LEADER 04451oam 2200721I 450 001 9910817781603321 005 20230803221136.0 010 $a0-429-16081-X 010 $a1-4822-2353-8 024 7 $a10.1201/b16705 035 $a(CKB)2550000001254763 035 $a(EBL)1407771 035 $a(SSID)ssj0001215879 035 $a(PQKBManifestationID)11722688 035 $a(PQKBTitleCode)TC0001215879 035 $a(PQKBWorkID)11178962 035 $a(PQKB)10972313 035 $a(MiAaPQ)EBC1407771 035 $a(OCoLC)875096136 035 $a(EXLCZ)992550000001254763 100 $a20180331h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood safety $eresearching the hazard in hazardous foods /$feditors, Barbara Almanza, Richard Ghiselli 205 $aFirst edition. 210 1$aWaretown, NJ :$cApple Academic Press, Inc. ;$aBoca Raton, FL :$cCRC Press,$d[2014] 210 4$dİ2014 215 $a1 online resource (xvi, 476 pages) $cillustrations 225 0 $aAdvances in Hospitality and Tourism 300 $aDescription based upon print version of record. 311 1 $a1-926895-70-3 311 1 $a1-306-56803-X 320 $aIncludes bibliographical references at the end of each chapters. 327 $aFront 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 327 $aChapter 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 327 $aChapter 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 330 $aThe book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. It also covers food safety and sanitation in various environments, such as restaurants, schools, and fairs and festivals. It is multidisciplinary in that it comprises culinary, hospitality, microbiology, and operations analysis. 410 0$aAdvances in Hospitality and Tourism 606 $aFood adulteration and inspection 606 $aRestaurants$xSanitation 606 $aFood$xMicrobiology 606 $aFood$xSafety measures 610 $aFOOD INSPECTION + FOOD CHEMISTRY + FOOD SAFETY (PUBLIC HEALTH) 610 $aCLEANING MEASURES AND CLEANING DEVICES IN FOOD PROCESSING 610 $aFOOD SERVICE INDUSTRY + CATERING INDUSTRY 610 $aFOOD HYGIENE + FOOD SANITATION (HUMAN NUTRITION) 610 $aCOLLECTIONS OF ESSAYS (TYPE OF DOCUMENT) 615 0$aFood adulteration and inspection. 615 0$aRestaurants$xSanitation. 615 0$aFood$xMicrobiology. 615 0$aFood$xSafety measures. 676 $a363.1926 702 $aAlmanza$b Barbara A. 702 $aGhiselli$b Richard 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910817781603321 996 $aFood safety$91982748 997 $aUNINA