6
Safety and Warranty
be served more rare. Still, any beef cut should be cooked to an internal temperature of at least 145°F(63°C)
(medium rare). The safe temperature for poultry is 180°F(82°C) and solid cuts of pork should be cooked to
160°F(71°C). Eggs should be thoroughly cooked too. If you are making a meringue or other recipe that uses
uncooked eggs, buy specially pasteurized eggs or use prepared meringue powder.
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS be separated.
Cross-contamination occurs when raw meats or eggs come in contact with foods that will be eaten uncooked.
This is a major source of food poisoning. Always double-wrap raw meats and place them on the lowest shelf in
the refrigerator so there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days
of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on the counter.
When grilling or cooking raw meats or fish, make sure to place the cooked meat on a clean platter. Don’t use
the same platter you used to carry the food out to the grill. Wash the utensils used in grilling after the food is
turned for the last time on the grill, as well as spatulas and spoons used for stir-frying or turning meat as it
cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with soap and water, or
using a pre-moistened antibacterial towelette is absolutely necessary after you have touched raw meat or raw
eggs. Not washing hands and surfaces while cooking is a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap and warm water for
at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 39°F(4°C) and 43°F(6°C).
Your refrigerator should be set to 39°F(4°C) or below; your freezer should be -62°F(-17°C) or below. Simple
rule: serve hot foods hot, cold foods cold. Use chafing dishes or hot plates to keep food hot while serving. Use
ice water baths to keep cold foods cold. Never let any food sit at room temperature for more than 2 hours - 1
hour if the ambient temperature is 90°F(32°C) or above. When packing for a picnic, make sure the foods are
already chilled when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold
when properly packed with ice. Hot cooked foods should be placed in shallow containers and immediately
refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
RESIDENTIAL USERS: Vendor assumes no liability for parts or labor coverage for component failure
or other damages resulting from installation in non-commercial or residential applications. The right
is reserved to deny shipment for residential usage; if this occurs, you will be notified as soon as
possible.
1 YEAR PARTS AND LABOUR BENCH WARRANTY
Within the warranty period, contact Omcan Inc. At 1-800-465-0234 to schedule a drop off to either
an Omcan authorized service depot in the area, or to an Omcan Service warehouse to repair the
equipment.
