Alto-Shaam 1000-MR2-1 Pengoperasian & Pemeliharaan Instalasi - Halaman 10

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time & temperature guidelines
To assure quality and safety in chilled processed
food handling, it is important to observe the
following guidelines.
1. All foods should be covered prior to chill or
freeze processing.
2. The temperature of foods should be rapidly
reduced from 140°F to 40°F (60°C to 4°C)
within a period of 4 hours.
3. Foods can be safely removed from the chiller
cabinet at a product temperature of 40°F (4°C)
or lower.
4. Chilled foods should be stored under
refrigeration designed to hold products at
34° to 38°F (1° to 3°C) for a maximum of 5 days
or less. A 5-day shelf life includes the day of
production and the day of consumption.
5. All potentially hazardous cooked foods that have
been chilled followed by reheating and hot food
holding must be reheated to a minimum core
temperature of 165°F (74°C) for 15 seconds prior
to serving. Refer to local food codes for possible
exceptions.
6. Always reference and adhere to local food
codes and HACCP guidelines with regard to time
and temperature for chilling or frozen
food processing.
al lo w a M In IM UM
of 30 MI nU te s
of pr ech Il l
t IMe b e fo r e
pro ce s s Ing .
o p e r a t I o n
MN-36246 (Rev. 1) 09/15 • MR2-1 Mobile Refrigerated Cart • 8
t I t l e
ADEQUATE SPACING MUST BE ALLOWED
BETWEEN PANS FOR PROPER AIR
CIRCULATION FOR BOTH PROCESSING AND
SUBSEQUENT HOLDING. STACKED PANS
WILL RESTRICT AIR FLOW AND INCREASE
CHILL PROCESSING TIME.
c a U t I o n
TO MAINTAIN SANITATION
CONTROL, ALL FOODS FOR
QUICK-CHILL OR QUICK-FREEZE
PROCESSING MUST BE AT A
TEMPERATURE ABOVE 140°F (60°C)
AND MUST BE TIGHTLY COVERED.
N O T I C E