Alto-Shaam HFM-30 - Manual (Page 11)

#809 Operation & Care Manual • 10.
S A N I TAT I O N
Food flavor and aroma are usually so closely
related that it is difficult, if not impossible, to
separate them. There is also an important,
inseparable relationship between cleanliness and
food flavor. Cleanliness, top operating efficiency,
and appearance of equipment contribute
considerably to savory, appetizing foods. Good
equipment that is kept clean, works better and
lasts longer.
Most food imparts its own particular aroma and
many foods also absorb existing odors.
Unfortunately, during this absorption, there is no
distinction between GOOD and BAD odors. The
majority of objectionable flavors and odors
troubling food service operations are caused by
bacteria growth. Sourness, rancidity, mustiness,
stale or other OFF flavors are usually the result of
germ activity.
The easiest way to insure full, natural food flavor
is through comprehensive cleanliness. This
means good control of both visible soil (dirt) and
invisible soil (germs). A thorough approach to
sanitation will provide essential cleanliness. It
will assure an attractive appearance of
equipment, along with maximum efficiency and
utility. More importantly, a good sanitation
program provides one of the key elements in the
prevention of food-borne illnesses.
A controlled holding environment for prepared
foods is just one of the important factors involved
in the prevention of food-borne illnesses.
Temperature monitoring and control during
receiving, storage, preparation, and the service of
foods are of equal importance.
The most accurate method of measuring safe
temperatures of both hot and cold foods is by
internal product temperature. A quality
thermometer is an effective tool for this purpose,
and should be routinely used on all products that
require holding at a specific temperature.
A comprehensive sanitation program should
focus on the training of staff in basic sanitation
procedures. This includes personal hygiene,
proper handling of raw foods, cooking to a safe
internal product temperature, and the routine
monitoring of internal temperatures from
receiving through service.
Most food-borne illnesses can be prevented
through proper temperature control and a
comprehensive program of sanitation. Both these
factors are important to build quality service as
the foundation of customer satisfaction. Safe
food handling practices to prevent food-borne
illness is of critical importance to the health and
safety of your customers. HACCP, an acronym
for Hazard Analysis (at) Critical Control Points, is
a quality control program of operating procedures
to assure food integrity, quality, and safety.
Taking steps necessary to augment food safety
practices are both cost effective and relatively
simple. While HACCP guidelines go far beyond
the scope of this manual, additional information
is available by contacting:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
1-888-SAFEFOOD
I N T E R N A L F O O D P R O DU C T T E M P E R AT U R E S
HOT FOODS
DANGER ZONE 40° TO 140°F (4° TO 60°C)
CRITICAL ZONE 70° TO 120°F (21° TO 49°C)
SAFE ZONE 140° TO 165°F (60° TO 74°C)
COLD FOODS
DANGER ZONE ABOVE 40°F (ABOVE 4°C)
SAFE ZONE 36°F TO 40°F (2°C TO 4°C)
FROZEN FOODS
DANGER ZONE ABOVE 32°F (ABOVE 0°C)
CRITICAL ZONE 0° TO 32°F (-18° TO 0°C)
SAFE ZONE 0°F OR BELOW (-18°C OR BELOW )