Meat Slicer Cleaning Procedure
Use the meat slicer cleaning procedure chart at the beginning and at the end of the shift. Reduce the chances of bacteria growth by cleaning and sanitizing the meat slicers at the beginning and the end of the shift.
Also, the owners, managers or supervisors should verify that the meat slicers were properly cleaned. In conclusion, the meat slicer needs to be broken down, cleaned, and sanitized at the beginning and the end of the shift.
Bacteria can grow at room temperature if left out for more than 4 hours. Bacteria can double within 20 to 30 minutes. Unfortunately, this means that one bacterium turns into two, then two become four, leading eventually to the formation of millions of cells in a few hours. Consequently, while millions of cells may be in a food item, it only takes as few as 10 E. coli bacteria to make a person sick. Even a small amount of bacteria can be harmful.
Follow the meat slicer cleaning procedures in order to reduce the chance of serious illness that can develop from bacteria.
Learning how to clean a meat slicer will reduce your chance of a health liability or lawsuit. Be proactive, reduce bacteria growth before it is a serious problem.
As an added bonus we have included a meat slicer cleaning procedure sign-off form. Employees use the meat slicer cleaning procedure sign-off form at the beginning and the end of the shift. In conclusion, this keeps a good record of the sanitation of the meat slicer.
Meat Slicer Cleaning Procedure Chart – Page 1
Meat Slicer Cleaning Procedure Sign-off Form – Page 2
Also, here are some other great charts to post in your restaurant: