Microorganism growth at 85 – 150 °F
Cooking within a low temperature range can pose the following hazards:
Risk of food spoilage due to microorganism growth at hot ambient conditions (temperature
range of 85 - 150 °F)
When?
■
Whenever rethermalizing, using low-temperature cooking, or keeping food warm and
then proceeding to place cold food in the unit at the same time
■
Whenever using low-temperature cooking or keeping food warm in general
How can I avoid the hazard?
Do not move cold food into the unit while rethermalizing food, cooking food at low
temperatures, or keeping food warm
Low-temperature cooking (< 150 °F) should be performed by qualified staff only
Reduce the amount of microorganisms on the food before cooking it at low
temperatures (by searing it, for example).
Check to make sure that the end product is fit for consumption
Exercise the due care required by HACCP
Getting cleaning agents and rinse aid mixed up
Cleaning the unit can pose the following hazards:
Risk of food being contaminated by cleaning agents
When?
■
When cleaning the unit if the lids for the cleaning agent canisters to which the supply
hoses are connected have been mixed up
How can I avoid the hazard?
When replacing the cleaning agent canisters, make sure that the hoses are connected
correctly
When filling the canisters, make sure to use the right chemicals for each hose
3 For Your Safety
Operating Manual
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