Will is a food industry operations risk management and supply chain advisor focused on helping his clients solve their operational challenges. Will utilizes his 16 years of experience in the food industry and management consulting to advise his clients on operations strategy, operations risk management, and technology solution development and implementation. Currently Will works with Public Health Innovations to deliver services to clients in the areas of operational excellence, food safety and quality management, and supply chain risk management. Prior to moving into consulting, Will worked in the consumer product manufacturing where he held management positions at consumer product companies producing products regulated by the FDA and USDA. Will earned a B.S. in Food Science from Texas A&M University and is a Certified Supply Chain Professional (CSCP), Certified Quality Auditor (CQA), and is certified in SQF, HACCP, and Better Process Control.
Josh King is Chief Design Officer, and leads mobile tech design and development at Public Health Innovations. Josh developed and leads The FoodSafetyLab.com, a new PHI social platform developed to facilitate thought leadership in the food safety profession between university students in food safety degree programs and public health professionals/thought leaders in the industry. Josh is also tasked to help facilitate all aspects of product development with our strategic partners; from product design to commercialization. Josh majored in business, and has skills in project management, communications, business management, computer management, computer design, social media/web site design, and retail food service operations. This is a family business, so of course, Josh is family!
Dr. Hal King is the Founder and CEO of Public Health Innovations LLC. Dr. King is a public health professional who has worked in the investigation of foodborne and other diseases (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. He is formerly the Director of Food and Product Safety at Chick-fil-A Inc. (a national restaurant chain with 1,920 units and over $5.5 billion in annual sales) where he led and implemented 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 FDA and CDC Industry Partnerships, co-author of several food safety articles including two research publications on new systems for produce safety in retail, and the author of the book, Food Safety Management: Implementing a Food Safety Program in a Food Retail Business (Springer).