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Tune in every Tuesday for a brand new episode of Don't Eat Poop! A Food Safety Podcast. Join Francine L. Shaw, the savvy CEO of Savvy Food Safety, and Matthew Regusci, compliance connoisseur and founder of Fostering Compliance, as they serve up the latest in food safety with a side of laughter.
Explore the ins and outs of food systems, responsible food practices, and food safety regulations. Stay informed about food safety awareness and the not-so-occasional food recall. Delve deep into the complexities of the food supply chain with our dynamic duo, who blend expert insights with a pinch of food safety humor. Whether you're knee-deep in the food safety industry or just passionate about what's on your plate, this podcast promises a fresh take on staying safe while eating well.
Expect candid conversations, personal anecdotes, and occasional guest appearances that spice up the discussion. Shaw and Regusci bring their combined decades of experience to the table, making each episode as informative as it is entertaining. From industry trends to must-know food safety news and regulations, they've got your back (and your lunch).
In essence, Don't Eat Poop! A Food Safety Podcast is not just about imparting information; it's about fostering a culture of food safety. By shedding light on the intricacies of the food supply chain and the latest food safety news, it aims to promote awareness and encourage responsible food practices among consumers and industry professionals alike.
When it comes to food safety, knowledge is power, and a good laugh is the best seasoning. At the heart of every episode is one golden rule: Don't Eat Poop!
Tune in every Tuesday for a brand new episode of Don't Eat Poop! A Food Safety Podcast. Join Francine L. Shaw, the savvy CEO of Savvy Food Safety, and Matthew Regusci, compliance connoisseur and founder of Fostering Compliance, as they serve up the latest in food safety with a side of laughter.
Explore the ins and outs of food systems, responsible food practices, and food safety regulations. Stay informed about food safety awareness and the not-so-occasional food recall. Delve deep into the complexities of the food supply chain with our dynamic duo, who blend expert insights with a pinch of food safety humor. Whether you're knee-deep in the food safety industry or just passionate about what's on your plate, this podcast promises a fresh take on staying safe while eating well.
Expect candid conversations, personal anecdotes, and occasional guest appearances that spice up the discussion. Shaw and Regusci bring their combined decades of experience to the table, making each episode as informative as it is entertaining. From industry trends to must-know food safety news and regulations, they've got your back (and your lunch).
In essence, Don't Eat Poop! A Food Safety Podcast is not just about imparting information; it's about fostering a culture of food safety. By shedding light on the intricacies of the food supply chain and the latest food safety news, it aims to promote awareness and encourage responsible food practices among consumers and industry professionals alike.
When it comes to food safety, knowledge is power, and a good laugh is the best seasoning. At the heart of every episode is one golden rule: Don't Eat Poop!
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Matthew Regusci is a compliance connoisseur and the founder of Fostering Compliance. He has extensive experience in food safety and compliance, providing expert insights into food safety regulations, risk mitigation, and industry best practices. Matt is known for his deep understanding of food safety challenges and his ability to communicate complex topics effectively.
Matthew Regusci is a compliance connoisseur and the founder of Fostering Compliance. He has extensive experience in food safety and compliance, providing expert insights into food safety regulations, risk mitigation, and industry best practices. Matt is known for his deep understanding of food safety challenges and his ability to communicate complex topics effectively.
Francine L. Shaw is the CEO of Savvy Food Safety. She is a seasoned food safety professional with decades of experience in the industry. Francine is an author, speaker, and expert in food safety management systems, responsible food practices, and regulatory compliance. She is dedicated to raising awareness about food safety issues and helping organizations implement effective safety protocols.
Francine L. Shaw is the CEO of Savvy Food Safety. She is a seasoned food safety professional with decades of experience in the industry. Francine is an author, speaker, and expert in food safety management systems, responsible food practices, and regulatory compliance. She is dedicated to raising awareness about food safety issues and helping organizations implement effective safety protocols.
Steve Ardagh is the CEO and Founder of Eagle Protect, a company dedicated to providing high-quality gloves for food safety. Known as the 'Glove Guy', he is on a mission to improve glove safety standards in the food industry. With a focus on preventing cross-contamination and ensuring compliance with food safety regulations, Steve has been a prominent advocate for better glove practices. He has appeared on various podcasts to discuss glove safety issues and has contributed to research and guidelines aimed at enhancing food safety through proper glove usage.
Steve Ardagh is the CEO and Founder of Eagle Protect, a company dedicated to providing high-quality gloves for food safety. Known as the 'Glove Guy', he is on a mission to improve glove safety standards in the food industry. With a focus on preventing cross-contamination and ensuring compliance with food safety regulations, Steve has been a prominent advocate for better glove practices. He has appeared on various podcasts to discuss glove safety issues and has contributed to research and guidelines aimed at enhancing food safety through proper glove usage.
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When your cucumbers keep ending up on outbreak lists, its time to ask: what the actual food safety fail is going on?
In this episode of Dont Eat Poop!, our hosts Matt and Francine dig into the repeat salmonella outbreaks linked to Bedner Growers - and why the phrase voluntary recall should still raise your eyebrows.
They dissect how the contamination trail is traced, what might really be behind recurring farm-based outbreaks, and why cross-contamination is everyones problem. Whether you're running a farm, a food service kitchen, or just trying to avoid the poop in your produce, this ones a wake-up call.
In this episode:
[03:02] The shift from consumer ignorance to awareness of food safety
[05:32] Bedner Growers: One salmonella outbreak is badtwo is a pattern
[08:02] How tracebacks work
[12:35] Epidemiology 101: What did you eat... a week ago?
[17:16] Farming and food safety: Where does Salmonella come from?
[20:59] Most farms dont survive a salmonella outbreak
[25:54] Ripple effects: How one farms mistake can tank a whole commodity
[32:24] Lessons from Jack in the Box, Chipotle, and other infamous outbreaks
[35:35] Food safety and insurance companies
Disclaimer: Episode title and content do not constitute legal or health advice.
You can't taste [salmonella], you can't see it, you can't smell it. It's invisible to the naked eye, but not invisible to the human body system. Matt Regusci
All foodborne illnesses are preventable. You get them from eating something that's contaminated. Are we ever going to eliminate all of them? No. But they're all preventable. Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
When your cucumbers keep ending up on outbreak lists, its time to ask: what the actual food safety fail is going on?
In this episode of Dont Eat Poop!, our hosts Matt and Francine dig into the repeat salmonella outbreaks linked to Bedner Growers - and why the phrase voluntary recall should still raise your eyebrows.
They dissect how the contamination trail is traced, what might really be behind recurring farm-based outbreaks, and why cross-contamination is everyones problem. Whether you're running a farm, a food service kitchen, or just trying to avoid the poop in your produce, this ones a wake-up call.
In this episode:
[03:02] The shift from consumer ignorance to awareness of food safety
[05:32] Bedner Growers: One salmonella outbreak is badtwo is a pattern
[08:02] How tracebacks work
[12:35] Epidemiology 101: What did you eat... a week ago?
[17:16] Farming and food safety: Where does Salmonella come from?
[20:59] Most farms dont survive a salmonella outbreak
[25:54] Ripple effects: How one farms mistake can tank a whole commodity
[32:24] Lessons from Jack in the Box, Chipotle, and other infamous outbreaks
[35:35] Food safety and insurance companies
Disclaimer: Episode title and content do not constitute legal or health advice.
You can't taste [salmonella], you can't see it, you can't smell it. It's invisible to the naked eye, but not invisible to the human body system. Matt Regusci
All foodborne illnesses are preventable. You get them from eating something that's contaminated. Are we ever going to eliminate all of them? No. But they're all preventable. Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
In this raw and eye-opening episode of Don’t Eat Poop!, our hosts Matt and Francine tackle one of the deadliest (and most misunderstood) topics in the food industry: food allergies.
Prompted by a tragic case of a mislabeled cookie causing a grandmother’s death, they break down how simple labeling mistakes and casual attitudes toward allergens can have lethal consequences. From cross-contact catastrophes to faux allergy fibbers, this episode dives deep into the real-life implications of allergy mismanagement in both food service and retail.
Whether you're managing a restaurant kitchen, hosting kids at summer camp, or buying cookies at a supermarket, this one’s a must-listen for anyone serious about food safety compliance.
In this episode:
💩 [02:53] Mislabeling leads to a fatal peanut allergy reaction
💩 [05:00] Why labeling systems fail and how POS errors put lives at risk
💩 [05:59] Fake allergy claims and their dangerous consequences
💩 [08:38] The allergy vs. intolerance debate
💩 [13:41] When an NBC announcer had to leave the Kentucky Derby due to allergen exposure on live TV
💩 [15:54] Carrying your EpiPen with you everywhere you go
💩 [20:16] Brazilian nuts can be toxic in high quantities
💩 [23:15] The dangers of cross-contamination
💩 [26:08] Why even lettuce needs label clarity
💩 [29:47] Anaphylaxis as a special need
Disclaimer: Episode title and content do not constitute legal or health advice.
“ When people say that they're allergic, it desensitizes people to the real fact that people who are actually allergic to this are carrying an EpiPen and this could kill them from anaphylactic shock.” – Matt Regusci
“ There are a million reasons as to why people don't take [food allergies] as seriously as they should, but none of that negates how serious it is. People die.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
In this raw and eye-opening episode of Don’t Eat Poop!, our hosts Matt and Francine tackle one of the deadliest (and most misunderstood) topics in the food industry: food allergies.
Prompted by a tragic case of a mislabeled cookie causing a grandmother’s death, they break down how simple labeling mistakes and casual attitudes toward allergens can have lethal consequences. From cross-contact catastrophes to faux allergy fibbers, this episode dives deep into the real-life implications of allergy mismanagement in both food service and retail.
Whether you're managing a restaurant kitchen, hosting kids at summer camp, or buying cookies at a supermarket, this one’s a must-listen for anyone serious about food safety compliance.
In this episode:
💩 [02:53] Mislabeling leads to a fatal peanut allergy reaction
💩 [05:00] Why labeling systems fail and how POS errors put lives at risk
💩 [05:59] Fake allergy claims and their dangerous consequences
💩 [08:38] The allergy vs. intolerance debate
💩 [13:41] When an NBC announcer had to leave the Kentucky Derby due to allergen exposure on live TV
💩 [15:54] Carrying your EpiPen with you everywhere you go
💩 [20:16] Brazilian nuts can be toxic in high quantities
💩 [23:15] The dangers of cross-contamination
💩 [26:08] Why even lettuce needs label clarity
💩 [29:47] Anaphylaxis as a special need
Disclaimer: Episode title and content do not constitute legal or health advice.
“ When people say that they're allergic, it desensitizes people to the real fact that people who are actually allergic to this are carrying an EpiPen and this could kill them from anaphylactic shock.” – Matt Regusci
“ There are a million reasons as to why people don't take [food allergies] as seriously as they should, but none of that negates how serious it is. People die.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine dive into the dark, crunchy underbelly of food safety: cockroach infestations.
They kick things off with a recent incident at Erewhon’s luxury tonic bar in Santa Monica, temporarily shut down after cockroaches were discovered in a cabinet. But things quickly escalate when Francine shares one of the worst infestation cases of her career.
The hosts dig into the gaps in pest control protocols, how poor vendor oversight can keep infestations alive, and the often-overlooked realities of food safety enforcement.
In this episode:
💩 [04:07] The cockroach violation at Erewhon’s luxury tonic bar in Santa Monica
💩 [07:59] Francine’s craziest cockroach story
💩 [09:03] What happens when you spray a bad cockroach infestation
💩 [13:17] What it takes for the health department to reopen a restaurant
💩 [16:34] The psychological effect of inspecting a bad cockroach infestation
💩 [18:44] Taking food safety seriously
💩 [20:35] A fill factor
💩 [21:59] What they found at Erewhon’s luxury tonic bar in Santa Monica
💩 [23:05] Where there’s one cockroach, there are thousands
💩 [24:49] Consumer reaction to the Erewhon cockroach violation
💩 [27:20] The need for weekly pest control
💩 [28:44] The expectations of Erewhon’s luxury tonic bar customers
Disclaimer: Episode title and content do not constitute legal or health advice.
“If you're paying 20 bucks for a smoothie or a tonic, you probably don't want cockroaches as the added ingredient.” – Matt Regusci
“[Cockroaches] were inside the milkshake machine. They were everywhere. [...] This does not happen overnight. It took a while for it to get this bad.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine dive into the dark, crunchy underbelly of food safety: cockroach infestations.
They kick things off with a recent incident at Erewhon’s luxury tonic bar in Santa Monica, temporarily shut down after cockroaches were discovered in a cabinet. But things quickly escalate when Francine shares one of the worst infestation cases of her career.
The hosts dig into the gaps in pest control protocols, how poor vendor oversight can keep infestations alive, and the often-overlooked realities of food safety enforcement.
In this episode:
💩 [04:07] The cockroach violation at Erewhon’s luxury tonic bar in Santa Monica
💩 [07:59] Francine’s craziest cockroach story
💩 [09:03] What happens when you spray a bad cockroach infestation
💩 [13:17] What it takes for the health department to reopen a restaurant
💩 [16:34] The psychological effect of inspecting a bad cockroach infestation
💩 [18:44] Taking food safety seriously
💩 [20:35] A fill factor
💩 [21:59] What they found at Erewhon’s luxury tonic bar in Santa Monica
💩 [23:05] Where there’s one cockroach, there are thousands
💩 [24:49] Consumer reaction to the Erewhon cockroach violation
💩 [27:20] The need for weekly pest control
💩 [28:44] The expectations of Erewhon’s luxury tonic bar customers
Disclaimer: Episode title and content do not constitute legal or health advice.
“If you're paying 20 bucks for a smoothie or a tonic, you probably don't want cockroaches as the added ingredient.” – Matt Regusci
“[Cockroaches] were inside the milkshake machine. They were everywhere. [...] This does not happen overnight. It took a while for it to get this bad.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
Some Growing Food Safety Threats That Most Don't Think About But Can Gravely Affect Your Facility | Episode 116
Hosts
Hosts of this podcast episode
Matt RegusciFrancine L. Shaw
Guests
Guests of this podcast episode
Matt RegusciFrancine L. Shaw
Keywords
Keywords of this podcast episode
food safetycyber attacksfood terrorismfood fraudinsider sabotagefood defenseautomation in meat-packingchemical risks in poultrycybersecurity
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about some growing threats to food safety: cyber attacks, food terrorism, and food fraud.
For some time, these were associated with external threats, as was the case with JBS's Russian ransomware attack, which stopped 30% of the American meat supply back in 2021, and the lead-laced-cinnamon fraud that came from Ecuador and led to the Cinnamon Applesauce Pouches Lead and Chromium Poisoning Outbreak.
But today, our hosts are bringing you a very serious case of a cyber attack by someone on the inside, with dangerous consequences for both consumers and workers at a poultry processing facility.
So, stay tuned to know all about these growing threats and how to protect your facility from them.
In this episode:
💩 [04:05] What makes our hosts successful in the food compliance world
💩 [05:23] The food industry must prepare for food terrorism and fraud
💩 [07:17] The South Carolina chicken plant sabotage case
💩 [08:26] The bad side of the current level of automation in meat-packing plants
💩 [10:05] What the saboteur accomplished and the questions that elicited
💩 [12:08] A disgruntled insider’s access and the importance of changing codes
💩 [16:07] Having no past criminal records doesn't mean much
💩 [17:32] Chemical risks in poultry processing
💩 [20:41] Cybersecurity: A growing threat to food safety
💩 [23:55] Listen to your IT people, they're trying to protect you from this
💩 [26:25] The points in the system where food can be tampered with
💩 [29:50] The need for good food defense plans
Disclaimer: Episode title and content do not constitute legal or health advice.
“This case exposes a blind spot in food safety: the vulnerability of digitized processing systems to insider attacks. While efficient, these systems are susceptible to sabotage, especially by former employees with lingering access.” – Matt Regusci
“ Companies need to start watching out for this type of behavior [food terrorism] because it's going to happen. It's just a matter of time till this type of behavior starts to happen. It's on the forefront and it's not just [in] manufacturing and processing [but in] restaurants as well.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are talking about some growing threats to food safety: cyber attacks, food terrorism, and food fraud.
For some time, these were associated with external threats, as was the case with JBS's Russian ransomware attack, which stopped 30% of the American meat supply back in 2021, and the lead-laced-cinnamon fraud that came from Ecuador and led to the Cinnamon Applesauce Pouches Lead and Chromium Poisoning Outbreak.
But today, our hosts are bringing you a very serious case of a cyber attack by someone on the inside, with dangerous consequences for both consumers and workers at a poultry processing facility.
So, stay tuned to know all about these growing threats and how to protect your facility from them.
In this episode:
💩 [04:05] What makes our hosts successful in the food compliance world
💩 [05:23] The food industry must prepare for food terrorism and fraud
💩 [07:17] The South Carolina chicken plant sabotage case
💩 [08:26] The bad side of the current level of automation in meat-packing plants
💩 [10:05] What the saboteur accomplished and the questions that elicited
💩 [12:08] A disgruntled insider’s access and the importance of changing codes
💩 [16:07] Having no past criminal records doesn't mean much
💩 [17:32] Chemical risks in poultry processing
💩 [20:41] Cybersecurity: A growing threat to food safety
💩 [23:55] Listen to your IT people, they're trying to protect you from this
💩 [26:25] The points in the system where food can be tampered with
💩 [29:50] The need for good food defense plans
Disclaimer: Episode title and content do not constitute legal or health advice.
“This case exposes a blind spot in food safety: the vulnerability of digitized processing systems to insider attacks. While efficient, these systems are susceptible to sabotage, especially by former employees with lingering access.” – Matt Regusci
“ Companies need to start watching out for this type of behavior [food terrorism] because it's going to happen. It's just a matter of time till this type of behavior starts to happen. It's on the forefront and it's not just [in] manufacturing and processing [but in] restaurants as well.” – Francine L Shaw
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Steve Ardagh, the CEO and Founder of Eagle Protect, now as our official sponsor. He’s also known as the “Glove Guy” and is on a mission to save the world one glove at a time.
He’s been on the podcast before, and we’ve also talked about his research and glove safety on other occasions. Even so, we guarantee you’ll learn something new today, as our hosts always do when talking to him.
They touch on topics such as the glove safety gap in the US, the fact that contaminated gloves might result in false positive lab results, the idea that better quality gloves actually reduce glove cost, the impact of tariffs on glove quality, why vinyl gloves should be banned, and more.
In this episode:
💩 [01:14] Officially meet Steve Ardagh, the “Glove Guy”, as our new sponsor
💩 [03:17] The biggest challenge behind glove safety
💩 [04:01] When Matt and Francine learned that gloves may already come in dirty
💩 [05:03] Being FDA Food Compliant doesn’t guarantee the glove is safe
💩 [07:11] The glove safety gap and Eagle Protect’s role in closing it
💩 [08:28] The harmful chemicals that can even be in FDA food-compliant gloves
💩 [09:50] Bringing awareness to the problem, but also providing the solution
💩 [12:07] Any risk is too much of a risk when it comes to our safety
💩 [14:34] The terrible consequences for the most vulnerable and their loved ones
💩 [17:08] The idea that maybe the gloves are the actual culprit
💩 [19:39] Why vinyl gloves should be banned from food handling
💩 [22:28] How tariffs can impact the vinyl glove supply and a better option
💩 [24:29] The progress in the industry around gloves
“ Gloves [in the US] aren't required to be clean or intact, so you could have a glove come in with a dead mouse in it and holes all through it, and as long as it passes that FDA food compliance, there's nothing illegal being done.” – Steve Ardagh
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
In this episode of Don’t Eat Poop!, our hosts Matt and Francine are joined by Steve Ardagh, the CEO and Founder of Eagle Protect, now as our official sponsor. He’s also known as the “Glove Guy” and is on a mission to save the world one glove at a time.
He’s been on the podcast before, and we’ve also talked about his research and glove safety on other occasions. Even so, we guarantee you’ll learn something new today, as our hosts always do when talking to him.
They touch on topics such as the glove safety gap in the US, the fact that contaminated gloves might result in false positive lab results, the idea that better quality gloves actually reduce glove cost, the impact of tariffs on glove quality, why vinyl gloves should be banned, and more.
In this episode:
💩 [01:14] Officially meet Steve Ardagh, the “Glove Guy”, as our new sponsor
💩 [03:17] The biggest challenge behind glove safety
💩 [04:01] When Matt and Francine learned that gloves may already come in dirty
💩 [05:03] Being FDA Food Compliant doesn’t guarantee the glove is safe
💩 [07:11] The glove safety gap and Eagle Protect’s role in closing it
💩 [08:28] The harmful chemicals that can even be in FDA food-compliant gloves
💩 [09:50] Bringing awareness to the problem, but also providing the solution
💩 [12:07] Any risk is too much of a risk when it comes to our safety
💩 [14:34] The terrible consequences for the most vulnerable and their loved ones
💩 [17:08] The idea that maybe the gloves are the actual culprit
💩 [19:39] Why vinyl gloves should be banned from food handling
💩 [22:28] How tariffs can impact the vinyl glove supply and a better option
💩 [24:29] The progress in the industry around gloves
“ Gloves [in the US] aren't required to be clean or intact, so you could have a glove come in with a dead mouse in it and holes all through it, and as long as it passes that FDA food compliance, there's nothing illegal being done.” – Steve Ardagh
We hope you enjoy this episode!
Remember to subscribe, rate, and review the podcast on your favorite podcast platform. Together, we can raise awareness and make a positive impact in the world of food safety!
Share your thoughts and feedback on the show, and feel free to offer any topics you would like to hear discussed.
