Alto-Shaam Hot Carving Shelf 100-HSL/BCS-2, Installation, Operation & Maintenance Manual

Page: 11 / 19

#802/ 1 Operation & Care Manual •
10.
S A N I T A T 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
)