MN-29250 • Rev 6 • 05/18 • Carving Station
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Food Safety
Food fl avor and aroma are usually so closely related that it
is diffi cult, if not impossible, to separate them . There is also
an important, inseparable relationship between cleanliness
and food fl avor . Cleanliness, operating effi ciency, and
appearance of equipment contribute considerably to savory,
appetizing foods .
Most food imparts its own particular aroma and many
foods also absorb existing odors . Unfortunately, during
this absorption there is not a distinction between good and
bad odors . The majority of objectionable fl avors and odors
troubling food service operations are caused by bacteria
growth . Sourness, rancidity, mustiness, stale or other
undesireable fl avors are usually the result of germ activity .
The easiest way to ensure full, natural food fl avor 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 ensure an attractive appearance of equipment, along
with maximum effi ciency and utility . More importantly, a
good sanitation program provides one of the key elements
in the prevention of food-borne illnesses .
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 food temperatures from the time the
food is received through the time the food is served .
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 thermometer is an eff ective tool for this
purpose, and should be routinely used on all products that
require holding at a specifi c temperature .
Internal Food Product Temperatures
Hot Foods
Danger Zone
40°F to 140°F
4°C to 60°C
Critical Zone
70°F to 120°F
21°C to 49°C
Safe Zone
140°F to 165°F
60°C 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°F to 32°F
-18°C to 0°C
Safe Zone
0°F or Below
-18°C or Below
Hazard Analysis (at) Critical Control Points (HACCP),
is a quality control program of operating procedures to
assure food integrity, quality, and safety . Taking steps
necessary to augment food safety practices is both
cost eff ective and relatively simple . Additional HACCP
information is available by contacting:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
Phone: 1-888-SAFEFOOD
www .foodsafety .gov