Maintenance of a home meat slicer

Meats are perishable foods that easily breed many forms of bacteria and other microorganisms. Small pieces of meat or other sliced foods usually get caught in and collect between the blade and the slicing machine of a meat slicer. If left for a period of time, microorganisms will grow in and around the meat particles, posing a health risk for the foods sliced thereafter on the unclean machine.

Meat slicer maintenance is about stabilizing the sanitary processing of sliced meats. When a meat slicer is regularly cleaned, harmful microorganisms do not have the chance to populate the meat slicer's surfaces.

Sanitize the meat slicer and allow the sanitizer time to dry on its surface. Food-safe sanitizer includes the special food-grade formulations of iodine, chlorine or quaternary ammonium mixed with water at least 113-degrees F. Reassemble its parts once the machine is dry.

Follow your machine's instructions on how to handle, operate and clean your meat slicer. Protect your hands from injury by wearing gloves that resist cutting, and do not operate the machine with distractions. Pay special attention to clean the entire surface area of the meat slicer, as well as underneath it and the entire counter that it rests on. Some parts of the meat slicer may have to be disassembled for proper cleaning.

Thoroughly wash your hands and wear gloves prior to handling the meat slicer, the meat and the counter. Insert the meat properly into the machine, set the blade to the correct thickness and use the push guard to protect your hands as you slice the meat