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How to Clean a Deli Meat Slicer (Safely & Thoroughly)

Keeping your meat slicer clean isn’t just a nice-to-have — it’s a legal requirement.

If you run a commercial kitchen, deli, or food retail counter, this is one bit of kit you can’t afford to neglect. Not only can dirty slicers become breeding grounds for bacteria like Listeria monocytogenes, they’re also a prime source of cross-contamination.

In this guide, we’ll walk you through how to clean your meat slicer properly — step-by-step. We’ll also cover legal obligations under UK food safety law, the best products to use, and how to build cleaning into your team’s daily SOPs.

Let’s get into it.

Why Cleaning Your Deli Meat Slicer Matters

The Hidden Hygiene Risks

Here’s the nasty bit. Food slicers are a dream location for bacteria.

Bits of meat get trapped in seams, under guards, and around the blade. And unless those areas are properly cleaned, they’ll start harbouring pathogens like:

  • Listeria monocytogenes
  • Salmonella
  • E. coli

These bacteria love moist, protein-rich environments — like a slicer that’s been left overnight with just a quick wipe-down.

Even worse, if your slicer is used for both raw and ready-to-eat products, the risk of cross-contamination is high.

Legal Requirements in the UK

Here’s what the law says.

If your meat slicer isn’t being cleaned properly, it will count against you — and it can lead to:

  • Formal warnings
  • Improvement notices
  • Prosecution
  • A lower food hygiene rating

When and How Often to Clean a Meat Slicer

You might be thinking, “Surely a quick wipe now and then does the job?”
 Afraid not.

To stay compliant — and genuinely safe — your meat slicer needs a structured cleaning schedule.

Recommended Cleaning Frequency

According to Food Standards Agency (FSA) guidance:

  • After every 4 hours of use — especially in busy environments
  • After each use, or if switching between different types of food (e.g. raw to cooked meat)
  • At the end of every working day, without fail

That’s the bare minimum.

The risk of cross-contamination is highest when switching between different food types, so cleaning between products is critical — even if it’s just a single slice of salami followed by ham.

Signs Your Slicer Needs Immediate Cleaning

Don’t rely solely on the clock. If you spot any of the following, it’s time to clean:

  • Visible food residue or build-up
  • Greasy or sticky surfaces
  • A strong odour near the machine

These are red flags that bacteria are already setting up camp.

Pre-Cleaning Safety Checks

Before you grab your cloth or degreaser, stop. Safety first.

Step 1 – Switch Off and Unplug

This might sound obvious, but I’ve seen too many people injured because they skipped this.

  • Set slicing depth to zero
  • Switch off and Unplug the machine from the power source
  • Ensure the blade has stopped moving completely

Remember, these machines are designed for slicing meat. Your hands are made of meat. Need I say more?

Step 2 – Wear Proper PPE

Your safety gear matters just as much as your cleaning gear. Here’s what you need:

  • Cut-resistant gloves for any work near the blade
  • Apron and eye protection to protect against splashes
  • Disposable gloves when sanitising — to keep everything hygienic

It’s not just about protecting yourself — it’s about avoiding contamination during cleaning.

Step-by-Step Guide: How to Clean a Deli Meat Slicer

Right, let’s get into the meat of it (pun intended). Here’s how to deep-clean your slicer like a pro.

Step 1 – Disassemble the Machine

First, take the machine apart — carefully.

You’ll want to remove:

  • Blade guard
  • Product tray/hopper
  • Deflector
  • Slice thickness plate
  • The blade using a BRT for safety.

Check the manufacturer’s manual for your model’s specific breakdown. If you’re not sure how something comes off, don’t force it — you could damage the slicer or yourself.

Pro tip: If you’re training new staff, an exploded diagram of slicer parts with labels is a brilliant visual aid.

Step 2 – Rinse and Soak Removable Parts

Place all removable parts in a sink or basin with:

  • Warm water and mild detergent
  • Or a UK-approved food-safe degreaser

Do not use abrasive scrubbers. These can scratch the surface, creating perfect hideouts for bacteria.

Let them soak for a few minutes, then scrub gently with a soft-bristled brush or cloth.

Step 3 – Clean the Blade Carefully

Here’s where most accidents happen. Take your time.

  • Use a long-handled brush or blade-cleaning tool
  • Always wipe from the centre outwards — never across the blade edge
  • If you must remove the blade, do so only if the manufacturer recommends it

Top tip: A two-person job is safer when removing the blade — one to hold it steady, one to clean.

Step 4 – Scrub Non-Removable Areas

For the fixed parts of the slicer, use:

  • A food-safe degreaser or warm soapy water
  • A detail brush or cloth to get into tight seams and crevices

Focus on:

  • The meat chute
  • Handles and knobs
  • Ring guard
  • Any joints or hinges

Bacteria love these hidden nooks — don’t give them a chance.

Step 5 – Sanitise Thoroughly

Once everything’s clean, it’s time to sanitise.

  • Use a BS EN 1276 or BS EN 13697 certified food-safe sanitiser
  • Follow the label for contact time — this tells you how long it needs to stay wet to be effective
  • Don’t rinse unless the product label tells you to

This step is critical. Soap alone doesn’t kill bacteria — sanitiser does.

Step 6 – Air Dry and Reassemble

Dry all parts fully with a clean cloth or let them air dry.

Why? Because moisture can:

  • Attract bacteria
  • Damage electrical components

Only when every part is bone-dry should you reassemble the slicer.

Finally, test it to ensure it’s running smoothly. If needed, apply a food-grade lubricant to the carriage rods or moving parts.

Deep Cleaning and Weekly Maintenance

A daily clean is essential. But once a week? Time to take it further.

Deep cleaning keeps your slicer in top nick and helps you catch early signs of wear and tear before they turn into pricey repairs — or worse, food safety breaches. 

In addition to the steps in the standard cleaning protocol, take these additional step

Weekly Deep Clean Protocol

Here’s what to add to your end-of-week checklist:

  • Remove the blade — if the manufacturer recommends it and it can be done safely
  • Clean behind the blade hub, gear covers, and any accessible compartments
  • Wipe down and sanitise the entire machine from top to bottom including the underside, feet and power cable
  • Inspect for damage or rust — particularly around seams, screws, and the blade edge
  • Check the tension on belts or gears if your model allows

Got a maintenance log? Log it. That’s your paper trail for EHO visits.

Lubrication Tips

Just cleaned everything? Good. Now keep it moving like new.

Use only food-grade lubricant on:

  • Slide rods
  • Moving carriage arms
  • Gear points (if exposed and accessible)

Wipe away any excess — lubricant and meat don’t mix.

Avoid household oils or industrial lubricants. They’re not safe for food equipment.

Best Cleaning Products for Meat Slicers

Not all cleaning chemicals are suitable. Some can damage your machine, others simply aren’t food-safe.

What to Look For in a Sanitiser

Here’s your checklist:

  • Certified to BS EN 1276 or BS EN 13697 (this proves it kills bacteria effectively)
  • Fragrance-free (scented products can taint food tate)
  • Non-corrosive (protects your slicer and prolongs lifespan)

Look for something that clearly states it’s safe for use on food-contact surfaces.

Recommended UK Brands

These are trusted and widely used in the industry:

Always follow the usage instructions on the label — especially around dilution and contact times.

Staff Training and Compliance

Here’s the deal: you can have the best slicer, the best cleaning products, and a spotless SOP — but if your team aren’t trained properly, it all falls apart.

Why Staff Training is Crucial

Even small mistakes can cause massive hygiene risks. For example:

  • Skipping sanitisation
  • Cross contamination
  • Not unplugging the machine first

Under UK food safety law, every food handler has a legal responsibility to follow safe practices. So if someone cuts corners, it’s not just on them — it’s on your business too.

Training helps your team understand the why, not just the how.

Embedding Cleaning into Daily SOPs

Want to make sure your slicer always gets cleaned properly? Make it part of the job.

  • Create a printable slicer cleaning checklist
  • Assign responsibility on each shift
  • Include cleaning tasks in your HACCP procedures

You can download ready-made templates or create your own based on the steps above.

Better still? Build it into your onboarding process for new staff.

Common Mistakes to Avoid

Even with good intentions, plenty of people get this wrong. Let’s make sure you don’t.

Rushing the Process

When kitchens get busy, cleaning can fall by the wayside.

But slicing meat with a contaminated blade is never worth the time saved.

Take your time. Cleaning thoroughly should be a non-negotiable part of the close-down routine — not a last-minute panic.

Not Using the Right Tools

Paper towels and sponges?

No thanks.

They:

  • Leave fibres behind
  • Aren’t tough enough to scrub properly
  • Can cross-contaminate if reused

Invest in proper food-safe brushes, cloths, and sanitisers — and keep them dedicated for slicer use only.

Ignoring Manufacturer Guidelines

All slicers are not built the same.

Always follow your model’s manual for:

  • Disassembly
  • Blade removal
  • Lubrication points
  • Cleaning restrictions

Using the wrong method can void warranties or damage components.

Be Legally Compliant

Cleaning your deli meat slicer isn’t just about staying on the right side of the law — it’s about keeping your customers safe and your business thriving.

Whether you’re preparing sliced ham for sandwiches, carving salami in a deli, or cutting cheese at a food stall, proper hygiene protects your reputation, your staff, and your bottom line.

Are your team trained on food hygiene and safety?

If not, your business could be held liable for any errors that cause an injury or sickness.

Take the next step towards safety compliance and customer safety by enrolling in a Level 2 Food Hygiene & Safety Course.

It’s just £10.99 +VAT, takes around 2 hours, and includes an instant CPD-accredited certificate — perfect for chefs, kitchen staff, and managers.

Also, food businesses have a legal obligation to have HACCP. You can get compliant by practicing the learnings from our HACCP course.