Hal King, Ph.D., is a recognized leader in public health. He's worked in government, industry, and education. Currently, Hal is the managing partner at Active Food Safety, a new advisory services and digital products company. He is also the founder and CEO of Public Health Innovations, a public health strategy and design company. In addition, Hal serves as an associate professor of public health at the University of Georgia. As a public health professional, Hal has investigated foodborne and other disease outbreaks at the U.S. Centers for Disease Control and Prevention. And, he's performed federally funded research on the causation and prevention of infectious diseases at Emory University School of Medicine. Hal also worked in the prevention of intentional adulteration of foods and food defense for the Army Force Health Protection. Another one of his prior roles was as the director of food and product safety at Chick-fil-A. There, he designed and led the company's food safety management program for 11 years. Hal is the author and co-author of several books, articles, and chapters on public health interventions, including safe food manufacturing and food allergen controls in foodservice. His newest book, Food Safety Management Systems, is published as part of the International Association for Food Protection's Food Microbiology Series by Springer. Hal was the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award. He was our featured guest in Ep. 14. Also, Hal penned the cover story in our August/September 2020 issue: Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business. Finally, Hal is a member of the Food Safety Magazine editorial advisory board. In this episode of Food Safety Matters, we speak to Hal [21:34] about: What compelled him to write a new book about foodborne illnesses and outbreaks in the foodservice industry Why the content of his book did not change as the pandemic emerged What food safety management systems are...and what they are not Whether COVID has really changed the process of food safety The value and purpose of third-party audits and health inspections Foodborne illness risk factors that cause outbreaks Making the change from in-person training to digital How demographics play in role in the future success of restaurants Air recirculation and air disinfection Common staff mistakes being made at the retail and foodservice level The future of food safety management systems in restaurants Bob Ferguson's Food Safety Insights [13:40] Bob joins us to discuss his article featured in our August/September 2020 issue. Want more from Bob Ferguson? Find more of his articles and podcast segments. News Mentioned in This Episode OSHA and FDA Develop Checklist to Protect Food Industry Employees Amid the Coronavirus Pandemic [4:45] NAMI and OSHA Team Up to Fight COVID-19 in Meatpacking and Processing Plants [5:59] USDA Announces Public Meeting on Salmonella: State of Science [10:36] American Frozen Food Institutes (AFFI)'s response to China's claims of detecting coronavirus on food, food surfaces, or packaging AFFI's FAQs Video response Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to know you! Here are a few ways to be in touch with us. Email us at [email protected] Record a voice memo on your phone and email it to us at [email protected]

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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