Answer :
A meat slicer in constant use must be cleaned and sanitized at least every 4 hours to ensure safety and prevent contamination. Proper separation and handling of food, along with cleanliness, are critical practices in food services.
Maintaining cleanliness and safety in a food service setting is of utmost importance to prevent cross-contamination and foodborne illnesses. According to food safety guidelines, a meat slicer used in constant use must be cleaned and sanitized at least every 4 hours. This includes washing with soap and warm water, followed by sanitizing with an appropriate solution such as a mixture of chlorine bleach and water.
It is crucial to separate utensils and cutting boards for different types of food, like fresh produce and raw meat, to prevent cross-contamination. To ensure food safety, make sure to also follow proper practices such as using an acceptable cutting board, being aware of food handling temperatures, and not allowing food to sit at room temperature for more than 2 hours.
