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...

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...

Thanks to several highly-publicized hospitalizations and deaths from improper food handling, food safety has maintained a large presence in public health for several years. However, in the midst of a global pandemic, food safety guidelines become even more crucial for the health of consumers.

Thanks to several highly-publicized hospitalizations and deaths from improper food handling, food safety has maintained a large presence in public health for several years. However, in the midst of a global pandemic, food safety guidelines become even more crucial for the health of consumers.

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...

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...

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...

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.

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.