Ryk Lues, Ph.D., holds the positions of Professor of Food Safety and Director of the Centre for Applied Food Sustainability and Biotechnology (CAFSaB) at the Central University of Technology, Free State, South Africa. His main field of specialization involves social-behavioral aspects that impact food safety and organizational food safety culture. He serves on several national regulatory and legal advisory teams, acts as an expert witness, and has held the office of vice president of the South African Association of Food Science and Technology (SAAFoST). He is a National Research Foundation of South Africa-rated scientist.
In this episode of Food Safety Matters, we speak to Ryk Lues [17:38] about:
We also speak with Stacey Popham, VP Quality & Food Safety for the Americas at Barry Callebaut [3:40] about how her team is bringing attention to World Food Safety Day on June 7.
Joint FAO/WHO/Codex Alimentarius Campaign Page
News and Resources
FDA to Collect, Test Samples of Lettuce Grown in Salinas Valley, CA
California LGMA Board Recommends Preharvest Testing to Reduce Foodborne Illness Outbreaks
FDA Releases Report on Foodborne Illness Risk Factors in Retail Food Store Delis
FDA Releases Report Highlighting Salmonella Newport Outbreak in Red Onions
Sponsored by:
Michigan State University Online Food Safety Program
Online MS in Food Safety Program
Curriculum: Online MS in Food Safety Program
We Want to Hear from You!
Please send us your questions and suggestions to podcast@foodsafetymagazine.com
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