Safe Use of Commercial Slicers
A safety talk about preventing lacerations and maintaining safe control while using commercial food slicers.
Scan to open or share
Point your phone at this code to open this talk, or screenshot it and text it to coworkers.
Printable Resources
Link to printable files for crew meetings, briefings, or documentation.
Key Hazards
- Severe cuts from blades
- Hand injuries from slipping food items
- Electrical hazards from washdowns
2–3 Minute Talk Script
Safe use of commercial slicers is important for kitchen staff, food plant workers, and deli employees. Slicers have extremely sharp rotating blades.
Workers should always use push guards or handles to move food, keeping hands away from the blade.
Different foods require different pressure and speed. Harder foods should be sliced more slowly to avoid binding the blade.
Unplugging slicers before cleaning prevents accidental startup during washdown.
Safety Reminders
- Use push guards.
- Slice at controlled speeds.
- Unplug before cleaning.
- Wear cut-resistant gloves when needed.
Ask the Crew
- Are guards installed correctly?
- Do we need to sharpen or adjust the blade?