Maintenance Procedures; Important Advice - BIANCHI VENDING BVM972 Use And Maintenance Manual

6.3 MAINTENANCE PROCEDURES

Recommended equipment:
For those responsible for fi lling up and maintenance of the machine
the recommended equipment is as follows:
- Tool carrier case
- Clean uniform
- Disposable gloves
- Clamp for closing the
- Roll of kitchen paper
- Wood or plastic stick
- Bottle of detergent
- Bottle of disinfectant
- "Distributor out of action" sign
- Small table for resting items (optional)
Never use:
- Sponges, scourers, cloths
- Brushes
- Screwdrivers or metallic objects.
6.3.1 Sanitization

IMPORTANT ADVICE

- Vending operators and technicians who usually get in contact
with food shall pay particular attention to their personal cleaning
and the cleaning of their clothes.
In particular before starting any operation on the distributor,
make sure to:
- wear protection shoes or at least suitable shoes
- carefully wash your hands
- keep your hand nails short, clean and with no varnish
- keep your hair short and clean
- avoid scratching yourselves during maintenance operations
- avoid smoking and eating during work
- avoid touching hair, mouth, nose during work
- avoid wearing rings, bracelets, watches
- cover wounds (if any)
- avoid any personal strong perfume
The major food contamination passes through hands; remember
to wash your hands when:
- you start working on the distributor
- after being to the toilet
- after touching your hair, blowing your nose, eating
- after touching chemical cleaning products
- after shaking hands with other people
If you use protection glove, remember to change them whenever
they get in contact with polluting objects.
To ensure hygiene:
- Use disinfectants
The purpose of the disinfectants is to destroy any surface bacteria
which may be present.
For cleaning:
- Use detergents and/or detersive products
The detergents act to eliminate the dirt.
Products exist on the market which are both detergents/disin-
fectants and are usually sold at the chemist's (chlorine-based).
For anything not mentioned in this section, refer to the HACCP
regulation and in particular pay attention to the following:
- Cleaning of the premises
- Product transportation
- Machinery maintenance
- Waste disposal
- Drinking water procurement
- Personnel hygiene
- Food product characteristics
- Personnel training
- (Directive 93/43 CEE)
Important advice (ref. Directive 93/43)
- The premises where the automatic distributors are installed must
be such as to prevent any accumulation of dirt, any contact with
toxic materials, and the formation of condensate or mould on
the surfaces of the machine.
- It is also important that the premises where the distributor is
installed can guarantee a correct hygienic procedure, also pre-
venting any cross contamination, during the operations, between
food, equipment, materials, water, air recirculation or personnel
interventions and excluding any external contamination agent
such as insects or other harmful animals.
- Make sure that the water system complies with EEC Directive
80/778 regarding the quality of water for human consump-
tion.
- Ensure a correct mechanical or natural aeration, avoiding any
mechanical air fl ow from a contaminated area to a cleaned
area.
The cleaning operations may be undertaken at the site of instal-
lation of the automatic distributor
Example of a recommended cleaning procedure of a hot
drink automatic distributor:
The person responsible for machine hygiene, before opening the
distributor must check the cleanliness of the surrounding environ-
ment and put up a sign to tell any potential consumers that:
- the machine is "out of use as maintenance is in progress"
- it is important that the person responsible for cleaning never
has to interrupt his work in order to operate the machine.
- For internal cleaning use clean cloths, better if disposable.
- It is indispensable to avoid any contact between the products
used for the generic cleaning of the distributor and the products
to clean the parts in contact with food.
- During cleaning operations, pay attention not to transfer germs
from dirty areas to already cleaned areas.
A) Use clean gloves.
B) Use hot water not taken from toilets.
C) Pay special care to clean the parts in contact with food
- Carefully remove any residual dirt before proceeding to use
disinfectants.
- Carefully avoid any contact of food with dirty surfaces.
- During the cleaning operations carefully follow the instructions
on the packages of chemical detergents. Absolutely avoid any
contact of food with detergents.
- Make sure that your cleaning equipment is perfectly effi cient.
D) At the end of the cleaning operations, place the water collecting
bags in appropriate areas far from the automatic distributor
areas.
59