136 Performance Review


Performance Standards Perpetual Inventory Person in Charge


Personal Protective Equipment (See also: PPE)


Personnel Records Petty cash


PHI (See also: Protected Health Information)


Physical hazards Physical Inventory


PIP (See also: Performance Improvement Plan)


Plan of Correction Plate Waste Study


POD System (See also: Point of Distribution System)


Point of Distribution System (See also: POD System)


Point of Sale System (See also: POS System)


Policy Policy and Procedure Manual Portion Control


POS System (See also: Point of Sale System)


Position Control Potable Water


GLOSSARY OF TERMS


A formal, structured meeting between the employee and supervisor to evaluate the employee’s performance


Specific statements describing the outcomes of the work performed A running count of inventory that is updated continuously


The manager of the foodservice operation who is responsible for developing, carrying out, and enforcing procedures aimed at preventing foodborne illness.


Equipment worn to minimize exposure to hazards that cause serious workplace injuries and illnesses


Documents kept pertaining to employment such as application, job description, salary information, performance evaluations, training, and education


Money kept on hand for emergency purchases


Any information in the medical record or designated record set that is used to identify an individual and that was created, used, or disclosed while providing a health care service such as diagnosis or treatment


Foreign materials that enter food accidentally.


A physical count of items in inventory that occurs weekly, monthly, quarterly, or annually


A method to assist an employee through additional training and clarification of expectations


A facility plan approved by CMS or other survey agency, which lists the specific actions the facility with take to correct any deficiencies


The evaluation of uneaten food items returned for disposal


A modified version of a trayline in which workstations are divided into several pods instead of one assembly line.


A modified version of a trayline in which workstations are divided into several pods instead of one assembly line.


A combination of hardware, software, and payment services that businesses use to process sales. POS systems allow businesses to process payments from credit and debit cards.


Describes an organization’s approach to a certain situation


Printed or electronic documentation that describes every activity in the department


Control of the serving sizes so they are standardized


A combination of hardware, software, and payment services that businesses use to process sales. POS systems allow businesses to process payments from credit and debit cards.


A management system to control the number of positions for each job description


Water that is safe to drink Foodservice Management—By Design


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