Alto-Shaam 1767-SK Manual de instalação, operação e manutenção - Página 9
Procurar online ou descarregar pdf Manual de instalação, operação e manutenção para Equipamento comercial para alimentos Alto-Shaam 1767-SK. Alto-Shaam 1767-SK 19 páginas. Low temperature cook, hold, smoke ovens
Também para Alto-Shaam 1767-SK: Instalação, operação e manutenção (16 páginas), Especificações (2 páginas)
Imprimir páginaS A N I TAT I O N
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.
Pg. 8.
S A N I TAT I O N
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.
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.
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 the USDA/FDA Food-borne
Illness Education Information Center at (301)504-6803.
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
DANGER ZONE
40° TO 140°F
CRITICAL ZONE
70° TO 120°F
SAFE ZONE 140° TO 165°F (60° TO 74°C)
COLD FOODS
DANGER ZONE
ABOVE 40°F
SAFE ZONE
36°F TO 40°F
FROZEN FOODS
DANGER ZONE
ABOVE 32°F
CRITICAL ZONE
0° TO 32°F
SAFE ZONE
0°F
OR BELOW
#834
&
LOW TEMPERATURE COOK
The most accurate method of measuring safe
A comprehensive sanitation program should focus
Most food-borne illnesses can be prevented through
(4° TO 60°C)
(21° TO 49°C)
(ABOVE 4°C)
(2°C TO 4°C)
(ABOVE 0°C)
(-18° TO 0°C)
(-18°C
)
OR BELOW
HOLD SMOKER OVEN