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 | |||
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
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
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
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 |
| |
|
|
|
|
|
| SAFE ZONE | 0°F or below |
| |
|
|
|
|
|
1200