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Informationen zum Autor 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. Klappentext 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 restaurantsHistory of food safety regulation in restaurantsMicrobiological issuesWhat happens during a restaurant food safety inspectionLegislative process, regulatory trends, and associationsLegal issues for food safetyDifferences in the food safety perception of consumers, regulatory officials, and employeesWhat restaurants should do during power or water emergenciesFront of the house sanitation and consumers' perceptions of food safetySocial media and food safety risk communicationFood safety in farmers' marketsFood safety at fairs and festivals Zusammenfassung 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 restaurantsHistory of food safety regulation in restaurantsMicrobiological issuesWhat happens during a restaurant food safety inspectionLegislative process! regulatory trends! and associationsLegal issues for food safetyDifferences in the food safety perception of consumers! regulatory officials! and employeesWhat restaurants should do during power or water emergenciesFront of the house sanitation and consumers' perceptions of food safetySocial media and food safety risk communicationFood safety in farmers' marketsFood safety at fairs and festivals Inhaltsverzeichnis 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: Oper...
