Food Safety Unwrapped Presented by Sani Professional

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 and explains why it’s deeply tied to trust, transparency, and accountability.We also explore the importance of strong supplier partnerships and how going beyond surface-level relationships can significantly impact safety outcomes. From aligning values with everyday actions to understanding why allergens remain one of the biggest sources of business disruption, this conversation highlights what it really takes to build a resilient and trustworthy food safety system.Whether you're leading a team or managing risk, this episode offers practical insights into creating a culture where safety isn’t just a policy—it’s a shared commitment.Link to Q&A form

In Part 1 of this episode, Dr. Hal King sits down with Dr. Steven Lyon, Sr. Leader of Field Operations at Chick-fil-A Corporate, to discuss the critical role suppliers play in preventing undeclared allergens in the food supply chain. Together, they explore how supplier partnerships, verification practices, and real-world operational decisions impact allergen risk management long before ingredients reach the kitchen.In this episode, Steven shares insights from his extensive experience in food safety and operations, highlighting why supplier relationships must go beyond simply being “qualified on paper.” The conversation covers key concepts such as the importance of building trust with suppliers, preventing specification drift over time, and understanding a facility’s allergen profile when making control decisions. These early-stage controls are essential for preventing undeclared allergens and protecting both consumers and brands.Have a food safety question you’d like to answer in an upcoming episode? Follow the link below to submit your question and stay tuned for more expert insights. Link to Q&A form

In Part 2 of this special episode recorded live at the Food Safety NEXT Roundtable, host Dr. Hal King leads an engaging discussion on the evolving the future of AI in food safety management within foodservice businesses. The conversation explores what we can be doing to leverage AI to enhance compliance, streamline operations, and reduce risk—featuring real-world insights from food safety professionals who participated in the event.Adding to the conversation, a team of food safety professionals from the roundtable shares real-world insights, providing practical perspectives on implementing AI-driven solutions in everyday operations. This discussion highlights both the opportunities and challenges of integrating advanced technology into food safety systems—and what it means for the future of industry.This conversation includes personal insights from several roundtable attendees, including Matt Jenkins, Jorge Hernandez, Steve Lutes, and Manuel Arredondo, offering unique perspectives on the challenges and opportunities shaping food safety today. Link to Q&A form

In this special episode recorded live at the Food Safety NEXT Roundtable, host Dr. Hal King leads an engaging discussion on the evolving role of AI in food safety management within foodservice businesses. The conversation explores how artificial intelligence is being leveraged to enhance compliance, streamline operations, and reduce risk—featuring real-world insights from food safety professionals who participated in the event.Have a food safety question you’d like us to cover in an upcoming episode? Click the link below to submit your question — and stay tuned for more expert perspectives!Link to Q&A form

In Part 2 of our conversation, Ted continues to unpack the complex world of culinary education, offering deeper insights into food safety education, staff training, and building a culture of accountability. He also shares how institutions can foster a culture of food safety knowledge among administration, staff and students.Have a food safety question you’d like us to cover in an upcoming episode? Click the link below to submit your question — and stay tuned for more expert perspectives!Link to Q&A form

In Part 1 of this two-part episode, Dr. Hal King interviews Ted McCall, Ed.D., faculty member at the College of Food Innovation and Technology (CFIT) at Johnson & Wales University, to discuss the integration of food safety education within the culinary arts. Together, they explore how future chefs are being trained to prioritize food safety from day one—and why that foundation is critical for the industry’s future. Ted shares how his industry experience and passion for food safety have shaped his approach to teaching, and why integrating food safety into culinary education is more important than ever. From developing the HACCP training program at Johnson & Wales to emphasizing real-world application in the classroom, this episode highlights how Ted is preparing future chefs to lead with both skill and safety top of mind.Have a food safety question you’d like to answer in our next episode? Click this LINK to submit your question and stay tuned for more expert insights! 

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.On 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.Have a food safety question you’d like to answer in our next episode? Click this LINK to submit your question and stay tuned for more expert insights! 

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. Have a food safety question you’d like us to answer in a future episode? Click this LINK to submit your question and stay tuned for more expert insights! 

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. Have a food safety question you’d like us to answer in a future episode? Click this LINK to submit your question and stay tuned for more expert insights! 

In this episode of the Food Safety Unwrapped podcast, Sarah Garcia and Hal King dive into the risks of high staff turnover, discussing how it affects food safety, training, and overall restaurant operations. She also explores the growing role of robotics and technology in food safety, offering firsthand insights into how innovations are being integrated to enhance efficiency and mitigate risks. Later in the episode, Sarah answers listener-submitted questions, sharing valuable career advice and industry perspectives. Have a food safety question you’d like to answer in our next episode? Click on this LINK to submit your question and stay tuned for more expert insights!

In this episode of the Food Safety Unwrapped podcast, Francine L. Shaw dives into her journey from restaurant management to becoming a leading regulatory expert. She reflects on how her hands-on experience in the restaurant industry shaped her approach to auditing and regulatory practices, providing unique insights into food safety culture.Francine discusses the food code she audited under, highlights common critical violations she encountered, and offers practical advice on training individuals at all levels to prioritize food safety. She also tackles the challenges of bridged the disconnect often seen in regulatory practices, sharing actionable strategies for fostering a stronger food safety culture in every organization.Join us for an engaging conversation packed with lessons learned from Francine’s extensive career and gain valuable takeaways to enhance food safety in your own operations.

In this episode of the Food Safety Unwrapped podcast, Francine L. Shaw shares her extensive experience in restaurant management. Drawing from years of firsthand industry knowledge, Francine provides valuable insights into the challenges and triumphs of running a successful restaurant. She discusses the lessons learned from her time in the field and how these experiences shaped her passion for food safety.Francine highlights the importance of teamwork in fast-paced quick-service restaurants (QSRs), emphasizing that success depends on everyone understanding the initiatives and working together seamlessly. From leadership strategies to operational excellence, she explores how fostering collaboration can drive efficiency and enhance food safety practices.Tune in to hear Francine's unique perspective on the pivotal role restaurants play in the broader food safety landscape. And stay tuned for part two, where she’ll share insights from her expertise in regulatory compliance.

In this episode of the Food Safety Unwrapped Podcast, Candice shares her background in product development and passion for the food safety industry. She also delves into the 'behind the scenes’ of product development, highlighting the importance of ethics and sustainability in the creation of safe, effective solutions. Pulling insights from her experience at Sani Professional, Candice offers valuable insights into the future of food safety and innovation. Tune in to hear her perspectives on leadership, mentorship, and the evolving landscape of food safety. 

In this episode of the Food Safety Unwrapped Podcast, Hal King, PH.D., sits down with Chirag Bhatt, Director of Regulatory Affairs (Environmental Health) at HS GovTech. With over 40 years of experience in the food safety industry, Chirag shares his invaluable insights on the pivotal role of food safety professionals. He emphasizes not only the importance of guiding others through food safety protocols but also ensuring they fully grasp the impact of these practices. Chirag also explores the dynamics of collaborating with health inspectors and underscores the critical role of managerial control in upholding standards and equipping teams for success.

In this episode of the Food Safety Unwrapped Podcast, Dr. Hal King interviews Tonya Gray who shares key insights from her wealth of experience in the food safety industry. Drawing on her nearly four decades of experience, she emphasizes the importance of partnership between inspectors and restaurant operators in reducing the risk of foodborne illness to consumers. Tune in to learn how this partnership is key in building safer food systems. 

In this episode of the Food Safety Unwrapped Podcast, Dr. Hal King interviews Dr. Art Liang, a distinguished Public Health physician and Epidemiologist with more than four decades of experience. With notable roles such as former Director of the CDC Food Safety Office and Chief of the Communicable Disease Division at the Hawaii Department of Health, Dr. Liang discusses the crucial role of government investigators in identifying outbreak sources within food service, emphasizing their collaborative efforts to prevent illness. Tune in for valuable insights on how these investigators can help you to work towards the common goal of safeguarding public health.

In this episode of the Food Safety Unwrapped Podcast, host Dr. Hal King interviews Dr. Darin Detwiler, a seasoned professional with 30 years in the food service industry, including work with the USDA and FDA. Dr. Detwiler shares his journey, driven by personal tragedy, and emphasizes the importance of prioritizing ethical practices over waiting for regulations. He highlights the need for collaboration between regulatory agencies and food safety leaders - tune in to gain valuable insights into the future of food safety.

We're celebrating 1 year of the Food Safety Unwrapped podcast presented by Sani Professional! We thank you for listening and for making this inaugural year a resounding success! In this special episode, we revisit key highlights shared by our esteemed guests throughout the year.

In this episode, Dr. Hal King  talks with Mick Micklos, an awarded food safety business leader with experience at organizations including Waffle House, the National Restaurant Association and various advisory boards. This episode spans topics including the maintenance of food safety compliance during times of disaster, the importance of collaboration and recent survey project with Association of Food and Drug Officials (AFDO). Throughout the discussion, Mick Micklos emphasizes the fundamental principle of "food safety first" and underscores the pivotal role of working alongside regulators to uphold and ensure safe food practices, particularly in emergency situations.

In this compelling podcast episode, Frank Yiannas continues his engaging conversation with Dr. Hal King, drawing upon his rich experiences at the FDA and Walmart to explore the world of food safety enhancement. He passionately stresses that even a solitary instance of foodborne illness is one too many, and underlines the pivotal role played by data, cutting-edge technologies such as AI and machine learning, and the imperative of fostering data sharing, collaborative efforts, and public-private partnerships to raise the bar for food safety standards. During this episode, he acknowledges that regulatory bodies cannot directly govern food safety culture but that they concentrate on equipping investigators with fundamental principles, empowering them to instill a robust food safety culture that promotes compliance throughout the industry. He also talks through effective means of gathering metrics to understand the strength of food systems and where there is room for improvement. 

In this episode, Frank Yiannas,  celebrated author, professor, and seasoned expert in food safety, shares his insights from experience in the industry. Frank’s accomplished career includes working with global brands such as Disney, Walmart, and most recently as the Deputy Commissioner of Food Policy and Response for the U.S. Food and Drug Administration (FDA) where he played a crucial role in helping to modernize the food safety oversight system in the U.S. At the core of Frank Yiannas's discussion is his belief that regardless of your role or company size, you can make a difference in the food system! Listen now for insights in ensuring and sustaining food safety in the business world. 

In this episode, we're joined by Mary Wagner, President of MK Wagner & Associates, a global leader in food science management consulting. Drawing from her rich background at Starbucks and Taco Bell, Mary discusses the art of devising successful strategies for leading food safety programs. With her innovative mindset, she has not only introduced groundbreaking products but she has also pioneered research initiatives that have enhanced the food safety industry. Tune in to gain valuable insights from a true problem solver and industry trailblazer!

In this episode, Steven Lyon shares his learnings from 20 years in the food service industry, having experience at both the USDA and at Chick-Fil-A. He speaks to the importance of improving the food service business model, and how Chick-fil-A has achieved operational excellence that others want to emulate through maintaining a safe, clean, and enjoyable experience for guests. 

In this episode, guest Dr. James Marsden shares with us key learnings from his 50 years of experience in the food safety industry. Dr. Marsden has gained experience through roles in food service, academia and research and has held roles at companies including Chipotle, the American Meat Association and the AMI foundation.

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 

In Part II of this episode, guest John Zimmerman, VP of Quality Assurance and Food Safety for First Watch, continues to reflect on the importance of quality assurance and food safety. 

In this episode, guest John Zimmerman, VP of Quality Assurance and Food Safety for First Watch, reflects on his 30+ years of experience in quality assurance and food safety - discussing how he developed and implemented an industry leading food safety management system at First Watch Restaurants. 

In this episode, Dr. Hal King discusses the importance and recognition of food safety leadership in foodservice, and how their influence can encourage change in the U.S.

In this episode, Dr. Hal King and Espie Carrion, VP and GM, Sani Professional, discuss why food safety, food safety leadership and the value of a podcast as a channel or venue to promote this topic.