the presence of harmful substances or bacteria in food that can make it unsafe to eat.

the number of individual guests or meals that a restaurant kitchen serves during a specific service period – breakfast, lunch or dinner, or a shift/day.

a specific area designated for a particular food preparation task equipped with the necessary tools, equipment, and supplies required for that task.

any food products that may spoil or become unsafe to eat if not stored properly or used within a short period of time.

food or other materials that are no longer needed or usable and are discarded

the unprocessed ingredients used in the preparation of food including fresh vegetables, meat, grains, dairy etc.

a flat, durable surface in a kitchen used for food preparation, cooking, and holding kitchen appliances, utensils and other essentials.

the arrangement of built-in furniture and  storage units used in kitchens to store cooking equipment, utensils, food, and other kitchen essentials.

food that remains after a meal or event and is saved for later use.

the arrangement and design of the different functional areas and equipment within a kitchen.