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.

  • Calibrating More Than Just Thermometers

    While classic bimetallic-stemmed thermometers have largely given way to modern digital alternatives, the act of calibrating them remains a fundamental food safety ritual drilled into foodservice professionals from their first week on the job. However, if your kitchen’s verification strategy stops at thermometers, you leave significant blind spots in your food safety defense system. Calibration is the process of configuring an instrument to produce results within an acceptable range. [...]

  • Sparking Culture behind the Line: Turning Food Safety Compliance into a Point of Pride

    Every Fourth of July, we gather to celebrate independence, freedom, and the shared victories that define our nation. The air fills with the smell of barbecue, and the sky lights up with fireworks. It is also a busy day in the foodservice industry, at least it was one of our busiest in the restaurants that I managed. Navigating these busy holidays reminded me of another critical type of freedom [...]

  • The Hidden Danger of Kitchen Biofilms

    In previous blogs, we discussed why cleanliness is not always safe in the kitchen of a food service operation.  The fact is that your employees can do everything right in your cleaning program. They clean as they go. They are mindful of preventing cross-contamination. They follow the proper procedures for cleaning visible dirt and grime from the surface first before moving on to sanitizing. They ensure they are following [...]

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