November 2020 Featured Interview
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Interview with
Mitzi Baum
CEO of Stop Foodborne Illness
Photo Courtesy: Stop Foodborne Illness
About Mitzi:
Mitzi Baum joined the team at Stop Foodborne Illness as the Chief Executive Officer in May 2019. She is motivated by the mission to create a new strategy for the nonprofit and its constituency that will drive change through advocacy, collaboration and innovation.
Prior to beginning her tenure at Stop Foodborne Illness, Mitzi cultivated a 23-year career at Feeding America, initially as a network services representative and then rising to the senior level position of managing director of food safety. As managing director of food safety, Mitzi guided the continued development of many food safety initiatives: development and execution of the food safety strategic plan; oversight of third-party food safety audit program; food safety educational summits; development of food safety resources; and coordination with donors and regulatory agencies to support food donations. Prior to her career with Feeding America, Mitzi managed restaurants for the Peasant Restaurant Co. in Atlanta, Funky’s Restaurants in Cincinnati, and Lettuce Entertain You Enterprises in Chicago.
Mitzi holds a Master of Science in Food Safety and a certificate in Food Law from Michigan State University. She has earned certificates in Non-Profit Management from the University of Chicago, Quality Management from DePaul University and Food Safety Management from Cornell University. She is a certified seafood HACCP instructor and is a certified PCQI.
Mitzi Baum joined the team at Stop Foodborne Illness as the Chief Executive Officer in May 2019. She is motivated by the mission to create a new strategy for the nonprofit and its constituency that will drive change through advocacy, collaboration and innovation.
Prior to beginning her tenure at Stop Foodborne Illness, Mitzi cultivated a 23-year career at Feeding America, initially as a network services representative and then rising to the senior level position of managing director of food safety. As managing director of food safety, Mitzi guided the continued development of many food safety initiatives: development and execution of the food safety strategic plan; oversight of third-party food safety audit program; food safety educational summits; development of food safety resources; and coordination with donors and regulatory agencies to support food donations. Prior to her career with Feeding America, Mitzi managed restaurants for the Peasant Restaurant Co. in Atlanta, Funky’s Restaurants in Cincinnati, and Lettuce Entertain You Enterprises in Chicago.
Mitzi holds a Master of Science in Food Safety and a certificate in Food Law from Michigan State University. She has earned certificates in Non-Profit Management from the University of Chicago, Quality Management from DePaul University and Food Safety Management from Cornell University. She is a certified seafood HACCP instructor and is a certified PCQI.
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Mitzi is a member of the International Association of Food Protection, the Conference for Food Protection and the Association of Food and Drug Officials.
About Stop Foodborne Illness (STOP):
Stop Foodborne Illness is a national nonprofit public health organization whose mission is to support and engage people directly impacted by foodborne illness and mobilize them to help prevent illness and death by driving change through advocacy, collaboration and innovation. |
Video Courtesy: Stop Foodborne Illness
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Myrna Beth Haskell, executive editor, spoke with Mitzi about her work with Stop Foodborne Illness as well as steps everyone can take when it comes to safe food preparation and storage.
Early in your career journey, you worked in the restaurant industry. Could you explain a bit about that experience and how this encouraged you to pursue a career focused on food safety and the mitigation of foodborne illness?
I was fifteen years old when I landed my first job in the food industry. Cincinnati was known for its chili parlors, and this place that I worked at was one of them. I had no food safety training, but I was prepping, waiting tables and working the drive-through. I also worked at this rural German restaurant at one point, and what was going on in that kitchen was horrifying. People were allowed to smoke, and there were ashtrays all over the prep areas! Saliva goes everywhere when you smoke – even at a young age, I knew this was wrong.
I went to college originally for marketing, but it just wasn’t for me. When I realized there was a ‘Restaurant and Hospitality Management’ major, I decided that was a better direction for me. I dove into the sciences, and my interest in food safety began to peak at this point.
Early in your career journey, you worked in the restaurant industry. Could you explain a bit about that experience and how this encouraged you to pursue a career focused on food safety and the mitigation of foodborne illness?
I was fifteen years old when I landed my first job in the food industry. Cincinnati was known for its chili parlors, and this place that I worked at was one of them. I had no food safety training, but I was prepping, waiting tables and working the drive-through. I also worked at this rural German restaurant at one point, and what was going on in that kitchen was horrifying. People were allowed to smoke, and there were ashtrays all over the prep areas! Saliva goes everywhere when you smoke – even at a young age, I knew this was wrong.
I went to college originally for marketing, but it just wasn’t for me. When I realized there was a ‘Restaurant and Hospitality Management’ major, I decided that was a better direction for me. I dove into the sciences, and my interest in food safety began to peak at this point.
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What were some of your initial goals for the organization when you first became its CEO?
Honestly, I wasn’t sure of the exact goals I wanted to address. I knew I needed to get on board to dig in and work from there. Previously, the organization had significant success modernizing meat inspection and had assisted in the passage of the FSMA (Food Safety Modernization Act*) which changed the way we approach food safety – its focus became more proactive, instead of reactive. A tea bag provides a great example of being proactive in your approach to safety. You have to look at all parts – the string, the paper and the tea inside. You must make sure there is safety throughout the supply chain for all of these parts. However, the Alliance to Stop Foodborne Illness program** had not been implemented because it was still very new. So there was plenty of work to be done there. |
Mitzi Speaking at the Food Waste Summit
(Photo Courtesy: Stop Foodborne Illness) |
Another priority was to work collaboratively with industry partners on internal food safety culture. Everyone in the chain needs to be knowledgeable.
*FSMA was signed into law by President Obama on January 4, 2011, and in the years since, the FDA (U.S. Food and Drug Administration) has been working to develop the final rules that the act requires them to implement. The focus is on prevention and specific requirements for imported foods, food safety inspections, the sanitary transportation of foods and compliance timelines.
**Alliance to Stop Foodborne Illness: The program’s mission is to support and engage people directly impacted by foodborne illness and to mobilize them to help prevent illness and death by driving change through advocacy, collaboration and innovation (stopfoodborneillness.org).
*FSMA was signed into law by President Obama on January 4, 2011, and in the years since, the FDA (U.S. Food and Drug Administration) has been working to develop the final rules that the act requires them to implement. The focus is on prevention and specific requirements for imported foods, food safety inspections, the sanitary transportation of foods and compliance timelines.
**Alliance to Stop Foodborne Illness: The program’s mission is to support and engage people directly impacted by foodborne illness and to mobilize them to help prevent illness and death by driving change through advocacy, collaboration and innovation (stopfoodborneillness.org).
Mitzi Baum and STOP team member Michael Alderson together at the
Global Food Safety Initiative Conference (February 2020) (Photo Courtesy: Stop Foodborne Illness) |
What other programs have been successful?
I am so proud of my team. We are truly lean and mean - there are only six of us! What we’ve accomplished in the last 16 months is nothing short of inspirational. We partnered with Michigan State University to create the Dave Theno Fellowship, an opportunity for a young food scientist to work closely with STOP and to learn from members who have experienced the consequences of failures in food safety firsthand. The Fellow works full-time with us and completes an Online Food Safety Certificate with the university. Our Peer to Peer Mentoring program is extremely successful. Our ‘Constituent-Mentors’ are able to help others, those going through the same thing that they did. They can offer tips and advice about how to cope with various challenges. We match ‘Constituent-Mentors’ with individuals and families who are currently experiencing this difficult journey – they are not medical professionals, but are there to lend emotional support and to share what worked for them. We also provide lots of information concerning recalls (you can sign up for e-alerts and e-news), safe cooking and storage, symptoms and treatments, and teacher resources. |
Are there any comorbid conditions or illnesses that make a person more susceptible to foodborne illness?
Anyone who is immunocompromised in any form is more susceptible. Obesity and diabetes are also conditions that make you more prone to develop foodborne illness. Children under five years of age are especially at risk because their immune systems are not yet developed.
It’s also important to note that there are lifelong consequences. With E. coli 0157:H7, antibiotics can cause more harm than good. You can develop HUS.* The E. coli attacks blood platelets which can lead to kidney failure if it goes undiagnosed. The research that has been done on early diagnosis has found that physicians often send patients home because they believe it’s a self-limiting condition [will resolve on its own]. Instead, they should run a stool culture which can appropriately identify pathogens. There are clinical practice guidelines set by the IDSA (Infectious Disease Society of America) that explain diagnosis and management of infectious diarrhea.
We work with Dr. Ben Chapman, an associate professor and Food Safety Extension Specialist at North Carolina State University, on research concerning early detection methods. And we are submitting paperwork for a grant to support research that can identify gaps in physician education.
*Hemolytic-uremic syndrome (HUS) is a condition that can occur when the small blood vessels in your kidneys become damaged and inflamed. This damage can cause clots to form in the vessels. The clots clog the filtering system in the kidneys and lead to kidney failure, which could be life-threatening.
Anyone who is immunocompromised in any form is more susceptible. Obesity and diabetes are also conditions that make you more prone to develop foodborne illness. Children under five years of age are especially at risk because their immune systems are not yet developed.
It’s also important to note that there are lifelong consequences. With E. coli 0157:H7, antibiotics can cause more harm than good. You can develop HUS.* The E. coli attacks blood platelets which can lead to kidney failure if it goes undiagnosed. The research that has been done on early diagnosis has found that physicians often send patients home because they believe it’s a self-limiting condition [will resolve on its own]. Instead, they should run a stool culture which can appropriately identify pathogens. There are clinical practice guidelines set by the IDSA (Infectious Disease Society of America) that explain diagnosis and management of infectious diarrhea.
We work with Dr. Ben Chapman, an associate professor and Food Safety Extension Specialist at North Carolina State University, on research concerning early detection methods. And we are submitting paperwork for a grant to support research that can identify gaps in physician education.
*Hemolytic-uremic syndrome (HUS) is a condition that can occur when the small blood vessels in your kidneys become damaged and inflamed. This damage can cause clots to form in the vessels. The clots clog the filtering system in the kidneys and lead to kidney failure, which could be life-threatening.
What are the warning signs of foodborne illness? And when should someone seek medical treatment?
Well, the first thing I want to point out is that there is no such thing as the ‘stomach flu.’ Foodborne illness is gastrointestinal. Your body is trying to flush disease-causing pathogens out of your system.
So if you are having constant diarrhea or vomiting for three days or more, you should consult a physician. Also consult a physician if you have a fever over 100 degrees. The diarrhea will cause you to become dehydrated and will exacerbate headaches.
What foods are most susceptible to pathogens?
Any food is susceptible to pathogens. It just depends on how it comes to you – how it’s cooked and how it’s handled. For instance, if a chef handles raw steak and then touches a cooked steak to see if it’s done [without sanitizing his hands first]…that’s called cross contamination.
What can we do in our own kitchens to help prevent foodborne illness?
There are two things I want to point out first. Wash your hands with soap and water before handling food. The pandemic has put this at the forefront of everyone’s minds. Secondly, don’t wash chicken! This doesn’t prevent foodborne illness. It’s in our culture that we think we have to wash chicken before preparing it. When you do this, you are splashing any pathogens that might be on the meat around – in your sink, on your countertops and onto utensils.
You need to wash anything that grows in the ground. Use a brush for vegetables.
Don’t cut vegetables with the same cutting board you use to cut raw meat and fish. A good tip: Use a red cutting board for meats and green for vegetables. Keep raw food away from cooked food.
You should also model correct behavior for everyone in the family. When learned early, your children will easily follow the protocol.
How long can you leave raw meat or fish in a car if you are out and about running errands?
Remember that time, moisture and temperature all affect pathogen growth. Do your grocery shopping last if you’re running several errands - it’s not good for raw meats and fish to be lingering in your car on hot days. Understand the temperature danger zones (between 40°F and 135 °F). Be sure to thoroughly cook your meat. Use a thermometer and place in the thickest part of the chicken to be sure it cooks to 165°F.*
Well, the first thing I want to point out is that there is no such thing as the ‘stomach flu.’ Foodborne illness is gastrointestinal. Your body is trying to flush disease-causing pathogens out of your system.
So if you are having constant diarrhea or vomiting for three days or more, you should consult a physician. Also consult a physician if you have a fever over 100 degrees. The diarrhea will cause you to become dehydrated and will exacerbate headaches.
What foods are most susceptible to pathogens?
Any food is susceptible to pathogens. It just depends on how it comes to you – how it’s cooked and how it’s handled. For instance, if a chef handles raw steak and then touches a cooked steak to see if it’s done [without sanitizing his hands first]…that’s called cross contamination.
What can we do in our own kitchens to help prevent foodborne illness?
There are two things I want to point out first. Wash your hands with soap and water before handling food. The pandemic has put this at the forefront of everyone’s minds. Secondly, don’t wash chicken! This doesn’t prevent foodborne illness. It’s in our culture that we think we have to wash chicken before preparing it. When you do this, you are splashing any pathogens that might be on the meat around – in your sink, on your countertops and onto utensils.
You need to wash anything that grows in the ground. Use a brush for vegetables.
Don’t cut vegetables with the same cutting board you use to cut raw meat and fish. A good tip: Use a red cutting board for meats and green for vegetables. Keep raw food away from cooked food.
You should also model correct behavior for everyone in the family. When learned early, your children will easily follow the protocol.
How long can you leave raw meat or fish in a car if you are out and about running errands?
Remember that time, moisture and temperature all affect pathogen growth. Do your grocery shopping last if you’re running several errands - it’s not good for raw meats and fish to be lingering in your car on hot days. Understand the temperature danger zones (between 40°F and 135 °F). Be sure to thoroughly cook your meat. Use a thermometer and place in the thickest part of the chicken to be sure it cooks to 165°F.*
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*Find more on temperature danger zones and safe cooking/storage.
Are there precautions we should take while traveling, particularly to another country? Know your surroundings. Street food is notoriously a problem, but tourists love to try local foods when they travel as part of the cultural experience. Check to see if running water is accessible in the immediate area and if there are bathrooms available. You should also look for proper cooling and refrigeration. Meats that aren’t dried or cured or not cooked all the way through are more prone to pathogen growth. Anything we should be aware of in terms of extra precautions due to the COVID-19 pandemic? There is no scientific evidence that SARS-CoV-2 [the virus that causes COVID-19] is being transferred through food or packaging. More from CDC on this. |
STOP Team Volunteering at Wrigley Field for the Lakeview Pantry
Back Row: Michael Alderson, Kelly Lombardo, Stanley Rutledge, Mitzi Baum Front: Jaime Ragos (Photo Courtesy: Stop Foodborne Illness) |
What drives you as a nonprofit leader?
I had a 23-year career with Feeding America. I sincerely loved the people I worked with there. But I had more to give, and I wanted to flex those muscles. It was a natural step for me to join Stop Foodborne Illness. It’s a mission I’m really passionate about – imparting knowledge that impacts people’s daily lives. I value working with constituents who share their pain and loss – we are so fortunate to be able to amplify their voices.
Over 3,000* people die from foodborne illness each year, and many more are hospitalized. But so many don't pay attention until it happens to them.
*The CDC (Centers for Disease Control and Prevention) estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and approximately 3,000 die of foodborne diseases each year. (CDC.org)
Where do you find sanctuary?
Things have slowed down during this pandemic - I’m not constantly in the car the way I used to be. So I’ve had more time to explore my area, and I’ve found an infinite amount of art that I never noticed before. It’s like I’m on a treasure hunt when I go out early in the morning. I am enjoying this new pace and discovery.
I had a 23-year career with Feeding America. I sincerely loved the people I worked with there. But I had more to give, and I wanted to flex those muscles. It was a natural step for me to join Stop Foodborne Illness. It’s a mission I’m really passionate about – imparting knowledge that impacts people’s daily lives. I value working with constituents who share their pain and loss – we are so fortunate to be able to amplify their voices.
Over 3,000* people die from foodborne illness each year, and many more are hospitalized. But so many don't pay attention until it happens to them.
*The CDC (Centers for Disease Control and Prevention) estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and approximately 3,000 die of foodborne diseases each year. (CDC.org)
Where do you find sanctuary?
Things have slowed down during this pandemic - I’m not constantly in the car the way I used to be. So I’ve had more time to explore my area, and I’ve found an infinite amount of art that I never noticed before. It’s like I’m on a treasure hunt when I go out early in the morning. I am enjoying this new pace and discovery.
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"While discussing foodborne illness statistics with the media and others, it is our volunteer advocates who provide a human face behind the numbers – a powerful reminder of the need for a stronger food safety system." (stopfoodborneillness.org) |
