CPN CFE flashcards
CPN CFE · Build recall with a focused review session.
32 cards. Read the term and the definition here. The deck at the top of this page is optional.
- Temperature danger zone
- The range 41°F to 135°F (5°C to 57°C) in which bacteria multiply rapidly; food should spend no more than 4 cumulative hours in this zone.
- Two-stage cooling rule
- Cool cooked food from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 additional hours, for a maximum of 6 hours total.
- HACCP seven principles
- Hazard analysis, critical control point determination, critical limits, monitoring, corrective actions, verification, and recordkeeping form the seven-step food safety management framework.
- FATTOM conditions
- Food, acidity, time, temperature, oxygen, and moisture are the six conditions bacteria need to grow; controlling any one limits multiplication.
- Yield percentage formula
- Edible portion weight divided by as-purchased weight, multiplied by 100; used to convert as-purchased quantity to edible portion and to compare product costs.
- Edible portion cost
- The as-purchased cost per unit divided by the yield percentage; it reflects the true cost of the usable portion of a product.
- Purchase specification
- A written description of a product's name, grade, size, form, packaging, labeling, and quality standards used to obtain consistent bids and deliveries.
- Par stock level
- The minimum inventory maintained to cover normal usage during order lead time plus a safety buffer against unexpected demand or delivery delays.
- Food cost percentage
- Food cost divided by food sales, multiplied by 100; it measures the proportion of sales revenue consumed by food expense.
- Prime cost
- The sum of food cost and labor cost; prime cost percentage is the primary operating profitability metric in foodservice and usually targets 55-65% of sales.
- Break-even point
- Fixed costs divided by the contribution margin ratio (1 minus variable cost percentage); the sales volume at which total revenue equals total cost.
- Contribution margin
- Selling price minus variable cost per item; it shows how much each sale contributes to covering fixed costs and generating profit.
- FTE calculation
- Total paid hours divided by the standard full-time hours per week, typically 40; used to express staffing in full-time equivalents for budgeting.
- Turnover rate
- Separations divided by average number of employees, multiplied by 100 and annualized; high turnover raises recruitment and training costs.
- Progressive discipline
- A documented sequence of increasingly serious corrective actions, typically verbal warning, written warning, suspension, and termination, applied for repeated or serious misconduct.
- Job description vs specification
- The job description lists duties and responsibilities; the job specification lists required qualifications, skills, and experience for the position.
- Work flow principle
- Design the facility so food moves in a straight line from receiving through service, with no crossing between clean and contaminated paths.
- Life-cycle cost
- Purchase price plus installation, energy, maintenance, and disposal costs over the equipment's useful life; used to compare equipment options fairly.
- Hood make-up air
- Replacement air supplied to balance kitchen exhaust, typically 80-90% of exhaust volume, to maintain ventilation and comfort.
- Food Code
- A model set of food safety recommendations published by the FDA; state and local health departments adopt and enforce their own versions.
- Nine major allergens
- Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame; these must be declared on packaged food labels.
- Quality assurance vs control
- Quality assurance is the planned system of policies and procedures; quality control is the inspection and testing activity that verifies standards within that system.
- Marketing mix 4 Ps
- Product, price, place, and promotion; service marketing adds people, process, and physical evidence to form the extended 7 Ps.
- Markup factor pricing
- Price equals food cost multiplied by a factor derived from one divided by the target food cost percentage; a 30% target gives a factor of 3.33.
- Net Promoter Score
- The percentage of promoters minus the percentage of detractors from a customer survey question about likelihood to recommend; ranges from -100 to 100.
- Conventional foodservice system
- Food is produced and served on the same premises with minimal holding time; also called cook-serve and typically holds food under 2 hours.
- Cook-chill system
- Food is cooked, rapidly blast chilled to 3°C (37°F) within 90 minutes, and held chilled for up to five days before rethermalizing and service.
- Meal equivalent
- A standard unit converting all meals and between-meal items served into comparable meal units, used to measure productivity and labor minutes per meal.
- Menu engineering matrix
- A tool classifying menu items by popularity and contribution margin into stars, plowhorses, puzzles, and dogs to guide pricing and menu changes.
- Atwater factors
- Energy values of macronutrients: carbohydrate 4 kcal/g, protein 4 kcal/g, fat 9 kcal/g, and alcohol 7 kcal/g.
- IDDSI texture levels
- An international framework of eight texture levels from thin (0) to regular (7) plus liquid levels, used to standardize dysphagia diets safely.
- Renal diet restrictions
- Limits on sodium, potassium, phosphorus, and fluid; protein is restricted in non-dialyzed chronic kidney disease but increased for dialysis patients.