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Due to continuous product research and development,
the information contained herein is subject to change without notice.
www.stoddart.com.au
www.stoddart.co.nz
To display the Logs only:
4.0 Operation
4.8 Display LOG
4.9 HACCP Protocol
A. Enter the settings menu
B. Touch “Service”
C. Touch “Display Log”
D. Select “Alarms Log” or “Wash Log”
HACCP (Hazard Analysis and Critical Control Points) is an internationally recognised method of identifying and managing food safety, through
the use of preventative procedures that ensures hygiene and health in food.
This protocol begins with the analyses of the possible risks of bacterial, chemical and physical contamination in every stage of the food
production process, including storage, distribution and consumption of the fi nished product.
HACCP identifi es the critical points where contamination is more likely to occur. Based on these results, specifi c procedures are studied
and applied to constantly monitor every stage of the food process to prevent hazards.
A
B
C
D
