WMF WMF1000 User Manual page 46

Care
Chapter 7 HACCP Cleaning Schedule
You are required by law to ensure that your customers
are subjected to no health risks as a consequence of
consuming food substances you serve.
An 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, monitoring, and
if necessary testing procedures must be specified and
implemented.
With correct installation, service, care and cleaning
WMF coffee machines meet the abovementioned require-
ments. If the care and cleaning of the coffee machine is
not carried out properly, the dispensing of milk bever-
ages becomes a hazard with respect to food hygiene.
Please observe the following points in order to comply
with the HACCP schedule:
Sterilising the milk system
• Adhere to the cleaning instructions for the milk
system in the brief manual for daily cleaning. This will
ensure that your system contains minimal germs at
commencement of operation.
When you commence operation, always begin with
freshly-opened, pre-refrigerated milk.
• Originally-packaged UHT milk is normally free of
harmful germs. Always open a new pre-refrigerated
package at commencement of operation.
• Ensure absolute cleanliness on opening the milk
package! Dirty hands or implements when opening
may introduce germs.
46
"Ordinance concerning food
hygiene
From 5 August 1997"
Use our
HACCP cleaning schedule to
monitor the regular cleaning.
Recommendation:
Use only UhT milk with a 1.5 %
fat content.
WMF 1000 user manual