logo
episode-header-image
Sep 2024
1h 2m

Ep. 178. Jeannie Shaughnessy: 'Nuts' Abo...

FOOD SAFETY MAGAZINE
About this episode

Jeannie Shaughnessy is CEO of the Peanut and Tree Nut Processors Association (PTNPA), where she leads the association in fulfilling its mission and vision while managing daily operations. She works closely with the Board of Directors, Advisory Board, and Strategic Committees to shape and guide PTNPA in its ongoing and long-term strategies. Jeannie has more than 30 years of management and consulting experience with a focus on business operations and optimization, organizational development, change management, and communications. She is a trained Executive Coach, a certified facilitator, and a graduate of the Harvard Business School Social Enterprise Program, while also being a two-time business owner. Additionally, Jeannie has proudly served as a board member for many nonprofit organizations over the past 35 years.

In this episode of Food Safety Matters, we speak with Jeannie [38:05] about:

  • What the annual PTNPA Operations and Technical Food Safety Forum offers for the nut industry, and key takeaways from the 2024 event
  • Artificial intelligence (AI) developments that could aid nut processors in ensuring food safety and quality
  • Topics of discussions between the nut industry and FDA's Deputy Commissioner for Human Foods at PTNPA’s annual Washington D.C. Fly-In in May 2024
  • How PTNPA’s Handbook for Safe Processing of Nuts serves the nut industry, such as providing guidance on allergen management
  • PTNPA's trip to Côte d'Ivoire, during which PTNPA representatives met with the country’s cashew industry to explore how it can meet U.S. food safety standards to enable entry into the U.S. market
  • Ways in which FDA’s restructured Human Foods Program may affect the nut industry, and PTNPA’s participation in the Alliance for a Stronger FDA
  • How PTNPA and its members are recognizing and celebrating National Nut Day on October 22.

News and Resources

News

FSMA 204 [3:15]

Legislative Affairs [12:25]

Boar’s Head Listeria Outbreak [15:59]

Resources
Food Safety Matters Ep. 33. Maple Leaf Foods: Food Safety After Tragedy
Food Safety Matters Ep. 33 Transcript PDF

We Want to Hear from You!
Please send us your questions and suggestions to podcast@food-safety.com

 

Up next
Sep 23
Ep. 202. Dr. Kathy Knutson: What Does a Robust Environmental Monitoring Program Look Like?
Kathy Knutson, Ph.D., PCQI, is educated in bacteriology, food science, and education. She speaks, writes, and trains on compliance for the Food and Drug Administration's (FDA's) Food Safety Modernization Act (FSMA). She has trained over 500 Preventive Controls Qualified Individua ... Show More
1h 23m
Sep 9
Ep. 201. Mick Dutcher: The Work of FDA OII's Food Products Inspectorate
In this episode of Food Safety Matters, we speak with Dr. Dutcher [38:31] about: The internal structure of the Food Products Inspectorate (FPI) within FDA’s OII OII’s role and responsibilities for inspecting human foods at FDA, including examples of frontline activities How the F ... Show More
1h 1m
Aug 26
Ep. 200: A Celebration of Food Safety Matters Podcast History
In this special 200th episode of Food Safety Matters, our hosts look back at the podcast’s eight-year history, sharing their stories and experiences, as well as reviewing some of the show’s most memorable episodes and guests. Resources Ep. 1. Dave Theno: No One Cooks Their Salad ... Show More
1h 15m
Recommended Episodes
Sep 2022
Inside food safety scares
Food contamination is a serious public health problem around the world. The World Health Organisation estimates that 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420,000 die every year. In this episode, Ruth Alexander speaks to so ... Show More
29m 40s
Jun 2025
What's up with Refrigerant & System Regulations w/ Copeland
In this insightful episode of the HVAC School podcast, host Bryan sits down with Jennifer Butsch, Director of Regulatory Affairs at Copeland, to discuss the rapidly evolving regulatory environment affecting the HVAC industry. With eight years of experience at Copeland and a backg ... Show More
33m 8s
Oct 2024
07/10/24 Charges for abattoir inspections, water management
Plans to get abattoirs to take on more of the cost of vets and meat inspectors are "excessive and dangerous" according to the meat industry. The Association of Independent Meat Suppliers, (AIMS) which represents both big and small slaughterhouses, says the Food Standards Agency's ... Show More
12m 3s
Mar 2025
Why is red food dye banned?
#208 Melissa and Jam dive deep into the topic of FDA regulations, particularly focusing on food additives like red food dye. They discuss the complexities of the FDA's approval process, the Delaney Clause, and recent changes in the regulation of red dye number 3, which has been b ... Show More
33m 49s
Aug 20
The science of making fruits and veggies last longer | Jenny Du
It's a hard nut to crack: in order to prevent food waste, we rely on plastic packaging and refrigeration, which harm the environment. What if we could turn to nature to address these challenges? Engineer and chemist Jenny Du shares how a simple plant-based innovation — using the ... Show More
13m 32s
Jun 2017
Jennifer Lavers – Ocean Plastic, Marine Conservation and Birdlife (Plastic Sucks Part 2)
Dr. Jennifer Lavers sees seabirds as sentinels of marine health. Are we listening to what they're telling us? Her work as a scientist attached to the University of Tasmania's Institute for Marine and Antarctic Studies focuses on birdlife, but recently she's been looking to art an ... Show More
49m 13s
Nov 2024
Carbon conscious cooking for the future
Our volatile climate will impact the way we cook and the way we eat. And so, farming needs to adapt, eating needs to adapt, and how we cook, will also need to adapt.   In this episode of the Science Behind Your Salad, Jane Craigie explores the world of carbon farming: how can we ... Show More
31m 48s
Aug 2024
Matthew Archer, "Unsustainable: Measurement, Reporting, and the Limits of Corporate Sustainability" (NYU Press, 2024)
In recent years, companies have felt the pressure to be transparent about their environmental impact. Large documents containing summaries of yearly emissions rates, carbon output, and utilized resources are shared on companies’ social media pages, websites, and employee briefing ... Show More
42m 18s
Sep 26
Interview: The plant-based coating that is eliminating food spoilage | Jenny Du
If food waste were a country, it’d be the third highest emitter of greenhouse gas emissions after China and the US, says Apeel Senior VP of Operations Jenny Du. Following her talk at TED2025, Du sits down for a conversation with host Sherrell Dorsey on how her lab is creating pla ... Show More
20m 51s