Alto-Shaam CH-DM 작동 및 관리 매뉴얼 - 페이지 4
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SANITATION GUIDELINES
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
food 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
DA N G E R Z O N E
40 ° TO 140 °F
CRITICAL ZONE 70 ° TO 120 ° F(21 ° TO 49 ° C)
S A F E ZO N E
140 ° TO 165 ° F
C O L D F O O D S
DANGER ZONE
ABOVE 40°F
S A F E ZO N E
36°F TO 40°F
F R O Z E N F O O D S
DANGER ZONE
ABOVE 32°F
CRITICAL ZONE0° TO 32°F(-18° TO 0°C)
SAFE ZONE
0°F
OR BELOW
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. All 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
(4 ° TO 60 °C)
measuring
safe
(60 ° TO 74 °C)
temper-
atures of
(ABOVE 4°C)
(2°C TO 4°C)
both hot
and cold
(ABOVE 0°C)
foods is by
internal
(-18°C
)
OR BELOW
product
Operation and Care Manual #861
GENERAL HOLDING GUIDELINES
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 moisture
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.
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
FAHRENHEIT
CELSIUS
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
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