User manual

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User Manual WMF8000S
HACCP cleaning schedule
5 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 41
Use only cleaning agents that have
been approved by WMF.
Observe the Care chapter
w starting on page 42
TIP