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(see overleaf)
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Coffee
HACCP Guidelines
Directives
• For correct operation of the machine, at least
the mentioned guidelines must be taken into
consideration. The operator is held responsible for
the correct operation.
HACCP guidelines
Handling of coffee and ingredients
• Ensure hygienic handling:
- wash hands, preferably with a disinfectant
(1)
- use hygienic gloves
- after cleaning, do not touch surfaces of parts that
may come into contact with food
- always use a clean cloth when cleaning
- keep the working area tidy.
• Check the package for integrity and damage
(2).
• Store the coffee and ingredients dry, cool and dark.
• Use the packages within the recommended time
period (see the "best before"-date on the package).
• Always use packages according to the "first-in-first-
out"-principle.
• Thoroughly close an opened package to keep the
quality and preventing contamination.
• Coffee and ingredients should be stored separated
from cleaning products.
• The ingredient container should be cleaned
occasionally (see operating instructions).
• Do not fill more coffee or ingredients than needed
until the next cleaning.
Cleaning the machine
• Observe the cleaning instructions.
• Clean the machine preferably at the end of the day
• After cleaning, dispense and check a drink (see
"Last check").
• Fill in the cleaning record card.
• When the display indicates an error message
(3),
observe the display messages on the reference
card.
• Only use the recommended cleaning agents that
have been approved for the food industry (slightly
disinfecting, preferably liquids, tabs, possibly grains.
Avoid powders).
