Food safety: researching the hazard in hazardous foods

Pt. Background information. 1. Importance of food safety in restaurants / Richard Ghiselli

2. History of food safety and food safety regulation in the United States / Jeff Fisher

3. Microorganisms in foods: A historical perspective / Jay Neal

4. What happens during food establishment inspections in the United States / Barbara Almanza

5. Legislative process, regulatory trends, and Associations / Jeannie Sneed

Pt. 2. Operational issues. 6. Food safety and the law: Understanding the real-life liability risks / Dennis Stearns

7. Handwashing / Jim Mann

8. Training and certification: In researching the hazard in hazardous foods / Robin B. DiPietro

9. Differences in the food safety perceptions of consumers, employees, and regulatory officials / Ameet Tyrewala

10. What restaurants should do during power or water emergencies / Ameet Tyrewala

11. Front of the house sanitation and consumers' perceptions of sanitation / Haeik Park

12. Social media and food safety risk communication / Soobin Seo

Pt. 3. Food safety and cleanliness in special environments. 13. Food safety in temporary foodservice establishments / Carl Behnke

14. Hotel guest room cleaning: A systematic approach / Jack "Jay" Neal

15. Food safety in schools / Jeannie Sneed

16. Food safety at fairs and festivals / Wei Leong Chan

17. Foodservice and seniors in meals on wheels programs and congregate meal sites: A service with challenges / Lionel Thomas

Pt. 4. Global issues. 18. Dealing with disasters / Sandra Sydnor

19. Food defense concepts / A. Scott Gilliam

20. Global issues / Jeff Fisher

21. Travel health concerns / Kelly Way.