Hospitality & Tourism

Advances in Hospitality and Tourism

Food Safety
Researching the Hazard in Hazardous Foods

Editors: Barbara Almanza, PhD, RD
Richard Ghiselli, PhD

Food Safety

Published. Available now.
Pub Date: March 2014
Hardback Price: $189.95 US
Hard ISBN: 9781926895703
Pages: 510pp
Binding Type: hardbound
Series: Advances in Hospitality and Tourism

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:

  • the importance of food safety in restaurants
  • the 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

Preface by William D. Marler, Esq.
Part I: Background Information
Chapter 1: Importance of Food Safety in Restaurants
Richard Ghiselli
Chapter 2: History of Food Safety and Food Safety Regulation in the United States
Barbara Almanza and Jeff Fisher
Chapter 3: Microorganisms in Food: A Historical Perspective
Jay Neal
Chapter 4: What Happens During Food Establishment Inspections in the United States
Barbara Almanza
Chapter 5: Legislative Process, Regulatory Trends, and Associations
Kevin R. Roberts, Brenda H. Halbrook, and Jeannie Sneed
Part II: Operational Issues
Chapter 6: Food Safety and the Law: Understanding the Real-Life Liability Risks
Dennis Stearns
Chapter 7: Handwashing
Jim Mann
Chapter 8: Training and Certification: In Researching the Hazards in Hazardous Foods
Robin B. DiPietro
Chapter 9: Differences in the Food Safety Perception of Consumers, Employees, and Regulatory Officials
Ameet Tyrewala
Chapter 10: What Restaurants Should Do During Power or Water Emergencies
Ameet Tyrewala
Chapter 11: Front of the House Sanitation and Consumers’ Perceptions of Food Safety
Haeik Park
Chapter 12: Social Media and Food Safety Risk Communication
Soobin Soo
Part III: Food Safety and Cleanliness in Special Environments
Chapter 13: Food Safety in Temporary Foodservice Establishments
Carl Behnke
Chapter 14: Hotel Guest From Cleaning: A Systematic Approach
Sheryl F. Kline, Barbara A. Almanza, and Jack “Jay” Neal
Chapter 15: Food Safety in Schools
Kevin Sauer and Jeannie Sneed
Chapter 16: Food Safety at Fairs and Festivals
Huey Chern Boo and Wei Leong Chan
Chapter 17: Foodservice and Seniors in Meals on Wheels Programs and Congregate Meal Sites: A Service with Challenges
Lionel Thomas
Part IV: Global Issues
Chapter 18: Dealing With Disasters
Sandra Sydnor
Chapter 19: Food Defense Concepts
Sarah Slette, Mary Stiker, and A. Scott Gilliam
Chapter 20: Global Issues
Jin-Kyung Choi and Jeff Fisher
Chapter 22: Travel Health Concerns
Kelly Way

About the Authors / Editors:
Editors: Barbara Almanza, PhD, RD
Professor and HTM Programs Director, School of Hospitality and Tourism Management, Purdue University, West Lafayette, Indiana

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
Professor and Head, School of Hospitality and Tourism Management, Purdue University, West Lafayette, Indiana

Richard Ghiselli, PhD, is Professor and Head of the School of Hospitality and Tourism Management at Purdue University in West Lafayette, Indiana. He was previously the Director of the School of Hotel and Restaurant Administration at Oklahoma State University, in Stillwater, Oklahoma, and also taught at Northern Illinois University in DeKalb, Illinois. He has a degree from The Culinary Institute of America and 10 years of experience in the club and restaurant industries. He has received the Anthony G. Marshall Award from the American Hotel and Lodging Association (AHLA), and his work has been published in many professional journals and books. He is an active member of several academic and professional organizations.

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