All newly manufactured and certified Deli Style Slicers comply with the sanitation requirements of the NSF standard. However, over time, and with constant use and regular cleaning, seals can deteriorate, creating vulnerable points of bacterial harborage that have been associated with specific food borne illness outbreaks. Regular inspection and routine maintenance has been shown as the most effective way to minimize this problem, especially for older equipment.
This presentation will focus on the key parts of the Deli Style Slicer that have shown deterioration with use over time. This presentation will describe what food safety professionals should monitor closely during routine sanitation inspections. We then will present recommendations on when to service equipment, or when to take units out of service altogether. The presentation will focus on the key findings of foodborne illness outbreak investigations specific to the Deli Style Slicers which led to the recommendation to revise the NSF/ANSI standard pertaining to these products. We will then further look at the research and the science that formed the foundation for the revisions to the American National Standard.
The science behind the recommended changes to the revised NSF/ANSI standard has resulted in a necessary re-engineering of the design and construction of the Deli Style Slicer as we know it today. These changes should result in the improvement of both the serviceability and food safety associated with this very common piece of food service equipment. The presentation will focus on and describe several of the specific new requirements found in the revised standard.
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