NSF/ANSI Standard 8–2010/Deli Slicer Update
- Manufacturers (English)
- Manufacturers (Italiano)
- Deli Slicer Users
In 2010, NSF/ANSI Standard 8 – Commercially Powered Food Preparation Equipment was updated by the NSF Joint Committee on Food Equipment to address the construction, performance, material and design of deli slicers. Deli slicer manufacturers currently in NSF’s certified product listings were given a two-year timeframe to meet the new standard requirements. On November 12, 2012, all NSF certifications to the older version of NSF/ANSI Standard 8 were removed from the listings and only equipment certified to NSF/ANSI Standard 8 – 2010 remains in the NSF listings.
On November 12, 2012, NSF certifications of deli slicers to the 2009 version of NSF/ANSI Standard 8 expired and were delisted. Only deli slicers certified by NSF to the revised 2010 standard are now included in the NSF listings. The 2010 revisions to NSF/ANSI Standard 8 (deli slicers section) were developed by consensus through a joint committee of public health regulatory officials, food equipment manufacturers and equipment users. The updates address issues concerning deli slicers’ knives, carriage trays, gauge plates, joints, seams and electrical components, as well as the development of cleaning, sanitation and inspection instructions. These revisions aim to reduce microbial cross-contamination in deli slicers that can arise as the equipment experiences wear and tear over time. For full details on the changes, purchase a copy of NSF/ANSI 8 - 2010.
Deli slicers should be cleaned according to manufacturers’ instructions and be well maintained to prevent the accumulation of food debris and juices that can lead to foodborne illness. Since slicers typically remain in use for many years, operators and regulators must be diligent in their inspection, evaluation and maintenance of this equipment, according to the U.S. FDA. See the FDA’s Commercial Deli Slicer Inspection Tips.
The best way to verify that a slicer has been NSF certified to the current version of NSF/ANSI 8 - 2010 is to check the NSF listings.
To learn more about the 2010 update to NSF/ANSI Standard 8, contact Ron Grimes, NSF Manager of Regulatory Affairs, at +1 734.827.6863 or firstname.lastname@example.org.
NSF International can help deli slicer manufacturers ensure their food equipment meets the highest levels of hygiene and safety. We encourage all deli slicer manufacturers to start the NSF/ANSI Standard 8 – 2010 certification process if their equipment is yet to be certified to this standard. Deli slicers certified by NSF to NSF/ANSI Standard 8 – 2010 are featured on our listings web page.
For assistance or to begin your certification to NSF/ANSI Standard 8 - 2010, contact your project manager or our customer service team at +1 734.913.5795 or email@example.com.
NSF/ANSI Standard 8 per i Costruttori di Macchine
NSF International è in grado di aiutare i costruttori di affettatrici a garantire che le loro attrezzature raggiungano i più alti livelli di igiene e sicurezza. Invitiamo tutti i costruttori di affettatrici ad avviare il processo di certificazione secondo NSF/ANSI standard 8 – 2010 qualora le loro attrezzature non siano già certificate secondo questo standard. Le affettatrici certificate da NSF secondo NSF/ANSI Standard 8 – 2010 verranno insertite nella nostra pagina Listings.
Per ogni assistenza, potete contattare il vostro project manager o il nostro customer service team che vi indicherà come avviare il processo di certificazione secondo NSF/ANSI Standard 8 - 2010.
Laura Cazzola, NSF Italy Representative
T: 0039 0424 280334 | E: firstname.lastname@example.org
Deli Slicer Users
Using food equipment certified to the latest version of NSF standards can help you maintain the highest levels of hygiene and safety. For deli slicers, NSF/ANSI Standard 8 – 2010 is the most current version of this standard. View a list of deli slicers certified by NSF to the 2010 standard.
NSF/ANSI Standard 8 was updated in 2010 by the NSF Joint Committee on Food Equipment, composed of public health and regulatory officials, food equipment manufacturers and product users, to incorporate the latest food safety and hygiene research. The new standard establishes best practices on cleanability and addresses structural issues caused by components wearing out over time in an effort to reduce the risk of microbial cross-contamination.
Under the new standard, which went into effect on November 12, 2012, manufacturers must provide detailed instructions on how to clean and sanitize their NSF/ANSI Standard 8 – 2010 certified deli slicers. The FDA recommends cleaning and sanitizing your deli slicer a minimum of every four hours. For more details, see the FDA’s recommendations on cleaning deli slicers.
For additional information, contact NSF's Consumer Information Specialist, at +1 800-673-8010 or email@example.com.
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Why was the standard updated?
The standard was updated by the NSF Joint Committee on Food Equipment Standards because slicers can be difficult to maintain in a manner that allows for easy cleaning and have resulted in the contamination of food. Structural cavities can harbor food soils and can be a potential breeding ground for microorganisms such as bacteria and therefore increase the risk of food contamination. The updated standard addresses the structural issues that arise in deli slicers through long-term service life with frequent exposure to cleaning and sanitizing chemicals.
What’s new in the 2010 standard?
The new requirements of NSF/ANSI Standard 8 – 2010 include enhanced requirements for cross-contamination protection, performance requirements for gaskets and seals, design enhancements to eliminate hollow cavities between the attached parts and requirements to supply detailed cleaning and sanitizing instructions. For full details of the new additions, purchase a copy of NSF/ANSI 8 - 2010.
How can I confirm a slicer is certified to the new NSF/ANSI Standard 8 – 2010?
The best way to confirm a slicer is NSF certified to NSF/ANSI Standard 8 – 2010 is to see if the manufacturer name, model and serial numbers are included on the NSF listing of deli slicers certified to NSF/ANSI Standard 8 – 2010.
What does the NSF/ANSI Standard 8 – 2010 mark look like?
Slicers certified to NSF/ANSI 8 – 2010 are identified using the same mark as before. All NSF-certified slicers should bear an NSF mark. To determine if a slicer is certified to the most recent version of the standard, please check the NSF listings or call NSF at 800-NSF-MARK (800-673-6275) for assistance in verifying.
Can I continue using my existing deli slicer?
Any slicer in operation should be inspected and serviced by a trained service professional before continuing use. If your public health inspector or food safety auditor indicates your deli slicer is not showing signs of long-term service life with frequent exposure to cleaning and sanitizing chemicals and you are not having problems, you may continue using your existing deli slicer. However, we recommend starting a systematic replacement program using deli slicers certified to NSF/ANSI Standard 8 – 2010 for the best protection against microbial cross-contamination.
What are the benefits of using NSF/ANSI Standard 8 - 2010 certified deli slicers?
Deli slicers certified to NSF/ANSI Standard 8 – 2010 have been designed to address structural issues caused by components wearing out over time, which can lead to microbial cross-contamination. This means the deli slicers certified to the 2010 version of the standard, if used according to manufacturers’ instructions, can offer a reduced risk of this microbial cross-contamination.
How long does it take to break down and sanitize a deli slicer?
The time it takes to break down and sanitize a deli slicer varies by model. For deli slicers certified to NSF/ANSI Standard 8 – 2010, refer to the laminated set of manufacturer instructions which show how to disassemble the machine and thoroughly clean and sanitize it. Management is responsible for making these cleaning instructions and cleaning training available to staff, as well as supervising deli slicer cleaning records which should include who cleaned the machine, and when and how it was cleaned. For more information, see the FDA’s instructions on cleaning deli slicers.
Who are the members of the NSF Joint Committee on Food Equipment Standards?
The joint committee is made up of public health regulatory officials, food equipment manufacturers and product users who volunteer their time and expertise to collaborate on setting public health standards that incorporate up-to-date research and meet the needs of all key stakeholders. Get more information on NSF Joint Committees.