John_Hanlin

John Hanlin, PhD

In his current role, Dr. Hanlin supports strategic public health initiatives for Ecolab's Healthcare, Water and Process Services and other divisions. His subject matter expertise in public health and food safety provides the foundation for an enterprise-wide view of infection prevention and contamination control issues.

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A major focus of his efforts centers on legionnaires' disease, influenza and MERS-CoV. Dr. Hanlin is highly engaged with leaders in public health and food safety outside the company. He has built strong relationships with government agencies, academic partners and industry trade association groups.

Prior to joining Ecolab in 2011, Dr. Hanlin spent 25 years in the food industry, holding key food safety and quality positions at both food manufacturing and retail companies, including Kellogg’s, Supervalu and General Mills. He holds patents on food safety preservation systems, and in 2009, was invited to testify before the U.S. House of Representatives’ Committee on Agriculture to provide recommendations to policy makers on how to improve the safety of the nation’s food supply.

Dr. Hanlin has extensive experience serving on food safety committees and has presented at numerous national and international scientific meetings. He also has published several scientific papers and book chapters on food safety and public health. His most recent publication focused on prevention of legionnaires' disease in the healthcare environment. Dr. Hanlin is a member of the Association for Professionals in Infection Control and Epidemiology, the Institute of Food Technologists and the International Association for Food Protection.

Dr. Hanlin received a bachelor’s degree in Biology and Microbiology from the University of Edinburgh in Scotland, a master’s degree in Business Administration from Temple University and a doctorate in Biology and Microbiology from Syracuse University.

Recent Webinar
Strategies to reduce risk of norovirus and influenza virus
Recent Presentation
Serve Fresh Vegetables and Fruit with Confidence: Strategies to Reduce Food Safety Risks