CDRE key terms

The amount of beneficial nutrients a food provides relative to its calorie content. Foods high in this measure deliver substantial vitamins, minerals, and protein with relatively few calories, supporting nutritional adequacy within energy limits.

Energy supplied by foods and beverages that contribute little or no beneficial nutrients, such as added sugars and solid fats. Dietitians track these to help clients meet nutrient needs without exceeding calorie targets.

A family of nutrient reference values used for planning and assessing diets of healthy people. It includes recommended intakes, adequate intakes, tolerable upper limits, and acceptable ranges for energy-giving macronutrients.

The nutrient intake level estimated to meet the requirement of half the healthy individuals in a life-stage and sex group. It serves as the basis for calculating recommended dietary allowances and for assessing group adequacy.

The average daily nutrient intake level sufficient to meet the requirement of nearly all healthy individuals in a particular group. It is set above the estimated average requirement to cover normal biological variation.

The highest average daily nutrient intake likely to pose no risk of adverse health effects for nearly all people in a group. Intakes above this level raise concern for toxicity, especially with fortified foods and supplements.

The proportion of a consumed nutrient that is absorbed and available for use or storage in the body. It varies with food form, preparation, and interactions, such as phytates reducing mineral absorption.

Sugars and syrups incorporated into foods during processing or preparation, beyond those naturally present. Guidelines recommend limiting them to a modest share of total calories to protect diet quality.

The standardized label format showing serving size, calories, macronutrients, selected micronutrients, and percent daily values per serving. Practitioners use it to teach portion awareness and compare similar products.

The standardized amount of a food customarily eaten at one time, used as the basis for nutrition label values. It differs from a portion, which is the amount an individual actually chooses to eat.

Managing the amount of food served or consumed at one eating occasion. Operators apply it through standardized scoops, preportioned items, and plating standards to align intake with planned menus and cost targets.

A written formula stating exact ingredient quantities, yields, pan or portion sizes, and preparation steps so a dish turns out consistently. It anchors purchasing, costing, nutrient analysis, and staff training.

The edible or usable portion of a food after trimming, cooking, or processing, expressed as a percentage of the as-purchased weight. It converts between as-purchased and edible-portion quantities in purchasing and costing.

The weight or count of a food that remains usable after trimming and is actually served or used in a recipe. It is the basis for accurate nutrient and cost calculations.

The amount of food bought from a supplier before any trimming or preparation, including waste such as peels, bones, and packaging. Ordering calculations start from this figure and adjust using yield data.

A preventive food safety system that identifies biological, chemical, and physical hazards and sets controls at points where they can be prevented, eliminated, or reduced to safe levels. It relies on monitoring, corrective actions, and verification records.

A specific step in a food process where a control measure can be applied to prevent, eliminate, or reduce a significant hazard to an acceptable level. Each point requires defined limits and monitoring.

A measurable value that separates acceptable from unacceptable at a critical control point, such as a minimum cooking temperature or maximum holding time. Exceeding it triggers a corrective action.

A documented step taken when monitoring shows a critical limit was not met, such as reheating, discarding product, or adjusting equipment. It also requires addressing the cause and recording the outcome.

The temperature range, roughly 41 to 135 degrees Fahrenheit, in which bacteria multiply most rapidly. Time-temperature control keeps foods out of this range during storage, preparation, holding, and cooling.

Managing how long food spends at specified temperatures to limit microbial growth. It covers cooking endpoints, hot and cold holding, cooling rates, reheating, and thawing practices documented in standard operating procedures.

Rapidly reducing the temperature of cooked food to limit bacterial growth, commonly from 135 to 70 degrees Fahrenheit within two hours and to 41 degrees within six total hours. Shallow pans and ice baths support compliance.

Transfer of harmful microorganisms or allergens from one food, surface, or utensil to another. Prevention relies on separation of raw and ready-to-eat items, color-coded equipment, handwashing, and sanitation schedules.

Written procedures that prevent unintended allergen contact during receiving, storage, preparation, and service. Elements include ingredient review, dedicated utensils, cleaning verification, employee training, and clear communication with guests.

A written plan listing surfaces and equipment, cleaning frequency, method, chemicals, and responsible staff. It documents routine cleaning and sanitizing so operators can verify performance and train employees consistently.

A comprehensive document assigning every cleaning task in the operation a frequency, procedure, and accountable employee, often organized by area or equipment. It supports audits and prevents missed tasks.

A written, step-by-step instruction describing how a routine task must be performed to achieve a consistent outcome. Procedures support training, food safety compliance, and quality assurance monitoring.

A document outlining a position's duties, responsibilities, reporting relationships, and required qualifications. It supports recruitment, orientation, performance expectations, and defensible hiring decisions.

A statement of the knowledge, skills, education, and experience a candidate must possess to perform a position successfully. It complements the job description, which focuses on duties rather than personal requirements.

The process of attracting and generating a pool of qualified applicants for open positions through advertising, referrals, job fairs, and digital channels. Effective recruitment reduces vacancy duration and turnover costs.

Structured onboarding that introduces new employees to the organization's mission, policies, safety rules, and job expectations. Strong orientation improves retention, confidence, and early productivity.

A formal, periodic evaluation of an employee's work against defined standards, often including goal setting and development planning. It should be documented, objective, and paired with constructive feedback.

A graded sequence of corrective steps, such as verbal warning, written warning, suspension, and termination, applied for repeated or serious performance problems. It provides due process and a documented record.

The combined total of food and beverage costs plus labor costs. Operators monitor it as a percentage of revenue because these two categories represent the largest controllable expenses in food service.

Cost of food sold divided by food revenue, expressed as a percentage. It is calculated from beginning inventory plus purchases minus ending inventory, adjusted for transfers and employee meals.

Total labor expense, including wages, payroll taxes, and benefits, divided by revenue. Scheduling to forecast volume and monitoring productivity per labor hour help keep it within budget.

The sales volume at which total revenue equals total fixed and variable costs, producing neither profit nor loss. It is computed by dividing fixed costs by contribution margin per unit or as a ratio.

The amount remaining after variable costs are subtracted from sales, which contributes toward covering fixed costs and generating profit. Menu engineering uses it to evaluate item profitability.

A management method that classifies menu items by sales popularity and contribution margin to guide pricing, placement, and recipe decisions. Items are sorted into categories that inform which to promote, reprice, or remove.

The number of times inventory is used and replaced during a period, calculated as cost of goods used divided by average inventory value. It signals purchasing efficiency and freshness risk.