Meat Slicer Safety: New Equipment Reduces Risk

August 28, 2017 • Previsor

Cuts and punctures are some of the most common workplace injuries in the food service industry, and the tools used in the production of deli goods are one cause. Recognizing the risks associated with certain job tasks is a crucial step in preventing injuries and operating a safe, efficient business.

Legacy of safety and innovation

Burgers’ Smokehouse is a family-owned and operated business established in the 1920s selling cured hams. Employees are treated like family, and safety comes first. Over the years, Burgers’ Smokehouse has introduced a variety of offerings including meats, cheeses, side dishes and desserts. The smokehouse’s management and employees are always looking to try new things, understanding that a strong emphasis on workplace safety supports innovation.

“We continue to innovate with different packaging and technologies, and slicing, cooking,” Philip Burger, Burgers’ Smokehouse Vice President, said. “When we first started with MEM, we looked and investigated alongside with them.”

Investing in safe slicing equipment

Burgers’ Smokehouse applied for an MEM safety grant and were among the very first winners in January 2017. With the money they received, they purchased a new Grasselli NSL 400 meat slicer. This equipment introduced brand new safety features as well as a new level of productivity.

“It’s a piece of slicing equipment that eliminates someone slicing on a saw by hand with the risk of cutting themselves,” Philip explained. “It also slices an entire ham with one pass through the saw, so it’s more efficient.”

The meat slicer has a large capacity of up to 4,400 pounds per hour. It performs the work of ten band saws while significantly reducing employees’ risk of laceration injuries. The slicer also provides greater hygiene, reducing the risk of food cross-contamination. Pleased with the new equipment, Burgers’ later invested in four more Grasselli NSL 400 slicers.

Take the next step

Whether your business has experienced ten claims or no claims at all, there is always room for improvement. If you’re interested in improving your safety program, investing in safety-focused equipment is a great place to start. Visit our resource library for more safety materials like our Kitchen and Server Tool Box Talk and Food Service Safety Rules.

August 28, 2017
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