Glossary
Aerobic Plate Count: A method for determining the presence and concentration of
aerobic bacteria in food products. Food samples are collected, blended, diluted, and
plated in an agar medium suitable for detecting the bacteria studied (i.e. Staphylococcus
aureus, salmonellae, shigellae, Clostridium perfringens, Bacillus cereus).
Assembly-Serve Foodservice System: A foodservice system in which food is
purchased at the middle to complete end of the food processing continuum, stored either
frozen or chilled, portioned, and heated before serving to customers.
Base Kitchen: A school kitchen in which foods are prepared, served at that school, and
transported to other schools or satellites for service. Also known as a regional kitchen.
Blast Chiller: Refrigeration unit that chills foods from 140o to 37oF in 90-120 minutes
or less.
Bulk: A method of transporting food in large quantities, requiring that portioning be
done at the receiving kitchen. Bulk food may be transported either hot or cold.
Central Kitchen: A food production facility in which food is produced for service off
site in receiving kitchens (satellites), often a large production facility. Also known as a
commissary or a food processing center.
Centralized Foodservice System: A food production facility in which food is produced
for service off site in receiving kitchens (satellites), often a large production facility.
Also known as a commissary foodservice system.
Coliforms: Bacteria (primarily E. coli and Enterobacter aerogenes) used as an indicator
of the sanitary quality of food. High levels of coliforms indicate the presence of fecal
contamination in food and water.
Convenience Foods: Food items that have been purchased pre-processed and that may
or may not require additional preparation before serving.
Conventional Foodservice System: A foodservice system in which food is purchased
all along the food processing continuum, prepared, and served to customers on site.
Critical Control Points: The points in the flow of food through a foodservice operation
where controls can be put in place to prevent foodborne illness. Critical control points
include such steps as receiving, storing, preparing, transporting, and serving foods.
Design: A scheme for developing the overall function and the entire concept of a
foodservice operation.
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Dining Area: The area provided for the consumption of food, including the serving and
eating areas.
Disposables: Dishes, glasses, cups, trays, pans, and table accessories intended for single
use.
Feasibility Study: An evaluation or analysis of the potential impact of a proposed
project or program conducted to assist in the decision-making process to determine
whether to implement the project or program.
Finishing Kitchen: A kitchen that receives prepared foods for reconstituting or heating,
assembling, portioning, and serving. Also known as a receiving kitchen or a satellite.
Flow Diagram: A graphic representation of the movement of food products from the
receiving through serving processes.
Flow of Food: A path from receiving through storing, preparing, cooking, holding,
serving, cooling, and reheating that food follows in a foodservice system.
General Contract: The construction contract for a building project. All equipment that
is to be attached to the building usually is included in the general contract.
Hazard Analysis Critical Control Point (HACCP): A comprehensive program
focused on prevention of food safety hazards in a food processing or foodservice
operation. The hazard analysis component focuses on identifying potential hazards and
the critical control point component focuses on the flow of food in a foodservice
operation.
HVAC: Heating, ventilation, and air conditioning systems.
Layout: The arrangement of physical facilities and equipment within an area.
Maintenance Area: The space provided for holding and disposing of refuse and for
washing equipment that is used for this purpose.
Office: The space used by the foodservice manager for general management duties such
as record-keeping, menu planning, ordering, filing, money-handling, administration,
consultations with foodservice and other personnel, and meeting public visitors.
On-Site Kitchen: A kitchen in which food is prepared and served at the same location.
Also known as conventional or self-contained kitchen.
Packaged “Componentized” Meals: Prepackaged, reimbursable meals served in pickup
and go fashion.
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Potentially Hazardous Foods (PHF): Foods in which bacteria can grow most rapidly.
Most often PHF are high in protein and moisture such as meats, milk, and egg products.
Preparation Area: The space provided for the total processing of foods from raw to
ready-to-eat. The total preparation area often is divided into functional areas based on
the type of work done in the area and the type of equipment used. Examples of
preparation areas include bakery, cold food preparation, and hot food preparation.
Pre-plate: A system in which food is portioned and plated at a central production
facility before it is sent to a receiving kitchen.
Prospectus: An operational model of the foodservice areas.
Ready-Prepared Foodservice System: A foodservice system in which food is
purchased from across the food processing continuum (with most coming from the little
or no end), prepared, and stored either frozen or chilled for later service on site. Also
known as a cook/chill or cook/freeze foodservice system.
RFP: Request for proposal is a formal document developed to make a request to
potential consultants or service providers to submit a proposal to provide needed services
or goods needed by an organization.
Receiving Area: The space provided for the unloading of food and non-food products
from commercial trucks and for checking orders for quantity, quality, and completeness.
Receiving Kitchen or School: A school kitchen to which prepared foods from another
preparation center is delivered for assembly and service (also referred to as a serving
kitchen, finishing kitchen, or satellite).
Regional Kitchen: A school kitchen in which foods are prepared, served at that school,
and transported to other schools or satellites for service. Also known as a base kitchen.
A school district may have multiple regional kitchens.
Rethermalization: Reheating to appropriate temperatures prior to service.
Satellite: A site or school, apart from the central food production facility, where food is
served to students. Also known as a receiving kitchen.
Serving Area: The space where food is served to the customer. It includes the display
of various food offerings, both hot and cold, and the holding and replenishing of these
food items as needed.
Site-Based Management: A management style that allows decisions to be made at the
school level rather than at a central administration level.
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Specification: A concise statement of a set of requirements to be satisfied by a product,
material, or process.
Specification Sheets: Written materials prepared by manufacturers to describe their
equipment and document important engineering information.
Standard Operating Procedures (SOP): Written procedures that will be followed in
operating a foodservice system.
Storage Area: The area where consumable food (dry, frozen, and refrigerated) and nonconsumable products are stored in case lots, bulk packages, and broken case lots on
shelving pallets or dunnage racks. Also includes storage of toxic chemicals, cleaning
supplies, and paper goods.
Transportation: The process of moving food and non-food products from one site to
another. In central foodservice operations, food and supplies are delivered from the
central kitchen to satellites. There may be movement of some items from the schools
back to the central kitchen. For example, some school districts return soiled pans and
utensils back to the central kitchen for cleaning, and some return all leftovers to the
central kitchen.
UL: Underwriters Laboratories, a testing agency that issues a seal of approval for
electrical equipment.
Value-Analysis Process: A study of the total cost and total savings to the buyer on each
purchase to determine if any specific cost is high for the value received.
Workstation: The area and equipment used to do similar work (i.e. vegetable
preparation) or a specific set of tasks (i.e. assembly of sandwiches).
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