Public concern for food safety is high, and with good reason. The CDC estimates that each year, roughly one in six Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. According to the CDC, there has been only limited progress in reducing rates of foodborne illness since 2012.

The threats posed by foodborne pathogens are real and so is the commitment of leaders among the food production system to the safety of their customers. 

The MSU Online Master of Science in Food Safety program is hosting the executive education program “Creating a Food Safety Culture” from May 25 to 27. The program is facilitated by Frank Yiannas, the vice president of food safety at Walmart and adjunct professor in MSU’s Online MS in Food Safety program. Mr. Yiannas has led a revolution in food safety since he joined Walmart in 2008. Changes at Walmart, the world’s largest food retailer, affect retailers around the world. His work has had a global impact.

Popular demand is bringing this course back to MSU for the third consecutive year. The program includes two days of sessions facilitated by Mr. Yiannas and guest lectures by leading legal and policy experts on foodborne illness. 

“Food safety professionals from around the country and the world have been educated in our program,” said Melinda Wilkins, director of MSU’s Online MS in Food Safety program and assistant professor in the Department of Large Animal Clinical Sciences. “This short program provides an exciting opportunity for executives in the field to learn from Mr. Yiannas and other leading experts in a three-day course.”

A pathogen can make its way to your plate in a number of ways. From the field through the processing facility to the restaurant or grocery store, food safety is threatened all along the way. In response, food producers, retailers, and foodservice establishments are taking greater measures to strengthen practices around food safety and sanitation. But transformational change requires more.

“Advancing food safety requires going beyond traditional approaches to managing risks such as inspections, testing, and training,” said Mr. Yiannas. “That's why I'm delighted to be partnering with MSU to offer a first of its kind of course that advances food safety by emphasizing the need to better integrate concepts related to human behavior and organizational culture with food science.”

This is why cultural change is the focus of Mr. Yiannas’ work on food safety. Implementing systems that are simple, looking for game-changing ideas, and being well-informed are three central tenets to Yiannas’ strategies. His goal is to build a culture that does not rely on inspectors.

The Online MS in Food Safety program caps enrollment in “Creating a Food Safety Culture” in order to provide participants with a dynamic environment to discuss and learn about culture, food safety, and behavior-based change.

“MSU is the right platform to do this because of their proven track record of being a credible, trusted, and proven leader in food safety,” said Yiannas.

Featured 2016 guests include David Theno, PhD, CEO of Gray Dog Partners, a technical consulting business that specializes in food safety, food manufacturing, restaurant operations, supply chain management, and strategic planning. Previously, Dr. Theno was senior vice president and chief food safety officer for Jack in the Box, Inc., where he developed a comprehensive Hazard Analysis Critical of Control Points plan, as well as a finished product testing protocol that initially irked his former meat industry colleagues. He was inducted into the Meat Industry Hall of Fame in 2012. Dr. Theno will present The Robert Leader Endowed Lecture “Food Safety Culture—Nature or Nurture” during the program.

Invited guest Bill Marler, JD, will present the lecture “Justice Department Prosecution of Individuals vs. Companies.” His appearance at the program demonstrates how leaders in food safety are working together to improve public health and wellness. Mr. Marler has won more than $600 million for clients since he and his partners formed food safety law firm Marler Clark in 1998. He is the nation's leading foodborne illness attorney and a major force in food policy in the United States and around the world. For the fourth consecutive year, he has been named as one of the Top 50 Most Powerful People in Food by The Daily Meal.

Neal Fortin, JD, from MSU’s Institute for Food Laws and Regulations will speak on The FDA Food Safety Modernization Act (FSMA). Keith Bezant Niblett, a member of Executive Development Programs at MSU’s Broad College of Business will speak on leadership during change. 

“Hats off to Frank, to my colleagues, to Michigan State University, and to Walmart,” said past participant Deirdre Schlunegger, CEO of STOP Foodborne Illness, a national nonprofit public health organization dedicated to the prevention of illness and death from foodborne pathogens. “I came home with many thoughts, ideas, and planned actions to share with the staff, board, and constituents of STOP Foodborne Illness. Let’s keep the conversation going and grow membership in the club!”