When designing a restaurant kitchen, it’s nice to have an attractive environment, but it’s far more important that the space is safe for employees and guests. […]
Blog
Francine L. Shaw is President of Savvy Food Safety, Inc. which offers a robust roster of services, including consulting, food safety education, food safety inspections, crisis management training, writing norovirus policies for employees, writing norovirus clean-up procedures, curriculum development, responsible alcohol service training, and more. The Savvy Food Safety team has more than 100 combined years of industry experience in restaurants, casinos, and convenience stores and has helped numerous clients prevent foodborne illnesses. Francine 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.
Stories
Hand washing is an important practice for everyone, especially after visiting the store, shaking hands with people, touching hair, etc. This is especially true with restaurant […]
Implementing a HACCP plan in your restaurant can help you avoid outbreaks from uncooked menu items. In the last few years, there have been large outbreaks […]
A temperature data log is very important for a restaurant. Policies and procedures should be in place ensuring that employees are logging food temperatures multiple times […]
If your restaurant uses bulk food suppliers and bulk food distributors, you should require them to be certified to ensure a safe supply chain for your […]
Technology for restaurant hospitality has rapidly grown over the last several years. POS technology, online ordering, tabletop tablets, apps for reservations, mobile payments—there are plenty of […]
Restaurant crisis management is a critical strategy to have in place in the event that a crisis threatens your restaurant, staff and customers. Many restaurant owners […]
A surprise restaurant health inspection, or audit, can create panic among restaurant managers and staff. Whether it’s during a busy lunchtime or when your restaurant is […]
There are 7 principles of HACCP that restaurant operators should know. Let’s start at the beginning—HACCP: What is it? HACCP stands for Hazard Analysis and Critical […]