Alto-Shaam SC-36/2S 설치, 운영 및 유지보수 매뉴얼 - 페이지 8

{카테고리_이름} Alto-Shaam SC-36/2S에 대한 설치, 운영 및 유지보수 매뉴얼을 온라인으로 검색하거나 PDF를 다운로드하세요. Alto-Shaam SC-36/2S 16 페이지. Countertop merchandiser
Alto-Shaam SC-36/2S에 대해서도 마찬가지입니다: 사양 시트 (2 페이지), 브로셔 (4 페이지), 브로셔 및 사양 (4 페이지), 사양 (2 페이지)

페이지 인쇄

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