Answer :
The minimum frequency for cleaning and sanitizing a meat slicer when in constant use can vary depending on local health regulations and specific industry guidelines.
However, a common standard followed by many health departments and food safety organizations is to clean and sanitize the meat slicer every 4 hours of continuous use.
It's important to note that this is a general guideline, and it's always best to check with local health authorities or follow any specific regulations provided by the manufacturer or governing bodies in your area.
Thus, these guidelines ensure compliance with health and safety standards and help maintain a hygienic environment in food preparation areas.
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A meat slicer should be cleaned immediately after every use. This is because meat slicers process raw meats which are prone to bacteria such as salmonella. To avoid the possibility of acquiring food poisoning, consider cleaning right away after using. Feed bread in the feed tube to soak and gather stray raw meat. Disassemble the parts and clean with soap and water to remove the grease. Dry and store properly.
