Matthew Taylor, MCIEH CEnvH Grad IOSH | Source | Senior Manager, Food Consulting at NSF
Matthew Taylor, MCIEH CEnvH Grad IOSH
As Senior Manager and Consulting Lead for NSF in North America, Matthew has a wealth of experience in the retail and commercial sector, working with multiple retailers, foodservice and restaurants, distributors, hoteliers and manufacturers.
He has more than two decades of working as an environmental health specialist, both in the UK and across multinational businesses globally.
Matthew holds a Bachelor of Science in environmental health and is a Chartered Environmental Health Practitioner, affiliated with the Chartered Institute of Environmental Health. He is also recognized as a PCQI and a member of the Institute of Occupational Health and Safety.
Matthew has recently moved from the UK, where he served as NSF’s Head of Consulting, to the US, where he now provides leadership, consulting and project management support to the Consulting and Technical Services Team in North America.
Matthew’s areas of expertise include food safety standards and integrity, regulatory support, OSHA, fire safety, HACCP, legislative and technical compliance, policy development, audit training and delivery, training and crisis management.
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NSF (http://www.nsf.org)
Senior Manager, Food Consulting
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Why You Should Seriously Consider Reheating Food Delivery That Arrives Lukewarm
Where’s that meal been — and at what temperature? — since you ordered it?
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Preparing for U.S. Food Traceability Final Rule - Food In Canada
Businesses have until 2026 to comply with FSMA 204
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Refrigerated Foods: Hidden Dangers Lurking in Your Fridge
Matt warns that high-protein foods like meat, fish, and dairy are prime targets for pathogens. He advises, "When in doubt, throw it out!" Misconceptions, such as trusting appearance over expiration dates, can lead to illness. Proper storage and regular cleaning are crucial to prevent contamination. -
Top 5 Foodborne Germs: Prevention and Treatment Insights
Matthew highlights Salmonella, E. coli, Listeria, Campylobacter, and Norovirus as top threats. "Diarrhea, fever, and nausea" are common symptoms. Prevention includes handwashing and avoiding cross-contamination. Listeria may need antibiotics. Vulnerable groups face higher risks. Stay updated on recalls via FDA and CDC. -
Food Safety Expert Clarifies Expiration Dates on Canned Beans
Matthew explains that expiration dates on canned beans are quality indicators, not safety warnings. Canned beans can last 2-5 years if stored properly. Signs of spoilage include dented, rusty, or bulging cans, unpleasant smell, discoloration, or leakage. "Always discard if anything seems off."
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"Inflation can be a catalyst for risk in food supply chains for several reasons. Rising prices could encourage bad actors or tempt manufacturers and suppliers to cut corners or compromise quality to maintain profit margins. This can lead to an increased risk of food fraud, where lower-quality or counterfeit ingredients are substituted for genuine ones or where mislabeled products are sold to unsuspecting consumers." - Food Safety Tech, Mar. 2023
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“A ‘use by’ date is about food safety and is the most important date to stick by – this applies to foods such as meat products and ready-to-eat salads. ‘Best before’ dates are about quality and not safety, and it’s these dates that most retailers are looking to (or already) remove on items such as loose fruit and vegetables." - The Food Institute, Sept. 2022
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"When it comes to cybersecurity, the food industry is facing more threats and risks than ever before, which is creating increased vulnerability in plant operations and the rest of the supply chain. Cyberattacks are focusing more and more on critical infrastructure, putting the food industry squarely in the crosshairs of cybercriminals." - Food Safety Tech, Jan. 2023
