Product Details
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
Table of Contents
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