S A N I TA T I O N
S a n i t a t i o n G u i d e l i n e
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.
#884b - CC-72/BKR and CC-96/BKR Display Units - Operation & Care Manual • 10
I N T E R N A L F O O D P R O D U C T T E M P E R A T U R E S
H O T F O O D S
D A N G E R Z O N E
4 0 ° T O 1 4 0 ° F
( 4 ° T O 6 0 ° C )
C R I T I C A L Z O N E
7 0 ° T O 1 2 0 ° F
( 2 1 ° T O 4 9 ° C )
S A F E Z O N E
1 4 0 ° T O 1 6 5 ° F
( 6 0 ° T O 7 4 ° C )
C O L D F O O D S
DANGER ZONE
ABOVE 40°F
(ABOVE 4°C)
S A F E Z O N E
36°F TO 40°F
(2°C TO 4°C)
F R O Z E N F O O D S
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
)
