Alto-Shaam 1000-TH SERIES - Manual (Page 76)

SECTION 7 • FOOD HOLDING AND SANITATION
74.
F O O D H O L D I N G a n d S A N I TAT I O N
SANITATION and HANDLING
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