Alto-Shaam ITM-72 Handbuch für Betrieb und Pflege - Seite 4
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S A N I TAT I O N G U I D E L I N E
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.
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
D A N G E R Z O N E
4 0 ° T O 1 4 0 ° F
C R I T I C A L Z O N E
7 0 ° T O 1 2 0 ° F
S A F E Z O N E
1 4 0 ° T O 1 6 5 ° F
C O L D F O O D S
DANGER ZONE
ABOVE 40°F
S A F E Z O N E
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
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 the
USDA/FDA Food-borne Illness Education Information Center at
(301)504-6803.
The most
accurate method
of measuring safe
( 4 ° T O 6 0 ° C )
temperatures of
( 2 1 ° T O 4 9 ° C )
( 6 0 ° T O 7 4 ° C )
both hot and cold
foods is by
(ABOVE 4°C)
internal product
(2°C TO 4°C)
temperature.
A quality
(ABOVE 0°C)
(-18° TO 0°C)
thermometer is
(-18°C
)
OR BELOW
an effective tool
#880 Operation & Care Manual • 3
G E N E R A L H O L D I N G G U I D E L I N E
S
Chefs, cooks and other specialized food service personnel
employ varied methods of cooking. Proper holding
temperatures 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.
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.
This particular Alto-Shaam holding unit is is equipped with
thermostats indicating a range of between 1 and 10. Use a
metal-stemmed thermometer to measure the internal
temperature of the product(s) being held. Adjust the thermostat
settings 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