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S A N I TAT I O N G U I D E L I N E
S
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 oper-
ating 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 bac-
teria 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 con-
trol 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 preven-
tion of food-borne illnesses. Temperature monitoring and
control during receiving, storage, preparation, and the ser-
vice of foods are of equal importance.
The most accurate method of measuring safe tempera-
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
H O T F O O D S
DANGER ZONE
40° TO 140°F
CRITICAL ZONE
70° TO 120°F
140° TO 165°F
SAFE ZONE
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
OR BELOW
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
the USDA/FDA Food-borne Illness Education Information
Center at (301)504-6803.
tures of
both hot
and cold
(4° TO 60°C)
foods is by
(21° TO 49°C)
internal
(60° TO 74°C)
product
tempera-
(ABOVE 4°C)
ture. A
(2°C TO 4°C)
quality
thermome-
(ABOVE 0°C)
ter is an
(-18° TO 0°C)
(-18°C
)
effective
OR BELOW
tool for this
Operation & Care Manual #817• 3.
G E N E R A L H O L D I N G G U I D E L I N E
G
Chefs, cooks and other specialized food service person-
nel employ varied methods of cooking. Proper holding tem-
peratures for a specific food product must be based on the
moisture content of the product, product density, volume,
and proper serving temperatures. Safe holding temperatures
must also be correlated with palatability in determining the
length of holding time for a specific product.
Halo Heat maintains the maximum amount of product
moisture content without the addition of water, water vapor,
or steam. Maintaining maximum natural product moisture
preserves the natural flavor of the product and provides a
more genuine taste. In addition to product moisture reten-
tion, the gentle properties of Halo Heat maintain a consistent
temperature throughout the cabinet without the necessity of
a heat distribution fan, thereby preventing further moisture
loss due to evaporation or dehydration.
In an enclosed holding environment, too much moisture
content is a condition which can be relieved. A product
achieving extremely high temperatures in preparation must
be allowed to decrease in temperature before being placed in
a controlled holding atmosphere. If the product is not
allowed to decrease in temperature, excessive condensation
will form increasing the moisture content on the outside of
the product.
Most Halo Heat Holding Equipment is provided with a
thermostat control between 60° and 200°F (16° to 93°C). If
the unit is equipped with vents, close the vents for moist
holding and open the vents for crisp holding.
If the unit is equipped with a thermostat indicating a
range of between 1 and 10, use a metal-stemmed indicating
thermometer to measure the internal temperature of the
product(s) being held. Adjust the thermostat setting to
achieve the best overall setting based on internal product
temperature.
H O L D I N G T E M P E R A T U R E R A N G E
MEAT
BEEF ROAST — Rare
BEEF ROAST — Med/Well Done
BEEF BRISKET
CORN BEEF
PASTRAMI
PRIME RIB — Rare
STEAKS — Broiled/Fried
RIBS — Beef or Pork
VEAL
HAM
PORK
LAMB
POULTRY
CHICKEN — Fried/Baked
DUCK
TURKEY
GENERAL
FISH/SEAFOOD
FISH — Baked/Fried
LOBSTER
SHRIMP — Fried
BAKED GOODS
BREADS/ROLLS
MISCELLANEOUS
CASSEROLES
DOUGH — Proofing
EGGS —Fried
FROZEN ENTREES
HORS D'OEUVRES
PASTA
PIZZA
POTATOES
PLATED MEALS
SAUCES
SOUP
VEGETABLES
THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONLY
F A H R E N H E I T
C E L S I U S
140°F
60°C
160°F
71°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
140°F
60°C
140° — 160°F
60° — 71°C
160°F
71°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
160° — 175°F
71° — 79°C
120° — 140°F
49° — 60°C
160° — 175°F
71° — 79°C
80° — 100°F
27° — 38°C
150° — 160°F
66° — 71°C
160° — 175°F
71° — 79°C
160° — 180°F
71° — 82°C
160° — 180°F
71° — 82°C
160° — 180°F
71° — 82°C
180°F
82°C
180°F
82°C
140° — 200°F
60° — 93°C
140° — 200°F
60° — 93°C
160° — 175°F
71° — 79°C
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