Alto-Shaam Electronically Operated Ovens manual HO T Foods

F O O D H O L D I N G & S A N I TAT I O N

SAN ITATION and HANDLING

Food flavor and aroma are usua lly so
closel y related it is difficult, if not impossible,
to separa te them.	There is also an important,
inseparabl e relationsh ip betw een cleanli ness
and food flavo r. Clean lin ess,			top operating
efficie ncy, and appearan ce of equipm ent
contr ibute considerably to savory, appetizing
foods. Good equipmen t that is kept clean ,
works better and lasts		lon ger.
Most food imparts		its own par ticu lar aroma
and man y foods also absorb existi ng odors.
Unf ortuna tely, durin g this absor pti on, ther e is
no dis tincti on betw een GOOD and BAD odor s.
The maj ority of objectionable			flavors and odor s
troub ling food service		ope ration s are caused by
bacte ria growth .	Sourness, rancidity,
mustine ss, stal e or oth er OFF flavor s are
usually the result of bacte ria l activi ty.
The easiest way to insure full, natur al food
flavo r is throu gh comprehen sive cleanliness .
This means goo d cont rol of bot h visi ble soil
(dirt) and invi sible soil (mi croorganism s).
Clean surfac es don’t smell. This is a basic and
impo rtant fact to assure good			quality in foo d of
all kinds.
A thor oug h approach to sanita tion will
provide esse ntial	clea nline ss.		It will assure

an attract ive appea rance of equ ipment, along with maxi mum efficiency and utili ty. More impo rtant ly, a good sanita tion progr am provide s one of the key elem ents in the preven tio n of food- born e illnesses.

A contr olled hol ding envi ronment for prepar ed foods is just one of the important facto rs invo lve d in the preven tion of food - borne illne sses . Tempera ture monitori ng and con trol during receivin g, storage, prepara tion and the service of foods are of equal imp ortance.

The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermo meter is an effective tool for this purpos e and should be routinely used on all products that require holdin g at a specific temperatu re.

		HO T FOODS
40°	to	14 0°F	DANGE R ZO NE	4° to 60 °C
70°	to	12 0°F	CRI TI CAL ZO NE	21° to 49°C
140°	to	165° F	SAFE ZO NE	60 ° to 74 °C

COLD		FOODS
ABOVE 40° F	DANGE R ZO NE		ABO VE 4°C
40°F or BELOW	SAFE ZO NE		4°C or BELOW
FROZEN		FOODS
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

A comp rehensi ve sani tation progr am should focus on the training of staff in bas ic sanitation procedu res. This includes pers onal hygi ene, prope r hand ling of raw food s, cooki ng to a safe internal product temperature, and the rout ine moni tor ing of inter nal temper atu res from

rece iving throug h ser vice. Personal clean liness is gener all y the mos t difficult field to con trol. Rigid rules of personal hyg iene and practice must be inst ituted and mai ntai ned with standar ds set at the highes t lev els.

Most food -bor ne illnes ses can be prevented through proper temper atu re contr ol and a comprehens ive program of sani tati on. All these facto rs are import ant to build quali ty servi ce as the foundat ion of customer sati sfacti on.

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