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User Manual WMF 2000 S
HACCP schedule
Chapter 6 HACCP schedule
You are required by law to ensure that your customers
are not subject to any health risks as a consequence of
consumption of food items you serve.
A 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, care, maintenance, and cleaning,
WMF coffee machines meet the requirements described
above. If care of the coffee machines 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 Schedule:
Sanitize the milk system daily
Follow the cleaning instructions for the milk system
•
contained in the cleaning instructions. 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 .
Always commence operation with a freshly opened
prerefrigerated milk pack
•
Original packaged UHT milk is usually free from harmful
bacteria. Always open a new pre-refrigerated pack at
commencement of operation.
Ensure absolute cleanliness on opening the milk pack.
•
Germs can be introduced from dirty hands or tools
when opening.
Use our
HACCP schedule for monitoring of
regular cleaning.
Recommendation:
Only use UHT milk with a 1.5 %
fat content.
“Food Hygiene Ordinance from
05.08.1997“
