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In Part 2 of this episode, we dive into the critical role corporate governance plays in strengthening food safety—especially when it comes to allergen control. Steven shares how he evaluates food safety culture within organizations
Dr. Hal King is a public health scientist and food safety management expert whose career has been dedicated to preventing foodborne and infectious diseases across the United States. His work spans epidemiologic investigation at the Centers for Disease Control and Prevention, federally funded infectious disease research at Emory University School of Medicine, and national food safety leadership in the restaurant industry and for government and industry advisory bodies. Throughout his career, Dr. King has focused on translating public health science into practical systems, tools, and leadership models that help foodservice and manufacturing businesses prevent illness before it occurs.
“If single-use gloves are required to handle ready-to-eat foods, then single-use wipes should be required to clean the food contact surfaces that touch it.”
Food Safety Next is a curated forum for executive leaders responsible for enterprise food safety. Through its annual conference, focused roundtables, and ongoing networking, the community collaborates to advance food safety management and culture across the foodservice industry.
