Sandwiches

Guidance on the safe preparation and display of sandwiches and filled rolls.

Sandwiches and filled rolls are handled a great deal because of the way they are perpared. They are more likely to be contaminated by food poisoning organisms if basic hygiene rules are not followed.

Preparation

• Thoroughly clean and disinfect all equipment, utensils, surfaces and sinks to be used before starting to prepare the sandwiches.
• Make sure the work area is separated from all other activities which are likely to contaminate food or equipment.
• Use separate cutting boards, knives, spatulas and any other equipment for raw and cooked foods.
• Food slicers should be cleaned between slicing different meats.
• Use only containers that are purpose made for food use and which are easily cleaned

  Ingredients

• Wherever possible products should be deboxed and put into suitable clean containers before being taken into the high risk food preparation area.
• Place all perishable foods (including unopened cans of ham) for use as sandwich fillings in a refrigerator as soon as they arrive at your shop or premises.
• Use only commercially prepared mayonnaise, to avoid the use of raw eggs in products which are not cooked to avoid a possible risk from salmonella contamination
• Treat mayonnaise as perishable foods, and once opened store in a refrigerator.
• Some products, such as some curry pastes are intended to be used as ingredients for dishes which are to be cooked. If such products are used as alternatives to mayonnaise they may introduce unacceptable levels of contamination in a ready to eat food. Check the manufacturers instructions for use.

  Personal hygiene of food handlers

  Before starting to prepare sandwiches Food Handlers should:

• Change into clean, washable overclothing
• Remove all jewellery except plain wedding rings
• Thoroughly wash your hands

  Remember to also wash your hands after:

• Handling raw food
• Handling waste or rubbish
• Using the toilet
• Using a handkerchief
• Doing anything else which may contaminate your hands e.g. handling money, smoking etc.

  DO NOT handle money during the preparation or service of food SEPARATE sandwich preparation from service wherever possible so as to avoid contamination of your hands.

  Preparation of sandwiches and rolls

• Thoroughly wash and check salad ingredients to ensure foreign material like soil or pests, such as greenfly have been removed. Leaves should be separated to assist this. Ideally washing of salads or vegetables should be carried out outside the high risk preparation area to avoid cross contamination. Where there is a substantial use of these ingredients in the business the use of chlorine dips is recommended.
• Drain the salad ingredients thoroughly and place in a refrigerator until required for use.
• Mark the containers for all prepared fillings with the day of production and the use by date.
• Store all prepared fillings in a refrigerator until required for use.
• Take only sufficient fillings for immediate use from the refrigerator.
• Throw away any fillings left over after the day’s preparation.

  Display and sale

• Wrap sandwiches before display to avoid contamination from handling during service and to
• Place sandwiches that are ready for sale immediately in a refrigerator display unit or in a refrigerator.
• Discard any sandwiches that are left over at the end of the day’s business..

  Temperature control

  At all stages of production the Temperature Control Regulations apply. These require that any food likely to support the growth of harmful bacteria should be chilled and held at or below a maximum temperature of 8°C.

  Sandwich fillings should be stored at a recommended chill temperature of 5°C until used. It is recognised that it may not always be possible to keep foods at that temperature at all times so some tolerance is permitted. However, to make use of the tolerance period shortens the life of the product and after four hours it must be thrown away.

  Check the temperature within all refrigerators with a hand held thermometer at regular intervals, (at least once a day) in order to ensure that the food is being stored at the correct temperature. You should maintain a log book of the measured temperatures keeping a note of the reading, and if there is any unexpected deviation from the normal expected temperature any resulting action should also be noted down.

  Finished sandwiches

  LABEL with the use by date

  STORE at the recommended chill temperature of 5°C until sold.

  These notes give practical guidance on reducing the risk of contamination and temperature control requirements contained within the Food Safety (General Food Hygiene) Regulations 1995 and Food Safety (Temperature Control) Regulations 1995. Further detailed guidance is available free of charge on request.

  How to contact us...

  Tel: 020 7525 2000
  Fax: 020 7525 5735
  Email: food@southwark.gov.uk
  Address: Food Team,
  Environment & Leisure,
  Chaplin Centre,
  Thurlow Street,
  London SE17 2DG