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.

  • Safe Handling of Leftovers in Foodservice Operations

    In any foodservice operation, leftovers are inevitable. After managing a family-style restaurant, where all-you-can eat sides were offered to almost every table, and having banquet space in-house, I became well versed in how to handle leftovers. It does not matter if it is uneaten portions from a buffet, prepped ingredients, or food returned from a catered event, proper handling of leftovers is critical to prevent foodborne illness and making [...]

  • Turn your Health Inspector into your Food Safety Ally

    For many foodservice operators, keeping up with evolving regulations can feel like chasing a moving target. According to Datassential’s 2025 Midyear Trends Preview Report, more than half of operators (53%) say new food safety regulations are often difficult to understand and implement. That number reflects a reality most in the industry know well: regulations are essential, but they can be complex, time-consuming, and sometimes confusing. On top of that, [...]

  • Time and Temperature: Why 41°F to 135°F?

    In one of my last blogs, I mentioned the temperature danger zone, or TDZ, as those in foodservice often refer to it.  Learning the TDZ is almost a rite of passage for any new employee. Most could recite it in their sleep: “41°F and 135°F, the zone where bacteria multiply quickly.” In the foodservice environment, the TDZ isn’t just a best practice; it’s a critical defense against foodborne illness. [...]

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