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www.schaerer.com
User Manual SCF - EN
03.2010 / Edition 07
HACCP schedule
Chapter 6 HACCP schedule
You are required by law to ensure that your customers
are not subject to any health risks as a consequence of
consumption of food items you serve.
A HACCP schedule (Hazard Analysis Critical Control
Points) for risk identication 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, care, maintenance, and
cleaning, Schaerer coffee machines meet the
requirements described above. If care of the coffee
machines is 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:
Sanitize the milk system daily
Follow the cleaning instructions for the milk system y
contained in the cleaning instruction. This will ensure
that your system contains a minimum of bacteria at
commencement of operation.
You can call up the logs of the most recent cleaning
operations via information pad .
Always commence operation with a freshly opened
prerefrigerated milk pack
y Original packaged UHT milk is usually free from
harmful bacteria. Always open a new pre-refrigerated
pack at commencement of operation.
Ensure absolute cleanliness on opening the milk y
pack. Germs can be introduced from dirty hands or
tools when opening.
“Food Hygiene Ordinance
from 05.08.1997“
Use our
HACCP schedule for
monitoring of regular cleaning.
Recommendation:
Only use UHT milk with
a 1.5 % fat content.
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