Dr. Hal King is the founder and CEO of Public Health Innovations LLC, an ideation technology and consulting business. Dr. King is a public health professional who has worked in the investigation of foodborne and other disease outbreaks (Centers for Disease Control and Prevention, U. S. Public Health Service), performed funded research on causation of diseases (Emory University School of Medicine, Division of Infectious Diseases), worked in the prevention of intentional adulteration of foods (U.S. Army Reserves Consequence Management Unit), and worked in the design and implementation of preventative controls for food safety hazards in the food industry (Chick-fil-A). He is formally the Director of Food and Product Safety at Chick-fil-A Inc. (a national restaurant chain with 2,000 restaurants and over $6 billion in annual sales) where he designed and led Chick-fil-A’s food safety management program. Dr. King is past Chairman of the National Restaurant Association Quality Assurance Executive Study Group, past board member on the National Council of Chain Restaurants and the FDA and CDC Industry Partnerships, and past President of the Georgia Association for Food Protection (an affiliate of the International Association of Food Protection). Hal’s company, Public Health Innovations developed the The Food Safety Lab (see: http://www.thefoodsafetylab.com), a web site that facilitates Open Access to best practices in food safety for the food industry. He is co-author and author of several food safety articles including numerous peer-reviewed research publications on the science of food safety and public health, holds several U.S. Patents and Patent Pending technologies, and is the author of the book, Food Safety Management: Implementing a Food Safety Program in a Food Retail Business (Springer) and lead author of the book, Hazard Analysis and Risk- Based Preventive Controls Improving Food Safety in Human Food Manufacturing for Food Businesses (Elsevier). Dr. King is now writing a new book to help the industry ensure food safety in restaurant operations called Active Managerial Control: Implementing Food Safety Management Systems in a Retail Food Service Business (Springer).