— OPINION —
By Francine L. Shaw
The usage of Hypochlorous acid (HOCl) in the food service industry has gained significant attention due to its effectiveness in combating various pathogens and reducing
Food safety specialist Francine L. Shaw has unveiled her new book, “Who Watches the Kitchen?” This exposé delves into the hidden truths of the food service industry, bringing light to
Editor’s note: Since its inception a decade ago, commentary in the from of guest opinion-editorial, or Op-Ed, content has been an important part of Food Safety News. Hundreds of
