Alto-Shaam 1200-S, 1200-UP manual NI Tation

S A NI TATION

Food flavor	and aroma are usually so clo sely
related tha t it is diff icu lt,		if not impossible, to
sepa rat e the m. There is also an impo rtant,
insepa rable	relations hip between clean lin ess and
food flavor.	Cleanliness,	top oper ating efficienc y,
and appeara nce of equ ipmen t contribute
consid erably to savory , appetiz ing foo ds.
Good equip ment tha t is kept clea n, works
better and lasts long er.
Mos t food imparts its own par ticular aroma and
many foods also absorb exist ing odo rs.
Unfort unately, during this absorptio n, there is no
dist inction betwee n GOOD and BAD odor s. The
majori ty of objec tionab le flav ors and odors
troubli ng food servic e opera tio ns are cau sed by
bacteri a growth. Sourness , rancidity, mustiness ,
stal e or other OFF flavors		are usually the result of
germ activity.

The easiest way to ins ure full, natural food flavo r
is through com prehensive clean lin ess. This means
good control	of both	visible soil (dirt) and invisible
soil (ge rms).	A thoroug h appr oach to sanitation
will provid e essential		clea nlines s. It will assure an
attrac tive appearance		of equipmen t, alo ng with
maximu m efficiency and utility . More import antly,
a good sanitation prog ram provides one of the key
elemen ts in the prevention of food-bor ne illness es.
A con trolled	holding	environ ment for prepared
foods is just	one of the impo rtant fact ors		involved
in the preve ntion of food- borne illn esses .
Tempe rature	monitoring and control durin g

receiving, storage, prepara tio n, and the servic e of foods are of equ al importa nce.

The most accur ate method of measuri ng saf e temperatures of both hot and cold foods is by intern al product temperature. A qualit y thermome ter is an effective too l for this purpo se, and should be routinely use d on all produc ts tha t requ ire holdi ng at a specifi c temperat ure.

A com prehensive sanitation program should focus on the training of sta ff in basic san itation procedu res. This includes personal hygiene, proper handlin g of raw foods, cook ing to a safe intern al product temperature, and the routine monitorin g of internal tempera tures from receiving through service.

Most food -borne illnesse s can be preven ted through prope r temperature con trol and a

com prehensive progr am of sanitation. Both these factors are importa nt to build quality servi ce as the fou ndation of customer satisfacti on. Safe food handling practices to prevent food -bo rne illness is of crit ical importa nce to the health and safety of your cust omers .

HACCP, an acronym for Hazard Anal ysis (at) Critica l Con trol Points, is a quality contr ol program of operating proce dures to assu re food integrit y, qua lity, and safety. Taking steps nece ssa ry to augment food safety practi ces are both cost effective and relatively simple. Whi le HACCP guidelines go far beyond the scope of thi s manual, addit ion al inform ation is avai lable by con tacting:

CENTER FOR FOOD SAFETY AND APPLIED NUTRITION FOOD AND DRUG ADMINISTRATION 1-888-SAFEFOOD

INTERNAL FOOD PRODUCT TEMPERATURES

HOT FOODS

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)
	COLD FOODS
DANGER ZONE	ABOVE 40°F	(ABOVE 4°C)
SAFE ZONE	36°F TO 40°F	(2°C TO 4°C)
	FROZEN FOODS
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)

1200 -S, 1200- UP • IN STALLA TI ON /OPERAT ION /SER VICE MANUAL - PG . 18