Commercial slicers used in grocery deli departments, restaurants or institutional kitchens to slice meat, cheese or produce can become difficult or nearly impossible to clean and sanitize properly if let go too long before cleaning. Not cleaning a meat slicer can lead to food contamination and foodborne illness.
Recent outbreaks of foodborne illness have been associated with the build up of food debris and disease-causing microorganisms on areas of deli slicers that are difficult to clean and sanitize, resulting in outbreaks of illness and hospitalizations.
Several of the seams between the connected parts and components of a commercial slicer are sealed with sealants and gaskets. Over time and use, these seams can become worn, or damaged or removed. This can even happen during the cleaning process. As these seals and gaskets break down, spaces that are created from this wear and tear can trap debris and moisture creating the perfect place for microorganisms and bacteria to call home. Often these spaces are so small or tight that normal cleaning processes are not adequate for sanitation. This can happen on both automatic slicers and manual slicers.
For most commercial meat slicers, there three specific target areas to keep watch. When cleaning the slicer, you’ll want to monitor these areas for any cracks or missing, broke on unattached parts.
1. Slicer Handle: the surfaces below the slicer handle can easily accumulate food bits, juices and debris. This area needs to be carefully cleaned to prevent any build up of food residue.
2. Blade Guard: It is common for food debris to accumulate on the inside of the blade guard and this needs to be carefully cleaned to ensure this is removed.
3. Ring Guard Mount: Thorough examination and cleaning of the ring guard mount is important to ensure that there food soil doesn’t accumulate.
To prevent problems, you need to clean and sanitize your meat slicer according to the manufacturers instructions at least once every four hours once you have begun using it. This will prevent the growth of disease causing bacteria. Too often employees will wipe down the slicer to remove the visible debris. This will not remove the potential health threat that bacteria and microorganisms present. Equipment most be thoroughly cleaned and sanitized. Keeping the manufacturer’s instructions posted near the slicer location and ensuring the slicer is cleaned as directed is your best bet to reduce the risk of a food borne illness outbreak.
You’ll also want to routinely examine the seams, seals and gaskets to be sure that the seals are in good condition. This should be done when the slicer is assembled and before breaking it down for cleaning and sanitizing. Also check for food and liquid accumulations in hard-to-reach areas and target these for cleaning. If a seal or gasket is broken, missing or not functional, remove the slicer from service immediately until it can be repaired or replaced.
Finally, have your slicer professionally serviced as directed by the manufacturer and according to the recommended schedule based on your usage. Be sure that all seams, seals and gaskets are examined and during the service visit and any seals or gaskets that are worn get repaired or replaced. Additionally, proper servicing may require that some of the slicer components are removed and then reattached and that sealants and gaskets are reapplied at that time. Keep in mind that all of your food prep equipment should carefully checked on a routine basis to ensure that there aren’t problem areas where food build up can go undetected or difficult to remove with regular cleaning and sanitation.
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