Here you will find a collection of books, articles, webinars, and more created by Active Food Safety or featuring us. Whether it's the state of the art book on Food Safety Management Systems or the latest webinar on foodservice in our new world, you can find it all here.
Below you will find state-of-the-art books on food safety systems written by our very own Dr. Hal King and other professionals in the food safety industry. Looks like something your establishment needs? Click through to pick one up today!
A single resource for the retail foodservice and sales industry to define food safety business leadership and serve as a model for food safety professionals to achieve in their careers. Edited by renowned food safety business leader and public health specialist Hal King, Ph.D., this digital book features perspectives from top food safety business leaders at best-in-class retail foodservice operations.
Get it now
This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees.
Get it now
The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model.
Get it now
This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption.
Get it now
This book covers all aspects of PCHF, including the legislation's intent, applications to ensure safe food production, and resources to keep up-to-date on new food safety hazards and regulatory guidance. Written for food safety professionals and food business leaders, its emphasis on what the retail food industry needs to know about PCHF make it an indispensable resource for organizations buying food from companies required to demonstrate compliance with PCHF.
Get it nowHere you will find a collection of featured articles written and published by our expert advisors. Click through to continue reading each article.
The past year has been defined by a troubling series of foodborne outbreaks and recalls, underscoring systemic weaknesses in the U.S. food safety system. From Listeria-contaminated deli products to E. coli-tainted produce, these incidents aren’t just unfortunate—they’re symptomatic of a larger issue: America’s predominantly reactive approach to food safety.
Read MoreA quick-service restaurant (QSR) chain engaged a candy manufacturer to make a new milk chocolate-coated pecan ingredient for the restaurant to use in a limited-time-only (LTO) specialty salad. The chocolate-coated pecan manufacturer could offer the restaurant chain a lower price for the candied pecans if it could be manufactured in its current facility, which also produced milk chocolate-covered peanuts and other nuts.
Read MoreThe integration of technology to meet higher demands on the foodservice business due to the large number of digital orders also offers significant opportunities to enhance food safety
Read MoreThe aim of this study was to investigate current practices in the food industry regarding the development and implementation of food safety management systems, with a focus on employee health policies...
Read MoreHal King, managing partner at Active Food Safety, founder/CEO of Public Health Innovations and former director of food safety at Chick-fil-A, shares the lessons learned in his various food safety roles over the years, as well as his vision for the future of the food industry.
Read MoreOne of the most difficult challenges in the safe operation of a retail foodservice establishment is preventing employees from working while sick. The greatest risk (from both the hazard and probability) is due to employees working while sick with the infectious disease norovirus. In fact, the most common cause of foodborne illnesses in foodservice establishments in the United States, norovirus, occurs due to significant challenges to detect and then exclude all employees who are sick because...
Read MoreFor several decades now, food manufacturers have utilized Hazard Analysis and Critical Control Points (HACCP)-based processes as a key method in maintaining food safety and quality and for mitigating risks in their final products.
Outbreaks of foodborne diseases from fresh and fresh-cut produce continue to occur in the United States; historically, fresh and fresh-cut produce cause more illnesses and higher numbers of foodborne diseases than any other food commodity. In a 2015 analysis and report of data collected between 2004 and 2013 from the U.S. Centers for Disease Control and Prevention’s Foodborne Outbreak Database, the number of confirmed foodborne disease outbreaks (source identified) related to fresh and fresh-cut produce was higher than for any other single food category, including beef, poultry and seafood.
Read MoreAccording to recent data from the U.S. Centers for Disease Control and Prevention (CDC), more than 60 percent of all the reported foodborne disease outbreaks in the United States are attributed to retail foodservice establishments. As reported previously, failures to handle and prepare food safely in these establishments are the primary contributing factors that lead to foodborne disease outbreaks.
Read MoreEach year, the U.S. Centers for Disease Control and Prevention (CDC) publishes a report summarizing domestic foodborne disease outbreaks based on the data collected by state, local, and territorial health departments. The 2017 report (which reviewed data up to 2015) identified restaurants, specifically those with sit-down dining, as the most commonly implicated locations associated with foodborne disease outbreaks.
Read MoreAccording to the most recently published data from the U.S. Centers for Disease Control and Prevention (CDC), 88 percent of foodborne disease outbreaks in the United States between 2013 and March 26, 2015, were caused by a single food preparation location. As reported in previous years (Figure 1), retail foodservice establishments were again the most commonly reported locations leading to foodborne disease outbreaks in the United States.
Read MoreBelow are featured webinars that partners at Active Food Safety have led or participated in, as well as webinars we have hosted. Want to develop a webinar for your clients? Contact us!
The pandemic has significantly reduced dining room sales for most of the foodservice industry with losses of 60–70% over the last 6 months. In order for the restaurant industry to fully recover these sales, it needs to fully implement the environmental health controls that the U.S. Centers for Disease Control and Prevention (CDC) recommends are necessary for the prevention of SARS-CoV-2 transmission, which will also reduce the risk of foodborne disease transmission.
These controls must now include the adoption of area-specific air ventilation and filtration standards that should be augmented with air purification systems to decontaminate the immediate air between customers sitting in occupied spaces when not wearing face coverings. Customers must also participate in these public health measures to maximize the prevention of infectious disease transmission while dining in restaurants.
We are all in a storm and we need to right the ship. Active Food Safety, LLC can help. We have created a new advisory firm with new thinking to help you build resilience and gain the ability to prepare for this and future crisis – A new way of approaching the storm.
We have been in your shoes! Now we have combined our decades’- long track record of experience and success to develop an innovative blueprint to manage food safety and public health risk in the entire organization.
As the foodservice industry responds to the unprecedented global corona-virus outbreak, operators are doing everything they can to help keep staff and customers safe. This means operations teams are having to quickly deploy necessary changes to people management and staffing, revise many of their operating procedures and introduce new ones, and figure out how to quickly roll-out and ensure compliance with all of them, which becomes even more challenging as field teams are forced to limit travel.
Watch NowFeaturing Dr. Hal King, Managing Partner, Active Food Safety. Dr. King is a public health professional who has worked in the investigation of foodborne and other disease outbreaks at the Centers for Disease Control and Prevention (CDC), performed funded research on causation and prevention of infectious diseases (Emory School of Medicine), and worked in the design and implementation of preventative controls for food safety hazards in the food industry (Chick-fil-A). He is formerly the Director of Food and Product Safety at Chick-fil-A.
Watch NowEach year, restaurants are cited as the most commonly implicated location associated with foodborne disease outbreaks, according to a report published by the U.S. Centers for Disease Control and Prevention that summarizes domestic foodborne disease outbreaks based on data collected by state, local, and territorial health departments.
Watch NowThe past year has been defined by a troubling series of foodborne outbreaks and recalls, underscoring systemic weaknesses in the U.S. food safety system. From Listeria-contaminated deli products to E. coli-tainted produce, these incidents aren’t just unfortunate—they’re symptomatic of a larger issue: America’s predominantly reactive approach to food safety.
Read MoreIf you’re getting ready to leave for the airport, chances are you aren’t packing a meal. From grab-and-go foods to local restaurant options, airports across the U.S. offer a slew of dining options to kick off your trip. However, to avoid feeling sick on the plane, you might want to pick your airport meals carefully.
Read MoreEven before the U.S. Department of Health and Human Services (HHS) eliminated 10,000 jobs on April 1, people who watched the agency closely were concerned about food safety.
Read MoreHere you will find a collection of featured podcasts featuring AFS members. Click through to listen.
Mark (Mick) Miklos, CP-FS, is an executive dedicated to food safety education and advocacy. His 27-year career includes 16 years in restaurant operations, training, and food safety, the majority of which was spent holding Director- or Vice President-level positions at Waffle House Inc.; seven years at the National Restaurant Association working on behalf of industry, culminating as Director of Food Safety and QA Programming; and most recently, as a Partner-Advisor with Active Food Safety LLC, where his work with the Association of Food and Drug Officials (AFDO) has led to breakthrough discoveries in Food Safety Management System and food safety culture behavior in foodservice establishments. Mick has served on 19 professional advisory boards and committees. He has published six articles and three book chapters, and has contributed to two guidance documents. He has earned ten awards for his work and is a frequently requested speaker on a wide variety of topics.
Listen NowA 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.
Listen NowDr. Hal King is the founder and CEO of Public Health Innovations, an ideation technology and consulting business. Hal is a public health professional who has worked in the investigation of foodborne and other disease outbreaks with the U.S. Centers for Disease Control and Prevention (CDC). He has also performed funded research on causation of diseases at Emory University.
Listen Now
