Everything but the Kitchen Sink
Published May 1, 2018 | FESMag.com
By Francine L. Shaw
Foodservice professionals work long, arduous days in the kitchen. While it’s important that their environment is attractive, it’s even more critical that it’s safe and efficient. Never choose a gorgeous kitchen design at the expense of safety and efficiency.
The Tremendous Cost of Foodborne Illnesses
Published June 2018 | QSRMagazine.com
By Francine L. Shaw
America’s food industry has a $55.5 billion food safety problem. This includes foodborne illnesses at restaurants, hotels, convenience stores, and other food service organizations, as well as food recalls and other food safety issues.
Economics of Food Safety
Published May 11, 2018 | ConvenienceStoreDecisions.com
By Francine L. Shaw
America’s food industry has a $55.5 billion safety problem annually, as recently reported by Fortune Magazine. This includes foodborne illnesses at convenience stores and restaurants, food recalls and other food safety issues.
Foodborne Illnesses and Recalls on the Rise
Published April 12, 2018 | FoodSafetyTech.com
By Francine L. Shaw
The last word a manufacturer wants to hear is “recall”. During 2017, recalls involved everything from salad mix contaminated with a dead bat to hash browns infused with shredded golf balls.
Touchy Feely Restaurant Screens Covered with Creepy Crawlies
Published March 31, 2018 | FoodSafetyNews.com
Francine L. Shaw, Contributor
Restaurants are increasingly moving from clipboards and pens to digital technology. And they should. These digital tools streamline and simplify multiple processes – from taking customers’ orders to facilitating inspections. But now, patrons and staff are likely to touch – and share – multiple screens. Whether your host is sending a text about an open table or a server is completing a sale, your team must commit to consistent, thorough “clean screen” procedures.
Putting Safety First in Foodservice
Published March 19, 2018 | ConvenienceStoreNews.com | Convenience Store News
By Francine L. Shaw
Fifteen years ago, La Crosse, Wis.-based Kwik Trip Inc. had just begun to transform its foodservice offering from a roller grill-based program to a full-fledged initiative, which would eventually be honored as Convenience Store News‘ Foodservice Innovator of the Year in 2015.
Opinion: Kitchen Design and Food Safety
Published February 2018 | FoodServiceInternational.com | Worldwide
By Francine L. Shaw
Francine L. Shaw of Savvy Food Safety Solutions, Inc. addresses how the design of a commercial kitchen should maximize efficiency and productivity, while also promoting proper food safety protocols.
Rotten Documentary Series Addresses Food With A New Perspective
Published February 2018 | TotalFood.com
By Susan Algeo
While watching the new Netflix documentary series Rotten, created by Zero Point Zero Production, I learned some interesting things, such as: Did you know that that selling raw milk in retail locations is illegal in most states?
The Difference Between Food Safety Education and Food Safety Training
Published February 2018 | RunningRestaurants.com
By Francine Shaw
In my opinion as a food safety expert, there’s a huge difference between food safety education and food safety training. Food safety education is an ongoing effort to teach food service professionals about more than just the “basics.” It’s helping them understand why food safety is so important, the proper protocols to follow, how to prevent contamination, etc. – on an ongoing basis. Think of it this way: Do you want your children to attend sex education or sex training?
Trendspotting: Benefits of emerging tech in F&B
Published January 2018 | Lodging Magazine
By Francine Shaw
The growth of intuitive technology in the food and beverage industry has had a positive and innovative effect, especially when it comes to food safety and inventory management. Francine Shaw, president of Food Safety Training Solutions, Inc., lists the following benefits of technology in the F&B space.
Viewpoint: How to Prepare for – and recover from – a food safety crisis.
Published January 10, 2018 | FoodManagement.com
By Francine Shaw
Unfortunately, food safety crises seem to be on the rise. If a crisis occurred at your organization, would your team know what to do? A crisis isn’t necessarily a foodborne illness. Natural disasters could impact your facility, staff, and guests, like blizzards, tornados or the horrific hurricanes we’ve experienced lately.
How to establish a food safety culture in your restaurant.
Published November 2017 | QSRMagazine.com
By Francine Shaw
Every restaurant experiences kitchen chaos—it’s the nature of the industry. Busy shifts mean some employees may take occasional “short-cuts.” In my role as a food safety trainer and inspector, I often see examples of this—such as employees not washing their hands regularly because they “don’t want to walk all the way across the kitchen” to the handwashing sink.
Would your team know how to handle a food safety crisis?
Published October 2, 2017 | RestaurantNews.com
By Francine Shaw
If a crisis were to occur at your restaurant, would your team know what to do? The overwhelming majority of your employees are going to panic and forget everything they’ve ever been told, which is normal.
Watch Temperature Abuse and be Recognized as a Leader in the Industry
Published September 27, 2017 | We Are Chefs.com
By Francine Shaw
Creating a food safety culture is the responsibility of the entire team. Creating, facilitating and instilling food safety policies throughout the entire company is a responsibility that does not lie with one person.
I’m Too Busy to Wash My Hands
Published September 14, 2017 | We Are Chefs.com
By Francine Shaw
Several years ago, I walked into a kitchen to conduct an audit. The head chef had five pairs of single-use gloves layered on his hands. When I questioned his behavior, he pointed to the sink and stated, “Ma’am, the sink is way over there. I don’t have time to walk that far every time I need to wash my hands.”
Shared Values are the Foundation for a Culture of Food Safety
Published September 2017 | FoodSafetyNews.com
By Francine Shaw
To create a food safety culture in any organization, there first must be understanding of what this means. I frequently discuss the importance of having a food safety culture with operators of a variety types of companies, and they all tell me the same thing: “my company has a great food safety culture.” But when I ask what that means, their answers are not as confident.
The Importance of Food Safety Training
Published September 20, 2017 | We Are Chefs.com
By Francine Shaw
While attending a recent food safety conference, an attendee said something that really hit home for me: “We don’t provide food safety training, we provide food safety education.” She explained further, “Do you want your children to receive sex training or sex education?” BINGO! She’s right.
What is Food Safety?
Published September 2017 | We Are Chefs.com
By Francine Shaw
Many operators tell me that they have established a food safety culture, but when I ask what that means, they struggle to give me a confident answer. So how do you build an effective food safety culture? During the next four weeks, I will give you key answers to this question.
How to Prepare and Recover from a Food Safety Crisis
Published August 2017 | QSR Magazine.com
By Francine Shaw
Food safety became a mainstream topic in 1993 when a Jack in the Box E. coli outbreak infected 732 people, including four children who died from the incident, which was linked to undercooked burgers.
The Importance of Kitchen Design for Proper Food Safety Protocol
Published August 16, 2017 | We Are Chefs.com
By Francine Shaw
Many of us enter a kitchen without thinking about the design, as far as food safety is concerned. I visited a facility that was 95% finished before anyone realized that a three-bay sink–critical to proper sanitation of dishes and other equipment–hadn’t been part of the design plan.
Does Your Team Know What To Do In A Food Safety Crisis?
Published August 2, 2017 | FSR Magazine.com
By Francine Shaw
A food safety crisis isn’t necessarily a foodborne illness incident or outbreak where someone got ill, injured, or died. According to Food Safety Magazine, during 2016, there were approximately 764 product recalls, that’s an average of 2.1 per day. The leading causes were undeclared allergens and Listeria contamination. The costs associated with these recalls are staggering. Recalls—even if no one was sickened—are certainly a crisis situation for the companies involved.
What Would You Do In A Food Safety Crisis?
Published July 17, 2017 | RestaurantNews.com
By Francine Shaw
What if your restaurant inadvertently served salads made with tainted lettuce, which sickened dozens of guests? Or one of your servers accidentally served pesto to a guest with a nut allergy, who had a severe allergic reaction as a result? Perhaps your restaurant didn’t pass a health inspection and your commercial kitchen was shut down? You’re facing a crisis – do you know what to do next?
Training Staff on Food-Allergy Safety
Published July 6, 2017 | ChefMagazine.com
By Francine Shaw
Food allergies are increasingly prevalent among diners, and they present such severe and even life-threatening risks that they now warrant mandated food-allergy training among foodservice professionals across the United States.v
Food Safety Experts Can Help Design Kitchens to Reduce Risks
Published June 28, 2017 | FoodSafetyNews.com Contributor
By Francine Shaw
When designing a commercial kitchen, many people consider how the space will look, when they should be primarily concerned with how it will function. The design should maximize efficiency and productivity, but it also must promote proper food safety protocols.
11 Tips for Accommodating Food-Allergic Guests
Published May 3, 2017 | We Are Chefs Blog
By Francine Shaw
A hot and important trend in foodservice is accommodating food-allergic guests. According to Food Allergy Research and Education (FARE), it’s estimated that an estimated 15 million Americans have food allergies.
Not All Business Trips Go According to Plan
Published April 27, 2017 | The Main Dish Blog
By Francine Shaw
Those of you that follow me know that I do a significant amount of travel. There are weeks that my business requires me to make four or five flights to meet with clients, give presentations, etc. I have become quite adept at getting from point A to point B, but even with experience, there can be challenges.
Many Lucky They Didn’t Get Foodborne Illness After Eating at Trump’s Mar-A-Lago
Published April 14, 2017 | RestaurantNews.com
By Francine Shaw
It seems Donald Trump’s Mar-a-Lago estate could be serving more than its guests’ favorite meals. According to recent Florida Food Service Inspection Reports, inspectors found 13 violations at Donald Trump’s private Palm Beach club. This is a record for a food service establishment that charges $200,000 in initiation fees.
15 Ways to Build a Safer Kitchen
Published April 2017 | FoodNewsFeed.com
By Francine Shaw
Designing full-service kitchens has become more complicated than ever. It’s important to consider appearance, functionality, and employee and food safety—it takes an army to accomplish this. From start to finish, kitchen design is a collaboration of architects, engineers, designers, food and beverage design firms, chefs, owner, operators, and food safety consultants.
A Day In The Life Of An Inspector: Is That A Dead Goat?
Published March 30, 2017 | FoodSafetyNews.com
By Francine Shaw
I’ve been in the food service industry all of my life. As a child, I remember spending the warm summer days sitting on the front porch of my Grandma’s country store – a convenience store of yesteryear – in Harrisonville, PA.
Food Allergy Training Is Being Slowly Mandated Across the U.S.
Published March 30, 2017 | TotalFoodService.com
By Susan Algeo
Let’s review some basic food allergy statistics. Approximately 15 million people in the United States have food allergies, including 9 million adults and 6 million children. The 8 most common allergies – including milk, eggs, soy, wheat, fish, shellfish, peanuts, and tree nuts – make up 90% of American’s food allergies.
Confessions of a Health Inspector: What is the Mystery Meat?
Published Friday, March 22, 2017 | FoodManagement.com
I entered a restaurant not too long ago to find frozen chicken heaped in a pile in the filthy three-bay sink, with dirty dishes and utensils surrounding the frozen raw poultry. To make matters worse, there was a bag of raw onions just to the side of the sink, where some of the raw poultry juices were draining.
The Collaboration of Food Safety and Design: It’s Not Just About Cool Colors and Kitchen Aesthetics
Published Friday, March 24, 2017 | RestaurantNews.com
Recently, I happened to sit next to an interior designer on a plane, and we chatted throughout the entire flight. She was telling me about her job as an interior designer, and I was telling her about mine as a food safety expert, and we discussed – at length! – how these two roles aligned.
Published on QSRMagazine.com // March 2017
With Trump in Office, Where Does Food Policy Go Now?
Francine Shaw, president of Food Safety Training Solutions, says she is concerned that Trump views the FDA’s recent food-safety reforms as regulatory burdens. The American food system has come a long way since the 1993 outbreak of E. coli that struck Jack in the Box customers in the Western United States, she says. That crisis left four children dead, dozens with permanent brain and kidney damage, and hundreds more ill. Shaw lauds the Obama-era rules that began to phase out hydrogenated oils, reformed farm subsidies, and required reductions in sodium content.
Published on RestaurantNews.com // February 2017
Many Television Chefs are Cooking Up Foodborne Illnesses
Part of my morning routine is watching a national morning television show or cooking show while I’m getting ready for work. Often, the on-air personalities make blatant food safety errors on national TV – which make their viewers think it’s OK to model similar behavior in their own kitchens.
Published on LodgingMagazine.com // February 2017
Power Outages and Food Safety
Power outages are bound to happen, as no one is immune to the havoc that nature can create from time to time, so it’s important to prepare for this eventuality so you know what to do when the power goes off. It’s important to remember that loss of power can happen at any time of day or night, putting your food at risk. The best way to make certain that your food stays safe is to have a plan in place prior to the outage.
Published on FoodSafetyNews.com // February 2017
Seven-layer dip to die for? Keep your Super Bowl Buffet Safe.
The holidays have come and gone, and many of us have started the countdown to kickoff Sunday at NRG Stadium in Houston. Like so many Americans, I get pretty excited about the Super Bowl – especially if my home team, Pittsburgh, is playing.
Food Finder App // January 2017
Of the 48 million food insecure people in America, nearly 2 million – including over 700,000 kids – live in Georgia, FoodFinder’s home, the 5th most food insecure state in the US. Most of those kids don’t know where their next meal is coming from. What if there were a way to simply, quickly, and confidentially see which food banks, pantries, or hot meals were available within 5 miles of anywhere? With real-time updates from a connected network of resources? And what if this ability was packaged in a free tool, that someone as young as a grade school student could use?
Published in Total Food Service Magazine // October 1, 2016
While watching my favorite morning television show recently, I saw one of their high-profile on-air personalities make a blatant food safety error during a cooking segment. He was preparing hamburgers in a popular New York City restaurant kitchen, and at the end of the segment, he ate a burger while still wearing his food prep gloves.
Published on CasinoJournal.com // October 5, 2016
Over the past several years, there have been numerous norovirus outbreaks in hotels and casinos, each sickening hundreds of guests. During early 2010, hundreds were reported to have contracted norovirus at Harrah’s Casino and Hotel in Cherokee, NC.
Published on LinkedIn PULSE // July 25, 2016
According to Centers for Disease Control and Prevention (CDC), norovirus is the leading cause of illness and contaminated food outbreaks in the United States. Norovirus is a common virus that can spread widely and rapidly.
Published in Food Management Magazine // Francine L. Shaw // June 20, 2016
Several weeks ago, while waiting for a flight, I noticed the gentleman sitting next to me was wearing a jacket with a corporate logo from a foodservice organization. As it turned out, he was an executive for that company. As we began chatting, he asked me what I did for a living and I responded, “I’m a food safety subject matter expert.” He replied, “People spend too much time training and not enough time getting their work done.” I was astonished, and wondered…
Is Food From A Gas Station Safe to Eat?
Aired on the Dr. Oz Show // May 17, 2016 // Francine L. Shaw
Investigative reporter Elisabeth Leamy goes undercover with inspector Francine Shaw to find out if you should really be fueling your body in the same place that you fuel your car.
Tips to Prevent Norovirus: The Leading Cause of Foodborne Illness
Published on TotalFoodService.com, Page 24 // Francine L. Shaw // April 2016
Norovirus is the leading cause of food borne illnesses and it spreads rapidly. Anyone can get infected with norovirus and it’s possible to get it more than once. The average person will get norovirus approximately five times during their lifetime.
Is your operation as clean as you think it is?
Published on Food Management.com // Francine L. Shaw // April 2016
Food safety is an important issue in any foodservice establishment. Many believe that when food safety is mentioned, it’s referring to the time that TCS (temperature control for safety) food items spend in the temperature danger zone. While this is true, it’s only part of the equation—many other factors are involved in food safety as well.
Where is Your Food Thermometer?
Published in Total Food Service Magazine, Page 24 // Francine L. Shaw // April 2016
There’s no doubt that foodborne illness outbreaks cause tremendous negative fallout. In addition to the horrible tragedy of customers becoming ill – or even dying – the companies responsible for the outbreaks often experience plummeting sales, negative publicity and ruined reputations.
Foodborne Illness: The Stakes are Getting Higher for Companies and Their Executives
Published in Total Food Service Magazine, Page 24 // Francine L. Shaw // April 2016
There’s no doubt that foodborne illness outbreaks cause tremendous negative fallout. In addition to the horrible tragedy of customers becoming ill – or even dying – the companies responsible for the outbreaks often experience plummeting sales, negative publicity and ruined reputations.
Safety First: Don’t Be Responsible for a Foodborne Illness Outbreak.
Published in Dessert Professional // Francine L. Shaw // Feb-March 2016 Issue
Chipotle is in the news again. This time, it’s not another foodborne illness outbreak, but a criminal investigation! The U.S. Attorney’s Office for the Central District of California with the Food and Drug Administration’s Office of Criminal Investigations is conducting the investigation, which pertains to a Norovirus outbreak in Simi Valley, CA last summer.
It Has Been a Bad Year for Foodborne Illness: Here’s How You Can Prevent It
Food Management.com // Francine L. Shaw // January 2016
Last year was full of foodborne illness outbreaks: Chipotle, the Boise Co-op, Blue Bell Creameries, and Andrew & Williamson Produce, just to name a few. Everyone in the food service industry should be taking notes. When you handle food that’s consumed by the public, you have an obligation to make certain that food is safe. Period.
Foodborne Illness: It CAN Happen to You.
This year, there have been numerous, widespread, serious foodborne illness outbreaks. Many in the food service industry think it won’t happen to them. But it could happen to anyone—and it could ruin a reputation.
Chipotle prides itself on “food with integrity,” but the restaurant chain had multiple reports of foodborne illness outbreaks this year; Norovirus and Salmonella several months ago, and now E.coli in restaurants across nine states.
Are You Accommodating Food-Allergic Customers?
Convenience Store News – Exclusive! // Francine L. Shaw // January 29, 2016
Individuals with food allergies must be properly accommodated across all spectrums of the foodservice industry. Approximately 230,000 hospitalizations and 200 deaths occur annually because food-allergic individuals accidentally ingested or inhaled their allergens. Make one tiny mistake with “just a trace” of an allergen and someone could die, literally. –
9 Steps to Avoid Foodborne Illness Outbreaks.
Lodging Magazine // Francine L. Shaw // December 2015
This year, there have been numerous, widespread, serious foodborne illness outbreaks. Many in the food service industry think it won’t happen to them. But it could happen to anyone—and it could ruin a reputation. Recently Francine wrote an article published in the December issue of Lodging Magazine. Click the link below for ways to avoid an outbreak at your establishment.
If It Can Happen to Chipotle, It Can Happen to You.
Total Food Service Magazine // Francine L. Shaw // December 2015
Originally published in the December issue of Total Food Service Magazine, Francine writes about how difficult it can be to rebuild brand confidence after not one, but three food borne illness outbreaks at fast casual chain Chipotle over the last few months. Having policies in place is a great start, but it doesn’t do any good if it isn’t applied.
Maybe It’s Time to Rethink Your Business.
FSR Magazine // Francine L. Shaw // December 1, 2015
An organization can have all of the correct policies and procedures in place but it doesn’t do a bit of good if those mandates are nothing more than words on paper, in notebooks, shoved on shelves, collecting dust in offices. Food safety training and certification is equally valuable, but is your organization training to pass an exam or training to “teach” food safety? There is a difference.
Who is cooking for the Pope?
ISSUU // Francine L. Shaw // October 1, 2015
Whether you are cooking for the holiest man in the world or a room full of customers, the meals you’re preparing should always be made with care and attention to safety. The food you serve should never make anyone sick or (heaven forbid) kill them. Everyone deserves to have safe dining experiences – every time, regardless of where they go.
Food Safety is Really About Leadership
THE KITCHEN SINK // Francine L. Shaw // October 12, 2015
As a consumer, I’ve always loved fine dining: the ambiance, pressed white linens, nice tableware, chilled forks, well trained staff, and great food. While indulging in these luxuries—and the expenses associated with them—one has certain expectations.
A Good Company Culture Includes Good Hygiene
CONVENIENCE STORE NEWS // Francine L. Shaw // October 5, 2015
At the beginning of their era, convenience stores were simply gas stations where customers could pick up something quick to eat. Over the past decade, the convenience store concept has become much more complex. It’s no longer a place where you fill up your tank and grab a hot dog and a candy bar. Convenience stores now have menus — and with menus come food safety responsibilities.
Accommodating Food-Allergic Guests
THE KITCHEN SINK // Francine L. Shaw // September 1, 2015
We are honored this month to have our featured article “Accommodating Guests with Food Allergies” published in Full Service Restaurants. Educating foodservice teams on the importance of safe food handling has progressed significantly in recent years, but more needs to be done. Chefs must have procedures in place to minimize the risk of cross-contact. Here are a few tips to make your kitchen friendly to food-allergic guests.
Role of Technology in Today’s Food Safety Efforts
FOODSERVICE EQUIPMENT AND SUPPLIES // Francine L. Shaw // September 1, 2015
Technology has transformed food safety efforts significantly in recent years. Today, we not only rely on specialized equipment to plant and farm, but we have very specific pieces of equipment that provide food safety reassurance.
Minimize the Risk of Food Allergies in Your Kitchen
FOODSERVICE EAST GUEST COLUMN // Francine L. Shaw // August 15, 2015
Food allergies are becoming increasingly prevalent in our society. According to Food Allergy Research and Education (FARE), itʼs estimated that up to 15 million Americans have food allergies. Eight foods are responsible for 90% of all allergic responses: milk, eggs, peanuts, tree nuts, soy, wheat, fish and shellfish.
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