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Food ﬂ avor and aroma are usually so closely related

that it is diﬃ cult, if not impossible, to separate them.

There is also an important, inseparable relationship

between cleanliness and food ﬂ avor. Cleanliness, top

operating eﬃ ciency, and appearance of equipment

contribute considerably to savory, appetizing foods. Good

equipment that is kept clean, works bett er and lasts longer.

Most food imparts its own particular aroma and many

foods also absorb existing odors. Unfortunately, during

this absorption there is not distinction between GOOD

and BAD odors The majority of objectionable ﬂ avors and

odors troubling food service operations are caused by

bacteria growth. Sourness, rancidity, mustiness, stale or

other OFF ﬂ avors are usually the result of germ activity.

The easiest way to insure full, natural food ﬂ avor is

through comprehensive cleanliness. This means good

control of both visible soil (dirt) and invisible soil

(germs). A through approach to sanitation will provide

essential cleanliness. It will assure an att ractive

appearance of equipment, along with maximum eﬃ ciency

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 T A T I O N

INTERNAL FOOD PRODUCT TEMPERATURES

DANGER ZONE

CRITICAL ZONE

SAFE ZONE

DANGER ZONE

SAFE ZONE

DANGER ZONE

CRITICAL ZONE

SAFE ZONE

M R 2 - 1 • M N - 3 6 2 4 6 ( R E V . 0 ) • I N S T A L L A T I O N / O P E R A T I O N / S E R V I C E M A N U A L • 1 0 .

The most accurate method of measuring safe temperatures

of both hot and cold foods is by internal product

temperature. A quality thermometer is an eﬀ ective tool for

this purpose, and should be routinely used on all products

that require holding at a speciﬁ c 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,

nd 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

is both cost eﬀ ective 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

H OT FOOD S

40° TO 140°F

(4° TO 60°C)

70° TO 120°F

(21° TO 49°C)

140° TO 165°F

(60° TO 74°C)

COL D FOOD S

ABOVE 40°F

(ABOVE 4°C)

36° TO 40°F

(2° TO 4°C)

FROZ E N FOOD S

ABOVE 32°F

(ABOVE 0°C)

0° TO 32°F

(-18° TO 0°C)

0°F or below

(-18°C or below)

1-888-SAFEFOOD