Welbilt Convotherm 4 easyDial 6.10, Руководство пользователя

Страница: 23 / 98

Safety hazard: contamination of foodstuffs
Hazard Where or in what situations does the
hazard arise?
Preventive action
Risk from microbiologi‐
cal contamination of
food
When the food cold-chain is broken
by loading the cooking chamber in
advance
Make sure that the cold chain is not
broken:
■
Do not store food temporarily in
the appliance
■
Only allow qualified staff to per‐
form low-temperature cooking
(< 65 °C)
When cooking is manually interrup‐
ted
■
Never deliberately interrupt the
cooking process
■
Do not store food temporarily in
the appliance
When cooking is interrupted be‐
cause of a power failure
Once the appliance is running again,
consider how the length of time tak‐
en to resume operation will affect
the food condition.
Risk from microbiologi‐
cal contamination of
food in a warm environ‐
ment in the temperature
range 30 - 65 °C.
If cold food is placed in the appli‐
ance when in use for low-tempera‐
ture cooking or holding food at tem‐
perature
Never place additional cold food in
the appliance while it is in use for
low-temperature cooking or for hold‐
ing food at temperature
In general during low-temperature
cooking or when holding food at
temperature
■
Only allow qualified staff to per‐
form low-temperature cooking
(< 65 °C)
■
Reduce the number of micro-or‐
ganisms on the food before low-
temperature cooking, for instance
by searing.
Risk from microbiologi‐
cal contamination of
food caused by bacteria
in the rinsing water
from the hand shower
When the hand shower has not
been rinsed out adequately
Rinse the hand shower through thor‐
oughly at least once a day
Safety hazard: undercooked food
Hazard Where or in what situations does the
hazard arise?
Preventive action
Risk of food-related ill‐
ness / food poisoning
as a result of consum‐
ing undercooked food
(e.g. chicken or prod‐
ucts containing fresh
eggs)
In the event that the ConvoSense
assistance system recognizes the
food incorrectly
■
Check that the ConvoSense assis‐
tance system is working properly
■
Correct a misrecognized cooking
profile
■
Clean exterior of camera
■
If necessary, cook using
Press&Go
■
Check that finished product is fit
for consumption
■
Ensure due diligence with regard
to HACCP is enforced
3 For your safety
User manual 23