CDM key terms

A foodservice operation where food is purchased, prepared, and served in the same facility, usually close to the time it is eaten. Menus stay flexible, but skilled production staff and careful scheduling are required.

A system in which one central kitchen produces large quantities of food that are then transported to satellite serving sites. It captures economies of scale but requires careful transport, holding, and rethermalization procedures.

Foods are cooked in advance, rapidly chilled or frozen, stored, and later reheated for service. This extends holding time and allows bulk purchasing, but demands strict temperature control and monitoring.

A system that buys foods already fully prepared, so the operation mainly stores, heats, and serves them. Labor and equipment needs are low, while the operator depends heavily on supplier quality.

A written formula listing exact ingredients, quantities, preparation steps, yield, and portion size for a menu item. Following it produces a consistent product and makes costing and nutrient analysis reliable.

A menu plan repeated on a set rotation, such as three weeks, before starting over. It simplifies purchasing and production planning while still offering variety across the cycle.

An estimate of the number of portions of each menu item needed for a given meal or day. It is based on past sales, census, day of week, and special events, and drives purchasing and labor planning.

A written description of the quality, grade, size, packaging, and other requirements a product must meet. It lets suppliers bid on the same item and helps ensure consistent quality on delivery.

Nutrition care provided by a registered dietitian, including assessment, diet prescription, counseling, and follow-up, to treat a disease or condition. It is individualized and documented in the medical record.

A brief, quick check of factors such as weight change, appetite, and diagnosis to identify patients who may be malnourished or at nutrition risk. Those flagged are referred for a full nutrition assessment.

The systematic gathering and interpretation of anthropometric, biochemical, clinical, and dietary information about a patient. It establishes the nutrition problem, its cause, and the plan of care.

A texture-modified diet, often paired with thickened liquids, for people with swallowing difficulty. Foods are grouped by texture level and liquids by thickness to reduce choking and aspiration risk.

A meal plan that spreads a similar amount of carbohydrate across meals and snacks each day. It helps control blood glucose in diabetes and is often used together with carbohydrate counting.

An eating pattern for kidney disease that limits sodium, potassium, phosphorus, and often fluid and protein. The exact restrictions depend on lab values, dialysis status, and the individual's treatment plan.

Delivery of liquid formula nutrients directly into the stomach or small intestine through a tube. It is used when a person cannot eat enough by mouth but the digestive tract still works.

A statement, written as a PES statement (problem, etiology, signs and symptoms), that names and describes a specific nutrition problem. It guides the intervention and is monitored and re-evaluated later.

Hazard Analysis Critical Control Point: a written, seven-principle system that identifies food safety hazards and sets controls at the points where they can be prevented, eliminated, or reduced to safe levels.

A step in food production where a specific control measure can prevent, eliminate, or reduce a food safety hazard to an acceptable level. Each control point has a measurable limit and a monitoring procedure.

The range between 41 degrees F and 135 degrees F, where bacteria that cause foodborne illness grow fastest. Potentially hazardous foods should spend as little time as possible in this range.

The transfer of harmful microorganisms or allergens from one food, surface, or utensil to another. It is prevented by cleaning and sanitizing, separating raw from ready-to-eat foods, and washing hands.

First in, first out: a storage practice in which the oldest stock is used before newer stock, so nothing sits long enough to spoil. Deliveries are dated and rotated to the front, with new items placed behind.

Food that requires time or temperature control for safety because it supports rapid growth of pathogens. Examples include meat, poultry, dairy, cut produce, and cooked rice; it must be kept out of the danger zone.

Treating a cleaned surface or piece of equipment with heat or a chemical so that disease-causing microorganisms are reduced to safe levels. Cleaning must come first, since soil prevents the sanitizer from working.

The unintended transfer of a food allergen into a food that should not contain it, for example through shared utensils, fryers, or cutting boards. Even a trace amount can trigger a severe reaction.

Adjusting a thermometer so its reading is accurate, usually by checking it in an ice-water bath at 32 degrees F. Regular calibration keeps cooking and holding temperatures reliable and is required in food safety plans.

A written summary of a position's duties, responsibilities, reporting relationships, and working conditions. It is used to advertise the job, set expectations, and support performance evaluations.

A statement of the qualifications, education, experience, skills, and physical requirements a person needs to perform a job successfully. It guides recruiting, screening, and interviewing.

A scheduled, documented review of an employee's work against job expectations. It identifies strengths and areas for improvement and sets goals for the next period.

A step-by-step process for correcting behavior, usually moving from verbal warning to written warning to suspension and then termination. Each step is documented, and more serious offenses may skip steps.

The initial program that introduces a new employee to the organization's policies, safety rules, benefits, and job site. It differs from training, which teaches the specific skills of the job.

The percentage of employees who leave and must be replaced during a period, calculated by dividing separations by average headcount. High turnover raises recruiting, training, and food quality costs.

A formal, step-by-step process that lets employees raise complaints about working conditions or treatment and have them reviewed. It protects fairness and reduces the risk of unresolved conflict.

A plan of expected revenue and expenses for day-to-day operations over a set period, such as a year. It covers food, labor, and supplies and is compared with actual results each month.

The cost of food used divided by food revenue, multiplied by 100. It is a key measure of purchasing, production, and portioning efficiency and is compared against a target.

Total labor expense, including wages and benefits, divided by revenue and multiplied by 100. It shows how much of each revenue dollar goes to staff and is tracked against a goal.

The number of times inventory is used and replaced during a period, found by dividing food cost by average inventory value. Low turnover suggests excess stock, spoilage risk, and tied-up cash.

The predetermined quantity of an item that should be on hand to cover normal use until the next delivery. Ordering is based on the difference between par and current stock.

The sales volume at which total revenue equals total costs, so the operation neither profits nor loses. It is used to judge how much volume a new service or price change must generate.

The combined cost of food and labor, usually expressed as a percentage of revenue. Because these two items dominate an operation's expenses, prime cost is watched closely for early warning signs.