Sani Professional, the food safety division of Professional Disposables International (PDI), and the Sani Professional Food Safety Advisory Council (SPFSAC) announced the addition of three new board members. The SPFSAC is dedicated to raising awareness of best practices in the prevention of foodborne illness across a broad spectrum of foodservice operations and food processing facilities via education and solution support.
 
Joining Mick Miklos of the National Restaurant Association, Clement Saseun of DineEquity, Belicia Parga of Whataburger and Stefano Caliguiri of MGM Resorts and Chair of the Nevada Food Safety Task Force are Chirag Bhatt of Bloomin’ Brands Inc., Dr. Hal King, CEO/Founder, Public Health Innovations LLC and Michael Moomjian of P.F. Chang’s China Bistro, Inc..
 
Bhatt has been involved in the food safety industry for more than 30 years. After a 26-year tenure working with the Houston Health Department’s food safety inspection program he worked with a custom software company as a VP, Food Safety and Client Consulting. In July 2012, Chirag joined Bloomin’ Brands as its Global Regulatory Compliance Manager. He is responsible for making sure that the Bloomin’ Brands restaurants comply with the local/state and federal food safety requirements.  Bloomin’ Brands has more than 1500 locations that include Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill, and Fleming’s Prime Steakhouse and Wine Bar).
 
Dr. King is founder/CEO of Public Health Innovations LLC, a new company that consults and partners with the foodservice industry in the design and development of intervention strategies to prevent diseases in the food industry, in healthcare, in schools, and in other public environments. Dr. King, a public health professional, 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.
 
Moomjian is a Quality Assurance and Food Safety professional with almost 20 years of progressive experience in the food industry at the QA, food safety, and nutrition, R&D, manufacturing, and purchasing levels. He is currently the Director of Quality Assurance and Food Safety for P.F. Chang’s China Bistro, Inc., a 462 unit full service and fresh casual chain, consisting of the P.F. Chang’s, Pei Wei, and True Foods brands.