Alto-Shaam 1000-HCM Operation And Care Manual Download

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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.

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.

Most Halo Heat Holding Equipment is provided with a ther-

mostat control between 60° and 200°F (16° to 93°C). If the unit is
equipped with vents, close the vents for moist holding and open
the vents for crisp holding.

H O L D I N G T E M P E R A T U R E R A N G E

MEAT

F A H R E N H E I T

C E L S I U S

BEEF ROAST — Rare

140°F

60°C

BEEF ROAST — Med/Well Done

160°F

71°C

BEEF BRISKET

160° — 175°F

71° — 79°C

CORN BEEF

160° — 175°F

71° — 79°C

PASTRAMI

160° — 175°F

71° — 79°C

PRIME RIB — Rare

140°F

60°C

STEAKS — Broiled/Fried

140° — 160°F

60° — 71°C

RIBS — Beef or Pork

160°F

71°C

VEAL

160° — 175°F

71° — 79°C

HAM

160° — 175°F

71° — 79°C

PORK

160° — 175°F

71° — 79°C

LAMB

160° — 175°F

71° — 79°C

POULTRY

CHICKEN — Fried/Baked

160° — 175°F

71° — 79°C

DUCK

160° — 175°F

71° — 79°C

TURKEY

160° — 175°F

71° — 79°C

GENERAL

160° — 175°F

71° — 79°C

FISH/SEAFOOD

FISH — Baked/Fried

160° — 175°F

71° — 79°C

LOBSTER

160° — 175°F

71° — 79°C

SHRIMP — Fried

160° — 175°F

71° — 79°C

BAKED GOODS

BREADS/ROLLS

120° — 140°F

49° — 60°C

MISCELLANEOUS

CASSEROLES

160° — 175°F

71° — 79°C

DOUGH — Proofing

80° — 100°F

27° — 38°C

EGGS —Fried

150° — 160°F

66° — 71°C

FROZEN ENTREES

160° — 175°F

71° — 79°C

HORS D'OEUVRES

160° — 180°F

71° — 82°C

PASTA

160° — 180°F

71° — 82°C

PIZZA

160° — 180°F

71° — 82°C

POTATOES

180°F

82°C

PLATED MEALS

180°F

82°C

SAUCES

140° — 200°F

60° — 93°C

SOUP

140° — 200°F

60° — 93°C

VEGETABLES

160° — 175°F

71° — 79°C

THE HOLDING TEMPERATURES LISTED ARE SUGGESTED GUIDELINES ONL Y

Operation & Care Manual #843 • 6.

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
pratices to prevent food-borne illness is of critical importane 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 effecive and relatively simple.
While HACCP guidelines go far beyond the sope of this manual,
additional information is available by contacting the
USDA/FDA Food-borne Illness Education Information Center
at (301)504-6803.

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

( 4 ° T O 6 0 ° C )

C R I T I C A L Z O N E

7 0 ° T O 1 2 0 ° F

( 2 1 ° T O 4 9 ° C )

S A F E Z O N E

1 4 0 ° T O 1 6 5 ° F

( 6 0 ° T O 7 4 ° C )

C O L D F O O D S