# Hal King
Principais episódios de podcast
Atualizada:
Harold King (born February 1, 1944) was an American professional baseball player. He played in Major League Baseball as a catcher from 1967 to 1974 for the Houston Astros, Texas Rangers, Atlanta Braves, and Cincinnati Reds.
== Baseball career ==
Born in Oviedo, Florida, King attended Oviedo High School and began his professional baseball career in 1962 with the barnstorming Negro league Indianapolis Clowns, and played for the team through 1964.King was signed as an amateur free agent in 1965 by the California Angels.
Episode 18: Sanitizing and Disinfecting Strategies for High-Contact Surfaces
In this episode, we’re switching things up! Sani Professional’s very own Espie Carrion takes the host seat to interview Dr. Hal King, answering listener-submitted questions about high-contact surfaces in the quick-service restaurant industry and beyond. They explore the critical role of effective s…
Episode 19 Part I: Food Safety in Higher Education- Discovery and Teaching Food Safety
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 sp…
Episode 20 Part I: Food Safety in Higher Education: Integrating Food Safety Education into the Culinary Arts
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 …
Episode 21 Part I: Food Safety Management with AI in a Foodservice Business
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…
Episode 21 Part II: Food Safety Management with AI in a Foodservice Business
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 compl…
Episode 22 Part I: Your Supplier Is Your First Allergen Control: Preventing Undeclared Allergens with Dr. Steven Lyon
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 pr…
Cantaloupe Recalls, Norovirus Nightmares & the Food Safety Chemical Nobody’s Talking About | Episode 167
🍽️ Francine and Matt are building a global, fun, and inclusive Food Safety Family! From the C-suite to the kitchen, they’re making safe food the norm everywhere.
👉 Follow Francine and Matt on LinkedIn for more food safety insights and updates.
Another cantaloupe recall. Another round of questions a…
Episode 23 - Part I: Safe Until Served: Hidden Risks of Ready-to-Eat Foods in Retail and Foodservice
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, …
Episode 23 - Part 2: Safe Until Served: Hidden Risks of Ready-to-Eat Foods in Retail and Foodservice
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, the…
Hal King on Food Safety, Outbreak Risk, and Financial Cross-Contamination
his summer's record cyclosporiasis outbreak did something unusual: it took money out of companies that had nothing to do with it. Five food companies cut or constrained guidance over the outbreak. None of them served the contaminated product.
Hal King has worked every side of that problem — CDC out…
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