In Part 2 of this episode, Dr. Hal King continues his conversation with Michelle Wollenzein, diving deeper into the operational practices that keep ready-to-eat foods safe after they arrive at a foodservice establishment. From maintaining the cold chain to building a strong food safety culture, they explore the everyday decisions that can make the difference between safe service and preventable risk.

In this episode, Michelle discusses the critical role of cold chain, managing time as a public health control, and implementing effective date marking practices. She also explores common causes of cross-contamination, practical strategies to reduce risk in day-to-day operations, and why ongoing food safety training is essential for every team member. The conversation concludes with insights on creating a strong food safety culture where safe behaviors become part of everyday operations, not just a compliance requirement.

In Part 1 of this episode, Dr. Hal King sits down with Michelle Wollenzein to discuss her passion for the foodservice industry, her background in restaurant management, and the inspiration behind her book, Safe Until Served. Together, they explore the realities of food safety beyond manufacturing, emphasizing the shared responsibility of suppliers and operators in protecting consumers.

In this episode, Michelle shares how her experience in restaurant operations shaped her approach to food safety and why she felt compelled to write Safe Until Served. The conversation dives into what "ready-to-eat" products really mean in relation to FDA requirements, common misconceptions surrounding their use, and the importance of understanding supplier risk. Michelle also discusses the characteristics of a strong supplier partnership and why supplier selection plays a critical role in maintaining food safety throughout the operation.

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.

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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!

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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!

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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!