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User Manual WMFespresso
HACCP cleaning schedule
7 HACCP cleaning schedule
You are required by law to ensure that your customers
are not subject to any health hazards as aconsequence
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 arisk 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, WMFcoffee machines meet the requirements
described above. If care and cleaning of the coffee
machines is not carried out properly, dispensing milk
beverages will constitute afood hygiene hazard point.
Follow the prescribed cleaning intervals according to
the User Manual, the cleaning instructions, and the
cleaning concept.
“Food Hygiene Ordinance from
05.08.1997”
Use our HACCP cleaning
schedule for monitoring of
regular cleaning.
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