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Kitchen 101: How Often Should A Meat Slicer Be Cleaned and Sanitized?

Kitchen 101: How Often Should A Meat Slicer Be Cleaned and Sanitized?

When you love to cook and eat meat, the best slices for the best recipe is with the use of a meat slicer. When using a meat slicer every day, cleaning and sanitizing must be observed. The question though is how often should you clean a meat slicer. Kitchen 101: How Often Should A Meat Slicer Be Cleaned and Sanitized? Meat slicers are versatile because you don’t slice only with meat but also other produce and cheese to get the perfect size of a perfect slice. Since the machine is critical, it is essential to know the methods of cleaning and how often you should clean the meat slicer.

Why is it Vital to Clean Meat Slicers?

Why is it Vital to Clean Meat Slicers? Imagine the different meats, deli items, and products that your meat slicer is cutting all the time. Improper and inconsistent cleaning and sanitizing will cause food build-up and residue that allows the growth of harmful bacteria. Once bacteria grow, it will immediately contaminate when it contacts food. As a result, these microbes will cause foodborne diseases. Also, not cleaning the meat slicer will transfer unpleasant odor and flavor or food residue to another mix of food items. The most common bacteria that quickly grows due to unclean tools and equipment is Listeria monocytogenes. These bacteria are commonly found in cooked food and processed foods. When the residue that accumulates from Listeria monocytogenes gets into humans it mixes and contaminates the food taken, and will lead to listeriosis. It is one of the top causes of foodborne illness deaths in the United States.

Clean it or be sorry!

Some kitchen workers or even passionate home cooks don’t feel that it is necessary to sanitize their meat slicers after removing grime, grease, and sticky debris. Many forget that cleaning the meat slicer is the most vital food safety measure. Make it a routine, so it will become a habit to clean and disinfect before it will be used for the next round of slicing sessions. Other than eliminating harmful microbes, you will help the machine run effectively and efficiently.

Prevent Foodborne Illness

Most of the disease outbreaks start from food services like a chain of restaurants or public food stores. The outbreaks are associated with food build-up residue, and disease-causing microorganisms on were kitchen workers are slicing the meat and other produce. Hence, the equipment that the kitchen is using is difficult to clean and sanitize, but it is a crucial step to avoid chaotic problems.

Pass each health inspection with a sanitized meat slicer

The government is conducting surprise inspections. Admittedly, it is always a scary moment for restaurant owners. They usually do this to ensure that consumers are safe with the food that restaurants are serving. If your foodservice does not pass its health standards, the government will surely shut you down for good.

Equipment efficiency

Well-maintained equipment can make it last longer. Moreover, cleaning a meat slicer will help you save a lot of money. It prevents various problems and expenses. Irregular cleaning can damage essential parts of the machine due to juice build-up.

How Often Must a Meat Slicer Be Cleaned and Sanitized When in Constant Use?

How to sanitize and clean a meat slicer Clean and sanitize your meat slicer using Petra's ULV500 Professional Surface Cleaner
The best way to clean and sanitize a meat slicer is with the use of Petra ULV500 Hypochlorous Acid. It is the perfect solution in eliminating all kinds of bacteria and pathogens that can cause foodborne illnesses. It does not leave an unpleasant smell, no residue, all-organic, non-toxic, and non-corrosive. Typically, you should clean your meat slicer every four hours if you are using it continuously. Do not allow food residue to sit on the blades and parts of the meat slicer for long hours because it will increase chances for the bacteria to breed.

The points to remember when you clean and kill the bacteria of a meat slicer

  • After you use the equipment
  • Every time you start slicing a different type of food
  • When you are interrupted while preparing food. When you leave equipment with the food hanging you give ample time for bacteria to contaminate the equipment
  • Intervals of every four hours

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