The food industry is still grappling with “new” expectations both enforced and implied in FSMA. Even more so, the ethical and legal implications still resonating from the Bluebell outbreak and pulsenet mean that every company, no matter it’s size or product, needs to rethink its approach to food safety. While food may be getting safer, we’re also finding out exactly why those 48 million people are getting sick each year. For those of us doing the right thing, who take our responsibility to provide safe food as a personal duty, we’re forced to ask:
How could we be contributing to that number?
Austin Bouck is a food safety professional with experience in amenable products, shelf-stable meals, beverages, and snacks. He has a B.S. in Animal Science from Oregon State University with additional undergraduate and graduate work in microbiology and food law. He is currently working in the beverage industry as a Quality Assurance Manager.
His approach to food safety is honest, realistic, and science-based. Risk is evaluated ethically before fiscally, and pursued from the perspective that companies should be bragging about their pursuit of food safety, not hiding it.
Austin is available to speak for classrooms, seminars, conferences, and individual consulting. Pro-bono work is available for 501c or other established non-profit organizations.