Sanitation/Food Safety. Alto-Shaam 1000-SK/III, 767-SK/III, 1767-SK/III, 750-TH/III, 300-TH/III, 500-TH/III, 1200-TH/III, 1200-SK/III, 1000-TH/III, Cook, Hold, Smoke Oven Deluxe Control

S A N I T A T I O N

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.

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.

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.

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 foodborne 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:

CENTER fOR fOOD SAfETY AND APPLiED

NUTRiTiON fOOD AND DRUG ADMiNiSTRATiON

1-888-SAfEfOOD

INTERNAL FOOD PRODUCT TEMPERATURES

H OT FOOD S

DANGER ZONE 40° TO 140°f (4° TO 60°C)

CRITICAL ZONE

SAfE ZONE

DANGER ZONE

SAfE ZONE

DANGER ZONE

CRITICAL ZONE

SAfE ZONE

70° TO 120°f

140° TO 165°f

COLD FOOD S

ABOVE 40°f

36° TO 40°f

FROZEN FOOD S

ABOVE 32°f

0° TO 32°f

0°f or below

(21° TO 49°C)

(60° TO 74°C)

(ABOVE 4°C)

(2° TO 4°C)

(ABOVE 0°C)

(-18° TO 0°C)

(-18°C or below)

MN-29758 (R ev

. 4) • TH/III & SK/III

INSTallaTIoN

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