Carimali BlueDotPlus - (Hazard Analysis Critical Control Point); Module HACCP

1.5Introduction
1.2.1 Module HACCP (Hazard Analysis Critical Control Point)
We declare that our HORECA machines have been designed and
built in compliance with the European Community healthy laws.
Always refer to the hygiene Directives and Regulations concerning
food safety in your country.
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safety, a HACCP planning is required to be borne by the food busi-
ness operator. It is advisable to perform an accurate risk analysis in
the installation areas.
With a correct installation, care, maintenance, and cleaning using
approved detergents, Carimali is compliant with the above.
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contact with food.
The Carimali cleaning tablets must be used for cleaning the coffee
group (refer to the spare part catalogue), while the Carimali Milker
detergent must be used for cleaning the milk circuit (refer to the
spare part catalogue).
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by the food business operator, the Manufacturer has drawn up a
regular maintenance plan, which ensures the optimal operation of
the machine over the time.
To check the normal wear and tear of the parts, refer to the regular
maintenance schedules.
ATTENTION
For further information about the regular cleaning and maintenance
procedures to be carried out, refer to the MAINTENANCE chapter
contained in this manual, where the consumables that may lead to
a contamination of drinks are listed.
ATTENTION
CONSIDERATIONS ON THE USE OF COLD MILK
• Always keep the milk circuit clean an sanitized.
• Milk temperature must range from 2 to 4 °C (35.6-39.2°F). If
cooling is not carried out during operation (of a Carimali fridge
module or any other type connected to the machine), milk must
be used very quickly. If necessary, cool milk during use.
• The UHT milk in its original package is usually free of harmful
bacteria. Ensure the highest cleanliness when opening the milk
package. Bacteria can be transmitted to the milk when opening
the package or when hands or tools are not clean.