Navigating Changing Regulations: USDA FSIS Updates on Listeria Control in the Food Industry
February 18, 2025
About the Webinar
Listeria monocytogenes continues to be a significant food safety concern, especially in ready-to-eat (RTE) foods. In response to recent outbreaks and sanitation issues in food processing facilities, the USDA Food Safety and Inspection Service (FSIS) announced enhanced measures to strengthen Listeria control strategies. Effective January 2025, FSIS broadened its testing to include all Listeria species in RTE products, as well as environmental and food contact surfaces, providing more comprehensive insights into the effectiveness of a facility sanitation programs.
In this webinar, Dr. Byron Chaves from the University of Nebraska–Lincoln, Dr. Rolando Gonzalez from The Acheson Group, and Dr. Angie Siemens from Olsson Frank Weeda Law discuss the implications of these regulatory changes for food manufacturers. The session covers key regulatory updates, industry best practices for compliance, and risk mitigation strategies.
Key topics that will be discussed:
- Recent USDA FSIS updates on Listeria control in RTE foods
- Key regulatory changes and their impact on food manufacturers
- Industry best practices for compliance and managing risk
About the Speakers
Byron Chaves – Associate Professor, Department of Food Science and Technology, University of Nebraska–Lincoln
Dr. Byron Chaves is an Associate Professor in the Department of Food Science and Technology at the University of Nebraska–Lincoln. He specializes in food safety microbiology, product and process validations, and food safety management systems. His research focuses on developing and optimizing antimicrobial interventions to reduce contamination in foods of animal origin, including pet food, and studying the persistence of bacteria and viruses in various food-related environments. Dr. Chaves employs methods such as microbial challenge studies and predictive microbiology to provide practical solutions for the food industry. In his extension role, he offers training and technical assistance to food manufacturers, emphasizing compliance with HACCP and the FDA's Food Safety Modernization Act. He serves as the USDA FSIS Nebraska HACCP Coordinator, the North Central Region FSMA Center Nebraska State Lead, and is a member of the USDA FSIS National Advisory Committee on Meat and Poultry Inspection. Dr. Chaves holds a BS in Food Technology from the University of Costa Rica, an MS in Food Science and Experimental Statistics from Clemson University, and a PhD in Food Safety and Microbiology from Texas Tech University. He also completed postdoctoral research in food microbiology.
Rolando Gonzalez – Chief Scientific Officer, The Acheson Group
Dr. Rolando Gonzalez is the Chief Scientific Officer at The Acheson Group, with over 15 years of experience in food safety and quality management across diverse food platforms. He has held leadership roles at Target Corporation, Bühler AG, and 3M Food Safety, focusing on risk mitigation and brand protection. His expertise includes cleaning and sanitation, environmental monitoring, food fraud and defense, food safety culture, sanitary design, and risk analysis. He has provided global support to food manufacturers, ingredient suppliers, and retailers, helping them implement food safety protocols and enhance compliance with regulatory and third-party standards. Dr. Gonzalez played a key role in the Global Food Safety Initiative’s (GFSI) Food Safety Culture Working Group, helping define and advance food safety culture in organizations worldwide. He holds degrees in Industrial Microbiology and Food Science from the University of Puerto Rico and a PhD in Food Science and Public Health from the University of Minnesota. He is a Registered Environmental Health Sanitarian, HACCP Train-the-Trainer, and Lead Instructor for FSMA Preventive Controls and Intentional Adulteration rules.
Dr. Angie Siemens – Senior Regulatory & Technical Advisor, OFW Law
Angie is a seasoned food safety expert with over 30 years of experience in the meat and poultry industry. At OFW, she tackles food safety challenges for clients, drawing on her extensive background leading regulatory and safety teams at major processors, such as Cargill, Smithfield, and Kraft Foods. Throughout her career, Angie has focused on mitigating risks from foodborne pathogens such as Shiga toxin-producing E. coli (STEC), Salmonella, and Listeria monocytogenes. She has pioneered innovative detection and prevention strategies and played a key role in industry-wide efforts to shape federal food safety regulations. Dr. Siemens holds a Ph.D. in Food Science & Nutrition – Meat Science and an M.S. in Animal Science – Production Management from the University of Missouri, Columbia, and a B.S. in Animal Science with distinction from Purdue University. She is an active member of the International Association of Food Protection and the American Meat Science Association and serves on the Sustainable Alliance for Food Ecosystems (SAFE) Think Tank and the National Cattlemen’s Beef Association Research Proposal Review Committee.
Category: Webinars, Food & Beverage, Laboratory, Pathogens, Environmental Monitoring