In general, it’s a good idea to give your slicer a good cleaning every time you use it, and to sanitize it every few days or weeks. Here’s a guide on how to do both. Whenever you slice raw meat, it’s important to clean and sanitize your meat slicer afterward.
How often you should do this depends on how often you use your meat slicer and what type of meat you’re slicing. Guidelines vary, but most experts recommend cleaning and sanitizing your meat slicer every time you use it if you’re slicing raw poultry, and every other time if you’re slicing raw beef, pork, or lamb.
How often a meat slicer should be cleaned and sanitized really depends on how often it is used. If it is only used once a week, then it may only need to be cleaned and sanitized once a month.
However, if it is used multiple times a day, then it will need to be cleaned and sanitized more often, maybe even after every use. Operating a commercial meat slicer carries a lot of responsibility.
Not only do you have to worry about the safety and well-being of your customers, but you also need to make sure that the equipment you’re using is clean and sanitized. In fact, according to the National Sanitation Foundation, meat slicers should be sanitized after each use.
It is important to clean and sanitize meat slicers often in order to prevent the spread of bacteria. How often you should clean your meat slicer depends on how often it is used and the type of food that is being sliced.
Wet environment meat slicers should be cleaned every four hours, while dry environment meat slicers should be cleaned every eight hours. It is also important to sanitize your meat slicer often in order to kill any harmful bacteria.