NECTA SPA TECHNICAL MANUAL
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SFERA
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Manual
“ SFERA”
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19
HACCP DIRECTIVE (EEC 93/43 and 96/3)
Outline and instructions for use
Notes: What is indicated by the EC Directive
Directives
EEC 93/43 and 96/3
concern the hygiene of food products and are based on the
HACCP
(
H
azard
A
nalysis
C
ritical
C
ontrol
P
oint).
The purpose of this directive is to safeguard the consumer health, suggesting a series of actions to be taken by
the vending company, aimed at checking, identifying and correcting any critical aspects in the foodstuff chain,
from the purchase of products and machines to the dispensing of the product.
The
HACCP
is a system used to analyse any potential risks in the manufacturing and distribution cycle of food
product and to identify critical points where such risks can occur; the system also highlights the actions to be
undertaken and the decisions to be made with regard to such critical points, as well as the implementation of
checking and monitoring procedures.
Therefore, each vending company must develop a Company Hygiene Self-control Manual according to the
provisions of the directive - and if necessary use the information and recommendations formulated by some
associations in the sector. The manual must contain a programming and checking schedule for the hygiene
condition of each vending machine, and when a new machine is added this must be updated immediately.
Important notes
:
For a correct use of the machine, the directives must be fully applied.
The operator is responsible for
correct operations on a vending machine
HACCP Directives (EEC 93/43 and 96/3)
Guidelines for correct application
Ensure hygiene control with a special manual for correct hygiene practices.
After cleaning, do not touch the surface of any elements that may come into contact with food.
Wash your hands thoroughly, preferably using disinfectant, before starting any hygiene operations
Use disposable sterile gloves
Always use a clean cloth to wipe dry.
Keep the work area tidy.
Check that the product packages are intact and not damaged.
Use products within the recommended time period (see expiry date on the package).
Always use products from the warehouse according to the principle of “first-in first-out”.
Consumables must be kept and transported separate from the cleaning and hygiene products.
Drums and sectors must be cleaned regularly (see operating instructions).
Do not fill internal zones of the machine with products to be loaded in a second occasion.
The products that need to be kept at a refrigerated temperature must be transported to the location of the
machine in containers that maintain the products at the ideal temperature or in containers that do not allow
excessive temperature difference.
CLEANING THE MACHINE
Carefully observe the following cleaning instructions! Considering that:
The Snakky normally dispenses products with a long shelf life, but it can be enabled to dispense short shelf
life products; in this case cleaning must be more frequent and stricter.
In the following instructions, only the cleaning and hygiene operations for the
FIRST
case are described.
Clean the machine, preferably at the end of the day or in the morning before the machine is used, and
before loading the products to be sold.
Fill in the checklist log for cleaning operations.
When the display indicates an error message immediately check the trouble-shooting sheet.
Use only recommended cleaning products approved for foodstuff, preferably liquid; do not use powder and
abrasive products that could scratch plastic surfaces.
8 – HACCP DIRECTIVE
