WMF Americas 1400 Benutzerhandbuch

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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:

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.

Original packaged UHT milk is usually free from harm-

ful bacteria. Always open a new pre-refrigerated pack 

at commencement of operation.

Ensure absolute cleanliness on opening the milk 

pack.  Dirty hands or implements when opening may 

introduce germs.

Always have a new pre-refrigerated milk pack handy.

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