How to Become a Food Safety Business Leader. Episode 4

Presented By Sani Professional

In this episode, Jorge Hernandez, VP of quality assurance at Wendy’s, discusses his education and experience in the food safety industry, some best practices, and why and how he became a business leader.

A podcast for food safety professionals, foodservice operators, crew members and anyone involved in the preparation, service, or delivery of food to the public.

Hosted by Dr. Hal King, expert in public health and food safety management, author, and keynote speaker, the podcast will bring together food safety experts to engage in a broad range of topics from the back to the front of house and everything in between.

The podcast is sponsored by Sani Professional, the food safety division of PDI, a global leader in infection prevention. As the #1 brand of foodservice wipes*, they provide simple and compliant solutions for cleaning, sanitizing, and disinfecting surfaces and sanitizing hands.

Dr. Hal King and Sani Professional have spent years cultivating relationships with top food safety advocates nationwide. A shared passion for food safety education makes their collaboration on a podcast a natural next step. Together, they are excited to deliver actionable infection prevention solutions and advice from a Who’s Who of industry professionals.


About the author

Jorge Hernandez

Jorge Hernandez is the Vice President of Quality Assurance for the Wendy’s Company. As such, he is responsible for the design, implementation and leadership of the Food Safety and Quality Assurance Programs that impact suppliers, distribution centers and restaurants. Accordingly, he is directly responsible for the food safety, quality-brand protection at Wendy’s.

Previously, Jorge was the Chief Food Safety Officer at Wholesome International, a restaurant company with concepts and brands in the US fast casual foodservice markets; the Senior Vice President for Food Safety and Quality Assurance at US FOODS, the second largest Distributor in the US; the Vice President of Food Safety and Risk Management at the National Restaurant Association; the Food Program Manager at the Illinois Department of Public Health and a Senior Sanitarian at the Winnebago County Health Department in Illinois. 

Jorge has Degrees in Biology from Rockford University, Microbiology from the Centro de Estudios Medico-Biologicos in Mexico City, Mexico, Languages and Literature from la Universite de la Sorbonne, Paris, France and Executive Leadership from the Said School of Business at Oxford University in Oxford, England.

Mr. Hernandez published a number of food safety and quality articles and, in 2019 received the National Restaurant Association’s “Outstanding Food Safety Leader Award”. He also belongs to several national and international organizations and boards, including the Homeland Security Department’s Food and Agriculture Sector Council tasked with the coordination of activities for prevention, preparedness, response, and recovery systems to ensure the resiliency of the Nation’s food and agriculture critical infrastructure; Harvard Business Review’s Advisory Council; STOP Foodborne Illness, an organization of people who have been seriously impacted by foodborne illnesses; the International Food Protection Training Institute (IFPTI) an organization that provides expertise to help government regulatory agencies and organizations around the globe build a professional workforce; QA Magazine, the Food Safety Summit, The Global Food Safety Initiative and the Food Safety Consortium.

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