Alto-Shaam 500-S, 750-S manual NI Tation SA Nitati O N

S A NI TATION SA NITATI O N

Food f lavor and	aroma are usuall y so closely
related that it is difficult, if					not impo ssible, to
sepa rat e them . T here is also an impor tant,						and
insepa rable relationship			bet ween cleanliness
food f lavor. Cleanliness			, t op oper ating efficiency,
and a ppear ance of equipm ent contribute
consid erably to sa vory, appet izing foo ds.
Good e quipm ent that is k ept clea n, wo rks
better and lasts long er.
Mos t f ood imparts its own par ticular aro ma a nd
many f ood s also absorb e			xist ing odo rs.
Unfort unately, du ring this				absorption , th ere is no
dist inction b etween G OOD and BAD o dor s. The
majori ty of ob jectionable f				lavors and odors
troubli ng food service opera tion s ar e cau sed by
bacteri a growth.	Sourness , rancidity, mustiness ,
stal e or other O FF flavors				are u sually the result of
germ activity .
The easi est way to insure				full, natural food		flavo r is
through com prehensive c lea nline ss. This means
good c ontrol of both vis			ible		soil (dirt) an d invis ible
soil (ge rms) . A thoroug h a ppro ach to sanitation
will provid e e ssential clean					lin ess . It wil l a ssu re an
attrac tive appea rance of equ ipment , a long with
maximu m ef ficiency		and u tility. More impor tantly,
a good sanitation prog ram prov ides o ne of						the key
elemen ts in the prevention					of food-bor ne il lness es.
A con trolled holding envir				onm ent for prepared
foods i s just one of		the im port ant factor s inv olve d
in th e prevention of food-bor					ne illn esses .
Tempe rature m onitoring			an d control during
receiving, stor age , preparat ion, and the servic e of
foods a re of e qual importa				nce.

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

A comprehensive sanitation program shou ld fo cus on the training of staff in basic sanit ation procedu res. This includes personal hy giene, proper handling of raw food s, cook ing t o a s afe intern al product temperature, and the rou tine monitorin g of internal temperatures from rec eiving through service .

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

com prehensive program of sanitation. Bo th the se factors are import ant to build quality se rvic e as th e fou ndation of cust omer satisf action. S afe fo od handling practice s to prevent food-b orn e il lness is of cri tical import ance to the health and safe ty o f your custo mers.

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

effec tive and relatively simple. Whi le HACCP guide lines go far beyond the scop e of t his manu al, addit ional inform ation is available b y co ntac ting:

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)

500-S, 750-S, 1000-S, 1000-UP • I NSTALLATION/OPERATION/SERVIC E MAN UAL • 22.