Active Food Safety consists of an experienced team of food safety professionals who are thought-leaders in the food industry, and have each led enterprise level food safety management programs in several of the most well-known and respected brands in the food industry. Our experienced partners bring you the best business management solutions with the science of food safety risk reduction for today's food safety challenges in foodservice, retail food sales, and food manufacturing.
We continuously help our clients ensure food safety based on proven business best practices designed specifically to the brand - to maximize risk reduction to prevent foodborne disease illnesses and outbreaks, to meet all government regulatory requirements, and to improve sales and brand reputation.
Active Food Safety consists of a team of food safety professionals, thought leaders, and system designers who specialize in modern and effective food safety solutions. With diverse experience and expertise we have formed a cohesive and effective partnership to bring you great food safety solutions!
Dr. Hal King is Managing Partner at Active Food Safety with over 16 years in Enterprise food safety management leadership and the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award. He is Founder/CEO of Public Health Innovations (PHI), a book author, a public health scientist/innovator, and an Adjunct Associate Professor of Public Health.
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Dr. James Marsden has over fifty years’ experience in the food industry with a strong background in working with government officials, regulators, and for food companies, trade associations and in academia.
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As a recognized leader in the Hospitality Industry for over 20 years, Paul has held senior financial and operational positions in leading restaurant brands like Cracker Barrel and First Watch.
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I’ve been an educator and an entrepreneur and for the past twenty-three years a restaurant industry executive. The latter journey began in restaurant operations and eventually led to several positions of increasing responsibility in corporate training based in equal parts on my record of accomplishment in operations and on my background as an adjunct professor and collegiate athletic coach.
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Marjorie Jones is a food safety professional with over 30 years of industry experience. She has worked in all aspects of the trade from restaurant worker to regulator, Auditor, Quality Assurance Manager, Account Executive, Account Manager and Head of Client Management.
Josh is a Product Designer, Product Developer, and Project Manager with 7 years experience in the food safety industry. Putting user experience first, he designs and implements the best possible products to improve the state of the industry.
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Dr. Bestervelt is a public health professional who has worked in the fields of microbiology, toxicology, risk assessment, nutrition and molecular biochemistry. She spent 23 years as the Chief Science Officer of NSF International, a leading public health safety organization that develops American National Standards and certification programs for food safety, water safety and health sciences.
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With over 30 years in the hospitality, supply chain and food safety industries, Karen brings exceptional knowledge and experience to the Active Food Safety consulting team.
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Kristen is a dedicated food safety professional with 30 years of diversified experience, having held FSQA positions in regulatory, third-party auditing, and the food service industry. She has worked for some of the largest food service companies in the world, including Darden Restaurants and Compass Group.
Yale did his graduate studies at Texas A&M University where his research was funded by USDA through the Animal Science Department. He has years of hands-on experiences across a wide variety of supply chains, food types, manufacturing processes and cultures.
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Mary K. Wagner is a recognized executive leader and board director with a reputation for creating innovative products, managing risks, handling corporate crises, and managing food quality and safety. She is a strategist, an operational leader and a team builder who has been an executive in branded global retail and consumer packaged goods (CPG) companies.
Joan Rosen is the founder of JC Rosen Resources, a consulting firm that provides services globally with expertise in food safety, quality systems, postharvest technology, and regulatory affairs for the fresh produce and food industries.
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Ned is a food safety professional with 10 years of experience across the food industry. As a consultant he has worked with over 100 food businesses including international restaurant groups, food delivery platforms, shared kitchens, ghost kitchens, and food manufacturers.
Daryl is an expert on restaurant food safety. While working for McDonald’s Corporation for almost 35 years in both global and US food safety leadership roles he focused on integrating food safety into development processes, training and restaurant operations to reduce and manage food safety risks.
David Simmons is a corporate program and product solutions specialist with over 30 years of experience developing, promoting, and implementing effective program solutions with a focus on foodservice enterprises/chains and their food safety and sanitation needs.
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Tonya has been working in Food Safety for almost 40 years. Her career began in regulatory with Agriculture and Public Health, both local and state level. However, the last 15 years included consulting for Education and Industry.
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