Alto-Shaam HFM-30, HFM-48, HFM-72 Sa Nitati On, Center for Food Safe ty and Applied Nutrit ion

SA NITATI ON

Food flavor and aroma are usua lly so clo sely rela ted that it is difficul t, if not impo ssible, to sep arate the m. There is also an important, insep arable relationsh ip betwe en cle anli ness and food flavor. Cleanlines s, top operating efficiency , and appe aran ce of equ ipmen t contrib ute

con sid erably to savory, appetizing foods. Good equ ipment that is kept clean, works better and lasts longe r.

Most food imparts its own parti cular aroma and
many food s also absorb exi sting odors.			is no
Unfor tun ate ly, during this absorpti on, there
disti nction	between GOOD and BAD odors . The
maj ority of objectionabl e fla vors and odors			by
troubl ing food servic e opera tions are caused
bac ter ia growth . Sourn ess, rancidity, mustines s,
sta le or oth er OFF flav ors are usuall y the result of
ger m activity.
The easiest	way to ins ure ful l, natural	food flavor
is through	com prehens ive cleanliness.	This
mea ns good contr ol of both visible soi l (dirt ) and
invisibl e soil (germs) . A thorough approach			to
sanitation will provide essential cleanl iness .			It
wil l assu re an attract ive appearance of
equ ipment, alon g with maximum efficie ncy and
utility. More import ant ly, a good sanitati on
program provid es one of the key elements in the
prevention	of food-born e illnesses.

A cont rolled holding environment for prepared foods is just one of the imp ort ant factors invo lved in the preven tion of food -bo rne illnesse s. Temperature monitorin g and contro l during recei ving, storage, prep ara tion, and the service of foods are of equal import ance.

The mos t accu rate method of measu rin g safe temp eratures of both hot and cold foods is by intern al product temp erature. A quality

therm ometer is an effec tive tool for this purpos e, and sho uld be routinely used on all produc ts that require holding at a specific temper atur e.

A comprehen sive sanitation program sho uld focu s on the training of staff in basic sani tat ion procedu res. This includes personal hygiene, proper handl ing of raw foo ds, cooking to a safe intern al product temp erature, and the routine moni toring of inter nal tem pera tures from recei ving through serv ice.

Most food- born e illness es can be prevent ed through proper temperature control and a comprehen sive progra m of sanitation . Bot h these fac tor s are important to build qualit y ser vic e as the founda tion of custom er satisfact ion. Safe food handling practi ces to prevent food- borne illness is of critical importance to the healt h and safety of you r customer s. HACCP, an acronym for Hazard Analysi s (at) Critical Control Point s, is a qua lity contr ol progra m of operating procedu res to assu re foo d inte gri ty, quality, and saf ety. Taking steps necessa ry to augment food saf ety pra ctices are bot h cost effecti ve and relat ively simple. While HACCP guidelines go far bey ond the scope of this manual, addi tional inf ormat ion is available by conta cti ng:

Center for Food Safe ty and Applied Nutrit ion

Food and Drug Adminis tration 1-8 88-S AFEFOOD

INTERNA L FOOD PRODU CT				TE MPERAT URE S
		HOT FOO DS
DA NG ER ZON E		40° TO 140°F				(4 ° TO 60°C )
CR IT IC AL ZONE		70° TO 120°F			(21 ° TO 49°C )
SA FE ZONE		14 0° TO 165°F			(60 ° TO 74°C )
	CO LD FO ODS
DANG ER ZONE		ABO VE 40	°F			(ABO VE 4°C)
SA FE ZON E		36° F TO 40	°F			(2° C TO 4°C )
FRO ZE N FOODS
DANG ER ZONE		ABO VE 32	°F			(ABO VE 0°C)
CRI TICAL ZO NE		0° TO 32	°F			(-1 8° TO 0°C )
SAFE ZO NE		0° F OR BELOW			(-1 8° C OR BELOW)

#809 Operation & Care Manual • 10.