Episode 22 Part II: Your Supplier Is Your First Allergen Control: Preventing Undeclared Allergens with Dr. Steven Lyon

Episode 22 Part II: Your Supplier Is Your First Allergen Control: Preventing Undeclared Allergens with Dr. Steven Lyon

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. Link to Q&A form [https://forms.office.com/Pages/ResponsePage.aspx?id=wl2fTze0SU-f7E8xGpC9MLrfL-rea-dLkttHLSLXrd1UQjlWM0c2MU5GSzZWUTBXMVlaMEpIT0pLSy4u]

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 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 [https://forms.office.com/Pages/ResponsePage.aspx?id=wl2fTze0SU-f7E8xGpC9MLrfL-rea-dLkttHLSLXrd1UQjlWM0c2MU5GSzZWUTBXMVlaMEpIT0pLSy4u]

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 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 [https://forms.office.com/Pages/ResponsePage.aspx?id=wl2fTze0SU-f7E8xGpC9MLrfL-rea-dLkttHLSLXrd1UQjlWM0c2MU5GSzZWUTBXMVlaMEpIT0pLSy4u]

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, 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 [https://forms.office.com/Pages/ResponsePage.aspx?id=wl2fTze0SU-f7E8xGpC9MLrfL-rea-dLkttHLSLXrd1UQjlWM0c2MU5GSzZWUTBXMVlaMEpIT0pLSy4u]

Episode 20 Part II: Food Safety in Higher Education: Integrating Food Safety Education into the Culinary Arts

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! Link to Q&A form [https://forms.office.com/Pages/ResponsePage.aspx?id=wl2fTze0SU-f7E8xGpC9MLrfL-rea-dLkttHLSLXrd1UQjlWM0c2MU5GSzZWUTBXMVlaMEpIT0pLSy4u]