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!
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.
For 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.
The 2021 Food Safety Summit is hosting four pre-event webinars as part of the education program. The next in the series, Restaurant Policies and Practices Related to Norovirus Outbreaks, is taking place on Wednesday, February 24 at 1:00 pm CT featuring experts from the U.S. Centers for Disease Control and Prevention (CDC), U.S. Food and Drug Administration (FDA), and North Carolina State University. The session will be moderated by Food Safety Magazine, producers of The Food Safety Summit, and sponsored by GOJO Industries, Inc., the makers of PURELL®. Registration for the webinar and full virtual conference program, taking place May 11-13, is now available at www.foodsafetysummit.com.
One 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 MoreHal King, founder, and CEO of Public Health Innovations LLC, is this year’s recipient of the Food Safety Leadership Award from NSF International.NSF International, a global public health, and safety organization, announced King as this year’s recipient Wednesday at the 20th annual Food Safety Summit. The summit, at the Donald E. Stephens Convention Center in suburban Chicago, wraps up today.
Read MoreAccidents happen usually at the most inconvenient times in the most inconvenient locations. A kindergartner gets sick in the middle of the cafeteria or an employee drops a 16 oz. cup of cola right by the grill station. How foodservice professionals respond to these mishaps is critical—especially when it comes to bodily fluid spills in a foodservice setting.
Read MoreAs the pandemic coronavirus crisis unfolds, Active Food Safety has moved quickly to update EmergiProtect, its flagship food safety mobile application used by restaurant owners and managers. As we all know, the food service industry has been hit hard recently. As take-out and delivery service continues and as restaurants look to reopen their doors to the public in the future, proper food safety best practices are more important than ever to prevent the further spread of COVID-19.
Read MoreMore than one in six people in the United States are poisoned by adulterated food each year, and more than 3,000 of them die, with the CDC estimating the numbers are actually 30 times higher when you consider under reporting and unconfirmed cases of disease. These cases of preventable diseases cause many other impacts on the public health, including the burden of cost to health care and lost wages, and they also have a significant impact on the economy of the food industry.
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 MoreOutbreaks 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 MoreThe Food Safety Modernization Act (FSMA), described by the U.S. Food and Drug Administration (FDA) as the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Barack Obama on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it. The law allows FDA to regulate through enforcement the prevention of food safety problems before rather than after they occur.
Read MoreThe NOROVIRUS HOT SPOT™ Program is designed to eliminate the guesswork in the fight against norovirus. Foodservice operators can sign up for assessment tools that empower you and your employees to identify and address areas that could be hot spots for norovirus. These resources are rooted in FDA-backed science and research, which traced how transmission begins in restaurant bathrooms and quickly travels to other hot spot surfaces in the kitchen and dining room.²
Learn MoreWelcome to the Sani Professional® TripleTake Q&A — 3 questions, 3 answers each — with renowned food safety expert, Hal King, Ph.D. Hal is the founder and CEO of Public Health Innovations LLC, an ideation technology and consulting business, and has previously served as the Director of Food and Product Safety at Chick-fil-A Inc., Chairman of the National Restaurant Association Quality Assurance Executive Study Group, board member of the National Council of Chain Restaurants and the FDA and CDC Industry Partnerships, and President of the Georgia Association for Food Protection, an affiliate of the International Association of Food Protection.
View NowJoin Datassential's Marie Molde as she interviews food safety expert Dr. Hal King as they discuss the crisis at hand and how food safety has and will be affected. Topics such as how food is handled, limiting the spread of the virus, and how dining experiences will forever be changed following the pandemic are covered.
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 NowThe initiative known as Partners with A Common Purpose (PwCP) recognizes that public health and consumer protection are common goals shared between the food industry and its regulatory authorities. Establishing equal partnership among these constituencies allows for greater collaboration and innovation toward continually improving the food supply and public health. The Partners engage with each other in "safe-harbor" forums that facilitate candid discussion to find common ground for improving food safety including ways to break down the barriers that occasionally handicap these stakeholder groups from effectively working together. Partner Mark Miklos is Co-founder and Chairman of the PwCP steering committee under the auspices of the Association of Food & Drug Officials (AFDO).
Learn 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 Now
