Front Cover -- Dedication -- Contents -- About the Editors -- List of Contributors -- Preface -- List of Abbreviations -- Part 1: Background Information -- Chapter 1: Importance of Food Safety in Restaurants -- Chapter 2: History of Food Safety and Food Safety Regulation in the United States -- Chapter 3: Microorganisms in Foods: A Historical Perspective -- Chapter 4: What Happens During Food Establishment Inspections in the United States -- Chapter 5: Legislative Process, Regulatory Trends, and Associations -- Part 2: Operational Issues -- Chapter 6: Food Safety and the Law: Understanding the Real-Life Liability Risks -- Chapter 7: Handwashing -- Chapter 8: Training and Certification: In Researching the Hazard in Hazardous Foods -- Chapter 9: Differences in the Food Safety Perceptions of Consumers, Employees, and Regulatory Officials -- Chapter 10: What Restaurants Should Do During Power or Water Emergencies -- Chapter 11: Front of the House Sanitation and Consumers' Perceptions of Sanitation -- Chapter 12: Social Media and Food Safety Risk Communication -- Part 3: Food Safety and Cleanliness in Special Environments -- Chapter 13: Food Safety in Temporary Foodservice Establishments -- Chapter 14: Hotel Guest Room Cleaning: A Systematic Approach -- Chapter 15: Food Safety in Schools -- Chapter 16: Food Safety at Fairs and Festivals -- Chapter 17: Foodservice and Seniors in Meals on Wheels Programs and Congregate Meal Sites: A Service with Challenges -- Part 4: Global Issues -- Chapter 18: Dealing with Disasters -- Chapter 19: Food Defense Concepts -- Chapter 20: Global Issues -- Chapter 21: Travel Health Concerns -- Glossary.