A spotless stainless steel deli slicer in a clean food preparation area, with thin slices of cooked ham fanned on a tray beside it
AI-generated image, not a photograph of a real person or place.
doodleslicer

WHAT THE GUIDANCE SAYS

Keep the cooked
ham clean.

RAW never meets ready-to-eat

  • Separate machines
  • Clean, then disinfect
  • Respect the blade
  • The basics behind a safe slice

Raw and ready-to-eat food should never share a slicer.

Food Standards Agency guidance on E. coli O157 calls slicers, mincers and vacuum packers complex equipment. They should not be used for both raw and ready-to-eat food in a normal business day.

Updated

Check a slicer

THE SHORT ANSWER

Two jobs need
two slicers.

The guidance is for food businesses,
from factories to caterers and childminders.

SEPARATE

One slicer per job

Complex equipment such as slicers, mincers and vacuum packers shouldn't be used for both raw and ready-to-eat food in a normal business day.

Check a slicer

SWITCHING

Strip it right down

If a machine changes from raw to ready-to-eat use, it needs to be dismantled and every surface cleaned and effectively disinfected.

Two-stage cleaning

HANDS

Gloves are not enough

Gloves are not a substitute for handwashing. Change them as often as you would wash your hands, and wash when changing them.

Read on

A QUICK SLICER CHECK

How is this
slicer used?

Pick a way a business might use its slicer to see what the guidance says. The bar shows the risk of spreading bacteria such as E. coli O157 to ready-to-eat food.

Slicer check

Choose a set-up
Cooked meats only, in a clean areaSeparated

Equipment used for ready-to-eat food should be kept in the designated clean area, with its own staff, utensils and cleaning cloths.

A second slicer just for raw meatSeparated

Separate machinery for raw and ready-to-eat food is what the guidance asks for. The council factsheet calls separation the only certain way to prevent E. coli O157 contamination.

Raw, then dismantled and disinfected for cookedOnly if unavoidable

Changing use needs the machine taken apart and every surface cleaned and disinfected. The guidance says sharing by cleaning carries the most risk.

Raw, then a quick wipe and cooked hamStop

Changing use needs the machine dismantled, and disinfectants only work on surfaces already cleaned of grease and dirt. If there is a risk of contamination, work should stop until it is cleaned.

Sources: FSA, E. coli O157 cross-contamination guidance (GOV.UK, 2024); Cambridge City Council, E. coli O157: An invisible threat to your business.

Based on Food Standards Agency E. coli O157 cross-contamination guidance and a council factsheet for caterers. General information, not legal advice.

TWO NUMBERS WORTH KNOWING

Heat does the job
when it is hot enough.

Heat is one of the best ways to kill bacteria,
if the temperature and time are right.

80 °C

Dishwasher water, for at least 15 seconds

If utensils go through a dishwasher, the water reservoirs should be kept above 80 °C for at least 15 seconds, and the machine cleaned regularly.

DISHWASHERS · COUNCIL FACTSHEET

82 °C

Hot wash for re-usable cloths

Re-usable cloths should be washed on a hot cycle at 82 °C or above and dried between tasks. Disposable single-use cloths are preferred where possible.

CLOTHS · COUNCIL FACTSHEET

Chopping boards and utensils must be kept separate for raw and ready-to-eat food unless they are cleaned and disinfected in a commercial dishwasher between uses.

TWO-STAGE CLEANING

Clean first,
then disinfect.

A chef's hand washing at a stainless steel kitchen sink with soap lather, next to a paper towel dispenser
AI-generated image, not a photograph of a real person or place.

Chemical disinfectants only work on a surface that has already been cleaned of grease and dirt. This is the two-stage process the guidance describes.

  1. Take it apart

    Dismantle the slicer so every surface that touches food can be reached.

  2. Clean off the dirt

    Use a cleaning product to remove visible dirt, food particles and debris, then rinse off any residue.

  3. Disinfect properly

    Apply disinfectant at the correct dilution and contact time from the instructions, then rinse with drinking water.

  4. Check the product

    Disinfectants and sanitisers should meet BS EN 1276 or BS EN 13697. A sanitiser still needs the two stages.

THE BLADE

Sharp edges,
careful hands.

Gloved hands wiping the dismantled parts of a stainless steel slicer laid out on a steel worktop
AI-generated image, not a photograph of a real person or place.

HSE says accidents with knives are common in catering and usually involve the non-knife hand and fingers. Its advice includes using the right tool for the food, cutting on a stable surface and handling blades carefully when washing up.

HSE also suggests employers decide whether to stop children from using machinery such as food slicers. Children may only do light work that is not likely to harm their safety, health or development.

Questions

Questions people ask

Why can't one slicer do raw and cooked meat?

FSA guidance groups slicers with mincers and vacuum packers as complex equipment. It says they shouldn't be used for both raw and ready-to-eat food during a normal business day.

What if we only have one slicer?

To switch it from raw to ready-to-eat use, the guidance says it must be dismantled and every surface cleaned and effectively disinfected. Cleaning and disinfecting for shared use is the method the guidance says carries the most risk.

Is wearing gloves enough?

No. The guidance says gloves are not a substitute for effective handwashing. Change them as often as you would wash your hands, and wash your hands when you change or remove them.

Can hand gel replace handwashing?

No. Anti-bacterial hand gels must not replace handwashing, though they can be used afterwards as an extra layer of protection.

Which foods count as raw here?

The council factsheet says raw meat, and fruit and vegetables that have been in contact with soil and are not supplied as ready-to-eat, should be handled as if contaminated with E. coli O157.

Sources

Where the facts come from

  1. GOV.UK / Food Standards Agency: E. coli O157 cross-contamination guidance
  2. Cambridge City Council: E. coli O157, an invisible threat to your business (factsheet, PDF)
  3. HSE: Safe use of knives in the kitchen
  4. HSE: Catering and hospitality frequently asked questions

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