Karcher B 60 W Bp Pack Dose - Manual (Page 8)

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This makes this versatile machine the only
cleaning appliance worldwide with this
qualification. The B 60 W is ideal for food
service applications, as it is quick and thor-
ough for the cleaning of all hard and elastic
floor coverings, such as tiles, marble, stud-
ded floors, linoleum or PVC.
The adjustable brush contact pressure, a
brush head, which allows sweeping and
scrubbing and the steplessly adjustable
brush speed are only a part of its advanta-
geous features.
It is suitable for hygienic protection based
on its quick clean wastewater reservoir as
well as the easy to remove and clean
brushes, suction bars, etc.
We recommend the intensive alkaline de-
tergent RM 750 as well as the DGHM-listed
disinfectant detergent RM 732 and disin-
fection agent RM 735 as an ideal addition
to this appliance.
Prevention is better than cure!
Because Hazard Analysis and Critical Con-
trol Points prevent hygiene risks to assure
the safety of food products and consumers.
TÜV SÜD has now awarded Kärcher, the
innovation leader of cleaning systems the
HACCP qualification for a cleaner (as the
first company in the industry).
The HACCP consists of four points:
– Recognising danger
– Determining steering points
– Performing monitoring measures
– and keeping the risk in sight at all
times.
The cleaning of the rooms and vehicles,
where food products are manufactured,
stored, transported and prepared, plays a
major role here.
The HACCP qualified Kärcher cleaner B 60
W certified by TÜV SÜD is therefore an im-
portant safety factor for all areas of the food
industry: Manufacturing, sales, trading, res-
taurant and communal supply.
ƽ
Danger
Risk of injury by inadvertent startup of ap-
pliance and electrical shock.
Before working on the appliance, switch it
off and pull out the plug from the mains or
the battery.
ƽ Danger
Risk of injury due to inappropriate use of
detergents or high pressure jet. Observe
the safety instructions for the appliances
and detergents used for cleaning. Wear the
safety gear indicated therein.
The following hygiene instructions apply
when you are present in all areas where un-
packaged food products are manufactured,
treated or put into service:
– Prior to entering the rooms/facilities, re-
move all jewellry, wash and disinfect
your hands.
– Clean and disinfect your hands regular-
ly. This applies specifically after visiting
the toilet, in case of contamination and
prior to using or cleaning the cleaner.
– Persons who come into direct contact
with food, are especially obliged to
maintain their personal cleanliness.
Short, clean fingernails are mandatory.
– Do not touch the food with your hands if
at all possible (use forks, clamps, tong-
es, spoons).
– Treat the food products properly.
– Wear clean hygiene clothes (clean
apron, single use apron, head cover).
– Store your hygiene clothes separate
from your street clothes.
– Smoking and eating is absolutely pro-
hibited.
– Do not cough or sneeze in the direction
of open food products.
– Bandage injuries or wounds tightly with
appropriate supplies (leak-proof) - wear
single use gloves or finger covers if
necessary.
– If maintenance, control or monitoring
procedures are conducted during the
manufacturing or treatment of food
products, you must assure that these
food products are not contaminted by
dust, dirt or foreign objects such as
screws, splinters or similar objects.
– Information about the infection protec-
tion guidelines: Promotions personnel,
employees from other departments (in-
cluding part-time and temporary per-
sonnel), external contractors and
visitors who work with unpackaged food
products, such as deli salads or baked
goods with non-cooked filling, must par-
ticipate in a training session about the
infection protection laws as well as for
food product hygiene.
– Persons suffering from intestinal flu
may not enter the safety area.
– Ill employees may not be delegated to
work in the safety area.
– Skin diseases as well as colds with pu-
rulent discharge must be reported prior
to entering the safety area. Here, the
supervisor will make the decision.
Select the cleaning site for the appliance to
prevent contamination of the food products
during the cleaning process.
Prevent the spray water from the detergent
used from contacting and contaminating
foods and food-related tools and machines.
Interval: after each use of the appliance.
Î
Drain off dirt water.
Î Remove coarse dirt and food remains
with a sufficiently strong fresh water jet.
Î Clean the wastewater reservoir thor-
oughly using a cloth and detergent so-
lution of a disinfectant cleaner (e.g.
KÄRCHER disinfectant cleaner RM
732).
Important
The cloth must have been washed in a
washing machine at a temperature of at
least 60 °C.
Observe the directions provided by the
manufacturer of the disinfectant.
Î
Rinse the wastewater reservoir thor-
oughly with clear water.
Î Let the wastewater reservoir dry com-
pletely to prevent further contamination
or bacteria.
For this, leave the cover of the waste-
water reservoir open until it has dried
out.
The scrubber vacuum B 60 W
is the first Kärcher appliance
that received the HACCP
qualification from the TÜV
SÜD.
HACCP functions based on a
very simple principle
First-class food products are
not a coincidence
Safety instructions
General information for the
operator
Protective gear
Personal hygiene
Cleaning the appliance as per
HACCP basics
Cleaning site of the appliance
Wastewater reservoir
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