The Flaw in Many Deli Slicers .... If you buy sliced meat etc. from a DELI... must read.....

Discussion in 'Food Safety' started by daveomak, Jun 9, 2014.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  2. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Thanks Dave!

    I'll be taking an even closer look at my slicer,
     
  3. Thanks Dave. My SIL is giving me her old slicer (2 yrs) that she only used a couple of times as it is too awkward for her to move around. Will be giving it a very good going over.
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    WOW.

    How can I make sure MY slicer is completely clean.
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You mean people still buy deli meats instead of making their own? Wow when will they ever learn? [​IMG]

    Smoked Turkey. Ham, roast beef. corned beef, pastrami, Mortadella, salami, bologna, what else could you want, ( and I bet whatever it is there is a recipe for it on the boards)?

    Isn't that black mold like black truffles or black caviar, the expensive high priced spread?
     
    Last edited: Jun 10, 2014
  6. mds51

    mds51 Meat Mopper

    My reply to c farmer is take your slicer apart as far as you can if it is a used item. My Hobart slicer is just like the one in the article and when I bought it I took it apart . This meant removing the handles and the sliding carriage ane the blade guard and even the base plate on the bottom. I used a dental pick and a fine nylon brush to remove a lot of built up food particles and then I used a air hose to blow everything out and off. I then scrubbed the entire unit with regular dishwashing soap and then rinsed with hot water. Now everytime we use the slicer I at least take the moving carriage of and the blade cover and wash it down thoroughy and air dry. My slicer looks like new and so far no one has died from my products. i keep it covered in a conditioned building and do a light cleaning each time before we slice. This sounds like a lot of work but I have no problem sharing my products with friends and family. I spent 40 years working in hospitals and schools and we had strict procedures for the food service equipment and I just follow these same guidelines. One last tip is check the sharpener if you have one on your unit. The blade should be cleaned before sharpening but the sharpener on my unit was so plugged up with grease and dirt that I had to soak it in hot water and degreaser to get it to work. i ended up getting a few new parts from Hobart since this model`s sharpener has plastic parts and it is now clean and operable. So as I said check everything and take it apart as much as possible for a thorough cleaning. There are excellent PDF files on the internet that show the schematics for the Hobart slicers and all the pieces and parts.

    Good Luck
    mds51
     
  7. shtrdave

    shtrdave Smoking Fanatic

  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks.  We have been using the slicer for 15 years.   We clean everything we can.  Take the carriage off and the blade shields.

    My hobart is older that the one in the pic.
     
  9. venture

    venture Smoking Guru OTBS Member

    I would like to vouch for Dave's post.

    When I worked as a restaurant cook, the slicer was a major tool.

    We were forcefully taught that the slicer was about the most dangerous tool in the restaurant. (Second only to a sloppy cook I would guess?) Not so much because it was dangerous to the cook, but rather that it was dangerous to the customer.

    The cooks were thoroughly trained in the proper cleaning of a slicer.  Only cooks were allowed to clean the slicer.  Some parts could be sent to the dishwasher (those that could be sent through the machine) and some could not, as only the cook was trusted to manually clean and disinfect them properly.  Only the cook was allowed to inspect all parts and reassemble the slicer.

    I often wonder how many places are that careful.

    And yes!  A sloppy cook IS a tool!  [​IMG]

    Good luck and good smoking.
     
    Last edited: Jun 10, 2014
  10. bluewhisper

    bluewhisper Master of the Pit OTBS Member

  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Reminds me of the good times in this camp during high school. One day we were served mac and cheese. The meal was disgusting (like most meals there) to begin with. To add insult to injury little maggots were hiding in the pasta holes. Of course many students ended up eating some as they were not easy to spot inside the cheese covered macaroni. I guess it helped I was a picky eater.
     

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