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.

  • Your Guide to Approved Food Safety Training Programs in 2025

    Early in my foodservice career, I persuaded the owners of the restaurants I managed to train all our production employees in food safety. Knowing that the cost, both in terms of training materials and employee hours in training would be substantial, I tried to minimize the cost by becoming a certified instructor of the course I wanted to offer and teaching it to our employees myself. Little did I [...]

  • Thanksgiving Food Safety: Separating Fact from Fiction

    Most blogs that I write are geared toward the foodservice professional preparing food in commercial foodservice operations. This one is no different, but it intentionally straddles the line between home and commercial foodservice. Regardless of whether you are preparing turkey dinners for paying guests or gathering with friends around your own table, the principles of food safety remain the same. Unfortunately, the Thanksgiving holiday also brings with it a [...]

  • Preventing Norovirus in your Foodservice Operation

    Norovirus is one of the leading causes of vomiting and diarrhea in the United States, causing between 19 and 21 million illnesses each year. These illnesses result in over 100,000 hospitalizations. Our foodservice colleagues in certain facets of the industry, such as schools, daycares, healthcare, and cruise ships are particularly susceptible to having to deal with norovirus outbreaks. But norovirus could impact all of us, regardless of how many [...]

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