www.AppetiteForProfit.com http://twitter.com/MicheleRSimon 00:30:00Andy Morenonofood safety,fsma,food safety modernization act,fda,foodborne pathogensFSMA – Why White House Should Finalize the Rules with Michele Simon, Policy Consultant for the Center for Food Safety. Michele Simon is a public health lawyehttp://www.blogtalkradio.com/ame-foodtestingshow/2012/06/29/protecting-food-processors-from-poor-transportaion-practicesBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/06/29/protecting-food-processors-from-poor-transportaion-practices/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/06/29/protecting-food-processors-from-poor-transportaion-practicesFri, 29 Jun 2012 17:00:00 GMTProtecting Food Processors From Poor Transport Practices Protecting Food Retailers and Processors From Poor Transportation Practices with John Ryan, Ph.D., Owner, RyanSystems.com and SanitaryColdChain.com food safety/traceability system. design. Dr. John Ryan recently retired as the Administrator for the Hawaii State Department of Agriculture's Quality Assurance Division.  He has spent over 25 years implementing high technology quality control systems for international corporations and he specializes in food traceability and food safety systems.  He architects and supplies sensor-enabled traceability and food safety solutions for product requiring temperature, bio-contaminant, GPS and explosives measurement and reporting.  His primary services are focused on the cold chain and assuring that foods are traceable and delivered in sanitary containers.  He also works on delivery controls for the safe import and export of international food shipments. 1. Introduction. 2. What is the Food Production Cold Chain? 3. How do food producers send their products to market? 4. What are the current practices of food transporters? 5. What measures can be engaged to protect food transportation? 6. Dr. Ryan’s products and services. Contact: John Ryan, Ph.D. Sanitary Cold Chain Delivery Control Solutions http://www.SanitaryColdChain.com Food Safety Transportation Certification (TransCert) 29905 Santa Maria Drive Canyon Lake, California 92587 951-746-2294 jryan@sanitarycoldchain.com 00:31:00Andy Morenonofood safety,cold chain transportation,food quality,food testing,food temperatureProtecting Food Retailers and Processors From Poor Transportation Practices with John Ryan, Ph.D., Owner, RyanSystems.com and SanitaryColdChain.com food safetyhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/06/01/food-operator-permits-in-california-and-food-safetyBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/06/01/food-operator-permits-in-california-and-food-safety/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/06/01/food-operator-permits-in-california-and-food-safetyFri, 01 Jun 2012 00:00:00 GMTFood Operator Permits in California and Food Safety Food Operator Permits in California and Food Safety with Mel Knight, REHS, President of the National Environmental Health Association (NEHA). Mel has brings more than 35 years’ experience to his presidency of the NEHA.  His previous positions include stints with the Sacramento County Environmental Management Department, the State of California Department of Public Health and Department of Toxic Substances Control in Sacramento, Berkeley, and Los Angeles.  His undergraduate degree and graduate study at California State University, Northridge, in Health Science, with additional graduate study in Environmental and Occupational Toxicology at the University of San Francisco.  He has been a California Registered Environmental Health Specialist since 1972. Topic: “Food Operator Permits in California and Food Safety” Agenda: 1. Mel’s introduction 2. What permits are required for food operators in California? 3. What are the food safety standards? 4. How often are these food providers inspected? 5. How can a consumer judge the food safety of an operation? 6. Denver Post article: Sustainable funding mechanisms for food safety. Contact: Mel Knight, REHS President - NEHA Tel. 916.989.4224 melknight@sbcglobal.net Listen to AME Food Testing Show podcasts: http://itunes.apple.com/us/podcast/ames-food-testing-show-blog/id447337326 http://www.blogtalkradio.com/ame-foodtestingshow.rss Please join The Food Pathogen Outbreak/Recall Response Group at: http://www.linkedin.com/groups/Food-Pathogen-Outbreak-Recall-Response-3772913 00:32:00Andy Morenonofood safety,food audits,restaurant food,food science,foodborne pathogensFood Operator Permits in California and Food Safety with Mel Knight, REHS, President of the National Environmental Health Association (NEHA). Mel has bringshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/05/22/liuBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/05/22/liu/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/05/22/liuTue, 22 May 2012 01:00:00 GMTImplementation of PCR Surveillance in Food Production Implementation of PCR Surveillance in Food Production with Dongyu Liu, DVM, Ph.D, former Assistant Research Professor, CVM Basic Science, Mississippi State University. Dr. Liu has authored five (5) texts on Polymearse Chain Reaction as a detection methodology for human pathogens. He has published twenty-five (25) articles in peer-reviewed journals on topics ranging from microbiology to PCR surveillance of food for human pathogens. In his text, "Molecular Detection of Foodborne Pathogens," he has written, "One of the most effective ways to control and prevent human foodborne infections is to implement a pathogen surveillance system. Addressing the biology, epidemiology, and pathogenesis of more than 60 microorganisms, Molecular Detection of Foodborne Pathogens demonstrates how to implement a surveillance system that uses state-of-the-art molecular techniques to quickly detect and identify bacterial, fungal, viral, and parasitic pathogens concerned." Of his text, "Molecular Detection of Human Bacterial Pathogens," he has written, "This book represents a reliable and convenient reference on molecular detection and identification of major human bacterial pathogens; an indispensable tool for upcoming and experienced medical, veterinary, and industrial laboratory scientists engaged in bacterial characterization; and an essential textbook for undergraduate and graduate students in microbiology." Agenda: 1. Introduction. 2. Traditional microbiological methods for food testing. 3. Culture methods: time/sensitivity/specificity. 4. Polymerase Chain Reaction: time/sensitivity/specificity. 5. PCR's operational functionality in a food plant. 6. Recommendations to food producers regarding PCR surviellance. Contact: Dongyu Liu, DVM, Ph.D. Randwick, NSW Australia 00:17:00Andy Morenonofood safety,food testing,PCR Testing,listeria,SalmonellaImplementation of PCR Surveillance in Food Production with Dongyu Liu, DVM, Ph.D, former Assistant Research Professor, CVM Basic Science, Mississippi State Unihttp://www.blogtalkradio.com/ame-foodtestingshow/2012/05/02/temperature-indicators-monitoring-the-first-and-last-mileBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/05/02/temperature-indicators-monitoring-the-first-and-last-mile/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/05/02/temperature-indicators-monitoring-the-first-and-last-mileWed, 02 May 2012 13:00:00 GMTTemperature Indicators: Monitoring the first and last mile emperature Indicators--Monitoring the first and last mile with Dan Hafen. Dan Hafen is an authority on product innovation, and the development/implementation of frameworks that map the life of products and services. Hafen has recently focused his efforts on business development for Timestrip's new temperature indicators.  These indicators are the latest innovation for temperature monitoring within cold chain logistics.  His involvement in this work will help to solve some of the industry’s most vexing issues in relation to the proper care and handling of temperature sensitive goods.  He blogs at www.danhafen.com.   Agenda: 1. Introduction. 2. What is lane mapping? 3. Why is temperature monitoring important? 4. Understanding the need. 5. FDA Guidance re: Food Temperature 6. How to implement & collect data? 7. What are the expected results? 8. TimeStrips products and services. Contact: Dan Hafen Director of Sales & Marketing Timestrip 11652 Custer Rd #110 Suite 252 Frisco, TX 75035 (214) 263-5793 dan@Timestrip.com http://www.timestrip.com http://www.danhafen.com/?p=47 Listen to AME Food Testing Show podcasts: http://itunes.apple.com/us/podcast/ames-food-testing-show-blog/id447337326 http://www.blogtalkradio.com/ame-foodtestingshow.rss Please join The Food Pathogen Outbreak/Recall Response Group at: http://www.linkedin.com/groups/Food-Pathogen-Outbreak-Recall-Response-3772913 00:32:00Andy Morenonofood safety,food temperature monitoring,food transportation,food quality,foodborne pathogensemperature Indicators--Monitoring the first and last mile with Dan Hafen. Dan Hafen is an authority on product innovation, and the development/implementationhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/05/01/recalls-market-withdrawals-and-safety-alerts-programsBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/05/01/recalls-market-withdrawals-and-safety-alerts-programs/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/05/01/recalls-market-withdrawals-and-safety-alerts-programsTue, 01 May 2012 14:00:00 GMTRecalls, Market Withdrawals and Safety Alerts Programs Recalls, Market Withdrawals and Safety Alerts Programs Offered by Regulatory Bodies with Felix Amiri. Felix has worked for many international organizations over the years. He is currently the Director of Technical Services for Amiri Food Industry Support Services (AFISS). Felix works with various food establishments in Canada and the United States as an independent Food Safety & Quality Systems consultant. He has also conducted many Food Safety and Quality System audits in various facilities and distribution centres throughout Canada and the U.S. Felix is a member of the Canadian Institute of Food Science & Technology (CIFST) and the American Society for Quality (ASQ). He is the current Chair of the Global Coalition for Sustained Excellence in Food & Health Protection and the North American Regional Manger for World Food Safety Organisation Agenda: 1. Introduction. 2. Recall, Market Withdrawals & Safety Alerts programs. 3. Why food safety officers should subscribe? 4. Internet website functionality. 5. How to subscribe. 6. Alerts of interest significance during the past year. 7. AFIS Services products and services. Felix Amiri Food Safety and Quality Systems Specialist (519) 323-3515 felix@afisservices.com http://www.afisservices.com   00:33:00Andy Morenonofood safety,US FDA,Recall,Market withdrawal,safety alertsRecalls, Market Withdrawals and Safety Alerts Programs Offered by Regulatory Bodies with Felix Amiri. Felix has worked for many international organizations ohttp://www.blogtalkradio.com/ame-foodtestingshow/2012/04/25/how-to-score-100-percent-on-an-sqf-audit-with-dr-karl-kolbBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/04/25/how-to-score-100-percent-on-an-sqf-audit-with-dr-karl-kolb/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/04/25/how-to-score-100-percent-on-an-sqf-audit-with-dr-karl-kolbWed, 25 Apr 2012 08:00:00 GMTHow to Score 100 Percent on an SQF Audit with Dr. Karl Kolb. How to Score 100 Percent on an SQF Audit with Dr. Karl Kolb, Cheif Science Officer, The High Sierra Group. Agenda: 1. Introduction. 2. What is an SQF audit? 3. Why is it important? 4. How the audits are conducted? 5. Why are they so strict? 6. How to achieve a 100% score? 7. What is an audit shadow? 8. Ceres International services. Contact: Karl Kolb, Ph.D. Chief, Science Officer The High Sierra Group 715.723.4915 (office) 715.723.4956 (fax) 702.523.2068 (cell) http://www.highsierragroup.com karl@highsierragroup.com Listen anytime to all AME Food Testing Show podcasts: http://itunes.apple.com/us/podcast/ames-food-testing-show-blog/id447337326 http://www.blogtalkradio.com/ame-foodtestingshow.rss http://www.youtube.com/user/andyzmoreno2008/videos Please join The Food Pathogen Outbreak/Recall Response Group at: http://www.linkedin.com/groups/Food-Pathogen-Outbreak-Recall-Response-3772913 00:27:00Andy Morenonofood safety,food audits,food quality,food safety checks,food pathogensHow to Score 100 Percent on an SQF Audit with Dr. Karl Kolb, Cheif Science Officer, The High Sierra Group. Agenda: 1. Introduction. 2. What is an SQF audit?http://www.blogtalkradio.com/ame-foodtestingshow/2012/04/18/falsification-of-haccp-records-with-amanda-evansBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/04/18/falsification-of-haccp-records-with-amanda-evans/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/04/18/falsification-of-haccp-records-with-amanda-evansWed, 18 Apr 2012 01:00:00 GMTFalsification of HACCP records with Amanda Evans Falsification of HACCP records with Amanda Evans, Food Safety and Compliance Specialist at Salamanda Food, Newcastle Area, Australia. 1. Amanda's introduction and background. 2. What is HACCP? 3. What is a HACCP audit? 4. Who conducts a HACCP audit? 5. What types of documentation are reviewed in a HACCP audit? 6. What are the challenges associated with documentation? 7. What is documentation falsification? 8. Best practices in documentation and record-keeping. 9. HACCP Mentor’s products and services. Amanda Evans is a Food Safety Compliance Specialist with more than 17 years experience working with Australian and international food businesses.  Amanda works as a contract trainer and food compliance auditor and continues a close relationship with the food industry through her business consultancy services.  With food labelling and education a speciality, Amanda assists food manufacturers keep up-to-date with legal and business requirements along with mentoring other food safety auditors. She has a strong commitment to food safety and business improvement has seen Amanda develop and implement easy business tools to assist with food compliance.  Additionally, working as a food auditor, allows the most relevant and up-to date information on certification standards including WQA, BRC, SQF, Spotless, ISO9001 and Codex HACCP to be conveyed during training sessions. Contact: Amanda Evans Food Safety Consultant amanda@salamandafood.com.au www.salamandafood.com.au www.haccpmentor.com 00:44:00Andy MorenonoFood Safety,Food audits,Food quality,audit records,food productionFalsification of HACCP records with Amanda Evans, Food Safety and Compliance Specialist at Salamanda Food, Newcastle Area, Australia. 1. Amanda's introductiohttp://www.blogtalkradio.com/ame-foodtestingshow/2012/03/11/integrating-food-safety-and-quality-into-the-food-businessBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/03/11/integrating-food-safety-and-quality-into-the-food-business/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/03/11/integrating-food-safety-and-quality-into-the-food-businessSun, 11 Mar 2012 01:30:00 GMTIntegrating Food Safety and Quality into the Food Business Integrating Food Safety and Quality into the Food Business with Joshua Jones. The founder of Fish&Loaves Food Safety and Quality consulting firm. After beginning his career in quality assurance as an internal quality process auditor for a medical device manufacturer, Joshua applied his education and quality background in medical device manufacturing into the food industry as a food safety and quality specialist, regulatory consultant, trainer and sanitarian for a privately owned vegetable grower and processor as well as an international ingredients manufacturer. Joshua possesses a Bachelor’s in Biology with a minor in Biochemistry from the University of South Carolina. Joshua is a certified Safe Quality Food practitioner and auditor for both the ISO 22000 food safety and ISO 9001 quality management systems. He is a registered ServSafe instructor and proctor and conducts these trainings on basic sanitation practices and principles for the restaurant industry. 1. Joshua's Background 2. What is food quality in a food business? 3. What is food safety in a food business? 4. How a business integrates food quality and safety into operations. 5. The benefits of the integration of food safety and quality. 6. How Fish&Loaves helps industry to integrate the two into the business framework. Contact: Joshua Jones Fish&Loaves Food Safety and Quality Consulting Lexington, SC  USA 803-378-2369 joshua@fish-and-loaves.com 00:27:00Andy Morenonofood safety,restaurant,food quality,fish,menuIntegrating Food Safety and Quality into the Food Business with Joshua Jones. The founder of Fish&Loaves Food Safety and Quality consulting firm. After beginnihttp://www.blogtalkradio.com/ame-foodtestingshow/2012/03/08/food-producer-liable-for-food-safety-not-3rd-party-auditorsBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/03/08/food-producer-liable-for-food-safety-not-3rd-party-auditors/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/03/08/food-producer-liable-for-food-safety-not-3rd-party-auditorsThu, 08 Mar 2012 23:00:00 GMTFood producer liable for food safety not 3rd party auditors Food producer liable for food safety, not 3rd party auditors with Lawrence D. Goodridge, Ph.D., Associate Professor of Food Microbiology Center for Meat Safety and Quality Department of Animal Sciences Colorado State University. Dr. Larry Goodridge's primary research interests encompass characterization of the genetic determinants of antibiotic and sanitizer resistance in bacteria isolated from food production animals.  Larry has also done research on non-thermal food processing methods for minimally processed foods.  He was an Assistant Professor at the University of Wyoming. Receiving his degrees/post doctorate at the University of Guelph with a major emphasis in Food Microbiology and Food Safety, Dr. Goodridge is currently focused on the development of novel diagnostics and methods for control contamination of food-borne pathogens, with a specific focus on development of detection methods and prophylaxis for Escherichia coli O157:H7. 1.  Introduction. 2.  What is food safety in a food production facility? 3.  What are the standards to assure food safety? 4. How do food safety audits guarantee food safety? 5. Which actions best enhance food safety in the food production environment? 6. Dr. Goodridge’s research study and projects. Contact: Lawrence D. Goodridge, Ph.D. Associate Professor of Food Microbiology Center for Meat Safety and Quality Department of Animal Sciences Colorado State University 350 West Pitkin Street Fort Collins, CO, 80523 Phone: 970-491-6271 Fax: 970-491-5326 lgoodrid@lamar.colostate.edu http://ansci.colostate.edu/department/Faculty%20and%20Staff/Goodridge.html 00:29:00Andy Morenonofood safety,food audits,foodborne pathogens,food safety modernization act,e coliFood producer liable for food safety, not 3rd party auditors with Lawrence D. Goodridge, Ph.D., Associate Professor of Food Microbiology Center for Meat Safetyhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/02/29/fdas-fsma-section-301-foreign-supplier-verificationBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/02/29/fdas-fsma-section-301-foreign-supplier-verification/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/02/29/fdas-fsma-section-301-foreign-supplier-verificationWed, 29 Feb 2012 21:30:00 GMTFDA's FSMA Section 301, Foreign Supplier Verification FDA's FSMA Section 301, Foreign Supplier Verification with Gary Nowacki,CEO of TraceGains. Gary joined TraceGains in January 2008 after holding a variety of software industry executive positions in ERP, Supply Chain Management, and Quality Solutions. Gary has 30 years’ experience designing and implementing advanced solutions for Food & Beverage, Foodservice, and Quick-Service Restaurants.  Agenda: Introduction Why is Supplier Compliance an important current topic for food companies? How does the FDA Food Safety Modernization Act (FSMA) enacted on January 4, 2011 impact the area of Supplier Compliance? What are some key specific items in FSMA Section 301 that food companies need to be aware of for Foreign Supplier Compliance? What are the potential penalties for improper Foreign Supplier Verification under FSMA? What’s the timing of rollout by FDA of Section 301 compared to other parts of FSMA? How can GFSI and FSMA overlap or complement each other? TraceGains products and services Contact: Gary Nowacki, CEO TraceGains 1333 West 120th Avenue Suite #209 Westminster, CO 80234 Tel: +1 (303) 450-9009 Fax: +1 (303) 450-8240 Gary.Nowacki@tracegains.com http://www.tracegains.com 00:32:00Andy Morenonofood safety,food production,FDA regulations,food safety modernization act,tracegainsFDA's FSMA Section 301, Foreign Supplier Verification with Gary Nowacki,CEO of TraceGains. Gary joined TraceGains in January 2008 after holding a variety of shttp://www.blogtalkradio.com/ame-foodtestingshow/2012/02/23/what-is-food-safety-chain-managementBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/02/23/what-is-food-safety-chain-management/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/02/23/what-is-food-safety-chain-managementThu, 23 Feb 2012 21:00:00 GMTWhat is Food Safety Chain Management? What is Food Safety Chain Management? with Barbara Levin, Senior Vice President, Marketing & Customer Community and Dan Bernkopf, Vice President, Food Safety & Quality Assurance Applications, SafetyChain Software, Introduction to Barbara and Dan What is Food Safety Chain Management? This is a new category of food safety & quality technology – how does it differ from – and/or complement – other food safety and quality solutions in use today? What are the traditional or historical methods used to ensure “farm to fork” food safety & quality compliance? Given the historical methods, why then is Food Safety Chain Management so critical in today’s global food value chain? Food Safety Chain Management involves the concepts of supplier onboarding and realtime loss prevention. Can you tell us more about those concepts? How does Food Safety Chain Management help the various participants in the food value chain comply with regulatory compliance, such as FSMA and GFSI? Can you tell us a bit more about the products and services from SafetyChain Software? Download the Whitepaper, What is Food Safety Chain Management? click: http://www.safetychain.com/resources Contact: Barbara Levin SVP, Marketing & Customer Community blevin@safetychain.com www.safetychain.com Office: 415-233-9474 x 1003 Cell: 415-637-4065 00:38:00Andy MorenonoFood Safety,Food Production software,Foodborne pathogens,e coli,SalmonellaWhat is Food Safety Chain Management? with Barbara Levin, Senior Vice President, Marketing & Customer Community and Dan Bernkopf, Vice President, Food Safety &http://www.blogtalkradio.com/ame-foodtestingshow/2012/01/27/how-a-food-production-facility-designs-a-haccp-planBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/01/27/how-a-food-production-facility-designs-a-haccp-plan/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/01/27/how-a-food-production-facility-designs-a-haccp-planFri, 27 Jan 2012 17:00:00 GMTHow a Food Production Facility Designs a HACCP Plan "How a Food Production Facility Designs a HACCP Plan" with Cathy Crawford, Vice President, HACCP Consulting Group, Fairfax Virginia. Cathy joined the group after 10 years working for a privately owned meat and poultry company where she was responsible for regulatory compliance, developing food safety strategies, export programs, and the recall system.  Her  Bachelor’s is in Biology from Arizona State and Masters in food safety from Michigan State. She also earned a Certificate in International Food Law from The Institute for Food Laws and Regulations at Michigan State. She is also a Registered Auditor for Safe Quality Foods. She has instructed workshops for the USDA Food Safety Inspection Service.Cathy has provided HACCP and other food safety training to a wide variety of businesses including meat and poultry processors, bakeries, confectionary companies, produce companies and food service establishments. She also provided training for veterinary food safety inspectors in Poland in 2011 regarding U.S. Food regulations including HACCP. 1. Cathy's background. 2. Analyzing the properties of each food product line. 3. The crafting of a process flow diagram or chart of materials through the facility. 4. How to perform a Risk Analysis. 5. Establishing critical limits through scientific methods and documentation. 6. Validating the HACCP plan by the HACCP team. 7. HACCP Consulting Group's services. Cathy Crawford HACCP Consulting Group Fairfax VA 757-371-5832 foodsafety1@yahoo.com http://haccpcg.com/crawford.html 00:36:00Andy Morenonofood safety,haccp,food auditing,food law,USDA"How a Food Production Facility Designs a HACCP Plan" with Cathy Crawford, Vice President, HACCP Consulting Group, Fairfax Virginia. Cathy joined the group afhttp://www.blogtalkradio.com/ame-foodtestingshow/2012/01/10/food-safety-precautions-in-transportation-with-joe-stevensBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/01/10/food-safety-precautions-in-transportation-with-joe-stevens/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/01/10/food-safety-precautions-in-transportation-with-joe-stevensTue, 10 Jan 2012 08:00:00 GMT"Food Safety Precautions in Transportation" with Joe Stevens Food Safety Precautions in Transportation with Joe Stevens, the Director, National Sales, England Logistics, Salt Lake City, Utah, USA. Joe Stevens, the Director, National Sales, England Logistics where he is responsible for National Sales, Corporate Marketing and the Agent Sales Development.  Joe began his career in the transportation industry in 1989 as an Over the Road Driver for Redline transportation.  Prior to joining EL, Joe was the Director, Business Development for Freightquote.com, a $750M non-asset based 3PL where he led a team that moved more than 15,000 shipments per week.  Prior to joining Freightquote.com, Joe was President of JMS III Enterprises a non-asset based 3PL providing transportation, logistics and material handling solutions within the cardboard, paper, lumber and construction industries. Additionally, Joe has held positions as SVP at RPL Logistics and Sr. Director, Corporate Logistics at FreightPro.com. He is a graduate of the University of Kansas with a degree in Business Administration.   Agenda: 1. Joe's introduction and background. 2. Food Safety Precautions in Transportation. 3. Specific industry standards to assure food safety. 4. Future goals and technologies. 5. England Logistic’s offerings and services.   Joe Stevens Director, National Sales England Logistics, Inc. 801-656-4702 jstevens@englandlogistics.com00:19:00Andy Morenonofood safety,food transportation,foodborne pathogens,food trucking,food productionFood Safety Precautions in Transportation with Joe Stevens, the Director, National Sales, England Logistics, Salt Lake City, Utah, USA. Joe Stevens, the Direchttp://www.blogtalkradio.com/ame-foodtestingshow/2012/01/09/food-production-operation-risk-assessment-with-felix-amiriBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/01/09/food-production-operation-risk-assessment-with-felix-amiri/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/01/09/food-production-operation-risk-assessment-with-felix-amiriMon, 09 Jan 2012 14:00:00 GMT"Food Production Operation Risk Assessment" with Felix Amiri Felix has consulted food production firms, such as Unifine Richardson, Golden Valley Farms, Heinz (Martin Pet Foods), YUM Brands International, and Vese Foods. Felix has conducted Food Safety and Quality System audits in facilities and distribution centres in Canada and the U.S. He is a certified third party auditor for GMA-SAFE. He holds the BRC Third Party Auditor certificate for the Global Standard - Food (Issue 5). Felix has completed the Implementing Safe Quality Food (SQF) Auditor training. He is certified to conduct audits under the Ontario Ministry of Agriculture and Alberta Agriculture HACCP Advantage programs. He serves as a lead auditor under the Ontario Food Fish Inspection program of the Ontario Ministry of Natural Recourses. He also leads various food safety and quality systems audits with QMI-SAI Global. Felix graduated with a B.Ed. in Industrial Education from the University of New Brunswick and a Diploma in Food Technology from the Marine Institute (Memorial University). He is Certified by the American Society for Quality as a quality auditor. Certificate In Heat Processing  & Container Closure Evaluation of The Canadian Food Processors Association , the Fisheries Council Of Canada & The Meat Packers Council of Canada; HACCP Implementation (Guelph Food Technology Centre). 1. Felix Amiri’s introduction. 2.  What is a food production risk assessment? 3. How does a food safety officer identify risks? 4. What are the most effective measures? 5. How to improve a food safety plan. 6. Documentation of remediation steps. 7. AFISS products and services.   Felix Amiri Food Safety and Quality Systems Specialist (519) 323-3515 felix@afisservices.comhttp://www.afisservices.com00:40:00Andy Morenonofood safety,food audit,food risk assessment,foodborne pathogens,food inspectionsFelix has consulted food production firms, such as Unifine Richardson, Golden Valley Farms, Heinz (Martin Pet Foods), YUM Brands International, and Vese Foods.http://www.blogtalkradio.com/ame-foodtestingshow/2012/01/07/a-food-safety-auditors-observationsBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/01/07/a-food-safety-auditors-observations/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/01/07/a-food-safety-auditors-observationsSat, 07 Jan 2012 18:00:00 GMTA Food Safety Auditor's Observations "A Food Safety Auditor's Observations" with Roy Costa,  R.S., M.S.(M.B.A.), Public Health Sanitarian and Consultant, Environ Health Associates, Inc. Agenda: 1. Roy's background. 2. 30 audits in the last 90 days. 3. Observations of 'Good' practices. 4. Observations of 'Bad' practices. 5. Why good food Production operations improve. 6. Why poor operations improve at a slower pace. 7. Environ Health Associates' products and services. Contact: Roy E Costa R.S., M.S.(M.B.A.) Public Health Sanitarian and Consultant Environ Health Associates, Inc. 1.877.734.5187 skype: environ.health.associates rcosta1@cfl.rr.com www.haccptraining.org www.safefoods.tv www.HACCPprinciples.com www.safefoodsblog.com   Listen anytime to all AME Food Testing Show podcasts: http://itunes.apple.com/us/podcast/ames-food-testing-show-blog/id447337326 http://www.blogtalkradio.com/ame-foodtestingshow.rss http://www.youtube.com/user/andyzmoreno2008/videos   Please join The Food Pathogen Outbreak/Recall Response Group at: http://www.linkedin.com/groups/Food-Pathogen-Outbreak-Recall-Response-3772913  00:36:00Andy Morenonofoof safety,food audit,food inspection,fodd production,haccp"A Food Safety Auditor's Observations" with Roy Costa,  R.S., M.S.(M.B.A.), Public Health Sanitarian and Consultant, Environ Health Associates, Inc. Agenda:http://www.blogtalkradio.com/ame-foodtestingshow/2012/01/06/canadas-approach-to-solving-food-borne-illness-outbreaksBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/01/06/canadas-approach-to-solving-food-borne-illness-outbreaks/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2012/01/06/canadas-approach-to-solving-food-borne-illness-outbreaksFri, 06 Jan 2012 20:00:00 GMTCanada’s Approach to Solving Food-Borne Illness Outbreaks "Canada’s Approach to Solving Food-Borne Illness Outbreaks," with Rick Holley, Ph.D., Professor, Food Microbiology and Food Safety, Department of Food Science, University of Manitoba, CANADA. He has an active research program on microbial ecology of meats, use of natural antimicrobials in food, and zoonotic pathogens in animals and the environment. He is a former head of the Department of Food Science and has been involved in national and international committee work. He was a member of the Academic Advisory Panel, Canadian Food Inspection Agency (CFIA) for two years to 2011. He has published 175 scientific papers and received awards for research. He was invited to testify before the House of Commons Agriculture food safety committee and at the Federal Government investigation into listeriosis in 2009. He was appointed a Distinguished University Professor in 2010. There have been over 300 news media interviews given over the last 24 months related to food safety issues in Canada. 1. Dr. Holley's introductory information. 2. 2008 Listeriosis outbreak killed 22 Canadians. 3. Prevention/Food safety recommendations for Canada. 4. Food production safety steps and testing. 5. Enhanced surveillance and early detection of foodborne pathogens. 6. Good Agricultural Practices (GAP), 7. Dr. Holley's research and projects. Rick Holley, Ph.D. Professor, Food Microbiology and Food Safety Department of Food Science, University of Manitoba, 228 Ellis Building Winnipeg, MB, R3T 2N2 CANADA 204-474-9601 rick_holley@umanitoba.ca http://umanitoba.ca/foodscience/staff/holley_rick.html 00:46:00Andy Morenonofood safety,canada food safety,Listeria,foodborne pathogens,food quality"Canada’s Approach to Solving Food-Borne Illness Outbreaks," with Rick Holley, Ph.D., Professor, Food Microbiology and Food Safety, Department of Food Science,http://www.blogtalkradio.com/ame-foodtestingshow/2011/12/30/traceability-and-the-food-safety-modernization-actBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/30/traceability-and-the-food-safety-modernization-act/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/30/traceability-and-the-food-safety-modernization-actFri, 30 Dec 2011 23:00:00 GMTTraceability and the Food Safety Modernization Act "Traceability and the Food Safety Modernization Act" with Pamela Sweeten, Owner of P. Sweeten Consulting and Representative for Advanced Traceability Solutions & ScoringAg. 1. Introduction. 2. Why traceability of food products is critical. 3. Historical traceability methods. 4. The Food Safety Modernization Act traceability requirements 5.Advanced Traceability Solutions & ScoringAg Products and Equipment. Contact: Pamela Sweeten P. Sweeten Consulting Modesto, CA 209-606-1418 pamela@trackmycrop.com http://www.trackmycrop.com 00:30:00Andy Morenonofood safety,Food Safety Modernization Act,traceability,foodborne pathogens,scoringag products"Traceability and the Food Safety Modernization Act" with Pamela Sweeten, Owner of P. Sweeten Consulting and Representative for Advanced Traceability Solutionshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/22/an-on-site-washing-system-for-totes-and-bins-at-jayleafBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/22/an-on-site-washing-system-for-totes-and-bins-at-jayleaf/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/22/an-on-site-washing-system-for-totes-and-bins-at-jayleafThu, 22 Dec 2011 18:00:00 GMTAn On-site Washing System for Totes and Bins at Jayleaf "The Food Safety Importance of an On-site Washing System for Tote Bins and Trays” interview with Henry Catalan, Operations Officer, Jayleaf, LLC., of Hollister, CA. Henry Catalan is the Chief Operations Officer at Jayleaf, LLC in Hollister, CA.  He received a Bachelor's degree in Business Administration with a concentration in organizational management at San Jose State University.  He oversees all operations in every department including but not limited to Production, QA/QC, Shipping, Engineering, and Administration.  He has completely dedicated himself to the food production industry with a main focus on food safety.   Agenda: 1. Introduction. 2. The food safety philosophy at JayLeaf. 3. The foodborne pathogen issues inherent in salads and greens. 4. The food safety importance of an-onsite washing system for tote bins and trays. 5. The technical specifications of the system: design/costs/throughput/maintenance. 6. How this system has improved food safety. 7. JayLeaf’s products.   Contact:   Henry Catalan Operations Officer Jayleaf, LLC. P.O. Box 214 Hollister, CA  95024 831.636.3900 Fax: 831.638.0145 Cell: 831.524.5066 hcatalan@jayleaf.com http://www.jayleaf.com  00:29:00Andy Morenonofood safety,food production,foodborne pathogens,sanitization,e coli"The Food Safety Importance of an On-site Washing System for Tote Bins and Trays” interview with Henry Catalan, Operations Officer, Jayleaf, LLC., of Hollisterhttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/20/enhanced-food-safety-from-shippray-to-testreleaseBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/20/enhanced-food-safety-from-shippray-to-testrelease/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/20/enhanced-food-safety-from-shippray-to-testreleaseTue, 20 Dec 2011 07:00:00 GMTEnhanced Food Safety--From Ship/Pray to Test/Release "Enhanced Food Safety--From Ship and Pray to Test and Release" with Andy Moreno, Microbiological Surveillance Systems with AME. Traditional Food Production has been described as the "ship and pray" model due to the grab sampling of the finished product with culture testing. The "Test and Release” mode of agricultural operations requires the surveillance of the entire process during several steps: irrigation water, pre-harvest, post harvest, wash water cycle, and finished products. Should the surveillance program indicate an "alert" to the presence of a bacterial pathogen, then the lot should be withheld from the market. A Test and Release” Surveillance program employs PCR tests to validate production with Statistical Process Control (SPC). This program allows for Periodic Testing of Randomized samples against established upper control limits. For further information: Andy Moreno Microbiological Surveillance Systems AME Cell: 559-827-8245 andy.moreno@ame-qpcr.com http://www.ame-qpcr.com Linkedin: Andy Moreno Founder: Food Pathogen Outbreak/Recall Response Group Listen to AME Food Testing Show podcasts: http://itunes.apple.com/us/podcast/ames-food-testing-show-blog/id447337326 http://www.blogtalkradio.com/ame-foodtestingshow.rss http://www.youtube.com/user/andyzmoreno2008/videos Please join The Food Pathogen Outbreak/Recall Response Group at: http://www.linkedin.com/groups/Food-Pathogen-Outbreak-Recall-Response-3772913   00:08:00Andy Morenonofood safety,foodborne pathogens,food production,farming,salmonella"Enhanced Food Safety--From Ship and Pray to Test and Release" with Andy Moreno, Microbiological Surveillance Systems with AME. Traditional Food Productihttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/17/responding-to-fda-audit-post-food-pathogen-outbreakBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/17/responding-to-fda-audit-post-food-pathogen-outbreak/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/17/responding-to-fda-audit-post-food-pathogen-outbreakSat, 17 Dec 2011 21:00:00 GMTResponding to an FDA Audit Post-Food Pathogen Outbreak "Responding to an on-site FDA Audit Post-Food Pathogen Outbreak and Recall" with William (Bill) Jaspers, Food Safety/Food Quality Professional with experience in 3 related areas: --Quality Management in dry corn milling, frozen foods, low acid canning, oil roasting and packaging of nuts and fresh cut vegetable production --Food Safety Consulting --Public Health (Health Inspection) Agenda: 1. Your background and experience. 2. The formulation of a risk-based food safety plan. 3. The use of internal and external food safety audits. 4. The use of microbiological samples from production and environmental sources. 5. Responding to an on-site FDA audit post food pathogen outbreak and recall. Contact: William (Bill) Jaspers Food Safety/Food Quality Professional wjaspers3@yahoo.com 00:55:00Andy MorenonoFood safety,Food audit,FDA audit,Health inspection,E coli"Responding to an on-site FDA Audit Post-Food Pathogen Outbreak and Recall" with William (Bill) Jaspers, Food Safety/Food Quality Professional with experiencehttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/07/stastical-sampling-methodology-for-food-safety-testingBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/07/stastical-sampling-methodology-for-food-safety-testing/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/07/stastical-sampling-methodology-for-food-safety-testingWed, 07 Dec 2011 15:00:00 GMTStastical Sampling Methodology for Food Safety Testing "Which Statistical Sampling Methodology is the Most Reliable to Validate Food Safety" with Eduardo Lopez, Ph.D. of NCA Europa. Dr. Lopez earned his Bachelor’s Degree in Computer Science, and a Master’s Degree in Numerical Methods, and a Master’s Degree in Operations Research, and a Ph.D. in Food Systems Management with a minor in Technology Assessment at the University of Wisconsin–Madison. His expertise is in Quality Engineering in automobile, plastics, pharaceutical and food manufacturing sectors. Since 1982 he has promoted the use of statistical tools for decision making in manufacturing and service environments and extended his consulting activities to Latin America, Spain and Portugal in the early 1990’s.  From 2003 to 2008, the Secretary of Economy of Mexico appointed him to the ISO Committee. Dr. Lopez directs, NCA Europa headquartered in Monterrey, Mexico and  GRUPO SINERGIA, Mexico City.   Agenda:   1. Introduction of Dr. Eduardo Lopez. 2. The need to screen finished products in food production. 3. The traditional food safety statistical sampling methodology. 4. How to design a statistically valid sampling plan for pathogen testing of produce in pre-harvest or finished product. 5. Dr. Lopez's suggestions for designing quality sampling plans.   Eduardo López, Ph.D. Director General NCA EUROPA, S.A. Mississippi 231-A Pte. Colonia Del Valle Garza Garcia, N.L. 66220  MEXICO 011-52-81-83-35-24-76 administracion@ncaeuropa.com.mx http://www.gsinergia.com00:38:00Andy Morenonofood safety,food testing,quantitative sampling plan,foodborne pathogens,quality assurance in food productino"Which Statistical Sampling Methodology is the Most Reliable to Validate Food Safety" with Eduardo Lopez, Ph.D. of NCA Europa. Dr. Lopez earned his Bachelor’shttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/03/the-importance-of-food-testing-for-a-food-production-companyBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/03/the-importance-of-food-testing-for-a-food-production-company/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/12/03/the-importance-of-food-testing-for-a-food-production-companySat, 03 Dec 2011 20:30:00 GMTThe Importance of Food Testing for a Food Production Company "The Importance of Food Testing for a Food Production Company" with Dan Fantz, Owner, California Organics of Hollister, California. 1. History of California Organics (CO), a Food Production company. 2. The philosophy behind CO’s Food Safety Program. 3. CO’s Hazard Analysis Critical Control Point (HACCP) system. 4. CO’s certification programs and approvals. 5. CO’s surveillance program using DNA testing. 6. The types of clients and products CO serves. Contact: Dan Fantz California Organics, LLC. 1600 Citation Way Hollister CA 95023 831-637-5591 dfantz@gmail.com http://www.cal-farms.com/ 00:19:00Andy Morenonofood safety,food production,Food quality,Food facility,Organic Food"The Importance of Food Testing for a Food Production Company" with Dan Fantz, Owner, California Organics of Hollister, California. 1. History of Californiahttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/30/how-a-food-production-facility-designs-a-pest-control-planBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/30/how-a-food-production-facility-designs-a-pest-control-plan/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/30/how-a-food-production-facility-designs-a-pest-control-planWed, 30 Nov 2011 15:30:00 GMTHow a Food Production Facility Designs a Pest Control Plan Steven Graff is the Quality Assurance Manager for Abell Pest Control Inc. Abell Pest Control Inc. is a Canadian based company consisting of service branches located across Canada and the northern US for 85 years. Steven holds an Honours Biological Science degree from the University Of Guelph, Ontario, Canada with specialization in Wildlife Biology.  He has been an employee with Abell Pest Control for 15 years with 4 years work experience as a Service Technician and 11 years experience within the Quality Assurance Department. Steven’s main role is to ensure the quality of Abell’s services through directing his team of Auditors and Field Trainers, and developing company-training programs.  Technical development, Client training, assessing and developing Client pest management programs, and special projects in Integrated Pest Management are also part of Steven’s responsibilities.   Agenda:   1. Steven Graff’s education, training and background. 2. Analyzing the potential for pest issues in a food production facility. 3. The crafting of a pest control plan throughout a facility. 4. How to assess the risk of pest control issues. 5. Establishing critical limits through scientific methods and documentation. 6. Validating the pest control service and team. 7. Documenting the pest control policy, including training, mandatory review dates, and governmental requirements. 8.  Abell Group’s products and services.    Steven Graff Quality Assurance Manager 246 Attwell Drive, Etobicoke, Ontario, M9W 5B4 (416) 675-3305 x3329 F:(416) 675-6727 sgraff@abellgroup.com www.abellpestcontrol.com00:34:00Andy Morenonofoods safety,pest control,food production,human pathogens,pest control documentationSteven Graff is the Quality Assurance Manager for Abell Pest Control Inc. Abell Pest Control Inc. is a Canadian based company consisting of service branches lhttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/25/the-best-alternatives-to-improve-produce-safety-auditsBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/25/the-best-alternatives-to-improve-produce-safety-audits/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/25/the-best-alternatives-to-improve-produce-safety-auditsFri, 25 Nov 2011 20:30:00 GMTThe Best Alternatives to Improve Produce Safety & Audits "The Best Alternatives to Improve Produce Safety and the Third Party Audit Process"--Interview with a Food Auditor, Roy E. Costa, President, Environ Health Associates. Discussion points: -Buyer financing and coordination of the audit -Unannounced audits -FDA involvement in the third party audit process including training and oversight -Risk-based frequencies of regulatory compliance inspections, 2nd and 3rd party audits, and reassessments based on severity -Transparency of all audit and inspection findings by all concerned -Validated microbial standards -Expanded use of 1st and 2nd party audits For further information, contact:   Roy E Costa R.S., M.S.(M.B.A.) Public Health Sanitarian and Consultant Environ Health Associates, Inc. 1.877.734.5187 skype: environ.health.associates rcosta1@cfl.rr.com www.haccptraining.org www.safefoods.tv www.HACCPprinciples.com www.safefoodsblog.com00:35:00Andy MorenonoFood safety,Food Production audits,fresh produce,food safety modernization act,FDA inspection"The Best Alternatives to Improve Produce Safety and the Third Party Audit Process"--Interview with a Food Auditor, Roy E. Costa, President, Environ Health Asshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/11/language-training-for-primarily-spanish-speaking-employeesBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/11/language-training-for-primarily-spanish-speaking-employees/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/11/language-training-for-primarily-spanish-speaking-employeesFri, 11 Nov 2011 21:00:00 GMTLanguage Training for Primarily Spanish-Speaking Employees"Language Training for Primarily Spanish-Speaking Food Production Employees” with Isaac Botbol CEO and Founder, Training for Hispanics in the Workplace. For over 19 years Mr. Botbol has led his firm, Training for Hispanics in the Workplace in providing Bilingual Training leadership workshops. The workshops are specifically designed for the workplace learning needs of First Generation, non-English fluent Hispanic Team Leaders, Supervisors and Front Line employees.  He received his academic training at York University in Toronto, Canada. Agenda: 1. Learning styles and preferences of First Generation Hispanic front line food production employees. 2. Educational needs and issues of English-speaking managers who supervise primarily Spanish-speaking workers. 3. Safety and Hispanics in the workplace. 4. Communication issues with their supervisors, pay and monetary bonus for good performance, and lack of training on safety, health, and skills. 5. Increase the efficiency of Spanish-speaking workers 6. Avoidance of discrimination/harassment issues. 5. The firm’s products and services.   Contact:   Isaac Botbol CEO & Founder Training for Hispanics in the Workplace Dallas, TX 972-991-7803 www.trainingforhispanics.com learn@trainingforhispanics.com    00:40:00Andy MorenonoFood Safety,Food Production Workers,Spanish-speaking employees,language in the workplace,Discrimination"Language Training for Primarily Spanish-Speaking Food Production Employees” with Isaac Botbol CEO and Founder, Training for Hispanics in the Workplace. For ohttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/10/testing-agricultural-irrigation-water-bacterial-pathogensBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/10/testing-agricultural-irrigation-water-bacterial-pathogens/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/10/testing-agricultural-irrigation-water-bacterial-pathogensThu, 10 Nov 2011 15:00:00 GMTTesting agricultural irrigation water: Bacterial pathogens? "The testing of agricultural irrigation water for bacterial pathogens" with Michael Casteel, Ph.D., President, Microbial Intelligence Group. Previously a Research Microbiologist San Francisco Public Utilities Commission. His responsibilities included biosafety and QA/QC programs. His research at the Univ. of North Carolina involved the development of methods for the isolation of human enteric pathogens on fruits and vegetables, in water, and in soil followed by detection using PCR and RT-PCR, in-vitro methods the detection of traditional (fecal coliforms; E. coli), microbial indicators in environmental media, and the development of methods for the chemical disinfection of enteric pathogens and microbial indicators on produce and in water. Dr. Casteel earned his PhD in Environmental health microbiology/ infectious disease epidemiology and a MSPH, Environmental health microbiology at the  Univ. of North Carolina at Chapel Hill.  He obtained a BSEH from Old Dominion University. Agenda: 1.  Your introduction and background. 2.  Why should agricultural irrigation water be tested for bacterial pathogens? 3.  Which tests are traditionally performed? 4.  What are the governmentally-required tests and reports? 5.  Is there a difference between well water, canal water and rention pond water? 6.  What products and services does the MICROBIAL INTELLIGENCE GROUP offer?  Contact:   Michael J. Casteel, Ph.D. President Microbial Intelligence Group, L.L.C. Tele: 650-863-3453 Fax: 650-340-0391 mc@microbial-intelligence-group.us www.microbial-intelligence-group.us00:45:00Andy MorenonoFood Safety,Irrigation Water Testing,e coli,Salmonella,Listeria"The testing of agricultural irrigation water for bacterial pathogens" with Michael Casteel, Ph.D., President, Microbial Intelligence Group. Previously a Resehttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/09/will-fsma-require-food-producers-to-test-their-productsBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/09/will-fsma-require-food-producers-to-test-their-products/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/09/will-fsma-require-food-producers-to-test-their-productsWed, 09 Nov 2011 19:00:00 GMTWill FSMA require food producers to test their products? "Will FSMA require food producers to test their products prior to shipment?" by Marc Sanchez, JD/M.S. Itn'l Comm. Policy, Attorney & Consultant wth Social Media, Privacy, Food/FSMA Compliance, Recalls, USDA Imports, FDA & CPSC Compliance issues. Marc's practice in Atlanta, Georgia, focuses on product recalls, regulatory compliance, and employment law. He has a special interest and knowledge of food law and social media privacy publishing several articles and presenting throughout Washington on the topics, including FDA compliance (food and medical device), recalls, import protocols, and employee privacy. 1.       Introduction. 2.       Food Safety Modernization Act of 2011 Legislative intent for FDA, DHS. 3.       Enactment timeframes for testing requirements. 4.       Regulation requirements for food testing. 5.       Penalties for non-compliance. Contact: Marc C. Sanchez Attorney & Consultant PO Box 8292 | Atlanta, GA 31106 404.895.4882 msanchez@curiouslaw.com http://www.curiouslaw.com 00:25:00Andy MorenonoFood Safety,Food Testing,Food Safety Modernization Act of 2011,E coli,Salmonella"Will FSMA require food producers to test their products prior to shipment?" by Marc Sanchez, JD/M.S. Itn'l Comm. Policy, Attorney & Consultant wth Social Medihttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/02/us-food-import-regulations-and-inspections-from-mexicoBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/02/us-food-import-regulations-and-inspections-from-mexico/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/11/02/us-food-import-regulations-and-inspections-from-mexicoWed, 02 Nov 2011 02:30:00 GMT"US Food Import Regulations and Inspections from Mexico" "US Food Import Regulations and Inspections from Mexico" with Maruricio Rouselon, Sr. QA Manager, The Hershey Company. He has studied at the University of California at Davis and the Instituto Tecnológico y de Estudios Superiores de Monterrey, earning and MBA. Mauricio is responsible for having the second largest plant in the HSY system exporting 30 to 50 truckloads a day - FDA inspected - of confectionary products to North America. Introduction and background Your experience with exporting food products into the US. How the Food Safety Modernization Act will affect those operations Recommendations and suggestions Contact: Mauricio Rousselon Sr. QA Manager THE HERSHEY COMPANY | Monterrey International calls : +52 81 8154 1380 Mob. +521 81 1600 7815 Local calls: (81) 8154 1380 Mob. 04481 1600 7815 mrousselon@hersheys.com 00:20:00Andy MorenonoFood Safety,Imported Food,Mexico Food,HACCP,Food Production"US Food Import Regulations and Inspections from Mexico" with Maruricio Rouselon, Sr. QA Manager, The Hershey Company. He has studied at the University of Calhttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/27/food-temperature-and-monitoring-with-timestrips-dan-hafenBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/27/food-temperature-and-monitoring-with-timestrips-dan-hafen/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/27/food-temperature-and-monitoring-with-timestrips-dan-hafenThu, 27 Oct 2011 15:00:00 GMTFood Temperature and Monitoring with Timestrip's Dan Hafen Driving Awareness & Accountability: Timestrip® Plus™ irreversible indicators monitor the accumulated time that a product has been exposed to excessive temperature. The pressure-sensitive label is highly accurate, cost-effective, and easy to use throughout the supply chain. Agenda: 1.  Introduction to the Timestrip® Smart Temperature Labels. 2.  Tracking of temperature exposure of food in transit. 3.  Tracking ambient air temperatures. 4.  Temperature indicators in each food container. 5.  End-user temperature data download. 6.  Goal: Transparent accountability for safe food products.  Contact:  Dan Hafen Director of Sales & Marketing Timestrip 11652 Custer Rd #110 Suite 252 Frisco, TX 75035 Phone: (214) 263-5793 Email: dan@Timestrip.com http://www.timestrip.com 00:30:00Andy MorenonoFood Safety,Food Temperature Monitoring,E coli,Salmonella,ListeriaDriving Awareness & Accountability: Timestrip® Plus™ irreversible indicators monitor the accumulated time that a product has been exposed to excessive temperathttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/25/trevor-suslow-phd-fresh-produce-wash-water-gapsBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/25/trevor-suslow-phd-fresh-produce-wash-water-gaps/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/25/trevor-suslow-phd-fresh-produce-wash-water-gapsTue, 25 Oct 2011 19:00:00 GMTTrevor Suslow, Ph.D.: “Fresh Produce Wash Water GAPs” “Fresh Produce Wash Water Good Agricultural Practices GAPs” is discussed by Trevor Suslow, Ph.D., Extension Research Specialist, in the Plant Sciences Department at the University of California at Davis. Dr. Suslow's areas of speciality include: Postharvest Quality and Safety from Seed to Shelf: postharvest handling, pathology, and microbiology; quality and safety of fresh vegetables and fruits from production through distribution. Agenda: 1. Introduction of Dr. Suslows' training and background. 2. “Fresh Produce Wash Water GAPs.” 3. Traditional methods and chemical additives. 4. Advanced, scientific methods and chemical additives. 5. Current production issues and human bacterial pathogen outbreaks and recalls. 6. The future of fresh produce wash water GAPs. Contact: Trevor V. Suslow, Ph.D. Extension Research Specialist Preharvest to Postharvest Produce Safety One Shields Ave University of California, Davis Department of Plant Sciences Mann Lab Mail Stop 3 Davis, CA  95616-8780 530-754-8313 office 530-752-4554 fax http://ucgaps.ucdavis.edu http://vric.ucdavis.edu http://postharvest.ucdavis.edu 00:51:00Andy MorenonoFood Safety,Produce Wash Water,Listeria,E coli,Salmonella“Fresh Produce Wash Water Good Agricultural Practices GAPs” is discussed by Trevor Suslow, Ph.D., Extension Research Specialist, in the Plant Sciences Departmehttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/21/environmental-monitoring-signs-of-a-contamination-eventBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/21/environmental-monitoring-signs-of-a-contamination-event/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/21/environmental-monitoring-signs-of-a-contamination-eventFri, 21 Oct 2011 17:00:00 GMTEnvironmental Monitoring: Signs of a Contamination Event "Environmental monitoring: Signs (Precursor) of a Contamination Event" with Karl Kolb, PhD., President of the High Sierra Chemical Company of Chippewa Falls, Wisconsin, USA. The High Sierra Group is a composite of companies offering a wide range of accredited and acclaimed services to the food industry.  It is a group of companies that are focused on the return of your hard earned investment. They are registered, accredited and accepted throughout the industry and have built a business on a long-standing reputation of hard work and tangible results.   1, What are the benefits of a routine environmental testing program? 2. How may some testing sites be designated for sampling on a regular basis based on the hazard analysis? 3. What is the potential cross-contamination from environmental sources? 4. What are some of the "Best Practice" or GMP protocols now being engaged by food producers with environmental testing?   Contact:   Karl Kolb PhD. Chief, Science Officer The High Sierra Group 715.723.4915 (office) 715.723.4956 (fax) 702.523.2068 (cell) http://www.highsierragroup.com karl@highsierragroup.com00:32:00Andy MorenonoFood Safety,Environmental Monitoring,Listeria,E coli,Salmonella"Environmental monitoring: Signs (Precursor) of a Contamination Event" with Karl Kolb, PhD., President of the High Sierra Chemical Company of Chippewa Falls, Whttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/19/new-technologies-in-disinfection-of-food-production-surfacesBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/19/new-technologies-in-disinfection-of-food-production-surfaces/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/19/new-technologies-in-disinfection-of-food-production-surfacesWed, 19 Oct 2011 19:00:00 GMTNew Technologies in Disinfection of Food Production Surfaces “New Technologies in Disinfection of Food Production Surfaces” with Thomas Licker, BSES, Certified Environmental Infection Control Remediator, Division Manager, Infection Control Technologies. Infection Control Technologies, (ICT) A Divison of Insurance Restoration Specialists, Inc. (IRS) is one of the nation’s leading Building Hygiene contractors performing high risk Mold Remediation, Trauma Scene Cleanup, Sewage Cleanup, and other high risk biological decontamination. Infection Control Technologies is at the forefront of the fight against the transfer of disease causing pathogens from surfaces. Treatment with ICT systems and products can help stop infection and increase productivity and health. The challenges food producers face with surface contamination, The New Technologies in Disinfection ICT offers, How the ICT solution compares to traditional methods, How the Food Safety Modernization Act will require higher standards for disinfection. Contact: Thomas Licker, BSES, CEICR Certified Environmental Infection Control Remediator Division Manager Infection Control Technologies A Division of Insurance Restoration Specialists, Inc. 30 Abeel Road Monroe, NJ 08831 888-949-9888 24/7 Emergency Response 609-409-7059 Fax tlicker@infectioncontroltech.com www.infectioncontroltech.com 00:30:00Andy MorenonoFood Safety,Food Surface Disinfection,Food Safety Modernization Act,E coli,Salmonella“New Technologies in Disinfection of Food Production Surfaces” with Thomas Licker, BSES, Certified Environmental Infection Control Remediator, Division Managerhttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/16/sanitizing-foods-with-chemicals-against-biological-pathogensBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/16/sanitizing-foods-with-chemicals-against-biological-pathogens/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/16/sanitizing-foods-with-chemicals-against-biological-pathogensSun, 16 Oct 2011 02:30:00 GMTSanitizing Food Production with Chemical Agents "Sanitizing Food Production with Chemical Agents" with Karl Kolb, PhD., President of the High Sierra Chemical Company which provides specialty chemical products for the food industry.  Dr. Kolb’s discussion topics:  1. The role of sanitizing chemicals in food production processes 2. Selection of sanitizing chemicals for food production plants 3. Food production environmental chemical options 4. Food Safety and Quality Assurance of food production after chemical use  The High Sierra Group is a composite of companies offering a wide range of accredited and acclaimed services to the food industry.  It is a group of companies that are focused on the return of your hard earned investment. We are registered, accredited and accepted throughout the industry and have built a business on our longstanding reputation of hard work and tangible results.  The High Sierra Group Chemical Product Catalog: http://fileresource.sitepro.com/filemanager/12/filecollections/134/ED8E0C1C-28FC-92BA-3BF7-429DAAC2AAA6.pdf  Contact:  Karl Kolb Ph.D. Chief, Science Officer The High Sierra Group 715.723.4915 (office) 715.723.4956 (fax) http://www.highsierragroup.com karl@highsierragroup.com 00:34:00Andy MorenonoFood Safety,Food Sanitizing,Food Chemicals,Food Processing,Food Pathogens"Sanitizing Food Production with Chemical Agents" with Karl Kolb, PhD., President of the High Sierra Chemical Company which provides specialty chemical producthttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/14/ranking-the-risks-the-10-pathogen-food-combinationsBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/14/ranking-the-risks-the-10-pathogen-food-combinations/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/14/ranking-the-risks-the-10-pathogen-food-combinationsFri, 14 Oct 2011 15:30:00 GMTRanking the Risks: The 10 Pathogen-Food Combinations Ranking the Risks: The 10 Pathogen-Food Combinations Michael Batz is a researcher and head of food safety programs at the Emerging Pathogens Institute at the University of Florida, as well as the executive director of the Food Safety Research Consortium, a multidisciplinary collaboration between seven research universities focusing on improving food safety policy. His research focus is on tools and analyses to support more data-driven, risk-based regulatory and public health decision making. He was formerly at the University of Maryland School of Medicine and at Resources for the Future, a Washington DC based think tank. Mr. Batz has a Masters and an undergraduate degree in electrical and computer engineering from Carnegie Mellon University. This study quantifies the public health impact of fourteen major foodborne pathogens across the food supply, and ranks pathogen-food pairings to identify the most significant microbiological hazards in food. This risk ranking (or comparative risk assessment) provides vital information in a time of limited budgets and supports a more scientific, risk-based approach to priority setting and resource allocation Download the report at: http://www.epi.ufl.edu/?q=RankingTheRisks Contact: Michael Batz UF Emerging Pathogens Institute (352) 273-7010 MBatz@EPI.UFl.edu   00:31:00Andy MorenonoFood Safety,Food Pathogens,E coli,Salmonella,ListeriaRanking the Risks: The 10 Pathogen-Food Combinations Michael Batz is a researcher and head of food safety programs at the Emerging Pathogens Institute at thehttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/11/preventing-bacterial-pathogens-in-food-packagingBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/11/preventing-bacterial-pathogens-in-food-packaging/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/11/preventing-bacterial-pathogens-in-food-packagingTue, 11 Oct 2011 18:30:00 GMTPreventing Bacterial Pathogens in Food PackagingMarcSanchez, JD/M.S. Itn'l Comm. Policy, Attorney & Consultant wth Social Media, Privacy, Food/FSMA Compliance, Recalls, USDA Imports, FDA & CPSC Compliance issues. Marc's practice in Atlanta, Georgia, focuses on product recalls, regulatory compliance, and employment law. He has a special interest and knowledge of food law and social media privacy publishing several articles and presenting throughout Washington on the topics, including FDA compliance (food and medical device), recalls, import protocols, and employee privacy. “Preventing Bacterial Pathogens in Food Packaging” Safe packaging materials and practices. Steps to avoid unintended microbiological contaminants touching food packaging. HACCP procedures: pest control, no sick workers handle packaging materials, ensuring no leaks or moisture build-ups in the facility. etc. Packaging Issues in processed foods and fruits and vegetables: chemical recalls, labeling recalls, micro/macro biological. Consumer tips regarding food packaging. Contact: Marc C. Sanchez Attorney & Consultant PO Box 8292 Atlanta, GA 31106 404.895.4882 msanchez@curiouslaw.com   00:26:00Andy MorenonoFood Safety,Food Packaging,Food Bacterial Pathogens,Food Outbreaks and Recalls,Food LawMarcSanchez, JD/M.S. Itn'l Comm. Policy, Attorney & Consultant wth Social Media, Privacy, Food/FSMA Compliance, Recalls, USDA Imports, FDA & CPSC Compliance isshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/09/food-bacterial-pathogens-from-an-mds-perspectiveBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/09/food-bacterial-pathogens-from-an-mds-perspective/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/09/food-bacterial-pathogens-from-an-mds-perspectiveSun, 09 Oct 2011 22:00:00 GMTFood Bacterial Pathogens from an MD's Perspective Daniel Perlman, MD, MBA, is a practicing infectious disease specialist in Colorado. He graduated from the University of Maryland School of Medicine.  He completed his residency in internal medicine at Johns Hopkins University School of Medicine and his fellowship in infectious disease at the University of Maryland School of Medicine and the University of Colorado Health Sciences Center. Dr. Perlman is a member of the Infectious Disease Society of America, the Colorado Medical Society, and the International Association of Physicians in AIDS Care. He is board certified by the American Board of Internal Medicine in the subspecialty of infectious diseases. Dr. Daniel Perlman, MD, MBA Healthcare Innovator   (303) 991-199300:24:00Andy MorenonoFood Safety,Food Bacterial Pathogens,Listeria,E coli,SalmonellaDaniel Perlman, MD, MBA, is a practicing infectious disease specialist in Colorado. He graduated from the University of Maryland School of Medicine.  He complehttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/03/food-safety-issues-in-transportation-with-a-food-auditorBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/03/food-safety-issues-in-transportation-with-a-food-auditor/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/03/food-safety-issues-in-transportation-with-a-food-auditorMon, 03 Oct 2011 18:00:00 GMTFood Safety Issues in Transportation with a Food Auditor Food Safety Issues in Transportation: Interview with a Food Auditor, Roy E. Costa, President, Environ Health Associates. The problem of food contamination is widespread. The food industry shares a common responsibility to ensure the safety of food as it passes through each link in the supply chain. The transportation sector linkages are essential, but they are previously unappreciated food safety-control points. Discussion points: -Transportation and Food Safety -HACCP-based Approach to Cleaning Food Transportation Vehicles -Suggested Decontamination SSOP -Certification of transportation units For further information, contact:  Roy E Costa R.S., M.S.(M.B.A.) Public Health Sanitarian and Consultant Environ Health Associates, Inc. 1.877.734.5187 skype: environ.health.associates rcosta1@cfl.rr.com www.haccptraining.org www.safefoods.tv www.HACCPprinciples.com www.safefoodsblog.com 00:30:00Andy MorenonoFood Safety,Food Transportation,Contaimination Issues,HACCP,Cleaning ProtocolFood Safety Issues in Transportation: Interview with a Food Auditor, Roy E. Costa, President, Environ Health Associates. The problem of food contamination ishttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/02/food-outbreak-litigation-with-bill-marler-esqBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/02/food-outbreak-litigation-with-bill-marler-esq/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/10/02/food-outbreak-litigation-with-bill-marler-esqSun, 02 Oct 2011 00:00:00 GMTFood Outbreak Litigation with Bill Marler, Esq. Food Outbreak Litigation with Food Litigation Attorney, Bill Marler, JD, Managing Partner at Marler Clark LLPS. Topics: -When is a legal action required as a victim of a food outbreak or recall? -Which are the potentially liable parties? -What is the basis of evidence best supporting litigation? -What are the social impacts of these legal actions for the plaintiffs, the food producers and the food system? Bill is an accomplished personal injury lawyer and national expert in foodborne illness litigation, He has been a major force in food safety policy in the United States and abroad. He and his partners at Marler Clark have represented thousands of individuals in claims against food companies whose contaminated products have caused serious injury and death. His advocacy for better food regulation has led to invitations to address local, national, and international gatherings on food safety, including recent testimony to US Congress Committee on Energy and Commerce. For further information, contact:  William D. Marler, Esq. Marler Clark The Food Safety Law Firm 1301 Second Avenue, Suite 2800 Seattle, WA 98101-3808 Direct Line: (206) 346-1890 Cell: (206) 794-5043 E: bmarler@marlerclark.com B: www.marlerblog.com T: @bmarler F: MarlerClarkBlog W: www.marlerclark.com00:29:00Andy MorenonoFood Litigation,Food Outbreak-Recall,Food Safety,Food Liability,Food PoisoningFood Outbreak Litigation with Food Litigation Attorney, Bill Marler, JD, Managing Partner at Marler Clark LLPS. Topics: -When is a legal action required as ahttp://www.blogtalkradio.com/ame-foodtestingshow/2011/09/30/food-safety-discussion-with-david-acheson-mdBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/09/30/food-safety-discussion-with-david-acheson-md/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/09/30/food-safety-discussion-with-david-acheson-mdFri, 30 Sep 2011 17:30:00 GMTFood Safety Discussion with David Acheson M.D.DavidAcheson M.D., Managing Director, Food and Import Safety at Leavitt Partners, and former Associate Commissioner for foods at FDA discusses the Food Safety Modernization Act and its implication s for food producers who are involved in an outbreak and recall. The unsettling stream of product safety problems we are experiencing is a reflection of the most profound change in commercial patterns in human history—the globalization of trade. New patterns require new strategies. We provide strategic counsel and advice regarding the current global challenges around food safety. Providing insights into the regulatory world, foreign governments and the global food supply. See: http://www.linkedin.com/profile/view?id=40628527&authType=OUT_OF_NETWORK&authToken=ChR7&trk=hb_upphoto   00:27:00Andy MorenonoFood Safety,Food Safety Modernizatio Act,Outbreak,Recall,Food ProductionDavidAcheson M.D., Managing Director, Food and Import Safety at Leavitt Partners, and former Associate Commissioner for foods at FDA discusses the Food Safety Mhttp://www.blogtalkradio.com/ame-foodtestingshow/2011/09/08/liability-insurance-for-food-pathogen-outbreaksrecallsBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/09/08/liability-insurance-for-food-pathogen-outbreaksrecalls/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/09/08/liability-insurance-for-food-pathogen-outbreaksrecallsThu, 08 Sep 2011 18:30:00 GMTLiability Insurance for Food Pathogen Outbreaks/RecallsThe Food Pathogen Outbreak/Recall Response Group BlogTalkRadio interview for Thursday, September 08, 2011, is discussing the topic of Liability Insurance for Food Pathogen Outbreaks and Recalls. The topic is the types of insurance to protect the interests of food producers throughout the world from the potential liability issues relating to food pathogen outbreaks and recalls. This is a critical issue for many food producers nowadays with E. coli, Salmonella and Listeria outbreaks becoming more and more interesting to consumers worldwide. Andy Moreno, Vice President of Microbiological Systems Engineering at AME, is interviewing: Michael J. Lieberman Capitol Risk Concepts, Ltd. One Water Street, Suite 230 White Plains, NY 10601-1009 914-946-7161 Ext. 14, 914-683-8048 Fax michael.lieberman@crclimited.com Capitol Risk Concepts offers a $5,000 credit from insurance premiums for clients which engage in a mock recall exercise as part of their Food Safety Modernization Act compliance measures. This interview was conducted by: Andy Moreno Microbiological Systems Engineering AME Cell: 559-827-8245 andy.moreno@ame-qpcr.com http://ame-qpcr.com Linkedin: Andy Moreno Founder: Food Pathogen Outbreak/Recall Response Group 00:30:00Andy MorenonoFood Safety,Food Production Insurance,Food Pathogens,Recall,OutbreakThe Food Pathogen Outbreak/Recall Response Group BlogTalkRadio interview for Thursday, September 08, 2011, is discussing the topic of Liability Insurance for Fohttp://www.blogtalkradio.com/ame-foodtestingshow/2011/06/28/food-safety-production-testing-with-real-time-pcrBusinesshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/06/28/food-safety-production-testing-with-real-time-pcr/#commentshttp://www.blogtalkradio.com/ame-foodtestingshow/2011/06/28/food-safety-production-testing-with-real-time-pcrTue, 28 Jun 2011 19:30:00 GMTFood Safety Production Testing with Real-Time PCR The potential benefits for food producers when they engage the screening of food production for human bacterial pathogens with quantitative, real-time Polymerase Chain Reaction technologies.   AME offers the following rapid, robust and validated PCR Assays to Food Safety and production Quality Assurance/Quality Control (QA/QC) managers.  The bacterial challenges AME can assist in testing for the presence/absence and quantitation are: -E. coli species Assay -Shigatoxin/O157 E. coli (FDA BAM method) -Listeria species Assay -Salmonella species Assay The implementation of these cutting-edge PCR technologies can economically be rapidly effected in food production facitilies. Discover how AME can assist your organization in engaging these tools today. Andy Moreno Microbiological Systems Engineering AME 559-827-8245 andy.moreno@ame-qpcr.com http://www.ame-qpcr.com 00:13:00Andy MorenonoFood Safety,HACCP,Water Testing,Farming,Human PathogensThe potential benefits for food producers when they engage the screening of food production for human bacterial pathogens with quantitative, real-time Polymera