Ep. 119: Live from the Food Safety Summit

<p>To get a taste of the discussions that were happening at the 2022 Food Safety Summit, we spoke face-to-face with <strong>Hal King</strong>, Managing Partner at Active Food Safety and <strong>John</strong> <strong>Zimmerman</strong>, Vice President of Quality Assurance and Food Safety at First Watch Restaurants; <strong>Mark</strong> <strong>Moorman</strong>, Director of the Office of Food Safety at the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition (FDA’s CFSAN); <strong>Steve</strong> <strong>Mandernach</strong>, Executive Director of the Association of Food and Drug Officials (AFDO); <strong>John</strong> <strong>Spink</strong>, Director of the Food Fraud Prevention Think Tank and Lead Instructor at the Food Fraud Prevention Academy; and <strong>Mitzi</strong> <strong>Baum</strong>, CEO of Stop Foodborne Illness.</p> <p><strong>In this episode of <em>Food Safety Matters</em>, we speak with the following individuals about:</strong></p> <p><strong>Hal King</strong> <strong>and John Zimmerman</strong> [25:37]:</p> <ul> <li>The top risk factors that cause most foodborne illness outbreaks, and how a comprehensive food safety management system (FSMS) can help address those risk factors</li> <li>The importance of being proactive instead of reactive when it comes to food safety, and how a FSMS helps businesses take action</li> <li>The key steps to developing and executing a quality FSMS in a retail foodservice business, as well as how to sustain and update a FSMS despite turnover</li> <li>The importance of training and good standard operating procedures (SOPs) in a FSMS, as well as monitoring for continuous improvement.</li> </ul> <p><strong>Mark Moorman</strong> [32:09]:</p> <ul> <li>How CFSAN helps execute FDA’s New Era of Smarter Food Safety by focusing on two of the New Era’s four core pillars: foodborne illness outbreak response and the retail sector</li> <li>The importance of leaders “taking a step back” to talk to and learn from others in the food safety community</li> <li>Wh