Alto-Shaam HALO HEAT HOT 2GO Instrukcja obsługi i konserwacji - Strona 6
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S A N I T A T I O N G U I D E L I N E
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 absorp-
tion, 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, ran-
cidity, 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 visi-
ble 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 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.
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
CRITICAL ZONE
S A F E Z O N E
140° TO 165°F
C O L D F O O D S
DANGER ZONE
S A F E Z O N E
F R O Z E N F O O D S
DANGER ZONE
CRITICAL ZONE
SAFE ZONE
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 sanita-
tion. 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 important to
the health and safety of your customers. HACCP, an acronym
for Hazard Analysis (at) Critical Control Points, is a quality con-
trol 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 manu-
al, additional information is available by contacting the
USDA/FDA Food-borne Illness Education Information Center
at (301)504-6803.
40° TO 140°F
(4° TO 60°C)
70° TO 120°F
(21° TO 49°C)
(60° TO 74°C)
ABOVE 40°F
(ABOVE 4°C)
36°F TO 40°F
(2°C TO 4°C)
ABOVE 32°F
(ABOVE 0°C)
0° TO 32°F
(-18° TO 0°C)
0°F
(-18°C
)
OR BELOW
OR BELOW
G E N E R A L H O L D I N G G U I D E L I N E
Chefs, cooks and other specialized food service personnel
employ varied methods of cooking. Proper holding tempera-
tures 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 mois-
ture content without the addition of water, water vapor, or
steam. Maintaining maximum natural product moisture pre-
serves the natural flavor of the product and provides a more gen-
uine 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 distribu-
tion fan, thereby preventing further moisture loss due to evapo-
ration or dehydration.
In an enclosed holding environment, too much moisture
content is a condition which can be relieved. A product achiev-
ing 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.
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.
Operation & Care Manual #835 • 5.
F A H R E N H E I T
C E L S I U S
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