A dedicated food safety professional with nearly two decades of experience, Brett Podoski holds a bachelors degree in biology from Florida State University and a masters degree in food science and technology from the University of Florida. As a graduate student working for the University of Florida’s Department of Food Science and Human Nutrition, Brett Podoski gained valuable experience in everything from food chemistry and food microbiology to produce safety and laboratory data analysis.
Following his graduation, Mr. Podoski joined the U.S. Food and Drug Administration where he continues to work to this day. Initially joining as a staff fellow in the area of HACCP programs, he gradually worked his way up to such positions as general health scientist, consumer safety officer, and senior compliance officer. Over the years, he has handled a wide array of tasks and responsibilities including serving as a subject matter expert for 21 CFR Part 120 – Hazard Analysis and Critical Control Point (HACCP) Systems at FDA. Currently, Mr. Podoski expertly leverages his educational and professional background to provide scientific and technical guidance to senior leadership as a Food Safety Modernization Act (FSMA) manager for the FDA’s Center for Food Safety and Applied Nutrition / Office of Food Safety.