Tim Stubbs is Senior Vice President of Food Safety and Product Research at the Innovation Center for U.S. Dairy. He leads the Innovation Center's Food Safety Committee, an active group of food safety expert volunteers from processors and academia that shares best practices across companies, produces guidance documents, and conducts training. He also coordinates and funds dairy foods and food safety research projects at universities.
Mr. Stubbs has more than 30 years of food research and development experience in leadership roles at Kraft Foods, Sara Lee, Hillshire Brands, and the Innovation Center for U.S. Dairy. He has a broad background in food science and engineering, new product innovation, and food safety across a wide variety of product categories. He also sits on several food industry nonprofit boards and is a member of the Editorial Advisory Board of Food Safety Magazine.
In this episode of Food Safety Matters, we speak with Tim Stubbs [21:14] about:
News and Resources:
Some Salmonella Strains Undetected by Traditional Testing Methods [05:09]
FSIS Classifies Salmonella Newport as Reoccurring Strain [12:02]
Researchers to Develop Rapid Biosensor Pathogen Test [13:36]
ISO Updates New Food Safety Certification Standards for World Food Safety Day [12:57]
Free Food Safety Culture Toolkit by Stop Foodborne Illness [18:45]
Innovation Center for U.S. Dairy Food Safety website
Innovation Center for U.S. Dairy brochure with links to classes and tools
Dairy Pathogen Controls Document
Small Cheesemaker/Artisan Cheesemaker Food Safety website
Ice Cream Food Safety website
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