Food Safety Matters

Richard (Rick) Stier, M.S. is a consulting food scientist who has helped food processors develop safety, quality, and sanitation programs. He believes in emphasizing the importance of how these programs can help companies increase profits. Rick comes from a family background in food science, with the Institute of Food Technologists (IFT) establishing an award in his mother's name—the Humanitarian Award for Service to the Science of Food in honor of Elizabeth Fleming Stier. Rick holds degrees in food science from Rutgers University and the University of California at Davis. He is also a member of the Editorial Advisory Board of Food Safety Magazine.
In this episode of Food Safety Matters, we speak with Rick [18:38] about:
His path into food science and food safety, influenced by his upbringing around the Rutgers University food science community and early mentorship in the field
His work as an independent consultant helping processors improve food safety, sanitation, and quality programs, and how he addresses suboptimal practices he encounters in processing facilities
Memorable experiences from his career, including industry-wide efforts to address food safety challenges and examples of innovations that helped prevent future problems
Why crisis management and preparedness are critical for food companies, and how building strong programs in advance helps organizations respond effectively to disruptions
Common misconceptions about internal audits, and how companies can design audit programs that evaluate every element of their food safety management system and drive continuous improvement
Key challenges in managing the physical plant as a prerequisite program, and why details such as facility design, maintenance, and infrastructure can have major food safety implications
Frequently misunderstood hygiene practices in food processing facilities, including the importance of adequate handwashing infrastructure and strong employee hygiene policies
Practical ways companies can ensure hygiene and food safety procedures are followed, such as leadership accountability, employee education, and reinforcing expectations through facility design and incentives
A preview of Rick's upcoming two-part article series on HACCP, which will explore how HACCP plans fit within broader food safety management systems and prerequisite programs.
News and Resources
News
FDA Releases Produce Regulatory Program Standards [6:22]
FDA Announces FSMA 204 Stakeholder Engagement Initiative, Releases Guidance [8:11]
RFK Jr. Highlights FDA's Focus on GRAS Rule, But Makes No Promises [10:44]
FAO, EFSA Sign MOU to Strengthen Collaboration on Science-Based Food Safety [15:36]
Resources
Richard Stier's articles for Food Safety Magazine
Sponsored by:
IFC {LOGO LINKS TO: indfumco.com/chlorinedioxide}
 
FACT SHEET: A Clean Break to Reset the Environment with Chlorine Dioxide [BH1]  
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Claire Sand, Ph.D. is a global packaging leader with 40 years of experience in food science and packaging. As founder of Packaging Technology and Research LLC, her mission is to enable a more sustainable food system by advancing innovations that extend food shelf life and reduce waste.
Dr. Sand specializes in leading cross-functional teams, developing technology strategies, and creating implementation roadmaps for complex packaging challenges across the value chain. With over 150 publications to her credit, she is a regular contributor to leading food science and packaging publications and has held adjunct faculty positions at Michigan State University and California Polytechnic State University.
Her industry recognition includes Institute of Food Technologists (IFT) Fellow status and the Riester-Davis-Brody Lifetime Achievement Award in Food Packaging. She serves on numerous editorial boards, authored The Packaging Value Chain, and co-chairs PACfoodwaste, a collaborative initiative addressing food waste through packaging innovation. Dr. Sand's career spans leadership roles at General Mills, Kraft Heinz, Nestlé, Safeway, and Total Quality Marketing, with international experience in Germany, Colombia, and Thailand across R&D, market research, and commercialization. She holds a Ph.D. in Food Science and Nutrition from the University of Minnesota and both M.S. and B.S. degrees in Packaging from Michigan State University.
In this episode of Food Safety Matters, we speak with Dr. Claire Sand [19:45] about:
Her background in packaging science, early research on migration standards in the EU, and career-long focus on food packaging and chemicals of concern
How she defines "clean packaging" and the importance of using only essential, safe substances in food-contact materials
Why per- and polyfluoroalkyl substances (PFAS) present unique challenges compared with Bisphenol A (BPA) and phthalates
Why the origin of PFAS (i.e., intentionally vs. non-intentionally added) is becoming less relevant, and how this shift affects regulatory approaches and industry compliance
Reasons why chemicals of concern (CoCs) are still used in direct food-contact packaging
How varying regulations internationally and among U.S. states impact global brands and packaging suppliers, and why many companies choose to align with the strictest standards
Key challenges in eliminating PFAS and other CoCs
How CoCs intersect with state Extended Producer Responsibility (EPR) laws, and why cleaner recyclate is crucial to maximizing end-use value across markets
Concerns with compostable or biodegradable packaging related to chemical contamination, sustainability, and regulations
The potential for circular economy goals and CoC-free packaging to be synergistic, and the decisions industry may face about recycled content in direct food-contact applications
Actions companies can take to ensure packaging is free of CoC, particularly when dealing with supply chain disruptions or supplier substitutions.
News and Resources
News
FDA Allows Foods with 'Natural' Food Dyes to Claim 'No Artificial Colors' [5:16]
FDA Begins Post-Market Safety Reassessment for BHA [6:40]
Boar's Head Reopens Production Facility Behind Fatal Listeriosis Outbreak [9:41]
FDA Petitioned to Stop Protecting Identity of Companies Involved in Foodborne Illness Outbreaks [13:35]
EU Sets Provisional Safe Level for CBD as Novel Food [16:44]
Resources
"Promising Practices are Being Used to Tackle PFAS in Food Packaging," by Dr. Clare Sand for the December '23/January '24 issue of Food Safety Magazine
"In Pursuit of Clean Packaging with No Chemicals of Concern," by Dr. Clare Sand for the December '22/January '23 issue of Food Safety Magazine
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Kathleen Sanzo, J.D. is Co-Chair of Morgan Lewis' life sciences industry team. She centers her practice on regulatory and compliance issues connected to U.S. Food and Drug Administration (FDA)-regulated products. She leads and counsels clients on all legal and regulatory issues concerning food, dietary supplements, and cosmetic product manufacture, approval, marketing, and distribution; food, drug, and device compliance and enforcement matters; and consumer product issues regulated by the U.S. Consumer Product Safety Commission and state enforcement agencies, among other areas. A frequent author and co-author on publications related to FDA matters, Kathleen regularly speaks on these issues at industry events. She serves as Vice Chair of the Consumer Product Regulation Committee of the American Bar Association Section of Administrative Law and Regulatory Practice, and is a member of the Food and Drug Law Institute's Medical Products Committee.
In this episode of Food Safety Matters, we speak with Kathy [32:33] about:
Why FDA chose a voluntary approach to phasing out synthetic food dyes, the implications of this approach, and industry's response
Why state-level food additive restrictions are outpacing federal action
How the emerging patchwork of state laws creates significant operational and legal challenges for food manufacturers nationwide
The expected supply chain impacts of phasing out synthetic dyes              
The legal risks companies face, from state enforcement to labeling, false advertising claims, and product liability
How companies can prepare by monitoring legislation, securing dependable ingredient suppliers, updating labels, and planning consumer communication
How state actions on additives may influence consumer expectations, spur industry innovation, and shape food policy over the next decade.
News and Resources
News
FDA Releases Human Foods Program Priority Deliverables and Guidance Agenda for 2026 [5:48]
FDA Testing Pinpoints Contaminated Ingredient in Infant Botulism Outbreak [17:44]
EFSA Sets Safety Thresholds for Cereulide Toxin in Infant Formula [19:43]
EFSA to Advise on Cereulide Levels in Infant Formula Following Global Recall
UK Mother's Allegation that Recalled Nestlé Formula Sickened her Baby is Unconfirmed
Experts Share Lessons from a Successful Listeria 'Seek and Destroy' Process [23:36]
FDA to Hold Virtual Public Meeting on Food Allergen Thresholds, Releases Event Materials [29:44]
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CINTAS
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Campbell Mitchell, M.B.A., is Head of Food Safety and Compliance for Kraft Heinz North America. He has more than 30 years of international experience in food safety, quality management, and risk mitigation. Prior to joining Kraft Heinz, Campbell served as Vice President of Quality and Safety at Fairlife LLC, a $4-billion Coca-Cola-owned dairy brand. He has also held senior leadership roles with Kerry Group and Almarai in the Middle East. Additionally, he founded a consultancy that supported Tiger Brands in Africa.
A microbiologist by training, Campbell holds a Postgraduate Diploma in Business Administration from Massey University in New Zealand. He frequently speaks at industry events on the topics of food safety culture and sustainability.
In this episode of Food Safety Matters, we speak with Campbell [38:24] about:
His childhood experience of growing up in different parts of the world and how it prepared him for an international career working in cross-cultural environments
What led Campbell from an education in microbiology to a profession in food safety, which he describes as "more of an art than a science"
What his role at Kraft Heinz entails, such as communicating that food safety is more than just lab testing—it's about every decision made within the organization
The drivers behind and work involved in Kraft Heinz's decision to phase out synthetic food colorings from its U.S. product portfolio
How Campbell manages high-level leadership responsibilities with the task of meeting technical and regulatory requirements for food safety and quality
The difference between food safety professionals' and consumers' concepts of "food safety" and how consumer demand influences business decisions
Kraft Heinz's near-term objectives for strengthening organizational food safety culture and compliance, starting with an enterprise-wide food safety culture survey
Examples of how digital tools can be used to proactively address food safety in complex supply chains, such as artificial intelligence (AI) for predicting when clean-in-place (CIP) needs to be conducted.
News and Resources
Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods' [6:29]
USDA-FSIS Describes Vision for Science-Based Approach to Reducing Salmonella in Poultry [14:35]
GAO Identifies Areas in Which FDA Has Yet to Fulfill FSMA [24:40]
Journal Retracts Hallmark Glyphosate Safety Study, Increasing Cancer Concerns [28:33]
EU Provides Guidance on Shelf-Life Studies to Reflect New Listeria Criteria for RTE Foods [35:09]
Sponsored by:
Michigan State University Online Food Safety Program
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Helena Bottemiller Evich is the Founder and Editor-in-Chief of Food Fix. She previously led coverage of food and agriculture at POLITICO for nearly a decade, winning numerous awards for her work, including a prestigious George Polk Award for a series on climate change and two James Beard Awards for features on nutrition and science. In 2022, she was a James Beard Award finalist for a deep dive on diet-related diseases and COVID-19. Helena is also a sought-after speaker and commentator on food issues, appearing on CNN, MSNBC, CBS, BBC, NPR, and other outlets. Her work is widely cited in the media and has also been published in the Columbia Journalism Review and on NBC News.
In this episode of Food Safety Matters, we speak with Helena [2:58] about:
The newly released Dietary Guidelines for Americans 2025–2030 and their much-debated details, such as their saturated fats advice and focus on "highly processed foods"
Contention around the undecided definition for "ultra-processed foods" (UPFs), and what the use of "highly processed foods" instead of UPFs in the revised DGAs could imply
The differences in FDA's structure and its unique challenges today (e.g., facing the 2025 infant botulism outbreak linked to ByHeart formula) versus 2022, during the Cronobacter sakazakii/Abbott Nutrition infant formula crisis and before the establishment of FDA's Human Foods Program
The rise of "Make America Healthy Again" (MAHA), from a grassroots movement to an official White House-backed agenda with bipartisan support, and the implications for the food space
The question within the Trump Administration of whether MAHA rhetoric will translate into real policy changes that advance MAHA objectives
Shortcomings of the MAHA approach to food safety policy and regulation, particularly a lack of focus on microbiological safety and inconsistent handling of chemical safety
Why the MAHA agenda may not succeed with a deregulatory approach and a weakened federal workforce and resources
How the Trump Administration's moves in 2026 may determine if MAHA will remain in the forefront of public discussion, moving forward.
News and Resources
Eat Real Food: New U.S. Dietary Guidelines Name and Shame 'Highly Processed Foods'
Food Fix
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