Alto-Shaam 500-S Series Installation Operation & Maintenance page 17

Food flavor and aroma are usually so closely related
that 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
germ 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 (germs). 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.
S A N I T A T I O N
H O T F O O D S
I N T E R N A L F O O D P R O D U C T T E M P E R A T U R E S
DANGER ZONE 40° TO 140°F
CRITICAL ZONE 70° TO 120°F
SAFE ZONE 140° TO 165°F
C O L D F O O D S
DANGER ZONE ABOVE 40°F
SAFE ZONE 36°F TO 40°F
F R O Z E N F O O D S
DANGER ZONE ABOVE 32°F
CRITICAL ZONE 0° TO 32°F
SAFE ZONE 0°F
#823 • IN STA LLATION / OPERATION / SERV ICE MA N UA L • 16.
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.
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.
Most food-borne illnesses can be prevented through
proper temperature control and a comprehensive
program of sanitation. Both these factors are
important to build quality service as the foundation
of customer satisfaction. Safe food handling
practices to prevent food-borne illness is of critical
importance to the health and safety of your
customers. HACCP, an acronym for Hazard Analysis
(at) Critical Control Points, is a quality control
program of operating procedures to assure food
integrity, quality, and safety. Taking steps necessary
to augment food safety practices are both cost
effective and relatively simple. While HACCP
guidelines go far beyond the scope of this manual,
additional information is available by contacting:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
1-888-SAFEFOOD
(4° TO 60°C)
(21° TO 49°C)
(60° TO 74°C)
(ABOVE 4°C)
(2°C TO 4°C)
(ABOVE 0°C)
(-18° TO 0°C)
(-18°C )
OR BELOW OR BELOW