Education

People at Risk: Children Under Five

BY FOODSAFETY.GOV Children younger than five years are at an increased risk for foodborne illness and related health complications because their immune systems are still developing. Young children with developing immune systems cannot fight off infections as well as adults can. In addition, young children produce less stomach acid that kills harmful bacteria, making it...
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close up of chopping parsley

Evaluating Sanitation and Safety Measures

By the editors of FoodService Equipment and Supplies, with Francine L. Shaw In the foodservice industry, everything hinges on sanitation and safety; this has been brought even more to the forefront during the COVID-19 pandemic. According to the CDC, nearly one in six individuals gets sick from foodborne illness because of poor food safety, with...
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Life Lessons with Francine L. Shaw

Francine L. Shaw, CEO, and founder of Savvy Food Safety shares what she's learned about passion, change, and food safety. By Jason Brill | Quality Assurance Magazine For Francine L. Shaw, being in the food industry is a family thing.Her grandparents owned a small general store, and she’d sit in her grandmother’s lap — the...
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