Objective 1.00 Key Terms

1. the movement of harmful microorganisms from one surface to another.
5. an abbreviation for Occupational Safety and Health Administration and is an agency of the US government under the Department of Labor with the responsibility of ensuring safety at work and a healthful work environment.
7. a self-motivated person who creates and runs a business.
9. a disease-causing microorganism.
11. company that sells products and equipment to the foodservice industry.
14. A proactive, rather than reactive management style that includes predetermining steps to take when things do not go correctly.
15. advanced culinary students work at a foodservice business to get hands-on training and work experience.
16. reducing the number of microorganisms on a surface
18. a series of thrusts to the abdomen that can help dislodge something that is stuck in an individual’s airway.
19. the removal of food and other soil from a surface.

1. to adjust for accuracy.
2. emergency care performed on persons who have collapsed and are unresponsive because of chocking, cardiac arrest, stroke or heart attack.
3. provide employees training in a variety of job positions.
4. using good grooming habits to maintain a person’s health.
6. assisting and injured person until professional medical help can be provided.
8. an employee who works under the guidance of a skilled worker to learn the skills of a particular trade or art
10. take personal and financial risks.
12. brigade an organizational hierarchy for professional kitchens organized by the legendary French chef, Georges-Auguste Escoffier.
13. Handler any person who handles and prepares food and beverages.
17. an abbreviation for Material Safety Data Sheet and is a document that provides health and safety information about products, substances or chemicals that are classified as hazardous substances or dangerous goods.