HACCP cleaning schedule
Chapter 6 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 recognize 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:
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 aminimum 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 afreshly opened
cooled milk pack
• Original packaged UHT milk is usually free from
harmful bacteria. Always open anew cooled pack at
commencement of operation.
• Ensure absolute cleanliness when opening the milk pack.
Germs can be introduced from dirty hands or tools
when opening.
“Food Hygiene Ordinance from
05.08.1997”
Use our HACCP cleaning schedule
for monitoring of regular cleaning.
Recommendation:
only use UHT milk with a1.5 % fat
content.
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