Overview

In an era when food safety failures can instantly damage brand trust and public health, Food Safety Leadership in the Business of Food Safety, 2nd Ed., edited by Dr. Hal King, emerges as an essential guide for food industry professionals at all levels. This book was created to fill a critical gap in food safety literature-not by reiterating food safety management systems, but by spotlighting the indispensable role of leadership in preventing foodborne illness and building a resilient food safety culture. Curated by Dr. King and written by some of the food industry's most experienced practitioners, this collection of first-hand insights into how food safety business leaders across corporate foodservice brands navigate complex challenges, align safety with business strategy, and drive innovation through science and values. It is designed for food safety professionals, business executives, quality assurance teams, and public health advocates who recognize that sustainable success in foodservice requires more than compliance-it demands vision, influence, and action. From transforming crisis into trust and crafting cross-functional strategies at global foodservice brands, the chapters illuminate what it means to lead food safety in real-world settings. The book demonstrates how food safety business leadership not only protects consumers but also propels business performance. Whether you're building a safety program from scratch, striving to elevate your team's impact, or mentoring the next generation of food safety leaders, this book is your roadmap to making food safety a defining asset of your organization.

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Author Information

Dr. Hal King is Managing Partner at Active Food Safety, an Advisory Servicescompany that advises many of the largest Fortune 500 foodservice businesses inUnited States. Dr. King is a public health professional who has worked in theinvestigation of respiratory and foodborne and other disease outbreaks (at theCenters for Disease Control and Prevention, U. S. Public Health Service), performedfederally funded research on the causation and prevention of infectious diseases (atEmory University School of Medicine, Division of Infectious Diseases), and workedin the prevention of intentional adulteration of foods and food defense in theUnited States and for Army force health (with the U.S. Army Reserves Consequence Management Unit, 20thCBRNE Command). Dr. King is formally the Director of Food and Product Safety at Chick-Fil-A Inc. wherehe designed and led Chick-Fil-A's Food Safety Program for over 10 years. Dr. King is also the co-author andauthor of numerous food safety business books, trade articles to help the food industry prevent foodborne diseaseoutbreaks, peer reviewed scientific research articles, and he holds U.S. patents, copyrights, and trademarks relatedto food safety management. Dr. King currently serves on several industry advisory boards including Chipotle'sFood Safety Advisory Group, and is the recipient of the 2018 NSF International Food Safety Leadership andInnovation Award.

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