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F O O D H O L D I N G & S A N I TAT I O N
SANSITATIONA NI TATIONand HANDLING
Food flavor and aroma are usuall y so closely | |||||||||
related that it is difficult, |
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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 |
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consid erably to savory, appet izing foo ds. |
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Good equipm ent that is kept clea n, works |
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better and lasts long er. |
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Mos t food imparts its own par tic ular aroma and | |||||||||
many food s also absorb | exist ing odo rs. |
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Unfort unately, during this absorption , there is no | |||||||||
dist inction between GOOD and BAD odor s. The | |||||||||
majori ty of objectionable | flavors and odors |
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troubling food service opera tion s are caused by | |||||||||
bacteri a growth. | Sourness , rancidity, mustiness , | ||||||||
stal e or other | OFF flavors | are usually | the result of | ||||||
germ activity . |
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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 assure 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 | ||||||||
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 . |
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Tempe rature | monitoring | and control during |
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receiving, stor age , prepara tion , and the servic e of foods are of equal importa nce.
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 should 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
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
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
INTERNAL FOOD PRODUCTTEMPERATURES
HOT FOODS
| DANGER ZONE | 40° TO 140°F | (4° TO 60°C) |
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| CRITICAL ZONE | 70° TO 120°F | (21° TO 49°C) |
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| SAFE ZONE | 140° TO 165°F | (60° TO 74°C) |
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| COLD FOODS |
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| DANGER ZONE | ABOVE 40°F | (ABOVE 4°C) |
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| SAFE ZONE | 36°F TO 40°F | (2°C TO 4°C) |
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| FROZEN FOODS |
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| DANGER ZONE | ABOVE 32°F | (ABOVE 0°C) |
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| CRITICAL ZONE | 0° TO 32°F |
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| SAFE ZONE | 0°F or below |
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