Chapter 1 Safety regulations
8 SMSO-2-02.01- 15.07.03
1.3 Supply / Disposal
1.3.1 Drinking water connection
It is essential to comply with the installation plans (see “tech-
nical data” and local regulations when making the drinking
water connection.
1.3.2 Waste water connection
It is essential to comply with the installation plans (see “tech-
nical data” and local regulations when making the wastewater
connection.
1.4 Hygiene regulations
The International HACCP (Hazard Analysis and Critical Con-
trol Point) regulations contain food hygiene guidelines. Many
countries have further national hygiene regulations in addition
to HACCP.
In principle, coffee machines must be operated in accordance
with HACCP and with any national and industry hygiene regu-
lations in force.
1.4.1 Food regulations (milk)
Do not use raw milk. Use only pasteurised or UHT milk.
Homogenized milk must always be used.
Milk that has already been heated up or for which the
expiry date has lapsed may not be used.
When using packaged milk, it is recommended for hygi-
enic reasons that the milk be used directly from the origi-
nal packaging.
The milk in the refrigerator must be at a temperature of
approx. 3 °C to 5 °C If this rule is not followed, it is not
possible to serve a perfect product.
Only refill with milk at a temperature no higher than 5 °C.
Never put warm milk in the refrigerator. It takes too long
to reach a temperature of 3 °C to 5 °C. The refrigerator
will also ice up. (Frequent defrosting required).
1.4.2 Using cleaning agents
In certain quantities, cleaning agents can be hazardous to
health. When the machine is cleaned, these cleaning agents
come into contact with many of the drink components (food-
stuffs). Residues from these cleaning agents may affect the
product quality and cause bodily harm. When carrying out
any cleaning work, make sure that the foodstuffs, cannot be-
come contaminated.
Use only the cleaning agents and decalcifying agents
recommended by the machine manufacturer.
Always carry out cleaning precisely as specified. (See
user manual and cleaning instructions).
Rinse very thoroughly to ensure that no cleaning agent
residues are left in the systems.
Take operational precautions to ensure that cleaning
agents and foodstuffs are stored separately. Ensure that
cleaning agent containers are clearly labelled, and that
the prescribed warnings are visible.
1.4.3 Using lubricants
Machine lubrication can contain materials that are haz-
ardous to life and can cause symptoms of toxic poisoning
or paralysis or cause other damage to health.
They should be used in coffee machines only where such
materials do not come into direct contact with the food-
stuffs or with the drinking water.
Always check the applicable maintenance regulations to
make sure in which locations the various types of lubri-
cant may be used.
Label the containers concerned to make sure you cannot
get the lubricant types mixed up.
Ensure that you have an efficient working method that will
ensure that lubricants cannot, unnoticed, come into con-
tact with food either directly or indirectly.
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