Haccp Cleaning Schedule - WMF 1500 S+ User Manual

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 recognise 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, WMF coffee machines meet the requirements
described above. If care and cleaning of the coffee
machine 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:
Sanitise the milk system daily
• Follow the cleaning instructions for the milk
system in the Care chapter. This will ensure that
your system contains a minimum of bacteria at the
beginning of operation.
Call up the journal of the most recent cleaning
operations via Information pad
The USB pad
journal.
104
DI_info
DI_usb
can be used to export an HACCP
"Food Hygiene Ordinance from
05.08.1997"
Use our HACCP cleaning schedule
for monitoring of regular cleaning.
HACCP export
w page 79
Use only cleaning agents that have
been approved by WMF.
Follow the Care chapter
w starting on page 80
.
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User Manual WMF 1500 S +