Food Safety Network

The Food Safety Network serves as a framework for food safety education affecting all segments of FPSA membership.

FPSA’s Food Safety Network provides an opportunity for collaboration among food safety experts to share knowledge and discuss challenges facing the food and beverage processing and packing industry. Their general focus areas are Regulatory and Hygienic Design.

Chair
Darin Zehr
Commercial Food Sanitation

Vice-Chair
Nehemiah White
Deville Technologies, Inc.

Interested in volunteering?

Contact Christine Radke

RESOURCE LIBRARY

Podcast:

Organized by the Food Safety Network, FPSA's first Podcast Channel features discussions with food safety experts who share knowledge on challenges facing the food and beverage processing and packing industry. Topics range from regulatory issues to hygienic design to technological advances.

Episode 1 │ The Importance of Good Hygienic Design for Food Safety (aired September 20, 2019)
FPSA's Senior Vice-President of Marketing, Andy Drennan, invites industry experts John Butts (Founder and President of Food Safety by Design and Advisor to the CEO of Land O'Frost) and Joe Stout (President of Commercial Food Sanitation, LLC) to discuss food safety and hygienic design in the food industry in the first of this podcast series.
Episode 2 │ Regulations, Standards, and Principles (aired October 17, 2019)
John Butts and Joe Stout discuss the various state and federal regulation agencies, the 10 primary principles of sanitary design, and comparisons between US and European standards.
Episode 3 │ Seek and Destroy Approach and the Listeria Equation (aired November 21, 2019)
John Butts and Joe Stout share their concepts of the “seek and destroy” approach when it comes to sanitation practices, the Listeria Equation, why there needs to be an investment in hygienically designed equipment, and more.
Episode 4 │ Power Principles of Hygienic Design (aired December 19, 2019)
John Butts and Joe Stout have their final discussion by sharing what causes them distress on a piece of equipment, trends they are seeing in hygienic design, and words of wisdom for aspiring food scientists.