Fermenters new and old wrestle with how best to comply with the myriad health and safety regulations that affect their products. Hear from experts in the field as they suggest they best ways to make this compliance process as easy as possible, and also to suggest how the regulatory landscape could be improved in the future.
The Regulatory Landscape
Abby Snyder is an Assistant Professor of Microbial Food Safety in the Department of Food Science at Cornell University. Dr. Snyder received her B.S. in Food Science from The Ohio State University and her Ph.D. in Food Microbiology from Cornell University. Dr. Snyder works with members of the fermented food industry to improve food safety practices and help facilitate regulatory compliance, particularly with respect to the Preventive Controls for Human Food Rule within FSMA. Her outreach to these groups has focused on hazard identification and risk management using a size-sensitive approach for small-scale food entrepreneurs to large-scale food producers.
Adam Inman is the Assistant Program Manager for the Kansas Department of Agriculture’s Food Safety and Lodging Program. He came back to the world of food safety in 2009 after three rewarding years as a case review officer with KDA’s Pesticide and Fertilizer Program. Adam was the food safety technical specialist for KDA’s Food Safety Program from 2004 to 2006 and a food protection investigator for the Kansas Department of Health and Environment’s Bureau of Consumer Health from 2002 to 2004. Before coming to the public sector, Adam worked in the environmental field.
Dr. DiCaprio is a food virologist with expertise in food safety and hazard analysis. Her research focuses on understanding the interaction of foodborne viruses with foods, investigating emerging foodborne viruses, and developing control strategies to control viruses in the food chain. As an Assistant Cooperative Extension Specialist in Community Food Safety she provides support to small food processors, food entrepreneurs, food hubs, growers, and consumers in issues related to food safety and food regulations. Dr. DiCaprio is a Food Safety Preventive Controls Alliance Preventive Controls for Human Food Lead Instructor. She is also a FSMA Produce Safety Rule, Produce Safety Alliance Lead Trainer. In addition, she is an instructor for the Acidified Foods Manufacturing School and the Better Process Control School.
Soirée-Leone left the pharmaceutical industry in 2008 to grow and preserve food in an urban setting. She moved to rural Tennessee in 2016 to return to her roots growing up as part of the back-to-the-land movement of the 1970s. She sees the opportunity for small, community sustaining fermentation enterprises to support vibrant regional foodsheds.
Jonathan Wheeler is Coordinator for the Special Processes at Retail program at the SC Department of Health and Environmental Control. He is responsible for processing special process applications, and is committed to providing guidance and education as customers prepare HACCP food safety plans for specialized processes at retail. Degreed as a chemist, Mr. Wheeler has over 40 years’ experience, including over 22 years’ experience in food science. Prior to joining SC DHEC in 2014, he managed a commercial food laboratory, working extensively in food microbiology and food chemistry. He has significant HACCP experience providing consulting services to food manufacturers, including training, auditing, designing environmental monitoring programs, and troubleshooting investigations. Mr. Wheeler is a Preventive Controls Qualified Individual under FSMA, a Certified HACCP Manager, and is Seafood HACCP certified.