19fbtechreview.com JULY - AUGUST 2025U.S. My research, which included isolating fermentation bacteria and yeast, was published in the Journal of Dairy Science. This work helped lay the groundwork for the U.S. yogurt industry. I sometimes joke that I'm the father of yogurt in this country.At Ohio State, I focused on fermented dairy products like Leban, aAt the Ohio State, I also tackled browning in potato chips, a major issue caused by reducing sugars reacting during frying. I developed many innovative methods, such as a fry-dry-fry system and vacuum cooking, both systems are still used in the industry today. The baked potato chip technology was an outcome of the drying system I introduced. The vacuum cooking technology was commercialized in California, and it's been gratifying to see my research translate into real-world solutions.Leading through Crises and Embracing TechnologyAfter completing my PhD, I joined Borden, where I spent five years on the factory floor, gaining hands-on experience before moving into corporate food safety roles. I oversaw 55 factories producing milk, ice cream, and cheese. I created a second-party inspection program with biannual audits and personally conducted environmental swabbing. When Listeria monocytogenes emerged as a deadly pathogen in the mid-1980s, our plants remained recall-free thanks to these proactive measures.In 1992, I joined Vons, a West Coast supermarket chain, to oversee food safety across stores and factories. I quickly resolved a listeria problem in their ice cream plant and soon managed the E. coli O157:H7 crisis linked to Jack in the Box. Although Vons only manufactured raw frozen patties, the outbreak stemmed from undercooking at the restaurant level. Working with regulatory agencies, I helped protect Vons from liability and preserve their reputation.Later, I founded FSI International, a food safety consulting firm. One of my first clients was Bill Marler, a renowned food safety lawyer. In 2008, The Cheesecake Factory invited me to establish their Food Safety Department. Before accepting, I asked whether the position was about real commitment or just optics. The founder assured me it was the former, and I accepted the role.From Ozone Sanitization to Remote AuditingWhen I joined The Cheesecake Factory, I spent six months evaluating their kitchen operations. The made-to-order fresh foods prepared across multiple stations posed a high risk of cross-contamination. One major innovation I introduced was using ozone technology to sanitize fresh produce. Ozone is safe and instantly kills bacteria, viruses, and mold. After six generations of refinement, it remains a vital kill step for ready-to-eat foods like salads, making them among the safest you can find in any restaurant. I was instrumental in passing the Food Facilities Sanitization Bill "AB 1427" in California State Assembly that cleared the way for the ozone to be approved in California Cal Code (2012).I also pioneered remote video auditing (RVA), implementing continuous virtual monitoring of food safety checkpoints well before COVID-19 made remote inspections mainstream. Cameras were strategically placed in key locations to provide 24/7 oversight and real-time scoring without requiring onsite inspectors. We expanded RVA to include animal welfare monitoring, partnering with renowned expert Dr. Temple Grandin. The pandemic validated the RVA's value, making remote auditing an essential tool.Integrity Above AllMy top advice to upcoming leaders in food safety and quality assurance is to maintain integrity. Executives often consider food safety an overhead cost until a crisis happens, and then it becomes the number one priority. You must relentlessly advocate for fact-based, science-driven food safety programs, demonstrating the return on investment by highlighting the catastrophic costs of foodborne outbreaks and recalls.For example, some outbreaks have cost companies billions of dollars and even put them out of business. If you cannot implement necessary food safety measures due to lack of support, have the courage to resign rather than compromise public health.I have turned down many jobs or resigned from positions when companies would not let me do what was necessary. Integrity means doing what is right, even when it is hard. As a food safety professional, you are responsible for protecting consumers and upholding the highest standards. I couldn't live with myself if I caused harm by inaction or compromise.In summary, food safety is non-negotiable. It protects human dignity by ensuring the food people eat daily is safe. I am proud of my contributions and hope my journey inspires others to uphold integrity, innovation, and unwavering commitment in the food and beverage industry. Integrity means doing what is right, even when it is hard. As a food safety professional, you are responsible for protecting consumers and upholding the highest standards
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