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