Global cases related to food borne illness have risen in recent years. This situation poses a health risk to consumers and causes economic loss for the food service industry. Identifying the current issues in food safety practices among the industry players is important for bridging the gap between knowledge, practices, and regulation compliance. This handbook presents a series of research on food safety practices investigated within food service establishments. The findings generated from these studies will help the food industry pinpoint the risks and non-compliance relating to food safety practices thus to improve practices in preventing food borne illnesses from occurring. This handbook consists of a series of research works related to food safety practices in the food service industry which could be useful references to both industry and academia. The publication of this handbook will provide a collection of research works that addresses these current issues in detail from a variety of perspectives. The potential target audience will be all researchers within the areas of food safety and food service management, the stakeholders in the food service industry including the operators, consumers, and policymakers. This handbook is also very useful to any students, professors, and academicians interested in food safety in the food service industry.

In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.