Food Safety Researching the Hazard in Hazardous Foods Advances in Hospitality and Tourism Series

The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. It also covers food safety and sanitation in various environments, such as restaurants, schools, and fairs and festivals. It is multidisciplinary in that it comprises culinary, hospitality, microbiology, and operations analysis.

Topics include:

• Importance of food safety in restaurants
• History of food safety regulation in restaurants
• Microbiological issues
• What happens during a restaurant food safety inspection
• Legislative process, regulatory trends, and associations
• Legal issues for food safety
• Differences in the food safety perception of consumers, regulatory officials, and employees
• What restaurants should do during power or water emergencies
• Front of the house sanitation and consumers? perceptions of food safety
• Social media and food safety risk communication
• Food safety in farmers? markets
• Food safety at fairs and festivals

Preface by William D. Marler, Esq.; Part I: Background Information; Importance of Food Safety in Restaurants; Richard Ghiselli; History of Food Safety and Food Safety Regulation in the United States; Barbara Almanza and Jeff Fisher; Microorganisms in Food: A Historical Perspective; Jay Neal; What Happens During Food Establishment Inspections in the United States; Barbara Almanza; Legislative Process, Regulatory Trends, and Associations; Kevin R. Roberts, Brenda H. Halbrook, and Jeannie Sneed; Part II: Operational Issues; Food Safety and the Law: Understanding the Real-Life Liability Risks; Dennis Stearns and Marler Clark; Handwashing; Jim Mann; Training and Certification: In Researching the Hazards in Hazardous Foods; Robin B. DiPietro; Differences in the Food Safety Perception of Consumers, Employees, and Regulatory Officials; Ameet Tyrewala; What Restaurants Should Do During Power or Water Emergencies; Ameet Tyrewala; Front of the House Sanitation and Consumers’ Perceptions of Food Safety; Haeik Park; Social Media and Food Safety Risk Communication; Soobin Soo; Part III: Food Safety in Special Environments; Food Safety in Temporary Foodservice Establishments; Carl Behnke; Hotel Guest From Cleaning: A Systematic Approach; Sheryl F. Kline, Barbara A. Almanza, and Jack "Jay" Neal; Food Safety in Schools; Kevin Sauer and Jeannie Sneed; Food Safety at Fairs and Festivals; Huey Chern Boo and Wei Leong Chan; Foodservice and Seniors in Meals on Wheels Programs and Congregate Meal Sites: A Service with Challenges; Lionel Thomas; Part IV: Global Issues; Dealing With Disasters; Sandra Sydnor; Food Defense Concepts; Sarah Slette, Mary Stiker, and A. Scott Gilliam; Global Issues; Jin-Kyung Choi and Jeff Fisher; Travel Health Concerns; Kelly Way; Index

Barbara Almanza, PhD, RD, is Professor and HTM Programs Director at the School of Hospitality and Tourism Management at Purdue University in West Lafayette, Indiana. She was previously Director of the Arthur Avery Foodservice Research Laboratry at Purdue University and a professor of nutritional and food science at South Dakota State University in Brookings, South Dakota. She is a member of several academic and professional organizations, and she is certified as a sanitation instructor with the National Restaurant Association and is a certified as a registered dietitian with the American Dietetic Association.

Richard Ghiselli, PhD, is Professor and Head of the School of Hospitality and Tourism Management at Purdue University in West Lafayette, Indiana. He has also taught at Northern Illinois University in DeKalb, Illinois. He is a member of several academic and professional organizations. His work has been published in many professional journals and books.