Alto-Shaam 500-TH SERIES manual SANITATION and HANDLING, Hot Foods, Cold Foods, Frozen Foods

F O O D H O L D I N G a n d S A N I TAT I O N

SANITATION and HANDLING

Food flavor and aroma are usually so closely related it is difficult, if not impossible, to separate them. There is also an important, inseparable relationship between cleanliness and food flavor. Cleanliness, top operating efficiency, and appearance of equipment contribute considerably to savory, appetizing foods. Good equipment that is kept clean, works better and lasts longer.

Most food imparts its own particular aroma and many foods also absorb existing odors. Unfortunately, during this absorption, there is no distinction between GOOD and BAD odors. The majority of objectionable flavors and odors troubling food service operations are caused by bacteria growth. Sourness, rancidity, mustiness, stale or other OFF flavors are usually the result of bacterial activity.

The easiest way to insure full, natural food flavor is through comprehensive cleanliness. This means good control of both visible soil (dirt) and invisible soil (microorganisms). Clean surfaces don’t smell. This is a basic and important fact to assure good quality in food of all kinds.

A thorough approach to sanitation will provide essential cleanliness. It will assure an attractive appearance of equipment, along with maximum efficiency and utility. More importantly, a good sanitation program provides one of the key elements in the prevention of food-borne illnesses.

A controlled holding environment for prepared foods is just one of the important factors involved in the prevention of food-borne illnesses. Temperature monitoring and control during receiving, storage, preparation and the service of foods are of equal importance.

The most accurate method of measuring safe temperatures of both hot and cold foods is by internal product temperature. A quality thermometer is an effective tool for this purpose and should be routinely used on all products that require holding at a specific temperature.

HOT FOODS
40° to 140°F	DANGER ZONE	4° to 60°C
70° to 120°F	CRITICAL ZONE 21° to 49°C
140° to 165°F	SAFE ZONE	60° to 74°C
COLD FOODS
ABOVE 40°F	DANGER ZONE	ABOVE 4°C
40°F or BELOW	SAFE ZONE	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 comprehensive sanitation program should focus on the training of staff in basic sanitation procedures. This includes personal hygiene, proper handling of raw foods, cooking to a safe internal product temperature, and the routine monitoring of internal temperatures from receiving through service. Personal cleanliness is generally the most difficult field to control. Rigid rules of personal hygiene and practice must be instituted and maintained with standards set at the highest levels.

Most food-borne illnesses can be prevented through proper temperature control and a comprehensive program of sanitation. All these factors are important to build quality service as the foundation of customer satisfaction.

SECTION 7 • FOOD HOLDING AND SANITATION

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