John G. Keogh is a strategist, advisor, and management science researcher with 30 years of executive leadership roles as director, vice president, and senior vice president in global supply chain management, information technology, technology consulting, and supply chain standards. Currently, he is managing principal at Toronto-based, niche advisory, and research firm Shantalla Inc. He holds a post-graduate diploma in Management, an MBA in Management, and a Master of Science in Business and Management Research in Transparency and Trust in the Food Chain. He is currently completing doctoral research focused on transparency and trust in global food chains at Henley Business School, University of Reading, using the lenses of agency theory, signaling theory, and transactional cost theory.

Carl or ’’C.J.” Unis is a Systems Engineer with expertise in Continuity of Operations, Continuity of Government, devolution, infrastructure, supply chain logistics, and emergency management. He has a Master’s Degree in Systems Engineering from the Stevens Institute of Technology. C.J. was formerly the critical infrastructure protection program manager for the New Mexico Department of Homeland Security and Emergency Management. He has served as a federal agent in the capacity of providing classified transportation for the Department of Energy, National Nuclear Security Administration—Office of Secure Transportation, as well as holding numerous positions for the U.S. Marine Corps in the capacity of performing internal embassy, dignitary, motor transport specialist, and classified material security duties.

John and C.J. are the authors of our June/July 2020 cover story. 

In this episode of Food Safety Matters, we speak to C.J. and John [11:14] about:

• Companies having to seek alternative methods of distribution due to COVID-19
• The risks associated with not performing plant-level inspections
• Remote auditing
• How COVID has opened up more opportunities to commit food fraud
• How ingredient changes and formula deviations could cause problems after the pandemic is over
• Health and safety best practices for meat facilities and how those recommendations haven't changed in at least 10  years
• Why the phrase "social distancing" is problematic, and what term should be used instead

News Mentioned in This Episode
Another Foodborne Outbreak for Salad Products, This Time Due to Cyclospora Contamination [1:24]  
Allergy Community Still Concerned About FDA's Temporary Labeling Guidance [6:34]
USDA and FDA Issue Joint Statement Regarding Food Export Restrictions and COVID [8:44]

Christian Ararat, M.Sc., M.Eng. is a food safety professional with more than ten years of experience in food safety and quality. After earning a bachelor's degree in Food Science from Valley University in Colombia, he began his career in the bakery industry, where he implemented and enforced good manufacturing practices (GMPs) and prerequisite programs. After moving to Canada, Christian joined Natursource Inc., a Montreal-based food manufacturing company dedicated to producing healthy snacks.

Savannah Applegate, Ph.D. is a Senior Consultant at Elanco Poultry Food Safety. Dr. Applegate received her B.S. degree in Meat Science from Ohio State University and her M.S. degree and Ph.D. in Applied Food Microbiology from Texas Tech University. Her areas of expertise are meat and poultry food safety, and she specializes in diagnostics and pathogen mitigation.

Alfredo Fernández, J.D. is an attorney and Partner at Shipman & Goodwin LLP. As a member of the firm's national Environmental Practice, Alfredo advises clients across industry types on environmental, health, and safety issues that arise in all areas of business operations. Risk management pertaining to per- and polyfluoroalkyl substances (PFAS) is one area of focus. Alfredo also counsels private and public entities regarding abatement of hazardous materials and conditions. He received his J.D. from University of Connecticut School of Law and holds a B.S. degree from the University of Michigan.

Edward G. Dudley, Ph.D. is the Director of the E. coli Reference Center and a Professor of Food Science at the Pennsylvania State University. He has a broad background in molecular biology, physiology, and foodborne bacteria genomics, with expertise in both beneficial and pathogenic species. His current research program focuses on factors that drive the virulence of Escherichia coli O157:H7 and the development of DNA sequence-based methods for tracking pathogen spread during foodborne illness outbreaks, including wastewater monitoring. 

Phil Kafarakis is the President and CEO of IFMA The Food Away from Home Association, formerly known as the International Foodservice Manufacturers Association. He is responsible for overseeing IFMA's day-to-day operations and directing the activities of the association in support of its policies, goals, and objectives. Phil is a highly accomplished senior executive with broad experience leading major food industry companies and associations. He began his industry career in the manufacturing sector, successfully leading and managing businesses at Kraft, Jones Dairy Farm, Cargill, and McCormick & Co., where he also served on IFMA's Board of Directors. He also previously served as President of the Specialty Food Association (SFA) and as the Chief Innovation and Member Advancement Officer at the National Restaurant Association (NRA).

Mark Carter is the Senior Software Product Manager at Hygiena. He assumed the presidency of the International Association for Food Protection (IAFP) at the conclusion of the IAFP Annual Meeting in July 2024.

Mr. Carter has extensive international business and technical experience. He most recently served as COO of Matrix Sciences, as well as the Executive Vice President of Corporate Development, where he was responsible for Matrix Sciences Mergers and Acquisitions activity. He previously held positions as CEO of QC Laboratories and Corporate Vice President of Research and Development with the Silliker Group Corporation (now Mérieux NutriSciences). He has served within the food industry as Section Manager for Microbiology and Food Safety at Kraft Foods and Corporate Laboratory Group Leader at McKee Foods Corporation.