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User Manual WMF espresso
HACCP cleaning schedule
7 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 perform a risk analysis on your
premises. The aim of the analysis is to recognise 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
machines is not carried out properly, dispensing milk
beverages will constitute a food hygiene hazard point.
Follow the prescribed cleaning intervals according to
the User Manual, the cleaning instructions, and the
cleaning concept.
You can call up the journal of the most recent
cleaning operations via Information pad .
The USB pad can be used to export an HACCP
journal.
“Food Hygiene Ordinance from
05.08.1997”
Use our HACCP cleaning schedule
for monitoring of regular cleaning.
TIP
