Section 11.6 Deli Department: Slicing of Small Goods, Meats and Cheeses

         

The purpose of this section is to ensure packaged or un-packaged foods sold in refrigerated service displays are stored, handled & displayed in a manner that does not compromise food safety or quality. smallgoods meats are sliced in a hygienic and safe manner.

Detailed Instruction

General Storage & Handling Standards

• In all procedures, the hygiene principles detailed in Section 13.  The use of clean & approved plastic gloves, tongs, slab sheets or plastic bags is essential in creating a hygienic culture when handling all processed and raw foods.
• Once small goods knobs are unpackaged & sliced, they will decompose quite rapidly. Depending on the volume of sales it is always best to slice on demand. This requires a strict cleaning culture at the slicer between categories of meats. Where this is not feasible, and stock is to be “sliced to replenish”, then slicing is best done on the day of sale.
• Operators must be aware that the slicer can be a significant source of bacterial contamination and will result in premature ageing or shrinkage of sliced foods if cleaning procedures are not followed.
• When the slicer is in use throughout the day, the slicer is to be fully cleaned down every 3 hours using a warm bucket of water with Sanclean and rinsed down. This is documented on form 26 each time it is cleaned.
• The slicer is to be sprayed with Sanibac and wiped with a disposable cloth prior to continuing with the next species of meat product.
• NOTE: It is strongly recommended that employees under 16 years of age are not authorised to operate slicers.

Preparation – Start of Day Tasks

• Turn all equipment on at the power point.
• Check that all equipment & slicers are clean, switched on and in good working order and that settings are turned to zero setting.
• Check that the blade of the slicer is not burred or damaged.
• Wipe over the blade with a clean disposable cloth & a no-rinse sanitiser. Leave to air dry.
• Prior to slicing any foods, the operator must check the quality and date of opening of previously sliced product, or any previously opened ends of bulk knobs, to ensure that it smells, looks & even tastes fresh & appealing to the customer. “If in doubt, throw it out”.

Procedure

The product is removed from the coolroom and the end of the knob of meat is sparingly cut with a clean, dry knife, and the meat is placed on the slicer holder.

The correct thickness is set on the slicer by adjusting the dial. (refer to “Meat Slicing Settings”) & the safety guard is placed onto the meat product.

The unit is then switched on. A minimum quantity is sliced and placed on a disposable slab sheet.

Layered meats go onto slab sheets. Ensure meat is protected by sheet. Place the next sheet on top and keep slicing.

Over-wrap any extra product, sliced to stock for later in the day, on a separate clean dry tray & immediately store in the coolroom. When pre-slicing, make sure the product placed in the coolroom has a label placed on the over wrap. Some products look similar and staff member may get them mixed up. All pre-sliced products must be labelled with a traceability sticker noting use by and opened date.

The sliced meat is placed to the front of the display to ensure effective stock rotation.

Smallgoods meats should be sliced in a sequence that groups product categories.

Once slicing is complete, the slicer dial is adjusted back to zero as a safety precaution.

If the entire knob is not sliced immediately, the knob is coded with the original slicing date, and use by date at the base, completely covered with stretch-wrap, and immediately placed in cool storage. NOTE: The shelf life of a knob of meat once it is cut is severely shortened from the original shelf life.

Typical Meat Slicing Settings (example only)

DESCRIPTION	AUTOMATIC	MANUAL
Devon	2	2
Square Ham	2	2
Honey Ham	2	2
Mortadella	1	1
Chicken Roll	2	2
Chicken Loaf	2	2
All Salamis	1.5	1.5
All Shaved Meats	1	.75

Before slicing, you should check the quantity in the display cabinet and in the coolroom (if applicable) to ensure that it is required.

It is very important that we aim to minimise shrinkage by only slicing what we expect to sell. Shrinkage is a waste of product, profits and a waste of time.

It is everybody’s responsibility to eliminate ullages/waste.