Chapter 2
A set of interdependent parts that work together to achieve a common goal
System
41°F to 135°F
Danger zone
The physical removal of visible soil and food from a surface
Cleaning
The primary control of the foodservice system
The menu
Divides a total market into groups of people with unique wants and needs
Market segmentation
100% of our costumers will mark satisfied and above on a rating scale
Objective
Foods that are more likely than others to cause foodborne illness
Potentially hazardous foods
In facilities cleaning, a step-by-step list of what to do, how to do it, and who is to do it
Cleaning schedule
A menu that is used each day, such as a restaurant menu
Static
Name usually given to purchasing in food service
Procurement
The foodservice industry can be divided into 3 major groups of establishments
Commercial, noncommercial (institutional), military
Material or foreign contaminants that are accidentally introduced into foods
Physical hazards
Two conditions required for pests to live
Food and harborage
A menu that offers a complete meal at a fixed price
Table d'hôte
Involves a formal agreement with a single vendor to supply the majority of product needs
Prime vending
Assuming a lack of skilled labor and an available supply of highly processed foods, this system can be successful
Assembly/serve
FAT TOM
Food, Acidity, Time, Temperature, Oxygen, Moisture
The action of a cleaning agent required to hold the loosened soil in the washing solution so it can be flushed away and not redeposited
Suspension
A menu that includes two or more food choices in each menu category
Selective
Stock is allowed to deplete to safety level before new order is submitted to bring level up to maximum
Mini-max inventory system
To provide customer satisfaction & run financially sound operation, the manager need to possess awareness of
Current trends
Seven principles of HACCP
Identify hazards and assess their severity and risks; identify the critical control points (CCPs), or points where loss of control could result in a health risk; establish critical limits such as time and end-point cooking temperatures; establish procedures to monitor CCPs; establish corrective action to be taken; establish effective record-keeping systems; establish procedures to verify the system is working.
The 3 E's of worker safety
Engineering, Education, Enforcement
The number of meal opportunities offered over a specified period of time, usually 24 hours
Meal plan
SWOT Analysis
Strengths, Weaknesses, Opportunities, Threats