HACCP Cleaning Schedule
Chapter 6 HACCP Cleaning Schedule
You are required by law to ensure that your customers are subject to no health risks as a consequence of con- sumption of food substances you serve.
An HACCP Schedule (Hazard Analysis Critical Control Points) for risk identification and assessment is required. You should carry out a risk analysis on your premises. The aim of the analysis is to recognize and preempt food hygiene hazard points. For this purpose monitoring and where necessary test procedures must be established and implemented. With correct installation,
cutomer care, servicing and cleaning WMF coffee machines meet the requirements described above. If customer care of the coffee machines are not carried out properly dispensing milk beverages will constitute a food hygiene hazard point.
Please observe the following points in order to comply with the HACCP Schedule:
Sterilize the Milk System daily
•Adhere to the cleaning instructions for the milk system contained in the User Manual. This will ensure that your system contains minimal bacteria at com- mencement of operation.
You can call up the history of the most recent cleaning operations via the 
information pad.
Always commence operation with a freshly opened
•Original packaged UHT milk is usually free from harm- ful bacteria. Always open a new
•Ensure absolute cleanliness on opening the milk pack. Dirty hands or implements when opening may introduce germs.
Keep milk cool!
• Always have a new
“Food Hygiene Ordinance” of 05.08.1997“
Use our
HACCP Cleaning Schedule for monitoring of regular cleaning.
Recommendation:
Use only UHT milk with a 1.5 % fat content.
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