FDA Safety Guidelines
As the summer season approaches and picnics are in full swing, cold cuts will be going out the door at a swifter pace. To keep up with the demand, it can be hard to slow down and clean slicers as carefully and thoroughly as needed to prevent an outbreak of foodborne illness.
The U.S. Food and Drug Administration addresses these food safety concerns in its new inspection tips for sanitizing machines. Download PDF here. The FDA says that slicers should be cleaned every four hours and as slicers get older, cleaning can be more difficult or even impossible due to degraded, or defective parts.
If your slicer is in good condition, follow a regular maintenance routine, and schedule yearly maintenance with your service provider to get the most out of your slicer.
If your equipment is too far gone, consider a new slicer. Not only will you be able to keep up with the demand, you will rest easy knowing you are providing your customers with good quality product free of salmonella, and other disease-causing microorganisms.