Alto-Shaam 1000-SK-II handleiding
Handleiding
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MN-29756 (Rev. 4) 10/16 • TH-SK Series Cook, Hold, Smoke • 23
Food avor and aroma are usually so closely related that it
is dif cult, if not impossible, to separate them. There is also
an important, inseparable relationship between cleanliness
and food avor. Cleanliness, operating ef ciency, and
appearance of equipment contribute considerably to savory,
appetizing foods.
Most food imparts its own particular aroma and many
foods also absorb existing odors. Unfortunately, during
this absorption there is not a distinction between good and
bad odors. The majority of objectionable avors and odors
troubling food service operations are caused by bacteria
growth. Sourness, rancidity, mustiness, stale or other
undesireable avors are usually the result of germ activity.
The easiest way to ensure full, natural food avor 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 ensure an attractive appearance of equipment, along
with maximum ef ciency and utility. More importantly, a
good sanitation program provides one of the key elements
in the prevention of food-borneillnesses.
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 food temperatures from the time the
food is received through the time the food is served.
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.
The most accurate method of measuring safe temperatures
of both hot and cold foods is by internal product
temperature. A thermometer is an effective tool for this
purpose, and should be routinely used on all products that
require holding at a speci c temperature.
Internal Food Product Temperatures
Hot Foods
Danger Zone 40°F to 140°F 4°C to 60°C
Critical Zone 70°F to 120°F 21°C to 49°C
Safe Zone 140°F to 165°F 60°C to 74°C
Cold Foods
Danger Zone Above 40°F Above 4°C
Safe Zone 36°F to 40°F 2°C to 4°C
Frozen Foods
Danger Zone Above 32°F Above 0°C
Critical Zone 0°F to 32°F -18°C to 0°C
Safe Zone 0°F or Below -18°C or Below
Hazard Analysis (at) Critical Control Points (HACCP),
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 effective and relatively simple. Additional HACCP
information is available by contacting:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
Phone: 1-888-SAFEFOOD
www.foodsafety.gov
FOOD SAFETY
Internal Food Product Temper-
atures
Sanitation Food Safety
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Productinformatie
| Merk | Alto-Shaam |
| Model | 1000-SK-II |
| Categorie | Oven |
| Taal | Nederlands |
| Grootte | 7268 MB |
