Necta Koro Service Manual

Also see for Koro: User manual

Contents

Necta Koro Service Manual Manual pdf 39 page image

NW Global Vending – TECHNICAL MANUALThis document was produced by MARK AC for the exclusive use of the technical personnel in the after-sales service.. No part of this document may be divulged to a third party or reproduced partially or entirely without the prior permission of NW GLOBAL VENDING. All rights reserved.New dispenser “KORO” 07/10/2005 page 39 / 42HACCP DIRECTIVE (EEC 93/43 and 96/3)Outline and instructions for useNotes: What is it and what is indicated by the European DirectiveDirectives EEC 93/43 and 96/3 regard the hygiene of food products and are based on the HACCP(Hazard Analysis Critical Control Point).The purpose of this directive is to safeguard the consumer health, suggesting a series of actions to be takenby the vending company, aimed at checking, identifying and correcting any critical aspects in the foodstuffchain, from the purchase of products and machines to the dispensing of the product.The HACCP is therefore a system that addresses the analysis of any potential risks in the manufacturingand distribution cycle of food product and the identification of critical points where such risks can occur; thesystem also highlights the actions to be undertaken and the decisions to be made with regard to such criticalpoints, as well as the implementation of checking and monitoring procedures.Therefore, each vending company must develop a Company Hygiene Self-control Manual according to theprovisions of the directive - and if necessary use the information and recommendations formulated by someassociations in the sector. The manual must contain a programming and checking schedule for the vendingmachine hygiene conditionImportant notes:For a correct use of the machine, the directives must be fully applied. The operator is responsible forcorrect operations on a vending machineHACCP Directives (EEC 93/43 and 96/3)Guidelines for correct application- Ensure hygiene control with a special manual for correct hygiene practices.- After cleaning, do not touch the surface of any elements that may come into contact with food.- Wash your hands thoroughly, preferably using disinfectant, before starting any hygiene operations- Use disposable sterile gloves- Always use a clean cloth to wipe dry.- Keep the work area tidy.- Check that the product packages are intact and not damaged.- Keep coffee and powder products in a cool, dark and dry place.- Use products within the recommended time period (see expiry date on the package).- Always use products from the warehouse according to the principle of “first-in first-out”.- Tightly close and seal any product packages not completely used.- Coffee and consumables must be kept and transported separate from the cleaning products.- The product containers must be cleaned regularly (see operation instructions).- Only fill coffee or other product containers with sufficient amount for the expected use until the nextcleaning.Cleaning the machine (Pages 40, 41 & 42)- Carefully observe the following cleaning instructions!- Clean the machine, preferably at the end of the day or in the morning before the machine is used.- After cleaning, dispense and check a drink (see last check).- Fill in the check list log for cleaning operations.- When the display indicates an error message immediately check the trouble-shooting sheet.- Use only recommended cleaning products approved for foodstuff, preferably liquid; avoid the use ofpowder and abrasive products.29 –HACCP DIRECTIVE

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