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User Manual WMF 9000 F GV
HACCP cleaning schedule
6 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 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
machine is not carried out properly, dispensing
beverages will constitute a food hygiene hazard point.
Cleaning intervals must be maintained as described in
the operating instructions, cleaning instructions, and
cleaning concept.
You can call up the logs of the most recent
cleaning operations via Information pad
DI_info
.
The USB pad
DI_usb
can be used to export an HACCP
record.
“Food Hygiene Ordinance from
05.08.1997”
Use our HACCP cleaning schedule
for monitoring of regular cleaning.
HACCP export
w
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