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Food Service Industry Glossary of Definitions
(ANSI) American National Standards Institute: The ANSI oversees the development of principals to ensure the standards for products, services, processes, systems and personnel in the U.S. are consistent.
(CFP) Conference for Food Protection: a non-profit organization that identifies problems, formulates recommendations, develops and implements practices to ensure food safety.
(DOK) Demonstration of Knowledge: The Person In Charge (PIC) is required to demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of the Washington State Retail Food Code to the visiting regulatory authority during inspections.
(HACCP) Hazard Analysis and Critical Control Points: HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized.
(PIC) Person In Charge: The designated individual present at the food establishment who is responsible for the operation at the time. At least one PIC must be on the premises during operating hours.
(RCW) Revised Code of Washington: The statutory laws of Washington state.
(WAC) Washington Administrative Codes: a collection of Washington state laws and regulations.
Class 12 Alcohol Server Permit: the mixologist permit required to work behind the bar, mix drinks, pour tap beer, wine, or manage an establishment which serves alcohol for on premise consumption. You must be 21 years of age or older.
Class 13 Alcohol Server Permit: a limited alcohol server's permit that allows 18 - 20 year old servers to take orders and deliver alcoholic beverages.
Cross Contamination: the transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc., if they are not handled properly.
Danger Zone: The temperature range in which potentially hazardous food should not be stored to prevent foodborne illness. This is typically considered to be between 40 degrees F (4.4 degrees C) and 140 degrees F (60 degrees C), through often 45 degrees F (7.2 degrees C).
MAST: Mandatory Alcohol Server Training
Washington State Liquor Control Board: a governing agency that oversees the selling, purchasing and prevention of misuse of alcohol and tobacco.
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