Term
|
Definition
| The act of viewing your business from the perspective of your guests. |
|
|
Term
|
Definition
| The transfer of harmful microorganisms from one item of food to another by means of a nonfood contact surface (human hands, utensils, equipment), or directly from a raw food to a cooked one. |
|
|
Term
|
Definition
| (Hazard Analysis Critical Control Point) A system that enables an operation to identify the foods and procedures most likely to cause illness. |
|
|
Term
|
Definition
| An agency that issues permits for operation of food service establishments and monitors the cleanliness of the establishments. |
|
|
Term
|
Definition
| An acronym for the standards of business at McDonald's; Q stands for QUALITY, S stands for SERVICE, and C stands for CLEANLINESS. |
|
|
Term
|
Definition
| The process of keeping the restaurant clean of filth and foodborne diseases. |
|
|
