Natalie Dyenson, M.P.H. is the Chief Food Safety and Regulatory Officer for the International Fresh Produce Association (IFPA). She has nearly three decades of experience in food safety that encompasses the entire produce supply chain, from farm to fork. In her role at IFPA, Natalie and her team actively work to guide industry on food safety issues and connect with regulators and policymakers to advocate for a science-focused and risk-based approach to food safety worldwide.
Having previously served as Vice President of Food Safety and Quality for Dole Food Company, Natalie is an internationally recognized food safety expert with broad and extensive experience leading international food safety programs for produce. She has leadership experience in food safety, public health, and regulatory compliance, leading global teams with a focus on scientific, risk-based program development, strategic planning, regulatory compliance, and quality assurance.
Prior to joining Dole, Natalie held food safety leadership roles with both Walmart U.S. and Walmart International divisions. She also worked with Walt Disney Parks and Resorts, where she held various roles in food safety and public health supporting domestic and international operations. Natalie holds a B.S. degree in Microbiology from the University of Iowa and an M.P.H. degree in Infectious Disease Epidemiology and Biostatistics from the University of South Florida. She serves on the Produce Advisory Committee for the U.S. Department of Agriculture National Institute of Food and Agriculture’s (USDA NIFA’s) Specialty Crop Research Initiative (SCRI) grant, and sits on the Board of Directors for the Center for Produce Safety (CPS).
In this episode of Food Safety Matters, we speak with Natalie [29:05] about:
News and Resources
New Illinois Bill Aims to Ban Same Four Toxic Food Additives as California Food Safety Act [4:12]
EFSA: Poor Hygienic Equipment Design Most Crucial Risk Factor for Persistent Pathogens in Food Production [11:16]
GAO, HHS Urge FDA to Develop Implementation Plan for Food Traceability Final Rule [17:50]FDA’s Food Traceability Final Rule FAQs, Tools, and Resources
USDA Releases Annual Pesticide Residue Report, Finds 99 Percent of Samples Below Benchmarks [20:59]
Study Shows Promise of Phage Treatment in Reducing Salmonella on Raw Chicken Breast [22:36]
IFPA Industry Guidance on Pre-Harvest Agricultural Water
Stop Foodborne Illness Dave Theno Food Safety Fellowship
[WEBINAR] February 22, 2024 “Applied Root Cause Analysis: Using Your Results to Effectively Manage Risk”
Register for the 2024 Food Safety Summit!Taking place May 6–9, 2024 in Rosemont, Illinois. Register before March 31 for a 10% early bird discount rate, plus use promo code “FSMatters15” for an extra 15% off registration. Yes, that’s a total discount of 25%!
We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
FoodLogiQ: Partnering on Food Traceability and Transparency
Ep. 63. Bob Whitaker & Jennifer McEntire: Produce 2020 (Part I)
Ep. 62. 2019: Shutdown, Swine, Romaine – Oh My!
Ep. 61. EFSA: Creating Food Safety’s Future in the EU
Ep. 60. Cramer, Bernard, Powitz: Three career food safety pros walk into a bar (Part II)
IFC: Effective Pest Management
Ep. 59. Cramer, Bernard, Powitz: Three career food safety pros walk into a bar (Part I)
Ep. 58. Lan Lam: Food Safety in America’s Test Kitchen
Ep. 57. Sanjay Gummalla: AFFI’s Food Safety Innovations
Phoseon: Targeting Pathogens with UV LED
Ep. 56. Oscar Garrison: Regs and Eggs
Ep. 55. CDC: Investigating Foodborne Illness Outbreaks
Ep. 54. Live from IAFP 2019
Ep. 53. Cindy Jiang: How McDonald’s Collaborates with Stakeholders Worldwide
Ep. 52. Joan Menke-Schaenzer: Navigating Foodborne Outbreaks and Recalls
Ep. 51. Bob Powitz: The Right Way to Clean and Sanitize—Part II
Ep. 50. Bob Powitz: The Right Way to Clean and Sanitize—Part I
IFC: Pest Management and FSMA
Ep. 49. Jeff Farber: Listeria and Emerging Food Safety Threats
Ep. 48: Live from the Food Safety Summit
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