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GOJO Blog

We serve as a trusted resource for the latest news and helpful information related to skin health and surface hygiene advancements. GOJO microbiologists, scientists, nurses and other professionals post regularly and we also get the views of outside experts and thought leaders in the field. It’s all part of the GOJO Purpose, Saving Lives and Making Lives Better Through Well-Being Solutions.

Hal King, Ph.D.

Managing Partner, Active Food Safety and Founder/CEO of Public Health Innovations

Dr. Hal King is Managing Partner at Active Food Safety, an Advisory Services and Digital Products company, and Founder/CEO of Public Health Innovations, a public health strategy and design company. He is also an Associate Professor of Public Health at the University of Georgia College of Public Health.

Dr. King is a public health professional who has worked in the investigation of respiratory, foodborne, and other disease outbreaks (at the Centers for Disease Control and Prevention, U. S. Public Health Service), performed federally funded research on the causation and prevention of infectious diseases (at Emory University School of Medicine, Division of Infectious Diseases), and worked in the prevention of intentional adulteration of foods and food defense in the United States and for Army force health (with the U.S. Army Reserves Consequence Management Unit, 20th CBRNE Command).

Dr. King is the former Director of Food and Product Safety at Chick-fil-A Inc. (a national restaurant chain with then over 2,000 restaurants and $10 billion in annual sales) where he designed and led Chick-fil-A’s Food Safety Management Program for 11 years – the topic of his first book, Food Safety Management: Implementing a Food Safety Program in a Food Retail Business (Springer).

Dr. King’s second book, co-authored with Dr. Wendy Bedale, Hazard Analysis and Risk-Based Preventive Controls (Academic Press) shows how the foodservice industry can leverage the FDA requirements of human food manufacturers to ensure safe source of foods in their supply chain. Dr. King’s latest book, Food Safety Management Systems, was published in 2020 as part of the IAFP Food Microbiology Series by Springer; this book shows the foodservice industry how they can implement Process HACCP-based management systems in their foodservice locations to prevent foodborne disease illnesses and outbreaks.

Dr. King is also the co-author and author of several articles and book chapters on public health interventions, holds several U.S. Patents and Patent Pending technologies, Copyrights and Trademarks, and has helped further the food industry via development of new products and services.

Dr. King is the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award.

Chef washing hands in restaurant kitchen
The Effect Mitigating COVID-19 Transmission Through Cleaning and Sanitation Is Having on Foodborne Disease Outbreaks

3/29/2021

By Hal King, Ph.D.

Managing Partner, Active Food Safety and Founder/CEO of Public Health Innovations

Also By Chip Manuel, Ph.D.

Food Safety Science Advisor, GOJO Industries

The COVID-19 pandemic that first hit the United States in 2020 has been the largest public health crisis in more than 100 years, leading to millions of deaths globally and altering the global economy for years to come.  As just one example of the far-reaching negative impacts of this virus, it has devastated the restaurant and foodservice industry in the United States and has changed the food industry’s global supply chain for years to come.  Restaurant and foodservice loss of sales alone was reported by the National Restaurant Association to surpass $185 billion between March and August of 2020. Now as the pandemic has entered its second full year, there is hope that pharmaceutical interventions (i.e., vaccines and antiviral drugs) will significantly reduce the impact the pandemic has on lives and the economy.

Read more »

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