Q&A: NSF/ANSI Standard 8–2010/Deli Slicer Update

  • Open 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.

  • Open 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.

  • Open 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.

  • Open 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.

  • Open 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.

  • Open 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.

  • Open 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.

  • Open 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.

  • Open How can I join the NSF Joint Committee on Food Equipment Standards?

    If you would like to volunteer on the joint committee, contact Lori Bestervelt, Senior Vice President, at bestervelt@nsf.org or 800-NSF-MARK (800-673-6275).

  • Open How do I propose a change to a standard?

    An issue document can be completed by any stakeholder to suggest a modification to an existing standard. You can also contact Jessica Evans, Director of Standards, at jevans@nsf.org or 800-NSF-MARK (800-673-6275).

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