Food Safety : Researching the Hazard in Hazardous Foods.

ISBN:

9781482223538

Title:

Author:

Almanza, Barbara.

Personal Author:

Almanza, Barbara.

Edition:

1st ed.

Physical Description:

1 online resource (496 pages)

Series:

Advances in Hospitality and Tourism Ser.

Contents:

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.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food adulteration and inspection.;Restaurants -- Sanitation.;Food -- Microbiology.

Added Author:

Ghiselli, Richard.

Khan, Mahmood A.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

Oakville :

Apple Academic Press, Incorporated,

2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
363.19264	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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 vario

Author Notes

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.