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HACCP Cleaning Concept
Dear Customer
The purpose of this information for our customers is to help you to comply with the statutory
regulations on food hygiene when processing milk beverages from WMF coffee machines.
The statutory "Ordinance on Food Hygiene dated 5 August 1997 stipulates that you must ensure
that your guests do not suffer any health hazards as a result of consuming foods which you have
dispensed.
The
HACCP
(
H
azard
A
nalysis
C
ritical
C
ontrol
P
oints)
concept
demanded by these regulations
requires that you analyse the risk in your establishment in order to identify and remedy any hazard
points in conjunction with food hygiene. Monitoring procedures, as well as possibly also test and
inspection procedures, must be defined and enforced in this context.
When correctly installed, serviced, maintained and cleaned, the WMF coffee machines meet all
the requirements of the aforementioned regulations. The milk beverages dispensed from WMF
coffee machines also constitute a
hazard point
under food hygiene regulations if
the machine is
not cleaned and serviced correctly
.
The following points must therefore be noted when drawing up your HACCP concept:
Sterilize your milk system every day!
Strictly follow the Operating Instructions when cleaning the milk dispensing system. This will
ensure that your system has been sterilized before commencing operation.
Always start with a fresh pack of refrigerated long-life milk!
Long-life milk in unopened packages normally does not contain any harmful pathogens. For this
reason, you should never start work with an open pack. When opening a fresh pack, always
ensure that everything remains absolutely clean! Dirty hands, scissors or knives can contaminate
the milk with germs when the pack is opened.
Keep the milk refrigerated!
The milk should be refrigerated before use (temperature: approx. 6 – 8 °C). The higher the
temperature of the milk, the more rapidly germs will multiply.
- Refrigeration is only unnecessary if the pre-chilled, fresh milk is used up within not more than
3 hours (corresponds to roughly 15 cups of Cappuccino for 1 litre of milk). The milk only
warms up marginally during this time.
- If less milk is consumed, it should also be refrigerated during operation. Various possibilities
are available from WMF AG for this purpose. Here too, however, it is important to ensure that
the milk is chilled beforehand. It takes longer to cool warm milk and this should therefore be
done before opening the pack of milk. Always keep an additional unopened "extra" pack of
milk in the WMF chiller or on hand in your coldstore / refrigerator.
- If you cannot refrigerate the milk during operation and require only small quantities of milk,
you should additionally clean the system at the latest when changing to a fresh pack of milk
(see Operating Instructions)!
