#837A O&C MANUAL• 1000-TH-I FAMILY
PG. 6
SANITATION
Sanitation Guideline
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 effective and
relatively simple. While HACCP guidelines go far
beyond the scope of this manual, additional information
is available by contacting:
Center for Food Safety and Applied Nutrition
Food and Drug Administration
1-888-SAFEFOOD.
INTERNAL FOOD PRODUCT TEMPERATURES
HOT FOODS
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)
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° TO 32°F (-18° TO 0°C)
SAFE ZONE 0°F OR BELOW (-18°C OR BELOW)
(29 pages)
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