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User Manual WMF 1200 S
HACCP cleaning schedule
8 HaCCp cleaning schedule
You are required by law to ensure that your customers
are not subject to any health hazards as a consequence
of the consumption of the food items you serve.
A HACCP cleaning 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
pre-empt food hygiene hazard points. For this purpose,
monitoring and, where necessary, test procedures must
be established and implemented.
With correct installation, care, maintenance, and
cleaning, WMF coffee machines meet the requirements
described above. If care and cleaning of the coffee
machine is 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 cleaning schedule:
Sanitise the milk system daily
•
Follow the cleaning instructions for the milk system
contained in the cleaning instructions. This will
ensure that your system contains a minimum of
bacteria at commencement of operation.
always commence operation with a freshly opened
cooled milk pack
•
Original packaged UHT milk is usually free from
harmful bacteria. Always open a new cooled milk
pack at commencement of operation.
•
Ensure absolute cleanliness when opening the milk
pack. Germs can be introduced from dirty hands or
tools when opening.
“Food Hygiene Ordinance from
05.08.1997”
Use our HACCP cleaning schedule
for monitoring of regular cleaning.
Recommendation:
only use UHT milk with a 1.5 % fat
content.
