Francine L. Shaw

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Francine L. Shaw is President of Food Safety Training Solutions, Inc., which offers a robust roster of services, including food safety training, food safety inspections, norovirus policies for employees, norovirus clean-up procedures, responsible alcohol service training, and more. The Food Safety Training Solutions team has more than 100 combined years of industry experience in restaurants, casinos, and convenience stores. The company has helped numerous clients, including McDonald’s, Subway, Marriott, Domino’s, Girl Scouts and Boy Scouts of America, Dairy Queen, and Omni Hotel and Resorts, prevent foodborne illnesses. Additionally, they work with restaurants of all sizes, schools, medical facilities, convenience stores, hotels and casinos. Shaw has been featured as a food safety expert in numerous media outlets, including the "Dr. Oz Show," the Huffington Post and Food Management Magazine.

Latest Articles

Opinion Day after day, I watch the list of foodborne illness casualties accumulate.  As a food safety expert, I receive a ridiculous number of recall alerts and foodborne illness outbreak notices daily.  And I watch in amazement as the food service industry continues to be in denial about our country’s serious, ongoing food safety problem.  Things won’t get better until the industry admits there is a problem, and takes measureable steps to improve their food…
Opinion It seems like edible cannabis is available everywhere these days. Dispensaries are popping up around the country, and people can easily purchase edible marijuana online, including on popular e-retail sites like Etsy and Amazon. It’s available in a variety of forms, including capsules, lollipops, gummy bears, cookies, chocolate bars and brownies. All you have to do is place an order and, in many states, the marijuana can be delivered right to your mailbox, quickly and conveniently.…
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. So, how do you build a good food safety culture and…
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. Food service professionals should work closely with their designer and construction team, and it’s wise to also collaborate with a food safety expert, who can advise on how the work space layout can boost food…
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. When I was a few years older, my parents owned a small grocery store in a nearby town. I can recall wiping the shelving as I helped restock product. As a teenager, I began…
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. Now, I’m not going to profess tremendous knowledge about football, but I do know food. I love food — and the food at Super Bowl parties is to die for — well, let’s…
It’s estimated that the average person will get norovirus five times during their lifetime. Globally, there are 685 million cases of norovirus each year, with approximately 20 million of those cases occurring in the United States. Norovirus is the number one foodborne illness – and the leading cause of foodborne illness outbreaks – in the United States. Norovirus is a huge threat within the hospitality industry. According to the Centers for Disease Control and Prevention,…