Archive

In Part 2, Dr. Hal King continues his conversation with Ben Chapman, PhD, diving deeper into Ben’s groundbreaking research on cross-contamination and its implications in higher education foodservice environments. In this episode they explore common food safety challenges in campus dining, the growing concerns around allergen management, and strategies to reduce risk in institutional kitchens. Ben also discusses his commitment to public health communications, sharing how his podcast, blog, and media appearances help bring food safety science to a broader audience in engaging and accessible ways.

In Part 1 of this two-part episode, Dr. Hal King interviews Ben Chapman, PhD, Professor and Director of the Safe Plates Food Safety Program at NC State University, to explore the role of higher education in shaping the next generation of food safety leaders. Ben shares how his early experiences sparked a passion for food safety, the importance of grounding education in reality-based research, and how the Safe Plates program is making a difference in both home kitchens and the food industry. From teaching methodologies to fostering a strong culture of food safety awareness, this episode offers a look into how Ben inspires students and professionals alike through hands-on learning and evidence-based practices.

In this episode, we’re switching things up! Sani Professional’s very own Espie Carrion takes the host seat to interview Dr. Hal King, answering listener-submitted questions about high-contact surfaces in the quick-service restaurant industry and beyond. They explore the critical role of effective sanitizing and disinfecting in maintaining food safety. Tune in for an engaging conversation on protecting both customers and businesses through enhanced surface cleanliness.

In this episode, Dr. Hal King interviews Sarah Garcia, Director of Environmental Health and Food Safety at Chipotle Mexican Grill. They dive into two major topics shaping the fast-casual restaurant industry: labor and technology. Sarah shares her expert insights on navigating these challenges, discusses career advice for those in the food safety field, and wraps up the episode by answering questions from listeners. Tune in for a thoughtful conversation on the evolving landscape of food safety and operations.

In part II of Episode 16, Francine shares insights from her career as both a restaurant general manager and a regulatory expert. She discusses her innovative approach to food safety and also outlines her wish list for improvements in both FDA practices and the food industry, emphasizing the need for better collaboration, transparency, and more effective safety regulations. Tune in for valuable perspectives on enhancing food safety from an individual we can all learn from.

In this episode, Dr. Hal King interviews Francine L. Shaw, CEO of Savvy Food Safety and author of Who Watches the Kitchen?. Francine shares insights from her career as both a restaurant general manager and a regulatory expert, discussing her innovative approach to food safety. She also outlines her wish list for improvements in both FDA practices and the food industry, emphasizing the need for better collaboration, transparency, and more effective safety regulations. Tune in for valuable perspectives on enhancing food safety from an individual we can all learn from.