Bob Gravani is Professor Emeritus of food science and Director Emeritus of the National Good Agricultural Practices Program at Cornell University. There, he's been actively engaged in Extension and outreach, teaching, and research activities. His food safety career spans 40 years and includes work with all sectors of the food system. He has developed innovative programs for constituents in production agriculture, food processing, food retail, and foodservice, as well as for regulatory agencies and consumers.

Bob earned his bachelor's degree in food science from Rutgers University as well as his master's and Ph.D. degrees in food science from Cornell University. He is a past president of the International Association for Food Protection (IAFP) and is an IAFP Fellow.

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In this episode of Food Safety Matters, we speak to Bob [16:30] about:

  • His work with the New York State Department of Agriculture and Markets
  • How research, science, and technology have changed the food safety arena
  • How the idea of food safety has evolved over the years
  • Challenges related to making sure people who work in the food industry understand the impact of their jobs
  • Good Manufacturing Practices and how not following them can lead to food system failures
  • The concept of being unconsciously competent
  • The importance of new training techniques, adult education, and behavioral science
  • Why food safety culture is such a poorly understood concept
  • Programs implemented for food science majors

News Mentioned in This Episode
FDA Halts Production at Sprouts and Soy Processing Facility for Failing to Comply with Produce Safety Rule under FSMA  [4:14]
Egg Product Inspection Regulations Get First Update in 50 Years | Final Rule Pre-publication [8:47] 
FSIS to Host Virtual Public Meeting on the Future of Consumer Food Safety Education [11:46]   

Food Safety Education Month Resources 
ServSafe - FoodSafetyFocus.com 
FoodSafety.gov 
Clean, Separate, Cook, Chill 
Food Safety Education Resources for Families 
Ask USDA (formerly Ask Karen) 
CDC Food Safety Education Month Resources