46
www.schaerer.com
User Manual SCF - EN
05.2008 / Version 06
HACCP Cleaning Schedule
Chapter 6 HACCP Cleaning Schedule
You are required by law to ensure that your customers
are subject to no health risks as a consequence of
consumption of food substances you serve.
An HACCP Schedule (Hazard Analysis Critical Control
Points) for risk identification and assessment is
required. You should carry out a risk analysis on your
premises. The aim of the analysis is to recognize and
preempt food hygiene hazard points. For this purpose
monitoring and where necessary test procedures
must be established and implemented. With correct
installation, cutomer care, servicing and cleaning
Schaerer coffee machines meet the requirements
described above. If customer care of the coffee
machines are not carried out properly dispensing milk
beverages will constitute a food hygiene hazard point.
Please observe the following points in order to comply
with the HACCP Schedule:
Sterilize the Milk System daily
Adhere to the cleaning instructions for the milk
•
system contained in the User Manual. This will
ensure that your system contains minimal bacteria at
commencement of operation.
You can call up the history of the most recent cleaning
operations via the information pad.
Always commence operation with a freshly
opened pre-refrigerated milk pack
• Original packaged UHT milk is usually free from
harmful bacteria. Always open a new pre‑refrigerated
pack at commencement of operation.
Ensure absolute cleanliness on opening the milk
•
pack. Dirty hands or implements when opening may
introduce germs.
“Food Hygiene Ordinance”
of 05.08.1997“
Use our
HACCP Cleaning Schedule for
monitoring of regular cleaning.
Recommendation:
Use only UHT milk with
a 1.5 % fat content.
