Pulizia affettatrice HACCP: procedura corretta
Why cleaning matters
A slicer handles raw and cooked products, fats, blood and serum. It's an HACCP critical point by definition: Listeria, Salmonella and E. coli thrive in the cracks of the blade and hub. End-of-day cleaning is mandatory; between different products (e.g. raw → cooked) you need an intermediate sanitisation.
Full cleaning procedure
- Turn off and unplug the machine.
- Set the thickness dial to zero.
- Remove the product holder, blade cover and blade guard.
- Wash the removed parts in hot water with a pH-neutral degreaser.
- Clean the blade with a soft cloth, from the centre outward, never the other way.
- Apply a food-grade sanitiser (70% ethanol or an HACCP-certified sanitiser).
- Dry all parts and reassemble only when fully dry.
What NOT to do
- Never immerse the machine in water.
- Never use steel wool or abrasive sponges on the blade.
- Never use pure bleach — it corrodes the aluminium body.
- Never clean with the blade moving.
Spare parts to check regularly
While cleaning, inspect gaskets, seal rings and anti-vibration feet: these are the first parts to degrade. If the hub seal ring leaks, water gets into the bearings. Keep an eye on it and replace at the first sign of wear.
Always log your cleaning
HACCP requires traceability. Fill in your cleaning log with date, time and operator. That's your evidence during a health-inspection visit.