142 U


U.S. Food and Drug Administration (FDA)


Ultra-Pasteurized Unconscious Bias Undue Hardship


United States Department of Agriculture (USDA)


Upward Communication


USDA (See also: United States Department of Agriculture)


V Virus


W


WAG (See also: Week-At-A- Glance)


Week-At-A- Glance (WAG) Work Climate Work-Related Injury Write-Ins


Y Yield


Yield Percentage


An overview of the weekly menu in a foodservice facility, including breakfast, lunch, and dinner, used by managers to plan and spot any problems with repeating food items.


An overview of the weekly menu in a foodservice facility, including breakfast, lunch, and dinner, used by managers to plan and spot any problems with repeating food items.


Tone or attitude of how it feels to work in each environment


Injury that occurs at work that results in days away from work, restricted work activity, medical treatment, loss of consciousness, or death


Alternate food requests that are not on the standard written menu for the diet.


The number of servings a recipe will produce at a given portion size


The of edible portion produced from the as purchased portion, necessary to determine cost of a finished product


A federal agency responsible for monitoring trading and safety standards in the food and drug industries


Heated to a higher temperature for a shorter period of time - 280°F for 2 seconds


Social stereotypes about certain groups of people that individuals form outside their own conscious awareness


A significant difficulty or expense to the organization


USDA has a significant role in the regulation and oversight of the nation’s food supply, working in tandem with other government agencies to ensure food safety, promote nutrition, support agricultural markets, and respond to food-related emergencies


Used to communicate ideas, requests, and opinions to supervisors


USDA has a significant role in the regulation and oversight of the nation’s food supply, working in tandem with other government agencies to ensure food safety, promote nutrition, support agricultural markets, and respond to food-related emergencies


Source of foodborne illness that does not grow in food but is transmitted from people, animals, or contaminated water


GLOSSARY OF TERMS


Foodservice Management—By Design


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