BLADE SHARPENING PROCEDURE
VA4000 SLICERS
WORK INSTRUCTION
WI-MAINTENANCE-003; BLADE SHARPENING
REVISION:
02
DATE:
09-07-16
AUTHOR
: G. IDE
Page 1 of 10
1.
PURPOSE
1.1. The purpose of this document is to provide detailed instructions for operating
and cleaning the
BLADE SHARPENER DEVICE WITH
DIAL
for Jaccard
automatic deli-slicer models VA4000.
2.
SCOPE
2.1. Sharpening is indicated when the cut quality is no longer satisfactory or the
food products develop shredded strands.
2.2. The sharpening process includes: visual inspection, complete slicer cleaning
prior to sharpening, sharpening, complete sharpener cleaning & sanitizing.
NOTE: Regular thorough cleaning can help reduce the spread of
Listeria
monocytogenes
and other potentially deadly foodborne pathogens.
3.
RECORDS
3.1. It is recommended that cleaning, sharpening and slicer maintenance records
be retained.
4.
ASSOCIATED DOCUMENTS, REFERENCES & ATTACHMENTS
4.1. WI-MAINTENANCE-001; Cleaning and Sanitizing
4.2. FDA FOOD CODE -2013/ Section 4-501.114
5.
DEFINITIONS
5.1.
Submersible
:
component(s) of the slicer that can be placed completely under
water for cleaning without causing harm to the component.
5.2.
Dishwasher Safe
:
component(s) of the slicer that can be placed in a commercial
dishwasher for cleaning without causing harm to the component(s)
5.3.
pH
: a measure of acidity and alkalinity of a solution that is a number on a scale on
which a value of 7 represents neutrality and lower numbers indicate increasing acidity
and higher numbers increasing alkalinity.