Implementing An E.coli Control Policy
An April 7, 2010 Webinar (Recorded)
From The Food Institute and Olsson Frank Weeda Terman Bode Matz PC
Featured Speakers:
Moderated by:
The food industry continues to be plagued by a number of food-borne organisms. One of those getting lots of press is E. coli. The Food Institute gathered a panel of experts to discuss how to prevent and control E. coli outbreaks; how to keep your records in order to avoid shouldering the blame for mishandling foodstuff; and how to deal with a positive finding should it occur. Our panel included Barbara Masters, former Administrator of FSIS and now an advisor with Olsson Frank Weeda Terman Bode Matz P.C. , Janet McGinn, Deputy Director with the Food Safety and Inspection Service's Office of Outreach, Employee Education and Training, State Outreach and Technical Assistance Staff and Angie Siemens, Ph.D., V.P. Technical Services for Cargill. The panel was moderated by Jolyda (Jody) Swaim, an associate with Olsson Frank Weeda Terman Bode Matz P.C.
About Janet L. McGinn
About Angie Siemens
About Barbara J. Masters Barbara Masters, D.V.M., is a Senior Policy Advisor at Olsson Frank Weeda, P.C. Before joining the firm, Dr. Masters served as Acting Administrator and then Administrator for the United States Department of Agriculture Food Safety and Inspection Service (FSIS) from March 2004 through January 2007. During her tenure as Administrator, she worked to establish a solid infrastructure of science-based policies and data analysis which have helped to reduce foodborne illness and product recalls. During her seventeen year employment with FSIS, Dr. Masters held a variety of positions throughout the Agency, both in the field and at headquarters. Dr. Masters participated in the development and implementation of the Sanitation Standard Operating Procedures and Hazard Analysis and Critical Control Point (HACCP) regulations in federally and state inspected establishments as well as many of the Agency’s microbial testing programs. Dr. Masters graduated from Mississippi State University with a Doctor of Veterinary Medicine degree, and served in a Food Animal Internship at Kansas State University. She has continued to further her education by taking advanced coursework in biotechnology at Texas A&M University. Dr. Masters was the 2007 recipient of the Food Safety Magazine Distinguished Service Award. About Jolyda O. Swaim
About David L. Durkin
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Janet
L. McGinn, D.V.M., is the Deputy Director with the USDA- Food Safety &
Inspection Service-Office of Outreach, Employee Education and Training-State
Outreach and Technical Assistance Staff. Dr. McGinn started her career
with FSIS as a Veterinary Student Intern and joined FSIS upon graduating
from veterinary school in 2004. As a Supervisory Public Health Veterinarian
with the Office of Field Operations, she worked in a variety of slaughter
and processing operations throughout the Denver District. In 2008, Dr.
McGinn came to Washington as a Staff Officer with the Office of Policy
and Program Development where she worked primarily on E. coli O157:H7,
residues, and food safety assessment methodology. In 2009, Dr. McGinn
joined OOEET as the Deputy Director where she provides technical assistance
and outreach to the State Meat and Poultry programs as well as small and
very small plants.
Angie
Siemens, Ph.D. V.P. Technical Services for Cargill in Wichita, KS. She
is responsible for food safety issues and quality management systems and
processes in approximately thirty beef, pork, turkey, case-ready and processing
facilities. She also oversees the food safety issues of meat co-packers
and meat and ingredient suppliers. Prior to her tenure at Cargill, Dr.
Siemens worked as V.P. of Food Safety and Technical Services for Smithfield
Packing Company in Smithfield, VA. Her responsibilities included Food
Safety, Quality Assurance, Research and Development and Consumer Relations.
She also worked as the Manager, Regulations & Requirements at the Oscar
Mayer Foods Division of Kraft Foods in Madison, WI and as a Food Technologist
for Beatrice Cheese. She served a year as a Congressional Science Fellow
to the U.S. House of Representatives, Committee on Agriculture, Washington,
DC. Dr. Siemens received her Ph.D. in Meat Science from the University
of Missouri, Columbia, a M.S. in Animal Science, University of Missouri,
Columbia and a B.S. in Animal Science from Purdue University, West Lafayette,
IN. She grew up on a diversified grain and livestock family farm in eastern
Indiana, participated in 4-H, FFA and livestock judging. 
Jolyda
O. Swaim is an associate at Olsson Frank Weeda Terman Bode Matz P.C. Ms.
Swaim is a member of the agriculture group, where her practice focuses
on USDA-FSIS regulatory matters as related to meat and poultry production.
She assists clients with issues of meat and poultry product labeling,
HACCP and SSOP as well as quality assurance and sanitation. Ms. Swaim
also has experience in the areas of import and export of meat and poultry
products. Prior to becoming and attorney, Ms. Swaim had extensive experience
in the meat and poultry and food industry. Her last position was with
Sara Lee Corporation as Corporate Food Safety Director with oversight
of meat and poultry plants in the United States and Mexico. Besides Sara
Lee, Ms. Swaim has also worked for companies such as Con Agra, Inc., and
Campbell Soup Company. Her work has included high-risk bakeries, various
prepared or frozen foods operations as well as vegetable companies. Ms.
Swaim has experience in all matters relating to food production gained
from direct control of departments such as food safety, sanitation, quality
assurance, consumer affairs and operations. Ms. Swaim was born in Chicago,IL,
and grew up in Union City, PA and Albuquerque, NM. She received her Bachelor
of Science in Biology from Mercyhurst College in Erie, PA. Ms. Swaim received
her Juris Doctor cum laude from Thomas M. Cooley Law School in Lansing,
MI in 2004. 
David
L. Durkin is a Principal at Olsson Frank Weeda Terman Bode Matz P.C. He
has been with the firm since 1988. Mr. Durkin's practice is concentrated
in federal civil and criminal litigation and administrative proceedings,
including court challenges to FDA, USDA, and DEA regulatory and enforcement
initiatives, and ITC proceedings. Mr. Durkin has expertise in the following
areas: trade and federal regulatory matters, including negotiation of
the Free Trade Area of the Americas (FTAA) Agreement; dispute resolution
before the World Trade Organization (WTO); country-of-origin issues; fair
trade in perishable agricultural commodities; regulation of human tissue
for transplant; and food safety equivalency for manufacturers, processors,
and distributors, with special emphasis on fresh produce and seafood.
Mr. Durkin has also written several manuals for specialized segments of
the food industries regarding FDA inspections and recalls. Prior to joining
the firm, Mr. Durkin served a two-year appointment as Law Clerk to the
Honorable Jaime Pieras, Jr., United States District Judge for the District
of Puerto Rico. He received his law degree from the Catholic University
of America in 1986, where he was the Publication Editor of the Law Review.
He received his bachelor's degree in Philosophy from John Carroll University,
Cleveland, Ohio, in 1981.