111: How to be Savvy with Food Safety at Events
Did you know that 48 million people in the US alone get and 3,000 die from foodborne illnesses each year? Some of these illnesses cause lifelong ramifications or potentially death. The problem is that no one cares until it affects them personally. To help spread awareness on the importance of compliance and ethics related to food safety, in this episode Tracy chats with food safety expert Francine Shaw, Founder and CEO of Savvy Food Safety.
Francine and Tracy dive deep into the crucial role of food safety education, the advantages of digital traceability tools, and the rising consumer demand for transparency in where our food comes from. From tips on safe turkey preparation to the importance of checking health inspection scores of event partners, this episode is a treasure trove of practical advice for anyone involved in planning and managing food service. 🚦🌱
🌡️ We also tackle some tough topics, like the stress of foodborne illness liability, the shocking inconsistencies in food safety regulations across the U.S., and the pitfalls of pest control. Francine shares her passion through personal stories and offers actionable tips on maintaining high standards, whether at home or in a professional setting.
Find out why universal diligence in food safety is non-negotiable, hear about food safety violations that might surprise you, and learn how to establish ethical vendor partnerships to avoid health risks.
Heard on the Episode
"It's crucial to educate everyone involved in food service about basic food safety rules, from the cook in the kitchen to the server on the floor." ~ Francine Shaw (08:15)
"Tracking food origins isn't just about safety—it's about transparency and trust between providers and consumers." ~ Francine Shaw (14:42)
Key Topics Discussed
Food Safety Practices
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Importance of checking health inspection scores.
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Precautions against cross-contamination.
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Covid-19’s influence on sanitation.
Turkey Thawing Techniques
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Safe methods: refrigerator thawing, buying fresh.
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Dangers of unsafe practices like counter thawing.
Pest Control Issues
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Importance of proactive pest control.
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Real-world examples of pest-related problems.
Food Safety Regulations
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Inconsistent adoption of food codes across states.
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Importance of up-to-date training and certifications.
Personal Responsibility
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Role of meeting planners in ensuring food safety.
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Educating staff on proper food handling and allergen protocols.
Key Takeaways
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Education & Transparency: Continuous education on food safety for all event staff is non-negotiable to prevent foodborne illnesses and build consumer trust.
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Proactive Measures: Using preventive pest control and ensuring food safety compliance in catering is essential for avoiding risks and maintaining standards.
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Safe Food Handling: Adhering to safe thawing practices and avoiding cross-contamination are critical for health and safety at events.
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Stay Updated: Event planners should verify the latest food safety certifications and health inspection scores with vendors.
Tips
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Start Early: Engage with food service providers early to ensure compliance and safety standards.
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Label Clearly: Ensure all food items are correctly labeled with allergens and dietary information.
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Educate Continuously: Provide ongoing training and updates on food safety practices for all staff members.
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Inspect Routinely: Regularly check health inspection scores and certifications of food service partners.
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Transparent Communication: Maintain clear and open communication with all vendors about safety expectations and compliance.
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Francine Shaw
Founder and CEO of Savvy Food Safety, TracSavvy, and My Food Source
Francine Shaw is a globally recognized food safety expert whose work has impacted organizations and events worldwide. From successful projects in Peru and Mexico to captivating keynote presentations in Dubai and across the United States, Francine has become a trusted authority in ensuring food safety at every level.
She has spoken at prestigious events organized by institutions such as the Food and Drug Administration (FDA), the Food Safety Consortium, the National Environmental Health Association (NEHA), the Association of Nutrition and Foodservice Professionals, the School Nutrition Association, ISSA/INTERCLEAN, and various women’s organizations.
Francine’s extensive client list includes leading companies such as Diversey, Target, Paradies Lagardère, RizePoint, McDonald’s, Stop & Shop, Subway, Marriott, and Walgreens, as well as numerous colleges, universities, and public health departments. Her expertise spans industries, and she provides practical, impactful solutions to complex food safety challenges.
As a trusted voice in her field, Francine has been featured as a food safety authority in top-tier media outlets, including National Public Radio (NPR), BBC World Series Radio, iHeartRadio, The Huffington Post, The Dr. Oz Show, Food Safety News, Food Management Magazine, and the Food Service Consultants Society International.
Through her work, Francine continues to champion the importance of food safety, helping businesses and organizations create safer dining experiences for all.
