- Some sandwiches are ready-to-eat and receive no further heat/kill step. Eliminating bare hand contact is critical.
- Pre-chilled ingredients are the key to temperature control during sandwich making.
- Wash all fresh vegetables.
- Avoid cross-contamination during sandwich assembly and storage.
- Control for Listeria monocytogenes growth during the entire sandwich making process.
- Follow use by and expiration dates on individual ingredients like luncheon meats.
- Proper hot or cold holding temperatures are another critical step in the process.
- All food contact surface and equipment must be cleaned and sanitized.
- Proper labeling, especially ingredients statement regarding food allergens and lot identification and location are important.
- Store and transport sandwiches safely.
After this training, food handlers will be able to:
- Identify personal hygiene practices that prevent foodborne illness.
- List alternatives to bare hand contact with ready-to-eat food.
- List three ways in which cross-contamination of food may be prevented.
- Recite cold holding and hot holding temperature requirements.
- Explain the difference between cleaning and sanitizing.
- Apply food safety practices to make sandwiches safely.
- Additional Support Materials
Note: Minnesota Food Code regulations are cited in this guide. Refer to your regulatory authority.