Haccp Cleaning Concept - Schaerer Coffee Club Guía Breve

HACCP cleaning concept | Manual cleaning
6

HACCP cleaning concept

You are legally obligated to ensure that you do not
expose your guests to any health hazards when
consuming the provided food or beverage.
A HACCP (Hazard Analysis Critical Control Points)
cleaning concept is required to identify and assess
hazards. You should perform a risk analysis in your
operations. The goal is to detect and eliminate
hazardous areas. To do so, monitoring processes
and, if necessary, test procedures must be defined
and enforced.
When installed, maintained, cared for and cleaned
properly, Schaerer coffee machines fulfil the
regulations named above. If the coffee machine is
not cared for and cleaned properly, the dispensing of
milk beverages can present a food hygiene risk.
Observe the following points to comply with the
HACCP cleaning concept:
Sterilise the milk system daily
• Follow the cleaning specifications for the milk
system in the Care chapter. This ensures that
your system has a very low microbiological
content at the time of starting operation.
You can call up the logs of the last cleanings
using the Info field
You can export a HACCP log using the USB
field .
96
.
"Regulation on the hygiene of
foodstuffs from 5/8/1997"
Use our HACCP cleaning
concept to monitoring the
regular cleaning process.
HACCP export
w S ee operating insctructions
Only use the cleaning products
approved of by Schaerer.
Observe the Care chapter
w f rom page 82
TIP
SCClub short instructions