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HACCP cleaning concept
Our aim in providing this customer information is to assist you in complying with the statutory
food hygiene regulations relating to milk beverages as they apply to WMF coffee machines. The
German food hygiene ordinance dated 5
th
August 1997 places a legal obligation on you to ensure
that your customers are not exposed to any health hazards due to consuming foods supplied by
you.
The
HACCP
(
H
azard
A
nalysis
C
ritical
C
ontrol
P
oints)
concept
introduced by these regulations
requires you to carry out a hazard analysis of your business. The aim of this analysis is to identify
hazard points relating to food hygiene and remedy them. Monitoring and if necessary testing pro-
cedures have to be established and implemented to this end.
If properly installed, maintained, cared for and cleaned, WMF coffee machines fulfil the condi-
tions of the above mentioned requirements.
If the machine is not properly cared for and
cleaned
, dispensing of milk beverages, even from WMF coffee machines, becomes a
hazard
point
from a food hygiene point of view.
Please therefore bear the following points in mind when planning your HACCP concept:
Disinfect your milk system once a day
It is essential to follow the operating instructions with regard to cleaning the milk dispensing
system. That ensures your system is as sterile as possible at the start of operation.
Start up each time with a fresh pack of cooled long-life milk
Long-life milk in its original packaging is free from harmful germs as a rule. Never start work-
ing with a milk pack which has already been opened. When opening the fresh milk pack, it is
important to ensure absolute cleanliness. Otherwise, dirty hands or scissors or knives can in-
troduce germs as soon as the pack is opened.
Keep the milk cool
At the start of operation the milk should be at fridge temperature (approximately 6 – 8 °C).
The warmer the milk, the faster germs can multiply.
-
Cooling is not necessary provided the pre-cooled fresh milk is used up within 3 hours at
most (equivalent to about 20 cappuccinos from 1 litre of milk, depending on the machine
setting). The milk does not warm up to a critical level during this time.
-
If your milk consumption is less than this, the milk should be cooled while in use. WMF AG
offers various options for this purpose (e.g. the WMF auxiliary cooler or the WMF milk
cooler). The same principle applies, however: the milk must be pre-cooled. Cooling warm
milk takes some time and should therefore be done before the milk is opened. Always keep a
“spare” unopened pack of milk in the WMF cooler or take a fresh pack from the cold storage
room or fridge.
-
If it is not possible for you to cool the milk during operation and your milk consumption is
very low, intermediate cleaning should be carried out at least every time the milk pack is
changed.
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