Alto-Shaam HALO HEAT HN-96, Operation And Care Manual

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#896 Operation & Care Manual •
3.
S A N I TAT I O N G U I D E L I N E S
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 the
USDA/FDA Food-borne Illness Education Information Center at
(301)504-6803.
G E N E R A L H O L D I N G G U I D E L I N E S
Chefs, cooks and other specialized food service personnel employ
varied methods of cooking. Proper holding temperatures for a specific
food product must be based on the moisture content of the product,
product density, volume, and proper serving temperatures. Safe
holding temperatures must also be correlated with palatability in
determining the length of holding time for a specific product.
Halo Heat maintains the maximum amount of product moisture
content without the addition of water, water vapor, or steam.
Maintaining maximum natural product moisture preserves the natural
flavor of the product and provides a more genuine taste. In addition
to product moisture retention, the gentle properties of Halo Heat
maintain a consistent temperature throughout the cabinet without the
necessity of a heat distribution fan, thereby preventing further
moisture loss due to evaporation.
In an enclosed holding environment, too much moisture content
is a condition which can be relieved. A product achieving extremely
high temperatures in preparation must be allowed to decrease in
temperature before being placed in a controlled holding atmosphere.
If the product is not allowed to decrease in temperature, excessive
condensation will form increasing the moisture content on the outside
of the product.
Most Halo Heat Holding Equipment is provided with a
thermostat control between 60° and 200°F (16° to 93°C). If the unit
is equipped with vents, close the vents for moist holding and open the
vents for crisp holding.
If the unit is equipped with a thermostat indicating a range of
between 1 and 10, use a metal-stemmed indicating thermometer to
measure the internal temperature of the product(s) being held. Adjust
the thermostat setting to achieve the best overall setting based on
internal product temperature.
H O L D I N G T E M P E R A T U R E R A N G E
MEAT
F A H R E N H E I T C E L S I U S
BEEF ROAST — Rare 140°F 60°C
BEEF ROAST — Med/Well Done 160°F 71°C
BEEF BRISKET 160° — 175°F 71° — 79°C
CORN BEEF 160° — 175°F 71° — 79°C
PASTRAMI 160° — 175°F 71° — 79°C
PRIME RIB — Rare 140°F 60°C
STEAKS — Broiled/Fried 140° — 160°F 60° — 71°C
RIBS — Beef or Pork 160°F 71°C
VEAL 160° — 175°F 71° — 79°C
HAM 160° — 175°F 71° — 79°C
PORK 160° — 175°F 71° — 79°C
LAMB 160° — 175°F 71° — 79°C
POULTRY
CHICKEN — Fried/Baked 160° — 175°F 71° — 79°C
DUCK 160° — 175°F 71° — 79°C
TURKEY 160° — 175°F 71° — 79°C
GENERAL 160° — 175°F 71° — 79°C
FISH/SEAFOOD
FISH — Baked/Fried 160° — 175°F 71° — 79°C
LOBSTER 160° — 175°F 71° — 79°C
SHRIMP — Fried 160° — 175°F 71° — 79°C
BAKED GOODS
BREADS/ROLLS 120° — 140°F 49° — 60°C
MISCELLANEOUS
CASSEROLES 160° — 175°F 71° — 79°C
DOUGH — Proofing 80° — 100°F 27° — 38°C
EGGS —Fried 150° — 160°F 66° — 71°C
FROZEN ENTREES 160° — 175°F 71° — 79°C
HORS D'OEUVRES 160° — 180°F 71° — 82°C
PASTA 160° — 180°F 71° — 82°C
PIZZA 160° — 180°F 71° — 82°C
POTATOES 180°F 82°C
PLATED MEALS 180°F 82°C
SAUCES 140° — 200°F 60° — 93°C
SOUP 140° — 200°F 60° — 93°C
VEGETABLES 160° — 175°F 71° — 79°C
The holding temperatures listed are suggested guidelines only.
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
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)
C O L D F O O D S
DANGER ZONE ABOVE 40°F (ABOVE 4°C)
SAFE ZONE 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
)