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HACCP Cleaning Schedule
42
User Manual WMF presto
Chapter 6 HACCP Cleaning Schedule
You are required by law to ensure that your customers
are subject to no health risks as a consequence of con-
sumption of 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 purpose monitoring and
where necessary test procedures must be established
and implemented. With correct installation,
cutomer care, servicing and cleaning WMF coffee
machines meet the requirements described above. If
customer care of the coffee machines are 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 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 minimal bacteria at com-
mencement of operation.
You can call up the history of the most recent cleaning
operations via the information pad.
Always commence operation with a freshly opened
pre-refrigerated milk pack
Original packaged UHT milk is usually free from harm-
ful bacteria. Always open a new pre-refrigerated pack
at commencement of operation.
Ensure absolute cleanliness on opening the milk
pack. Dirty hands or implements when opening may
introduce germs.
Keep milk cool!
Always have a new pre-refrigerated milk pack handy.
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Use our
HACCP Cleaning Schedule for
monitoring of regular cleaning.
Recommendation:
Use only UHT milk with a 1.5 %
fat content.
“Food Hygiene Ordinance”
of 05.08.1997“