Food Service - TLE 10

Preventive measures

________- means to include, destroy, eliminate or to reduce hazard.

Verification

________- means method, procedures, and test to determine if the HACCP system is in compliance with the HACAPP plan.

HACCAP plan

________- formal written procedures for safety.

Acceptance level

________- control point where there is a risk.

Deviation

________- failure to control a critical risk.

smorgasbord

The ________ is a style wherein foods are arranged dramatically in a large serving table.

Risk

________- a likely occurrence of hazard.

Food service

________ refers to the methods in which foods are presented and served to the customers.

Sensitive ingredients

________- any ingredient historically associated with a known microbiological hazard.

Beverages

________- A choice of beverages that includes coffee, tea, and a variety of milk is offered in most food service.

Banquet service

________- a pre- set service and menu is being prepared for a certain number of customers for specific time of day.

Critical limit

________- the parameters within each physical, biological and chemical risk must be controlled.

Russian service

________- used only for formal luncheons and dinners.

Acceptance level

control point where there is a risk

Critical control point

unacceptable risk

Critical limit

the parameters within each physical, biological and chemical risk must be controlled

Deviation

failure to control a critical risk

HACCAP plan

formal written procedures for safety

Hazard

unacceptable consumer risks

Monitoring

planned sequence of observations and measurements to keep accurate record

Preventive measures

means to include, destroy, eliminate or to reduce hazard

Risk

a likely occurrence of hazard

Sensitive ingredients

any ingredient historically associated with a known microbiological hazard

Verification

means method, procedures, and test to determine if the HACCP system is in compliance with the HACAPP plan

Desserts

Plan a light dessert with hearty meal and richer dessert when rest of the meal is not too filling

Beverages

A choice of beverages that includes coffee, tea, and a variety of milk is offered in most food service

French service

synonymous with "Fine dining"

Russian service

used only for formal luncheons and dinners

American service

Also known as plated service

Banquet service

a pre-set service and menu is being prepared for a certain number of customers for specific time of day

TABLE ETIQUETTE

It is the guidelines to be observed by the diner before, during, and after eating to ensure pleasant dining

Table setting

It is the arrangement of the table appointment per cover