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In this episode of the Food Safety Unwrapped podcast, Francine L. Shaw shares her extensive experience in restaurant management. Drawing from years of firsthand industry knowledge, Francine provides valuable insights into the challenges and triumphs of running a successful restaurant. She discusses the lessons learned from her time in the field and how these experiences shaped her passion for food safety.
Francine highlights the importance of teamwork in fast-paced quick-service restaurants (QSRs), emphasizing that success depends on everyone understanding the initiatives and working together seamlessly. From leadership strategies to operational excellence, she explores how fostering collaboration can drive efficiency and enhance food safety practices.
Tune in to hear Francine's unique perspective on the pivotal role restaurants play in the broader food safety landscape. And stay tuned for part two, where she’ll share insights from her expertise in regulatory compliance.
Francine L. Shaw is a highly respected CEO and the founder of Savvy Food Safety, Inc., with over 20 years of experience in the food safety and hospitality industries. Specializing in food safety consulting, training, and compliance, she is known for her leadership in developing innovative solutions that help businesses maintain high standards and meet regulatory requirements. Currently, Francine leads Savvy Food Safety, providing expert services to top brands such as McDonald's, Starbucks, and Disney. She is also the author of Who Watches the Kitchen?, a book that highlights the importance of food safety in the restaurant and foodservice industries. In addition to her consulting work, Francine is passionate about mentorship and diversity, serving as a mentor for emerging leaders and promoting women in leadership roles. She regularly speaks at industry conferences and is a thought leader in food safety practices. Francine holds numerous certifications, including Certified Professional of Food Safety (CP-FS), and is dedicated to advancing education and best practices in the food safety field.
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