Bedienungsanleitung Wmf BISTRO easy Series 8300 (Seite 36 von 38) (Englisch)

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13 HACCP cleaning concept

Dear Customer,

Our aim in providing this customer information is to assist you in complying with the statutory

food hygiene regulations relating to milk beverages as they apply to WMF coffee machines.

The German food hygiene ordinance dated 5

August 1997 places a legal obligation on you to

ensure that your customers are not exposed to any health hazards due to consuming foods supplied

by you.

The HACCP (Hazard Analysis Critical Control Points) concept introduced by these regulations

requires you to carry out a hazard analysis of your business. The aim of this analysis is to identify

hazard points relating to food hygiene and remedy them. Monitoring and if necessary testing

procedures have to be established and implemented to this end.

If properly installed, maintained, cared for and cleaned, WMF coffee machines fulfil the

conditions of the above mentioned requirements. If the machine is not properly cared for and

cleaned, dispensing of milk beverages, even from WMF coffee machines, becomes a hazard

point from a food hygiene point of view.

Please therefore bear the following points in mind when planning your HACCP concept:

Disinfect your milk system once a day

It is essential to follow the operating instructions with regard to cleaning the milk dispensing

system. That ensures your system is as sterile as possible at the start of operation.

Start up each time with a fresh pack of cooled long-life milk

Long-life milk in its original packaging is free from harmful germs as a rule. Never start

working with a milk pack which has already been opened. When opening the fresh milk pack,

it is important to ensure absolute cleanliness. Otherwise dirty hands, scissors or knives can

introduce germs as soon as the pack is opened.

Keep the milk cool

At the start of operation the milk should be at fridge temperature (approximately 6 – 8 °C).

The warmer the milk, the faster germs can multiply.

- Cooling is not necessary, provided the pre-cooled fresh milk is used up within 3 hours

maximum (equivalent to about 15 cappuccinos from 1 litre of milk, depending on the

machine setting). The milk does not warm up to a critical level during this time.

- If your milk consumption is less than this, the milk should be cooled while in use. WMF AG

offers various options for this purpose. The same principle applies however, the milk must

be pre-cooled. Cooling warm milk takes some time and should therefore be done before the

milk is opened. Always keep a “spare” unopened pack of milk in the WMF cooler or take a

fresh pack from the cold storage room or fridge.

- If it is not possible for you to cool the milk during operation and your milk consumption is

very low, intermediate cleaning should be carried out at least every time the milk pack is

changed (see operating instructions).

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Wmf BISTRO easy Series 8300 Seite 36

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