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User Manual WMF cafemat!
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 coffee machines meet the requirements described
above. If care of the coffee machines 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 schedule:
You can call up the logs of the most recent cleaning
operations via the information pad .
HACCP schedule
Cleaning steps:
Da
te
Cleaning steps
Signature
Da
te
Cleaning steps
Signature
Time of day
Time of day
1
2
3
1
2
3
1.
17.
2.
18.
3.
19.
4.
20.
5.
21.
6.
22.
7.
23.
8.
24.
9.
25.
10.
26.
11.
27.
12.
28.
13.
29.
14.
30.
15.
31.
16.
1. Perform cleaning program
Brief instruction “Cleaning”.
2. Clean the coffee spout.
3. General machine cleaning.
Month
Year
“Food Hygiene Ordinance from
05.08.1997“
Use our HACCP schedule to monitor
of regular cleaning.
