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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.

S A N I TAT I O N

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

# 8 1 4 I N S TA L L AT I O N / O P E R AT I O N / S E RV I C E M A N U A L • 10.

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 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:

Center for Food Safety and Applied Nutrition

Food and Drug Administration

1-888-SAFEFOOD

( 4 ° T O 6 0 ° C )

( 2 1 ° T O 4 9 ° C )

( 6 0 ° T O 7 4 ° C )

(ABOVE 4°C)

(2°C TO 4°C)

(ABOVE 0°C)

(-18° TO 0°C)

(-18°C

)

OR BELOW