Alto-Shaam AS-250 - Manual (Page 14)

#812 • INSTALLATION / OPERATION / SERVICE MANUAL • 12
SANITATION GUIDELINES
Food flavor and aroma are usually so closely related
that 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 germ
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 (germs). 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.
Most food-borne illnesses can be prevented through
proper temperature control and a comprehensive
program of sanitation. Both these factors are
important to build quality service as the foundation
of customer satisfaction. Safe food handling
practices to prevent food-borne illness is of critical
importance to the health and safety of your
customers. HACCP, an acronym for Hazard Analysis
(at) Critical Control Points, is a quality control
program of operating procedures to assure food
integrity, quality, and safety. Taking steps necessary
to augment food safety practices are both cost
effective and relatively simple. While HACCP
guidelines go far beyond the scope of this manual,
additional information is available by contacting
Center for Food Safety and Applied Nutrition
Food and Drug Administration
1-888-SAFEFOOD
I N T E R N A L F O O D P R O D U C T T E M P E R A T U R E S
H O T F O O D S
DANGER ZONE 40° TO 140°F (4° TO 60°C)
CRITICAL ZONE 70° TO 120°F (21° TO 49°C)
SAFE ZONE 140° TO 165°F (60° TO 74°C)
C O L D F O O D S
DANGER ZONE ABOVE 40°F (ABOVE 4°C)
SAFE ZONE 36°F TO 40°F (2°C TO 4°C)
F R O Z E N F O O D S
DANGER ZONE ABOVE 32°F (ABOVE 0°C)
CRITICAL ZONE 0° TO 32°F (-18° TO 0°C)
SAFE ZONE 0°F OR BELOW (-18°C OR BELOW )
C A R E A N D C L E A N I N G