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User manual WMF bistro!
HACCP schedule
chapter 6 HaccP schedule
You are required by law to ensure that your customers
are not subject to any health risks as a consequence of
consumption of food items you serve.
A HACCP 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 preempt 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 espresso machines meet the requirements described
above. If care of the espresso machines 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 schedule:
Sterilize the milk system daily
Follow the cleaning instructions for the milk system
•
contained in the cleaning instruction. This will ensure
that your system contains a minimum of bacteria at
commencement of operation.
You can call up the logs of the most recent cleaning
operations via information pad .
always commence operation with a freshly opened
prerefrigerated milk pack
• Original packaged UHT milk is usually free from harmful
bacteria. Always open a new pre-refrigerated pack at
commencement of operation.
Ensure absolute cleanliness on 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 schedule for
monitoring of regular cleaning.
Recommendation:
Only use UHT milk with a
1.5% fat content.
Summary of Contents for Series 8400 bistro
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