Food Safety pt. 2
This is what happens when material or foreign contaminants are accidentally or intentionally added into foods. This can include metal shavings, glass, and staples.
What is physical contamination?
When planning menus, it’s important to keep these elements in mind to picture how food will look on a plate and how it will all work together.
What are food characteristics and combination?
This is a purchasing technique that allows groups to achieve lower prices and potentially better service arrangements.
What is cooperative purchasing?
The goal of this process is to use the correct concept/tool/technique to improve quality, cost, and delivery in a waste-free environment.
What is Lean?
This is an acronym for how food should be handled to emphasize freshness and reduce the likelihood of food expiring before it is used. Bonus 100 points for the full term.
What is FIFO?
Foods falling between 41°F to 135°F are said to be in the what?
What is the danger zone?
This model segments items into 1 of 4 categories based on its popularity relative to other items (the menu mix) and its contribution to profit (contribution margin)
What is menu engineering?
These may be provided by vendors as support equipment or service programs with the purchase of food products.
This is a segment of the population that has a need for products and can make a purchase.
What is a target market?
A measure of the number of times inventory is used or sold during a specified time frame (examples - a month or a year)
What is inventory turnover ratio?
This is the ideal temperature for the growth of pathogenic bacteria
What is 98°F?
Recipes become this after they’ve been tested and adapted to meet the requirements of a particular foodservice organization.
What are standardized recipes?
In this approach, vendors are sent written specifications and estimated quantities to quote prices and win business.
What is competitive bid buying?
This is the package of approaches that organizations use to attract the attention of a target market
What is a marketing mix?
In this process, foodservice operations inspect products and take legal ownership and physical possession of the items ordered.
What is receiving process?
This type of foodborne illness happens when eating foods that have typically accidentally added chemicals in them.
What is chemical contamination?
Weight of a food before trimming
What is as purchased (AP)?
A method of purchasing that involves a formal agreement with a single vendor to supply the majority of product needs.
What is prime vending?
This involves understanding what the organization is trying to accomplish and may include a self-analysis of strengths, weaknesses, opportunities, and threats.
What is promotion planning?
This is the psychographic model Sammi talked about during the marketing lecture.
What is VALS?
This is a management system that ensures food safety through identification, evaluation, and control of biological, chemical, and physical hazards.
What is HAACP?
In this approach, the quantities of ingredients in the original recipe are multiplied by a conversion factor.
What is the factor method?
In this purchasing strategy, product is purchased for a specific production run in exact quantities.
What is just-in-time purchasing?
This is a complete marketing package that communicates a recognized and consistent brand identity to the customer.
What is branded marketing / a branded concept?
This is the name of the book Sammi mentioned in class that allows readers to evaluate their interests based on engagement and energy levels?
What is Designing Your Life?