Chapter 6 Haccp Cleaning Schedule - WMF Bistro! User Manual

Chapter 6 HACCP cleaning 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 cleaning 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 milk beverages will constitute a food
hygiene hazard point.
Please observe the following points in order to comply with
the HACCP cleaning schedule:
Sterilize the milk system daily
• Adhere to the cleaning instructions for the milk
system contained in the user manual. 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.
User manual WMF bistro!
HACCP cleaning schedule
.
"Food Hygiene Ordinance from "Food Hygiene Ordinance from
05.08.1997" 05.08.1997"
Use our HACCP cleaning schedule Use our HACCP cleaning schedule
for monitoring of regular cleaning. for monitoring of regular cleaning.
Recommendation: Recommendation:
Only use UHT milk with a 1.5% fat Only use UHT milk with a 1.5% fat
content. content.
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