S A NI TATION

Food flavor and aroma are usuall y so closely

related that it is difficult,

 

if not impo ssible,

to

sepa rat e them . There is also an impor tant,

and

insepa rable

relationship

bet ween cleanliness

food flavor.

Cleanliness

, top oper ating efficiency,

and appear ance of equipm ent contribute

 

 

consid erably to savory, appet izing foo ds.

 

 

Good equipm ent that is kept clea n, works

 

better and lasts long er.

 

 

 

 

 

Mos t food imparts its own par ticular

aroma and

many food s also absorb

exist ing odo rs.

 

 

Unfort unately, during this absorption , there is no

dist inction between GOOD and BAD odors. The

majori ty of objectionable

flavors and odors

 

troubli ng food service opera tion s are cau sed by

bacteri a growth.

Sourness , rancidity, mustiness ,

stal e or other

OFF flavors

are usually

the result of

germ activity .

 

 

 

 

 

 

 

 

The easi est way to insure

full, natural

food flavo r is

through com prehensive clea nline ss. This means

good control

of both

vis ible soil (dirt)

and invis ible

soil (ge rms) . A thoroug h appro ach to sanitation

will provid e essential

clean lin ess . It wil l assu re an

attrac tive appea rance

of equ ipment , along with

maximu m efficiency and utility. More impor tantly,

a good sanitation

prog ram prov ides one of the key

elemen ts in the prevention

of food-bor ne illness es.

A con trolled

holding

envir onm ent for prepared

foods is just one of the import ant factor s

inv olve d

in the prevention

of food-bor ne illn esses .

 

 

Tempe rature

monitoring

and control during

 

receiving, stor age , preparat ion, and the servic e of foods are of equal importa nce.

SAN ITATIO N

The mos t accu rate method of measuri ng safe temperatures of both hot and cold foods is by intern al product temperature. A quali ty thermome ter is an effecti ve tool for this purpose, and should be routinely used on all produc ts that requ ire holdin g at a specific temperat ure.

A comprehensive sanitation program shou ld focus on the training of staff in basic sanit ation procedu res. This includes personal hygiene, proper handling of raw food s, cook ing to a safe intern al product temperature, and the routine monitorin g of internal temperatures from receiving through service .

Most food-b orne illness es can be preven ted through proper temperature con trol and a

com prehensive program of sanitation. Both the se factors are import ant to build quality servic e as the fou ndation of cust omer satisf action. Safe food handling practice s to prevent food-b orn e illness is of cri tical import ance to the health and safe ty of your custo mers.

HACCP, an acronym for Hazard Analysis (at) Critica l Control Poi nts, is a quality control progra m of operating proce dures to assure food integri ty, qua lity, and safety. Taking steps neces sary to augment foo d safet y practices are both cost

effec tive and relatively simple. Whi le HACCP guide lines go far beyond the scop e of this manu al, addit ional inform ation is available by contac ting:

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

INTERNAL FOOD PRODUCTTEMPERATURES

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)

 

 

 

 

 

 

767- SK/III, 1767 -SK/I II, 2800- SK/II I INSTA LLAT ION /OPERA TI ON /SERVI CE MAN UAL

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Alto-Shaam 2800-SK/III manual NI Tation, SAN Itatio N