Slicing is the unit operation of cutting thin pieces or slices of food from a larger portion using a sharp implement, from a hand knife through to high-speed industrial slicers. Uniform slice thickness matters for portion control, for even cooking, drying, or curing, and for attractive presentation, so blade sharpness, feed rate, and product temperature are controlled. In food plants it is a hygiene-sensitive step: slicers and blades are cleaned and sanitized on a strict schedule because sliced ready-to-eat products such as cooked meats and cheeses receive no further kill step after slicing, making cross-contamination and Listeria control a real concern that processors manage through equipment design and sanitation discipline.