Part I: Contamination Prone Food Service Equipment- Meat Slicers
Meat slicers are difficult to clean and have been associated with outbreaks of Salmonella and Listeria among other food borne illness pathogens. Although FDA code requires cleaning meat slicers every 4 hours, it does not rigorously specify cleaning methodology. To ensure longevity of component parts, operators should use only cleaning and sanitizing chemicals recommended by [...]