Prevent Hep A in Your Restaurant

By Francine L. Shaw  In early May, a Tampa Bay, FL news station reported that more than 20 local restaurants were being investigated for Hep A incidents and outbreaks.  Around the same time, restaurant employees in Sarasota, FL, Caribou, ME…
Kick off Summer Safely: Food Safety Tips for Memorial Day & Beyond

By Francine L. Shaw Memorial Day weekend is the official summer kick-off, with parties, al fresco meals, barbeques and other warm weather celebrations.  As you prepare for your busy summer season – hosting guests and holding special summer events –…
Top 5 Risk Factors Responsible for Foodborne Illness Outbreaks

By Francine L. Shaw Food safety is a grave public health concern, causing an estimated 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year in the U.S. Foodborne illnesses are 100% preventable. But, unfortunately, foodborne illnesses continue to occur…
7 Tips for Preventing Norovirus

By Francine L. Shaw Typically, we hear more about norovirus between the months of September and April but that doesn’t mean it goes away during the spring and summer months.  Norovirus is the leading cause of foodborne illness outbreaks in…
How to Create a Food Safety Culture

Foodborne illness incidents are 100% preventable, and could be avoided if food businesses adopted a food safety culture, providing ongoing education/training and implementing proper food safety protocols. Foodborne illness is a widespread, serious problem, sickening 48 million people, hospitalizing 5,000,…
Savvy Food Safety Moves to New Location in Hagerstown, MD

Food Safety Experts Offer a Robust Roster of Services, Including Training, Inspections, Crisis Management, Curriculum Development, & More Hagerstown, MD  (RestaurantNews.com)  Savvy Food Safety, Inc., a best-in-class food safety company, has just moved to a new state-of-the-art office in Hagerstown,…
What Google Can Teach Restaurants

By Aaron Cohen, Co-Founder and VP of Business Development, CoInspect Most people don’t know what Google’s PageRank really means.  It’s not a ranking of website pages. It’s named for Google co-founder Larry Page because he devised the initial algorithm to…
Do Daily Restaurant Inspections Have to Suck?

By Aaron Cohen Over the past year, I’ve met with nearly 50 chain restaurant companies that vary in size from 10 to 10,000 units.  I’ve had conversations with Safety, Operations, Supply Chain, and Facility executives in and out of C-suites.…
Would Your Team Know How to Handle a Crisis?

By Francine L. Shaw, President Food Safety Training Solutions, Inc. Sadly, there have been a variety of tragic food safety crises in the restaurant industry. In 1993, an E. coli outbreak at Jack in the Box infected 732 people. Four…
What Would You Do in a Food Safety Crisis?

By Francine L. Shaw, President Food Safety Training Solutions, Inc. 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…