Food safety certification training recommends keeping your food slicer clean to prevent cross-contamination and spoiling products from creating a health hazard. You’ve learned in your food safety certification MN training that cross-contamination is a common cause of foodborne illness. The industrial meat slicer can be a breeding ground for many bacteria that can make your customers sick, and we feel that the commercial slicer requires extra care when cleaning and should never be neglected during your daily routine.
Food Safety Certification Training Focused On Keeping The Commercial Slicer Clean
It is essential to thoroughly clean and sanitize your slicer after each use. This can be a time-consuming process, but it is necessary. We’ve noticed that many busy outlets that use their slicer constantly, such as delicatessens, do not thoroughly sanitize them during the day. Simply wiping the slicer down with a damp cloth is not suffient Ensure to thoroughly clean the blade, slicing tray, and handles regularly. To ensure thorough cleaning of the slicer, it may take some time and require removing several parts. This thorough process is essential. For the safety of employees, it is imperative to turn the slicer off and unplug it prior to cleaning.
There are ways to reduce the number of times you must take your slicer apart to clean it during normal activities. Plan your slicing routine according to the types of food you are slicing. Slice all of your cheeses simultaneously, then move on to cooked sandwich meats and finish with any raw proteins, ensuring that your slicer is cleaned and sanitized between each step.
Always clean and sanitize the slicer immediately after use, if it will be inactive for any length of time. Small particles of cheese or meat can fester in unseen places and create a cross-contamination nightmare. Just because your slicer looks clean doesn’t necessarily mean it is. “Before each use, inspect your blade for any leftover debris.”
To maintain the safety of the food you serve your guests, it is crucial to properly care for all the equipment, including the slicer, as recommended by food certification training. Do you have a piece of equipment in your facility that you feel needs more attention than it currently gets?
