Food Safety
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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: > > 1. Importance of food safety in restaurants 2.…mehr

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Produktbeschreibung
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: > > 1. Importance of food safety in restaurants 2. History of food safety regulation in restaurants 3. Microbiological issues 4. What happens during a restaurant food safety inspection 5. Legislative process, regulatory trends, and associations 6. Legal issues for food safety 7. Differences in the food safety perception of consumers, regulatory officials, and employees 8. What restaurants should do during power or water emergencies 9. Front of the house sanitation and consumers' perceptions of food safety 10. Social media and food safety risk communication 11. Food safety in farmers' markets 12. Food safety at fairs and festivals
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Autorenporträt
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.