Smarter Food Safety Podcast

Frank Yiannas has spent his career translating the complexities of the global food system. And as an industry leader, author, and speaker, he's logged over 35 years of experience at the highest levels of global retail and federal regulation, building a reputation as one of the industry's most trusted voices along the way.

Fifteen years after the Food Safety Modernization Act (FSMA) was signed into law, the debate over what it accomplished (and what still needs to be done) is alive and well.

Food colorings have become one of the most fiercely debated issues in food policy today. But how much of the outrage is grounded in science, and how much is driven by headlines and regulatory theater?

The U.S. meat and poultry supply is among the safest in the world, yet pathogens like Salmonella and Listeria remain stubbornly persistent. As the regulatory landscape shifts and the industry's workforce evolves, what will it take to finally modernize our approach to meat and poultry safety?

Recent foodborne illness numbers tell a frustrating story. Despite a massive influx of new regulations and oversight, incidence rates for major pathogens look remarkably similar today as they did in 1999.