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Flashcards in F&B - Chapter 5 Deck (18):
1

cleaning and maintenance

The final control point; also one of the most important. It involves upkeep and cleaning associated with the other basic operating activities (that is, purchasing, receiving, storing, issuing, preparing, cooking, holding, and serving), as well as cleaning and maintenance of equipment and facilities.

2

control points

A system of basic operating activities in a food service operation. Each control point is a miniature system with its own recognizable structure and functions.

3

cooking

The control point at which heat is applied to food in order to change its color, odor, texture, taste, appearance, and nutritional value.

4

critical control point

A point or procedure in a specific food system where loss of control may result in an unacceptable health risk.

5

critical limit

The maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard may occur.

6

food establishment inspection

The primary means by which food establishment management and staff members and the regulatory authority detect hazardous procedures and practices. Inspections serve as educational sessions regarding requirements as they apply to a particular establishment. They also convey new food safety information, provide opportunities to ask questions, and provide a written record to the person in charge, who can bring the establishment into compliance with regulations.

7

HACCP plan

A written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles.

8

hazard

A biological, chemical, or physical property that may cause an unacceptable consumer health risk.

9

holding

A critical control point in which menu items are maintained either hot or cold after cooking and
in advance of service.

10

imminent health hazard

A serious health threat that may cause a regulatory inspector to order food operations to cease immediately; examples are sewage backups, complete lack of refrigeration, or evidence of a communicable disease outbreak such as hepatitis.

11

issuing

The control point at which food products are released from storage; issuing controls ensure that products are released to the production department only with proper authorization.

12

menu planning

In the food service industry, the initial control point, which influences all the remaining control points. It includes considering trends and other marketing factors, deciding what items to offer, pricing, image-projection, knowledge of preparation and production methods, inventory and equipment concerns, and guest and staff member concerns.

13

preparing

The critical point comprising the functions that must take place after food is issued and before food is cooked or otherwise readied for serving.

14

prerequisite programs

A collection of procedures addressing the basic operational and food safety conditions within a food service operation that must be developed and implemented before the operation can focus on controlling food hazards.

15

purchasing control point

The control point important in maintaining the value and quality of products, minimizing the investment in inventory, and strengthening the operation’s competitive position.

16

receiving control point

A control point that involves checking the quality, quantity, and price of incoming purchased products; a critical control point wherein a food service operation assumes ownership of purchased products.

17

serving control point

The control point in which finished menu items are transferred from the production department to guests.

18

storing control point

The control point that protects valuable food products from deterioration and theft; standards for different types of storage (dry, refrigerated, and frozen) provide this protection.