"This book provides a series of latest issues relating to food safety management systems as practiced in the restaurant industry around the globe"--.

• Cover
• Title Page
• Copyright Page
• Book Series
• Table of Contents
• Detailed Table of Contents
• Foreword
• Preface
• Acknowledgment
• Section 1: Food Safety, Control, and System
  • Chapter 1: Food Safety Audits
  • Chapter 2: Prevalence of Bacillus cereus in Ready-to-Eat Foods in Northern Perak, Malaysia
  • Chapter 3: Rapid and Non-Invasive Techniques
  • Chapter 4: Food Microbial Hazards, Safety, and Quality Control
• Section 2: Food Safety: Cognitive and Behavioral Perspectives
  • Chapter 5: Knowledge, Attitude, and Practice (KAP) of Polystyrene Food Packaging Usage Among Food Operators
  • Chapter 6: Standard Food Safety Practices From Receiving to Cleaning in the Restaurant
  • Chapter 7: A Systematic Literature Review of Assessing the Level of Food Safety Knowledge Among Food Handlers in Malaysia
  • Chapter 8: Assessing Consumer Awareness and Opinion Toward Food Safety Practices and Policies in the Maldives
• Section 3: Food Adulteration and Defense
  • Chapter 9: Evaluating Level of Awareness of Food Terrorism Activities Among Consumers in Klang Valley, Malaysia
  • Chapter 10: Food Adulteration
• Compilation of References
• Related References
• About the Contributors
• Index