How do you clean a slicing machine?

How to Clean a Commercial Meat Slicer

1. Unplug or lock out your machine, ensuring it is disabled.
2. Set the blade to zero.
3. Wipe away large food particles with a paper towel, cloth or gentle scrub pad.
4. Disassemble the slicer by removing the product tray (also called the food chute), blade plate, and guard.

How often should a deli slicer be cleaned?

* The FDA Food Code states that food contact surfaces, including slicers, should be cleaned and sanitized at least every 4 hours (4–602.11[C]) (8), and that food contact surfaces should be disassembled before cleaning and sanitizing (4–202.11[A][5]) (8).

How do you clean an old meat slicer?

How to Clean a Meat Slicer

1. Set your thickness to zero.
2. Next, make sure the gauge plate is in the fully closed position and the sharpening stone is out of the way.
3. To clean the blade, you can either remove it or leave it in place.
4. Wipe down the exterior and all remaining pieces of the slicer.

How do you sanitize a slicer?

Dip the deli slicer brush into the wash detergent. Insert the brush into the hole at the center of the blade and move it in a back-and-forth motion to thoroughly wash the entire center hole. Wash off residue from slicer. Rinse the entire slicer and stand using the clean disposable towel and rinse water.

How do you deep clean a bin?

Do a deep clean once a week – wash and disinfect the bin thoroughly with hot water and a liquid disinfectant. Scrub hard with a brush, paying particular attention to the bottom of the bin, as this is where the most unpleasant smells are. Or, you could use a pressure washer if you have one.

When should a slicing machine be sanitized?

Cleaning your Equipment Meat slicers – clean and disinfect at least daily as follows: All detachable parts, leave to air dry.

What is the maximum cold holding temperature for deli meat?

Germs that can cause foodborne illness grow very quickly on foods held at temperatures in the “Danger Zone”. Foods kept in cold holding must stay at or below 41°F at all times. Foods that fall into the “Danger Zone” must be thrown away.

How should food workers protect food from contamination after it is cooked?

How should food workers protect food from contamination after it is cooked? Food workers should clean and sanitize surfaces, equipment, and utensils between uses with different foods, especially after preparing raw meat. Ready-to-eat foods should be stored on the highest shelves in the refrigerator.

What is the first thing you use after deli slicer?

How to Clean a Meat Slicer

1. Unplug your machine and set the blade to zero.
2. Wipe away large food pieces with a paper towel or cloth.
3. Take a new cloth, food-grade cleaner, and hot water and wipe down the blade, carriage, food chute, product pusher, and product catcher areas.
4. Take a new towel and rinse areas with hot water.

What is food grade cleaner?

food grade cleaners are effective for cleaning food processing equipment and prolonging the life of food, beverage, and dairy processing equipment — including difficult food grade dairy cleaning, or UF and RO installations — without leaving interfering residues.

How do you maintain a meat slicer?

✔ Thoroughly clean the slicer and sharpen the blade every four hours. ✔ Never use a dishwasher to clean the slicer. ✔ Only use the manufacturer’s lubricant or mineral oil on moving parts. ✔ Make sure the blade is clean before sharpening.

Can you slice raw meat on a meat slicer?

Raw Meat Slicer So while your meat slicer can be used for slicing raw meat, however you need to make sure no cross contamination occurs with cooked foods in the area. In addition, you want to make sure the raw meat is still firm, not a floppy mess as that makes it more difficult to slice nice and even slices.

What can you do with a deli slicer?

Slice More Than Just Meat Meat slicers can be used for more than just meat. You can create perfectly uniform onion slices, pepper rings, etc. Anything you can cut with a mandoline, you can cut with a meat slicer. It works great for anything you want to cut ultra-thin – much better than a knife.