Operation Manual

77
User Manual WMF1500S
HACCP cleaning schedule
7 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 carry out arisk analysis on your
premises. The aim of the analysis is to recognize 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:
Sanitize 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
commencement of operation.
You can call up the logs of the most recent
cleaning operations via Information pad .
The USB pad can be used to export an
HACCP record.
“Food Hygiene Ordinance from
05.08.1997”
Use our HACCP cleaning schedule
for monitoring of regular cleaning.
HACCP export
w page 51
Use only cleaning agents that have
been approved by WMF.
Observe the Care chapter
w starting on page 54
TIP