— 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 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?’
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 contributors have found a place in Food Safety News for their voice when they’ve had something important to say about
Continue Reading Re-visiting 2018 food safety Op-Eds
