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!

Link to Q&A form

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!

In Part 2, Dr. Hal King continues his conversation with Ben Chapman, PhD, diving deeper into Ben’s groundbreaking research on cross-contamination and its implications in higher education foodservice environments.

On this episode they explore common food safety challenges in campus dining, the growing concerns around allergen management, and strategies to reduce risk in institutional kitchens. Ben also discusses his commitment to public health communications, sharing how his podcast, blog, and media appearances help bring food safety science to a broader audience in engaging and accessible ways.

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!

In Part 1 of this two-part episode, Dr. Hal King interviews Ben Chapman, PhD, Professor and Director of the Safe Plates Food Safety Program at NC State University, to explore the role of higher education in shaping the next generation of food safety leaders.

Ben shares how his early experiences sparked a passion for food safety, the importance of grounding education in reality-based research, and how the Safe Plates program is making a difference in both home kitchens and the food industry. From teaching methodologies to fostering a strong culture of food safety awareness, this episode offers a look into how Ben inspires students and professionals alike through hands-on learning and evidence-based practices.

Have a food safety question you’d like us to answer in a future episode? Click this LINK to submit your question and stay tuned for more expert insights!