Francine Shaw, CP-FS, CFSM, FSP, FMP, has had the pleasure of helping numerous clients around the world.

The expansive list includes Cocina Verify in Peru, and conferences in Dubai. Conferences and organizations she has spoken for include the National Environmental Health Association, Association of Nutrition of Foodservice Professionals, School Nutrition Association, and ISSA/INTERCLEAN. Her impressive roster of clients also includes companies like McDonald’s, Subway, Marriott, Domino’s, and others.

As one of the top experts in her field, she has been featured as a food safety expert in numerous media outlets, including the Dr. Oz Show, the Huffington Post, iHeartRadio, Food Safety News, Food Management Magazine, and Food Service Consultants Society International.

Interviews

Let’s Talk Restaurant Food Safety With Expert Francine Shaw – How To Keep Your Restaurant Safe

COVID-19 has changed the way all businesses operate. Now, every company must elevate its cleaning and disinfecting protocols, implement proper social distancing, and wear personal protective equipment (PPE) as mandated by industry and jurisdiction. Our knowledgeable, experienced team is expertly guiding companies through the rules of this “new normal,” helping them operate safely in our post-COVID world.

National Food Safety Month Tip: Taking Food Prep Safety to the Next Level

When it comes to food safety, almost everything hinges on proper food preparation. As part of its National Food Safety Month educational series, the National Restaurant Association offers six tips for safe food prep.

Consumers Seek Clear Evidence of Safety

Consumers are looking for clear evidence that operators understand the importance of adhering to strict safety protocols, especially as more restaurants open their dining rooms to limited in-store service. Recent consumer surveys by research firm Datassential confirm that consumers are willing to tolerate some inconveniences as operators take extra precautions to ensure their safety and protect the health of their workers.

Why Does It Seem Like Everyone Is Getting Sick from Salad?

Maybe salads aren’t a healthy option after all: Romaine lettuce — as in, like all of it — is the latest leafy green subject to a food safety alert by the Centers for Disease Control, with a reported outbreak of E. coli stemming from the lettuce hitting just before Thanksgiving. Thus far, 32 illnesses have been reported in 11 states; 18 people have reportedly fallen ill in Canada.

Published Articles

Why Food Safety and Education is More Important than Ever Before

COVID-19 has completely changed businesses across all industries, and the foodservice industry is no exception.

For months, restaurants and other food businesses were unable to serve guests onsite due to stay-at-home orders and other virus-related restrictions. Once they were allowed to reopen, restaurants had to manage new rules about restricting crowds and limiting onsite capacity. They had to be creative with reduced indoor seating, setting up socially distanced tables, providing outside dining options, and ramping up take-out and delivery options for people who still were wary about onsite dining.

How COVID-19 Changed the Foodservice Industry Long-term

COVID-19 has completely changed businesses across all industries, and the foodservice industry is no exception.

For months, restaurants and other food businesses were unable to serve guests onsite due to stay-at-home orders and other virus-related restrictions. Once they were allowed to reopen, restaurants had to manage new rules about restricting crowds and limiting onsite capacity. They had to be creative with reduced indoor seating, setting up socially distanced tables, providing outside dining options, and ramping up take-out and delivery options for people who still were wary about onsite dining.

Elevating Your Food Safety Culture to a “Safety First” Mentality

Clearly, the ongoing COVID-19 pandemic has changed the way we all do business, and foodservice companies are no exception. Food businesses had already been focused on food safety – such as avoiding cross-contamination, cooking foods at proper temperatures, storing foods properly, etc. Now there’s an amplified need to boost overall safety, health, and wellness in all efforts by using an additional set of guidelines dictated by the Centers for Disease Control (CDC) to protect employees and guests from COVID-19.

The Disadvantages of Paper Records

It’s 2020 and we live in a high-tech culture, so why are so many food businesses still using paper records to manage something as important as food quality and safety? As many have now learned, digital tools are especially critical during a crisis, including the COVID-19 pandemic. As businesses shift the way they operate—dramatically elevating their safety and cleanliness protocols—companies that use digital tools will have distinct advantages as they react to and recover from this crisis.

Press Releases

Hagerstown firm helps people be savvy about food safety

Shaw is president of Savvy Food Safety Inc., which recently moved from McConnellsburg, Pa., into new quarters in the Mulberry Lofts, 22 N. Mulberry St. in Hagerstown. The company employs four people and several independent contractors, offering training, inspections, curriculum development, crisis management and related services.

Presentations

Coming Soon!