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.

  • Before They Arrive: Your Health Inspection Prep List

    Foodborne Pathogens Every Foodservice Employee Should Know by Name

    Ask most foodservice employees what they're trying to prevent when they wash their hands or when they cook chicken to 165°F, or ground beef to 155°F, and you will likely get a vague answer about germs or getting people sick. While that is not incorrect, it just isn’t enough. Of course, every employee’s knowledge of food safety must start somewhere. But understanding which pathogens you're fighting, how they spread, [...]

  • HACCP Doesn’t Have to Be All or Nothing: Even Incremental Changes Can Have a Big Impact on your Food Safety Program

    Most foodservice operators hear Hazard Analysis and Critical Control Point, otherwise known as “HACCP," and picture binders full of flowcharts, scientific analyses, and regulatory paperwork. And while a full, formal plan can start to look exactly like that, the truth is that you don't have to implement the entire system to benefit from HACCP principles. Even adopting pieces of the framework will reduce your risk of a foodborne illness [...]

  • 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 [...]

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