GLOSSARY OF TERMS
FLSA (See also: Fair Labor Standards Act)
Food Code (See also: FDA Food Code)
Food Cost Per Meal Food cost percentage method
Food Requisition Foodborne illness
Foodborne illness outbreak
Foodborne infection Foodborne intoxication
Foodservice and Facilities Management Company
Forecasting Foregone Revenue Formulary Fortified Foods F-Tag
FTE (See also: Full-Time Equivalents)
Full-Time Equivalents (See also: FTE)
Fungi
FUTA (See also: Federal Unemployment Tax Act)
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A computerized or paper file system for nutrition information: diet order, food preferences, allergens/intolerances, and other meal information
The whole of the Jewish law that outlines which foods can and cannot be eaten and how they should be prepared
Food that meets the standards of kashrut and prepared in accordance with Jewish law
Characterized by retarded growth and development, a protruding abdomen due to edema, peeling skin, a loss of normal hair color, irritability, and sadness
Plant-based diet that allows dairy food and eggs
A gastrointestinal response to the body’s lack of the milk enzyme, lactase, that breaks down milk sugar
The lipoprotein that carries most of the cholesterol in the blood—”lousy” (bad) cholesterol
The weight of all parts of the body, excluding muscle, bones, and organs
A specific, measurable statement of the outcome of a lesson, in-service, or nutrition education session
A plant that has a seam that holds the seed in place. The seed is considered a fruit and that is what is eaten
A diet that eases the therapeutic restrictions to promote improved intake and/or compliance
Minimum regulatory requirements for buildings to protect occupants from fire and other hazards
Nutrient category that includes both fats, such as butter, shortening, and oils (i.e., olive or canola oil)
The lipoprotein that carries most of the cholesterol in the blood—”lousy” (bad) cholesterol
Minimum regulatory requirements for buildings to protect occupants from fire and other hazards
One person working full time translates into one FTE .The number of hours that constitutes full time can vary . The most common definition is 40 hours per week or 2,080 per year
One person working full time translates into one FTE .The number of hours that constitutes full time can vary . The most common definition is 40 hours per week or 2,080 per year
Molds or yeast, some of which can cause illness or produce a toxin that causes illness.
Provides a right to unemployment compensation to employees who become unemployed through no fault of their own
Foodservice Management—By Design
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