Donna F. Schaffner, M.Sc., is the associate director for food safety, quality assurance, and training at the Rutgers University Food Innovation Center. Donna has more than 20 years of experience as a Hazard Analysis and Critical Control Points (HACCP) specialist. She teaches FDA certificate programs in Preventive Controls for Human Foods (PCHF), Foreign Supplier Verification Program (FSVP), general HACCP, Seafood HACCP, Better Process Control School, Food Defense, Intentional Adulteration – Vulnerability Assessments (IA-VA), and teaches microbiology and food safety classes in the U.S. and abroad. Donna holds Train the Trainer certificates for PCHF, FSVP, FSIS, and FDA HACCP, and Seafood HACCP, and Lead Instructor certificates for PCHF, FSVP, IA-VA, Seafood HACCP, and Meat & Poultry HACCP. She also serves as a Qualified Individual for Microbiology and Food Safety for HACCP and Food Safety Teams for numerous commercial food processing companies around the country, as well as a consultant for many others. Donna received her Bachelor's and Master's of Science in food science and technology from the University of Georgia. In this episode of Food Safety Matters, we speak to Donna [12:36] about: The evolution of the Rutgers University Food Innovation Center Driving economic growth The role of training How to start a food business with help from the center Putting food safety front and center The center's available facilities Notable brands that have worked with the center Her unique approach to training Different courses and programs offered at the center How virtual training may be here to stay How to engage students on the small details ResourcesUSDA FSIS Inspection Systems Produce More Competing Data (1:44)FDA Aims to Further Reduce Toxic Elements in Baby Food, Food for Young Children (4:24)FDA Response to Questions About Levels of Toxic Elements in Baby Food, Following Congressional ReportParents Erupt Over RDA Failure to Regulate Toxic Metals in Food Register now for our webinar Global Food Safety Series: Australia. Featuring Lone Jespersen, Ph.D., Cultivate, Rachel Downey, Bulla Dairy Foods, and Diana Pregonero, 3M Food Safety. This is part two of our five-part series. Part one examined Europe, parts three to five Asia, North America, and Latin America. Registration is open for the Food Safety Summit, coming to a computer near you, May 11-13. This year's theme highlights Food Safety Lessons Learned from the Global Pandemic and so much more. Our best-in-class virtual experience has now added a video chat feature so we can all connect again! We Want to Hear from You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected] Keep up with Food Safety Magazine Follow us on Twitter @FoodSafetyMag, Facebook, and LinkedIn Subscribe to our eMagazine and weekly eNewsletter at food-safety.com

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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