Alto-Shaam 1000-UP/STD Manuel d'utilisation et d'entretien - Page 7

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Alto-Shaam 1000-UP/STD Manuel d'utilisation et d'entretien

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.

The most accurate method of measuring safe temperatures of

both hot and cold foods is by internal product temperature. A

quality ther-

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

mometer is an

effective tool for

D A N G E R Z O N E

this purpose,

C R I T I C A L Z O N E

S A F E Z O N E

and should be

routinely used on

DANGER ZONE

all products that

S A F E Z O N E

require holding

at a specific

DANGER ZONE

temperature.

CRITICAL ZONE

SAFE ZONE

A compre-

hensive 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.

H O T F O O D S

4 0 ° T O 1 4 0 ° F

( 4 ° T O 6 0 ° C )

7 0 ° T O 1 2 0 ° F

( 2 1 ° T O 4 9 ° C )

1 4 0 ° T O 1 6 5 ° F

( 6 0 ° T O 7 4 ° C )

C O L D F O O D S

ABOVE 40°F

(ABOVE 4°C)

36°F TO 40°F

(2°C TO 4°C)

F R O Z E N F O O D S

ABOVE 32°F

(ABOVE 0°C)

0° TO 32°F

(-18° TO 0°C)

0°F

(-18°C

OR BELOW

#838/44 Operation and Care Manual •

G E N E R A L H O L D I N G G U I D E L I N E

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.

Halo Heat maintains the maximum amount of product

moisture content without the addition of water, water vapor, or

steam. Maintaining maximum natural product preserves the natural

flavor of the product and provides a more genuine taste. In

addition to product moisture retention, 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

)

OR BELOW

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

140°F

160°F

160° — 175°F

140°F

140° — 160°F

160°F

160° — 175°F

120° — 140°F

160° — 175°F

80° — 100°F

150° — 160°F

160° — 175°F

160° — 180°F

180°F

140° — 200°F

160° — 175°F

C E L S I U S

60°C

71°C

71° — 79°C

60°C

60° — 71°C

71°C

71° — 79°C

49° — 60°C

71° — 79°C

27° — 38°C

66° — 71°C

71° — 79°C

71° — 82°C

82°C

60° — 93°C

71° — 79°C