Alto-Shaam 500-2D User Manual

MN-29742 • Rev. 1 (04/13) • Drawer Warmer Installation/Operation/Service Manual • 12

Food fl avor and aroma are usually so closely related 

that it is diffi  cult, if not impossible, to separate them.  

There is also an important, inseparable relationship 

between cleanliness and food fl avor.  Cleanliness, top 

operating effi  ciency, and appearance of equipment 

contribute considerably to savory, appetizing foods.  Good 

equipment that is kept clean, works bett er and lasts longer.

Most food imparts its own particular aroma and many 

foods also absorb existing odors.  Unfortunately, during 

this absorption there is not distinction between GOOD 

and BAD odors  The majority of objectionable fl avors and 

odors troubling food service operations are caused by 

bacteria growth.  Sourness, rancidity, mustiness, stale or 

other OFF fl avors are usually the result of germ activity.

The easiest way to insure full, natural food fl avor is 

through comprehensive cleanliness. This means good 

control of both visible soil (dirt) and invisible soil 

(germs). A through approach to sanitation will provide 

essential cleanliness. It will assure an att ractive 

appearance of equipment, along with maximum effi  ciency 

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.

The most accurate method of measuring safe temperatures 

of both hot and cold foods is by internal product 

temperature. A quality thermometer is an eff ective tool for 

this purpose, and should be routinely used on all products 

that require holding at a specifi c 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, 

nd 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 

is both cost eff ective and relatively simple. While HACCP 

guidelines go far beyond the scope of this manual, 

additional information is available by contacting:

DANGER ZONE

40° TO 140°F

(4° TO 60°C)

CRITICAL ZONE

70° TO 120°F

(21° TO 49°C)

SAFE ZONE

140° TO 165°F

(60° TO 74°C)

DANGER ZONE

ABOVE 40°F

(ABOVE 4°C)

SAFE ZONE

36° TO 40°F

(2° TO 4°C)

DANGER ZONE

ABOVE 32°F

(ABOVE 0°C)

CRITICAL ZONE

0° TO 32°F

(-18° TO 0°C)

SAFE ZONE

0°F or below

(-18°C or below)