SLICING
Size Reduction
Slicing
PrerequisiteAlso: band-saw slicing · deli slice
Reducing food to flat slices — particularly relevant for RTE meats and cheeses where post-slice contamination is the leading Listeria vector.
Typical Hazards
- BBiologicalListeria monocytogenes amplification on slicer (post-lethality contamination)
- CChemicalAllergen carryover
- PPhysicalBlade fragments
Typical Controls
- Slicer disassembly + sanitation every 4 hours (RTE meat best practice)
- Environmental monitoring program (Listeria swabbing)
- Validated sanitizer concentration and contact time
- Zone-based color coding of tools
Regulatory Citations
5 cross-references across 4 documents
21 CFR Part 117
9 CFR Part 416
9 CFR Part 417
SFCR (SOR/2018-108)