Alto-Shaam ecosmart Electronically Operated Ovens - Manual (Page 88)

SANITATION and HANDLING
86.
F O O D H O L D I N G & S A N I TAT I O N
Food flavor and aroma are usually so
closely related 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 bacterial 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 (microorganisms).
Clean surfaces don’t smell. This is a basic and
important fact to assure good quality in food of
all kinds.
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. Personal cleanliness
is generally the most difficult field to control.
Rigid rules of personal hygiene and practice
must be instituted and maintained with
standards set at the highest levels.
Most food-borne illnesses can be prevented
through proper temperature control and a
comprehensive program of sanitation. All these
factors are important to build quality service as
the foundation of customer satisfaction.
H OT F O O D S
40° to 140°F DANGER ZONE 4° to 60°C
70° to 120°F CRITICAL ZONE 21° to 49°C
140° to 165°F S A F E Z O N E 60° to 74°C
C O L D F O O D S
ABOVE 40°F DANGER ZONE ABOVE 4°C
40°F or BELOW SAFE ZONE 4°C or BELOW
F RO Z E N F O O D S
ABOVE 32°F
DANGER ZONE
ABOVE 0°C
0° to 32°F CRITICAL ZONE -18° to 0°C
0°F or BELOW
SAFE ZONE -
18°C or BELOW