Wilbur Curtis 1970 Series, Руководство пользователя

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User Manual Curtis Genesis
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 perform a risk analysis on your
premises. The aim of the analysis is to recognize 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, Curtis 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.
Please observe the following points in order to comply
with the HACCP cleaning schedule:
Call up the journal of the most recent cleaning
operations via Information pad
DI_info
.
The USB pad
DI_usb
can be used to export an HACCP
journal.
“Food Hygiene Ordinance from
05.08.1997”
Use our HACCP cleaning schedule
for monitoring of regular cleaning.
HACCP export
w page 57
Use only cleaning agents that have
been approved by Curtis.
Follow the Care chapter
w starting on page 58
TIP