OPERATIONAL PROCEDURE

Equipment Type Meat Slicer Machine

Equipment Code Slicer001
Location Practical Work Area
Operation Procedure:
Before the procedure:

1. Make sure the plugs are off.

2. The rotating knob must be placed in zero.
3. Make sure the surroundings are grease and hazard-free.
4. Use the correct PPE including the cut- resistant gloves made of vinyl materials.
5. Never use the slicer machine into cooked and frozen meat.

During the procedure.

1. Pull the slicer carriage towards you.

2. Place meat in the slicer carriage and lock in place.
3. Rotate the knob to select slice thickness.
4. Plug in the Slicer and switch ON the green button
5. Use only thee handles in pushing the meat to ensure your hands will not reach the blades of slicer.
6. If finished, switch OFF the power button and plug off the power cord.
7. Wait the blade to stop in rolling to close it by rotating the knob into zero thickness

After the procedure:

1. After ensuring the power plug is off, pull carriage away from the blade
2. Unlock the carriage screw to remove it for cleaning,
3. Cleanse it with water and soap, and then disinfect it with sanitizer in sink to remove meat residues.
4. To clean also the blades remove the blade cover and unscrew the fixing pen.
5. Clean the blades using strokes from the center of the blade onwards not the blade edge.
6. Repeat the STEP 2
7. Dry it and refit it into its place.

Date Document No. NTTA-

Developed: TM1-07
   Issued
CASIFMAS
 TRAINERS METHODOLOGY I Date Revised: by:
   
Developed by: NTTA
Joyce T. Page  1 of 
MAINTAIN TRAINING FACILITIES Paqueo
Revision
( COOKERY NC II)
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