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User Manual WMF1100 S
HACCP cleaning schedule
8 HACCP cleaning schedule
You are required by law to ensure that your customers
are not subject to any health hazards as aconsequence
of the consumption of the food items you serve.
A HACCP cleaning schedule (Hazard Analysis Critical
Control Points) for risk identification and assessment is
required. You should carry out arisk analysis on your
premises. The aim of the analysis is to recognise and
pre-empt 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, WMFcoffee machines meet the requirements
described above. If care and cleaning of the coffee
machine is not carried out properly, dispensing milk
beverages will constitute afood hygiene hazard point.
Please observe the following points in order to comply
with the HACCP cleaning schedule:
Sanitise the milk system daily
• Follow the cleaning instructions for the milk
system in the Care chapter. This will ensure that
your system contains aminimum of bacteria at the
beginning of operation.
You can call up the logs of the most recent
cleaning operations via Information pad .
The USB pad can be used to export an
HACCP record.
“Food Hygiene Ordinance from
05.08.1997”
Use our HACCP cleaning schedule
for monitoring of regular cleaning.
HACCP export
w page 68
Use only cleaning agents that have
been approved by WMF.
Follow the Care chapter
w starting on page 72
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