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Francine Shaw, CP-FS, FMP

President/CEO of Savvy Food Safety, Inc.

Francine L. Shaw has served as a leader in food safety processes around the globe for more than two decades. As a trusted partner in a disruptive, ever-evolving world full of interesting challenges, Francine has built a reputation for her ability to assess challenges, develop insights, and execute a roadmap towards unparalleled levels of quality and safety. Through her company Savvy Food Safety, Inc., Francine provides world class brands with food safety education, COVID-19 response plans, collaboration on the creation of digital food safety and covid-19 digital platforms, crisis management, consulting, HACCP writing and implementation, curriculum development, public speaking engagements, and much more. Additionally, Francine frequently appears in leading television, websites, radio programming, and print media who value her deep expertise and transparency. She has appeared in The Huffington Post, on the Dr. Oz Show, iHeartRadio, the BBC World Series Radio, and she has published over 150 articles related to food safety matters.

After starting in the industry as an entry-level hourly employee, and navigating every aspect of the foodservice world, Francine is considered by many as the preeminent voice for all matters related to safety and education in the industry. She has carried her expertise to many companies and clients throughout the course of her career, including Starbucks, McDonald’s, Domino’s, Dunkin’ Donuts, Target, Chick-fil-A, Disney, Stop and Shop, Walgreens, Sheetz, GOJO/PURELL® Brand, Marriott, Omni Hotels & Resorts, RizePoint, Colnspect, and many more. In her service to each of these firms, Francine feels immensely blessed to work alongside some of the most passionate and innovative thinkers in the foodservice industry, and loves surrounding herself with innovative cultures who are willing to embrace change, improve performance, and work towards creating a healthier and more sustainable world. Francine understands the positive impact her role has on all levels of a client’s ability to operate successfully, and she takes that role seriously, and also ensures others around her do as well.

Restaurant hostess greats guest wearing face masks
Elevating Your Food Safety Culture to a “Safety First” Mentality


By Francine Shaw, CP-FS, FMP

President/CEO of Savvy Food Safety, Inc.

Clearly the ongoing COVID-19 pandemic has changed the way we all do business, and foodservice companies are no exception. Food businesses had already been focused on food safety – such as avoiding cross contamination, cooking foods to proper temperatures, storing foods properly, etc. Now there's an amplified need to boost overall safety, health, and wellness in all efforts by using an additional set of guidelines dictated by the Centers for Disease Control (CDC) to protect employees and guests from COVID-19.

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Workers training on cash register
Food Safety Training and Education Lead to Food Safety Culture


By Francine Shaw, CP-FS, FMP

President/CEO of Savvy Food Safety, Inc.

Food safety culture, food safety education, food safety training – all phrases that we hear daily in the foodservice industry. While they sound similar, they are not synonymous. In my opinion as a food safety expert, there’s a huge difference between food safety education and food safety training. Food safety education is an ongoing effort to teach foodservice professionals about more than just the “basics.” It’s helping them understand why food safety is so important, the proper protocols to follow, how to prevent contamination, cross-contact, etc. – on an ongoing basis. 

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