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Culinary Stack008

TermDefinition
Chapter 8) What is quality control program? A management information system that helps control fraud, abuse and errors in the unemployment compensation program.
Chapter 8) What is supplier selection? The process by which firms identify, evaluate, and contract with suppliers.
Chapter 8) What is SOPs? A set of step-by-step instructions compiled by an organization to help workers carry out routine operations.
Chapter 8) What is faculty design? A venue for work that advances the reflective nature of practice and teaching by recognizing and encouraging creative design.
Chapter 8) What is equipment maintenance program? Tasks that should be performed at regular intervals: daily, weekly, monthly, or yearly.
Chapter 8) What is hazard analysis? A hazard analysis is used as the first step in a process used to assess risk.
Chapter 8) What are monitoring procedures? Monitor procedures should be documented and include information on what has to be done.
Chapter 8) What are physical contaminants? When physical objects contaminate food, like hair, glass, metal, pests, jewellery, dirt and fake nails.
Chapter 8) What is vacuum packaging? A method of packaging that removes air from the package prior to sealing.
Chapter 8) What is a temperature parameter? A parameter that characterize one body distribution function in its equilibrium form.
Created by: Maulik Lewis
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