Food certification MN training recommends equipment be kept clean to prevent cross contamination and spoiling product from creating a health hazard. You’ve learned in your food safety certification MN training that cross contamination is a common cause of food-borne 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 the course of your daily routine.
Food Certification MN Training and Keeping a Clean Slicer
It is important 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 take the time to thoroughly sanitize their slicer during the day. A simple wipe down with a damp cloth will not get the job done. The blade, slicing tray and handles must all be thoroughly cleaned on a regular basis. This may take time, and it may be necessary to remove several parts in order to accomplish a complete cleaning, but this is the only way to ensure that there is no food product left on the slicer. As a measure of employee safety, make sure that your slicer is turned off and unplugged during the cleaning process.
There are ways to reduce the number of times that you will have to take your slicer apart to clean it during the course of your normal activities. Plan your slicing routine according to the types of food that you are slicing. Slice all of your cheeses at the same time, then move on to cooked sandwich meats and finish with any raw proteins making sure that your slicer is cleaned and sanitized between each step.
If your slicer is going to be inactive for any length of time, make sure that is sanitized immediately after its most recent use. Small particles of cheese or meat can fester in unseen places and create a cross-contamination nightmare. Just because your slicer looks clean, it doesn’t necessarily mean that it is. Before each use, inspect your blade and check the hard to see areas to make sure that there is no leftover debris from previous use.
The slicer is just one of many pieces of equipment that Food certification MN training recommends be taken care of properly in order to keep the food you serve your guests safe. Do you have a piece of equipment in your facility that you feel needs more attention than it currently gets?