GLOSSARY OF TERMS


Termination Test Tray


Texture Modified Therapeutic Diet Therapeutic Diet Orders Third-Party Oversight Till (See also: Bank)


Time/Temperature Control for Safety (See also: TCS)


Time/Temperature Indicator (TTI) Strip (See also: TTI Strip)


Total Cost Per Meal


Toxin-mediated infection Toxins


Tracer Methodology


Training Trayline


TTI Strip (See also: Time/ Temperature Indicator (TTI) Strip)


Turnover Type K Extinguisher


The dismissal of an employee by the employer The evaluation of a sample meal as it is served


Food modified in texture or consistency to be safer to eat for people with swallowing difficulties


A meal plan prescribed as part of the treatment of a medical condition


A diet ordered by a doctor or dietitian for a client that has specific guidelines for a particular medical condition


A government agency such as CMS, other agencies like The Joint Commission, and/or other state health departments conduct regularly- scheduled audits to ensure the facility maintains compliance


The amount of money in the cash register at the start of the shift


Food that is perishable and requires either a measure of time or temperature control to keep the food safe to eat and free from foodborne illness.


Strip of plastic that changes color if the product is outdated or has been temperature abused


Total of monthly food, labor and supply costs divided by monthly total meals served.


A condition where live bacteria enter the body and produce


Compounds that naturally occur in food; are not destroyed by cooking or freezing.


A survey method that uses a client health record to trace the care of the client from admission to discharge to determine a organization’s adherence to care policies


Ongoing process of updating skills of an employee


An assembly line style of service where employees place portioned items on trays, which will then be delivered to clients.


"Strip of plastic that changes color if the product is outdated or has been temperature abused"


The number of employees who left the department divided by the number of positions in the department


Fire extinguisher specifically designed for fires that arise from cooking oils, fats, and grease


141


Foodservice Management—By Design


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124  |  Page 125  |  Page 126  |  Page 127  |  Page 128  |  Page 129  |  Page 130  |  Page 131  |  Page 132  |  Page 133  |  Page 134  |  Page 135  |  Page 136  |  Page 137  |  Page 138  |  Page 139  |  Page 140  |  Page 141  |  Page 142