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Retail Deli Slicer Sanitation Checklist
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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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