Dr. Hal King is the founder and CEO of Public Health Innovations, an ideation technology and consulting business. 

Hal is a public health professional who has worked in the investigation of foodborne and other disease outbreaks with the U.S. Centers for Disease Control and Prevention (CDC). He has also performed funded research on causation of diseases at Emory University.

Hal has worked in the prevention of intentional adulteration of foods for U.S. Army Reserves Consequence Management Unit, then on the design and implementation of preventative controls for food safety hazards in the food industry while serving as director of food and product safety at Chick-fil-A.

Hal is past chairman of the National Restaurant Association Quality Assurance Executive Study Group, past board member of the National Council of Chain Restaurants and the U.S. Food and Drug Administration and CDC Industry Partnerships, and past President of the Georgia Association for Food Protection an affiliate of the International Association of Food Protection.

Hal’s company, Public Health Innovations developed The Food Safety Lab, a website that facilitates open access to best practices in food safety for the food industry.  

He is the co-author and author of several food safety articles including numerous peer-reviewed research publications on the science of food safety and public health, holds several U.S. Patents and Patent Pending technologies. He has also authored several books including:
Food Safety Management: Implementing a Food Safety Program in a Food Retail Business and Hazard Analysis and Risk-Based Preventive Controls Improving Food Safety in Human Food Manufacturing for Food Businesses

He is now writing a new book to help the industry ensure food safety in restaurant operations called Active Managerial Control: Implementing Food Safety Management Systems in a Retail Food Service Business.

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In this episode of Food Safety Matters, we speak to Hal King about:

• How to design a food safety management system that can enable control of risk factors that contribute to foodborne illness
• His time at the Centers for Disease Control and Prevention and how it helped him to understand food safety management
• How and where food safety hazards occur in the restaurant environment
• Turnover in the foodservice industry, and how it can be a setback in terms of food safety
• How health inspections work and the important role they play in food safety
• HACCP in a restaurant environment vs. in a food manufacturing facility
• Food hazards that get the most--and least--attention at the restaurant level
• Why some restaurant chains are reluctant to implement daily monitoring and other food safety systems
• The top food safety challenge facing restaurants today 
• How spending $10,000 on food safety could potentially save millions in preventing a recall, outbreak, etc.
• How consumers' perceptions of food safety have shifted, according to multiple studies
• Industry vs. consumers: Who bears responsibility when it comes to handling and preparing foods at home?
• Educational and career advice for young professionals interested in a food safety career

Hal King's Articles Published in Food Safety Magazine:
The Supply Chain and Food Safety Culture: Foodservice
Is It Time for a "Kill Step" for Pathogens on Produce at Retail?
Implementing Active Managerial Control Principles in a Retail Food Business
Hazard Analysis and Risk-based Preventive Controls (HARPC): The New GMP for Food Manufacturing
Food Defense Perspectives within a Food Protection Landscape: An Invitation to All Stakeholders

Related Content and Resources:
The Key to a Successful Career in the Food Safety Profession
 

News Mentioned in This Episode
Delta Joins American Airlines in Suspending Use of LAX Kitchen to Listeria
Sonny Perdue's reorganization of USDA on New Food Economy
FDA Releases Small Entity Compliance Guide for the FSMA Sanitary Transportation of Human Food and Animal Food Final Rule

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