Lesson 1
An organization offering several levels of health care on one campus
Continuing Care Retirement Community (CCRC)
Used to thicken sauces and gravies that is made from equal parts of fat and flour
Roux
Numbers used by CMS to identify specific guidance for long-term care
F-Tag
Recording temperatures without actually taking them
Dry Lab
The raw weight, without any pre-production
As Purchased (AP)
A written statement of standards for the guidance of both supervisors and employees
Code of ethics
The number by which you adjust each recipe ingredient to arrive at a new yeild.
Conversion Factor
The evaluation of un-eaten food items returned for disposal
Plate Waste Study
A disease that is transmitted by food
Foodborne Illness
HACCP
Hazard Analysis Critical Control Point system is when a particular step of the recipe may be identified as being critical for ensuring food safety.
The combined group of professionals that provide input into the care of the client
Interdisciplinary team
The final quantity produced after all preparation is done
Edible Portion (EP)
The philosophy that most processes can be improved-not just those that are broken
Continuous Quality Improvement (CQI)
PHF/TCS
Abbreviation for Potentially Hazardous Food (Time/Temperature Control for Safety); designation of foods that require control of time and temperature for safety
What should you do when a resident or guest complains about the meal?
1 Apologize to them and offer a substitute. 2 Report the complaint to the cook. 3 Let Rob know of the complaint
An institution that accepts patients who need the skill of healthcare professionals to manage health needs around the clock
Skilled nursing facility
IMPS
Institutional Meat Purchasing Specifications
The governmental agency responsible for the administration and management of Medicare and Medicaid
Centers for Medicare and Medicaid Services (CMS)
Foreign materials that enter food accidentally
Physical Hazard
A terminology used by national and state licensing boards for various professions that defines the procedures, actions, and processes that are permitted for the certified individual
Scope of Practice
NAMP
National Association of Meat Purveyors.
Monitoring existing systems for consistent performance
Quality Control
Step in the flow of food which, if not controlled, could lead to an unacceptable health risk for consumers of the food
Critical Control Point (CCP)