Alto-Shaam MN-29491 Food Holding And Sanitation, Food Holding - Function & Value, C A U T I O N

SECTION 7 - FOOD HOLDING AND SANITATION

FOOD HOLDING AND SANITATION
FOOD HOLDING - FUNCTION & VALUE	GENERAL HOLDING GUIDELINES
In the previous sections, cooking procedures in the	Chefs, cooks and other specialized food service
Halo Heat Low Temperature Cooking and Holding	personnel employ varied methods of cooking.
Oven have been emphasized. If practical to the	Proper holding temperatures for a specific food
individual food service operation, these ovens can	product must be based on the moisture content of
also be used without the cooking function to hold	the product, product density, volume, and proper
foods at proper serving temperatures. Individual	serving temperatures. Safe holding temperatures
holding cabinets can also be used to accomplish	must also be correlated with palatability in
this function.	determining the length of holding time for a
Food production in most food service facilities	specific product.
is accomplished in a variety of different cooking	Halo Heat maintains the maximum amount of
equipment. Food quality can be easily lost between	product moisture content without the addition
the time a product is removed from an oven	of water, water vapor, or steam. Maintaining
and the time of direct service. Regardless of the	maximum natural product moisture preserves the
method of preparation, proper handling of food	natural flavor of the product and provides a more
within this time period is of critical importance	genuine taste. In addition to product moisture
to the food service operator. Halo Heat hot food	retention, the gentle properties of Halo Heat
holding equipment is able to support any type of	maintain a consistent temperature throughout the
food preparation by extending the longest possible	cabinet without the necessity of a heat distribution
holding life for the widest variety of products.	fan, thereby preventing further moisture loss due to
For maximum efficiency, hot food holding	evaporation or dehydration.
equipment should be selected on the basis of the	In an enclosed holding environment, too much
full range of functions this equipment can provide	moisture content is a condition which can be
to the individual operation. For example, dough	relieved. A product achieving extremely high
proofing, bulk food holding for buffet service or	temperatures in preparation must be allowed to
other situations and the transportation of hot foods	decrease in temperature before being placed in a
are some of the major functions of these cabinets	controlled holding atmosphere. If the product is
for multipurpose utility. When properly planned,	not allowed to decrease in temperature, excessive
Halo Heat holding equipment can be a time	condensation will form increasing the moisture
management aid, support the food service operation	content on the outside of the product. To preserve
by extending preparation times outside of peak	the safety and quality of freshly cooked foods
preparation hours, and provide a quality product in	however, a maximum of 1 to 2 minutes must be the
prolonged holding situations.	only time period allowed for the initial heat to be
Consult an Alto-Shaam representative for	released from the product.
information on compatible holding equipment or	Most Halo Heat holding equipment is provided
for recommendation on full systems tailored to meet	with a thermostat control between 60° and 200°F
specific requirements.	(16° to 93°C). If the unit is equipped with vents,
	close the vents for moist holding and open the vents
	for crisp holding.

C A U T I O N

TO MAINTAIN SAFE TEMPERATURE

LEVELS, COLD FOOD FOR

RETHERMALIZATION OR REHEATING

MUST NEVER BE ADDED TO THE OVEN

WHILE HOT FOODS ARE BEING HELD.

cooking guidelines - simple control • 41