Alto-Shaam HN-72, Operation And Care Manual

#895 Operation & Care Manual • 

3.

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 temper-

atures 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 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.

G E N E R A L   H O L D I N G   G U I D E L I N E S

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 addition 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.

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 lised 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)

C R I T I C A L   Z O N E

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

)