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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.
SANITATION
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 7 5 • 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 • 7.
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
OR BELOW