Dr Kevin Roberts

Dr. Kevin Roberts, Ph.D.

Dr. Kevin R. Roberts is a professor in the Department of Hospitality Management at Kansas State University and director of the undergraduate program in hospitality management. Roberts serves as co-director of the Center for Food Safety in Child Nutrition Programs. Roberts worked in the restaurant industry for over 13 years and managed restaurant in Eastern Iowa.

He currently teaches in the areas of foodservice management and hospitality law. He has received outstanding teaching awards from K-State at the college and university levels. His research is related to the application of food safety principles. Specifically, he has conducted research in commercial restaurants, continuing care retirement communities, and school foodservice operations. His current research focuses on behavior change of employees once food safety training has taken place. His interest is in developing alternative food safety training programs and interventions that not only target knowledge, but the antecedents of behavioral intention.

  • Cold Chain Management in Winter: Why Cold Weather ≠ Safe

    In early January, my family and I returned home from an extended time away to find that one of our freezers, wasn’t quite “frozen”. In fact, it was just on the “warm” side of refrigerated temperatures. When temping the product that was in the freezer, I found that the temperature was in the low 40s. This particular freezer is kept in an outbuilding that is fully covered but has [...]

  • Seafood Safety for Lent: Essential Guidelines for Foodservice Operations

    As Lent approaches, many foodservice operations prepare for an increase in seafood sales and some operators start offering seafood options, something they may not offer on their traditional menu. Whether you're a restaurant expanding your fish offerings or a school or hospital kitchen accommodating meatless Fridays, proper seafood handling is critical to protecting your customers. For the most part, the same rules of food safety that we discuss in [...]

  • Dry Storage Sanitation: The Often-Overlooked Foundation of Food Safety

    When you think about sanitation as a foodservice operator, you might think about food production areas or refrigerators and freezers. At least, that is certainly where my mind goes when thinking about the topic. Yet dry storage areas deserve equal attention. Admittedly, I can’t point to one single instance where the condition of a dry storage area in a foodservice operation led to a widespread foodborne illness outbreak. But [...]

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