3. Meat slicers
“According to State Food Safety, all food-contact surfaces should be cleaned at least every four hours while in use. It should also be spot-cleaned as needed during the day and at the end of each day,” says certified food safety professional Katie Heil.
Heil reports that the results of a study showed that more than half of the tested meat slicers at delis weren’t being cleaned often enough to meet cleanliness standards. “Contaminated meat slicers are more likely to spread foodborne pathogens,” she warns.
