Food Safety: Researching the Hazard in Hazardous Foods (Advances in Hospitality and Tourism) (Paperback)

Food Safety: Researching the Hazard in Hazardous Foods (Advances in Hospitality and Tourism) By Barbara Almanza (Editor), Richard Ghiselli (Editor), Mahmood A. Khan (Editor) Cover Image
By Barbara Almanza (Editor), Richard Ghiselli (Editor), Mahmood A. Khan (Editor)
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Description


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

About the Author


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.


Product Details
ISBN: 9781774632987
ISBN-10: 1774632985
Publisher: Apple Academic Press
Publication Date: March 31st, 2021
Pages: 510
Language: English
Series: Advances in Hospitality and Tourism