The Food Safety-ist

In this first 2026 episode, I go back to basics and unpack what food safety really is—and what it isn’t. It’s not paperwork, certificates or ticking boxes; it’s the day‑to‑day practice of identifying hazards, controlling risks and protecting the people who eat your food. I walk through practical examples like keeping products at or below 5°C, using the two‑hour/four‑hour guide correctly, and building habits and systems so good practice happens even when no one’s watching. Along the way, I highlight why temperature control, hygiene, allergens and suitable cleaning chemicals all matter—and why food safety should feel doable, not daunting.I also talk about who this show is for (from newcomers to seasoned pros), why robust processes beat “audit theatre”, and how we’ll use plain English to demystify acronyms and standards over the coming weeks. I wrap with a preview of next Wednesday’s deep dive into HACCP—its origins, strengths and limitations—and how to apply it sensibly in your business.Food Standards Australia New Zealand — 2‑hour/4‑hour rule: https://www.foodstandards.gov.au/business/food-safety/2-hour-4-hour-ruleThe Bump — Can Pregnant Women Eat Sushi?: https://www.thebump.com/a/can-i-eat-sushi-while-pregnantCodex Alimentarius — General Principles of Food Hygiene (CXC 1‑1969): https://codex.sitefinity.cloud/codex-text/code-of-practiceGlobal Food Safety Initiative (GFSI) — official site: https://mygfsi.com/BRCGS — Global food safety and supply chain assurance programmes: https://www.brcgs.com/brcgs/Confessions of a Food Safety A**Hole — podcast: https://foodsafetyahole.podbean.com/

I’m back with a fresh start. In this short “episode zero” I explain why I’m relaunching the Food Safety‑ist podcast and recommitting to what it’s for: helping people who are new to food safety—or have been thrown in the deep end—make sense of the basics without the jargon. I share how the show will focus on practical, plain‑English explanations so you don’t need a degree to follow along, and how I’ll keep episodes consistent and bite‑sized as we build momentum again.I outline the plan for weekly releases (likely on Thursdays), where to find episodes and extras on foodsafety.ist, and how you can shape the show using the value‑for‑value model—by sharing feedback, contributing time or talent, or simply spreading the word. If you don’t know your SQF from your BRC or HACCP yet, you’re in the right place. Hit subscribe and join me for the journey.