© by N&W GLOBAL VENDING S.p.A. 44 02-2014 4535 00
PERIODICAL OPERATIONS
includes information about controlling the possible
growth of bacteria.
operator of the machine must apply the self-control
HACCP (Hazard Analysis Critical Control Point).
For each product load or more frequently, depending on
the use of the machine, the incoming water quality, and
the products used, it is necessary to clean and sanitize
the machine and parts in contact with the food, by pro-
ceeding as described in the following paragraphs.
Apart from the external parts of the infuser units and
mixers which need to be cleaned of any powder residue,
particularly in the funnel area, the parts of the mixer
which are in contact with the drink should also be steri-
lised.
Jets of water directed to the machine are to be ab-
solutely avoided for cleaning.
SANITIZATION
- all the components which are in contact with the food
products, including the tubes, shall be removed from
the machine and disassembled in all their parts;
- all the residues and visible films shall be mechanically
removed using brushes if necessary;
- the components shall be kept into a sterilising solution
for at least 20 minutes;
- the internal surfaces of the machine need to be
cleaned with the same sterilising solution;
- rinse well and reassemble the components.
-
tions need to be carried out again with the compo-
-
ing of the mixers and of the food products circuits”
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