10
(see overleaf)
2
1
3
xxxxx
xx
Ingredient
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 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 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.
• Ingredients should be stored separated from
cleaning products.
• The ingredient container should be cleaned
occasionally (see operating instructions).
• Do not fill more 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).
