In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Doug Farquhar, the Director of Government Affairs of the National Environmental Health Association, at the 2024 FDA Retail Food Seminar & IEHA Annual Education Conference.Doug is on a mission to encourage US states to adopt more recent versions of the FDA Food Code (only 4 states have adopted the most recent version so far) but this gets really tricky because of federalism.Tune in as he sheds some light on just how independent every single state, county, and municipality is from the federal government and what that ultimately means for US food safety.In this episode:💩 [01:32] Doug’s career in environmental health💩 [03:30] Food safety in national brands versus mom-and-pops💩 [07:53] The impact of not doing food safety💩 [10:41] State and local issues with guidance from the federal government💩 [12:45] Issues when it comes to meat💩 [14:49] Cottage food laws: it all depends on where you are💩 [17:23] The frustrating predicament American food trucks face💩 [20:10] Selling food on the Internet and food fraud💩 [21:19] Peanut butter, Nutella, Vegemite, and world trade💩 [25:54] Codex Alimentarius and selling overseas💩 [27:10] The Food Code and why its evolution is necessary💩 [30:44] When the media doesn’t know what they’re talking about💩 [34:56] Very outdated CDC food safety data💩 [37:20] Food Code adoption throughout the US💩 [40:07] Regulation adoption within different states💩 [41:45] Cannabis legalization in AlabamaDisclaimer: Episode title and content do not constitute legal or health advice.Noteworthy quotes from this episode“It's very interesting because it's very complicated and the way we do it in this country, as I said, is a federalist system. The locals, the states, the federal government, they all have to work together, but really the authority, you can do whatever you want to inside your state, inside your jurisdiction, as long as you don't conflict with what the FDA is doing.” – Doug FarquharWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Doug, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are sharing with you the Ask Us Anything! LinkedIn Live they did on Sep 25, 2024, during Food Safety Awareness & Education Month.This event was unscripted and they answered questions as they came, and there were some amazing ones. They covered the need (or not) for new regulations, the differences between the EU and the US regulations, the future of food safety especially the role of AI in that, and much more.There was even a special appearance of Francine’s famous tiara, so tune in for a light episode that’s also packed with great information.In this episode:💩 [02:46] What are the best ways to engage in social media as a consultant?💩 [04:36] What new regulations do you see coming from the recent outbreaks?💩 [10:11] Do you think retailers hold enough responsibility in ensuring consumers don't get a hold of contaminated products?💩 [15:44] With the difference between the EU food standards and US standards do you ever see the US catching up to their level of regulations?💩 [17:40] I don’t have the resources to visit all of my hundreds of suppliers so how do I choose which ones to visit?💩 [20:08] What technologies/innovations do you see making the biggest impact in food safety in the next 3 years?💩 [24:23] Do you see audits being performed by robots utilizing AI with our known shortage of auditors?💩 [33:54] Do you see cannabis adopting the audit schemes used in food safety or are they currently being audited by SQF, BRCG & GFSI?💩 [34:56] Book giveaway and Francine’s Goddess of Food Safety tiaraDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with the LinkedIn Live in video format here.Learn more about the Book Giveaway and how you can win a copy of Francine’s book “Who Watches the Kitchen” at Elena Montoya’s post.Check out the Goddess of Food Safety Award and crown Francine received from Saldesia Corporation here.Noteworthy quotes from this episode“We have to adopt technology based upon its ability to get the job done, and get the job done right, and get the job done safely, versus just adopting technology for technology's sake, which I think sometimes we end up doing.” – Matthew Regusci“There's a definite shortage of audits. We need to find a way to make sure that the auditors that are doing these audits are actually qualified to do the audits. And we're not just sending people out there to mark off a checklist and be paid to mark off that checklist.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, at the 2024 FDA Retail Food Seminar & IEHA Annual Education Conference.She is the author of “The Poison Squad”, one of Matt’s favorite food safety books. Together they explore her outrageous findings from the time before regulations that she shares in the book, as well as ways to make things change for the better.In this episode:💩 [00:59] Meet Deborah and “The Poison Squad” book💩 [03:41] Food in the 19th and early 20th century wasn’t as safe as we think💩 [08:23] Dr. Wiley, the Poison Squad, and low-dose toxicology💩 [12:57] The embalmed milk scandals💩 [17:48] Important regulatory movements in the US and their scandals💩 [23:01] Good regulations with insufficient funds and little enforcement💩 [29:06] Francine’s experience as a health inspector💩 [31:20] How to make a difference and the holes in regulations💩 [32:44] We’ve come a long way but not far enough💩 [34:34] The challenges of being an informed consumer💩 [37:04] The power of cookbooks for education💩 [41:57] Why our lifespan increased over the last century💩 [44:07] The “good old days”💩 [46:23] The ongoing battle against food adulteration💩 [48:30] Food safety in the future💩 [50:45] Consumers misdirected anger and Boar’s Head outbreak💩 [55:19] Revolution by inchDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeLearn all about Deborah Blum and her books at deborahblum.com.Noteworthy quotes from this episode“Back to your question, ‘How do we make things change for the better?’ We have people like you. We get the word out. We let people know that there are these issues. We don't quit talking about them. Eventually, we get change. It's never as fast as I want it to be. I've come to accept that sometimes you get revolution by inch.” – Deborah BlumWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Deborah, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Patrick Quade, Founder and CEO of Iwaspoisoned.com, at the 2024 FDA Retail Food Seminar & IEHA Annual Education Conference.They talk about Iwaspoisoned.com, which is a food safety crowdsourcing website. People can come to the website and report a food safety issue, and that data is then used to detect outbreaks, clusters, and trends in real time.Tune in to hear about the great impact this technology can have in food safety by allowing companies to prevent instead of react to challenges.In this episode:💩 [01:28] Meet Patrick Quade💩 [03:16] How Iwaspoisoned.com came to be💩 [07:43] Food poisoning reporting and underreporting💩 [09:56] How Iwaspoisoned.com evolved into a business💩 [12:14] Concerns around the name Iwaspoisoned💩 [14:03] How they were able to foresee Chipotle’s series of foodborne illness outbreaks💩 [17:40] How they deal with inaccurate reports💩 [22:10] Making it easy to report💩 [23:31] Study on Norovirus outbreaks and Iwaspoisoned.com reports💩 [27:07] Iwaspoisoned.com around the world💩 [28:16] Handling unusual or criminal reports💩 [30:22] Brand-specific insights💩 [32:47] Encouraging consumer, government, and industry participationDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out iwaspoisoned.com.You will find the post on LinkedIn that helps explain what Patrick’s B2B company, DineSafe, does here.Catch up with the episode Matt and Francine talk about a woman charged with murder for allegedly poisoning her ex-husband's family with Beef Wellington: Episode 38.Noteworthy quotes from this episode“We detected the first major Chipotle outbreak in real time, Simi Valley in 2015, and most of their subsequent outbreaks in real time. They lost 10 billion in market cap from top to bottom, from their peak at the start of their string of food poisoning outbreaks to the bottom.” – Patrick QuadeWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Patrick, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are looking into their very own crystal ball and diving into “The Future of Food Safety” on their Keynote at 2024 FDA Retail Food Seminar & Annual Education Conference.They talk about what golden calves they think are going to die over the next couple decades and why they're going to die with emerging technology and increase in consumers.As usual, they say what needs to be said regardless of how controversial. So tune in for a very insightful episode.In this episode:💩 [01:12] The origins of “Don’t Eat Poop!”💩 [05:52] Matt’s and Francine’s backgrounds💩 [08:10] Assessments and data management are going to change💩 [08:56] Federalism is too complicated for food safety💩 [12:10] Boar’s Head Listeria Outbreak: questions and lessons💩 [15:15] Future of accountability in food safety💩 [17:01] The possibility of getting fired for doing your job💩 [20:38] Emerging technologies and the demand for food safety data💩 [25:19] Kitchen robots and the challenges of inspecting them💩 [28:58] Marketing that doesn’t meet the FDA Food Code💩 [30:13] The need for food safety in politics💩 [31:40] Being a health inspector, a thankless jobDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with previous episodes mentioned:Episode 80 | Don’t Drink Poop! Olympians Swimming in the SeineEpisode 53 | Good Job! You’re Fired. Food Safety: The Industry You Can Lose Your Job by Doing It Too WellEpisode 63 | The Future of the Fast Food Industry and Robot Food Safety (the one about Flippy, the kitchen robot)Noteworthy quotes from this episode“Where we see the future going is not a political issue, but it is a voter issue and consumers are voters. And this is going to be a huge impact. And as congress, as state administrators, and as local councilmen and women start looking at this, they're going to see that it doesn't matter. It is a nonpartisan issue and consumers are going to make a lot of changes over the next decade.” – Matthew Regusci“We're here, guys. Technology isn't stopping. It's going to continue to go. We're not going to slow it down and they move at a much faster pace than we do. By the time we get there, they're going to be doing something else. And we need to make them care about food safety before they kill somebody. And they're not looking to do that. That's not what they want to do, they just don't understand food safety.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, food safety industry veterans Matt and Francine are taking you through a list of 29 common foods that are approved in the United States, but banned in other countries.Prepare yourself to be surprised by the bad foods and thoroughly entertained by our hosts and the stories of how they consume these products in their daily lives.In this episode:💩 [02:21] Skittles💩 [03:30] Mountain Dew💩 [04:48] Little Debbie Swiss Rolls💩 [08:05] Frosted Flakes, Honey Bunches of Oats, and Rice Krispies💩 [09:04] Coffee-mate💩 [09:35] MSG in food💩 [11:29] Stove Top stuffing💩 [11:59] Drumstick frozen dairy desserts💩 [12:36] Wheat Thins💩 [12:50] Gatorade💩 [13:17] Pop-Tarts💩 [13:33] Farmer John Pork Breakfast Sausage Links💩 [13:45] Lucky Charms💩 [14:53] Tostitos Salsa Con Queso Dip💩 [15:32] Ritz Crackers💩 [16:38] Fresca💩 [17:23] Pillsbury Biscuits💩 [19:16] Sunkist Soda💩 [19:21] Betty Crocker Fudge Brownie Mix💩 [19:39] Pillsbury Pie Crust💩 [19:51] Raspberry Jell-O💩 [20:33] Doritos Light💩 [20:49] Arby's Sourdough Breakfast Bread, Croissant, and French Toast Sticks💩 [20:59] Fast food and memories💩 [23:28] Genetically engineered papaya💩 [25:32] High fructose corn syrup💩 [25:54] Farm-raised salmon💩 [28:24] Chicken that's been chlorinated💩 [29:43] Meat with ractopamine💩 [30:29] Bread tainted with potassium bromate💩 [31:01] Dairy with rBST or rBGH hormones💩 [33:14] Sanitation in cruise linesDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeIf you want a visual of the really cool mugs that Matt and Francine are using, you can check out this post that Francine made to thank Steve for hers.We hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine welcome back an esteemed guest onto the podcast, the food safety expert and advocate Dr. Darin Detwiler. He’s here to spread the word about the Global Glove Safety Day initiative, taking place on September 18th, during Food Safety Education Month. This day serves as a compelling reminder that food safety is truly #InOurHands, both in a literal and figurative sense.Of course, they also tackled some big food safety issues that need to be discussed like the need for audits and inspections to have real consequences, how policy is not keeping up with changes in the industry, the slap in the wrist nature of corporate responsibility enforcement, and more.In this episode:💩 [01:22] Meet Dr. Darin and learn about his work💩 [05:34] Food safety in the US vs. in the rest of the world💩 [08:54] Pros and cons of federalism for food safety💩 [11:31] Boar’s Head and the need to revamp audits and inspection processes💩 [21:00] Policy, innovation, and the speed of change in the food industry💩 [27:11] Corporate responsibility and culture around food safety💩 [32:38] Startling findings about gloves and why they are problematic💩 [42:15] Examples of glove misuse💩 [48:14] Global Glove Safety Day and Dr. Darin’s son’s tragic story💩 [54:24] The defeat of discovering your gloves aren’t safe💩 [57:04] A food safety insight from the NetherlandsDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeLearn more about Global Glove Safety Day here.Catch up with Dr. Darin Detwiler's previous episodes on the Don't Eat POOP! A Food Safety Podcast:Episode 13 | Don't Eat Poison! Dr. Darin Detwiler’s Story of Heartbreak, Food Safety Awareness, And AdvocacyEpisode 43 | Unveiling Silent Stories of Food Safety with “Food Safety Icon” Dr. Darin DetwilerWatch the documentary “Poisoned: The Dirty Truth About Your Food” on Netflix.Noteworthy quotes from this episode“I'm so enthusiastic about this idea of Global Glove Safety Day, the idea of if food safety is in our hands, then maybe we should get it right when it comes to gloves.” – Dr. Darin DetwilerWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Dr. Darin, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are turning their attention to the Olympics where some of the athletes were unfortunately drinking poop while competing in the river Seine.You’ll hear all about the controversial situation, including the “cleaning” of the Seine River and the Olympic athletes that fell ill after swimming in the polluted river waters.They also take a detour to talk about potable and non-potable water and take a long hard look at the failings of the certification process in the industry.In this episode:💩 [01:27] Olympians’ dedication and lifestyle💩 [04:27] The controversial and questionably effective Seine River cleanup💩 [08:44] 8 Olympian triathletes got sick and the lack of real answers💩 [13:55] The problematic non-potable water survey question💩 [19:38] Issues with qualifications and certifications in the food safety industry💩 [24:51] Balancing calling out what’s bad and elevating what’s goodDisclaimer: Episode title and content do not constitute legal or health advice.Noteworthy quotes from this episode“I think there are a lot of people in the industry that say the sky is falling so frequently, people just tune them out. If all you do is bash the industry for being terrible, for food safety and quality, the industry is not going to listen to you.” – Matthew Regusci“These people, a lot of them, not all, a lot of them have some sort of certification saying that they're qualified to do what they do. At the very minimum, they should know what potable water is. We need to change our certification process or how we qualify people for these positions because clearly there's a problem.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this bonus episode of Don’t Eat Poop!, Francine and Matt are joined by a very special guest, Bill Marler, a leading expert in food safety. Together, they dive into the Boar’s Head Listeria outbreak, shedding light on how things went so wrong and why it’s crucial for food companies to take responsibility when outbreaks like this occur.You’ll hear about Boar’s Head’s food safety failures, the rise in Listeria cases across the U.S., and why transparency and accountability are the only way forward for companies involved in outbreaks. Bill shares powerful insights from his decades of experience in food safety law, including how government agencies and corporations can prevent future tragedies.In this episode:💩 [01:25] Bill Marler shares his background and work in food safety law💩 [05:20] Breaking down the Boar’s Head Listeria outbreak: What happened? Why is it deadly?💩 [12:34] Francine’s take as a former inspector: How did this plant stay open?💩 [18:44] Matt discusses the disconnect between corporate HQ and the facility level💩 [27:00] The role of transparency in food safety and crisis management💩 [39:15] Legal implications: What companies need to know in the wake of an outbreak💩 [50:18] What consumers can do to prioritize food safety in government policyDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeFood Safety News: What you need to know about the Boar’s Head Listeria OutbreakFood Safety News: House and Senate should act now on Boar’s Head plantNoteworthy quotes from this episode“What does a company do if something like this happens? First, understand the science. If they tell you it’s your product, it’s your fault. Own it and take action.” – Bill Marler“This isn’t just about Boar’s Head. It’s about transparency and how companies handle their mistakes. The whole industry is watching.” – Francine L. Shaw“I’m never surprised anymore about what happens in the food industry. But it’s shocking to see these kinds of inspection reports get ignored.” – Matthew RegusciWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Bill Marler, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Carly Bader, Manager of Science at Willow Industries, a cannabis decontamination technology company.Just like foods and beverages, cannabis can also be contaminated with microbial diseases such as salmonella and E. coli. In this episode, you’ll learn more about that as well as some ways used to make cannabis safe for all consumers.Also, tune in to hear about Carly’s exciting first experience at the Food Safety Consortium.In this episode:💩 [00:49] Meet Carly and Willow Industries💩 [01:36] Cannabis contamination explained💩 [02:50] Using food safety expertise in the cannabis industry💩 [03:41] Ozone vs. irradiation in cannabis decontamination💩 [05:13] The food safety side of the cannabis industry 💩 [06:17] Carly’s experience with the Food Safety Consortium💩 [09:27] Trust in the cannabis industryDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRegister for the Food Safety Consortium 2024 here.Willow Industries website willowindustries.com. Noteworthy quotes from this episode“We're not the redheaded stepchild, we are just scientists, just like anyone else. And I often have said, you know, if it was Tortillas or bread or meat on my side of the industry… It's just the same. If it's a leafy green or a green bud of weed, I feel like we all have here a collective trust in consumer safety and a trust in science.” – Carly BaderWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Carly, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

After the Quaker Oats food recall case study was featured in the last episode, food safety industry veterans Francine L. Shaw and Matt Ragucci decided to bring back this important episode that was aired shortly after that recall happened. In this conversation, Matt and Francine spotlight an important discussion on developing standard food safety procedures in homes and the role of consumers in demanding safer food through better food safety regulations.Towards the end, there is a humorous discussion about a 'chef' who prepares meals in very unconventional settings. The episode concludes with their signature sign-off, 'Don't eat poop!' (especially from airplane bathrooms!).In this episode:💩 [05:34] Dealing with another salmonella outbreak💩 [14:40] The basic steps of a food recall💩 [16:42] Do you know how to get rid of salmonella in poultry?💩 [17:58] Understanding the risks of raw cookie dough💩 [20:59] The dangers of raw ingredients: eggs and flour💩 [26:27] The hotel room cook strikes again (in an airplane bathroom!)Resources from this episodeQuaker Oats RecallQuaker Oats Salmonella Food Recall Case Study | Episode 77Creating a Recall-Ready Food Safety Industry | Episode 42Mile High Bathroom Garlic Shrimp & MashNoteworthy quotes from this episode“Our government has created an atmosphere of [...] rolling the dice every time we eat products. They’re literally okay with salmonella being in chicken and eggs. The expectation is that "housewives should know what to do with their chicken.” – Matthew Regusci“I truly don't think anything will happen until consumers demand a change.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are once more talking about the Quaker Oats Salmonella Recall, this time in light of the public FDA letter that got sent to PepsiCo about the case.They are doing a case study of this food recall, breaking it down, and making it meaningful for the people that are on the ground managing or working on facilities like this.Food Safety Talk: Make sure to stay tuned for all you need to know about hand washing.In this episode:💩 [01:00] The true magnitude of the Quaker Oats Food Recall💩 [04:18] How did PepsiCo’s food safety program go so wrong?💩 [07:44] Understanding lab results and taking corrective action💩 [10:42] How this PepsiCo facility failed and got shut down💩 [15:24] You’re ever as strong as your weakest link 💩 [17:06] The origin of hand washing for disease prevention💩 [20:19] What needs to happen for food safety change 💩 [25:28] 5 myths and facts about hand washingDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with the episode where we originally talked about the Quaker Oats Recall:  Episode 46: Do You Know How to Get Rid of Salmonella? And How About An Airplane Bathroom Garlic Shrimp to Go?Noteworthy quotes from this episode“It just goes to show it doesn't matter how big you are or how small you are, food safety is food safety. Everybody's battling with the same problem, they're battling with the same pathogens.” – Matthew Regusci“This is what needs to happen. They need to not be afraid to let people talk about the truth on national stages and quit talking about the same things over and over.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about a Listeria outbreak in Canada that was traced back to Silk and Great Value brand plant-based milk, both produced in the same Danone Canada facility.Tune in as they make sense of what went wrong, talk about the consequences of such a recall, and educate us about Listeria.They also tackle the risks of raw milk, as well as the logistics behind it.In this episode:💩 [01:21] Conferences that are coming up💩 [03:20] Silk and Great Value plant-based milk recall in Canada💩 [06:03] How did this outbreak happen?💩 [10:38] The importance of testing for Listeria in your facility💩 [14:19] 5 things you didn’t know (but need to know) about Listeria💩 [18:37] The raw milk issueDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeAs of August 7, 2024, this is the most recent Food Safety News article on this outbreak More patients identified in Listeria outbreak linked to plant-based milk.Noteworthy quotes from this episode“I would rather know I have Listeria in my facility and be actively trying to get rid of it, than all of a sudden having the FDA knocking on my door saying ‘Hey, 9 people were confirmed sick and the epidemiology is looking to your facility’.” – Matthew Regusci“Every week, there's a recall. I guess that's good and bad, good they're catching it and doing the recalls, bad that there are so many, it seems.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about Chinese food safety after an outrageous cooking oil scandal in China.Tune in for all the details, some insight into how it happened and what it may mean for food safety in China.Also learn about the shocking number of diseases spread through food.In this episode:💩 [02:37] China’s cooking oil scandal💩 [06:00] Chinese government and Chinese food safety💩 [08:49] How this oil scandal probably happened💩 [12:42] Anecdotes and personal wishes💩 [18:34] Going deeper into the article about the scandal 💩 [20:29] A shocking food safety fact about foodborne illnesses 💩 [22:03] The importance of safe drinking water accessDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with the last episode: Lead and Other Heavy Metals in Tampons | Episode 74.Check out the article Matt mentions Outrage in China over use of unwashed fuel tankers to transport cooking oil.Noteworthy quotes from this episode“I've been to a lot of different countries and I've eaten a lot of different food. Really hard to absorb a culture without eating with them. It is really hard to do because food is so much of what people do and how people live.” – Matthew Regusci“More than 200 diseases are spread through food.  I bet the average person would be shocked to know that because we only really talk about the big six.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about something that does not fall within the realm of food safety but still needs to be discussed because it affects millions of women: tampons.They are going over some recent studies that show there are lead, arsenic, and other potentially toxic chemicals in tampons and panty liners. This is probably the most difficult episode they’ve ever recorded since this topic is no joke. So, get ready for a wild ride.In this episode:💩 [01:22] The issue with tampons💩 [05:05] Research findings, stats, and next questions💩 [11:28] We live in a plastic world💩 [12:38] Why we keep finding toxic and harmful things in everything💩 [14:29] What tampons are made of💩 [16:22] A hard topic to talk about💩 [20:38] The chicken or the egg?Disclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with the placenta episode: Episode 28 | Don't Eat Placentas! (or do, maybe, I guess).Check out the NPR article Matt talks about: A study found toxic metals in popular tampon brands. Here's what experts advise.Check out the CNN article: Tampons contain lead, arsenic and potentially toxic chemicals, studies say. Here’s what to know.Noteworthy quotes from this episode“At low doses, is this bad? Yeah, it's not good for you, but by compounding it with all these other products, then now you're having high doses of heavy metals in your body. It's not good.” – Matthew Regusci“A person is going to spend about 5 years of their total reproductive lifespan using an approximate or estimated 11, 000 tampons, sanitary pads, panty liners, and other menstrual products. Think about that. That's huge.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about chicken, more specifically about how you should NOT wash raw chicken.The problem is that the majority of Americans wash raw poultry even though that does more harm than good. So, today our hosts are tackling this big issue.Since salmonella is already in debate they are also talking about the risks behind homemade mayonnaise which becomes more prevalent during these summer months.In this episode:💩 [01:20] Probable reasons why people still wash their chicken💩 [05:11] Shocking statistics on the washing of raw poultry💩 [09:47] How people are washing their raw poultry💩 [12:14] Debunking barriers to not washing raw chicken💩 [13:44] How to minimize contamination from the chicken💩 [16:33] What people who wash their chicken say about it💩 [22:09] The risks of homemade mayonnaise💩 [24:35] Pasteurized eggs as an alternative to raw eggsDisclaimer: Episode title and content do not constitute legal or health advice.Noteworthy quotes from this episode“In 2011, 90 percent of the population of the United States washed their raw chicken.” – Matthew Regusci“People think the last thing they ate is what's making them sick. That's because when they throw up, that's what they see in the toilet. That's not likely – not that it can't be – but that's not likely what made you sick. It's probably something you ate at least 24 hours ago.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about two of people’s favorite things: chocolate and coffee. Unfortunately, it’s for a not-so-great reason: major product recalls.Tune in to learn all about the recall of over 4 million pounds of chocolate potentially contaminated with salmonella. As well as the recall of 242 different canned coffee products potentially contaminated with botulism.In this episode:💩 [01:15] The two recalls💩 [04:49] A new Peanut Corporation of America outbreak?💩 [06:09] The recalled chocolate products💩 [09:02] The recall process and its challenges💩 [11:27] Even more chocolate with salmonella products💩 [13:55] The possible impacts of the salmonella chocolate recall💩 [18:24] The coffee with botulism recall💩 [22:42] Co-packers, suppliers, and the importance of food safety💩 [25:58] Helping mom-and-pop family-owned companies💩 [28:48] Don’t post your food safety issues online💩 [30:10] Best practices to keep your company safeDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeFor more on the chocolate outbreak, read Food Safety News’ Over 4 million pounds of chocolate and confectionery products recalled over Salmonella concerns.Check out the article Matt mentions: A nationwide coffee recall is here to ruin your morning with fears of a potentially deadly toxinFor the Snapchill Product List with the coffee roaster names and products being recalled go here.Noteworthy quotes from this episode“How sick am I that we're talking about a recall for salmonella for chocolate and every single time we mentioned some other product, I get hungrier and hungrier? It’s beginning not to phase me anymore.” – Matthew Regusci“How many people have that product aren't using any type of system to even know that they have a product that's part of that recall?” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine take on the challenging but important topic of child labor. This is relevant for food safety because the majority of working children worldwide work in agriculture.This is a topic that is close to Matt’s and Francine’s hearts as both worked many different jobs when they were still children and teenagers. So, you’ll get to hear about their personal experiences and opinions about child labor and more.This week our hosts are also busting down the myth about which types of cutting boards hold harmful bacteria and pathogens and which don’t.In this episode:💩 [01:07] Matt’s and Francine’s experiences working as children💩 [05:43] How working as a child can help💩 [07:26] Child labor in fields and meat packing plants in the US💩 [09:08] The multiple education paths after high school💩 [12:25] When child labor is okay and when it isn’t💩 [15:25] Child slave labor in the food industry💩 [21:05] Hiring individuals under 18💩 [22:56] Busting the food safety myth about cutting boards, bacteria, and pathogensDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeWant to learn the full story of why Francine quit her babysitting job abruptly? Then, check out her book Who Watches the Kitchen? on Amazon!For the Food Safety News article Matt mentioned, refer to The meat and poultry sector needs to cease using child labor.Noteworthy quotes from this episode“I think it's good for children to learn how to work at a fairly young age, but at the same time, I don't think it's good for them to be working dangerous jobs. And I don't think that they should be working jobs that hinder school.” – Matthew Regusci“I think that there's a whole lot of people out there right now with a tremendous amount of debt, doing things that aren't even related to the degrees that they got. So, at the age of 18, do you really know what you want to do with your life?” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are going through the list of the 10 Worst Food Safety Scandals in recent history, which include both national and international outbreaks that resulted in serious health consequences, deaths, and widespread outrage.You will hear about what some of these outbreaks were like from the inside as Matt and Francine share their experiences from either working with the affected companies or writing extensively about the subject as it happened.Last but not least, they are busting down another food safety myth today, the one that you should not put hot foods in the refrigerator. So, stay tuned!In this episode:💩 [01:05] Teaser for a future episode on mental health in food safety💩 [09:52] US Blue Bell Creameries Outbreak (2015)💩 [10:20] US Spinach Outbreak (2006)💩 [14:00] US Jack in the Box Outbreak (1993)💩 [15:07] US McDonald’s Outbreak (1993)💩 [18:45] US Chipotle Outbreak (2015)💩 [20:47] Japan Norovirus Outbreak (2008)💩 [23:12] US Cantaloupe Outbreak (2011)💩 [28:22] China Milk Scandal (2008)💩 [29:52] Germany E. Coli Outbreak (2011)💩 [33:01] Busting the food safety myth that you shouldn't put hot foods in the fridgeDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeIf you’re interested in the full list of scandals check out the article 10 of the Worst Food Safety Scandals in Recent History.Noteworthy quotes from this episode“Before 2006, it was a job. It was my career. After 2006, it became my passion. That outbreak right there changed everything for me.” – Matthew Regusci“People would be like, ‘I don't want to offend you. So I don't want to’... I'm like, ‘Look, I spend my days talking about vomiting and diarrhea.  You're not going to offend me’.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the recently approved FDA’s reorganization plan, which will hopefully bring positive changes to the organization.They discuss all the major changes being made to the FDA, including their opinions on each of them. They also talk about the acronym nightmare this is already proving to be.But that’s not all, today Matt is busting down a widely believed food safety myth that might just shock you, so make sure to listen to the end.In this episode:💩 [00:54] LinkedIn Live Interview Q&A Coming Soon💩 [02:08] The FDA’s upcoming reorganization💩 [04:43] Doing what you have to do versus what you want to do💩 [10:40] Changes to the FDA’s Human Foods Program💩 [11:46] The mess of how food safety is controlled in the USA💩 [15:15] From Office of Regulatory Affairs (ORA) to Office of Inspections and Investigations (OII)💩 [17:09] Establishing the (OCMO) Office of Chief Medical Officer💩 [18:35] Merging into the Office of Regulatory and Emerging Science (ORES)💩 [19:15] Dealing with all the new acronyms💩 [20:14] Creating an Office of Enterprise Transformation (OET)💩 [21:01] Can you reorganize your way into a better culture?💩 [23:30] Busting the food safety myth that there is a kill step in fresh produceDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeFor the article Matthew was referring to check out Food Safety News’ FDA’s reorganization is official.If you want to hear more about the $34 million funding cut for food inspections catch up on Episode 62: Food Safety Gets the Short End of the Stick (Again). Noteworthy quotes from this episode“I think consumers think that they can also kill pathogens in their own sinks. And they can't either until they cook it. Once they cook it over a period of time, to pickling, or something like that, or can it or whatever. ” – Matthew Regusci“Food safety is freaking food safety, regardless. Because I live in this state, it doesn't make food safety any different than if I live in this state [...] Can we agree on that?” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are, unfortunately, talking about a new multi-state outbreak, this time it’s cucumbers that are carrying salmonella and putting people in the hospital.Prepare to learn all about this most recent outbreak, as well as how outbreaks like this happen and how multi-state outbreaks have been changing over the last few years.Make sure to listen to the end so you don’t miss out on hotel bathroom jerky and all that’s not quite right with it.In this episode:💩 [00:54] Saldesia’s first Goddess of Food Safety Award💩 [03:52] Let’s talk outbreaks💩 [05:36] The cucumber salmonella outbreak💩 [09:20] The changing dynamics of major outbreaks💩 [12:01] How the outbreaks can happen in the field or facility💩 [17:12] The issue with our sanitization methods💩 [18:05] The resistance to change in the industry💩 [21:11] When they just don’t care: fraud💩 [26:05] The origin of the cucumber outbreak💩 [27:49] Our dream podcast segment💩 [33:05] barfly7777 is back: Hotel bathroom jerkyDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out the Goddess of Food Safety Award Francine received from Saldesia Corporation here.For more on the outbreak, read the following Food Safety News articles on it:Recalled cucumbers may be source of ongoing Salmonella outbreakSecond Salmonella outbreak reported; cucumbers are likely sourceWatch barfly7777 make Hotel bathroom jerky here.Noteworthy quotes from this episode“I talk about food safety outbreaks being a series of events in a baseball game, you could be like super ahead in a baseball game up five runs and then one inning make a whole series of errors and lose the game. That's exactly how a packing house and a field could operate.” – Matthew Regusci“Everybody seems to think that foodborne illnesses are like one and done. You get it, you get sick and life goes on. But a lot of times with the kidney issues and some of the other issues, their conditions, they don't go away. You live with these issues forever, in some cases.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the future again, this time they're tackling lab-grown meat — that is if one can even call it meat if it’s grown in a dish.This is a huge new scientific development with a lot of money backing it as a potential for the future, so of course it deserves its own episode.Tune in to hear all about lab-grown meat, facts, curiosities, and its political repercussions,  as well as its pros and cons in terms of food safety, compliance, and regulations.In this episode:💩 [01:05] Why Matt and Francine are talking about lab-created meat💩 [02:51] Wanda Fish and the first cell-cultivated fish💩 [04:05] Parasite destruction tags and the matter with sushi💩 [07:30] The food safety ramifications of lab-grown meat💩 [12:30] Recent lab-grown meat bans💩 [17:06] Lab-cultivated meat facts and curiosities💩 [19:53] Debunking a food safety mythDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRead the Food Safety News article Matt mentions: Israel-based Wanda Fish rolls out first cell-cultivated fish.FDA-approved lab-grown meat companies:UPSIDE Foods websiteGood Meat websiteNoteworthy quotes from this episode“No, cattle is not going extinct. You could make a huge argument that certain fish have the potential of going extinct because they're being overfished. So, where I think this really gets into a huge potential in the future is lab-based meat for fish alternatives.” – Matthew Regusci“I'm certain there have to be risks with these products. Maybe we're moving away from Salmonella and E. coli to God knows what.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking conferences.Francine recently attended the Food Safety Summit and the National Restaurant Association Show and she’s taking this opportunity to update Matt and their audience on what went down.Prepare yourself for 2 very different events, some important discussions, and of course, some great anecdotes that will remind you of the importance of food safety, especially in big events like these.In this episode:💩 [00:50] Attending Conferences in Chicago💩 [03:22] The differences between the  Food Safety Summit and the NRA Show💩 [04:23] Francine’s experience at the NRA Show💩 [08:48] Francine’s experience at the Food Safety Summit💩 [11:36] Don’t forget that others may not know what you know so well💩 [16:01] The Women in Food Safety Group, sexual harassment, and racism💩 [22:02] A patty that's frozen in the middle💩 [25:36] Blowing into single-use gloves is not a good idea💩 [28:26] Food safety at the NRA Show💩 [30:53] Interviewing people at the Food Safety ConsortiumDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up on our interview with Betsy Craig who moderated the Women in Food Safety session, on Episode 55: Making Food Safe For Everyone (Not Just Some) with Betsy Craig, CEO and Founder of MenuTrinfo®.Catch up on our interview with Rick Biros of the Food Safety Consortium, on Episode 37: Food Safety and Cannabis: Trust, Consumers, and More - An Interview with Rick Biros. Register for the Food Safety Consortium 2024 here.Noteworthy quotes from this episode“When I have a team and I'm training them, I get to go out and experience a conference with them. And I get to see it through their eyes. Like, that information isn't new for me, but to see how excited they get from receiving that information, and how motivated they are, and how more they understand their role provides excitement to me.” – Matthew Regusci“We forget that while this information isn't new to us, for some of the individuals that are there, it is very new to them.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Sara Jane Bellocchi, a Functional Consultant at TraceGains. They talk about how much of a game-changer a tool like TraceGains can be, especially when it comes to supply chain management.You’ll learn that there is a better way to do things that doesn't involve Excel, manual data, or having to access 18 different platforms for each of your suppliers just so you can become compliant.Tune in for a short and sweet episode that’s packed full of information about the power of the network and more.In this episode:💩 [01:12] Sara Jane’s journey in the food safety industry💩 [02:21] Showing people there’s a better way to do supply chain management💩 [04:03] The power of the TraceGains’ Network💩 [06:03] The benefit of having all documentation in one platform💩 [06:52] The evolution of TraceGains and its offerings💩 [08:12] Supply chain management success stories💩 [10:18] What’s great about the Food Safety Consortium and what could change💩 [11:42] What trust means to Sara JaneResources from this episodeRegister for the Food Safety Consortium 2024 here.TraceGains website tracegains.com.Noteworthy quotes from this episode“They fill it out once and then it goes to everyone that they're connected with instead of having to go to 18 different portals and upload 18 different sets of documents and remember all those passwords. The power of the network makes the supplier’s life easier as well as the quality manager’s life easier.” – Sara Jane BellocchiWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Sara Jane, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by David Hatch from Neogen, one of the world's largest suppliers of food safety testing platforms.Get ready to learn all about food safety testing, such as what type of technology is available when it comes to testing (get results within seconds) and how the tests work in practice to keep food safe.Unfortunately, you’ll also learn about the sad truth about most of the food safety industry being almost 2 decades behind when it comes to actually being able to do anything with the important data that it collects.Tune in to hear the reasons why and how David and Neogen are working to change the tide.In this episode:💩 [01:57] Meet David and Neogen 💩 [03:09] The first major food safety incident David witnessed💩 [05:00] The type of testing that most companies use and how it works💩 [07:49] The importance of testing in food safety💩 [10:49] The problem of managing testing information on spreadsheets and paper💩 [14:45] David’s mission at Neogen to bring food safety to the present💩 [16:40] Using spreadsheets doesn’t actually mean the process is digitized 💩 [18:02] What it takes for food safety to become preventative instead of reactive 💩 [19:19] What’s great about the Food Safety Consortium💩 [20:14] Trust and how our jobs interfere with how we see it💩 [26:14] The other side of Neogen: making food safe upstreamDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRegister for the Food Safety Consortium 2024 here.Neogen website neogen.com. Noteworthy quotes from this episode“The problem is that the corporate management at food companies hasn't found a way to justify the digital transformation that needs to take place. And it's not that they don't want to, it's that the food industry operates at the lowest margins of any industry in the world. On average, it's only a 2.8% margin, which is the lowest in all industries in the world.” – David HatchWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with David, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the future of the fast food industry, more specifically the rise of automation and robotics in fast food kitchens.You’ll get to meet Flippy, a kitchen robot that “mans” the fry station at a cutting-edge fast food in Los Angeles, California. Robots like this are here to stay so you’ll also get to hear all about what they mean for food safety in the restaurant setting.Lastly, you’ll hear about the world’s most questionable pizza which has been made using construction equipment. PSA: do not try this at home!In this episode:💩 [01:02] Buying the plane tickets without a plan and being on YouTube 💩 [05:29] The disregard for food safety when it comes to the media💩 [08:45] Flippy, the robot “manning” the fry station with the help of AI💩 [11:37] How food safety doesn’t get portrayed on TV💩 [13:18] Our points of view on restaurants with robot cooks💩 [19:40] The shifts in the fast food industry over the past couple of decades💩 [23:52] Foodborne illness outbreaks and automated kitchens💩 [29:18] How to make a (questionable) pizza on a construction siteDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRead Francine’s LinkedIn post about Flippy the robot and Food Safety here.Check out the video from NBC about Flippy and other robots being the cooks at a fast food restaurant that Matt and Francine are dissecting in this episode, here.Here’s Jim Miller’s LinkedIn Post about Jobsite Pizza, if you want to go straight to the video on Instagram that shows the whole bizarre process go here.Noteworthy quotes from this episode“The economics of fast food does not make sense if you want cheap fast food to hire full-time employees on a large scale. It just doesn't work. So, the robot thing is going to happen. It is here. Everything has to now evolve to match that, including food safety.” – Matthew Regusci“I think that the technology is a good thing and we need it, the industry needs it. I'm also concerned about how it's going to operate and be monitored and are the employees going to be trained properly to take care of it properly.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about the very concerning fact that the FDA is considering cutting funding for state food inspection programs, which is how a big part of the country’s inspections happen. As usual, food safety is not being prioritized by the government, in fact, it’s being put last.Tune in as Matt and Francine try to understand why this budget cut involved inspections and audits and as they contemplate the possible (and scary) consequences of getting rid of these inspection programs by removing their funds.You will also hear a story from Francine’s book ‘Who Watches the Kitchen?’. It is truly one of the craziest things that’s ever happened to her while she was doing an inspection, and trust us there have been many. In this episode:💩 [03:59] The FDA is recommending cutting the funding for state food inspection programs💩 [05:13] Food safety gets the short end of the stick again💩 [07:16] Food safety is a universal conversation we should all be having💩 [09:16] The reasoning behind the cut and what it signals to the industry💩 [14:01] The value and importance of third-party food safety inspections💩 [18:09] Alternatives for the FDA if current audits aren’t working💩 [22:44] The shortage of auditors and inspectors 💩 [27:11] Is auditing going away? The scary alternatives💩 [28:33] Running for politics to fix food safety issues💩 [31:44] Little legs all over the floor: one of the craziest things that’s ever happened to Francine when she was doing an inspectionDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeFor more stories like the one Francine shared today, check out her book ‘Who Watches the Kitchen?’ on Amazon.Noteworthy quotes from this episode“People eat every single day. And when people eat, they don't want to get sick and they definitely do not want to die. So, this is a universal conversation.” – Matthew Regusci“[Food Safety]’s one of those things that doesn't affect you until it affects you. Until you get sick and it affects you for the rest of your life or until your mother or your aunt or your child gets sick and it affects you for the rest of your life.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about lead one more time, but this time it’s in Lunchables, which are part of school cafeterias and households across America.Tune in to better understand the situation, including what it means to have allowable levels of heavy metals in food (yes, that’s a thing) and what it means in the Lunchables case.They also dive into mold and what to do when you find a moldy surprise in your food. Tip: don’t eat it!In this episode:💩 [01:17] Consumer Reports investigation that found high levels of lead in Lunchables💩 [04:09] Processed food and high levels of sodium💩 [07:07] Yes, there is an allowable limit of lead in food, here’s why💩 [10:33] The real issue with the amount of lead in Lunchables💩 [14:22] Why being vigilant of heavy metals in food is so important 💩 [16:12] Flint, Michigan and the consequences of high lead exposure💩 [18:01] The consequences for Lunchables from this investigation💩 [21:12] Social media perception: never tick off a mother💩 [24:58] A moldy surprise in a free burgerDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRead the Consumer Reports’ article on their investigation on Lunchables: Should You Pack Lunchables for Your Kid’s School Lunch?Check out the episode where we talked about “food filth”: Over 40% of Restaurant Foodborne Illness Outbreaks Are Caused by THIS! | Episode 16.If you’re curious about what we meant when we talked about the applesauce, catch up with Episode 51: Stanley Cups vs. Cinnamon Applesauce: Which Is More Likely To Give You Lead Poisoning?If you want to see the moldy surprise Francine’s friend found, go here. Noteworthy quotes from this episode“So, spoiler alert world, there is lead, arsenic, cadmium. All of these heavy metals are in food, a trace amount. There's really no way of getting rid of that.” – Matthew RegusciWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, food safety industry veterans Matt and Francine are talking about food safety culture falling apart and when and where the next major food safety outbreak will be. Because it will happen, there’s no doubt about it.They address the troubling fact that just because you think you’re company has a good food safety culture that doesn’t mean that’s true. They also point out how important it is to explain the why behind things, to be on the floor checking that things are as they should be, and to lead by example.Tune in for this very important conversation that needs to be had about food safety culture.In this episode:💩 [06:17] Food safety culture, the Food Safety Summit, and ruffling feathers💩 [08:15] Dr. Darin Detwiler’s recent article “Anticipating the inevitable”💩 [11:48] Companies’ (skewed) perceptions of their own food safety culture💩 [15:51] The importance of stepping into where the processes and procedures are applied, walking through them, and leading by example💩 [19:40] Even companies that are amazing at training seem to fail to teach the most important thing 💩 [21:40] The things we need to talk about, even if people don’t want to hear💩 [24:23] Where the next major food safety crisis will come from💩 [25:50] The importance of checking that the right things are actually getting done💩 [28:15] Matt’s prediction for food safety culture in the next 2 decades💩 [29:12] Good auditors, bad auditors, and the realities of being one💩 [32:07] Someone found a present in their popsicleDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRead Dr. Darin Detwiler’s recent article Anticipating the inevitable: Predicting the next major food safety failure.See the popsicle with a special present inside here.Noteworthy quotes from this episode“The ones that don't want to hear what you have to say are the ones that need to hear what you have to say.” – Matthew Regusci“A good food safety culture sets those policies and procedures and they follow them from the top to the team member level. And they explain the whys of why this stuff is important. They don't just say this is how we have to do it.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by RJ Palermo, the Sales Director of Food Safety Tech, which hosts the Food Safety Consortium.So, you’ll get some insights into the Food Safety Consortium, like why this last edition was held in New Jersey and why it’s such a small event when compared to some others out there.We also talk about the importance of content, how it drives the world now, and the impacts AI will have on the industry.In this episode:💩 [01:13] From outside salesperson to engagement specialist💩 [02:06] The evolution and future of how to get your brand out there💩 [03:23] The most engaging content on Food Safety Tech💩 [04:14] The impact of AI in food safety and other industries💩 [05:41] RJ’s insights into people’s favorite and least favorite parts of the Consortium💩 [07:19] What trust means to RJ💩 [07:31] How to create better engagement and sales within the Consortium💩 [11:45] What it’s like to work with Food Safety TechDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeFood Safety Tech website: foodsafetytech.com Register for the Food Safety Consortium 2024 here.Noteworthy quotes from this episode“Banner ads are important to get your brand out there, but it's other content that drives it, whether it be webinars, web seminars, and the Consortium itself.” – RJ Palermo

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are diving back into food allergies. In episode 55, they interviewed Betsy Craig, the CEO and Founder of MenuTrinfo, who is a leader in the food allergen space. However, this is an important topic that deserves to be revisited.Today, our food safety veterans are sharing some important data about food allergies, commenting on two tragic food allergy-related deaths reported by the media, warning about hidden allergens that we may not be aware of, and more.Tune in to also hear about and understand the debate over “Would you rather eat a raw caterpillar or raw chicken?” (Yes, this is seriously a topic of conversation.)In this episode:💩 [02:32] Diving deeper into food allergies with some important data💩 [04:53] Allergies in children: 1 in 13 children in the US have food allergies💩 [06:21] 2 recent and tragic food allergy deaths in the news💩 [09:28] People with food allergies are protected by the ADA💩 [10:32] The dangers of food allergies versus the dangers of fentanyl💩 [11:44] Undeclared allergens are the leading cause of recalls in the US💩 [12:50] Hidden allergens that we normally wouldn’t know of or think about💩 [14:02] The challenges of eating out with food allergies💩 [16:48] Some extra protein inside someone’s In-N-Out peppers💩 [18:50] Busy restaurants and being served raw chickenDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch up with Episode 55: Making Food Safe For Everyone (Not Just Some) with Betsy Craig, CEO and Founder of MenuTrinfo®.Learn more about the young woman who died from an allergic reaction after eating a mislabeled cookie here.Learn more about the New York doctor who died from an allergic reaction after dining at a Disney World restaurant here.Noteworthy quotes from this episode“Food allergies cause 30,000 cases of anaphylactic shock, 2,000 hospitalizations, and 150 deaths annually.” – Matthew Regusci“People don't take it seriously enough to be properly trained and educated.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, food safety industry veterans Matt and Francine are joined by the “Glove Guy”, Steve Ardagh, the CEO and Founder of Eagle Protect. He is really passionate about food safety and his mission is to save the world one glove at a time.Steve challenges the assumptions we have about gloves and helps shine a light on the food safety gap that comes from the use in the food industry of disposable gloves that are neither clean nor intact.Get ready for some shocking and eye-opening stories that Steve has to share. I’m sure you too will never look at disposable gloves the same after listening to this episode.In this episode:💩 [01:15] Saving the food industry one glove at a time💩 [03:10] The great experience at the intimate Food Safety Consortium💩 [04:15] An overview of the glove industry and market in the US💩 [05:35] Turns out disposable gloves aren’t as clean as one would imagine💩 [08:54] The big food safety gap no one is talking about💩 [10:57] The role of graphic details in raising awareness💩 [14:11] Challenging the assumptions people make about gloves💩 [15:45] The regulations haven't caught up with how the gloves are being used💩 [16:58] Steve’s optimistic view of trust💩 [17:55] What’s great about the Food Safety Consortium and what could changeDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeEagle Protect Website eagleprotect.com Catch up on the episode we mentioned Episode 15: Sell Your Poop!Register for the Food Safety Consortium 2024 here.Noteworthy quotes from this episode“Every time you bring a box of gloves into your food processing facility, you're bringing in potentially a million plus coliform units. Now, is that a problem? I'm not a microbiologist, but if some of them take hold in a dirty corner of a plant or they find a space to start propagating, then you've got a problem.” – Steve ArdaghWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Steve, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about single-use gloves in preparation for next week’s interview episode with Steve Ardagh, the “Glove Guy”.They expose some truly shocking truths about single-use gloves that most people can’t even fathom. I mean, who would ever think that most of the time these gloves are neither clean nor sanitary?They also talk about the instances where gloves are misused and how they provide a false sense of security that ends up making things worse.Lastly, they chat about something that will have you never looking at a piece of undercooked bacon the same again: tapeworms, more specifically tapeworm eggs in the brain.In this episode:💩 [00:49] Navigating different timezones and Daylight Savings time💩 [03:08] Don’t Eat Poop! Podcast is in the Top 100 and it hit the charts internationally💩 [05:34] Some shocking truths about single-use gloves💩 [09:45] Beware the false sense of security provided by gloves💩 [13:29] Who are the gloves to protect?💩 [14:40] Single-use gloves in quick-serve restaurants💩 [16:11] The quality of the gloves that are sold in the US isn’t guaranteed💩 [19:45] Tapeworm eggs in the brain: a cautionary tale to properly cook your baconDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCatch Up with our LinkedIn Live with Tia Glave and Jill Stuber from Catalyst: Real Talk Food Safety: Making Food Safety Fun!Here is the Food Safety News article we mentioned: The ‘Glove Guy’ calls upon his industry to ban the sale of vinyl gloves.Here is the brain tapeworm CNN article we mentioned Doctors identify source of man’s migraines: tapeworm larvae, likely from undercooked bacon, in his brain.Noteworthy quotes from this episode“The amount of money companies spend on gloves every single year is 10 times the budget of the food side of the FDA.” – Matthew Regusci“One of the questions I would ask is who are the gloves to protect?” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Betsy Craig, the CEO and Founder of MenuTrinfo, the leaders in the food allergen space for food service who have been saving people’s lives since 2010.Be prepared for some emotional and impactful stories that will hit home as they talk about food allergy success stories and tragedies.You will learn about some changes in the legislation and in the food allergen space both of which Betsy has been a driving force for. You will also discover some important food allergy-related facts that not even Matt or Francine knew about.So, tune in for this short but moving interview that might just change how you look at food because we can do better and it’s time we stopped hurting people with food.In this episode:💩 [00:48] How MenuTrinfo came to be and Betsy’s long history with restaurants💩 [02:52] One of MenuTrinfo’s biggest success stories💩 [04:28] The tragic story of Elijah and the legislative changes that came from it💩 [06:43] What Betsy wishes the industry would understand about food allergies💩 [09:07] The incredible benefits for restaurants when they guarantee their food is safe for everyone (not just some)💩 [12:01] The difference between dietary intolerances and dietary allergens💩 [14:13] How Betsy sees the difference between faith and trust💩 [15:47] The Food Safety Consortium and how to make it betterDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeLearn more about MenuTrinfo at menutrinfo.com. Register for the Food Safety Consortium 2024 here.Noteworthy quotes from this episode“I wish the industry would understand [...] they don't know what they don't know. And the arrogance of pretending they know is harming people.” – Betsy CraigWe hope you enjoy this episode!If you're passionate about maintaining the highest standards in food safety, this podcast is for you. Tune in to the "Don't Eat Poop" podcast for the latest food recalls, engaging conversations around food safety awareness, expert advice, food systems, news from the food supply chain, and actionable tips for responsible food safety practices. And of course, some food safety humor. Develop the knowledge and skills you need to protect yourself and others from foodborne illnesses.Connect with Betsy, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are righting a wrong. Inside jokes are a lot funnier when you're the person who understands them, right? So it’s high time they let you in on one of the Don’t Eat Poop! Podcast’s longest-running jokes: the salmon in the dishwasher.Due to some technical issues, the original episode was never aired. Not knowing this didn’t get fixed, Matt and Francine kept mentioning it thinking their audience was in on the joke. Well, don’t worry! The fish will finally get cooked in the dishwasher today.Tune in to finally hear the infamous episode about the dishwasher salmon. Matt and Francine also talk about a woman charged with murder in Australia for allegedly poisoning her ex-husband's family with toxic mushrooms in fancy Beef Wellington. Matt also gives a big shout-out to his wife, who truly deserves it.In this episode:💩 [00:05] The Mix-up: sorry for the podcast episode that never aired💩 [03:46] Matt’s life as “Mr. Mom” for a week💩 [05:52] Matt’s shout-out to his absolutely amazing wife💩 [10:27] Death by Beef Wellington: woman tries to kill ex’s family with poisonous mushrooms 💩 [15:12] The unusual way Matt and Francine deal with stress💩 [16:34] Their fascination with True Crime and how criminal minds work💩 [19:25] The mindset behind criminals and the power of choices💩 [24:08] Dishwasher salmon and why that is NOT a good ideaSorry for the delay! We hope you enjoy this great episode and get to truly appreciate this Don’t Eat Poop! inside joke.Disclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out the video Matt mentions of him talking about inside jokes and dishwasher salmon here.Learn more about the poisoning case in the Food Safety News article Woman charged with murder in mushroom poisoning case.You’ll find the original Dishwasher Salmon TikTok video Matt and Francine talk about in this episode here.LauraAura, the host of The Gutsy Podcast, is the one who sent Francine the video. Back in 2020, Francine was a guest on The Gutsy Podcast. You can listen to that interview here: Episode 60: The Perception of Being an Overnight Success with Francine Shaw.Francine mentions the hilarious “placenta episode”, you can listen to it here: Don't Eat Placentas! (or do, maybe, I guess) | Episode 28.Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our favorite food safety specialists Francine L. Shaw and Matt Regusci come together to talk about something that hit a little too close to home. In Lewiston, ME, a veteran restaurant inspector and the long-time and respected Code Enforcement Director are being ostracized and possibly fired for doing their job and asking that a popular local restaurant close their doors while they remediate a cockroach infestation.During her journey as a health inspector herself, Francine faced a very similar situation and she shares what that experience was like, including being threatened with a gun and taken in front of the City Council for a grilling.Tune in to hear this and other real-life stories from Francine’s and Matt’s careers as they navigate illegal and unethical demands from clients (and sometimes society) and stay true to what they believe in. They also hone in on the challenges inspectors and auditors face and talk about some solutions.In this episode:💩 [02:27] The town that is voting to end city restaurant inspections 💩 [04:41] Francine’s very own story of backlash from the public for doing her job💩 [08:05] The challenges faced by health inspectors💩 [11:05] The importance of proper documentation and legal responsibility💩 [13:31] The consequences of bad inspectors and auditors for the industry💩 [19:10] Navigating illegal and unethical requests from clients💩 [22:43] The untold hero of Lewiston’s restaurant inspection drama💩 [24:55] What happens when you step on a double stack of 5-gallon storage buckets💩 [29:17] What we can do better with food safety culture in fast food restaurantsDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeConnect with Jonathan Needham.You can read more about other “too-out-there-to-actually-be-true” real stories from Francine’s remarkable thirty-plus-year career as a foodservice professional in her book ‘Who Watches the Kitchen?’ on Amazon!Check out Francine’s post about the story and look to the comments for the link with more material on the case from supporting documentation to email communication.Go to Dr. Darin Detwiler, LP.D.’s post for the video of a guy trying to get something at the top of the shelf of a restaurant cooler by stepping on buckets that he tagged Matt on.Noteworthy quotes from this episode“Occasionally, we had a big company that would just be like, ‘No, we pay you for this and you need to be able to change it if we want to.’ No! That's not how this works. That was definitely not in the agreement.” – Matthew Regusci“Health inspectors need to be able to do their job. Don't hire people for any position anywhere and not let them do their job. And they're there for a good reason and that's to protect the public's health.” – Francine L ShawWe hope you enjoy this episode!If you're passionate about maintaining the highest standards in food safety, this podcast is for you. Tune in to the "Don't Eat Poop" podcast for the latest food recalls, engaging conversations around food safety awareness, expert advice, food systems, news from the food supply chain, and actionable tips for responsible food safety practices. And of course, some food safety humor. Develop the knowledge and skills you need to protect yourself and others from foodborne illnesses.Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are celebrating a very important milestone for the podcast, its 1 Year Anniversary! To celebrate they reflected on this food safety podcast journey, the many great surprises it brought them, and how it ended up being the opposite of a trash can fire for their careers. Not only that, in true Matt-and-Francine fashion there are inside jokes and super relatable real-life stories.With their great humor and incredible banter, they looked back on the first year of the podcast by sharing their favorite episodes so far: the ones with their dream guests, the funniest one, the ones that were the most impactful, and of course the ones with the craziest or most disgusting segments. As the good strategic dreamers they are, the hosts also looked into the future and shared with us the goals they set for the second year of the podcast. Thank you for listening and here’s to another 52 weeks of the Don’t Eat Poop! Podcast.In this episode:💩 [02:25] The people we dreamed of interviewing and that became guests💩 [08:20] The funniest podcast episode so far (one word: Placenta)💩 [10:45] Which were the most impactful Don’t Eat Poop! episodes💩 [13:15] What surprised us the most with the podcast💩 [16:32] Our goals for the 2nd year of Don’t Eat Poop!💩 [22:30] The craziest and most disgusting things we talked about💩 [26:32] Food Safety Humor: The cool thing about having a podcast, inside jokes, and the time Francine’s dogs almost did her inDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeGo to the newest edition of the Don’t Eat Poop! LinkedIn Newsletter for a compilation of all the episodes Matt and Francine mentioned as they looked back on the previous 51 episodes.You can also subscribe to the Don’t Eat Poop! LinkedIn Newsletter here so you never miss out on an important Food Safety discussion.Noteworthy quotes from this episode“I figured we were either going to have to create a company or close it down because nobody was listening.  I just didn't know when that was going to be either one of those triggers.” – Matthew Regusci“I'm very strategic and I'm also a dreamer. If we weren't dreamers, we wouldn't be entrepreneurs. Right?” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our favorite food safety specialists Matt and Francine are talking about the not-so exciting topic of lead poisoning. With the recent Cinnamon Applesauce Pouches Lead and Chromium Poisoning Outbreak, and the media speculation about Stanley cups containing lead and their safety, this is a very necessary discussion.They debunk the concerns around the Stanley cups and get to the bottom of what’s behind the lead poisoning linked to the cinnamon applesauce pouches: food fraud.Tune in to learn about the symptoms of lead poisoning (some are similar to flu and cold symptoms so beware!), the true nature of food recalls (you should always be vigilant of what you buy), and how serious outbreaks like this can be avoided.They also delve into the importance of providing the correct food allergen information on labels and social media’s impact on people’s food safety perceptions.In this episode:💩 [02:48] The Stanley Cup craze and the concerns around the cups causing lead poisoning💩 [11:42] The seriousness of the Cinnamon Applesauce Pouches Lead and Chromium Poisoning Outbreak💩 [15:15] The symptoms and long-term issues linked to lead poisoning💩 [19:50] Other recently recalled supposedly healthy snacks 💩 [22:56] The importance of including food allergen information on labels💩 [24:34] The duty to properly verify your suppliers and learn about food fraud risks💩 [29:08] Social media and the skewed public perception of foodborne illnesses💩 [35:07] Interacting with our audience and the challenges of dealing with trollsDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeThe Quaker Recall of certain granola bars and granola cereals because of potential Salmonella contamination, see this post.Learn more about the Clean Label Project here.Francine’s LinkedIn post about the broccoli salad without food allergen information.To learn more about the story of the girl who passed after eating an unmarked allergen cookie with peanuts in it, check out this post.Here’s the Food Safety News’s The Litigated Dish: Can foodborne illnesses cause death? article.Our most controversial Don’t Eat Poop! Episode to date: Body Fluids in Kids’ School Lunches! Eww… | Episode 41.Noteworthy quotes from this episode“My job is not to make people believe that they are going to die of foodborne illness if they just 100 percent don't believe it. My job is to get people who actually believe it to do the right thing.” – Matthew Regusci“It's just so scary when you start to think about the fact that so many people just don't know. We need to do better. As a country we need to do better.” – Francine L ShawWe hope you enjoy this episode!If you're passionate about maintaining the highest standards in food safety, this podcast is for you. Tune in to the "Don't Eat Poop" podcast for the latest food recalls, engaging conversations around food safety awareness, expert advice, food systems, news from the food supply chain, and actionable tips for responsible food safety practices. And of course, some food safety humor. Develop the knowledge and skills you need to protect yourself and others from foodborne illnesses.Connect with Francine, Matt, Jonathan, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our food safety specialists Francine L. Shaw and Matt Regusci come together to talk about hand washing and why relying solely on alcohol-based hand sanitizers does not cut it, especially in the produce and food industries.They debunk some misconceptions about using alcohol-based hand sanitizers as the primary hand-cleaning method and warn of its risks. These sanitizers are ineffective against some diseases, most notably the Norovirus.They explore solutions and alternatives that can be more effective, such as Hypochlorous Acid (HOCl), and emphasize the importance of training and education to guarantee food safety.Lastly, they dive right into some very unusual TikTok content: a guy who is “eating raw chicken every day until I get a tummy ache,” which sounds more like a foodborne illness-diarrhea diet instead.In this episode:💩 [00:58] The incredible experience of interviewing so many amazing people at the Food Safety Consortium💩 [06:08] PSA: do NOT drink alcohol-based hand sanitizers💩 [07:35] The misconception about alcohol-based hand sanitizers being enough💩 [13:09] The importance of training and education in food safety💩 [15:22] The risks of heavily relying on hand sanitizers for food safety💩 [16:58] Norovirus: its “fun” symptoms and what actually kills it💩 [21:17] The potential of hypochlorous acid in food safety💩 [23:21] Why isn’t HOCl being widely used when it’s safer and so effective?💩 [29:11] Food Safety Humor: Don’t do this at home! Our reaction to the "Raw Chicken Experiment" guyDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeCheck out Cori Muse’s post that Matt and Francine hijacked on LinkedIn here.Access Neal Wieselman’s article, The Science of Alcohol-Based Hand Sanitizers and Norovirus, here.If you’re curious, you can find Francine’s post to Matt about the guy who is “eating raw chicken every day until I get a tummy ache” here.Noteworthy quotes from this episode“There's so many products I think should be on the market that would help save lives that just aren't for some weird reasons. And I don't understand it.” – Matthew Regusci“I guess they think because they have sand sanitizer, it's not a problem. It doesn't work like that.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by long-time industry expert and professional Jorge Hernandez. He has an extensive career in food safety with experience on both the regulatory side and the industry side.Tune in for a great conversation with someone who has a true passion for what he does and discover how you too can actually make a difference when it comes to food safety awareness and practices.Jorge imparts his wisdom around food safety, emphasizes the importance of trust and communication in the industry, as well as shares a story from his time as a health inspector about how to achieve long-term results and actually improve food safety.In this episode:💩 [01:15] Jorge’s trajectory in the Food Safety industry💩 [02:30] A story of how Jorge made a difference as a food safety inspector💩 [09:00] Looking at your suppliers as your partners💩 [10:44] Connection and effective communication are key drivers of food safety💩 [12:37] The biggest changes to the industry over Jorge’s career💩 [14:25] Jorge’s alert and predictions on the future of food safety💩 [17:18] The need for solutions that align with business needs💩 [20:20] The Food Safety Consortium and bringing in younger people💩 [22:38] Trust is everythingDisclaimer: Episode title and content do not constitute legal or health advice.Resources from this episodeRegister for the Food Safety Consortium 2024 here.Catch up with our conversation with Tyler on Episode 48: A Fresh Perspective in the Food Safety Industry with Tyler Williams, CEO of ASI Food Safety.Noteworthy quotes from this episode“Everybody's trying to do the right thing. They just need to understand why and how.” – Jorge HernandezWe hope you enjoy this episode!If you're passionate about maintaining the highest standards in food safety, this podcast is for you. Tune in to the "Don't Eat Poop" podcast for the latest food recalls, engaging conversations around food safety awareness, expert advice, food systems, news from the food supply chain, and actionable tips for responsible food safety practices. And of course, some food safety humor. Develop the knowledge and skills you need to protect yourself and others from foodborne illnesses.Connect with Jorge, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, food safety veterans Matt and Francine chat with one of the youngest names in the food compliance world, Forbes 30 Under 30, and CEO of ASI Food Safety, Tyler Williams.This is a short and fun conversation that also goes deep on the foundational topic of trust in the food industry, food systems, the importance of engaging with your team, and more. You’ll get to know the young CEO, what he sees for the future of food safety, and the fresh perspective he brings into the industry.In this episode:💩 [00:56] Tyler’s journey in the food safety world 💩 [02:25] What he brings to the table as one of the youngest in the industry💩 [04:51] Tyler’s favorite parts of his job in the food compliance world💩 [06:17] The impacts of breaking consumer loyalty and trust💩 [08:41] What’s great about the Food Safety Consortium and what could changeResources from this episodeRegister for the Food Safety Consortium 2024 here.ASI Food Safety Website: asifood.com. Noteworthy quotes from this episode“Age is just a number. I tell my team that it's like building a soccer team, right? You have to have experienced people and you have to have those young energetic people on your team. So, I think at ASI, we have a good mix.” – Tyler WilliamsWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Tyler, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine talk to the co-founder of Sage Media, Austin Welch. They discuss their unique approach to learning and training programs in various industries with a special emphasis on food safety. Sage Media focuses on creating engrossing narratives and employing cognitive science to design effective training videos that aim at triggering cultural shifts within organizations. The co-founder explains their successful programs, how they personalize them for individual companies, and the longevity and effectiveness of such videos. The discussion also touches upon the aspect of trust and delivery within budget in the creative media industry and provides an overview of the Food Safety Consortium.In this episode:💩 [01:31] The unique approach of Sage Media to corporate training videos💩 [02:42] Creating engaging training videos – and why most trainings are ineffective💩 [05:16] The process of creating impactful videos that inform, impact, and create change.💩 [11:37] The value and shelf-life of high-quality training material💩 [13:49] The importance of trust and timeliness in creative media💩 [14:53] Austin's experience at the Food Safety ConsortiumResources from this episodeSage Media Website: https://sage.media/ Noteworthy quotes from this episode“For me as a producer of creative media, it’s getting a product out on budget and on time. That's my biggest thing.” – Austin WelchWe hope you enjoy this episode!If you're passionate about maintaining the highest standards in food safety, this podcast is for you. Tune in to the "Don't Eat Poop" podcast for the latest food recalls, engaging conversations around food safety awareness, expert advice, food systems, news from the food supply chain, and actionable tips for responsible food safety practices. And of course, some food safety humor. Develop the knowledge and skills you need to protect yourself and others from foodborne illnesses.Connect with Austin, Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, food safety specialists Francine L. Shaw and Matt Ragucci talk about another recent Salmonella outbreak which leads to a discussion on developing standard food safety procedures in homes and the role of consumers in demanding safer food through better food safety regulations.Food Safety Humor: stay tuned in until the end to hear Francine and Matt's thoughts about a 'chef' who prepares meals in very unconventional settings.In this episode:💩 [01:17] Breaking news: We made it to the top 100 Podcasts!💩 [05:34] Dealing with another salmonella outbreak💩 [14:40] The basic steps of a recall💩 [16:42] Do you know how to get rid of salmonella in poultry?💩 [17:58] Understanding the risks of raw cookie dough💩 [20:59] The dangers of raw ingredients: eggs and flour💩 [26:27] The hotel room cook strikes again (in an airplane bathroom!)Resources from this episodeQuaker Oats RecallCreating a Recall-Ready Food Safety Industry | Episode 42Mile High Bathroom Garlic Shrimp & MashNoteworthy quotes from this episode“Our government has created an atmosphere of [...] rolling the dice every time we eat products. They’re literally okay with salmonella being in chicken and eggs. The expectation is that "housewives should know what to do with their chicken.” – Matthew Regusci“I truly don't think anything will happen until consumers demand a change.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine discuss their predictions for food safety in 2024, highlighting the possible increase in consumer food safety awareness and the potential impact on food safety regulations and practices. They talk about the growing importance of digitization and traceability in ensuring food safety. They also shared concerns about recurrent outbreaks and food recalls such as those associated with spinach, cantaloupes, and central kitchens. The challenges posed by e-commerce and non-digitized operations and incidents of food fraud were also examined in this last episode of 2023.In this episode:💩 [01:40] Matt & Francine’s plans for Christmas💩 [05:35] Looking back at what happened in food safety in 2023💩 [09:37] Predictions for food safety preventative measures and the role of consumers💩 [14:36] Food traceability, food supply digitalization, and what we expect for 2024💩 [19:25] The reality of food supply in the digital age💩 [22:52] Predictions for food outbreaks in 2024💩 [27:02] The lack of control over e-commerce food💩 [30:48] Don’t Eat sink macaroni!Resources from this episodeSink macaroni post on LinkedinMatt’s popular sticker post on LinkedinNoteworthy quotes from this episode“I think that traceability is key. And as the industry learns to modernize and systematize their records, these recalls will be done a lot faster.” – Matthew Regusci“When are we going to start focusing on the prevention side of it? We need to have a focus on prevention. And maybe, maybe we can do that in 2024.” – Francine L ShawWe hope you enjoy this episode!If you're passionate about maintaining the highest standards in food safety, this podcast is for you. Tune in to the "Don't Eat Poop" podcast for the latest food recalls, engaging conversations around food safety awareness, expert advice, food systems, news from the food supply chain, and actionable tips for responsible food safety practices. And of course, some food safety humor. Develop the knowledge and skills you need to protect yourself and others from foodborne illnesses.Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop! A Food Safety Podcast, our hosts Matt and Francine welcome Charles (Chuck) Jolley, Director Of Sales Marketing at Food Safety News to talk about the future of food safety publications. This is a discussion on the role of publications in providing timely and relevant information to the food safety industry and the general public.The guest, Chuck, talks about his experience at Food Safety News, its growth over the years, and its impact as a daily publication on the industry and consumers.In this episode:💩 [03:01] Food Safety News: how it started and where it is now💩 [06:15] The future of food safety publications 💩 [10:25] Why we created Don't Eat Poop! And who we created it for💩 [14:42] Advertising in food safety publications like Food Safety News 💩 [17:11] What does Chuck think of The Food Safety Consortium?Resources from this episodeFood Safety News Website: https://www.foodsafetynews.com/ Food Safety News Facebook Page: https://www.facebook.com/FoodSafetyNews Food Safety News X (Twitter): https://twitter.com/foodsafetynews Food Safety News Linkedin: https://www.linkedin.com/company/food-safety-news/  Noteworthy quote from this episode“Ink on paper is starting to go away. So where will we be in 10, 15 years? It depends on how efficient your computer gets, how quickly you can download stuff, how fast the material can appear on your screen.” – Charles JolleyWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Connect with Chuck on Linkedin as well.Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine dive into the often untold stories of food safety with their guest, Dr. Darin Detwiler. Dr. Detwiler shares his personal journey and the impact of seeing his family's story portrayed on screen on the Netflix documentary, “Poisoned: The Dirty Truth About Your Food.”They discuss the challenges in the last mile of the food supply chain, food safety training, and the power of external auditors in ensuring compliance. From moldy vents to temperature discrepancies, they uncover the real-world consequences of food safety negligence.They also explore the role of education, including the need to involve STEM teachers in the food safety industry to help educate and inspire future generations. Don't miss this eye-opening conversation about the realities of food safety and the significance of capturing these silent stories.In this episode:💩 [02:20] An interesting sight at the LAX Airport💩 [05:26] The last mile: why food safety training is important💩 [07:00] The public’s response since Poisoned came out💩 [13:37] Is there a need to be graphic as a food safety professional?💩 [18:33] Transferring management as a way of ensuring a safer food supply chain💩 [20:38] Food Safety Consortium: the best part and what can make it even betterResources from this episodeTo learn more about Darin’s story, listen to episode 13 – Don't Eat Poison! Dr. Darin Detwiler’s Story of Heartbreak and AdvocacyConnect with Dr. Darin on LinkedinWatch Poisoned: The Dirty Truth About Your Food on NetflixGet the book Food Safety: Past, Present, and Predictions on AmazonNoteworthy quote from this episode"I think the role that I played in the documentary was to try to make sure that if they're going to tell the story, they tell the full story. So people understand this is not just a "mild inconvenience" [...] there are some serious and grave consequences for failures in food safety." – Dr. Darin DetwilerWe hope you enjoy this episode!If you're passionate about maintaining the highest standards in food safety, this podcast is for you. Tune in to the "Don't Eat Poop" podcast for the latest food recalls, engaging conversations around food safety awareness, expert advice, food systems, news from the food supply chain, and actionable tips for responsible food safety practices. And of course, some food safety humor. Develop the knowledge and skills you need to protect yourself and others from foodborne illnesses.Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our hosts Matt and Francine interview an industry veteran, Roger Hancock, CEO of Recall InfoLink. He shares his insights and experiences from the past 30 years in the food safety industry, more specifically, in the food recall business. They discuss the importance of a fast and efficient food recall, the perception of recalls by the general public, and the challenges involved in handling recalls. Roger also talks about the complexity and size of the biggest food recall he has ever worked on – the day before Christmas Eve, 2002. The conversation explores the concept of a recall-ready industry and community.In this episode:💩 [01:41] An introduction to Roger and why he created Recall InfoLink💩 [02:52] The importance of a fast, efficient recall💩 [07:00] Is there complacency to recalls?💩 [08:23] The role of loyalty cards in notifying consumers about recalls💩 [09:56] Creating a recall-ready food safety industry and community💩 [11:11] The biggest recall Roger worked on💩 [15:50] Roger’s favorite part of the Food Safety ConsortiumResources from this episodeRecall InfoLink: www.recallinfolink.comFood Safety Consortium: www.foodsafetyconsortium.orgNoteworthy quotes from this episode“The recall business is a business that either you find humor in or it drives you crazy.” – Roger Hancock“Recalls only happen when they aren't expected and aren't planned [...] So to make them fast and easy, it requires practice and being ready." – Roger HancockWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms

In this episode of Don’t Eat Poop!, our host Francine shares some recent (and not-so-pleasant) personal developments since our episode about contaminated dog food. That leads to her and Matt sharing invaluable insights on crisis management in the food industry. Drawing from their extensive experience in the field, they emphasize the critical need for preparing ahead of time, long before a crisis strikes. They also have some even more disturbing news to share, it was recently found that an NJ school janitor has been accused of contaminating the school’s food supply with his own body fluids. Curious to know what Francine and Matt think about this? Press play and find out.In this episode:💩 [06:15] A personal development caused by the dog food outbreak💩 [12:56] An outbreak of Listeria and E. coli – and the problem with our current recall process and crisis management💩 [22:27] Contaminated dog food: What you can do to make sure there is no cross-contamination💩 [24:52] Body fluid all over the school campus – and we're not just talking about pee or poopIf you're passionate about maintaining the highest standards in food safety, this podcast is for you. Tune in to the "Don't Eat Poop" podcast for engaging conversations, expert advice, food systems, the latest news from the food supply chain, and actionable tips for responsible food safety practices. Get ready to develop the knowledge and skills you need to protect yourself and others from foodborne illnesses.Resources from this episodehttps://www.foodsafetynews.com/2023/11/fda-reports-two-new-outbreaks-of-unknown-origin/https://www.cbsnews.com/news/product-recall-salmonella-dog-cat-food-mid-america-pet-food/https://www.nbcnews.com/news/us-news/nj-school-janitor-accused-contaminating-food-faces-child-porn-charges-rcna124334Noteworthy quotes from this episode“That's two separate things. One is traceability, figuring out where that problem is. And the other is figuring out how to get that stuff off the shelf as fast as possible.” – Matthew Regusci“The time to create it [a crisis management plan] isn't in the middle of a crisis.  It's before the crisis.” – Francine L ShawWe hope you enjoy this episode!Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!We'd love to hear from you!Connect with Francine, Matt, and the "Don't Eat Poop!" show on LinkedIn! Share your thoughts and feedback on the show and feel free to offer any topics you would like to hear discussed.Check out Francine's book Who Watches the Kitchen? on Amazon! _______Produced by Ideablossoms