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7.2 Ordinary and Extraordinary Maintenance
The operations described in this section are purely indicative as they are
tied to variable factors such as the water hardness, humidity, products used
and workload, etc.
For all operations that require the disassembly of the distri-
butors' components, make sure that the latter is switched off.
Entrust the operations mentioned here below to qualified personnel.
If the operations require that the distributor be switched on, entrust them
to specially trained personnel.
For more complicated interventions, such as removing the lime build-up in
the boilers a good knowledge of the equipment is necessary.
Monthly effect the debacterisation of all the parts in contact with food sub-
stances using
chlorine based solutions following the operations already
described under chapter 4.5.2.
COFFEE MACHINE TIMING CHECK PROCEDURE
Ensure that during the idle state, the rotating index is aligned with the stage
index (see fig. 7.7)
Ensure that during the delivery stage that the rotating index is not more than
1.5 mm in advance of the delivery reference point (the rotating index must
be at a delivery position of between 0 and 1.5 mm from the delivery point).
7.3 MAINTENANCE PROCEDURES
Recommended equipment:
For those responsible for filling up and maintenance of the machine the
recommended equipment is as follows:
- Tool carrier case
- Clean uniform
- Disposable gloves
- Clamp for closing the
- Roll of kitchen paper
- Wood or plastic stick
- Bottle of detergent
- Bottle of disinfectant
- "Distributor out of action" sign
- Small table for resting items (optional)
Never use:
- Sponges, scourers, cloths
- Brushes
- Screwdrivers or metallic objects.
7.3.1
Sanitization
IMPORTANT ADVICE
-
Vending operators and technicians who usually get in contact with food
shall pay particular attention to their personal cleaning and the cleaning
of their clothes.
In particular before starting any operation on the distributor, make sure to:
-
wear protection shoes or at least suitable shoes
-
carefully wash your hands
-
keep your hand nails short, clean and with no varnish
-
keep your hair short and clean
-
avoid scratching yourselves during maintenance operations
-
avoid smoking and eating during work
-
avoid touching hair, mouth, nose during work
-
avoid wearing rings, bracelets, watches
-
cover wounds (if any)
-
avoid any personal strong perfume
The major food contamination passes through hands; remember to wash
your hands when:
-
you start working on the distributor
-
after being to the toilet
-
after touching your hair, blowing your nose, eating
-
after touching chemical cleaning products
-
after shaking hands with other people
If you use protection glove, remember to change them whenever they get
in contact with polluting objects.
To ensure hygiene:
- Use disinfectants
The purpose of the disinfectants is to destroy any surface bacteria which
may be present.
For cleaning:
-
Use detergents and/or detersive products
The detergents act to eliminate the dirt.
Products exist on the market which are both detergents/disinfectants and
are usually sold at the chemist's (chlorine-based).
For anything not mentioned in this section, refer to the HACCP regulation
and in particular pay attention to the following:
-
Cleaning of the premises
-
Product transportation
-
Machinery maintenance
-
Waste disposal
-
Drinking water procurement
-
Personnel hygiene
-
Food product characteristics
-
Personnel training
-
(Directive 93/43 CEE)
Important advice (ref. Directive 93/43)
-
The premises where the automatic distributors are installed must be such
as to prevent any accumulation of dirt, any contact with toxic materials,
and the formation of condensate or mould on the surfaces of the machine.
-
It is also important that the premises where the distributor is installed
can guarantee a correct hygienic procedure, also preventing any cross
contamination, during the operations, between food, equipment, mate-
rials, water, air recirculation or personnel interventions and excluding any
external contamination agent such as insects or other harmful animals.
-
Make sure that the water system complies with EEC Directive 80/778
regarding the quality of water for human consumption.
-
Ensure a correct mechanical or natural aeration, avoiding any mechanical
air flow from a contaminated area to a cleaned area.
The cleaning operations may be undertaken at the site of installation of the
automatic distributor
Example of a recommended cleaning procedure of a hot drink auto-
matic distributor:
The person responsible for machine hygiene, before opening the distributor
must check the cleanliness of the surrounding environment and put up a
sign to tell any potential consumers that:
-
the machine is "out of use as maintenance is in progress"
-
it is important that the person responsible for cleaning never has to in-
terrupt his work in order to operate the machine.
-
For internal cleaning use clean cloths, better if disposable.
-
It is indispensable to avoid any contact between the products used for the
generic cleaning of the distributor and the products to clean the parts in
contact with food.
-
During cleaning operations, pay attention not to transfer germs from dirty
areas to already cleaned areas.
A) Use clean gloves.
B) Use hot water not taken from toilets.
C) Pay special care to clean the parts in contact with food
-
Carefully remove any residual dirt before proceeding to use disinfectants.
-
Carefully avoid any contact of food with dirty surfaces.
-
During the cleaning operations carefully follow the instructions on the
packages of chemical detergents. Absolutely avoid any contact of food
with detergents.
-
Make sure that your cleaning equipment is perfectly efficient.
D) At the end of the cleaning operations, place the water collecting bags in
appropriate areas far from the automatic distributor areas.
The following table summarizes the recommended behaviour to reduce the
risk of bacteria proliferation and contamination inside the distributor to the
minimum.
TYPE OF INTERVENTION
Remove and wash all visible parts
in the delivery area with sanitizing
liquid.
Empty the liquid ground collecting
buckets and clean them with sani-
tizing liquid.
Empty the coffee ground collecting
tank and wash it with sanitizing li-
quid
Remove all containers and clean
with a wet cloth all container sup-
porting parts, as well as the bottom
and the outside of the distributor,
in particular the delivery area; then
proceed to sanitization.
24
ENGLISH
TIME / No.of COUN
20000 COUN
EVERY
EVERY
OR MAX
DAY
WEEK
EVERY
MONTH
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