Objective 1.00 Key Terms

2. Assisting an injured person until professional medical can be provided.
8. The movement of harmful microorganisms from one surface to another.
11. Reducing the number of microorganisms on a surface.
12. Brigade An organizational hierarchy for professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier.
15. to provide employees with training in a variety of job positions.
18. The company that sells the foodservice industry products and equipment.
19. Thrust Series of thrust to the abdomen that can help dislodge what is stuck in the individual's airway.

1. Resuscitation The performance of emergency care on a person that has collapsed and/or is unresponsive due to choking,cardiac arrest,stroke or heart attack.
3. A self-motivated person who creates and runs a business while taking personal and financial risks.
4. The act of removing food or other soil from a surface.
5. Maintaining a person's health by using grooming habit's.
6. A disease-causing microorganism.
7. A document that provides health and safety informations about products, substances or chemicals that classify as an hazardous substance or dangerous goods.
9. To adjust for accuracy.
10. An employee working under guidance of a skilled worker to learn particular trade or art skills.
13. Action A proactive, rather than reactive management style that includes predetermining steps to take when things do not go correctly.
14. An agency of the US government under the Department of Labor with the responsibility of ensuring the safety at work and a healthful work environment.
16. Hands on training and work experience at foodservice business for advance culinary students.
17. Handler Anyone who handles and prepares food and beverages.