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SCClub operating instructions
HACCP cleaning concept
8 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 dened
and enforced.
When installed, maintained, cared for and cleaned
properly, Schaerer coee machines full the
regulations named above. If the coee 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 specications 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 eld .
You can export a HACCP log using the USB
eld .
"Regulation on the hygiene of
foodstus from 5/8/1997"
Use our HACCP cleaning
concept to monitoring the
regular cleaning process.
HACCP export
w page 68
Only use the cleaning products
approved of by Schaerer.
Observe the Care chapter
w from page 70
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