On Demand until May 16, 2025
Duration: 60 minutes
Abstract
How do we define food safety business leadership in the retail foodservice industry? And how can leaders strive for excellence, so that they can serve as models for other food safety professionals to achieve in their careers? Led by renowned food safety business leader and public health specialist Hal King, Ph.D., this webinar features the perspectives of three top food safety business leaders at best-in-class retail foodservice operations. The discussion will draw on the learnings shared in Dr. King's recently published book, Food Safety Leadership in the Business of Food Safety. Our speakers, who contributed to the book, will share insights on how to align food safety to business objectives, how to lead a food safety program as a value proposition for the business, and how to succeed in global food safety business leadership through the power of influence, among other topics. Join us for a comprehensive discussion on how to achieve excellence in food safety business leadership! From this webinar, attendees will learn:
- How top food safety professionals define and achieve food safety business leadership
- How food safety business leaders can facilitate effective leadership in food safety and business management within their companies and the wider food industry
- Why food safety business leadership is so important to the success of a retail foodservice or sales business, and how it impacts public health
Hal King, Ph.D. Managing Partner Active Food Safety LLC Dr. Hal King is Managing Partner at Active Food Safety, an advisory services company for the foodservice industry, and Founder/CEO of Public Health Innovations, a public health strategy and product design company. He 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, performed federally funded research on the causation and prevention of infectious diseases at Emory University School of Medicine's Division of Infectious Diseases, and worked in the prevention of intentional adulteration of foods and food defense with the U.S. Army Reserves Consequence Management Unit, 20th CBRNE Command. Dr. King has published four books on food safety management, with the latest being Food Safety Leadership in the Business of Food Safety. He is also the co-author and author of numerous food business trade articles to help the food industry prevent foodborne disease outbreaks, several peer-reviewed scientific research articles, and book chapters on allergen prevention and other public health interventions. He holds several U.S. patents, copyrights, and trademarks related to food safety management. Dr. King is the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award.
Mary Weaver Gertz Chief Food Safety and Quality Officer Yum! Brands Mary Weaver Gertz has been a food safety and quality leader in the retail and restaurant space for over 25 years. She has been with Yum! Brands as a food safety leader for almost ten years, and was elevated to Chief Food Safety and Quality Officer in 2020. Yum! Brands includes KFC, Pizza Hut, Taco Bell, and The Habit Burger grill. Her accountability spans over 55,000 restaurants and 9,000 suppliers across 155 territories. She leads Yum! Brands' food safety governance and restaurant food safety vision, and is defining the next-generation ecosystem for global food safety Systems. Prior to taking a leadership role in Yum! Brands' Global Food Safety Team, Ms. Weaver Gertz led food safety and quality assurance at KFC U.S. Her previous experience includes one of the U.S.' largest retailers, Target, as well as work with NSF International, bringing invaluable experience in retail, restaurant, and technical consulting. She also recently began serving as a member of the Global Food Safety Initiative (GFSI) Steering Committee.
Steven A. Lyon, Ph.D. Director of Food Safety Chick-fil-A Dr. Steven A. Lyon is the Director of Food Safety for Field Operations at Chick-fil-A Inc. He has been with Chick-fil-A since 2009, leading various food safety and animal welfare initiatives. His primary role today is centered around control of foodborne diseases and respiratory diseases within the enterprise. He has held several roles ranging from leading supply chain food safety, product safety, restaurant procedure and kitchen design reviews, solutions and innovations, animal welfare, and regulatory compliance. Prior to Chick-fil-A Inc., Dr. Lyon was with the U.S. Department of Agriculture (USDA) for seven years. His work has been published in peer-reviewed scientific journals and also in magazines associated with poultry production. At USDA, he worked on several projects involving antibiotic resistance and surveillance programs aimed at protecting public health from emerging foodborne pathogens. Dr. Lyon holds a B.S. degree in Poultry Science, an M.S. degree in Microbiology, and a Ph.D. in Food Microbiology, all from the University of Georgia's College of Agricultural and Environmental Sciences.
Jason Horn, M.B.A., CP-FS Food Safety Quality Assurance Department Head In-N-Out Burger Jason Horn began working at In-N-Out Burger in 1995. After spending time working and managing in restaurants, Mr. Horn spent a number of years developing leaders at In-N-Out Burger University. That eventually led to his current role as Department Head of Food Safety and Quality Assurance, where he oversees food safety and quality efforts for the company, including In-N-Out's nearly 400 restaurants across seven states, seven distribution centers, a fleet of delivery trucks, and three meat and spread production facilities. Mr. Horn earned finance and M.B.A. degrees while working at In-N-Out. This experience, as well as his work as a food safety professional for more than a decade, helps him focus on solutions that address risk and those to which operations can realistically adhere. He does this through his participation in many professional organizations and national, state, and local food safety groups including serving on the executive board of the Conference for Food Protection, participating on the National Council of Chain Restaurants Food Safety Task Force, and many others.
Adrienne Blume, M.A. (Moderator) Editorial Director Food Safety Magazine Adrienne Blume is Editorial Director of Food Safety Magazine, a BNP Media brand. She has 18+ years of experience in B2B technical media, including the food safety and quality (FSQ) and energy technology sectors. She manages the editorial content for Food Safety Magazine and its podcast, Food Safety Matters, and also serves on the Educational Advisory Board for the annual Food Safety Summit. She keeps a pulse on trends, issues, and regulatory developments in FSQA by attending and moderating sessions at food industry and food safety conferences worldwide.
Previously in her career, Ms. Blume launched and led two energy technology publications (H2Tech and Gas Processing & LNG) and a podcast (H2TechTalk) as Editor-in-Chief at Gulf Energy Information in Houston, Texas. She also worked as Managing Editor at Hydrocarbon Publishing Company in Philadelphia, Pennsylvania. She speaks and moderates at technical conferences around the world and is published in several industry journals. Ms. Blume holds an M.A. degree in English and Publishing from Rosemont College in Rosemont, Pennsylvania, as well as B.A. degrees (hons) in English and Anthropology from Webster University in St. Louis, Missouri.
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