A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. As compared to a simple knife, using a meat slicer requires less effort, as well as keeps the texture of food more intact. Generally, slicers can be adjusted easily to cut slices of variable thickness. Older models of meat slicer may be operated by crank, while newer ones generally use an electric motor. While the slicer is traditionally a commercial apparatus, domestic use versions are also marketed. 
The restaurant allowed six 16- and 17-year-old workers to clean and use a deli meat slicer regularly, which is prohibited under federal child labor law, according to a June 23 news release by the U.S. Department of Labor.
Listeria monocytogenes (Listeria) causes the third highest number of foodborne illness deaths in the United States annually. Listeria contamination of sliced deli meats at retail locations contributes to Listeria illness and outbreaks. Mechanical slicers pose cross-contamination risks in retail delis and are an important source of Listeria cross-contamination. Good slicer cleaning practices can reduce this risk.
To help ensure that deli slicers are cleaned at least every 4 hours as a foodborne illness prevention measure, states and localities should require deli manager training and certification, as specified in the FDA Food Code. They should also consider encouraging or requiring delis to have written slicer-cleaning policies. Retail food industry leaders can also implement these prevention efforts to reduce risk in their food establishments. Because independent and smaller delis show lower frequencies of slicer cleaning, prevention efforts should focus on these types of delis.
Half of managers (49.5%) said that slicers were fully cleaned at least every 4 hours (Table 1). The remaining managers said that slicers were fully cleaned less frequently. Workers reported that 63.0% (393 of 624) of slicers were fully cleaned at least every 4 hours. Deli-level aggregation of these worker-reported data indicated that in 45.8% of delis, all slicers were fully cleaned at least every 4 hours (Table 1). In the remaining delis, at least one slicer was fully cleaned less frequently. Managers and workers agreed on cleaning frequency in 79.0% of delis (215 of 279, r = 0.587, p
Simple regression models showed that the characteristics of deli chain ownership, a higher average number of workers per shift, more shifts per day, more customers served on the busiest day, more slicers, more chubs (plastic tubes of meat) sold daily, deli-required manager food safety training, a written policy on slicer cleaning, manager certification (current or ever), and manager and worker food safety knowledge were significantly associated with both managers and workers indicating that their slicers were fully cleaned at least every 4 hours (Table 2). Worker rating of deli slicers as easy to clean was significantly associated with managers indicating that slicers were fully cleaned at least every 4 hours. Deli-required manager food safety certification and more worker experience in the deli were significantly associated with workers indicating that slicers were fully cleaned at least every 4 hours.
A multiple regression model showed that deli chain ownership, more customers served on the busiest day, and worker food safety knowledge were significantly associated with managers indicating that slicers were fully cleaned at least every 4 hours. A second multiple regression model showed that deli chain ownership, more customers served on the busiest day, more slicers, more chubs sold daily, deli-required manager food safety training, and more worker experience in the deli were significantly associated with workers indicating that slicers were fully cleaned at least every 4 hours. (Table 3).
The association of required manager food safety training and certification with more frequent reported slicer-cleaning is consistent with other findings indicating that training and certification are important in retail food safety (9,10), and highlights the important role that management can play in food safety. The finding that delis with workers with more food safety knowledge and experience had more frequent reported slicer cleaning suggests that workers also play an important role in food safety.
Because slicer-cleaning frequency and disassembly guidance are presented separately from each other in the FDA Food Code, some deli managers might be unaware that cleaning should include disassembly, and might clean and sanitize slicers without disassembling them. It is also possible that some slicers included in this study, especially newer ones, do not need to be disassembled to be fully cleaned.
The findings in this study are subject to at least three limitations. First, the interview data might be affected by social desirability bias, which might have resulted in overreporting of cleaning frequency. Second, because interviewed workers were selected by managers, and not at random, worker data might not represent all workers. Finally, because the data were collected from English-speaking staff members only, they might not reflect practices in delis with no English-speaking staff. It is also important to note that the data from this study do not allow causal inferences about relationships between characteristics and cleaning frequency nor do they link slicer cleaning frequency with foodborne illness.
States and localities should require deli manager training and certification, as specified in the FDA Food Code. They should also consider providing education on the topics of slicer-cleaning frequency and the importance of slicer disassembly, and encouraging or requiring delis to have written slicer-cleaning policies. Retail food industry leaders can also implement these prevention efforts to reduce risk in their food establishments. Because frequencies of slicer cleaning were lower at independent and smaller delis, prevention efforts should focus on these types of establishments.
Berkel Model 825E-PLUS manual gravity feed slicer features Berkel's hollow ground chromium-plated, carbon steel knife and built-in sharpener. The permanent,tapered guard covers the non-slicing portion of the knife,even when the center plate is removed. The 45 table makes product feed easier, creating more consistent and uniform slices with less waste. The 1/4 HP motor, 10" knife and large product table are ideal for handling oversize meats, cheeses and a variety of other products. The 825E-PLUS is easy to clean and disassembles quickly without tools. The compact space-saving design is ideal for limited kitchen counter space.
For home use, there are two reasons to consider a meat slicer. The first is that a good slicer releases the tastes and textures of meat, much better than thick hand-cut slices can do. The second is that it can save money: pre-sliced meat from delis and the supermarket can cost three to four times the price of buying a whole piece of meat, cooking it, and slicing it for sandwiches yourself at home.
Most entry-level home meat slicers seem to offer a 18 cm (7 inch) blade. This is a medium-slice blade, and may mean that you have to cut some joints of meat down to size before you can put them through.
Most modern meat slicers are electric, but older ones were crank operated. Rather than seeing the hand cranking as a drawback, some chefs say good quality manual machines can be better: they can cut thinner slices than electric ones, and because the blade turns more slowly, there is less friction, and therefore less heat to affect the taste of what you are slicing.
Vintage hand-cranked models such as those made by Berkel are much sought-after, as they are considered the cream of crank operated meat slicers. The body on them is a fire-engine red, and the blade on them is concave. Refurbished ones cost cost $7,500 to $25,000 (2005 prices.) The line has been revived, and is headquartered in Troy, Ohio.
Did You Know...?Deli slicers commonly used in retail and foodservice establishments to slice meats, cheeses and produce may become difficult or impossible to properly clean and sanitize after a period of use. Failure to adequately clean and sanitize all surfaces of a deli slicer can contaminate food and cause illnesses or death.
These seams can become worn, degraded or removed as a result of the heavy use and cleaning process that deli slicers undergo. As these seals and gaskets become degraded, spaces can be created that can trap debris and moisture, which can lead to areas that may not be able to be adequately cleaned and sanitized under normal cleaning conditions.
If a seal or gasket is broken, missing, unattached, defective or otherwise not performing its function, remove the slicer from service immediately and contact the slicer manufacturer for repair or replacement.
This commercial slicer includes 1/2 hp of power, great for slicing meats, vegetables, sandwiches, pizzas, and more. This model is not made to be used on cheese for more than 30 minutes per day. This slicer is ideal for 2-4 hour daily usage.
The steel blade ensures a perfect cut to make thin and even slices while reducing waste. The built-in sharpener enhances blade efficiency and durability. The slice deflector, blade cover, and meat table can be removed easily to ensure quick and accurate cleaning operations.
It might be called a meat slicer, but this versatile kitchen machine is capable of so much more. A meat slicer can also work magic on fruits and vegetables. Buy your fruit and veg whole and fresh at a fraction of processed versions.
Use your slicer to slice cabbage and other veg for making coleslaw. Slice fruits such as apples to make a variety of dried healthy snacks. Use your slicer to prepare vegetables for sandwiches and party trays. 041b061a72