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 the risk of foodborne illnesses. In comparison to quaternary ammonium compounds (quats), HOCl offers several advantages that make

Continue Reading Enhancing Food Safety: The Superiority of HOCl over quats in the food service industry

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 incidents that have shocked the culinary world.

With 48 million people falling victim to preventable foodborne illnesses annually, Shaw’s book

Continue Reading Food safety expert’s book discusses hidden truths in ‘Who Watches the Kitchen?’