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PERIODICAL OPERATIONS
This manual shows the potential critical
points and includes information about
controlling the possible growth of bac-
teria.
Under the current health and safety
regulations, the operator of the appli-
ance must apply the self-control pro-
the HACCP (Hazard Analysis Critical
legislation.
At least once a year, or more frequently
depending on how the appliance is used
and the quality of the incoming water, it is
necessary to clean and sterilise the entire
circuit and the parts which come into con-
tact with the food products.
SANITISATION
-All components that come into contact
with the food products, including the
tubes, must be removed from the appli-
ance and all of their parts must be disas-
sembled;
-All the residues and visible films must be
mechanically removed using swabs and
brushes if necessary;
-The components must be soaked for at
least 20 minutes in a sterilising solution;
-The internal surfaces of the appliance
need to be cleaned with the same sterilis-
ing solution;
-Thoroughly rinse and reassemble the vari-
ous components.
Before restarting the appliance, the
sterilising operations need to be car-
ried out again with the installed com-
the mixers and food product circuits”
chapter.
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