مركز قيادة سلامة الغذاء 14 بند
Retail Deli Slicer Sanitation Checklist
قائمة التحقق هذه باللغة الإنجليزية.
Verify cleaning, disassembly, and sanitizing of retail deli slicers to control Listeria and cross-contamination on ready-to-eat products.
FDA Food Code
PDF أو Word مجانًا · أدخل بريدك الإلكتروني للتنزيل.
Cleaning Frequency
- Is the slicer fully cleaned and sanitized at least every 4 hours during continuous use of TCS/RTE foods? *
- Is the slicer cleaned when changing between raw and ready-to-eat or between allergen products? *
- Is the slicer cleaned at the end of each day of use? *
- Time of last full slicer cleaning
Disassembly and Cleaning
- Is the slicer unplugged and locked out before disassembly and cleaning? *
- Is the slicer fully disassembled (blade guard, deflector, carriage, gauge plate) to reach all soiled surfaces? *
- Are parts washed, rinsed, and sanitized, including hard-to-reach areas behind the blade? *
Sanitizing and Verification
- Is an approved sanitizer applied at the correct concentration and contact time? *
- Is sanitizer concentration verified with test strips before use? *
- Sanitizer concentration (ppm)
- Are surfaces allowed to air dry and the slicer reassembled with clean hands or gloves?
Listeria Control and Records
- Is environmental cleaning around the slicer performed to control Listeria harborage? *
- Is a cleaning log maintained recording time, initials, and verification of each slicer cleaning? *
- Are worn or damaged slicer parts (e.g., cracked gaskets) reported and replaced?
نزّل قائمة تحقق Retail Deli Slicer Sanitation Checklist كاملة
احصل عليها مجانًا بصيغة PDF أنيقة قابلة للطباعة أو مستند Word قابل للتعديل.