Alto-Shaam Cook & Hold Oven Electronic Control Manual Do Utilizador

TH/III

InsTallaTIon

operaTIon

servIce

manual

(11/12)

. 27

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 better 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 attractive

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 effective 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 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

INTERNAL FOOD PRODUCT TEMPERATURES

HOT

FOODS

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)

COLD

FOODS

DANGER ZONE

ABOVE 40°F

(ABOVE 4°C)

SAFE ZONE

36° TO 40°F

(2° TO 4°C)

FROZEN

FOODS

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)

S A N I T A T I O N