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Centre de pilotage Sécurité des aliments 14 points

Retail Deli Slicer Sanitation Checklist

Cette liste de contrôle est en anglais.

Verify cleaning, disassembly, and sanitizing of retail deli slicers to control Listeria and cross-contamination on ready-to-eat products.

FDA Food Code

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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?

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