130


G Gantt Chart


Garnishing Goal


GPO (See also: Group Purchasing Organization)


Grade Grading Grievance


Group Purchasing Organization (See also: GPO)


H


HACCP (See also: Hazard Analysis Critical Control Point)


Halal Hand Antiseptic


Hazard Analysis Critical Control Point (See also: HACCP)


Hazard Communication Standard (See also: HAZCOM)


Hazards


HAZCOM (See also: Hazard Communication Standard)


Health Insurance Portability and Accountability Act (See also: HIPAA)


Highly susceptible population (HSP)


HIPAA (See also: Health Insurance Portability and Accountability Act)


A proactive food safety program for ensuring food safety by identifying, evaluating, and controlling hazards at critical points in the flow of food production


Refers to foods allowed to be consumed by Muslims


A substance used to destroy pathogenic microorganisms and used on the skin to prevent infection


A proactive food safety program for ensuring food safety by identifying, evaluating, and controlling hazards at critical points in the flow of food production


Law established by OSHA that requires employers to train employees on how to use chemicals in the workplace and how to protect themselves when using the chemicals.


Biological, chemical, or physical property that may cause an unacceptable consumer health risk that must be controlled.


Law established by OSHA that requires employers to train employees on how to use chemicals in the workplace and how to protect themselves when using the chemicals.


An act initiated in 1996 that gives patients the right over their health information. This includes the right to obtain a copy of their information, verify that it is correct, and know who has accessed it


Persons who are more likely to experience foodborne disease because they are immunocompromised, preschool-aged children, pregnant women, or older adults.


An act initiated in 1996 that gives patients the right over their health information. This includes the right to obtain a copy of their information, verify that it is correct, and know who has accessed it


GLOSSARY OF TERMS


A spreadsheet with a timeline to design task assignments by staff position Enhancing food appearance by adding edible decorations A statement that outlines an outcome or result


A contract buying program that negotiates favorable pricing for its members


A rating that describes the quality and appearance characteristics of a product


A voluntary classification of foods by a descriptive term or number to ensure uniform quality and indicate desirability


A complaint by an employee of unfair treatment; A written or verbal complaint from a client that concerns poor care, abuse, neglect, or noncompliance issues


A contract buying program that negotiates favorable pricing for its members


Foodservice Management—By Design


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