# 8 2 9 O p e r a t i o n & C a r e M a n u a l •
2.
S A N I TAT I O N G U I D E L I N E S
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.
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 effecive 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.
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 temperatures
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
moisture content without the addtion of water, water vapor, or
steam. Maintaining maximum natural product moisture
preserves the natural flavor of the product and provides a more
genuine 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
distribution fan, thereby preventing further moisture loss due to
evaporation or dehydration.
In an enclosed holding environment, too much moisture
content is a condition which can be relieved. A product achieving
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
thermostat 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.
If the unit is equipped with a thermostat indicating a range
of between 1 and 10, use a metal-stemmed indicating
thermometer to measure the internal temperature of the
product(s) being held. Adjust the thermostat setting to achieve
the best overall setting based on internal product temperature.
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 only.
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
DANGER ZONE
40° TO 140°F
(4° TO 60°C)
CRITICAL ZONE
70° TO 120°F
(21° TO 49°C)
SAFE ZONE
140° TO 165°F
(60° TO 74°C)
C O L D F O O D S
DANGER ZONE
ABOVE 40°F
(ABOVE 4°C)
SAFE ZONE
36°F TO 40°F
(2°C TO 4°C)
F R O Z E N F O O D S
DANGER ZONE
ABOVE 32°F
(ABOVE 0°C)
CRITICAL ZONE
0° TO 32°F
(-18° TO 0°C)
SAFE ZONE
0°F
OR BELOW
(-18°C
OR BELOW
)
