Sponsored by:

Complimentary Virtual Event

June 7, 2022 | 12:00 PM - 2:30 PM ET

Food Safety Tech Hazards Series:


The CDC estimates that nearly 48 million people fall ill and 3000 people die annually as a result of foodborne illness. Listeria is a concern due to the high percentage of fatalities that occur as a result of contracting Listeriosis. Many of these cases are preventable. During this virtual event, experts will discuss tangible best practices in Listeria detection, mitigation and control.

Learning Objectives:

  • An overview of the occurrence of Listeria in food
  • Monitoring and controlling Listeria monocytogenes in facilities
  • Testing methods and emerging detection technologies
  • Strategies in sanitation

Who Should Attend:

•    Quality assurance/quality control
•    Sanitation
•    Food Laboratory personnel
•    Risk manager
•    Food safety compliance
•    Regulatory

Register Now!


12:00 pm - 12:05 pm -  Welcome and Introductions
Rick Biros, President, Food Safety Tech

12:05 pm - 12:45 pm - The State of Listeria: Incidence Overview
Shawn Stevens, Food Safety Lawyer & Founder, Food Industry Counsel, LLC

12:45 pm - 1:00 pm -  Hardy Diagnostics Sponsored TechTalk

1:00 pm - 1:45 pm - Continued Complexity of Monitoring and Controlling Listeria Monocytogenes
Ben Miller, Ph.D., Vice President of Regulatory and Scientific Affairs, The Acheson Group

In 2017, the FDA released draft guidance for the control of Listeria monocytogenes in Ready-To-Eat (RTE) food.  Since then, the food industry has continued to experience outbreaks of this pathogen, sometimes coming from new and novel sources.  This presentation will discuss some of the more complex issues around L. mono monitoring and control, including food-contact surface testing, emerging detection technologies, and when it might make sense to genetically sequence L. mono found in your facilities.

1:45 pm - 2:00 pm - TechTalk Sponsored by Saldesia 
Jim Miller, Sales & Marketing Manager, Saldesia
Ryan Dunn, Food Safety Specialist & Industrial Representative, DeVere Company

2:00 pm - 2:45 pm - Sanitation & Listeria Monocytogenes
Janet Buffer, Association Director of Grants, Research & Projects, Center for Foodborne Illness for Research and Prevention, The Ohio State University

2:45 pm - Wrap up and Adjournment
Rick Biros, President, Food Safety Tech


Shawn Stevens
Shawn Stevens
Food Safety Lawyer & Founder
Food Industry Counsel, LLC

Shawn Stevens, the founding member of FIC, is a nationally-recognized food attorney who has dedicated his entire firm to "Going All-In for Food and All-Out for Those Who Produce It." Shawn works closely throughout the U.S. and abroad with food industry clients (including the world’s largest growers, processors, restaurant chains, distributors and grocers) helping them protect their brand by complying with FDA and USDA food safety regulations, reducing food safety risk, managing recalls, and defending high-profile food safety cases. Shawn also speaks regularly to audiences on a wide variety of emerging scientific, technological, regulatory and food safety legal trends, and routinely authors columns for Meatingplace, The National Provisoner and Food Quality and Safety Magazine.

Janet Buffer
Associate Director of Grants, Research & Projects
Center for Foodborne Illness for Research & Prevention,
The Ohio State University
Dr. Ben Miller
Dr. Ben Miller
Vice President of Regulatory and Scientifc Affairs
The Acheson Group

Ben Miller, Ph.D. has nearly 20 years of experience in food safety regulation, epidemiology, outbreak investigation and response and public health. He earned his Ph.D. from The University of Minnesota in Environmental Health with a focus on Infectious Diseases. He also received his MPH in Epidemiology from the University of Minnesota and his BA in Biology and Chemistry from Macalester College.  While at the U of M, Miller’s Ph.D. thesis research focused on how to improve food traceability throughout the supply chain to advance outbreak detection and response time to prevent additional cases of foodborne illness.  His work has been published in several peer-reviewed journals and book chapters. His previous work includes serving as the Division Director of the Food and Feed Safety Division at the Minnesota Department of Agriculture and as an epidemiologist at the Minnesota Department of Health.  During his time with the department of agriculture, he led the state’s traceback investigations of several large multistate outbreaks including well known Salmonella outbreaks associated with peanut butter and serrano peppers.  He was the first to publish a paper associating an outbreak of E.coli O157:H7 infections with nuts (hazelnuts) in the United States. Miller has also held leadership roles within national regulatory associations including serving as a Director at Large for the Association of Food and Drug Officials, as chair of the FDA’s Manufactured Food Regulatory Program Alliance, and as co-chair of the FDA’s Partnership for Food Protection’s Response and Recall workgroup.  He was also the Principal Investigator for several federal grants to improve outbreak response and regulatory systems within state government.

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