1:00pm EST | 10:00am PST

In recent months, restaurant operators have been forced to make changes – almost overnight – to how they operate while continually updating processes to keep employees and customers safe.  It seems clear that the new normal in the broader retail foodservice industry is to now protect the public’s health from both foodborne diseases and non-foodborne respiratory infectious diseases, and that the ability to rapidly update procedures based on the industry’s very latest understanding and guidelines will be key. 

As restaurants operating in many regions across the US and around the world now find themselves either preparing for or in the early stages of reopening their doors to dine-in customers, some very difficult questions are top of mind:

  • How do we ensure every location is a safe place to work and dine? 
  • How should we approach employee wellness checks and sanitation/disinfection procedures now?
  • What steps can be taken to ensure every location is complying with all necessary safety procedures?
  • How has food safety practice rigor prepared us to address pandemic coronavirus?
  • How do I stay ahead of continual changes in CDC and FDA guidance for coronavirus prevention as I shift to a hybrid delivery/dine-in model?
  • How do we remain agile, quickly updating and rolling out new processes based on evolving best practices, and federal, state or local regulations including possible new inspections related to coronavirus prevention?
With so many questions to address in this uncharted territory, as an industry, we’re all looking for expert guidance to help us make the best decisions and plan for what’s coming next. Join this webinar discussion between Dr. Hal King, Founder & CEO of Public Health Innovations, and Vladik Rikhter, CEO of Zenput which will take a deep dive into these topics to offer specific guidance and identify key areas that require organizational focus.




Dr. Hal King is currently a Co-founder and Partner in Active Food Safety, a food safety management systems advisory and deployment business, the Founder/CEO of Public Health Innovations, a thought-leadership and advisory services business, and an Adjunct Associate Professor of Public Health at the University of Georgia College of Public Health. 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 federally funded research on the causation and prevention of infectious diseases  (Emory University School of Medicine, Division of Infectious Diseases), and worked in the prevention of intentional adulteration of foods in the United States and for Army force health (U.S. Army Reserves Consequence Management Unit).  He is also formally the Director of Food and Product Safety at Chick-fil-A Inc. (a national restaurant chain with 2,000 restaurants and over $10 billion in annual sales) where he designed and led Chick-fil-A’s food safety management program for 11 years.  Dr. King is the recipient of the 2018 NSF International Food Safety Leadership and Innovation Award.