04451oam 2200721I 450 991081778160332120230803221136.00-429-16081-X1-4822-2353-810.1201/b16705(CKB)2550000001254763(EBL)1407771(SSID)ssj0001215879(PQKBManifestationID)11722688(PQKBTitleCode)TC0001215879(PQKBWorkID)11178962(PQKB)10972313(MiAaPQ)EBC1407771(OCoLC)875096136(EXLCZ)99255000000125476320180331h20142014 uy 0engur|n|---|||||txtccrFood safety researching the hazard in hazardous foods /editors, Barbara Almanza, Richard GhiselliFirst edition.Waretown, NJ :Apple Academic Press, Inc. ;Boca Raton, FL :CRC Press,[2014]©20141 online resource (xvi, 476 pages) illustrationsAdvances in Hospitality and TourismDescription based upon print version of record.1-926895-70-3 1-306-56803-X Includes bibliographical references at the end of each chapters.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 RisksChapter 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 EstablishmentsChapter 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; GlossaryThe 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.Advances in Hospitality and TourismFood adulteration and inspectionRestaurantsSanitationFoodMicrobiologyFoodSafety measuresFOOD INSPECTION + FOOD CHEMISTRY + FOOD SAFETY (PUBLIC HEALTH)CLEANING MEASURES AND CLEANING DEVICES IN FOOD PROCESSINGFOOD SERVICE INDUSTRY + CATERING INDUSTRYFOOD HYGIENE + FOOD SANITATION (HUMAN NUTRITION)COLLECTIONS OF ESSAYS (TYPE OF DOCUMENT)Food adulteration and inspection.RestaurantsSanitation.FoodMicrobiology.FoodSafety measures.363.1926Almanza Barbara A.Ghiselli RichardFlBoTFGFlBoTFGBOOK9910817781603321Food safety1982748UNINA