Policy 12 – Slicers – Rotary (Category 2 )
SLICERS ROTARY
A. Kitchen employee/trained person must clean and sanitize slicer: • Clean (D1/D10), Rinse (Water) & Sanitize (Suma San D10) (Minimum 05 minutes)
➢ After each use ➢ End of a production period ➢ Between different food item ➢ Slicing the same food for more than 1 hour
*Chemical usage must comply with local laws and regulations and supplier instructions.
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